WORLD SAKE DAY SALE

Clean, bone dry, and well-refined. Serve chilled or warm. Yuki Otoko, bigfoot/yeti of Japan, is illustrated as a large hairy humanlike creature by Suzuki Bokushi in his masterpiece, Hokuetsu Seppu, the early 19th-century topographic... Read More

COMPLEX & DRY

Kubota Hekiju comes from the Asahi Shuzo in Niigata Prefecture. It is made with Goyhakumangoku rice that is polished down to 50% and used in the more traditional Yamahai method of brewing giving the sake a wilder... Read More

ELEGANT & CRISP

In the idyllic landscape of Niigata prefecture, surrounded by rice fields, forests, and mountains, the Asahi-Shuzo Brewery uses Gohyakumangoku rice to produce Kubota Senjyu Junmai Gingo. It is a light sake with... Read More

SMOOTH & ELEGANT

Born is the famous label of Kato Kichibee Shoten Brewery in the Fukui prefecture. It is not carbon-filtered, giving Born Gold lively aromas of apple and pear and a round mouthfeel. It is crafted from Yamada Nishiki... Read More

SMOOTH & ELEGANT

Born is the famous label of Kato Kichibee Shoten Brewery in the Fukui prefecture. The Tokusen Junmai Daiginjo is medium bodied with satin-like mouthfeel and elegant grapefruit aroma. It is aged at 0°C for... Read More

Our classic, Number Fourteen, is a junmai ginjo namazake. Intended to be served locally, chilled, and enjoyed soon after the fermentation process ends. We use a blend of calrose and yamada nishiki rice milled to more than 60%... Read More

Our classic, Blue Door, is a junmai namazake. Intended to be served locally, chilled, and enjoyed soon after the fermentation process ends.
We use a blend of calrose and yamada nishiki rice milled to more than 70% and fermented... Read More

This sake pours like a rose with the nose of an IPA. To attract fine wine and craft beer drinkers to sake, Occidental is an interesting batch to pour. Occidental is a single yeast junmai. At the end of the fermentation process... Read More

RICH & DRY

Kizakura gives us a sake that is loyal to the traditional flavors of premium sake, Bushido Way of the Warrior. This sake is made from two rice varieties, Gohyakumangoku and Gin Omi and is full of Asian Pear, White Pepper,... Read More

Made with the heirloom rice Kumamoto Shinriki which was revitalized after being out of use for 50-100 years. Chiyonosono is among the very few breweries who have revived rice strains after being out of use. Shinriki literally... Read More

A commitment from the brewery to make premium sake despite agricultural hardships like those of WWII. Until this sake came along in the 1960’s, all sake had distilled alcohol added to it due to rice shortages and war rationing.... Read More

LIGHT & DRY

This Honjozo (meaning distilled alcohol is added during the brewing process) is brought to us by the Daishichi Brewing Company in the Fukushima prefecture. Made with the ancient Kimoto method (using poles to mash the... Read More

CLEAN & ELEGANT

Dassai, made by Asahi Shuzo in Yamaguchi prefecture, is a standout in the premium sake market, making sakes of exceptional quality. Dassai 23 is the pinnacle of that quality. This elegant sake is made with Yamada... Read More

CLEAN & ELEGANT

Dassai, made by Asahi Shuzo in Yamaguchi prefecture, is a standout in the premium sake market, making sakes of exceptional quality. Dassai 23 is the pinnacle of that quality. This elegant sake is made with Yamada... Read More

After exporting the Yamada Nishiki seeds from Japan and spending 4 years cultivating with Isbell Farm, Type 35 reinforces the brand’s commitment and dedication to make U.S.-made sake with Hudson Valley water and Arkansas... Read More

PLUSH & BALANCED

Dassai, made by Asahi Shuzo in Yamaguchi prefecture, is a standout in the premium sake market, making sakes of exceptional quality. Dassai 39 is a testament to their craft. It is made from Yamada Nishiki rice... Read More

LIGHT & DRY

The Imada Brewing Company gives us a beautiful sake made from a once extinct strain of rice, Hattanso, that was revived by the brewery owner, Ms. Miho Imada. The product of her efforts is a complex expression of rice,... Read More

LIGHT & DRY

From the revered Nadagogo region in Hyogo prefecture which has been granted Geographic Indication status, the Kobe Shushinkan brewery produces Fukuju Junmai Ginjo, one of the official toasting beverages of the Nobel... Read More

LIGHT & DRY

The Hakkaisan brewery gives us this refreshing Junmai Daiginjo with scents of a flowery garden after a spring rain with subtle notes of honeydew, apples, and walnuts. It is crafted from four rice varieties and is a... Read More

LIGHT & EFFERVESCENT

Tippsy Sake: In preparation for the 2020 Tokyo Olympics, Hakkaisan Brewery Company introduced “AWA” Clear Sparkling as an alternative for champagne. It is light, clear and of course, bubbly. The... Read More

Tasting Notes: Fruity yet dry in a classic Japanese style. Aromas of sweet rice, nuts and barely-ripe pear, with green melon, young coconut and light cream on the palate. Vibrant, light, fresh and smooth.

Pairs well with salads,... Read More

This light and elegant Namazake produced seasonally in the winter, this is full bodied due to the fine lees present in the sake. Since it is a Namazake (unpasteurized) there is a crisp effervescense to the sake. You will taste... Read More

Heavensake is the brainchild of world-renowned Chef de Caves, Regis Camus, from Maison Rare Champagne. Regis was the first to bring blending to sake with the intention of creating complex yet perfectly balanced compositions through... Read More

Heavensake is the brainchild of world-renowned Chef de Caves, Regis Camus, from Maison Rare Champagne. Regis was the first to bring blending to sake with the intention of creating complex yet perfectly balanced compositions through... Read More

Watari Bune is the name of the rice used to make this sake. The brewery revived this rice strain in the 1990’s after it had been extinct for sixty years. It took them three years before they had enough rice to brew their... Read More

Only available seasonally as a namazake offering. This vibrant showstopper is beautifully soft and feminine, brewed by one of Japan’s only female brewery owners and tojis. Brewed in Hiroshima, the birthplace of Ginjo sake,... Read More

SMOOTH & ELEGANT

The Gold Dragonfly Kimoto from Izumibashi in Kanagawa prefecture is a sake crafted from estate-grown Raku-fumai rice that is milled down to 35%. Aromas of Lychee, violets, parsley, and pineapple lead into a palate... Read More

This is a perfect Sake to enjoy with Thanksgiving dinner. It is rich and earthy with notes of dried mushrooms with a crisp finish. This is one of the more versatile Sakes, as it will pair well with Roast Turkey, Charcuterie, Rich... Read More

RICH & COMPLEX

A farm-to-bottle sake from Banjo Brewing Company, Kamoshibito Kuheiji “EAU DU DESIR” 2022 is an elegant sake with depth. Showing the five flavors of Go Mi: sweetness, umami, acidity, astringency, and... Read More

LIGHT & SWEET

Kamotsuru presents their signature blend sake highlighted by two gold flaked Sakura blossoms in the bottle. The two gold flakes represent two cranes that mate for life. The rice used comes from the brewery’s... Read More

Kaetsu brewery is owned by Dr. Shunichi and Mrs. Yoshiko Sato who have both been brewing sake for as long as they can remember. Both come from sake brewing families, so they have four different brewing families’ blood flowing... Read More

This savory sake is inspired by local legends of Niigata's annual fox-bride festival. Local lore tells of mysterious lights that appeared on nearby Mt. Kirin in the distant past, which are claimed to be the lanterns carried... Read More

Tasting Notes: Rich, complex, elegant and layered — a sophisticated earthy and savory saké with obvious umami. Taste notes of roasted nuts, honeyed rice cakes, shiitake mushrooms, and dried fruit. Balanced with a... Read More

SWEET & LUSCIOUS

Masaori Takeda’s, the 9th generation owner and Toji (master brewer) of Takeda Sake Brewery in Niigata prefecture created this unique sake styled after Auslese Riesling from Germany. He fell in love with... Read More

Basically this is a mouthful of rice that drinks more full than fruity, and has incredible depth that this legendary and highly acclaimed brewery knows how to achieve. This is trophy sake.

LUSCIOUS & LIVELY

Born is the famous label of Kato Kichibee Shoten Brewery in the Fukui prefecture. Crafted from Yamada Nishiki rice, “Dreams Come True” is a silky, clean sake displaying notes of cotton candy and peach... Read More

LIGHT & CRISP

From the Kagawa prefecture comes this crisp and dry Junmai sake from the Kawatsuru Brewing Company. It is made with Yamadanishiki rice and has notes of grapefruit and fresh cut grass with a crisp minerality. It is... Read More

LIGHT & CRISP

This is a truly unique sake that showcases the hyper locality of the Kagawa prefecture. The Kawatsuru Brewing Company uses the Sanuki YoiMai rice along with a yeast that is extracted from the Sanuki Olive, native... Read More

FRESH & LIVELY

A giant of flavor within a little can from Niigata prefecture, this Nama (unpasteurized) is also cask strength (Genshu) coming in at 19% abv. The higher alcohol content allows you to enjoy this sake at below freezing... Read More

Layered aromas of yogurt, sesame seeds and mandarin oranges. Medium-bodied and smooth. A great substitute for white wine drinkers, and pairs well with a variety of dishes. Kikusui’s #1 sake “Chrysanthemum Mist”... Read More

Kikusui Perfect Snow – The king of Nigori Sake. From the birthplace, Japan’s top Nigori Sake (unfiltered sake) brewer, Kikusui. Now available in the US. Perfect Snow is a white, cloudy sake reminiscent of pure snow,... Read More

Fresh and Light Sparkling Sake

Kura means sake-brewery, and Shizuku is the first run of sake. Kurashizuku's flavor, color and fragrance are enriched by the careful first steaming and pressing of its rice.

Often called antique... Read More

RICH & UNIQUE

Kojima Sohonten in Yamagata prefecture has been producing sake over 24 generations since 1597 gives us this uniquely special sake under their Untitled brand. It is a sake that is finished in cedar and and made with... Read More

LIGHT & SUBTLE

The Higashiyama Brewing Company in Kyoto prefecture gives us two sake siblings, Konteki Pearls of Simplicity (Junmai Daiginjo) and Tears of Dawn (Daiginjo) made with the same process using the same rice (Yamadanishiki)... Read More

SMOOTH & LUSH

The Higashiyama Brewing Company in Kyoto prefecture gives us two sake siblings, Konteki Tears of Dawn (Daiginjo) and Pearls of Simplicity (Junmai Daiginjo) made with the same process using the same rice (Yamadanishiki)... Read More

LIGHT & REFRESHING

Kobai Junmai Gingo is procuced by the Kousaka Shuzo in Yamagata Prefecture from Dewa Sansan rice. Yamagata is the first prefecture to receive Geographic Indication (GI) signifying the quality, character, reputation,... Read More

SILKY & SMOOTH

The multi award winning sake from Asahi-Shuzo Brewery, in Niigata, uses Gohyakumangoku rice to produce this, their flagship sake, Kubota Manjyu. It is a Junmai Daiginjo that balances umami, sweetness, and tartness.... Read More

DRY & EARTHY

A sake seemingly created for Texans, Mana 1751 True Vision is a product of the Manatsuru Brewing Company in the Fukui prefecture. The brewery was established in 1751 but shot to stratospheric fame when Keisuke Izumi... Read More

The sake is made by the Marumoto Brewery, a national cultural landmark. Nicknamed nousan Sakagura, “the farmers brewery” because the farmers who grow the rice also brew the sake. Chikurin is made with 100% estate grown... Read More

About: This sake has been aged for about a month in three distinct barrel types: American Oak, Mizunara, and Spanish Oak. The Toji carefully chooses Junmai sake, ages it impeccably in these barrels, and expertly blends them to... Read More

Rich, creamy and boldly layered with dynamic flavors of coconut, anise, cream and earthy sweetness. This Nigori takes you back in time, before modernization brought filtration to saké brewers, before dilution reduced a... Read More

Seikyo is the original brand from Nakao brewery when they were established in 1871. “Seikyo” meaning “Mirror of Truth”, poetically conveys the aspiration that their passion and effort is genuinely reflected... Read More

Nanbu Bijin Tokubetsu Junmai 2017 won “Champion Sake of 2017” at IWC International Wine Challenge! This year, 1,245 brands from 390 breweries around the world entered the IWC sake competition.
The competition had 9... Read More

Nanbu Bijin Tokubetsu Junmai 2017 won “Champion Sake of 2017” at IWC International Wine Challenge! This year, 1,245 brands from 390 breweries around the world entered the IWC sake competition.
The competition had 9... Read More

A unique sake that has wide-ranging flavors ranging from fruity persimmon and the crispness of yuzu all with the finesse of elegant wines. The finish is long and refreshing with earthy notes. This is a great sake to pair with... Read More

“Otokoyama” literally translates to “Man Mountain.” The name alludes to the drinking parties some samurais had before war. This sake packs a dry, full-bodied taste with hints of dark plum or black cherry.... Read More

CRISP & BUBBLY

This sparkling sake from Suehiro Shuzo in Fukushima prefecture is unique in that it is made sparkling by allowing a slight secondary fermentation in-bottle alongside a small amount of sake lees and unfermented rice,... Read More

LAYERED & SMOKY

Rihaku Brewing in Shimane prefecture gives us this wonderful smoky sake made from Kan no Mai rice, a newly developed strain that was bred to withstand cold climates. The smokiness comes from the rice and it is... Read More

LAYERED & SMOKY

Rihaku Brewing in Shimane prefecture gives us this wonderful smoky sake made from Kan no Mai rice, a newly developed strain that was bred to withstand cold climates. The smokiness comes from the rice and it is... Read More

ABOUT THE SAKE: Origin of Purity is available seasonally as a namazake offering and is a unique addition to the VC ginjo line-up as it is our first sake made with Omachi rice. Discovered in 1859, Omachi is the only pure rice strain... Read More

Rihaku is proud to boast the highest average rice milling rate of all any other brewery in its prefecture (Shimane). This sake also proudly honors famous Chinese poet, Li Po (Rihaku in Japanese). Sake Facts Quality Grade: Junmai... Read More

Dreamy Clouds is quite special because its milling rate of 59% technically qualifies it as Junmai Ginjo grade - a rare quality level for a nigori (cloudy) sake. It presents an opportunity to move Nigori drinkers forward to new... Read More

BRIGHT & NUTTY

This Nigori (lightly filtered) from Rihaku Brewing in Shimane prefecture is unusual in that it is bright and lean in the mouth, unlike many other Nigoris. It is made from Gohyakumangoku rice with a rice polishing... Read More

This sake is delightfully rough around the edges, with fruity aromatics and a plush mouthfeel. A big-boned sake with a slight burn and a smooth finish. Undiluted and only pasteurized once in the tank. “Kakushi” means... Read More

Founded in 1903, the Saiya Brewery is one of the most award-winning breweries at the Japanese National Sake Competition. Located in the snowy region of Akita, in the past fifteen years of the competition, the brewery has won an... Read More

Founded in 1903, the Saiya Brewery is one of the most award-winning breweries at the Japanese National Sake Competition. Located in the snowy region of Akita, in the past fifteen years of the competition, the brewery has won an... Read More

About: Naginata is an etremely limited production Junmai Daiginjo sake brewed by brewmaster Takumi Kuwabara in SakeOne's Forest Grove kura utilizing the abundant, soft water of Oregon's beautiful coastal range. A sake... Read More

LIGHT & REFRESHING

From the Sasaichi Brewing Company in the Yamanashi prefecture, Dan Junmai Ginjo is made with Yamadanishiki rice, and water sourced from the snowmelt of the Japanese icon, Mt. Fuji. Notes of pear, green plum,... Read More

ROUND & EARTHY

From the Sasaichi Brewing Company in the Yamanashi prefecture, Dan Yamahai Junmai Ginjo is made with Omachi rice, and water sourced from the snowmelt of the Japanese icon, Mt. Fuji. Notes of Dried plum, apple, pear,... Read More

Located in the high mountain valleys of Nagano known for rich soil and fertile agriculture, Senjo Brewery was founded in 1866 by Matsujiro Kurogouchi. The brewery is named after Senjo-ga-take, a 3000 meter peak in Japan Alps,... Read More

Shibata Pink Cloudy sake is velvety and smooth. You will enjoy orange and cherry blossom notes, with a sharp dryness. This Nigori is a Junmai Ginjo base, using Ginpu rice from Hokkaido, an amazing sake rice which gives this sake... Read More

CLASSIC & SAVORY

From Shimaoka Shuzo, in Gunma Prefecture, comes a classic Yamahai Honjozo made from Wakamizu rice. This sake has notes of crimini mushrooms, almonds, and lilacs on the nose. When you taste this, you will be greeted... Read More

FRESH & STRUCTURED

This blend of Junmai Daiginjo and Junmai from the Akita Shurui Seizoh Company in Akita prefecture delivers a well-structured sake with notes of orange zest, white flowers, and subtle notes of pear and Fuji apples.... Read More

An excellent choice for a first encounter with sake. Shirataki’s signature label that is pure as the area’s naturally soft water. Shirataki is located in the heart of the Japanese Alps called “Snow Country”... Read More

In the prefecture of Fukushima, Suehiro crafts their Densho sake using the Yamahai method giving it a creaminess to go along with the plentiful notes of umami. There is a crisp acidy to help balance the sake out, making this sake... Read More

CRISP & VERSATILE

The Suigei Brewing Company has been producing premium sake in the Kochi prefecture since 1872. This Tokubetsu Junmai is made from Akitshuo rice and water from the Kagami River, a river lacking iron and manganese.... Read More

ELEGANT & DELICATE

Takatenjin sakes are produced by DOI brewery in Shizuoka prefecture. DOI is an environmentally conscious brewery running on solar power with on-site water treatment and other renewable energy sources. Soul of... Read More

LIGHT & HERBACIOUS

Takatenjin sakes are produced by DOI brewery in Shizuoka prefecture. DOI is an environmentally conscious brewery running on solar power with on-site water treatment and other renewable energy sources. Sword... Read More

RICH & CRISP

Tamano Hikari Brewery in Kyoto prefecture has been a leading innovator in the art of brewing sake for over 300 years. They are one of a few producers that polish all their rice at the brewery. This little can of sake... Read More

CRISP & REFRESHING

Tatsuriki utilizes the mineral-rich water from the Ibo River to grow the Shinriki rice used in making Oyster’s Friend, and the sake itself. The coastal area in Hyogo prefecture where Tatsuriki is located... Read More

CREAMY & REFRESHING

Find the roots of sake with this Doburoku, a “Farmer-style” sake from Koyama Honke Shuzo in Saitama prefecture. This rustic nigori traces its roots back to when every village and farm brewed their... Read More

BRIGHT & REFRESHING

This fresh sake from Tensei is inspired by the beautiful coastline of Kangawa prefecture and the surf culture there. It is made from Gohyakumangoku rice and shows notes of salted melon, banana, aloe, and honey... Read More

The ultimate luxury sake that is made from the most premium of all rice strains and polished down to an exceedingly laborintensive 35%. Out of the 24 grades of Yamada Nishiki rice, this sake is made from the very highest (Toku... Read More

One of the few organic sakes produced in Japan and made with the intention of creating a completely natural product with nothing added. The area’s natural underground springs provide Tentaka with a pure, fresh water source,... Read More

A go-to sake for barbeque, this rustic, high acid sake is a great representation of traditional Junmai style that you would find in Izakayas throughout Japan. The brewery name, Tentaka, translates to “hawk in the heavens,”... Read More

Shichida 75 is made by Tenzan Brewing Company in the Saga Prefecture using Yamada Nishiki Rice. It is a Genshu Sake, meaning it will have an elevated alcohol content because water is not mixed into the sake after brewing. This... Read More

FRUITY & FLORAL

Kojima Sohonten has been producing sake since 1597 and produces the Toko brand of sake and this “Sun Rise” Junmai Ginjo. This sake is made with Dewasansan rice that is grown exclusively in Yamagata... Read More

ELEGANT & FRUITY

Since 1579 the Kojima family has been producing quality sake in Yamagata prefecture. The Toko Ultraluxe is the luxurious pinnacle of their efforts. It is made from Yamada Nishiki rice milled down to 35%. What... Read More

Embrace the flavors of fall with Hiyaoroshi sake! This small-batch, seasonal sake is bottled in the spring and spends a perfect six months maturing over summer. Layers of labor gradually open up to a lively, smooth taste that... Read More

REFRESHING & VERSATILE

In the birthplace of sake, Kyoto prefecture, Kizakura Brewery produces one of the most recognizable brands of sake, Tozai. Their “Night Swim” is an everyday drinking sake made from Koshihikari... Read More

Bright and fresh with a lovely ricey and fruity combination. Flavors of honeydew melon, raw pumpkin, and radish. Creamy texture and full body.

The juicy watermelon notes in this sake make it perfect for a warm day or for an apertif. Well of Wisdom draws its water source from the town of Fushimi, which means “hidden water” and is known for its characteristically... Read More

RICH & LAYERED

This incredibly complex sake is crafted by Maiko Tsuji, one of the few women to hold the title of Master Brewer, at the Tsuji Honten brewery in Okayama Prefecture. She uses Omachi rice and the ancient Bodaimoto... Read More

RICH & LAYERED

This incredible sake from the Tsuji Honten brewery in Okayama Prefecture is truly unique. It is crafted using the Bodaimoto method, an ancient process originally used by monks at Shoryakuji Temple that was re-discovered... Read More

RICH & VELVETY

This single pasteurized Junmai Daiginjo from Omuraya Brewing in Shizuoka prefecture slays with aromas and flavors of peaches, honeydew, and cantaloupe. This immensely popular sake is made with a trio of rice and... Read More

ROBUST & EASY

This French sake is crafted according to Japanese traditions by a Toji (Master Brewer) with an extensive family history steeped in sake production, Shoya Imai. The Wakaze Brewery was founded in 2016 and they produce... Read More

BRIGHT & CRISP

This French sake is crafted according to Japanese traditions by a Toji (Master Brewer) with an extensive family history steeped in sake production, Shoya Imai. The Wakaze Brewery was founded in 2016 and they produce... Read More

Crafted in France according to Japanese traditions. The dry profile brings out the brightness of the natural French yuzu balanced by a touch of mint.

TASTING NOTES
A dry style of yuzu sake with no sugars added. The yuzu brings... Read More

RICH & LAYERED

The Yamada Shoten Brewery in Gifu prefecture produces this delightfully complex sake using Hidahomare rice. You will uncover layers of aromas of cocoa, clove, orange blossom, and tangerine. On the palate you will... Read More

INFUSED

Yamamoto Honke in the Kyoto prefecture, has created this Sake-based Yuzu liqueur. It is made with 100% of the natural yuzu fruit sourced from Kyoto. Yuzu Omoi can be an ingredient for refreshing aperitif cocktails or an... Read More

Shizen Shu is a natural Sake made with organic rice and additive-free yeast, celebrating the natural harmony of Sun, Rain, Earth, and Sake. “O” Hizake Shizen Shu evokes Springtime with fresh muscat, green apple, and... Read More

Shizen Shu is a natural Sake made with organic rice and additive-free yeast, celebrating the harmony of Sun, Rain,and Earth. Tsuchi Sake Shizen Shu is a Sake rice that was unexpectedly lost to production after the War but has... Read More

About This Sake:

The name, Winter Warrior, represents the Kurabito, the people who work hard during the winter’s deepest snows, to craft the finest saké. If not for them, we’d not have this fine Junmai Ginjo,... Read More

SAKE OVERVIEW

Rich texture and bold umami flavors are expressed by Toji Miho-san's experimental brewing methods including 1 year of bottle aging. Eternal Embers is named for a local river-crossing festival wherein an ancient... Read More