Sake made with yeasts cultured from sunflowers. Slightly sweet yet well-balanced for pairing with food, particularly white fish. The rice is grown in paddies with ducks that eat the pests. Cup is adorable and you get to keep it... Read More
Fourth-generation kuramoto Hashimoto Teruaki became the tōji at Miyoshino Jōzō in 2008, and has since turned it into one of Japan’s most innovative and creative breweries. Hashimoto sees sake brewing as part of the local... Read More
Little Sumo sake is a Junmai genshu; “genshu” meaning undiluted, coming in at a stout 18% ABV.
Balanced between sweet and dry with elements of fruit and nuttiness. SMV: +6
Aromas of melon and plum, rich texture with... Read More
An exceedingly veratile sake that brings a little bit of everything to the table. Upon opening the sake is very forward with higher toned yet plenty ripe fruitiness. Plenty of citrus and pleasant springtime floral notes. As it... Read More
Established in 1670, Terada Honke made a decision about 30 years ago to part ways with the industrial brewing methods of postwar Japan and take sake back to its roots. 24th-generation kuramoto Terada Masaru is following in his... Read More