Sake

The “Classic” futsu-shu is an everyday drinking sake made from a blend of Gohyakumangoku, the second most popular sake rice in Japan, and Koshi Ibuki rice polished to 65%. It's dry and light on the palate, with... Read More

This Limited Release Ginjo has a brilliant nose filled with peach, strawberry, and minerals. A superbly innocent sake that has baskets of ripe fruit tones including strawberries and mangos that dance in a silky and clean flow.... Read More

A soft, elegant and lightly fruity Junmai Ginjo with subtle sweetness. Extremely versatile for pairing, but pairs particularly well with delicate seafood. When paired with lighter flavors, the sake is crisp and dry. When matched... Read More

Golden color, green almond aroma that gives way to juicy flavors of fresh melon and peach, mild herbal notes to finish. Energetic and youthful in character with a light spritziness.

This is Hakkaisan’s classic sake and it has a smooth and mellow taste that you will always find refreshing. You can enjoy it either warm or chilled.

There are many kinds of oranges grown in Wakayama, but to make this particular liqueur Heiwa Shuzo uses a combination of locally grown Natsu Mikan, Amanatsu and lemon. The fruit are all squeezed with the skin left on so that you... Read More

This namazake (unpasteurized) usunigori (lightly cloudy) junmai sake is bright and captivating. Notes of tropical fruit, coconut yogurt, pomelo, and savory white mushroom, with creamy, ricey notes.

With a fresh nose of tropical fruit and delicate citrus notes & a hint of vanilla. Light bodied and delicate on the palate. Finishes with well balanced acidity & smooth creaminess.

Named for the Catskills Mountains, the source... Read More

Lively, fresh, fruity, yet rich and complex. Deep umami, powerful flavors of ripened fruit. Slightly sweet on the palate with a dry finish.

A gentle and subtle sake with notes of citrus and steamed rice. Off dry with a light sweetness that finishes with a crisp and clean finish.

The ‘Yuki Otoko’ is a mythical creature said to inhabit the snowy mountains... Read More

Made from a “mutant” strain of Yeast 901 that produces a lot of malic acid. The result is a juicy sake with some sweetness, bright acidity and excellent depth. Notes of citrus and green apple.

Little Sumo is a Junmai Genshu sake: a style made from just pure rice and water and left undiluted to make a stout 18% ABV sake. Balanced between sweet and dry with elements of fruit and nuttiness. Aromas of melon and plum, and... Read More

Clean and fresh, this medium-bodied sake with light notes of grapefruit and melon. Remarkably food-friendly!

A delicate, silky, unfiltered nigori sake. Off dry with a touch of sweetness but balanced at 12.5% ABV. Aroma of lily flowers and cantaloupes, smooth and creamy texture, flavors of Muscat grape and strawberries with a lingering... Read More

A classic dry sake inspired by local lore, Yuki Otoko is the bigfoot or yeti of Japan. There are local Niigata legends that he helps travelers carry their things and guides them through mountain trails. Light Aroma, Dry.... Read More

Notes of dried plum and brown sugar gives way to a peppery finish. Crafted in the full bodied style of Western Japan, this is an umami laden sake ideally matched with grilled salmon or roasted oysters.

This slightly sweet, very rich and focused sake is naturally red in color, and has an aroma of roses and a long finish. It is Junmai ginjo grade, with at least 40% of the rice grain polished away, and no added alcohol. Quite unusual... Read More

Light bodied, delicate structure, soft aroma of flower and apple, notes of tropical fruit.

It was on their fourteenth recipe for Junmai Ginjo that Brooklyn Kura knew they had something special: delicate and aromatic with layers... Read More

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.

A sturdy sake, with strong rice, earthy, savory flavors balanced by a beautiful dry acidity. Made in the ancient “Mizumoto” style that creates big boned, high acid sake with character.

Pair with richer foods like soft... 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

On the palate it is very clean and pure with the complexity of baked bread, roasted nuts and dried dates. Best to be enjoyed neat or on the rocks. This product is one of the most traditional soju using only three ingredients;... 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

Initial notes of marzipan and honeydew melon in a silken texture. Hints of wildflower honey resolve into a snappy finish of tart green apples. The medium-bodied and off-dry sweetness of rice pairs particularly well with aged cheeses,... Read More