Sake, Soju, Plum Wine

Winemaker Description 

Lively aromas and flavors of melon, Asian pear, white flowers and candy nougat with balanced acidity. A light to-medium body with a touch of honey sweetness and crisp jicama in the finish. 

Our Notes

Rand Sieger, 67Wine: Kimoto Sake is a traditional style relying on the use of native rather than cultured yeasts.  This gives the sake a slightly richer, earthier character.  Kurosawa brewery in Nagano prefecture, makes this classic style of Kimoto that features a medium body and lightly mushroomy, earthy undertones.  Its rounder body and earthiness make it an excellent pairing for medium-fatty fish like yellowtail.  

Winemaker Description 

Made using the Kimoto brewing method, a rare process, Kurosawa Junmai Kimoto sake is approachable with notes of dried pair and coconut custard.  It is medium bodied and dry with fruity undertone that complements it perfectly.  Enjoy cold or warm.

Kurosawa Junmai Kimoto Sake is a finely balanced and savory sake with vibrant aromas of banana, mango, and subtle spice. Its smooth, medium body reveals layered flavors of caramelized apple, coconut custard, and honeyed fruit with a hint of smokiness. Complex yet harmonious, this versatile sake pairs beautifully with a wide range of dishes and showcases the depth of the traditional Kimoto brewing method.

Winemaker Description 

Kurosawa Brewery has been making sake with traditional methods in the mountains of Nagano Prefecture since 1858. Creamy textured sake, with fruity notes of pineapple and lychee. 

Nigori or "cloudy" sake leaves in some of the rice solids to give sake sweetness and texture. Delicious on its own, but pairs well with spicy Chinese or Thai dishes. Serve chilled. 

Producer Description 

This is a light and comfortably dry premium Sake with the aroma of fresh cantaloupe and banana followed by medium body bringing refreshing Mandarin orange like overtones.

With just the right amount of body and a comfortable dryness it enhances any dish you eat. This is a great white wine alternative that is perfect for Sake lovers and beginners alike. 

Winemaker Description 

The meaning of “JUNMAI” represents the sake that is made with “Rice” and “Water”. Junmai is one of the popular categories of all time. It is the standard style sake with tasty steam rice notes and umami.

It compliments well with any type of food. This Junmai is great at room temparature or even chilled, however warming it slightly will definitely bring out the best quality of this kind; the mellowness and richness.

Kikusui Junmai uses the 100% Japanese Rice from Niigata. Niigata Prefecture is best known to produce World Class quality rice in Japan.

Carrying 130 years’ worth of history on their shoulders, the Kikusui Sake Company is a brewery that fought to survive - and which ultimately flourished - in Niigata Prefecture. The name "Kikusui" is a reference to a Noh theatre play, wherein eternal life could be gained by drinking the dew (Sui) from the petals of chrysanthemums (Kiku) growing in secret pools on a mountain peak.

In 2004 they established the Kikusui Sake Research Institute in an effort to both raise the bar on the quality of their offerings and wrestle with concepts such as enjoyment of sake, and sake culture itself. 

Winemaker Description 

• Prefecture: Hyogo •  ABV: 12.5% •  Rice polished to 70% • Yeast: Proprietary •  Water: Mineral rich ‘Miyamizu’ spring water • SMV: -20 •  Acidity: 1.4

• A delicate, silky, unfiltered nigori sake. Off dry with a touch of sweetness but balanced at 12.5% ABV.
• Aroma of lily flowers and cantaloupes, smooth and creamy texture, flavors of Muscat grape and strawberries with a lingering finish.
• Rich and delicious, this pairs well with big flavors: spicy foods, BBQ, curries and even ice cream.

Rand Sieger, 67 Wine: This is the quintessential Junmai Daiginjo Sake. Junmai Daiginjo is made from highly polished rice making it clean, aromatic, and delicate.  The elegance of this sake is the perfect pairing for light, delicate fish like flounder, red snapper, or sea bass. 

Brewery: Nippon Seishu • Prefecture: Hokkaido  • Rice: ‘Suisei– local Hokkaido rice milled to 45% • Water: Soft spring water • Yeast: Kyokai #1801 • Sake Meter Value: – 2 • Acidity: 1.3 • ABV: 15%  

• One of the first sake made from Hokkaido’s native ‘Suisei’ rice variety. Low starch content allows for clean and dry sake with excellent structure.
• Light aromas of sweet steamed rice, medium bodied, creamy texture with light notes of Muscat, finishes crisp and structured.
• Meant to pair with the abundant seafood local to Hokkaido. Best with simply prepared dishes where ingredients shine instead of heavily seasoned cuisine.

Producer Description 

Like other sake in the Hakurakusei line, this sake is brewed to be supremely food friendly. With an aroma that whispers of banana and a zippy, citrus-like acidity, this junmai ginjo can bolster savory cuisine or walk hand-in-hand with sweeter foods such as Japanese “nimono” dishes.

 It’s produced using a little known rice variety, Miyagi prefecture’s Kura no Hana sake rice, that’s been milled to 55%. Serve chilled.

Winemaker Description 

Silky smooth and smartly chic in a chic frosted glass bottle, Kinushiro is a Junmai grade nigori sake with a clean and refreshing aftertaste and a full but elegant character. 

Before bottling, this sake is stored in casks made from high-quality Japanese cedar. The result is a sake with a crisp, dry flavor and the pleasant hint of Japanese cedar.

Winemaker Description

Light and easy drinking sake named after Japan’s colorful koi fish that represent good fortune and luck. This sake represents the combination of vibrant colors, patterns, and shimmering scales that have earned Japanese koi fish the moniker “living jewels."

Our Professional Review

67Wine.com Rand Sieger | Light, soft sake with notes of banana, citrus and Asian pear.

Rand Sieger, 67Wine: This is a heady sake with deep, rich umami flavors and bright acidity, perfect for matching the richness of fatty fish like otoro, salmon, or mackerel.  The honjozo style relies on the addition of a small amount of brewer's alcohol to create a smoother, lighter sake with heightened aromatic complexity.

Winemaker Description 

Prefecture: Niigata • ABV: 15-16% • Rice: Goyaku Mangoku milled to 65% • Sake Meter Value: +6 • Acidity: 1.3

• Takes the concept of ‘everyday sake ‘ to new heights
• Dry, clean, light, notes of hazelnut and toasted rice.
• Can be served chilled, room temp or warmed
• Gohyaku Mangoku and Koshi Ibuki rice milled to 65%

While breweries love to showcase their premium ginjo styles Kirinzan take immense pride in their entry level ‘futsu-shu’ meant for everyday drinking. They use Gohyaku Mangoku and Koshi Ibuki sake rice polished to 65%, beyond requirements for even the premium honjozo grade. All rice is sourced directly from small farmers in the local  agricultural cooperative, none farther than five miles from the brewery. Made in the house style, it is dry, clean, light bodied, well balanced. Notes of hazelnut and toasted rice that makes it excellent both chilled or gently warmed.

Winemaker Description 

Are you always on the lookout for the next delicious dessert wine to accompany your meals? Our 750ml plum drink variety could not be a better choice! With all the distinctive flavors you look for in a fruit-flavored sake, our sweet KOSHU Plum sake finishes off dinner with a taste to remember. You can serve it cold at the end of the meal, or try one as a drink right before you dig into your dinner. Either way, you get a refreshing beverage your guests will ask for again and again.

Intense, appetizing aromas of candied plum and cherry. The palate is sweet, but not cloying, with concentrated flavors of plum, black cherry and almond, and a lingering finish.

The KOSHU PLUM is a decadent, complex plum 'sake', ideal as an aperitif or dessert drink.

Producer Description 

Dreamlike mist in a glass graced with aromas of white flower, pear, and anise. Silky texture with a citrus fruitiness heightened by a delicate effervescence.

Winemaker Description 

Delicate & refreshingly sweet with flavors of honeydew, lemongrass & peaches. Great with spicy or sweet fare - rolls made with hot peppers or chile oils, or those with fruit - a great finisher - refreshing - not too sweet!

Winemaker Description 

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.

Try with salad with carrot ginger dressing, coconut crab curry or spring pea & mint gazpacho. 

Our Professional Review

A unique expression of sake made with olive yeast.  Beautiful white fruits and floral notes backed by lovely herbal and savory notes.

Producer Description 

The brand was named Toyo Bijin, or “Asian Beauty,” by Sumikawa Brewing Company’s founder in honor of his late wife.

This particular brew gives an aroma red apple that fades to an almost nutmeg spice. It is a very dry sake, said to be “strong enough to kill a devil.” Be prepared for this but also enjoy its decent umami retained from the Yamadanishiki rice used in its brewing. 

Winemaker Description 

Using only selected rice and rice koji, "SAYURI" is brewed up carefully with the natural spring water from Mount Rokko. It has a refreshing aroma, natural sweetness and smooth aftertaste. 

This creamy Sake passes through a mesh and is coarsely filtered. This process gives a refreshing aroma.. 

Winemaker Description 

If you've ever encountered a "warm sake" skeptic, heat up a bottle of this Kenbishi "Kuromatsu" and prove to them that warm sake can be one of life's greatest pleasures. With the right amount of heat (around 104°F), hints of cashews, rice, caramel emerge. This 180ml bottle is designed especially for the microwave – remove the cap and heat for 20 seconds.

One cup sakes were first introduced during the 1964 Tokyo Olympics and are perfect for taking on a picnic, a game, or alongside takeout.

Brewery: Gyokusendo Shuzo • Prefecture: Gifu  • Rice: Locally grow rice milled to 50% • Yeast: 601 • Sake Meter Value: – 10 • Acidity: 1.5 • ABV: 14%  

• A remarkably elegant nigori with delicate soft sweetness, silky texture and floral Ginjo aromas.
• Crafted from spring water from the Yoro mountains, famous as a base for clean and soft textured sake.
• Pairs well with richer dishes like Tebasaki barbecue chicken wings, spicy red curries.

Brewery: Nippon Seishu • Prefecture: Hokkaido  • Rice: ‘Suisei– local Hokkaido rice milled to 45% • Water: Soft spring water • Yeast: Kyokai #1801 • Sake Meter Value: – 2 • Acidity: 1.3 • ABV: 15%  

• One of the first sake made from Hokkaido’s native ‘Suisei’ rice variety. Low starch content allows for clean and dry sake with excellent structure.
• Light aromas of sweet steamed rice, medium bodied, creamy texture with light notes of Muscat, finishes crisp and structured.
• Meant to pair with the abundant seafood local to Hokkaido. Best with simply prepared dishes where ingredients shine instead of heavily seasoned cuisine.

Brewery: Sakata Shuzo • Prefecture: Yamagata • Rice: Oyama Nishiki milled to 55% • Yeast: Jokigen House Yeast • Water: Sakata Soft Water • Sake Meter Value: +1 • Acidity: 1.5 • ABV: 16%

• A classically fruity Junmai Ginjo with a slight savory quality to balance.
• Aromas of pear, move into a medium bodied sake with , notes of stewed black cherries, orange zest and a savory finish.
• Pair with richer dishes like grilled duck breast, miso marinated black cod or maguro sashimi.

The Jokigen is a model Junmai Ginjo, with bold notes of cherry and apple balanced by savory undertones. Classic Yamagata style with its subtle layers of fruit and light sweetness. Made from specially grown Oyama Nishiki developed by a group of Toyama rice farmers looking to develop the ultimate sake rice. They chose Sakata Shuzo as a brewery that could bring out the full potential of the rice.

Winemaker Description 

Kamoizumi balances sweetness, acidity, astringency and the savory sake flavors like no other. The style exemplifies the elusive flavor "umami" perfectly. This is a new level of sake production. Very few have achieved the heights of complexity offered by this unpasteurized, undiluted and aged sake. After 2 years at 5° Centigrade it developes rich, layered savory character without loosing a sense of freshness. This sake is designed to be aged further in a cold cellar or wine fridge. Enjoy cold, at room temperature or over a single ice cube.

The Maegaki family started out as rice farmers who became landlords eventually sake brewing at the onset of the modern era in 1910. In 1965, Kamoizumi became one of a pioneering group of ten breweries who committed to junmai sake production at a time when heavy-handedly adding brewers alcohol to maximize profits was typical.

Kamoizumi released their first Junmai in 1971 and few have taken a bolder standing on developing a true house style than them. Their sake has an attitude: bold and full-flavored, yet with drinkability that are the hallmarks of technical mastery. Many of Kamoizumi's sakes are aged and final blending is done with great care. The Kamoizumi sakes pairs well with meat dishes and full flavored cuisine.

Winemaker Description 

Golden yellow. Honey on the nose. Sweet honey, almond and stoney fruit flavors with nice acidity. On the rocks, with club soda, gin or in your favorite tea. 

Winemaker Description 

Damso Blueberry Soju is infused with a vibrant tasting blueberry flavor, a refreshing twist on a classic. Damso Blueberry Soju is a neutral spirit with natural and artificial flavors. 

Producer Description 

Junmai Ginjo (at least 40% of rice grain polished away). This vibrant showstopper is beautifully soft and feminine, brewed by one of Japan's only female brewery owners and tojis. Brewed in Hiroshima, the birthplace of Ginjo sake, which is known for remarkably soft water that requires expert skill to use in sake production. Once mastered, it enables a highly controlled, precise fermentation, resulting in vibrant fruit aromas. This Junmai Ginjo is bottled immediately without charcoal filtering.

A fruity nose of lime and melon with bold hints of fennel, white pepper and allspice. The flavors gravitate to ripe cantaloupe and anise while the minerality from the soft water is evident in the finish.

A natural match for sweet, succulent shellfish like lobster and scallops, but surprising pairings like bittersweet chocolate work, too.

Producer Description 

Crafted from the finest sun ripened ume from Wakayama, this sake based umeshu is bursting from the glass with ripe ume flavors, bright acidity, and a refreshing sweetness.

Winemaker Description 

Delicate and nuanced, this autumnal release from Kozaemon sees a period of aging over summer before its release, yielding a sake with subtle maturity and refinement. A natural pairing for all specialties of autumn like squash and slow braised meat.

Producer Description