Best Sellers

OUR BREWERIES

We work with small artisan sake breweries that make natural sake that express the environment where the sake is made. Our brewers use local rice strains, untreated water, and pure koji rice in their sake production.

Fukui Prefecture

HAKUGAKUSEN

Hakugakusen sake epitomizes the essence of a "ginjo" style sake, boasting qualities that elevate it to the ranks of elite sakes. Its satiny texture, balanced profile, and restrained yet soft approach unfold gradually across the palate, intensifying in flavor and complexity. This progression is complemented by a refreshing acidity on the finish, which resets the palate for each sip. The unique brewing techniques, coupled with an extremely cold fermentation process, impart layers of flavor to Hakugakusen, making it an exquisite pairing for local Fukui seafood.

However, what truly defines the character of this sake is its water source, originating from a mythical spring that embarks on a 100 year-long journey before reaching the bottle. This water, infused with history and purity, adds a distinctive element to Hakugakusen, shaping its flavor profile and contributing to its exceptional quality.

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hiroshima prefecture

SHINRAI

We have not come across a better range and more balanced sake to pair with food than Shinrai.  The brewery uses two sources of water, local rice, and innovative brewing techniques to counterbalance hard water and rich rice flavors with soft water and a soft water brewing techniques that produce elegant and refined sake.  The result is a mix of styles with varying levels of richness and flavor that have a level of refinement and wonderful texture on the palate.

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akita prefecture

KINMON

Kinmon sake stands out as one of the most unique offerings in the world of sake. Their focus revolves around accentuating the quintessential element that sets sake apart: umami. Their sake is rich, full-bodied, and exhibits a delightful sweetness balanced by a pronounced acidity. The sake has an exceptional ability to complement a wide range of foods and has earned Kinmon a permanent place on the menus of Michelin-starred restaurants worldwide.

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akita prefecture

NATSUTA FUYUZO

The brewery is located in the pristine Yokote Basin of Akita prefecture.  This region boasts abundant snowmelt, nurturing natural water springs that contribute to the purity and quality of the sake-making process.

Natsuta Fuyuzo sake is known for its distinctive characteristics, offering fruity notes, a full-bodied texture, and impeccable balance. Committed to excellence, they exclusively offer "ginjo" grade sake, ensuring each bottle exhibits enticing fruity aromatics and a subtle sweetness harmonized by a refreshing acidity.

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SHIGA PREFECTURE

DAIJIRO

Daijiro sake truly embodies the essence of Shiga Prefecture, with every aspect of its production rooted deeply in the local environment and culture. From the rice cultivated in the fields visible from the brewery to the hand-stained labels sourced from the town of Higahiomi, Shiga, every detail reflects a commitment to locality and quality.


What sets Daijiro apart is not just its use of local ingredients, but the unique ambient yeast and bacteria present in the brewery, which impart distinctive characteristics to its kimoto and yamahai sake. This results in a sake that is rich, bold, and powerful, with outstanding depth of flavor.  Nama versions of these sake are even more impressive - they improve with age and they showcase incredible depth of flavor when warmed.

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