Our Sake Line-up

* Featured sakes.  Please contact us for a complete list of our selection 

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Niigata Sake


Hyogo Sake

Other Regions

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Kansansui Kitaya

Bunzaemon

Hiokizakura

Takaisami - Hawk's Bravery

Maboroshi No Taki

Shirakawago Sasanigori

Tomio Genzo

Yukisuzume

Sanzen Bizen Omachi

Koshi No Iso Muroka Genshu

Koshi No Iso

Tenryo Koshu: Imperial Landing

Tenryo Hidahomare: Imperial Landing

Kinryo: Sanuki Yoimai

Bunraku Nihonjin no Wasuremono

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Click sake cup to read our SakEvangelists' reviews, or go directly to our blog.

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SakEvangelist

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Kansansui Kitaya:
Cold Mountain Water
Junmai Dai-Ginjyo– Fukuoka, Japan

• Sweet/Dry: +2.5
• Light/Rich: -3.0
• Taste summary: Medium dry and light
• Profile and tasting notes: Extremely mellow, supple mouth-feel, complex, delicately aromatic, and fleeting finish
• Best served chilled
  

Made using the "Shizukushibori" method and head water of the Yabe River, Kansansui has a soft touch coupled with a sharp taste

Awards:

• Double Gold at 2011 Wine and Spirits Wholesalers of America (WSWA) Wine and Spirits Tasting Competition
• Best of Show at 2011 Wine and Spirits Wholesalers of America (WSWA) Wine and Spirits Tasting Competition
• Double Gold at 2011 San Francisco International Wine Competition

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Bunzaemon
Junmai Ginjyo - Saga, Japan

• SMB: 55%
• SMV (Nihonshu-do or Sake Meter Value): +2.0
  
• Taste Summary: Bright, balanced, dry
• Profile and Tasting Notes: Bright, rice-forward, balanced, and dry
• Best served chilled
  

Named in reverence to Bunzaemon Koga’s (8th Gen) 1859 travel and sake brewing training in Nada, a constant reminder of our past.  Brewed using Saga No Hana rice milled to 55%, this sake is gentle, graceful and pure.

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Hiokizakura Densho Gouriki: Cherry Blossoms of Hioki Autumnal Tints
Junmai Ginjyo - Tottori, Japan

• Rice milled to 50 %
• Alcohol 15.5%
• Serve chilled or at room temperature
• Tasting note: Dry, mild, clean, medium bodied, and lightly aromatic
• Food Paring: Tuna and salmon sashimi, roasted duck or chicken, prosciutto

Niigata Agricultural Institute, Niigata Sake Institute, and the consortium of Niigata sake breweries spent 15 years to launch a new sake rice variety, called Koshi Tanrei. The rice is grown only in Niigata, only for Niigata sake producers. Ten To Chi “Heaven and Earth” is one of the first Koshi Tanrei-based sakes that have been made commercially available in Japan. Launched in US in 2011.

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Takaisami - Hawk's Bravery
Junmai - Tottori, Japan

• Sweet/Dry: +3
• Light/Rich: +2
• Taste summary: medium dry and rich
• Profile and tasting notes: Well-balanced, clean, rice-forward, smooth finish
• Best served: chilled

Takaisami is an outstanding sake produced using traditional methods and water from the Daisen Stream. It is refreshing and aromatic.

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Maboroshi No Taki - Mystic Falls
Junmai Ginjo - Toyama, Japan

• SMB: 60%
• SMV: +4.0
• Taste summary: light and mild
• Profile and tasting notes: mildly layered, delicately rice-forward, balanced and subtle
• Best served: chilled in a wine glass

Maboroshi no Taki hails from Mikunihare Brewery nestled in a region filled with bountiful scenic beauty. Utilizing pristine spring water, Oyamanishiki and Tentakaku rice, milled to 60%, yields a clean, smooth, and mild rice-forward brew.

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Shirakawago Sasanigori: Shirakawago Village
Jumai Ginjo Nigori - Gifu, Japan

• Sweet/Dry: +1.5
• Light/Rich: +3
• Taste summary: Medium dry and rich Profile and tasting notes: medium-bodied, rice-forward, mellow, smooth, sweeter finish
• Best served chilled or on ice

Awards:

• 92 Points / Chairman’s Trophy - 2013 Ultimate Wine Challenge Astor Center NYC
• Silver Award at the 2011 San Francisco International Wine Competition
• Awarded Silver in the Wine and Spirits Wholesaler’s of America 68th Annual Convention & Exposition Wine Tasting Competition.

Shirakawago is superb unfiltered sake made from Hidahomare rice. Blended with Moromi (sake-mash), its mellow flavor and wealthy aroma is best enjoyed chilled or on the rocks

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Tomio Genzo Bottle: The Rich and Revered Sage
Junmai Daiginjo Genshu - Kyoto, Japan

• Sweet/dry: +3
• Light/rich: +4
• Taste summary: Medium dry and rich
• Profile and tasting note: Distinctively forward, balanced with a full finish
• Best served at room temperature or chilled

Fermented with local natural spring water of Fushimi, Kyoto, this well-balanced and flavorful unprocessed sake is made from rice polished to 50%.
 

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Yukisuzume
Junmai Daiginjo - Ehime, Japan

• SMB: 50%
• SMV: +4.0
• Taste summary: Moderately rice-forward and elegant
• Profile and tasting notes: Delicately layered, moderately rice-forward, balanced and elegant
• Best served chilled

This handcrafted Junmai Dai-Ginjyo is brewed using rice harvested in the nature-blessed region of Setouchi. It has a clean aroma, moderately rice-forward body that is elegant and refined.

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Sanzen Bizen Omachi
Tokubetsu Junmai - Okayama, Japan

• SMB: 65%
• SMV: +2.0
• Taste summary: Moderately rice-forward, balanced
• Profile and tasting notes: Layered, hearty, moderately rice-forward, balanced
• Best served chilled

Sanzen Tokubetsu Junmai is brewed from 100% Bizen Omachi rice.  It has a moderately rice-forward body and a well-balanced, and clean finish.

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Koshi No Iso Muroka Genshu
Junmai Ginjyo - Fukui Japan

• SMB: 50%
• SMV: +2.0
• Taste summary: Rich and full-bodied
• Profile and tasting notes: Layered, rich, complex, full-bodied, balanced and refreshing finish
• Best served chilled

Sake of the muroka genshu variety (non-charcoal filtered, cask-strength) is typically only available to brewery staff.  This muroka genshu made from Koshi No Shizuku, a crossbreed of Hyogo Kita Nishiki and Miyama Nishiki sake rice, is rich and full-bodied.  Because it is non-charcoal filtered, it is naturally lightly hued.  It pairs well with hearty cuisine.

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Koshi No Iso: Shunka Shusetsu Echizen
Junmai Ginjyo - Fukui Japan

• SMB: 50%
• SMV: +4.0
  
• Taste summary: Light and dry
• Profile and tasting notes: Light, moderately rice-forward, dry.
• Best served chilled

Shunka Shusetsu Echizen (SSE) is a Junmai Ginjyo brewed from Gohyakumangoku sake rice. It is light, moderately rice-forward, elegant and smooth, slightly astringent on the finish. Being only loosely filtered, the sake has a natural hue.

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Tenryo Koshu: Imperial Landing (Aged Sake)
Junmai Dai-Ginjyo - Gifu, Japan

• Sweet/Dry: +3.5
• Light/Rich: +4
• Taste Summary: Dry and rich
• Profile and tasting notes: Full-bodied flavor, amusingly complex and layered, initially fruit-forward with a rice-forward finish

Awards:

• Double Gold at 2011 San Francisco International Wine Competition
• Silver at 2011 Wine and Spirits Wholesalers of America (WSWA) Wine and Spirits Tasting Competition

Drawing upon 350 years of sake-brewing history, Tenryo's "Koshu" is brewed in the Hida district of Gifu prefecture using Hidahomare rice. It features a mild yet full-bodied flavor.

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Tenryo Hidahomare: Imperial Landing: The Pride of Hida
Junmai Ginjo - Gifu, Japan

• Sweet/Dry: +3
• Light/Rich: +3
• Tasting notes: Moderate body, mellow, balanced, fruit overtones.  Very smooth finish.  Delicate nuances of honeydew, cucumber, and apricot.

Accolades:

• 90 Points / Finalist - 2012 Ultimate Wine Challenge Astor Center NYC

• Double Gold at 2012 Wine and Spirits Wholesalers of America (WSWA) Wine Tasting Competition
• Best of Show at 2012 Wine and Spirits Wholesalers of America (WSWA) Wine Tasting Competition

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Kinryo: Sanuki Yoimai
Junmai Ginjyo - Kagawa, Japan

• SMB: 58%
• SMV: +5.0
• Taste summary: mellow and mild
• Profile and tasting notes: soft, front-palate sweetness, mellow, and smooth.
• Best served chilled

Brewed from locally farmed Sanuki Yoimai sake brewing rice, this Junmai Ginjyo is soft, slightly sweet, mellow and mildy fragrant.

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Bunraku Nihonjin no Wasuremono: Forgotten Japanese Spirit
Junmai  – Saitama, Japan

• Sweet/Dry: +5
• Taste summary: super dry and rich
• Profile and tasting notes: Addictingly refreshing, clean, fruit overtones, pleasing finish.
• Best served: chilled

Using active natural micro organisms such as lactic acid bacterium this Yamahai Junmai has been fermented and processed with a great deal of effort.

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