Sake

ABV: 16% • Rice: Grade A Yamada Nishiki rice from Tojo • Rice Polishing Ratio: 30% • ABV: 15% • SMV: +3 • Acidity: 1.4 • Amino Acid: 0.6 • Yeast: KA-1 – Kumamoto Yeast • Water: Underground... Read More

On-the-go, hassle free, premium Ginjo Genshu sake in a can. Bushido is the ancient Japanese warrior code of moral values, loyalty, and honor until death. Usually unuttered and unwritten, the code allows the violent existence of... Read More

Nose: Fabulous collection of pear, apple melon, kiwi with sweet rice and floral aromas.

Palate: Dried fruit with hints of vanilla

Serve: Cold

This cloudy “nigori” sake will transport you to Osaka and the Daimon brewery where they have been crafting fresh, lively sake for six generations.

TASTING NOTES

A creamy & mild nigori with notes of banana, citrus and... Read More

Founded in 1849, the Tajima Brewery is managed by the 6th generation of the family. The brewery specializes in the production of yamahai sake. The traditional yamahai method of brewing sake takes 3 times longer than modern methods,... Read More

SAKE OVERVIEW

This vibrant showstopper is beautifully soft and feminine, brewed by one of Japan's only female brewery owners and tojis. Brewed in Hiroshima, the birthplace of Ginjo sake, which is known for remarkably soft... Read More

With a fresh and fruity ginjo flavor, slightly dry taste and full body, this is a well balanced with substanial character.

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

Light and fresh, notes of juicy green grape and watermelon.

Umeshu is a category of flavored sake unto itself and a celebrated national drink in Japan. Umeshu is “plum sake” made from Japanese plums, or “ume,” which are the fruit of Japan and known as a good-luck... Read More

Brewery: Matsuura Shuzo • Prefecture: Ishikawa • Rice: Yamada Nishiki milled to 55% • ABV: 13%

A soft and delicately sparkling sake with fresh and clean aromas of sweet steamed rice, very light sweetness contrasted... Read More

Kachou Gesseki is the competition-grade daiginjo from Yuki No Bosha. Over the past 28 years, it has won a gold medal 19 times and a silver 7 times at the Japanese National Sake Competition. At the same time, it has consistently... Read More

Intense aromas of grilled nuts, pistachio, and a hint of white chocolate. Ripe honeydew notes finish crisp with a hint of lingering sweetness

Notes of refreshing melon and lime combine with delicate pineapple and cola flavors.

PAIRS WITH

Fresh salads, decadent desserts & wild salmon.

Rokkasen is located in the foothills of the Ohu Mountain Range, near the center of Yamagata Prefecture, and sometimes referred to as the “backbone of Japan.” The name Rokkasen means “six poet laureates”... Read More

Seikyo is the original brand from Nakao brewery when they were established in 1871. “Seikyo” meaning “Mirror of Truth”, poetically conveys the aspiration that their passion and effort is genuinely reflected... Read More

Inspired by Shiokawa-san's experience making sake all over the world, from Northern California to Indonesia. This sake represents his desire to be closer to nature and have a true expression of terroir.

Mouthwatering notes... Read More

Uses 100% contract supplier Yamada Nishiki rice. We brewed locally produced Yamada Nishiki rice, carefully refined at in-house mill to a 50% polish rate. It is a beautiful Sake with a subtle aroma of Ginjo(fruity) and crisp, refreshing... Read More

This sake is made at the 3rd oldest brewery in Japan, the Tomita Brewery, which was founded in the 1540's. It is managed by the 15th generation of the family. Despite the long history of this brewery, the current brewmaster... Read More

A bit of a stretch for brewer-owner Sumikawa-san, this Junmai Ginjo steps outside of his normally luscious and full bodied style to produce a sake that starts with gorgeous tropical fruit of melon and banana and then shifts to... Read More