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The very first premium sake to be produced with henpei, or flat polished, rice. Flat polishing hugs the...
A selection of Jo's and our favorite bottles for atsukan. The core styles are all represented here: haccoba...
Nutty, ricey, toasty, savory goodness. One of the best honjozo on the market. The younger brother of "Mizuho",...
Sweet nuts on the nose: cashew, pistachio butter, cheesecake, sweet whey, okinawa brown sugar, nutella, and a twang of ammonia...
Dense and smooth, like a slippery slide of melting chocolate. Lots of tasty Hattan-nishiki truffle and cocoa powder,...
On the nose I get cured lemon peel, green apple, muscat gummy candy and nectarine preserves. This brightness...
A tangy, lightly effervescent mix of persimmon, ripe bosc pear, golden syrup, dried nectarine and mascarpone from this husband and wife...
Clean like snowmelt, crisp like the sky after rain, nutty like freshly roasted chestnuts and sweet like...
This sessionable honjozo reminds me of being beachside with a nice cold Mexican lager stuffed with a wedge...
A really pretty sake with elegant spice notes... the prettiest pink peppercorn, orange flower, pistachio and rosewater shortbread,...
The platonic ideal of Yamadanishiki Junmai Daiginjo, brewed by a vinegar maker who always has food pairing on...
Wow! That is such a fun and unusual flavor. I write this as I taste Shinriki Tsukikage for...
The dry, dirty martini of the sake world. Like a spiced gin distilled with clove, almond and grains,...
A martini-lover’s sake: dry and clear with aromatics reminiscent of Tanqueray. No other ginjo combines dryness (+12 on...
Japan in general is obsessive with perfection and refinement. And although it's the smallest prefecture in Japan, Kagawa...
Velvety-textured, smooth aged yamahai made with local Gohyakumangoku rice from this gem of a small brewery in Shimane....
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