Eigashima Shuzo is one of Japan’s oldest family-run distilleries with 100 years of whisky-making experience. Known for its clean air and water, the city of Akashi is the only distillery in Japan situated close to the sea.... Read More
Bushido single serving can is a great way to ease into rice wine. Way of the Warrior Ginjo Genshu (meaning it's made with high-polish rice and left undiluted) is six ounces of delicious, clean-tasting Sake from two rice varieties,... Read More
Plum spirits have a long tradition in Far East Asiat— usually in the form of low-proof sweet and sour wine that goes exceptionally well with Chinese, Korean, and Japanese cuisines. Next time you're out, try a glass of... Read More
Honjōzō-shu is usually the least expensive because it doesn't require highly polished rice, so less rice is necessary to make an easy-drinking versatile sake. Ban Ryu translates into 10,000 Ways, meaning there are thousands... Read More
Sake can be an acquired taste for many palates. Despite being called Rice wine, Sake is a brewed product that gets its flavor and texture from different types of rice, Koji (Aspergillus mold), yeasts, amino acids, as well as fermentation... Read More
Joto is just under 7 ounces of top-notch sake from Okayama prefecture. The graffiti cup is the type of fun container people buy at a Tokyo train station or Konbini (convenience store) for a pre-commute refreshment or to accompany... Read More
Junmai Daiginjo is the highest grade sake due to its level of rice polishing, but there are other important factors, including the brewery, Toji (master brewer), rice, and water sources. Konteki (translated as dew drops of the... Read More
Star Filled Sky gets its evocative name from the night-time sky in the rural Tottori prefecture. Master Brewer Hakuma Kyoji produces this savory Junmai Ginjo with 50%-polished rice and a high percentage of Koji rice, which is... Read More
Roku uses eight traditional gin botanicals with six Japanese botanicals. The Japanese botanicals - Sakura leaf, Sakura flower, Yuzu peel, Sencha tea, Gyokuro tea, and Sansho pepper - are harvested in accordance with shun, the... Read More
Producing sake requires milling away the outer coating of rice (anywhere from 90%-10%) for different quality levels. Tozai Living Jewel sake falls into the Junmai category, represented by a large swath of top Japanese pure rice... Read More
Snow Maiden is Tozai's Nigori sake, a style known for its milky appearance, full body, and sweet flavor resulting from rice solids incorporated in the brew. Melon, fruit, rice pudding, and pumpkin flavors pair well with super... Read More
Sake is the skillful combination of water, rice, and Koji fungus, the precursor that converts rice starches into simple sugars to create alcohol, but the real flavor is dictated by the selected yeast. Tsuji Zenbei Junmai is made... Read More
Uka Sparkling Sake is another selection for those who don't necessarily love the flavor of traditional Sake. This unique beverage is a cross-Pacific collaboration between Koda Farms, a Japanese-founded premium organic rice... Read More
Shochu falls somewhere between Sake and vodka. Sake is brewed like beer using rice and koji to achieve 30-40 proof, while Aokage (ow-kah-gay) Shochu is made from distilled two-row barley (mugi) and white koji. Tadashi Yanagita... Read More
