Sake & Cider

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

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

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

A very refined sake with delicate, white flower aromas leading the way to a dry, light-bodied sake with a very clean and crisp minerality. Soft, creamy cheeses and light seafood do flips in the company of this sake.

Light, crisp basque cider from a single barrel (barrel number listed on cork). A tiny producer, who makes their sidra in the traditional manner. Fresher than most Basque ciders out there, with a distinct tart-green apple notes and delicate sparkle to be a

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.

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.

You could kind of think of this as a Japanese Limoncello, but frankly, we don't think that does this justice. Fresh yuzu juice from Kochi on Japan's southern island of Shikoku, blended with sake. Fresh, brilliant & clean. Sip on it's own, add to some spar

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

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.

Established in 1912, this brewery is located in a historic prefecture, Nara, and brewmaster Teruaki Hashimoto is focused on making pure sakes that express the local environment. Usunigori denotes a light nigori; I’ts just a touch cloudy, with very smooth,