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The dry, dirty martini of the sake world. Like a spiced gin distilled with clove, almond and grains,...
Deep, complex, gently aged, made with a high proportion of koji. Delicious room temp to lightly warmed. Based...
Damn! So good. If you're not afraid of a touch of sweetness, you'll be duly rewarded by this...
2026: This year we're in full brown butter mode! Not as dry, oily, or funky as it has...
The nose on this fun little dry ditty is ricey, grassy, a little haystack and salt. Right away,...
Omachi rice, typically known for its rich and earthy characteristics, is brewed beautifully by Heiwa in typical KID...
From the maker of Hanatomoe, Hashimoto-san's terroir brand: a sake that can only be made in Yoshino. What...
A fascinating, bittersweet, tart and deep umeshu. Delightful and complex-- not an everyday sipper.
Delicate and fine, showing lifted minerality, a faint, maple-like candycap mushroom note, very delicate fruit notes of bruised...
Nutty, ricey, toasty, savory goodness. One of the best honjozo on the market. The younger brother of "Mizuho",...
A soft, round, nutmeg and white pepper nose leans right in to a big, vivacious mid-palate. There's some...
Notes of straw bales, vanilla, kinako, brown rice nuka (flour), very much on the spicy and dry side,...
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