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
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
This sake is undeniably big and bold, perfect for challenging the opinion that sake is just for sushi! Perfect balance of umami, acidity, and intensity. The brewery atmosphere contributes to amplify the traditional yamahai notes,... Read More
Local, all-natural aodani plums are soaked in Tozai sake for over three months resulting in an incredibly balanced sake with tart, juicy acidity on the finish. Plum blossoms are known as the Flowers of Peace in Japan and symbolize... Read More
A gentle junmai highlighting Kyoto's famous Fushimi water; perfect for an afternoon outside. A light and easy drinking sake named after Japan’s colorful koi fish that represent good luck and fortune. Your nose will be... Read More
The aromas of this nigori (cloudy sake) are bright and fresh and they show a lovely ricey and fruity combination. In the mouth, this sake has solid weight and gives flavors of honeydew, banana, and hakurei turnip along with the... Read More
This tiny operation employs four people, and they are making some unconventional sakes. The Eternal Embers spends one year aging in bottle. Notes include bread pudding and creamy nuttiness. Serve at room temperature and store... 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