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Fukucho Forgotten Fortune Junmai is a premium Japanese sake produced by Imada Shuzo, a renowned sake brewery located in the Hiroshima prefecture in Japan. This sake is made using traditional methods, with a focus on using high-quality ingredients and a dedication to craftsmanship. Fukucho Forgotten Fortune Junmai is made from Hattanso rice, an extinct heirloom breed which is polished to 75% of its original size, resulting in the best expression of rice flavor, balance, and complexity. Fukucho Forgotten Fortune Junmai is full flavor, earthy touches and great texture with a long, persistent finish. Fukucho Forgotten Fortune Junmai is a versatile sake that pairs well with a variety of dishes, including sushi, sashimi, and other seafood dishes. It also pairs well with grilled meats, tempura, and other savory dishes. The sake can be served chilled or at room temperature, depending on the occasion and personal preference. Overall, Fukucho Forgotten Fortune Junmai is a beautifully crafted sake that showcases the artistry and craftsmanship of traditional Japanese sake brewing. Its delicate flavors and elegant texture make it a great choice for any occasion, whether you are enjoying it with a meal or sipping it on its own. -
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Established in 1830 with the motto of "quality first". Brewing sake is making rice. Not only do they focus on obtaining high quality sake rice, they dedicate time and effort in their labs to increase said rice's quality. Their efforts do not stop there however - in order to help sustain the environment, they implement the ISO14000 system of environmental sustainability, and also participate in various activities to preserve their natural surroundings. Additionally, they hold tea ceremonies, concerts, and cultural events for the local community. The goal is to make a fun, sustainable, and ultimately enjoyable environment with sake. In pursuit of a impact-laden, magnificent new flavor, the long-beloved brewers of the famous Kubota sake lineup crafted this fine Junmai Daiginjo. Has an elegant nose with notes of pear and melon, with a harmonious acidity and pleasant mouthfeel. Kubota's distinctive smooth and clean texture and crisp flavor lead into a comfortably long finish. -
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Polígonos is a selection of varietals that truly reflect the people of the region they come from. The vineyards are named after the people. There is a rich and profound expression of the place through its geography and climate as well as its social, historical, and economic characteristics. -
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Hakurakusei Junmai Ginjo Sake The Connoisseur is clean and zippy sake and remarkably food friendly. Enjoying this out of glassware with plenty of room to breathe can really unlock its nuances, once you catch a touch of grapefruit or melon it disappears. Just full enough to stand up to richer and sweeter foods like simmered Japanese nimono dishes or to cut through chicken liver mousse. And if you’ve never tried the heavenly combination of sake and caviar, this is the place to start. Made from lesser known varietal Kura no Hana rice milled to 55%. -
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Along the Tosa Sea, where whales swim and seafood is abundant, lies Kochi Prefecture. Suigei Brewing, founded in Kochi Prefecture, is in the center of the rich food culture of the Tosa area, as they are committed to brewing a “sake that pairs well with food.” Suigei’s sake has a mild aroma and rich umami, with a crisp aftertaste and light acidity that brings out the deliciousness of food. Their brewing technique focuses on making the most of the characteristics of the sake rice they use, with the main production method being Junmai-zukuri. They offer a variety of sakes from Junmai to Junmai Daiginjo. -
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Hakuyou Junmai Ginjo White Sun White Sun is a super premium sake brewed in the northern province of Fukushima, one of the last strongholds of the Shogun and his Samurai warriors. Subtle, yet dignified aroma of refined rice & deep, earthy mash fades away into a delightfully dry bouquet. The flavor presents a razor-sharp dryness, followed subtly by a dip, spicy sweetness which will charm your taste-buds. -
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The Yachiya family has been crafting sake since 1583, originally made exclusively for the leading general of the Kaga region, Maeda Toshiie. When Maeda moved to Kanazawa City, he brought Mr. Yachiya with him, and in 1628, the brand name, “Kagatsuru” was established giving a nod to the Kaga region itself and Tsuru, the Japanese name for crane, believed to live for a thousand years, bringing good fortune and happiness. A perfect balance of umami and the flavor of sake -
Chateau Coufran Haut-Medoc 2010 is a great wine with aging potential. The wine is very dense with a firm, powerful tannic structure giving a flavors and a beautiful length. -
Château Caroline is a red wine produced in the Moulis-en-Médoc appellation, located in the Bordeaux region. The 2018 vintage is considered an excellent year for Bordeaux wines, with ideal growing conditions resulting in high-quality grapes. Château Caroline Moulis-en-Médoc 2018 is made predominantly from Cabernet Sauvignon, with smaller amounts of Merlot. The wine has a deep ruby color and a complex aroma profile that includes notes of blackcurrant, cherry, tobacco, and vanilla. On the palate, Château Caroline Moulis-en-Médoc 2018 is full-bodied with a rich texture and silky tannins. The wine is well-balanced with a good acidity, and the flavors of blackcurrant and cherry are accompanied by subtle hints of spice and oak. Overall, Château Caroline Moulis-en-Médoc 2018 is a beautiful Bordeaux wine. It would pair well with grilled meats or hearty stews and can be enjoyed now or cellared for several years. -
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Orin Swift Abstract 2021 has aromas of muddled blue and blackberries with a frame of dark chocolate brownie and seasoned leather. On the palate the wine has notes of ripe plum, boysenberry. Grippy, chewy tannins, the wine closes with pleasing sarsaparilla and blackcurrant.
