Sake

Rich in flavor. Full-Bodied, Fruity fragrant aromas of green apples, velvety smooth on the palate, goes best with sashimi, tofu, grilled fish, lightly flavored sauteed poultry, beef and vegetables.

Rich in flavor. Full-Bodied, Fruity fragrant aromas of green apples, velvety smooth on the palate, goes best with sashimi, tofu, grilled fish, lightly flavored sauteed poultry, beef and vegetables.

This sake is mild and slightly dry in taste with a fresh and fruity ginjo flavor. It is a full-bodied brew, well-balanced with substantial character.

This sake is mild and slightly dry in taste with a fresh and fruity ginjo flavor. It is a full-bodied brew, well-balanced with substantial character.

Chokara is a distinctly dry sake with a crisp and refreshing finish. A full-bodied Junmai. This brew complements bold and flavorful dishes. Definitely an all time favorite. Goes well with practically anything and for any season.

Horin has a delicately fruity aroma, its subtle flavors are well-balanced, and is exceptionally smooth with a long clean finish.

Horin has a delicately fruity aroma, its subtle flavors are well-balanced and is exceptionally smooth with a long clean finish.

Gekkeikan Nigori is a rough-filtered Junmai category sake. Nigori means “cloudy” and this style of sake is thicker and creamier in texture, with a milk-like appearance. The cloudiness comes from the rice sediment which remains in the sake after it has been passed through a special coarse-mesh filter. Delicious with fresh fruit salad, lightly sweetened desserts, rich flavored meat dishes and spicy food.

Gekkeikan Nigori is a rough-filtered Junmai category sake. Nigori means “cloudy” and this style of sake is thicker and creamier in texture, with a milk-like appearance. The cloudiness comes from the rice sediment which remains in the sake after it has been passed through a special coarse-mesh filter. Delicious with fresh fruit salad, lightly sweetened desserts, rich flavored meat dishes and spicy food.

This sophisticated tokubetsu junmai sake is crafted exclusively using Yamada-nishiki rice, coveted for its rich flavors and aromas. Yamada-nishiki rice is widely regarded as the best among rice varieties for brewing sake, and as a result, this sake is elegantly aromatic, inviting, and sophisticated.

This sophisticated tokubetsu junmai sake is crafted exclusively using Yamada-nishiki rice, coveted for its rich flavors and aromas. Yamada-nishiki rice is widely regarded as the best among rice varieties for brewing sake, and as a result, this sake is elegantly aromatic, inviting, and sophisticated.

A versatile sake with dry, mellow flavors and natural aromas. Best when served at room temperature or chilled.

Gekkeikan Traditional is the world’s most popular Junmai-shu! It embodies the signature Gekkeikan style and represents over 370 years and 14 generations of sake brewing experience.

This Daiginjo fits in between Dassai 45 and 23 in terms of milling rates and is both similar and different to its sister brews. The nose is fruity with koji rice, apple, honeydew, and strawberry aromas. A very plush sake that is loaded with fruit basket flavors and has a very wine-like acidity presence with a long finish. Chewy, round, and soft, but bright. Hints of pear, apple, blueberry and honeydew. A lively and velvety sake.

This Daiginjo fits in between Dassai 45 and 23 in terms of milling rates and is both similar and different to its sister brews. The nose is fruity with koji rice, apple, honeydew, and strawberry aromas. A very plush sake that is loaded with fruit basket flavors and has a very wine-like acidity presence with a long finish. Chewy, round, and soft, but bright. Hints of pear, apple, blueberry and honeydew. A lively and velvety sake.

This Daiginjo fits in between Dassai 45 and 23 in terms of milling rates and is both similar and different to its sister brews. The nose is fruity with koji rice, apple, honeydew, and strawberry aromas. A very plush sake that is loaded with fruit basket flavors and has a very wine-like acidity presence with a long finish. Chewy, round, and soft, but bright. Hints of pear, apple, blueberry and honeydew. A lively and velvety sake.

This Junmai Daiginjo reflects Hakkaisan’s classic crisp and clean style, and leaves your palate engaged and refreshed. This fine sake is meant to pair with food and it has a pronounced clarity, a clean taste, and an elegant, gentle hints of sweetness, which will enhance the flavor of any cuisine. By the way, this sake was brewed using spring water from melted snow.

The rice and polishing ratio are all up to Daiginjo standards, however the sake is presented as Hakkaisan’s signature Junmai Ginjo label. It has a delicate Ginjo aroma and a fine, crisp mouthfeel, with clean aftertaste and a strong reverent finish.

This is our entry-level sake, made in accordance with our policy to deliver quality sake to as many people as possible. The rice is polished down to 60% of its original size and fermentation is done slowly and at a low temperature. We brew this sake to bring out its smooth and clean taste.

Hakkaisan Seishu is a premium sake produced by Hakkaisan Brewery, located in Niigata Prefecture, Japan. The brewery has a longstanding reputation for its commitment to traditional brewing methods and the use of high-quality ingredients.

This is Hakkaisan’s entry-level sake, made in accordance with our policy “to deliver quality sake to as many people as possible.” The rice is polished down to 60% of its original size and fermentation is done slowly and at a low temperature. We brew this sake so as to bring out a smooth and clean taste.

A light-bodied and perfectly balanced sake brewed using spring water from the sacred Mount Hakkai. Smooth and fruity with slight yeastiness and noticeable alcohol. Versatile with food and pairs with most dishes.

Hakkaisan Brewery, founded in 1922, is situated in the scenic region of Niigata Prefecture, known for its pristine water sources and ideal climate for sake production. The brewery’s commitment to quality and traditional brewing techniques has earned it a reputation for producing some of Japan’s finest sake, including the Hakkaisan Tokubetsu Junmai Sake. This sake embodies the craftmanship and heritage of Niigata Prefecture’s sake-making tradition, making it a beloved choice among sake enthusiast worldwide.

Sho Chiku Bai Shirakabegura MIO <CLEAR> is a less sweet type of MIO. Refreshing, fruit and unique sweet aroma. Crafted in the traditional brewing style, with only rice, water and Koji. The lively aroma of apple and fruit ushers in a mellow sweetness followed by a refreshing clean finish.

Sho Chiku Bai Shirakabegura MIO <CLEAR> is a less sweet type of MIO. Refreshing, fruit and unique sweet aroma. Crafted in the traditional brewing style, with only rice, water and Koji. The lively aroma of apple and fruit ushers in a mellow sweetness followed by a refreshing clean finish.

Takara’s Shochikubai Shirakabegura Mio (澪) Sparkling Sake is made of only rice, kōji, and water. It is uniquely refreshing, fruity, and balanced with crisp acidity. The character 澪 (mio) evokes images of the delicate foam emerging in a ship’s wake, this sparkling sake is a light refresher representing a new wave of Japanese sake.

Takara’s Shochikubai Shirakabegura Mio (澪) Sparkling Sake is made of only rice, kōji, and water. It is uniquely refreshing, fruity, and balanced with crisp acidity. The character 澪 (mio) evokes images of the delicate foam emerging in a ship’s wake, this sparkling sake is a light refresher representing a new wave of Japanese sake.

This sake has been polished down to only 45%, which generously gives you a flavorful mouthfeel, smooth texture, along with a refreshing finish that will leave you desiring for more.

This sake has been polished down to only 45%, which generously gives you a flavorful mouthfeel, smooth texture, along with a refreshing finish that will leave you desiring for more.

This coarsely filtered sparkling sake is made at a brewery tucked in the mountains in the western-most region of Japan’s main island. We take premium Yamada Nishiki, the undisputed “king of sake rice”, and polish it down to 45% to use only the very best part of the grain. Made through a natural fermentation process that uses only rice and koji with no help of added sugar, this sparkling junmai daiginjo is the equivalent of “brut nature”, a very rare type of Champagne.

Experience the bright aroma you can only expect from Junmai Daiginjo, the quality of sweetness you can only get from Yamada Nishiki rice, and the refreshing effervescence achieved only through in-bottle secondary fermentation process.