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TASTING NOTE: The epitome of purity, this sake is more subtle and nuanced than most highly aromatic Junmai Daiginjos. It is based on the ideals of Zen Buddhism and "wabi-sabi," the belief that beauty within the arts should be as understated and pure as a simple strand of pearls.  Aromas of white flower, Asian pear & steamed rice. Finishes elegantly with rich minerality and rice texture. Serve slightly chilled.

Region: Shimane

Grade: Junmai Daiginjo

Seimaibuai: 50%

Nihonshu-Do: +2

ABV: 15.5% 

Rice: Yamada Nishiki

Made with yeast extracted from the Sanuki olive native to the region, this hyperlocal sake showcases the best of Kagawa in a one-of-a-kind bottling.

Juicy notes of musk melon, white flowers and green pear with hints of starfruit, grass and salinity.

Region: Kagawa

Grade: Junmai Ginjo

Seimaibuai: 55%

Nihonshu-Do: N/A

ABV: 14%

Rice: Sanukiyoimai

This high-end Kōchi-style Daiginjo is made just once a year in small batches, showcasing the brewery's dedication to craftsmanship. The rice is sourced from the Tojo region, considered one of the best for sake rice in Japan. After a slow fermentation process lasting 35 days at low temperatures, the sake is aged just below freezing for several months to achieve a soft texture and deep flavors while retaining bright, fresh, and citrus-like qualities.

This sake presents a fresh collection of aromas, including cherry, papaya, mango, cantaloupe, persimmon, simple syrup, and condensed milk. On the palate, it is light, balanced, bright, and refreshing, with flavors of Asian pear, green apple, grapefruit, cantaloupe, and lime, leading to a quick and dry mineral finish. ​

Region: Kōchi Prefecture​

Quality Grade: Junmai Daiginjo​

Seimaibuai: 30%​

Nihonshu-Do: +3​

Rice: Grade A Yamada Nishiki from Tojo​

Alcohol: 15%

Komasa Gin is produced by Komasa Jyozo in Kagoshima Prefecture, Japan, a distillery with roots going back to 1883 and strong ties to shōchū tradition. The gin is built on a rice shōchū base and uses local botanicals, especially the Sakurajima komikan, a very small mandarin orange grown in volcanic soils of Mt. Sakurajima, which give its fruit a unique sweetness and aroma.

Tasting Note:
The nose opens with bright tangerine and mandarin peel aromas, softened by floral hints of violet and a faint rice grain presence. On the palate the citrus carries through,  sweet orange notes mingle with juniper and coriander, balanced by mild herbal spice and a subtle earthiness. The finish is smooth and lingering, leaving citrus zest and spice echoes with just a touch of warming grain underneath.

A beautifully modern sake, slightly lower in alcohol with subtle sweetness. Juicy, lush texture, medium full bodied sake. Notes of Muscat grape and honeydew melon on the palate, finishes clean with a slight effervescence laced with bright acidity. Pairs well with sashimi, Sushi, Soy based dishes. Burrata with balsamic vinegar. Also beautiful with bold dishes like grilled lamb and pork tenderloin.

Region: Fukushima

Grade: Junmai

Seimaibuai: 60%

Nihonshu-Do: N/A

ABV: 13%

Rice: Yamada Nishiki