A blend of calrose and yamada nishiki rice milled to more than 70% and fermented slightly warmer than our ginjos. The result is full bodied, earthy, dry, umami-laden with subtle notes of banana and ripe melon.
The classic, Number Fourteen, is a junmai ginjo namazake. Intended to be served locally, chilled, and enjoyed soon after the fermentation process ends. We use a blend of calrose and yamada nishiki rice milled to more than 60%... Read More
Oishii Cider is a combination of handpicked apple juice with a special Ginjo Style Sake Yeast from Brooklyn Jura, a local New York Sake House. The result of this slow and cold fermentation captures the essence of Japanese Sake... Read More
This Fee Brother Rock Candy Syrup has a large variety of uses from flavoring your cocktails, coffee, and more. Use this liquid sweetener, it's a lot easier than plain old granulated sugar.