Yamagata Masamune 1898 Kimoto
$69.99
The 1898 on the label refers to when the Mitobe Sake Brewery of Yamagata, Japan was first established. 16% ABV
- Rice polishing ratio: 60%
- Alcohol level: 16 degrees
- Rice Variety: Akaiwa Omachi
Importer Description
"This sake is made from Omachi rice from Akaiwa region. Kimoto is the traditional method of sake brewing where no lactic acid is introduced into the fermentation process in order to cultivate yeast. Kimoto allows for the sake to naturally develop lactic acid on its own. This causes the Kimoto to be fuller, more complex and richer. Serve chilled to enhance acidity. Serve warmed to bring out sweetness and umami."
Kaiun Iwaizake Junmai Daiginjo Sake
$64.99
Also known as "Good Luck" Daiginjo. Made by the Doi Brewery of Kakegawa, Shizuoka. The Doi Sake Brewery was established in 1872.
- Rice polishing ratio: 40%
- Alcohol level : 16 degrees
- Rice used : Yamada Nishiki
Translation From The Producer's Website
"Our efforts in daiginjo sake go back about 50 years. At the time, quantity was valued over quality, and low price over quality, but we were one of the first to work on improving the quality of sake, and have come to the point where people say, "When you think of good fortune, you think of daiginjo." We carefully and slowly polish our own Yamada Nishiki rice from Hyogo Prefecture's Special A region. The mash is brewed slowly and carefully at low temperatures over a long period of time, bringing out the delicate flavor of the rice. A very small amount of brewing alcohol is added at the end to create a refreshing taste. Many people give daiginjo as a gift."
Choya Uji Green Tea Umeshu
$41.99
This Umeshu/plum liqueur is cold-brewed and blended with Uji Green Tea Leaves. It is made with sugar, cane spirit, Japanese ume fruit, uji green tea, and vitamin C. Bottled at 7.5%
Producer Description
"Fine taste and refreshing aroma of green tea especially selected from the famous Uji region in Kyoto. Best enjoyed well-chilled during a meal."
Gakki Masamune Omachi Nakadori Sake
$57.99
Gakki Masamune Junmaiginjo Omachi Nakadori. Nakadori, means “middle take” in Japanese, refers to the middle yield when pressing sake. Nakadori sake is considered the finest take of the batch.
- Rice polishing rate: 60%
- Alcohol level: 15%
- Rice Variety:
Saika Daiginjo Sake
$46.99
Made by Nakano Sake Brewery of Handa City in the Aichi Prefecture.
- Rice polishing ratio: 50%
- Alcohol level: 15.5 degrees
- Rice Variety: Ginpu
Producer Description
"The brewmasters at Nakano Sake Brewery spent time with farmers in Hokkaido and the farmers also toured Nakano Sake Brewery. During this time, the farmers showed the brewmasters a newly emerged rice suitable for sake named “Ginpu”. This rice would later become the core ingredient in “Saika”. Through this partnership, the two geographically distant facilities connected and created “Saika”, a symbol of connecting people together. Saika uses the yeast strain #1801, which is also popular in the UK and the US. Saika is elegantly dry and has fruity and floral aromas."
Miino Kotobuki Super Dry #14 Sake
$45.99
Miino Kotobuki Super Dry #14 - with a label showing the uniform and number of Hishashi Mitsui, a character from the classic basketball manga Slam Dunk.
Mii no Kotobuki is a sake brewery located in Mii County, Fukuoka Prefecture. Established in 1922, It resides along the Koishiwara River.
- Rice polishing rate: 60%
- Alcohol level: 14%
- Rice Variety: Yamada Nishiki
Homare Yuzu Sake
$44.99
Sake flavoured with the aromatic citrus Yuzu! A blend of Junmai sake with 100% Japanese Yuzu fruit. Made by the Homare Sake Brewery in Fukushima, Tohoku Prefecture. Bottled at 10% ABV.
Kubota Ginjo Senjyu Sake
$41.99
- Rice polishing rate: 55%
- Alcohol level: 15%
- Rice Variety: Gohyakumangoku
Producer Description
"A versatile ginjo that pairs well with a variety of foods. Savor the natural umami of rice with echoes of tartness and hints of sweetness. It has a pleasantly clean and crisp finish, evoking mint to this layered tanrei-karakuchi experience."
Kaiun Iwaizake Sake
$19.99
Made by Doi Shuzo Sake Brewery in Kakegawa City, which is part of the Shizuoka Prefecture. This is Honjozo-shu or a Honjozo Sake, meaning a small amount of brewers alcohol is added to the fermenting mash during the brewing process.
- Rice polishing rate: 60%
- Alcohol level: 15%
- Rice Variety: Yamada-nishiki