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“Arabashiri” is the first run of sake that gushes out before any pressure is applied in the pressing process. This Arabashiri is pressed from Nihonbare and Miyamanishiki rice grown in the Yamaguchi prefecture and brewed with a yeast known to give juicy melon flavor. You’ll find other notes of ripe apple and banana mixed in all delivered with top freshness. Try serving with raw oysters, or meats with fruit glaze.
Gokyo is made in
Established in 1871 in the Yamaguchi prefecture, Sakai Brewing Company lives by its core value, “Do simple things thoroughly to make good sake.” From the growing of rice to the brewing process itself, the brewery is dedicated to empowering the local people. They contract their rice from local farmers, hire locals, and even hold annual events for children in the area to learn about sustainability and celebrate the planting and harvesting of rice. Their staple brand “Gokyo,” meaning “five bridges,” is named after the five arched bridges connecting across the Nishiki River.
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