Brewed with spring water, offering notes of banana balanced with the gentle umami of sake rice. This sake was pasteurized, aged for 6 months over the summer, then bottled without a second pasteurization. This “hiyaoroshi” technique gives it a mellow, fruity taste. 15% ABV 720ml
Polished to 40%, brewed using the traditional kimoto method and rhododendron yeast, then aged for 3 years at below-freezing temperatures. Savory with floral undertones. 16% ABV | 720ml
This brewery grows their own rice and brews their sake using the tradtional kimoto method. This one is aged for two years. Notes of vanilla yogurt, lemon peel, freshly steamed rice, and sweet chestnuts. Tangy and rich with a lengthy finish. 16% ABV | 720ml
Brewed from 100% Shizenmai rice, cultivated without the use of pesticides or chemical fertilizers. Bright, Exquisitely Mellow, Layered Hints of Fruit, Refreshing Finish. 15-16% ABV | 720mL
Hints of melon, pear, and citrus zest. Mild sweetness, refreshing acidity. This sake was pasteurized just once, right before bottling, then aged for a year at 14°F. 15% ABV 720ml
Strawberry-flower yeast and black rice combine to make this rose Junmai, with flavors of raspberry, blackcurrant, and a pop of acidity. 15.5% ABV 720ml
Elegantly smooth, with complexly layered flavors including papaya, mango, rose water, peach, and honey. Polished to 35% RPR and aged for 5 years at 23°F. 16% ABV 1L
