Japan

In the northern part of Niigata Prefecture, there is a lagoon named “Fukushimagata”. Fukushimagata Lagoon is where the magnificent Gozu mountain range is reflected on the surface of the lake, and is renowned for its wintering swans. Among the top 100 most beautiful natural landmarks in Japan. 

Region: Niigata Prefecture, Japan

Quality Grade: Junmai

Seimaibuai: 65%

Nihonshu-Do: N/A

Rice: Takane-nishiki

Alcohol: 16%

Region: Hiroshima Prefecture, Japan

Quality Grade: Tokubetsu Honjozo

Seimaibuai: 60%

Nihonshu-Do: N/A

Rice: Yamada Nishiki

Alcohol: 16%

With the small amounts produced, the years of aging needed to produce each bottle and the centuries of experience crafting sake, Kikuhime has become one of the most renowned and sought after sake in the world, prized by chefs and restaurants for its nuanced pairings, and by collectors who enjoy the subtleties that develop over the years. 

BY or “Brew Year” references that unlike the extended aging for most Kikuhime this Daiginjo is released in the same year it was brewed to showcase its vibrancy. A complex, bold and dry sake. Has the fresh melon notes associated with highly polished sake, but contrasted by a big structure and chewy texture that broaden the flavor and make it exceedingly complex. Pairs beautifully with a broad range of food, excellent with simple preparations of white fish and vegetables but bold enough to pair with fatty tuna, pork and richer flavors.Can be consumed now to enjoy vibrant fruit or if aged will continue to develop earthy tones.

Region: Ishikawa Prefecture

Quality Grade: Daiginjo

Seimaibuai: 50%

Nihonshu-Do: N/A

Rice: Yamada Nishiki

Alcohol: 17.5%

Owned by one of the most iconic figures of the sake industry, saura san, this brewery is known for its unique “kyokai no.12” yeast and providing sacred sake to the shiogama shrine. our acclaimed junmai daiginjo label orange is a blend based on urakasumi’s zen and three other sakes from this almost 300-year-old brewery.

Urakasumi’s signature Association No. 12 yeast and locally grown Yamadanishiki and Kura no Hana rice make this an undeniably authentic junmai daiginjo. Top that off with the collaboration with the master blender Regis Camus and the result is, like everything else in the HeavenSake portfolio, balanced, textured and refined. Aromas and flavors of white flowers, melon and fresh apricot with fantastic acidity (likely due to the no. 12 yeast).

Region: Miyagi

Quality Grade: Junmai Daiginjo

Seimaibuai: 40-50%

Nihonshu-Do: +2.1

Rice: Yamada Nishiki, Kura no Hana

Alcohol: 16.3%

The Dassai Kura is quite possibly one of the biggest names (if not the biggest) in Japanese Sake today. This little gem in the yamaguchi prefecture is known for only making junmai daiginjo sake using highly milled yamada nishiki rice. The junmai daiginjo label noir (best sake 2019 & 2020) is a blend of dassai 23 and dassai 39 balanced to perfection by Heaven Sake master blender regis camus.

There's big fruit here (think lychee, melon and ripe banana) as well as floral rose and maybe some fennel or anise but it's deftly balanced by just the right amount of acidity, a slight edge of umami and a gorgeously silky texture. One of the finest Sake drinking experiences we've had in quite some time. 

Region: Yamaguchi

Quality Grade: Junmai Daiginjo

Seimaibuai: 23-39%

Nihonshu-Do: +3.0

Rice: Yamada Nishiki

Alcohol: 16%

The kimoto method relies on ambient organisms to build up the acidity of the starter (shubo) to a point that the yeast, to be used in fermentation, can flourish. While traditionally made by teams of workers working in tandem to grinding rice with poles, Kura has made their annual kimoto production a community event, as visitors to the brewery grind the rice themselves using sanitized rubber boots! Notes of oat, and brown spices. Peppery, velvety, medium body with a dry finish.
Pairs well with lighter dishes such as beet salad, caprese, and goat cheese. This is a Nama Chozo Sake which means it has undergone only one intial pasteurization and not the 'traditional' second allowing for a more robust flavourful sake experience.

Region: New York, USA

Quality Grade: Junmai 

Seimaibuai: Various

Nihonshu-Do: 0.0

Rice: Calrose

Alcohol: 17.4%

Made from the top quality sake rice in the US, this is a sake of nuance, depth and character, beautifully expressive and layered with an alluring texture. The pinnacle of the Brooklyn Kura lineup! Dry and light with a hint of honeysuckle, it pairs well with lighter dishes such as scallop crudo, crab cake and tuna tartare. This is a Nama Chozo Sake which means it has undergone only one intial pasteurization and not the 'traditional' second allowing for a more robust flavourful sake experience.

Region: New York, USA

Quality Grade: Junmai Ginjo

Seimaibuai: 60%

Nihonshu-Do: N/A

Rice: Yamada Nishiki

Alcohol: 16%

TASTING NOTES: Robust with flavors of lychee and pineapple, paired with the umami of roasted nuts and cashews, and complimented by the subtle sweet notes of caramel and sugarcane. This is a once-a-year release that bottles freshly pressed saké and is once-pasteurized in the bottle for bold flavors!

Region: Hyogo Prefecture

Quality Grade: Unspecified (technically Junmai) using Yamahai method

Seimaibuai: 68%

Rice: Gohyakumangoku

Alcohol: 18%

From one of the most famous and sought after Sake breweries in Japan!

TASTING NOTES: A soft sake with complex flavors of honeycomb, pear, cream, roasted almonds and nougat, softer aromas of pear blossom will emerge as the sake opens in the glass.

Region: Ishikawa Prefecture

Quality Grade: Junmai 

Seimaibuai: 65%

Nihonshu-Do: -4.0

Rice: Yamada Nishiki

Alcohol: 15.5%

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%

TASTING NOTES:Delightful tropical notes with melon, lightly floral aromatics, and a medium body that is refreshing and clean with honeydew and lychee on the palate.  Founded in 1548, it is the oldest sake brewery in Niigata.

Region: Niigata

Quality Grade: Junmai Ginjo

Seimaibuai: 60%

Nihonshu-Do: -1

Rice: Gohyakumangoku

Alcohol: 14%

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%

TASTING NOTES: Overall a light and delicate junmai ginjo; lower in aroma and fruit than many ginjos. Representative of the Hiroshima region which is known for soft water and crisp flavors.

Region: Hiroshima

Grade: Junmai Ginjo

Seimaibuai: 58%

Nihonshu-Do: +3.

Alcohol: 15%

Rice: Hattan Nishiki

TASTING NOTES: Savory and rustic style with smoky, nutty aromas. Flavors of melon, orange, and clove spice.  Dry, lightly savory finish. This 900ml bottle is perfect for sharing and speaks to the old-fashioned culture within the brewery – to this day, 900ml is the smallest format that they produce. Serve slightly chilled.

Region:

Quality Grade: Tokubetsu Junmai

Seimaibuai: 55%

Nihonshu-Do: +4

Alcohol Percentage: 15%

Rice: Local Hida Homare

TASTING NOTES: Violet aroma, plum on palate; soft, relaxed, and expansive in texture. An “umami type” of sake with ricey sweetness.  Serve slightly chilled.

Region: Shimane

Grade: Junmai

Seimaibuai: 70%

Nihonshu-Do: +4.5

ABV: 16%

Rice: Yamada Nishiki