Akita Sakekomachi

We get a little hint with this one as the prefecture is right in the name. Akita Sakekomachi is from Akita, and is the primary brewing rice of the region. This rice was developed in the early ‘90s and recognized

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Jinyu “100 Poems”
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Jinyu “100 Poems”

Every glass is a poem
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Amabuki “Himawari”
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Amabuki “Himawari”

Bright as a sunflower
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Yuki no Bosha “Cabin in the Snow”
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Yuki no Bosha “Cabin in the Snow”

To be cherished with every sip
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Yuri Masamune “Honjozo”
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Fudoh “Junmai Daiginjo”
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Strikes a regal presence
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Yamatoshizuku “Junmai Daiginjo”
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Yamatoshizuku “Junmai Daiginjo”

Seafoods best friend
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Taiheizan “Chogetsu” Clear Moon
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Taiheizan “Chogetsu” Clear Moon

Soft as moonlight
$46.00
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Hiraizumi “Four Seasons” Shiboritate
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Hiraizumi “Four Seasons” Shiboritate

Orthodox and fresh at the same time
$65.00

All about sake

Introduction

Welcome to your sake journey

Lesson 1

What is Sake?

Lesson 2

What Is Sake Made of and How Is It Made?

Lesson 3

What Is Rice Polishing Ratio?

Lesson 4

Types of Sake

Lesson 5

How To Store Sake

Lesson 6

How To Drink and Serve Sake

Lesson 7

Food Pairing Guide

Lesson 8

Best Sake Bottles and Brands for Beginners

Appendix

Glossary of Sake Terms

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