Sake (Japanese rice wine) is available to-go and is 20% off. Valid ID must be present. 21+ years of age.



300ml Kochi Prefecture 39 SMV: +7 Acidity:1.6 ABV: 15.5%                                                 $20

"Drunken Whale" is named after a warlord of this prefecture in the Edo period who loved sake and drank a lot of it. Kochi is also located off the Pacific coast which is ideal for whale watching. Notes of plum and cherry with hints of spice and minerals on the back end. Very clean and dry on the finish.    

FOOD PAIRING: baked mussels, yakitori, light rolls

2. SHIRATAKI JOZEN AQUA (Genshu)                                   

300ml Niigata Prefecture 15                                                   

SMV: +7 Acidity: 1.6 ABV: 17.5%                                                       


Genshu (undiluted) sake usually produces a richer texture. However, being brewed with pristine Niigata mountain spring water, Jozen Aqua is definitely a dry sake, but has subtle notes of chestnut and kettle corn to add a gentle sweetness. Shirataki brewery uses naturally filtered snow melt from Echigo Yuzawa. The water is so clean and perfect that the brewers don’t need to heat or treat the water when they pump it up.                                                                                    

FOOD PAIRING: yakitori, light sashimi, tamago

3. SHIRAKABEGURA (Kimoto)                                  

300ml Hyogo Prefecture 28SMV: +2 Acidity: 1.2 abv: 15-16%                                              


As a result of the traditional and labor-intensive methods of the kimoto process, this junmai sake presents a rich, velvety mouthfeel and umami-rich sweetness. When served warm, as it has traditionally been served, its innately earthy and fruity notes of apple, cream cheese, and spice emerge. Chilling is equally recommended, as it will present lighter, delicately nuanced aromas of vanilla, flowers, stone fruit, melon and sweet milk. This sake utilizes Japan’s famous miyamizu water and Gohyakumangoku rice.

FOOD PAIRING: udon, beef sukiyaki, baked mussels

4. GANGI HITOTSUBI (Muroka)                              

720ml Yamaguchi Prefecture 35

SMV: +4 Acidity: 1.9 ABV: 15%                                                       


This brewery only makes muroka (non-charcoal filtered) Junmai styles. Muroka is the charcoal filtering process most sake go through in order to “clean” the sake. That means this sake has not been charcoal filtered. As a result, the color will be slightly different and the flavors and aromas have been “untampered” with. Clean and light as a feather, with the slightest touch of honey and rice.

FOOD PAIRING: veg udon, chicken teriyaki, tonkatsu

5. SUEHIRO DENSHO (Yamahai)                       

720ml Fukushima Prefecture 7

SMV: +1.0 Acidity: 1.5 ABV: 15.5%                                                       


The nose on this superb "Yamahai"-style (traditionally made sake) is a gentle collection of rice, bread, and cocoa elements. Yamahai is a traditional yeast starter method that allows lactic bacteria to propagate naturally in the tank which produces a creamy texture with complex, savory aromas and flavors.

FOOD PAIRING: beef sukiyaki, udon, unagi

6. HEIWA SHUZO “KID”                      

720ml Wakayama Prefecture 30

SMV: +1.0 Acidity: 1.5 ABV: 15.5%                                                       


Heiwa Shuzo is located on the former grounds of the Muryozan Temple in Kainan City.  Established shortly after WW2, Heiwa (meaning Peace) benefits from the incredibly soft waters that flow down from the famed Koyasan Temple, the holiest site in Koyasan Shingon Buddhism. The name KID or “KIDO” is an abbreviation of “Kishu no Fudo” a reference to the beautiful and abundant environment of the KII peninsula. It is also appropriate because of the young and passionate brewing staff (average age 28) who impart the sake with an invigorating, youthful energy known throughout Japan.

FOOD PAIRING: beef teriyaki, tempura, yakitori



OTHER - TARU (Cedar)


750ml Hyogo Prefecture 28 SMV: +5 Acidity: 1.7 ABV: 15%             


Authentically-brewed junmai sake is sealed into new casks of yoshino cedar. This sake is made by a staff of only 6 people! We invite you to experience the invigorating cedar aroma and soft, silky cedar, vanilla, and honey notes. We also recommend it warm in a cedar / masu cup!

FOOD PAIRING: chicken teriyaki, unagi, tonkatsu, beef sukiyaki

8. KIUCHI KIKUSAKARI                        

720ml Ibaraki Prefecture 8 SMV: +3 Acidity: n/a ABV: 15%             


This sake is brewed from 100% Hitachi-nishiki rice (Kiuchi’s original/proprietary rice). It is brewed in cedar casks which have been used for over 100 years at Kiuchi brewery, and then matured for almost two weeks in new cedar 72L barrels. The nose is a gentle collection of cedar, cream, and steamed rice aromas. When chilled this sake drinks clean, smooth, round, dry, and very elegant. It is a woody brew that is extremely well balanced.

FOOD PAIRING: beef dishes

*Kiuchi brewery is also famous for their craft beers (Hitachino Nest)



9. SHINDO URA-GASANRYU SHOKA                                                       

(Honjozo Namazume Muroka)

720ml Yamagata Prefecture 6                                         

SMV: +5 Acidity: 1.3 ABV: 14%                                      


Its full, round flavor with hints of green grape and bamboo will bring you back to your roots, followed up by a long clean finish as you’re born anew. This new brand "Gasanryu" was invented from an idea of going back to the original. They rebuilt the entire process to make truly authentic sake for sake lovers by taking harvest of rice to brewing all in-house.

FOOD PAIRING: toro (hamachi, salmon, tuna)




10. CHIYOMUSIBI RYO                                              

180ml Tottori Prefecture 31

SMV: +15 Acidity: 1.4 abv: 16.2%                                                           


A sprightly and fresh sake for any occasion. Smooth and subtle bitterness gives an impression of dry sake. THis sake is brewed with gohyakyumangoku rice and has rice polishign ratio of 55%. Ryo has an aroma of muscat grapes with a medium body. It finishes dry with a nice subtle bitterness.

11.CHOGETSU CLEAR MOON                                               

720ml Akita Prefecture 5                                         

SMV: +1 Acidity: 1.6 abv: 15%                                                               


The nose on this very classy Junmai Ginjo is a gentle collection of honey, apple blossom, citrus and rice aromas. Rich, round and super smooth this brew has layers of creamy flavors and drinks fluffy and soft. There are hints of honey, grains, rich fruit compote and breakfast cereal flavors that evolve into a creamy raisin and pear finish.

FOOD PAIRING: poke salad, saba shioyaki, assorted sushi


720ml Akita Prefecture 5                                                               

SMV: +1 Acidity: 1.6 ABV: 16%                                                               


Made with the grandfather of all sake rice, Omachi of Okayama prefecture, which is revered for its complex characteristics. Akita Seishu polishes this great rice down to 50% of the original size, and brews carefully and expertly in small batches. This results in a clear aroma and dense, layered flavors. Pasteurized only once, so the silky, lively character and flavors are preserved. 

FOOD PAIRING: albacore, smoked salmon, tonkatsu

13. AMABUKI SUNFLOWER KOBO                                                         

720ml Saga Prefecture 21

SMV: +10 Acidity: 1.7 ABV: 16%


Amabuki’s claim to fame is using flower yeasts. They use local sunflower yeast/kobo to produce a beautiful, bone dry, floral sake with subtle hints of fresh herbs. This sake is also unpasteurized/nama and cold matured for one year to add depth and character.

FOOD PAIRING: halibut, snapper, scallop


720ml Yamagata Prefecture 6

SMV: +8 Acidity: 1.5 ABV: 15.5%


This sharp, super dry sake sports the name Makiri, which translates to “Demon Cutter”. Inspired by the blades of fishermen in Sakata City, which were said to dispel evil forces, Makiri will dispel bad energy from your soul and fill you with inner warmth. A superb sake that can be served hot or cold.

FOOD PAIRING: savory rolls, tempura, chicken udon


720ml Aichi Prefecture 23

SMV: +/-0 Acidity: 1.5 ABV: 16.5%


Wa means “harmony”. In Japan there is a term called “wa-jo-ryo-shu”, which means “harmony brews good sake”. This sake starts off with soft and gentle notes of lychee and pear, but finishes with a gentle rice umami to add nice balance to the sake. Houraisen grows a portion of their own rice, which is extremely rare and special in the sake world.

FOOD PAIRING: yakitori, scallop, hamachi


720ml Nagano Prefecture 20

SMV: -2 Acidity: 1.8 ABV: 18%


“Petillant” is a French word that means “slightly sparkling”. While not a sparkling sake, it has an effervescence that signifies its freshness! This sake was brewed in collaboration with 3 Michelan Star French chefs to pair with Japanese and Western. Look for soft, rich notes of peach, plum, and black currant.

FOOD PAIRING: oysters, toro, uni


720ml Saga Prefecture 41

SMV: +9.5 Acidity: 1.7 ABV: 15%


The powerful aroma greets you with a delicious peach scent, which hints at the flavor. Each sip brings a sweetness that plays out on your palate before it's wrapped up by a surprising dryness. This wonderful taste is developed through a 3-year aging process, and is enhanced by serving warm.

FOOD PAIRING: donburi, veggie udon, hamachi kama




18. DASSAI 39                                                                                          

300ml Yamaguchi Prefecture 35 SMV: +3 Acidity: 1.3 ABV: 16.5%                                                                                                                             

Price $27

This sake has been milled down to 39%. The nose is fruity with koji rice, apple, honeydew, and strawberry aromas. A very plush sake that is loaded with fruit basket flavors and has a very wine-like acidity presence with a long finish. Chewy, round, and soft, but bright – go figure! Hints of pear, apple, blueberry and honeydew on a fleshy fluid that is lively and velvety. At one point, this 200-year-old brewery almost went bankrupt before they re-focused all of their company resources to create the best

“Daiginjo” grade sake.


720ml Akita Prefecture 5                                                                                                          

SMV: +2 Acidity: 1.5 ABV: 16%                                        

Price $110

Kodama Brewery has developed their own modified version of the traditional kimoto method (akita kimoto method) which is resistant to the cold and allows for slow and prolonged fermentation. This results is an exquisite bouquet led by fragrant summer flowers with hints of fresh tropical fruits and citrus. Smooth, full-bodied sake with apple flavors and textured richness. It is quite robust for a daiginjo sake and pairs well with foods both light & rich.

20. HEIWA SHUZO KID (Junmai Daiginjo)

Size: 720ml

Price $90

21. DASSAI 23                                                                                           

1.8L Yamaguchi Prefecture 35                                        

 SMV: +4 Acidity: 1.1 ABV: 16%                                                               

Price $200 (no discount)

Say hello to one of the most polished sakes in Japan. This sake has been milled to 23% and is in a class of its own. With a nose of grapes, flowers, strawberries and mineral water the flavor is as luscious as the aroma. The flavor washes over your tongue like a gentle waterfall deep in a secluded forest, and trickles away into a long, satisfying finish. Widely held as one of the best sakes around, Dassai 23 pushes the limits of rice polishing. It made headlines in 2014, when Japanese Prime Minister Shinzo Abe presented a bottle of Dassai 23 to US President Barack Obama during the latter’s visit to Tokyo. Renowned chef Joël Robuchon also once dubbed that very blend as “the best sake in the world”.

NIGORI (coarse filtered)

*nigori sake = please shake before drinking

22. KIKUSUI PERFECT SNOW Nigori                                

300ml Niigata Prefecture 15                                        

SMV: -19 Acidity: 1.6 ABV: 21%                                                               


A mouthful of Japan’s #1 selling Nigorizake “Perfect Snow” leaves a perfectly excellent impression. "Impact" is the main idea, coming from a flowery, full body, a crisp and dynamic sweetness, and the delectable aftertaste of steamed rice from the coarsely filtered rice mash particles - not to mention the amazing 21% ABV! It's no wonder there is no Nigori that can share the spotlight with this tasty sake giant. The name "Kikusui" is a reference to a Noh theatre play, wherein the dew (Sui) from the petals of chrysanthemums (Kiku) grant eternal life.

23. DASSAI 45 Nigori                                                                                         

300ml Yamaguchi Prefecture 35                                         

SMV: +3 Acidity: 1.4 ABV: 16%                                                               


A tasty nigori that is so flavorful and feels so good on the palate. The nose is made up of rose water, cream, apple, and melon aromas. Fruity, light, buoyant, bouncy, and soft this sake drinks like it is floating. There is no sweet bum rush of flavor like other nigoris, rather it is soft, airy, and feels like it swooshes through the palate. Look for hints of fruit tones like cherries, pears, apples, grapes, and a touch of light whipping cream. Elegant, special, high-end and delicious.

24. GOZENSHU BODAIMOTO Nigori                                            

720ml Okayama Prefecture 33                                        

SMV: -6 Acidity: 1.6 ABV: 17.5%                                                               


An ancient “bodaimoto” method has been used to make this sake, which tends to yield slightly earthier and sour sake. It is very different than your usual creamy, fruity nigori sake. This sake has a fresh fragrance and is zesty/lively flavored with a slightly chewy texture. If you like complexity in your nigori sakes then this misty brew using the ancient “bodaimoto” method is for you!

*Bodai moto: The monk way

This style of sake making predates kimoto method and is the oldest form of sake making.  The monks of the Shorakuji Temple in Nara first developed these techniques and eventually led to the moden “sokujo” method we use today. Currently, there are only two types of bodaimoto sake sold in the United States and only eight breweries in Japan use the badoimoto technique.




25. SHIBATA BLACK YUZU                                                 

200ml Aichi Prefecture 23

SMV: +2 abv: 8%                                                                 


The yuzu fruit used is from Shibata’s local farm is all organic. Shibata Black Yuzu is made with a Junmai sake base using Ginpu rice from Hokkadi and Kanzui (God’s Water) water which is particularly soft (water hardness = 0.2). The yuzu is squeezed with the skin left on, thereby allowing for the juice to not be too sweet with an added touch of tartness. Each individual yuzu fruit yields only about 20ml of juice.

FOOD PAIRING: sushi, oysters, lightly grilled fish or fresh soft cheeses


Umeshu infused with red pepper                                              

720ml Fukui Prefecture 3 ABV: 12.5%             


The Japanese folktale "Hannya" is a devil formed by agony, resentment and envy. A myth of a young innocent beautiful woman betrayed by her husband. She tolerated his infidelity over and over. Her anger finally took over her and transformed her into a dreadful cold-blooded devil. This version of Ginko-bai by Ippongi brewery has a sweetness that is met with a distinct spiciness from hot pepper. As the sweetness softens the spiciness lingers.

FOOD PAIRING: fried, salty dishes, savory rolls, digestif


750ml Ehime Prefecture 38                                                                                        

ABV: 12%


Kuramoto Nigori Umeshu is Eikoh Brewery’s newest plum shochu, a spin-off of their original Kuramoto No Umeshu. This Shochu-based plum liquor contains fine pieces of succulent nakoume pulp, giving the beverage a cloudy appearance and more viscous, full-bodied texture. This umeshu is rich and preserves its tangy taste with a very thick texture and sweet aroma.

FOOD PAIRING: rich beef and salmon dishes, digestif

26. IPPONGI GINKOBAI HANNYA TOU                           

Umeshu infused with red pepper                                              

180ml Fukui Prefecture 3 ABV: 12.5%             


The Japanese folktale "Hannya" is a devil formed by agony, resentment and envy. A myth of a young innocent beautiful woman betrayed by her husband. She tolerated his infidelity over and over. Her anger finally took over her and transformed her into a dreadful cold-blooded devil. This version of Ginko-bai by Ippongi brewery has a sweetness that is met with a distinct spiciness from hot pepper. As the sweetness softens the spiciness lingers.

FOOD PAIRING: fried, salty dishes, savory rolls, digestif