Partnering with Japanese breweries located across a dynamic mix of prefectures and featuring many centuries of combined craft sake experience allows us to share an unparalleled sake portfolio with you.
Founded in 1743, Hakutsuru is one of the oldest saké producers in Japan and is located in the Nada district of Kobe, a leading saké production area known throughout Japan. The name Hakutsuru means “white crane”. The Japanese crane’s reserved character and graceful appearance, and the cultural association of seeing the crane in flight as an auspicious sign, made the crane an ideal symbol to represent the excellent quality of Hakutsuru’s saké.
Draft | Excellent | Superior | Tanrei | Sho-Une Daiginjo | Toji-Kan | Organic | Sayuri Nigori | Plum Wine | Sparkling
The Murai Family's passion for saké is found in their nearly 200 years of handcrafting some of the finest saké in Aomori Prefecture under the name Momokawa Brewing Japan. Their commitment can be seen in consecutive annual Gold Medals for brewing excellence since 1950. For the U.S., their saké is presented under the Murai Family name and each bottle is emblazoned with the Nebuta Warrior image taken from the famous fire festival in Aomori.
Tanrei | Tokubetsu Honjozo | Sugidama Junmai Ginjo | Nigori Genshu | Daiginjo
Guided by the 19th generation President, Koji Kawakami, Yoshinogawa is the oldest saké brewery in Niigata Prefecture. This ancient brewery was founded in 1548 and retains many of its age-old practices while keeping focused on the changes in the world today. Master brewer Takahashi-san focuses his team's efforts on crafting the finest saké. Together they draw from centuries-old knowledge and techniques to brew diverse styles that each reflect the lush, fertile agricultural region of Niigata.
Gokujo | Gensen Karakuchi | Echigo | Winter Warrior | Daiginjo
This exquisite saké was created using the Kimoto method, which yields rich, complex and elegant flavors with a lovely sense of balance and refinement. They use the “original yeast starter” for the Kimoto that came into use in the 17th century. Kasumi Tsuru, founded in 1725, is one of a few breweries using this labor-intensive old traditional method of hand crafting a Kimoto. Kasumi Tsuru Kimoto Extra Dry saké has a sophisticated savory and smoky taste with earthy notes of roasted nuts, shiitake mushrooms, and dried fruit.
Kimoto | Yamahai | Junmai
KIBO (key-bo) means “hope” in Japanese. The earthquake and tsuami of March 2011 completely destroyed the Suisen Shuzo Saké Brewery, the producers of KIBO Saké, and tragically took the lives of seven of their employees. With much passion and preserverance the saké brewery was rebuilt and the company resumed saké production the following year. The spirit of Suisen brewery lives on in its KIBO Junmai Saké.
This Junmai saké is made entirely from specialty rice and pristine water sourced from Japan’s famous Nada saké region. Imported from the Hyogo prefecture of Japan, SakéMoto delivers quality and value in a taste profile that took two years to finely tune to the American palate. Upfront fruit in the nose, a rich texture, and a long, smooth finish that will appeal to both new and seasoned saké drinkers.
Ages ago, Japan was called Akitsushima, "Land of Dragonflies" and in the days of the Samurai their armor was often adorned with butterflies to symbolize strength. In rice paddies, an abundance of dancing dragonflies is a sign of pure water and a good harvest to come. It is from this history and lore that TOMBO rises. Distilled from barley and white koji, Tombo offers a lush grain aroma followed by hints of pear and citrus flavors accented by tropical spice and green olive.