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. IPPONGI DENSHIN YUKI JUNMAI GINJO SAKE "SNOW"

    Item #: i_365691
    Bottle Size: 720ml
    This dry Sake has a subtle nose, lightly floral and the and mellow on the palate. It has a clean and light taste, with tantalizing hints of apple and steamed rice. Very smooth with a lingering finish. You can easily enjoy it on its own with light food, like a white fish or even a mild chicken dish.

    From the Chubu region of the Fukui prefecture, made by the Ippongi Kubo Honten brewery (founded in 1902). The brewery sits at the base of Mt. Haku, deep in Echizen which is known for its crystal clear water. "Yuki" means "snow," meant to symbolize that the Sake is as light as freshly fallen snow.

    RICE: Yamadanishiki
    Milling rate: 55% (Ginjo)
    SMV: +5

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  2. KAGEMUSHA POTATO SHOCHU 750ML

    Item #: i_169735
    Bottle Size: 750ml
  3. KAMOIZUMI JUNMAI DAIGINJO "AUTUMN ELIXIR" 500ML SAKE -A2-

    Item #: i_103806
    Bottle Size: 500ml
    Prefecture: Hiroshima
    Rice Variety: Yamadanishiki
    Alcohol Percentage: 16.0%
    Acidity: 1.5
    Polishing Ratio: 50%
    Sake Meter Value: +1.5
    Yeast: KA-1

    Faint notes of persimmon, shiitake and autumn leaves. An easy to drink daiginjo label with just the right balance of tartness, shibumi (astringency) and sweetness.

    Serving Recommendations:Complements rich seafood dishes like miso-marinated cod. Kamoizumi’s mellow flavor and mild, earthy sweetness make it a good match for duck and many braised dishes.
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  4. KANNIHONKAI HIYAROSHI JUNMAI "FALL RELEASE" SAKE "EDGE OF JAPAN SEA" - LIMITED - SEASONAL -A3-

    Item #: i_102810
    Bottle Size: 720ml
    Kan Nihonkai Hiyaoroshi Junmai is a limited-production Sake only available in the Fall. Beautiful hazelnut aroma. Huge aromatics and delicious. It is earthy, rich, dry and slightly mineral with subtle notes of honey, toasted hazelnuts, and a medium finish. Serve with meats, stews, and yakitori. Very comforting.

    SMV: +4 (dry)
    Milling rate: 65%
    Prefecture: Shimane
    Rice Variety: Shimane Gohyakumangoku


    Milling rate 65% remaining

    SMV (dryness scale): +4 (Dry)
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  5. 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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  6. KIKU MASAMUNE HONKANO 720ML

    Item #: i_365669
    Bottle Size: 720ml
    This is a great winter/holiday Sake’ that comes from Kobe prefecture, Japan. It pairs well with turkey dinner and performs well warmed. The nose has a bouquet of banana, yam and squash while the flavors on the palate are dry and earthy with hints of pumpkin and mango. The finish is crisp and lightly acidic. Kiku Masamune is a delicious find for the money. It is a gamey, woodsy type of Sake that will pair terrific with holiday foods and taste delicious during the cold winter nights. Enjoy warmed or room temperature.
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  7. KIKUSUI FUNAGUCHI (YELLOW CAN) 200ML SAKE

    Item #: i_365528
    Bottle Size: 200ML
    Kikusui Funaguchi is aged at low temperatures for one year. Being a Nama Sake the enzymes are still active and over the course of a year they allow Aged Funaguchi to acquire a heavier mouthier feel and rich, generous character. Being a Genshu, this sake is undiluted.

    Technical notes: Alcohol Contents : 19%
    Milling Rate : 55%
    Rice: Gohyakumangoku
    Enjoy this sippable, potent portable delicious Sake with foods such as: Unagi, Braised Pork, and other rich foods.
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  8. KIKUSUI JUNMAI GINJO SAKE 300ML "Chrysanthemum Water" **HALF BOTTLE**

    Item #: i_365510
    Bottle Size: 300ml
    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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  9. 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
  10. 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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  11. KITA KIRAKUCHO TUKU JUNMAI SAKE 720ML

    Item #: i_103331
    Bottle Size: 720ml
  12. KITAYA ARABASHIRI JUNMAI DAIGINJO SAKE 720ML B2

    Item #: i_103181
    Bottle Size: 720ml
    Prefecture: Fukuoka
    Rice: Omachi and Yamadanishiki
    SMV Polishing rate: 50% (Daiginjo)
    Dryness: +2.5 to +3.5

    Arabashiri is the "first run" of sake. Almost clear in color, this aromatic sake has notes of cremini mushroom, honeydew melon, and nettle. Dry and elegant, the profile is consistent with the nose with a long and persistent finish of almond oil and ripe cantaloupe.
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  13. KOKURYU KUZURYU JUNMAI "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 banana 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: +4.0
    Yeast: House Yeast
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  16. KOSHI NO KANBAI KINMUKU JUNMAI DAIGINJO "MILKY WAY"

    Item #: i_320078
    Bottle Size: 720ml
    Prefecture: Niigata
    Rice Variety: Yamadanishiki
    Alcohol Percentage: 16-17%
    Acidity: 1.3
    Polishing Ratio: 38%
    Sake Meter Value: +3.0 (Dry)
    Yeast: Association No. 10

    Refined yet full of flavor, “Kinmuku” has an evocative flavor to chew on, a slight natural sweetness and, underlying it all, the taste and feel of clear, pure springwater.

    Serving Recommendations: Delicate yet full of flavor, “Kinmuku” enhances the flavor of any food it accompanies but is most enjoyable with traditional Japanese cuisine. Refrigerate and serve at 55–70 degrees.

    Awards: Gold Award, Daiginjo A class, 2013 & 2015 U.S. National Sake Appraisal Silver Award, Daiginjo A class, 2014 U.S. National Sake Appraisal

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  17. 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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  18. 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 (Trayce) 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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  19. 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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  20. 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
  21. KUROUSHI OMACHI JUNMAI GINJO SAKE "BLACK BULL" GOLD MEDAL WINNER, NATIONAL SAKE APPRAISAL 2018.

    Item #: i_103316
    Bottle Size: 720ml
    Prefecture: Wakayama
    Rice: Omachi
    Polishing rate: 50% (daiginjo, technically)
    SMV/Dryness scale: +3 (dry/neutral)

    Kuroshi Omachi Junmai Ginjo has aroma of white muscat grapes and citrus fruits. Its soft mellow taste flows down the palate very smooth, and has an elegant, long finish.
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  22. LIONEL FAURY 2016 COTE ROTIE

    Item #: i_345202
    Bottle Size: 750ML
    The Côte-Rôtie from Lionel Faury is life-changing— the type of wine that could send someone down the beautiful road of falling in love with wine. These days, a true Côte-Rôtie made in the traditional way is a rare find, and this is as traditional as it gets. With a seemingly perfect amount of floral Viognier to balance the gamy and vigorous Syrah, this is the definition of a complete wine. If you’ve ever wondered what red wine from the Northern Rhône is all about, there is no better place to start. –Will Meinberg
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  23. MANZAIRAKU JUNMAI SAKE 720ML -A3-

    Item #: i_102831
    Bottle Size: 720ml
    This sake is mellow and is a great compliment to food. The Manzairaku Junmai sake displays a gentle aroma of mushroom, cashew nuts and cheese. Flavors are clean and rustic. It has an ample body and has a smooth, round and creamy texture with mild umami and a refreshing finish. Manzairaku uses Hokuriku No. 12 rice ( a rice which we seldom ever see)-- the brewery’s 13th generation owner is responsible for bringing this rice back from the brink of extinction by cultivating it on his own with local farmers. This is the only sake in Japan that uses 100% Hokuriku No. 12 as its sakamai (sake rice).

    Water from the Hakusan Mountain is used. The Japanese government approved Hakusan City as the most preferred area to produce sake.

    Sake Brewery Manzairaku, Hakusan City in Ishikawa Prefecture

    Dryness SMV +6 (dry)

    Acidity 1.8

    Recommended temperature Best served at room temperature. Also enjoyable chilled or warm.

    Recommended dishes beef, grilled fish, Japanese food with a lot of dashi flavor (oden, kakuni, boiled foods in general)

    Grade Junmai, 68% rice polish ratio (seimaibuai)

    Alcohol 16%

    Rice Hokuriku No. 12 rice is used, which is very limited and Manzairaku cultivates it on their own.

    Yeast K6 & K601

    Water Tedorigawa water

    Prize International Wine Challenge 2010 Sake Section, Bronze medal



    Located in Ishikawa Prefecture, Manzairaku was founded in 1716 during the Edo Period. Manzairaku is surrounded by nature in Hakusan City, approved by the Japanese Government as the first Geographical Indication (GI) for sake production. Manzairaku translates to, “be happy always.”
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