{"title":"yamahai, kimoto \u0026 bodaimoto","description":"\u003cp\u003eYamahai, Kimoto, and Bodaimoto sake have one thing in common: they are all sake brewing methods that utilize natural lactic acid bacteria. This natural lactic fermentation process tends to give yamahai, kimoto and bodaimoto a higher acidity and a more unusual, umami-driven set of flavors. Variously jammy, cheesy, tangy, funky, fermenty, mushroomy...these sake are as unique as the microorganisms that make them.\u003c\/p\u003e","products":[{"product_id":"tamagawa-time-machine","title":"Tamagawa Junmai Koshu \"Time Machine\" 2021","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eDeep, complex, gently aged, made with a high proportion of koji. Delicious r\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eoom temp to lightly warmed. Based on a 1712 recipe.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003ci data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eTastes and feels like\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e: Toasted hazelnut, mead, white soy sauce, golden raisins, crispy chicken skin, decaying fall leaves, dates, acorns, dried mushrooms, walnut butter, roasted squash, maple syrup, sweet onion marmalade, fenugreek, roasted yellow beets.\u003c\/span\u003e\u003c\/p\u003e","brand":"SGWS","offers":[{"title":"300ml","offer_id":40935791263900,"sku":"","price":31.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0590\/4075\/9964\/files\/time_machine.png?v=1721883825"},{"product_id":"taiheizan-great-peace-mountain","title":"Taiheizan Junmai Kimoto \"Great Peace Mountain\"","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003e\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eCreamy and unctuous! \u003c\/span\u003eCashew milk, horchata, oat milk foam, nutmeg, hollandaise, cultured butter, roasted parsnip, freshly steamed rice. Like sake whipped with the highest quality cultured butter. Subtle, creamy, and dry.\u003c\/p\u003e","brand":"FIFTH","offers":[{"title":"720ml","offer_id":40935791460508,"sku":"","price":33.0,"currency_code":"USD","in_stock":true},{"title":"300ml","offer_id":42346635919516,"sku":"","price":14.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0590\/4075\/9964\/files\/taiheizan.png?v=1721883825"},{"product_id":"tedorigawa-silver-mountain","title":"Tedorigawa Junmai Yamahai \"Silver Mountain\"","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eElegant, precise, and earthy. Fantastic at a\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eny temperature. Absolutely one of my favorite yamahais and the door into yamahai for daiginjo fans. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eMineral, very mild, vaguely earthy at first with a fresh hit of creamy banana whip-- but gets rounder and earthier as it ages.  Straw, molasses, honey whole wheat bread, banana chip, untoasted oak and mesquite chips, acorns, buckwheat, brown rice, flint, earth. Extremely well integrated acidity, a truly subtle and profound balance. A drawn-out ricey savoriness.\u003c\/span\u003e\u003c\/p\u003e","brand":"SGWS","offers":[{"title":"720ml","offer_id":40935791526044,"sku":"","price":34.0,"currency_code":"USD","in_stock":true},{"title":"1800ml","offer_id":41283054829724,"sku":"","price":58.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0590\/4075\/9964\/files\/silver_mtn.png?v=1721883826"},{"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":"yuho-rhythm","title":"Yuho Junmai Kimoto Rhythm of the Centuries","description":"\u003cdiv data-mce-fragment=\"1\"\u003e\n\u003cdiv\u003e\n\u003cdiv\u003eNotes of salted dulce de leche, rice pudding, mushroom, white miso, toasted rice, chocolate, nuts, and and white pepper, make Yuho a really classic example of a dry, lightly aged sake. \u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eThe mouthfeel starts silky and viscous, rich with deep umami, finishing with a grippy, salty, crisp edge that cries out for food!\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan data-mce-fragment=\"1\"\u003eYuho \"Rhythm\" is in my top 5: a strong contender for \"desert island sake,\" especially in Winter. An all-around overachiever that tastes better the longer it's open!\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"RNDC","offers":[{"title":"720ml","offer_id":40935794049180,"sku":"","price":36.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0590\/4075\/9964\/files\/Yuho_rhythm_of_the_centuries.png?v=1756177667"},{"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":"chogetsu-clear-moon","title":"Chogetsu Junmai Ginjo \"Clear Moon\"","description":"\u003cp\u003eChogetsu Junmai Ginjo \"Clear Moon\" is brewed in snowy Akita prefecture using the Akita kimoto starter method. This sake is a great example of how \"ginjo\" doesn't always imply fruity, and instead it can imply clarity and precision. So too, kimoto doesn't always imply savory: Chogetsu is first and foremost bright and floral, with notes of blanched almond, alpine wildflowers, and tart, crisp pears.\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"FIFTH","offers":[{"title":"720ml","offer_id":41112974426268,"sku":"","price":36.0,"currency_code":"USD","in_stock":true},{"title":"300ml","offer_id":45817128419484,"sku":null,"price":17.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0590\/4075\/9964\/files\/Chogetsu.png?v=1721883828"},{"product_id":"miyoshino-jozo-hanatomoe-usunigori-junmai-ginjo-sake","title":"Miyoshino Jozo Hanatomoe Usunigori Junmai Ginjo Sake [back vtg: 2021 bottling date]","description":"\u003cp\u003eInfused with life, this namazake (unpasteurized) usunigori (lightly cloudy) junmai sake is bright, captivating-- notes of tropical fruit, coconut yogurt, pomelo, and savory white mushroom. Everyone I've served it to has so far been hypnotized by its not-so-subtle charms.\u003cbr\u003e\u003cbr\u003e\u003cspan data-mce-fragment=\"1\"\u003eMaster brewer Teruaki Hashimoto lets nature do much of the work at his brewery in Nara Prefecture. He lets the ambient temperature guide the style of sake he makes, using only natural lactobacilli. He also creates an unusually powerful koji that helps give this sake such a big mouthfeel. Brewed then rested before release.\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"JS","offers":[{"title":"720ml bottle","offer_id":41226259923100,"sku":"","price":42.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0590\/4075\/9964\/files\/miyoshinousu.png?v=1718389347"},{"product_id":"amabuki-junmai-omachi-yamahai","title":"Amabuki Junmai Omachi Yamahai Cup","description":"\u003cp\u003eThe true expressions of the marigold flower are noticeable both on the palate and nose of this sake, and are amplified by the Yamahai-jikomi brewing method's signature funky style. Excellent chilled, but the personality of Omachi rice and Yamahai-jikomi really shine when served gently warmed. \u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"COHO","offers":[{"title":"180ml","offer_id":41331640336540,"sku":"","price":10.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0590\/4075\/9964\/files\/amabuki_orange.png?v=1721883829"},{"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":"kokken-yamahai-junmai-2y-aged","title":"Kokken Yamahai Junmai 3Y Aged","description":"\u003cp\u003eThis aged sake (new, 2024 bottling) has a heady, mature aroma and a deep, round flavor. Please serve at least room temp, or better yet at 105-115 for optimal expression of flavors. Having it chilled is like having a cold spice cookie, or a cold bowl of stew-- it just doesn't work as well!\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eWith a bit of warmth to open up, this favorite Winter sake shows u\u003c\/span\u003etterly rich, round notes of shortbread, nutty brown butter, soft sweet pumpkin, deep roasted umami-laden mushrooms, and beef broth: multi-layered with fuzzy texture and richness. The Yamahai brewing method adds umami, complexity and balancing acidity, while the clean mountain water and long aging add texture and layers of flavor.\u003cbr\u003e\u003cstrong\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"COHO","offers":[{"title":"Default Title","offer_id":42114069102748,"sku":"","price":41.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0590\/4075\/9964\/files\/Kokken3y.png?v=1700157178"},{"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":"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-miyozakura-junmai-panda-cup","title":"Kokonoe Saika Junmai Yamahai","description":"\u003cdiv data-pm-slice=\"1 1 []\" data-en-clipboard=\"true\" data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eDelicate and fine, showing lifted minerality, a faint, maple-like candycap mushroom note, very delicate fruit notes of bruised asian pear, and a bit of zippy astringency on the finish. While most yamahai are thought of as being meaty and wild, this is a young, almost ginjo-like yamahai with lots of energy and freshness, nearly water-white in color: nothing wild or meaty about it. A slightly higher than average acidity, and a delicate mouthfeel, makes it wine-like at the table.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv data-pm-slice=\"1 1 []\" data-en-clipboard=\"true\" data-mce-fragment=\"1\"\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv data-pm-slice=\"1 1 []\" data-en-clipboard=\"true\" data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/div\u003e","brand":"COHO","offers":[{"title":"Default Title","offer_id":42304392396956,"sku":"","price":37.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0590\/4075\/9964\/files\/Kokonoe_saika_yamahai.png?v=1756177668"},{"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":"tedorigawa-junmai-yamahai-u","title":"Tedorigawa Yoshidagura Junmai Yamahai \"U\"","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e\u003c\/span\u003eOne of Japan's most creative young guns is rapidly redefining the now-famous Tedorigawa brand. Where you see the name \"Yoshidagura,\" you get a peek inside the future-facing vision of Tedorigawa. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eA balance of low alcohol and soft, ricey sweetness is held in tension against saline minerality, grapefruit astringency and prickly effervescence. \"U\" is balanced like a bit like an edelzwicker-- not an imitation of it, no-- without the acidity and tannin, but with the thoughtful, delicate, lithe form.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eNotes of green apple, fennel, pineapple leaf, granite, mint and white peach. A thematic sibling to Masumi Shiro and Emishiki Sensation, as well as lovers of the full line of Tedorigawa, which for all its difference, still comes from the same water, the same terroir.\u003c\/p\u003e","brand":"SGWS","offers":[{"title":"720ml","offer_id":42606831960220,"sku":"","price":39.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0590\/4075\/9964\/files\/tedorigawa_unique.png?v=1721883829"},{"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":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0590\/4075\/9964\/files\/Daijiroyamahainamagenshu.png?v=1778181110"},{"product_id":"kenbishi-kuromatsu-honjozo-900ml","title":"Kenbishi \"Kuromatsu\" Honjozo (900ml)","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eNutty, ricey, toasty, savory goodness. One of the best honjozo on the market.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe younger brother of \"Mizuho\", aged 1-3 years and made from a mysterious, proprietary blend of rice, techniques, and historic methods. \"A stopped clock tells the right time twice a day\" is one of the mantras of Kenbishi--  they firmly stick to their historic recipe (with \u003cem\u003every\u003c\/em\u003e rare changes, such as reverting to wooden fermenters about a decade ago)-- never chasing trends or brand new techniques.  By remaining committed to their old methods, Kenbishi maintains a loyal following of fans...myself included. \u003cbr\u003e\u003cbr\u003eKuromatsu honjozo is perfect for heating, and shows its full range of flavors and aromas once it hits 120F or higher. Just prepare a small pot of hot water, submerge a sake carafe (or heatproof vessel) of honjozo, and after a minute or so pull it out. Like Kenbishi Junmai Mizuho, gently warmed (think bath water) is my preferred temp.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"COHO","offers":[{"title":"900ml","offer_id":42622205788316,"sku":"","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0590\/4075\/9964\/files\/kenbishi.png?v=1721883827"},{"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":43.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0590\/4075\/9964\/files\/Hanabusayamahai.png?v=1699966946"},{"product_id":"gozenshu-bodaimoto-junmai-1859","title":"Gozenshu Omachi Bodaimoto Junmai \"1859\"","description":"\u003cp\u003e1859 is Gozenshu's new brand dedicated to the exploration of Okayama’s heirloom rice, Omachi. Omachi is\u003cspan data-mce-fragment=\"1\"\u003e known for its earthy, herbal, rustic and deep flavor profile, well suited to junmai. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e1859, named for the year of Omachi's discovery, is brewed with the original \"Gozenshu bodaimoto method.\" This method produces sake that is rich, mild, and only subtly lactic, with moderate acidity. 1859 has undergone roka (secondary charcoal filtration) and mizuwari (balancing with water) to produce an approachable, mellow, satisfying and hugely enjoyable brew. Less wild than its nigori cousin, but oh-so-gorgeous and dialed in with incredibly satisfying weight, soft roundness, and depth.\u003c\/p\u003e\n\u003cp\u003e1859 has ripe \u0026amp; rounded flavours of green banana, guava, brown sugar, yogurt \u0026amp; sweet steamed rice. A beautifully long finish tapers off into spicy, fruity, mellow sweetness.\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"RNDC","offers":[{"title":"720ml","offer_id":42877844914332,"sku":"","price":49.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0590\/4075\/9964\/files\/1859.png?v=1702481989"},{"product_id":"terada-honke-junmai-genshu-kimoto-gonin-musume","title":"Terada Honke Junmai Kimoto \"Gonin Musume\"","description":"\u003cp\u003e\"Bountiful, bright juicy plum, mouthwatering acidity, enoki mushroom, burdock root, goat caramel, hazelnut toffee, carrot juice, ginger candy and pineapple...\"\u003c\/p\u003e\n\u003cp\u003eThe wonderful delights of Shizen no Manma (nama, raw) now in pasteurized form thanks to a collaboration between Patagonia Provisions and Terada Honke in Chiba. We're also thrilled that this particular sake is priced at a much lower markup than the Zev Rovine nama imports, at only $33\/720ml versus $49 for the nama version (1570 yen vs 1870 yen in Japan, so you can clearly see that this price differential is part due to nama, but mostly due to upcharges applied by the different importers).\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"JS","offers":[{"title":"720ml","offer_id":43305835233436,"sku":"","price":33.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0590\/4075\/9964\/files\/GoninMusume.png?v=1711739069"},{"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":"koueigiku-tsukikage-moon-shadow-muroka-nama-genshu","title":"Koueigiku Tsukikage Kimoto Muroka Nama Genshu “Moon Shadow”","description":"\u003cp\u003eWow! That is such a fun and unusual flavor. I write this as I taste Shinriki Tsukikage for the first time, and I'm so stunned by the unique beauty of it. I think I'm going to struggle to write tasting notes, only because I can't do it concisely!\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe flavor of this sake can really be separated into 4 experiences for me. First, the aroma: ostensibly nothing too unique...yummy orchard fruit, some fresh cream, cultured butter notes... but I get the distinct smell of some of my favorite local Oregon Chardonnays with just a touch of that indulgent oak-buttery vibe (locals: think Martin Woods or Crowley!), an alluring quality that leaves me sniffing as much as sipping.\u003cbr\u003eNext, there's the palate. To start, a pretty typical nama-ness, full orchard fruit, peach, a little bit of mango, tropical, a little buttery and caramelized. Off-dry, higher than average acidity, super well balanced, really grounded. Then, the mid palate comes in with this really unusual...something. It's an umami quality, but it's not like anything I've had before. There's a sense of golden fields of grain, chamomile tea, and the sweet resinous quality of white sage. Smudge stick sake? Anyway, it's \u003cem\u003edifferent\u003c\/em\u003e.\u003cbr\u003eThe finish is lingering....that's the last part. Because it lingers, it invites you think about this whole experience. \u003cbr\u003e\u003cbr\u003eAnyway, I love it. \u003c\/p\u003e\n\u003cp\u003eI could not be more proud to introduce our third Shinriki sake. One of the rarest, ancient varieties of rice in Japan!\u003cbr\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"FIFTH","offers":[{"title":"Default Title","offer_id":44304694083740,"sku":"","price":38.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0590\/4075\/9964\/files\/Koueigiku_shinriki.png?v=1723492150"},{"product_id":"gokyo-five-kioke-zukuri-kimoto-junmai-5-red","title":"Gokyo Five Kioke Zukuri Kimoto Junmai \"5 Red\"","description":"","brand":"COHO","offers":[{"title":"Default Title","offer_id":44326705430684,"sku":null,"price":39.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0590\/4075\/9964\/files\/Gokyo5red.png?v=1723250295"},{"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":true}],"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":"den-90-kimoto-500ml","title":"Den \"90\" Kimoto Junmai Koshihikari  (500ml)","description":"","brand":"FIFTH","offers":[{"title":"Default Title","offer_id":44646260375708,"sku":"","price":36.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0590\/4075\/9964\/files\/Den90Lundakoshihihari.png?v=1734743635"},{"product_id":"tamazakura-yuuyuu-kankan-junmai-cup","title":"Tamazakura Yuuyuu Kankan Junmai Cup","description":"\u003cp\u003eLocated in the mountains of Shimane, Tamazakura is a tiny brewery run by two brothers. For a very long time this sake was only consumed by locals. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eTamazakura's special release junmai cup 'Yuyu Kankan'-- literally translated to leisurely hot sake--is a pun referring to being easygoing and leisurely. This casual sake is crafted with Gohyakumangoku grown in neighboring Onan-cho. When you open the lid, you'll notice the colour is deep and toffee toned – this is because the sake is aged and unfiltered. This Junmaishu shatters the conventional expectations of cup sake: it's anything but ordinary, with a subtle yet rich flavor. Enjoy at room temperature or warmed. It has the versatility of warm rice, so try it with a myriad of meals!\u003c\/p\u003e","brand":"FIFTH","offers":[{"title":"Default Title","offer_id":44646278791324,"sku":"","price":9.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0590\/4075\/9964\/files\/tamazakurakankan.png?v=1734928487"},{"product_id":"kidoizumi-sparkling","title":"Kidoizumi Junmai Yamahai Namagenshu \"Shizenmai Sparkling\" (360ml)","description":"\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eDry, lean, brisk and acidic: a shockingly austere and champagne-like sparkling sake, particularly surprising from Kidoizumi, masters of full-bodied, sweet and tart aged brews. At 14% it also has the body that sparkling sake lacks, while reading as extra brut.\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eNotes of white grapefruit, Spring blossoms, green almond, osmanthus, white tea and floury pizza crust. The finish lingers, but it's pure salty minerality...and to me, there is very little fruit here. It's an incredibly pure and crystalline expression of sake. Stunning!\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe sake is bottled in early spring, fermented thoroughly in the bottle, and then gently aged in ice-cold storage at -5°C. \u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAll of the rice used is naturally grown and lovingly grown by contracted farmers, friends of the brewery.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"JS","offers":[{"title":"Default Title","offer_id":44672668074140,"sku":"","price":33.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0590\/4075\/9964\/files\/kidoizumi_spkl.png?v=1736738949"},{"product_id":"107-haccoba-sansho-lemonade-preorder-waitlist","title":"Haccoba Sansho Lemonade (2026)","description":"\u003cp\u003e\"Sansho Lemonade\" is a craft sake collaboration between haccoba, a craft sake brewery in Fukushima, the restaurant TANIGAKI in Hyogo, and our dear friend Takasaki Jo of Takasaki no Okan in Tokyo. \u003cbr\u003e\u003cbr\u003eTANIGAKI makes a sansho lemonade at their restaurant for diners, but the leftover press cake-- a mix of fresh lemon peel and Asakura sansho pepper-- is diverted from the trash, and instead goes to Fukushima where it is infused into this unique sake, where it lends a mellow but super-delicious refreshing and tart citrusy lemon-sansho flavor. A little bit of green cardamom is added for complexity and depth. The citrus flavor is rich with aromatic oils, not the sharp acidity of fresh juice.\u003cbr\u003e\u003cbr\u003eTakasaki no Okan was involved in conceptualization, recipe development and of course, heating: okan is a colloquialism meaning hot sake. This sake is delicious whether chilled or warmed, as a highball, paired intentionally or unintentionally. We're huge fans, and so excited to have been involved in getting the first Japanese craft sake to American shores.\u003cbr\u003e\u003cbr\u003eFor a full background on the brewery and the craft sake category,\u003ca href=\"https:\/\/sunflowersake.com\/blogs\/learning\/the-japanese-craft-sake-movement-haccobas-american-debut\" target=\"_blank\" rel=\"noopener\"\u003e read our article here\u003c\/a\u003e.\u003c\/p\u003e","brand":"Sunflower Sake","offers":[{"title":"Default Title","offer_id":44785580900508,"sku":"","price":39.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0590\/4075\/9964\/files\/haccobasansholemon.png?v=1747265631"},{"product_id":"tamazakura-yamahai-junmai","title":"Tamazakura Junmai Yamahai Gohyakumangoku 2022","description":"\u003cp\u003eVelvety-textured, smooth aged yamahai made with local Gohyakumangoku rice from this gem of a small brewery in Shimane. Dry but not sharp, the aging has delivered layers of nutty, toasted flavor and softened its hard edges. I get comforting notes of toasted Scottish oats with brown butter, maple and candycap mushroom. But really, I think this sake is all about the texture and mouthfeel...really exceptional, particularly room temp and warmed. I'd love to enjoy this with some tare-grilled eel.\u003c\/p\u003e","brand":"FIFTH","offers":[{"title":"Default Title","offer_id":44891128660124,"sku":"","price":43.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0590\/4075\/9964\/files\/Tamazakura_Yamahai_Junmai_Gohyakumangoku.png?v=1744152348"},{"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":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0590\/4075\/9964\/files\/Hanatomoenaturalselection.png?v=1748452687"},{"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":"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":"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-yama","title":"Akishika Junmai Yamahai Yamadanishiki Namagenshu \"Yama\"","description":"\u003cp\u003eMade with house-grown, zero outside input (composted only with rice hulls and stalks leftover from milling) Yamadanishiki and aged at room temp (cooling only kicks in above ~90F for a few years before release, by the magicians at Akishika Shuzo in Nose, Osaka.\u003c\/p\u003e\n\u003cp\u003eThe label depicts a drawing of yama (mountain in Japanese), named after the Yamahai process and Yamadanishiki rice used in the sake, and was drawn by kuramoto-toji Oku-san himself. The rice is polished to 70% for depth of flavour and fermented with the strong but subtle yeast #7 for a fine acidic backbone, savory depth and long finish. Stored in the fride, you can enjoy this bottle for months once opened.\u003cbr\u003e\u003cbr\u003eThis is the most fresh-tasting and light of Akishika's export sake, even among the dry okarakuchi and jikagumi--it sits delicately on the palate, but with the same haunting earthy character we expect from Akishika, just dialed back and evoking spring fields rather than winter caves.\u003cbr\u003e\u003cbr\u003eI quote my dear friend Sid (of Pianozake fame) because I don't think I could do a better job myself.\u003cbr\u003e\u003cbr\u003e\u003cem\u003eIt's so powerfully herbal but also shows awesome savory tones, a perfume of fresh spring veggies, mushrooms cooked in butter, cantaloupe, little pictures of a garden after rain. It's dense and nutty on the palate, but with a cool, minty kind of finish that begs you to take another sip. I tried it at every temp from cold to hot- all amazing, although both extremes were the most interesting- cold was refreshing and still so complex even with the chill muting the details, and gently heating it brought out a lot more of the fruity notes, meeting the herbal and umami tones at eye level.\u003c\/em\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"JS","offers":[{"title":"Default Title","offer_id":46706800066716,"sku":null,"price":49.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0590\/4075\/9964\/files\/Akishikayama2022_a04a9cf1-6d5d-44c2-86b5-a2cd3a6c3139.png?v=1778002369"},{"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_0072.jpg?v=1687400900","url":"https:\/\/sunflowersake.com\/collections\/yamahai-kimoto-and-bodaimoto\/akita-sake-komachi.oembed","provider":"Sunflower Sake","version":"1.0","type":"link"}