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Japanese sake
Production Methods:

(Find these tags on the product pages of the sake made in these fashions.)

Sake that has a gorgeous aroma when poured into a glass.
Sake that have luscious fruit filled aromas. Featuring fruit like Pineapple, Apple, Mellon, Peach, Pear and much more.
Sake with a lighter aroma, often times with hints of powdered sugar rice porridge and caramel.
Sake with a unique aroma of mushroom, rice, and caramel, often found in Kimoto and Aged Sake
Sake that has the aroma and flavor of freshly steamed rice.
Sake that bursts with flavor the moment you put it in your mouth
Sake that has the natural sweetnes and aroma of fresh sqeezed fruit juice.
Sake that has a crisp acidity that livens then palate.
Sake with a light flavor and quick crisp finish.
A refreshing and crisp style of sake.
Sake that is usually ricey in flavor and has a rich full bodied Umami.
Full bodied and flavorful sake, usually has hints of rice and sometimes can be a little earthy.
Very rich sake with almost a syrupy texture.

(Find these tags on the product pages of the sake made in these fashions.)

Shochu with a rich fruity aroma.
Shochu with citrus and aromas of flowers.
Shochu with a light aroma usually not fruity.
Shochu with a richer flavor that is suitable for mixing with hot water
Shochu that has a sweeter palate.
Full bodied shochu with rich flavor.
Lighter bodied shochu that has a pleasant crispness and a clean finish.
Sweet Potato Shochu
Sweet potato shochu with the aroma of roasted sweet potatoes.
Sweet Potato Shochu with the aroma of steamed sweet potatoes.
Barley Shochu
Barley Shochu with the scent of roasted barley.
Barley Shochu with hints of malted barley and chocolate.
Rice ・ Kasutori Shochu
Rice Shochu with the aroma of steamed rice.
Awamori that has an aroma with hints of nuts.
Awamori with aromas of toasted sugar.
Awamori that has been aged for at least 3 years, generally has a milder flavor and richer aroma.