Sake is made from rice, water, yeast and koji (a special mold that induces the fermentation)

To make premium sake, rice is ground or polished to remove the outer part of the grain. This outer part contains proteins, amino acids and fats that cause unpleasant flavors and aromas in the finished product, while the inner part is pure starch, The more of the outer husk is removed, the higher the grade of the sake.

Then the rice is steamed, followed by the addition of the koji. The koji helps to break down the starches into sugars that will then begin to ferment, with the help of special strains of starter yeasts.
When fermentation is complete the sake is filtered, pasteurized and aged before it is ready to be released.

There are several grades of sake:

Honjozo is the entry level sake and usually has a bit of alcohol added to improve the flavor.

The next level is Ginjo, which means at least 40% of the outer hull has been polished away.

The highest level is Daigingo where at least half of the grain is polished away.

Tokubetsu refers to sake made with a very special strain of rice, usually very highly polished.

If you see the word Junmai on the bottle, it indicates that no alcohol has been added. All the alcohol in this type of sake comes from the natural fermentation process. You will see junmai used by itself and also preceding Ginjo and Daiginjo on the label. Therefore, Junmai Daiginjo is made from rice that is highly polished and has no added alcohol.

Naba Shoten Minato Yamahai Nama Genshu Futsushu

Undiluted and unpasteurized, this bold sake has intense yeasty aromas with
strong notes of mushroom. Its robust flavors allow it to pair with heartier
foods, such as steak and barbecued meats. It can also be poured as an
after-dinner sake. A very unique "oil can" style packaging is used to
prevent sunlight from coming into contact with the sake.

$40

Dewatsuru Kimoto Junmai

This old-style sake is produced in the original Kimoto brewing method,
giving it a great mellow flavor and higher acidity. Its rustic nature allows
it to stand up to grilled chicken, soups and fried foods. It is great for
serving warm or sipping cold.

$25.25

Yuki No Bosha Limited Release Junmai Ginjo

Extremely clean and light. Definitely dry, but with fruity flavors that are a natural match with sushi and sashimi. This will also work with some spicy dishes as well.

$35.50

Watari Bune Junmai Ginjo

Made from an extremely rare strain of rice that was extinct for 60 years. The aroma of this sake bursts out of the glass. Floral, fruity, funky and complex, it accurately precludes the matching flavors of this sake. It finishes lively to the end, with a bright, snappy acidity. Great on its own, an apogee of ginjo sake, showing how nihonshu can rival any beverage for complexity, showmanship, depth and range.

$37.50

Kasumi Tsuri Shiboritate Namazake Genshu (seasonal)

Ok, that's a lot of scary Japanese words so just call it Namazake. Shiboritate means “just pressed,” Namazake means “un pasteurized” and Genshu means “undiluted.” The smell is very fresh, like spring air near a cool lake, and on the palate there is the juicy flavor of bosc pear. Because this sake is un pasteurized, it must be kept refrigerated at all times. Consequently, you won't see it on the shelf, but it's so good it is worth remembering to ask for. Because it is a bit higher in alcohol this can also be served on the rocks.

$15