Sake

Until this sake came along in the 1960’s, all sake had distilled alcohol added to it due to rice shortages and war rationing. After the war, Chiyonosono crafted the first junmai sake (brewed with neither distilled alcohol nor additives of any kind)...

We all know that patience is a virtue, and this sake exemplifies that better than anything else. Widely held as one of the best sake’s around, Dassai “23” pushes the limits of rice polishing. Getting the rice grains to 23% of their...

Kawatsuru translates to “river crane” and comes from the sighting of a crane in the river behind the brewery. Crane of Paradise is described as “umakuchi,” a combination between sweet, dry and umami flavors. The perfect summertime...

Aged in tank for 3 years, this umami-rich sake finishes dry and clean from precise fermentation and water minerality. This unusual juxtaposition makes it stand out as a savory sake that will not weigh you down. Star-Filled Sky is brewed in Japan’s...

Textured and layered, smoky yet sweet, with a cleansing acidity at the end. Simply constructed rice flavors interspersed with malt-like flavor, and dry on the finish thanks to the prominent acidity. Food pairing suggestions: smoked chicken, red rice and...

Named after seven famous spearsmen who fought at the legendary battle of Shizugatake, we think you’ll find this sake quite legendary itself. It uses Ginfubuki rice, which is a cross between the famed Yamadanishiki and Tamasakae, a variety local to...

One of the few organic sakes produced in Japan and made with the intention of creating a completely natural product with nothing added. The area’s natural underground springs provide Tentaka with a pure, fresh water source, which is also...