YOUR RESULTS for "JAPAN"

From the Producer: " Aromas of white flower, Asian pear & steamed rice. Finishes elegantly with rich minerality and rice texture."

A subtle and soft sake but with complex rounded flavors. A wonderful one for sipping by itself. The nose on this flavorful Daiginjo is a collection of cherry, mango, tropical fruit, powder sugar and Marigold elements. It is supremely smooth and soft in a Kyoto water kind of way, and there is a very sublime flavor of pear, apple, and powdered sugar. 

Medium to full-bodied with good concentration and density. Bright apricot, pineapple and golden apple join with a savory chamomile note and a touch of honey in this creamy and lush, dry, impressive, organic sake.

This quaffable sake offers aromas of melon, citrus and rice with touches of umami and banana notes. It is creamy with good density and ripeness, giving fruit forward notes of melon, lychee, tropical rambutan and banana, along with touches of yeast and rice. You'll find this handy size to be delicious.

Capable of pairing with food or enjoying by itself this sake is smoky mixed with toasted nuts and tropical fruit. The palate is very creamy, dense and lush with round and bright tropical fruit.

Namazake (**unpasteurized sake) is best drunk as fresh as possible, ideally in spring, immediately after its winter release. The rice is grown in the limestone rich soils in Yamaguchi, made with water that flows over the limestone creating a complex and rich sake with higher than usual acidity, fresh fruitiness, a creamy body and crisp dry finish. Notes of juicy watermelon, kaffir lime, pear and cucumber. Great food sake! **This sake is kept in our fridge on the bottom right hand shelf.

A lively, fresh Junmai sake from Yucho Shuzo brewery's Kaze No Mori series, this sake offers notes of ripe mango, muscat, baked pineapple, taffy-like bananas foster froyo, half-dried apricot, and jasmine tea with mineral notes that adds complexity. Food Pairings: Pairs well with roast lamb, duck udon, and sausage gumbo. Recommended Temperature: Best served chilled.

This gentle style of whiskey is like peaches soaked in brandy with caramel, amaretto, pie crust and white pepper. There is distinctive apricot and nuttiness on the palate and it round on your tastebuds.

Distilled in Kagoshima, Japan by Hamada Shuzo from 84% imo (sweet potato) and 16% kome koji (rice koji). Daiyame is made from sweet potatoes that have been aged using a unique aging method to fully extract their aroma. It has a sweet aroma reminiscent of fresh lychee and rosewater. Enjoy Daiyame 25 neat, with seltzer on the rocks, or with hot water as an oyuwari.

A blend of Mars “Iwai” whisky and American straight rye whiskey distilled at an undisclosed Kentucky distillery, bridging two iconic whiskey styles. Notes of peanut brittle, cherry caramel, cocoa, balanced spice yet bold, great for cocktails.