New to sake?
Pick your first bottle
Many visitors to the shop ask us what our favorites are, and we'll happily share. But everyone's journey is unique: what flavors are you drawn to? Here are some best-sellers we find ourselves recommending often, ranging in style from fragrant to mushroomy, a little sweet to dry, bold to delicate. Under $40, all bangers.
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Ota Shuzo Junmai Muroka Namagenshu "Kokoro" Cup
Full of savory umami, Kokoro (❤️) tastes like some combo of rice, nutmeg, and chocolate milk, but is also raw (nama) making it taste brighter, sharper and fresher. Refrigeration required (OK to ship, but fridge as soon as it lands)
Kikusui Funaguchi Honjozo Nama Genshu "Gold"
One of the world's most popular sake! Full-bodied and positively bursting with fresh and creamy butterscotch, pear & apple, a little malty & yeasty-- classic for a reason. But take note, 19% goes down easy!
Kaze no Mori "Wind of the Woods" Akitsuho 657 Junmai Muroka Nama Genshu
Fizzy, bright, notes of lemon-lime, yogurt and lychee. Super refreshing when it's sparkling, textured and lush once it goes flat: one sake, two experiences! Refrigeration required (OK to ship, but fridge as soon as it lands)
Koueigiku Tsukikage Kimoto Muroka Nama Genshu "Moon Shadow"
We sometimes say this sake tastes like a fun and funky nexus between Mountain Dew and chamomile tea. A full-flavored, mouth coating quality reminiscent of mango custard, remains fresh and lively through and through. Refrigeration required (OK to ship, but fridge as soon as it lands)
Kirei "Hachiku" Muroka Nama Genshu
Dense, unctuous, and made with a stunning 89% Koji (15-25% is normal) + a five-stage fermentation process (3 is normal!) Lots of caramelized sugar, spice, tropical fruit + melon notes, but also fermenty and funky, something like rhum agricole. Refrigeration required (OK to ship, but fridge as soon as it lands)
Chochin Junmai Nama Genshu Awa Yamadanishiki 65 Shinbunshi BY6
A big, bold sake balanced by a crisp dry finish and unexpected elegance. Layers of cherry fruit, white pepper, even something Dr. Pepper-like. This muscular namazake is one of the owner's absolute favorites, but at 18% ABV it's not for the faint-hearted! Store at 50F or cooler.
Heiwa Shuzo "KID" Junmai
A modern take on everyday sake, KID Junmai has contrasting notes of crisp pear, almond and apricot. It's beautifully balaned and sips just as well from a wine glass as a sake cup. Best served chilled, this bottle keeps for weeks in the fridge once open.
Harada Junmai 80
Peach iced tea, cherry pit, vanilla, and full, rich rice umami. Harada 80 is brewed from rice that has only had the outer 20% of the grain polished away -- unusually little-- so it's full of personality, while being easygoing enough to fit in at any table or with any meal.
Tenmei "Bear" Junmai Cup
Tenmei: killing it. Always! They make such good sake. This fresh Junmai from Fukushima is perfectly balanced with notes of cherry and marzipan.Great at any temp and in any setting, this is truly the one I reach for the most.
Haneya Tokubetsu Junmai
A light, delicate, crisp and dry Tokubetsu Junmai with a lovely balance of earthen notes, minerality, and gentle hints of pear + green grape. Honestly, like a breath of fresh air. Super clean and pretty.
Heiwa Shuzo "KID" Junmai Cup
A modern take on everyday sake, KID Junmai has contrasting notes of crisp pear, almond and apricot. It's beautifully balaned and sips just as well from a wine glass as a sake cup. Best served chilled, this bottle keeps for weeks in the fridge once open.
Houou Biden Asahimai Junmai Daiginjo
"Daiginjo" refers to sake made from highly polished rice, requiring small batch, low-and-slow techniques to achieve fragrant notes of summer fruits, honeysuckle, and mandarin. Delicate, gorgeous fruity vibes with a dry finish.
Sankan Shuzo Junmai Ginjo Omachi "Triple Crown"
A darling sake with elegant notes of pink peppercorn, orange flower, rose and violet, salty Earl Grey. I'm listing all these big perfumes, but it's actually subtle and dry. Very elegant, very moreish. Wonderful chilled and warm.
Joto Junmai Nigori "The Blue One" (Nakao Shuzo)
This lovely, elevated nigori is creamy, soft and sumptuous, like juicy strawberries & ultra-ripe pears. Notes of banana, coconut, bouncy mochi and soft florals. JOTO is the importer, the brewer is a respected old-school spot in Hiroshima. Chilled or warm!
Niwa no Uguisu Doburoku
Do you like really thick sake? Lots of sweet rice, plenty of texture, almost verging on drinkable rice pudding? You might want to try doburoku: fully unfiltered sake, with only 6% ABV and full of lovely notes like banana, osmanthus flower, and white peach. Great with Thai curry wings!
Shibata Junmai Nigori "Pink" Flask
Velvety and smooth, with delicate orange and cherry blossom notes, followed by a crisp dry finish. Lots of sneaky acidity keeps this wonderful little single-serving nigori from tasting too sweet. Instead, it's flavorful and juicy, with elegance that sips perfectly from a wine glass (or a flask!)
Yuri Masamune "Beautiful Lily" Futsushu
Not a junmai but a futsushu: literally, "regular sake": Japan's answer to "table wine." The best futsushu, like this one, are light and super easy to drink, with subtle notes of cherry, steamed rice and chestnut. Great at all temps & lasts a long time.
Kirinzan Futsushu Cup "Classic"
A best-seller in Niigata, Japan: sake brewing paradise. Brewed from ultra-soft water and naturally farmed local rice. Aromas of banana, spring water, and rice fields. Great at all temps, lasts forever, & mixes famously with lemonade.
Chiyomusubi "Nezumi Otoko" Junmai Ginjo Cup
Cute packaging aside, this is an excellent dry, crisp sake made with Gohyakumangoku rice. Notes of steamed rice, blanched almond, and a little bit of white melon. It finishes dry and even a bit astringent. Very crisp!
Mantensei Junmai Ginjo "Kinoko"
A longtime bestseller, this sake tastes like it looks: a bouquet of toasted rice, mushrooms, caramelized & deep. Dry, but with balanced notes of brown sugar. Can be served at any temperature, but really shines room temperature on up, served with super-savory food.
Tamazakura Yuuyuu Kankan Junmai Cup
A tiny brewery run by two brothers, a sweet lil' mascot bear who loves to relax & drink good sake. Aged for two years and wild fermented (kimoto), this sake is laid back and perfect for fireside convos, especially when warm. A bit more acidity & molasses-spice notes give it character.
Kuroushi Omachi Junmai Ginjo "Black Bull" Cup (180ml)
Notes of velvety chocolate and juicy nectarine hum a bass line while fresh herbaceous notes dance on top. This premium Junmai Ginjo is made with heirloom Omachi rice, considered one of the most expressive types of sake rice.
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There are no firm rules with sake, but a couple tips can make the most of every bottle.
- Try multiple temperatures.We experiment with every bottle that enters our doors. Back-of-bottle recommendations be damned-- most styles have at least 2-3 temperatures they show well at. Try your sake out of the fridge, a light chill, room, and gently warmed in a water bath to 120F. If you have one, use a shallow hirahai cup: any cheap one will do. Take note of which you like best.
- Flavor a little strong? Grab a snack!While explicit sake pairing is a modern invention arising from European wine culture, sake has *always* been drunk with food in Japan-- drinking without snacks is practically unthinkable. Most sake is at its best with something salty (and some are downright difficult to enjoy alone!)
- Serveware makes a big difference.But it's also a very personal choice. I recommend a wine glass for delicate and aromatic styles, and a wide yunomi for aged or umami-forward styles. Serving hot? Use a hirahai. When in doubt, if you don't like how it smells/tastes, try another vessel! You might be shocked at the difference.
