Sake Portfolio

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Ginjo
Ginjo
light & refreshing premium sake

Ginjo labels often possess fruity and floral flavor nuances, and tend to be light and refreshing on the palate. To receive the ginjo designation a sake must use rice that has been milled down to 60% of its original weight prior to steaming, but in practice many have a polishing ratio of 50%.

Akitabare “Kawashin”
Akitabare “Kawashin”
Snow Diamond

Supple and smooth, with notes of chestnut and lychee

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Dewazakura “Dewasansan”
Dewazakura “Dewasansan”
Green Ridge
Mellow, with green-apple tartness and a refreshing finish
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Dewazakura “Izumi Judan”
Dewazakura “Izumi Judan”
Tenth Degree
A potent ginjo sake for martini fans—crisp and bone dry
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Dewazakura “Oka”
Dewazakura “Oka”
Cherry Bouquet
Delightful, flowery bouquet with a touch of pear and melon
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Dewazakura “Omachi”
Dewazakura “Omachi”
Jewel Brocade
An ornate, full-flavored ginjo, using Japan’s ancestral brewing rice
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Kokuryu “Junmai Ginjo”
Kokuryu “Junmai Ginjo”
Black Dragon
Deeply mysterious flavor, rich and welcoming
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Kokuryu “Tokusen”
Kokuryu “Tokusen”
Crystal Dragon
Decisive taste, imperturbable balance
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Koshi no Kanbai “Muku”
Koshi no Kanbai “Muku”
Pure Realm
Firmly balanced, with a rich, transparently clear, flavor profile
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Koshi no Kanbai “Tokusen”
Koshi no Kanbai “Tokusen”
Vanishing Point
Ineffable flavors diffuse and converge at mind’s edge
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Masumi “Hiyaoroshi”
Masumi “Hiyaoroshi”
Sleeping Beauty
Clean and fresh, with a patina of flavor depth
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Nishida “Kikuizumi”
Nishida “Kikuizumi”
Fountain of Joy
Fruity, flinty, mildly dry
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Seitoku “Genshu”
Seitoku “Genshu”
Trapeza—Cask Release
A light genshu, with clarity and balance
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Seitoku “Junmai Ginjo”
Seitoku “Junmai Ginjo”
Trapeza
Graceful, refined, with just enough body to support its delicate flavor
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