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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...
Sake made from 100% unpolished brown rice is a true rarity! Kameman takes great care to select rice...
Like sitting in a bamboo throne, in the middle of Fall, eating persimmon shortbread with French vanilla ice...
Nutty, ricey, toasty, savory goodness. One of the best honjozo on the market. The younger brother of "Mizuho",...
Notes of straw bales, vanilla, kinako, brown rice nuka (flour), very much on the spicy and dry side,...
On the nose I get cured lemon peel, green apple, muscat gummy candy and nectarine preserves. This brightness...
The nose on this junmai kimoto is light, fresh, grapefruity-lemon-lime with soft pale florals and a little sweet...
Beyond proud to finally have the one and only Juji Asahi in Portland. YES! A stunning pasteurized genshu from the...
Chef Jo Takasaki hardly needs any introduction here. Many of you have met him or had the pleasure...
The very first premium sake to be produced with henpei, or flat polished, rice. Flat polishing hugs the...
Using Yamadanishiki rice grown in Shiga prefecture, this junmai ginjo is viscous and robust, with a beautiful balance...
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