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March 2021 Sake Box 

Vessel, temperature and pairings

Every sake has a sweet spot and a temperature that speaks to you. And what about vessel choices and food pairings? There isn’t a beverage around that you can enjoy in so many different ways. Join us in exploring the many different expressions of sake that can change from warming, vessel choices that elevate the mood, and complimentary food pairings to get the most out of your sake.

Due to backlogs of containers at the port caused by a surge in shipping volumes, there will be a delay with your Sake Box delivery. Now we are expecting to ship out your Sake Box towards the end of the March. We sincerely apologize for the inconvenience but rest assured, your March Sake Box experience will be phenomenal!

Michinoku Onikoroshi “Honjozo”

Honjozo | From Miyagi

Being named “Onikoroshi,” or “Demon Slayer,” which is a common name for dry sake, this sake has a dryness that is accompanied by a wonderful, stoney and mineral flavor that gets more crisp when served cold. Warmed up, it will give you a kick—and the sweetness and mellowness you can find after it cools down—just like a demon who’s relaxed after a nice sip of sake.

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Daishichi “Sokai Reishu”

Junmai | From Fukushima

This sake is unique in that it is meant to be enjoyed chilled, even in the often-drank-warm kimoto sake. Enjoy this special creation by master brewer Takanobu Sato, awarded the “Contemporary Master Craftsman” with the subtle aroma of melon and white flowers. The extremely smooth texture is achieved by perfecting this labor intensive orthodox brewing technique. Compatible for any food pairing, with underlying umami.

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Nagaragawa “Sparkling Nigori”

Sparkling, Nigori | From Gifu

Please chill this bottle and open it over the sink carefully. The fine mousse of the carbonation is produced by secondary fermentation in the bottle, and the rice sediments will give you a fine texture on the palate. It does pair well with food, although if you haven’t tried sparkling nigori sake before, we recommend you enjoy it in a flute to show off the bubbles, by itself, with music.

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Tamanohikari “Junmai Daiginjo”

Junmai Daiginjo | From Kyoto

Although from a reputable brewery from a very historic region, this is not your typical junmai daiginjo. Are you able to catch the humble expression of ginjo-ka, full of white flowers and a hint of anise? On the palate, it has a layered depth from the Omachi rice grown in Bizen-no-kuni in Okayama Prefecture—the birthplace of this heirloom strain. This sake will give you a different impression with each sip.

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Kinokuniya Bunzaemon “Junmai Ginjo”

Junmai Ginjo | From Wakayama

Winner of multiple awards for being an exceptional sake enjoyed in a wine glass, this isn’t your typical ginjo. The floral bouquet is more like a sunflower bouquet, and the flavor is layered and expansive, thanks to the work of two famous sake rice, Omachi and Yamadanishiki. Label design is based on the ship that a famous merchant Kinokuniya Bunzaemon took, journeying to present day Tokyo carrying delicious tangerines from Wakayama.

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Fukuju “Blue”

Junmai Ginjo | From Fukushima

Notice the delicate aroma of tropical fruits flowing out as you pour. And on your palate, feel the solid structure provided by rigorous fermentation thanks to the famous water source balanced with the right amount of nutrients. The bottle is designed with UV protection to prevent the sake from aging. And they actually have a recommended glassware for you to enjoy this in—the Riedel Chardonnay glass.

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