KANPAI NY A Celebration of Japanese Food, Drinks and Culture!

Restaurants   

Bars   

Sake   

Karaoke   

FAVORITES   

BEST   

CULTURE  

PROJECTS  

LOVE   

BLOG   

Contact   

Links   

Home












 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Sake

TOP SAKE FOR FALL

Aiyu Tomoju (Junmai Ginjo) +
Aiyu Shuzo (Ibaraki) Est.1804
Smooth, rich, full-bodied flavor with a hint of pumpkin, medium dry, rice is polished down to daiginjo grade, pretty bottle (375 ml)
Rice: Gohyakumangoku
Seimai Buai: 50%
Acidity: 1.6
SMV: +2

Akitabare Koshiki Junzukuri (Junmai) +
Best of 2015: Best Junmai Sake
Akita Shuzo (Akita) Est.1908
Medium-bodied flavor with hints of steamed rice and butterscotch, slightly higher acidity, medium dry, unique rice variety, slightly lower alcohol content (14-15%)
Rice: Gin no Sei
Seimai Buai: 65%
Acidity: 1.7
SMV: +2

Azure (Ginjo) +
Best of 2015: Best Sake of the Year
Tosatsuru (Kochi) Est.1773
Smooth, light/clean flavor with subtle hints of steamed rice and minerals, medium dry, made with (desalinized) deep ocean sea water, cool/modern bottle
Rice: Yamadanishiki
Seimai Buai: 55%
Acidity: 1.3
SMV: +5

Hananomai (Junmai Ginjo Namachozo)
Hananomai Shuzo (Shizuoka) Est.1864
Smooth, mellow flavor with a hint of butterscotch, medium dry
Rice: Gohyakumangoku
Seimai Buai: 60%
Acidity: 1.3
SMV: +5

Hatsumago Shozui (Junmai Daiginjo Kimoto)
Best of 2015: Best Junmai Daiginjo Kimoto Sake
Tohoku Meijo (Yamagata) Est.1893
Smooth, light/elegant, subtly rich flavor with hints of earthiness and brown sugar, made using the rare kimoto method, which produces rich flavor, medium dry, slightly higher alcohol content (16.5%)
Rice: Yamadanishiki
Seimai Buai: 50%
Acidity: 1.3
SMV: +3

Ichinokura (Junmai)*
Ichinokura (Miyagi) Est.1973
Japan Prestige Sake Association selection
Smooth, elegant, subtly rich flavor, medium dry, rice is polished down to ginjo grade, unique rice variety, created as a joint venture between four breweries
Rice: Sasanishiki
Seimai Buai: 55%
Acidity: 1.5
SMV: +2

Ippongi Rose 1999 (Junmai Koshu) +
Best of 2015: Best Junmai Koshu Sake
Ippongi Kubohonten (Fukui) Est.1902
Very full-bodied flavor with hints of plum and citrus, liqueur-like flavor and texture, very high acidity, very sweet, very low alcohol content (8-9%), brewed in 1999, aged for 16 years before release
Rice: Gohyakumangoku
Seimai Buai: 70%
Acidity: 6.8
SMV: -58

Kenbishi Mizuho (Junmai Yamahai Koshu) +
Best of 2015: Best Junmai Yamahai Sake
Kenbishi (Hyogo) Est.1505
Very full-bodied earthy flavor with hints of hazelnut, walnut, pumpkin, sweet potato, and cedar, liqueur-like flavor and texture, made using the yamahai method, which produces rich flavor, slightly higher acidity, medium dry, slightly higher alcohol content (17.5%), aged for 2+ years before release, the oldest sake brand in Japan
Rice: Yamadanishiki
Acidity: 1.7
SMV: 0

Kikusui Funaguchi Ichiban Shibori (Honjozo Nama Genshu) +
Kikusui (Niigata) Est.1881
Bold, full-bodied, fruity flavor with a hint of banana, tastes almost like a liqueur because of the higher alcohol (and sugar) content (19%), slightly sweet, comes in a cup-sake-sized can, which can be aged for up to a year, producing richer flavor as it ages, the first commercially produced nama (introduced in 1972)
Rice: Gohyakumangoku
Seimai Buai: 70%
Acidity: 1.6
SMV: -2

Kokuryu (Junmai Ginjo) +
Best of 2015: Best Junmai Ginjo Sake
Kokuryu Shuzo (Fukui) Est.1804
Smooth, soft texture, light/elegant, subtly rich flavor with a hint of melon, medium dry, soft water, great bottle
Rice: Gohyakumangoku
Seimai Buai: 55%
Acidity: 1.3
SMV: +3.5

Kurosawa (Junmai Kimoto)*
Best of 2015: Best Junmai Kimoto Sake
The Seven Sake 2015
Kurosawa (Nagano) Est.1858
Smooth, medium-bodied, slightly earthy flavor with hints of brown sugar and pepper, very easy to drink, made using the rare kimoto method, which produces rich flavor, slightly higher acidity, medium dry, light straw color, a great value
Rice: Miyamanishiki
Seimai Buai: 65%
Acidity: 1.8
SMV: +2

Ohkagura (Honjozo)
Shiragiku Shuzo (Okayama) Est.1886
Rich, full-bodied flavor with a hint of brown sugar, medium dry, unique rice variety
Rice: Akebono
Seimai Buai: 60%
Acidity: 1.1
SMV: +1

Sasaichi (Junmai)
Sasaichi Shuzo (Yamanashi) Est.1919
Light and smooth, clean with hints of butterscotch and minerals, crisp finish, medium dry, pretty bottle
Seimai Buai: 70%
Acidity: 1.6

SMV: +2

Sohomare (Tokubetsu Junmai Kimoto) +
Best of 2015: Best Tokubetsu Junmai Kimoto Sake
Sohomare (Tochigi) Est.1872
Bold, full-bodied flavor with a hint of butterscotch, made using the rare kimoto method, which produces rich flavor, slightly higher acidity, medium dry, rice is polished down to ginjo grade
Rice: Yamadanishiki
Seimai Buai: 60%
Acidity: 1.8
SMV: +4.5

Tamanohikari (Junmai Ginjo Yamahai)*
The Seven Sake 2015
Tamanohikari (Kyoto) Est.1673
Rich, full-bodied flavor with hints of hazelnut, mushroom, and pepper, made using the yamahai method, which produces rich flavor, slightly higher acidity, medium dry, slightly higher alcohol content (16-17%)
Rice: Yamadanishiki
Seimai Buai: 60%
Acidity: 1.7
SMV: +1


* Classic sake that everyone should try at least once

+ Special hard to find sake that are worth finding

 

_____________________________________________________________


SAKE TASTING NOTES (A-TO-Z)

Aiyu Tomoju (Junmai Ginjo) +
Aiyu Shuzo (Ibaraki) Est.1804
Smooth, rich, full-bodied flavor with a hint of pumpkin, medium dry, rice is polished down to daiginjo grade, pretty bottle (375 ml)
Rice: Gohyakumangoku
Seimai Buai: 50%
Acidity: 1.6
SMV: +2

Aiyu Ginjo Shiboritate (Ginjo Nama Genshu) +
Aiyu Shuzo (Ibaraki) Est.1804
Bold, tangy, full-bodied nama with a hint of tropical fruit, medium dry, rice is polished down to daiginjo grade, slightly cloudy sake, higher alcohol content (18-19%)
Seimai Buai: 50%
Acidity: 1.5
SMV: +4

Aiyu Junmai Shiboritate (Junmai Nama Genshu) +
Aiyu Shuzo (Ibaraki) Est.1804
Bold, full-bodied nama with hints of tropical fruit, muscat, and plum, medium dry, rice is polished down to ginjo grade, slightly cloudy sake, slightly higher alcohol content (17-18%)
Seimai Buai: 60%
Acidity: 1.7
SMV: +1

Aiyu Tomoshichi (Junmai Nigori) +
Aiyu Shuzo (Ibaraki) Est.1804
Rich, full-bodied nigori, creamy texture, medium dry, unique rice variety, pretty bottle
Rice: Nihonbare
Seimai Buai: 70%
Acidity: 1.6
SMV: +3

Akitabare Koshiki Junzukuri (Junmai) +
Best of 2015: Best Junmai Sake
Akita Shuzo (Akita) Est.1908
Medium-bodied flavor with hints of steamed rice and butterscotch, slightly higher acidity, medium dry, unique rice variety, slightly lower alcohol content (14-15%)
Rice: Gin no Sei
Seimai Buai: 65%
Acidity: 1.7
SMV: +2

Azumaichi (Junmai) +
Gochoda Shuzo (Saga) Est.1922
Smooth, mellow flavor with a hint of butterscotch, medium dry
Rice: Yamadanishiki
Seimai Buai: 64%
Acidity: 1.4
SMV: +1

Azure (Ginjo) +
Best of 2015: Best Sake of the Year
Tosatsuru (Kochi) Est.1773
Smooth, light/clean flavor with subtle hints of steamed rice and minerals, medium dry, made with (desalinized) deep ocean sea water, cool/modern bottle
Rice: Yamadanishiki
Seimai Buai: 55%
Acidity: 1.3
SMV: +5

Born Yume Wa Masayume (Junmai Daiginjo Koshu) +
Katoukichibee Shouten (Fukui) Est.1860
Very smooth, soft texture, elegant, rich flavor, medium dry, aged for five years, slightly higher alcohol content (17%)
Rice: Yamadanishiki
Seimai Buai: 35%
Acidity: 1.5
SMV: +4

Born Nihon No Tsubasa (Junmai Daiginjo) +
Katoukichibee Shouten (Fukui) Est.1860
Very smooth, soft texture, elegant, rich flavor, medium dry, slightly higher alcohol content (17%)
Rice: Yamadanishiki
Seimai Buai: 35%
Acidity: 1.4
SMV: +3

Born (Junmai Daiginjo Muroka Nama Genshu) +
Katoukichibee Shouten (Fukui) Est.1860
Very smooth, soft texture, elegant nama with hints of tropical fruit and minerals, medium dry, slightly higher alcohol content (17-18%)
Rice: Yamadanishiki
Seimai Buai: 50%
Acidity: 1.4
SMV: +4

Daishichi Minowamon (Junmai Daiginjo Kimoto) +
Daishichi (Fukushima) Est.1752
Very smooth, elegant, made using the rare kimoto method, which produces rich flavor, medium dry
Rice: Yamadanishiki
Acidity: 1.4
SMV: +1

Daishichi Kimoto Classic (Junmai Kimoto)*
Daishichi (Fukushima) Est.1752
Full-bodied earthy flavor, made using the rare kimoto method, which produces rich flavor, medium dry
Rice: Gohyakumangoku
Seimai Buai: 65%
Acidity: 1.5
SMV: +3

Daishichi (Honjozo Kimoto)*
Daishichi (Fukushima) Est.1752
Full-bodied earthy flavor, made using the rare kimoto method, which produces rich flavor, medium dry
Rice: Gohyakumangoku
Seimai Buai: 69%
Acidity: 1.3
SMV: +2

Denshin Rin (Junmai Daiginjo)
Ippongi Kubohonten (Fukui) Est.1902
Smooth, light/elegant flavor with hints of melon, peach, and violets, soft texture, medium dry, unique rice variety, slightly higher alcohol content (16-17%), beautiful bottle
Rice: Koshinoshizuku
Seimai Buai: 45%
Acidity: 1.2
SMV: +5.5

Denshin Yuki (Junmai Ginjo)
Ippongi Kubohonten (Fukui) Est.1902
Light, clean flavor, dry, beautiful bottle
Rice: Yamadanishiki
Seimai Buai: 55%
Acidity: 1.5
SMV: +5

Dewazakura Ichiro (Junmai Daiginjo) +
Dewazakura (Yamagata) Est.1892
Smooth, light/elegant, fruity flavor with a hint of melon, medium dry
Rice: Yamadanishiki
Seimai Buai: 45%
Acidity: 1.3
SMV: +4

Dewazakura (Daiginjo)
Dewazakura (Yamagata) Est.1892
Rice: Yamadanishiki
Seimai Buai: 48%
Acidity: 1.2
SMV: +6

Dewazakura Dewasansan (Junmai Ginjo) +
The Seven Sake 2015
Dewazakura (Yamagata) Est.1892
Smooth, fruity flavor, crisp finish, medium dry, rice is polished down to daiginjo grade, named after the type of rice used, unique rice variety
Rice: Dewasansan
Seimai Buai: 50%
Acidity: 1.4
SMV: +4

Fukunishiki (Junmai)*
Fukunishiki (Hyogo) Est.1839
Japan Prestige Sake Association selection
Unique, medium-bodied flavor with a hint of nuttiness, medium dry

Gasanryu Gokugetsu (Junmai Daiginjo) +
Shindo Shuzo (Yamagata) Est.1870
Very smooth, soft texture, light/elegant, subtly rich flavor with a hint of melon, medium dry, unique rice variety, soft water
Rice: Dewasansan
Seimai Buai: 40%
Acidity: 1.4
SMV: +1

Gasanryu Kisaragi (Daiginjo) +
Shindo Shuzo (Yamagata) Est.1870
Very smooth, soft texture, light and elegant with a hint of melon, medium dry, unique rice variety, soft water, slightly lower alcohol content (14%)
Rice: Dewasansan
Seimai Buai: 50%
Acidity: 1.2
SMV: +3

Gasanryu Hazuki (Junmai Ginjo Nama) +
Best of 2015: Best Junmai Ginjo Nama Sake
Shindo Shuzo (Yamagata) Est.1870
Very smooth, soft texture, bold, fruity flavor typical of nama (unpasteurized) sake, medium dry, unique rice variety, soft water, slightly lower alcohol content (14%)
Rice: Dewasansan
Seimai Buai: 60%
Acidity: 1.6
SMV: +3

Ura Gasanryu Koka (Honjozo) +
Best of 2015: Best Honjozo Sake
Shindo Shuzo (Yamagata) Est.1870
Very smooth, soft texture, fruity flavor with a hint of melon, medium dry, unique rice variety, soft water, slightly lower alcohol content (14%)
Rice: Dewa no Sato
Seimai Buai: 65%
Acidity: 1.3
SMV: +3

Hakkaisan (Junmai Ginjo)*
Hakkaisan (Niigata) Est.1922
Very smooth, light and elegant, clean finish, dry, rice is polished down to daiginjo grade, an all-time classic sake, for tough guys who like elegant sake, great bottle
Rice: Yamadanishiki
Seimai Buai: 50%
Acidity: 1.2
SMV: +5

Hakkaisan (Ginjo)*
Hakkaisan (Niigata) Est.1922
Light and elegant, dry, rice is polished down to daiginjo grade
Rice: Yamadanishiki
Seimai Buai: 50%
Acidity: 1.1
SMV: +6

Hakkaisan (Tokubetsu Junmai)
Hakkaisan (Niigata) Est.1922
Clean flavor, subtle richness, dry, rice is polished down to ginjo grade, pretty bottle
Rice: Gohyakumangoku
Seimai Buai: 60%
Acidity: 1.4
SMV: +5

Hakuryu (Daiginjo) +
Hakuryu Shuzo (Niigata) Est.1839
Smooth, light and elegant, very nice, dry
Rice: Yamadanishiki, Takanenishiki
Seimai Buai: 40%
Acidity: 1.0
SMV: +5

Hakuyou (Junmai Ginjo) +
Hakuyou (Fukushima) Est.1879
Rich, full-bodied earthy flavor with hints of steamed rice, mushroom, and spice, medium dry, unique rice variety, slightly higher alcohol content (16.4%)
Rice: Chiyonishiki
Seimai Buai: 55%
Acidity: 1.6
SMV: +4

Hananomai (Junmai Daiginjo Namachozo)
Best of 2015: Best Junmai Daiginjo Sake
Hananomai Shuzo (Shizuoka) Est.1864
Smooth, light/elegant flavor with hints of cherry, butter, and brown sugar,
medium dry
Rice: Yamadanishiki
Seimai Buai: 50%
Acidity: 1.3
SMV: +4

Hananomai (Junmai Ginjo Namachozo)
Hananomai Shuzo (Shizuoka) Est.1864
Smooth, mellow flavor with a hint of butterscotch, medium dry
Rice: Gohyakumangoku
Seimai Buai: 60%
Acidity: 1.3
SMV: +5

Hanatomoe (Junmai Ginjo) +
Miyoshino Shouten (Nara) Est.1913
Strong aroma, unique, very full-bodied flavor with hints of koji, beeswax, and ginger, reminiscent of a koshu (aged) sake, slightly higher acidity, medium dry, straw color, rice is polished down to daiginjo grade, slightly higher alcohol content (17.6%)
Rice: Yamadanishiki
Seimai Buai: 50%
Acidity: 2.0
SMV: +3

Harushika Tokimeki (Junmai Sparkling Nigori)
Harushika (Nara) Est.1884
Japan Prestige Sake Association selection
Sparkling sake with a hint of nigori, very floral aroma, pronounced ripe melon and pumpkin flavors, very sweet, balanced by higher acidity, unique rice variety, very low alcohol content (6-7%)
Rice: Hinohikari
Seimai Buai: 70%
Acidity: 5.5
SMV: -90

Hatsumago Shozui (Junmai Daiginjo Kimoto)
Best of 2015: Best Junmai Daiginjo Kimoto Sake
Tohoku Meijo (Yamagata) Est.1893
Smooth, light/elegant, subtly rich flavor with hints of earthiness and brown sugar, made using the rare kimoto method, which produces rich flavor, medium dry, slightly higher alcohol content (16.5%)
Rice: Yamadanishiki
Seimai Buai: 50%
Acidity: 1.3
SMV: +3

Hatsumago (Junmai Kimoto)
Tohoku Meijo (Yamagata) Est.1893
Nice, light kimoto sake with a subtle hint of earthiness, made using the rare kimoto method, which produces rich flavor, medium dry, rice is polished down to ginjo grade
Rice: Miyamanishiki
Seimai Buai: 60%
Acidity: 1.4
SMV: +2

Housui (Tokubetsu Junmai)
Housui (Tokushima) Est.1913
Nice, well-balanced sake with a hint of minerality, dry, rice is polished down to
ginjo grade
Rice: Yamadanishiki
Seimai Buai: 60%
Acidity: 1.5
SMV: +5

Hoyo Genji (Tokubetsu Junmai) +
Uchigasaki (Miyagi) Est.1661
Smooth, mellow flavor, subtle richness, medium dry, rice is polished down to ginjo grade, unique rice variety, the oldest sake brewery in Miyagi prefecture
Rice: Kura no Hana
Seimai Buai: 55%
Acidity: 1.5
SMV: +3

Ichinokura (Tokubetsu Junmai Nigori Nama Genshu) +
Ichinokura (Miyagi) Est.1973
Japan Prestige Sake Association selection
Rarely seen nigori nama, tangy flavor with hints of lemon and melon, slightly higher acidity, creamy texture, created as a joint venture between four breweries, released in the spring
Acidity: 1.7
SMV: 0

Ichinokura (Junmai)*
Ichinokura (Miyagi) Est.1973
Japan Prestige Sake Association selection
Smooth, elegant, subtly rich flavor, medium dry, rice is polished down to ginjo grade, unique rice variety, created as a joint venture between four breweries
Rice: Sasanishiki
Seimai Buai: 55%
Acidity: 1.5
SMV: +2

Ichinokura Hyakkoi (Junmai Nama) +
Ichinokura (Miyagi) Est.1973
Japan Prestige Sake Association selection
Bold, fruity flavor typical of nama (unpasteurized) sake, rice is polished down to ginjo grade, unique rice variety, created as a joint venture between four breweries
Rice: Sasanishiki
Seimai Buai: 55%
Acidity: 1.5
SMV: +3

Ippin (Junmai Ginjo)
Yoshikubo (Ibaraki) Est.1790
Smooth, full-bodied flavor, medium dry, rice is polished down to daiginjo grade,
a great value
Seimai Buai: 50%
Acidity: 1.2
SMV: +2

Ippin (Junmai)
Yoshikubo (Ibaraki) Est.1790
Unique, medium-bodied flavor with hints of steamed rice and mushroom, medium dry, rice is polished down to ginjo grade, pretty bottle
Seimai Buai: 60%
Acidity: 1.5
SMV: +4

Ippongi Rose 1999 (Junmai Koshu) +
Best of 2015: Best Junmai Koshu Sake
Ippongi Kubohonten (Fukui) Est.1902
Very full-bodied flavor with hints of plum and citrus, liqueur-like flavor and texture, very high acidity, very sweet, very low alcohol content (8-9%), brewed in 1999, aged for 16 years before release
Rice: Gohyakumangoku
Seimai Buai: 70%
Acidity: 6.8
SMV: -58

Kagatobi Ai (Junmai Daiginjo)
Fukumitsuya (Ishikawa) Est.1625
Smooth, light and elegant, medium dry
Rice: Yamadanishiki
Seimai Buai: 50%
Acidity: 1.4
SMV: +4

Kagatobi (Junmai Ginjo)
Fukumitsuya (Ishikawa) Est.1625
Smooth, medium-bodied flavor with hints of steamed rice and mushroom,
medium dry
Rice: Yamadanishiki
Seimai Buai: 55%
Acidity: 1.4
SMV: +4

Kakurei (Daiginjo) +
Aoki Shuzo (Niigata) Est.1717
Smooth, floral aroma, elegant, medium-bodied flavor with hints of melon and pear, medium dry
Rice: Yamadanishiki
Seimai Buai: 48%
Acidity: 1.2
SMV: +3

Kan Nihonkai (Tokubetsu Junmai)
Nihonkai Shuzo (Shimane) Est.1888
Mellow flavor with subtle hints of steamed rice and butterscotch, medium dry
Rice: Gohyakumangoku
Seimai Buai: 60%
Acidity: 1.5
SMV: +4

Kaori (Junmai Ginjo)
Yamagata Honten (Yamaguchi) Est.1875
Clean flavor with a hint of banana, crisp finish, medium dry
Rice: Yamadanishiki
Seimai Buai: 60%
Acidity: 1.5
SMV: +3

Kenbishi Mizuho (Junmai Yamahai Koshu) +
Best of 2015: Best Junmai Yamahai Sake
Kenbishi (Hyogo) Est.1505
Very full-bodied earthy flavor with hints of hazelnut, walnut, pumpkin, sweet potato, and cedar, liqueur-like flavor and texture, made using the yamahai method, which produces rich flavor, slightly higher acidity, medium dry, slightly higher alcohol content (17.5%), aged for 2+ years before release, the oldest sake brand in Japan
Rice: Yamadanishiki
Acidity: 1.7
SMV: 0

Kenbishi Kuromatsu (Honjozo Yamahai) +
Best of 2015: Best Honjozo Yamahai Sake
Kenbishi (Hyogo) Est.1505
Very full-bodied flavor with hints of hazelnut, pumpkin, sweet potato, butterscotch, and cedar, liqueur-like flavor and texture, reminiscent of a koshu (aged) sake, made using the yamahai method, which produces rich flavor, slightly higher acidity, medium dry, slightly higher alcohol content (17%), the oldest sake brand in Japan
Rice: Yamadanishiki, Aiyama
Acidity: 1.7
SMV: +0.5

Kikusui (Junmai Ginjo)*
Kikusui (Niigata) Est.1881
Light and elegant, medium dry, slightly higher acidity, beautiful bottle
Rice: Gohyakumangoku
Seimai Buai: 55%
Acidity: 1.7
SMV: +1

Kikusui Funaguchi Ichiban Shibori (Honjozo Nama Genshu) +
Kikusui (Niigata) Est.1881
Bold, full-bodied, fruity flavor with a hint of banana, tastes almost like a liqueur because of the higher alcohol (and sugar) content (19%), slightly sweet, comes in a cup-sake-sized can, which can be aged for up to a year, producing richer flavor as it ages, the first commercially produced nama (introduced in 1972)
Rice: Gohyakumangoku
Seimai Buai: 70%
Acidity: 1.6
SMV: -2

Kirinzan (Junmai Daiginjo) +
The Seven Sake 2015
Kirinzan Shuzo (Niigata) Est.1838
Light and elegant, clean flavor with subtle hints of citrus and minerals, medium dry, beautiful (one of a kind) bottle
Rice: Gohyakumangoku
Seimai Buai: 45%
Acidity: 1.3
SMV: +3

Kokuryu (Junmai Ginjo) +
Best of 2015: Best Junmai Ginjo Sake
Kokuryu Shuzo (Fukui) Est.1804
Smooth, soft texture, light/elegant, subtly rich flavor with a hint of melon, medium dry, soft water, great bottle
Rice: Gohyakumangoku
Seimai Buai: 55%
Acidity: 1.3
SMV: +3.5

Koshi no Kanbai Muku (Junmai Ginjo) +
Ishimoto Shuzo (Niigata) Est.1907
Light/elegant, unique flavor, dry finish, rice is polished down to daiginjo grade, slightly higher alcohol content (16-17%)
Rice: Yamadanishiki
Seimai Buai: 50%
Acidity: 1.4
SMV: +4

Kurosawa (Junmai Daiginjo) +
Kurosawa (Nagano) Est.1858
Japan Prestige Sake Association selection
Very smooth, light and elegant, slight sweetness
Seimai Buai: 49%
SMV: 0

Kurosawa (Daiginjo)
Best of 2015: Best Daiginjo Sake
Kurosawa (Nagano) Est.1858
Very smooth, light and elegant with hints of melon and pear, slight sweetness
Rice: Miyamanishiki
Seimai Buai: 49%
Acidity: 1.4
SMV: -1

Kurosawa (Junmai Kimoto)*
Best of 2015: Best Junmai Kimoto Sake
The Seven Sake 2015
Kurosawa (Nagano)
Est.1858
Smooth, medium-bodied, slightly earthy flavor with hints of brown sugar and pepper, very easy to drink, made using the rare kimoto method, which produces rich flavor, slightly higher acidity, medium dry, light straw color, a great value
Rice: Miyamanishiki
Seimai Buai: 65%
Acidity: 1.8
SMV: +2

Kurosawa (Nigori)
Best of 2015: Best Nigori Sake
Kurosawa (Nagano) Est.1858
Nice, medium-bodied nigori with hints of cotton candy, mochi rice, and citrus, creamy texture, very sweet, very low alcohol content (8%)
Seimai Buai: 70%
Acidity: 1.3
SMV: -50

Masumi Yumedono (Daiginjo Genshu Namachozo) +
Miyasaka (Nagano) Est.1662
Very smooth, light/elegant flavor with a hint of melon, medium dry, slightly higher alcohol content (17%)
Rice: Yamadanishiki
Seimai Buai: 40%
Acidity: 1.3
SMV: +3

Masumi Nanago (Junmai Daiginjo Yamahai Namachozo) +
Best of 2015: Best Junmai Daiginjo Yamahai Sake
The Seven Sake 2015
Miyasaka (Nagano) Est.1662
Very smooth, elegant, full-bodied flavor with a hint of fruit, slightly higher acidity, made using the yamahai method, which produces rich flavor, slight sweetness
Rice: Miyamanishiki
Seimai Buai: 45%
Acidity: 1.9
SMV: -1

Masumi Karakuchi Kiippon (Junmai Ginjo)*
Miyasaka (Nagano) Est.1662
Japan Prestige Sake Association selection
Smooth, medium-bodied flavor, dry finish
Rice: Miyamanishiki, Kinmon Nishiki, Yamadanishiki
Seimai Buai: 55%
Acidity: 1.4
SMV: +4

Masumi Arabashiri (Junmai Ginjo Nama Genshu) +
Miyasaka (Nagano) Est.1662
Bold, full-bodied, fruity flavor typical of nama (unpasteurized) sake, slightly higher acidity, slightly sweet, slightly higher alcohol content (17-18%)
Rice: Miyamanishiki, Hitogokochi
Seimai Buai: 55%
Acidity: 2.0
SMV: -1.5

Masumi Zukuri (Junmai Ginjo Yamahai)
Miyasaka (Nagano) Est.1662
Full-bodied, earthy flavor with a hint of nuttiness, slightly higher acidity, made using the yamahai method, which produces rich flavor, aged for 2 years before release, medium dry
Rice: Miyamanishiki, Hitogokochi
Seimai Buai: 55%
Acidity: 1.8
SMV: +3

Masumi Okuden Kanzukuri (Junmai)*
Miyasaka (Nagano) Est.1662
Smooth, mellow, medium-bodied flavor with hints of butterscotch, brown sugar, and steamed rice, slightly higher acidity, medium dry, rice is polished down to ginjo grade
Rice: Miyamanishiki, Hitogokochi
Seimai Buai: 60%
Acidity: 1.7
SMV: +1

Mikawabushi (Junmai Daiginjo)
Maruishi Jozo (Aichi) Est.1690
Light/elegant, subtly rich flavor, made from the rare (and ancient) Omachi rice
Rice: Omachi
Seimai Buai: 48%
Acidity: 1.5
SMV: +1

Mikawabushi (Junmai)
Maruishi Jozo (Aichi) Est.1690
Medium-bodied flavor with a hint of butterscotch, slightly higher acidity, medium dry, unique rice variety
Rice: Daichi no Kaze
Seimai Buai: 70%
Acidity: 1.9
SMV: +3

Miyasaka Yawaraka (Junmai)
Best of 2015: Best Lower Alcohol Sake
Miyasaka (Nagano) Est.1662
Smooth, very light/elegant, delicate flavor with a subtle hint of melon, slightly sweet, rice is polished down to ginjo grade, lower alcohol content (12%)
Rice: Miyamanishiki, Hitogokochi
Seimai Buai: 55%
Acidity: 1.5
SMV: -4

Miyosakae Tenmi (Junmai Daiginjo)
Seiryo Shuzo (Ehime) Est.1877
Smooth, elegant, fruity flavor with a hint of melon, medium dry, unique rice variety
Rice: Matsuyama Mii
Seimai Buai: 45%
Acidity: 1.4
SMV: +3

Mizubasho (Ginjo)
Nagai Shuzo (Gunma) Est.1886
Smooth, fruity flavor with a hint of melon, medium dry, rice is polished down to
daiginjo grade
Rice: Yamadanishiki
Seimai Buai: 50%
SMV: +4

Mochikko (Junmai) +
Tsukinowa (Iwate) Est.1886
Unique, full-bodied flavor with hints of steamed rice and ginger, sweet, straw color, made with mochi rice, which is typically used for making rice cakes
Rice: Himenomochi
Seimai Buai: 90%
Acidity: 1.4
SMV: -9

Mukune (Junmai Ginjo)
Daimon Shuzo (Osaka) Est.1826
Smooth, full-bodied flavor, medium dry
Rice: Yamadanishiki
Seimai Buai: 55%
SMV: +2

Musashino Ten To Chi (Junmai Daiginjo) +
Musashino Shuzo (Niigata) Est.1916
Very smooth, soft texture, clean flavor with subtle hints of rice and citrus, medium dry, unique rice variety
Rice: Koshi Tanrei
Seimai Buai: 50%
Acidity: 1.6
SMV: +5

Musashino Nyukon (Tokubetsu Honjozo)
Musashino Shuzo (Niigata) Est.1916
Smooth, mellow, subtly rich flavor, medium dry, rice is polished down to ginjo grade
Rice: Gohyakumangoku
Seimai Buai: 60%
Acidity: 1.3
SMV: +3

Musashino Daku (Junmai Nigori) +
Musashino Shuzo (Niigata) Est.1916
Fruity, medium-bodied nigori with hints of melon and pear, slightly higher acidity, creamy texture, sweet
Rice: Gohyakumangoku, Koshi Ibuki
Seimai Buai: 70%
Acidity: 1.7
SMV: -12

Nanbu Bijin (Daiginjo) +
Nanbu Bijin (Iwate) Est.1902
Smooth, fruity flavor with a hint of melon, very nice, dry, unique rice variety
Rice: Gin Otome
Seimai Buai: 40%
Acidity: 1.4
SMV: +5

Nanbu Bijin (Tokubetsu Junmai)*
Nanbu Bijin (Iwate) Est.1902
Smooth, fruity flavor with a hint of melon, bright, dry finish, rice is polished down to ginjo grade, unique rice variety
Rice: Gin Otome
Seimai Buai: 55%
Acidity: 1.5
SMV: +5

Naraman (Junmai Muroka) +
Yumegokoro (Fukushima) Est.1877
Nice, full-bodied sake with flavor reminiscent of nama, medium dry, rice is polished down to ginjo grade, slightly cloudy sake
Rice: Gohyakumangoku
Seimai Buai: 55%
Acidity: 1.4
SMV: +4

Narutotai (Ginjo Shiboritate Nama Genshu) +
Best of 2015: Best Ginjo Nama Sake
The Seven Sake 2015
Honke Matsuura (Tokushima) Est.1804
Japan Prestige Sake Association selection
Bold, full-bodied, fruity flavor typical of nama (unpasteurized) sake, medium dry, higher alcohol content (18.5%), comes in a silver can
Seimai Buai: 58%
SMV: +3

Ohkagura (Honjozo)
Shiragiku Shuzo (Okayama) Est.1886
Rich, full-bodied flavor with a hint of brown sugar, medium dry, unique rice variety
Rice: Akebono
Seimai Buai: 60%
Acidity: 1.1
SMV: +1

Okunomatsu (Ginjo)*
Okunomatsu (Fukushima) Est.1716
Light, subtly rich flavor, medium dry
Seimai Buai: 60%
Acidity: 1.3

SMV: +4

Omachi (Tokubetsu Junmai)
Choryo Shuzo (Nara) Est.1963
Medium-bodied flavor, named after the rare (and ancient) Omachi rice, which contributes to the subtly rich flavor, medium dry, great bottle
Rice: Omachi
Seimai Buai: 68%
Acidity: 1.5
SMV: +2

Ozeki Osakaya Chobei (Daiginjo)
Ozeki (Hyogo) Est.1711
Smooth, unique flavor with a hint of licorice, medium dry
Rice: Yamadanishiki
Seimai Buai: 50%
Acidity: 1.3
SMV: +4

Ozeki Karatamba (Honjozo)
Ozeki (Hyogo) Est.1711
Rich, medium-bodied flavor, slightly sharp, dry, rice is polished down to ginjo grade
Seimai Buai: 60%
Acidity: 1.5
SMV: +7

Ozeki (Junmai)*
Ozeki (California) Est.1979
The classic standby, clean flavor with a hint of butter, medium dry, very easy to drink, the best of the mass-produced budget sakes, a great value
Seimai Buai: 70%
Acidity: 1.6
SMV: +4

Rin (Honjozo Nama)
Suehiro (Fukushima) Est.1850
Unpasteurized, earthy nama, medium dry, made from organic rice, unique rice variety
Rice: Chiyonishiki
Seimai Buai: 70%
Acidity: 1.3
SMV: +2

Rokkasen Hitotoki (Junmai Sparkling Rose) +
Rokkasen (Yamagata) Est.1972
Nice, light sparkling sake with a hint of grapefruit, nice underlying richness, sweet, rose color comes from the type of rice used, very low alcohol content (8%), created as a joint venture between five breweries

Sasaichi (Junmai)
Sasaichi Shuzo (Yamanashi) Est.1919
Light and smooth, clean with hints of butterscotch and minerals, crisp finish, medium dry, pretty bottle
Seimai Buai: 70%
Acidity: 1.6

SMV: +2

Sawa Sawa (Junmai Sparkling Nigori)
Choryo Shuzo (Nara) Est.1963
Light, sparkling nigori with hints of grapefruit and honeydew melon, very sweet, balanced by higher acidity, very low alcohol content (8-9%)
Seimai Buai: 70%
Acidity: 2.3
SMV: -55

Shiragiku Omachi 55 (Junmai Ginjo Nama)
Shiragiku Shuzo (Okayama) Est.1886
Bold, fruity flavor typical of nama (unpasteurized) sake, dry
Rice: Omachi
Seimai Buai: 55%
Acidity: 1.2
SMV: +6

Shirakabe Gura (Junmai Ginjo)
Takara Shuzo (Kyoto) Est.1842
Smooth, fruity flavor with hints of muscat and melon, medium dry
Seimai Buai: 55%
Acidity: 1.2
SMV: +1

Shirakabe Gura (Tokubetsu Junmai)*
Takara Shuzo (Hyogo) Est.1842
Smooth, clean flavor, medium dry, rice is polished down to ginjo grade
Rice: Gohyakumangoku
Seimai Buai: 60%
Acidity: 1.6
SMV: +2

Shirakawago Sasanigori (Junmai Ginjo Nigori)*
The Seven Sake 2015
Miwa Shuzo (Gifu) Est.1837
Smooth, medium-bodied nigori with a subtle hint of citrus, nice acidity provides crispness, creamy texture, medium dry, unique rice variety
Rice: Hida Homare
SMV: +2

Sohomare (Tokubetsu Junmai Kimoto) +
Best of 2015: Best Tokubetsu Junmai Kimoto Sake
Sohomare (Tochigi) Est.1872
Bold, full-bodied flavor with a hint of butterscotch, made using the rare kimoto method, which produces rich flavor, slightly higher acidity, medium dry, rice is polished down to ginjo grade
Rice: Yamadanishiki
Seimai Buai: 60%
Acidity: 1.8
SMV: +4.5

Sougen (Junmai)*
Sougen Shuzo (Ishikawa) Est.1768
Japan Prestige Sake Association selection
Smooth, medium-bodied flavor, slightly higher acidity, medium dry, rice is polished down to ginjo grade
Rice: Yamadanishiki
Seimai Buai: 55%
Acidity: 1.8
SMV: +3

Taisetsu (Junmai Ginjo) +
Takasago (Hokkaido) Est.1899
Unique, full-bodied flavor with hints of cedar, dark butterscotch, pumpkin, and hazelnut, reminiscent of a koshu (aged) sake, long finish, medium dry, aged in a Japanese igloo (ice dome), which contributes to the rich flavor, rice is polished down to daiginjo grade, unique rice variety
Rice: Ginpu
Seimai Buai: 45%
Acidity: 1.3
SMV: +3

Tamanohikari (Junmai Daiginjo)
Tamanohikari (Kyoto) Est.1673
Smooth, subtly rich flavor with a hint of butterscotch, slightly higher acidity, crisp finish, medium dry, made from the rare (and ancient) Omachi rice, slightly higher alcohol content (16-17%)
Rice: Omachi
Seimai Buai: 50%
Acidity: 1.7
SMV: +3.5

Tamanohikari (Junmai Ginjo Yamahai)*
The Seven Sake 2015
Tamanohikari (Kyoto) Est.1673
Rich, full-bodied flavor with hints of hazelnut, mushroom, and pepper, made using the yamahai method, which produces rich flavor, slightly higher acidity, medium dry, slightly higher alcohol content (16-17%)
Rice: Yamadanishiki
Seimai Buai: 60%
Acidity: 1.7
SMV: +1

Tedorigawa Ikina Onna (Junmai Daiginjo Yamahai)
Yoshida Shuzo (Ishikawa) Est.1870
Made using the yamahai method, which produces rich flavor, dry
Rice: Yamadanishiki
Seimai Buai: 40%
Acidity: 1.2
SMV: +7

Tedorigawa (Junmai Yamahai)
Yoshida Shuzo (Ishikawa) Est.1870
Made using the yamahai method, which produces rich flavor, dry, rice is polished down to ginjo grade
Rice: Gohyakumangoku
Seimai Buai: 60%
Acidity: 1.5
SMV: +6

Umenishiki Hitosuji (Junmai Ginjo Genshu) +
Umenishiki Yamakawa (Ehime) Est.1872
Japan Prestige Sake Association selection
Light and elegant with a hint of plum, slightly higher acidity, crisp finish, dry, slightly higher alcohol content (17%)
Rice: Yamadanishiki
Seimai Buai: 60%
Acidity: 1.9
SMV: +5

Wakatake Onikoroshi (Junmai Daiginjo)*
Wakatake (Shizuoka) Est.1832
Japan Prestige Sake Association selection
Very smooth, elegant, clean flavor with hints of nectar and melon, slight sweetness, comes in a square bottle, a great mid-priced daiginjo
Rice: Yamadanishiki
Seimai Buai: 40%
Acidity: 1.4
SMV: 0

Wakatake Onikoroshi (Junmai Ginjo)
Wakatake (Shizuoka) Est.1832
Japan Prestige Sake Association selection
Light and smooth, clean flavor, crisp finish

Yaegaki Kuro No Mu (Junmai Daiginjo)
Yaegaki (Hyogo) Est.1666
Very smooth and elegant with a hint of minerality, medium dry
Rice: Yamadanishiki
Seimai Buai: 40%
Acidity: 1.5

SMV: +1

Yaegaki Mu (Junmai Daiginjo)*
Best of 2015: Best Sake Name
Yaegaki (Hyogo) Est.1666
Smooth, clean/neutral flavor, medium dry, a very affordable daiginjo, a great value
Rice: Yamadanishiki
Seimai Buai: 50%
Acidity: 1.5
SMV: +1


* Classic sake that everyone should try at least once

+ Special hard to find sake that are worth finding

Junmai - "Pure rice" sake; sake that is made from rice, water, koji, and yeast (with no added alcohol).

Honjozo - Sake that is made from rice, water, koji, yeast, and a small amount of distilled alcohol.

Tokubetsu Junmai - "Special" junmai sake; rice is usually polished down to ginjo grade or is a unique rice variety.

Ginjo - Sake made from rice that is polished down to at least 60% of its original size.

Daiginjo - Sake made from rice that is polished down to at least 50% of its original size.

Genshu - Undiluted, cask strength sake; higher alcohol content (17-20%).

Koshu - Aged sake (3 years or more).

Nama - Unpasteurized sake.

Muroka - Sake that is not filtered with carbon.

Nigori - Coarsely filtered sake; contains rice solids.

Seimai Buai - Rice polishing rate; percentage of rice remaining after polishing.

SMV - Sake Meter Value; measurement of how dry (+) or sweet (-) a sake is.


 

 

We donate 10% of our revenue to non-profit organizations. Make The World A Better Place.

2017 Kanpai NY

 

 

   Featured Sake of the Month

    

Kurosawa Junmai Kimoto
Best of 2015: Best Junmai Kimoto Sake
The Seven Sake 2015
Kurosawa (Nagano) Est.1858
Smooth, medium-bodied, slightly earthy flavor with hints of brown sugar and pepper, made using the rare kimoto method, which produces rich flavor, slightly higher acidity, medium dry
Rice: Miyamanishiki
Seimai Buai: 65%
Acidity: 1.8
SMV: +2

 

 

Tweet