Stemming from the Korean root words hwa and ju, HWAJU can translate to both flower wine and fire water. Naturally fermented, unfiltered rice wine made with organic rice and infused with hydrangea and crysanthemum flowers. Inspired... Read More
A beautifully dry and spicy sake, slightly nutty, with the characteristic Shishi no Sato clarity.
Pairs beautifully with the “mountain cuisine” of rural Ishikawa, smoky dishes of grilled game meats, miso based stews,... Read More
A traditionally styled rice wine made in Greenpoint. Alice Jun based this takju on her family's recipe, and it is made from organic rice, nuruk fermentation starter, and filtered water. Dry and full-bodied, this creamy sool... Read More
Shibata Shuzo Black Junmai Ginjo uses a very rare rice from Hokkaido known as, Ginpu, which is clean and has a pleasant aroma. Given the softness of the water at Shibata, they are able to produce a well rounded sake that leaves... Read More
