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Iichiko Saiten Shochu Shochu is the native spirit of Japan a white spirit that offers an incredibly rich flavor, a light structure, and a smooth finish. Iichiko Shochu is made from 100% barley and crafted in the Oita Prefecture,a region famous for its dense cedar forest, mountainous terrain,...
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Imayo Tsukasa IMA Niigata Junmai The sake is exhilarating, bouncing from vivacious citrus zest flavors to somber slate minerality notes that remind us of top Rieslings.
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Gekkeikan Tokubetsu Junmai Blue Bt
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Kumaya Shuzou AN Okayama Tokubetsu Junmai This rich and complex sake is made with Omachi rice, an heirloom variety that is the oldest sake rice grown in Japan. Hard to grow but elegant and age worthy as sake, Omachi has earthy and herbal flavors that express themselves individually resulting in layers...
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PURE DUSK SHIMIZU-NO-MAI Delicate structure with hints of fresh orange peel. Dry finish.
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Yuho Rhythm Of The Centuries Yama-oroshi... SAKE OVERVIEW: Made using the 17th-century time and labor intensive ‘kimoto’ method and then aged four years in bottle resulting in rich, earthy, and wild aromas and flavors. This brewing method of mixing the yeast starter has been perfected by Toji Yokomichi-san, who knows how...
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Tentaka Shuzo Organaka Junmai Sake SAKE OVERVIEW: One of the few organic sakes produced in Japan and made with the intention of creating a completely natural product with nothing added. The area’s natural underground springs provide Tentaka with a pure, fresh water source, which is also triple-filtered. TASTING NOTES: Clean,...
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Ohmine Shuzou operations were resumed in 2010 after a hiatus of 50 years in Mine City, Yamaguchi, which preserves much of its ancient natural beauty: the Akiyoshi Plateau, a national park formed over the course of 300 million years; and Shuhodo, the most impressive limestone...
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Heiwa Shuzou Tsuru Ume Summer Orange... suru-ume Natsu Mikan is a (sometimes) seasonally limited Tsuru-ume release from Heiwa Shuzo. The name Tsuru-Ume refers to the use of Umeshu as its base, and natsu mikan refers to Japanese summer orange: natsu mikan! There are many kinds of oranges grown in Wakayama, but...
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Heiwa Shuzou Tsuru Ume Lemon Wakayama... Heiwa Shuzou brings us the 'Tsuru-ume' series. This Lemon brew is based on Sake, made with the local Wakayama lemon, which is squeezed with the skin left on.
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Heiwa Shuzou Tsuru Ume Ichigo Wakayama... Heiwa Shuzou brings us the 'Tsuru-ume' series. This Ichigo, or strawberry brew is based on Tsuru-ume plum, made with local Wakayama strawberries.
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Kamoshibito Kuheiji Eau de Desir Hyogo... Kuheiji’s signature Junmai Daiginjo. “Water of Desire” An elegant, harmonious sake made with brewing techniques designed to impart flavors faithful to the ingredient rice, Eau du Desir is created with the palates of sake drinkers veteran and novice alike. This incredibly well-known brewery was founded...
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Imayo Tsukasa Black Niigata Junmai The faint sweetness in the finish of Junmai sake can be difficult to pair with dishes other than sushi, sashimi and fish. The brew master took heed and developed an outstanding Junmai sake after painstaking research and development. He crafted this groundbreaking extra dry Junmai...
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YOBO SOJU Our namesake is a Korean word that translates to honey or darling. Yobo Soju Luxe is a masterful blend of Northern Californa grape, wheat and organic Calrose rice to ensure the perfect balance of fruit, florals, creaminess on the finish.
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It has a dry taste, not sweet like most yuzu sakes, which are usually sweetened with sugar. It brings out the freshness, acidity, and slight bitterness of the citron and the addition of mint adds complexity to the flavor.
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Kanbara Bride Of The Fox Junmai... SAKE OVERVIEW: This savory sake is inspired by local legends of Niigata's annual fox-bride festival. Local lore tells of mysterious lights that appeared on nearby Mt. Kirin in the distant past, which are claimed to be the lanterns carried in the fox-bride procession. With a...
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Fukucho Forgotten Fortune Junmai Sake SAKE OVERVIEW: Miho-san revived Hattanso rice, an extinct heirloom breed, by devoting over 10 years of her life to learning how to grow it and brew with it. Female brewery owner and Toji, Miho Imada, mills the rice for this sake less than most Junmais...
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