{"title":"Low Intervention","description":"\u003cp\u003eI'm reluctant to use the term \"low intervention sake\" but I'm even more reluctant to use the term \"natural sake,\" so low intervention it is. Sake is by definition a high intervention product (extremely difficult to make, by its nature high intervention) but there are ways to reduce the human influence, especially negative human influence, on its production pathway. \u003cbr\u003e\u003cbr\u003eBecause this is a very new and vague category, not strictly defined, I'm taking liberties here. Sake in this category will generally feature:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eA sustainable, no pesticide\/no herbicide farming philosophy \u003c\/li\u003e\n\u003cli\u003eAn ambient or indigenous yeast program\u003c\/li\u003e\n\u003cli\u003eLow or very low rice polishing\u003c\/li\u003e\n\u003cli\u003eUnfined (muroka)\u003c\/li\u003e\n\u003cli\u003eNo added alcohol, not even rice-based alcohol (junmai)\u003c\/li\u003e\n\u003cli\u003eGently filtered or naturally settled\u003c\/li\u003e\n\u003cli\u003eNatural lactic acid fermentation starters (yamahai, kimoto, bodaimoto etc.)\u003c\/li\u003e\n\u003cli\u003eA sustainable employment philosophy\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eStylistically, these sake are typically more rustic, fuller bodied, with unique textures, flavors, and high complexity. They can be extremely savory and umami driven, and are only rarely fruity or floral. These can be very polarizing sake! But like anything which drives strong opinions, they can also drive passions. They are all absolutely worth trying, especially if you enjoy natural wine.\u003c\/p\u003e","products":[{"product_id":"taenohana-sublime-beauty","title":"Moriki Shuzo Tae no Hana Junmai Kimoto Muroka Nama Genshu \"Sublime Beauty\"","description":"\u003cp\u003eThis super-unique, one of a kind sake has high umami, high intensity, high complexity, and evolves over time. When it's fresh from the brewery you'll get notes of dried banana, vanilla, soft pear, brown butter, whole grains, Nag Champa incense, white miso, fresh coconut meat, and crispy roasted chicken. The palate has elements that remind me of kombu dashi-- a bit saline and marine. It's chewy, full, and delicious.\u003c\/p\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e“We’ve been making Challenge 90 since 2003, a year in which my husband had excess rice and wanted to do something with it. It was around the same time that we started to use Yamada Nishiki and the same time that we started to use a traditional yeast mash (kimoto), meaning that that we were going back to our roots, expressing traditional brewing methods in a modern way. The yield of rice we grow without pesticides varies from year-to-year, so when we have one hundred kilogram of extra rice, we make a traditional yeast mash.\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003eIn terms of cultivating Yamada Nishiki, Mr. Hase advised us that it’s like a weed, so we should not treat it in the same way as improved rice varieties, but rather grow it stoically without giving it much of anything. Then the true character of Yamada Nishiki will come out. In fact, there were times when I followed this advice to the letter and ended up with poor rice (haha). \u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003eChallenge 90 came from the idea that there was no need to polish Yamada Nishiki, which had been grown stoically and was free from any miscellaneous flavours, in order to bring out its full potential.”\u003c\/p\u003e\n\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"FIFTH","offers":[{"title":"720ml","offer_id":40935791853724,"sku":"","price":41.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0590\/4075\/9964\/files\/TaenoHana.png?v=1700157145"},{"product_id":"gozenshu-bodaimoto","title":"Gozenshu Bodaimoto Nigori","description":"\u003cp\u003eA wild and evolving sake that shifts from crisp and herbal on release, to umami-rich, cheesy and spicy over time. The current bottling is getting into wild and moody territory, with notes of clove, fresh ricotta, sasparilla, yogurt, pancetta and spiced ghee. With such evolving complexity, it's no wonder I turn to it for unique pairings year-round. \u003cbr\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eLittle known by even the geekiest sake aficionados, Gozenshu's relationship with bodaimoto method is one of a kind. They prepare their bodaimoto starter-- an ancient fermentation starter originally invented by monks in Nara-- by infusing koji rice into water using a cloth bag, almost like tea. This is versus using the traditional raw rice, which makes the starter more sour and acetic. In addition, Gozenshu was the first brewery to rediscover and resurrect the bodaimoto method in the modern age. It was only by chance when a relative of the family, a London-based antiquities dealer, came across an old brewing book. This book included a recipe for the (then unknown) bodaimoto method, which led Gozenshu's toji on a quest to reproduce, and eventually evolve, this style of sake. Unpopular at first, bodaimoto is now a cornerstone of modern taste and has inspired dozens of other breweries to attempt the ancient method.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStyle and production\u003c\/strong\u003e\u003cbr\u003eThere are three unique methods of production that make this sake what it is, and to understand it, you have to know what those methods are.\u003c\/p\u003e\n\u003cp\u003e1) First is the \u003cstrong\u003ebodaimoto\u003c\/strong\u003e fermentation starter method. While the vast majority of sake starters are acidified with pure lactic acid (called the sojuko method), a bodaimoto starter is a mix of water, uncooked rice and\/or cooked rice, left to turn sour. Ambient lactic acid bacteria (along with a bunch of other random buggies) do their business, generate lactic acid, and eventually create a sour environment safe for sake yeast. This wild starter tends to be wild, funky, yogurt-y and fruity. Gozenshu's proprietary bodaimoto method is a variation on this, designed to produce a softer, less sour sake (but no less complex).\u003cbr\u003e  \u003cbr\u003e2) Second is the use of \u003cstrong\u003eomachi\u003c\/strong\u003e rice, an heirloom varietal known for its earthy, herbal, rustic and full-flavored profile, well suited to junmai. \u003cbr\u003e\u003cbr\u003e3) Last is coarse filtration, making it an \u003cstrong\u003eusunigori\u003c\/strong\u003e: a lightly cloudy nigori. When the fermenting mash, essentially a loose porridge, is filtered, it passes through a coarse mesh, letting some particulate get through. The result is an usunigori, which adds texture, expedites aging\/maturation, and enhances the flavor of the rice.\u003cbr\u003e\u003c\/p\u003e","brand":"RNDC","offers":[{"title":"720ml","offer_id":40935793131676,"sku":"","price":47.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0590\/4075\/9964\/files\/Gozenshu.png?v=1699567228"},{"product_id":"yuki-no-bosha-old-cabin","title":"Yuki No Bosha Junmai Yamahai \"Old Cabin\"","description":"\u003cdiv data-mce-fragment=\"1\"\u003eThis is\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003ea yamahai for ginjo lovers (also, a ginjo for yamahai lovers)!\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003eThe aroma is a festival of stonefruits: yellow nectarine, dried nectarine, apricot leather, banana, cherry. A nostalgic creamy tone, like kiwi strawberry nectar. Back notes of aromatic wildflower honey and whipped cream. \u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eOn the palate, the texture and richness are mouth-filling, like biting into a cannoli filled with sweet ricotta with a lightly tart finish. This yamahai is\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\" data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\" data-mce-fragment=\"1\"\u003eso\u003c\/em\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\" data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eunique because the wild fermentation starter isn't giving it a gaminess, a meatiness or earthiness, but rather a fuller umami, fuller body, as well as sweet dairy notes. \u003c\/span\u003e\n\u003c\/div\u003e","brand":"RNDC","offers":[{"title":"720ml","offer_id":40935794081948,"sku":"","price":37.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0590\/4075\/9964\/files\/ynmyama.png?v=1711737670"},{"product_id":"miyoshino-jozo-taruzake","title":"Hanatomoe Junmai Taruzake \"Tarumaru\"","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eFrom this very traditional style of sake, expect powerful pepper, juniper, lemon zest and herbal notes on a dry but umami-rich base. Underlying notes of mushroom, miso and parmesan lend rich dimension to the foresty notes of cedar imparted by the taru barrel it is matured in. \u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cimg height=\"304\" width=\"541\" src=\"https:\/\/www.hanatomoe.com\/wp-content\/uploads\/2021\/03\/DSC_2087.jpg\" data-mce-src=\"https:\/\/www.hanatomoe.com\/wp-content\/uploads\/2021\/03\/DSC_2087.jpg\"\u003e\u003c\/strong\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"JS","offers":[{"title":"720ml","offer_id":41098519609500,"sku":"","price":43.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0590\/4075\/9964\/files\/hanatomoe_taru.png?v=1721883827"},{"product_id":"sawanoi-shinriki-85-junmai","title":"Sempuku Shinriki \"85\" Kimoto Muroka Genshu","description":"\u003cdiv data-pm-slice=\"1 1 []\" data-en-clipboard=\"true\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003eThis complex, concentrated sake features dusty aromas of warm brown rice, tart white currant, green tea, toffee, and wildflower honey. Rich and deeply umami on the palate with high acidity and complex bitterness, you'll find notes of chocolate, white pepper, baked pear and dried medicinal herbs dancing on a long finish. \u003cbr\u003e\u003cbr\u003eAt 19% ABV, it's nothing to sniff at-- this is a contemplative sipper, delightful cool, room temp or gently warmed (serve in a shallow hirahai to mellow out the alcohol vapors).\u003c\/span\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cp class=\"p1\"\u003e\u003cbr\u003e(also spelled Senpuku)!\u003c\/p\u003e","brand":"RNDC","offers":[{"title":"Default Title","offer_id":41482956800156,"sku":"","price":39.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0590\/4075\/9964\/files\/Shinriki.png?v=1699561499"},{"product_id":"kidoizumi-hyakkugokyo-junmai-ginjo-namazake","title":"Kidoizumi Hakugyokko Junmai Ginjo Muroka Nama Genshu, \"Fragrant Jewel\"","description":"\u003cdiv data-en-clipboard=\"true\" data-pm-slice=\"1 1 []\" data-mce-fragment=\"1\"\u003eThis fresh Hakugyokko release evokes Chenin-like notes of beeswax, lanolin, cumin, white currant, white airhead taffy, green grape, canteloupe and tamarind jarritos. The palate goes deep with funky notes of mimolette, malt and oat bran, deep orange cheddars and a long finish. It's a wild ride!\u003cbr\u003e\u003cbr\u003eHakugyokko is full bodied and densely concentrated: high acidity, high flavor intensity, high minerality and astringency with a long finish, but on the palate it's not cloying or heavy... it drifts across the tongue.  If you're familiar with other Kidoizumi products, this Yamadanishiki brew rests somewhere between Kidoizumi \u003ca href=\"https:\/\/sunflowersake.com\/products\/kidoizumi-yamadanishiki?_pos=4\u0026amp;_sid=c4e8dfd7c\u0026amp;_ss=r\" target=\"_blank\" data-mce-href=\"https:\/\/sunflowersake.com\/products\/kidoizumi-yamadanishiki?_pos=4\u0026amp;_sid=c4e8dfd7c\u0026amp;_ss=r\"\u003e\"Gold Label\u003c\/a\u003e\" and \"\u003ca href=\"https:\/\/sunflowersake.com\/products\/kidoizumi-junmai-muroka-nama-genshu-yamahai-hanafubuki-pink-label?_pos=3\u0026amp;_sid=c4e8dfd7c\u0026amp;_ss=r\" target=\"_blank\" data-mce-href=\"https:\/\/sunflowersake.com\/products\/kidoizumi-junmai-muroka-nama-genshu-yamahai-hanafubuki-pink-label?_pos=3\u0026amp;_sid=c4e8dfd7c\u0026amp;_ss=r\"\u003ePink Label\"\u003c\/a\u003e stylistically. A bit of the fruity, jammy qualities of pink label, and a bit of the mushroomy, aged pungency of gold label. Unlike Gold Label, Hakugyokko is made with Hyogo Yamadanishiki rice and not aged at the brewery before release; Gold Label is made with Saitama organic Yamadanishiki from a single producer and aged before release.\u003cbr\u003e\u003cbr\u003eStill, Hakugyokko is suitable for age. Store at cellar temps and check on it every few years. Time brings out kaleidoscopic, wild and chewy notes of salted cajeta, buttered sweet potato, miso, honeydew melon, dried mango, shiitake mushroom, gjetost, fig jam, caramelized onion, and milk chocolate.\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/div\u003e","brand":"FIFTH","offers":[{"title":"720ml","offer_id":42194511757468,"sku":"","price":48.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0590\/4075\/9964\/files\/Hakugyokko.png?v=1714427954"},{"product_id":"tamagawa-junmai-yamahai-muroka-nama-genshu-red-label-by2020","title":"Tamagawa Junmai Yamahai Muroka Nama Genshu \"Red Label\" BY2023","description":"\u003cdiv data-pm-slice=\"1 1 []\" data-en-clipboard=\"true\"\u003e\u003cspan\u003eSweet nuts on the nose: cashew, pistachio butter, cheesecake, sweet whey, okinawa brown sugar, nutella, and a twang of ammonia and smoky peat.  This palate knocks you off your socks! Powerfully savory and dynamically different cereal\/savory\/toasted notes than anything else you've ever had. \u003cbr\u003e\u003cbr\u003eMy tasting notes never end with an ingredient, instead Red Label inevitably evokes an entire dish, a mood, a memory...I recall buckwheat groats shallow frying in butter...toasted wild rice, or 12 grain pancakes... heady, intoxicating, wildly evocative. The last aromas rising from a Summer fire pit dying down, burnt sugar, mezcal, especially long roasted agave hearts destined for distillation. Sweet notes of sultanas, hazelnut, amontillado sherry, birch syrup, comte and gruyere cheese.\u003cbr\u003e\u003cbr\u003eA wild ride, that's for damn sure. Age at home (in the dark, room temp or cellar) if you want to take this ride even further, checking on its progress yearly.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv data-pm-slice=\"1 1 []\" data-en-clipboard=\"true\"\u003eToji Philip Harper says,\u003cspan\u003e \u003c\/span\u003e\"It's mine until I sell it, then it's yours.\" Do what you want to with it. Age it, drink it, leave it out, cook with it, warm it, chill it, whatever you like. Just enjoy.\u003c\/div\u003e","brand":"SGWS","offers":[{"title":"720ml","offer_id":42178084274332,"sku":"","price":36.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0590\/4075\/9964\/files\/Tamagawa_rl.png?v=1721883826"},{"product_id":"copy-of-51-uehara-furosen-junmai-muroka-nama-genshu-yamahai-usunigori","title":"Hanatomoe Junmai Muroka Nama Genshu Mizumoto (2026)","description":"\u003cp\u003ePsychedelic notes of juicy, melty persimmon, apricot, and melon, fresh ricotta cheese, nattou, bright daikon radish and grapefruit, and a lovely, rich body that adores parmesan and bitter green vegetables. \u003c\/p\u003e\n\u003cp\u003eThe name \"Mizumoto\" refers to the pre-modern brewing method (invented ~1000 years ago by Buddhist brewing monks) which begins with a naturally sour water from raw rice, water, and lactic acid bacteria in the air. This method is particularly well suited to the damp, humid conditions in Nara, where the method originated.\u003c\/p\u003e\n\u003cp\u003eThis is not as \"woah! crazy!\" as \u003ca href=\"https:\/\/sunflowersake.com\/products\/terada-honke-musubi-honashino-kiyosake?_pos=1\u0026amp;_psq=daigo\u0026amp;_ss=e\u0026amp;_v=1.0\" target=\"_blank\"\u003eDaigo no Shizuku\u003c\/a\u003e, not as crazy-cheesecake-from-outer-space as \u003ca href=\"https:\/\/sunflowersake.com\/products\/takacho-regal-hawk?_pos=1\u0026amp;_psq=regal\u0026amp;_ss=e\u0026amp;_v=1.0\" target=\"_blank\"\u003eRegal Hawk\u003c\/a\u003e, but it is profoundly drinkable and well balanced. In fact, Hanatomoe Mizumoto is a regular in my home fridge. It is truly \u003cem\u003euncanny\u003c\/em\u003e how well it pairs with equally strong flavors. \u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003c\/span\u003e\u003c\/i\u003e\u003cem\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"JS","offers":[{"title":"Default Title","offer_id":42296535515292,"sku":"","price":42.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0590\/4075\/9964\/files\/Hanatomoe_183a4870-6197-41d4-ae74-b8923026d67e.png?v=1734113158"},{"product_id":"copy-of-hanatomoe-junmai-muroka-nama-genshu-mizumoto","title":"Hanatomoe JMNG Mizumoto Kijoshu \"Nature x Nature\" (500ml)","description":"\u003cp\u003eAn intensely rich, acid-driven, juicy, complex umami number that belongs in the cellar with the very best sauternes.\u003c\/p\u003e\n\u003cp\u003ePronounced notes of ultra-ripe and juicy persimmon, green melon, honeysuckle, white mushroom, pear butter, cardamom, cannoli filling, and Chanel No. 5 on a beautifully balanced base of sweetness and acidity. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eKijoshu is a style of sake defined by an extra brewing step, which leads to a higher flavor and sugar content. With kijoshu, after the usual 3 additions of water, rice and koji to the fermenting mash, an optional fourth addition is made, in which\u003cspan data-mce-fragment=\"1\"\u003e \u003cem\u003efinished\u003c\/em\u003e sake replaces the usual water.\u003c\/span\u003e This boosts the alcohol, flavor, and sugar concentration, and the mash is pressed while it's still dense, acidic, sweet, and moderately alcoholic. \u003c\/p\u003e\n\u003cp\u003eThe name \"Mizumoto\" refers to the pre-modern brewing method (invented ~1000 years ago by Buddhist brewing monks) which begins with a naturally sour water from raw rice, water, and lactic acid bacteria in the air. This method is particularly well suited to the damp, humid conditions in Nara, where the method originated.\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e(note: Photo may not reflect the current vintage. As of this writing, we are selling the 2026.01 bottling.)\u003c\/em\u003e\u003c\/p\u003e","brand":"JS","offers":[{"title":"Default Title","offer_id":42431020531868,"sku":"","price":49.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0590\/4075\/9964\/files\/nature_nature.png?v=1721883827"},{"product_id":"daijiro-yamahai-junmai-namazake","title":"Daijiro Yamahai Junmai Namazake","description":"\u003cp\u003eThe sharp acidity and powerful umami are perfectly integrated into a harmonious balance like fine chocolate, with a freshness and depth of flavor unique to namazake. It is technically dry but has a slight sweetness on the finish that reminds me of roasted sugar. The youth still stands out, but as a \"private reserve\" 2021 back vintage there is also a touch of bitterness that comes from aging-- you can lean into this character by enjoying the open bottle over a few months, or even years. The sake grows increasingly round about a week after opening, and shows a different expression chilled, room temperature and warm. Enjoy as you see fit.\u003c\/p\u003e","brand":"FIFTH","offers":[{"title":"Default Title","offer_id":42619224096924,"sku":"","price":39.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0590\/4075\/9964\/files\/Daijiroyamahainamagenshu.png?v=1778181110"},{"product_id":"tsuchida-kimoto","title":"Tsuchida Junmai Kimoto","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eGentle notes of mascarpone, almond, fried plantain, and dried raisin. Like a multicultural trail mix. Complex and pronounced, yet soft and well balanced sake with gentle sweetness, rich umami and refreshing acidity. The palate reads like a smooth pumpkin puree with cranberry gastrique, pairing\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e widely with traditional Japanese flavours and western dishes. Sommelier and wine\/sake professional Eduardo Dingler likens Tsuchida Kimoto to burgundy, remarking that its body, versatility and mouthfeel behave in much the same way.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Casa Bruno","offers":[{"title":"Default Title","offer_id":42653287776412,"sku":"","price":57.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0590\/4075\/9964\/files\/TsuchidaKimoto.png?v=1694561603"},{"product_id":"tsuchida-shin-90","title":"Tsuchida Shin 90 (2023 vintage)","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eIntense, rich, pre-modern style sake made with 90% polish table\/eating rice (10% removed), kimoto method fermentation starter, and ambient yeast. The color is a deep golden, and the character is rich, intense, dank and earthy. From the nose, notes of roasted sweet potato, burnt sugar, chicken drippings and nukazuke. The palate expands on this gracefully, with notes of baked plum, dried cranberry, hazelnut, caramelized pumpkin and balsamic-onion jam. The high acidity lets Shin drink with balance and a stronger sense of dryness than you might suspect for the low SMV. Deeply complex and fascinating in the same vein as Katori 90 or Tae no Hana.\u003c\/span\u003e\u003c\/p\u003e","brand":"Casa Bruno","offers":[{"title":"Default Title","offer_id":42654454284444,"sku":null,"price":61.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0590\/4075\/9964\/files\/TsuchidaShin.png?v=1694558193"},{"product_id":"moriki-shuzo-hanabusa-junmai-yamahai-muroka-nama-genshu-2023","title":"Moriki Shuzo Hanabusa Junmai Yamahai Muroka Nama Genshu","description":"\u003cdiv\u003eThe other side of Moriki Shuzo, Hanabusa (and Rie Style, available in Japan only), is drastically different from the brewery's famous export brew, Tae no Hana Challenge 90. Hanabusa is less assertive and wild than Tae no Hana, but it shares the brewery's philosophy of using local organic rice, ambient organisms, and pursuing a beautiful, complex style representative of place. \u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eI always bring sake home with me when I visit Japan, and there are a few brands I seek out in particular. Hanabusa is one of these. It expresses the rare, \"elegant\" side of ambient fermentations in sake: subtlety, softness, and verve, the volume of each element moderate and in beautiful harmony. Acidity isn't off the charts here, but it is crisp, clear and in focus. This is a transparent, sincere brew with clear flavors of rice, nutmeg, and white pepper, the fleshy juiciness of a good blueberry. The mouthfeel is round and soft, finishing with a finely etched texture, like the softest tannins in old Nebbiolo. \u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eThe pride of Mie and women in sake everywhere!\u003c\/div\u003e","brand":"FIFTH","offers":[{"title":"720ml","offer_id":42818190246044,"sku":"","price":44.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0590\/4075\/9964\/files\/Hanabusayamahai.png?v=1699966946"},{"product_id":"juji-asahi-omachi-junmai-genshu-kairyo","title":"Juji Asahi Omachi Junmai Genshu Karakuchi \"Kairyo\"","description":"\u003cp\u003e\u003cspan style=\"color: #000000;\" data-mce-style=\"color: #000000;\"\u003e\u003c\/span\u003e\u003cspan style=\"color: #000000;\" data-mce-style=\"color: #000000;\"\u003eBeyond proud to finally have the one and only Juji Asahi in Portland. YES!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eA stunning pasteurized genshu from the brewery that produces ritual sake for the famous Izumo Taisha shrine. Powerful and intense rustic flavors. Notes of cocoa and spice with a robust dryness and an almost whiskey-like smokiness. Undiluted, so it is exceptionally full bodied and complex. It has that BAM but also a tart blueberry skin note on the finish, a tension and grip, an entrancing mineral texture, that makes it a greatsword-- not a bludgeon.\u003cbr\u003e\u003cbr\u003eMade with Omachi rice grown right in Izumo.\u003cspan style=\"color: #000000;\" data-mce-fragment=\"1\" data-mce-style=\"color: #000000;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\" data-mce-fragment=\"1\" data-mce-style=\"color: #000000;\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan style=\"color: #000000;\" data-mce-fragment=\"1\" data-mce-style=\"color: #000000;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/span\u003e \u003c\/p\u003e","brand":"FIFTH","offers":[{"title":"Default Title","offer_id":42818251686044,"sku":null,"price":49.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0590\/4075\/9964\/files\/Jujiasahi.png?v=1699970843"},{"product_id":"kidoizumi-afs-yamahai-nama-junmai","title":"Kidoizumi Ichidan Jikomi MNG \"AFS\" (300ml)","description":"\u003cp\u003eWow, wow, wow!! \u003cbr\u003e\u003cbr\u003eCarrot cake and gobs of cream cheese frosting...orange marmalade, marzipan, almond torte, caramel, tinned mandarin segments, and honeysuckle flowers. Bass notes of chamomile, dried apricot, soy sauce and miso. The BRIGHTEST acidity, like a shock to the spine, brings you to attention: sour straws! Granny smith apples! Lemon juice! The palate is bright, daring, delightful, \u003cem\u003every\u003c\/em\u003e acidic at first, but as your palate adapts, AFS is pure delight. I found myself simply nosing the glass as much as drinking it.\u003c\/p\u003e\n\u003cp\u003e\u003c!-- notionvc: ef2ea6bf-a1aa-4b99-b19a-3ac0a3160c10 --\u003e\u003c\/p\u003e","brand":"FIFTH","offers":[{"title":"Default Title","offer_id":43565603946652,"sku":"","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0590\/4075\/9964\/files\/AFS.png?v=1714366595"},{"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":"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":"hanatomoe-junmai-muroka-nama-genshu-natural-selection","title":"Miyoshino Jozo Natural Selection Mizumoto Junmai MNG Winter 2025","description":"\u003cp\u003eFrom the maker of Hanatomoe, Hashimoto-san's terroir brand: a sake that can only be made in Yoshino. \u003cem\u003eWhat happens when we make sake in Yoshino with as little intervention as possible?\u003c\/em\u003e\u003cbr\u003e\u003cbr\u003eDried apricots and aged cheese. It’s like a little salad! Palate hits with acidity and minerality first, then a flush of fat-suspended canteloupe and heat hits, with tons of vanilla, lemon juice, enzymey pineapple, white pepper, clove, star anise and true cedar notes. There’s a bit of cherry, noyeaux, stonefruit. It’s a wild ride, but the palate finishes tight and clean, it doesn’t linger super long. \u003c!-- notionvc: 070b8bfa-4938-4908-adf7-a9dc4072f685 --\u003e\u003c\/p\u003e\n\u003cp\u003eThe method, \"Mizumoto\" refers to the pre-modern brewing method (invented ~1000 years ago by Buddhist brewing monks) which begins with a naturally sour water from raw rice, water, and lactic acid bacteria in the air. This method is particularly well suited to the damp, humid conditions in Nara, where the method originated.\u003cbr\u003e\u003cbr\u003e\u003cem\u003e(Note that this sake, like all of the Zev Rovine imports, is stored by the importer\/distributor under cellar temps rather than refrigerated temps, regardless of being nama. This is an extension of the exporter Yoram's philosophy-- and in most cases the brewer as well-- which encourages and welcomes the changing face of aged nama, rather than trying to keep the sake in stasis. If the sake you receive is not showing to your taste, please store it and revisit at 6 months intervals. It is OK to age sake that has been previously opened.)\u003c\/em\u003e\u003cbr\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003c\/span\u003e\u003c\/i\u003e\u003cem\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"JS","offers":[{"title":"Default Title","offer_id":45007124234396,"sku":null,"price":47.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0590\/4075\/9964\/files\/Hanatomoenaturalselection.png?v=1748452687"},{"product_id":"juji-asahi-kimoto-omachi-junmai-chokarakuchi-kagamigusa","title":"Juji Asahi Kimoto Omachi Junmai Chokarakuchi \"Kagamigusa\" BY2020","description":"\u003cp\u003eElegant, refined flavors that show the unique expression of the Omachi rice, grown in a single paddy in Okayama. Complex and layered woody notes, accented by hints of yogurt and subtle fruit notes.  \u003cspan style=\"color: #000000;\"\u003e\u003c\/span\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/span\u003e \u003c\/p\u003e","brand":"FIFTH","offers":[{"title":"Default Title","offer_id":45173318385820,"sku":null,"price":49.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0590\/4075\/9964\/files\/jujiasahiKagamigusajunmaiomachi.png?v=1754432220"},{"product_id":"uehara-furosen-nakagumi-junmai-ginjo-yamahai-mng","title":"Uehara Furosen Nakagumi Junmai Ginjo Yamahai MNG (6\/25 bottling)","description":"\u003cp\u003eUsing Yamadanishiki rice grown in Shiga prefecture, this junmai ginjo is viscous and robust, with a beautiful balance of juicy fruit notes like half-baked plum, a round softness at the start and end of the palate, and sharp, defining acidity that meanders into bittersweet, single origin chocolate-like intensity and long finish.\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eFrom\u003c\/span\u003e \u003cspan style=\"color: #0000ee;\"\u003e\u003ca href=\"http:\/\/furosen.com\/\" title=\"Uehara Sake Brewery Official Site\" style=\"color: #0000ee;\" target=\"_blank\"\u003ethe official website:\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cspan dir=\"auto\" style=\"box-sizing: border-box; vertical-align: inherit;\"\u003e\u003cspan dir=\"auto\" style=\"box-sizing: border-box; vertical-align: inherit;\"\u003eOur company was founded in 1862 and has been brewing sake in the snowy northwest of Lake Biwa, bringing out the full flavor of the rice. We mainly brew Yamahai sake, using only temperature manipulation to attract and cultivate the natural yeast within the brewery, a traditional method of brewing sake brewed using the power of nature. We do not use machines to press the sake, but rather use a wooden barrel and balance press, which takes three days and three nights. The sake brewed over two months or more has a nostalgic acidity and a unique flavor with a mellow, firm texture that goes down smoothly, making it a genuine Japanese sake that can be enjoyed both cold and warm.\u003c\/span\u003e\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cspan dir=\"auto\" style=\"box-sizing: border-box; vertical-align: inherit;\"\u003e\u003cspan dir=\"auto\" style=\"box-sizing: border-box; vertical-align: inherit;\"\u003eSake flavors are not limited to \"dry\" and \"sweet.\" There is also a flavor called \"umakuchi.\"\u003c\/span\u003e\u003c\/span\u003e\u003c\/em\u003e\u003cbr style=\"box-sizing: border-box;\"\u003e\u003cem\u003e\u003cspan dir=\"auto\" style=\"box-sizing: border-box; vertical-align: inherit;\"\u003e\u003cspan dir=\"auto\" style=\"box-sizing: border-box; vertical-align: inherit;\"\u003eThe moment you put it in your mouth, the richness and sweetness of the rice spreads throughout your mouth, leaving a refreshing aftertaste as it passes down your throat and quickly disappears. This is truly delicious sake.\u003c\/span\u003e\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"JS","offers":[{"title":"Default Title","offer_id":45348578328732,"sku":null,"price":47.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0590\/4075\/9964\/files\/Furosenjunmaiginjonakagumi.png?v=1758581834"},{"product_id":"yasui-junmai-kimoto","title":"Yasui Junmai Kimoto","description":"\u003cp\u003e\"The life of our sake is water.\" The brewery's well has been protected for generations.\u003cbr\u003eThe mellow brewing water from the Suzuka Mountains is the key to the quality of the sake.\u003c\/p\u003e","brand":"FIFTH","offers":[{"title":"Default Title","offer_id":45560360239260,"sku":null,"price":39.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0590\/4075\/9964\/files\/Yasuijunmaikimotosafetywell.png?v=1763058296"},{"product_id":"tenon-tsuchigumo","title":"Tenon Tsuchigumo \"Earth Dive Spider\" Kimoto Junmai 5BY","description":"","brand":"MITCHELL","offers":[{"title":"Default Title","offer_id":46605952221340,"sku":null,"price":47.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0590\/4075\/9964\/files\/Tsuchigumo.png?v=1777984094"},{"product_id":"hanatomoe-junmai-daiginjo-muroka-nama-genshu-jun-dai-dai","title":"Hanatomoe Junmai Daiginjo Yamahai Muroka Nama Genshu \"Jun Dai Dai\"","description":"\u003cp\u003eTart and lightly bitter, like some wild, irreverent crossbreed of Aperol and sake. Beautifully complex, sweet-sour, with notes of bitter orange, grapefruit, rhubarb, mineral water, and blossom, offset by the deep intensity of low and slow yamahai fermentation. Savory notes of fermented honey and almond paste linger, while a slinky, dense-yet-light mouthfeel and a long finish carry the palate.\u003cbr\u003e\u003cbr\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003c\/span\u003e\u003c\/i\u003e\u003cem\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"JS","offers":[{"title":"Default Title","offer_id":46706773917852,"sku":null,"price":51.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0590\/4075\/9964\/files\/Jundaidai.png?v=1776791413"},{"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"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0590\/4075\/9964\/collections\/IMG_0180.jpg?v=1644560578","url":"https:\/\/sunflowersake.com\/collections\/low-intervention-sake.oembed?page=3","provider":"Sunflower Sake","version":"1.0","type":"link"}