Sake & Cider

Yes, this is sake in a juice box. With a straw. And it’s delicious.

Iwao Niizawa has pushed the sake envelope in extreme directions, achieving rice polishing percentages as low as 7%. Today young star female brewer Nanami Watanabe has taken over the reins and is carrying on the innovation. This Yuzu Sake is bright and cit

Niigata gets among the most snowfall of any area in Japan, which means it is therefore among the snowiest places on the planet. Did you know heavy snows actually clean the air? That's math for a great sake. This is as fresh as new fallen snow, with round,

Silken texture, with bright acidity and a pleasing finish. A touch of distilled alcohol lends elegance; purity and clarity are paramount here. The Nagai family founded this brewery in 1884.

Crisp and refreshing, with a touch of sweetness to balance everything out. It’s exactly what we’re looking for in a summery can of cider. Orchard Hill is committed to minimal intervention in the production of their ciders.

Sakata Shuzo 'Snow Moon Beauty' Junmai Sake

Niigata prefecture is celebrated for it’s pristine air & water… & for the tremendous amount of snow it receives every year. It is there where Yuki Otoko (or the Niigata Yeti) is said to live and occasionally help travellers find their way (it’s a nice Yet

Kenji Fujii has been making sake for forty years. This nigori from the snowy, mountainous Japanese Alps is creamy & delicious. The slight, natural sweetness of the rice is paired with delicate cinnamon and clove-like flavors. Serve chilled & give the bott

Much of Eric Bordelet’s orchards are made up of 200-300 year old apple & pear trees. Classic, northern French cider: elegant with delicate aromatics, great freshness & silky soft bubble. Any table with goat cheese &/or figs has completely missed the boat

Kirinzan Shuzo is a well-known and highly regarded sake producer in northern Japan. Located in the snowy, Japanese Alps, Niigata is an area known for it’s natural beauty and purity, which comes across in their sakes. Dry, clean with notes of hazelnut and

Excellent acidity are balanced by nuttiness and earth. Robust apple pie aromas, with daikon, dried honey, and green herbs, but a medium bodied, dry palate. Serve chilled or warm.

This cider project was begun by Bryan Lindner, who apprenticed at cideries in England before falling in love with the Castkill Mountains, and their plethora of wild, untouched apple trees. The focus is on slow, deliberate fermentations to yield dry, crisp