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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

TASTING NOTES: Slightly sweet scent with notes of vanilla followed by flavors of coconut, cream and spice, with a smooth and soft finish. Layered with mellow and round flavors. Nigori style is cloudy typically because it is infiltered.

Region: Aomori Prefecture

Quality Grade: Nigori

Seimaibuai: 75%

Nihonshu-Do: 

Rice: Masshigura

Alcohol: 14.5%

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

A lively and approachable nigori sake with aromas of banana, citrus blossom, and soft tropical fruit. The palate is lightly creamy yet refreshing, showing gentle sweetness balanced by bright acidity and subtle rice-driven umami. The finish is smooth and clean with lingering floral and citrus notes.

Region: Osaka Prefecture
Quality Grade: Tokubetsu Junmai Nigori
Seimaibuai: Not listed
Nihonshu-Do: Not listed
Rice: Gohyakumangoku
Alcohol: 15%

A bold and structured junmai sake with aromas of roasted nuts, dried rice, earth, and subtle spice. The palate is rich and full-bodied with savory umami depth, firm acidity, and a dry, powerful character that reflects its traditional brewing style. The finish is long, clean, and warming with lingering mineral and toasted grain notes.

Region: Shizuoka Prefecture
Quality Grade: Junmai
Seimaibuai: 60%
Nihonshu-Do: +11
Rice: Yamadanishiki
Alcohol: 15.5%

A bright and modern junmai daiginjo with expressive aromas of white peach, melon, citrus, and delicate floral notes. The palate is smooth and refined with vibrant acidity, subtle rice sweetness, and a clean mineral character that gives the sake freshness and precision. The finish is crisp and elegant with lingering orchard fruit and gentle umami tones.

Region: Yamaguchi Prefecture
Quality Grade: Junmai Daiginjo
Seimaibuai: 50%
Nihonshu-Do: +2
Rice: Yamadanishiki
Alcohol: 15%

A vibrant and expressive junmai ginjo with aromas of green apple, melon, fresh herbs, and subtle floral notes. The palate is crisp and energetic with lively acidity, gentle rice sweetness, and a clean thread of umami that gives the sake balance and precision. The finish is refreshing and dry with lingering mineral and citrus tones.

Region: Shizuoka Prefecture
Quality Grade: Junmai Ginjo
Seimaibuai: 55%
Nihonshu-Do: +3
Rice: Yamadanishiki
Alcohol: 15.5%

A soft and gently textured nigori sake with inviting aromas of coconut, vanilla cream, ripe banana, and steamed rice. The palate is rich and cloudy with mild sweetness balanced by delicate acidity and smooth rice-driven umami that gives the sake a comforting, rounded character. The finish is creamy yet clean with lingering tropical and savory notes.

Region: Shimane Prefecture
Quality Grade: Junmai Nigori
Seimaibuai: 58%
Nihonshu-Do: -1
Rice: Gohyakumangoku
Alcohol: 15%

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

Notes of Muscat, fresh green grapes and Mandarin orange. Appealing glossy texture, juicy and full with a crisp finish. A great pairing for richer cuisine like fried spring rolls, goat cheese or chicken braised in teriyaki. “Nakadori” is sake that just uses the middle press of sake without blending in the brash flavors of the initial “arabashiri” that first comes off the press or the slightly bitter flavors at the end.

Region: Fukushima

Grade: Honjozo Nakadori

Seimaibuai: 70%

Nihonshu-Do: N/A

ABV: 16%

Rice: Yamada Nishiki

TASTING NOTES: Aromas of green melon rind and kaffir lime leaves. Creamy, luxurious mid palate with a spearmint-driven herbal finish.

Region: Yamaguchi

Quality Grade: Tokubetsu Junmai

Seimaibuai: 60%

Nihonshu-Do: +6.0

Rice: Yamada Nishiki & Hattan Nishiki

Alcohol: 15.5%

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.