©2018 by Sake Clan PH. 

Artisan Sake Selection

KID & Tsuru Ume

​Est 1928 from Wakayama

KID

Junmai Daiginjo 50

Smooth / Elegant / Strawberry

The nose on this special brew is a lively collection of cherries, pear, mango, and white flower blossoms. Fruity and silky this semi-chewy brew drinks plump but very clean and smooth. This sake that has a fruit basket full of flavors that are upfront and welcoming and then disappear in a clean and balanced finish. This begs the question how can rice and water taste like so many fruit tones and then finish so clean and smooth? Your mouth is exploring huge pear, melon, apple, and honey flavors and then whoosh they are gone with a whisper.

Pairing: 

Shellfish, oysters, sushi, sashimi, crab.

<AWARD>

N/A

YEAR: 2018

RICE: Yamada Nishiki

RICE POLISHING: 50%

ABV: 16%

SERVE: 5-15℃ 

Volume: 720ml

KID

Junmai Ginjo

Soft / Fruity / Apple

With Kishu's soft and friendly taste of water, this sake is soft & tender, with a sense of transparency. It uses Gohyakumangoku & Yamadanishi rice for this sake. the elegant scent coupled with the soft & gentle mouth feel makes this a gloriously elegant sake. At a cold temperature (+10°C) it expresses sweet notes of ginger. At higher temperatures, its fresh scent really stands out. It expresses notes of red apples and reveals the refreshing sweetness of comic pears.

Pairing: 

Steaming mussels, scallops, white fish. Dashi  based dishes.

<AWARD>

N/A

YEAR: 2018

RICE: Yamada Nishiki

& Gohyaku Mangoku

RICE POLISHING: 50%/60%

ABV: 16%

SERVE: 10-45℃ 

Price: P1400

Volume: 720ml

KID

Junmai

Banana / Balance / Dry 

The brewery is located in a valley surrounded by mountains, blessed with high precipitation, resulting in a boundless supply of good quality soft spring water, perfect for brewing Sake. KID is name.

 

“KID” Junmai, which exhibits a soft mouth feel and offers an acidity that is well balanced with the gentle umami of sake rice.  Brewed using the soft and clean spring water of Wakayama Prefecture, “KID” Junmai opens the door for sake beginners..

Pairing: 
Grilled vegetables, shellfish or meats, Cream based pasta.

<AWARD>

NA

YEAR: 2018

RICE: NA

RICE POLISHING: 60%

ABV: 15%

SERVE: Cold 5-15℃ 

Volume: 720ml

Tsuru Ume

Ripe Nigori Plum

Ripe Plum / Ripe Peach

In this Nigori Umeshu made with Nankō Ume fruit from Wakayama, the pulp from the macerated Ume fruit is added to the Umeshu liqueur to give the liquid added texture from the fruit itself.  This has a wonderful aroma of Ume, a sweet yet tart character on the palate, full body and a refreshing acidic finish. Great chilled on its own, or in a cocktail like a Spritz.

YEAR: 2017

ING: Ume juice, Peach Juice, Junmai Sake

ABV: 7%

TEMP: Cold / Rocks/ Soda Water

Volume: 720ml

Tsuru Ume

Yuzu Sake

Fresh Yuzu

Yuzushu is made with a one-year-old Junmai Sake and Yuzu juice, at a 1 : 1 ratio. This is higher than most Yuzushu produced elsewhere. The yuzu fruit is grown in Wakayama and is juiced with its peel, giving all the qualities of the fruit, sweet, sour & bitter. This example has a marvelous full aroma of fresh yuzu, with a zesty, citrus tart character and a fruit sweet and fresh finish.

YEAR: 2019

ING: Yuzu juice, Junmai Sake

ABV: 7%

TEMP: Cold / Rocks/ Soda Water

Volume: 720ml

Tsuru Ume

Sour Plum Sake

Sour Aged Plum

Tsuru-ume Suppai[Sour] is named as the taste itself, since four times of plums are used compared to normal ume-shu.

The acidity of Suppai is measured two times more than other Ume-shu. This Umeshu is sake made with maceration of a variety of plums, infused when still unripe. It is aged 3 years, its sweet but balanced by the fruit acidity and it is rich and pulpy. You can drink it on the rocks as aperitif or neat after dinner.

YEAR: 2019

ING: Plum, Junmai Sake

ABV: 7%

TEMP: Cold / Rocks/ Soda Water

Volume: 720ml

Tsuru Ume

Furu-Tsuru-Ume 10 yo

Aged Plum

 The ‘Furu-Tsuru-Ume’ is made with Nankō Ume fruit from Wakayama. The fruit is steeped in Sake for 4 months, then aged in a tank for 2 years. It is then placed in used oak barrels for further ageing of at least 8 years. This is one of the oldest wood-aged Umeshu in the market. A rich and complex example of Umeshu, this is best served chilled, in a wine glass to appreciate the intense aroma.

YEAR: 2019

RICE: Nanko Ume

ABV: 17%

TEMP: Cold / Rocks

Volume: 720ml