SAKE CATALOG
BREWERY MAP
COLOR CODED
1 – Hokkaido
2 – Aomori
3 – Iwate
4 – Miyagi
5 – Akita
6 – Yamagata
7 – Fukushima
8 – Ibaraki
9 – Tochigi
10 – Gunma
– Saitama
– Chiba
– Fukui
– Yamanashi
– Nagano
– Gifu
– Shizuoka
– Aichi
– Mie
– Shiga
– Kyoto
– Hyogo
– Nara
– Wakayama
– Tottori
– Shimane
– Hiroshima
– Yamaguchi
– Tokushima
– Kagawa
– Ehime
– Kochi
– Fukuoka
– Saga
– Nagasaki
– Kumamoto
– Oita
– Miyazaki
– Kagoshima
– Okinawa
AKEBONO
FUKUSHIMA
Brewery: Akebono Shuzo (est.1904)
Location: Fukushima
This humble brewery is located in the valley of Aizubange, a gem blessed with cold winters and clean rivers in the northern portion of the Aizu region in Fukushima Prefecture. The valley’s rice cultivation is the crux of their economy, and in order to reflect the interesting terrior of Aibugante, Akebono Shuzo uses 100% local sake rice. Thanks to this, and their dedication to small details and brewery cleanliness (all equipment is hand cleaned and dried at high temperatures - any cloth used is boiled) their sake has a very pure flavor, and highly suitable to enjoy alongside a meal.
JUNMAI GINJO / GINJO
JUNMAI GINJO
After brewing this sake with a blend of different yeasts, it is then aged unpasteurized at freezing temperatures to expand the breadth of flavor Firm and clean with a crisp finish - and it can be enjoyed at almost any temperature .
RICE: Kojimai: Yamada Nishiki
RICE POLISHING RATIO: 55%
SAKE METER VALUE: +2
ABV: 16%
JUNMAI
JUNMAI
This sake uses a unique process where four different kinds of rice are used - Yamada Nishiki for the koji, and then subsequent additions of Gohyakumangoku, Kamenoo, and Yume no Kaori on each day of sandanjikomi The resulting brew is soft with layered complexity, with a clean finish
RICE: Yamada Nishiki, Gohyakumangoku, Kamenoo, Yumeno Kaori
RICE POLISHING RATIO:
Kojimai 60% / Kakemai 65%
SAKE METER VALUE: +2
ABV: 16%
JUNMAI
TENMEI BEAR CUP SAKE
JUNMAI
Soft and layered, with a clean and crisp character and gentle aromas of honeysuckle, mochi rice, melon and mint . Pairs well with meat, seafood and fried dishes
RICE: Yamada Nishiki
RICE POLISHING RATIO: 65%
SAKE METER VALUE: +2
ABV: 16%
SKU# 10798
180ml . / 30 /cs .
AKITA SEISHU
Brewery: Akita Seishu Shuzo (est.1865)
Location: Akita
In 1865, the company “Yamato-shuzouten” was founded in the area of Minaminaraoka - Currently Daisen-city) by Ito Juushiro who was the 12th head of the Ito Family. The brand name Yamatoshizuku originated from “Yamato Brewery” which was the first company name on the date of establishment in 1865. “Yamato is the trade name of the Ito family, and in the brewery, there are trade marks of “Yamato” everywhere even now. 150 years on, they still work with the same spirit as the brewery founders in the past. Their philosophy is to brew original and strictly local sake by only using particular local rice and water from within a 10km radius.
JUNMAI DAIGINJO / DAIGINJO
YAMATO SHIZUKU
JUNMAI DAIGINJO
Brewed using local rice and water from Akita prefecture . Has the sweet, mellow fruity fragrance of pears and grapes Clean and elegant sake with a beautiful finish Enjoy with delicate white fish dishes and sashimi .
RICE: Akita Sake Komachi
RICE POLISHING RATIO: 40%
SAKE METER VALUE: ±0
ABV: 16%
JUNMAI GINJO
JUNMAI GINJO
This sake is muroka and namazume, it is also bottled quickly after pressing, resulting in a very lively texture . Juicy and pretty, with a touch of sweetness but high acidity, this bottle pairs not just Japanese food but also a wide variety of western cuisine
RICE: Misato Nishiki
RICE POLISHING RATIO: 50%
SAKE METER VALUE: +3
ABV: 16%
DEWATSURU AIYAMA
JUNMAI GINJO
Produced exclusively with the rare sake rice Aiyama only pasteurized once after pressing . Fresh and juicy aromas of red berries, banana, plum, citrus, and violet flowers . This sake’s robust, bright, and rich flavors and umami from the Aiyama sake rice are well balanced with the moderate aged characteristics and tied together with harmonious acidity .
RICE: Aiyama
RICE POLISHING RATIO: 55%
SAKE METER VALUE: +2
ABV: 16%
10596
JUNMAI
DEWATSURU KIMOTO
JUNMAI
Brewed using the traditional Akita-style Kimoto method, resulting in a fine, delicate nose of chestnut Mont Blanc, cocoa powder, and Danish butter cookies . Despite the sweet nose, this sake leans dry with smooth umami on the palate, carrying depth and richness, making this sake an excellent choice for protein-based pairings .
RICE: Miyama Nishiki
RICE POLISHING RATIO: 65%
SAKE METER VALUE: +4
ABV: 15%
SKU# 10789
720ml . / 12 /cs .
AMABUKI
Brewery: Amabuki Shuzo Co. LTD. (est.1688)
Location: Saga
Established 1688 in the northern Kyushu region, Amabuki Brewery has been producing sake earnestly for over 325 years. They make use of locally harvested Saga rice and underground water and to create unique, high grade sake. Their specialty - a new style of using flower yeasts - is a combination of their skill, creativity and hard work, and led to new level in sake. Enriching your most relaxing times with the elegant and unique fragrances and flavors in their brews has been their ultimate duty for generations.
JUNMAI DAIGINJO / DAIGINJO
AMABUKI OMACHI KIMOTO
JUNMAI DAIGINJO
Brewed with yeast cultivated on Rhododendron flowers, using the traditional Kimoto brewing method and Omachi rice, giving this sake a pleasant acidity and bold flavor / Umami . Pairs well with most dishes but especially with dishes with dashi .
RICE: Omachi
RICE POLISHING RATIO: 40%
SAKE METER VALUE: +1
ABV: 17%
JUNMAI GINJO / GINJO
JUNMAI GINJO
The unique sunflower yeast provides a rounded flavor you won’t soon forget . Notes of wildflowers and anise . Enjoy the smooth palate and crisp finish of this excellent and interesting sake .
RICE: Sake Rice
RICE POLISHING RATIO: 55%
SAKE METER VALUE: +1
ABV: 16%
SAGA
AMABUKI HIMAWARI NAMA
JUNMAI GINJO
The unique sunflower yeast provides a rounded flavor you won’t soon forget . Notes of wildflowers and anise Enjoy the smooth palate and crisp finish of this excellent and interesting sake .
RICE: Sake Rice
RICE POLISHING RATIO: 55%
SAKE METER VALUE: +1
ABV: 16%
. / 12 /cs . SKU# 3949
AMABUKI ICHIGO CUP
JUNMAI GINJO
Strawberry flower sake yeast is used to give this sake a uniquely refreshing sweetness and fruitiness that is indeed reminiscent of plump, ripe strawberries A succulent bottle loaded with new and interesting flavors .
RICE: Omachi
RICE POLISHING RATIO: 55%
SAKE METER VALUE: +1
ABV: 16%
180ml . / 30 /cs . SKU# 3950
AMABUKI ICHIGO NAMA
JUNMAI GINJO
Strawberry flower sake yeast is used to give this sake a uniquely refreshing sweetness and fruitiness that is indeed reminiscent of plump, ripe strawberries . A succulent bottle loaded with new and interesting flavors .
RICE: Omachi
RICE POLISHING RATIO: 55%
SAKE METER VALUE: +1
ABV: 16%
3943
JUNMAI
AMABUKI GINNO KURENAI
JUNMAI
A beautiful rose/purple color, coming from the use of of black rice in addition to local Saga no Hana rice The flavor is lightly sweet with a gentle amount of fruit, but the black rice not only gives this sake it’s color, but light amount of tanin, which helps the sake finish dry .
RICE: Saga no Hana
RICE POLISHING RATIO: 100%
SAKE METER VALUE: +1
ABV: 15%
3945
. / 12 /cs
AMABUKI YAMAHAI OMACHI
JUNMAI
The true expressions of the marigold flower are noticeable both on the palate and nose of this sake, and are amplified by the Yamahai-jikomi brewing method’s signature funky style
RICE: Omachi
RICE POLISHING RATIO: 65%
SAKE METER VALUE: +4
ABV: 15%
SKU# 3967
SKU# 3968
180ml / 30 /cs
720ml . / 12 /cs .
SAKURA FUBUKI
JUNMAI NIGORI ROSÉ
Made with local Saga Rice & purple Forbidden Rice, with cherry blossom & strawberry blossom yeasts, this rose nigori junmai sake that can be enjoyed by all the senses The nose is vibrant and fruity with notes of red cherry, golden apple, banana and candied citrus peel . The flavors are savory & mouth-filling, with fruity flavors of apple, pear, marzipan, sakura-mochi and lingering umami .
RICE: Table
RICE POLISHING RATIO: 60%
SAKE METER VALUE: +2
ABV: 15 . 5%
SKU# 10743
SKU# 10744
180ml . / 30 /cs .
720ml . / 12 /cs .
AMABUKI I LOVE SUSHI
JUNMAI
This sake speaks for itself, the perfect sake to go with your sushi! Amabuki’s I LOVE SUSHI Junmai acts as a palate cleanser with its dryness but well-balanced soft acidity and moderate umami make it an easy go-to for food pairings . From sushi to a variety of dishes and any occasion, Amabuki I LOVE SUSHI can handle the rich, oily, umami blessed, and strong charactered foods with no problems .
RICE: Saga no Hana
RICE POLISHING RATIO: 60%
SAKE METER VALUE: +7
ABV: 15%
SKU# 10466
SKU# 10444
SKU# 10470
180ml . / 30 /cs
300ml . / 12 /cs
720ml . / 12 /cs .
ASAHARA
Brewery: Asahara Shuzo (est.1882)
Location: Saitama
A brewery specializing in wide variety of alcoholic beverages, including sake, shochu, liqueurs, fruit liquor, sweet fruit liquor, beer, as well as low-malt beer.
UNCLASSIFIED
MUSASHINO
SPARKLING
Refreshing taste of sparkling beverage but with a sweet taste of sake at the same time It has a good balance of sweetness and acidity of rice which pairs well with variety of dishes . Low in alcohol, this sparkling sake can be very easily enjoyed by many drinkers
RICE: Hattannishiki
RICE POLISHING RATIO: 70%
SAKE METER VALUE: -42
ABV: 12%
SAITAMA
720ml . / 12 /cs . SKU# 5828
ASAHI KUBOTA
Brewery: Asahi Shuzo (est.1830)
Location: Niigata
NIIGATA
LIMITED
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.
JUNMAI DAIGINJO / DAIGINJO
KUBOTA MANJYU
JUNMAI DAIGINJO
Presented by Asahi Brewery, Kubota Manjyu is the paramount of the “Kubota” series Has a plush, creamy texture, and several layers of complex flavor and umami Enjoyed chilled, this sake can reveal the calm and complex portrait of existence .
RICE: Gohyakumangoku
RICE POLISHING RATIO: Kojimai: 50%, Kakemai: 33%
SAKE METER VALUE: +2
ABV: 15%
SKU# 5953
SKU# 7630
SKU# 5103
300ml . / 12 /cs .
720ml . / 6 /cs .
1800ml . / 6 /cs .
KUBOTA MANJYU LIMITED YEAST
JUNMAI DAIGINJO
A dynamic, multi-layered, and elegant nose with a deep, mellow flavor . As expected of a Niigata sake, the finish is clean and crisp . This limited edition of Kubota Manjyu is a beautiful addition when celebrating various milestone birthdays, weddings and other significant events in your life .
RICE: Gohyakumangoku
RICE POLISHING RATIO: Kojimai 40% Kakemai 40%
SAKE METER VALUE: +2
ABV: 15%
SKU# 10737
720ml . / 6 /cs .
KUBOTA
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
RICE: Gohyakumangoku
RICE POLISHING RATIO: 50%
SAKE METER VALUE: ±0
ABV: 15%
SKU# 10142
SKU# 6375
SKU# 9791
300ml . / 12 /cs .
720ml . / 6 /cs .
1800ml . / 6 /cs .
KUBOTA HEKIJYU YAMAHAI
JUNMAI DAIGINJO
As they utilize the traditional Yamahai brewing method, this Kubota Hekiju is granted extra deep flavors, yet still carries a light and clean mouthfeel and swallows easily . Best enjoyed at body temperature or chilled .
RICE: Gohyakumangoku
RICE POLISHING RATIO: 50%
SAKE METER VALUE: +2
ABV: 15%
SKU# 99
102
SENSHIN
1800ml
JUNMAI DAIGINJO
The rice used is specifically contracted by the farmer, and is polished to 28% of the original grain’s size The sake is brewed with great skill and aged slowly, creating a seductive and silky elegance in the finished product .
RICE: Takane Nishiki
RICE POLISHING RATIO: 28%
SAKE METER VALUE: +2
ABV: 15%
SKU# 7840
720ml . / 6 /cs .
SEPPOU BLACK YAMAHAI
JUNMAI DAIGINJO
A special Kubota seasonal release, “Seppou” can be served at all temperatures . Warming this sake releases all that Yamahai power and unleashes richer, rounder textures, whereas serving it cold increases the sharpness of its design
RICE: Gohyakumangoku
RICE POLISHING RATIO:
Kojimai: 33%, Kakemai: 50%
SAKE METER VALUE: +2
ABV: 16%
SKU# 10209
500ml . / 6 /cs .
SEPPOU WHITE SOUJO
JUNMAI DAIGINJO
This seasonally released sake literally means “white” and it is aged at near freezing temperatures to preserve aromas and freshness which can be likened to flavors around hanami; bright, elegant and teeming with life when served chilled
RICE: Gohyakumangoku
RICE POLISHING RATIO:
Kojimai: 33%, Kakemai: 50%
SAKE METER VALUE: +2
ABV: 14%
TOKUGETSU
JUNMAI DAIGINJO
The reason behind the name “Tokugetsu” (Special Moon) is because the rice, when polished down to 28%, it shines like the moon in a dark sky Boasts an elegant aroma and delicate, gentle flavor
RICE: Yuki no Sei
RICE POLISHING RATIO: 28%
SAKE METER VALUE: +2
ABV: 15%
1834
TSUGU
JUNMAI DAIGINJO
Tsugu has a delicate and elegant floral aroma with a soft and mouthfeel Splendidly balanced flavor, and a clean, dry, medium-long finish . This sake is Asahi Brewery’s greatest achievement, and represents the culmination of all of their history, technique, research and technology Only 2500 bottles are produced each year
RICE: Koshitanrei
RICE POLISHING RATIO: 35%
SAKE METER VALUE: ±0
ABV: 16%
720ml . / 2 /cs . SKU# 8098
KUBOTA GENSHU
DAIGINJO
A dynamic and dry front palate leads into soft umami undertones and a smooth clean finish in this astonishingly quaffable and sophisticated Genshu (undiluted) sake . Has hints of bosc pear, koji-rice and freshly picked mushrooms hiding beneath a gorgeous floral bouquet Best chilled and in a wine glass alongside a meal
RICE: Kojimai - Gohyakumangoku
Kakemai - Local Niigata Rice
RICE POLISHING RATIO: Koji 50% Kake 40%
SAKE METER VALUE: +4
ABV: 17%
720ml . / 6 /cs . SKU#
KUBOTA SUIJYU
DAIGINJO
The delicate, silky Kubota Suijyu is left unpasteurized, creating a fresh and vibrant brew with understated floral notes and an elegant semi-dry finish
RICE: Gohyakumangoku
RICE POLISHING RATIO: 50%
SAKE METER VALUE: +4
ABV: 14%
720ml . / 12 /cs . SKU# 9540
JUNMAI GINJO / GINJO
KUBOTA KOUJYU
JUNMAI GINJO
Has a gentle aroma and a semi-sweet acidity that evolves in your mouth . Notes of grain and flowers, with excellent umami . Most enjoyable chilled, but can be great warmed as well
RICE: Gohyakumangoku
RICE POLISHING RATIO: 55%
SAKE METER VALUE: +2
ABV: 15% 720ml . / 12 /cs . SKU# 7650
KUBOTA SENJYU
JUNMAI GINJO
This Junmai Ginjo rendition of the Kubota series’ iconic Senjyu is a modern take on a classic sake . Gentle and enticing aromas of sweet pea, melon and essence of vanilla yogurt lead into soft silky sips and a short but delectable semi-dry finish .
RICE: Gohyakumangoku
RICE POLISHING RATIO:
Kojimai: 50%, Kakemai: 55%
SAKE METER VALUE: +5
ABV: 18%
720ml . / 6 /cs . SKU# 10495
ESSHU SAKURA BIYORI
GINJO
A Ginjo Sake with light and comforting sweetness and a refined fragrance . Spring release only in limited quantities . Notes of sakura and light mint . Extremely refreshing, and perfect to celebrate the passing of the seasons
RICE: Senshuraku
RICE POLISHING RATIO: 55%
SAKE METER VALUE: -1
ABV: 13%
. / 12 /cs . SKU# 4855
KUBOTA SENJYU
GINJO
Aiming for a Sake that can be enjoyed with a meal, Kubota Senjyu boasts a modest bouquet and a timeless flavor that one does not tire of drinking . Velvety mouthfeel and excellent chilled, but this Ginjo is quite amicable to being enjoyed warmed .
RICE: Gohyakumangoku
RICE POLISHING RATIO: Kojimai: 50%, Kakemai: 55%
SAKE METER VALUE: +5
ABV: 15%
SKU# 3555
SKU# 3569
SKU# 3568
300ml . / 20 /cs .
720ml . / 12 /cs . 1800ml . / 6 /cs .
KUBOTA NIGORI
JUNMAI GINJO
Coarse-filtered cloudy sake with velvety, elegant texture Along with the smoothness, it brings perfect fruitiness and subtle sweetness as well as superb Ginjo aroma . Enjoy it chilled, or arrange it with your favorite fruits .
RICE: Gohyakumangoku
RICE POLISHING RATIO: 60%
SAKE METER VALUE: -35
ABV: 13%
720ml . / 12 /cs . SKU# 58867
JUNMAI
ASAHIYAMA
JUNMAI
A Junmai sake excelling in balance, with a quick clean finish Refreshing chilled, full of flavor neat or gently warmed .
RICE: Niigata Rice
RICE POLISHING RATIO: 65%
SAKE METER VALUE: +1
ABV: 15%
SKU# 4829
SKU# 4135
720ml . / 12 /cs .
1800ml . / 6 /cs .
TOKUBETSU HONJOZO
KUBOTA HYAKUJYU
TOKUBETSU HONJOZO
A dry Sake with a reserved personality that one will not tire of drinking - this is the fundamental of the Kubota series, “Kubota Hakujyu” . Well rounded with no edge, delicious chilled and enjoyed with food .
RICE: Gohyakumangoku
RICE POLISHING RATIO: 60%
SAKE METER VALUE: +5
ABV: 15%
SKU# 7640
720ml . / 12 /cs .
FUJINISHIKI
Brewery: Fujinishiki Sake Brewery Co., LTD. (est.1688)
Location: Shizuoka
Founded in the Genroku era (1688-1704), Fujinishiki is the oldest brewery in Shizuoka Prefecture, lasting for eighteen generations. They are located at the foot of Mt. Fuji and use subsoil water that has flowed through volcanic rock over a period of more than 70 years to brew their sake. The brewery also cultivates their own sake rice, and every year in March holds one of the largest open-brewery events in Japan, attracting more than 10,000 people.
JUNMAI DAIGINJO / DAIGINJO
FUJINISHIKI HIRYU JOUN
JUNMAI DAIGINJO
This beautiful bottle is a marriage between culture, craftsmanship, and good will . The bottle is hand blown to depict Mt . Fuji, a sacred and celebrated symbol of Japan and a World Cultural Heritage Site Mt Fuji is also considered a symbol of good fortune . Sake has also been considered a sacred substance since ancient times, serving as a link between Gods and people and playing a major role in ceremonies and celebrations Sanctified with an abundance of Japanese kinpaku (gold-leaf), the smooth and complex Junmai Daiginjo sake shows all the charm of the oldest and most revered sake rice Omachi, promising a divine and luxurious sipping experience in every cup
RICE: Omachi
RICE POLISHING RATIO: 40%
SAKE METER VALUE: -1
ABV: 15%
SHIZUOKA
FUKUROKUJU
Brewery: Fukurokuju Brewery Co., Ltd. (est.1688)
Location: Akita
Fukurokuju is partnered with members of the Gojome Town Sake Rice Research Association, comprised of local farmers, to cultivate rice specifically suited for sake brewing. Their commitment to carefully brewing sake ensures that one can truly experience the essence of Gojome Town in Akita Prefecture, crafted using local rice, water, and the hands of the community.
JUNMAI DAIGINJO / DAIGINJO
IPPAKUSUISEI PREMIUM
JUNMAI DAIGINJO
A well-balanced drink with a fruity and gorgeous aroma .
RICE: Miyama Nishiki
RICE POLISHING RATIO: 45%
SAKE METER VALUE: +1
ABV: 16%
720ml . / 12 /cs . SKU# 10299
JUNMAI GINJO / GINJO
JUNMAI GINJO
Has a shy yet pleasant nose of sweet bananas with a hint of strawberry and wildflower honey, juxtaposed against a bold, dry palate with a long savory finish . IPPAKUSUISEI
RICE: Miyama Nishiki
RICE POLISHING RATIO: 50%
SAKE METER VALUE: +1
ABV: 16%
SKU# 48044
720ml . / 12 /cs .
JUNMAI GINJO / GINJO
IPPAKUSUISEI RYOSHIN
JUNMAI GINJO
Soft aromas of fresh white peach and sweet rice cakes lead into a gentle front palate which descends sharply into a short, clean semi-dry finish that begs for a bite of food with this crisp once-pasteurized muroka genshu .
RICE: Gin no Sei / Akita Sake Komachi
RICE POLISHING RATIO:
Koji 55% / Kake 58%
SAKE METER VALUE: -1
FUMIGIKU
TOYAMA
Brewery: Fumigiku Sake Brewery Co., Ltd. (est.1916)
Location: Toyama
Founded in 1916, the current fourth generation owner and toji (master brewer) brews sake using pure fukuryusui from Tateyama mountain range and local Sake Rice from Toyama prefecture. Its HANEYA brand named after the original shop name spares no painstaking effort and is light and soft in texture. The wish is express the desire to lift the drinker’s spirits up as if giving you wings to fly. From 2012 they have converted to all-season brewing and are able to provide fresh nama sake throughout the year.
JUNMAI DAIGINJO / DAIGINJO
HANEYA TSUBASA 50
JUNMAI DAIGINJO
While being uplifting and light on your palate, gives you a clean lingering finish . The very delicate green apple-like Ginjo aroma will not distract your food pairing .
RICE: Gohyakumangoku
RICE POLISHING RATIO: 50%
SAKE METER VALUE: +3
ABV: 14%
JUNMAI GINJO / GINJO
HANEYA KIRABI
JUNMAI GINJO
The scent is mild with slightly sweet, and on the first sip it has a very soft mouthfeel that gradually opens up . A ginjo sake with a balance of freshness, sweetness and sourness that is reminiscent of fruit juice
RICE: Gohyakumangoku
RICE POLISHING RATIO: 60%
SAKE METER VALUE: +3
ABV: 16%
TOKUBETSU JUNMAI
HANEYA
TOKUBETSU JUNMAI
Beautifully transparent balance of acidity and dryness . A sake which will not tire your palate .
RICE: Gohyakumangoku
RICE POLISHING RATIO: 60%
SAKE METER VALUE: +5
ABV: 14%
SKU# 10273
720ml . / 12 /cs .
HACHINOHE
AOMORI
Brewery: Hachinohe Shuzo (est.1775)
Location: Aomori
Hachinohe Shuzo; a microbrewery in Aomori prefecture that selects local rice and yeast and brews with the famous water of Kanizawa, Hachinohe. Their aim is to produce a modern sake that is delicious yet safe for the environment and personal health. They use 100% white koji in their moromi base giving their sake a fresh, straight-from-the-brewery character.
JUNMAI GINJO / GINJO
MUTSU HASSEN BLACK LABEL
JUNMAI GINJO
Displays a hint of sake’s natural golden color, and exudes plumes of fresh, juicy apple aromatics . The sake also has a refreshing adidity that melts gently into a sea of umami, allowing it to adapt easily in many different pairings .
RICE: Hanafubuki
RICE POLISHING RATIO: 55%
SAKE METER VALUE: +1
ABV: 16%
MUTSU HASSEN PINK LABEL
GINJO
The scent is mild with slightly sweet, and on the first sip it has a very soft mouthfeel that gradually opens up . A ginjo sake with a balance of freshness, sweetness and sourness that is reminiscent of fruit juice
RICE: Rice from Aomori
RICE POLISHING RATIO: 55%
Kakemai: 60%
SAKE METER VALUE: -2
ABV: 16%
JUNMAI
MUTSU OTOKOYAMA CHOKARA
JUNMAI
Hachinohe Shuzo registered their “Mutsu Otokoyama” trademark over 100 years ago, in 1910 . This refreshing, dry sake has a clean flavor and a solid character . A slight, citrusy aroma hints at their unique use of white koji
RICE: Hanafubuki
RICE POLISHING RATIO: 65%
SAKE METER VALUE: +8
ABV: 16%
9721
9720
TOKUBETSU JUNMAI
MUTSU HASSEN
TOKUBETSU JUNMAI
A best seller since the establishment of the Mutsu Hassen brand . It’s hard to stop sipping this well-balanced umami and acidity-driven brew . Pairs well with a wide range of food and can be served at a wide range of temperatures
RICE: Masshigura
RICE POLISHING RATIO: 60%
SAKE METER VALUE: +1 3
ABV: 15%
450
FUTSUSHU
FUTSUSHU
An aroma reminisent of pears . A sake full of freshness . Juicy umami and sweetness .
RICE: Hanafubuki, Kakemai: Masshigura
RICE POLISHING RATIO: 55%, Kakemai: 65%
SAKE METER VALUE: +4 . 4
ABV: 15%
6642
HAKKAISAN
Brewery: Hakkaisan Brewery Co., LTD (est.1922)
Location : Niigata
NIIGATA
Hakkaisan Brewery is situated at the foot of Mount Hakkai in Niigata. The spring water that flows from the mountain is used to produce its sake. The guiding principles of the brewery are to produce the finest sake that people will never tire of, to apply the highest standards of production to all its sakes, and in order to achieve the smooth wonderfully pure and mellow flavors of Hakkaisan sake, the Brewery insists on producing in small batches, using hand-made koji and slow fermentation at low temperatures.
JUNMAI DAIGINJO / DAIGINJO
HAKKAISAN “KONGOSHIN”
JUNMAI DAIGINJO
The term Kongoshin, or “a firm and stable mind,” finds its embodiment in this supremely noble brew . The top sake rice Yamada Nishiki is polished to the limit & after 2 years of the deepest love, care & supervision . Very limited item . The black Kongoshin is bottled in Niigata’s frozen winters, and the Blue Kongoshin is bottled in their verdant summers .
RICE: Yamada Nishiki
RICE POLISHING RATIO: 40%
SAKE METER VALUE: -1
ABV: 17 8%
5185
6417
HAKKAISAN “45”
JUNMAI DAIGINJO
As a perfect example of the Niigata region’s signature crisp and clean brewing style, this sake has a restrained and delicate aroma offering hints of steamed rice with the barest touch of florility and earth, and the first sip evokes a gentle rice flavor with a pristine and invigorating dry finish
RICE: Yamada Nishiki
RICE POLISHING RATIO: 45%
SAKE METER VALUE: +4
ABV: 16%
SKU# 10358
SKU# 10357
SKU# 10356
HAKKAISAN “KOWAGURA”
JUNMAI DAIGINJO
The first sip will gracefully glide through the palate, and finishes smooth and clean Sake created at this level not only enhances the taste of Japanese food but will also pair beautifully with the cuisines of the world .
RICE: Yamada Nishiki
RICE POLISHING RATIO: 45%
SAKE METER VALUE:
ABV: 17%
SKU# 7597
720ml . / 6 /cs .
HAKKAISAN “YUKIMURO”
JUNMAI DAIGINJO / 3 YEAR AGED
While nestled comfortably in tanks chilled by literal tons of pure white snow called “yukimuro” for 3 years, it develops into a round and smooth sake with a subtle and fine aroma and a mellow, dry finish .
RICE: Yamada Nishiki
RICE POLISHING RATIO: 50%
SAKE METER VALUE: -1
ABV: 17%
SKU# 10349
SKU# 10348
280ml . / 15 /cs .
. / 12 /cs .
HAKKAISAN “YUKIMURO”
JUNMAI DAIGINJO / 8 YEAR AGED
Aged eight years in a snow chilled room, this sake is remarkably elegant - it reflects the complexity and texture that aging can bring out but without the heavy handedness often associated with koshu sake . A remarkable exercise in control executed with confidence .
RICE: Yamada Nishiki
RICE POLISHING RATIO: 50%
SAKE METER VALUE: +1 1
ABV: 17%
720ml . / 6 /cs . SKU# 10739
HAKKAISAN DAIGINJO 45
DAIGINJO
This sake embodies the spirit of the clean, cold air during the winter season in Niigata . Experience the alluring aroma and gentle flavor on the palate . Supported by nature and our craftsman, the elegant flavor of Hakkaisan Daiginjo enhances your enjoyment of seasonal dishes
RICE: Yamada Nishiki
RICE POLISHING RATIO: 45%
SAKE METER VALUE: +5
ABV: 15 5%
SKU# 10366
SKU# 10363
720ml . / 12 /cs .
. / 6 /cs .
JUNMAI GINJO / GINJO
HAKKAISAN “ECHIGO DE SORO”
GINJO / NAMA / GENSHU
吟醸、生、原酒
This sake is released once a year in the middle of winter, bottled straight from the press It is big and bold, a departure from Hakkaisan’s typical style
RICE: Yamada Nishiki
RICE POLISHING RATIO: 60%
SAKE METER VALUE: +5
ABV: 19%
SKU# 1179
720ml . / 12 /cs .
TOKUBETSU JUNMAI / JUNMAI
HAKKAISAN
TOKUBETSU JUNMAI
Its well-balanced mellow and elegant flavor is tailored to match not only delicate Japanese cuisine but also a wide range of food from other cultures .
RICE: Gohyakumangoku
RICE POLISHING RATIO: 50%
SAKE METER VALUE: +5
ABV: 15 . 5%
SKU# 1408
SKU# 1409
300ml . / 15 /cs .
720ml . / 12 /cs .
HAKKAISAN AWA SPARKLING
JUNMAI
Has a lovely fruity aroma and refreshing taste that is rounded out a gentle sweetness and crisp finish . The perfect sake to toast any occasion .
RICE: Yamada Nishiki
RICE POLISHING RATIO: 50%
SAKE METER VALUE: -5
ABV: 13%
SKU# 9381
SKU# 9800
360ml . / 12 /cs .
720ml . / 6 /cs .
HAKKAISAN SPARKLING NIGORI
SPARKLING, JUNMAI, NIGORI
With a refreshing acidity and gorgeous aroma, Hakkaisan Sparkling Nigori is certainly enjoyable as an aperitif, but this popular sake can be enjoyed many ways . Try pairing with rich or spicy dishes as well as fruits and dessert . There is no better way to celebrate than with a toast using this dazzling sparkling nigori sake .
RICE: Gohyakumangoku
RICE POLISHING RATIO: 60%
SAKE METER VALUE: -23
ABV: 14 5%
SKU# 4543
360ml . / 12 /cs .
TOKUBETSU HONJOZO
HAKKAISAN
TOKUBETSU HONJOZO
Easy to drink, not easy to tire of, clean, dry, and enjoyable at almost any temperature - this is Hakkaisan’s Signature Brew . When warmed the koji-rice aroma rises to all occasions .
RICE: Gohyakumangoku
RICE POLISHING RATIO: 55%
SAKE METER VALUE: +4
ABV: 15 5%
SKU# 5180
SKU# 3559
SKU# 3581
300ml . / 15 /cs . 720ml . / 12 /cs . 1800ml . / 6 /cs .
FUTSUSHU
HAKKAISAN KIJOSHU
FUTSUSHU
“Hakkaisan Kijoshu is an elegant sake that is brewed using not just water, but the pevious years sake in the final additions to the brew ”
RICE: Gohyakumangoku
RICE POLISHING RATIO: 60%
SAKE METER VALUE: -36
ABV: 17 . 5%
. / 6 /cs . SKU# 2983
HAKKAISAN SEISHU
FUTSUSHU
“Good Sake for the Good People” . Despite being labeled as a futsushu (regular sake, without any special class designation) the premium sake rice used is polished down to 60%, and it is brewed with great care in cold temperatures, for a crisp dry flavor that does not distract the taste buds from your meal .
RICE: Gohyakumangoku
RICE POLISHING RATIO: 60%
SAKE METER VALUE: +5
ABV: 15 . 5%
SKU# 5330
SKU# 5310
300ml . / 15 /cs .
. / 6 /cs .
HIRAKO
MIYAGI
Brewery: Hirako Shuzo (est.1861)
Location: Miyagi
Hirako Shuzo was founded in Ishinomaki City, a port town in Miyagi Prefecture in 1861, by branching out from Kikunotsukasa Shuzo in Iwate Prefecture. Ishinomaki City is located at the mouth of the Kitakami River that runs through the northeastern part of the country. It is home to the Kinkazan Fishing Grounds, one of the three major fishing grounds in the world, where warm and cold currents meet. Based on such regional characteristics, Hirako Shuzo continues its pursuit to produce elegant sake with a moderate aroma that would be paired perfectly with seafood and sushi.
JUNMAI DAIGINJO / DAIGINJO
HITAKAMI SUKEROKU
JUNMAI DAIGINJO
This sake features a moderate aroma, mellow, dry, and plenty of umami to complement other umami-rich ingredients The soft and enveloping flavor of this sake is best enjoyed with a meal .
RICE: Yamada Nishiki
RICE POLISHING RATIO: 50%
SAKE METER VALUE: +3
ABV: 16 . 5%
HITAKAMI YASUKE HYOTAN
JUNMAI DAIGINJO GENSHU
Floral but reserved on the nose; consider honeysuckle, sweet banana and rice cake, white pepper Elegant and smooth, a touch of sweetness but finishes with a deft dryness . Medium light weight, light acidity, long finish . Gentle and clean, this sake matches well with the delicate flavors often found in Japanese cuisine .
RICE: Yamada Nishiki
RICE POLISHING RATIO: 35%
SAKE METER VALUE: -3
ABV: 16 5%
10437
HITAKAMI KURO-IRO HYOTAN
JUNMAI DAIGINJO GENSHU
Big and gorgeous on the nose, filled with ripe apple, steamed rice, chestnut, lychee, and fresh grass . Assertive on the palate, with a sharpness that reflects the genshu nature . Bold, it demands attention, plenty of acidity and a complex, savory finish that tails off cleanly
RICE: Yamada Nishiki
RICE POLISHING RATIO: 40%
SAKE METER VALUE: -3
ABV: 16 5%
HITAKAMI KATSU-IRO HYOTAN
DAIGINJO GENSHU
Round on the nose with the scent of concord grape, honeysuckle, sweet steamed rice, and ripe asian pear . Incredibly well balanced on the palate - in envelops the entire mouth quickly, a touch of weight, gentle sweetness, and a reserved acidity .
RICE: Yamada Nishiki RICE POLISHING RATIO: 40%
SAKE METER VALUE: -1
ABV: 17 5%
JUNMAI GINJO / GINJO
HITAKAMI YASUKE
JUNMAI GINJO
Yasuke displays a restrained yet nuanced aromatic profile, and soft, elegant flavor characteristics that protect the delicacy of white fish and the freshness of vinegared silver fish, the maturity of red akami, and even the full body of conger eel . Crisp, dry, and delicious at any temperature .
RICE: Kura no Hana
RICE POLISHING RATIO: 50%
SAKE METER VALUE: +6
ABV: 16%
720ml . / 6 /cs . SKU# 962
JUNMAI
HITAKAMI CHOKARAKUCHI
JUNMAI
An extra dry sake with +11 SMV! Structured and crisp, delicious at any temperature but especially slightly warmed, and delicious with all kinds of seafood . Hitakami sake are highly sought after by top sushi chefs in Japan and known to match best with seafood and sushi
RICE: Hitomebore
RICE POLISHING RATIO: 60%
SAKE METER VALUE: +11
ABV: 15 . 5%
SKU# 8574
HONDA SHOTEN
Brewery: Honda Shoten (est.1921)
Location: Hyogo
As far as Sake Rice goes, Yamada Nishiki is king, and within Yamada Nishiki there are various rankings. Honda Shoten only uses the best of the best - super high quality Yamada Nishiki rice grown in Hyogo prefecture’s Miki city and Kato city. This is the basis of their art, and they only will use this top tier rice. Their sake’s names bear the names of the farms that they source their rice from.
JUNMAI DAIGINJO / DAIGINJO
TATSURIKI AKITSU
JUNMAI DAIGINJO
The rice is dried naturally, making for high-quality brewing . Boasts a very light nose of honeysuckle and musk melon, a light to medium body and a gorgeous true depth of flavor, and a clean cut finish . Akitsu is named for the rice paddies that grow their Special-A grade Yamada Nishiki that is aged for more than five years .
RICE: Hyogo Special A Grade Yamada Nishiki
RICE POLISHING RATIO: 35%
SAKE METER VALUE: ±0
ABV: 16%
TATSURIKI YOKAWA-YONEDA
JUNMAI DAIGINJO
The aroma is modest yet fruity, and the first sip conveys an incredible roundness of flavor, both contributing to the balance of this canvas of character . Akitsu is named for the rice paddies that grow their Special-A grade Yamada Nishiki that is aged for more than five years
RICE: Hyogo Special A Grade Yamada Nishiki
RICE POLISHING RATIO: 35%
SAKE METER VALUE: +2
ABV: 17%
1353
720ml . / 6 /cs .
TOKUBETSU JUNMAI
TATSURIKI
KIMOTO 龍力
TOKUBETSU JUNMAI
A sharp and solid tokubetsu junmai sake brewed with the time-honored Kimoto method - a ways to produce sake’s mother yeast starter that takes extra time, labor and experience, but yeilds immensely well-structured and umami-rich sake Recommended serving temperature: 48 degrees Celsius .
RICE: Hyogo Special A Grade Yamada Nishiki
RICE POLISHING RATIO: 65%
SAKE METER VALUE: -1
ABV: 16%
IINUMA HONKE
Brewery: Iinuma Honke - Kinoene Masamune
(est.1688~1703)
Location: Chiba
ABV: 15% CHIBA
They have been making sake in Chiba prefecture for 300 years, combining tradition and art with technology. Kinoene Masamune participates in the community as well by contributing to tourism, and develops & sells confections and sake-related goods to enrich local culture and commerce.
JUNMAI GINJO / GINJO
HANAYAKA TAKUMI NO KAORI
JUNMAI GINJO
An elegant aroma and roundness of flavor are the main characteristics of this soft and delicate Junmai Ginjo .
RICE: Gohyakumangoku
RICE POLISHING RATIO: 55%
SAKE METER VALUE: ±0
SKU# 57892
720ml . / 12 /cs .
KINOENE RIPE APPLE
JUNMAI GINJO
The fruity character, richness of texture, and depth of flavor are all brought into balance, all while preserving soft peach, pear, apple and citron aromas, and emphasizing the deliciously tart and crisp, white wine-like finish
RICE: Gohyakumangoku
RICE POLISHING RATIO: 55%
SAKE METER VALUE: -17
ABV: 15%
SKU# 10594
720ml . / 12 /cs .
JUNMAI
UMAKARA MIGAKI HACHIWARI
JUNMAI
Intentionally not polishing away the outer layers of sake rice will contribute to a stronger personality and boldness of umami in Junmai sake . Thanks to this, Kinoene Migaki 8-wari Junmai can be enjoyed at a variety of temperatures, and will pair well with not only Japanese dishes but Western style meat dishes
RICE: Fusakogane
RICE POLISHING RATIO: 80%
SAKE METER VALUE: +2
ABV: 15%
UNCLASSIFIED
KINOENE YUAGARI YUZU
SAKE BASE
This sweet, refreshing blend of premium sake and aromatic yuzu juice is perfect chilled or on ice. For a unique accent, add it to your favorite cocktail or desert.
INGREDIENTS: Yuzu, Sugar, Brewer’s Alcohol
ABV: 9%
IKEKAME
Brewery: Ikekame Shuzo (est.1875)
Location: Fukuoka
Ikekame was stablished by sword master Genzo (a forward-thinking early entrepreneur) in Meiji Year 8 on the banks of the Chikugo River. He decided to use its waters, and committed to an enterprise based on sincerity to his sake style. Even today, the brewery still holds fast to those values. Their fans always find something new and interesting with every new bottle, and are often moved by unique products that stay with them forever.
JUNMAI DAIGINJO / DAIGINJO
KURO KABUTO MUROKA
JUNMAI DAIGINJO
A rare treat for the adventurous, Kuro Kabuto Muroka Junmai Daiginjo is brewed using Black Koji (Kurokoji) instead of the usual Yellow Koji (Kikoji), contributing to a very unique and interesting flavor profile . The brewers forego the usual carbon filtration, allowing the natural qualities nurtured during brewing to remain, and send it straight to bottling for cold storage Has a ripe strawberry field nose and a full body . It’s flavor zips around the palate with a puckering, fruitlike acidity, refreshing the senses and engaging the mind
RICE: Yamada Nishiki
RICE POLISHING RATIO: 50%
SAKE METER VALUE: -2
ABV: 15%
FUKUOKA
IMADA
Brewery: Imada Shuzo (est.1868)
Location: Hiroshima
Imada Shuzo, led by Ms. Miho Imada, produces exclusively high quality Ginjo-class sake, using mainly Hiroshima prefecture rice. Caring for quality, they will only sell their sake to stores that are dedicated to excellent quality control. They are based in Akitsu, Hiroshima, the same as the first person to develop Ginjo-class sake. To be true to their region’s style, they try to revive old strains of sake rice native to the area. With the skill & tradition of a 100 year legacy, they hope to spread the taste of a true Hiroshima Ginjo to the far corners of the world.
JUNMAI GINJO / GINJO
FUKUCHO BIHO NAMA
JUNMAI GINJO
A Nama version of a popular brand, available in limited quantities once a year . This elegant sake has a nose wisteria and fruit, and hints at crispy green grapes .
RICE: Yamada Nishiki
RICE POLISHING RATIO: 50%
SAKE METER VALUE: +3 ABV: 15-15 .9%
FUKUCHO BIHO
JUNMAI GINJO
This elegant and intense brew has a nose of wisteria and fruit, and hints at crisp muscat grapes . Using soft water and brewing by hand in small batches, one can truly feel the skill, warmth and passion of one of the only female Brewery Heads in Japan Not only during fermentation, but after they squeeze and filter the sake, it is bottled and stored in strictly controlled low temperatures to preserve the Ginjo-style sake’s freshness and soft mouthfeel
RICE: Yamada Nishiki
RICE POLISHING RATIO: 50%
SAKE METER VALUE: +3 ABV: 15-15 .9%
HIROSHIMA
IMANISHI
Brewery: Imanishi Shuzo (est.1660)
Location: Nara
Established in 1660 in Miwa, Nara, known as the resting place of god of sake, Mimurosugi has been brewing for more than 350 years. They are devoted to the “god of sake” and “god of brewing” and brewing for Omiwa Shrine, Japan’s oldest shrine. The brewery’s slogan is “to drink Miwa”. They use water from their wells in the brewery which draws ground water from the sacred Mt. Miwa The rice used is grown with the same water by specially contracted farms.
JUNMAI DAIGINJO / DAIGINJO
MIMUROSUGI YAMADA NISHIKI
JUNMAI DAIGINJO
A balance between a reserved ginjo aroma, elegant umami and just the right amount of acidity . This sake have a clear and transparent flavor that works well with meals .
RICE: Yamada Nishiki
RICE POLISHING RATIO: 50%
SAKE METER VALUE: +1
ABV: 15%
JUNMAI GINJO / GINJO
YAMADA NISHIKI
JUNMAI GINJO
A refreshing ginjo aroma that resembles ramune . Fresh and tender on the palate with a clean sharp acidity, This junmai ginjo is clean and clear with no off-flavors and has a moderate body and juicy umami .
RICE: Yamada Nishiki
RICE POLISHING RATIO: 60%
SAKE METER VALUE: +3
ABV: 15%
MIMUROSUGI DIO ABITA
JUNMAI GINJO MUROKA NAMA GENSHU
Fresh, lemonade-like Ginjo aroma, fruity juiciness, well-rounded sweetness and umami and clean acidity on the finish . An absolutely divine experience that leaves you wanting more
RICE: Yamada Nishiki
RICE POLISHING RATIO: 60%
SAKE METER VALUE: N/A
ABV: 13%
SKU# 10709
720ml . / 12 /cs .
TOKUBETSU JUNMAI
MIMUROSUGI TSUYUHAKAZE
TOKUBETSU JUNMAI
This dry sake has a reserved aroma and an umami that expands in the mouth Finishes with a light and sharp acidity . This sake is not just dry, it has umami .
RICE: Tsuyuhakaze
RICE POLISHING RATIO: 60%
SAKE METER VALUE: +5
ABV: 15%
SKU# 10017
720ml . / 12 /cs .
UNCLASSIFIED
MIMUROSUGI KIOKE BODAIMOTO
UNCLASSIFIED
An incredible combination of exacting hand production combined with the ancient monk developed bodaimoto starter method, this is a bottle that certainly straddles two worlds . It has a light lactic acidity that is the hallmark of this style, but Mimurosugi has also created a brew that is beautiful and elegant, with distict complexity Meant to reflect the changing nature of Miwa itself, every vintage and even every barrel is different, creating a unique experience each time it is had .
RICE: Yamada Nishiki
RICE POLISHING RATIO: N/A
SAKE METER VALUE: N/A
ABV: 14%
SKU# 10609
720ml . / 12 /cs .
INABA
Brewery: Inaba Shuzo (est.1867)
Location: Ibaraki
Since the close of the Edo period, approximately 150 years ago, Inaba Shuzo has used their pristine underground well water to produce their sake. Inaba Shuzo’s sake brewing philosophy is to make everything the best quality possible - even everyday, ordinary sake. In order to accomplish this, grounded by painstaking data-keeping, everything from the rice soaking to fermentation, koji rice making and pressing is accomplished with finesse by experience kurabito (brewery workers) without the use of machinery. The two brand lines of sake Minanogawa and Inaba were named in honor of the Minanogawa River and 6th generation Toji (brew master/brewery head), Ms. Inaba Nobuko, and have been well-received both in Japan and overseas.
JUNMAI GINJO / GINJO
JUNMAI GINJO
This hearty and bold sake has a refreshing, fruit-like sweetness and a fine lingering finish . As the temperature rises gradually, the firm flavor opens even further, allowing one to feel the quality of the rice and water on one’s palate .
RICE: Hitachi Nishiki
RICE POLISHING RATIO: 55%
SAKE METER VALUE: +3
ABV: 15%
IBARAKI
IZUMI
Brewery: Izumi Sake Brewery (est.2011)
Location: Ontario, Canada
The Award-Winning Ontario’s 1st Sake Brewery located in downtown Toronto’s Distillery Historic District., It is eastern North America’s first sake brewery and hand-crafts premium-grade sake using traditional Japanese methods. The brewery currently distributes its products across Canada.
ONTARIO
SAKE / WINE BASE
SAKE APPLE CIDER
SAKE BASE
The addition of fresh apple cider, pure maple syrup and Japanese yuzu juice to this premium sake creates a stunning beverage. Enjoy this warmed gently and garnished with a cinnamon stick, or chill for a summer treat.
INGREDIENTS: Apple Cider
ABV: 6.5%
SKU# 23528
SAKE BASE
750ml. / 12 /cs.
This refreshing cocktail is made with freshly brewed junmai sake, pure Muskoka cranberry juice, zesty lime and Japanese yuzu juice. Red berry and citrus on the nose & palate, as well as sweet and tart cranberry. The aromatic yuzu citrus flavor plays with hints of melon-vanilla notes from the Izumi draft sake. Lingering and refreshing finish.
INGREDIENTS: Cranberry, Yuzu, Lime
ABV: 6.8%
SKU# 12594
750ml. / 12 /cs.
IZUMIBASHI
KANAGAWA
Brewery: Izumibashi Shuzo (est.1857)
Location: Kanagawa
Believing that good sake is made with good rice, Izumibashi is one of the few breweries in Japan that polish AND grow their own sake-rice with their own hands. The name Izumibashi comes from the Izumi river which used to irrigate their fields, and Hashi their family name - together Izumibashi means Izumi Bridge.
JUNMAI DAIGINJO / DAIGINJO
IZUMIBASHI RAKUFUMAI
JUNMAI DAIGINJO, KIMOTO
This luxurious junmai daiginjo is ready for an evening of elegance! Rich aromas of ripe apple and melon envelop the senses, with whispers of anise and coconut milk . Juicy fruit and rice flavors dance on the palate dressed in a unforgettable silky smoothness .
RICE: Rakufumai
RICE POLISHING RATIO: 35%
SAKE METER VALUE: ±0
ABV: 16%
SKU# 69605
720ml . / 6 /cs .
IZUMIBASHI TOKUSEN
JUNMAI DAIGINJO, KIMOTO
Has s a mild aroma of ripe apples, orange blossoms, and jackfruit with a gentle sweetness and a smooth umami finish on the palate . The juicy acidity is veiled by its full mouthfeel, bouncy texture, and hints of straw
RICE: Yamada Nishiki
RICE POLISHING RATIO: 40%
SAKE METER VALUE: Confidential ABV: 16%
720ml . / 12 /cs . SKU# 10530
JUNMAI GINJO / GINJO
AKITONBO RAKUFUMAI
JUNMAI GINJO
The aroma is comprised of juicy yellow apples, strawberry, mint, anise, and herbaceous notes . On the palate, this sake has a round, ample, and broad mouthfeel . The matured flavors are layered and persistent, rounding off the acidity .
RICE: Rakufumai
RICE POLISHING RATIO: 55%
SAKE METER VALUE: +4
ABV: 16%
SKU# 10287
. / 12 /cs .
MEGUMI BLUE LABEL
JUNMAI GINJO
Carefully polishing away the outer layers of the famed Yamada Nishiki rice from Kanagawa prefecture, this Junmai Ginjo is made to be good for any time, any meal, and any temperature . The nose is gentle and floral, and it has a delicious and refreshing flavor that cleans the palate .
RICE: Yamada Nishiki
RICE POLISHING RATIO:
Kojimai: 50%, Kakemai: 58%
SAKE METER VALUE: +7
ABV: 16%
8359
JUNMAI
IZUMIBASHI KUROTONBO
JUNMAI KIMOTO
This special Kanagawa prefecture kimoto sake has a reserved and understated aroma, with light delicate flavors . It is delicious slightly warm, and perfect for enhancing rich flavors and cutting through oil
RICE: Yamada Nishiki
RICE POLISHING RATIO: 65%
SAKE METER VALUE: +10
ABV: 16%
10585
8373
. / 12 /cs .
MEGUMI RED LABEL
JUNMAI, GENSHU
An rich and extra dry Genshu Junmai sake from Izumibashi, that has the special qualities of the Yamada Nishiki sake rice
RICE: Yamada Nishiki
RICE POLISHING RATIO: 65%
SAKE METER VALUE: +7
ABV: 18% 720ml . / 12 /cs .
IZUMIBASHI TONBO SPARKLING
JUNMAI NIGORI SPARKLING
This sparkling nigori is wrapped in aromas of yellow peach, lychee, pineapple, and yogurt . The naturally made bubbles are fine and gentle, leaving you with a clean, soft finish that melts onto the palate Smooth acidity balances the slight sweetness from the rice particles . Chill this sake well for the best experience!
RICE: Local Rice
RICE POLISHING RATIO: 70%
SAKE METER VALUE: N/A
ABV: 15%
250ml . / 24 /cs . SKU# 10285
YAMADA JURO UMESHU
JUNMAI DAIGINJO SAKE BASE
This addicting umeshu finds balance between the sweetness and juicy acidity by introducing Juro Ume, a plum local to the Kanagawa prefecture. These plums are considered to be the best plum variety for pickling because of its thick and soft pulp, but also delicious flavor. Enjoy the premium Junmai Daiginjo sake base with it’s mild, yet rich and rounded mouthfeel.
INGREDIENTS: Juro Green Ume, Crystal Rock Sugar
ABV: 10%
SKU# 10488
500ml. / 12 /cs.
KAMOTSURU
Brewery: Kamotsuru Shuzo (est.1918)
Location: Hiroshima
Since the naming of the brand Kamotsuru in 1873, this brewery has been at the forefront of rice polishing technology, and since the Meiji era has pulled the industry forward as a sake pioneer. In the Taisho era they were the first to receive an honor for their work. And again, 50 years ago, they were the first to sell Daiginjo-grade sake to the public. Kamotsuru company receives a large number of awards and honors for their sake. They devote their craft to producing sake of exceptional quality.
JUNMAI DAIGINJO / DAIGINJO
KAMOTSURU TOKUSEI GOLD
DAIGINJO
Introduced in Showa era year 33, this sake was the first Daiginjo ever made available for public purchase, and is Kamotsuru’s Signature Brand . Gold Leaf
Sakura Blossoms dance to-and-fro in the bottle .
RICE: N/A
RICE POLISHING RATIO: 50%
SAKE METER VALUE: +1 . 5
ABV: 16-17%
JUNMAI GINJO / GINJO
JUNMAI GINJO
Mild aromatics, full-to-medium body and slightly dry . Easy and enjoyable to drink .
RICE: Japanese Rice
RICE POLISHING RATIO: 60%
SAKE METER VALUE: +3
15-16%
HIROSHIMA
JUNMAI
KAMOTSURU NAMA-KAKOI
JUNMAI
Invigorating and fresh Junmai sake Light bodied and excellent chilled Aged for a short time unpasturized, and only pasturized before shipping (namachozo) .
RICE: N/A
RICE POLISHING RATIO: 65%
SAKE METER VALUE: +4
ABV: 14-15%
SKU# 8740
300ml . / 12 /cs .
KAMOTSURU JUNMAI SHU
JUNMAI
Exclusively marketed for the North American region, this sake features a robust and dry flavor achieved through the use of pure rice sake .
RICE: Japanese Sake Rice
RICE POLISHING RATIO: 60%
SAKE METER VALUE: +3
ABV: 17-18%
SKU# 7510
KATO KICHIBEE
Brewery: Kato Kichibee Shoten (est.1860)
Location: Fukui
Originally operating as a money exchange business and very deeply involved in the affairs of the community, in 1860 the village headman and founder became involved in sake brewing. For eleven generations, they have carried the Kichibee name, and in 1866 registered the name as a trademark. In Sanskrit, “Born” is translated roughly as purity/striking truth, and represents the brewery’s strong belief in second changes and karmic rewards for hard work. In the beginning of the Showa era, the emperor used Born sake for Japan’s ceremonies, festivals, and guests as Japan’s representative brand.
JUNMAI DAIGINJO / DAIGINJO
BORN DREAMS COME TRUE
JUNMAI DAIGINJO
Aged for a full five years at -5 degrees Celsius - the ultimate Junmai Daiginjo sake . It’s massive aroma and flavorful personality are kept partially subdued with a sinfully silky mouthfeel . Has an interesting, cleanly cut finish, despite the richness .
RICE: Yamada Nishiki
RICE POLISHING RATIO: 35%
SAKE METER VALUE: +2
ABV: 16%
1000ml . / 6 /cs . SKU# 5910
BORN GOLD MUROKA
JUNMAI DAIGINJO
This Muroka Junmai Daiginjo is stored unpasteurized in -10 degrees Celsius after brewing, and is pasteurized only once immediately before shipping . The absence of carbon filtration (aka, Muroka) leads to a large presence of flavor and a lively aroma
RICE: Yamada Nishiki
RICE POLISHING RATIO: 50%
SAKE METER VALUE: +1
ABV: 15%
720ml . / 12 /cs . SKU# 5105
FUKUI
BORN MUROKA NAMA GENSHU
JUNMAI DAIGINJO
Matures for 1 year at -10 degrees Celsius . A wonderful fruity aroma with a deep, strong, silky flavor
RICE: Yamada Nishiki
RICE POLISHING RATIO: 50%
SAKE METER VALUE: +4
ABV: 17%
5960
BORN TOKUSEN
JUNMAI DAIGINJO
. / 6 /cs .
Born’s Special Junmai Daiginjo, aged for a minimum of two years at 0°C Mediumbodied satin-like mouthfeel, and boasts the mature fragrance of grapefruits . Delightfully debonair .
RICE: Yamada Nishiki
RICE POLISHING RATIO: 38%
SAKE METER VALUE: +5
ABV: 16%
5940
BORN WINGS OF JAPAN
JUNMAI DAIGINJO
Matures for two years at under zero degrees Celsius . An elegant, flowery bouquet, clean finish .
RICE: Yamada Nishiki
RICE POLISHING RATIO: 35%
SAKE METER VALUE: +3
ABV: 15%
720ml . / 6 /cs . SKU# 5930
BORN JUNSUI
JUNMAI DAIGINJO
Refreshing Ginjo aroma with a rounded flavor and clean finish .
RICE: Yamada Nishiki
RICE POLISHING RATIO: 50%
SAKE METER VALUE: N/A
ABV: 15%
SKU# 10164
300ml . / 20 /cs .
KATSUYAMA
Brewery: Katsuyama Supreme Sake Co., LTD (est.1688)
Location: Miyagi
ABV: 16% MIYAGI
Established in 1688, Katsuyama is a sake brewery with traditions lasting well over three century. They were established to brew the upscale sake enjoyed exclusively by the feudal lords of the Sendai domain, where was founded by Japan’s Most famous samurai & military commander Date Masamune. To this day, Katsuyama carries on he reputation and tradition of its origins as a brewery for the lords.
JUNMAI DAIGINJO / DAIGINJO
KATSUYAMA DIAMOND
JUNMAI DAIGINJO
A heavenly elixir that elegantly parades its solid umami flavor of rice on the palate while leaving a serene aftertaste with everlasting clarity . Undeniably, the ultimate sake for today’s world that best suits the name “liquid diamond
RICE: Yamada Nishiki
RICE POLISHING RATIO: 35%
SAKE METER VALUE: +1
KATSUYAMA AKATSUKI
JUNMAI DAIGINJO
Akatsuki Junmai Daiginjo is a “centrifuge” sake, meaning the mash is separated from the sake using an expensive, space age centrifuge machine . This sake is amazingly complex and comes with many tantalizing opportunities for pairing with both western and eastern cuisines
RICE: Yamada Nishiki
RICE POLISHING RATIO: 35%
SAKE METER VALUE: ±0 ABV: 16%
KATSUYAMA DEN
JUNMAI DAIGINJO
Den features a fruity aroma and distinct rich flavors . This sake has the true characteristics of a Junmai Daiginjo Its crisp and clean umami stands out clearly and lingers as a distinctly mouthwatering aftertaste .
RICE: Yamada Nishiki
RICE POLISHING RATIO: 35%
SAKE METER VALUE: +1
ABV: 16%
SKU# 1915
720ml . / 6 /cs .
KATSUYAMA GEN
JUNMAI DAIGINJO
A sake reminiscent of pourriture noble (noble rot) wines like Sauternes, Gen is best enjoyed in the same situations as such wines . Drink it with ice or well chilled in a wine cooler The name Gen means “original” or “foundation,” reflecting the Genroku era, when both Katsuyama sake brewery and this style of sake were born .
RICE: Yamada Nishiki
RICE POLISHING RATIO: 50%
SAKE METER VALUE: -76
ABV: 15%
SKU# 19251
500ml . / 6 /cs .
JUNMAI GINJO / GINJO
KATSUYAMA KEN
JUNMAI GINJO
This is an expertly Junmai Ginjo with a 50% milling rate Has a light fragrance and is very flavorful . A perfect sake to pair with many types of dishes
RICE: Yamada Nishiki
RICE POLISHING RATIO: 50%
SAKE METER VALUE: +4
ABV: 16%
SKU# 1918
720ml . / 12 /cs .
KATSUYAMA LEI
JUNMAI GINJO
The name Lei comes from the wagtail, which is a sacred creature in Japanese mythology . The intense, fruity aroma and rich taste of Lei is very similar to fine Japanese muskmelon, and this sake can be enjoyed as an aperitif or starter drink
RICE: Hitomebore
RICE POLISHING RATIO: 55%
SAKE METER VALUE: -42
ABV: 12%
SKU# 7582
720ml . / 12 /cs .
KIKU MASAMUNE
Brewery: Kiku Masamune Sake (est.1659)
Location: Hyogo
In April of 2016, for the very first time in 130 years, Kiku Masamune launched the new brand “Hyaku Moku” named for the Japanese idiom that expresses the profound impact of “100 Silences”. The brand is driven by a modern concept of complementing all kinds of food, which is in contrast with the smooth, dry flavor that Kiku Masamune is known for. The initial launch was limited to 400 restaurants in Hyogo prefecture. This is a popular souvenir at the Kiku Masamune Sake Brewery Museum.
JUNMAI DAIGINJO / DAIGINJO
HYAKU MOKU
JUNMAI DAIGINJO
Commands a crisp acidity that leads into a rich and smooth finish . The intense umami on the back palate brings out flavors in accompanying food pairings .
RICE: Special-A Grade Yamada Nishiki from Miki-shi
RICE POLISHING RATIO: 39%
SAKE METER VALUE: +0 . 5
ABV: 15-16%
720ml . / 6 /cs . SKU# 8466
JUNMAI GINJO / GINJO
HYAKU MOKU
JUNMAI GINJO
This sake opens with notes of ripe pear, followed by sweet plum and nectarine While filling one’s mouth with the rice’s natural umami, a hint of acidity leaves the palate with a heady, dry feeling in the airy afterglow this sake provides .
RICE: Special-A Grade Yamada Nishiki from Miki-shi
RICE POLISHING RATIO: 59%
SAKE METER VALUE: +0 . 5
ABV: 15-16%
SKU# 10176
720ml . / 6 /cs .
JUNMAI
KIKU-MASAMUNE KIMOTO
JUNMAI
Has a deep, round flavor and is excellent at any temperature with nearly any kind of food .
RICE: Japanese Rice
RICE POLISHING RATIO: 73%
SAKE METER VALUE: +5
ABV: 15%
SKU# 730
. / 6 /cs .
KIKU-MASAMUNE SHIBORITATE
JUNMAI
Fragrant aroma of fruits and flowers - enticing ripe banana and cantaloupe with bright sweet honey-crisp apples . Fruity, textured, round, and smooth, yet finishes with a lingering umami and is a major crowd pleaser .
RICE: Japanese Rice
RICE POLISHING RATIO: 70%
SAKE METER VALUE: -2
ABV: 15%
7776
7778
8125
KINUSHIRO NIGORI
JUNMAI
Silky smooth and smartly chic in a chic frosted glass bottle, Kinushiro is a Junmai grade nigori sake with a clean and refreshing aftertaste and a full but elegant character .
RICE: Japanese Rice
RICE POLISHING RATIO: 73%
SAKE METER VALUE: -40
ABV: 10%
. / 6 /cs . SKU# 6172
KIKU-MASAMUNE TARU SAKE
KIMOTO JUNMAI
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 .
RICE: Japanese Rice
RICE POLISHING RATIO: 73%
SAKE METER VALUE: +5
ABV: 13 8%
300ml . / 12 /cs . SKU# 3270
720ml . / 6 /cs . SKU# 3272
FUTSUSHU
KIKU-MASAMUNE CUP
FUTSUSHU
Kiku-Masamune’s original yeast Kokumi Alpha-Kobo is blended with their treasured and protected KIKUMASA-Kobo to create into the peerless W-Kobo used in a new dry brewing technique The resulting sake is an exceptionally pragmatic, sharp, versatile, and of course extra dry .
RICE: Japanese Rice
RICE POLISHING RATIO: 78%
SAKE METER VALUE: +10 . 5
ABV: 14-15%
UNCLASSIFIED
HYAKU MOKU ALT.3
UNCLASSIFIED
Opens brightly and full-bodied, and then blossoms into a harmony of sweet, bitter and fresh flavors that simply beg for another sip .
RICE: Special-A Grade Yamada Nishiki from Miki-shi
RICE POLISHING RATIO: Unclassified
SAKE METER VALUE: +0 5
ABV: 15-16%
KIKU NO SATO
Brewery: Kiku no Sato (est.1866)
Location: Tochigi
The brewery, which was first established in 1866, has been crafting well-known and delicious sake lines like Ichiryu and Kimi no Tomo for generations. In 1955, the brewery was reborn as Kiku no Sato Shuzo, and the sake they create has been loved by many ever since. At present, they are a very small-scale brewery run by four people – two generations in one family, plus two employees – and each year they produce only 400 koku, equivalent to a mere 40,000 1.8-liter bottles (and they are only operational between late October and early April). The chief brewer (or toji) who is responsible for overall sake production is managing director Makoto Akutsu. Together with the rest of his kura, they aim to produce sake that is full-bodied and balanced yet with a clean finish – sake that can be enjoyed with meals which will actually enhance the flavors of a meal.
JUNMAI DAIGINJO / DAIGINJO
JUNMAI DAIGINJO
This sake is the product of Kiku no Sato’s pursuit of the supreme sake brewing . With a clear, crisp taste and umami that unfolds with every sip, this sake evokes the pure and majestic landscape of Otawara, bringing new inspiration to those who drink it .
RICE: Yamada Nishiki
RICE POLISHING RATIO: 17%
SAKE METER VALUE: -4
ABV: 15%
JUNMAI GINJO / GINJO
JUNMAI GINJO
A crisp dry sake with a delicate aroma reminiscent of apples . It features a youthful yet smooth acidity with a moderate fullness and smooth mouthfeel The clean taste harmonizes with a slight bitterness reminiscent of citrus fruit that blends the flavors .
RICE: Gohyakumangoku
RICE POLISHING RATIO: 55%
SAKE METER VALUE: +4
ABV: 15%
JUNMAI
DAINA CHO-KARA
JUNMAI
This is an extra dry Junmai sake made with Gohyakumangoku rice, which is cultivated in Nasu highlands . The soft mouthfeel and exquisitely dry finish allow one to sense this sake’s abundent umami, and it is enjoyable both warmed and chilled
RICE: Gohyakumangoku
RICE POLISHING RATIO: 60%
SAKE METER VALUE: +11
ABV: 16 2%
KIKUSUI
Brewery: Kikusui Sake (est.1881)
Location: Niigata
NIIGATA
Carrying 130 years’ worth of history on their shoulders, the Kikusui Sake Company is a brewery that fought to survive - and which ultimately flourished - in Niigata Prefecture. The name “Kikusui” is a reference to a Noh theatre play, wherein eternal life could be gained by drinking the dew (Sui) from the petals of chrysanthemums (Kiku) growing in secret pools on a mountain peak.
In 2004 they established the Kikusui Sake Research Institute in an effort to both raise the bar on the quality of their offerings and wrestle with concepts such as enjoyment of sake, and sake culture itself. They are proud to be the producer of their flagship product “Funaguchi” - Japan’s first canned draft sake.
JUNMAI DAIGINJO / DAIGINJO
KIKUSUI
JUNMAI DAIGINJO
The flavor is affable and light, and carries itself deliberately over the pallet . It is bolstered by the complexities and natural dryness brought to the table by the ancient Kikusui sake rice . Enjoy slightly chilled for a rare drinking experience .
RICE: Kikusui 100%
RICE POLISHING RATIO: 40%
SAKE METER VALUE: +3
ABV: 15%
720ml . / 6 /cs . SKU# 10347
KIKUSUI KURAMITSU
JUNMAI DAIGINJO
Smooth, clean, and slightly sweet, it begins with an understated sophistication, a note of nostalgia, and then becomes increasingly titillating with each progressive moment as it awakens your mouth, nose and lungs
RICE: Estate Grown Kikusui Rice
RICE POLISHING RATIO: 23%
SAKE METER VALUE: -5 .7
ABV: 15%
750ml . / 6 /cs . SKU# 3779
SAKAMAI KIKUSUI GENSHU
JUNMAI DAIGINJO
This high-impact sake has lush aromas of fresh fruits, drying herbs and grasses, and a refreshing high note resembling apples As with many luxury genshu sakes, the fine, complex flavors come unto the palate with a rich mouth-filling character .
RICE: Estate Grown Kikusui Rice
RICE POLISHING RATIO: 40%
SAKE METER VALUE: +3
ABV: 17%
SKU# 9621
JUNMAI GINJO / GINJO
KIKUSUI
SEASONAL
JUNMAI GINJO
The clear nectar contained in this gorgeous blue bottle will impress upon you a gentle, fruity aroma and a light dry finish .
RICE: Niigata Rice 100%
RICE POLISHING RATIO: 55%
SAKE METER VALUE: +2
ABV: 15%
5108
1167
6385
KIKUSUI HIYAOROSHI
JUNMAI GINJO
This seasonal sake is a lip-smacking treat for the fall! The balance evident in every sip is achieved through the Edo-era method of aging the bottles in the coolest part of the brewery from spring to fall This sake has a round, lively personality with notes of rice, honey, and roasted nuts .
RICE: Gohyakumangoku 100%
RICE POLISHING RATIO: 55%
SAKE METER VALUE: +2
ABV: 15%
. / 12 /cs . SKU# 3953
KIKUSUI ORGANIC
JUNMAI GINJO
Carries itself with a quiet dryness and a respectful disposition . The front of the nose is reminiscent of ripened bananas, blending well with an understated honeydew flavor on the palate
RICE: USA Certified Organic Akita Komachi
RICE POLISHING RATIO: 55%
SAKE METER VALUE: +2
ABV: 15%
. / 12 /cs . SKU# 1980
SEASONAL
KIKUSUI FUNAGUCHI JUKUSEI
GINJO, NAMA GENSHU, AGED
Boasting 19% ABV, gorgeous floral aromatics, strong flavor and personality, this fullbodied sake is great at dinnertime or cocktail hour For fun times and comfortable afternoons .
RICE: Gohyakumangoku 100%
RICE POLISHING RATIO: 55%
SAKE METER VALUE: -4
ABV: 19%
SKU# 2975
200ml . / 30 /cs .
FUNAGUCHI SHINMAI SHINSHU
GINJO, NAMA GENSHU
Brewed using 100% newly harvested, locally grown Niigata Gohyakumangoku rice, this is a Funaguchi Experience you can only get your hands on once a year A rich and electrifyingly vivid treat for lovers of super fresh namazake .
RICE: Gohyakumangoku 100%
RICE POLISHING RATIO: 55%
SAKE METER VALUE: -3
ABV: 19%
SKU# 3971
200ml . / 30 /cs .
JUNMAI
JUNMAI
Well-rounded, clean and rich (yet avoiding any semblance of heaviness), Kikusui Junmai will nestle itself comfortably in the center of your palate .
RICE: Gohyakumangoku 100%
RICE POLISHING RATIO: 70%
SAKE METER VALUE: +2
ABV: 15%
5904
4852
7730
HONJOZO
KIKUSUI NO KARAKUCHI
HONJOZO
A sip of this sake brings the same intensity, dryness and clarity as that of a crisp wind
RICE: Gohyakumangoku 100%
RICE POLISHING RATIO: 70%
SAKE METER VALUE: +7
ABV: 15%
8920
5410
FUNAGUCHI NAMA GENSHU
HONJOZO
One of our most popular sake -- full-bodied and positively bursting with the fresh and creamy flavor of steamed rice, roasted hazelnuts, and pungent tropical fruit
RICE: Gohyakumangoku 100%
RICE POLISHING RATIO: 70%
SAKE METER VALUE: -4
ABV: 19%
SKU# 3961
200ml . / 30 /cs .
FUNAGUCHI SPARKLING ふなぐち
HONJOZO
An extra-rich Genshu (undiluted) sparkling sake, with powerfully refreshing Funaguchi flavor Big playful bubbles meet bring Funaguchi’s classic fruity aromas and juicy flavors to a brand-new level accompanied by refreshing carbonation .
RICE: Gohyakumangoku 100%
RICE POLISHING RATIO: 70%
SAKE METER VALUE: -3
ABV: 19%
SKU# 10313
270ml . / 24 /cs .
FUTSUSHU
KUNKO FUNAGUCHI NAMA GENSHU
FUTSUSHU
Instead of fortifying Kunko with the usual jozo (distiller’s alcohol), sake-kasu Shochu is used, adding a whole new world to the aromatics and flavors of Funaguchi . Lush and luxurious mouthfeel, with a finish that leaves you smiling
RICE: Gohyakumangoku 100%
RICE POLISHING RATIO: 70%
SAKE METER VALUE: -2
ABV: 19%
3997
KIKUSUI PERFECT SNOW
NIGORI
“Impact” is the main idea, coming from a flowery, full body, a crisp and dynamic sweetness, and the delectable aftertaste of steamed rice from the coarsely filtered rice mash particles - not to mention the amazing 21% ABV!
RICE: Gohyakumangoku
RICE POLISHING RATIO: 70%
SAKE METER VALUE: -19
ABV: 21% 180ml . / 30 /cs . SKU# 10200
4856
KIMURA
Brewery: Kimura Brewery Inc. (est. 1615)
Location: Akita
Kanzukuri (brewing during winter) sake differs from those which are made in the warmer climate of western Japan. Because the temperature of the sake mash is lower,the fermentation process occurs at a very slow rate.The slower the fermentation process, the more the sake sheds its bitterness and develops a mellow flavour.The resulting rich and smooth taste is the hallmark of Kimura’s Fukukomachi.
JUNMAI DAIGINJO / DAIGINJO
FUKUKOMACHI HYAKUDEN 40
JUNMAI DAIGINJO
Using 100% of the newly developed Akita Prefecture sake brewing rice “Hyakuden”, it fully brings out its potential and expresses a rich aroma and high-quality taste It has been elevated to a pure and unadulterated level as it is brewed with the aim of creating a high-spec local sake . With a clean flavor and a full aftertaste, it is highly regarded to be on par with Yamada-Nishiki
RICE: Hyakuden
RICE POLISHING RATIO: 40%
SAKE METER VALUE: ±0
ABV: 16%
17964
FUKUKOMACHI
DAIGINJO
This sake is made with premium Yamadanishiki rice polished down to 40% as seen through its clearness . This award-winning daiginjo is the hallmark of Kimura Brewery . Slowly savor the gorgeous aroma and distinct texture .
RICE: Yamada Nishiki
RICE POLISHING RATIO: 40%
SAKE METER VALUE: +3
ABV: 16%
10925
TOKUBETSU JUNMAI
FUKUKOMACHI
TOKUBETSU JUNMAI
The aroma is a harmonious blend of caramel, marshmallow cereal bars, white chocolate and steamed rice . It is soft and round with a velvety and almost creamy texture . Balanced fruitiness with restrained dryness with layers of umami flavors .
RICE: Gin no Sei, Menkoina, Ginsan
RICE POLISHING RATIO: 55%
SAKE METER VALUE: +1 . 5
ABV: 15 . 5%
10704
KOKKEN
FUKUSHIMA
Brewery: Kokken Shuzo (est.1877)
Location: Fukushima
Award-winning Kokken Sake Brewery is surrounded by natural forests and meadows, located in the lush and snowy Southern Aizu region of Fukushima (Japan’s 3rd largest prefecture, home to a wide range of lakes, forests and mountains, giving them very large and diverse terroir for sake brewing).
Utilizing the teachings of the Nanbu Brewmasters’ Guild and their own local touch, they produce exclusively Tokutei Meisho-shu (Premium Grade Sake like Junmai, Daiginjo, etc.) and only use varietals of rice registered as suitable for sake brewing grown from pure water. Kokken produces many different sake (especially Junmai), but their brews are well-loved by locals and at least 60% of their sake is consumed in Fukushima.
TOKUBETSU JUNMAI / JUNMAI
KOKKEN YUME NO KAORI
TOKUBETSU JUNMAI
The sake rice varietal “Yume no Kaori” is a local specialty from the Southern Aizu region of Fukushima Prefecture This sake, made with 100% Yume no Kaori has a fresh and mellow flavor that envelopes and the palate lovingly .
RICE: Yume no Kaori
RICE POLISHING RATIO: 60%
SAKE METER VALUE: +2
ABV: 15 . 8%
. / 12 /cs . SKU# 10167
KOKKEN
JUNMAI
This sake’s distinctive luxurious aroma, gentle sweetness and refreshingly smooth aftertaste work together to ensure the each sip is more delicious and interesting than the last A good value for an exceptional Junmai
RICE: Hyogo Yamada Nishiki
RICE POLISHING RATIO: 60%
SAKE METER VALUE: +2
ABV: 15%
720ml . / 12 /cs . SKU# 10166
KOKONOE SAIKA
Brewery: Kokonoe Saika (est.1908)
Location: Wakayama
Kokonoe Saika is a rare brewery in that they not only brew sake but they also make vinegar as well. Situated in N. Wakayama prefecture in the city of Kinokawa, Saika was founded by Toyokichi Saika on the principles that “In order to make better vinegar we should consistently be using sake lees (aka. kasu) as the main raw material.” Furthermore, he also hoped to produce sake that people can enjoy with food together along with his vinegar. Therefore, in 1934, he began the sake production as well, staying true to his motto of providing Japanese tables with good quality vinegar and sake.
JUNMAI
JUNMAI
A sake with an elegant aroma and profound flavors derived from the Yamahai brewing process Recommended to be served chilled, at room temperature or warmed . SAIKA
RICE: Gohyakumangoku
RICE POLISHING RATIO: 65%
SAKE METER VALUE: +3
ABV: 15% UNCLASSIFIED
SAIKA YUZUSHU
SAKE BASE
This is a sake based Yuzu Shu which uses the tart, fragrant juice squeezed from the Yuzu fruit, skin-on . Recommended to be served, straight, on rocks, with soda or warmed
INGREDIENTS: Yuzu, Sugar
7-8%
WAKAYAMA
SAIKA NIGORI UMESHU
SAKE BASE
This drink is made by straining the plum pulp from Saika Umeshu and mixing it with the filtered Umeshu . This a genuine Umeshu that combines refreshing aroma and acidity of plum with the rich flavors of sake . Recommended to serve on rocks or for use in cocktails such as Daquiris
INGREDIENTS: Ume, Sugar, Ume Pulp ABV: 10-11%
SKU# 860
720ml . / 12 /cs .
KOMACHI
Brewery: Komachi Shuzo (est.1894)
Location: Gifu
Nagaragawa is the river that has been a central fishing spot for 1300 years - this water ultimately finds its way into KomachiShuzo’s underground well water. They are the proud winners of several competitions, and are often featured on magazines due to their high quality sake and skill level in brewing.Their sake is also famously known as “Symphony Sake” due to the fact that they play music while the sake is fermenting in the tanks - some say this has an effect on the final product.
JUNMAI GINJO / GINJO
JUNMAI GINJO
This Junmai Ginjo sake has excellent floral aromatics, an edge underneath the umami, and a mild aftertaste that is ultimately satisfying . Made with locally grown Hidahomare rice
RICE: Hida Homare
RICE POLISHING RATIO: 55%
SAKE METER VALUE: +3
ABV: 15-16%
NAGARAGAWA SPARKLING NIGORI
GINJO
This Junmai Ginjo sake has excellent floral aromatics, an edge underneath the umami, and a mild aftertaste that is ultimately satisfying . Made with locally grown Hidahomare rice
RICE: Hida Homare
RICE POLISHING RATIO: 60%
SAKE METER VALUE: -4
ABV: 17-18%
KONDO
Brewery: Kondo Shuzo (est.1875)
Location: Gunma
In Year 8 of the Meiji Era, Kondo Shuzo was established in the town of Omama in the Gunma Prefecture, and they have been brewing sake with Akagisan’s (Akagi Mountain’s) subterranean spring water ever since. The breweries slogan is “Otoko no Sake, Akagisan kara Kuchi” (aka. “a Sake among men - from Akagi mountain to your lips”) and they have strong local popularity in Gunma Prefecture, where their main fanbase resides. They are loved for their refreshingly crisp sake.
JUNMAI DAIGINJO / DAIGINJO
AKAGISAN DAIGINJO
DAIGINJO
Combining the pristine water of Akagi Mountain and the esteemed techniques of Iwate Nanbu Toji (aka “a northern sake brewing guild”), this sake is a hand-crafted masterpiece . Aromatic, with notes of ripe fruits and flowers, this medium bodied Daiginjo pairs well with vegetable crudité, shrimp shumai and/or gyoza .
RICE: Yamada Nishiki
RICE POLISHING RATIO: 38%
SAKE METER VALUE: +3
ABV: 16%
SKU# 1748
720ml . / 6 /cs .
JUNMAI GINJO / GINJO
AKAGISAN
JUNMAI GINJO
Having perfected their craft day-by-day over the last 140 years, the brewery would now like to present to the USA market a rich, round semi-dry sake brewed with care using Mount Akagi mineral water
RICE: 100% Gohyakumangoku
RICE POLISHING RATIO: 50%
SAKE METER VALUE: +3
ABV: 15-16%
720ml . / 12 /cs . SKU# 4000
GUNMA
MASUDA
Brewery: Masuda Sake Company Ltd. (est.1893)
Location: Toyama
The storehouse is located in the middle of the townhouses and restaurants of the shipping wholesaler that once prospered in the trade of Kitamaebune. Toyama Prefecture is sandwiched between the Sea of Japan and the Tateyama mountain range, and is blessed with seasonal seafood such as firefly squid, white shrimp, yellowtail, yellowtail crab and yellowtail in Toyama Bay, and mountain vegetables such as wild vegetables in early spring. Yes, Manju Izumi says, “It is a sake that is grown with delicious ingredients and complements any dish.”
JUNMAI DAIGINJO / DAIGINJO
JUNMAI DAIGINJO
This sake is crafted using wine yeast, featuring a fruity aroma similar to fresh fruits . It has a gentle sweetness balanced by a pleasant touch of acidity .
RICE: Yamada Nishiki
RICE POLISHING RATIO: 50%
SAKE METER VALUE: N/A
ABV: 15%
JUNMAI GINJO / GINJO
JUNMAI GINJO
The rice is polished using the flat polishing technique, resulting in a delicate sake with few miscellaneous flavors despite the high polishing ratio The fruity and mild ginjo aroma is well-balanced
RICE: Yamada Nishiki
RICE POLISHING RATIO: 58%
SAKE METER VALUE: N/A
ABV: 16%
JUNMAI
MASUIZUMI
JUNMAI
It has a rich depth of flavor, with the umami of rice gently expanding in your mouth The robust taste is perfectly balanced by a firm acidity, creating a crisp and refreshing finish .
RICE: Yamada Nishiki
RICE POLISHING RATIO: 58%
SAKE METER VALUE: N/A
ABV: 15%
720ml . / 12 /cs . SKU# 29000
FUTSUSHU
MASUIZUMI KIJOSHU
FUTSUSHU
By repeatedly brewing sake using sake itself, a rich yet sharp-flavored sake is produced
RICE: N/A
RICE POLISHING RATIO: N/A
SAKE METER VALUE: N/A
ABV: 15%
500ml . / 12 /cs . SKU# 1745
MASUICHI ICHIMURA
Brewery: Masuichi Ichimura (est.1755)
Location: Nagano
Based in Obuse - a town in the Kamitakai District, Nagano Prefecture - they have been making sake since the Edo period.
There are a total of six sake products in their current portfolio, including Square One. In order to allow customers and enthusiasts to better experience having these sake with food, they have converted part of the brewery into a restaurant.
JUNMAI
SQUARE ONE
JUNMAI
Square One is made to represent the original simplistic robustness of Edo period sake It is recommended to enjoy this sake with food, either chilled or warmed depending on the dish . The special ceramic bottle can be placed directly into a hot water bath for heating, but remember to open the top while doing so!
RICE: Miyama Nishiki
RICE POLISHING RATIO: 59%
SAKE METER VALUE: +7
ABV: 16 . 5%
NAGANO
MIYAO
Brewery: Miyao Shuzo (est.1819)
Location: Niigata
NIIGATA
Miyao has been brewing high-quality sake since 1819. In 1965, this brewery was one of the first to start making Junmai sake. The secret to their success lies in their soft, well water which comes from the Asahi mountain range of Niigata and Yamagata via the Miomote River which is famous for its salmon run. Niigata is notorious for excess snowfall and largely fluctuating temperatures, the air and water of which is filtered by dense forests. Miyao is situated in Murakami, one of the finest rice producing areas of Niigata that cultivates rice such as Gohyakumangoku and the recently developed Koshi Tanrei. For their Daiginjo sake, they use Yamada Nishiki grown in Hyogo.
JUNMAI GINJO / GINJO
SHIMEHARITSURU JUN
JUNMAI GINJO
Gohyakumangoku rice is polished down to 50%, and fermented very slowly at low temperatures, which enhances the natural umami of the rice, and produces a subtle aroma, and a round clean flavor .
RICE: Gohyakumangoku
RICE POLISHING RATIO: 50%
SAKE METER VALUE: +2
ABV: 15%
SHIMEHARITSURU TSUKI
HONJOZO
This Honjozo-shu is brewed with Gohyakumangoku rice delivering a light and crisp sake that displays aromas of apples and honey It pairs nicely with scallop or crab hand-rolls, but also works well with dishes containing saltier, sharp cheeses such as manchego or tomme de brebis .
RICE: Gohyakumangoku
RICE POLISHING RATIO: 55%
SAKE METER VALUE: +4
ABV: 15%
SHIMEHARITSURU UMESHU
SAKE BASE
Made only with large size Shirakaga plums produced in Japan, Shimeharitsuru sake, and sugar The plums are soaked in the sake instead of shochu, which gives the liqueur a softer flavor . The natural sourness and aroma of the plums shine through .
INGREDIENTS: Shirakaga Ume, Sugar
AGED: 6-12 Months
ABV: 12%
SKU# 10545
500ml . / 12 /cs .
MIYOZAKURA
Brewery: Miyozakura Shuzo (est.1893)
Location: Gifu
The five petals of the Sakura Flower represent the elements of flavor (sweet, sour, salty, bitter and astringent). Miyozakura strives to create balance of these flavors with the strength of their own hands and top quality ingredients. With a respect and thankfulness their natural environment, the path to their goal of making the ultimate sake is still clouded.
JUNMAI DAIGINJO / DAIGINJO JUNMAI
MIYOZAKURA CUP
JUNMAI
Smooth and plush with a nice dry finish and a shy but flowery aroma . When warmed, the deep, hearty and almost fierce flavor is revealed, but quite enjoyable at almost every temperature, and very pairable with almost any meal
RICE: Asahi no Yume
RICE POLISHING RATIO: 70%
SAKE METER VALUE: +6 . 5
ABV: 15%
4139
MUROMACHI
Brewery: Muromachi Brewery (est.1688)
Location: Okayama
The five petals of the Sakura Flower represent the elements of flavor (sweet, sour, salty, bitter and astringent). Miyozakura strives to create balance of these flavors with the strength of their own hands and top quality ingredients. With a respect and thankfulness their natural environment, the path to their goal of making the ultimate sake is still clouded.
JUNMAI DAIGINJO / DAIGINJO
MUROMACHI JIDAI KIWAMI
DAIGINJO
Using the rare Omachi rice, and the Omachi no Hiyamizu water, Muromachi would like to present their Junmai Daiginjo Genshu (undiluted) Has a fruity, floral aroma and deep umami
RICE: Omachi
RICE POLISHING RATIO: 40%
SAKE METER VALUE: +5
ABV: 17-18%
JUNMAI GINJO / GINJO
BIZEN MABOROSHI
JUNMAI GINJO
This flavorful Ginjo sake is made with 100% “Bizen Omachi” rice, which is quite rare, expensive, and difficult to obtain . Has a light and sweet aroma, and is delicious chilled
RICE: Omachi
RICE POLISHING RATIO: 60%
SAKE METER VALUE: +2
ABV: 15%
NIHONSHU DE TSUKETA UMESHU
SAKE BASE
Japanese plums are marinated in Sake made with the rare Omachi Rice. The combination of umami from the sake and the acidity from the plum create an unexpected harmony. Drink chilled.
INGREDIENTS: Ume
AGED: 2 Years
ABV: 6.5%
SKU# 1520
500ml. / 12 /cs.
NAKANO
Brewery: Nakano Shuzo (est.1844)
Location: Aichi
With 171 years of history on their shoulders, Nakano Shuzo challenges every day by creating new flavors while also preserving their traditional skills and methods to meet a wide range of consumer’s needs.
FUTSUSHU
KUNIZAKARI NIGORI
FUTSUSHU
This plush, velvety Nigori sake was previously a treat only available to individuals who could visit the Kunizakari Brewery It has a calming and rustic flavor that is highly enjoyable chilled or on ice
RICE: N/A
RICE POLISHING RATIO: Unclassified
SAKE METER VALUE: -5
ABV: 14%
AICHI
NANBU BIJIN
Brewery: Nanbu Bijin (est.1902)
Location: Iwate
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.
JUNMAI DAIGINJO / DAIGINJO
NANBU BIJIN 10 YEARS AGED 南部美人
DAIGINJO
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
RICE: Yamada Nishiki
RICE POLISHING RATIO: 35%
SAKE METER VALUE: N/A
ABV: N/A
NANBU BIJIN SHINPAKU
JUNMAI DAIGINJO
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 .
RICE: Yamada Nishiki
RICE POLISHING RATIO: 50%
SAKE METER VALUE: +2
ABV: 16-17%
NANBU BIJIN
DAIGINJO
Made with local Ginotome rice milled down to 45%, lending the sake a delicate floral aroma and an exceptionally clean taste Dry, juicy and full of umami
RICE: Ginotome
RICE POLISHING RATIO: 40%
SAKE METER VALUE: +3
ABV: 16-17%
8540
JUNMAI GINJO / GINJO
AWA SPARKLING
JUNMAI GINJO
It has a calming floral aroma and a crisp carbonation which offsets the soft mouthfeel of the sake . Finally, the delicate umami undertone leads the palate to a creamy and satisfying finish
RICE: Ginotome
RICE POLISHING RATIO: 55%
SAKE METER VALUE: -20
ABV: 12%
SKU# 470
TOKUBETSU JUNMAI / JUNMAI
NANBU BIJIN
TOKUBETSU
JUNMAI
Nanbu Bijin’s Signature Brand, which uses locally grown Ginotome rice . Highly aromatic, with fruit and grain notes . Neat, clean, and crafted to pair with a wide range of food, excellent at any temperature
RICE: Ginotome
RICE POLISHING RATIO: 55%
SAKE METER VALUE: ±0
ABV: 15%
10399
17869
8570
YUZO SPECIAL
JUNMAI
8660
This sake has soft textures that stand in direct contrast against a unique intensity of flavor – dark, rich splashes of malted barley and honey with echoes of shiitake, walnut and cacao
RICE: Miyama Nishiki
RICE POLISHING RATIO: 60%
SAKE METER VALUE: +15
ABV: 15%
10026
12925
NANBU BIJIN ALL KOJI
JUNMAI
As this unique, special sake is thick, sweet, and overladen with acidity and umami, Nanbu Bijin All Koji can be enjoyed on the rocks, diluted with water, and mixed with fruits sangria style . It boasts a deep amber color and the various vintages can be aged at home to enjoy the different stages of development .
RICE: Miyama Nishiki and Toyo Nishiki RICE POLISHING RATIO: 65%
SAKE METER VALUE: -20
ABV: 15-16%
. / 12 /cs . SKU# 1991
UNCLASSIFIED
NO ADDED SUGAR UMESHU
ALL KOJI SAKE BASE
Typical Umeshu (plum sake) has loads of sugar added to offset the extreme tartness of the plums (on average 1.8L of white liquor = 1kg sugar), however Nanbu Bijin Umeshu infuses only Ume plums into their one-of-a-kind “all koji” Junmai Sake. Sugar is not needed, since plums and koji rice are naturally sweet. This sake is easy to drink, has an attractive rose pour and high acidity, and pairs well with any meal.
INGREDIENTS: Ume
ABV: 9-10%
SKU# 4126
SKU# 4551
720ml. / 12 /cs.
300ml. / 15 /cs.
NO ADDED SUGAR YUZU LEMON
ALL KOJI SAKE BASE
They have luxuriously used popular citrus fruits, yuzu and lemon, to create a fragrant finish. The refreshing, pleasant acidity adds a delightful accent to both Japanese and Western dishes, enhancing the appetite. It’s best enjoyed not just on its own, but paired with a variety of dishes.
INGREDIENTS: Yuzu, Lemon
ABV: 9%
SKU# 18288
720ml. / 12 /cs.
NIHONSAKARI
Brewery: Nihonsakari Co. LTD. (est.1889)
Location: Hyogo
The Nihon Sakari main HQ is in Nishinomiya, an area well known for sake brewing. In the 17th century, almost 30% of sake breweries were based there. In 2000 they changed the name of the company from Nishinomiya Sake Brewing Company to Nihon Sakari Co. LTD. They also have a sake based beauty product line developed in the 1980s. For their 120th anniversary, they re-established their slogan to be “More flavorful, more beautiful”.
JUNMAI DAIGINJO / DAIGINJO
SAKARI JUNMAI DAIGINJO
JUNMAI DAIGINJO
Full-bodied and mellow, with the robust flavor of rice and a tropical fruity aroma (Ginjo aroma) bursting with freshness The aroma is created using Nihonsakari’s original yeast and the rich flavors and texture come from leaving this sake unpasteurized
RICE POLISHING RATIO: 50%
SAKE METER VALUE: N/A
ABV: 15%
DAIGINJO
Slightly dry, rich in flavor, and a mellow texture with elegant fruity aromatics . This sake brings new flavors and tastes each time it is enjoyed .
RICE: Gohyakumangoku
RICE POLISHING RATIO: 50%
SAKE METER VALUE: +5
ABV: 16%
DAIGINJO
With a silky viscosity on the palate and rich aromatics . Enjoy gorgeous aromatics and rich flavor of untouched sake with a handy can whenever and wherever you want
RICE: Ginpu, Japanese Rice
RICE POLISHING RATIO: 50%
SAKE METER VALUE: +4
ABV: 18%
JUNMAI GINJO / GINJO
SAKARI JUNMAI GINJO
JUNMAI GINJO
You will be surprised by how fruity SAKARI Junmai Ginjo can taste . While - of course - it contains no fruit, the fermentation process lets it develop all kinds of natural aromas . A joy for your palate . Tropical fragrances of melon and mango with a rich flavor and plentiful umami . Vegetarian, Gluten-free, and Preservative-free!
RICE POLISHING RATIO: 55%
SAKE METER VALUE: N/A
ABV: 15%
10493
JUNMAI
JUNMAI
This sake’s main traits are the great rice flavor and soft mouthfeel, with a dry finish and light aftertaste . Easy to drink
RICE: Regular Rice
RICE POLISHING RATIO: 75%
SAKE METER VALUE: +3
ABV: 13-13 9%
3996
SAKARI JUNMAI
JUNMAI
Its simple and smooth taste makes it easy to pair and enjoy with any kind of food This light and dry sake carries a soft mouthfeel that highlights the beautiful umami of rice with a crisp clean finish . Aromatic notes of steamed rice and mushroom with a touch of herbs . Vegetarian, Gluten-free, and Preservative-free!
RICE POLISHING RATIO: 75%
SAKE METER VALUE: N/A
ABV: 13%
10461
HONJOZO
HONJOZO
Its aromatics are like freshly cooked rice, its flavor is lively fresh and rich bodied Enjoy deep flavor with a handy can whenever and wherever you want .
RICE: Ginpu, Japanese Rice
RICE POLISHING RATIO: 70%
SAKE METER VALUE: -6
ABV: 19%
1428
FUTSUSHU
FUTSUSHU
A light and slightly dry sake with a humorous oni (demon) illustration that catches the eye . It’s a brick-pack product with a straw included .
RICE: Japanese Rice
RICE POLISHING RATIO: 75%
SAKE METER VALUE: +3
ABV: 14%
2396
NIHONSAKARI ONIKOROSHI
SHIBORITATE
FUTSUSHU
This is a light and dry sake (unpasteurized) that preserves the fresh flavor and aroma of freshly squeezed ingredients . It has a refreshing taste and smooth finish .
RICE: Japanese Rice
RICE POLISHING RATIO: 75%
SAKE METER VALUE: +3 5
ABV: 14%
SKU# 562
180ml . / 30 /cs .
UNCLASSIFIED
NIHONSAKARI “SAKARI” YUZU
JUNMAI SAKE BASE
SAKARI only uses yuzu from Kochi and Kagoshima, known for their high quality citrus fruits . By making full use of the tartness, slight bitterness, and flavor peculiar to Yuzu, and using junmai sake as raw materials, the refined umami and moderate sweetness creates a delightfully rounded harmony . So deliciously fresh, you’ll feel like you’re on a vacation in sunny southern Japan . Vegetarian, Gluten-free, and Preservative-free!
INGREDIENTS: Yuzu
ABV: 8%
SKU# 19213
SKU# 17830
700ml . / 6 /cs .
300ml . / 12 /cs .
NOGUCHI NAOHIKO
ISHIKAWA
Brewery: Noguchi Naohiko Sake Institute Inc. (est.2017)
Location: Ishikawa
“Noguchi Naohiko is 90 years old and has brewing since the age of 16there is no active brewer today with more experience than him. Across his career he has headed many respected breweries throughout Japan, but in 2017 he founded the Noguchi Naohiko Sake Institute in Ishikawa to both train the next generation of sake brewers but also push the limits of sake today. His brews are as singular as his life story - there is no other sake like it in the world.“
JUNMAI GINJO / GINJO
MIYAMA NISHIKI YAMAHAI
GINJO, NAMA, GENSHU, MUROKA, YAMAHAI
An elegant sake with highly refreshing acidity and a fine, semi-long finish, boasting lush botanical flavors of ripe fruits, berries and fresh herbs, with low aromas of white tea, lemon zest and creamy yogurt . As you hold it on your tongue, it presents a pleasant balance of umami, astringency and acidity, yet maintains its soft mouthfeel .
RICE: Hyogo Yamada Nishiki
RICE POLISHING RATIO: 55%
SAKE METER VALUE: N/A
ABV: 19%
720ml . / 12 /cs . SKU# 10338
JUNMAI
MUROKA NAMA GENSHU
JUNMAI
The nose is a gentle and calming bouquet of flowers, mochi rice and incense, and upon the first sip, a delicate yet heady and creamy flavor spreads across the palate, reverberating as it warms in the mouth with infinite depth, yet ending in a clean, crisp finish .
RICE: Locally Grown Gohyakumangoku
RICE POLISHING RATIO: 60%
SAKE METER VALUE: N/A
ABV: 18%
SEASONAL
HONJOZO
MUROKA NAMA GENSHU
HONJOZO
Dry, with a sharp finish . A scent of a fruit with a fresh sweetness like pear . After a sip, a fresh mouthfeel spreads, a rich flavor and sweet fragrance in your mouth follows . This sake has a perfect balance with the astonished clear fresh taste . Versatile flavor .
RICE: Gohyakumangoku
RICE POLISHING RATIO: 60%
SAKE METER VALUE: N/A
ABV: 18%
SKU# 10339
720ml . / 12 /cs .
FUTSUSHU
LIMITED EDITION 01
NAMA, GENSHU, MUROKA
The sake has a beautiful and mellow aroma of stone fruit and berries, with a welllayered evolution of flavors like mandarin orange, bosc pear, black currant, fuji apple and white peach with a focused and dry and mineral finish .
RICE: Hyogo Yamada Nishiki
RICE POLISHING RATIO: Unclassified
SAKE METER VALUE: N/A
ABV: N/A
SKU# 10604
770ml . / 4 /cs .
NATSU NO NAMAZAKE
NAMA, MUROKA
Soft and refreshing aromas of young citrus with nuances of melon and banana . On the palate, there is light umami, rounded soft acidity, and a slightly bitter aftertaste that goes well with sweetfish, vegetables, and other early summer ingredients .
RICE: Gohyakumangoku
RICE POLISHING RATIO: 65%
SAKE METER VALUE: N/A
ABV: 17%
SKU# 10587
720ml . / 12 /cs .
HIYAOROSHI
GENSHU, MUROKA
The mature taste makes you feel the arrival of autumn . When sipped, the elegant taste spreads throughout your mouth, and you can feel the gentle sweetness of the aftertaste . We recommend that you drink it with a lukewarm sake at around 40 ° C without cooling .
RICE: Gohyakumangoku
RICE POLISHING RATIO: Unclassified
SAKE METER VALUE: N/A
ABV: 19%
SKU# 10605
720ml . / 12 /cs .
FUYUZAKE
GENSHU, MUROKA
A limited seasonal sake with breadth and versatility, specially brewed and aged to enjoy warmed as well as chilled with no aged aromas . When you begin to warm this sake (up to 40C) the umami blooms and the finish becomes round As it continues to warm (around 55C) however, it will begin to appear sharp and savory .
RICE: Gohyakumangoku
RICE POLISHING RATIO: 65%
SAKE METER VALUE: N/A
ABV: 20%
KANAGASO
GENSHU, MUROKA
Lean with a strong yet smooth presence, this sake’s savory, vegetal character comes with a sharp, dry finish & a long umami tail . Three years of in-brewery aging contributes notes of savory white miso & a hint of dried fruit to the forefront . Enjoy at any temperature
RICE: Gohyakumangoku
RICE POLISHING RATIO: 65%
SAKE METER VALUE: N/A
ABV: 20%
18555
NO CLASSIFICATION
01 SPECIAL EDITION
NAMA, GENSHU, MUROKA
This Yamahai-style sake uses high quality Omachi from Okayama Prefecture & Yamada Nishiki from Tojo Special A District, Hyogo Prefecture .The sake is characterized by its fresh lychee-like aroma, full umami enhanced by the aging process, elegant acidity, and a long finish Its rich umami makes it an excellent partner to sweeter foods such as dried fruits .
RICE: Omachi and Hyogo Yamada Nishiki
RICE POLISHING RATIO: Unclassified
SAKE METER VALUE: N/A
ABV: 18%
10706
NOVA
ABV: 16-17% CALIFORNIA COVINA
Brewery: Nova Brewing Company (est.2019)
Location: Covina, California
Nova Brewing Co. in Covina, California was founded in 2019 as the first craft sake brewery in LA. Nova’s goal is to have locals experience true craft nama sake made with California rice. Nova’s head brewer startedas a homebrewer but eventually went to Japan to take apprenticeship at few breweries in Ibaraki. With techniques and experiences gained in Japan, they invented and built their own equipments with what they can acquire in LA which allows them their own unique style of sake brewing methods that set their products apart.
JUNMAI DAIGINJO / DAIGINJO
GRAVITY
JUNMAI DAIGINJO
Fruit-forward with a dry finish due to high alcohol level . The dryness is balanced with slight sweetness and acidity which gives it a juicy full mouthfeel . This sake carries a clean taste with no off flavors or harshness from the alcohol due to the special drip-pressed method used .
RICE: Calrose
RICE POLISHING RATIO: 50%
SAKE METER VALUE: -3
RYUJIN
Brewery: Ryujin Shuzo (est.1597)
Location: Gunma
Ryujin Shuzo’s underground water is very soft and feminine, lending to their brewers the power to draw out the hidden flavors in their rice. Their aim is to create flavorful, mellow, high quality sake that warms the heart upon drinking.
They like to combine their traditional skills and methods with the brewer’s heart. To this end, they work hard to improve their skills every day to work towards the next challenge, and brew excellent beer in the off season.
JUNMAI DAIGINJO / DAIGINJO
NAMA ZUME
JUNMAI DAIGINJO
This special Nama zume sake has a bright citrus aroma with an elegant sweetness . Enjoy its smooth texture and a clean, sharp after taste . Very limited availability even in Japan
RICE: Yamada Nishiki
RICE POLISHING RATIO: 50%
SAKE METER VALUE: +1
ABV: 15-16%
SKU# 4592
720ml . / 12 /cs .
OZE X ROSÉ
JUNMAI DAIGINJO
A lovely rose-colored sake that exists within a sphere of balance between sweet and tart, and has a flavor that resembles wild strawberries Brewed with the exceedingly difficult-to-use red yeast .
RICE: N/A
RICE POLISHING RATIO: 50%
SAKE METER VALUE: -33
ABV: 12%
SKU# 10135
720ml . / 12 /cs .
SEASONAL
OZE NO YUKIDOKE HIYAOROSHI
JUNMAI DAIGINJO
The best sakamai, Yamada Nishiki was polished down to 50% of original size, this seasonal limited Hiyaoroshi sake has an enticing and elegant aroma of peach and pineapple . Its delicate sweet and sour flavor finishes nicely and smoothly in your mouth
RICE: Yamada Nishiki
RICE POLISHING RATIO: 50%
SAKE METER VALUE: ±0
ABV: 15%
SKU# 8175
SEASONAL
720ml . / 12 /cs .
OZE NO YUKIDOKE GENSHU
JUNMAI DAIGINJO
An enticing and elegant aroma that refreshes and clenses the senses . Splendidly blanced with a finish like a gust of cool wind on a warm summer day . Floral and grain notes
RICE: Yamada Nishiki
RICE POLISHING RATIO: 40%
SAKE METER VALUE: +1
ABV: 17-18%
SKU# 10121
720ml . / 12 /cs .
OZE NO YUKIDOKE NATSUGIN
JUNMAI DAIGINJO
The essence of sake is, very simply, rice’s sweetness, koji’s depth, soft acidity, fresh aromatics, and a crisp finish . A special summer sake brewed with intention of aroma and flavor sitting in perfect balance, tuned precisely to the sounds of summer
RICE: N/A
RICE POLISHING RATIO: 50%
SAKE METER VALUE: ±0
ABV: 15%
720ml . / 12 /cs . SKU# 10944
JUNMAI GINJO / GINJO
OZE NO YUKIDOKE OMACHI
JUNMAI GINJO
The rice used in this sake is the grandfather of all sake rice - Omachi . This lends more defined and complex flavor characteristics to the Sake and adds more of an earthy quality Ryujin’s Omachi Junmai Ginjo has a plush umami and a crisp finish It is an ideal match for many dishes .
RICE: Omachi
RICE POLISHING RATIO: 55%
SAKE METER VALUE: +5
ABV: 17%
720ml . / 12 /cs . SKU# 10132
RYUJIN KAKUSHI NAMA ZUME
GINJO
Fresh and fruit-forward with a plush, cream-like mouthfeel . Flavors languish in your mouth with a slow burn that will suddenly fade into nothingness for a beautifully clean finish, calling for a second glass .
RICE: Gohyakumangoku
RICE POLISHING RATIO: 55%
SAKE METER VALUE: -2
ABV: 16-17%
SKU# 1398
SKU# 3035 720ml . / 12 /cs .
1800ml . / 6 /cs .
JUNMAI
OZE NO YUKIDOKE OHKARAKUCHI
JUNMAI
A bright and beaming brew with a light-body, hints of wet stone and a super dry finish - good for Muscadat lovers . One of the most easy and enjoyable Sake to pair with food
RICE: Yamada Nishiki
RICE POLISHING RATIO: 60%
SAKE METER VALUE: +10
ABV: 17%
SKU# 1162
SKU# 8222
SKU# 5094
. / 20 /cs .
. / 12 /cs .
1800ml / 6 /cs
SAGA SAKE SAGA
Brewery: Koimari Shuzo Co. Ltd
Yano Shuzo Ltd
Mitsutake Shuzojo Co. Ltd
Location: Saga
Saga prefecture is home to countless world renowned products such as Ariake seaweed, Imari and Arita porcelain, Saga beef, Yobuko squid, and unique green teas. However, Saga’s sake captures the essence of Saga’s amazing natural resources and diverse regionality. In Saga prefecture alone there are 25 breweries and distilleries, and we are honored to spotlight three of these new producers to the American market.
JUNMAI DAIGINJO / DAIGINJO
KOIMARI TROPICAL
JUNMAI DAIGINJO
This sake has a refreshing melon aroma with a touch of effervescence upon opening . The mellow mouthfeel, mild acidity and light sweetness leads to a lovely finish with notes of mochi rice lingering on the palate This sake pairs with a wide variety of foods! Enjoy it chilled with light fare or experiment with it at different serving temperatures to bring out this sake’s ability to pair with richer fare .
RICE: Omachi
RICE POLISHING RATIO: 50%
SAKE METER VALUE: -1
ABV: 16%
10532
MITSUTAKE CRISP
JUNMAI DAIGINJO
This junmai daiginjo 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 .
RICE: Yamada Nishiki
RICE POLISHING RATIO: 50%
SAKE METER VALUE: ±0
ABV: 15%
10533
720ml . / 12 /cs .
JUNMAI
YANO UMAMI AGED KIMOTO 矢野 旨
JUNMAI, KIMOTO, KOSHU
This rare Koshu (aged) sake is brewed by traditional techniques using the wild microorganisms living in the brewery and aged for five years at ambient brewery temperature . This classical style displays rich, toothsome character and plentiful umami, set in harmonious balance against chewy acidity smoothed through the aging process . The nose has notes of vanilla, nuts, and spices . Please drink without chilling .
RICE: Kitashizuku
RICE POLISHING RATIO: 75%
SAKE METER VALUE: +5
ABV: 16%
SANWA SHURUI
Brewery: Sanwa Shurui Co., LTD. (est.1958)
Location: Oita
The lush greenery, refreshing breezes and pure cool water of Oita Prefecture provide a fitting setting for the ditillery and brewery of Sanwa Shurui. Sanwa Shurui was started in 1958 when three companies merged. A fourth company joined the group the following year and this effectively brought foru fermenttaion- related licenses under the one roof. The company’s motto is always the same: “Quality comes first.”
JUNMAI GINJO / GINJO
WAKABOTAN YAMADA NISHIKI
JUNMAI GINJO
This sake has fruity notes of pear and melon with a juicy texture and light finish . Enjoy this sake by itself, chilled or on the rocks . Pair this sake with appetizers such as carpaccio, prosciutto, blue cheese dressed salads
RICE: Yamada Nishiki
RICE POLISHING RATIO: 50%
SAKE METER VALUE: ±0
ABV: 15~16%
10455
WAKABOTAN HINOHIKARI
JUNMAI GINJO
This sake has fruity notes of white peach and Fuji apple with high acidity and a dry finish . Enjoy this sake by itself, chilled or on the rocks . Easy to pair with any type of food, but try something spicy such as hot wings or green curry
RICE: Hinohikari
RICE POLISHING RATIO: 50%
SAKE METER VALUE: ±0
ABV: -14~15%
10591
SASANOKAWA
Brewery: Sasanokawa Shuzo (est.1765)
Location: Fukushima
Sasanokawa Brewery and Distillery, established in 1765, has a long history of crafting sake. Tetuzo Yamaguchi, the tenth-generation family member overseeing the business, brings a wealth of experience to continue the legacy. This extensive heritage provides a solid foundation for Sasanokawa’s sake, allowing for both innovation and adaptation to cater to the preferences of contemporary sake enthusiasts.
JUNMAI GINJO / GINJO
SASANOKAWA GINJO
GINJO
This sake is a meticulously crafted Fukushima Ginjo variety, produced with Fukushima yeast and made from the delectable rice called “Ten no Tsubu” . It features a mild fragrance, is highly approachable, and allows you to savor the delightful flavor of this exquisite creation .
RICE: Ten no Tsubu
RICE POLISHING RATIO: 58%
SAKE METER VALUE: +3
ABV: 15 6%
JUNMAI
SASANOKAWA JUNMAI
JUNMAI
This sake undergoes meticulous brewing as it offers a velvety and gentle palate, accompanied by a robust aroma and profound flavor . It’s an enjoyable beverage that complements various dishes, and it’s equally delicious whether served chilled or warmed . Feel free to indulge in its flavors, with a particular recommendation for savoring it when heated
RICE: Gohyakumangoku
RICE POLISHING RATIO: 58%
SAKE METER VALUE: +2
ABV: 15 3%
FUKUSHIMA
SEKIYA
Brewery: Sekiya Brewery Co.,Ltd (est.1864)
Location: Aichi
Sekiya Jozo is quite particular about their rice, and so they always polish it within the brewery, and occasionally grow their own rice. Even the jozo (brewer’s alcohol) used to fortify their sake is distilled internally out of their own sake kasu. Sekiya aims for environmental sustainability and self sufficiency in all of their activities.
JUNMAI DAIGINJO
HORAISEN KU
JUNMAI DAIGINJO
The nose is restrained at first but opens up with a bit of time, and blossoms into something truly gorgeous - ripe red apples, whispers of fresh cream and acacia flower all appear on the nose Starts soft and light on the palate, and displays a delicate elegance in the way it handles its barest amount of sweetness, with some lovely acidity as well
RICE: Yamada Nishiki
RICE POLISHING RATIO: Koji-40%, Kake-45%
SAKE METER VALUE: N/A
ABV: 15%
JUNMAI GINJO
HORAISEN WA
JUNMAI GINJO
A ginjo made from yamada nishiki milled to 50%, this reads like a tropical-focused daiginjo on the nose Tons of ripe fruit - banana, melon, lychee and white peachwith a small of amount of steamed rice and sweet almond jelly-like aromas dance in one’s glass . Wa also displays a distinct sweetness on the palate - rich and smooth and opulent, but with distinct acidity
RICE: Yamada Nishiki
RICE POLISHING RATIO: 50%
SAKE METER VALUE: N/A
ABV: 15%
HORAISEN BESHI
TOKUBETSU JUNMAI
Made with locally grown yume sansui rice, a sake rice varietal which was locally developed to suit their climate in Aichi . This light Junmai sake “Beshi” has a mild nose that is still very much present - especially as it comes to room temperaturefilled withspices and steamed rice, some ripe stone fruit and bay leaf . Its relatively light flavor comes with a refreshing and frankly unexpected acidity, and a smooth dry finish . Delicious sipped at any temperature .
RICE: Yume Sansui and Japanese Rice
RICE POLISHING RATIO: 55%
SAKE METER VALUE: N/A
ABV: 15%
HONJOZO JUNMAI
HORAISEN CUP
TOKUBETSU HONJOZO
Light ginjo aroma, with lots of umami flavor . Clean and dry with a short and enjoyable finish .
RICE: Regular Rice
RICE POLISHING RATIO: 60%
SAKE METER VALUE: N/A
ABV: 15 5%
SENKIN
TOCHIGI
Brewery: Senkin Sake Brewery Co. Inc. (est.1806)
Location: Tochigi
Nestled in the residential backroads of Sakura City, Tochigi Prefecture, Senkin Brewery is now run by the 11th generation brothers Kazuki Usui (the brewery president) and Masato Usui (the head brewer). With more of focus on ripeness and acidity, Senkin sake is brighter and juicier than many of it’s contemporaries (SP!). Their brewing motto is “Yokei na koto shinai”, or “Do nothing unnecessary” - their sake is brewed in small batches, all are muroka, genshu, and nama or namachozo. They only use rice that is contract grown within five minutes of the brewery - Yamada Nishiki, Omachi and Kamenoo - and are known for using both modern and traditional brewing methods across their lineup.
JUNMAI DAIGINJO / DAIGINJO - “IMMORTAL WING” SERIES
ISSEI
JUNMAI DAIGINJO
MUROKA NAMA GENSHU
Lean and bursting with flavor . Notes of juicy melon and fuji apple make this a true delight to sip on with a wide variety of non-Japanese dishes using cheese and/or dairy products .
RICE: Yamada Nishiki
RICE POLISHING RATIO: 35%
SAKE METER VALUE: ±0 ABV: 16%
10174
KAMOSU
720ml . / 6 /cs .
JUNMAI DAIGINJO
MUROKA NAMA GENSHU
The three core sake rice varietals of Senkin’s local growers - Yamada Nishiki (polished to 7%), Kame no O (polished to 35%) and Omachi (polished to 40%) - are slowly, painstakingly and expertly brewed using their own local yeast and groundwater, drawing forth the most special qualities each rice
RICE: Yamada Nishiki, Omachi, Kame no O
RICE POLISHING RATIO:
Kojimai: 40%, Kakemai: 50%
SAKE METER VALUE: -2 ABV: 15%
SKU# 10236
720ml . / 6 /cs .
URARA
JUNMAI DAIGINJO
MUROKA NAMA GENSHU
A miracle born from the extremes of polishing Yamada Nishiki down to 17% remaining . From the very first sip it will invade the senses with vibrant flavors of muscat grape and green apple peel .
RICE: Yamada Nishiki
RICE POLISHING RATIO: 17%
SAKE METER VALUE: ±0 ABV: 16%
SKU# 10235
720ml . / 6 /cs .
SENKIN CLASSIC MUKU
JUNMAI DAIGINJO
MUROKA NAMA GENSHU
Bright flavors evocative of lychee and cranberry simply pour out of it, lending a crisp and refreshing character to this 100% Sakura city Yamada Nishiki sake but still allowing room for balance and depth .
RICE: Yamada Nishiki
RICE POLISHING RATIO: 40%
SAKE METER VALUE: -2
SKU# 102051
SKU# 496
SKU# 10210
15%
300ml . / 12 /cs .
720ml . / 12 /cs .
1800ml . / 6 /cs .
SENKIN CLASSIC OMACHI
JUNMAI DAIGINJO
MUROKA NAMA GENSHU
Finely textured and elegantly layered, this lively Junmai Daiginjo born from Japan’s historic first sake rice displays flavors of peach, sage, melon rind and freshly husked rice .
RICE: Omachi
RICE POLISHING RATIO: Kojimai: 40%, Kakemai: 50%
SAKE METER VALUE: -2 ABV: 15%
SKU# 498
720ml . / 12 /cs .
SENKIN CLASSIC KAME NO O
JUNMAI DAIGINJO
MUROKA NAMA GENSHU
Brewed astoundingly using 100% ancient rice Kame no O - a finicky specimen that requires 100% by-hand cultivation, and furthermore one of the few pure rice strains left in Japan The resulting sake is delicate, smartly sharp, and maintains a balance and reverence to the uniquely wild flavor of Kame no O .
RICE: Kame no O
RICE POLISHING RATIO: Kojimai: 40%, Kakemai: 50%
SAKE METER VALUE: -2 ABV: 15%
SKU# 497
. / 12 /cs .
SENKIN MODERN MUKU
JUNMAI DAIGINJO
MUROKA NAMA GENSHU
It has a sharp, vibrantly fruity flavor with a well-balanced umami heft, and the brewery encourages drinkers to try enjoying their sake out of Boudreaux wine glasses to maximize the sensory potential of the brew .
RICE: Yamada Nishiki
RICE POLISHING RATIO:
Kojimai: 40%, Kakemai: 50%
SAKE METER VALUE: -2
SKU# 102021
SKU# 493
SKU# 10211
16%
SENKIN MODERN KAME NO O
JUNMAI DAIGINJO
MUROKA NAMA GENSHU
Brewed with this revered sake rice varietal, Senkin Modern Kame No O - a member of their “modern” series that is made using modern sake brewing methods - is a sake that somehow delicately displays the wildest features of this rice alongside its characteristic savory aftertaste . The brew is bright, elegant and aromatic with a deep and dense peach-like character, silky mouthfeel, and a refreshing brightness
RICE: Kame no O
RICE POLISHING RATIO:
Kojimai: 40%, Kakemai: 50%
SAKE METER VALUE: -2 ABV: 16%
SKU# 10203
SKU# 494
300ml . / 20 /cs .
720ml . / 12 /cs .
JUNMAI DAIGINJO / DAIGINJO
SNOWMAN NIGORI
JUNMAI DAIGINJO
Opens with soft peach and mango aromas, this sake’s tart and juicy sweetness finishes clean and sharp . A fresh and satisfying treat that is great as an aperitif, and excellent to pair with food, and even spicy dishes .
RICE: Yamada Nishiki
SAKE METER VALUE: -10
ABV: 15%
SKU# 102381
SKU# 10237
300ml / 12 /cs
720ml . / 12 /cs .
SENKIN ORGANIC NATURE 仙禽オーガニックナチュール
“EDO STYLE,” following the methods of the Edo period . Fermented with naturally occurring brewery yeast and using organic ancient rice “Kame no O,” this represents an ultra-natural approach . This product is the embodiment of Senkin’s philosophy .
RICE: Kame no O
SAKE METER VALUE: -7
ABV: 14%
720ml . / 12 /cs .
SKU# 10403
SHATA
Brewery: Shata Brewery (est.1823)
Location: Ishikawa
Established in 1823, in the shadow of one of Japan’s largest volcanic mountains “Mt. Haku”. With the blessing of this dormant goddess (namely, her naturally filtered water) they brew exquisite sake.
JUNMAI DAIGINJO / DAIGINJO
TENGUMAI 50
JUNMAI DAIGINJO
Aged for a very short time compared to the rest of the Tengumai Sake line, Tengumai 50 Junmai Daiginjo comes out as full bodied and refreshing . Semi-dry and excellent chilled or at room temperature
RICE: Yamada Nishiki and others
RICE POLISHING RATIO: 50%
SAKE METER VALUE: +3
ABV: 15-16%
1021
1178
TENGUMAI BLACK
JUNMAI DAIGINJO
Tengumai Black is aged in Shata Shuzo’s brewery for much longer than the rest of their line, and the effect is quite apparent - the elegant, mature aroma and taste mend and mellow the cracks in one’s soul . Best enjoyed chilled .
RICE: Yamada Nishiki
RICE POLISHING RATIO: 40%
SAKE METER VALUE: +3
ABV: 16%
1163
ISHIKAWA
JUNMAI
TENGUMAI YAMAHAI
TOKUBETSU JUNMAI
Tengumai Yamahai is the perfect Junmai Sake to pair with food thanks to the rich umami and acidity that enhance partnering flavors . Has exquisite balance of dryness and flavor, and a unique color
RICE: Gohyakumangoku
RICE POLISHING RATIO: 60%
SAKE METER VALUE: +4
ABV: 16%
SKU# 29571
SKU# 6395
. / 12 /cs .
1800ml . / 6 /cs .
TENGUMAI UMAJUN
JUNMAI
A very enjoyable dry sake from Tengumai . Full expansive flavor with a great body and enjoyable mouth feel . Light umami on the palate . this is a wonderful sake to pair with food
RICE: Gohyakumangoku
RICE POLISHING RATIO: 60%
SAKE METER VALUE: +6
ABV: 16%
SKU# 6670
. / 12 /cs .
SHIMIZU SEIZABURO
Brewery: Shimizu Seizaburo Shoten (est.1869)
Location: Mie
Modern industrial developments in sake brewing technology dramatically reduced the labor, training and time necessary to make sake, but sake used to be thought of as an agricultural product that came forth as a result of a Toji’s experience and instinct. Today, their team aims to bring sake brewing back to the past with their own hands, and create more dynamic and wild sake. They are dedicated to hand-grown koji, small batch production, and slow fermentation times in the middle of Suzuka town’s severe winters.
Though they officially became Shimizu Seizaburo Shoten 1869, the brewery itself is a historic landmark that has survived since ancient times. Located between Kyoto and Ise (a significant location in the Japanese Shinto religion), many travelers on holy pilgrimages have passed through their doors, and the brewery was well-known even in Kyoto to make delicious and sophisticated sake.
JUNMAI DAIGINJO / DAIGINJO
ZAKU
JUNMAI DAIGINJO
Asahi rice produced in Okayama prefecture is polished down to 50% to give this incredible cult-hit sake it’s expansive aroma, clean and refreshing taste The brewery truly produces only a small amount of it each year, so generally it is difficult even in Japan to purchase a bottle . The meaning of the name “Zaku” is simply “to make” or “to create”
RICE: Okayama Asahi
RICE POLISHING RATIO: 50%
SAKE METER VALUE: N/A
ABV: 15%
MIE
SHIRAKABEGURA
Brewery: Shirakabegura Brewery (est.2001)
Location: Hyogo
Utilizing Japan’s famous miyamizu water, and carefully selected rice. Shirakabegura comvines expert knowledge with cutting edge technology designed to faithfully capture the delicate esence of hands-on brewing techniques, enabling their dedicated brewery staff to bring you sake that accurately reflects their aspirations
JUNMAI DAIGINJO / DAIGINJO
SHIRAKABEGURA
JUNMAI DAIGINJO
It has a full-bodied palate with a hint of sweetness and a smooth, velvety mouthfeel . On the nose, the sake gives off subtle aromas of pear, melon, banana and petrichor, with flavors of vanilla, melon, banana and white mushroom, enhanced by a hint of sweetness
RICE: Yamada Nishiki
RICE POLISHING RATIO: 45%
SAKE METER VALUE: ±0
ABV: 15-16%
SKU# 8840
SKU# 10266
640ml . / 6 /cs .
300ml . / 12 /cs .
SHIRAKABEGURA SHIHO
JUNMAI DAIGINJO
A gracefully fruity aroma and elegant flavor With every sip you will experience the craftsmans’ passion, commitment, and expertise which have gone into the creation of Shiho .
RICE: Yamada Nishiki
RICE POLISHING RATIO: 20%
SAKE METER VALUE: N/A
ABV: 15-16%
SKU# 10637
640ml . / 6 /cs .
JUNMAI
SHIRAKABEGURA KIMOTO
JUNMAI
Presents a robust body and highly nuanced flavors . When warmed, innately earthy and fruity notes of apple, creany cheese, and spice emerge . When chilled, presents lighter, delicately nuanced aromas of vanilla, flowers, stone fruit, melon and sweet milk
RICE: Gohyakumangoku
RICE POLISHING RATIO: 70%
SAKE METER VALUE: +2
ABV: 15-16%
SKU# 8841
SKU# 10267
MIO CRISP
JUNMAI
. / 6 /cs .
. / 12 /cs .
Aromas of honeydew melon, lemon, sweet cream, watermelon, almond, and daffodil . Has a light creamy mouthfeel with flavors that balance fruity and savory notes: zesty stone fruit, melon, tangerine, vanilla, Asian pear, and wet stone .
RICE: Junmai
RICE POLISHING RATIO: Unclassified
SAKE METER VALUE: -70
ABV: 5%
19937
14631
TOKUBETSU JUNMAI
SHIRAKABEGURA
TOKUBETSU JUNMAI
Complex, well balanced and smooth . Pear and nutmeg on the nose with flavors of hot, tart pear compote and green apple peel Relish the sweet rice flavor as it unfolds with each sip .
RICE: Gohyakumangoku
RICE POLISHING RATIO: 60%
SAKE METER VALUE: +2
ABV: 15%
SKU# 5500
SKU# 6130
. / 12 /cs .
SKU# 5190 720ml . / 12 /cs .
. / 6 /cs .
SHIRAKABEGURA YAMAHAI AGED 10 YRS
TOKUBETSU JUNMAI
The nuanced nose includes notes of salted Asian pear, sweet custard, orange creamsicle, subtle banana, and jasmine . The gently mouthwatering palate has a creamy mouthfeel and very fine, silky texture with flavors of melon, vanilla, banana and cream
RICE: Yamada Nishiki
RICE POLISHING RATIO: 60%
SAKE METER VALUE: +3
ABV: 16%
SKU# 8841
. / 6 /cs
SPARKLING
Lively aromas of grape and ripe pear rise out of the light effervescence which presents the palate with a gentle sweetness paired with a refreshing acidity when initially sipped .
RICE: Unclassified
RICE POLISHING RATIO: Unclassified
SAKE METER VALUE: -70
ABV: 5%
300ml . / 12 /cs . SKU# 3137
750ml . / 6 /cs . SKU# 3572
SHODOSHIMA (MORIKUNI)
KAGAWA (SHODO
ISLAND)
Brewery: Shodoshima Sake Brewery Co., Ltd. (est.2018)
Location: Kagawa (Shodo Island)
They are the only sake brewery on Shodo Island, a small island just between Shikoku Island and the Southern Coast of Honshu. Here, their sake is produced by a team of three - two women (one of whom is the president and owner of the brewery) who work under the tutelage of a toji from the Tajima Guild. They strive to pursue research in new technologies such as specialized yeast while preserving the tradition of handcrafted sake brewing. They value individuality and strive to create products with unique characteristics through the use of native ingredients, and by brewing their various brands in the image of Shodo Island.
JUNMAI
WHEN THE OLIVES GROW ON SHODOSHIMA
On the nose, orchard fruits, concord grape, rice flour, and cut bamboo, On the palate salted lemon curd, fresh cut apples, kefir, and birch bark . A light amount of sweetness that finishes dry and pleasantly sharp Shodo Island is the top producer of olives in Japan and is also famous for artisanal oils and fermented products .
RICE: Ooseto
RICE POLISHING RATIO: 60%
SAKE METER VALUE: -17
ABV: 15%
Light coriander, bay leaf, and pounded mochi on the nose, with a hint of ground sesame, oyster shell, and a floral undercurrent On the palate, while light in texture, it offers a intense umamai and salinity with a mixture of dried herbs (sage, thyme, majoram) . A savory, medium long finish . HONJOZO
RICE: Ooseto
RICE POLISHING RATIO: 70%
SAKE METER VALUE: +5
ABV: 16%
SUIGEI
Brewery: Suigei Brewery (est.1872)
Location: Kochi
The only Sakagura/Sake Brewery in Kochi City (named after alias of Yamauchi Yōdō, who was a Japanese Daimyo of the Shikoku region in the Edo period). They hope to make sake that is the best to pair with food - sake that is dry, yet with high acidity and umami - using the isolated Tosa Mountain range’s pure spring water. This water contains no iron or manganese, which are detrimental elements in sake. The brewery is also quite particular about their ingredients - the rice is polished very carefully, and they use true Kumamoto Yeast.
JUNMAI DAIGINJO / DAIGINJO
SUIGEI HARMONY BLEND
JUNMAI DAIGINJO
Suigei Brewing produces several Junmai Daiginjo sakes, each with its own character; then combines them to create this entirely unique Junmai Daiginjo that is both aromatic and crisp .
RICE: Toku-A Grade Hyogo Yamada Nishiki
RICE POLISHING RATIO: 50% SAKE METER VALUE: +3 0
15%
SKU# 10341
SKU# 10342
10733
300ml . / 12 /cs .
720ml . / 12 /cs .
SUIGEI DAITO 2022
JUNMAI DAIGINJO
By using two types of yeast, Suigei achieves the fragrant ginjo aroma characteristic of daiginjo and the crisp finish unique to junmai . This wonderful sake has a brilliant, profound Ginjo aroma and a mellow flavor, worthy of being Suigei’s finest Junmai Daiginjo .
RICE: Yamada Nishiki
RICE POLISHING RATIO: 30%
SAKE METER VALUE: -3 ABV: 16%
10847
JUNMAI GINJO / GINJO
SUIGEI KOUIKU 54
JUNMAI GINJO
The aroma is modest and vaguely citrusy, and the flavor has a hint of sourness with solid umami, yet the finish is clean and pleasant Enjoyed best with both Asian and western seafood or fried/fatty dishes .
RICE: Gin no Yume
RICE POLISHING RATIO: 50%
SAKE METER VALUE: +6 7
ABV: 16%
7534
. / 12 /cs .
TOKUBETSU JUNMAI
SUIGEI “DRUNKEN WHALE”
TOKUBETSU JUNMAI
A reserved aroma, gentle rice notes, perfect acidity and a fine finish combine to create the unique flavor profile of Suigei Tokubetsu Junmai .
RICE: Sake Rice
RICE POLISHING RATIO: 55%
SAKE METER VALUE: +6 6
ABV: 15%
. / 12 /cs . SKU# 6477
SKU# 6146 720ml . / 12 /cs . SKU# 6453
1800ml . / 6 /cs .
UNCLASSIFIED
SUIGEI KAJYU 39
SAKE BASE
With a refreshing sweet aroma and an exquisite tart flavor, this sake based liqueur electrifies the palate with a juicy citrus burst . Suigei Brewery’s home Kochi prefecture is a major producer of citrus, and boasts the highest production volume in Japan . Suigei’s citrus liqueur incorporates 39% fruit juice; a blend of Yuzu citrus, Konatsu citrus, and Naoshichi citrus (a type of sudachi) .
INGREDIENTS: Yuzu, Konatsu, Naoshichi
ABV: 9%
SKU# 10546
720ml. / 12 /cs.
TAKARA
Brewery: Takara Shuzo Co., Ltd. (est.1842)
Location: Kyoto
Takara Group was founded in 1842, by the Yomo family in Kyoto’s Fushimi district. They have only brewed sake until 1864, where shochu, mirin, and shirozake were introduced by them. In 1925, the company was then reincorporated as Takara Shuzo Co., Ltd., with Usaburo Yomo as their first president. Together with Kurakichi Ohmiya, they extended the sales of Takara-brand shochu and mirin products across all of Japan, thereby creating the foundation of today’s Takara Group.
JUNMAI
SHO CHIKU BAI GOKAI
JUNMAI
This convenient, single-serve sake offers traditioanl junmai aromas of Asian pear, salted melon, banana, and cream . Flavors include fruity notes from the nose-pear, melon and banana-but also wonderfully savory aspects, including custard, cocoa, banana bread, and baking spices . The palate becomes more intense and rich in umami
RICE: Japanese Rice
RICE POLISHING RATIO: 70%
SAKE METER VALUE: +4
ABV: 15%
SHO CHIKU BAI KYOTO
JUNMAI
This is a very refined sake with flavors and aromas that are subtle and soothing . Subtle aromas reminiscent of French vanilla ice cream and cardamom lead into a soft, creamy palate with silky texture and flavors of lightly seasoned cream of wheat and honeydew .
RICE: N/A
RICE POLISHING RATIO: 78%
SAKE METER VALUE: +2
ABV: 13 . 5%
10263
TAKARA USA
CALIFORNIA
BERKLEY
Brewery: Takara Sake USA Inc. (est. 1983)
Location: Berkley, California
Takara Shuzo has greatly contributed to the development of the Shochu industry by creating and nurturing the Shochu market, answering to changing trends of the consumer market. Their ability to do this comes from their possession of original distillation technology, skills, and storage technology. They wish to continue to develop new original Honkaku Shochu products in the future as well.
DAIGINJO / JUNMAI DAIGINJO
SHO CHIKU BAI GENSHU
JUNMAI DAIGINJO
This Junmai Daiginjo is exceptionally smooth and well-balanced with a bright ginjo bouquet, rich fruity taste and an elegant finish . When served chilled, it has a fragrant nose with complex, fruity aromas and flavors of honeydew melon, cantaloupe, watermelon, asian pear, and banana . Pale gold and bright in the glass, it is full-bodied in the mouth with a fine, silky texture, and a lasting, lightly juicy finish with building savoriness
RICE: Yamada Nishiki
RICE POLISHING RATIO: 45%
SAKE METER VALUE: -2
ABV: 15 . 5%
4999
. / 6 /cs .
SHO CHIKU BAI “REI”
JUNMAI DAIGINJO
Rei presents a hint of white flowers, cantaloupe, and honeydew melon In the mouth, it is smooth and lightly creamy with a savory component that comes further forward as the sake warms gradually in the glass . The delightful fruit and floral notes of this daiginjo make it a delicious all-occasion drink moreso than a typical daiginjo sake, as the soft and full body character of REI Junmai Daigijo opens it to a wider variety of food pairing
RICE: Calrose
RICE POLISHING RATIO: 50%
SAKE METER VALUE: +3
ABV: 15%
SKU# 8691
300ml . / 12 /cs .
GINJO / JUNMAI GINJO
SHO CHIKU BAI
JUNMAI GINJO
This dry, delicate and fruity sake features a smooth, silky texture, tinged with aromas and flavors of pear, melon, honeysuckle, custard and nutmeg . The finish is clean and refreshing with a gentle and subtle salinity
RICE: Calrose
RICE POLISHING RATIO: 50%
SAKE METER VALUE: +3
ABV: 15%
SKU# 7320
300ml . / 12 /cs .
TAKARA SIERRA COLD
JUNMAI GINJO
Sierra Cold Sake offers rounded flavors of melon, Asian pear and a hint of cherry or strawberry
RICE: Calrose
RICE POLISHING RATIO: 50%
SAKE METER VALUE: +3
ABV: 12%
SKU# 7350
300ml . / 12 /cs .
SHO CHIKU BAI “SHO”
JUNMAI GINJO
This is a delightful sake, equally good with or without food Aromas include jasmine flowers, apple cider, strawberry, sweet Asian pear, sweet tea and baking spices . It has a presence in the mouth with a generous body and gentle texture . Flavors include apple cider, pear, sweet cream, baking spices, and white bread
RICE: Calrose
RICE POLISHING RATIO: 50%
SAKE METER VALUE: -1
ABV: 14%
SKU# 8850
720ml . / 12 /cs .
JUNMAI
SHO CHIKU BAI ORGANIC NAMA
JUNMAI
While high temperatures can change the subtle flavors of sake, the micro-filtration process retains the original nama (young and fresh) flavors . It is rich and savory with comforting aromas and the flavors of corn flakes, banana bread, macadamia nuts and mild spices On the palate, a hint of cocoa lingers
RICE: Calrose
RICE POLISHING RATIO: 60%
SAKE METER VALUE: +3
ABV: 15%
SKU# 8000
300ml . / 12 /cs .
SHO CHIKU BAI CLASSIC 松竹梅
JUNMAI
Served chilled this classic Junmai sake offers a very fine texture with harmonious aromas and flavors of macadamia nuts, chai spice, vanilla, heavy cream, and freshly sliced bread . Served at room temperature, notes of mineral, crème fraiche, sourdough bread, custard, umami and apples emerge .
RICE: Calrose
RICE POLISHING RATIO: 70%
SAKE METER VALUE: +3
ABV: 15%
SKU# 7230
SKU# 7220
SKU# 7210
180ml . / 24 /cs .
750ml . / 12 /cs .
1500ml . / 6 /cs .
SKU# 7200
SHO CHIKU BAI EXTRA DRY
JUNMAI
18L / 1 / box
Very little sweetness, giving it a lighter, crisper mouthfeel and a clean finish . When warm, aromas and flavors include salted rice, bran, sourdough bread and parmesan cheese . At room temperature or chilled, flavors of mineral and toasted sourdough bread emerge, with a hint of salted butter, green almonds, spice, and warm rice
RICE: Calrose
RICE POLISHING RATIO: 70%
SAKE METER VALUE: +7
ABV: 15%
SKU# 7280
SKU# 7270
1500ml . / 6 /cs .
18L / 1 / box
SHO CHIKU BAI SKYLINE
JUNMAI
An unexpected pop of heightened acidity is complemented by hints of tannins from blending in barrel aged sake The result is daring and uniquely delicious, with a complex mix of fruity, savory, and floral notes .
RICE: Calrose
RICE POLISHING RATIO: 80%
SAKE METER VALUE: -5
ABV: 15%
SKU# 11525
750ml . / 12 /cs .
SHO CHIKU BAI OCEAN VIEW
JUNMAI
A new style of sake that is brewed with the unconventional choice of white koji, which lends to heightened levels of citric acid . As a result, it is bold and refreshing on the palate, and easily paired with a variety of foods, especially with seafood
RICE: Calrose
RICE POLISHING RATIO: 70%
SAKE METER VALUE: -5
ABV: 15%
SKU# 19183
750ml . / 12 /cs .
TOKUBETSU JUNMAI
SHO CHIKU BAI
TOKUBETSU JUNMAI
It is rich in umami, particularly when served warm, with the Gin Jikomi production style providing subtle, fruity flavors .
RICE: Calrose
RICE POLISHING RATIO: 60%
SAKE METER VALUE: +3 ABV: 15%
. / 12 /cs . SKU# 600
630
. / 12 /cs .
SHO CHIKU BAI “SHO” ORGANIC
JUNMAI GINJO
5900
Both subtle fruit and dry grains are present at room temperature . Aromas of apple, wheat bread, and dry oatmeal Flavors of Asian pear, oatmeal, spice, and minerals
RICE: Calrose
RICE POLISHING RATIO: 60%
SAKE METER VALUE: +3
ABV: 14%
8763
SHO CHIKU BAI SILKY MILD
NIGORI
Sho Chiku Bai’s Silky-Mild Nigori has fruity aromas and flavors of ripe banana, vanilla, melon, strawberry, and creamy sweet rice custard . Slightly sweeter than Sho Chiku Bai Crème de sake, its milky-white appearance hints at the characteristically full, smooth palate of the nigori sake style
RICE: Calrose
RICE POLISHING RATIO: 70%
SAKE METER VALUE: -20
ABV: 15%
SKU# 7330
375ml . / 12 /cs .
750ml . / 12 /cs . SKU# 8760
1500ml . / 6 /cs . SKU# 7300
SHO CHIKU BAI CRÈME DE SAKE
NIGORI
Milky-white Nigori Crème de Sake offers aromas of melon, marshmallow and fresh cream, with a slightly smooth, wholesome texture and flavors of melon and vanilla ice cream Slightly drier than Sho Chiku Bai Nigori Silky Mild, its finish is lightly savory, with hints of salt and spice .
RICE: Calrose
RICE POLISHING RATIO: 70%
SAKE METER VALUE: -15
ABV: 15%
SKU# 5000
300ml . / 12 /cs .
SUMMERFALL YUZU
SPARKLING
It features a distinctive, refreshing aroma with fruity notes and a hint of pear, derived from wine yeast. Combined with a rich, complex rice flavor, the acidity from white koji, and carbonation, resulting in a drinkable sake that you won’t tire of.
RICE: Calrose
RICE POLISHING RATIO: Yellow Koji: 70% White Koji / Kakemai: 80%
SAKE METER VALUE: -18
ABV: 11%
SKU# 38065
237ml. / 24 /cs.
HANA FUJI APPLE
FLAVORED SAKE
This highly aromatic sake overflows with ripe Fuji apple and marzipan notes.The delicious Fuji apple is complemented by a wisp of white chocolate on the round, sweet and silky palate.
RICE: Calrose
RICE POLISHING RATIO: N/A
SAKE METER VALUE: N/A
ABV: 8%
SKU# 3141
SKU# 6320
/ 12 /cs.
750ml. / 12 /cs.
HANA LYCHEE
FLAVORED SAKE
Captivating lychee aromatics and sweet, full-bodied palate of lychee, yellow peach and lemon-lime.
RICE: Calrose
RICE POLISHING RATIO: N/A
SAKE METER VALUE: N/A
ABV: 8%
SKU# 3140
SKU# 6290
/ 12 /cs.
750ml. / 12 /cs.
HANA PINEAPPLE
FLAVORED SAKE
An engaging flavored sake with the aroma and flavor of perfectly ripe, freshly cut pineapple. Lightly sweet with a rich mouthfeel.
RICE: Calrose
RICE POLISHING RATIO: N/A
SAKE METER VALUE: N/A
ABV: 8%
SKU# 86
SKU# 88
375ml. / 12 /cs.
750ml. / 12 /cs.
HANA WHITE PEACH
FLAVORED SAKE
Delightful aromas and flavors of just-ripe, white peaches in cream with a sweet, fullbodied palate
RICE: Calrose
RICE POLISHING RATIO: N/A
SAKE METER VALUE: N/A
ABV: 8%
SKU# 3139
375ml . / 12 /cs .
750ml . / 12 /cs . SKU# 2949
HANA YUZU
FLAVORED SAKE
New exciting sake bursts with aromas of tangy Japanese citrus, Yuzu Enjoy the smooth textured palate with a refreshing finish .
RICE: Calrose
RICE POLISHING RATIO: N/A
SAKE METER VALUE: N/A
SKU# 11167
ABV: 8% 750ml . / 12 /cs . SKU# 11168
375ml . / 12 /cs .
YUKI NIGORI CANTALOUPE
FLAVORED SAKE
Fresh, tropical cantaloupe . Notes of young melon are followed by citic taste and mellow sweetness Pleasant tart finish in the full-bodied nigori sake
RICE: Calrose
RICE POLISHING RATIO: N/A
SAKE METER VALUE: N/A
ABV: 10%
375ml . / 12 /cs . SKU# 10271
YUKI NIGORI LYCHEE
FLAVORED SAKE
Tropical aromas of lychee fruit and rose petals lead into a cremy palate with silky texture . Lightly tart , fresh lychee fruit balances the sweetness . The result is gently mouthwatering with long-lasting flavors and a clean finish
RICE: Calrose
RICE POLISHING RATIO: N/A
SAKE METER VALUE: N/A
ABV: 10%
375ml . / 12 /cs . SKU# 2878
YUKI NIGORI MANGO
FLAVORED SAKE
Lovely aromas of ripe, freshly-peeled mangos and yellow peaches jump out of the glass This Nigori is full-bodied and has a creamy mouthfeel with well-balanced sweetness and the long-lasting flavors of mango and peach .
RICE: Calrose
RICE POLISHING RATIO: N/A
SAKE METER VALUE: N/A
ABV: 10%
SKU# 8249
. / 12 /cs .
YUKI NIGORI STRAWBERRY
FLAVORED SAKE
Silky and creamy strawberry . Rich strawberry notes and a hint of cream transform into vibrant fresh fruity taste
RICE: Calrose
RICE POLISHING RATIO: N/A
SAKE METER VALUE: N/A
ABV: 10%
. / 12 /cs . SKU# 10270
YUKI NIGORI WHITE PEACH
FLAVORED SAKE
Delightful aromas and flavors of perfectly ripe white peaches in cream with a sweet, full-bodied palate .
RICE: Calrose
RICE POLISHING RATIO: N/A
SAKE METER VALUE: N/A
ABV: 10%
SKU# 2863
375ml . / 12 /cs .
KOSHU PLUM
SAKE BASE
Koshu plum-flavored sake conveys complex tones of black cherry, candied plum, and almond. It makes an appetizing aperitif before dinner, the perfect palate cleanser between courses, or a delicious dessert drink. Add it to cocktails or combine it with soda water for a delectable treat you’ll crave again later.
INGREDIENTS: Natural Ume Flavor, Sugar, Dextrose, Citric Acid, Malc Acid
ABV: 12% (24pf)
SKU# 4358
750ml. / 12 /cs.
TAKASAGO
HOKKAIDO
Brewery: Takasago Brewery (est.1872)
Location: Hokkaido
In Takasago’s quest for recognition as Hokkaido’s most beloved sake brewery, they carve these words into each drop of precious sake - “Anzen (Safe), Anshin (Peace of Mind), Oishii (Delicious)”.
In 1990, they began utilizing their unique Ice Dome/Igloo Room brewing method - at night, temperatures reach -15ºC! Despite the extreme conditions, the brewery strives to create a kind of sake that can truly only be produced in Ashikawa, Hokkaido Prefecture.
JUNMAI GINJO / GINJO
TAISETSU
JUNMAI GINJO
Brewed with water from Asahikawa Hokkaido Taisetsu Mountain in great igloos made from Kamakura Ice . Has an elegant, gentle and slightly sweet aroma with a nice rice flavor Clean, dry and sharp with a refreshing finish
RICE: Hokkaido Rice
RICE POLISHING RATIO: 45%
SAKE METER VALUE: +3
ABV: 15-16%
SKU# 6419
SKU# 6402
TAKE NO TSUYU
Brewery: Take no Tsuyu (est.1858)
Location: Yamagata
A brewery hidden in a bamboo groove that came to be known as Take no Tsuyu.
Rice. Yeast. Koji. Water. Brewers. Nature. Each piece of the puzzle of their sake is sourced locally, from the best source possible, and brewing is all done sustainably and by hand.
Take no Tsuyu was named Eternally Best in Japan at the first All-Japan New Sake Competition.
JUNMAI DAIGINJO / DAIGINJO
HAKURO SUISHU
JUNMAI DAIGINJO
A refreshing Sake with a maverick essence . Aroma is sweet and shy, but Hakuro Suishu ‘s mellow umami will slowly overtake your senses and spread throughout your mouth and body, revitalizing your spirit .
RICE: Dewansan
RICE POLISHING RATIO: 39%
SAKE METER VALUE: +2
ABV: 17%
JUNMAI GINJO / GINJO
HAKURO SUISHU MIYAMANISHIKI
JUNMAI GINJO
A unique sake that has both a soft flavor, a clear taste, and a smooth texture . Carefully brewed using 100% Miyama Nishiki grown in Haguro-machi, Tsuruoka City, Yamagata Prefecture
RICE: Miyama Nishiki
RICE POLISHING RATIO: 55%
SAKE METER VALUE: +3
ABV: 15-16%
YAMAGATA
JUNMAI
TAKE NO TSUYU
JUNMAI
Brewed gently in winter with Dewasansan and Miyama Nishiki Rice received from summer’s bounty, which harmonize beautifully . Delicious and fresh chilled, but when warmed it progressively reveals layers of beautiful, soft flavors that had previously been sealed in
RICE: Miyama Nishiki
RICE POLISHING RATIO: 60%
SAKE METER VALUE: +2 . 5
ABV: 15%
8420
. / 8 /cs . SKU# 40125
YUKI HONOKA
JUNMAI
A cool, sharp new genre of dry Junmai Sake has arrived! Invigorating and light bodied
RICE: Dewa no Sato
RICE POLISHING RATIO: 77%
SAKE METER VALUE: +2
ABV: 15%
. / 20 /cs . SKU# 5106
TAMANO HIKARI
Brewery: Tamano Hikari Brewery (est.1673)
Location: Kyoto
For over 300 years, Tamano Hikari Brewery has been working their hardest to brew supreme quality sake. Their motto is that “Good Sake comes from Good Rice” and so they polish all of their sake rice - obtained through contracts with private farmers - within the walls of their brewery. They were one of the first to halt the use of additives like alcohol and sugar, but were also the first to halt use of preservatives, and basically reestablished Junmai sake. In 1980, they added Ginjo style sake to their repertoire.
Now almost all the sake they produce is Junmai Ginjo style.
JUNMAI DAIGINJO / DAIGINJO
TAMANO HIKARI BIZEN OMACHI
JUNMAI DAIGINJO
Made with Omachi rice, the grandfather of all sake rice, and has a fruity Ginjo aroma and a deep flavor .
RICE: Omachi Rice
RICE POLISHING RATIO: 50%
SAKE METER VALUE: +3 5
ABV: 16%
TAMANO HIKARI HIYAOROSHI
JUNMAI DAIGINJO
This rich, dry sake has calm and shy floral aromatics which contrast radically against the autumnal flavors on the palate - shoyu, burnt caramel, and a soft but tart maple sap finish .
RICE: Kyoto Sake Rice
RICE POLISHING RATIO: 50%
SAKE METER VALUE: +3
ABV: 15%
JUNMAI GINJO / GINJO
TAMANO HIKARI CLASSIC
JUNMAI GINJO
This ‘classic’ sake has a rich and pillowy texture, pleasant acidity and great depth of flavor . This sake is best enjoyed warmed in the winter, but chilling draws out a tight vibrancy that is positively delicious
RICE: Yamada Nishiki and Others
RICE POLISHING RATIO: 60%
SAKE METER VALUE: +1
ABV: 15%
. / 6 /cs . SKU# 6156
TAMANO HIKARI REIZOU-SHU
JUNMAI GINJO
For Sake Slurries! This Ginjo Sake that has been made for over 340 years is stored in freezer proof packs - the brewery recommends that you freeze this sake and pour into your glass for a very special treat, but it can be enjoyed in the normal fashion as well .
RICE: Yamada Nishiki and Others
RICE POLISHING RATIO: 60%
SAKE METER VALUE: +3
ABV: 15%
5104
TAMANO HIKARI CUP
JUNMAI GINJO
Tamano Hikari Brewery draws out the umami from their rice in this slightly acidic sake in order to best draw out the flavor of the raw ingredients Boasts a subtle flavor and aroma, and a clean finish
RICE: Yamada Nishiki and Others
SEASONAL
RICE POLISHING RATIO: 60%
SAKE METER VALUE: +3
ABV: 15%
TAMANO HIKARI SHUKON
JUNMAI GINJO
Seasonal limited A refreshing mouthfeel with a good balance of natural acidity and umami . Enjoy the fresh taste and the richness of undiluted sake of Junmai Ginjo Shinmai Shinshu .
RICE: Domestic Sake Rice
RICE POLISHING RATIO: 60%
SAKE METER VALUE: +3 5
ABV: 17%
720ml . / 6 /cs . SKU# 8166
TANAKA
MIYAGI
Brewery: Tanaka Shuzo (est.1789)
Location: Miyagi
The brewery celebrated its 230th anniversary of crafting the world’s finest sake in 2019, and was renamed Tanaka 1789. For more than two centuries, Tanaka 1789 has been producing hand-crafted sakes elaborated by using ancestral and natural methods, giving a complex, rich and singular character to its award-winning sakes made by the best toji (master brewer) using the highest quality rice.A new chapter in Tanaka’s long story was written in 2018. The brewery had invited François Chartier to collaborate. Later on, he was hired as Tanaka’s new Master Blender to work alongside the toji.
JUNMAI DAIGINJO / DAIGINJO
TANAKA 1789 X CHARTIER BLEND
JUNMAI DAIGINJO
An exotic aromatic profile and an explosion of fruit on the palate, reminiscent of the best Pinot Gris from Alsace The result is an expressive and flavourful sake that soars into a symphony of flavors from the first sip . Fruit-forward notes of white peach and muscat, with a refined sweetness reminiscent of Wasanbon (fine-grained Japanese sugar) Beautifully balanced with a subtle acidity, and clean on the finish
RICE: Yamada Nishiki, Miyama Nishiki
RICE POLISHING RATIO: 28%
SAKE METER VALUE: -5
ABV: 16-17%
. / 6 /cs . SKU# 10537
TOKUBETSU JUNMAI
TANAKA 1789 X CHARTIER BLEND 001
TOKUBETSU JUNMAI
A blend of six sake with different flavors are fine-tuned while maintaining a layered and complex taste . Anise, fresh basil, and a caramel-like aroma is accented by tropical fruit . On the palate, it has a light sweetness and smoothness, but the multi-layered acidity of the blend makes the aftertaste even lighter
RICE: Yamada Nishiki, Miyama Nishiki, Kuranohana
RICE POLISHING RATIO: 60%
SAKE METER VALUE: +3
ABV: 17-18%
TATENOKAWA
YAMAGATA
Brewery: Tatenokawa Brewery (est.1832)
Location: Yamagata
Tatenokawa was the first Sake Brewery in Yamagata who decided to brew exclusively Junmai Daiginjo class sake, and hope to continue to do so while providing their high quality merchandise at an affordable price. Nearly all of the rice they use to brew is locally grown Miyama Nishiki and Dewasansan.
In 2014, ANA International picked this sake for their First Class and Business Class sake.
JUNMAI DAIGINJO / DAIGINJO
TATENOKAWA 18
JUNMAI DAIGINJO
With magnificent aromatics and a complex, brilliant flavor, Tatenokawa 18 is the essence of luxury . A true gem
RICE: Yamada Nishiki
RICE POLISHING RATIO: 18%
SAKE METER VALUE: -6
ABV: 15-16%
720ml . / 6 /cs . SKU# 10749
TATENOKAWA KYOKUGEN
JUNMAI DAIGINJO
Many years ago, Tatenokawa Shuzo’s sixth-generation president and master brewer Junpei Sato had a vision and a wish - to brew a sake with aromaticity, delicacy, depth and reverberance, made with a then-never-before-achieved 8% rice polish ratio remaining . A gem even amongst Junmai Daiginjo
RICE: Yamada Nishiki
RICE POLISHING RATIO: 8%
SAKE METER VALUE: -3
ABV: 15-16%
720ml . / 6 /cs . SKU# 10943
TATENOKAWA STREAM RED
JUNMAI DAIGINJO
Using the locally grown Dewasansan sake rice and only native Yamagata Kobo, Tatenokawa achieves an elegant sake with surprising complexity and energy . Relatively high acidity with a grapefruit peel-like aroma and flavor . Just the right amount of sweetness offers balance and leads every sip into a refreshing finish
RICE: Dewasansan
RICE POLISHING RATIO: 33%
SAKE METER VALUE: -1
ABV: 15%
SKU# 10568
720ml . / 12 /cs .
TATENOKAWA KOMYO
JUNMAI DAIGINJO
Many questioned the necessity of toppeling the challenge of brewing sake with rice grains polished to 1%, but it was precisely because there existed a challenge to overcome which other brewers could not crack that toji Junpei Sato, Tatenokawa Shuzo’s master sake brewer, rose to respond
RICE: Dewasansan
RICE POLISHING RATIO: 1%
SAKE METER VALUE: -2
ABV: 15%
SKU# 873
. / 3 /cs .
TATENOKAWA TATENYAN
JUNMAI DAIGINJO
With a reserved aroma, well balanced rice umami and a round flavor, Tatenyan Junmai Daiginjo is great served chilled or at room temperature with sushi, sashimi, or grilled fish . This sake also pairs well with sparsely seasoned meat dishes like pork shabu shabu and yakitori with salt ”
RICE: Yamada Nishiki
RICE POLISHING RATIO: 50%
SAKE METER VALUE: ±0
ABV: 15%
SKU# 10213
720ml . / 12 /cs .
TATENOKAWA PHOENIX
JUNMAI DAIGINJO
A bold and bright yet medium-light bodied brew with a lush fruity nose and long tail . A collaborated sake with Grammy Award-winning French rock/pop band Phoenix
RICE: Dewasansan
RICE POLISHING RATIO: 50%
SAKE METER VALUE: -2
ABV: 14%
SKU# 10509
SKU# 9461
300ml . / 12 /cs .
720ml . / 12 /cs .
TATENOKAWA SAKERISE GYO KOU
JUNMAI DAIGINJO
The aroma calls clearly to ripe melon . On the palate, a bit of sweetness, gentle umami and soft acidity, but with a long finish that is well balanced and elegant As for the temperature, we recommend 5°C to 12°C - served right out of the fridge . Enjoy the change in flavor as the temperature changes!
RICE: Yukimegami
RICE POLISHING RATIO: 18%
SAKE METER VALUE: -2
ABV: 15%
SKU# 10730
720ml . / 6 /cs .
TATENOKAWA NEHAN BLACK
JUNMAI DAIGINJO
This sake has a gentle and delicate floral aroma and a soft sweetness Soubei Wase does not have the ‘flashiness’ of more recently developed sake rice; rather, it gives you a sense of refined rustic beauty
RICE: Soubei Wase
RICE POLISHING RATIO: 18%
SAKE METER VALUE: ±0
ABV: 15%
SKU# 10729
720ml . / 12 /cs .
FOO FIGHTERS HANSHO AO
JUNMAI DAIGINJO
Midnight Blue is said to be inspired by the “Pop” side of the band, and displays a gentle mouthfeel & delicate, balanced twinge of sweetness, awakening the palate, permeating the body & begging for another sip . Led by Dave Grohl, a known as lover of sake, this exclusive collaboration reflects the band’s tastes . Inspired by the title of their 10th album “Medicine at Midnight”, this sake is named “HANSHO” which translates to “Midnight Blue”
RICE: Dewasansan
RICE POLISHING RATIO: 50%
SAKE METER VALUE: -1
ABV: 15%-16%
FOO FIGHTERS HANSHO GIN
JUNMAI DAIGINJO
Midnight Silver is said to be inspired by the “Rock” side of the band - firm and well-structured, it expresses lofty flavor and classic Omachi characteristics of lemongrass, pineapple, marjoram & dried black cherry, with a sharp and clean aftertaste . Led by Dave Grohl, a known as lover of sake, this exclusive collaboration reflects the band’s tastes . Inspired by the title of their 10th album “Medicine at Midnight”, this sake is named “HANSHO” which translates to “Midnight Blue”
RICE: Omachi
RICE POLISHING RATIO: 50%
SAKE METER VALUE: +1
ABV: 15%-16%
SKU# 10524
720ml . / 12 /cs .
TATENOKAWA STREAM
JUNMAI DAIGINJO
The alcohol content is on the slightly lower side at around 14% and characterized by a light and soft mouthfeel with a refreshing aroma reminiscent of fresh fruits Polished to 50%, this sake, made from Yamagata’s sake rice “Dewa Sansan,” offers a clean and refined quality with a gentle and soft taste .
RICE: Dewasansan
RICE POLISHING RATIO: 50%
SAKE METER VALUE: -2
ABV: 14%
10312
10311
TATENOKAWA SOUBE WASE
JUNMAI DAIGINJO
It offers an understated aroma of steamed rice, elegant pear, and white flowers, but drinks deep yet transparent, rich but profoundly exquisite on the palate The supple acidity and crisp minerality allow you to enjoy the beauty of this rice variety in every sip . Expect more rice mellowness, grounding complexity and calming umami .
RICE: Soubei Wase
RICE POLISHING RATIO: 45%
SAKE METER VALUE: ±0
ABV: 15%
74604
. / 6 /cs
WAKAZE
Brewery: Wakaze Brewery (est.2016)
Location: Paris
An experimental sakagura making sake for modern times. Trained in Japan, they set up their second brewery in Paris to share Wakaze with the world. Everyone, everywhere deserves good sake to enjoy with food, with friends, and without rules. Takuma is the Founder and CEO of Wakaze sakagura. As a graduate in Science and Engineering from the University of Keio and the Ecole Centrale Paris, he began his career at Boston Consulting Group before launching Wakaze in Japan in 2016.
UNCLASSIFIED
COGNAC BARREL SAKE
KIJOSHU, NAMA
A good accompaniment to coq au vin (chicken in red wine), stewed cubes, blue cheese or after a meal . Aged in cognac barrels, cognac barrel saké has a rich aroma and soft texture reminiscent of honey, caramel or dried fruit .
RICE: Gegeron
RICE POLISHING RATIO: 90%
SAKE METER VALUE: -50
ABV: 14%
ISPAHAN ROSE SAKE
NAMA
The bewitching roses of Ispahan give a delicate floral fragrance, the lychee brings a soft, sweet flavour and, finally, the raspberry brings a pleasant fruity and moderate acidity to this delicate recipe
RICE: Gegeron
RICE POLISHING RATIO: 90%
SAKE METER VALUE: -25
ABV: 13%
RED BURGUNDY BARREL ワカゼ
NAMA
It can be drunk at room temperature, but the aroma can also be warmed up to broaden and give it a different taste The key point is that even though it is a liquor, it was matured in wine casks from the Burgundy region .
RICE: Gegeron
RICE POLISHING RATIO: 90%
SAKE METER VALUE: -10
ABV: 14%
WHISKY BARREL SAKE
KIJOSHU, NAMA
The rich sweetness from the brewing process Kijoshu and aromas of oak and grain derived from whisky casks and mature fruits such as apricots and rum raisins . Recommended as an after-dinner drink for a luxurious evening
RICE: Gegeron
RICE POLISHING RATIO: 90%
SAKE METER VALUE: -50
ABV: 13%
YAMAGUCHI
FUKUOKA
Brewery: Yamaguchi Shuzojyou (est.1832)
Location: Fukuoka
The largest river in the Kyushu region of Japan is the Chikugogawa. The abundance of pure, clean water in the Chikugo region is said to have given birth to one of the three largest sake-brewing regions in Japan; many breweries were born there. The brewer of Niwa no Uguisu (aka. “Garden’s Nightingale”) is Yamaguchi Shuzojo: located in northern Chikugo. The very first brewers of Yamaguchi Shuzojo loved to watch the Japanese nightingales in the garden playing in the water and drinking in the gardens. When the 6th generation family head Yamaguchi Risuke saw this, he made the decision to brew sake using that water.
JUNMAI DAIGINJO / DAIGINJO
NIWA NO UGUISU 50
JUNMAI DAIGINJO
In two words, fruity and juicy . Has a bright and lively apple-like aroma, and a casual, lingering sweetness that harmonizes perfectly with the soft and smooth flavor
RICE: Yamada Nishiki
RICE POLISHING RATIO: 50%
SAKE METER VALUE: +2
ABV: 15%
JUNMAI GINJO / GINJO
JUNMAI GINJO
This aromatic and fresh Junmai Ginjo sake smells like green melons and is vibrantly crisp and textured on the palate . Umami-rice flavors give way to a long, lingering finish that is perfect when served with food
RICE: Yamada Nishiki
RICE POLISHING RATIO: 60%
SAKE METER VALUE: +4
ABV: 15%
NIWA NO UGUISU NURUHADA
JUNMAI GINJO
This Shinshu (aka . “new”) Junmai Ginjo sake is full-bodied, creamy and fruity and smooth on the finish The nightingale glows on this bottle in a bright yellow/orange hue suggesting its fruity and brilliant balance with food .
RICE: Yamada Nishiki
RICE POLISHING RATIO: 50%
SAKE METER VALUE: +1
ABV: 14%
9691
NIWA NO UGUISU USUNIGORI
JUNMAI GINJO
This seasonally available sake in the style of extremely light nigori (usunigori) is akin to skin-contact aromatic white wine, and ultra-fine rice sediment can be found upon close inspection Highly fresh and elegant, it offers a fresh, fruity nose with notes on the palate of peach skin, green apple and mango sticky-rice .
RICE: Yamada Nishiki & Yume Ikkon
RICE POLISHING RATIO: 50%
SAKE METER VALUE: ±0
ABV: 16%
NIWA NO UGUISU DOBUROKU
DOBUROKU
Sweet and sour, refreshing The sweetness is strong, but it has enough acidity to give a refreshing taste . It has a rich flavor typical of Doburoku, with plenty of richness and rice flavor, hint of pears .
RICE: Yume Ikkon
RICE POLISHING RATIO: 60%
SAKE METER VALUE: -74
ABV: 6%
10188
NIWA NO UGUISU DOBUROKU PINK
DOBUROKU
With the power of the famously finicky red yeast, the brewers created this naturally pink sake based on the image of when one bites into a sweet and fresh strawberry . Has the clean, light and beautiful flavor of fresh fruits to match the gentle floral aroma and lovely color
RICE: Yume Ikkon
RICE POLISHING RATIO: 60%
SAKE METER VALUE: -72
ABV: 9%
10610
720ml . / 12 /cs .
YAMANASHI MEIJO
Brewery: Yamanashi Meijo Co., Ltd. (est.1750)
Location: Yamanashi
Shichiken, which boasts a history of nearly 300 years, is located in an area known for its extremely high-quality water. With the philosophy of “sake that embodies the local Hakushu water,” the brewery has established a method of making ginjo-style sake that goes well with the Hakushu water. We are working to create the value of sake that is loved around the world.
UNCLASSIFIED
SHICHIKEN YAMA NO KASUMI
SPARKLING
In this Usunigori sparkling, the fine bubbles that only the second fermentation in the bottle can produce, and the fruity ginjo aroma that rises in a haze of ori .
RICE: N/A
RICE POLISHING RATIO: N/A
SAKE METER VALUE: N/A
ABV: 11%
SKU# 40793
65284
360ml . / 12 /cs .
. / 12 /cs
SHICHIKEN MORI NO KANADE
SPARKLING
Second fermentation in bottle sparkling sake, carefully brewed and aged in mellow whiskey barrels . The one and only . Refreshingly cool, like sunlight filtering through the trees .
RICE: N/A
RICE POLISHING RATIO: N/A
SAKE METER VALUE: N/A
ABV: 12%
SKU# 63260
720ml . / 3 /cs .
YAOSHIN
Brewery: Yaoshin Brewery (est.1922)
Location: Yamaguchi
Yaoshin Brewery’s brand name “Gangi” refers to the stepped piers that line the nearby river. They brew sake in an honest, straightforward manner, and try to perform as little post-processing as possible by forgoing widely practiced steps like roka (carbon filtration). All of their sake is Junmai as well - meaning that they do not fortify their sake with brewer’s alcohol despite this being a traditional sake brewing technique. Just as an artist carves away layers of wood to reveal the beautiful wooden sculpture inside, so does Yaoshin wish to carve rice to reveal the delicious sake hidden inside.
JUNMAI DAIGINJO / DAIGINJO
GANGI SEKIREI
JUNMAI DAIGINJO
This sake is smooth and graceful, like the Sekirei (Japanese wagtails) that swoop and glide over the Nishikigawa river that flows next to the brewery . Has an elegant, satisfying aroma and a beautiful, long finish
RICE: Yamada Nishiki
RICE POLISHING RATIO: 35%
SAKE METER VALUE: +2
ABV: 16%
GANGI YUUNAGI
JUNMAI DAIGINJO
Brewed to match the calm twilight hours on the Nishikigawa river that flows from the brewery to the Seto Inland Sea in the evenings, this sake has a refined aroma and a gentle flavor
RICE: Yamada Nishiki
RICE POLISHING RATIO: 45%
SAKE METER VALUE: +4
ABV: 16%
YAMAGUCHI
GANGI NATSU KARAKUCHI
JUNMAI DAIGINJO
The texture is soft, with a subtle umami that allows for smooth and easy drinking, offering a clean and sharp finish It is a dry sake that does not feel overly dry
RICE: Yamada Nishiki
RICE POLISHING RATIO: 60%
SAKE METER VALUE: +9
ABV: 15%
SKU# 12609
720ml . / 12 /cs .
JUNMAI GINJO / GINJO
GANGI MIZUNOWA
JUNMAI GINJO
This light and soft sake is pleasant and easy to drink . Mizunowa refers to the rippling waves that form when fish leap from the river surface
RICE: Yamada Nishiki
RICE POLISHING RATIO: 50%
SAKE METER VALUE: +3
ABV: 15%
SKU# 8462
720ml . / 12 /cs .
GLOSSARY
FDDAIGINJO — DAIGINJO translates as “VERY Strictly Selected Brewing” and is considered the highest grade of sake . A minimum of 50% of the rice must be polished away, but many are polished far more, resulting in SEIMAIBUAIs of 35% or less! These sakes are light, ethereal & typically supremely aromatic with intense floral, tropical fruit & sometimes spice notes . Note, Junmai Daiginjo has no added alcohol, but Daiginjo will have small amounts of brewers alcohol added . Daiginjo is considered a part of the general GINJO category .
FUTSUU-SHU — “Unclassified” Sake that does not qualify as TOKUTEI MEISHOSHU, and has no minimum polishing standards for the rice . Futsuu-shu can occasionally be high quality, but the vast majority is simple table sake that may have been manipulated by large amounts of added alcohol, enzymes or other flavorings . Futsuu-shu represents about 70% of all sake sold in Japan, much of which is served warm .
GGINJO — GINJO translates as “Strictly Selected Brewing” and includes the top 4 categories of Unclassified sake, or TOKUTEI MEISHO-SHU: Ginjo, Junmai Ginjo, DAIGINJO & Junmai Daiginjo . Within the GINJO & JUNMAI GINJO categories, specifically, the sakes represent the best of both worlds, with highlights from the very top and the base of the sake pyramid . A minimum of 40% of the rice must be polished away, although many are polished more and could technically be labeled Daiginjo . This broad category boasts a spectrum of flavors highlighting floral & fruity notes overlaying delicate rice & mineral character . As noted, DAIGINJO is technically a subcategory of Ginjo, representing Sakes made with the most highly polished rice . Note, Junmai Ginjo & Junmai Daiginjo have no added alcohol . Ginjo & Daiginjo have small amounts of brewers alcohol added . This is the fastest growing style of sake in terms of popularity and has fueled the “Ginjo Boom” in Japan and around the world .
GINJO-KA — The aroma of Ginjo sake, alluding to aromas of fruits, flowers and spice . Although not regulated, it is universally acknowledged that Sake labeled within one of the four GINJO categories, Ginjo, Junmai Ginjo, DAIGINJO & Junmai Ginjo, will have Ginjo-Ka, or “Ginjo Aroma”.
GENSHU — An undiluted sake . ABV can be up to 20% or more (!), but master brewers who’ve learned to control the way their Koji Rice is made, can produce dry sakes with average levels of alcohol between 15% & 16% without dilution . Generally, powerful & rich!
GOHYAKUMANGOKU — The regional rice of Niigata prefecture is named for the point at which enough was grown in the region that it could feed 5 million men for a year! This rice type is perfect for making more subdued, delicate sakes . It creates very gentle, mild flavors, perfect for the signature, crisp style of the region . Many producers from outside of Niigata use this rice, particularly when making more delicate sakes or sakes that are meant to highlight brewing style more than rice characteristics .
HHONJOZO — HONJOZO literally translates as “True or Original Brew”. The category was created for sakes produced with added alcohol, but with much stricter standards than FUTSTUU-SHU . The amount of alcohol that can be legally added is dramatically reduced and regulated, and while Futsuu-shu has no standards for rice polishing, the rice for Honjozo must be polished down to at least 70% of its original size or lower . No other additions can be made other than water to reduce ABV or rice solids create Nigori Sake . Many Honjozos benefit from gentle warming, and can be fantastic with food . JUNMAI & Honjozo Sakes build the base of the TOKUTEI MEISHO-SHU pyramid, with lower polishing & more earthy, mineral & rice notes .
JJUNMAI — JUNMAI literally translates as “Pure Rice”, denoting a Sake to which no brewers alcohol has been added . It is made only from Rice, Koji, Water & Yeast, much like German brewing laws require beer to be made from only malted barley, yeast, water & hops . Unlike HONJOZO or other categories of TOKUTEI MEISHO-SHU, basic JUNMAI Sakes have no minimum requirements for rice polishing . JUNMAI can also be used as a modifying term for other sake categories, indicating no added alcohol, as in Junmai GINJO, or TOKUBETSU (Special) Junmai . Basic JUNMAI, along with HONJOZO, builds the base of the pyramid, with lower polishing & more earthy, mineral & rice notes .
KKIMOTO — SOKUJO, YAMAHAI & KIMOTO refer to different methods of creating SHUBO, the sake yeast fermentation starter . The ancient Kimoto process was laborious and long . Rice, rice Koji and water were pulverized into a mash using long paddles over several weeks, until it began to ferment . It was thought that this laborious mixing made sake fermentation possible . In truth, it was the natural development of Lactic Acid Bacteria that created the right conditions for the yeast to begin fermentation . Yeast starter was made in this way until 1909, when modern techniques were discovered that eliminated this labor . Currently, only a small number of sakes are made using the Kimoto technique, but some breweries swear by this tradition and the resulting style of the sake . Kimoto is a term that is NOT regulated, so each brewery develops its own techniques, with some stirring the Shubo with poles as little as a once a day, and others performing much more rigorous labor . Kimoto sakes have notable acidity, umami, and uniquely rich and complex flavor profiles .
KOJI — A microorganism, technically a mold, like yeast, that converts the starch in rice to glucose, a fermentable sugar . Without it, there would be no Sake! The term Koji is used in may iterations in Sake . Koji-Kin refers to the mold spores . Koji-Mai is rice set aside upon which to cultivate the Koji-Kin . And Kome-Koji, or Rice molded with Koji, is the rice upon which Koji-Kin has grown that is added to the fermenting mash, and becomes an ingredient for sake that must be listed on the label . KOSHU — Koshu is aged Sake . In many ways, the term Koshu is similar to “Meritage” in winemaking, with certain producers affiliated with the “Aged Sake Association” using the term on their labels . The term is not legally regulated, but the Aged Sake Association defines Koshu as Sake aged 3 or more years at the brewery . Aging can be done in many ways with varied results, causing a lot of confusion among experts and neophytes, alike . Sakes held in neutral vessels at sub-freezing temperatures are simply mellowed, showing very subtle differences from fresh sakes of the same type, with, perhaps softer aromas and mouth-feel . This type of aging might be better considered a “mellowing” process . Sakes kept in cold storage at temperatures above freezing, quickly turn amber to deep brown, with magnificent, rich, dried fruit & complex earthy aromas from aging . It is important to note all sake, including aged sake, is meant to be drunk within 6-18 months of release from the brewery, and suggesting to consumers that they store and age sake themselves is almost entirely unheard of . That being said, Koshu is a growing category of interest for many enthusiasts and can be incredibly complex and delicious, particularly as the finale to a meal with a cheese plate . YAMAHAI and KIMOTO sakes, as well as rare, sweet, Kijoshu, are often go-to styles for aging .
MMIYAMIZU — Miyamizu is the famous water sourced in the Nada region of Kobe city in Hyogo . As a “harder water” source with higher natural mineral content, it was discovered to have special properties that produce more “masculine” styles of sake, slightly more powerful, earthy, umami and mineral-driven .
MOROMI — The name for the main, fermenting mash .
MULTIPLE PARALLEL FERMENTATION — The fermentation process unique to sake wherein koji mold converts starch to sugar while yeast simultaneously ferments the resulting sugar into alcohol .
MUROKA / UNFILTERED — This term is not to be confused with NIGORI, which alludes to CLOUDY sakes . After pressing, most sake is filtered through activated charcoal, like many vodkas, to ensure the sake is shelf-stable and to ensure it is crystal clear, like water . This process is called Tanso-Roka, and not only strips sake of color, but can also reduce aromas, flavor and affect mouthfeel . MUROKA sakes are unfiltered after pressing, and will have richer, more opulent flavor and mouth-feel, as well as a twinge of golden color . Unadulterated sakes are becoming trendy, so many more sakes have a natural golden hue and may be marketed as Muroka or Muroka NAMA GENSHU, etc .
NNAMA — The vast majority of sakes are pasteurized twice during production to keep the products fresh, longer . Pasteurization typically occurs in tank (after pressing and before bottling) and again, after or as the sake is bottled . Namazakes represent a category where one or both of the pasteurizations are skipped, to retain aromas & flavors from yeast, koji & other flavor-producing microorganisms . Unpasteurized sakes retain strong aromas from Koji, with marzipan, hazelnut & toasted rice notes . They should be stored refrigerated . Nama or Nama Nama – completely unpasteurized Namazume – pasteurized once in tank (literally, “unpasteurized at bottling”) Namachozo – pasteurized once after bottling (literally “stored in tank unpasteurized”)
NIGORI — Nigori means cloudy . It should NEVER be referred to as “unfiltered” sake, as ALL Sake must legally have at least SOME of the solids pressed, or filtered, out . In nigorizake, sake rice lees solids, called KASU, remain after pressing, or are reincorporated after pressing, to contribute richness & texture . They range in levels of cloudiness, creaminess & sweetness, and some are even sparkling or have fruit flavors added . SASSANIGORI is a lighter style of nigori with less kasu and CRÈME have very high levels of kasu left behind, making thick, creamy drinks!
NIIGATA — Niigata is a prefecture on the west coast of Japan’s main island, Honshu . It is one of the snowiest places on earth . The snowfall in the region produces very clean air during the winter brewing season & incredibly clean, crisp, delicate brewing water, primarily sourced from snowmelt . Niigata sakes, as a result, are famously light, clean & crisp . The term used to describe the signature style of Niigata Sakes is “Tanrei Karakuchi,” meaning, “Crisp & Dry in the Mouth .”
OOMACHI — The signature rice of Okayama prefecture is also considered one of the only true original rice types still cultivated in Japan . Of the over 100 different varieties used for sake brewing, Omachi one of only a handful remaining that has not been intentionally crossed with other varieties to create sake rice with special attributes . For this reason, we call it an “heirloom” variety . It once faced extinction, but was brought back by cultivating the seeds of only two plants! Omachi is very difficult to grow and to make into sake . It has large grains that crack easily when polished, so it’s rarely used for GINJO & DAIGINJO . It’s known for producing sake with earthy & herbal aromas such as wet stones & lemongrass .
SSAKE METER VALUE (SMV) — A loose indicator of sweetness on many bottles . The HIGHER the number, the DRIER the sake .
SANDAN JIKOMI — This is the “Three Step Addition Process” for building the main fermentation mash, or MOROMI . Building the main mash takes four days . On the first day, finished SHUBO, or yeast starter, is transferred to a large tank, to which additional water, steamed rice & rice koji is added . This shocks the yeast population, so on the second day, nothing is added . On the third day, proportionately higher amounts of water, steamed rice and rice koji is added; and, on the fourth day, the third and final additions of water, steamed rice and rice koji are added, completing the Moromi build and filling the tank .
SEIMAIBUAI — The percent of rice remaining after it is milled . This number is very common on bottles and in sake descriptions . In our definition of GINJO, we say a minimum of 40% of the rice must be polished away, so the Seimaibuai for a Ginjo would be 60% or lower . The Seimaibuai for HONJOZO must be 70% or lower, and DAIGINJO must be 50% or lower .
SHIZUKU — Shizuku means “Drops or Tears” and alludes to Sakes that have been drip-pressed . Exceedingly labor intensive, expensive & rare, these sakes are separated from the rice solids through a gentle gravity process in which MOROMI is placed in porous bags . The clear sake that runs through is carefully collected and among the most delicate in the world . Basic Shizuku Sakes are created by collecting all the freshly pressed sake . Tobingakoi sake goes a step further by only collecting the finest press fractions in 18L glass bottles called Tobin . Tobingakoi is the type of Sake most often entered into competitions .
SHUBO — Shubo, also known as MOTO, is the sake yeast fermentation starter . This “Mother of Sake” is made in a separate process to build a healthy population of yeast . Once this high yeast solution is ready, it is transferred to a separate tank that is fractionally filled over 4 days with three additions of rice, rice koji & water, in order to build the main fermentation mash, or MOROMI . There are three main methods of creating Shubo, the fast, modern, SOKUJO method, and slower, traditional KIMOTO & YAMAHAI techniques . Each method for making Shubo creates special attributes in the Sake .
SOKUJO — SOKUJO, YAMAHAI & KIMOTO refer to different methods of creating SHUBO, the sake yeast fermentation starter . Sokujo is the modern method that shortens the method to no more than two weeks and creates lighter, cleaner, more delicate sake . In this method, rather than waiting for lactic acid bacteria to create lactic acid, raise the acidity of the solution, and create favorable conditions for yeast, lactic acid is simply added in the beginning . This dramatically reduces labor, cost, and time . About 90% of Sake on the market is created using this method .
SPARKLING — Sake with bubbles! Sparkling sakes come in two distinct styles . Many are light, sweet, and have low alcohol . These Sakes are produced in a similar way to Moscato d’Asti, in which the natural CO2 produced in fermentation is captured, and the Sake is then filtered and bottled under pressure . Sakes made in this way are delicate, sweet, and redolent of fruit aromas . The other style is made in a method similar to Method Ancestral Sparkling Wine, in which the Sake is allowed to complete its fermentation in the bottle, capturing the CO2 . These sakes are typically yeasty in aroma, like Champagne, higher in alcohol, and can have some sediment in the bottle . This natural sediment is not harmful and will naturally incorporate into the Sake once the bottle is opened and bubbles begin to rise .
TTARU — Sake finished in Yoshino cedar casks with very strong cedar-spice flavors
TOKUBETSU — Tokubetsu means special . It is similar to saying “Reserve” in wine . Tokubetsu JUNMAI and Tokubetsu HONJOZO grades exist, but the term is never used to modify GINJO grades . These Sakes may be made from a sake specific rice strain such as Gohyakumangoku, or any rice polished to Ginjo grade (min . 60% SEIMAIBUAI) or must be made using a “special technique” that makes it “special” which must be indicated on the label . This somewhat vague and/or confusing category often produces some of the most wonderful values in sake, and can often be considered as special brewery projects . One general understanding about Tokubetsu Sakes is, although they may qualify for higher grades based on SEIMAIBUI, they typically don’t exhibit the GINJO-KA, or ginjo aroma desired for those categories .
TOKUTEI MEISHO-SHU — This long term refers to “Special Class” Sake, or all the highly specialized grades based on SEIMAIBUAI, the rice polish ratio of the sake . Only about 25-30% of all sake produced in Japan is Tokutei Meisho-Shu . The rest is FUSTUU-SHU, or “Unclassified sake .” There are eight classifications within Tokutei Meisho-shu, including JUNMAI, TOKUBETSU JUNMAI, JUNMAI GINJO & JUNMAI DAIGINJO, made from only Rice, Water, Rice Koji & Yeast, and HONJOZO, TOKUBETSU HONJOZO, GINJO & DAIGINJO, made with the addition of brewer’s alcohol .
UUME — A fruit similar to a plum or apricot that has an importance in Japanese culture . It is used to make fruit wines, to flavor sakes, for medicinal purposes & is often pickled!
YYAMADA NISHIKI — Yamada Nishiki is the most famous sake rice in Japan . It is cultivated primarily in the Hyogo prefecture . It produces large grains with a large SHINPAKU, or “white heart,” the starchy center of the rice . The grains are hard and easy to polish, so it’s a go-to for Daiginjo sake . Yamada Nishiki is quite aromatic and showy, producing sakes with bright floral and fruit overtones . Because of its tendency to produce richer, smoother, slightly sweeter and fruity styles of sake, consumer tastes in Japan have changed, with more people seeking this style . It is now the most sought-after rice for premium sake production throughout Japan .
YAMAHAI — SOKUJO, YAMAHAI & KIMOTO refer to different methods of creating SHUBO, the sake yeast fermentation starter . For hundreds of years, all sake was made using the laborious KIMOTO technique, in which the mix was stirred for hours with long poles . In 1909, it was discovered that simply by waiting, lactic acid would develop naturally in a mixture of rice, Koji and water, without all the laborious mixing . This Yamahai process takes the same amount of time as Kimoto and results in rich flavors and higher acidity similar to Kimoto sakes, but without all the labor . Some Yamahai sakes are also intentionally aged, adding additional complexity and color . Like Kimoto, only a small number of sakes are made using this old-fashioned method .