The simplest of ingredients can create a broad range of sake flavors and aromas. A well-crafted sake can be floral or acidic, sweet or astringent, fruity, or savory. With slight changes to yeast strain, rice variety, water mineral content, or brewing method, there can be wildly different results.
Brooklyn Kura “Blue Door” Junmai Namazake
Brewed in Brooklyn, NY by two local mad scientists, this Sake is full-bodied, dry, and umami-laden with subtle notes of banana and ripe melon.
Tensei “Infinite Summer” Tokubetsu Honjozo
Inspired by Kanagawa’s beautiful coastline and surfer culture. Bright and refreshing, this sake has a light finish with aromas of sea spray and fresh melon.
Konteki “Pearls of Simplicity” Junmai Daiginjo
Aromas of white flower and Asian pear on the nose. The palate is rich and textured, with an elegant finish.
Kubota “Back Ice” Junmai Daiginjo
Elegant aromas of fresh pear and melon with a rich body, yet not too heavy. A harmonious balance of fruit and acidity.
Less than most other alcohols
Sake stay fresh up to 2-3 weeks in your fridge once opened so you don’t have to finish all at once
For those looking to avoid wine headaches
Sake contains three amino acids that can prevent osteoporosis and provides skin benefits
Premium Japanese sake comes in a variety of formats from single serve cans, 300ml bottles to larger formats for sharing
Arguably more hydrating than other alcohols
The primary acid in wine that causes acid reflux and erosion of teeth enamel
Good for those who are sensitive/celiac