Made from table rice that is only 10% polished, this sake packs a punch, and is an example of what sake used to taste like a century ago, with an aroma that suggests a high presence of lactic acid, a strong savory and acidic palate, and a long, dry finish. Kimoto slow-brew, unpasteurized, unfiltered, undiluted.Terada Honke, the world's most natural 100% pure sake brewery, has returned to medieval and early modern brewing methods. It is the sole brewery using only organic rice, natural yeast, and most outstanding, self-cultivated kōji.

This plush, velvety Nigori sake was previously a treat only available to individuals who could visit the Kunizakari Brewery. It has a calming and rustic flavor that is highly enjoyable chilled or on ice.

Sake + yuzu juice. Serve straight up, on the rocks, or with a splash of seltzer. Also great as a cocktail ingredient.Region: HyogoRice Variety: GohyakumangokuType: junmaishuPolishing Rate: 65%ABV: 7%Ingredients: rice, water, kōji, yuzushuBrewing:yamahai slow ferment, brewed with yuzu juice, undiluted, unfilteredServing Temperature: very cold

Located in the picturesque seaside village of Ine, with the brewery situated right on the water’s edge, Mukai Shuzō’s production is entirely junmaishu. The brewing is headed by Mukai Kuniko, one of Japan’s first female tōji, and one of the most creative altogether. Her ability to envision taste and her incredible technical prowess mean that she can construct sake flavors that are stunning and groundbreaking.This unique sake is partly made with an ancient rice variety, which gives its red color to the sake, as well as a distinctive olive/pomegranate taste and aroma. The balanced sweetness and acidity make it a perfect aperitif, and we can imagine this pairing well with charcuterie or spicy entrées.