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Your search returned 121 results
94 points Int'l Wine Cellar: "Very pale yellow. Complex nose offers saline, herbal and spicy notes, with a minty coolness. Wonderfully subtle, complex and precise, with a distinctly ethereal quality, high-pitched minerality and superb lift. Finishes very dry and persistent, with lovely lift. This is made inside an igloo in Hokkaido, in Japan's extreme north, where below-freezing temperature prevents unwanted bacteria from surviving, thus ensuring a very pure sake. The clear sake is separated from the fermenting rice lees by putting it into canvas bags an...
Price: $67.99
Price: $24.99
Price: $24.99
Established in 1922, Mii no Kotobuki are slow-pace brewers, with a high attention to detail, producing tiny amounts of sensational sake. The Toji [Master Brewer] at Mii no Kotobuki is Tadatsugu Inoue who has been making the Sake here since 1996. For the ‘Biden Hojo’ Inoue-san utilises local ‘Itoshima’ Yamada-Nishiki rice. The ‘Biden Hojo’ shows a vibrant nose of fragrant melon with hints of aniseed. The palate is layered showing melon, fennel with a touch of savoury spice.
Price: $29.99
If you've loved Fukucho's Moon On the Water Junmai Ginjo, you owe it to yourself to taste the Namazake version. Brewed by one of Japan's only female brew masters this Hiroshima brewery is famed for it's soft waters which make for remarkably delicate sake. Made from Yamada Nishiki and polished to 55%.
Price: $39.99
Possibly the sexiest Nigori we have ever tasted. You don't usually see Nigori at a Daiginjo level! This is sleek and delightfully light. There is a touch of zippy acidity, which helps lift the sweetness of the rice. Great fruity notes and a very clean style for a creamy sake.
Price: $12.99
Watari Bune is an "heirloom" rice strain, meaning it has never been crossed with another variety. It is also one of the parent strains to Yamada Nishiki, the most celebrated sake rice. Watari Bune had gone out of use for fifty years until this brewery revived it in 1988 with 14 grams of seeds. By 1996, they won a gold medal at Japan's National Sake Competition, and another in 1998. This is a deep, nutty, earthy, and complex sake with balancing notes of tropical pineapple and honeydew melon. One of the best pairings for umami-rich foods like pate or monkf...
Price: $39.99
Limit of 3 per customer
Price: $10.00
Price: $18.99
96 points, two Double Gold Medals at 2019 the San Francisco International Wine Competition. This is a unique collaboration between former Piper-Heidsieck Master Blender/Cellar Master Regis Camus and the famous Dassai Brewery in Yamaguchi Prefecture. The result is a luxurious junmai daiginjo unlike any other on the market. Mr. Camus has created a sake for the wine aficionado that seeks to highlight the aromatic potential of the ancient fermented rice beverage. He's selected the finest brewers in Japan to create this Franco-Japanese composition and works c...
Price: $99.99
Tsuru-ume Lemon is a limited, seasonal Tsuru-ume. Local lemons from Wakayama are squeezed with the skin left on directly into Heiwa's exceptional sake. The result is one of the most interesting and delicious drinks on the planet. Zesty, bright acidity, coupled with subtle sweetness and a pithy finish. You can chill and crush it by the glass or mix it with sparkling water for the ultimate summer spritz.
Price: $39.99
Tamagawa Sake has built a reputation for producing ultra-high-quality sake of great distinction. The brewery, called Kinoshita, was established in 1842 and is the only Japanese sake brewery under the direction of a non-Japanese toji, the illustrious Philip Harper. The house style prioritizes intensity of flavor and elegance, but retains exquisite balance nonetheless. The spectacular "Red Label" Yamahai is fermented with ambient yeast unique to the Kinoshita Brewery and is never filtered or diluted. One of the most robust and full-flavored in their portfo...
Price: $34.99
This beautiful Junmai Ginjo is aged for a minimum of 3 years in Hakkai Brewery’s snow-storage room, called the Yukimuro. The flavor is initially subdued, before it unfolds into the rich and solid sake that it is. While nestled comfortably in tanks chilled by literal tons of pure white snow, it develops into a round and smooth sake with a subtle and fine aroma and a mellow, dry finish.
Price: $59.99
Price: $12.99
The famous Watari Bune Junmai Daiginjo is one of Japan's most beloved sake. The Huchu Homare Brewery in Ikabari prefecture is a national cultural landmark. Founded in 1854 by the Yamauchi family, they named it Huchu Homare or "Pride of Huchu" to celebrate the history of Ishioka and its water. Huchu means capital in this city, which was once the capital city. The brand Watari Buni, was created by Takaaki Yamauchi, after learning about this once prized and now defunct strain of rice. Popular in the 1920's and 30's, Watari Bune was a late harvesting varieta...
Price: $119.99
Limit of 3 per customer
Fresh, crisp, clean, and delicious! This is the Demon Slayer style--ultra dry sugar levels, but it remains absolutely balanced and without a sharp bite. While this wonderful dry style does well served cold, you can definitely serve it at room temperature to exhibit more intense aromatics. An absolute joy to drink and easily at the top of my list for recommending to both sake experts and newcomers alike.
Price: $49.99
Watari Bune is an "heirloom" rice strain, meaning it has never been crossed with another variety. It is also one of the parent strains to Yamada Nishiki, the most celebrated sake rice. Watari Bune had gone out of use for fifty years until this brewery revived it in 1988 with 14 grams of seeds. By 1996, they won a gold medal at Japan's National Sake Competition, and another in 1998. This is a deep, nutty, earthy, and complex sake with balancing notes of tropical pineapple and honeydew melon. One of the best pairings for umami-rich foods like pate or monkf...
Price: $18.99
Limit of 3 per customer
The "freshly pressed" Alpha 3 is a single pasteurized Junmai Daiginjo. Using a proprietary bottling technique Brewery Yucho Shuzo, which has been a leader in the Nara region for 300 years, allows plenty of C02 to remain in the sake. The result is something effervecent although not as "sparkling" as the typical sparkling sake, using added CO2 or seconardy fermentation. The light zippy character further bolsters the already excellent acidity in this unique and completely delicious Junmai Daiginjo. Using 100% akitsuho rice, a rare heirloom varietal from the...
Price: $44.99
From the importer: "From one of Japan's smallest breweries, this Daiginjo is made with Japan's highest quality rice and local Fushimi mizu, the soft, pure water from Japan's Eastern Mountains. Highly-respected rice farmer Masayasu Tanaka carefully works the naturally fertilized soils of his farm in eastern Tottori prefecture to grow some of Japan's best quality Yamada Nishiki, considered the pinnacle of premium sake rice...The aromas of anise, banana, and a hint of sweet rice are quite complex. These same flavors come rushing through the full-bodied pala...
Price: $38.99
Mitobe Shuzo was founded in 1898 by Yasaku Mitobe in the spa town of Tendo in Yamagata Prefecture. Tomonobu Mitobe, became the 5th generation owner and toji in 2001 of Mitobe Shuzo. In 2003, they started growing their own rice in and currently grow three varieties of rice: Dewasansan, Miyama Nishiki and Yamada Nishiki. Tomonobu Mitobe's philosophy: "I always want to introduce the best way for the brewery, so of course I have to allow for modern methods. Traditional ways or methods have very deep meaning but the most important thing is to make good sake...
Price: $47.99
This is a fairly thick and chewy "nigorizake" (cloudy sake), but it is still surprisingly dry. The aromas are bright and fresh and they show a lovely ricey and fruity combination. In the mouth, this sake has solid weight and gives the same flavors of fresh fruit and creamy fresh rice that your nose told you about. The finish has a pleasant astringency and is nicely mellow, beckoning you for another mouthful. You will rarely taste a classier nigori at this price. This maybe the ultimate food-friendly nigori.
Price: $15.99
Made from Dewasansan rice, a descendant of the iconic Omachi strain, this Junmai Ginjo is a lovely grassy, floral, and sweetly fruited sake. The rice is exclusively grown in Yamagata and helped to pave the way for teh region to receive the first Geographical Indication in all of Japan. Delicate, but not shy, this sake is very accessible and easy to apprecaite. Polished to 55%.
Price: $34.99
Flagship sake from the Konoshita Brewery. Brewery notes: "The most popular Tamagawa in the daiginjo range, and the first of our products ever to go overseas, chosen when it won double Gold Medals domestically and overseas in 2007. With a silky viscosity on the palate and rich aromatics, it is a full-flavored presence in the daiginjo class and an excellent food sake."
Price: $49.99
New!
This fresh unpasteurized sake from the excellent Hatsumoniji Brewery is there first sake out of the moromi pressing process. The resulting deliciousness has a light effervescence and a gorgeous texture with tiny sake lees which give it the slightest cloudy complexion. Using 100% Yamadanishiki polished at 55%, this unpasteurized sake should be stored cooled and away from light.
Price: $54.99
Aged for over a decade this Koshu is a rare style to see in the United States - there are only a few that get imported, but it is surely a treat to see and taste. Kanbara's Ancient Treasure is a Yamahai Junmai Genshu Koshu and has incredible notes of toffee, sea salt, soy sauce, Moutai Feitain, chocolate, and well aged Sauternes. Lots of koji in the production offers an incredible umami profile that matures beautifully over the years. The pairing possibilities are endless - cheese plate, foie gras, wagyu beef. Just taste it and get creative. You're likle...
Price: $89.99
Kikusui has been run by the Takasawa family for five generations. They are committed to producing the highest quality sake at an affordable price. From the producer: "This is a light and comfortably dry premium Sake with the aroma of fresh cantaloupe and banana followed by a medium body bringing refreshing Mandarin orange-like overtones. With just the right amount of body and a comfortable dryness it enhances any dish you eat. This is a great white wine alternative that is perfect for Sake lovers and beginners alike."
Price: $24.99
Price: $28.99
Founded in 1662, Masumi has long been considered one of the great names in sake production. The brewers describe Mountain Flower: "Fresh and fragrant, Sanka conjures images of an alpine meadow in spring. This is a subtle, elegant sake with aroma notes of peach, banana, and aniseed."
Price: $56.99
Price: $10.00
Price: $10.00
Polished to a remarkable 35% this exceptional Daiginjo, with just a tiny amount of brewer's alcohol added, is the winner of many international and domesitc Japanese sake competitions. It is ripe and fruity and has a honeyed sweetness underneath the fruit. It's dry and crisp on teh finish and pairs perfectly with fatty tuna or ripe cheeses. Yamada Nishiki rice. Koyasan Nansui water. SMV +2.5 and acidity 1.3.
Price: $69.99
Heiwa Shuzou's "KID" lineup is an exceptional expression of a more modern style of sake, influenced by the young and energetic brewer. This well-balanced Junmai Daiginjo is refreshing and fruity, but not lacking in weight nor complexity. There is a rich textural component, yet it invites sip after sip. This release is polished to 50% and made from Yamada Nishiki rice. SMV is +2 and acidity is 1.3.
Price: $44.99
If you're looking for a big and robust sake to pair with a steak - look no further. This undiluted sake is made in the yamahai style and is loaded with umami flavors. Milled to 60% this brewery produced excellent yamahai sake - it is the main portion of their production. Only three employees work at the brewery, Shiokawa-san, his wife, and his cousin. If you want to flip your sake preconceptions on their head, grab a bottle of this and fire up the grill.
Price: $34.99
Mitobe Shuzo is one of Yamagata's most finest brewers, focus on the old slow ways done with extreme care and precision. Founded in 1898 by Yasaku Mitobe in the spa town of Tendo in Yamagata Prefecture. Tomonobu Mitobe became the 5th generation owner and toji (brewmaster) of Mitobe Shuzo in 2001. In 2003, the brewery started growing their own rice, currently three varieties: Dewasansan, Miyama Nishiki and Yamada Nishiki. Tomonobu Mitobe's philosophy: "I always want to introduce the best way for the brewery, so of course I have to allow for modern methods...
Price: $164.99
Price: $39.99
Isojiman has taken great care in sourcing the very best sake rice available for over 30 years, back at a time when that was not a priority for most of the industry. Rice farmers have remained loyal to the brewery as well, often sending their best harvests to the brewery. The Isojiman Junmai Ginjo shows remarkably bright tropical fruit with notes of apricot and pear, all made possible by AAA rated Yamada Nishiki rice from Hyogo Prefecture, milled to 55%. Easily one of the best producers in Japan, which boasts a cult like following there. Few producers con...
Price: $39.99
Price: $24.99
Tsuru-ume Natsu Mikan is a seasonal limited Tsuru-ume. There are many kinds of oranges grown in Wakayama and Heiwa Shuzou uses Natsu Mikan, Amanatsu (both oranges are harvested in summer) and lemon for this sake. Oranges are squeezed with the skin left on directly into Heiwa's exceptionally sake.
Price: $39.99
Price: $13.99
Wine Enthusiast: "This rich, floral sake softens the sharpness of this ash-ripened, salty goat cheese from Vermont. It’s made in Hiroshima by one of the few female sake masters, or toji, in Japan." K&L Notes: Yamada Nishiki and Hatta Nishiki polished to 55%. The very soft water in this region results in a sake with an extremely floral nose and a soft, very fruity style. This is bottled without charcoal filtering, to allow more of the natural aromatics to make it into the bottle. And the flowers and fruits in the nose show you why they chose to do this....
Price: $36.99
Price: $99.99
Price: $34.99
About the producer: "Sequoia Sake is the first local artisan Sake brewery in San Francisco. We are proud to use all locally sourced California ingredients: Water (from the glacier-carved Yosemite watershed), Rice (organically grown in the Sacramento Valley), heirloom Koji and native sake Yeast. We have been making sake since 2015 and in 2019 Sequoia won gold and silver medals at the Tokyo Sake Competition. We specialize in all-natural Junmai Ginjo Nama sake which means we use only water, rice, koji, and yeast. We also created several other styles of sake...
Price: $36.99