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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    Item #: i_102127
    Bottle Size: 720ml
    WINE ADVOCATE 92 POINTS This medium-sweet NV Dassai Migaki 23 Enshinbunri Junmai Daiginjo is too clean, with untraceable floral and fruity scents. To me, the first impression is more like a glass of mineral water. Enshinbunri means filtering by a centrifuge machine, and Asahi Shuzo is said to be the first company in Japan to use one. It seems that almost nothing is left in this sake, but if one wants to understand clean means for Japanese sake, just try this one. Clean and delicate on the palate, it is the purest sake I have ever tried. Rice: Yamada Nishiki. Alcohol: 16%.

    The nose on this limited released New Year’s Nama is an amazing array of honey dew melon, cherry, and soda pop aromas. This is an extremely expressive and wonderful sake and everybody should taste this brew at least once in their life. Basically it is the raw or unpasteurized version of their 23% milled Daiginjo that is so very layered and fun. Talk about smooth but with a sneaky tingle, which means it’s alive! Juicy, bright and elegant this sake drinks like a festive occasion. There are bright fruit elements of cherry and melon mixed with powder sugar and vanilla hints. Each sip is a palate dance and the rhythm of this sake is so bright and so fun. If you can dig deep enough look for a nice yeasty vein that reminds you that this sophisticated sake is unpasteurized and super duper premium!
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    was $120.98 Special Price $101.98

    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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    Item #: i_310043
    Bottle Size: 720ml
    WINE ADVOCATE - 92 POINTS "Clean and pure, the elegant NV Tatenokawa Juhachi Junmai Daiginjo has a complex bouquet of lychee, peach, mushroom, white rose/jasmine and toasty aromas. Off-dry, but spicy on the palate, it offers a very long, lingering fruity and mineral finish. Rice: Yamada Nishiki. Alcohol: 15.5%."

    Rice: Yamada Nishiki
    Polishing Rate: 18%
    Alcohol: 16-17%
    Yamagata Prefecture
    Acidity: 1.5
    Amino Acid: 1

    Flavors: Luscious pear dominates the midpalate in this light, delicate, complex Sake.

    Extra care has been taken when producing Tatenokawa 18. First the team press this sake using a ’fune’ – a device that delicately & carefully presses simply under the weight of gravity – and then they select only the best 3rd of the pressed brew, the middle third known as nakadori. Nakadori is regarded as the most balanced and nuanced (the first third is a bit brash, the last a bit subdued).

    This meticulous care and dedication results in a delicious, rare sake of superb complexity & character with delicate acidity and a silky structure.
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