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.
Wakaze Nigori Sake (BTL 720ml)
Wakaze Classic Junmai Sake (BTL 720ml)
Den Red Label Batch 3 Junmai Ginjo Sake (BTL 500ml)
Kamoizumi Shusen Junmai Ginjo Sake (BTL 900ml)
Niwa No Ugusui Usunigori Nama Junmai (BTL 720ml)
Den Batch 17 Junmai Nama (BTL 500ml)
Noguchi Muroka Genshu Hiyaoroshi Sake (BTL 720ml)