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Compare the best of two sake breweries in Yuzawa City, Akita Prefecture, with this tasting set that includes four 180ml bottles of sake. Includes: Junmai Daiginjo Karajishi (Akita Meijo) Junmai Daiginjo Botan (Akita Meijo) Junmai Daiginjo Fukukomachi (Kimura Shuzo) Fukukomachi Daiginjo (Kimura Shuzo) Junmai Daiginjo Karajishi A Junmai Daiginjo brewed with only highly polished white rice and koji. It is a unique type of Japanese sake with a full aroma and light flavor. The label is "Karajishi" (a mythical Chinese lion) by Ryuko Kawabata. Rice: 100% Yamadanishiki Rice polishing ratio: 40% Sake meter: +2.0 Acidity: 1.2 Alcohol Content: 16-17° Junmai Daiginjo Botan (Akita Meijo) Yamadanishiki, the finest sake brewing rice, is finely polished and slowly brewed at a low temperature of less than 10℃. It is characterized by its fruity aroma and clean flavor. The label is "Peony" by Ryuko Kawabata. Rice: 100% Yamadanishiki Rice polishing ratio: 40% Sake meter: +0.5 Acidity: 1.1 Alcohol Content: 16-17° Junmai Daiginjo Fukukomachi (Kimura Shuzo) A Junmai Daiginjo nihonshu with a full-bodied aroma, made from 40% yamadanishiki, a premium sake rice. It has an elegant flavor that you can enjoy in a relaxed manner. The soft, delicate sweetness of this beautifully balanced sake spreads gently in the mouth. Recommended drinking temperature: cool (approx. 15°C) Rice: Yamadanishiki Rice polishing ratio: 40% Sake meter: -0.5 Alcohol content: 15.5% Fukukomachi Daiginjo (Kimura Shuzo) This daiginjo sake is a representative "work of art" of Kimura Shuzo, which has won numerous awards for its gorgeous ginjo aroma. It has a strong impact on the palate and a luxurious yet sharp, crisp taste—the clarity that only polished sake can have. Recommended drinking temperatures are “hanabie” (about 10℃) and “suzubie” (about 15℃), but it can also be served as “hinatakan” (about 30℃). Rice: Yamadanishiki Rice polishing ratio: 40% Sake meter: -2.5 Alcohol content: 16.5°