Get 10% off the purchase price with every order of 12 bottles or more of still wine not already on sale. The savings add up!
Candela Prol, highly experienced certified wine educator and friend of the shop, is available for tastings and training for private and corporate events. For rates and other inquiries, please contact her at email@example.com .
*Offsite events are contracted to and coordinated by a 3rd party, and are in no way affiliated with Chambers Street Wines.
While regionality in sake is only beginning to be discussed, sake from Niigata is undisputedly the most distinct and recognizable "sake region" in Japan. Niigata sake is characterized by clean, dry, and crisp sakes, a profile called "tanrei karakuchi". One of the factors that contributes to this style of sake is Gohyakumangoku rice, a rice strain developed to withstand Niigata's cold climate and short growing season. Kubota Junmai Daiginjo, using 100% Gohyakumangoku, is a pristine example of the Niigata style in premium sake. Showing up-front aromas of ripe pear, green melon, green apple, with a slightly floral, honeysuckle quality, and a touch of the classic anise on the finish, this is a quintessential junmai daiginjo at a fantastic price. When one of our sake distributors told us they were closing out the 300ml bottles, we knew we had to snag some to offer at this great value. Oskar Kostecki
I met Niichiro Marumoto at a sake tasting hosted by Brooklyn Kura in June, and was immediately drawn to what he is doing at Marumoto Shuzo. Unlike about 99.9% of the industry, Niichiro-san farms all the rice that is used in the production of his sake. Since World War II, Japan has had a system where all rice production was controlled and distributed by the government. Only in the last few decades have sake producers been able to buy directly from rice farmers; but the rice market is still dominated by large regional co-ops with immense buying power. When Niichiro-san took over the family business at a young age, he quickly realized that a way for a small company like his to be not only sustainable going forward, but also to guarantee the best quality of raw material for their product was simply to grow everything himself. Thus far he has converted about 10% of his production to organic farming, and has a team at the brewery that does comparative analysis on each rice paddy to see how various agricultural practices have an impact on the finished product. I spent over 45 minutes chatting with Niichiro-san about rice farming, and feel like I left with more questions than I had at the start! This sake is wonderfully complex, effortlessly mixing the more fruit-forward elements of the classic Junmai Ginjo style with a savory undercurrent that resolves into a long and crisp finish. Notes of cucumber peel and melon rind, citrus, yellow flowers, acacia, nettles, and steamed rice dance across the palate, building in depth and intricacy. A sake I want to drink all the time. Oskar Kostecki
Very floral, forward, easy to drink, dry but not too dry and very versatile.
A truly balanced sake from the Ishikawa prefecture, this junmai is dry and light with a pleasant softness, a very subtle fruity aroma and a nice lingering finish. It is made in the old Yamahai method, which allows the bacteria to develop slowly, taking twice as long at the brewery than the modern methods. The result is a sake that is aromatically quite complex and pretty, with a clean sharpness as well.
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.