Sake

The nose on this modern brew from Niigata Prefecture is a wonderful collection of lemon lime, grapefruit, peach, cereal milk, caramelized sugar, pear, jasmine, and berry aromas. In a word, this is a trendy brewery as they make... Read More

Like the popular Japanese wine, sake, awamori is made by fermenting rice. However, unlike sake, awamori gets its distinct aroma and complex flavor profile from long-grain Indica rice from Thailand and black koji (malt) mold before... Read More

This cloudy “nigori” sake will transport you to Osaka and the Daimon brewery where they have been crafting fresh, lively sake for six generations. This is a creamy & mild nigori with notes of banana, citrus and flowers.... Read More

Brewed in Hiroshima, the birthplace of Ginjo sake, which is known for remarkably soft water that requires expert skill to use in sake production. Once mastered, it enables a highly controlled, precise fermentation, resulting in... Read More

Talk about a fun, bright, and very Brut-like sparkling sake that was made specifically for all things that come from the sea like oysters, shellfish, and other goodies. Crisp, tight, and dry, which the female master brewer Miho... Read More

We love a juicy, nuanced sake that can proudly sit next to wine. It’s made with the king of sake rice, Yamadanishiki, and is called “umakuchi junmai-shu” in Japan, which describe its umami-forward nature. The... Read More

Soft, honey-laced notes with hints of smoked soy sauce and a mineral finish. Aged in tank for 3 years, this umami-rich sake finishes dry and clean from precise fermentation and water minerality. This unusual juxtaposition makes... Read More

The Hojo Biden Yamahai Junmai is a unique expression from a great Kyushu brewery, a bold sake designed to match the rich flavors of the local Fukuoka cuisine. Brewed a touch sweeter than a common sake, the off dry flavor is balanced... Read More

A yuzu-sake designed by Yoigokochi Pure Sake, bringing you the ultimate balance between sweetness and acidity. Using the maximum amount of juice of this Japanese citrus fruit with its enchanting aroma, it is an intensely refreshing... Read More

Complex, layered, saucy, deep, rich, bold, and ricey, this Cowboy is the real deal. With an 19% alcohol content, this vast and savory sake has a mouthful that is as smooth as it is solid. Its character is a perfect food pairing... Read More

Shiokawa Brewery, founded in 1853, is nestled in the Niigata Prefecture, known for its pristine water and rice quality. Under the leadership of head brewer Hiroshi Nagai, the brewery is committed to producing sakes that showcase... Read More

An 18-month old rượu cái (Vietnamese rice wine). Distinguished by tart complex acidity and layered umami like a palo cortado sherry, vin jaune, or rancio sec. Khà is produced from yellow flower sticky rice and purple... Read More

With a history that dates back to 1888, Taka sake has developed a signature style. Using the water flowing from the nearby mountains that are rich in limestone, the Sakes from this brewery located in the Yamaguchi prefecture are... Read More

Brewmaster Tetsuro Igarashi brews beer as well as sake, and his fermentation expertise is evident in this richly layered junmai ginjo. Made with Association No. 9 yeast sourced from Kumazawa Brewing Company rather than the Brewing... Read More

Infused with yuzu, a typically Japanese citrus fruit that brings acidity but also a touch of bitterness, Yuzu Sake is unique, refreshing and invigorating. The palate is delicate and elegant, with notes of yellow fruits and white... Read More

This handcrafted, traditional sake is modestly filtered and brewed rather slowly — and it’s worth the wait. The gold yellow color draws you in to enjoy its fruity and floral flavors, and a rich umami derived from local... Read More

The Yuho Brewery takes its name from the many UFO sightings reported in the region. This sake is made in the traditional, labor-intensive method known as Kimoto which renders nutty, umami flavors. Aged for 4 years in bottle, the... Read More

In classic Yuki Otoko style, this nigori junmai is dry. We love the aromas of sweet porridge and cream complemented by a hint of tartness and dry ending. Pairs well with tempura, fried oysters, tofu, and edamame.

Clean and food-friendly style of sake. Notes of orange peel, grapefruit, and rice-like umami on the palate are followed by a clean, crisp finish. Medium-full body with a silken texture, this junmai sake has a smooth sweetness... Read More