SAKE

Sake or saké is a Japanese rice wine made by fermenting rice that has been polished to remove the bran. Unlike wine, in which alcohol is produced by fermenting sugar that is naturally present in grapes, sake is produced by a brewing process more like that of beer, where the starch is converted into sugars, before being converted to alcohol. The brewing process for sake differs from the process for beer in that, for beer, the conversion from starch to sugar and from sugar to alcohol occurs in two discrete steps. Like other rice wines, when sake is brewed, these conversions occur simultaneously. Furthermore, the alcohol content differs between sake, wine, and beer. Wine generally contains 9%–16% ABV, while most beer contains 3%–9%, and undiluted sake contains 18%–20% (although this is often lowered to about 15% by diluting with water prior to bottling).

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  1. HEIWA SHUZO KID JUNMAI SAKE 720ML

    Item #: i_103186
    Bottle Size: 720ml
  2. HELLO KITTY NIGORI SAKE 330ML

    Item #: i_101842
    Bottle Size: 330ml
  3. HITACHINO AWASHIZUKU SPARKLING SAKE 300ML from Hitachino Brewery

    Item #: i_385014
    Bottle Size: 300ml
    A delightful sweet sparkling sake from the Kuichi Brewery, the makers of Hitachino Nest Beer. This is a junmaishusake, a style of pure rice wine that is not mixed with distilled alcohol, and during the mashing stage of production a little sour white koji is added (mold-covered rice that is crucial to all sake production.). This addition results in an acidity that balances out the sake's natural sweetness, creating a refreshing and complex sparkling drink.
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  4. IICHIKO SAITEN SHOCHU (SOJU) 86 PROOF

    Item #: i_167918
    Bottle Size: 750ml
    This is a limited release from Iichiko, made especially for bartenders, Saiten is a 100% Barley soju at 43 ABV (86 Proof) that works amazingly well in cocktails. The nose is full of honeydew, white grapes, citrus, a hint of soy, white pepper and barley notes. On the palate, iichiko Saiten offers a rich umami and a long saline finish. We tried this on its own and also mixed with some club soda where it transformed into a delicious cocktail, very close in tune to an Aperol spritz. Lots of fun to play around with and easy to drink.
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  5. IKEZO BERRY JELLY SAKE 180ML

    Item #: i_365577
    Bottle Size: 200ML
    We have had many requests for the Berry version of the Jelly Sake by Ozeki.. now it's here! It's berrylicious! Serve chilled and shake 20 times before drinking.
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  6. KAGATSURU JUNMAI GINJO SAKE 720ML

    Item #: i_102835
    Bottle Size: 720ml
    Kagatsuru's brewery dates back to the 16th century when it began making sake for the leading general of the Kaga region, Maeda Toshiie. With well over 400 years of sake making experience, this Junmai Ginjo, which offers a great balance of umami and the flavor of sake rice.

    Dryness SMV +3

    Recommended temperature Best served chilled. Also enjoyable at room temperature
    Recommended dishes White fish sashimi, clams, oysters, sushi, shabu shabu

    Grade Junmai Ginjo, 55% rice polish ratio (seimaibuai)
    Alcohol 15.5%
    Rice Gohyakumangoku
    Yeast K14 (Kanazawa Kobo)
    Water Iouzen Nansui
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  7. KAGEMUSHA POTATO SHOCHU 750ML

    Item #: i_169735
    Bottle Size: 750ml
  8. KAMOIZUMI SHUSEN JUNMAI GINJO "THREE DOTS" 900ML SAKE

    Item #: i_365576
    Bottle Size: 1L
    Prefecture: Hiroshima
    Rice Variety: Hiroshima Hattan, Nakate Shinsenbon
    Alcohol Percentage: 16.0%
    Acidity: 1.6
    Polishing Ratio: 58%
    Sake Meter Value: +1.0

    A wild card in the sake deck, Kamoizumi has a woodsy, forest-floor aroma of fall leaves and mushrooms. There is a lot to explore in this big-boned sake, served either cool or warm. Serving Recommendations First choice for duck or foie gras, this big-boned sake pairs well with dishes using mushrooms and winter vegetables. Especially delicious served warm at 105 degrees.
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  9. KIKKOMAN MIRIN COOKING SAKE 750ml

    Item #: i_365657
    Bottle Size: 750ML
    Kikkoman Mirin Cooking Sake is Great with salmon and miso! It also has an excellent flavor and enhances the flavors of the various meats.

    What is mirin?
    One of the most essential Japanese cooking ingredients, mirin is a liquid condiment/seasoning that could be seen as the Japanese equivalent of white cooking wine. It is similar to sake, but has added sweetness and a slightly lower alcohol content of around 14%. Special cooking sake, which has a similar alcohol content, also exists, but cooking sake also contains salt. There is also another seasoning used as a substitute for mirin, known as mirin-fu chomiryo (mirin-style seasoning). It is normally less expensive than hon mirin (true mirin, or real mirin) and contains about 1% alcohol.

    RECIPE: SESAME CHICKEN
    Sesame Chicken (Serves 4): Combine 8 chicken thighs (about 2 1/2 lb), skinned and excess fat removed; 2 tbsp each Kikkoman Mirin, Soy Sauce and Sesame Oil in a large plastic food storage bag. Tie bag securely; mix well. Refrigerate 1 hour. Place chicken in single layer on rack, on broiler pan. Broil 5 to 6 inches from heat for 20 minutes. Turn chicken over; broil 10-15 minutes longer, or until chicken is cooked through.

    Sometimes mistakenly known as ‘mirin rice vinegar’ or ‘mirin rice wine vinegar’, Japanese mirin dates back to the Sengoku period (c.1467-c.1603). It was originally consumed as a sweet alcoholic beverage, primarily by women and people sensitive to the stronger flavour of other alcohols. By the end of the Edo period (1603-1868), mirin wine was being used to make things like marinades for grilled eel dishes and dipping sauces for soba noodles, but because it was quite expensive, its use was limited to the wealthy and to restaurants. Then in the 1950s, due in part to the severe lowering of taxes on mirin and similar foods, its use became more widespread across the country.

    Mirin continues to be widely used in Japanese cooking to this day.
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  10. KIKUSUI JUNMAI GINJO SAKE 720ML "CHRYSANTHEMUM WATER" -A2-

    Item #: i_365550
    Bottle Size: 720ml
    SMV: +1.0
    Acidity: 1.7 Brewery: Kikusui Shuzo - Niigata Seimaibuai: 55% Rice Type: Gohyakumangoku Classification: Junmai Ginjo Prefecture: Niigata Alcohol: 15.0% This sake is a light and breezy delight. Easy to drink and mild, this is a beautifully crafted signature sake of the Niigata region. With a soft texture and a light fruity aroma, I enjoy this sake all throughout the year. delicious.
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    was $23.98 Special Price $19.99
  11. KIKUSUI JUNMAI GINJO SAKE MAGNUM 1.8L "Chrysanthemum Water" MAGNUM -A1-

    Item #: i_365553
    Bottle Size: 1.75L
    1.8 Magnum
    KIKUSUI JUNMAI GINJO
    SMV +1,
    ACIDITY NA,
    ALCOHOL % 15
    Serve: Chilled, With: Salad; Sushi; Melons; Steamed Vegetables/ Fish/ Pork; Tofu.
    Delicate with clean aromatics and rich sapidity, that is smooth, rooted and articulated in elegance.

    Kikusui has a slightly fruity nose with hints of citrus and persimmons. Kikusui has a strikingly smooth beginning with a gradual thickening viscosity that ends in a slightly salty aftertaste. Dry, sharp and smooth according to most, this Ginjo sits well in the mouth and will tease you with sweet fruit tones and a dry finish. Kikusui is fermented at a low temperature longer than most Ginjos to rid the sake of the sometimes "heavy" characteristics of a Junmai, thus giving it an overall light and dry complexion. This is a Sake which gin and vodka drinkers will appreciate.
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  12. KIKUSUI PERFECT SNOW NIGORI SAKE 720ML

    Item #: i_115808
    Bottle Size: 720ml
  13. KOKURYU KUZURYU "NINE HEADED DRAGON" JUNMAI SAKE -A2-

    Item #: i_320081
    Bottle Size: 720ml
    Veronica's Pick!

    A perfectly balanced sake (there is no heat on the finish). This is dry and light-bodied, yet full-flavored, with hints of bosc pear and fuji apple on the tongue, ending like a whipsper. A sublime Sake for those with refined palates.

    Sake Meter Value: +4 (DRY)
    Acidity: 1.3
    Polishing ratio: 65%
    Region: Fukui
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  14. KOKURYU RYU "GOLD DRAGON" JUNMAI DAIGINJO 720ML SAKE -A2-

    Item #: i_320085
    Bottle Size: 720ml
    Prefecture: Fukui
    Rice Variety: Yamadanishiki
    Alcohol Percentage: 15-16%
    Acidity: 1.0
    Polishing Ratio: 40%
    Sake Meter Value: +6.0
    Yeast: House Yeast


    The nose is filled with tropical notes such as pineapple, salt water taffy, and white flowers. It comes in broadly and then exits swiftly. Clean and superb with layers of complexity hidden in a velvety rush. Look for flinty tones dancing with mild fruit complexities and a dry finish.
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  15. KOKURYU TOKUSEN "CRYSTAL DRAGON" GINJO 720ML

    Item #: i_365543
    Bottle Size: 720ml
    Kokuryu Tokusen or “Crystal Dragon” expresses its ginjo identity not through fragrant aroma but with decisively good taste. Its hallmarks are strength, flavor depth and, impeccable balance. Excellent sake with a subtle finish. This is technically a Daiginjo, as it is polished to 50% of the rice grain, so excellent value!

    With its firm taste and clean balance, “Tokusen” pairs well with umami-rich seafood like squid, scallops and sea bream. Excellent with nimono (vegetables and meat or fish simmered in stock) and other dishes with bold flavor profiles.

    Rice Variety: 500 Mangoku
    Alcohol Percentage: 15-16%
    Acidity: 1.0
    Polishing Ratio: 50%
    Sake Meter Value: +5.0
    Yeast: House Yeast
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  16. KOSHI NO KANBAI SAI BLUE RIVER JUNMAI GINJO 720ml SAKE -A2-

    Item #: i_365560
    Bottle Size: 720ml
    From Niigata. We are excited to have the latest Sake from Koshi No Kanbai. Sai (Blue River) is a Junmai Ginjo that is earthy, dry, placid and elegant, with a silky palate and subtle notes of pear, with a delicate finish... the calling card of Koshi No Kanbai.
    So easy to drink, it will be your next go to sake!

    Polishing rate: 55%
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  17. KOSHI NO KANBAI TOKUSEN GINJO SAKE 500ML "VANISHING POINT" -A2-

    Item #: i_365547
    Bottle Size: 500ml
    Prefecture: Niigata
    Sake Meter Value: +8.0 (VERY DRY)
    Rice Variety: Yamadanishiki
    Polishing Ratio: 50%

    This sake is whole the reason our original Sake buyer had Hi-Time purchase this refrigerator. Koshi No Kanbai, the "Best Known Brewery In Japan," offers "Tokusen"- a very subtle, nuanced, dry sake with a nose bursting with pear, rose petal, cucumber and steamed rice tones. It drinks smooth and clean. There are hints of baked pear and grapefruit elements surrounded by super-silky waves of steamed rice followed by the famous "phantom finish" where you do not remember swallowing. Delicious.
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  18. KUBOTA MANJU JUNMAI DAIGINJO SAKE 720ML MANJYU, FROM NIIGATA "MILLIONS OF CELEBRATIONS" -A1-

    Item #: i_102134
    Bottle Size: 720ml
    Alcohol Content: 15.5%
    Sake Dryness Scale: +2.0 (Dry)
    Polishing ratio: 35%
    Acidity: 1.2
    Prefecture: Niigata
    Rice: Gohyakumangoku

    Sophisticated and yet, very drinkable, perhaps too drinkable as the phantom finish leaves you wondering if you swallowed or not. The nose is a clever balance of honeysuckle and tuberose. The first sip reveals a a plush, creamy texture, and several layers of complex flavor. Fuji apple and tart pear dance on the palate.
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  19. KUBOTA MANJYU DAIGINJO MAGNUM 1.8L -A1-

    Item #: i_365564
    Bottle Size: 1.75L
    Alcohol Content: 15.5%
    Sake Dryness Scale: +2.0 (Dry)
    Polishing ratio: 33%
    Acidity: 1.2
    Prefecture: Niigata
    Rice: Gohyakumangoku

    Sophisticated and yet, very drinkable, perhaps too drinkable as the phantom finish leaves you wondering if you swallowed or not. The nose is a clever balance of honeysuckle and tuberose. The first sip reveals a a plush, creamy texture, and several layers of complex flavor. Fuji apple and tart pear dance on the palate.
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    $129.98
  20. KUBOTA SUIJU NAMA DAIGINJO SAKE 720ML KEEP REFRIGERATED!! -A1-

    Item #: i_114937
    Bottle Size: 720ml
    THIS IS AN UNPASTEURIZED SAKE AND NEEDS CONSTANT REFRIGERATION.

    Brewery: Asahi Shuzo
    Prefecture: Niigata
    Alcohol: 14.0%
    Classification: Daiginjo, Nama
    Seimaibuai: 50%
    SMV: +4.0
    Rice Type: Gohyakumangoku
    Brand: Kubota
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  21. MASUMI HIYAOROSHI GINJO SAKE "SLEEPING BEAUTY"

    Item #: i_103182
    Bottle Size: 720ml
    Prefecture: Nagano
    Rice Variety: Miyamanishiki
    Polishing Ratio: 55%
    Sake Meter Value: 0
    Clean and fresh, this is a special, limited seasonal sake that is pressed in the winter and released in the fall. There is a beautiful depth of flavor here, while remaining elegant and fragrant with tremendous balance and grace.

    This is a beautiful Junmai Ginjo sake brewed in winter using the lengthy and labor-intensive yamahai method, then given one summer to mature. Highly fragrant, with a fine balance of acidity and sweetness. Allowing this sake to age over the summer makes the flavor deep and round. The balance of acidity and sweetness is perfect with a wide range of dishes from Szechuan eggplant to roasted root vegetables, from delicate mushroom dishes to pork barbecue. Also fantastic all alone, this is one we like to keep in the fridge!
    Pressed in winter and stored cold until early fall, Hiyaoroshi acquires a patina of flavor depth while retaining its youthful freshness. Gracefully fragrant, with limpidly balanced sweetness and acidity.

    Rice Variety: Miyamanishiki
    Alcohol Percentage: 15%
    Acidity: 1.7
    Polishing Ratio: 55%
    Sake Meter Value: ±0
    Yeast: Alps
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  22. MASUMI MIYASAKA YAWARAKA JUNMAI SAKE 720ML "SAKE MATINEE" 12%ABV -A2-

    Item #: i_320091
    Bottle Size: 720ml
    Prefecture: Nagano
    Rice: Miyamanishiki
    Sake Meter Value: -3 (slightly off-dry)
    Acidity: 1.4
    Alcohol: 12%
    Polishing Ratio: 55%

    Especially created for the wine drinker in mind, Yawaraka's mild 12% alcohol content makes it an easy-going companion to whatever emerges from the kitchen. This charming junmai, with its faint taste of wild plum, represents a new direction for Japanese brewers. It is smooth and gentle, with sweetness and acidity in finely etched balance. Awards
    Gold Award, Junmai category, 2013 and 2014 U.S. National Sake Appraisal
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