Sake

This lively, unpasteurized bottling of Heaven’s Door Tokubetsu Junmai sake is available only seasonally. It’s rich with aromas of salty sourdough, passion fruit, and guava, and it has a cidery texture with a lingering... Read More

The epitome of the “local” farm-to-table movement, this sake is made only with rice, water, and labor from its own prefecture. Slightly dry and medium-bodied, this Junmai sake has notes of dried flowers and baking... Read More

Like the popular Japanese wine, sake, awamori is made by fermenting rice. However, unlike sake, awamori gets its distinct aroma and complex flavor profile from long-grain Indica rice from Thailand and black koji (malt) mold before... Read More

Talk about a fun, bright, and very Brut-like sparkling sake that was made specifically for all things that come from the sea like oysters, shellfish, and other goodies. Crisp, tight, and dry, which the female master brewer Miho... Read More

Herbaceous with hints of grapefruit and a light earthiness. Good acidity, mineral driven, well-balanced with a clean, medium finish. Delicious with tempura, full flavored fish and shellfish, fresh green vegetable dishes, and coconut-based... Read More

In a cute cardboard carton! Made in Nada in Hyogo, famed for Miyamizu, an excellent mineral rich water source perfect for sake making. Hyogo sake is known for balance and this is no exception: soft and light, creamy and smooth,... Read More

A sake juicebox, complete with straw! Made in Nada in Hyogo, famed for Miyamizu, an excellent mineral rich water source perfect for sake making. Hyogo sake is known for balance and this is no exception: soft and light, creamy... Read More

This producer goes to phenomenal lengths to produce the cleanest sake possible. Some might even say they go over the top. When the temperature falls below 14 degrees Fahrenheit, they build an igloo. Inside this structure, the... Read More

We love a juicy, nuanced sake that can proudly sit next to wine. It’s made with the king of sake rice, Yamadanishiki, and is called “umakuchi junmai-shu” in Japan, which describe its umami-forward nature. The... Read More

Made with yeast extracted from the Sanuki olive native to the region, this hyperlocal sake showcases the best of Kagawa in a one-of-a-kind bottling. Juicy notes of musk melon, white flowers and green pear with hints of starfruit,... Read More

Kirinzan take immense pride in their entry level ‘futsu-shu’ meant for everyday drinking. They use sake rice polished to 65%, beyond requirements for even the premium honjozo grade. All rice is sourced directly from... Read More

While breweries love to showcase their premium ginjo styles Kirinzan take immense pride in their entry level ‘futsu-shu’ meant for everyday drinking. They use Gohyaku Mangoku and Koshi Ibuki sake rice polished to 65%,... Read More

Established in 1920 in Kyoto Prefecture, Konteki Brewery is renowned for its use of the famous Fushimi water, which provides a soft, velvety texture to its sakes. Aromas of white flower and Asian pear followed by clean flavors... Read More

Soft, honey-laced notes with hints of smoked soy sauce and a mineral finish. Aged in tank for 3 years, this umami-rich sake finishes dry and clean from precise fermentation and water minerality. This unusual juxtaposition makes... Read More

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

A yuzu-sake designed by Yoigokochi Pure Sake, bringing you the ultimate balance between sweetness and acidity. Using the maximum amount of juice of this Japanese citrus fruit with its enchanting aroma, it is an intensely refreshing... Read More

Dreamy Clouds is quite special because its milling rate of 59% technically qualifies it as Junmai Ginjo grade - a rare quality level for a nigori (cloudy) sake. Bright and lean in the mouth, unlike many Nigori, and the impact... Read More

Complex, layered, saucy, deep, rich, bold, and ricey, this Cowboy is the real deal. With an 19% alcohol content, this vast and savory sake has a mouthful that is as smooth as it is solid. Its character is a perfect food pairing... Read More

Shiokawa Brewery, founded in 1853, is nestled in the Niigata Prefecture, known for its pristine water and rice quality. Under the leadership of head brewer Hiroshi Nagai, the brewery is committed to producing sakes that showcase... Read More

An 18-month old rượu cái (Vietnamese rice wine). Distinguished by tart complex acidity and layered umami like a palo cortado sherry, vin jaune, or rancio sec. Khà is produced from yellow flower sticky rice and purple... Read More

With a history that dates back to 1888, Taka sake has developed a signature style. Using the water flowing from the nearby mountains that are rich in limestone, the Sakes from this brewery located in the Yamaguchi prefecture are... Read More

This sake was made to commemorate legendary Hase Toji, who brewed here until his nineties and helped develop the Shizuoka style of fruity, dry sakes. Hase toji developed the yeast for this sake, HD1, which has since become an... Read More