Sake

  • Junmai Ginjo
  • 5 in stock
  • $18.99

Kokken Yamahai Junmai 720ml

Made from 100% Miyamanishiki rice, this is a wonderful example of yamahai sake from Kokken, a renowned brewery from the south of Fukushima prefecture. While most sake is made by adding lactic acid to the moto (mash of rice and koji that is a "starter" for fermentation) the more time-consuming yamahai method allows ambient lactic acid bacteria to influence and  proliferate within the moto. While the population of lactic acid bacteria is building within the starter mash, it comes under the influence of other ambient yeasts and bacteria. Once commercial yeast is added and fermentation properly starts, those ambient yeasts and bacterias are quickly overtaken, but their influence remains in the finished sake, giving yamahai sake a distinctly savory, wild, and gamey character. An "old-school" way of making sake, yamahi is prized for its robust character and deep flavor. That being said, this example by Kokken is quite a delicate and easy-drinking yamahai, with a slight savory profile, a hint of fresh cut grass, nice citrus fruit on the palate, and a bit of a lactic quality. With good acidity and a slightly more robust mouthfeel, this is a wonderful food sake which will pair with a number of different dishes, but is also delicious on its own. Oskar Kostecki 

At the first sip, you instantly can taste more of the creamy texture of this sake than most are used to. However, its creaminess plays very well with the slightly sweet, fruit-forward taste you get on the tip of your tongue. Its subtle aromatics hide the lingering fruit in your mouth from every sip. Easy drinking whether its fridge cold or with a slight chill, Kokken Yamahai Junmai works as both a great sake to sip on while you relax or one to share with a group of friends. Louis Jones

  • Junmai
  • 13 in stock
  • $26.99

Kokken Yumenokaori Tokubetsu Junmai 720ml

For those who like to have some dryness with their drink, and are also looking into trying sake, Kokken Yume no Kaori Tokubetsu Junmai is a great starter. Made from the locally grown rice of Yume no Kaori, found in Southern Aizu in Fukushima, Japan, this tokubetsu junmai will please drinkers with both its aroma and taste. On the nose, you'll get a gentle smell of fruit. But on the tongue, you'll be pleased by the mellow and dry fruit flavor while having freshness throughout from front to back on the tongue. At the back, you'll get a pleasant pop on the finish to remind you what you're tasting. Louis Jones

  • Junmai
  • 12 in stock
  • $24.99

Nishi Shozu Tenshi No Yuwako Japan 750 ml

A unique find, this is a sweet potato and white rice kohi Shochu aged in Sherry casks for a rich, nutty flavor. The name 'Tenshi No Yuwako' translates to 'Angels Temptation' and refers to the angel's share which lost from evaporation and reduces down the spirit giving it a thicker, creamier texture.

  • Shochu
  • 4 in stock
  • $64.99

  • Junmai Ginjo
  • 6 in stock
  • $33.99

Terada Honke Chiba Prefecture Kaikoshu Junmai

"Koshu", or aged sake is a very niche category, and quite polarizing. Yoram, one of the folks involved in Yoigokochi Sake Imports owns a bar in Kyoto which specializes in serving aged sake, some that is even long-aged after the bottle has been opened. I've never had the opportunity to experience Yoram's bar, but the friends who have gone have either raved about it, or found it very weird. Most sake professionals will tell you that sake should be consumed fresh, and there is no point aging it (sake has no tannins, no sulfur, and lower acidity than wine, the things commonly accepted as allowing wine to age). Undoubtedly aged sake is different, and the flavor profile changes so much, it's almost difficult to guess what the sake was when it was fresh. A lot of it can be very intense, something you would maybe have a glass of, but would find it difficult sharing a bottle between two people. This example by Terada Honke shows all the hallmarks of aged sake, yet also has a drinkability that (for me) belies its years. Made from organic Miyamanishiki & Koshihikari rice, this sake is then aged for 15 years at the brewery before release, and shows notes of caramel, cheese, smoke, cured meat, resin, oolong tea, chestnut honey, and a hint of bitterness, almost wormwood. Quite sherry-like on the nose, the palate also has a lushness and softness to it, with the textural quality of the sake melding beautifully with its flavors. Enjoy with cheese after a meal, or pair with robust foods, perhaps a dry-aged steak. Oskar Kostecki

  • Junmai
  • 3 in stock
  • $72.99

  • Organic

Terada Honke Chiba Prefecture Katori 90 Junmai 1.8L

The same, but in big bottle!!!The Katori 90 from Terada Honke is a really interesting sake, made not of sake rice, but regular table rice (Koshihikari and Yukigesho) polished to a very minimal 90%. This leaves a lot of the rice flavor in the sake itself, since the theoretically "impure" outside of the rice hasn't been completely milled away. This minimal style of polishing is something we've been seeing more breweries experiment with, and the results can be fascinating, leading to very flavorful and forthright sake. Savory, slightly musty, with Terada Honke's hallmark high acidity, the Katori 90 shows notes of toasted grain, barley tea, slight cheese rind, citrus peel, a general woodsiness, and a hint of caramel and spice (Terada Honke sake are aged for about a year at the brewery before release, which would account for the caramel and spice notes). Oskar Kostecki

  • Junmai
  • 2 in stock
  • $62.99