Kirala - Sample Sake List

With over 1200 sake breweries in Japan, it’s a safe bet that 10000 different labels are available today. The premium sakes fall into three categories—junmai, ginjo and daiginjo - as well as occasional specialty sakes. Generally speaking, the lower the rice-polishing ratio (the percentage of the rice grain that remains after polishing), the more delicate and refined the sake.

Delicious warmed!

INTRO FLIGHT $ 11.00

Masumi “Okuden Kantsukuri”
Dewazakura “Dewasansan”
Kamoizumi “Junmai Daiginjo”

LOVER’S FLIGHT $ 13.50

Hoyo “Kura no Hana”
Dewazakura “Oka”
Tedorigawa “Iki na Onna”


JUNMAI

Masumi “Okuden Kantsukuri”
Mirror of Truth—Comfortingly familiar, surpassingly smooth
11.00 small • 21.00 large

Tedorigawa “Yamahai Junmai”
Silver Mountain—A classic yamahai junmai: dry, sharp & smooth all in one
10.75 small • 20.50 large

Akitabare “Koshiki Junzukuri”
Northern Skies—Pleasingly dry and quite mild, a well-crafted traditional sake
10.50 small • 20.00 large

Nishida “Denshu”
Country Squire— Impeccably structured, resoundingly flavorful
14.50 small • 28.50 large

Kamoizumi “Shusen”
Three Dots—Rich, robust, with a woodsy shiitake aroma
11.00 small • 21.00 large

GINJO

Dewazakura “Oka”
Cherry Bouquet—Delightful, flowery bouquet with a touch of pear and melon
12.75 small • 24.00 large

Dewazakura “Izumi Judan”
Tenth Degree—A potent ginjo sake for martini fans—crisp and bone dry
12.75 small • 24.00 large

Dewazakura “Dewasansan”
Green Ridge—Mellow, with a green apple tartness and a refreshing finish
13.00 small • 25.00 large

Nishida “Kikuizumi”
Fountain of Joy—Silky, smooth, with notes of peach and muscat
14.00 small • 27.50 large

Masumi “Arabashiri”
First Run—Lovely aroma, vivid taste, brilliant finish
15.00 small • 29.00 large • 58.00 bottle (720ml)

Koshi no Kanbai “Muku”
Pure Realm—Firmly balanced, resonant, with a deep, satisfying finish
16.00 small • 31.00 large


DAIGINJO

Tedorigawa “Iki na Onna”
Lady Luck—Vivacious and saucy, with a caress of wild honey
15.50 small • 30.00 large

Hoyo “Kura no Hana”
Fair Maiden—A truly light sake with sweetness, delicacy and finesse
19.00 small • 36.00 large • 54.00 bottle (500ml)

Tedorigawa “Kinka”
Gold Blossom—Vivid and poised, with a delicately fruity flavor
15.50 small • 30.00 large • 62.00 bottle (720ml)

Kamoizumi “Junmai Daiginjo”
Autumn Elixir—Tawny delight, with a touch of persimmon
18.00 small • 35.00 large • 53.00 bottle (500ml)


SPECIALTY

Kamoizumi “KomeKome”
Happy Bride—Piquant and mildly sweet, a charming low-alcohol aperitif
11.25 small • 37.00 bottle (500ml)

Kamoizumi “Nigori Ginjo”
Summer Snow—Lively, voluptuous… a deluxe label for nigori fans
11.25 small • 37.00 bottle (500ml)


JUNMAI
small / large

Otokoyama 11.00 21.00

Kurosawa 10.00 19.00

Suishin 11.00 21.00



GINJO
small / large

Bishonen 11.00 21.00



DAIGINJO
small / large

Onigoroshi-Wakatake (White) 16.50 32.00



SPECIALTY
bottle

Organic Nama (300ml) 14.00

Ginjo Sake (300ml) 12.50

Kikumasa Taru (300ml) 11.50

Tokubetsu Junmai (300ml) 9.00


OTHER SAKES
glass / bottle

Lychee (750ml) 6.00 22.00

Fuji Apple (750ml) 6.00 22.00

Plum Wine 7.50

Sho Chiku Bai Nigori (375ml) 6.00 11.50



SOJU
glass / bottle

Kan-Noko (barley) 9.00 40.0

Shiro (rice) 9.25 42.0

Yokaichi Imo (63% sweet potato, 37% rice) 7.00 27.00



ABOUT OUR SAKES

JUNMAI PURE RICE GOODNESS
Junmai sakes possess a robust rice fl avor and can be enjoyed either warm or cold. They range from dry and sharp to soft and rounded, and much attention is paid to their balance and structure. Many people prefer junmai labels to more expensive sakes because of their easy drink-ability.

GINJO LIGHT & REFRESHING
Ginjo labels often possess fruity and floral flavor nuances, and tend to be light and refreshing on the palate. To receive the ginjo designation a sake must use rice that has been milled down to 60% of its original weight prior to steaming, but in practice many have polishing ratios of 50%.

DAIGINJO SUBTLETY & FINESSE
Daiginjo sakes take the rice polishing ratio down to 50% or less. They are made in smaller quantities, and rely more on traditional methods. Flavor and aroma profi les tend to be fuller than with ginjos, and exceptional labels display both complexity and finesse.

SPECIALTY NEW & DIFFERENT
In addition to their junmai, ginjo and daiginjo labels, breweries also produce specialty sakes. Some, such as nama, or unpasteurized, sakes are available only at certain times of the year. Others, such as the popular low-alcohol “KomeKome,” possess a fl avor profile distinctly different from traditional sakes.

SHOCHU TRADITIONAL JAPANESE WHITE SPIRIT
Shochu, like sake, is all about the goodness of the grain or, in the case of Kagoshima’s sweet potato shochu, the goodness of the tuber. The finest shochus are much like Irish whiskies, though even lighter and with a lower alcohol content.



RICE POLISHING RATIO

Junmai
70% or less polishing rati

Ginjo
60% or less Polishing Ratio

Daiginjo
50% or less Polishing Ratio Rice Kernel Without Polishing

The polishing ratio is the percentage of the rice kernel that remains after polishing.
Generally speaking, the lower the polishing ratio, the higher the quality of sake.

***All sake selections and prices are subject to change with out notice.
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