Bijofu 'Schwa-Sparkling' SPARKLING SAKE SMV +5, ACIDITY 1.8, ALCOHOL %13.2 Serve: Chilled, With: pizza, grilled, fried baked or barbecued meat or vegetables Crisp, clean, bright flavors mingle with vibrant acidity in a dry palate with pleasant bubbles and clean finish -- light, refreshing and extremely effervescent with just a touch of sweetness. Awesome aperetif' or would make a cool cocktail (I'm thinkin' grapefruit juice).This is fun, unique sake.

Born Muroka 'Nama Genshu' JUNMAI DAIGINJO SMV +4 , ACIDITY 1.4, ALCOHOL % 17.8 Serve: Chilled, With: Fish with a rich sauce; avocado salad; pan seared chicken/tofu, oily fish... This is huge, viscous while being both smooth and soft. Ripe flavors of melon, citrus and honeycomb

To plump up the palate and body of this lovely sake Chikurin adds a small percentage of aged sake (called Koshu) in-- with fantastic results. The name, Fukamari, means ‘depth’ and that name is completely appropriate. The supple aromas begin with luscious creamy rice, delicate tones of apricot and fruit blossoms. These pleasant scents are lithe and inviting. The flavors are relaxed and soft leading with rice milk and evolving to imply peaches, plum and wild strawberries. This sake is so versatile, serve it cool or warm, as a perfect compliment to dry cheeses, salami or grilled meat.

SMV: +4 (VERY DRY)
ACIDITY: 1.3 (BALANCED)
ALCOHOL %: 15-16

Chikurin-Karoyaka 'Lightness' JUNMAI GINJO SMV +3 , ACIDITY 1.4 , ALCOHOL % 15.5 Serve: Slightly Chilled, With: Salad; Sushi; Melons; Steamed Vegetables; Tofu. . . Light fruit tones lead the aromas; mild rice softness sits in refreshing flavors that finish clean and crisp KChikurin-Karoyaka Junmai Ginjo
Translated it means lightness; you can enjoy its light and smooth taste based on rice, like fresh and delicious spring water from between rocks. They have tried to make KAROYAKA smoother, using our traditional prepared water for brewing. Once taking a sip of KAROYAKA, it would pass through your throat softly like water, and at the same time you would realize the fresh deliciousness of rice. When tasting KAROYAKA, at room temperature or chilled slightly, it is the best. yRice Polishing Ratio 50%z

Chikurin-Karoyaka 'Lightness' JUNMAI GINJO SMV +3 , ACIDITY 1.4 , ALCOHOL % 15.5 Serve: Slightly Chilled, With: Salad; Sushi; Melons; Steamed Vegetables; Tofu. . . Light fruit tones lead the aromas; mild rice softness sits in refreshing flavors that finish clean and crisp KChikurin-Karoyaka Junmai Ginjo
Translated it means lightness; you can enjoy its light and smooth taste based on rice, like fresh and delicious spring water from between rocks. They have tried to make KAROYAKA smoother, using our traditional prepared water for brewing. Once taking a sip of KAROYAKA, it would pass through your throat softly like water, and at the same time you would realize the fresh deliciousness of rice. When tasting KAROYAKA, at room temperature or chilled slightly, it is the best. yRice Polishing Ratio 50%z

Chokaisan JUNMAI DAIGINJO SMV +1, ACIDITY 1.4, ALCOHOL % 15-16 Serve: Chilled, With: oysters, oil rich foods, nutty grains, cheeses and sauces Aromas of flowers and fruit lead, articulate well balanced flavors of pear into a crisp lingering finish Tenju Shuzo is located in the small village of Yashima at the foot of Mount Chokai. Naturally-filtered water from Mt. Chokai, and locally grown rice are the trade mark of this 135 year old brewery. Unique yeast created from flowers infuses the award winning Chokaisan Junmai Daiginjo with pronounced aromatics.
Milling ratio: 50%
Rice: Miyama Nishiki
Yeast:Flower Yeast ND-4
Water: Soft
Aging: In bottle for 7 months
Flavor profile: Fragrances of perfumed pear and fresh flowers. Matchless in its balance.
Food Pairing Suggestion: Oysters, oil rich foods, nutty grains, cheeses and cream sauces.
Gold Medal - 2008 International Sake Challenge
Silver Medal - 2008 International Wine Challenge

Choya Umeshu UME PLUM WINE Great for sipping, sweet with plum, apricot and peach flavors and hints of clove that satisfies and refreshes Serve Chilled, With: Spicy dishes. Ideal with cake, cheese, fruit or pastries. ALCOHOL %10

Daishichi 'Minowamon' JUNMAI DAIGINJO SMV +1, ACIDITY 1.4, ALCOHOL %15-16 Serve: Chilled, With: grains, meats, vegetables, tofu, as an aperitif Delicate, fragrant and mild with a smooth and clean palate that is attractively pleasant and sensual Minowamon is a multiple award winning Junmai Daiginjo sake, brewed utilizing the traditional kimoto method, developed by Daishichi to create a sake that truly free of any undesirable flavors. The flavors are clear with a sumptuous underlying richness that exudes elegant aromas and in a gentle, mellow texture that is remarkably delicate.

Daku 'Mild & Creamy' JUNMAI NIGORI SMV -12, ACIDITY 1.7, ALCOHOL %15-16 Serve: Chilled, With: spicy dishes, desserts, fresh fruits and chocolate Lovely, mild and light, full aromas that floral and ricey with an abrupt clean finish Unusually subtle for a nigori

"Dassai 'Migaki Niwari Sanbu' JUNMAI DAIGINJO SMV +4 , ACIDITY 1.2, ALCOHOL % 15.9 Serve: Slightly Chilled, With: Grilled Chicken or Vegetables; Spicy Pork; Sashimi; Soft Cheese A subtle, delicate brew that pleases with lithe texture and flavors/aromas that range from melon to green apples.

Takasago, Ginga Shizuku 'Divine Droplets' JUNMAI DAIGINJO SMV+3 , ACIDITY 1.2 , ALCOHOL %15.6 Serve: Tepid, or Chilled, With: Fish; Grains; Sushi; Roast Chicken; Steamed Vegetables Ginga Shizuku "Divine Droplets" Junmai Daiginjo Sake
Prefecture - Hokkaido. Each year, after the temperature drops below 14 fahrenheit, they build an Ice Dome outside near the main kura building. It is basically an igloo inside of which the temperature stays about 28 F, with 90% humidity and no wind The low temperature means "nasty bacteria" cannot survive, and it allows them to make clean, pure, ultra-premium saké. Additionally, they separate the clear saké from the fermenting rice lees not by pressing, but rather by putting it into canvas bags and allowing the saké to drip out slowly overnight, with no pressure at all applied to the mash.

"Very pale yellow. Complex nose offers saline, herbal and spicy notes, with a minty coolness. Wonderfully subtle, complex and precise, with a distinctly ethereal quality, high-pitched minerality and superb lift. Finishes very dry and persistent, with lovely lift. This is made inside an igloo in Hokkaido, in Japan’s extreme north, where below-freezing temperature prevents unwanted bacteria from surviving, thus ensuring a very pure saké. The clear saké is separated from the fermenting rice lees by putting it into canvas bags and allowing the saké to drip out overnight (as opposed to pressing it)." 94 Points, Stephen Tanzer's International Wine Cellar

Eiko Fuji Ban Ryu '10,000 Ways' TOKUBETSU HONJOZO SMV +1, ACIDITY 1, ALCOHOL % 15.3 Serve: Warmed or Chilled, With: Chicken; Fish; Tofu; Sushi; Sautéed Vegetables; Cheese. A touch of apricot on the nose. A soft mouth-feel, with an earthy easy finish. Dry and delicious.

Eiko Fuji 'Glorious Mount Fuji' NAMAZAKE JUNMAI GINJO SMV +3, ACIDITY 1.2, ALCOHOL %16 Serve: Slightly Chilled, With: Fruit, Sautéed Vegetables; Cheese, Tofu; Rice; Sushi Light and elegant, very refreshing, busting with luscious summer fruits, with a full and round finish

Fukuju JUNMAI GINJO SMV +2, ACIDITY 1.6, ALCOHOL %15.8 Serve: Chilled, With: Roasted vegetables, white meat, fish and poultry Marshmallow aromas with apricot and honeydew flavors that are chewy with minerality through the long finish

Gekkeikan 'Black and Gold' JUNMAI GINJO SMV 0, ACIDITY 1.6, ALCOHOL % 15.6 Serve: Warm Tepid or Chilled, With: Grilled Meats or Vegetables; Sushi; Fruits; Cheese; Fried Rice Subtle aromas of citrus zest, rose and basil. Very smooth entry, evolves into a graininess that spreads Gekkeikan "Black and Gold"
This versatile sake has a smooth, mellow flavor and can be enjoyed warmed, room temperature or chilled. Serve from this traditional "tokkuri" container that was used when purchasing sake in the old days.

Gekkeikan 'Haiku' JUNMAI GINJO SMV +3, ACIDITY 1.7, ALCOHOL % 15 Serve: Slightly Chilled, With: Barbecue; Spicy Vegetables; Grilled Mushrooms; Fresh Cheeses Slight floral hints of Jasmine with white tea aromas, and refreshing citrus tones that linger with finesse

Gekkeikan 'Horin' JUNMAI DAIGINJO SMV +2, ACIDITY 1.5, ALCOHOL % 16.7 Serve: Tepid, or Chilled, With: Broiled Fish; Grains; Sushi; Roast Chicken; Grilled Vegetables. Smooth confectionery aromas lead to a sweet entry with bold rice, and crisp hints of tropical fruit Gekkeikan Horin Junmai Daiginjo
Using select rice polished to 50% of its original size, this ultrapremium "junmai daiginjo" sake is slowly fermented at low temperatures to give it a refreshing fruit like aroma and mild flavor. Enjoy chilled or room temperature. Excellent value!

"Gekkeikan JUNMAI NIGORI SMV -30, ACIDITY 1.8, ALCOHOL %10 Serve: Chilled/Cool, With:Fruit; Spicy Dishes; Chocolates; Barbecue; In Cocktails! Creamy and mellow on the palate with grainy rice flavors. Pleasant and dessert-like from start to finish Gekkeikan Nigori
Junmai Roughly Filtered Sake

Gekkeikan 'Traditional' JUNMAI SMV +2, ACIDITY 1.7, ALCOHOL %15-16 Serve: Hot Warm or Cool, With: Chicken; Fish; Barbecue; Fried Rice; Grilled Vegetables; Cheese. Gekkeikan Sake Cap
This sake has long been a very popular item in Japan. Enjoy for its delicious taste, convenient size and accompanying cup. Serve chilled, room temperature or warmed.

Gekkeikan 'Traditional' JUNMAI SMV +2, ACIDITY 1.7, ALCOHOL %15 Serve: Hot Warm or Cool, With: Chicken; Fish; Barbecue; Fried Rice; Grilled Vegetables; Cheese. Gekkeikan Sake
This versatile sake can be served warmed, room temperature or chilled. It is aged for approximately 6 months to achieve its mellow flavor. This usually the defalt Sake served at most American Sushi bars.

"Gekkeikan 'Silver' JUNMAI SMV +6, ACIDITY 1.7, ALCOHOL %14.6 Serve: Hot Warm or Cool, With: Chicken; Fish; Barbecue; Fried Rice; Sushi; Vegetables; Cheese. Soft and light on the palate with white tea; the mouth-feel is refreshing; clean and invigorating finish"

Gekkeikan 'Zipang' SPARKLING SAKE SMV -14, ACIDITY 2.6 , ALCOHOL % 7 Serve: Chilled, or On Ice, With: Hot Dogs; Burgers; Pizza; Barbecue; Chips. . . Tangy and light with simple fruit tones, rice softness, bright acidity, and bubbles. The bubbles carry it. Gekkeinkan "Zipang" Sparkling Sake
Junmai Sparkling Sake ZIPANG is a naturally carbonated Sake, which is produced using special techniques. Serve chilled, ZIPANG has a sweet yet refreshingly light flavor.

Ginn JUNMAI DAIGINJO SMV +/- ?, ACIDITY ?, ALCOHOL %16 Serve: Cool, With: sashimi, salad, mild cheese grilled vegetables Aromas of blossoms, melon and banana held in character by clean and crisp acidity and gentle sweetness

Hakutsuru 'Superior' JUNMAI GINJO SMV +3, ACIDITY 1.3, ALCOHOL %14.5 Serve: Tepid, or Chilled, With: Rich salty dishes; Steamed clams; Sashimi; Broiled Meats Hakutsuru Junmai Ginjo
Using only the finest rice, and Nada's famed natural spring water "Miyamizu", Junmai Ginjo has been brewed with meticulous care and traditional method. This flowery fragrant Sake with silky, well-balanced smoothness can be enjoyed chilled or at room temperature.
Matches dishes with a slightly salty taste or a slightly soy taste.Sauted vegetable, Baby clams steamed in Sake, Japanese pickles, Sashimi, Yakitori (chicken cooked over charcoal, salt flavored or soy sauce flavored).

Hakutsuru 'Sho-Une' JUNMAI DAIGINJO SMV +3, ACIDITY 1.3, ALCOHOL % 14.5 Serve:Tepid, or Chilled, With: Chicken; Fish; Tofu; Rice; Sushi; Sautéed Vegetables; Cheese. Fresh rice & fruit aromas lead into a creamy mouth-feel, with a mellow palate and a pleasant dry finish