Sake, Soju, Plum Wine

Tasting Notes

Kurosawa Junmai Kimoto is medium-bodied and dry with vibrant aromas of banana, mango, and subtle spice. The palate reveals layered flavors of caramelized apple, coconut custard, dried pear, and honeyed fruit with a hint of smokiness and lightly earthy, mushroomy undertones. Complex yet harmonious, with a beautifully balanced finish.

About the Sake

Made using the rare, traditional Kimoto brewing method — which relies on native rather than cultured yeasts — this sake from Kurosawa Brewery in Nagano Prefecture delivers a slightly richer, earthier character than modern styles. The result is a sake of exceptional depth and versatility that rewards both casual drinkers and connoisseurs.

“Kimoto Sake is a traditional style relying on the use of native rather than cultured yeasts. This gives the sake a slightly richer, earthier character. Its rounder body and earthiness make it an excellent pairing for medium-fatty fish like yellowtail.” — Rand Sieger, 67Wine

Food Pairing

Pairs beautifully with yellowtail, salmon, sushi, grilled mushrooms, miso-glazed dishes, and light poultry. Enjoy cold or gently warmed.

Product Details

• Style: Junmai Kimoto
• Brewery: Kurosawa Brewery, Nagano Prefecture, Japan
• Format: 720ml
• Serve: Cold or warm

Kurosawa Nigori Sake — Nagano, Japan

Kurosawa Brewery has been crafting sake in the mountains of Nagano Prefecture since 1858 — over 160 years of unbroken tradition in one of Japan's most celebrated brewing regions. Nagano's pristine alpine water, cold winters, and clean mountain air create ideal conditions for slow, careful fermentation, and Kurosawa has long been a benchmark for accessible, honest sake that respects both tradition and the modern table.

Nigori — meaning "cloudy" in Japanese — is sake that has been coarsely filtered, leaving fine rice solids suspended in the bottle. The result is a milky, opaque appearance and a texture that is richer and more luscious than clear sake, with a natural sweetness that comes not from added sugar but from the unfermented rice itself. Kurosawa's Nigori is a textbook expression of the style: approachable, generous, and deeply satisfying.

Cloudy ivory in the glass with a soft, creamy pour. The nose is fresh and fruity — ripe pineapple, lychee, and a gentle floral note. On the palate it is smooth and medium-bodied, with a creamy texture, tropical fruit sweetness, and a clean, refreshing finish. Serve well chilled. Delicious on its own, and a natural partner for bold, spicy flavors.

• Brewery: Kurosawa Shuzo, Nagano Prefecture, Japan
• Founded: 1858
• Style: Nigori — Unfiltered, Semi-Sweet
• Region: Nagano, Japan
• ABV: 14.9%
• Size: 720ml
• Tasting Notes: Pineapple, lychee, floral, creamy texture, clean finish
• Best Paired With: Spicy Thai or Chinese dishes, sushi, tempura, mango desserts, soft cheeses

160 years of mountain brewing. One of Japan’s most beloved nigori — creamy, fruity, and endlessly approachable.

Dassai — meaning "Otter Festival" — is the brand that effectively revolutionized modern sake. Asahi Shuzo, based in Yamaguchi Prefecture, built their reputation on a single-minded obsession with Yamada-Nishiki rice, the "King of Sake Rice," and the relentless pursuit of purity and precision. Where wine is defined by soil and sun, Dassai is defined by the brewer's art.

The Dassai 39 Junmai Daiginjo Sake 300ml is named for its 39% rice polishing ratio — each grain of Yamada-Nishiki milled until only 39% of the original grain remains. By removing the outer layers of the rice, which contain fats and proteins, the brewer reaches the pure starchy heart, resulting in a cleaner, more floral, and more elegant profile. The 39 sits between the approachable 45 and the transcendent 23, offering a beautiful balance of aromatic complexity and accessible pleasure: ripe pineapple, mango, apple, and pear, with a flowery, expertly balanced character that is both refined and genuinely addictive.

Tasting Notes

• Nose: Ripe pineapple, mango, apple, and pear with floral lift
• Palate: Clean, elegant, and well-balanced with tropical fruit and subtle sweetness
• Finish: Smooth, refined, and pleasantly lingering

Sake Details

• Junmai Daiginjo — 39% rice polishing ratio
• 100% Yamada-Nishiki rice
• Asahi Shuzo (Dassai), Yamaguchi Prefecture, Japan
• Kosher certified
• 300ml — serve well chilled

About Nigori Sake

Nigori — meaning "cloudy" in Japanese — is an unfiltered style of sake with a milky-white appearance and characteristically full, smooth palate. Sho Chiku Bai Nigori Silky Mild is crafted by Takara Sake USA in Berkeley, California using traditional Japanese methods, making it one of the most approachable and food-friendly sakes available.

Tasting Notes

• Fruity aromas of ripe banana, vanilla, melon and strawberry
• Creamy sweet rice custard on the palate
• Full, smooth and milky with a gently sweet finish
• Slightly sweeter than Sho Chiku Bai Nigori Crème de Sake

Serving & Food Pairings

• Serve chilled or over ice as a dessert alternative
• Pairs beautifully with spicy dishes — the sweetness tempers heat
• Excellent with sushi, Thai cuisine, or fresh fruit desserts
• Kosher certified — suitable for a wide range of occasions

Product Details

• Producer: Takara Sake USA
• Style: Nigori (Unfiltered Sake)
• Origin: Berkeley, California, USA
• Format: 750ml
• Kosher: Yes

About the Sake

Don’t let the Futsushu (everyday sake) classification fool you — Kirinzan Classic takes the concept of daily sake to new heights. While most breweries focus on showcasing premium ginjo styles, Kirinzan takes immense pride in this entry-level expression, crafting it with the same care and precision as their finest bottles.

Made from Gohyaku Mangoku and Koshi Ibuki sake rice polished to 65% — beyond the requirements for even the premium Honjozo grade — all rice is sourced directly from small farmers in the local agricultural cooperative, none farther than five miles from the brewery. Brewed with soft Niigata mountain water in the house style: dry, clean, light-bodied, and beautifully balanced.

Tasting Notes

Dry and clean with notes of hazelnut and toasted rice, a gentle minerality, and a crisp, refreshing finish. Light-bodied and food-friendly — never competing with a dish, only enhancing it.

Serving

Versatile and approachable — excellent served chilled, at room temperature, or gently warmed (nurukan).

Food Pairing

The ultimate food sake — pairs beautifully with sushi, sashimi, grilled fish, tempura, yakitori, ramen, and izakaya-style dishes.

Product Details

• Producer: Kirinzan Brewery
• Style: Futsushu (Everyday Sake)
• Rice: Gohyaku Mangoku & Koshi Ibuki
• Polishing Ratio: 65%
• Sake Meter Value: +6 (Dry)
• Acidity: 1.3
• ABV: 15–16%
• Region: Niigata Prefecture, Japan
• Format: 720ml

Chitosetsuru Junmai Daiginjo Suisei — Hokkaido, Japan

Nippon Seishu — the brewery behind Chitosetsuru — is one of Hokkaido's most celebrated sake producers, based in Sapporo and dedicated to expressing the unique terroir of Japan's northernmost main island through the art of sake brewing. Hokkaido is a region of exceptional natural resources: pristine soft spring water, cold winters ideal for slow, controlled fermentation, and a growing tradition of cultivating sake-specific rice varieties uniquely suited to the local climate. Chitosetsuru Junmai Daiginjo Suisei is one of the first sakes ever made from Hokkaido's native 'Suisei' rice variety — a local grain with low starch content that allows for a clean, dry sake of excellent structure and remarkable elegance. The rice is milled to 45% of its original size — the hallmark of Junmai Daiginjo, the highest classification in sake — removing the outer layers to reveal the pure, aromatic core of the grain. Fermented with Kyokai #1801 yeast and soft Hokkaido spring water, it is crafted to pair with the abundant seafood of the region: best with simply prepared dishes where the ingredients shine.

The nose is clean and aromatic: light, sweet steamed rice with delicate notes of Muscat and white flowers. On the palate, it is medium-bodied with a creamy texture — refined and precise, with a crisp, structured, dry finish that speaks to the low starch content of the Suisei rice. The quintessential Junmai Daiginjo — clean, elegant, and built for the table.

"This is the quintessential Junmai Daiginjo Sake. Junmai Daiginjo is made from highly polished rice making it clean, aromatic, and delicate. The elegance of this sake is the perfect pairing for light, delicate fish like flounder, red snapper, or sea bass." — Rand Sieger, 67Wine

• Brewery: Nippon Seishu (Chitosetsuru), Sapporo, Hokkaido, Japan
• Classification: Junmai Daiginjo
• Rice: Suisei — native Hokkaido variety, milled to 45%
• Water: Soft Hokkaido spring water
• Yeast: Kyokai #1801
• Sake Meter Value: −2 (slightly dry)
• Acidity: 1.3
• ABV: 15%
• Size: 720ml
• Tasting Notes: Sweet steamed rice, Muscat, white flowers, creamy texture, crisp dry structured finish
• Serve: Chilled (45–50°F)
• Best Paired With: Flounder, red snapper, sea bass, oysters, sashimi, lightly seasoned seafood, delicate white fish

Hokkaido's native Suisei rice, milled to perfection — Chitosetsuru Junmai Daiginjo is Japan's northernmost terroir in a glass.

Dassai — meaning "Otter Festival" — is the brand that effectively revolutionized modern sake. Asahi Shuzo, based in Yamaguchi Prefecture, built their reputation on a single-minded obsession with Yamada-Nishiki rice, the "King of Sake Rice," and the relentless pursuit of purity and precision. Their range is defined by polishing ratio: the lower the number, the more the rice is milled, and the more refined the sake.

The Dassai 45 Junmai Daiginjo Sake 720ml is the approachable entry point into the Dassai family — and a remarkable sake in its own right. The Yamada-Nishiki rice is milled to 45% of its original size, revealing a sake that is elegant, fresh, and immediately appealing. A slight sweetness and very floral aromas lead to a medium-bodied palate of perfect balance — nutty and candy-like with a delicate hint of honeydew. Smooth, accessible, and endlessly enjoyable.

Tasting Notes

• Nose: Floral, fresh, and lightly sweet
• Palate: Medium-bodied with nuttiness, candy, and a hint of honeydew
• Finish: Clean, smooth, and gently lingering

Sake Details

• Junmai Daiginjo — 45% rice polishing ratio
• 100% Yamada-Nishiki rice
• Asahi Shuzo (Dassai), Yamaguchi Prefecture, Japan
• Kosher certified
• 720ml — serve well chilled
• Pairs with: sushi, sashimi, tempura, light Japanese cuisine

Hakurakusei Junmai Ginjo — Miyagi Prefecture, Tohoku, Japan

Niizawa Brewery, founded in 1873 in Miyagi Prefecture in the Tohoku region of northern Japan, is one of the most respected sake producers in the country — and Hakurakusei is their flagship line. The name translates loosely to "white happiness," and the sake lives up to it: a range built around supreme food-friendliness, delicate aromatics, and a clean, precise style that reflects the cold, pure waters and rice-growing traditions of the Tohoku region.

What makes this Junmai Ginjo particularly special is its rice: Kura no Hana, a rare sake rice variety native to Miyagi Prefecture, milled to 55%. Kura no Hana is prized for producing sake of exceptional clarity and elegance — lighter in body than Yamada Nishiki, with a natural affinity for the Ginjo fermentation style. Fermented slowly at low temperatures to develop its characteristic floral and fruity aromatics, this is a sake of quiet sophistication and remarkable versatility at the table.

Crystal clear in the glass. The nose is gentle and inviting — a whisper of banana, white flowers, and fresh citrus. On the palate it is clean and medium-light bodied, with a zippy, citrus-like acidity that keeps it lively and food-friendly from first sip to last. Neither too sweet nor too dry — it bolsters savory cuisine with equal grace as it walks alongside sweeter Japanese nimono dishes. Serve well chilled.

• Brewery: Niizawa Brewery (Hakurakusei), Miyagi Prefecture, Tohoku, Japan
• Founded: 1873
• Style: Junmai Ginjo
• Rice: Kura no Hana (Miyagi), milled to 55%
• Region: Miyagi, Tohoku, Japan
• Size: 720ml
• Tasting Notes: Banana, white flowers, fresh citrus, clean acidity, medium-light body
• Best Paired With: Nimono (Japanese simmered dishes), grilled fish, sushi, tempura, light chicken dishes, soft tofu

Rare Miyagi rice. 150 years of Tohoku brewing. A Junmai Ginjo built for the table — and everything on it.

Asahi Shuzo, the Yamaguchi-based brewery behind the Dassai name, has spent decades redefining what premium sake can be. Their obsessive focus on Yamada-Nishiki rice and relentless pursuit of refinement has made Dassai one of the most recognized and respected sake brands in the world. And at the pinnacle of their range sits the 23 — a sake that represents the absolute limit of the brewer's art.

The Dassai 23 Junmai Daiginjo Sake 720ml is named for its 23% rice polishing ratio — the highest degree of milling of any sake in the world. Yamada-Nishiki rice is milled down to just 23% of its original grain size, removing the outer layers to reveal the pure starch core. The result is a sake of unparalleled refinement, subtlety, and aromatic delicacy: exceptionally delicate floral aromas of white blossom and melon on the nose, a silky, elegant palate of honey, ripe pear, and subtle rice sweetness, and a finish that is long, pure, and ethereal. A sake of rare beauty.

Tasting Notes

• Nose: White blossom, melon, and delicate floral lift
• Palate: Silky and elegant with honey, ripe pear, and subtle rice sweetness
• Finish: Long, pure, and ethereal

Sake Details

• Junmai Daiginjo — 23% rice polishing ratio (world's highest)
• 100% Yamada-Nishiki rice
• Asahi Shuzo (Dassai), Yamaguchi Prefecture, Japan
• Kosher certified
• 720ml — serve well chilled in a wine glass or Champagne flute
• Pairs with: sashimi, oysters, delicate seafood, steamed fish, light Japanese cuisine

Sho Chiku Bai Classic Sake — The Traditional Style

Sho Chiku Bai — meaning “pine, bamboo, and plum blossom” in Japanese, symbols of good fortune and longevity — is one of the most recognized sake brands in the world. The Classic is their most traditional expression: a full-bodied, well-balanced sake that honors the centuries-old craft of Japanese brewing.

Smooth and medium-dry with a mild, complex aroma, this sake delivers a hard, crisp texture and a satisfying full body that makes it equally at home at the dinner table or enjoyed on its own. Brewed at a sake meter value of +3, it sits comfortably in the medium-dry range — versatile, approachable, and endlessly food-friendly.

• Brewery: Takara Sake USA / Sho Chiku Bai
• Style: Classic / Traditional Sake
• Size: 750ml
• ABV: 16%
• Sake Meter Value: +3 (Medium Dry)
• Tasting Notes: Mild, complex aroma; smooth, full-bodied, crisp texture
• Kosher: Yes
• Best Served: Room temperature or gently warmed
• Best Paired With: Mildly seasoned dishes, sushi, tempura, grilled fish, light soups

A reliable, everyday sake that delivers traditional Japanese character at an accessible price — perfect for introducing friends to the world of sake.

Kikusui Junmai Sake — Niigata, Japan

Named after a Noh theatre play in which eternal life could be gained by drinking the dew from chrysanthemum petals, Kikusui has carried 130 years of brewing heritage into every bottle. Founded in Niigata Prefecture — Japan’s most celebrated rice-growing region — and home to the Kikusui Sake Research Institute since 2004, this is a brewery that takes its craft seriously.

The Junmai is the purest expression of the brewer’s art: made exclusively from 100% Niigata rice and water, with no added distilled alcohol. The result is a sake of earthy elegance and savory depth — the definitive food sake.

• Aromas: Subdued and earthy — steamed rice, bamboo, dried straw, and a whisper of honeydew melon
• Palate: Medium-bodied and smooth, with roasted nuts, umami-rich grains, and a touch of mineral
• Finish: Crisp and bone-dry — cleanses the palate instantly

• Brewery: Kikusui Sake Co., Niigata, Japan
• Classification: Junmai
• Rice: 100% Niigata Japanese Rice
• Size: 720ml
• ABV: 15%
• Best Served: Chilled, room temperature, or gently warmed — pairs with virtually any cuisine

Warming this sake slightly unlocks its full mellowness and richness — the traditional way to experience Junmai at its best. A versatile, food-friendly sake for every table.

Fukucho ‘Forgotten Fortune’ Junmai Sake — Hiroshima, Japan | 720ml

Fukucho ‘Forgotten Fortune’ is one of the most extraordinary sake stories in Japan — and one of the most extraordinary bottles on our shelves. Miho Imada, one of Japan’s only female brewery owners and toji (master brewer), devoted over 10 years of her life to reviving Hattanso — an extinct heirloom rice variety from the Akitsu region of Hiroshima that had disappeared from cultivation entirely. She learned to grow it, learned to brew with it, and then made a deliberate choice to mill it less than most Junmais, believing that minimal polishing best expresses the full flavor, balance, and complexity of this ancient grain. The result is a sake unlike anything else: earthy, bold, and deeply expressive, with a character that could only come from Hiroshima — the birthplace of Ginjo sake and home to more oyster beds than anywhere else in Japan.

The nose is earthy and inviting, with accents of lemon and apricot. On the palate, it is bold and zesty, with a rich, textured mouthfeel and a clean, mineral finish that reflects both the ancient rice and the soft Hiroshima water. It is a sake built for the table — and there is no better pairing in the world than a glass of Forgotten Fortune alongside a plate of fresh Hiroshima oysters.

• Brewery: Fukucho (Imada Shuzo), Hiroshima, Japan
• Brewer: Miho Imada — female brewery owner & toji
• Style: Junmai — pure rice sake, minimal polishing
• Rice: Hattanso — revived heirloom variety, Akitsu region, Hiroshima
• Size: 720ml
• Tasting Notes: Earthy, lemon, apricot, bold, zesty, mineral finish
• Best Paired With: Fresh oysters, red curry, ginger steamed clams, grilled fish, umami-rich dishes

A decade in the making, brewed from a resurrected rice — Fukucho ‘Forgotten Fortune’ is the benchmark for what Hiroshima Junmai can be.

Kinishihai Yukikage ‘Snow Shadow’ Tokubetsu Junmai — Niigata, Japan (300ml)

Kinishihai is brewed in Niigata Prefecture — one of Japan's most revered sake-producing regions, celebrated for its cold winters, pristine snowmelt water, and the distinctive ‘tanrei karakuchi’ style: clean, dry, and refined sake of exceptional elegance and food-friendliness. Yukikage — meaning ‘Snow Shadow’ — is a Tokubetsu Junmai, a special designation within the Junmai category indicating a higher level of rice polishing or a distinctive brewing technique that elevates the sake above the standard. It is crafted from a blend of two local Niigata rice varietals — Gohyaku Mangoku and Koshi Ibuki — both milled to 58% of their original size, removing the outer layers to reveal a cleaner, more refined grain. Fermented with S-3 yeast, which produces a mildly fragrant and clean profile with light earthy qualities, Yukikage is a true expression of the gutsy, grounded Niigata style: smooth, earthy, and built for the table. Uniquely versatile — it is equally compelling served chilled or gently warmed, making it one of the most food-friendly sakes in the glass.

The nose is mildly fragrant and inviting: toasted brown rice, light earthiness, and a clean, grounded character. On the palate, it is smooth and earthy with notes of toasty brown rice and a gentle nuttiness. Chilled, it is a natural companion for sushi, gyoza, and delicate seafood. Gently warmed, it blossoms — the perfect accompaniment for yakitori, grilled salmon, or roasted yellowtail. A sake of genuine versatility and quiet depth.

"A true gutsy Niigata style sake — smooth and earthy, with notes of toasty brown rice. When chilled it makes a great companion for a sushi platter or gyoza dumplings, but when gently warmed it blossoms into the perfect accompaniment for yakitori, grilled salmon or roasted yellowtail." — Kinishihai, Producer

• Brewery: Kinishihai, Niigata Prefecture, Japan
• Classification: Tokubetsu Junmai
• Rice: Gohyaku Mangoku & Koshi Ibuki, milled to 58%
• Yeast: S-3
• Style: Niigata tanrei karakuchi — clean, dry, earthy
• ABV: 15%
• Size: 300ml
• Tasting Notes: Toasted brown rice, light earthiness, smooth, mildly fragrant, nutty finish
• Serve: Chilled (45–50°F) or gently warmed (100–110°F)
• Best Paired With (Chilled): Sushi, gyoza, delicate sashimi, cold tofu
• Best Paired With (Warmed): Yakitori, grilled salmon, roasted yellowtail, miso soup, hearty izakaya dishes

Niigata's snow-country terroir in a 300ml bottle — Kinishihai Yukikage is smooth, earthy, and one of the most versatile sakes on the shelf.

Winemaker Description 

Are you always on the lookout for the next delicious dessert wine to accompany your meals? Our 750ml plum drink variety could not be a better choice! With all the distinctive flavors you look for in a fruit-flavored sake, our sweet KOSHU Plum sake finishes off dinner with a taste to remember. You can serve it cold at the end of the meal, or try one as a drink right before you dig into your dinner. Either way, you get a refreshing beverage your guests will ask for again and again.

Intense, appetizing aromas of candied plum and cherry. The palate is sweet, but not cloying, with concentrated flavors of plum, black cherry and almond, and a lingering finish.

The KOSHU PLUM is a decadent, complex plum 'sake', ideal as an aperitif or dessert drink.

Kamoizumi Red Maple — Junmai Ginjo Namazume — Hiroshima, Japan — 720ml

The Maegaki family began as rice farmers in Hiroshima, became landlords, and entered sake brewing at the onset of Japan's modern era in 1910. In 1965, Kamoizumi became one of a pioneering group of ten breweries who committed entirely to junmai sake production — at a time when adding brewers’ alcohol to maximize profits was standard practice. Their first Junmai was released in 1971, and few breweries have taken a bolder stance on developing a true house style. Red Maple is their most celebrated expression: a Junmai Ginjo Namazume aged for two years at 5°C, unpasteurized and undiluted, developing rich, layered savory character without losing a sense of freshness. This is sake at a new level of complexity.

The sake balances sweetness, acidity, astringency, and savory depth like no other — a textbook expression of the elusive flavor of umami. Rich and full-flavored on the palate, with bold character and the drinkability that marks true technical mastery. The two-year cold aging builds layers of complexity — earthy, savory, and deeply satisfying — while the namazume (once-pasteurized) process preserves a vibrant freshness that keeps every sip alive. Designed to be enjoyed now or aged further in a cold cellar or wine fridge.

Unpasteurized, undiluted, aged 2 years at 5°C — Junmai Ginjo Namazume from one of Hiroshima's most pioneering sake breweries. Bold, umami-driven, and built for the table.

• Producer: Kamoizumi Brewery, Hiroshima, Japan
• Style: Junmai Ginjo Namazume (Once-Pasteurized)
• Aging: 2 years at 5°C — unpasteurized, undiluted
• Character: Bold, full-flavored, umami-driven, layered savory complexity
• Size: 720ml
• Tasting Notes: Sweetness, bright acidity, astringency, rich umami, earthy savory depth, vibrant freshness
• Serve: Cold, at room temperature, or over a single ice cube
• Cellar Potential: Drink now or age further in a cold cellar or wine fridge
• Best Paired With: Grilled meats, yakitori, aged cheeses, miso-glazed fish, mushroom dishes, full-flavored cuisine

One of Hiroshima's most pioneering breweries, one of Japan's most complex sake expressions — Kamoizumi Red Maple is the benchmark for what bold, umami-driven Junmai Ginjo can be.

Winemaker Description 

Golden yellow. Honey on the nose. Sweet honey, almond and stoney fruit flavors with nice acidity. On the rocks, with club soda, gin or in your favorite tea. 

Fukucho ‘Moon on the Water’ Junmai Ginjo — Hiroshima, Japan | 300ml

Fukucho is one of Japan’s most remarkable sake breweries — and one of its rarest: owned and led by Miho Imada, one of the only female brewery owners and toji (master brewers) in the country. Located in Hiroshima, the birthplace of Ginjo sake, Fukucho draws on the region’s legendary soft water — a resource so delicate it demands extraordinary skill to use in fermentation, but once mastered, enables a level of aromatic precision and fruit expression that is simply unmatched. ‘Moon on the Water’ is bottled immediately without charcoal filtering, preserving every nuance of the brew in its purest form. At under $30 for a 300ml bottle, it is one of the most compelling values in premium Junmai Ginjo sake.

The nose is vibrant and aromatic: lime, melon, fennel, white pepper, and allspice. On the palate, flavors gravitate toward ripe cantaloupe and anise, with the soft minerality of Hiroshima’s famous water evident in the clean, precise finish. Beautifully soft and feminine — a sake of rare elegance and character.

• Brewery: Fukucho (Imada Shuzo), Hiroshima, Japan
• Brewer: Miho Imada — female brewery owner & toji
• Style: Junmai Ginjo — 40%+ rice polished, unfiltered
• Water: Hiroshima soft water — birthplace of Ginjo sake
• Size: 300ml
• Tasting Notes: Lime, melon, fennel, white pepper, allspice, cantaloupe, anise, mineral finish
• Best Paired With: Lobster, scallops, oysters, sushi, sashimi, bittersweet chocolate

An unfiltered Junmai Ginjo from Japan’s most celebrated female toji — Fukucho ‘Moon on the Water’ is the benchmark for what Hiroshima sake can be.

Asahi Shuzo, the Yamaguchi-based brewery behind the Dassai name, has spent decades redefining what premium sake can be. Their obsessive focus on Yamadanishiki rice — the finest sake brewing rice in Japan — and relentless pursuit of refinement has made Dassai one of the most recognized and respected sake brands in the world. The Sparkling 45 is their effervescent expression: a Junmai Daiginjo polished to 45% of the original grain, crafted to bring the elegance of Dassai to the sparkling format.

The Dassai Sparkling 45 Junmai Daiginjo Sake 360ml is not trying to be Champagne — it simply shares its grace. Lively, fine bubbles lift a semi-dry, creamy fluid in the glass, carrying aromas of grape, melon, apple, and cream. On the palate, flavors of pear, orange, and whipping cream drink juicy and effervescently, with a soft, refined finish. Best served in a Champagne flute, it is a stunning way to open a meal or celebrate a moment.

Tasting Notes

• Nose: Grape, melon, apple, rice, and cream
• Palate: Pear, orange, and whipping cream — juicy, effervescent, and semi-dry
• Finish: Soft, creamy, and refined

Sake Details

• Junmai Daiginjo — 45% rice polishing ratio
• 100% Yamadanishiki rice
• Asahi Shuzo, Yamaguchi, Japan
• Kosher certified
• 360ml — serve in a Champagne flute, well chilled

Mio Sparkling Sake — Japan

Mio is Japan’s most celebrated sparkling sake — a playful, elegant alternative to Champagne or Prosecco that has captivated sake lovers and wine drinkers alike. Produced by Takara Shuzo, one of Japan’s most storied breweries, Mio (meaning “beautiful cherry blossom”) is as visually stunning as it is delicious.

Delicate fine bubbles carry aromas of honeydew melon, lemongrass, and ripe peach to the nose. On the palate, it’s refreshingly sweet with a light, airy texture and a clean, crisp finish — not cloying, just perfectly balanced. The low alcohol and gentle sweetness make it incredibly versatile at the table.

• Brewery: Takara Shuzo, Japan
• Style: Sparkling Sake
• Size: 300ml
• ABV: 5%
• Tasting Notes: Honeydew melon, lemongrass, ripe peach, fine bubbles, clean finish
• Best Served: Well chilled — as an aperitif, with dessert, or as a Champagne alternative
• Best Paired With: Spicy rolls, fruit-based sushi, light appetizers, fresh fruit desserts

The 300ml bottle is perfect for solo celebrations or as a unique gift — pop it open whenever the moment calls for something a little special.

Tozai ‘Living Jewel’ Junmai Sake — Kyoto, Japan | 720ml

Tozai ‘Living Jewel’ is named for Japan’s legendary koi fish — the shimmering, vibrantly colored “living jewels” that have symbolized good fortune and luck for centuries. Brewed in Kyoto from Koashihikari rice, this Junmai sake is crafted for pure, effortless pleasure: light, soft, and endlessly approachable, with the kind of easy elegance that makes it the perfect introduction to premium Japanese sake. 

The nose is gentle and inviting: banana, citrus, and Asian pear with a soft, clean freshness. On the palate, it is light and smooth, with a delicate sweetness and a clean, refreshing finish that makes you reach for another pour. Serve chilled for maximum freshness — or gently warmed to bring out its subtle rice character.

Rand Sieger, 67Wine — “Light, soft sake with notes of banana, citrus and Asian pear.”

• Brewery: Tozai (Kinoshita Brewery), Kyoto, Japan
• Style: Junmai — pure rice sake, no added alcohol
• Rice: Koashihikari
• Size: 720ml
• Tasting Notes: Banana, citrus, Asian pear, soft sweetness, clean refreshing finish
• Best Served: Chilled or lightly warmed; pairs with sushi, sashimi, tempura, light salads, and mild cheeses

A Kyoto Junmai of effortless elegance — Tozai ‘Living Jewel’ is the benchmark for what approachable premium sake can be.

Winemaker Description 

Made with yeast extracted from the Sanuki olive native to the region, this hyperlocal sake showcases the best of Kagawa in a one-of-a-kind bottling.

Juicy notes of musk melon, white flowers and green pear with hints of starfruit, grass and salinity.

Try with salad with carrot ginger dressing, coconut crab curry or spring pea & mint gazpacho. 

Our Professional Review

A unique expression of sake made with olive yeast.  Beautiful white fruits and floral notes backed by lovely herbal and savory notes.

Toyo Bijin Junmai Ginjo — Yamaguchi Prefecture, Chugoku, Japan

Toyo Bijin — “Asian Beauty” — is one of Japan’s most evocatively named sakes, and the story behind it is as memorable as the sake itself. Sumikawa Brewing Company, based in Yamaguchi Prefecture in the Chugoku region of western Japan, was founded by a brewer who named his label in honor of his late wife — a tribute that has since become one of the most recognized and beloved sake brands in the country.

This Junmai Ginjo is brewed from Yamada Nishiki rice — the gold standard of sake rice — and fermented in the Ginjo style at low temperatures. But where many Ginjo sakes lean toward delicate and floral, Toyo Bijin takes a bolder path: this is a very dry sake, famously described as “strong enough to kill a devil.” Assertive, umami-rich, and deeply satisfying.

Clear and luminous in the glass. The nose opens with red apple and a fading whisper of nutmeg spice. On the palate it is full-flavored and bone dry, with a firm structure, pronounced umami, and a long, clean finish. Serve chilled.

• Brewery: Sumikawa Brewing Company, Yamaguchi Prefecture, Chugoku, Japan
• Style: Junmai Ginjo
• Rice: Yamada Nishiki
• Size: 300ml
• Tasting Notes: Red apple, nutmeg spice, pronounced umami, bone-dry finish
• Best Paired With: Yakitori, sashimi, aged cheeses, miso soup, oysters

Named for a beloved wife. Brewed with conviction. A sake bold enough to kill a devil — and elegant enough to honor her memory.

Dassai Blue 50 Sparkling Nigori — Hyde Park, New York — 360ml

Dassai is one of Japan's most celebrated sake breweries, renowned for its ultra-premium Junmai Daiginjo expressions and a relentless pursuit of purity and craftsmanship. Dassai Blue is their American chapter — a brewery established in Hyde Park, New York, bringing traditional Japanese sake-making methods to the Hudson Valley. The Sparkling Nigori 50 is a landmark release: the first sparkling cloudy sake produced entirely in the United States using traditional Japanese methods, including an in-bottle secondary fermentation with no added sugar. A milestone for American sake, and a genuinely thrilling drink.

Cloudy and luminous in the glass, with fine, persistent bubbles from the natural in-bottle fermentation. The nose is fresh and inviting — green apple, ripe pear, and the delicate sweetness of Japanese wagashi confections. On the palate, the sake is well-balanced and lively, with a pleasant natural sweetness derived from rice, moderate fizziness, and a refreshing, crisp finish. Light, elegant, and endlessly approachable.

Junmai Daiginjo Nigori — in-bottle secondary fermentation, no added sugar. The first sparkling cloudy sake produced entirely in the United States using traditional Japanese methods. Dassai Blue, Hyde Park, New York.

• Producer: Dassai Blue, Hyde Park, New York
• Style: Junmai Daiginjo Sparkling Nigori Sake
• Method: In-bottle secondary fermentation — no added sugar
• Rice Polishing Ratio: 50%
• Size: 360ml
• Tasting Notes: Green apple, ripe pear, wagashi sweetness, natural rice sweetness, moderate fizz, crisp refreshing finish
• Serve: Chilled at 41°F (5°C) or below
• Best Paired With: Oysters, sushi, sashimi, light seafood, soft cheeses, fresh fruit, or enjoyed on its own as an aperitif

A landmark American sake — Dassai Blue's Sparkling Nigori 50 is the benchmark for what traditional Japanese craftsmanship can achieve in the Hudson Valley.

Rand Sieger, 67Wine: This is a heady sake with deep, rich umami flavors and bright acidity, perfect for matching the richness of fatty fish like otoro, salmon, or mackerel.  The honjozo style relies on the addition of a small amount of brewer's alcohol to create a smoother, lighter sake with heightened aromatic complexity.

Winemaker Description 

Kurokame Is A Surprising Imo Shochu Made With 'Purple' Satsuma Sweet Potatoes. These Potatoes Have A Robust Reddish Purple Skin, But Are A Pale Yellow Inside. It Is Distilled Traditionally In Earthen Pots (Kame) Using Black Koji (Kuro Koji). Thus The Name, Kurokame ? 

Or Black Stone Pot.

Kurokame Has A Surprisingly Neutral Nose. Imos Tend To Smell Like Fresh Dirt In A Good Way. This Imo Smells More Subtle. Almost A Roasted Essence. The Initial Palate Is Spicy With A Rich Sweetness. And Then The Roast Hits. A Roasted Wheat Flavor. The Roast Holds Along With A Hint Of Sweet Spiciness Throughout the Finish.

Rich, elegant, and deeply aromatic, the Kozaemon Junmai Umeshu is a premium Japanese plum liqueur crafted with exceptional care at the historic Nakashima Brewery in Gifu Prefecture. Made from sun-ripened ume plums sourced from Wakayama — Japan's most celebrated ume-growing region — and steeped in Kozaemon's own Junmai sake, this is umeshu at its most refined: complex, balanced, and unmistakably Japanese.

Kozaemon & Nakashima Brewery

Founded in 1702 in Minokamo, Gifu Prefecture, Nakashima Brewery is one of Japan's most respected sake producers. The Kozaemon label represents their finest expressions — crafted using traditional techniques, locally sourced Hida Minori rice, and the pure soft waters of the Hida River. Their Junmai Umeshu applies this same philosophy to Japan's beloved plum liqueur tradition, using their own sake as the base rather than the more common shochu or neutral spirit.

Tasting Profile

Deep amber with a luminous clarity. The nose is intensely aromatic — ripe ume plum, apricot, and a gentle floral sweetness with hints of almond. On the palate it's luscious and full-bodied with bright natural acidity cutting through the sweetness, layers of ripe stone fruit, and a long, warming finish. Beautifully balanced between sweet and tart, rich and refreshing.

Producer

Nakashima Brewery (Kozaemon), Minokamo, Gifu Prefecture

Base

Junmai Sake

Ume Source

Wakayama Prefecture, Japan

Country

Japan

Format

500ml

What is Umeshu?

Umeshu is a traditional Japanese liqueur made by steeping ume — a stone fruit related to both plum and apricot — in alcohol with sugar. While most commercial umeshu uses shochu or neutral spirits as the base, premium producers like Kozaemon use sake, adding a layer of grain complexity and umami depth that elevates the liqueur far beyond the ordinary. The result is a drink of genuine sophistication.

Perfect Pairings & Serving

Serve chilled, on the rocks, or with sparkling water as a refreshing highball. Pairs beautifully with Japanese cuisine — sushi, yakitori, tempura — as well as soft cheeses, foie gras, and fruit-based desserts. Also exceptional as a digestif or aperitif.

Winemaker Description 

Delicate and nuanced, this autumnal release from Kozaemon sees a period of aging over summer before its release, yielding a sake with subtle maturity and refinement. A natural pairing for all specialties of autumn like squash and slow braised meat.

Producer Description 

Chiyonosono's Sacred Power was crafted with Kyushu Shinriki rice (their own house-cultivated variety) and Kumamoto yeast. The Seimaibuai value is 55%, meaning 45% of the grain was polished away. 

This is a rich, mellow, full-flavored sake with aromas of hay, lemongrass and tropical fruits. On the silky palate, those fruits couple with accents of saline and savory umami flavors, finishing with uplifting brightness and acidity. Enjoy with selections from the raw bar, sushi and sautéed greens and veggies.

Tentaka ‘Hawk in the Heavens’ Junmai Tokubetsu Sake — Tochigi, Japan | 300ml

Tentaka — meaning “Hawk in the Heavens” — is one of Japan’s most distinctive sake breweries, located in Tochigi Prefecture north of Tokyo, where the cool mountain climate and pristine local water produce sake of exceptional character and depth. This Junmai Tokubetsu (“special pure rice”) is brewed without added alcohol and with extra care in rice selection and milling, resulting in a sake that is drier, more complex, and more food-friendly than most in its class. 

Dry and crisp, with a medium body and a rich, satisfying mouthfeel. The flavors are earthy and savory: mixed nuts, fresh-cut green grass, and subtle umami, with a lengthy, clean, dry finish that lingers with quiet elegance. This is a sake built for the table — serious, grounded, and deeply food-friendly.

• Brewery: Tentaka Shuzo, Tochigi Prefecture, Japan
• Style: Junmai Tokubetsu — special pure rice sake, no added alcohol
• Size: 300ml
• Tasting Notes: Mixed nuts, fresh green grass, earthy umami, rich mouthfeel, long dry finish
• Best Paired With: Hearty grains, mushrooms, beef, lamb, BBQ, grilled vegetables, aged cheeses

A Tochigi Junmai Tokubetsu of rare depth and character — Tentaka ‘Hawk in the Heavens’ is the benchmark for what savory, food-driven sake can be.

Producer Descrption 

Local, all-natural aodani plums are soaked in Tozai sake for over three months resulting in an incredibly balanced sake with tart, juicy acidity on the finish. Plum blossoms are known as "The Flowers of Peace" in Japan and symbolize growth, renewal, and awakening.

Aromas of almond and marzipan followed by plum, apricot, and cherry on the palate. The soft tartness and acidity balance the finish with a slightly sweet smoothness.
Pair with pulled pork, glazed salmon, or desserts like peach cobbler. 

Rihaku ‘Dreamy Clouds’ Nigori Tokubetsu Junmai Sake — Shimane, Japan | 720ml

Rihaku ‘Dreamy Clouds’ is one of the most technically accomplished Nigori sakes in the world — and one of the most quietly revolutionary. Brewed in Shimane Prefecture from Gohyakumangoku rice, this cloudy sake achieves something rare: a milling rate of 59% that technically qualifies it as Junmai Ginjo grade, making it one of the only Nigori sakes in existence to reach that quality threshold. Where most Nigori are sweet, heavy, and one-dimensional, Dreamy Clouds is bright, lean, and genuinely complex — a sake that invites Nigori lovers to discover an entirely new dimension of what cloudy sake can be.

The appearance is beautifully cloudy, with the characteristic milky white of unfiltered sake. The nose is nutty and inviting, with dark plum and a tangy, citrus-tinged lift. On the palate, it is bright and lean, with a satisfying chewiness as sweet rice flavors intermingle with nutty, slightly fruity characteristics and a clean, tangy finish. It is unlike any Nigori you have tasted before.

• Brewery: Rihaku Shuzo, Shimane Prefecture, Japan
• Style: Nigori (cloudy) Tokubetsu Junmai — 59% milling rate (Junmai Ginjo grade)
• Rice: Gohyakumangoku
• Size: 720ml
• Tasting Notes: Nutty, dark plum, sweet rice, tangy, citrus-tinged finish
• Best Served: Well chilled; shake gently before pouring to mix the sediment
• Best Paired With: Spicy noodle dishes, risotto, white fish, mild curries, creamy cheeses

A Junmai Ginjo-grade Nigori from Shimane — Rihaku ‘Dreamy Clouds’ is the benchmark for what cloudy sake can be.

Jokigen Junmai Sake Green Label — Yamagata Prefecture, Japan

Sakata Shuzo has been brewing sake in Yamagata Prefecture — in the Tohoku region of northern Japan — for generations, drawing on the soft, mineral-pure waters of Sakata and the cold mountain climate that makes Yamagata one of Japan’s most celebrated sake-producing regions. The brewery’s Jokigen label (“good mood” in Japanese) is a fitting name for a sake built around pleasure, generosity, and the kind of fruit-forward character that makes it as welcome at the casual table as at the considered dinner.

The Green Label Junmai is brewed from Hyogo-grown Yamada Nishiki rice — the undisputed king of sake rice — milled to 70% and fermented with Jokigen’s proprietary house yeast. Yamada Nishiki is prized for its large grain size, low protein content, and exceptional ability to develop glossy texture and tropical fruit character during fermentation. At SMV +2, this is technically dry, but the lush, fruity aromatics and medium-full body give it a richness and generosity that belies the numbers. An atypically fruity Junmai — and all the better for it.

Clear and bright in the glass. The nose is vibrant and inviting — fresh toasted grains, lush tropical fruit, and a lift of muscat grape. On the palate it is medium-full bodied with a beautiful glossy texture, flavors of fresh apple, muscat, and ripe stone fruit, and a soft but dry finish that keeps it food-friendly and endlessly sippable. Serve chilled or at room temperature.

• Brewery: Sakata Shuzo, Yamagata Prefecture, Japan
• Style: Junmai
• Rice: Yamada Nishiki (Hyogo), milled to 70%
• Yeast: Jokigen House Yeast
• Water: Sakata Soft Water
• Sake Meter Value (SMV): +2 (dry)
• Acidity: 1.6
• ABV: 15%
• Size: 720ml
• Tasting Notes: Toasted grains, tropical fruit, fresh apple, muscat grape, glossy texture, soft dry finish
• Best Paired With: Grilled fatty salmon, roast chicken, Thai red curry, yakitori, miso-glazed vegetables

Yamada Nishiki rice. Yamagata soft water. A Junmai that rewrites what “dry” can taste like.

Winemaker Description 

If you've ever encountered a "warm sake" skeptic, heat up a bottle of this Kenbishi "Kuromatsu" and prove to them that warm sake can be one of life's greatest pleasures. With the right amount of heat (around 104°F), hints of cashews, rice, caramel emerge. This 180ml bottle is designed especially for the microwave – remove the cap and heat for 20 seconds.

One cup sakes were first introduced during the 1964 Tokyo Olympics and are perfect for taking on a picnic, a game, or alongside takeout.

Gyokusendo Shuzo Mukade Nigori Ginjo — Gifu, Japan

Gyokusendo Shuzo is a small, artisan brewery nestled in Gifu Prefecture, in the heart of the Japanese Alps. The brewery draws its water from the legendary springs of the Yoro Mountains — a source celebrated for centuries for its exceptional purity and soft mineral character, long considered among the finest brewing waters in Japan. It is this water, combined with locally grown rice milled to 50% and the delicate Ginjo fermentation process, that defines the Mukade style: refined, aromatic, and unlike any nigori you have encountered before.

Nigori sake is unfiltered, allowing fine rice sediment to remain in the bottle — giving it a characteristic milky appearance, a silky texture, and a gentle richness that sets it apart from clear sake. The Mukade Nigori Ginjo takes this tradition and elevates it: fermented at low temperatures with Yeast 601 to develop the floral, fruity Ginjo aromatics, then left unfiltered to preserve its natural texture and depth. The result is a sake that is simultaneously elegant and indulgent — dry on the finish, yet lush and enveloping on the palate.

Cloudy and luminous in the glass, with a soft ivory hue. The nose is delicate and floral — white peach, lychee, rice blossom, and a whisper of cream. On the palate it is silky and medium-bodied, with a gentle sweetness that gives way to a clean, dry finish. The Yoro mountain water is felt throughout: soft, pure, and seamlessly integrated. A sake that rewards both the curious newcomer and the seasoned enthusiast.

• Brewery: Gyokusendo Shuzo, Gifu Prefecture, Japan
• Style: Nigori Ginjo — Unfiltered, Dry
• Rice: Locally grown, milled to 50%
• Yeast: 601
• Sake Meter Value (SMV): –10
• Acidity: 1.5
• ABV: 14%
• Size: 720ml
• Tasting Notes: White peach, lychee, rice blossom, cream, silky texture, dry finish
• Best Paired With: Tebasaki barbecue chicken wings, spicy red curries, tempura, soft cheeses, oysters

Yoro mountain water. Ginjo precision. Nigori soul. Sake at its most quietly extraordinary.

Brewery: Nippon Seishu • Prefecture: Hokkaido  • Rice: ‘Suisei– local Hokkaido rice milled to 45% • Water: Soft spring water • Yeast: Kyokai #1801 • Sake Meter Value: – 2 • Acidity: 1.3 • ABV: 15%  

• One of the first sake made from Hokkaido’s native ‘Suisei’ rice variety. Low starch content allows for clean and dry sake with excellent structure.
• Light aromas of sweet steamed rice, medium bodied, creamy texture with light notes of Muscat, finishes crisp and structured.
  
• Meant to pair with the abundant seafood local to Hokkaido. Best with simply prepared dishes where ingredients shine instead of heavily seasoned cuisine.

Jokigen Junmai Ginjo “Red Label” — Sakata Shuzo, Yamagata Prefecture, Japan (720ml)

Jokigen — meaning “good mood” in Japanese — is the flagship sake of Sakata Shuzo, a celebrated brewery in Yamagata Prefecture known for producing some of Japan’s most expressive and food-friendly sake. The Red Label Junmai Ginjo is built on a foundation of Oyama Nishiki rice — a specially developed sake rice created by a group of Toyama farmers who chose Sakata Shuzo as the brewery best equipped to unlock its full potential. Milled to 55%, brewed with Jokigen’s proprietary house yeast and Sakata’s famously soft local water, the result is a classically fruity Junmai Ginjo with a subtle savory quality that sets it apart from sweeter expressions of the style. A model of the Yamagata school: layered, balanced, and deeply satisfying.

The nose opens with fresh pear, cherry blossom, and ripe apple — bright and inviting. On the palate, the sake is medium-bodied and elegant with bold notes of stewed black cherry, orange zest, and a clean savory finish that lingers with quiet complexity. At 16% ABV with a near-neutral SMV of +1 and acidity of 1.5, it is dry enough to pair with rich, umami-forward dishes while remaining approachable and pleasurable on its own.

“The Jokigen is a model Junmai Ginjo, with bold notes of cherry and apple balanced by savory undertones. Classic Yamagata style with its subtle layers of fruit and light sweetness. Made from specially grown Oyama Nishiki developed by a group of Toyama rice farmers looking to develop the ultimate sake rice.”

• Brewery: Sakata Shuzo, Yamagata Prefecture, Japan
• Style: Junmai Ginjo
• Rice: Oyama Nishiki, milled to 55%
• Yeast: Jokigen House Yeast
• Water: Sakata Soft Water
• SMV: +1 (near-dry)
• Acidity: 1.5
• ABV: 16%
• Size: 720ml
• Best Paired With: Grilled duck breast, miso-marinated black cod, maguro sashimi, richer seafood and umami-forward dishes

A model Yamagata Junmai Ginjo from one of Japan’s most respected sake breweries — Jokigen Red Label is the benchmark for what Oyama Nishiki rice, brewed with precision and purpose, can deliver in a glass of sake.