Sake

Kurouemon 16th Gen. Junmai Ginjo Miyamanishiki

  • Prefecture: Nagano

    Founded: 1650

  • Rice Polishing: 60%

    Rice: Miyamanishiki

    Profile: Deep, Complex, Tropical, Crisp

    Awards: 2023 IWC Champion Sake. Amongst 1,601 entrants, Kurouemon 16th Generation Miyamanishiki was crowned the top Sake in the competition.

Tosashiragiku Junmai Ginjo

  • Prefecture: Kochi

    Founded: 1903

  • Rice Polishing: 50%

    Rice: Hattanishiki

    SMV: +2

    Profile: Juicy, Bright, Fruity

Tosashiragiku Tokubetsu Junmai

  • Prefecture: Kochi

    Founded: 1903

  • Rice Polishing: 60%

    Rice: Gin no Yume

    SMV: +5

    Profile: Dry, Sharp, Lychee

Buyu Tokubetsu Honjozo

  • Prefecture: Ibaraki

    Founded: 1867

  • Rice Polishing: 60%

    Profile: Vibrant, rich, umami, melon

Buyu Junmai Ginjo

  • Prefecture: Ibaraki

    Founded: 1867

  • Rice Polishing: 55%

    SMV: +2

    Profile: Lively, Deep, Fruity

Houhai Junmai

  • Prefecture: Aomori

    Founded: 1930

  • Rice Polishing: 70%

    SMV: +1

    Profile: Clean, light, fruity

Houhai Junmai Ginjo

  • Prefecture: Aomori

    Founded: 1930

  • Rice Polishing: 60%

    Rice: Houahi

    Profile: Crisp, citric, clean

Shochu

Amakusa Mugi

  • Prefecture: Amakusa

    Founded: 1899

  • Starch: Barley

    Profile:

Amakusa 10 Aged Mugi

  • Prefecure: Amakusa

    Founded: 1899

  • Starch: Barley

    Profile: Honkaku Barley Shochu aged for 10 years in a Hollow tank. The result is an immensely complex, earthy, and flavorful shochu.

Amakusa Imo

  • Prefecture: Amakusa

    Founded: 1899

  • Starch: Sweet Potato

    Profile: Earthy, aromatic, olive

Japanese Wine

Kazama Koshu Dry

  • Prefecture: Yamanashi

    Founded: 1986

  • Varietal: Koshu

    Profile: Bright, Crisp, Tropical, Mineral

Maruki Iro Koshu Dry

  • Prefecture: Yamanashi

    Founded: 1891

  • Varietal: Koshu

    Profile: Apple, apricot, round