ExclusiveJunmai · A gentle brew from Sado Island, fermented with a low-acid yeastUtashiro Wakatsuki720mlPolish Ratio: - · ABV: -A junmai made from Sado-grown Ipponjime rice, fermented with a low-acid yeast and white koji. Its gently restrained alcohol makes for an easy, soft-drinking sake.
ExclusiveJunmai · A junmai built on acidity and umami from the experimental brewers of KashiwazakiAbe Zenkouji Kiiro Hiire720mlPolish Ratio: - · ABV: -A junmai focused on rice umami and acidity. Pasteurization settles the flavor, leaving a mellow body with a firm, bright acidity at its core.
ExclusiveJunmai Daiginjo · Kimoto, taken beyond daiginjoOkuroku Junmai Daiginjo Kimoto Beyond720mlPolish Ratio: 50% · ABV: -A kimoto-style junmai daiginjo that layers a refined 50%-or-less polish with the richer umami of kimoto, a top cuvee in the Okuroku range.
ExclusiveJunmai Ginjo · Called I Love You, a straight-up YamadanishikiBuyu I Love You Yamadanishiki Junmai Ginjo Hiire720mlPolish Ratio: 60% · ABV: -A pasteurized junmai ginjo brewed from Yamadanishiki. Elegant ginjo aroma and rounded rice umami come together in a clean finish.
ExclusiveJunmai · A Kinoene nama genshu rested a year on iceKinoene Junmai Nama Genshu Sunomama Hyoon 1-Year Aged1800mlPolish Ratio: - · ABV: -A R6BY junmai nama genshu aged about a year at near-freezing temperature. Fresh character gains a mellow roundness, with the bold umami typical of nama genshu.
ExclusiveJunmai Daiginjo · A nama genshu daiginjo from Tsuruoka, YamagataEiko Fuji Junmai Daiginjo Nama Genshu Snake Eye720mlPolish Ratio: 50% · ABV: -A junmai daiginjo nama genshu that pairs the elegance of a high polish with the fresh, powerful character of unpasteurized undiluted sake.
ExclusiveJunmai Ginjo · The moon and a cat, in a Shidaizumi genshuShidaizumi TUKI TO NEKO Junmai Ginjo Genshu720mlPolish Ratio: 60% · ABV: -A junmai ginjo genshu from Shidaizumi of Shizuoka. Ginjo elegance and the full umami of undiluted sake give it a satisfying body.
ExclusiveJunmai Ginjo · Namie rice, water and yeast: a junmai ginjo of the town flowerIwaki Kotobuki Cosmos Yeast Junmai Ginjo "Kotobuki Cosmos"720mlPolish Ratio: 55% · ABV: 14%A junmai ginjo brewed with yeast isolated from cosmos, the town flower of Namie, and Namie-grown Koshihikari polished to 55% (shingin polishing). A novel aroma and soft rice umami unfold.
ExclusiveJunmai · All of Yamadanishiki umami, unfiltered and undilutedOhmine 3 Grain Unfiltered Nama Genshu Yamadanishiki1800mlPolish Ratio: 50% · ABV: 14.5%An unfiltered nama genshu made with Yamadanishiki. A fresh entry gives way to the dense umami and fullness that only undiluted sake delivers.
ExclusiveJunmai Ginjo · Zaku in a gentle mood: a junmai ginjo of harmony and delightZaku Junmai Ginjo Waetsu1800mlPolish Ratio: 50% · ABV: -A restaurant-only Zaku junmai ginjo (50% polishing) from Shimizu Seizaburo Shoten of Suzuka, Mie. A calm ginjo aroma balances a clean, clear umami.
ExclusiveJunmai Ginjo · Extra dry, brewed from the paddy upAkishika Junmai Ginjo Extra Dry Nama Genshu720mlPolish Ratio: 60% · ABV: -The driest sake in Akishika's lineup (Yamadanishiki, 60% polishing, SMV +14), from a brewery that starts with its own rice fields. Umami spreads on the palate, then a powerful dryness rolls down the throat.
ExclusiveJunmai Daiginjo · A poised pour of Kokuryomiyako, polished to 33%Kudokijozu Junmai Daiginjo Kiwami 33 Kenjomai Kokuryomiyako720mlPolish Ratio: 33% · ABV: 15%A junmai daiginjo of Kokuryomiyako, a rare sake rice, polished to 33%. Clear aroma and refined sweetness lead into a clean, lingering finish.
