A full bodied, complex Junmai Ginjo with a buttery texture, warm cocoa notes, and surprising depth. If you think only cheap sake should be served hot try this gently warmed and get ready for a ride.
The “Classic” futsu-shu is an everyday drinking sake made from a blend of Gohyakumangoku, the second most popular sake rice in Japan, and Koshi Ibuki rice polished to 65%. It's dry and light on the palate, with... Read More
This Limited Release Ginjo has a brilliant nose filled with peach, strawberry, and minerals. A superbly innocent sake that has baskets of ripe fruit tones including strawberries and mangos that dance in a silky and clean flow.... Read More
A slightly floral nose with gala apple and lemon zest that opens up to a smooth and crisp palate with hints of apple, cucumber and melon. Made with the pristine mountain water of the Nigata Prefecture.
Golden color, green almond aroma that gives way to juicy flavors of fresh melon and peach, mild herbal notes to finish. Energetic and youthful in character with a light spritziness.
This Yuzushu is made with a one-year-old Junmai Sake and Yuzu juice, at a 1 : 1 ratio. This is higher than most Yuzushu produced elsewhere. The yuzu fruit is grown in Wakayama and is juiced with its peel, giving all the qualities... Read More
There are many kinds of oranges grown in Wakayama, but to make this particular liqueur Heiwa Shuzo uses a combination of locally grown Natsu Mikan, Amanatsu and lemon. The fruit are all squeezed with the skin left on so that you... Read More
A delicate, silky, unfiltered nigori sake. Off dry with a touch of sweetness but balanced at 12.5% ABV. Aroma of lily flowers and cantaloupes, smooth and creamy texture, flavors of Muscat grape and strawberries with a lingering... Read More
A classic dry sake inspired by local lore, Yuki Otoko is the bigfoot or yeti of Japan. There are local Niigata legends that he helps travelers carry their things and guides them through mountain trails. Light Aroma, Dry.... Read More
Notes of dried plum and brown sugar gives way to a peppery finish. Crafted in the full bodied style of Western Japan, this is an umami laden sake ideally matched with grilled salmon or roasted oysters.
Joto Junmai Ginjo is an excellent representation of the ginjo style– aromatic, fruity, bright and lively.
It was created by a highly respected ginjo brewmaster, Taka Yamauchi, the makers of Watari Bune and Taiheikai.... Read More
A sturdy sake, with strong rice, earthy, savory flavors balanced by a beautiful dry acidity. Made in the ancient “Mizumoto” style that creates big boned, high acid sake with character.
Initial notes of marzipan and honeydew melon in a silken texture. Hints of wildflower honey resolve into a snappy finish of tart green apples. The medium-bodied and off-dry sweetness of rice pairs particularly well with aged cheeses,... Read More
This Sake starts with gorgeous tropical fruit of melon and banana and then shifts to a rippingly dry finish that evokes allspice and nutmeg. The fruit notes are coaxed out of Yamada Nishiki rice milled to 55% and Sumikawa-san’s... Read More
Classic example of a modern sake style, the Hakurakusei Tokubetsu Junmai is laser focused, a clean, direct sake bursting with vitality. Nuances of apricot and peach and faint notes of citrus zest. Fresh and alive with a tingly... Read More
Tropical nose of fresh cut pineapple, melon, and ripe banana. A mild note of freshly steamed rice. Mild, silky and smooth texture that has high acidity and savory finish.
Gohyaku Mangoku, Koshi-Ibuki milled to 70%... Read More
Made by Eiko Fuji Brewery which was started by the Kato Family in 1778. This junmai is fresh and bright with hints of black cherries and a light acidity in the finish. Serve chilled, room temperature, or warmed with grilled meats,... Read More
Notes of Muscat, fresh green grapes and Mandarin orange. Appealing glossy texture, juicy and full with a crisp finish. A great pairing for richer cuisine like fried spring rolls, goat cheese or chicken braised in teriyaki.... Read More
Medium-light bodied sake with soft texture and a bright acidity. Notes of almond flour, green apple and Asian pear. Pairs well with Cantonese cuisine and all types of seafood.
