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40 sakes
Tasting Note

Bright, rich plum notes with deep sweetness and powerful acidity in the finish. Excellent with club soda on the rocks. Exceptional mixed in a creative, Asian-inspired cocktail.

Points of Distinction
  • Joto Umeshu is made with locally grown and hand-harvested Ume fruit
  • It is made in a traditional method of macerating ume in sake.
Tasting Note

Overall, this sake shows a wonderful balance between elegance and strength. It is clean and delicate, especially on the nose, but it is also layered, and solid. On the nose, it is delicately floral, with hints of winter spice. On the palate, it shows white pear, maple syrup, and browned butter. It finishes with a delicate, crisp acidity.

Points of Distinction
  • Husband and wife team, Kiichi and Akiko Hakuto
  • Elegant, layered, sophisticated style
  • Remote, artisanal town
Tasting Note

It is aromatic like a perfume, shows blood orange and peach on the palate, and finishes with long, elegant honey notes.

Points of Distinction
  • The brew master, Mr. Takakashi, is one of the most esteemed in Japan.
  • Highly limited, competition sake that has won gold medal 19 times at the Japanese National Sake Competition
Tasting Note

It shows white lilies on the nose and hints white grape and cotton candy on the palate. Quintessential competition grade junmai daiginjo, it has a long, elegant, and complex finish.

Points of Distinction
  • The brew master, Mr. Takakashi, is one of the most esteemed in Japan.
  • Highly limited, competition sake that has won a mark of Excellence at the regional Tohoku Sake Awards 19 times since 1991
Tasting Note

Herbal and nutty on the nose, this sake reveals green apple on the palate. It shows the classic Shichi Hon Yari style with a light and clean angle.

Points of Distinction
  • Made at the 3rd oldest brewery in Japan, the Tomita Brewery, founded in the 1540's
  • Managed by the 15th generation of the family
  • Featuring a new sake rice called Ginfubuki, registered in Shiga prefecture
Tasting Note

On the nose, it shows pineapple, candied sugar, and pear. On the palate it is juicy, soft and melting.

Points of Distinction
  • This junmai ginjo is made with Yamada Nishiki rice grown in Shimane prefecture
  • The brewery is located in the town of Izumo, home to one of Japan’s oldest Shinto shrines.
Tasting Note

On the nose, this sake shows banana and toffee. On the palate, it is fruity with notes of pear and lychee.

Points of Distinction
  • Founded in 1849, the Tajima Brewery specializes in the production of yamahai sake.
  • The traditional yamahai method takes 30 days instead of 10 days as in the modern method, but it gives the sake a layered and complex flavor and style.
Tasting Note

Immediately showing the yeasty, bisquity nose of a “namazake,” this sake is luscious, fruity, and soft on the palate. It is a -20 on the Sake Meter Scale, which identifies it as very fruity.

Points of Distinction
  • Made with yeast Cel-24, this yeast was created in collaboration with other Kochi breweries
  • Two different kinds of rice are used, Hatannishiki from Hiroshima, across the bay, and Matsuyama Me, from nearby Ehime prefecture
  • Unpasteurized and undiluted (Namazake Genshu) but sold year-round unlike most namazakes which are seasonal
Tasting Note

Savory aromas of pumpkin and spices with complex earthy flavors. The finish is dry and long lasting.

Points of Distinction
  • Founded in 1849, the Tajima Brewery specializes in the production of yamahai sake.
  • The traditional yamahai method takes three times longer than modern methods, but it gives the sake an exceptionally layered and complex flavor.
Tasting Note

Violet aroma, plum on palate; soft, relaxed, and expansive in texture. An “umami type” of sake with ricey sweetness.

Points of Distinction
  • This junmai perfectly demonstrates the “umami” type of sake.
  • The brewery is located in the town of Izumo, home to one of Japan’s oldest and most revered Shinto shrines.
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