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Akitabare Suirakuten "Heaven of Tipsy Delight" Daiginjo (720ml)
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Akitabare Shunsetsu "Spring Snow" Nama Honjozo (720ml)
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Dewazakura Tobiroku "Festival of Stars" Sparkling Sake (300ml)
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Akitabare Suirakuten "Heaven of Tipsy Delight" Daiginjo is aged for two years after brewing, allowing this particularly nuanced sake the opportunity to develop luscious, juicy melon and muscat grape characteristics. While gentle, this is a daiginjo that will keep you fascinated to the last glass.
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Akitabare Shunsetsu "Spring Snow," made from the Gin no Sei rice variety, is an ultra-light sake with just a hint of sweetness. An excellent pairing for dishes like edamame, tofu, and seafood salad, this elegant sake is best enjoyed chilled.
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Produced with a secondary fermentation in the bottle--much like Champagne--this sake is a festive treat for any occasion. Crisp, dry and effervescent, Dewazakura Tobiroku "Festival of Stars" is minimally filtered to maintain its round, satisfying flavor.
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Dewazakura Oka "Cherry Bouquet" Ginjo (300ml)
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Eiko-Fuji "Glorious Mt. Fuji" Ban Ryu Honjozo (300ml)
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Hoyo "Fair Maiden" Kura no Hana Junmai Daiginjo (500ml)
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List Price: $33.99
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This ginjo sake is light and refreshing, with a delightful, flowery bouquet and a touch of pear and melon on the palate.
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Ban Ryu translates to "ten thousand ways," a reference to how two sakes differ by comparison. This is an unusual but very likeable sake, offering distinctive stewed fruit and clove notes on the nose and palate. Produced in the Yamagata region, the highly versatile Eiko-Fuji Ban Ryu offers nearly as many ways to enjoy it: chilled, warm, and with an array of foods from light to heavy, sweet to spicy.
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This daiginjo sake is almost transparently light and delicate, with a winsome natural sweetness and innocent grace that are simply irresistable. It is delicious sipped as an aperitif or served as an accompaniment to salads and light seafood dishes: it goes perfectly with lobster, scallops and any kind of white fish sashimi.
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Hoyo "Genji" Shining Prince Kura no Hana Tokubetsu Junmai (720ml)
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Kaku-Rei Ume-Shu Plum Flavored Junmai Ginjo (720ml)
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Kamoizumi KomeKome-Shu "Happy Bride" (500ml)
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Produced by the Uchigasaki Brewery in the Miyagi Prefecture, this sake stands between junmai and ginjo sakes and offers the best of both. Hoyo "Genji" is relaxed, expressive, and beautifully aromatic.
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Kaku-Rei Ume-Shu starts with Niigata prefecture junmai ginjo sake. Specially grown "Koshi-no Ume" are steeped in the sake, and then sweetened with just the right amount of sugar, resulting in a surprisingly balanced, muldly acidic, and utterly delicious libation that may just change your perception of plum wine. Unlike many bottlings of ume-shu, this is nuanced, subtle, and easy to pair with a variety of desserts.
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Kamoizumi KomeKome is sake's equivalent of an off-dry Riesling Kabinett. Mildly sweet, pleasantly tart, and showing enough acidity to keep it balanced, this is a delectable companion to Thai food, spicy curries, and an array of dessert tarts and custards.
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Kamoizumi "Summer Snow" Nigori Ginjo (500ml)
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Masumi Okuden Kantsukuri "Mirror of Truth" Junmai (720ml)
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Meibo Yowanotsuki "Midnight Moon" Junmai Ginjo (500ml)
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This unfiltered sake is voluptuously rich and brimming with exhuberant flavor. Mildly sweet and pleasingly robust, Summer Snow is incredibly versatile for pairing with a wide range of cuisines, including Thai, Vietnamese and Cuban dishes.
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Produced at the foot of Mt. Kirigamine in the Japan Alps region of Nagano, renowned for its pure, delicious waters and high quality rice, Masumi has a smooth, mild taste carefully developed through generations of experience.
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Meibo Midnight Moon is a particularly aromatic, delicate sake displaying notes of melon, apple, and powdery limestone. Pleasant creaminess on the finish makes this Aichi prefecture sake a great pairing for a variety of zesty cheeses.
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