https://www.sakesuki-llc.com/home-1 daily 0.75 2022-03-03 https://images.squarespace-cdn.com/content/v1/5ce6d339a8ffbf0001a8fb20/1580416683418-QILJ3Q48V0L1R15LBORD/image.jpg Home https://images.squarespace-cdn.com/content/v1/5ce6d339a8ffbf0001a8fb20/1580416584668-BCSUBQC0Q7IQLJ80T1XK/image.jpg Home https://images.squarespace-cdn.com/content/v1/5ce6d339a8ffbf0001a8fb20/1559326767974-6UG31CD8FBVD689DA8X3/Ecomm_02_Lily_004.jpg Home https://images.squarespace-cdn.com/content/v1/5ce6d339a8ffbf0001a8fb20/1618327291426-CS1J0TXJRH4TK1CE7DVT/plant_2_optimized.gif Home https://images.squarespace-cdn.com/content/v1/5ce6d339a8ffbf0001a8fb20/1618327354071-OCV4YZDDJKDUGG7X5G4U/plant_1_optimized.gif Home https://images.squarespace-cdn.com/content/v1/5ce6d339a8ffbf0001a8fb20/1559835300319-AP29DHD68LHDZY17G6D4/giftcard-template.jpg Home - Give the Gift of Greenery Plants are as thoughtful a gift as flowers and last much longer. With a gift card, you can brighten up someone’s home, office or dorm room with a potted plant of their choice. They’re available in any denomination and we’ll mail it for free! https://www.sakesuki-llc.com/contact-us daily 0.75 2022-03-03 https://www.sakesuki-llc.com/home daily 1.0 2026-02-23 https://www.sakesuki-llc.com/art-of-sake daily 0.75 2022-03-03 https://images.squarespace-cdn.com/content/v1/5ec321c2af33de48734cc929/1618497259178-6XJGK9GR6YAVBQL5L519/20140301_Trade-151_012-2.jpg Glossary https://images.squarespace-cdn.com/content/v1/5ec321c2af33de48734cc929/1607694583486-2PQT0LQ193RL7MCB6DX4/20140228_Trade+151_0046.jpg Glossary https://images.squarespace-cdn.com/content/v1/5ec321c2af33de48734cc929/1607694644871-IC85FNH781UNZSZEGHDR/Aro+Ha_0428.jpg Glossary https://www.sakesuki-llc.com/sake-portfolio daily 0.75 2026-02-05 https://images.squarespace-cdn.com/content/v1/6221009d56f226758e0d9cfb/1646330024211-VSDO51ZNOVUL3T15NUYV/SakeSuki_NishideShuzo100Year_1.png Sake Portfolio - 100 YEAR SAKE NISHIDE SHUZO Ishikawa’s 17th century Kutani Yaki porcelain artwork gracing this bottle helps tell the story that this sake has been made with local ingredients only. Discovered 100 years ago, the yeast known as kuratsuki kobo is especially unique as it exists naturally within the brewery itself, and is therefore only found in Nishide’s sakes. This Junmai Daiginjo exhibits notes of apricot and young banana that starts off soft and mild, giving way to the smooth umami of sake rice, finishing dry with balanced acidity. Dryness : SMV +3 | Acidity: 2.0 Recommended temperature : Best served chilled Recommended dishes : Sushi and dashi rich dishes Grade : Junmai Daiginjo, 50% rice polish ratio Alcohol : 16% | Rice : Gohyakumangoku | Yeast : Kuratsuki Kobo | Water : Hakusan https://images.squarespace-cdn.com/content/v1/6221009d56f226758e0d9cfb/8332d8fb-1f6b-49c8-84dd-7bd085abe729/Nishide_Moromi.png Sake Portfolio - NISHIDE MOROMI JUNMAI NISHIDE SHUZO Nishide has rescued two white-haired kitties which now live at the brewery. Named Moro and Mi, the cats are referred to collectively as Moromi, the term for sake mash. Moro is known for a calm and gentle demeanor, as well as unique facial features, including a sharp face line and eyes of different colors (yellow on the left and blue on the right). Mi, on the other hand, is known for being smart and responsible, with a round face and blue eyes. The cats have become quite popular at the brewery, with visitors stopping by to see them while enjoying some sake. This sake has a distinct aroma of banana, apricot, and herbs, and offers a sweet, umami-rich flavor with a sharp acidity. The taste evolves as the sake warms to room temperature. Acidity: 3.0 Recommended temperature : Chilled and in a wine glass, or warm it up to a cat’s body temperature Recommended dishes : Shellfish risotto, apple pie (with vanilla ice cream, with caramel sauce), salad with avocado Grade : Junmai Alcohol : 14% https://images.squarespace-cdn.com/content/v1/6221009d56f226758e0d9cfb/1646330024235-GU06QPQY6HO042XTRPOZ/Heiwa_Muryozan20.jpg Sake Portfolio - KID MURYOZAN20 HEIWA SHUZOU With the goal to create the new standard for next generation Sake in Japan, Heiwa Shuzou introduces 'KID’ Muryozan 20. The Muryozan lineup is KID’s best series and 20 is currently the most sophisticated sake among all products from Heiwa Shuzou. They have polished down the rice to 20% remaining, creating a sake that opens with fresh aromas of pear, melon and Kyoho grapes. The higher the polish rate, the harder it is to time the soaking of the rice as well as to control the temperature during the Koji making process. After many years of trials, Heiwa has successfully brewed Muryozan 20, which is an accomplishment achieved only by harnessing the best of the best skills within Heiwa Shuzou. Dryness : SMV +1.0 : Acidity 1.7 Recommended temperature : Chilled well Grade : Junmai Daigiinjo, 20% rice polish ratio Alcohol : 15% | Rice : Yamadanishiki | Yeast : 1801, 901 | Water : Koyasan Nansui https://images.squarespace-cdn.com/content/v1/6221009d56f226758e0d9cfb/1646330024244-Y415ATNCKRYDHPMSVJBL/Heiwa%2BMuryozan%2B30%2B001.png Sake Portfolio - KID MURYOZAN30 HEIWA SHUZOU KID Muryozan 30. This sake, which receives its name from the former temple it is now brewed in, is the second highest grade and best series of the KID sake lineup. Using Grade A Yamadanishiki from Hyogo and a milling rate of 30%, this rice requires a very sophisticated and delicate technique for every step in the brewing process. Heiwa Shuzo puts forth every ounce of energy to brew this sake to be the most beautiful. Muryozan 30 is elegant, soft and smooth. Dryness : SMV -3 | Acidity : 1.7 Recommended temperature : Best served chilled Grade : Junmai Daiginjo, 30% rice polish ratio Alcohol : 15% | Rice : Yamadanishiki | Yeast: K1801 | Water : Koyasan Nansui https://images.squarespace-cdn.com/content/v1/6221009d56f226758e0d9cfb/1646330024254-VB5INRX2G4JHM1YNYFVF/Heiwa_Kid-Muryozan_JunGin.jpg Sake Portfolio - KID MURYOZAN JUNMAI GINJO HEIWA SHUZOU Heiwa Shuzou introduces ‘KID’ Muryozan Junmai Ginjo. Muryozan is the highest grade and the best series of the KID sake lineup. Heiwa uses Grade A Yamadanishiki from Hyogo and a milling rate of 50% for this Junmai Ginjo. This Sake won the International Wine Challenge (IWC) Champion Sake 2020, which was picked from 1400+ kinds of sake. Heiwa Shuzou also received Sake Brewery of the year in 2020, two years in a row. A feat accomplished by no other brewery, ever. Dryness : SMV +2.5 | Acidity : 1.6 Recommended temperature : Chilled Grade : Junmai Ginjo, 50% rice polish ratio Alcohol : 15% | Rice : Yamadanishiki | Yeast : 901 | Water : Koyasan Nansui https://images.squarespace-cdn.com/content/v1/6221009d56f226758e0d9cfb/1646330024265-F5ZQJGSLZA8SUVQIR1EL/SakeSuki_HeiwaShuzouKidJunmaiDaiginjo_1.png Sake Portfolio - KID JUNMAI DAIGINJO HEIWA SHUZOU Brewed to be enjoyed for special occasions, this sake offers a refreshing fruity aroma, followed by an elegant and rich taste of sake rice. “KID” Junmai Daiginjo has well balanced acidity that gives way to a clean finish. This sake is a great accompaniment to food. We have in 300ml, 720ml and 1.8L format. Dryness : SMV +2 | Acidity : 1.3 Recommended temperature : Best served chilled Grade : Junmai Daiginjo, 50% rice polish ratio Alcohol : 15% | Rice : Yamadanishiki | Yeast : K901, K1801 | Water : Koyasan Nansui https://images.squarespace-cdn.com/content/v1/6221009d56f226758e0d9cfb/1646330024270-14LOVJ5G0UT67IM5ULQ2/Kid_Junmai_Set.jpg Sake Portfolio - KID JUNMAI HEIWA SHUZOU Heiwa Shuzou brings us “KID” Junmai, which exhibits a soft mouth feel and offers an acidity that is well balanced with the gentle umami of sake rice. Brewed using the soft and clean spring water of Wakayama Prefecture, “KID” Junmai opens the door for sake beginners. We have in 180ml (cup sake), 720ml and 1.8L format. Dryness : SMV +4 | Acidity : 1.5 Recommended temperature : Best served at room temperature Grade : Junmai, 50% rice polish ratio (Gohyakumangoku), 60% rice polish ratio (Ippanmai) Alcohol : 15% | Rice : Gohyakumangoku, Ippanmai | Yeast : K701 | Water : Koyasan Nansui https://images.squarespace-cdn.com/content/v1/6221009d56f226758e0d9cfb/1646330024277-RBAC96QDJCOH8DOZHU1I/Heiwa_Kid_Daiginjo.jpg Sake Portfolio - KID DAIGINJO HEIWA SHUZOU Heiwa Shuzou introduces ‘KID’ Daiginjo, a perennial winner of international and domestic sake competitions. This brew opens with aromas of ripe apples and pears, followed by the rich sweetness of honey. A dry and crisp finish leaves you wanting more. Dryness : SMV +2.5 | Acidity : 1.3 Recommended temperature : Chilled Recommended pairing: Fatty Tuna, Negitoro, Eel, Blue Cheese Grade : Daiginjo, 35% rice polish ratio Alcohol : 15% | Rice : Yamadanishiki | Yeast : 1801 | Water : Koyasan Nansui https://images.squarespace-cdn.com/content/v1/6221009d56f226758e0d9cfb/1646330024283-P79WYS82DV9VXUFIRZPO/Heiwa_Hon-Kid.jpg Sake Portfolio - HON KID JUNMAI GINJO HEIWA SHUZOU What does Hon mean? ‘Hon’ is used for Hon Maguro or Hon Wasabi – meaning original, authentic or essential. The KID brand was established to expand the sake fan base, with the desire to introduce sake to a new generation. HON KID’s alcohol content is 13% and is therefore easier to drink for sake beginners. Heiwa Shuzou hopes that HON KID will help further the reach of the passion behind the KID brand and the people who make it. The brewing process here is a longer fermentation at a lower temperature, while also taking advantage of the clean, soft water of Koyasan by adding more than usual in the Moromi. The result is an approachable brew that will please sake fans and novices alike. Dryness : SMV 0 | Acidity : 1.8 Recommended temperature : Best served chilled in a wine glass Grade : Junmai Ginjo, 50% rice polish ratio (Kojimai), 55% rice polish ratio (Kakemai) Alcohol : 13% | Rice : Gohyakumangoku | Yeast : 1404,1001 | Water : Koyasan Nansui https://images.squarespace-cdn.com/content/v1/6221009d56f226758e0d9cfb/1646330024289-5DE3Y7PG3JW0511FVBIL/Heiwa%2BHiyaoroshi.png Sake Portfolio - KID HIYAOROSHI HEIWA SHUZOU Fall limited sake Heiwa Shuzou brings us “KID” Junmai Ginjo Hiyaoroshi, which exhibits a soft mouth feel and offers notes of banana that is well balanced with the gentle umami of sake rice to match beautifully with the fall season. Brewed using the soft and clean spring water of Wakayama Prefecture, this sake helps you enjoy the harvest season! Dryness : SMV +1.5 | Acidity : 1.7 Recommended temperature : Chilled, warm or room temperature. KID Hiyaoroshi is almighty Grade : Junmai Ginjo, 50% rice polish ratio (koujimai), 55% rice polish ratio (kakemai) Alcohol : 15% | Rice : Gohyakumangoku | Yeast : K1801, 901, 14, 10 | Water : Koyasan Nansui https://images.squarespace-cdn.com/content/v1/6221009d56f226758e0d9cfb/1646330024297-E1IJRP32UYEE8S68XRFK/Heiwa%2BShiboritate%2B001.png Sake Portfolio - KID SHIBORITATE HEIWA SHUZOU Winter limited sake Heiwa Shuzou brings us “KID” Junmai Ginjo Shiboritate, which translates to freshly squeezed sake in the middle of production season! Brewed using the soft and clean spring water of Wakayama Prefecture, this limited release sake is bright and crisp. To keep the freshness of umami, this sake is never pasteurized. Dryness : SMV +1.0 | Acidity : 2.0 Recommended temperature : Chilled Grade : Junmai Ginjo, 50% rice polish ratio (koujimai), 55% rice polish ratio (kakemai) Alcohol : 15% | Rice : Gohyakumangoku, Ippanmai | Yeast : K1801, 901, 14, 10 | Water : Koyasan Nansui https://images.squarespace-cdn.com/content/v1/6221009d56f226758e0d9cfb/1646330024304-HBUQK936I0JRUGNK99IC/image-asset.png Sake Portfolio - KID NATSU NO SHIPPU HEIWA SHUZOU Summer limited sake Heiwa Shuzou brings us “KID” Junmai Ginjo Summer Sake “Natsu no Shippu,” which means summer’s strong wind! This sake exhibits a soft mouth feel and offers sharp acidity that is well balanced with the gentle umami of sake rice to match beautifully with the summer season. Brewed using the soft and clean spring water of Wakayama Prefecture, this sake helps you enjoy the summer more! Dryness : SMV +4 | Acidity : 1.8 Recommended temperature : Very cold Grade : Junmai Ginjo, 50% rice polish ratio (koujimai), 55% rice polish ratio (kakemai) Alcohol : 15% | Rice : Gohyakumangoku | Yeast : K1801, 901, 14, 10 | Water : Koyasan Nansui https://images.squarespace-cdn.com/content/v1/6221009d56f226758e0d9cfb/1646330024313-6RGM8ROSZEBQAQRO8BWZ/Heiwa%2BHaru%2Bno%2BKunpu%2B001.png Sake Portfolio - KID HARU NO KUNPU HEIWA SHUZOU Spring limited sake Heiwa Shuzou brings us “KID” Junmai Ginjo Haru no Kunpu, which means “Spring Breeze.” After a long winter, this Spring sake gives you hints of flowers blooming, finishing dry and crisp. To keep the freshness of spring, this sake is never pasteurized. Dryness : SMV +0 | Acidity : 1.7 Recommended temperature : Chilled Grade : Junmai Ginjo, 50% rice polish ratio (koujimai), 55% rice polish ratio (kakemai) Alcohol : 15% | Rice : Gohyakumangoku | Yeast : K1801, 901, 14, 10 | Water : Koyasan Nansui https://images.squarespace-cdn.com/content/v1/6221009d56f226758e0d9cfb/1646330024320-LC85VWOG5ENHU2N0OSB1/Heiwa_Kid_Omachi.jpg Sake Portfolio - KID TOKUBETSU JUNMAI OMACHI HEIWA SHUZOU Heiwa Shuzou introduces 'KID' Omachi Tokubetsu Junmai, which was introduced in 2017 with limited production. Omachi rice, typically known for its rich and earthy characteristics, is brewed beautifully by Heiwa in typical KID style, creating a sake that opens with aromas of muscat and apple, followed by a smooth umami flavor that finishes dry and crisp, leaving you wanting more. Dryness : SMV +1.0 | Acidity : 1.7 Recommended temperature : Chilled well Recommended pairing: Seafood broth, Steak Grade : Tokubetsu Junmai, KOJIMAI 50% KAKEMAI 60% Alcohol : 15% | Rice : Omachi | Yeast : 1801, 901 | Water : Koyasan Nansui https://images.squarespace-cdn.com/content/v1/6221009d56f226758e0d9cfb/1646330024327-PD4Y438YJU8SDVKCDXQB/Heiwa_Kid_Sparkling.jpg Sake Portfolio - KID JUNMAI DAIGINJO SPARKLING HEIWA SHUZOU Heiwa Shuzou introduces 'KID' Junmai Daiginjo Sparkling, which is a Nama (unpasteurized) Sake. (Please keep refrigerated) You will enjoy an aroma of vivid young melon and taste of sweet rice, bitterness of ginger and fresh strawberry. It finishes sharp and dry thanks to the elegant bubbles created by a second fermentation in the bottle. This Sparkling Sake received ‘Sparkling Sake Trophy’ at the world’s biggest sake competition, IWC in 2019. *Please do not shake before open. If you want to mix sediments, first open, then slowly turn around after re-closure. *Limited availability Dryness : SMV 0 | Acidity : 1.7 Recommended temperature : Chilled well Recommended pairing: Seafood broth, Steak Grade : Junmai Ginjo, 50% rice polish ratio Alcohol : 14% | Rice : Yamadanishiki | Yeast : K1801, 901 | Water : Koyasan Nansui https://images.squarespace-cdn.com/content/v1/6221009d56f226758e0d9cfb/7ec858d4-581e-4d56-a54d-6e2caeb36815/Heiwa_AkaKid.png Sake Portfolio - AKA KID HEIWA SHUZOU With the goal to create the new standard for next generation Sake in Japan, Heiwa Shuzou introduces ‘KID’ in red (meaning AKA in Japanese) – AKA KID. Heiwa is located in the northern part of Wakayama and there are still many archaeological sites from 300 BC where rice farming and sake production were active. Heiwa is looking into their roots and decided to use Aka mai (red rice), which is an ancient rice strain. You will enjoy its savoriness and nice depth in the taste, as well as this beautiful color. Aromas are like honey and toasted rice. Dryness : SMV -3.0 | Acidity : 1.8 Recommended temperature : Chilled well, but can also be warmed to enjoy the sweetness and its aroma Recommended pairing: Steak, yakitori, teriyaki Grade : Kojimai 50%, Kakemai 100% (Gohyakumangoku 55%, Akamai 100%) Alcohol : 13% | Rice : Gohyakumangoku, Akamai | Yeast : 7 | Water : Koyasan Nansui https://images.squarespace-cdn.com/content/v1/6221009d56f226758e0d9cfb/22c9f500-23a3-4f82-80f8-4ef8afe32daf/Heiwa_Agara-Hiire.png Sake Portfolio - KID JUNMAI AGARA NO TADE SODATETA YAMADANISHIKI TEISEIMAI 80% HEIWA SHUZOU “Agara” means ‘ours’ in Wakayama dialect. The sake rice for this brew is only polished 20% (80% remaining) and is grown in Heiwa’s and Wakayama’s local rice fields. Heiwa started to have their own rice fields back in 2006 and have slowly expanded to the current size of 10,763 square feet. KID is coming from Kishu (the name of the peninsula Heiwa is located) and Do (terroir). This sake represents KID’s name the most. This sake is brewed each year with rice harvested from that vintage alone. The label changes from year to year, with photos and captions describing what the season was like. No 2 vintages are the same and the label acts as a diary to tell its story. *Limited availability Dryness : SMV +1.5 | Acidity : 1.8 Recommended temperature : Can be chilled, room temperature or warm Recommended pairing: Kinzanji Miso, cream cheese Grade : Junmai Alcohol : 16% | Rice : Yamadanishiki | Yeast : 7 | Water : Koyasan Nansui https://images.squarespace-cdn.com/content/v1/6221009d56f226758e0d9cfb/71868cd7-f67e-4f6d-a6a5-680d525c8c09/Heiwa_Doburoku.png Sake Portfolio - HEIWA DOBUROKU ICHI NO DAKU HEIWA SHUZOU In 2022, Heiwa established their own Doburoku bar in Kabuto cho, Tokyo with the aim of promoting Doburoku to a wider audience. Doburoku, which is the ancestor of sake, is produced in a more sustainable manner by retaining the Moromi, the cloudy mash. "Ichi no Daku" is the first in its series from Heiwa Shuzou and features a fresh brightness resulting from fermentation. The rice used, Nikomaru, is grown locally, and imparts a subtle aroma, while its taste is characterized by a gentle sweetness akin to freshly cooked rice. PLEASE KEEP REFRIGERATED and treat like Nama sake. Dryness : SMV -8.5 | Acidity : 1.1 Recommended temperature : Chilled Grade : Junmai Alcohol : 9% | Rice : Omachi Nikomaru (grown locally) | Yeast : 7 | Water : Koyasan Nansui https://images.squarespace-cdn.com/content/v1/6221009d56f226758e0d9cfb/1646330024332-86SG8XL3OIVIX64F109J/SakeSuki_HeiwaShuzouNigori_1_rev.png Sake Portfolio - HEIWA NIGORI HEIWA SHUZOU With the goal to create the new standard for next generation Sake in Japan, Heiwa Shuzou brings us its Nigori Sake. This sake’s texture is smooth, and the rice feels like fresh powdery snow on your tongue. Brewed using the soft and clean water from Koyasan in Wakayama Prefecture, Heiwa Shuzou’s Nigori Sake is well balanced with the flavor of sake rice. Dryness : SMV -8.5 | Acidity : 1.1 Recommended temperature : Best served chilled Grade : Futsushu, 75% rice polish ratio (seimaibuai) Alcohol : 14% | Rice : Ippanmai | Water : Koyasan Nansui https://images.squarespace-cdn.com/content/v1/6221009d56f226758e0d9cfb/1646330024339-ATCJFPYGW0ZW67T43K7Q/Heiwa_Kanjuku.jpg Sake Portfolio - TSURU-UME KANJUKU HEIWA SHUZOU Tsuru-ume KANJUKU is the entry level of the Tsuru-Ume series. Kanjuku means fully matured or ripe. Nankobai, their local plum in Wakayama, is one of the most popular kinds of plum in Japan, which offers some sweetness with a tart character. When you open this bottle, you quickly enjoy the fresh aroma of ripe plum. Recommended pairing: soft cheeses, like Brie, grilled chicken, fried Chinese fare, like sweet and sour pork (pairs well with sweet / rich food) Recommended serving style: Add water/seltzer, or mix with sparkling wine, or simply on the rocks Recommended temperature : best served chilled in a wine glass to enjoy its aromas Alcohol : 10% https://images.squarespace-cdn.com/content/v1/6221009d56f226758e0d9cfb/1646330024343-0MP9W5MWOTZSHM7XAGHR/Heiwa_Kanjuku-Nigori.jpg Sake Portfolio - TSURU-UME KANJUKU NIGORI HEIWA SHUZOU Tsuru-ume Kanjuku Nigori or ripe plum with cloudy peach uses peach paste from Heiwa’s local farm in Wakayama, mixing with their Kanjuku plum sake. You will love the balance of sweetness from peaches and acidity from plums. It is like ’Nectar’ for grown ups! Recommended pairing: vanilla ice cream, chocolate, cakes! It can be a dessert sauce on top of sweets. Recommended serving style: Mixing with apple juice is another great way to enjoy. Recommended temperature : best served chilled. Can be frozen like sorbet. Alcohol : 10% https://images.squarespace-cdn.com/content/v1/6221009d56f226758e0d9cfb/1646330024347-B5VBN2VUSUSSAVEWY49C/Heiwa_Suppai.jpg Sake Portfolio - TSURU-UME SUPPAI HEIWA SHUZOU SUPPAI means sour. Tsuru-ume SUPPAI is umeshu based on sake. Wakayana prefecture is the plum heartland of Japan. This brew has used three times more plums than what is used in a typical umeshu. The particular plum used here is called Nankobai. Its skin is soft and the fruit itself is thick and juicy; one of the best quality plums in Japan. A subdued sweetness is refreshing and its acidity is addicting! Recommended pairing: Chinese food (rich, meat dish would be a perfect pair) Recommended serving style: Adding water/seltzer or mixing with sparkling wine or on the rocks Recommended temperature : best served chilled Alcohol : 11% https://images.squarespace-cdn.com/content/v1/6221009d56f226758e0d9cfb/1646330024352-6TJCJ0DLHR4YCY1HU0B5/Heiwa_Lemon.jpg Sake Portfolio - TSURU-UME LEMON HEIWA SHUZOU It uses local lemons from Wakayama, squeezed with the skin left on. You will enjoy the harmony of acidity, gentle sweetness and zest flavor from the skin. Tart and refreshing! Recommended pairing: Italian cuisine or silver fish like saba or sanma. Recommended Serving style: Can be mixed with sour ale beer or even mixed with Gin to make a Lemon sour. Recommended temperature : Best served chilled Alcohol : 7% https://images.squarespace-cdn.com/content/v1/6221009d56f226758e0d9cfb/1646330024358-4GPDS9AX698JNGVG8OMK/Heiwa_Ichigo.jpg Sake Portfolio - TSURU-UME ICHIGO (Strawberry) HEIWA SHUZOU Tsuru-ume Ichigo or strawberry is a seasonal limited Tsuru-ume. Wakayama is also famous for strawberry production. The contents here are strawberry juice (60%) and the rest is Tsuru-ume plum sake. The fresh Japanese strawberry aroma and sweetness blending with tartness of plum sake is well balanced and leaves you wanting more! Recommended pairing: chocolate. It can be a sauce for vanilla ice cream or yogurt. Recommended serving style: Can be mixed with Oolong tea or no sugar added black tea. Recommended temperature : Best served chilled Alcohol : 10% https://images.squarespace-cdn.com/content/v1/6221009d56f226758e0d9cfb/1646330024364-OK3XT43OWJ858FK9O91T/Heiwa_Mikan.jpg Sake Portfolio - TSURU-UME NATSU MIKAN (Summer Orange) HEIWA SHUZOU There are many kinds of oranges grown in Wakayama and Heiwa Shuzou uses Natsu Mikan, Amanatsu (both oranges are harvested in summer) and lemon for this sake. Oranges are squeezed with the skin left on – you will enjoy the bitterness and the zest flavor in this rich orange sake. Refreshing on a hot day in the summer. Recommended pairing: pizza or gratin – rich dish with butter and cheese. Also pairs well with cake and sweets Recommended serving style: Can be mixed with white ale beer for a cocktail. Recommended temperature : Best served chilled. Alcohol : 7% https://images.squarespace-cdn.com/content/v1/6221009d56f226758e0d9cfb/fac6ed19-bec3-484d-ac3d-34023ff12f37/TSURU-UME_YUZU.png Sake Portfolio - TSURU-UME YUZU HEIWA SHUZOU Tsuru-Ume Yuzu is based on sake and the ratio of Yuzu juice to sake is close to 1:1, which is higher than most Yuzu sake in the market. Heiwa’s Yuzu is all coming from local farms in Wakayama Prefecture, where Heiwa is located (Heiwa owns its own Yuzu farms)! This juice is squeezed with the skin left on. You will enjoy its tartness, zest flavor with bitterness, good amount of acidity and a little sweetness. Recommended pairing: Chinese food (especially sweet and sour dishes), yakitori Recommended serving style: Mix with sparkling wine, water or seltzer, or simply on the rocks Recommended temperature : Best served chilled. Alcohol : 7% https://images.squarespace-cdn.com/content/v1/6221009d56f226758e0d9cfb/21af69cc-6e88-46d5-a826-cc0800b58e45/Ohmine_3grain.png Sake Portfolio - OHMINE 3 GRAIN YAMADANISHIKI Ohmine Shuzou Ohmine 3Grain Yamadanishiki is Ohmine's entry level Junmai Daiginjo, having a sweet and rich aroma of white peaches, and is created with layers of minerality. The aroma is that of greenery, like when you stand in the Akiyoshidai grassland of Yamaguchi. Tastes of muscat and pineapple are well balanced with minerality, giving way to a finish that is both bitter like Matcha, and sweet, like coconut. Recommended temperature : Chilled in a wine glass Recommended pairing : Snapper, flounder, oyster Grade : Junmai Daiginjo, 50% rice polish ratio Alcohol : 14% | Rice : Yamadanishiki https://images.squarespace-cdn.com/content/v1/6221009d56f226758e0d9cfb/4c317aae-5d4a-432f-bcd3-975d8f3b736b/Ohmine_2grainBox.png Sake Portfolio - OHMINE 2 GRAIN YAMADANISHIKI Ohmine Shuzou Ohmine's brewing process for 2Grain involves carefully controlling the bacteria in order to produce their ideal taste. Specifically, they reduce the amount of bacteria responsible for producing unwanted flavors (zatsumi) and increase the bacteria used for fermenting alcohol, which breaks down the starch in the grain. This method is difficult to control, and is only used for Ohmine’s 2Grain. This sake received the No.1 GOLD prize at SAKE COMPETITION 2023 among 1,000 sake. This brew boasts a juicy taste reminiscent of pear and white peaches. Notes of sugarcane and roasted almond can be detected in the middle, followed by a bitterness akin to that of cacao and orange peel on the finish. Recommended temperature : Chilled in a wine glass Recommended pairing: White fish sashimi, like filefish and blowfish, sweet shrimp sushi, caprese salad Grade : Junmai Daiginjo, 35% rice polish ratio Alcohol : 14% | Rice : Yamadanishiki https://images.squarespace-cdn.com/content/v1/6221009d56f226758e0d9cfb/796912ed-2a8f-4d31-8cff-2f883af5e12d/Omine_3G_SUMMER-KASUMI-NAMA.png Sake Portfolio - OHMINE 3GRAIN SUMMER KASUMI NAMA Ohmine Shuzou Summer limited sake Ohmine Summer Kasumi is a sake that delights the senses with its aromatic hints of pear and white peaches. On the palate, the sake reveals a refreshing taste of sweet and tart muscat grapes, layered with a subtle effervescence and silky texture from its Moromi (Kasumi means slightly cloudy) brewing process. The water used in production is known for its softness, but it contains twice the amount of calcium compared to the average tap water in Japan, lending a distinctive minerality to the sake. Finally, the aftertaste is a harmonious blend of elegant bitterness and bright acidity reminiscent of grapefruit. Overall, Ohmine Summer Kasumi is a multi-dimensional sake that offers a truly enjoyable drinking experience especially in the summer. Recommended temperature : Chilled in a wine glass Recommended pairing: Salted olives, summer vegetable tempura, fluke carpaccio Grade : Junmai Daiginjo, 50% rice polish ratio Alcohol : 14% | Rice : Yamadanishiki https://images.squarespace-cdn.com/content/v1/6221009d56f226758e0d9cfb/40b9ddb0-6bbc-4411-aff4-02b668e36d9b/Omine_3G_Omachi.png Sake Portfolio - OHMINE 3GRAIN OMACHI Ohmine Shuzou At the 14th Omachi Summit in 2023, a highly acclaimed event featuring sake made from 121 breweries and 206 brands of "Omachi" rice from Okayama Prefecture, two sake varieties from Ohmine Shuzou "Ohmine 2-Grain Omachi" and "Ohmine 3-Grain Omachi," each received the Excellence Award. This marks the second consecutive year of receiving this prestigious award. In chilled temperatures, the moment this sake touches your mouth, there's a very gentle attack with the aroma of pione and lychee, and from the middle to the end, a juicy richness reminiscent of yellow peaches expands. When warmed, you can enjoy a soft fragrance reminiscent of Japanese raw sugar ('wasanbon') and its sweetness. The production is limited and we are happy to introduce Ohmine's special omachi sake to you. *Limited availability Recommended temperature : Chilled in a wine glass Recommended pairing: Japanese stew (Oden), roast duck, broiled miso-marinated mackerel, caprese salad Grade : Junmai Daiginjo, 50% rice polish ratio Alcohol : 13% | Rice : Omachi https://images.squarespace-cdn.com/content/v1/6221009d56f226758e0d9cfb/c2d08d28-0aea-49c7-970f-5e5874470994/Omine_3G_DEWASANSAN.png Sake Portfolio - OHMINE 3GRAIN MUROKA NAMA GENSHU DEWASANSAN Ohmine Shuzou Dewasansan’ s gentle sweetness and refreshing grapefruit acidity is a perfect match for the effervescent freshness of this Muroka (non-charcoal filtered) Nama (unpasteurized) Genshu (non-diluted) sake. Ohmine produces this sake only once a year (limited availability). Please keep refrigerated. *Limited availability Recommended temperature : Chilled in a wine glass Recommended pairing: Steamed chicken with yuzu salt, Mapo tofu with Japanese pepper, marinated salmon, wild vegetable tempura Grade : Junmai Daiginjo, 50% rice polish ratio Alcohol : 15% | Rice : Dewasansan https://images.squarespace-cdn.com/content/v1/6221009d56f226758e0d9cfb/4c081a4b-3cdb-46c9-bbd3-491d833597c9/Omine_3G_SUMMERS_ARRIVAL.png Sake Portfolio - OHMINE SUMMER’S ARRIVAL Ohmine Shuzou Summer limited sake The impression of the aroma is gentle, but there is a refreshing quality reminiscent of apples and grapefruits. It has a light, refreshing acidity with structure. There is a transparent sweet and sourness reminiscent of muscat and Chardonnay, and from the middle onwards, you can feel the fresh richness and bitterness of the fruit. Ohmine produces this sake only once a year (limited availability). Recommended temperature : Chilled in a wine glass Recommended pairing: Snapper carpaccio, oysters, white fish poiret Grade : Junmai Daiginjo, 50% rice polish ratio Alcohol : 13% | Rice : Yamadanishiki https://images.squarespace-cdn.com/content/v1/6221009d56f226758e0d9cfb/6ae6aeb7-ea87-4f97-afef-affbe6cbd991/Ohmine_WintersArrivalCloudy.png Sake Portfolio - OHMINE WINTER’S ARRIVAL CLOUDY Ohmine Shuzou Winter limited sake Ohmine’ s Winter’ s Arrival Cloudy, introduces “assemblage” ‒ brewed with a blend of Omachi, Aiyama and Yamadanishiki. The recipe (allocation of each rice) changes year to year to achieve their ideal taste. In the tank of this sake, Ohmine adds the fermenting Yamadanishiki rice, which adds a touch of bubbliness. Silky lactic acid tastes of yogurt and burrata cheese are present, and the finish is sweet, like Wasanbon (fine-grained traditional Japanese sugar). LABEL STORY - A beautiful woman adorned in a kimono gracefully walking on a layer of powdery snow. The slow rotation of the bottle gives the impression of snowfall, immersing you in the feeling of winter's arrival. Designed by Misaki Tanaka Recommended temperature : Chilled in a wine glass Recommended pairing: Fried chicken, steak Alcohol : 14% https://images.squarespace-cdn.com/content/v1/6221009d56f226758e0d9cfb/1646330024370-79PFUENF685MPHZ6F360/SakeSuki_KagatsuruUmeshu_1.png Sake Portfolio - KAGATSURU UMESHU YACHIYA SHUZO With well over 400 years of sake making experience, and the use of locally farmed plums, we now have this Umeshu, which offers a great balance of refreshing flavor, sourness of plum and the umami of rice. This umeshu is made by combining sake from the Kagatsuru brewery with local plums. The sake itself is made using the famous Gohyaku Mangoku rice that has been milled down to a 60% polish ratio. Recommended temperature : Enjoyable chilled, on the rocks or as a cocktail base Alcohol : 11% | Yeast : K701 https://images.squarespace-cdn.com/content/v1/6221009d56f226758e0d9cfb/1646330024375-NHJSBR2RFKBIU6LZPJ8K/Akabu%2BJunmai%2BGinjo001.png Sake Portfolio - AKABU JUNMAI GINJO AKABU SHUZO Akabu Junmai Ginjo opens with aromas of apple followed by tastes of vanilla and almond milk. This sake’s acidity and refreshing sweetness are well balanced and is only pasteurized once to keep its freshness. Recommended temperature : Best served chilled Recommended dishes : salads with citrus fruit, carpaccio Grade : Junmai Ginjo, 50% rice polish ratio Alcohol : 15% | Rice : Gin Ginga (Iwate) | Yeast : Iwate Yeast | Water : Morioka water https://images.squarespace-cdn.com/content/v1/6221009d56f226758e0d9cfb/1646330024378-DUEBTDQ3AY54PTLHKCYL/Akabu%2BJunmai%2B001.png Sake Portfolio - AKABU JUNMAI AKABU SHUZO Akabu Junmai is layered with aromas of white peach and the fifth taste of umami that is enveloped by notes of grapefruit. This sake is pasteurized only once to keep its freshness. Recommended temperature : Best served chilled Recommended dishes : yakitori, roast beef, beef stew Grade : Junmai, 60% rice polish ratio Alcohol : 15% | Rice : Gin Ginga (Iwate) | Yeast : Iwate 201 | Water : Morioka water https://images.squarespace-cdn.com/content/v1/6221009d56f226758e0d9cfb/1646330024383-TU6OML9JKBM17O8PMI9Q/Akabu_Daiginjo.png Sake Portfolio - AKABU JUNMAI DAIGINJO AKABU SHUZO Akabu Junmai Daiginjo displays aromas of freshly bloomed flowers and ripe green melon. Subdued acidity, sweetness and smooth umami work in harmony to bring you back asking for more. Pasteurized only once to keep its freshness. Recommended temperature : Chilled well, preferably in a wine glass Recommended pairing: Shell fish, White fish Grade : JUNMAI DAIGINJO, 40% rice polish ratio Alcohol : 15% | Rice : Gin Ginga (Iwate) | Yeast : Iwate Kobo | Water : Morioka water https://images.squarespace-cdn.com/content/v1/6221009d56f226758e0d9cfb/1646330024400-PWUK18O2I3JK8J8IHGY8/Akabu_Gokujo.jpg Sake Portfolio - AKABU GOKUJO NO KIRE AKABU SHUZO ‘Gokujo no Kire’ means the best of the best cut. Cut is coming from its sharpness. In the cut, you will find fresh aromas of pinapple, pear and apple. Polished Yuinoka rice down to 35% is brewed slowly in the coldest months of January and February. Pressing is done at the temperature of -2 degrees, bottled right away and stored sub zero. Recommended temperature : Chilled well, preferably in a wine glass Grade : Junmai Daiginjo, 35% rice polish ratio Alcohol : 15% | Rice : Yuinoka | Yeast : Iwatekobo | Water : Morioka water https://images.squarespace-cdn.com/content/v1/6221009d56f226758e0d9cfb/ca068250-da9f-4cac-b2f6-61854fab0b3c/Akabu_Hisui.png Sake Portfolio - AKABU HISUI JUNMAI GINJO AKABU SHUZO Summer limited sake Akabu seasonal limited Junmai Ginjo “Hisui:” The taste experience begins with the juiciness of white peaches and lychee, enveloped in a layer of refreshing green notes that harmonize perfectly. The sweetness is delicate and refined, while the acidity shines through with the brightness of grapefruit, leaving a pleasant aftertaste. The umami flavor fades away at just the right moment, completing the balanced and sophisticated taste profile. Recommended temperature : Chilled well, in a wine glass Recommended pairing : White fish carpaccio, marinated salmon sashimi Grade : Junmai Ginjo, 50% Alcohol : 13% | Rice : Gin Ginga (Iwate) | Yeast : Iwate Kobo https://images.squarespace-cdn.com/content/v1/6221009d56f226758e0d9cfb/1d6f5785-1ee6-43b3-8288-265130ed7356/Akabu_Kohaku.png Sake Portfolio - AKABU KOHAKU JUNMAI GINJO AKABU SHUZO Fall limited sake The initial scent profile of Akabu Kohaku boasts the sweet and fruity aroma of banana and melon, with a subsequent hint of tangy lactic acid. The rice component of the sake provides a rich umami flavor, adding depth and complexity to the taste profile. The well-balanced acidity provides a pleasant tightening sensation, resulting in a perfectly harmonized and satisfying drinking experience. Recommended temperature : Chilled well, in a wine glass Recommended pairing : Butter sauteed white fish (French style) Grade : Junmai Ginjo, 50% Alcohol : 13% | Rice : Gin Ginga and Ginga no Shizuku (Iwate) | Yeast : Iwate Kobo https://images.squarespace-cdn.com/content/v1/6221009d56f226758e0d9cfb/1646330024404-EM54LAZ2660XNZ7MWSDF/Shibata_Yuzu_2.jpg Sake Portfolio - SHIBATA BLACK YUZU SHIBATA SHUZO The Yuzu fruit used here is from Shibata’s local farm and is all organic. Shibata Black Yuzu has a junmai sake base, using Ginpu rice from Hokkaido, which is clear and has a nice aroma. The yuzu is squeezed with the skin left on, thereby allowing for the juice to not be too sweet, with an added touch of tartness. Each individual yuzu fruit yields only about 20ml of juice. Size : 720mL, 200mL Recommended temperature : Best served chilled Recommended dishes : Pairs well with vanilla and other sweets Grade : 70% rice polish ratio Alcohol : 8% | Rice : Ginpu (Hokkaido) | Yeast : K7 | Water : Kanzui (God’s Water) https://images.squarespace-cdn.com/content/v1/6221009d56f226758e0d9cfb/1646330024408-AW56QSV27Y3U2I4EWETP/Shibata_PInk.jpg Sake Portfolio - SHIBATA PINK CLOUDY SHIBATA SHUZO Shibata Pink Cloudy sake is velvety and smooth. You will enjoy orange and cherry blossom notes, with a sharp dryness. This Nigori is a Junmai Ginjo base, using Ginpu rice from Hokkaido, an amazing sake rice which gives this sake its mellow and rich depth. Recommended temperature : best served chilled, but warm (110 degrees) is nice as well Recommended dishes : Oysters, vongole, chicken (especially gizzard) Grade : Junmai Ginjo, 60% rice polish ratio Alcohol : 15% | Rice : Ginpu (Hokkaido) | Yeast : K1801 | Water : Kanzui (God’s Water) https://images.squarespace-cdn.com/content/v1/6221009d56f226758e0d9cfb/1646330024413-PGGJBK2K58URJ70J1YVV/Shibata%2BJunmai%2BGinjo%2B200ml.png Sake Portfolio - SHIBATA BLACK JUNMAI GINJO SHIBATA SHUZO Shibata Black Junmai Ginjo uses a very rare rice from Hokkaido known as, Ginpu, which is clear and has a nice aroma. Given the softness of the water at Shibata, they are able to produce a well rounded sake that leaves you with a mild finish. We’ve decided to package this sake into a flask-style bottle to help introduce craft sake (literally everything is done by hand) even to sake beginners. Dryness : SMV -3 | Acidity : 1.5 Recommended temperature : Best served chilled Recommended dishes : sashimi, sushi, raw bar fare Grade : Junmai Ginjo, 60% rice polish ratio Alcohol : 15% | Rice : Ginpu (Hokkaido) | Yeast : K1801 | Water : Kanzui (God’s Water) https://images.squarespace-cdn.com/content/v1/6221009d56f226758e0d9cfb/514b51a0-18fe-487f-9090-df053701ef05/Abe_Junmai_3.png Sake Portfolio - ABE JUNMAI ABE SHUZO ABE Junmai boasts a distinctive umami flavor profile upon the first sip, complemented by hints of melon that transition to a grapefruit-like bitterness upon finishing. This variety is crafted using the same brewing techniques and style as ABE's Junmai Ginjo, but with a lower rice polish ratio. Moreover, instead of adhering to a cookie-cutter recipe or methodology, the team prioritizes the unique character of each individual tank. As a result, the sake from each tank possesses its own distinct and enjoyable flavor profile. Recommended temperature : 40 degrees F (clear and light) or 50-60 degrees F (more complex and umami forward) Recommended pairing : Raw bar, especially oysters, with the addition of lemon Grade : Junmai, 65-80% rice polish ratio Alcohol : 14-16% | Rice : From Niigata’s local farms https://images.squarespace-cdn.com/content/v1/6221009d56f226758e0d9cfb/4c2add47-420f-4e13-8a62-4d60507d182e/Abe_JunmaiGinjo_2.png Sake Portfolio - ABE JUNMAI GINJO ABE SHUZO ABE Junmai Ginjo boasts a complex flavor profile, featuring a fruity and juicy taste with a satisfying richness, complemented by a refreshing acidity and a crisp, bitter finish. A little more clear and more acidity compared to its Junmai. Recommended temperature : 40 degrees F (clear and light) or 50-60 degrees F (more complex and umami forward) Recommended pairing : Raw bar, especially oysters, cheese (blue cheese, of course) Grade : Junmai Ginjo, 60% rice polish ratio Alcohol : 14-16% | Rice : From Niigata’s local farms https://images.squarespace-cdn.com/content/v1/6221009d56f226758e0d9cfb/f8d7b66d-82fc-49cc-97eb-e78ec98ff774/HoO_1.png Sake Portfolio - ASAHI MAI HOUOU BIDEN The characteristics of “Asahi Rice” include a modest and delicate clarity that runs through its quality. The low protein and lipid content allow it to express a refreshing and light base with a balanced umami, making it ideal for pairing with various dishes. Grade : JUNMAI DAIGINJO, 50% rice polish ratio Alcohol : 16% | Rice : Asahi Mai | Yeast : House Yeast https://images.squarespace-cdn.com/content/v1/6221009d56f226758e0d9cfb/6e2341e8-ff7a-44f9-b6b6-f0912650a167/HoO_2.png Sake Portfolio - SAKE MIRAI HOUOU BIDEN The sake rice “Sake Mirai” (Mirai means feature) from Yamagata was named with the hope that sake will continue to develop forever and that aspiring brewers will strive and shine. The flavor is characterized by a refreshing aroma and texture that evoke fresh greenery, and a creamy, gentle aftertaste. Grade : JUNMAI DAIGINJO, 50% rice polish ratio Alcohol : 16% | Rice : Sake Mirai | Yeast : House Yeast https://images.squarespace-cdn.com/content/v1/6221009d56f226758e0d9cfb/64048770-956e-4258-9b6e-2878591c4386/HoO_3.png Sake Portfolio - BLACK PHOENIX HOUOU BIDEN Houou Biden Black Phoenix features layered acidity and a soft, rich taste, expressing the individuality and potential of Aiyama rice. It is lively and bursting with depth and warmth with the aroma of tropical fruits and ripe melon, yet infinitely smooth with an indescribably wonderful aftertaste. Grade : JUNMAI DAIGINJO, 55% rice polish ratio Alcohol : 16% | Rice : Aiyama from Hyogo | Yeast : House Yeast https://images.squarespace-cdn.com/content/v1/6221009d56f226758e0d9cfb/526927ed-c9b2-4897-9beb-24ab106d5127/Tenbi_TJ.png Sake Portfolio - TOKUBETSU JUNMAI TENBI Tenbi Tokubetsu Junmai presents a multi-layered umami flavor that persists from the initial taste to the finish, coupled with a subtle aroma of golden kiwi. This sake is designed to provide a prolonged drinking experience even after opening. On the first day, the sake boasts an effervescent and fresh juiciness. On the third day, after the gas has dissipated, the sake mellows into a mature and well-balanced flavor profile. Grade : Tokubetsu Junmai, 60% rice polish ratio Alcohol : 15% (Genshu) Rice : YAMADA NISHIKI, SAITO NO SHIZUKU, HATTA NISHIKI Yeast : 701 https://images.squarespace-cdn.com/content/v1/6221009d56f226758e0d9cfb/e50438d2-c5ee-4eb3-85d4-44986807123c/Tenbi_JG.png Sake Portfolio - JUNMAI GINJO TENBI Tenbi Junmai Ginjo offers a harmonious blend of umami, acidity, bitterness, and dryness, coupled with the delightful aroma of fresh white grapes. This sake is uniquely crafted to maintain its structure even after opening, providing a longer-lasting enjoyment. Upon opening, you will savor the effervescence and fresh juiciness of the sake, while on the third day, after the dissipation of gas, you will relish the well-settled and perfectly balanced flavors. Grade : Tokubetsu Junmai, 60% rice polish ratio Alcohol : 15% (Genshu) Rice : YAMADA NISHIKI Yeast : 901 https://images.squarespace-cdn.com/content/v1/6221009d56f226758e0d9cfb/3593c76c-ccf4-4d1d-9052-a68ff1fcd083/Tenbi_JDG.png Sake Portfolio - JUNMAI DAIGINJO TENBI Tenbi Junmai Daiginjo is crafted using the finest Yamadanishiki rice, carefully selected by Tenbi from various regions, and polished to 40%. This premium sake is brewed at a lower temperature than their Junmai and Junmai Ginjo varietals, allowing for a longer brewing process. The result is a sake with a crystal-clear appearance and a delightful white grape aroma. Its taste is characterized by a succulent, savory umami flavor with a touch of sweetness, followed by a lemony finish with a well-balanced bitterness. Grade : Junmai Daiginjo, 40% rice polish ratio Alcohol : 15% (Genshu) Rice : YAMADA NISHIKI Yeast : 901 https://www.sakesuki-llc.com/our-producers daily 0.75 2026-02-05 https://images.squarespace-cdn.com/content/v1/6221009d56f226758e0d9cfb/1646330037228-XFQVU2JVOKP46BO64Z26/IMG_20191125_104605.jpg Our Producers https://images.squarespace-cdn.com/content/v1/6221009d56f226758e0d9cfb/1646330037425-716TOPXCXWZA3O5A2GJU/71288988_2623723797686286_3163272095295602688_n+%281%29.jpg Our Producers https://images.squarespace-cdn.com/content/v1/6221009d56f226758e0d9cfb/1646330037535-9SIT0OP46OM0MHUCRVPF/%E4%BC%9A%E7%A4%BE%E6%AD%A3%E9%9D%A2%E5%86%99%E7%9C%9F.jpg Our Producers https://images.squarespace-cdn.com/content/v1/6221009d56f226758e0d9cfb/1646330037662-8U7RQAMWPOOEOBWB24AF/%E9%9B%86%E5%90%88%E5%86%99%E7%9C%9F.jpg Our Producers https://images.squarespace-cdn.com/content/v1/6221009d56f226758e0d9cfb/1646330037742-T3ANHDTZHT1NT6VD2T22/img544.jpg Our Producers 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https://images.squarespace-cdn.com/content/v1/6221009d56f226758e0d9cfb/1646330037100-AIRXSQKJIH859PLCM6VF/nishide_image2.jpg Our Producers - NISHIDE SHUZO With over a century of history, located in the Kaga region, Nishide Shuzo operates under the mantra that “sake brewing is our life.” Nishide brews handmade sake, with only 3 employees, just as it has had for the past 5 generations. https://images.squarespace-cdn.com/content/v1/6221009d56f226758e0d9cfb/1646330037403-967591XU8NMQAZJ45E3Y/Heiwa.jpg Our Producers - HEIWA SHUZOU Located in a valley in Kainan City, Wakayama, lies what was once originally built as a temple, but now stands as Heiwa Shuzo, renamed after the end of the Second World War (Heiwa translates to “peace” or “harmony”). While the brewery has been making sake for 4 generations, the KID brand itself is quite young, only having started production about 10+ years ago. They have KID sake line ups, KID Muryozan series as well as Tsuru-Ume for their craft fruit sake. https://images.squarespace-cdn.com/content/v1/6221009d56f226758e0d9cfb/797dad68-49e9-482c-87c4-1dc336cef5a6/Ohmine_Shuzou.jpg Our Producers - OHMINE SHUZO Ohmine Shuzou, located in Mine City, Yamaguchi, resumed operations in 2010 after a 50-year hiatus and in 2018, unveiled a state-of-the-art facility reflecting Toji and owner Akiyama-san's passion and vision. Collaborating with Pharrell Williams and Nigo starting in 2020, they're revolutionizing the craft sake industry. Ohmine has perfected the delicate balance of acidity and fruitiness, overcoming the challenges of bacterial interference in sake production. Their innovative approach combines effective temperature control and ideal alcohol content. https://images.squarespace-cdn.com/content/v1/6221009d56f226758e0d9cfb/1646330037504-LXGP1JJLYHKRSAVQ9XUD/Kagatsuru.jpg Our Producers - KAGATSURU The Yachiya family has been crafting sake since 1583, originally made exclusively for the leading general of the Kaga region, Maeda Toshiie. When Maeda moved to Kanazawa City, he brought Mr. Yachiya with him, and in 1628, the brand name, “Kagatsuru” was established giving a nod to the Kaga region itself and Tsuru, the Japanese name for crane, believed to live for a thousand years, bringing good fortune and happiness. https://images.squarespace-cdn.com/content/v1/6221009d56f226758e0d9cfb/1646330037591-MFAX6GGJZ01F4CMC30Q3/Akabu_Test.jpg Our Producers - AKABU SHUZO Leading the Sake industry in Japan out of Iwate Prefecture is Akabu’s 6th Generation, the young and talented Master Brewer, Ryunosuke Furudate. Guided by their passion, Furudate and his team harness every bit of their soul to evolve sake production as we know it. Established in 1896, the original brewery was devastated by the Tohoku earthquake in 2011 and suffered complete destruction. It was in 2013 that the new brewery was built in Morioka City, and in 2014 the current era of Akabu was born. Despite the youth of this new generation, within their first few years, Akabu was awarded the Gold Prize in the Annual Japan Sake Awards 2016, followed by the distinction as the #1 ranked sake producer in all of Iwate. https://images.squarespace-cdn.com/content/v1/6221009d56f226758e0d9cfb/1646330037683-L0AZXXM7HYQAPI2INS61/Shibata.jpg Our Producers - SHIBATA SHUZO Shibata Shuzo was established in 1830 in Okazaki City, Aichi Prefecture, and is currently led by the Shibata family’s 8th generation President. The village is called, “Kanzui” or “God’s water.” The water itself is outstandingly soft (water hardness of 0.2), and is one of the softest waters in all of Japan. Shibata uses this Kanzui water for every step in the sake production process, including for Shikomi Mizu, or preparation water. Led by Shizuka Ito, one of very few female Toji (brewery master) in Japan, Shibata sits at an elevation of 350 meters above sea level, and thereby benefits from cool summers and extremely cold winters. https://images.squarespace-cdn.com/content/v1/6221009d56f226758e0d9cfb/77ffb12b-dd8b-4658-b9af-114f336c2ce1/Abe_Shuzo.jpg Our Producers - ABE SHUZO In 2015, ABE SHUZO, a Niigata-based brewery, underwent a revival under 6th-generation leader Yuta Abe. Returning to Kashiwazaki, he aimed to create a brewery the town could cherish. Using exclusively Niigata rice and yeast, Abe prioritizes local resources. He innovates by crafting cola from sake lees for those unable to consume sake and focuses on sustainability by repurposing lees as brewer's alcohol and fertilizer for farms. Driven by the mantra "Enjoy Fermentation," Abe and his team emphasize flavor over efficiency. They halt fermentation not solely based on alcohol content but when they sense optimal flavor, allowing batch variations. Ranked #1 in Niigata by 'Sake Times,' Abe proudly represents the region's rich sake tradition, now reaching audiences in the States. https://images.squarespace-cdn.com/content/v1/6221009d56f226758e0d9cfb/959775a4-5bae-4525-9143-4841d0cb7fef/HoO_Logo.jpg Our Producers - HOUOU BIDEN Houou Biden was established in 1872 in Nikko, Tochigi, where spectacular nature and historical monuments, including world heritage shrines, traditional cuisine, crafts, and lush natural settings, have been preserved since the Edo period. The brewery underwent a renaissance in 1995 when the 5th-generation, Mr. Masaki Kobayashi, returned to lead the family business alongside his wife, Mayumi, who serves as Houou Biden’s Toji, one of Japan’s rare female master brewers. https://images.squarespace-cdn.com/content/v1/6221009d56f226758e0d9cfb/7550c25b-79b9-44bb-b3ba-c2dcacac642f/Tenbi_Logo.jpg Our Producers - TENBI Tenbi is situated in Shimonoseki, Yamaguchi. An old sake brewery had ceased operations until a local company took over and constructed a new one with the goal of producing exceptional and modern sake to boost the community’s economy. The brewery boasts stainless steel equipment, precise temperature control, and a completely enclosed environment. Within just two years of production, Tenbi has become a sought-after and rising star in the craft sake industry. Tenbi’s philosophy of “a tiny difference makes a big difference” is a testament to their meticulous approach, dedication to attaining perfection. https://www.sakesuki-llc.com/whoweare daily 0.75 2024-06-15