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Tsuru-ume Lemon is a seasonal limited Tsuru-ume from Heiwa Shuzo. Fruit is harvested in the Winter and squeezed...
Nanbu Bijin's signature brand, which uses locally-grown Iwate Ginotome rice and which, some might say, contributed to a...
Gin Sumiyoshi is brewed with a special local eating rice, sasanishiki, which was developed in Sendai, Miyagi for...
The ever-innovating Miho Imada crafts this sake using white Koji and a strain of lactic acid bacteria isolated...
A dry but soft little sake, with a hidden umami richness typical of Gifu and the local hidahomare...
From the maker of Hanatomoe, Hashimoto-san's terroir brand: a sake that can only be made in Yoshino. What...
Brewed using 100% newly harvested, locally grown Niigata Gohyakumangoku rice, this is a Funaguchi experience you can only...
A wild and evolving sake that shifts from crisp and herbal on release, to umami-rich, cheesy and spicy over...
Rich, nutty aromas with hints of banana and nutmeg. Silky smooth on the palate. Gentle umami on the...
Cute packaging aside, this is a great junmai ginjo with a fascinating story. Goriki is Tottori's long-lost heirloom rice brought back...
This sake speaks for itself, the perfect choice for a casual sushi picnic. Amabuki's "I LOVE SUSHI" Junmai...
A max-voltage array of tropical zebra stripe, Rambler seltzer, and fermenty-wild essence of buttermilk, offset with a deep...
Tart and lightly bitter, like some wild, irreverent crossbreed of Aperol and sake. Beautifully complex, sweet-sour, with notes...
This 2025 release is quite a bit more juicy than past years-- where I'd ordinarily categorize it with...
The nose on this fun little dry ditty is ricey, grassy, a little haystack and salt. Right away,...
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