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.

Seikyo "Takehara" Junmai

This brewery from Hiroshima is known for developing their own special yeast that gives this sake a unique character. On the palate it is smooth with notes of pear and citrus. It can be served chilled or gently warmed.

$22.50

Marumoto Chikurin Organic "Karoyaka" Junmai Ginjo

What's in the bag? A super rare treat for you sake fiends. So far, this is the only sake on the market made from certified organic rice. The farmers who work the fields also make the sake so the brewery has earned the nickname "Farmers Brewery." There is a yeasty/malty aroma here and the finish has a firm acidity. Recommended with lighter foods and anything with a bit of spice or heat. The bag closure proudly states: "The power of rice makes our sake tasty."

$51.00

Eiko Fuji Ban Ryu

Ban Ryu translates to "a thousand ways", which got Wilder very excited until he realized that it referred to the ways in which one sake might differ from another. In any case, this is a light, fruity, everyday sake that can be served chilled or warm and complements a wide variety of dishes.

$19.75

Yuri Masamune

This is an earthy, slightly salty sake with almond notes, that would be served to accompany a casual dinner. It can be enjoyed at room temperature or warmed.

$16.25

Manabito Kimoto Junmai Ginjo

Kimoto refers to a very old, time consuming method of making sake that has almost disappeared. Modern techniques have made the long hours of mashing the rice and koji with long, wooden poles unnecessary. And yet, there is something different about a Kimoto sake that keeps it marginally alive. There is something a bit earthy about this sake that would make it a good accompaniment to rich and flavorful foods. It also has the "sixth taste" or umami, which is a type of texture that makes the mouth water. Subtle and rewarding.

$41.00