{"title":"Gift","description":"","products":[{"product_id":"chiyonosono-sacred-power","title":"Chiyonosono Junmai Ginjo \"Sacred Power\"","description":"\u003cp\u003eChiyonosono Junmai Ginjo has this gorgeous texture when chilled, that strikes me as utterly unique-- fuzzy, velveteen, smooth-- with flavors dialed in to perfect balance and clarity. Kombu dashi, velvety soft anjou pear, hay, chamomile, and salty sea spray. \u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Sacred Power,\" a direct translation of \u003cem\u003eshinriki\u003c\/em\u003e, is made with 100% Shinriki rice. Shinriki is a old rice variety native to Honshu and very difficult to grow. It grows about 3x the height of standard crossbreeding rice. To grow it requires a lot of skill and patience. As a result Shinriki was long thought lost to time, falling out of cultivation for decades. The family's history with Shinriki encouraged them to bring it back: a distant relative of Chiyonosono in the late 1800s helped develop the sake-brewing strain of Shinriki that is used today.\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eSo it’s very difficult to grow— it’s hard to find farmers willing to grow it. And it needs to be personally certified by a representative from the government every year to be an official sake rice for Kumamoto prefecture. Someone has to take a plane from Tokyo, drive out to the fields, and physically certify the rice every time. It’s a huge pain, so Chiyonosono tried to ask the importer if they could change the rice up a bit, or maybe use a blend of rice to make this product. However, the importer Kome Collective would not accept this and insisted on 100% Kumamoto shinriki rice. As a result, the Sacred Power we get is ONLY exported to the US— the Japanese version is a blend! If you visit the brewery, you can’t even try this 100% Shinriki sake. It's a US exclusive, and it sure is fantastic!\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"RNDC","offers":[{"title":"720ml","offer_id":41484851642524,"sku":"","price":43.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0590\/4075\/9964\/files\/sacred.png?v=1714429895"},{"product_id":"gift-exploration-packs","title":"The Sunflower Sake Tiny Tour Gift Box: Kappuzake Edition","description":"\u003cp data-mce-fragment=\"1\"\u003eA delicious assortment of kuppuzake (cup sake): single servings of premium sake in a wide range of styles, each one distinct and unique, giving you a tiny tour through Japanese sake. Follow along on the included map, which guides you through each sake: tasting notes, brewery location, terminology, service, and recommended pairings. Plus once they're all done, you can reuse the adorable cups for propagating plants, as a vase, leftovers, or of course-- water \u0026amp; juice cups.\u003cbr\u003e\u003cbr\u003eAll of the sake featured in this collection are of excellent quality from craft breweries throughout Japan. Selections may vary depending on availability, but will always include 5 important sake styles along with a detailed map guiding you through the selections.\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e","brand":"Sunflower Sake","offers":[{"title":"The Sunflower Tiny Tour of Sake","offer_id":41292775882908,"sku":"","price":60.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0590\/4075\/9964\/products\/IMG_4990.jpg?v=1671248255"},{"product_id":"kawatsuru-junmai-ginjo-olive","title":"Kawatsuru Junmai Ginjo \"Olive\"","description":"\u003cp\u003eJapan in general is obsessive with perfection and refinement. And although it's the smallest prefecture in Japan, Kagawa is also the only place where olives are grown, thanks to the protected climate and relative dryness (depending on the year we draw data, either the least rainfall or third to least). The Mission olive was introduced ~50 years ago and is now influencing all aspects of local culture: olive wagyu, olive hamachi, sashimi and crudo with local olive oil. It's becoming part of the identity of Kagawa and they are continually innovating its use and integrating olives with the local culture.\u003cbr\u003e\u003cbr\u003eFor this sake Kawatsuru uses a hyper-local rice, sanuki yoimai. This combined with the unique olive yeast, isolated from the skins of olives by prefectural researchers, gives a briney and buttery character on the palate. It's hard to trust your palate when \"olive\" sake creates such a power of suggestion, but this might be one of the few sake that earnestly represents the yeast from which it was developed.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAccording to kuramoto Yuichiro-san, it was incredibly difficult to develop this sake. Whenever you tried to adjust the temperature it would rebel... Want it to be cold? it would warm up, need to warm it up? It would cool down and get sluggish. Ultimately, he had to learn to let the yeast call the shots. The issue is that too high of temperature develops the acidity to excess, while too low of temperature and there’s a risk of stuck fermentation. Low temperatures encourage ginjo aromatics, and the right amount of acidity is necessary to balance its relatively weak fermentation power and residual sweetness. So you have to ferment cold, but always riding the line, and letting the yeast choose its own path. Ultimately, it’s a difficult brew with rewarding outcomes.\u003c\/p\u003e\n\u003cp\u003e\u003c!-- notionvc: 1c428525-dd8b-4cef-83aa-dd2862daf3c3 --\u003e\u003c\/p\u003e","brand":"RNDC","offers":[{"title":"Default Title","offer_id":42114054029468,"sku":"","price":39.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0590\/4075\/9964\/files\/Kawatsuruolive.png?v=1714366280"},{"product_id":"daishichi-minowamon-junmai-daiginjo","title":"Daishichi Minowamon Junmai Daiginjo","description":"\u003cp\u003eThe very first premium sake to be produced with \u003cem\u003ehenpei\u003c\/em\u003e, or flat polished, rice. Flat polishing hugs the shape of the starch core more tightly, leaving less residual crude protein on the sides of the grain than the conventional method. Rice flat polished to 70% has a similar profile to 58% by regular polishing. \u003ca href=\"https:\/\/www.daishichi.com\/en\/waza\/henpei.html\"\u003eMore on this method can be found on Daishichi's English site!\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 11pt; font-family: Arial,sans-serif; color: #000000; background-color: transparent; font-weight: 400; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;\" id=\"docs-internal-guid-cac898d5-7fff-509f-614c-ea78ef6428d3\"\u003eOn the nose, rich buttery shortbread, fino sherry, chamomile and lemon zest. Minowamon just feels so elegant on the palate- super round, super buttery, super smooth. A subtle, crisp minerality lays against a backdrop of buttery lemon shortbread. Nothing too complex, but gorgeously balanced with a flavor profile you don’t often see in Junmai Daiginjo. Drinks fresh and clean chilled. Gently warmed, the lactic, umami depth one would expect from an expertly crafted Kimoto comes out to shine. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"RNDC","offers":[{"title":"Default Title","offer_id":42114054914204,"sku":"","price":108.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0590\/4075\/9964\/files\/minowamon.png?v=1721883830"},{"product_id":"heiwa-shuzou-kid-junmai","title":"Heiwa Shuzo \"KID\" Junmai","description":"\u003cdiv data-pm-slice=\"1 1 []\" data-en-clipboard=\"true\"\u003e\u0026gt;\u0026gt;One-cup (180ml) version located \u003ca href=\"https:\/\/sunflowersake.com\/products\/heiwa-shuzo-kid-junmai-cup\" rel=\"noopener noreferrer\" target=\"_blank\"\u003ehere\u003c\/a\u003e\u003cbr\u003e\u003cbr\u003eA subtle aroma of rich flavors-- sunflower seed, raw sesame seed, cream cheese frosting, quinoa-- greet you initially on pouring. Served room temperature or warm, KID Junmai is at its most expressive. The palate delivers much of the same, with classic yeast #7 notes of chewy dried banana, dried persimmon, molasses black bread, brown sugar, farmers' cheese, and rum. \u003c\/div\u003e\n\u003cp data-mce-fragment=\"1\" class=\"\"\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003eEasily one of my top 5 for everyday enjoyment and the \u003cspan style=\"text-decoration: underline;\"\u003ebig\u003c\/span\u003e reason I championed so hard to get this brewery to Oregon!\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"FIFTH","offers":[{"title":"720ml","offer_id":42176496664732,"sku":"","price":34.0,"currency_code":"USD","in_stock":true},{"title":"1800ml","offer_id":44810871242908,"sku":"","price":62.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0590\/4075\/9964\/files\/kid_junmai.png?v=1721883829"},{"product_id":"nishide-shuzo-junmai-daiginjo-100-year-sake","title":"Nishide Shuzo Junmai Daiginjo \"100 Year Sake\"","description":"\u003cp\u003eGorgeous, memorable, elegant...this kutani-ware ceramic bottle in a Paulownia box is almost enough to justify the price on its own. \u003cbr\u003e\u003cbr\u003eIt's with a sigh of relief that the elegance isn't just surface level. As I write this, I've been sipping slowly on \"100 Years\" over the course of 6 weeks, watching it evolve. In this period, I've also had the great honor to visit Nishide Shuzo and meet Nishide-san in person. He's incredibly talented, experimental, smart and kind. One of my great inspirations: Yusuke Shimoki of Engawa bar in Yamanaka-onsen, when pressed, said this of Nishide-san:\u003cbr\u003e\u003cbr\u003e\u003cem\u003e\"He's unpredictable, always changing. Always coming up with something new. Always pushing boundaries. He follows intuition. That's what I appreciate.\"\u003c\/em\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eTasting notes\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003eThe nose is flinty, mineral, salty, with watermelon rind, chervil and spicy daikon notes. On the palate, the sake is at once minutely textural (mineral water? velvet?) and intriguing, with an astringency that reminds me of just-underripe banana. Flavors of lemon, white grapefruit, fresh corn and corn husk, cape gooseberry, seaweed, hay and cucumber seem to waft by. The finish brings back that velvety quality...laden with white chocolate and good hazlenut oil.\u003cbr\u003eLike Chiyomidori MS3, another favorite daiginjo of mine brewed with ambient brewery yeast, \"100 Year\" won't fit in a neat little box. This isn't a textbook \"peach, banana, melon\" daiginjo--  It's entirely one of a kind.\u003cbr\u003e\u003cbr\u003eFrom the time of opening to finishing the bottle 6 weeks later, 100 Years is still expressive and evolving. At first the acidity (and citrus quality) was more prominent...now at 6 weeks, the cucumber-melon angle is at its peak and the texture is even more indulgent.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"FIFTH","offers":[{"title":"Default Title","offer_id":42403056779420,"sku":"","price":157.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0590\/4075\/9964\/products\/tps221104ym_124--nishide-100-year.webp?v=1679018897"},{"product_id":"kuheiji-betsu-atsurae","title":"Kuheiji Junmai Daiginjo \"Betsu Atsurae\" 2023","description":"\u003cp\u003eClassic Kuheiji. Elegant, even understated on the nose, but overdelivering on the palate, much like a great chablis opening up from its rest in bottle. This particular Yamadanishiki junmai daiginjo is characterized numerically by 35% polish, and stylistically by its emphasis on umami and acidity. It is aged a minimum of one year before release. As of 2024, 2022 is the most current vintage available.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eI sense elevated acidity with fresh citrus notes: lime leaf, orange fizz, and a tart lactic note reminiscent of kefir. Pure and crystalline-- lean and ephemeral, but with a long and haunting finish. Significantly lighter and more delicate than the entry level Eau de Desir, but clearly of the same mind.\u003cbr\u003e\u003cbr\u003eFrom the Kuheiji website ([adjustments added for clarity])\u003cbr\u003e\u003cbr\u003e\u003cem\u003e\"One of the three versions of [Kuheiji] Yamadanishiki sake polished past 50 percent, [which is] the [threshold] beyond which notes of toasted undergrowth cereals and mushrooms are erased in favor of great freshness. Tertiary ([aging]) aromas will also take a special [direction] toward white pepper or anise.\u003c\/em\u003e\u003cbr\u003e\u003cem\u003e[Yamadanishiki] rice offers unlimited possibilities due to its ability to be highly polished. Like a diamond whose complexity reveals itself as you get closer to its heart.\u003c\/em\u003e\u003cbr\u003e\u003cem\u003e35 percent is the stage where the rice umami still expresses itself, with taut acidity, which explains the fiery feeling in the mouth from the start.\u003c\/em\u003e\u003cbr\u003e\u003cem\u003eThe residual sugar content has been deliberately reduced, which gives the sake a great clarity.\u003c\/em\u003e\u003cbr\u003e\u003cem\u003eIf sake [generally plays a supporting role against] the dishes it accompanies, [Betsu Atsurae instead] competes with the food, therefore requiring an equally robust pairing such as fatty meat or rich caviar.\"\u003c\/em\u003e\u003cbr\u003e\u003c!-- notionvc: 4eff393a-7bdc-47f6-b04c-1218e612fce2 --\u003e\u003c\/p\u003e","brand":"FIFTH","offers":[{"title":"Default Title","offer_id":43565564166300,"sku":"","price":75.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0590\/4075\/9964\/files\/Betsuatsurae.png?v=1714360543"},{"product_id":"shirayuki-edo-genroku","title":"Shirayuki Junmai Kimoto Koshu \"Edo Genroku\"","description":"\u003cp\u003eEdo Genroku is a modern-day reproduction of a recipe that originated in the late 17th Century during the Genroku period, utilizing wild yeast, ancient methods, and old school brewing tool\/barrels, just as sake would be made at the turn of the 17th century. The rice is polished only to 88%, which was the maximum achievable by the water wheel and foot-powered rice mills of the era. The recipe calls for less water and is aged before release, resulting in a viscous mouthfeel, high umami, high concentration, sweetness, and very full body: a style enjoyed by wealthy merchants, courtiers and daimyo of the era. \u003cbr\u003e\u003cbr\u003ePerhaps the only inauthentic aspect of it, is the use of top-quality Hyogo Yamadanishiki rice-- a modern (early 1900s) variety. Still, the Konishi Family have long been the guardians of old-world brewing traditions as documented in their uninterrupted daily brewing logs that date back to the late 1600s. This is a notable achievement!\u003cbr\u003e\u003cbr\u003ePhenomenal hot, which lets the sweetness mellow out a bit and brings up the sharp acidity. A killer pairing with chicken tsukune!\u003cbr\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"COHO","offers":[{"title":"Default Title","offer_id":44326738624668,"sku":"","price":43.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0590\/4075\/9964\/files\/Edogenroku.png?v=1723250591"},{"product_id":"daruma-masamune-koshu-pack-3-5-10-year","title":"Daruma Masamune Koshu Set (3-5-10 year)","description":"\u003cp\u003eOne of the most highly respected koshu specialists in Japan. Throughout much of the industry, it's not an exaggeration to say that Daruma Masamune = koshu as they have been focused almost exclusively on aging since 1971. We're so excited to be offering a limited number of these 3-pack flight sets, taking you on a tour of sake through the ages: 3 year, 5 year, and 10 year, aged in enamel (glass-lined fiberglass) tanks and blended (in most cases) to bottle. There are some specific vintage designate sake, and once a sake is destined to pass 10 years and carry into 20, 30, and the rare 40+ year old releases, it is rebottled in 1.8L glass and kept under careful temperature watch in the Summer, being blended and rebottled only when it is ready for release. As koshu is the singular focus of Daruma Masamune, they nurture countless tanks to ensure there is supply 10, 20, 30 years into the future.\u003c\/p\u003e\n\u003cp dir=\"ltr\" style=\"line-height: 1.38; margin-top: 0pt; margin-bottom: 12pt;\" id=\"docs-internal-guid-f23351bd-7fff-b5dd-9943-85ea7afbff48\"\u003e\u003cspan style=\"font-size: 10pt; font-family: Arial,sans-serif; color: #000000; background-color: #ffffff; font-weight: 400; font-style: italic; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;\"\u003e\"In the 1960s, when we were thinking about how to survive as a sake brewery, we found a forgotten 1.8L bottle in a corner of the brewery. When we opened it, it had a beautiful golden color and a mellow taste. After researching, we found out that aged sake (koshu) existed from the Kamakura period to the Edo period. However, it disappeared during the war due to liquor taxes. Although I was called \"an eccentric who makes sake but hoards it and doesn't sell it,\" I persisted, and have been making koshu for over 50 years. Now it has become recognized in countries around the world.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\" style=\"line-height: 1.38; margin-top: 12pt; margin-bottom: 12pt;\"\u003e\u003cspan style=\"font-size: 10pt; font-family: Arial,sans-serif; color: #000000; background-color: #ffffff; font-weight: 400; font-style: italic; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;\"\u003eSome people have a simple question: \"Isn't aged sake just unsold?\" However, at our company, we brew the sake with the intent to age it for long periods. The rice used for brewing is mainly Nihonbare, a variety primarily used for eating. Recently, we have also been using Gohyakumangoku from Gifu prefecture for the koji. In the Edo period, when koshu was considered to be the most desirable, expensive sake on the market, there was no such thing as \"sake rice.\" So in honor of this heritage we are particular about using table rice for koshu. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\" style=\"line-height: 1.38; text-align: justify; margin-top: 0pt; margin-bottom: 0pt;\"\u003e\u003cspan style=\"font-size: 10pt; font-family: Arial,sans-serif; color: #000000; background-color: #ffffff; font-weight: 400; font-style: italic; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;\"\u003eDaruma Masamune is aged at room temperature. In Gifu's climate, the temperature inside the brewery is at least 4 degrees in winter, and around 26 degrees in summer because it is an earthen storehouse with natural insulation. As the sake is slowly and carefully aged, a beautiful color gradually appears from the amino acids and sugars derived from the rice, and the sake's flavor becomes rounder.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\" style=\"line-height: 1.38; text-align: justify; margin-top: 0pt; margin-bottom: 0pt;\"\u003e\u003cspan style=\"font-size: 10pt; font-family: Arial,sans-serif; color: #000000; background-color: #ffffff; font-weight: 400; font-style: italic; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;\"\u003eIf the sake is to be aged for more than ten years, it is bottled in a 1.8L bottle and stored in a container at room temperature. In summer, each container is cooled with well water to prevent the temperature from rising too much. The carefully aged sake is then blended (except for vintage designate bottlings). Blending is a craft only performed by master brewers who are well versed in the house style and possess an extremely honed palate.\" daruma-masamune.co.jp\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWant to learn more? The brewery released a short \u003ca href=\"https:\/\/www.youtube.com\/watch?v=2tpjHSG9up0\" target=\"_blank\" rel=\"noopener\"\u003e song video\u003c\/a\u003e (yes really!)\u003cbr\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"COHO","offers":[{"title":"Default Title","offer_id":44416541687964,"sku":null,"price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0590\/4075\/9964\/files\/Darumamasamunekoshuset.png?v=1724863300"},{"product_id":"daijiro-as-time-goes-by","title":"Daijiro Junmai Kimoto \"As Time Goes By\"","description":"\u003cp\u003eNotes of straw bales, vanilla, kinako, brown rice nuka (flour), very much on the spicy and dry side, very toasty. According to one of the kurabito who I had the opportunity to taste with this September, \"the label is an image of well matured. Color of moonlight.\" Incredible warmed up. Super moody and lovely. Pasteurized and aged 3 years at room temperature- undiluted, at a moderate 16% alcohol.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c!-- notionvc: 1c8aaf21-7b7b-4159-a519-1b20e48bc2c3 --\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c!-- notionvc: 6f60edd8-48f6-4933-8de8-21f200b6a831 --\u003e\u003c\/p\u003e","brand":"FIFTH","offers":[{"title":"Default Title","offer_id":44594235900060,"sku":"","price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0590\/4075\/9964\/files\/Daijiro_as_time_goes_by_hiire.png?v=1756177818"},{"product_id":"jinyu-junmai-ginjo-100-poems","title":"Jinyu Junmai Ginjo \"100 Poems\"","description":"","brand":"COHO","offers":[{"title":"Default Title","offer_id":45350847316124,"sku":null,"price":50.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0590\/4075\/9964\/files\/Screenshot2025-10-23at4.11.09PM.png?v=1761261120"},{"product_id":"akagisan-daiginjo","title":"Akagisan Daiginjo","description":"\u003cp\u003eCombining the pristine water of Akagi Mountain and the esteemed techniques of Iwate Nanbu Toji (aka. “a northern sake brewing guild\"), this sake is a hand-crafted masterpiece. Aromatic, with notes of ripe fruits and flowers, this medium-bodied Daiginjo pairs well with vegetable crudité, shrimp shumai and\/or gyoza.\u003c\/p\u003e","brand":"Sunflower Sake","offers":[{"title":"Default Title","offer_id":45617867391132,"sku":null,"price":93.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0590\/4075\/9964\/files\/Screenshot2025-12-07at7.55.04PM.png?v=1765166246"},{"product_id":"tatenokawa-soube-wase-junmai-daiginjo","title":"Tatenokawa Soube Wase Junmai Daiginjo","description":"","brand":"Sunflower Sake","offers":[{"title":"Default Title","offer_id":45617896816796,"sku":null,"price":175.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0590\/4075\/9964\/files\/Screenshot2025-12-12at1.56.07AM.png?v=1765533719"},{"product_id":"mukyu-tenon-junmai-daiginjo","title":"Mukyu Tenon Junmai Daiginjo","description":"","brand":"MITCHELL","offers":[{"title":"Default Title","offer_id":46605953204380,"sku":null,"price":75.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0590\/4075\/9964\/files\/MukyuTenonKimotoJunmaiDaiginjo.png?v=1778002869"},{"product_id":"akishika-junmai-ginjo-muroka-nama-genshu-okushika-2019","title":"Akishika Junmai Ginjo Muroka Nama Genshu \"Okushika\" 2019","description":"\u003cp\u003eAkishika's flagship, a junmai brewed from organic rice and aged a minimum of 3 years in mountainous inland Osaka, about 45 minutes outside of Kyoto. \u003cbr\u003e\u003cbr\u003eAs we can always expect from Akishika, this \"fresh\" (well...) Okushika vintage has a completely distinct character: still with that deep roots, earthy, complex yet intense duality, but more koshu character in 2019... I want to warm it up much more than I did for 2018, to bring out the goat caramel\/cajeta, gjetost and tangy cheese, fenugreek, vanilla, white pepper and quince paste notes, set off by a minerally spine that will keep it aging well into the 2030's. This is a vintage you'll pair with pork agrodolce, spiced game-- think goat massaman curry, seared venison, chanterelle and vadouvan soup, and and other spiced-land foods (or, you know, a nice piece of charred albacore...)\u003cbr\u003e\u003cbr\u003eWith a texture of velour, the comfort of a weighted blanket and a persistent finish... Okushika is really a marvel and a work of art.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"JS","offers":[{"title":"720ml","offer_id":46818644492444,"sku":null,"price":64.0,"currency_code":"USD","in_stock":true},{"title":"1800ml","offer_id":46818644525212,"sku":null,"price":125.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0590\/4075\/9964\/files\/Okushika2019.png?v=1778180012"}],"url":"https:\/\/sunflowersake.com\/collections\/gift.oembed","provider":"Sunflower Sake","version":"1.0","type":"link"}