Sake

Brooklyn Kura Junmai Daiginjo (Collaboration with Nanbu Bijin)

This sake was made with the collaboration of Matsumori san and Tamakawa san, two experienced toji from the Nanbu Bijin brewery in Japan.The toji assisted with the steaming of the rice, the production of koji rice, as well as starting the shubo (the fermentation starter). Not being able to stay for the duration of the fermentation, they nonetheless were a vital aspect in the making of this sake.

Made from 100% Yamadanishiki rice grown in California, polished to 50% of it's original size. A quite typical 30 day fermentation. Already on the nose, it feels more elegant than the Junmai Ginjo, without sacrificing too much exuberance. Bright aromas of green melon, fresh cut grass, white blossom, and a hint of lemon zest. The palate is energetic, with a soft and supple texture.The palate introduces more orchard fruit, green apple, apple peel, slightly under-ripe pear. There is also a hint of minerality, something slightly seashell-esque. As with all Brooklyn Kura sake, the attack is quite juicy and expressive, but the finish is remarkably dry and crisp. A beautiful first Junmai Daiginjo.

While most Broolyn Kura sake is completely unpasteurized, this  junmai daiginjo is namachozo, which means it goes through one pasteurization, after bottling. Oskar Kostecki

  • Junmai
  • 9 in stock
  • $47.99

  • Junmai
  • 3 in stock
  • $17.99

Brooklyn Kura Junmai Ginjo Nama #14 750ml

A new batch of the Junmai Ginjo Nama from our friends at Brooklyn Kura. This sake is aromatically very complex, with cantaloupe, cantaloupe rind, banana, citrus, lemon rind, yellow flowers, yogurt, and a slightly green, grassy quality all present on the nose. The palate is bright, with great acidity, but still has the mouth-coating quality I've come to associate with Brooklyn Kura sake. It is drier than previous versions, but still comes in at a Sake Meter Value (Nihonshudo) of -1, making it just a tiny touch off-dry, though this is balanced fantastically by the vibrant acidity. This sake is perfect as an aperitif, or with light fare, salads, crudo, or creamy cheeses. Oskar Kostecki

  • Junmai
  • 3 in stock
  • $29.99

Fukucho NV Sake Junmai Ginjo Forgotten Fortune

Fukucho is made at Imada Shuzo, in the town of Akitsu in Hiroshima Prefecture, on the shores of Japan's Inland Sea, a body of water separating the islands of Honshu, Kyushu, and Shikoku. Notably, Imada Shuzo is run by a woman, Miho Imada, who holds the title of both Brewery President and Toji Master, positions she inherited after over a decade of training in the family business. In the years since, she's put her own mark on the brewery, most notably with the Forgotten Fortune bottling. Imada-san revived an heirloom variety of Hiroshima rice called Hattanso, previously only conserved in seed banks, and replanted it for the first time in over a century. After years of experimentation, she's dialed in the exact brewing specifications and crafts this wonderfully clean, vibrant sake with a undercurrent of salinity and umami. The nose is delicate with notes of melon, cucumber peel and steamed rice, and the palate shows great acidity and crisp dry finish.  Hiroshima is famous for its oysters, and this sake is a perfect pairing. Delicious with all types of shellfish and seafood, this sake also pairs wonderfully with salads and other light vegetarian fare. Oskar Kostecki

  • Junmai Ginjo
  • 2 in stock
  • $34.99

Isojiman Tokubetsu Junmai

Isojiman Shuzo is located in Szikuoka Prefecture, on the coast of Suruga Bay, with Mount Fuji rising towards the east and the foothills of the Southern Japanese Alps to the north. Relatively young for such a heralded brewery, Isojiman was established in 1830. It wasn't until the 1970's that its fame became cemented, when Isojiman led the push towards what is considered high end sake today: a drier, cleaner, and more refined style. It is one of the only breweries in Japan that uses an almost completely stainless steel facility, apart from the koji room, which is still the traditional cedar interior. This Tobubetsu Junmai, made from heirloom Omachi rice, is a pearl of the category, and we are very happy to have a few bottles to offer. Deceptively rice and fruit-forward on the initial taste, the longer one spends with this bottle, to more layers emerge, revealing a savory core with a distinct saline, almost seaweed, character. It has the richness and broadness associated with a Tokubetsu Junmai, but there is also a depth and linearity running through it, like a shaft of sunlight striking through an underwater forest of kelp. The finish is long and engaging. This is a beautiful sake to savor with a wide range of foods, but I feel it would do best in a setting with seafood. Isojiman continues to push the boundaries of sake brewing, recently bottling three sake from three separately designated rice fields, one of the first trials in "terroir." Though not available in the United States at the moment, we commend Isojiman for continuously exploring the potential of sake and hope to one day taste the fruits of their labor. Oskar Kostecki

  • Junmai
  • 1 in stock
  • $57.99

  • Junmai
  • 4 in stock
  • $29.99

  • Junmai
  • 2 in stock
  • no discount
  • $38.99

  • Junmai
  • 1 in stock
  • $21.99

  • 12 in stock
  • $64.99

  • Junmai
  • 2 in stock
  • $72.99

  • Junmai
  • 1 in stock
  • $37.99

  • Junmai Ginjo
  • 2 in stock
  • $33.99

  • Nigori
  • 1 in stock
  • no discount
  • $27.99