Brooklyn Kura #14 Junmai Ginjo Nama 750ml

Brooklyn Kura's Junmai Nama is made with rice polished to 70% as opposed to the 60% polishing ratio of the Junmai Ginjo, though the koji rice (what is used to start the saccharification and fermentation process) is polished to 60% for both styles. The Junmai Nama shows notes of honeydew melon, lemon, grapefruit, green apple, cucumber peel, lemon curd, yellow flowers and steamed rice. It is slightly earthier than the Junmai Ginjo, with less intense aromatics and a slightly more savory profile. Oskar Kostecki

  • Junmai
  • 2 in stock
  • $28.99

Hakkaisan Junmai Daiginjo "Yukimoro" Snow Aged 3 Years

Hakkaisan produces sake in Niigata Prefecture, and they are a benchmark for the clean and elegant style of the region. Niigata is known as snow country, and in this particular case Hakkaisan is using the tradition and natural bounty of Niigata to create a unique and interesting new addition to their line-up. A yukimoro is a structure filled with snow all year around that allows for the storage of perishable goods without using electricity. Hakkaisan have loaded theirs with hundreds of tons of snow and age their wonderful junmai ginjo for an additional three years. The massive amounts of snow keep the yukimoro at a constant temperature of three degrees Celcius. Notes of orange, orange blossom, pear, white flowers and lychee on the nose, the palate is broad and rich but direct, with great acidity. Long and complex finish. Unlike most aged sake I have tried, this is very fresh and balanced, without the typical notes of umami or oxidation that usually develop. A few other producers in Niigata are experimenting with snow aging, and we are excited to see where this method goes in the future. Oskar Kostecki

  • 8 in stock
  • $64.99

  • 3 in stock
  • $34.99

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
  • 2 in stock
  • $26.99

  • Junmai Ginjo
  • 5 in stock
  • $38.99