N1
Akabu, Iwate Prefecture
‘Hisui’ Junmai Ginjo

N2
Brooklyn Kura, Brooklyn, New York
‘Greenwood Kimoto’

N3
Mukai Shuzo, Kyoto Prefecture
Kyo No Haru Nigori

Seasonal release designed for warm weather, characterized by its light, crisp, and refreshing qualities.

S1
Gokyo Five Yamaguchi Prefecure
‘Blue’ Junmai Ginjo Kimoto Nama

Yamadanishiki (60%)
There are six sake in the “Five” series, all of which are fermented in large wooden fermentation containers called “kioke,” and made in the kimoto method. Gokyo “Five” Blue is the refreshing summer version available in limited quantities.

S2
Koshinohomare, Niigata Prefecture
90 ‘Blue’ Junmai Muroka Nama Genshu

S3
Narutotai, Tokushima Prefecture
‘Silky wave’ Junmai Nigori

Chokaisan
Akita Prefecture
Unpasteurized vs. pasteurized Junmai Daiginjo Flight. Both sakes are using Miyamnishiki rice with a 50% rice polishing ration.


C1
2025 Mount Chokai Junmai Daiginjo

C2
2023 Mount Chokai Muroka Nama Genshu

A study in Nigori and other fermented rice beverages.

C1
Hana Makgeolli, Brooklyn, New York
Takju 16

C2
Mukade, Gifu Prefecture
Nigori Ginjo

C3
Heiwa Doburoku, Wakayama Prefecture ‘Ichi No Daku’