Wine Merchant

Sake by Takasago from Hokkaido, Japan. A prominent fragrance, a clean and fresh taste, with flavor deep into the recesses. Truly one of the Rolls-Royces of sake. Each year, after the temperature drops below 14 Fahrenheit, Takasago builds an Ice Dome outside the main kura building. It is an igloo inside of which the temperature stays about 28 F, with 90% humidity and no wind The low temperature means nasty bacteria cannot survive, allowing them to make clean, pure, ultra-premium sake. Additionally, they separate the clear sake from the fermenting rice lees not by pressing, but rather by putting it into canvas bags and allowing the sake to drip out slowly overnight.

Sake by Mantensei from Tottori, Japan. Soft, honey-laced nose with just a tad of fruitiness. Dry overall, but with a sweet element creeping out of the background. Good richness and overall balance in a slightly dry profile. The Tottori...

Sake by Rihaku from Shimane, Japan. Brewed carefully and slowly at low temperatures using traditional brewing techniques and Yamada Nishiki rice polished to 55%. Characterized by a well-rounded flavor with a solidness to the flavor...

Sake by Ama no To from Akita, Japan. Faint aromas of raisins and earthiness. Overall slightly dry flavor but with nice fruity essences in the recesses, supplanted by nice rice-like tones and a gentle sweetness beneath. They have...

Sake by Tentaka from Tochigi, Japan. A mature well-rounded flavor with a settled fragrance. Dry but with an underlying richness. Drier and lighter when chilled, and a bit fuller as it warms. Eighty percent of Tentaka's sake is...

Sake by Takasago from Hokkaido, Japan. A prominent fragrance, a clean and fresh taste, with flavor deep into the recesses. Truly one of the Rolls-Royces of sake. Each year, after the temperature drops below 14 Fahrenheit, Takasago builds an Ice Dome outside the main kura building. It is an igloo inside of which the temperature stays about 28 F, with 90% humidity and no wind The low temperature means nasty bacteria cannot survive, allowing them to make clean, pure, ultra-premium sake. Additionally, they separate the clear sake from the fermenting rice lees not by pressing, but rather by putting it into canvas bags and allowing the sake to drip out slowly overnight.

Sake by Tozai from Kyoto, Japan. This is fairly thick and chewy nigorizake (cloudy sake), but it is still surprisingly dry. The aromas are bright and fresh and they show a lovely ricey and fruity combination. In the mouth...

Sake by Tozai from Kyoto, Japan. This is fairly thick and chewy nigorizake (cloudy sake), but it is still surprisingly dry. The aromas are bright and fresh and they show a lovely ricey and fruity combination. In the mouth...