Wine

This light sake is seamlessly put together. Just sweet enough for sipping chilled on a warm day, with rarefied flavor notes that impart a declasse elegance, and a finish that is pleasantly dry.

Deep and rich with flavors of Chocolate, Dashi, Persimon, and Quince.

This savory sake is inspired by local legends of Niigata's annual fox-bride festival. Local lore tells of mysterious lights that appeared on nearby Mt.... Read More

Notes of oat, and brown spices. Peppery, velvety, medium body with a dry finish.
Pairs well with lighter dishes such as beet salad, caprese, and goat cheese.
Made in the ancient kimoto style, where rice and koji are ground into... Read More

A rather fragrant junmai ginjo, bottled immediately without charcoal filtering. The fine-lined flavor is as bold as the fragrance, with a soft-edged fullness overall.

Water in this region is very, very soft in comparison to most... Read More

Miho-san revived Hattanso rice, an extinct heirloom breed from the Akitsu region in Hiroshima, by devoting over 10 years of her life to learning how to grow it and brew with it. One of the few female brewery owners and Toji (brewmaster),... Read More

Using only selected rice and rice koji, SAYURI&# 8221; is brewed up carefully with the natural spring water from Mount Rokko. It has a refreshing aroma, natural sweetness and smooth aftertaste.

Clean and round aroma of dairy products. Mild and savory flavor are nicely balanced. Dry & round taste with soft texture.

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.... Read More

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,... Read More

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.

Special brew using 100 percent highly-polished Gohyakumangoku sake rice, which is fermented over a long period of time at a low temperature. You can enjoy the fragrance and rich savor special to Kikusui's pure rice sake, as... Read More

The meaning of “JUNMAI” represents the sake that is made with “Rice” and “Water”. Junmai is one of the popular categories of all time. It is the standard style sake with tasty steam rice notes... Read More

Barley is roasted to perfection before being used to make this rare and special Shochu. High aromatics, with an initially sweet, roasted flavor that rises and fades into a dry, grassy bite, with a tail of buttercream and chocolate.... Read More

Excellent as an aperitif, and a great match for a variety of foods, Mio is also delightful with desserts containing acidic fruit. Lively aromas of grape and ripe pear rise out of the light effervescence which presents the palate... Read More

Full-Bodied, Fresh Taste, Lingering Finish.

Lively aromas and flavors of melon, Asian pear, white flowers and candy nougat with balanced acidity. A light to-medium body with a touch of honey sweetness and crisp jicama in the finish.

The designation “Chotoku” means special, denoting a higher percentage of rice milled/polished away, or in this case using 100% of a special rice. Using locally grown Wakamizu rice in a Yamahai brewing style gives this... Read More

This undiluted brew is fit for a cowboy – made in the ancient Yamahai style, loaded with umami.

Aromas of cocoa and smoke with a rich and smooth finish. Pairs perfectly with hearty meat dishes.

Try with stir fried beef,... Read More

Nigori is unfiltered (coarsely filtered) sake, sweeter sake.

Ginjo is a special reserve connoisseur class of sake. Most sakes are brewed with rice that has been milled 30%. For our Ginjo we use rice that is polished over 50%. Additionally, we use a special strain of yeast that allows for... Read More

A very traditional sake in style and taste. Smooth, bal anced and full bodied with a pleasant, soft nose. Pairs well with mildly seasoned dishes. Served room temperature or warm.

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... Read More