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

The epitome of the “local” farm-to-table movement, this sake is made only with rice, water, and labor from its own prefecture. Slightly dry and medium-bodied, this Junmai sake has notes of dried flowers and baking... Read More

Made with 100% Calrose rice produced in California, Tidal is a medium bodied and dry expression of the category. By blending two modern Junmai sakes, the resulting sake offers depth and complexity with both fruit and rice notes.... Read More

Made with the heirloom rice Kumamoto Shinriki which was revitalized after being out of use for 50-100 years. Chiyonosono is among the very few breweries who have revived rice strains after being out of use. This is a rich, full... Read More

Until this sake came along in the 1960’s, all sake had distilled alcohol added to it due to rice shortages and war rationing; Chiyonosono crafted the first junmai sake (brewed without distilled alcohol nor additives of any... 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

Herbaceous with hints of grapefruit and a light earthiness. Good acidity, mineral driven, well-balanced with a clean, medium finish. Delicious with tempura, full flavored fish and shellfish, fresh green vegetable dishes, and coconut-based... Read More

In a cute cardboard carton! Made in Nada in Hyogo, famed for Miyamizu, an excellent mineral rich water source perfect for sake making. Hyogo sake is known for balance and this is no exception: soft and light, creamy and smooth,... Read More

A sake juicebox, complete with straw! Made in Nada in Hyogo, famed for Miyamizu, an excellent mineral rich water source perfect for sake making. Hyogo sake is known for balance and this is no exception: soft and light, creamy... Read More

This producer goes to phenomenal lengths to produce the cleanest sake possible. Some might even say they go over the top. When the temperature falls below 14 degrees Fahrenheit, they build an igloo. Inside this structure, the... Read More

Kidoizumi specialise in their traditional Hot Yamahai fermentation method. Utilising this method gives their sake greater body, higher acidity and depth of flavour along with a complex spiciness. Made from organically grown Hanafubuki... Read More

Kirinzan take immense pride in their entry level ‘futsu-shu’ meant for everyday drinking. They use sake rice polished to 65%, beyond requirements for even the premium honjozo grade. All rice is sourced directly from... Read More

While breweries love to showcase their premium ginjo styles Kirinzan take immense pride in their entry level ‘futsu-shu’ meant for everyday drinking. They use Gohyaku Mangoku and Koshi Ibuki sake rice polished to 65%,... Read More

Established in 1920 in Kyoto Prefecture, Konteki Brewery is renowned for its use of the famous Fushimi water, which provides a soft, velvety texture to its sakes. Aromas of white flower and Asian pear followed by clean flavors... 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

Dreamy Clouds is quite special because its milling rate of 59% technically qualifies it as Junmai Ginjo grade - a rare quality level for a nigori (cloudy) sake. Bright and lean in the mouth, unlike many Nigori, and the impact... Read More

Made from the rare Omachi rice, which is difficult to cultivate due to its height, this is made using rose vine yeast. A seasonal spring release, this is unpasteurized and undiluted, aromatic with stone fruits, steamed rice, and... Read More

Notes of banana and ripe honeydew with a clean, crisp acidity that highlights its light-to-medium body. The lingering finish moves from juicy fruitiness to green, herbal notes making it a great food companion. Pairs well with... Read More