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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. Compare and contrast these 2 delicious bottles. -
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This rosé is a faithful variation of classic Pommery Brut Royal created through the assembly of a red wine made with this mind, and different wines vinified in white, within a great proportion of chardonnay. Delicate pale pink with slightly salmon tones. Fine and persistent bubbles. Small red berries suggesting roundness and softness enhanced by a fine freshness in a world of distinction. Very subtle rosé character: supple and finely robust with and appealing freshness and liveliness. -
Singular and uncommon, this colorful and powerful maceration rosé is a paradox of strength and finesse. A wonderful Pinot Noir to enjoy with fine food. -
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Product will be shipped in 5 working days.Located at the foot of Mt. Kakuda in the Echigo Plain, Mine no Hakubai has over 400 years of history. Instead of the classic Niigata style of dry and short, they aim to create a “new” sake, centered on aroma, mellowness and deliciousness. A proprietary yeast lends herbs and acidity. While this is polished to 60% and using Yamagata rice, it’s more fascinating than your typical Ginjo. The nose is freshly expressed lemon skin oils. So fragrant! Then the herbs take over before it finally finishes with drying minerals. -
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Product will be shipped in 5 working days. Takeda Shuzo is located in the coastal fishing village of Joetsu in Niigata Prefecture. Takeda Black Skull Tokubetsu Honjozo MNG is made to highlight the local rice, you’ll get giant aromas that change on every revisit. There’s some Ginjo fruit plus a rich caramel leaping from the glass due to the Honjozo (brewer’s alcohol) used to extract extra aroma and texture. Late on the finish, look for cocoa powder. Enjoy as an aperitif with creamy cow’s milk cheeses, pastas like Carbonara and Primavera, foie gras or pizza. Serve at any temperature. -
Les Perrières is 2.5 acres in size and is situated on the 'back side of the rock' with a sloping southeastern exposure just above the Le Clos parcel. The soil, which is derived from alluvial deposits, consists of a mix of deep silt and clay containing few stones. The subsoil features streaks of limestone and limestone marls, while the top layers, which are moderate in depth, are littered with stones on the surface. The vines have an average age of 35 years old. The wine is fermented in oak barrels before further barrel maturation, a part of it on lees. This Pouilly-Fuissé opens with creamy honeysuckle on the nose. A generous mouthfeel complements a nice ripeness and intense richness with notes of gingerbread and flowers. The wine is ample, smooth and well balanced, with a vivid, spicy finish. With age, it will gain in richness and fully reveal itself. -
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Product will be shipped in 5 working days.Most aged sake (koshu) is sweet but this is bone dry from the nutrient rich fermentation. There’s nice acidity even on the nose. Look for salted key lime pie amid the caramel and nuts. The palate features complex amino acids from the cold lactic fermentation (Kimoto). Adding to the fun is cult Aramasa yeast #6 and 7 years aging in 1800ml bottles. On the dry finish you can really taste the ocean water. Iwanoi 7 Year Kimoto Junmai Koshu should be served just below or above room temperature with yakitori, goose, sturgeon nitsuke, mackerel, salted nuts, dark chocolate. -
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A lively and bracing sake, full bodied and assertive. Initial fruit notes of white peach balanced by darker shades of fresh cut herbs and a definitive saline finish that makes it an ideal pairing for fresh seafood and a knockout pairing for freshly cracked oysters. Made from heirloom Bizen Omachi rice milled to 53%. -
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A beautifully dense and complex sake, the Toyo Bijin Ichiban Matoi Junmai Daiginjo contains notes of fresh tropical fruit like melon, papaya and strawberry. Gorgeous aromatics, the sake itself is soft with a pleasant off dry flavor, but balanced by a light acidity. A bracing, lively and racy example of the Daiginjo category. Enjoyable on its own or with lighter fare like fluke or salted and grilled vegetables, this also makes for a pleasantly surprising pairing with fresh fruit. Drink it chilled, Kampai!! -
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--- Limited Availability --- Jikon (now or never) is a sake that lives up to its name. Bright, bracing and full of energy and elegance this is a sake that seizes the moment. Made by Tadayoshi Onishi in his family's traditional brewery in small batches using traditional methods and equipments. Drink it chilled, Kampai!! -
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Hakkaisan Snow Aged 3 Years Junmai Daiginjo Yukimuro Sake is a premium sake produced by Hakkaisan Brewery, located in the Niigata prefecture of Japan. This sake is unique in that it has been aged for three years in a yukimuro, a traditional snow storage room. The cold, consistent temperature of the yukimuro during the winter months allows the sake to mature slowly and develop a rich and complex flavor profile. The aroma of Hakkaisan Snow Aged 3 Years Junmai Daiginjo Yukimuro Sake is elegant and floral, with notes of white peach, apricot, and plum. On the palate, it is smooth and full-bodied, with a rich and layered taste that is both sweet and savory, with a hint of umami. It has a clean and refreshing finish, with a subtle and lingering aftertaste. The snow-aged sake is made from high-quality rice, which is polished to a ratio of 50%, resulting in a refined and delicate flavor. The sake is brewed using traditional methods, including a long fermentation period and careful filtration to remove impurities. Pairs well with Mediterranean seafood, washed cheese, or dry-aged beef such as short ribs. Overall, Hakkaisan Snow Aged 3 Years Junmai Daiginjo Yukimuro Sake is a rare and luxurious sake that is perfect for those who appreciate the complex and nuanced flavors of traditional Japanese beverage. The yukimuro aging process adds a unique depth and character to the sake, making it a truly special and unforgettable experience. Gluteen Free | No Preservatives | No additives | Vegan Friendly
