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Izumo Fuji Junmai Ancient Shrine is made with Yamada Nishiki rice grown in Shimane prefecture. The brewery is located in the town of Izumo, home to one of Japan’s oldest and most revered Shinto shrines. Izumo Fuji Junmai Ancient Shrine has violet aroma, plum on palate; soft, relaxed, and expansive in texture. An “umami type” of sake with ricey dryness. Serve chilled, room temperature or warmed. Versatile but best with rich foods like Japanese stews, grilled steak, and briny shellfish. -
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Founded in 1939, the Fuji brewery is managed by the 3rd generation Imaoka family in the town of Izumo. The town is famous for its shrine, Izumo Taisha, built in the 8th century. This shrine is regarded as the oldest and most important shrine in all of Japan. In its name, Izumo Fuji sake pays tribute to both this shrine and to Mt. Fuji, the most loved and revered symbol of Japan. The Imaoka family brews using old school and traditional methods without modern machines. They do everything by hand: steaming using an old-fashioned Japanese steamer, koji making, and pressing by fune press, or wooden vat, a very gentle method.It shows pineapple, candied sugar, subtle pear on the nose. On the palate it is juicy, soft and melting. -
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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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The Yachiya family has been crafting sake since 1583, originally made exclusively for the leading general of the Kaga region, Maeda Toshiie.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 -
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Kakurei Daiginjo Sake is aromatic, slightly floral, full bodied, hints of pear & apple. Clean finish. It pairs with white fish – raw or lightly cooked. Oysters – creamy oysters, raw or steamed. -
Moderately aromatic, lightly floral, hints of banana & pear. Soft clean finish. Aoki Shuzo is located in the Minami-Uonuma district, which is well know as the best appellation for the cultivation of the most popular table rice Koshi Hikari. Aoki has awarded gold medals at the Japan National Sake Competition many times such as in 2016, 2014, 2013, 2011, 2010 etc. Kakurei Junmai Ginjo was awarded Gold at “Joy of Sake” US National Sale Appraisal in 2015 and 2019. -
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Authentically-brewed Dry Junmai Sake is sealed into New Casks of Yoshino Cedar, and is only broken open for bottling once the sake reaches Kiku Masamune’s standard of excellence. We invite you to experience the invigorating cedar aroma and soft yet bright flavors. A nod to the Edo Period of Japan, when sake first started being produced on an industrial level, and was stored and transported in large wooden barrels by ship -
This is the Honjozo style sake with added distilled alcohol. Another popular category of standard class sake that all the sake drinker loves. The captivating smoothness and crisp dry finish pair well with grilled type of food. Enjoyable in chilled but warming it up will make it creamier and drier. -
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Kikusui Perfect Snow – The king of Nigori Sake. Perfect Snow is a white, cloudy sake reminiscent of pure snow, with a crisp, dynamic flavor despite its sweet, full-bodied palate. By tasting the sake, the first thing you will notice is the full-bodied sweetness. The subtle texture of the “moromi” granules, created by carefully fermenting only the finest quality rice, leaves a striking impression. Although you are hit with a full-bodied flavor as the sake passes over your palate, you are left with a crisp, dynamic flavor. With an alcohol content of 21%, Perfect Snow will leave an impression. Best taken well-chilled on its own or on the rocks, or you can mix it with soda or milk to draw out the flavors. -
Dry, clean, light-bodied and well-refined. This is a representative of the TanreiKarakuchi sake made in Niigata, the heartland of Japanese premium sake production. Kirinzan Shuzo is located near Mt. Kirin (= Kirin-zan) in Tsugawa, Niigata. Kirin is a mythical creature much like a flying unicorn, is believed to bring about happiness and luck. Food pairing:- Matches well with most of Japanese dishes, especially when served room temp or lukewarm, including raw/lightly grilled fish and shrimps, tofu, simmered vegetable, and sunomono.
- Bacon-wrapped Scallops - “The Classic” is paired with the soft, rich, nuttiness of the seared Sea Scallop because of the ricey, nutty aromas of the sake. The crispy, salty outer rim of seared bacon needs the strong more intensely forward flavors that the sake provides.
- Other recommendations: Trout Amandine, Roasted chestnuts, Terrine of foie-gras, Sea urchin carbonara, Pear and frangipane tart.
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Dry, clean, light-bodied and well-refined. This is a representative of the TanreiKarakuchi sake made in Niigata, the heartland of Japanese premium sake production. Kirinzan Shuzo is located near Mt. Kirin (= Kirin-zan) in Tsugawa, Niigata. Kirin is a mythical creature much like a flying unicorn, is believed to bring about happiness and luck. Food pairing:- Matches well with most of Japanese dishes, especially when served room temp or lukewarm, including raw/lightly grilled fish and shrimps, tofu, simmered vegetable, and sunomono.
- Bacon-wrapped Scallops - “The Classic” is paired with the soft, rich, nuttiness of the seared Sea Scallop because of the ricey, nutty aromas of the sake. The crispy, salty outer rim of seared bacon needs the strong more intensely forward flavors that the sake provides.
- Other recommendations: Trout Amandine, Roasted chestnuts, Terrine of foie-gras, Sea urchin carbonara, Pear and frangipane tart.
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Kirin-Zan Junmai Daiginjo Sake is a premium sake that is made using carefully selected Gohyakumangoku rice, which is polished to a ratio of 45%, resulting in a refined and delicate flavor profile. It is brewed in the Niigata Prefecture in Japan, a region known for producing some of the best sake in the country. The tasting note of Kirin-Zan Junmai Daiginjo Sake is citrusy, floral, earthy aroma laced with cedar and cider with a hint of smoke. Medium to light bodied. Dry, intense, and balanced; soft creamy texture with a round finish of concentrated Bosc pears. It has a refreshing finish, making it a perfect accompaniment to sushi, sashimi, and other Japanese dishes. Overall, Kirin-Zan Junmai Daiginjo Sake is a high-quality, premium sake that is perfect for those who appreciate the nuanced and complex flavors of this traditional Japanese beverage. The recommended service temperature is chilled. -
Kirin-Zan Junmai Daiginjo Sake is a premium sake that is made using carefully selected Gohyakumangoku rice, which is polished to a ratio of 45%, resulting in a refined and delicate flavor profile. It is brewed in the Niigata Prefecture in Japan, a region known for producing some of the best sake in the country. The tasting note of Kirin-Zan Junmai Daiginjo Sake is citrusy, floral, earthy aroma laced with cedar and cider with a hint of smoke. Medium to light bodied. Dry, intense, and balanced; soft creamy texture with a round finish of concentrated Bosc pears. It has a refreshing finish, making it a perfect accompaniment to sushi, sashimi, and other Japanese dishes. Overall, Kirin-Zan Junmai Daiginjo Sake is a high-quality, premium sake that is perfect for those who appreciate the nuanced and complex flavors of this traditional Japanese beverage. The recommended service temperature is chilled.
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Kirin-Zan Junmai Sake- Dry, clean sake with herbal and minty aromas. This is a representative Junmai sake made in Niigata, the heartland of Japanese premium sake production
- Serving temp.: Chilled, room temperature or luke-warm
- Tasting note: Herbal, minty and slightly gamey. Dry, lean.
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The epitome of purity, this sake is more subtle and nuanced than most highly aromatic Junmai Daiginjos. It is based on the ideals of Zen Buddhism and "wabi-sabi," the belief that beauty within the arts should be as understated and pure as a simple strand of pearls. One of two sakes brewed in exactly the same way with the same ingredients, except this one is a Junmai Daignjo and Tears of Dawn has added distilled alcohol to open up aromatics. Aromas of white flower and Asian pear followed by clean flavors of honeydew, lemon, and a hint of licorice. Finishes elegantly with rich minerality and rice texture. This is a great sipping sake but also a wonderful companion to scallops, pork, and light meats. -
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A classic Gohyakumangoku smooth sake by Niigata Meiji. The Silver-label Junmai is a feat of delicate fruit aromas. This soft, pleasant sake is a major crowd pleaser with hints of banana and citrus beneath a gentle rice flavor, followed by cleansing finish. Pairing with both eastern and western dishes, and excellent at every temperature. -
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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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Takeshi-san, from the local Agakita district in Niigata, is a certified first grade licensed brewer who has been making sake since 1986. His sake reflect his effort to keep in mind the principle of producing sake with sweetness and softness in a natural environment and by sticking to the basics. He and the brewery have been awarded gold prize for five straight years in a row by the Annual Japan Sake Awards. The sake is mild and creamy. Complex savory flavors with hints of tropical fruits. It pairs well with spicy food, Teriyaki, Steamboats -
- Toji (Master Brewer) Kenya Kudo has been making sake for 14 years and he has been a sake master for 9 years. One of the youngest toji in Japan.
- Obata Shuzo has won gold medals at the national sake competition for six years in a row. They also won the gold medal at the International Wine Challenge in London in 2007.
- Tasting note: Tropical nose of banana and plum juice, very fine, quite pure.Food Paring: Food and dishes with vinegar/vinaigrette. Slightly spicy food.
- Serving temp.: Chilled
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The Junmai sake is stored at low temperatures for more than a year for maturation. All of flavors and aromas are in harmony with each other. Top flight producer of clean, pristine, connoisseur sake. Midorikawa Shuzo won gold medals at Japan National Sake Competition in 2015, 2008, etc. Serving temp.: Serve chilled, at room temp., or luke-warm (nuru-kan). Tasting note: Clean, smooth, and gracious. Mild and refreshing acidity. Elegant aroma. Subtle nose of melon and ginger. All of the elements are well-balanced. -
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Mitsutake Brewery was found in 1688, Japan's "Genroku" era. Their corporate philosophy that "Sake Brewing is Human Development" and company motto "innovation from tradition" encourages them to strive to improve the quality of each and every product while protecting its origins. They aim to make delicious sake that enriches peoples feelings and brings them happiness. This sake is mellow with a rich umami and a light fruity aroma. Their koji is made not by machine, but by hand in small batches, using a traditional method of "koji hako" (or kōji boxes) to convey the pure flavors of the rice with strict quality control. -
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This very special bottle was originally conceived by the 5th generation current brewery owner Kosuke Kuji and the late legend brewmaster Hajime Yamaguchi. Nanbu Bijin 10 Years Aged Daiginjo is a well-structured Daiginjo with a silky mouthfeel and elegantly clean finish. The subtle notes of fuji apple, white peach and musk melon dance around the nose and play a lively game of contrast against the delicate grain and spice notes that are hidden on first impression. This sake is then produced using a time consuming shizuku method where drops of sake are collected through gravity versus being pressed, it is then aged in 1.8L bottles for 10 years before final bottling. Nanbu Bijin brewery makes limited releases of this sake only available to select restaurants in the U.S. and very special sake stores.
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The brewery was established in 1902, and the Nanbu Bijin brand name came to be in 1951. The Iwate area used to be called Nanbu (South), and is a place rich with nature, abundant water and fertile soil. In Japan, most breweries of the time made quite rough, inelegant, sweet sake, but this brewery wanted to make clean & beautiful sake like a fair southern maiden. Hence, the name Nanbu Bijin, or Southern Beauty.
Made from 100% Yamada Nishiki rice, the label was designed to evoke the image of a single grain of this pure white Sakamai (sake rice). Has an elegant Ginjo aroma, an a pillowy mouthfeel. Splendidly balanced. -
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Ohmine Shuzou, located in Mine City, Yamaguchi, resumed operations in 2010 after a 50-year hiatus and in 2018, unveiled a state-of-the-art facility reflecting Toji and owner Akiyama-san's passion and vision. Collaborating with Pharrell Williams and Nigo starting in 2020, they're revolutionizing the craft sake industry. Ohmine has perfected the delicate balance of acidity and fruitiness, overcoming the challenges of bacterial interference in sake production. Their innovative approach combines effective temperature control and ideal alcohol content.
This brew boasts a juicy taste reminiscent of pear and white peaches. Notes of sugarcane and roasted almond can be detected in the middle, followed by a bitterness akin to that of cacao and orange peel on the finish.
