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).
- Item #: i_362017Bottle Size: 500mlLimited/Seasonal This is a rare Namazake (unpasteurized - so please always keep this refrigerated). FLAVOR: Cool crisp taste of pears and melons with a lightness that makes it sure to finish the bottle without realizing that it is gone.
Sake Meter Value: +1 (dry/neutral)
Polishing Rate: 60%
Variety of Rice: Yamadanishiki
Serving Recommendation: Chilled
Food Pairing: Grilled meats, sushi
- Item #: i_320084Bottle Size: 720mlPrefecture: Kyoto
Rice Variety: Yamadanishiki
Polishing Ratio: 50%
Sake Meter Value: +3
This is a competition-level sake, with a palate reminiscent of strawberry, melon, all together with a fine minerality, and a rounded and clean, silky finish. Beautifully balanced and made to impress!
Made by Philip Harper, the worlds only non-Japanese Toji in Japan.
Description: Round and full-flavored, with gamboling fruit and floral displays joined by riper fruit and grassy nuances. Glacial incrementations of flavor achieved by sub-zero bottle aging impart both silky viscosity and depth.
Serving Recommendations: A sake to savor slowly, chilled at first, then gradually warming in the bottle. Very versatile across many cuisines.
Awards: Silver Award, Daiginjo B class, 2013 U.S. National Sake Appraisal
- Item #: i_320095Bottle Size: 720mlPrefecture: Kyoto Rice Variety: Kitanishiki Polishing Ratio: 66% Sake Meter Value: +3.5 "Red Label" is made with ambient yeasts which thrive inside Tamagawa's brewery. It is powerful (21% abv), with aromas of wood, earth, leather, and herbal citrus. This tastes like an aged sake, but is not. Rather, a full-bodied, hearty, umami-packed sake. Drink at room temp or slightly warmed
- Item #: i_320096Bottle Size: 330Time Machine takes us back to the 18th century (1712), when Sake was made in a richer, more savory, viscous style. That is what we experience here with this ultra-decadent sake. Perfect with truffle dishes, foie gras, or something with black sesame. Curiously delicious!
- Item #: i_320074Bottle Size: 720mlThis Tamura Junmai Ginjo Sake is brewed from Ginginga sake rice grown in Iwate prefecture, highly polished to 55% milling reate and brewed at a long, low temperature. All Tamura sakes are brewed with four different types of yeast, then perfectly blended for complexity and optimum flavor. SMV: +1
- Item #: i_102687Bottle Size: 720mlTedorigawa "Chrysanthemum Meadow" Yamahai Daiginjo Sake 720ml
EAn enticing imprint of chamomile and garden herbs at first sip, crossing over into a sake of surprising clarity. No other yamahai daiginjo sake brewed in Japan tastes this way: supple, racy and eminently drinkable over long periods of time.
Rice: Yamadanishiki, 500 Mangoku
Sake Meter Value: +5.0
Polishing ratio: 45%
Yeast:Yeast: House Yeast (Kanazawa Lineage)
Best with cold dishes that combine meat or fish with vegetables, such as Thai beef salad or Salade Nicoise.
Silver Award, Daiginjo B class, 2015 U.S. National Sake Appraisal
- Item #: i_320083Bottle Size: 720mlPrefecture: Ishikawa
Rice Variety: Yamadanishiki, 500 Mangoku
Alcohol Percentage: 15.8%
Polishing Ratio: 45%
Sake Meter Value: +6.0
Yeast: House Yeast (Kanazawa Lineage)
Tedorigawa Kinka is an impressive sake with tremendous impact. Flavors of sarsaparilla and fuji apple dominate the palate, with a long finish. Its bold flavors intertwine beautifully with sushi or Izakaya fare.
Serving Recommendations: Tedorigawa Kinka is the perfect companion for a session at the sushi bar. Its assured mouthfeel provides a perfect foil for the delicate flavors of fresh sashimi, while staunchly supporting nigiri choices like anago, mirugai and uni.
- Item #: i_365565Bottle Size: 720mlThis is a connoisseur's Junmai sake, dry, sharp and smooth all in one. Its mild astringency, are classic of sakes made using the old yamahai method (in which it's yeast starter made in the laborious process).
This connoisseur’s junmai can be enjoyed cold but is best warmed or served at room temperature. Spice-friendly, it pairs well with savory dishes from Middle-Eastern cuisines.
Silver Award, Junmai category, 2016 U.S. National Sake Appraisal
Rice Variety: Yamadanishiki, 500 Mangoku
Alcohol Percentage: 15-16%
Polishing Ratio: 60%
Sake Meter Value: +4.0
Yeast: Association No.7