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Nihonshu or sake is a magical brew made with rice, water, koji and yeast; dating back to early 700 AD in Japan. Presently, there are nearly 2000 sake breweries in Japan, dotted all over the country, brewing in many different styles to highlight regional rice varieties and the purity of water.
What makes sake so distinct is the koji (aspergillus oryzae), a bacteria found on rice. Ingredients like sake, soy sauce and miso are founded on koji, which is Japan’s “national fungus.”
We hope to bring you a range of sakes from all over Japan (and the U.S.!) in different styles. Enjoy them as you prefer: chilled, at room temperature, or warm; with cheeses and salads or a hearty rustic meal.