Best Selling Products

This delicious Junmai achieves a perfect balance between its savory taste and smooth, brisk finish. Serving slightly warmed enhances its Junmai taste whilst complementing food.

Beautifully balancedand structured sake with juicy peach, strawberry and nectarine flavours sweeping smoothly across the palate. Slightly sour edge develops to delicately define the clean finish with gentle acidity.

Japanese Liqueur

• Alcohol Level: 12%
• Made in Okinawa, Japan

'Zanpa' Awamori is used as the base and mixed with Shekuwasar juice. A smooth awamori liquor produced in Okinawa. 12% alcohol.

Yuzu, Japanese citron goes best with sake-based liqueurs. This is supported by many customers, including overseas so far. Japanese citron has a particularly high flavour. The Yuzu is absolutely from Wakayama. This has the clear and light aroma and a little bit mild tastes brought from Sake of a level that can be used as a single junmai product.

Shimizu Seizaburo Shoten was established by Seizaburo Shimizu in 1869, in Suzuka, Mie Prefecture.
This company think it is their duty to carry on the tradition of this umasake land and brew good sake to keep up with the reputation.
“Gennotomo” is traditional taste and flavour, like a fresh green apple aroma.

Japanese Liqueur

• Alcohol Level: 8%
• Made in Tokushima, Japan

徳島県産「柚子」の香り豊かな天然果汁を100%使用したフレッシュな香りのリキュールです。ベースになるお酒には本格焼酎（芋、麦、米）をミックスする事で完熟した柑橘の爽やかな香りと甘さに加え、奥行きのある味わいのお酒に仕上がりました。「柚子」は日本を代表とする和柑橘で濃純な香りと爽やかな酸味が特徴で食事との相性も抜群です。本製品はそのまま冷やして召し上がっていただくか、氷を浮かべてオンザロックや炭酸で割っていただいても爽やかな味わいをお楽しみ頂けます。

Basic Kubota - Dry and crisp, with a mild modest flavor. Easy to drink, with an ever evolving flavor that you don't get tired of. Niigata's signature sake type: Tanrei-karakuchi (dry & crisp). Recommended to serve slightly chilled to enjoy a refreshing taste, or to serve slightly warmed to enjoy the round, delicious flavor.

Shirataki-Shuzo is established in 1855 at Echigo Yuzawa in Niigata prefecture, which is ideal climate of making sake. Echigo Yuzawa is famous for heavy snowfall and hot springs. When snow melts, it becomes a waterfall, and high quality clean water gushes from the well in the brewery facility throughout the year. 

Full-bodied and powerful taste, easy to pair with fries and garlic taste foods. Silver Medal in International Wine Challenge 2018, 2020. Kura Master platinum in 2017, 2018.
Since Nabedana was established in 1689, we have made brewing the finest sake a family tradition for more than 330 years and over 19 generations. Our task is to brew sake that reaches and inspires minds of all the people.

Using a local rice “Yume-Ikkon”, originated in Fukuoka, and polished down to 60%. This Junmai-Shu is slowly fermented in low temperature. As a result, it becomes rich and full-bodied taste but carrying fresh and fruity scent. It goes well with wide range of dishes.

Since its birth in 1890, Yebisu has been following the taste of Germany.
As a pioneer of real beer, yebisu has continued to deliver the same delicious taste.
100% malt, yebisu yeast, plenty of Bavarian aroma hops from Bavaria.
Delicious and rich richness with carefully selected ingredients and manufacturing methods.

Drink Yebisu beer. It's the only beer.

Shimizu Seizaburo Shoten was established by Seizaburo Shimizu in 1869, in Suzuka, Mie Prefecture.
This company think it is their duty to carry on the tradition of this umasake land and brew good sake to keep up with the reputation.
“Meguminotomo” is well balanced sweetness, fruity aroma and hint of acidity with clean finish.

The high acidity of the traditional Yamahai brewing method creates a rich flavor.
The spring water within the brewery is used as the brewing water, and the main ingredients are Akita Sake Komachi and Yamada Nishiki rice, which are contracted with the brewers and farmers, and all of the yeast is cultured in-house. In an organic environment that values the balance of microorganisms, we practice a particular approach to sake brewing, relying on the power of nature.

Full-bodied and powerful taste, easy to pair with fries and garlic taste foods. Silver Medal in International Wine Challenge 2018, 2020. Kura Master platinum in 2017, 2018.
Since Nabedana was established in 1689, we have made brewing the finest sake a family tradition for more than 330 years and over 19 generations. Our task is to brew sake that reaches and inspires minds of all the people.

Background: Junmai Ginjo Hidahomare Tenryo is made by 100% “Hidahomare”, which is from the Hida area. We polished 50% of this rice which is clear and smooth. Between summer and fall, it changes from fresh to rich. Junmai Ginjo Hidahomare Tenryo may be enjoyed served as chilled or Nurukan (which means a little bit warm). This sake has sold in NY since 2006.

Awards: • Double Gold at 2012 Wine and Spirits Wholesalers of America (WSWA) Wine Tasting Competition • Best of Show at 2012 Wine and Spirits Wholesalers of America (WSWA) Wine Tasting Competition • Tenryo Hidahomare has been named one of the "2013 Best 25 Souvenirs from Japan" by the Japan Tourism Agency • The Fine Sake Awards Japan 2018 (Gold Medal) Taste Summary: Medium Dry & Rich. Profile & Tasting Notes: Moderately Bold, Mellow, Balanced, Fruit Overtones, Very Smooth Finish. Best Served: Chilled

島根県のオリジナル酒米「佐香錦（さかにしき）」で醸した純米吟醸　無濾過生原酒です。佐香錦の特徴である爽やかな酸味と生原酒ならではの旨味溢れる味わいがバランス良く調和した濃い目の味わいの料理にもよく合うフルボディータイプのお酒です。

A raw-style, unfiltered Junmai Ginjo brewed with Shimane prefecture's signature rice strain 'Sakanishiki'.
A full bodied sake with classic umami flavours and a refreshing acidity that cuts through rich food,
making it an ideal partner for pairing.

Elegant flavour and subtle fragrance. Sake brewer’s technique and  Niigata area’s excellent rice, water make this sake wonderful.
A hint of fruity fragrance is mildly spread through, gently sweet mouthfeel shifts to a slightly acidic touch gradually leaves smooth, rich texture and a rice-influenced aftertaste.

A refreshing dry sake with a wide range of enjoyment, from cold to hot sake. Perfect for dishes with a clear taste and rich snacks.

Once you've tried it, you'll be hooked. It's a charming masterpiece that will have you hooked on Miyakanbai.
When you open it, a gentle, creamy , elegant aroma spills out. And the taste is extremely rich. It's a taste that can only be achieved with Junmai Daiginjo sake made from highly polished rice that has been carefully and rigorously polished. It comes with waves of richness that you would never imagine coming from the crisp, firm quality of the sake. The way the flavor slowly spreads is refined and elegant. Whenever, whoever, and wherever you drink it, it will "bring spring to your heart." That's the kind of sake it is.

Kano Shuzo's Junmai Daiginjo is a complex sake with extreme depth and a pronounced umami character. Famous for it's rich aromatics and delicious flavour.

A gorgeous fragrance reminiscent of spring flowers. The taste of ripe rice lies beneath the moist and clear sweetness.