Gravity Shop offers a diverse selection of Nihonshu, including:
UMESHU
A traditional Japanese liqueur made from Nanko ume plums.
The fruit is steeped in alcohol, usually a neutral distillate. However, our partners at Kinmon Akita base their Umeshu on a carefully crafted four-year-aged sake base sweetened with natural brown sugar, resulting in a silky, elegant drink.
Kinmon Akita – Yukyu no Umeshu
SMV: -40
The rich aroma of amarena cherry and marzipan takes center stage, carrying through to the palate with depth and intensity. These flavors are beautifully balanced by the juicy, stone-fruit notes of ume, along with a refined, vibrant acidity. Light and refreshing on its own, and equally impressive as a versatile cocktail ingredient.
TRADITIONAL SAKE
The classic Japanese alcoholic beverage made from fermented rice. The sweetness or dryness of sake is measured using the SMV (Sake Meter Value) scale. On this scale, 0 is the midpoint, where the taste is balanced. Positive numbers indicate drier sake, while negative numbers denote sweeter sake.
To produce high-quality sake, the outer layers of the rice must be polished away, leaving only the pure inner starch to be fermented into a refined, clean beverage. The degree of polishing is expressed as a percentage: for example, if a sake has a polishing ratio of 45%, it means 55% of the rice grain is discarded.
Dry, umami-forward: Koshitsukano – Hirai Junmai
Polishing: 65%, SMV: +5
A fruity sake with notes of quince, pear, and melon, beautifully complemented by the taste of umami on the finish. Hints of earthy depth—reminiscent of mushroom and radish—add to the complexity of this exceptional junmai.
Dry, fruity, balanced: Kumaya – An Bizen Omachi Migaki 48%
Polishing: 48%, SMV: +1
Fruit-forward, bursting with aromas of ripe pear, mango, and white peach, wrapped in the deep, textured elegance that Omachi rice is known for. A beautifully layered pour that resonates long after the last sip.
NIGORI
A milky-white Japanese sake, passed only through a coarse filter. The name means “cloudy” sake. If it’s also sparkling, the term “Happosei” appears on the back label, as seen with Bicchu Awazou.
Shiragiku – Bicchu Awazou Happosei Junmai Nigorizake
Polishing: 70%, SMV: +1.7
An unfiltered sparkling sake with delicate, naturally occurring bubbles from secondary fermentation. Unlike most, it leans dry rather than sweet, revealing layers of creamy yogurt, ripe stone fruit, juicy pear, and an earthy hint of mushroom. Pour with patience—a few minutes in the glass unlocks remarkable depth and complexity.
Gravity Shop offers a diverse selection of Nihonshu, including:
UMESHU
A traditional Japanese liqueur made from Nanko ume plums.
The fruit is steeped in alcohol, usually a neutral distillate. However, our partners at Kinmon Akita base their Umeshu on a carefully crafted four-year-aged sake base sweetened with natural brown sugar, resulting in a silky, elegant drink.
Kinmon Akita – Yukyu no Umeshu
SMV: -40
The rich aroma of amarena cherry and marzipan takes center stage, carrying through to the palate with depth and intensity. These flavors are beautifully balanced by the juicy, stone-fruit notes of ume, along with a refined, vibrant acidity. Light and refreshing on its own, and equally impressive as a versatile cocktail ingredient.
TRADICIONÁLIS SZAKÉ
The classic Japanese alcoholic beverage made from fermented rice. The sweetness or dryness of sake is measured using the SMV (Sake Meter Value) scale. On this scale, 0 is the midpoint, where the taste is balanced. Positive numbers indicate drier sake, while negative numbers denote sweeter sake.
To produce high-quality sake, the outer layers of the rice must be polished away, leaving only the pure inner starch to be fermented into a refined, clean beverage. The degree of polishing is expressed as a percentage: for example, if a sake has a polishing ratio of 45%, it means 55% of the rice grain is discarded.
Dry, umami-forward: Koshitsukano – Hirai Junmai
Polishing: 65%, SMV: +5
A fruit-forward sake with notes of quince, pear, and melon, beautifully complemented by umami nuances on the finish. Hints of earthy depth—reminiscent of mushroom and radish—add to the complexity of this exceptional junmai.
Dry, fruity, balanced: Kumaya – An Bizen Omachi Migaki 48%
Polishing: 48%, SMV: +1
Fruit-forward, bursting with aromas of ripe pear, mango, and white peach, wrapped in the deep, textured elegance that Omachi rice is known for. A beautifully layered pour that resonates long after the last sip.
NIGORI
A milky-white Japanese sake, passed only through a coarse filter. The name means “cloudy” sake. If it’s also sparkling, the term “Happosei” appears on the back label, as seen with Bicchu Awazou.
Shiragiku – Bicchu Awazou Happosei Junmai Nigorizake
Polishing: 70%, SMV: +1.7
An unfiltered sparkling sake with delicate, naturally occurring bubbles from secondary fermentation. Unlike most, it leans dry rather than sweet, revealing layers of creamy yogurt, ripe stone fruit, juicy pear, and an earthy hint of mushroom. Pour with patience—a few minutes in the glass unlocks remarkable depth and complexity.