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Dry, lean, brisk and acidic: a shockingly austere and champagne-like sparkling sake, particularly surprising from Kidoizumi, masters of...
Once upon a time in the deep forest of Musashi, there was Tengu demon who loved to drink....
Like sitting in a bamboo throne, in the middle of Fall, eating persimmon shortbread with French vanilla ice...
As with many of the cult status heirloom varieties, Okayama native Asahimai is a notoriously difficult rice to...
Gentle notes of mascarpone, almond, fried plantain, and dried raisin. Like a multicultural trail mix. Complex and pronounced,...
Intense, rich, pre-modern style sake made with 90% polish table/eating rice (10% removed), kimoto method fermentation starter, and...
This fresh Hakugyokko release evokes Chenin-like notes of beeswax, lanolin, cumin, white currant, white airhead taffy, green grape,...
This sessionable honjozo reminds me of being beachside with a nice cold Mexican lager stuffed with a wedge...
[Preorder: Arriving Tuesday, 7/7]A dry junmai namazake that's perfect for summer, from the long-established Iinuma Honke in Chiba. Cutie...
Wow, wow, wow!! Carrot cake and gobs of cream cheese frosting...orange marmalade, marzipan, almond torte, caramel, tinned mandarin...
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