An expert's advice for buying sake at your local grocery store
How do you choose a bottle of sake?
If you can see the bottle in person, the factors you should consider are:
1) the temperature it's stored in
2) sources of light
3) the bottling date
4) the style
The first two factors, temperature and light, are non-negotiable. The other two can be flexible, depending on the bottle.
1. Temperature
As for sake storage temperature, if the goal is to preserve the original flavor of the sake, the cooler the better.- >85F is far too hot. Sake will age quickly at this temperature.
- >75 is bad, and I would expect changes within a month or two.
- ~65-68F room temperature is good, I would expect changes within 4-6 months.
- ~50-55 cellar temperature is better, I would expect changes within 6-12 months.
- ~35-40 refrigerator temperature is best, and can keep flavor consistent for 12-24 months+.
Over time, sake undergoes maillard reactions between its proteins and sugars: the same reactions bread dough undergoes when baked in the oven. With time and temperature, sake's color will become more tan and golden, the flavor may become rough, and pretty floral/fruity aromas will disappear or taste "aged."
Sake ages much more slowly in a refrigerator than a warm environment, so the colder the storage, the slower its aging. Even a few days above 85 is enough to cause noticeable deterioration in most sake. So if you walk into a warm shop, a retailer without AC in Summer not storing their sake in a refrigerator, I would avoid the sake. If your retailer has AC but doesn't store their sake under refrigeration, consider their trustworthiness. At a grocery store, there's a good chance no one is keeping a close eye on the inventory. You don't have an experienced sake sommelier rotating bottles, managing stock, making sure namazake is kept cold, and tasting older bottles to confirm condition. In these situations, I strongly recommend sticking to the fridge or choosing your bottle carefully.
At Sunflower, I only stock 2-4 bottles deep on my shelves, keeping the rest in cellar or refrigerator storage off-site. We are extremely careful with inventory management, and open bottles frequently to double check condition. Because we keep 25-35 bottles open behind the bar at any given time, there's also an opportunity to taste before you buy.
2. Light
Sake is very sensitive to light. In my experience, nothing will ruin sake faster than direct sunlight! It's such a problem that I installed roll-up shades for my sake shelves at work to shade the sake whenever the shop is closed.
UV is the most destructive, but I've noticed that LED and fluorescent lights expedite aging too. So when you're selecting sake, try to choose a bottle that is in a shady spot away from light. This is a problem even if it's refrigerated.
3. Bottling date
Most bottles (~70%) will have a date somewhere on the label, occasionally the cap, that tells you when the sake was bottled and shipped. This isn't the production date but the shipping date, so theoretically the sake could be a few months or even years old once it was bottled. You can think of bottling dates as being a good indication of when the sake was deemed ready for consumption by the brewery. So any time that passes after that date, the sake is changing from its original (intended) taste. That's not always a bad thing, but if you don't have experience with aging sake then you should play it safe.
As a rule of thumb, it takes a minimum of 1-2 months, usually more like ~3-6 months, for sake to finish its journey to the US and on to store shelves. Therefore, if you see a bottling date of January and it's currently May of the same year, that's really quite fresh here! If you see a bottling date from 12 months prior, as long as it was kept at a cool temperature and away from light, it's probably still delicious. Again, it's a question of the retailer's trustworthiness. If it's a grocery store in a small rural town with bottles collecting dust, I'm going to choose the youngest bottle I possibly can!
At my shop, I have a hard cutoff date of 18 months regardless of storage conditions. At 12 months, I start to watch the flavor more closely. If the distributor stores their product at refrigerator temps, it's probably still delicious and fresh at 12 months...but if they rely on cellar temperatures for storage, I may refuse to buy anything older than a year.
Once a bottle reaches 18 months of age, unless it's a style that benefits from aging, I start keeping a very close eye on its flavor and sometimes apply a discount as well. This is the care you can expect behind the scenes when you buy from a trusted retailer. Otherwise, you have to keep tabs yourself.
Side question: how do I read the date on a sake bottle?
Some dates are in standard Gregorian calendar format (e.g. 5/2024, 2/23), listing the month and year of bottling. What you need to keep an eye out for is the Imperial year or Brewing Year (BY), which non-Japanese readers may not be familiar with.
The Imperial calendar resets when a new emperor is enthroned. You can google "Japanese imperial calendar" to figure out what the number you're seeing is in reference to, but as of this writing (2024) it is currently Reiwa year 6. If you're seeing a wildly unfamiliar number like 23 or 50, it could be from a previous emperor. Typically, Imperial dates are given in the format Year/Month. So if you see a bottling date like "6/1" that suggests bottling date of January 2024.
As for Brewing Year (BY), this is an esoteric sake-specific measure that has more in common with vintage. The Brewing Year begins on July 1st and ends the following June 31st. Usually it employs the Imperial year, but it can also use the Gregorian year. As of July 29th 2024, it is BY 6 or BY 2024. If you see "BY 5" on a bottle, that suggests production took place from 7/1/23-6/31/24. Of course, the BY can differ from the bottling date. For instance if the sake has been aged 3 years before release, it might say BY 2020 with a bottling date of 8/23.
4. The style
Setting your personal taste aside, some styles of sake are more delicate and sensitive than others, so taking care with dates, storage, and freshness is even more important. The big ones are namazake and aromatic daiginjo/ junmai daiginjo.For instance, almost all namazake should be stored in the refrigerator. Namazake is unpasteurized, so there are living yeasts, bacteria, and enzymes active in the sake at all times. If a bottle is stored out of refrigeration, it will change rapidly. Most namazake is marked as such, but some aren't. Sometimes you need to scour the label for "nama," "namazake," 生 or 生酒.
If you leave namazake outside of the fridge at room temperature (~65-75) in the first few days the flavor will likely stay fairly consistent. Namazake is much more stable now than it was a decade or two ago, thanks to improved hygiene and modern equipment at breweries. There's a chance you'll get the first evidence of lactic bacterial activity (yogurty, cheesy), and in addition, sparkling nama may explode (or dislodge the cap) as the yeast warms up and starts creating CO2 gas.
If the namazake is out of the refrigerator for ~1-2 weeks, the lactic notes can become very strong. Lactic notes in sake can range from tart yogurt, to cheese, to pickles or cured meat. A little bit of these flavors can be interesting or even pleasant. But once they get stronger, it can ruin the sake and make it undrinkable. The more time passes, the more likely the sake is to have this ailment. If your sake tastes sour or spoiled, this could be the problem.
What about namazake that has been stored in the fridge?
Unless you know your brands-- as there are some that are just fine in the fridge for years-- I would be careful, and choose a fresher bottling date. Under 3 months old is excellent, under 6 months old is good, under 9 months old is OK, and 12 months old or longer, it might be good but I'd taste it first. After 6 months under refrigeration (and minimal light) you can expect the namazake to taste a little softer, rounder, and sweeter, less bitter or astringent, and if it had a gaseous quality when it was fresh, that might now be absent. The changes can be positive, but not always. When in doubt, choose something 6 months old or less.
Note that Sunflower Sake specializes in aged sake including aged namazake, so be sure to ask first if you have concerns.
What about deliberately aged namazake?
Rarely, namazake aging is a good thing and done intentionally. Some sake brewers (Akishika, Hanatomoe) age their namazake at room temperature in order to develop a unique flavor profile. However, their experience and the style of their sake play a huge role in ensuring a positive outcome. These breweries only release the sake when it has reached a good stage in maturation and is ready to drink. Even so, aged namazake can be divisive. I would estimate that 20% of my customers find it unpleasant (but another 30% can't get enough!) Some namazake can be aged at home, but it takes considerable experience to predict a successful outcome. If you don't know what you're doing, don't waste your money.
When a sake is pasteurized for the shelf, those yeasts and bacteria are dead and the enzymes have been deactivated. Thus, the only changes affecting a pasteurized sake are maillard reactions and other chemical reactions occurring among the amino acids, proteins, sugars, aromatic compounds, and so on in the liquid.
Particularly sensitive are the aromatic compounds (esters) formed by yeast during ginjo fermentation. These can be especially pronounced in aromatic junmai daiginjo: brands like Born, Dassai, and others. These aromas can disappear quickly, especially in suboptimal storage. In addition, aromatic junmai daiginjo are often fairly delicate and expensive sake, so the slightest changes can throw off the whole balance. All of this to say, if you're going to spend a bunch of money on an aromatic junmai daiginjo...make doubly sure it's a fresh one!
At Sunflower, I rarely stock more than 1-2 bottles of each fancy daiginjo on the shelf, preferring to keep backstock in off-site cold storage. If a bottle has been on the shelf more than 3-4 months, we open it up and serve it while it's still good!
As you consider what style to purchase, and you keep a close eye on storage and dates for namazake and junmai daiginjo at your local grocery, know that there are also safer choices. Honjozo, an everyday style that can be likened to pilsner, has had a small amount of alcohol added to it for stylistic reasons. Of all the different types of sake this is one of the most durable, being good for 18-24 months at ~70F in a shady spot.
Putting it all together...
How do I choose a bottle of sake at my local store?
My summarized advice is this: If you're new to sake and you just want to try something new that tastes good, first check bottling dates on your retailer's shelves. Find a fresh bottling date, within the last 6 months. Give preference to sake stored in the refrigerator, and if it's a namazake outside of the refrigerator or an expensive bottle over 12 months old, skip it entirely. From here, you can narrow it down to style and brewery, which is personal preference. Oh, and grab a bottle from the back of the shelf (double check that one for date, too)!
What are some brands you recommend for someone new to sake?
Everyone is going to have their own personal taste in sake, preferring something sweeter, drier, more savory or fruity, thick or clear...but there are a few brands you can just about anywhere that are a little more durable, have higher sell-through/ tend to be fresher, are reasonably priced, and in my experience have really high "hit rates" in making customers happy.These include:
- Kanbara "Bride of the Fox"
- Kirinzan "Classic"
- Joto "Cup"
- Rihaku Wandering Poet
- Kenbishi "Kuromatsu" or the small version
- Soto Junmai (don't pay more than $25 for the Junmai, and skip the Junmai Daiginjo)
- Kubota Ginjo, Honjozo, Junmai, or other
- Dassai "45" (under a year old only, even better under 6 months, please!)
Where Should I Buy Sake? All About America's Brick and Mortar Retailers
Sake specialist retailers and retail-bars (kaku-uchi) live and breathe sake, and are probably the best option for those lucky to live near one. But where are they? What can we expect from them? And what other options exist?
I've had the honor of visiting (and buying from!) most of America's sake retailers. I've also navigated the shelves at countless Asian grocery stores, wine shops, and ecommerce websites. I've ordered sake online from Tippsy, True Sake, Vineyard Gate, Umami Mart and K&L Wines. I consider many of these proprietors my friends, and I truly want to see all of us succeed. So I'm going to share my favorite shops and retailers throughout the US, with particular attention to their strengths and offerings.
What you can expect:
- Sake specialist retail shops (sake only, or >70% sake)
- The Sake Shop, Honolulu, HI
- Sake Nomi, Seattle, WA
- Sunflower Sake, Portland, OR
- True Sake, San Francisco, CA
- Sake Secret, Long Beach, CA
- Sakaya, NY, NY
- Liquor stores that specialize in sake (sake + spirits, wine, beer, etc)
- Umami Mart, Oakland, CA
- Vineyard Gate, Millbrae, CA
- Konbini & Kanpai, Chicago, IL
- Minoru's Sake Shop, NY, NY
- Bin Bin Sake, Brooklyn, NY
- Kuraichi, Brooklyn, NY
- Online-only retailers
- DC Sake
- Tippsy
- Sake Social
- Sake One
Sake specialist retail shops in the US, from West to East
This list includes sake-only retail stores as well as stores with a large majority of their sales (let's say 60-70%) being sake, with the balance being (typically) shochu, Japanese spirits and beer. Because sake is their bread and butter, these stores spend all of their energy bringing in fresh arrivals, monitoring inventory closely, educating customers, and ensuring there is a healthy rotation. If you have questions, rest assured there is an expert available to assist: very often, the shop owner! At these stores, staff should be knowledgeable about the bottles they sell, including backstory, production information, and tasting notes.
The Sake Shop, Honolulu, HI
website: www.sakeshophawaii.com
instagram: https://www.instagram.com/sakeshop/
Established 2010, The Sake Shop is a sake, shochu, and Japanese whisky retailer with regular Friday tastings. Most sake is stored under refrigeration, which is a great feature in an otherwise hot climate. Co-owner and shop manager Nadine has a reputation for carefully curating her sake, and having a very high standard for freshness and quality. As a result, seasonal releases may come and go very quickly so it's worth keeping an eye on the shop's Instagram or newsletter to be apprised of recent arrivals.
- Selection: N/A
- Offers on-premise flights/glass pours? No
- Offers kanzake (hot sake)? No
- Offers tastings? Yes, free Friday tastings
- Offers shipping? No
- Sells shochu? Yes
- Offers classes? No
- Offers a club/membership? No
- Bilingual? Yes, Japanese/English
- Other: strong community focus!
website: https://www.sakenomi.us/
instagram: https://www.instagram.com/sakenomiseattle
Established 2007 in downtown Seattle, Sake Nomi is a kaku-uchi (bar within a liquor store) and retail store. In the past, it hosted some educational sessions and community events, but nowadays it's a more casual bar with several 2-3 person tables and a few stools at the main counter. There is a printed menu that changes about once a week, often including really high-end pours from bottles tipping the $100 price point. Several pre-designed flights are offered as well, and snacks include packaged chips or popcorn. Proprietor Johnnie runs the shop for the most part, although his wife Taiko (who used to run it with him) plays support. Johnnie has a reputation for being a little standoffish the first few visits. I've been told he warms up once you become a regular. So if it's your first time, bring a friend to chat with (or a book!)
- Selection: ~150 SKU's
- Offers on-premise flights/glass pours? Yes
- Offers kanzake (hot sake)? No
- Offers tastings? Aside from the pour list at the bar, Sake Nomi occasionally hosts visiting sake brewers for tastings, with the price waived on bottle purchase.
- Offers shipping? No
- Sells shochu? No
- Offers classes? No
- Offers a club/membership? No
- Bilingual? No, unless Taiko is in
- Other: Sake Nomi specializes in premium sake, or "tokutei meisho-shu." Johnny has a pretty classic palate, and you can notice a preference for established and traditional craft breweries.
website: www.sunflowersake.com (you're already here!)
instagram: https://www.instagram.com/sunflowersake
Sunflower Sake is a retail store, kaku-uchi, educational center, and online store. At the shop you can do free tastings before buying a bottle, or you can order a flight, glass pour or half glass, as well as a menu of fresh bar bites and a selection of pre-packaged Japanese otsumami (bar snacks). Sunflower is not as much of a bar environment, more of a tasting room, being very education-focused. Biweekly Wednesday sake classes, introductory 101 courses, private and industry classes are among the offerings, as well as providing guests with as much sake information as they could possibly want. Sunflower also hosts the only sake festival in the PNW, Fuyu Fest, focused on tasting, learning, and exploration.
- Selection: ~250-300 SKU's
- Offers on-premise flights/glass pours? Yes
- Offers tastings? Complimentary tastings are available at any time for guests deciding on a bottle for purchase. Very occasionally, free tastings are hosted for visiting brewers.
- Offers kanzake (hot sake)? Yes, seasonally
- Offers shipping? Yes, most states
- Offers cool shipping? Yes, ice + insulation
- Shipping rates? Ground is free on 12, 24, 36 or 48 full-size bottles. Otherwise it's $25 to the West, $35 to the Central states and $40 to the East, and 2-Day Air starts at $75. Ice and insulation are extra. Full rates are on our shipping page.
- Sells shochu? No
- Offers classes? Yes, every other week (Wednesday Lessons series), private classes, and an annual Sake 101/201 class.
- Offers a club/membership? Yes, monthly and quarterly options.
- Bilingual? No
- Other: specializes in small producers, one cups, 'natural' and modern sake. Often, special hand-carry bottles are available behind the bar to taste and explore.
True Sake, San Francisco, CA
website: https://www.truesake.com
instagram: https://www.instagram.com/truesake
Established 2002 in Hayes Valley, True Sake is a retail and online store only, but America's first! Sake brewers and professionals who visit the US always make a stop at True Sake, so their schedule of drop-in tastings is usually pretty busy and populated with some of the biggest names in the industry. Beau Timken, the mind behind the shop, is a lifelong sake fanatic and while he's often in the shop, you're more likely to run into Mei, who is the shop manager and equally obsessed. After 20 years in their original tiny location, True Sake moved into a larger space next door and was able to increase their number of SKU's and move ~50% of their sake to refrigerated storage. While they only occasionally do in-shop tastings for visiting brewers, the staff are very knowledgeable. In addition, True Sake hosts the largest sake festival in the US, Sake Day, which takes place on a Saturday around October 1 every year.
- Selection? 350-400 SKU's
- Offers on-premise flights/glass pours? No
- Offers tastings? Occasionally
- Offers shipping? Yes, most states
- Offers cool shipping? No
- Shipping rates? Rates are passed through from carriers and vary with package size and weight. 1.8L are not eligible for shipping
- Sells shochu? No
- Offers classes? No
- Offers a club/membership? No
- Bilingual?
- Other: As this sake shop has a wide-ranging (but tight knit!) staff, tastes are equally a reflection of their diverse crew. Selections run the gamut from classics, mass produced, to tiny craft breweries. True Sake's monthly newsletter is the best way to get regular updates.
Sake Secret, Long Beach, CA
website: www.sakesecret.com
instagram: https://www.instagram.com/sakesecret
Sake Secret is a retailer, kaku-uchi, and educational center with about a dozen seats, a menu of bar bites, and a selection of pre-packaged Japanese otsumami (bar snacks). The shop also has a private room which can be booked for a private event, or is regularly utilized for pop-up dinners, classes and tastings. The bar offers a variety of different glass pours and flights, often themed around educational subjects such as regionality or production method. Some Japanese beer is also available. Owner Greg Beck is always behind the bar, answering questions and teaching about sake. The event schedule is full of educational tastings, pop-ups, and visitors from afar, so be sure to give it a look when you're in the Long Beach area. Most sake is stored under refrigeration so the bottles tend to be very fresh. Sake Secret is also the host of Long Beach Sake Day, a festival which takes place on a Saturday close to October 1st annually.
- Sake selection? ~150 SKU's
- Offers on-premise flights/glass pours? Yes
- Offers kanzake (hot sake)? Yes
- Offers tastings? Yes, often
- Offers shipping? No
- Sells shochu? Yes
- Offers classes? Occasionally
- Offers a club/membership? Yes, quarterly, monthly, and premium monthly options
- Bilingual? Yes, Japanese/English
- Other: Greg spent several years in Japan under the JET program and is fluent in Japanese, making his visiting brewer tastings even more interesting, as he can translate for you. He also worked for the LA-based sake and Japanese goods importer Mutual Trading, which is reflected in the strong selection of Mutual imports and the frequent visits from Mutual's visiting brewery owners.
Sakaya, East Village, New York, NY
website: www.sakayanyc.com
instagram: https://www.instagram.com/sakayanyc
Established 2007 in NY's East Village, Sakaya was NYC's first sake specialist retailer. They've since launched an online shop with ~200 selections. Their degree of curation and tiny space means we see fewer selections than other shops, but closer management of each one, and lots of rotation. Rick spent 10 years as associate publisher of Food & Wine Magazine before opening Sakaya, and one of their signatures is a frequently updated Instagram feed of home dinner pairing photos. Hiroko was born and raised in Japan, and is an expert connoisseur in her own right.
- Sake selection? ~100-150 SKU's
- Offers on-premise flights/glass pours? No
- Offers tastings? Occasionally
- Offers shipping? Yes, most states
- Offers cool shipping? No. Shipping is unavailable in August
- Shipping rates: Rates are passed through from carriers and vary with package size and weight.
- Sells shochu? Yes
- Offers classes? No
- Offers a club/membership? Yes, monthly 2-4-6 bottle options
- Bilingual? Yes, Japanese/English (when Hiroko is in)
- Other: In addition to enjoying sake, Hiroko and Rick are also avid wine lovers, particularly given Rick's tenure at Food & Wine Magazine. Consider them knowledgeable on pairing and bottle advice for customers who also love wine, drawing from a wider frame of reference on drinks in general. Be sure to also check their schedule before coming as the duo jet-sets to far-off locales periodically, and having no employees closes during those periods,
Other liquor stores that specialize in sake
Umami Mart, Oakland, CA
website: www.umamimart.com
instagram: https://www.instagram.com/umamimart
Established in 2012, Umami Mart is a retailer, kaku-uchi, and online store, with drinks inventory split between shochu, Japanese whisky, and sake. The store has an impressive selection of Japanese bar ware, including fine Japanese glassware, mixology tools and kitchen wares. The bar menu is heavily weighted to spirits, so the shochu/awamori pour list is truly fantastic, plus a rotating selection of ~4-6 sake available by the glass as well as tea. Umami Mart hosts food pop-ups periodically as well as many community events, so it's a great spot to keep on your radar for visits to the Bay Area.
- Selection? ~150 SKU's
- Offers on-premise flights/glass pours? Yes
- Offers tastings? Often
- Offers kanzake (hot sake)? Yes
- Offers shipping? Yes, most states
- Offers cool shipping? No
- Shipping rates? Rates are passed through from carriers and vary with package size and weight.
- Offers classes? Occasionally, and private classes are available.
- Offers a club/membership? Yes, both sake and shochu clubs. Corkage is free for club members.
- Other: AAPI and woman-owned, by a team of two Japanese-American women who have been friends since they attended the same Cupertino, CA high school together. Umami Mart started as their Japanese food and drinks blog in 2007, and evolved into a shop in 2012. Yoko directs the sake program while Kayoko directs the spirits program.
Konbini and Kanpai, Lakeview & Wrigleyville, Chicago, IL
website: www.konbiniandkanpai.com
instagram: https://www.instagram.com/konbiniandkanpai/
Established 2021 by a brother and sister team born and raised in Chicago, Konbini and Kanpai is generalist liquor store specializing in Asian drinks, with a passion for Japanese sake. In order of range you can find sake (all refrigerated!), beer, wine, Asian spirits, N/A, and a hefty selection of Japanese snacks. There are indoor tables with elevated stools (about 15-20 seats) where you can get a glass or flight from their by the glass menu, or you can attend one of their frequent tastings or food events.
- Selection? ~120 SKU's
- Offers on-premise flights/glass pours? Yes
- Offers tastings? Yes, both wine and sake tastings are frequently scheduled.
- Offers kanzake (hot sake)? No
- Offers shipping? No
- Offers cool shipping? No
- Sells shochu? Yes
- Offers classes? No
- Offers a club/membership? Yes, local only: sake and wine clubs are available
- Other: Konbini and Kanpai is AAPI-owned, and has a second location opening as well.
Landmark Wine & Spirits/ Minoru's Sake Shop, NY, NY
website: www.wineon23.com
instagram: https://www.instagram.com/minorunyc
Established 2018 as a shop-within-a-shop in Chelsea, NY, Minoru's Sake Shop is the sake arm of Landmark Wine & Spirits. I don't know too much of the story, but when I visited NY I spoke to the owner of Landmark, who was managing the shop and didn't know a lot about sake. With that said, Minoru's specializes in Fukushima sake as well as select producers (Dassai, Kagatobi), but does carry a pretty wide array of bottles and hosts tasting events periodically. It can get a little warm inside (at least their old location, haven't been to the new one), so give the bottling dates a quick look and select something fresh.
- Selection? ~100-150 SKU's
- Offers on-premise flights/glass pours? No
- Offers tastings? Occasionally
- Offers kanzake (hot sake)? No
- Offers shipping? No
- Offers cool shipping? No
- Sells shochu? Yes
- Offers classes? No
- Offers a club/membership? No
Bin Bin Sake, Brooklyn, NY
website: www.binbinsake.com
instagram: https://www.instagram.com/binbinsake
Established 2022, Bin Bin is the micro-shop spinoff of the sizeable Japanese-American bistro-izakaya Rule of Thirds. The two concepts share a building along with a large event space which is frequently utilized for some of the city's most interesting tastings, events, sake/wine fests and classes. Bin Bin is a self-professed "sake shop for natural wine lovers" and sells everything from the humble Kikusui Funaguchi cup to the near-full line of 'natural' selections from natural wine importer Zev Rovine. About 50% of the shelf space is allocated to sake and the other half to natural wine, cider, shochu and Japanese spirits.
- Selection? ~70-100 SKU's
- Offers on-premise flights/glass pours? No (see neighboring restaurant Rule of Thirds)
- Offers tastings? Yes, frequently
- Offers kanzake (hot sake)? No
- Offers shipping? Yes
- Shipping rates? $10 local NYC delivery, flat rate $25 east of the Mississippi, $35 west
- Offers cool shipping? No
- Sells shochu? Yes
- Offers classes? Yes, occasionally
- Offers a club/membership? Yes, Sake+Sake and Sake+Wine options
- Other: Co-founder George Padilla has a long history in restaurant management focusing on Japanese concepts, and this Sunday Hospitality space has really taken on a life of its own under his direction. I can't talk up the events and tastings enough, if such a thing exists this is the "cool" sake shop in the city, always friendly and always pushing the boundary on conversations around sake and beverage.
Kuraichi, Brooklyn, NY
website: www.kuraichibk.com
instagram: https://www.instagram.com/kuraichibk
Established 2019 in the Industry City Japan Village complex, just a block or two down from the NY brewery Brooklyn Kura, Kuraichi is the cozy retail shop of Sam Miyazawa, a passionate proponent of Japanese spirits and sake. He's always hosting free (or donation only) tastings, sharing new things, and encouraging people to get in through the door and try something new.
- Selection? ~250 SKU's
- Offers on-premise flights/glass pours? No
- Offers tastings? Free Saturday tastings + others as announced (+ lots of shochu/spirits just open to taste a little bit on the house!)
- Offers kanzake (hot sake)? No
- Offers shipping? No
- Delivery rates? Free pickup from partnering NYC Sunrise Mart locations, free delivery over $200
- Sells shochu? Yes
- Offers classes? No
- Offers a club/membership? No
- Other: Owner Sam might be the most knowledgeable Japanese spirits retailer in all of NY, with an impressive collection of Japanese gin, whisky, shochu and more, & a sixth sense for recommendations. They also have one of the best selections of umeshu, yuzushu, and other sake cordials perhaps in the whole US. His sake selection really runs the gamut from inexpensive futsushu (but his favorite version!) to premium junmai daiginjo, and a thoughtful assortment in between. Being bilingual, Sam's tastings are great to learn at as he can translate for his Japanese-speaking guest brewers. The shop is roughly split 60-40 between sake and spirits.
Online-only sake retailers
You'd be justified in saying, "of course a specialist retailer is ideal! But since there are only a handful in the entire United States, what should I do if I don't live near one?" Thankfully, a number of the above small retailers also ship throughout the US, and in addition, there are online-only sake retailers that specialize in optimizing the ecommerce experience. Small retailers excel in personalized service and expert curation, but are always going to be constrained by supply compared to large online retailers. The financial pressure of a brick and mortar also limits their ability to optimize online sales and design pricing, subscriptions, and educational materials for an online audience. Finally, the Japanese government has made significant funding and investment available to online retailers, but not brick and mortar retailers. As a result, some online retailers have enjoyed a very strong head start.
In our next article, we'll talk about online retailer options and describe the services and strong points of a selection of front-runners.
Not near one of these shops? We ship from Portland to 47 states and Washington, DC, everywhere but Alaska, Hawaii and Utah. The bottles in our online shop are the ones on our shelf right now, and our sake clubs send 2 to 4 bottles at a time, monthly or seasonally, each with the story behind it.
