Sake Collection 2018

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Table of Contents Page MDC Commitment to Quality 3 Sake 101 4 Sake & Food Pairing 5 Sake Ingredients 6 Sake Production 7 Premium Sake Classifications and Flavors 8 More Sake Styles and Flavors; Sake Service 9 Selling Sake by the Glass; Storage 10 Guide to Our Product Listings 11 Sake in Alphabetical Order 12 Amabuki 12 Born 14 Dassai 16 Hakkaisan 18 Hakutsuru 19 Homare 21 Kikusui 24 Kitaya 27 Kizakura 28 Shirakabe Gura 34 Sho Chiku Bai 36 TYKU 41 Sake Spritzers 44 Plum Wine 45 Sake Cocktails 47 Sake by Prefecture 48 Sakes by Classification & Style 51 Daiginjo Sake 51 Ginjo Sake 52 Tokubetsu Sake 54 Junmai/Honjozo Sake 55 Futsuu-Shu 57 Nigori (Cloudy) Sake - Unflavored 57 Nigori (Cloudy) Sake – Flavored 57 Flavored Clear Sake & Flavored Spritzers 58 Sparkling Sake - Unflavored 58 Alcohol Added Sake - Aruten Shu 59 Genshu (Undiluted) & High Alcohol Sake 60 Namazake/Unpasteurized Sakes 61 Organic / Green Sake 62 Shizuku (Drip Pressed) Sake 62 Kimoto & Yamahai Sake 62 Heirloom & Unusual Rice Sake 63 Aged Sake 64 Seasonal & Special Order Sakes 64 Cups, Cans & Individual Servings 65 Glossary of Sake Terms 66 Resources 72 2 | P a g e

Our Commitment to Quality

Sake is a serious business. Now embraced by wine professionals as an autonomous beverage class, it has become one of the fastest growing wine categories in the USA! Sake is now a mainstay in more than just Asian restaurants, with numerous Sommelier-led beverage programs embracing it, and growing numbers of specialty bars incorporating Sake into cocktails! Mutual Distributing Company is the most successful sake wholesaler in the state, topping $2.1 million dollars and 29,000 cases in 2017 with repeated annual growth of over 15%, year after year!

Our success is the result of an unfaltering commitment to quality, variety, freshness, marketing and education. Our growing portfolio boasts over 160 SKUs encompassing every imaginable style from 19 of Japan’s most important prefectures and beyond! We purchase in limited quantities on an as-needed basis from only the most successful, quality-conscious importers, ensuring we always have the freshest possible inventory on-hand. We deliver and store our sakes in temperature control, guaranteeing our clients receive product that has been properly cared for from our shelves to theirs.

Furthermore, we recognize that many of our clients’ customers are new to sake, so we take painstaking steps to provide incomparable marketing tools and education to ensure sell-through on all our products. Everything from colorful menus with bottle-shots, individual Sake information cards, Sake flight set-ups, posters, signs and more are individually created for each account, by our Art Department, so no two accounts receive the same design!! Mutual offers comprehensive sake training to our sales team, clients, their staff members and their clients. Whether it’s a simple sake tasting event, a dinner or an in-depth seminar, we utilize the finest resources available to ensure every participant gets the most out of the experience. Contact your sales representative for more information on sake marketing and education, taking advantage of Sake Certification Courses in North Carolina, and use this text to enhance your knowledge!

Our Sake Specialist

Sara E. Guterbock, CBS, CSP, ISS, CS, CWE, DipWSET is the Japanese Portfolio Manager, Sommelier, Wine, Sake and Sales Educator for Mutual Distributing Company. She is a Certified Sommelier (CS) through the Court of Master Sommeliers, a Certified Wine Educator (CWE) through the Society of Wine Educators, received her Diploma in Wine & Spirits (DipWSET) through the Wine and Spirits Education Trust in London, England, in 2012, and became a Level 3 Sake Educator for WSET in January of 2017. In 2018, she also completed the Certified Sake Professional (CSP) course, with John Gauntner!

In 2014, Sara was among the first groups of people in the United States to be qualified as a Kikisake-Shi, or International Sake Sommelier (ISS) through Sake School of America & The Sake Service Institute of Japan. This was particularly meaningful to Sara, as she spent a year living in Japan as a high school student and grew up in a family that placed great emphasis on learning and experiencing the Japanese language and culture. Understanding Sake brought together Sara’s passion for the beverage industry with her life-long love of Japan, its people, traditions, and cuisine.

In 2016, Sara began teaching the Certified Sake Advisor and International Sake Sommelier courses through a special partnership between Mutual Distributing Company and Sake School of America. She now facilitates these certifications as well as the WSET Sake Qualifications in the Southeastern United States. Sara devotes a tremendous amount of energy introducing people to the complexities and beauties of Sake and its unmatched ability to pair with food. Sara is hopeful her ongoing efforts will continue to spread awareness and interest for Sake in North Carolina and beyond!!

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Sake 101

What is Sake?

Sake is a natural alcoholic beverage created by fermenting rice. It is neither a beer nor a wine, although many people confusingly use these terms. Sake is produced through a unique brewing process called Multiple Parallel Fermentation in which starches in the rice are converted in to fermentable sugars at the same time that yeasts convert them to alcohol. This allows Sake to ferment to very high levels of alcohol, naturally.

Sake is now brewed all over the world and remains the most traditional beverage of Japan. The finest modern sakes are intended to be served cold, like a fine wine, and pair with everything from sushi to steak. Sake is one of the most food-friendly beverages in the world—it mitigates fishiness & bitterness in foods, while enhancing Umami!

Sake styles range from crystal clear and aromatic to rich & cloudy. Sakes can be still or sparkling, dry or sweet, and some are even infused with fruit flavors.

How is Sake Unique?

• Sake is Gluten Free, Tannin Free & made without the addition of Sulfites • Sake is typically higher in alcohol than most wines & nearly all beers • Despite its higher average ABV, premium sake has a lower instance of hangover symptoms than most wines, beers and spirits! • Sake is one of the most cerebral fermented beverages in aroma and flavor profile. • Sake mitigates fishy flavors and bitterness in foods. It makes strongly flavored, oily fish, such as salmon, taste neutral, and erases the sharp bite of ginger, greens & other bitter foods! • Sake is five to ten times LESS acidic than wine. This means it has less of a bite when paired with sweeter foods! • Sake can stand up to spicy foods! Sake is less acidic than wine, has no tannin, and is typically not wood aged. These factors make sake a mouth quencher with heat! Sakes with sweetness can reduce heat even more. • Sake enhances perception of Umami in foods. Wine is an enemy of umami, but sake increases one’s perception of deliciousness & savory character in foods! • Because Sake turns up the volume on flavors, it can stand up to many types of cuisine! Sake isn’t just for Sushi! • Sake is a benefit in the kitchen. In marinades, kojic acid tenderizes meats & sake is more flavor-neutral than wine when deglazing. • Sake makes you beautiful! Kojic acid lightens and evens skin tone! Try sake instead of toner! • Sake is a benefit to your smile!! It doesn’t stain your teeth like wine, and because it’s less acidic, it inflicts less damage to your tooth enamel.

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Sake & Cocktail Culture

• Sake’s unique flavor/umami enhancing quality means it makes mixer flavors more pronounced. Even a small bit of sake, like bitters, can dramatically lift the flavors of a drink. • Undiluted & cloudy sakes add weight & viscosity to cocktails. Cloudy sakes add unique dimension & can create layers for visually stunning beverages. • Flavored sakes dramatically lift the aromatics of cocktails. • Many Sakes used are less expensive than spirits and can lower beverage costs. • Sake is just plain cool—it gives mixologists a whole new way to play.

Sake & Food Pairing

• Sake diminishes fishy flavors! It makes strongly flavored fish & shellfish taste more clean & neutral! This could be because sake is high in succinic acid, the same, potent substance that gives fish & shellfish its characteristic meaty flavor from the sea. When we taste a beverage with distinctive levels of succinic acid, it reduces our sensitivity to the acid in the fish; so, by sipping sake before tasting fish, it reduces our tongue’s ability to perceive fishiness! It has also been noted, when unsaturated fatty acids that build seafood are added to wine, they produce smelly, oxidized alcohols called aldehydes. When these are added to sake, there is reportedly LESS formation of aldehydes. Sake also has no added sulfur, which is thought to increase fishiness, and is made exclusively with water that is free of iron, which can cause an unpleasant, fishy & metallic aftertaste.

• Sake erases the sharp bite of ginger, greens & other bitter foods! Generally speaking, bitterness in a beverage increases the perception of bitterness in food. Acidity in a beverage decreases the perception of acid in the food. Sake is tannin free so generally does not increase bitterness in foods & it is much lower in acidic strength than wine, so it tastes lighter and less sour than wine to those who are sensitive to acid.

• Sake enhances perception of Umami in foods. Umami is a savory, ripe, inviting flavor & can be distinguished as the difference in flavor between a raw & roasted mushroom. It is prevalent in cured meats & aged cheeses, ripe tomatoes, fish oils, miso & soy sauce. Wine is an enemy of umami, often making foods high in umami taste bitter and metallic. But sake increases one’s perception of deliciousness & savory character in foods! Sake is high in glutamic acid, the building block of UMAMI, or pure, savory deliciousness. The combination of glutamic acid and salt create a natural FLAVOR ENHANCER, turning up your perception of the food’s natural, savory flavor!! It literally makes ingredients taste even BETTER!

• Sake can stand up to spicy foods! Sake is less acidic than wine, has no tannin, and is typically not wood aged. Sake also contains more residual sugar than the majority of wines. These factors make sake a mouth quencher with heat! Sakes with notable sweetness can reduce heat even more.

• Sake can stand up to sweetness! It contains more residual sugar than most wine and is perceptibly less acidic than wine. This means it won’t clash when paired with sweeter foods, like wine! This is especially good when considering pairings such as sushi rolls made with fruit, sweet chili oils, or sweet & spicy curry sauces.

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Sake Ingredients

• Rice – Over 100 varieties of Japonica Rice are specifically for sake production, but these represent less than 1% of all rice grown in Japan. The rice variety impacts the final FLAVOR of the sake, but far less than grapes affect wine. How much the rice is POLISHED before production has the greatest impact: The more the rice is polished, the more fragrant & smooth the sake becomes.

• Yeast – Sake yeasts must be strong enough to withstand high alcohol content and cold temperatures. Yeast plays a big role in the final AROMA of the sake, and also affects mouthfeel. Some yeasts are famous for their strength or the aromas they generate. Others are famed for their origins, such as those cultivated from flowers.

• Water – Water gives sake REGIONAL character. It is part of the identity of a brewery & its prefecture. Water sources are all very soft – or extremely low in minerals – and are generally very refreshing. The softness of the water is very noticeable in finished sake, and can play a major role in final flavors, texture & overall quality. Softer water sources create more delicate sakes, while waters with more mineral content create more powerful sakes.

• Koji – Koji is the mold, or microorganism responsible for the breakdown of the starches in the rice into smaller, fermentable Glucose molecules. There are several types of koji, but the type used for sake is Yellow Koji, or Aspergillus Orzyae.

• Brewers Alcohol – Non Junmai sakes, or Aruten Sakes, may have a small amount of pure brewers alcohol distilled from a sugar source added to the sake. Historically, this was added to make sake shelf-stable. Now, it is done for stylistic reasons. The brewer’s alcohol is neutral, and added AFTER alcoholic fermentation is complete, but before the sake is pressed. This extracts more AROMA & lightens the mouthfeel of the brew. The addition of alcohol can also create a shorter, lifted finish.  It is important to note that the vast majority of sakes with added alcohol are DILUTED to 15-16% alcohol, like the majority of sakes.  It is also important to note that sakes with added alcohol can be of the highest quality. The addition of alcohol does NOT reduce quality.

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Sake Production Sake production is a time consuming, delicate process that requires tremendous skill, multitasking, time management & manual labor. In even the largest, most modern breweries, delicate processes such as Koji production must be carefully managed by hand.

1. Harvested brown rice is graded & certified for Sake.

2. The amount of rice removed determines Grade. (ex. Ginjo / Daiginjo)

3. Washing & Soaking may be the most important step!

4. Steamed rice is divided up for 5. Koji Production, 6. the Yeast Starter, and 7. the Main Fermentation. The style of yeast starter (Yamahai/ Kimoto/ Sokujo) has an impact on aromas & flavors. The Main Fermentation technique is multiple parallel fermentation, in which Koji breaks down starch to glucose at the same time that yeast consumes it to produce alcohol. It takes about 3-4 weeks.

8. Pressing removes the rice solids from the liquid. If some solids are left, the sake is cloudy, or, Nigori.

9. Further filtration ensures the sake is clear as water. Sakes that are not filtered after pressing are called Muroka.

10. Sakes are typically pasteurized twice. If no pasteurization occurs, it is Nama. If only the 1st pasteurization is skipped, the sake is called Namachozo.

11. Maturation allows sake to mellow & flavors to integrate.

12. Most sakes are diluted to 15- 16% ABV. Undiluted sakes are called Genshu.

13. Sakes are typically pasteurized twice. If no pasteurization occurs, it is Nama. If only this 2nd pasteurization is skipped, the sake is called Namazume.

14. At the time of bottling, sakes are dated. This ensures customers know how fresh the product is. Sake is typically intended to be consumed within no more than a year to 15 months of production. Nama sakes should be drunk within six to 8 months. 7 | P a g e

Premium Sake Classifications

• The percentages represent the maximum amount of rice remaining after polishing to qualify for the specified category. Example: Minimum polishing for the Ginjo level is 40% removed, or 60% remaining. Many Ginjo sakes are polished more, with a seimaibuai, or rice polish ratio, of 55% remaining or less. • Tokutei Meisho-Shu, or specially classified sake, noted on the pyramid, represents only about 25% of all sakes. • Junmai sakes, on the left side of the pyramid, are produced using only 4 ingredients: Rice, Water, Yeast & Koji. • Tokubetsu means Special. These sakes typically meet the seimaibuai standards for Ginjo, but have a less aromatic profile. These are often among the best values!!

 It is important to note the classifications on the chart are FIXED and cannot be combined. It is impossible to have a Honjozo Junmai Ginjo Sake, or a Junmai Daiginjo Tokubetsu Junmai.

Flavors based on Sake CLASSIFICATION

 Daiginjo – Lightest, most ethereal, with floral, tropical fruit & often exotic spice notes. Intensity of aroma can vary, but these sakes are always among the most floral and fruity.  Ginjo – All Ginjo & Daiginjo sakes have aromas of fruit & flowers. This broad category technically includes Daiginjo sake, above. Sakes labeled simply GINJO or JUNMAI GINJO possess a spectrum of flavors ranging from floral & fruit notes to delicate rice, mineral or earth notes.  Tokubetsu – Tokubetsu means SPECIAL. Tokubetsu sakes have wide ranging flavors often relating to special production techniques, rice or unique flavor profiles. Typically great VALUES, as often could be classified as higher grade. Tokubetsu sakes are often more complex, with less fruit and floral character.  Junmai/Honjozo – The Sakes at the base of the pyramid, with lower polishing & more earthy, ricey & mineral notes. Many of these sakes benefit from gentle warming!

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Flavors based on Sake PRODUCTION Techniques These terms CAN be combined and are used like adjectives to modify the sake’s classification. They give more information about the possible flavor profile of a sake. Combinations of terms such as: Junmai Daiginjo Muroka Nama Genshu Koshu or Tokubetsu Junmai Nigori Sparkling are not uncommon.

 Nama – Unpasturized sakes typically have some marzipan, hazelnut & toasted rice notes Nama Nama – completely unpasteurized Namazume – pasteurized only once, in tank Namachozo – pasteurized only once, after bottling  Genshu – Undiluted Sakes. Powerful & rich, typically with higher ABV!  Koshu – Aged sake, often with mellowed fruit, dried floral, earth & mushroom flavors  Yamahai & Kimoto – Slow fermented, with pronounced acidity, often with more intense yeast, dairy, rice & umami notes  Nigori – Cloudy sake - Sake kasu solids remain after pressing, adding richness & texture. These sakes are typically creamy and often sweet. Nigoris come in many styles ranging from light and dry to rich and sweet, and can be infused with fruit!  Sparkling – Sake with bubbles! Completed fermentation in bottle – funky, yeasty, fully sparkling, with sediment Charmat – Made like Moscato! Very popular, lower ABV, fruity, more lightly sparkling  Unfiltered – Most sake is filtered through activated charcoal after pressing, like many vodkas, to give the impression of clarity like pure water. Muroka is sake that has been completely pressed away from any solids, but has not gone through any additional filtration. This yields a richer, more aromatic sake with a golden hue.

Serving Premium Cold Sake

• Bring the perfectly chilled bottle to the table with wine goblets. Wine goblets are the best vessel in which to capture the ethereal aromas. • Open the bottle and explain that in Japan, it is customary to pour for one’s neighbor as an offering. To pour for yourself is to invite loneliness. Pour for each guest saying DOZO. This means, “after you,” or “please.” • Offer the traditional toast of KANPAI, meaning “dry the glass” or “bottoms up!” • Cold sakes should be kept on ice, as for wine; some can be placed on the table to slowly come up in temperature.

Serving Premium Hot Sake

• House hot sake is often served from a warming machine in a small carafe called a TOKKURI with serving cups called CHOKO. • Premium hot sake should be warmed to order in a hot water bath. A small bottle will warm to the appropriate temperature in a matter of minutes. A warming plate or sous vide stick can keep the correct temperature for hours. • Sake should never be heated more than 140 degrees or it will be ruined!

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Why Sell Sake By The Glass?

• More and more clients are developing successful BTG programs using the 60 ounce or 24 ounce bottles • BTG gives customers the opportunity to try a small amount, reducing consumer sense of risk in purchasing an entire bottle • BTG makes accounts more money, with higher mark-ups per ounce • Large bottles cost much less per ounce than the same sake in smaller sizes • BTG allows sake to be used in multiple ways, utilizing open bottles for tastes, flights, & cocktails • Open bottles of sake kept in the fridge will last for WEEKS, so there is no risk of waste! 60 ounce bottles can last for 2 months!

Standard Pour Sizes Bottle Size Conversions Wine glasses are recommended for best sake enjoyment. High quality sakes should be sipped 180 ml = 6.1 ounces (standard single serving from vessels that enhance aromas, rather than from Japan) taken like a shot. 200 ml = 6.75 ounces 3 or 4 ounce pours for BTG (wine glasses 300 ml = 10.1 ounces (standard half bottles suggested!!) from Japan) 1 to 2 ounce pours for Sake Flights 375 ml = 12.7 ounces (international half • bottle size) 4 - 5 ounce small carafe (tokkuri, typically 500 ml = 16.9 ounces used with small cups) 720 ml = 24.4 ounces (standard bottle from 8 - 10 ounce large carafe (tokkuri, typically Japan) used with small cups) 750 ml = 25.4 ounces (standard 180ml/6 ounce *MASU (lacquered or cedar international bottle) boxes) 1.5L MAGNUM = 50.7 ounces (standard (*Cedar Masu can affect the flavor of sake. international large bottle) = 4 x 375ml They should be filled to the brim for good 1.8L ISSHOBIN = 60.9 ounces (Standard luck/prosperity.) Japanese Magnum) = 6 x 300ml 18L box = 608.7 ounces (many house hot sakes)

Storing Sake

• Most sake has a shelf life of up to 18 months after bottling, similar to beer. It should be consumed young. • Sake’s shelf life will be increased if kept in cold storage. • Unpasteurized (NAMA) sakes should be stored refrigerated and consumed within 6-9 months after bottling. • Opened bottles of sake will last far longer than wines if kept in the fridge, meaning the largest, 1.8L bottles will last up two months in the refrigerator!

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Guide to Our Product Listings The alphabetical listings include all available production details for each Sake, as illustrated, below, for the Dragon God. Some Sakes may be relisted multiple times in different categories in the INDEX. For instance, this item is listed in the indexes under Namazake, Ginjo Sake, Gunma Prefecture & Alcohol Added/Non Junmai Sake.

Whenever multiple items from a single brewery are listed, we’ve included a description of the producer.

Some Sakes make GREAT additions to Cocktials. Where possible, we’ve highlighted sakes mentioned in the sake Cocktail Section with this symbol: 

** Some items are SEASONAL or SPECIAL ORDER, ONLY. These are highlighted with the following type of message highlighted in red: ** Special order, CASE ONLY, please inquire for pricing and availability

Ryujin Kakushi Ginjo Namazume | DRAGON GOD | Gunma • The first line will always represent how to list each sake on a menu. MDC Item: 28077 F; 28077 M RYUJIN DRAGON GOD GINJO • Items are listed alphabetically in each section by Mutual’s item name • Multiple numbers indicate multiple sizes available Size: 720ml/24 ounces; 1.8L/60 ounces • Shows milliliter to ounce conversions per size available Rice: Gohyakumangoku polished to 55% • Indicates rice type & seimaibuai (rice remaining after polishing) ABV: 16-17% • ABV over 16%, requiring a Fortified License, will always be in RED SMV: -2/ off-dry • The Sake Meter Value (SMV) gives an idea of how sweet or dry a sake will be. The higher number, the DRIER the sake. Some people include this information on their menus, as IBUs are often listed for beer. Region: Gunma prefecture is not far from Tokyo. It’s famous for Kamameshi, or kettle rice dishes served in a sizzling iron pot with savory sauce & ingredients! • There are 47 Prefectures, similar to states or counties, in Japan. Each has its own unique climate, culture & food traditions. Many have special local rice types, and all have significant differences in their waters. These idiosyncrasies impact sake styles. Fun Fact: This rare style of sake is made by one of Japan’s most famous brewers, Hideki Horikoshi, who is so dedicated to his craft, he sleeps no more than two hours at a time during the brewing season, from October through March, in order to monitor every step! • The fun fact is intended to describe a unique quality or tell a special story about the sake to gain interest! Flavors: Fresh & fruit-forward with a plush, cream-like mouthfeel. Flavors linger long in the mouth before lifting to nothingness for a beautifully clean finish, calling for a second glass. • Use these descriptions when writing sake menus or training staff! Serve: Best served ice cold. *Namazume Sake, only once pasteurized, is best stored refrigerated. • Helpful service, pairing & product storage information for consumer satisfaction

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SAKES in Alphabetical Order

Established 1688 in the northern Kyushu region, Amabuki Brewery has been producing sake earnestly for over 325 years. They make use of locally harvested Saga rice and underground water to create unique, high grade sake. Their specialty – isolating & utilizing flower yeasts - combines their skill, creativity and hard work, leadint to whole new level in sake aromatics. Enriching your most relaxing times with the elegant and unique fragrances and flavors in their brews has been their ultimate goal for generations.

Amabuki Junmai Ginjo Nama | STRAWBERRY | Saga Amabuki Junmai Ginjo Nama | ICHIGO | Saga MDC Item: 26956 F AMABUKI JG NAMA STRAWBERRY Size: 720ml/24 ounces Rice: locally harvested Omachi rice polished to 55% ABV: 16% SMV: +1/0 Region: Saga, located on the southern island of Kyushu, is famed for dishes focusing on squid and MUDSKIPPER! Fun Fact: This sake has been brewed with yeast isolated on strawberry blossoms. It’s not flavored with strawberry; rather, it’s named for this special yeast, so some people choose to call it ICHIGO! Flavors: Rich & soft, this unpasteurized (*NAMA) sake is a collection of pear, honey, floral and, of course, strawberry aromas, from the specialized yeast! Serve: Serve well chilled. *NAMA sakes should be stored in the refrigerator.

Amabuki Junmai Ginjo Nama | SUNFLOWER | Saga MDC Item: 26955 F AMABUKI JG NAMA SUNFLOWER Size: 720ml/24 ounces Rice: locally harvested Saga rice polished to 55% ABV: 16% SMV: +10 (quite dry!!) Region: Saga, located on the southern island of Kyushu, is famed for dishes focusing on squid and MUDSKIPPER! Fun Fact: This incredible sake is made with a highly specialized yeast that was isolated on a sunflower blossom. Because the sake is not pasteurized (*NAMA), it retains the delicate flavor of this yeast & the Koji! Flavors: Rich, with flavors reminiscent of the soft, pollen-driven & lightly nutty aromas of sunflowers. Serve: Serve well chilled. *NAMA sakes should be stored in the refrigerator.

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Amabuki Junmai Yamahai | MARIGOLD | Saga Amabuki Junmai Yamahai Cup | MANHATTAN MARIGOLD | Saga MDC Item: 26957 F AMABUKI JUNMAI YAMA MARIGOLD; 31194 S AMABUKI MARIGOLD JUN YAMA CUP Size: 720ml/24 ounces; 180ml/6 ounces Rice: Heirloom Omachi Rice polished to 65% ABV: 15.5 % SMV: +4 Region: Saga, located on the southern island of Kyushu, is famed for dishes focusing on squid and MUDSKIPPER! Fun Fact: This incredible sake is made with highly specialized yeast that was isolated on a marigold blossom. Because the sake is produced using the slow, Yamahai process, it has notable, tangy acidity & a slight floral & aromatic herb flavor from the combination of rice & yeast! It’s also available in a collectible, 6oz cup adorned with the Manhattan skyline! We call this item Manhattan Marigold! Flavors: Rich, with flavors reminiscent of the soft, pollen-driven aroma of marigolds & lightly acidic tones akin to lemon-curd. Serve: Serve well chilled, or gently warmed to enhance richness.

Amabuki Junmai Rose | PINK LADY | Saga MDC Item: 31193 F AMABUKI PINK LADY JUNMAI ROSE Size: 720ml/24 ounces Rice: Black Forbidden (purple) Rice & Flower of Saga Rice, polished to undisclosed level ABV: 15% SMV: +1 Region: Saga, located on the southern island of Kyushu, is famed for dishes focusing on squid and MUDSKIPPER! Fun Fact: Amabuki specializes on flower yeasts. This sake was brewed with yeasts isolated on strawberry blossoms and vanilla cactus flowers. The Pink Lady is a ROSE Sake, and gets its hue from Forbidden Rice! Flavors: Rich & soft with a delicate sweetness and enticing floral and fruit aromas akin to sweet pea blossoms, rhubarb and lingonberries. Serve: Serve well chilled with a variety of foods ranging from fresh & fragrant to sweet & spicy!

Amabuki Junmai Ginjo Cup | STRAWBERRY SKYLINE | Saga MDC Item: 31195 S AMABUKI STRAWBERRY JG CUP Size: 180ml/6 ounces Rice: locally harvested Omachi rice polished to 55% ABV: 16% SMV: +1/0 Region: Saga, located on the southern island of Kyushu, is famed for dishes focusing on squid & MUDSKIPPER! Fun Fact: This sake has been brewed with yeast isolated on strawberry blossoms. It’s not flavored with strawberry; rather, it’s named for this special yeast! This collectible, 6oz cup is adorned with the Manhattan skyline, so we call it Strawberry Skyline! It is the same sake as the STRAWBERRY, but in pasteurized form, offering a completely different tasting experience! Flavors: Soft & plush on the palate, this pasteurized version of the popular Amabuki Strawberry sake is notably drier, with more delicate & complex fruit & floral aromas! Serve: Serve well chilled with light fare. 13 | P a g e

Amabuki Junmai Ginjo Cup | SUNFLOWER SKYLINE | Saga MDC Item: 31192 S AMABUKI SUNFLOWER JG CUP Size: 180ml/6 ounces Rice: locally harvested Saga rice polished to 55% ABV: 16% SMV: +10 (quite dry!!) Region: Saga, located on the southern island of Kyushu, is famed for dishes focusing on squid & MUDSKIPPER! Fun Fact: This sake has been brewed with yeast isolated on sunflower blossoms. It’s not flavored with sunfllower; rather, it’s named for this special yeast! This collectible, 6oz cup is adorned with the Manhattan skyline, so we call it Sunflower Skyline! It is the same sake as the SUNFLOWER, but in pasteurized form, offering a completely different experience! Flavors: Dry, crisp, clean & mouth-filling with complex notes of wildflowers & anise. This pasteurized version of the popular Amabuki Sunflower sake is more delicate & complex! Serve: Serve well chilled with a wide variety of foods, particularly fried or oily dishes.

Asabiraki Tokubetsu Junmai| ZEN | Iwate MDC Item: 13293 T ASABIRAKI ZEN TBJ Size: 300ml/10 ounces Rice: Iwate Sake Komachi polished to 60% ABV: 15-16% SMV = +2 Region: Iwate is on the northeast coast of the main island of Honshu & is famous for many noodle dishes. Fun Fact: The brushstroke on the bottle is an “Enso,” or circle, a symbol closely linked to Zen and Shinto practices in Japan. It is the symbol for absolute enlightenment, the universe and the void, and minimalism representing everything. Flavors: Very refreshing with loads of anise & sassafras aromas & flavors! Serve: Chilled with noodles from Iwate, of course!!

In Sanskrit, BORN is translated roughly as purity/striking truth, and represents the brewery's strong belief in second chances and karmic rewards for hard work. For eleven generations, they have produced the finest sakes in Fukui prefecture. In the beginning of the Showa era, the emperor used Born Sake as Japan's representative brand to present the finest of Japan in ceremonies, festivals, and in service to guests. Mr. Kato Kichibee, producer of Born Sake, is a dedicated master of Koji with a cult following in Japan and abroad. He specializes in unadulterated sakes, particularly Muroka Nama Genshu.

Born Junmai Daiginjo Muroka Namachozo | GOLD | Fukui MDC Item: 24819 F BORN GOLD JUNMAI DAIGINJO Size: 720ml/24 ounces Rice: Yamadanishiki polished to 50% SMV: +1 ABV: 15% Region: Fukui, on the west coast of Honshu, is famous for snow, soba & dinosaur bones! Fun Fact: This producer has an immense cult following in Japan— his sakes are “BORN” not made. He looks just like Elvis!~! MUROKA means non-carbon filtered, leaving the golden hue. It was only pasteurized once, at the time of bottling. Flavors: Golden hued, rich, infinitely smooth, with tropical fruit flavors & a hint of nugat. Serve: Serve well chilled.

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Born Junmai Daiginjo Muroka Nama Genshu | UMAMI | Fukui MDC Item: 20359 F BORN JDG MUROKA NAMA GENSHU Size: 720ml/24 ounces Rice: Yamadanishiki polished to 50% ABV: 17.5% SMV: +4 Region: Fukui, on the west coast of Honshu, is famous for snow, soba & dinosaur bones! Fun Fact: This producer has an immense cult following in Japan— his sakes are “BORN” not made. UMAMI alludes to the savory character of this bold, rich, flavorful sake. MUROKA – unfiltered. *NAMA – Unpasteurized. GENSHU- undiluted!! Flavors: Rich, very full bodied & silky with vibrant floral, fruit & marzipan notes. An amazing accompaniment to lobster, foie gras, or other exceedingly rich foods. Serve: Serve well chilled. *NAMA sakes should be stored in the refrigerator.

** Born Junmai Daiginjo Aged | DREAMS COME TRUE | Fukui MDC Item: 26297 L BORN YUME MASAYUME JDG Size: 1 Liter/33 ounces – 6 pack case Rice: Yamadanishiki polished to 35% ABV: 16% SMV: +2 Fun Fact: This producer has an immense cult following in Japan— his sakes are “BORN” not made. He looks just like Elvis!~! This Sake was aged a full five years at -5ᴼ Celsius before release, mellowing aromas & developing an incredibly silky mouthfeel. Flavors: Massive aromas & rich flavors enveloped in sinfully silky mouthfeel. This is the ultimate in Junmai Daiginjo and spreads across the palate like a blanket of pleasure. Serve: Serve well chilled. ** Special order, CASE ONLY, please inquire for pricing and availability

Bunraku brewery was founded in 1894 by Kamekichi Kitanishi upon discovering the distinctly hard water of the Arakawa River. Inspired by the trinity comprised of the chanter, puppeteer and shamisen player in traditional Japanese Puppet Theater, Bunraku’s closely guarded recipes and time-honored methods of sake production focus on sake’s sacred trinity of ingredients: rice, water and koji, and the rich sake style of Saitama, Japan.

Bunraku Kinmai Junmai Ginjo | DANCING GOLD FLAKES | Saitama MDC Item: 29840 T BUNRAKU JG GOLD FLAKES Size: 300ml/10 ounces Rice: Gohyakumangoku polished to 55% ABV: 15-16% SMV = +1 Region: Saitama, located very close to Tokyo, is famous for producing rich sake! Fun Fact: Gold enhances good fortune! Give this sake a gentle swirl… those served with gold flakes in their glass will be brought good luck! Perfect for celebrations! Flavors: Mellow & medium-bodied with delicate aromas of mochi, brown rice, ripe stone fruits & earthy black tea. Serve: Chilled with a wide variety of dishes. Perfect with tricked-out sushi!

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Bunraku Junmai Yamahai | FORGOTTEN JAPANESE SPIRIT | Saitama MDC Item: 13315 T BUNRAKU NIHONJIN SQUARE Size: 300ml/10 ounces Region: Saitama, located very close to Tokyo! ABV: 15-16% SMV = +2 Rice: Gohyakumangoku polished to 60% Fun Fact: Nihonjin no Wasuremono literally means “Forgotten Japanese Item” and alludes to the old-fashioned brewing technique used to make this sake. The Yamahai process takes patience and allows the sake to ferment more slowly, developing much richer, fuller flavored, and tangy sake. Flavors: Lots of rich umami flavors, earth, mushrooms, anise, steamed rice, lemon curd and a hint of ripe melon. Serve: Chilled with cold soba or richly flavored pork & mushroom dishes.

Asahi Shuzo, creator of DASSAI, is one of the most unique breweries in Japan. They only produce Jummai Daiginjo Sake, considered the highest grade, and they are one of the only breweries in Japan that produces sake year-round, ensuring only the freshest releases and allowing an ongoing, uninterrupted focus on quality. They utilize only the finest, highly polished Yamadanishiki rice, aromatic yeast strains & local, Yamaguchi water. Their master brewers employ a balance of labor-intensive, hand production methods that have been proven over centuries to yield better sake, alongside the most modern technology available. Their brewery is a medley of ancient tools and innovative equipment ensuring DASSAI sake is all about quality, not quantity. The result is delicate, refined, graceful sakes that are now among the most highly awarded and highly coveted sakes in Japan and the world. We are honored to offer this selection of the finest sakes from Dassai.

Dassai Junmai Daiginjo | 23 | Yamaguchi MDC Item: 23304 F, 23304 T DASSAI 23 JDG Size: 720ml/24 ounces, 300ml/10 ounces Rice: Yamadanishiki polished to 23% SMV: +4 ABV: 16%. Region: Yamaguchi is at the southernmost point of Honshu (Japan’s main island). It is famous for its hot springs & seafood, including blowfish & other sushi/sashimi. Fun Fact: This heavenly elixir is made using a centrifuge, rather than a hydraulic press, which more gently coaxes the finest droplets & flavors from the lees. Flavors: Highly aromatic & crisp with refined aromas of honey, gardenia, mineral, tropical fruit & spice. Serve: Well chilled

Dassai Junmai Daiginjo | 39 | Yamaguchi MDC Item: 31189 F DASSAI 39 JDG Size: 720ml/24 ounces Rice: Yamadanishiki polished to 39% SMV: +3 ABV: 16%. Region: Yamaguchi is at the southernmost point of Honshu (Japan’s main island). It is famous for its hot springs & seafood, including blowfish & other sushi/sashimi. Fun Fact: Asahi Shuzo, producers of Dassai, make only Junmai Daiginjo Sake from Yamadanishiki rice. They are one of the most prized producers in all of Japan! Flavors: Expertly balanced with addictive notes of ripe pineapples, mangoes, apples, pears and lingering umami. Serve: Well chilled with richly flavored foods

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 Dassai Junmai Daiginjo | 50 | Yamaguchi MDC Item: 12686 T; 12686 F; 12686 M DASSAI 50 JDG Size: 300ml/10 ounces; 720ml/24 ounces; 1.8L/60 ounces Rice: Yamadanishiki polished to 50% SMV: +3 ABV: 15.5%. Region: Yamaguchi is at the southernmost point of Honshu (Japan’s main island). It is famous for its hot springs & seafood, including blowfish & other sushi/sashimi. Fun Fact: Dassai means Otter Festival. It’s one of the most awarded sake producers in Japan, boasting 3 of the top 10 spots in 2014. Flavors: Exceedingly smooth & highly aromatic with effusive aromas & flavors of lychee, anise & white blossoms. Serve: Well chilled

Dassai 50 Junmai Daiginjo Nigori | SNOWY OTTER | Yamaguchi MDC Item: 19010 T; 31188 F DASSAI 50 JDG NIGORI Size: 300ml/10 ounces; 720ml/24 ounces Rice: Yamadanishiki polished to 50% SMV: +3 ABV: 15.5%. Region: Yamaguchi is at the southernmost point of Honshu (Japan’s main island). It is famous for its hot springs & seafood, including blowfish & other sushi/sashimi. Fun Fact: Dassai means Otter Festival. This is an exceedingly rare junmai daiginjo NIGORI. The delicate rice solids add additional cream richness & flavor to this exceptional sake. Flavors: Highly aromatic with effusive lily, lychee & clean fennel notes. Very full and soft on the palate with creamy texture from the light cloud of sake kasu. Serve: Well chilled & gently shaken to incorporate solids

Dassai Junmai Daiginjo Nama Sparkling Nigori | SPARKLING STREAM | Yamaguchi MDC Item: 29464 T DASSAI 50 JDG SPARKLING NIGORI Size: 360ml/12 ounces Rice: Yamadanishiki polished to 50% SMV: Undisclosed; rumored +3 ABV: 16%. Region: Yamaguchi is at the southernmost point of Honshu (Japan’s main island). It is famous for its hot springs & seafood, including blowfish & other sushi/sashimi. Fun Fact: Dassai means Otter Festival. It’s one of the most awarded sake producers in Japan, boasting 3 of the top 10 spots in 2014. This very special sparkling sake is made through a second fermentation in the bottle, like Champagne. The sediment is natural. Flavors: Exhibits a vivid flavor and a delicate yet full body, with a clear-cut semi-sweet finish. Serve: Well chilled with rich fish & sauces, fried rolls & foods, or simply to celebrate!

** Dassai Junmai Daiginjo | BEYOND | Yamaguchi MDC Item: 26951 F DASSAI BEYOND Size: 720ml/24 ounces – 3 pack case Rice: Undisclosed. Yamadanishiki polished to “Less than the 23…” a rumored 8%!! ABV: 16% SMV: Undisclosed Region: Yamaguchi is at the southernmost point of Honshu (Japan’s main island). It is famous for its hot springs & seafood, including blowfish & other sushi/sashimi. Fun Fact: This heavenly elixir is made using the same specs as Dassai 23, but “BEYOND…” It took years to perfect, and is now one of the most highly coveted sakes in the entire WORLD. Flavors: Effusively aromatic with intense depth, delicacy & grace. Mouth filling, smooth & umami rich with the blossom, tropical fruit & spice signature that defines DASSAI. Serve: Well chilled ** Special order, CASE ONLY, please inquire for pricing and availability 17 | P a g e

Founded in 1922, Hakkaisan Brewery is situated at the foot of Mount Hakkai in Niigata. Delicate spring water that flows from the mountain is used to produce their sake. The guiding principles of the brewery are to produce the finest sake that people will never tire of and to apply the highest standards of production to all their sake. In order to achieve the smooth, wonderfully pure, mellow and classic Niigata style of Hakkaisan sake, the Brewery insists on polishing their rice well beyond category standards, producing in small batches, using only hand-made koji, and slowly fermenting at low temperatures.

Hakkaisan Ginjo | FAMILY CREST | Niigata Hakkaisan Ginjo | BLACK SEAL | Niigata MDC Item: 26057 M HAKKAISAN GINJO Size: 1.8L/60 ounces Rice: Yamadanishiki & Gohyakumangoku polished to 50% ABV: 15.5% SMV: +5 Region: Niigata, like Akita is famed for snowfall. Their water is known for contributing a light, crisp character to the sakes. Fun Fact: The rice polishing for this sake would qualify it as a Daiginjo, the highest classification! This is a non-junmai sake, meaning a small amount of alcohol is added for fuller aromas & flavors, and to lighten the finish. Flavors: Balanced, delicately dry, and classically “Niigata-crisp,” with an intricate complexity of minerality, aromas of rice, and delicate nuances of musky blossoms & tropical melon. Serve: Well chilled

Hakkaisan Junmai Ginjo | EIGHT PEAKS | Niigata MDC Item: 12687 T HAKKAISAN JUNMAI GINJO Size: 300ml/10 ounces Rice: Yamadanishiki & Gohyakumangoku polished to 50% ABV: 15.5% SMV: +4 Region: Niigata, like Akita is famed for snowfall. Their water is known for contributing a light, crisp character to the sakes. Fun Fact: The rice polishing for this sake would qualify it as a Junmai Daiginjo, the highest classification! The producer mixes rice to boost aromatics while maintaining the delicacy that is their signature. Flavors: Gentle, soft & classically “Niigata-crisp,” with a delicate aromas of pear, white lilies, and a hint of sweet rice. Serve: Well chilled. Excellent with sushi, sashimi & lighter fare.

Hakkaisan Tokubetsu Honjozo | CLOUDLINE | Niigata MDC Item: 29466 T , 29466 M HAKKAISAN TOKUBETSU HONJZO Size: 300ml/10 ounces; 1.8L/60 ounces Rice: Gohyakumangoku polished to 55% ABV: 15.5% SMV: +4 Region: Niigata, like Akita is famed for snowfall. Their water is known for contributing a light, crisp character to the sakes. Fun Fact: Hakkaisan is famous for polishing their rice to a higher degree. This is the number one product in Japan from Hakkaisan. Tokubetsu Honjozo is a rare category in the USA! We call it “Cloudline” for the way Hakkaisan Mountain’s eight peaks poke through the clouds on this label. Flavors: Light, clean & dry with classic rice character typical of this classification. Serve: Serve at any temperature. Approachable, designed to match a wide variety of foods. 18 | P a g e

** Hakkaisan Kongoshin Junmai Daiginjo Genshu Aged | UNWAVERING HEART | Niigata MDC Item: 30013 F HAKKAISAN KONGOSHIN JDG Size: 800ml/27 ounces – 3 pack case Rice: Koji Rice - Yamadanishiki polished to 40%; Brewing Rice - Gohyakumangoku ABV: 17.8% SMV: -1 Region: Niigata, like Akita is famed for snowfall. Their water is known for contributing a light, crisp character to the sakes. Fun Fact: This sake is incredibly limited. It’s aged 2 years and batch released only twice per year. The summer release is in the blue package, and winter is in the black. Undiluted, aged & incredibly refined, this is a collector’s item. Flavors: Fragrant, smooth and rich, yet clean, with gorgeous aromas & a twinge of sweetness. Serve: Serve well chilled with the richest of seafoods, such as scallops, lobster & salmon. ** Special order, CASE ONLY, please inquire for pricing and availability

Founded in 1743, Hakutsuru is now the largest, and one of the oldest, sake producers in Japan. The brewery is located in the Nada district of Kobe, in Hyogo prefecture. The region is considered the sake brewing capital of Japan, and is famed for Miyamizu, or Shrine Water, the 1st revered brewing water of Japan. Hakutsuru was one of the 1st breweries to introduce sake to the outside world, in 1900, at the Paris World Exhibition. Now, as the number one selling sake in Japan and the country’s most highly exported Sake, they have been highly influential in maintaining Sake as the National beverage of Japan. The name Hakutsuru, meaning “white crane,” is an iconic symbol in Japan.

 Hakutsuru Awa Yuki Sparkling | SPARKLING SNOW | Hyogo MDC Item: 28834 T HAKUTSURU AWA YUKI SPARKLING Size: 300ml/10 ounces Rice: Nihonbare Rice polished to 70% ABV: 5% SMV: -58 (quite sweet) Region: Hyogo is located toward the south end of Japan’s main island of Honshu. The region’s waters have more mineral character, which results in healthy, robust fermentations & sake with richer flavors. Fun Fact: Awa Yuki literally translates as Snow Flurries. We call it Sparkling Snow for the bubbles!! Flavors: Tempting flavors of tropical fruits, banana cream, hazelnut, vanilla & honeycomb with floral, fruity and mellow rice aromas. Serve: Chilled in a Champagne Flute! Mix with flavored nigori sake for SNOWMOSAS!

Hakutsuru Junmai Namachozo | DRAFT | Hyogo MDC Item: 7820 S; 7820 T; 28684F HAKUTSURU DRAFT JUNMAI Size: 180ml/6 ounces; 300ml/10 ounces; 720ml/24 ounces Rice: Nihonbare Rice polished to 70% ABV: 14% SMV: +4 Region: Hyogo is located toward the south end of Japan’s main island of Honshu. The region’s waters have more mineral character, which results in healthy, robust fermentations & sake with richer flavors. Fun Fact: DRAFT is the English term for unpasteurized, or NAMA sake. It comes from the idea of “DRAFT” Beer, called “Nama Beer,” in Japan, meaning Fresh Beer! This sake was aged in tank as NAMA, and bottled using special techniques to preserve its freshness! Can be specially frozen, too, and served like a Sake Slushie! Flavors: This once pasteurized sake is smooth, dry & clean. Serve: Best served very cold! 19 | P a g e

Hakutsuru Excellent Junmai | WHITE CRANE | Hyogo MDC Item: 7820 F; 7820 M HAKUTSURU JUNMAI Size: 720ml/24 ounces; 1.8L/60 ounces Rice: Nihonbare polished to 70% ABV: 15% SMV: +4 Region: Hyogo is located toward the south end of Japan’s main island of Honshu. The region’s waters have more mineral character, which results in healthy, robust fermentations & sake with richer flavors. Fun Fact: This sake is brewed using a special, 250 year old technique, exclusive to Hakutsuru! Flavors: Full bodied yet mellow & smooth. A fabulous house sake. Serve: Gently warmed or ice cold.

Hakutsuru Sayuri Junmai Nigori | LITTLE LILY | Hyogo MDC Item: 22686 T; 19627 F HAKUTSURU JUNMAI NIGORI SAYURI Size: 300ml/10 ounces; 720ml/24 ounces Rice: Nihonbare polished to 70% ABV: 12.5% SMV: -11 (lightly sweet) Region: Hyogo is located toward the south end of Japan’s main island of Honshu. The region’s waters have more mineral character, which results in healthy, robust fermentations & sake with richer flavors. Fun Fact: This sake is brewed using a special, 250 year old technique, exclusive to Hakutsuru! Sayuri, or Little Lily, is a family girl’s name! Flavors: Lightly sweet, creamy & smooth. Serve: Chilled & well shaken. Perfect with rich foods & spicy fare!

Hakutsuru Superior Junmai Ginjo | SHRINE WATER | Hyogo MDC Item: 20292 T; 20292 F HAKUTSURU SUPERIOR JUNMAI GNJO Size: 300ml/10 ounces; 720ml/24 ounces Rice: Nihonbare polished to 60% ABV: 14.5% SMV: +3 Region: Hyogo is located toward the south end of Japan’s main island of Honshu. The region’s waters have more mineral character, which results in healthy, robust fermentations & sake with richer flavors. Fun Fact: This sake is named Shrine Water, the English translation of MIYAMIZU, the honorable name given to the region’s revered waters. Flavors: Flowery, crisp & smooth with vibrant aromas of aniseed, white blossoms & melon. Serve: Chilled

Hakutsuru Sho Une Junmai Daiginjo | SOARING CLOUDS | Hyogo MDC Item: 28304 T HAKUTSURU SHO UNE JDG Size: 300ml/10 ounces Rice: Yamadanishiki polished to 50% ABV: 15.5% SMV: +2 Region: Hyogo is located toward the south end of Japan’s main island of Honshu. The region’s waters have more mineral character, which results in healthy, robust fermentations & sake with richer flavors. Fun Fact: Yamadanishiki was developed in Hyogo and is the region’s signature rice! Flavors: Bursting with pear, apple, white peach & fennel notes. Very smooth. Serve: Chilled or room temperature. Fabulous with richer fish, lobster & scallop dishes.

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 Hana Junmai | FUJI APPLE, LYCHEE, RASPBERRY & WHITE PEACH | USA MDC Item: 11694 T; 11694 F HANA FLAVORED FUJI APPLE SAKE MDC Item: 12685 T; 12685 F HANA FLAVORED LYCHEE SAKE MDC Item: 23236 F HANA FLAVORED SAKE RASPBERRY (750 only) MDC Item: 20419 T; 20419 T HANA FLAVORED WHITE PEACH SAKE Size: 375ml/12.7 ounces; 750ml/25.4 ounces Rice: Calrose SMV: -30 (Sweet!) ABV: 8% Flavors: Sho Chiku Bai’s Classic Junmai infused with REAL fruit! All are lightly sweet, superbly aromatic! Fun Fact: If kept refrigerated, sake keeps after opening for a month! Try these versatile sakes in cocktails, in flights and by the glass! Serve: Well chilled. Try a flight or in cocktails!

Homare brewery was established in Fukushima prefecture in 1918. The brewery is a flagship of the region, famed for both classically crafted sake and beverages specifically designed for modern times. We obtain some of our most unique products from this dynamic brewery, including their Yuzu-shu, 7 year aged Koshu, and Strawberry infused Nigori! The Koshu is an amazing digestif sake, particularly with cheese, and all three make incredible options for craft cocktails!!

 Homare Junmai | YUZU | Fukushima MDC Item: 24509 T, 24509 F HOMARE JUNMAI YUZU SAKE Size: 300ml/10 ounces, 720ml/24 ounces SMV: -72 (sweet!) ABV: 10.5% Region: Fukushima, is in eastern Honshu, north of Tokyo. Fun Fact: Yuzu is a distinct, small citrus fruit resembling a small cross of mandarin orange & pomelo. Flavors: Pure junmai sake flavored with tangy Yuzu. Quite tart with a refreshing, palate cleansing twinge of bitterness. Serve: Well chilled. Fabulous alone or for mixing—a perfect enhancement to vodka lemonade!

 Homare Junmai Komekoji Koshu | PURE MALT | Fukushima MDC Item: 29279 T HOMARE JUN ALL KOJI KOSHU Size: 375ml/12.7 ounces Rice: Gohyakumangoku & Hanafubuki polished to 58% Region: Fukushima, is in eastern Honshu, north of Tokyo. SMV: -20 ABV: 18% Fun Fact: This aged sake is made with 100% Komekoji, or malted rice. This makes a sweeter style of sake, perfect for aging. This Koshu, or aged sake, is aged for 5 years in stainless steel and an additional 2 years in bottle before release! Flavors: Extremely complex, rich & smooth, with Sherry-like flavors of walnut husk, caramel, bruleed sugar, raisins & dried tropical fruit. Serve: Chilled or room temperature. Fabulous with aged, blue-veined cheeses or nutty desserts. Try in cocktails or simply as a digestif!

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 Homare Nigori | STRAWBERRY CREAM | Fukushima MDC Item: 29315 T HOMARE STRAWBERRY NIGORI Size: 300ml/10 ounces Region: Fukushima, is in eastern Honshu, north of Tokyo. Rice: Hanafubuki polished to 70% SMV: -50 (sweet!) ABV: 7% Fun Fact: Flavored nigori sakes are fabulous when mixed with sparkling sake to make SNOWMOSAS! Flavors: Delicately creamy & bursting with luscious strawberry jam aromas & flavors. Serve: Chilled & well shaken. Fabulous with aged, blue-veined cheeses or chocolate. Try in cocktails!

Kaiun Junmai Ginjo | BETTER FORTUNE | Shizuoka MDC Item: 19497 F KAIUN JUNMAI GINJO Size: 720ml/24 ounces Rice: Yamadanishiki polished to 50% ABV: 16% - 17% SMV: +5 Region: Shizuoka is south of Tokyo on Japan’s Pacific Coast. The area is famous for a signature dish called Sakuraebi, or Cherry Blossom Shrimp! They also make an acclaimed version of the stewed starchy vegetable dish called Oden. Fun Fact: People would come to the wellspring of the water this sake was brewed from to pray for good fortune for their families and friends. The sake is named BETTER FORTUNE for this practice. Flavors: Full bodied, viscous & smooth with notes of melon, honey, tropical fruit & pear. Serve: Chilled. Excellent on its own or with lighter fare.

Kamenoi Kudoki Jozu Junmai Ginjo | THE PICK-UP ARTIST | Yamagata Kamenoi Kudoki Jozu Junmai Ginjo | FLIRT | Yamagata MDC Item: 24513 T; 24513 M KAMENOI KUDOKI JOZU JG Size: 300ml/10 ounces; 1.8L/60 ounces Rice: Miyama Nishiki polished to 50% ABV: 16.5% SMV: +1 Region: Yamagata, in western Honshu, north of Tokyo, shares much in common with Akita & Niigata. It is one of the first regions in Japan recognized by the EU as a GI for quality sake. Fun Fact: This is one of the most popular sakes in Tokyo. The name literally translates as “to be skilled at coming on to the opposite sex…” We call it “The Pick-Up Artist, but it’s also sometimes called “FLIRT” for short! Flavors: Full bodied, flavorful & rich with a twinge of perceived sweetness. Spicy anise aromas with lychee & vanilla notes. Serve: Chilled. Imminently drinkable and exceedingly popular by-the-glass. Awesome with umami-rich dishes such as pork buns, gyoza & ramen!

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Kamotsuru Tokusei Daiginjo | GOLD BLOSSOM | Hiroshima MDC Item: 19006 S KAMOTSURU GOLD DG Size: 180ml/6 ounces Rice: Hattannishiki, Koiomachi & Omachi polished to 50% ABV: 15.5% SMV: +1.5 Region: Hiroshima, is located toward the south end of Japan’s main island of Honshu. The region is famous for Oysters! Kamotsuru is located in a special area called Saijo. Fun Fact: The very first Daiginjo ever made for commercial consumption. Soaring with floral & tropical aromas with tiny gold sakura blossoms in every bottle. Flavors: Clean, elegant, balanced, and flavorful with textbook daiginjo floral & lychee aromas plus the classic, non-junmai “phantom finish,” or lift. Serve: Chilled with delicate sashimi dishes or oysters on the half!

Kiku Masamune, founded in 1659, has been pursuing perfection in dry sake production for over 350 years! The name means Chrysanthemum Sake. Their signature style utilizes the traditional Kimoto technique for their shubo. They are so adept at this technique that their Kimoto sakes are considered among the finest and lightest in the country. They are also masters of Taru sake, or Cedar Cask Sake, and manufacture their own Yoshino Cedar barrels.

 Kiku Masamune Junmai Taru Kimoto | CEDAR SPICE | Hyogo MDC Item: 30014 F KIKU MASAMUNE JUNMAI TARU KMTO Size: 720ml/24 ounces Rice: Undisclosed proprietary blend polished to 73% ABV: 13.5% SMV: +5 Region: Hyogo is located toward the south end of Japan’s main island of Honshu. The region’s famous waters have more mineral character. Fun Fact: This fascinating sake is aged in new Yoshino Cedar casks until the flavor is just right. Nearly all Kiku Masamune products utilize the traditional Kimoto method, resulting in richer, fuller flavors. The bottle is shaped like a traditional sake flask. Flavors: Opulently aromatic with distinctive, exotic spice & cedar notes. Serve: Chilled with smoked fish, yakitori, eel, and other richly flavored foods!

Kiku Masamune Junmai | CASTLE IN THE SKY | Hyogo MDC Item: 31190 F KIKU MASAMUNE JUNMAI Size: 720ml/24 ounces Rice: Undisclosed proprietary blend polished to 70% ABV: 15% SMV: -2 Region: Hyogo is located toward the south end of Japan’s main island of Honshu. The region’s famous waters have more mineral character. Fun Fact: This sake was produced using a newly developed house yeast, uninterestingly named HA14. This yeast provides lifted fruit & floral aromas while maintaining the rich style of Junmai. It’s a modern, new sake from Kiku Mas, that draws outside the lines of their typical style, as it’s slightly sweet & doesn’t use the Kimoto process. This sake is affectionately named “Castle in the Sky” alluding to regional castles in the mountains of this region. Flavors: Rich, round, soft & fruity with a twinge of sweetness. Serve: Chilled with pretty much anything! If ever a sake was a porch-pounder, this is it!

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Kikusui is one of the most famous craft breweries in Japan. They are located in Niigata, arguably the most celebrated sake producing prefecture, known for light, crisp, clean sakes produced from snowmelt. (Niigata is one of the snowiest places in the WORLD.) Quality is of SUCH importance to Kikusui, they utilize an OPTICAL SORTER, like the ones used at Opus One and the world’s most famous wineries, to quality check their RICE! Kikusui was the first brewery to introduce true NAMA, or wholly unpasteurized sake with rich flavors from the Koji and yeast, to the masses, about 40 years ago. By choosing an innovative can, they were able to ensure the freshness of this product by protecting it from light.

 Kikusui Funaguchi Ginjo Nama Genshu | RUBY CAN | Niigata MDC Item: 19788 S KIKUSUI GINJO NAMA GEN RED 1YR Size: 200ml/6.7 ounces Rice: Gohyakumangoku polished to 55% ABV: 19% SMV: -4 Region: Niigata Fun Fact: This is the GINJO version of the yellow can. The highly polished rice makes for a fruit dimension added to the nuttiness. It’s also aged for a year before release, to mellow the flavors! This is GENSHU - undiluted & *NAMA - unpasteurized, representing sake in its purest form!! Flavors: Super rich with aromas of Nutella, sweet hazelnut, banana & vanilla. Serve: Ice cold with the richest of buttery fish dishes or lobster. Try with foie gras! *NAMA sakes should be stored in the refrigerator.

Kikusui Funaguchi Kunko Honjozo Nama Genshu | ONYX CAN | Niigata MDC Item: 26949 S KIKUSUI HJZO NAMA GEN BLK CAN Size: 200ml/6.7 ounces Rice: Gohyakumangoku polished to 70% ABV: 19% SMV: -2 Region: Niigata Fun Fact: This is the most powerful & complex of the genshu cans! It’s fortified with spirit made from the pressings left behind when making the yellow can, so it’s like doubling the intensity! This phenomenal sake shows more classic Niigata water finesse while maintaining the power of the style. This is GENSHU - undiluted & *NAMA - unpasteurized, representing sake in its purest form!! Flavors: Intense, concentrated, powerful yet clean, with aromas of mochi, melon & minerality. Serve: Ice cold with bold dishes! *NAMA sakes should be stored in the refrigerator.

 Kikusui Funaguchi Honjozo Nama Genshu | GOLD CAN | Niigata MDC Item: 19009 S; 19009 L KIKUSUI HJZO NAMA GEN YLW Size: 200ml/6.7 ounces; 1 Liter/33.8 ounces Rice: Gohyakumangoku polished to 70% ABV: 19% SMV: -4 Region: Niigata, famed for snow & the purest of waters! Fun Fact: Funaguchi means “mouth of the press” & is Japan’s first commercially available *NAMA, or unpasteurized sake. This leaves intense nutty character from the Koji! It’s also GENSHU - undiluted, so high in alcohol, representing sake in its purest form!! Flavors: Hazelnuts, toasted rice & a twinge of mallowmarm. Full-bodied, rich & bursting with umami. Serve: Ice cold with bold dishes! *NAMA sakes should be stored in the refrigerator. 24 | P a g e

** Kikusui Funaguchi Shinmai Shinshu Honjozo Nama Genshu | JADE CAN | Niigata MDC Item: 29122 S KIKUSUI HJZO NAMA GEN GRN CAN Size: 200ml/6.7 ounces Rice: Gohyakumangoku polished to 70% ABV: 19% SMV: -3 Region: Niigata, famed for snow & the purest of waters! Fun Fact: Funaguchi means “mouth of the press” & is Japan’s first commercially available *NAMA, or unpasteurized sake. Shinmai means NEW RICE—this sake is made from the 1st harvest of the year! Shinshu means NEW SAKE—it’s a spring seasonal release of the 1st sake brewed each year! Flavors: Incredibly light & fresh, nearly effervescent, with melon & marzipan notes! This is the freshest Namazake available, only for a limited time! Serve: Ice cold with springtime fare! *NAMA sakes should be stored in the refrigerator. ** Special, SEASONAL order ONLY, fall for winter arrival

Kikusui Junmai Ginjo| CHRYSANTHEMUM WATER| Niigata MDC Item: 20360 T; 20360 M KIKUSUI JUNMAI GINJO Size: 300ml/10 ounces; 1.8L/60 ounces Rice: Gohyakumangoku polished to 55% ABV: 15% SMV: +1 Region: Niigata Fun Fact: Niigata is heralded for their snowfall, producing very clean air during brewing & incredibly clean, crisp, delicate water. Kikusui means Chrysanthemum water and alludes to their honorable, fragrant water! Flavors: A textbook Junmai Ginjo, with light floral, stone & melon fruit flavors perfectly balanced with earthy tones of wet stones & black tea. Serve: Chilled with a wide variety of foods. Great with anything from sushi to pork!

Kikusui Junmai Ginjo| ORGANIC | Niigata MDC Item: 19008 T KIKUSUI ORGANIC JG Size: 300ml/10 ounces Rice: Organic Akitakomachi polished to 55% ABV: 15% SMV: +2 Region: Niigata Fun Fact: Niigata is heralded for their snowfall, producing very clean air during brewing & incredibly clean, crisp, delicate water. Kikusui means Chrysanthemum water and alludes to their honorable, fragrant water! This is the ONLY USDA Certified Organic Sake that is currently imported to the US from Japan!! Key words – ORGANIC, GLUTEN FREE, NO SULFITES ADDED, and… KOSHER! Flavors: Plush, rich & supremely mellow with fragrant notes of tropical fruit, soft sassafras & spun sugar. Serve: Chilled with a wide variety seafood or modern sushi selections. Very versatile!

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** Kikusui Junmai Ginjo Hiyaoroshi | SLEEPY AUTUMN | Niigata MDC Item: 26298 F KIKUSUI HIYAOROSHI JG Size: 720ml/24 ounces Rice: Gohyakumangoku polished to 55% ABV: 15% SMV: +2 / just dry Region: Niigata Fun Fact: Hiyaoroshi is a traditional, seasonal Namazume sake that is only once- pasteurized in the tank, before bottling. It represents the final batch of sake brewed for the season, that is cold-stored from March to October, the beginning of the next brewing season! It’s sake’s answer to Octoberfest, and is meant to celebrate the changing of the seasons! Flavors: Rich, fresh & clean with notes of rice, honey, and roasted nuts Serve: Store and serve chilled. Perfect with the more richly flavored foods of fall and winter! ** Special order ONLY, mid-summer for mid-fall arrival

 Kikusui Genshu Nigori | PERFECT SNOW | Niigata MDC Item: 30012 T KIKUSUI PRFECT SNOW NIGORI GEN Size: 300ml/10 ounces Rice: Not Specified ABV: 21% SMV: -19 sweet & creamy Region: Niigata Fun Fact: This sake is the closest thing to Doburoku, or wholly unpressed sake! It’s like drinking the moromi just after its finished fermenting! This raw sake is only available as a seasonal specialty in Japan, and is the number one selling sake of its kind! Flavors: Seductively rich & profusely creamy! Notably alcoholic & fragrant with aromas of sweet coconut rice, vanilla & ripe melon. Serve: Chilled. A fantastic addition to cocktails, or drop a shot into a Stout!

Niida-Honke Brewery in Fukushima, Japan, is the creator of Kinpou Shizenshu, one of Japan’s only certified organic sakes. They produce only Junmai sake, and utilize various, locally-grown rice strains. Because they manage all the growing utilizing organic and Biodynamic practices, they call the rice collectively, Shizenmai, which means “Natural Rice.” The company is committed to excellence and stewardship, while pushing the boundaries of tradition, creating some of the most compelling sakes in our portfolio. The Fat Frog even uses unique WHITE Koji!!

Kinpou Odayaka Biodynamic Junmai Ginjo | THE FAT FROG | Fukushima MDC Item: 29835 F KINPOU ODAYAKA JG BIODYNAMIC Size: 720ml/24 ounces Rice: Organic Miyama-Nishiki, Gohyakumangoku & Yamadanishiki grown using biodynamic techniques, polished to 60% ABV: 15-16% SMV = +1 Region: The mountains of Fukushima, is in eastern Honshu, north of Tokyo. Fun Fact: This sake is brewed with WHITE KOJI!! This is a highly unusual practice! This producer is one of only three in Japan using Biodynamics & certified organic rice! Flavors: Bright, clean, crisp & exquisitely mellow. Honeydew & lemon zest aromas. Elegant on the palate with flavors of ripe golden apple, tart pear & complex minerality lacing the finish. Serve: Lightly chilled with salads, fruits, pickles, sashimi or light fare.

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Kinpou Junmai Yamahai | GOLDEN TREASURE | Fukushima MDC Item: XXXX F KINPOU JUNMAI YAMAHAI Size: 720ml/24 ounces Rice: Organic local rice strains, grown using Biodynamic techniques, polished to 60% ABV: 15-16% SMV = -3.5 Region: The mountains of Fukushima, is in eastern Honshu, north of Tokyo. Fun Fact: This producer is one of only three in Japan using Biodynamics & certified organic rice! As with wine, integrated pest management is integral to their business, and small “tadpole shrimp” help weed the rice paddies! A unique style of the YAMAHAI technique adds complexity! Flavors: Crisp and tangy fruits characterize the aromas with starfruit, melon & lemon zest. In the mouth it is vibrant and gentle with a core of vaguely sweet honeysuckle followed by earthy melon and enveloping umami. Serve: While enjoyable chilled, it’s highly recommended this outstanding sake be enjoyed warm!! Warm gently to 110-115ᴼF and enjoy from traditional cups! Fantastic with rich foods & hotpot!

Founded nearly 200 years ago and passed along through seven generations of stewardship, Kitaya Brewery, located in Fukuoka prefecture on Japan’s southern island, Kyushu, has become one of the nation’s most revered breweries. The company maintains an unusual and not often practiced rule that the brewery OWNER should brew the sake. This ensures absolute accountability when it comes to quality. The company motto is “Spreading Joy, one Sake at a Time.” In 2013, at the International Wine Challenge (IWC) in London, Kitaya was awared the Champion Sake of the World.

**Kitaya Junmai Daiginjo Tobingakoi Shizuku Genshu | 33 | Fukuoka MDC Item: 29837 F KITAYA 33 JDG SHIZUKU GENSHU Size: 720ml/24 ounces Rice: Locally grown Yamadanishiki rice polished to 33% ABV: 16-17% SMV = +3 Region: Fukuoka is located on the southern, tropical island of Kysushu! Fun Fact: This highly specialized, undiluted sake is drip collected (Tobingakoi) by gravity (Shizuku) into traditional, 18L glass bottles (Tobin) in extremely limited quantities. It is produced in exactly the same way as competition sakes, with the Toji collecting only the smallest fraction of the absolute FINEST sake of the batch. It is incredibly rare. Flavors: Highly aromatic and delicate with a smooth, rich texture & clean finish, redolent of lilies, honeydew melon & pear. Serve: Lightly chilled. ** Special order, CASE ONLY, please inquire for pricing and availability

Kitaya Junmai Daiginjo Shizuku | 39 | Fukuoka MDC Item: 29836 F KITAYA 39 JDG SHIZUKU Size: 720ml/24 ounces Rice: Locally grown Yamadanishiki rice polished to 39% ABV: 15-16% SMV = +1 Region: Fukuoka is located on the southern, tropical island of Kysushu! Fun Fact: This highly specialized sake is drip collected by gravity. These sakes are often called Shizuku, alluding to the tears of clear sake that drip down the sides of the bags of moromi that are hung. This collection of “free run” sake is the gentlest way to press sake, and is incredibly time consuming and labor intensive. Only the FINEST of sakes are made using this technique. Flavors: Richly aromatic, notes of white flowers interlaced with delicate fruit nuances, superbly structured, finishes smooth and clean. Serve: Lightly chilled.

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Kitaya Ai No Hime Beni Sparkling | LOVE PRINCESS | Fukuoka MDC Item: 13319 S KITAYA AI NO HIME BENI Size: 180ml/6 ounces Rice: Yamadanishiki rice polished to 60% Region: Fukuoka is located on the southern, tropical island of Kysushu! SMV = -5 (lightly sweet) ABV: 7.5% Fun Fact: This lightly sparkling sake is made with a special red Koji, that gives this sake it’s beautiful color & fruity flavor. The sediment at the bottom of the bottle is natural and should be gently incorporated before serving! Flavors: Delicately sweet with grapefruit & citrus aromas and flavors. Serve: Chill & gently swirl to incorporate deposits before serving. Fabulous with spicy foods or modern sushi rolls made with added fruit.

Kitaya Ai No Hime Sparkling | LOVE PRINCE | Fukuoka MDC Item: 13318 S KITAYA AI NO HIME SPK BL Size: 180ml/6 ounces Rice: Yamadanishiki rice polished to 60% Region: Fukuoka is located on the southern, tropical island of Kysushu! SMV = -5 (lightly sweet) ABV: 7.5% Fun Fact: This lightly sparkling sake is bottle fermented. The sediment at the bottom of the bottle is natural and should be gently incorporated before serving! Flavors: Delicately sweet with citrus overtones and fruity aromas. Serve: Chill & gently swirl to incorporate deposits before serving. Fabulous with spicy foods or modern sushi rolls made with added fruit.

Kizakura Brewery, a brand produced by Fushimi Brewery in the heart of Kyoto, is an iconic brand producing ultra soft, feminine sakes from Fushimi’s famous Gokosui, or, “Honorable, Fragrant Water.” The company logo is a mischievous Kappa, a mythical water spirit, carrying a flask of sake in the shape that was once the traditional bottle shape in Kyoto. All of these images symbolize Kizakura’s reverence for their water source, the traditions of Kyoto, and the magical properties of Sake to incite fun and mischief among those who enjoy it. Kizakura Brewery’s sakes are delicious, reasonably priced, and whimsical as the Kappa, himself!

Kizakura Junmai Ginjo | BUDVASE | Kyoto MDC Item: 29314 S KIZAKURA JG SINGLE TOKKURI Size: 180ml/6 ounces Rice: Koshihikari rice polished to 60% ABV: 14% SMV: +1 Region: Kyoto is the famed home of Geisha culture in Japan! Fun Fact: The unusual shape of this bottle is a Kyoto tradition. It’s been made palm-sized for a single serving, with the shape and label paying homage to this historic packaging. Flavors: Very clean, with generous tropical fruit & floral aromas & a soft mouthfeel. Serve: Chilled with a wide variety seafood or modern sushi selections. Very versatile!

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Kizakura Junmai Ginjo | HANA | Kyoto MDC Item: 24517 T KIZAKURA HANA JUNMAI GINJO Size: 300ml/10 ounces Rice: Regional rice polished to 60% ABV: 12% SMV: -8 (lightly sweet) Region: Kyoto is the famed home of Geisha culture in Japan! Fun Fact: This slightly sweet sake was made with hanakobo, or flower yeast, a yeast isolated on aromatic blossoms. Flavors: Very soft, delicate, light & slightly sweet, this sake is an excellent match for spicy sushi rolls, fruit sushi rolls, or as a simple sipper! Serve: Chilled. Perfect with rolls with fruit or spicy dishes!

 Kizakura Nigori | MATCHA | Kyoto MDC Item: 31208 T KIZAKURA MATCHA NIGORI Size: 300ml/10 ounces Rice: Regional rice blended with real Japanese Green Tea ABV: 10% SMV: -74 (quite sweet) Region: Fushimi, in Kyoto, Japan, is famous for very soft water for Sake production. Fun Fact: Kyoto is the famed home of Geisha culture in Japan! It’s also famous for the Tea Ceremony and Matcha! Here, the best of sake and tea come together! Enjoy Sake with the antioxidant health benefits of real Matcha! Flavors: Creamy & umami rich with opulent aromas and flavors of Matcha. Serve: Chilled & well shaken. FABULOUS in cocktails, with spicy foods or as a digestif!

Koshi no Iso Junmai Ginjo Muroka Genshu | OCEAN BREEZE | Fukui MDC Item: 29838 M KOSHI NO ISO JG MUROKA GENSHU Size: 1.8L/60 ounces Rice: Locally grown Koshi no Shizuku rice polished to 50% ABV: 17-18% SMV = +2 Region: Fukui is located on the southern, tropical island of Kysushu! Fun Fact: Muroka (non carbon filtered) Genshu (undiluted) sake is becoming an increasingly popular trend in Tokyo sake bars. These sakes are opulently flavored & textured, powerful & rich. The impactful flavors make them a stand out among other, more delicate sakes, and much more compatible with meats and rich foods! Flavors: The pale straw hue is typical of unfiltered sake. Effusive aromas of rice with subtle tropical fruit notes and a rich, multilayered palate with depth and complexity. Serve: Chilled with bold dishes!

Koyuki Futsuu-Shu | LIGHT SNOW | Australia MDC Item: 13289 F; 13289 M KOYUKI SAKE Size: 720ml/24 ounces; 1.8L/60 ounces ABV: 15-17% Region: Yep. Brewed in Australia and imported to Japan… then exported to the rest of the world… it’s just THAT good!! Fun Fact: This sake was supposedly named for the beautiful Japanese model and actress, Koyuki! Flavors: A classic Futsu-shu, with ricey richness and mellow flavors. Serve: Chilled, room temperature or gently warmed. A fabulous, upscale alternative for house sake in true, Japanese tradition!

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Asahi Shuzo, creator of Kubota, is considered by many to be the standard bearer for excellence in Niigata, Japan, for Sake, and has developed a cult following. Established in 1830 with the motto “Quality First,” they also focus on environmental sustainability through standards monitored by the EU. Kubota sakes embody the signature style of Niigata Sake, “Tanrei Karakuchi,” meaning, “Crisp & Dry in the Mouth.” Extreme care must be taken in the brewery to monitor microorganisms, water quality and temperature, in order to produce sakes of this gentle style. These sakes are so light and clean they waft across the palate like a phantom, gracing the mouth with a burst of flavor, then disappearing with an unmatched, crisp finish.

Kubota Manju Junmai Daiginjo | HIDDEN TRUTH | Niigata MDC Item: 26299 F KUBOTA MANJU JDG Size: 720ml/24 ounces Rice: Gohyakumangoku polished to 50% for the Koji Rice, & 33% for the Brewing Rice! SMV: +2 ABV: 15.5% Region: Niigata is heralded for their snowfall, producing very clean air during brewing & incredibly clean, crisp, delicate water. Fun Fact: The flagship of Niigata, the “Screaming Eagle” of Sake, with a world-wide cult following. Named “Hidden Truth” as its Daiginjo classification was once unnoted on the package. MAN, meaning 10,000, is the highest form of currency in Japan, so Kubota MANJU is the pinnacle of the Kubota Sake Series. Extremely hard to get – not always be available. Flavors: Dry, extremely delicate & clean – true Niigata style with a “Phantom Finish” Serve: Ice Cold, with Sushi, Sashimi & any delicate, traditional fare

Kubota Senju Ginjo | 1000 DREAMS | Niigata MDC Item: 29467 F, 29467 T KUBOTA SENJU GINJO Size: 720ml/24 ounces, 300ml/10 ounces Rice: Gohyakumangoku – Koji Rice polished to 50%; Brewing Rice polished to 55% SMV: +5 ABV: 15% Region: Niigata is heralded for their snowfall, producing very clean air during brewing & incredibly clean, crisp, delicate water. Fun Fact: Kubota’s sakes are named as a numbers series. Sen means 1000 in Japanese. Man means 10,000. When Kubota Manju was created, 10,000 Yen was Japan’s largest currency bill. As Manju is the highest grade of Kubota’s sakes, it was named for the highest grade of currency. Senju, as a Ginjo, is the little brother to the Manju, and is called 1000 Dreams, for the number one thousand. Flavors: Classic Kubota character with a modest bouquet & aromas of mineral & spice. Ginjo flavors of tropical & stone fruits with delicate confected notes grace the palate. Serve: May be served chilled or gently warmed with a wide variety of foods.

Kukai Nigori | MANGO CREAM | Kochi MDC Item: 24514 T KUKAI MANGO NIGORI Size: 300ml/10 ounces SMV: -35 (quite sweet!) ABV: 7-8% Region: Kochi prefecture is on the southern island of Shikoku. Fun Fact: This, mixed with sparkling sake, makes the most amazing SNOWMOSA!  Flavors: Rich, creamy nigori blended with pure mango. Perfectly balanced between richness, sweetness & tang! Serve: Chilled, & well shaken. Mix with bubbly or add to cocktails for a treat!

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Kunizakari Nigori Cup | WHITE VELVET | Aichi MDC Item: 31196 S KUNIZAKARI NIGORI CUP SAKE Size: 200ml/6.75 ounces Rice: Undisclosed SMV: -5 ABV: 14% Region: Aichi is in South-central Honshu on the Pacific Coast. It’s famous for red Miso & noodles! Fun Fact: This sake was once a brewery-only exclusive! We are thrilled to have it! Flavors: A super rich, velvety, creamy nigori with sweet mochi rice, melon, floral & tropical fruit note. Serve: Chilled, & well shaken. Pop the top and enjoy!

Miyozakura Junmai Cup | PLAYFUL PANDAS | Gifu MDC Item: 31197 S MIYOZAKURA PANDA JUNMAI CUP Size: 180ml/6 ounces Rice: Asahi no Yume polished 70% ABV: 15% SMV: +6.5 Region: Gifu is in Japan’s Central Highlands, and is famous for rich foods prepared with chicken, cabbage & winter veggies. Fun Fact: Each Panda cup is handmade and meant to be collected! Just pop the top and enjoy! Flavors: A light, dry sake with rice & mineral notes laced with delicate melon notes and lingering umami. Serve: This sake can be served at a variety of temperatures. Pair with grilled meats, hearty sauces, salted & cured fish, chicken or meat, full flavored dishes

Mushohai Junmai Ginjo| CROWNING CUP | Nara MDC Item: 24822 M MUSHOHAI JUNMAI GINJO Size: 1.8L/60 ounces Rice: Yamadanishiki polished to 60% ABV: 16 % SMV: +3 Region: Nara is considered the birthplace of sake. Home to the first, honorable waters, considered more masculine and powerful than others. Fun Fact: The brewer refused to name this sake until it became “supreme.” It’s now the crown jewel of their portfolio. Flavors: Rich & ricey with lots of umami. Serve: May be served chilled or gently warmed with a wide variety of foods.

Nanbu Bijin Shinpaku Junmai Daiginjo | WHITE HEART | Iwate MDC Item: 24823 F NANBU BIJIN SHINPAKU JDG Size: 720ml/24 ounces Rice: Yamadanishiki polished to 50% SMV: +4 ABV: 15.5% Region: Iwate is on the northeast coast of the main island of Honshu & is famous for many noodle dishes Fun Fact: The shinpaku, or white heart, is the starchy center of the rice grain. The gorgeous symbol on the bottle is a play on a cross-section of the rice grain and the Zen “Enso” or circle symbol. Flavors: Very fragrant, with the perfumed rice character Yamadanishiki is famous for and crispness from water sourced from directly beneath the brewery. Serve: Chilled with Sushi, Sashimi, Tempura, Miso-marinated fish or other light yet fragrant fare. 31 | P a g e

Nanbu Toji Tokubetsu Junmai | BROTHERHOOD | Iwate MDC Item: 13294 T NANBU TOJI TOKUBETSU JUNMAI Size: 300ml/10 ounces Rice: Organically grown Tamasakae polished to 60% ABV: 15-16% SMV: +1 Region: Iwate, on the northeast coast of the main island of Honshu & is famous for many noodle dishes. Fun Fact: Iwate is home to the largest and most famous Toji Guild in Japan. These brewers’ societies keep centuries of trade secrets and maintain the special traditions of each region. This sake is produced by cooperative effort of Nanbu Toji members to represent the best of their guild. Flavors: Complex & aromatic with fruit, grain & baking spice notes & a lingering, confected finish. Serve: Chilled, easily pairs with a wide variety of foods.

Naraman Bin Hiire Junmai Muroka Namachozo | SINGLE FLAME | Fukushima MDC Item: 24512 T; 24512 M NARAMAN BIN HIRE J NMA MRKA Size: 300ml/10 ounces; 1.8L/60 ounces Rice: Gohyakumangoku polished to 55% ABV: 16.5% SMV: +4 Region: Fukushima, is in eastern Honshu, north of Tokyo. Fun Fact: This sake was widely drunk after the Tsunami disaster of 2011 in support of the regional breweries most affected by the tragedy. Flavors: This sake is Muroka, meaning clear sake is drawn off and bottled without being filtered. It is also “bin hire,” or only pasteurized once, in bottle, a category known as Namachozo. The result is a sake with a delicate, pale golden color and incredible richness in flavor. Amazingly smooth & slightly spicy with hints of clove, candied almond & toasted rice. Fabulous with Tonkotsu & other rich dishes. Serve: Chilled or room temperature with dumplings, tonkatsu, beef, pork & other rich dishes.

Ryujin means Dragon God. This dynamic brewery in Gunma prefecture has very soft underground water, lending an incredibly rich texture to their sakes. Their Toji, Horikoshi-San, is a member of the Nanbu Toji Guild and is incredibly famous in Japan. He is so attentive to the Koji production process that he sleeps no more than two hours at a time during the brewing season! He’s nicknamed his special Koji, Tiger Koji, for its fierce ability to produce rich, seductive sakes with nuance of rice and complex aromatics.

Ryujin Kakushi Ginjo Namazume | DRAGON GOD | Gunma MDC Item: 28077 F; 28077 M RYUJIN DRAGON GOD GINJO Size: 720ml/24 ounces; 1.8L/60 ounces Rice: Gohyakumangoku polished to 55% ABV: 16-17% SMV: -2 Region: Gunma prefecture is not far from Tokyo. It’s famous for Kamameshi, or kettle rice dishes served in a sizzling iron pot with savory sauce & ingredients! Fun Fact: This rare style of sake is made by one of Japan’s most famous brewers, Hideki Horikoshi, who is so dedicated to his craft, he sleeps no more than two hours at a time during the brewing season, from October through March, in order to monitor every step! Flavors: Fresh & fruit-forward with a plush, cream-like mouthfeel. Flavors linger long in the mouth before lifting to nothingness for a beautifully clean finish, calling for a second glass. Serve: Best served ice cold.

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** Ryujin Oze no Yukidoke Junmai Daiginjo Hiyaoroshi Namazume | AUTUMN MEADOW | Gunma MDC Item: 29946 F RYUJIN OZE HIYAOROSHI JDG Size: 720ml/24 ounces Rice: Yamadanishiki polished to 50% ABV: 15% SMV: 0 Region: Gunma prefecture is not far from Tokyo. It’s famous for Kamameshi, or kettle rice dishes served in a sizzling iron pot with savory sauce & ingredients! Fun Fact: This rare style of sake is made by one of Japan’s most famous brewers, Hideki Horikoshi, who is so dedicated to his craft, he sleeps no more than two hours at a time during the brewing season, from October through March, in order to monitor every step! Flavors: Vibrantly fresh and aromatic, yet soft and welcoming like cool autumn evenings. Complex yet balanced in flavor with a long, layered finish. Serve: Best served chilled. Perfect with richer fish dishes and autumn inspired foods. *Namazume Sake, only once pasteurized, is best stored refrigerated. ** Special order ONLY, mid-summer for mid-fall arrival

Sawanotsuru Jitsuraku Tokubetsu Junmai Kimoto | VERITAS | Hyogo MDC Item: 24511 T, 24511 M SAWANOTSURU JITSURAKU TBJ KMTO Size: 300ml/10 ounces; 1.8L/60 ounces Rice: Yamadanishiki polished to 70% ABV: 14.5% SMV: +2.5 Region: Hyogo, is located toward the south end of Japan’s main island of Honshu. The region’s waters have more mineral character. Fun Fact: In vino Veritas, and so it is for sake. This easy drinker is named Veritas, or truth. Flavors: A classic Kimoto sake with tangy acidity, crisp minerality, and some hints of vanilla. Serve: Chilled or at room temperature for a softer, more mouth filling sake. Perfect with marinated vegetables, sunomono, veggie rolls, Japanese pickles, greens and more!

Sempuku Shinriki 85 Junmai Muroka Genshu Kimoto | DIAMOND IN THE ROUGH | Hiroshima MDC Item: 29834 F SEMPUKU JUNMAI MRKA GNSHU KMTO Size: 720ml/24 ounces Rice: Heirloom Shinriki Rice polished to 85% ABV: 18-19% SMV = +5 Region: Hiroshima, is located toward the south end of Japan’s main island of Honshu. The region is famous for Oysters! Fun Fact: Shinriki, like Omachi, is an original or heirloom rice strain that was resurrected from extinction by this brewery. It has a very small grain, so can only be lightly polished; however it produces astoundingly nuanced flavors. This sake was produced using the KIMOTO method, for more intense complexity and notable acidity. It was undiluted (GENSHU) and unfiltered (MUROKA) to enhance the rich complexity of this amazing, rare, HIGHLY LIMITED sake! Flavors: Sumptuous aromas of steamed rice, currant, dragon fruit, green tea & wildflower honey. Umami rich with balanced acidity, the palate is bursting with complex flavors of pear, citrus pith, biscuit dough & white pepper leading to a long, juicy finish. Serve: Chilled or at room temperature with the richest of dishes.

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Sesshu Otokoyama Junmai Daiginjo | MAN’S MOUNTAIN | Hyogo MDC Item: 13292 T SESSHU OTOKOYAMA JUN DAI GINJO Size: 300ml/10 ounces Rice: Yamadanishiki polished to 50% ABV: 15% SMV: +5 Region: Hyogo, is located toward the south end of Japan’s main island of Honshu. The region’s waters have more mineral character, which results in healthy, robust fermentations & sake with richer flavors. Fun Fact: This sake brewery is famed for making very dry sakes, with an incredible purity of taste. As sugar can mask flaws, it’s incredibly difficult to make flawless, dry sake. Flavors: Dry, elegant, balanced, and flavorful with aromatics of melon, flowers & tropical fruit. Very flavorful & clean, this sake brings out the richness of flavor in all it is paired with. Serve: Chilled. Perfect with salmon, Otoro, and other rich sashimi dishes.

Founded in 2001, Shirakabe Gura is located in the Nada district of Kobe, in Hyogo prefecture. It is the SPECIALTY brewery for Sho Chiku Bai, Japan’s second largest producer. The region is the sake brewing capital of Japan, and is famed for Miyamizu, or Shrine Water, the 1st revered brewing water of Japan. Utilizing this famous water, and carefully selected rice, Shirakabe Gura combines expert knowledge with cutting edge technology designed to faithfully capture the delicate essence of hands-on brewing techniques! In addition, their innovative brewmaster created the most successful sparkling sake in Japan!!

Shirakabe-Gura Junmai Daiginjo | 45 | Hyogo Item: 31199 F SHIRAKABE GURA 45 JDG Size: 640ml/21.5 ounces Rice: Yamadanishiki polished to 45% SMV: 0 ABV: 15% Region: Hyogo, is located toward the south end of Japan’s main island of Honshu. The region’s waters have more mineral character, which results in healthy, robust fermentations & sake with richer flavors. Fun Fact: This sake is brewed with Hyogo’s famous Miyamizu, or Shrine Water, the first waters revered for sake brewing in Japan. Flavors: A wealth of fruity aromas with hints of banana, fennel & elegant minerality. Serve: Chilled, with sashimi, light fare, or traditional sushi favorites.

Shirakabe-Gura Junmai Kimoto | ARTISAN’S CHILD | Hyogo Item: 31203 F SHIRAKABE GURA JUNMAI KIMOTO Size: 640ml/21.5 ounces Rice: Gohyakumangoku polished to 70% SMV: +2 ABV: 15% Region: Hyogo, is located toward the south end of Japan’s main island of Honshu. The region’s waters have more mineral character, which results in healthy, robust fermentations & sake with richer flavors. Fun Fact: This sake is brewed with Hyogo’s famous Miyamizu, or Shrine Water, the first waters revered for sake brewing in Japan. It’s produced using the ancient, artisanal Kimoto technique, thus we call it the Artisan’s Child. Only true craftsmen can produce outstanding sake with this method. Flavors: Elegant, balanced, and flavorful with notable acidity, richness & gentle creaminess. Serve: Chilled, or gently warmed with with robust foods. Awesome with Ramen or Hotpot!

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 Shirkabe Gura Junmai Sparkling | MIO | Hyogo MDC Item: 22432 T; 22432 F SHIRAKABE GURA MIO SPARKLING Size: 300ml/10 ounces; 750ml/25.4 ounces Rice: Gohyakumangoku SMV: -70 (sweet!) ABV: 5% Region: Nada, a legendary region for sake brewing Fun Fact: This sake is so popular, it cannot be kept in stock in Tokyo!! It’s named after the brew master’s daughter, Mio! Flavors: Delicate & refreshingly sweet with flavors of honeydew, lemongrass & peaches. Great with spicy or sweet fare – rolls made with hot peppers or chile oils, or those with fruit – a great finisher – refreshing – not too sweet! Try in cocktails! Serve: Well chilled, in a Champagne flute. Fabulous mixed with flavored nigori sakes to make SNOWmosas!

Shirakabe-Gura Tokubetsu Junmai | WHITE WALL | Hyogo Item: 19007 T SHIRAKABE GURA TB JUNMAI Size: 300ml/10 ounces Rice: Gohyakumangoku polished to 60% SMV: +2 ABV: 15.5% Region: Hyogo, is located toward the south end of Japan’s main island of Honshu. The region’s waters have more mineral character, which results in healthy, robust fermentations & sake with richer flavors. Fun Fact: This sake is brewed with Hyogo’s famous Miyamizu, or Shrine Water, the first waters revered for sake brewing in Japan. The sake brewery is built with white walls, thus the name, and the sake is so famous, many other producers have mimicked the package!! And… Gohyakumangoku was the first sake rice to reach production enough to feed 5,000,000 men for a year! Flavors: Dry, elegant, balanced, and flavorful with notable minerality, umami, rich rice & earthy notes. Serve: Chilled, with robust foods. Awesome with shiitake mushrooms and meat!

Shirakawago Junmai Sassanigori | WHITE WATER VILLAGE | Gifu Item: 13303 T, 13303 F, 13303 M SHIRAKAWAGO SASANIGORI J Size: 720ml/24 ounces, 300ml/10 ounces, 1.8L/60 ounces Rice: Gohyakumangoku polished to 60% (Ginjo Grade) Region: Gifu is in central Japan & famous for rich foods prepared with chicken, cabbage & other winter veggies. SMV = +1.5 ABV: 15% - 16% Fun Fact: A Sassanigori is less creamy than a regular nigori. It literally means “lightly cloudy” and this sake is a perfect example. Flavors: This is a unique, DRY style nigori. It is rich, flavorful, and rice forward with some earthy notes. Serve: Serve chilled & lightly shaken to incorporate the sediment. Fabulous with meat dishes & richly flavored foods! The texture from the rice is similar to tannin in red wines… try with beef!!

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Sho Chiku Bai is the American Sake produced by Takara Sake, Japan. Takara is one of Japan’s most powerful and influential companies. Their main brewery is in Fushimi, Kyoto, and their premium brewery in Japan is Shirakabe Gura, also in our portfolio. In their US brewery, located in Berkeley, CA, Sho Chiku Bai employs the same dedication to quality and traditional techniques as they do in Japan. Their sakes are made with premium Calrose Rice and the purest of waters sourced from snowmelt off the Sierra Madras Range. With a constant push towards quality and innovation, Sho Chiku Bai has become the largest Sake brewer in the USA, and their Junmai is the only domestically produced Junmai to be awarded GOLD at the US National Sake Appraisal, against other sakes in its class from Japan. Always innovative, the company produces fruit infused sakes, Organic sakes, and numerous other delicious products.

Sho Chiku Bai Junmai Ginjo | BLOSSOM BOTTLE | USA MDC Item: 5454 T SHO CHIKU BAI GINJO SAKE Size: 300ml/10 ounces Rice: California grown Calrose Rice polished to over 50% ABV: 15% SMV: +3 Fun Fact: Sho Chiku Bai’s new Toji has produced an incredible Junmai Ginjo class sake that could compete with any of its price and more at far higher prices from Japan. Flavors: Aromatic, smooth, floral & refreshing. An unbeatable value! Serve: Chilled

Sho Chiku Bai Junmai Nigori | CREME | USA MDC Item: 14785 T SHO CHIKU BAI NIGORI CRME SAKE Size: 300ml/10 ounces Rice: Calrose ABV = 15% SMV = -15 (lightly sweet) Fun Fact: Slightly drier and more delicately textured than Sho Chiku Bai’s Silky Mild. Flavors: Wonderfully rich & flavorful with creamy rice flavors & a savory note. Try with coconut curry dishes, rich beef dishes & more! Serve: Well chilled & gently shaken.

Sho Chiku Bai Junmai Nigori | SILKY MILD | USA MDC Item: 5459 T; 5459 F SHO CHIKU BAI NIGORI SAKE Size: 375ml/12.7 ounces; 750ml/25.4 ounces Rice: Calrose ABV = 15% SMV = -20 (quite sweet) Fun Fact: The most popular nigori sake in the USA! Made with snowmelt from the Sierra Madras Range! Flavors: Perfectly balanced between richness, sweetness & a creamy texture! Fabulous with spicy foods, and rich meaty dishes. Serve: Well chilled & gently shaken.

Sho Chiku Bai Junmai Organic Nama | MIDORI | USA MDC Item: 5437 T SHO CHIKU BAI ORGANIC SAKE Size: 300ml/10 ounces Rice: California grown Calrose Rice ABV: 15% SMV: +5 Fun Fact: Midori means “green” in Japanese, alluding to not only the color of the bottle, but the “green,” low-carbon footprint of this Organically produced sake. Flavors: This unpasteurized sake is aromatic, smooth, rich with amazing *NAMA notes from the koji. Intense nutty character with hints of shiitakes & rich tropical fruits. Serve: Chilled with rich dishes. *NAMA sakes should be stored in the refrigerator. 36 | P a g e

Sho Chiku Bai Junmai Daiginjo | REI | USA MDC Item: 29832 T SHO CHIKU BAI REI JUN DAIGINJO Size: 300ml/10 ounces Rice: Calrose polished to 50% ABV: 15% SMV: +3, dry Fun Fact: The name Rei alludes to the tinkling sound of falling gemstones—this sake is truly a gem! Flavors: This is *Nama, or Draft sake, which is unpasteurized, with notes of tropical fruit, white blossoms & marzipan. A medium bodied sake with a fruity quality & clean finish. Serve: Chilled. *NAMA sakes should be stored in the refrigerator

Sho Chiku Bai Junmai | CLASSIC | USA MDC Item: 5450 S, 5450 F, 5450 M, 5450 H SHO CHIKU BAI SAKE Size: 180ml/6 ounces; 750ml/25.4 ounces; 1.5L; 18L Box Rice: California grown Calrose Rice ABV: 15% SMV: +3 Fun Fact: Sho Chiku Bai Classic Junmai is the only domestically made sake to have beaten Japanese competitors in the US National Sake Appraisal. 2011 GOLD MEDAL WINNER! Flavors: Mild, clean, warming & wonderful, this dry junmai is perfect with a large variety of Japanese specialties! Serve: Gently warmed with EVERYTHING! Our most popular, house hot Sake!

Sho Chiku Bai “SHO” Ginjo Nigori | THE VIOLET ONE | USA MDC Item: 31200 F SHO CHIKU BAI SHO GINJO NIGORI Size: 720ml/24 ounces Rice: Calrose polished to 60% SMV: -15 ABV: 14% Fun Fact: This sake was designed especially to express the highest quality achievable in Nigori. Less sweet than typical Nigori Sakes, brewed at low temperatures with select Ginjo yeast, with alcohol added to enhance aroma, this sake is effusively fruity & silky in the mouth. Flavors: Soft, fruity, creamy & rich, with aromas & flavors of ripe melon, jasmine & stone fruits. Serve: Chilled & gently shaken with spicy fare, including barbeque, Thai curry, Mexican foods or the richest of Japanese fare.

Sho Chiku Bai “SHO” Junmai Ginjo | THE INDIGO ONE | USA MDC Item: 31201 F SHO CHIKU BAI SHO JG Size: 720ml/24 ounces Rice: Calrose polished to 60% SMV: -1 ABV: 14% Fun Fact: This sake was brewed at low temperatures with select Ginjo yeast, isolated for its distinct ability to increase fruity aromas in Ginjo sake. This is the ultimate example of Junmai Ginjo Sake produced in the USA, with the same controlled techniques as in Japan. Flavors: Exceedingly soft & smooth with classic Ginjo Aromas of fruits & flowers. Balanced & clean with notes of tropical fruits, white blossoms & a breath of spice. Serve: Chilled with delicately flavored dishes, or simply sip and enjoy!

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Sho Chiku Bai “SHO” Tokubetsu Junmai Organic | THE JADE ONE | USA MDC Item: 31202 F SHO CHIKU BAI SHO ORGANIC TBJ Size: 720ml/24 ounces Rice: USDA Organic Certified Rice, gently polished for purity SMV: +3 ABV: 14% Fun Fact: This special Junmai was brewed with Organic rice using techniques to highlight the quality of the rice, and the essence of true, rich, Junmai class sake. Flavors: Silky & rich with aromas of grains, fruit & savory Umami. Serve: Enjoyable at a variety of temperatures, including chilled; however, serving at room temperature or gently warmed will bring out the savory richness of this Junmai. Pair with the richest of foods, including steak, mushrooms, or rich pasta dishes!

Suigei Tokubetsu Junmai | DRUNKEN WHALE | Kochi MDC Item: 19783 F, 19783 M SUIGEI TB JUNMAI Size: 720ml/24 ounces; 1.8L/60 ounces Rice: Akitsuho polished to 55% ABV: 15.5% SMV: +7/very dry! Region: Kochi prefecture is on the southern island of Shikoku. Fun Fact: During the time of the Shogun, there was rumored to be a Samurai in Kochi that could drink enough to make a whale drunk! This sake is named for him! Flavors: Incredibly light, dry & delicate, with complex notes of jasmine, salty sea air & fresh fennel. The perfect choice for sashimi. Serve: Chilled with delicate sashimi & sushi dishes!

Takara Masamune Junmai | FULL SAILS | USA MDC Item: 5439 F TAKARA MASSAMUNE SAKE Size: 750ml/25.4 ounces Rice: Calrose ABV: 15% SMV: +5, dry Fun Fact: The Japanese characters for Masamune can be pronounced Sei-shu, meaning clear sake. It’s a common name used in brewery names. Flavors: Traditional in style, ricey, slightly earthy & rich, best served warm. Serve: Room temperature or warmed with a variety of hearty fare.

Takara MIRIN MDC Item: 24036 F, 24036 H TAKARA MIRIN SEASONING SAKE Size: 750ml/25.4 ounces; 18L Box ABV: 12% SMV: sweet Fun Fact: Mirin is a very common ingredient in Japanese cooking. It’s the base for Teriyaki sauce, is essential in making proper sushi rice, and used as a marinade in many traditional dishes. Flavors: Sweet & rich yet clean. Fabulous for BBQ & wing sauces! Serve: Used for cooking.

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Founded in 1673, Tamano Hikari is one of the most important and influential breweries in the Fushimi region of Kyoto. Fushimi is famed for its “Honorable, Fragrant Water,” called Gokosui, a special, soft water source that creates delicate sake. They were the first brewery in Japan to revive Junmai, or pure rice sake, without any additions of alcohol, after World War II, in 1964; now, the brewery devotes itself to only Junmai sake, and prides themselves on expressing the true spirit of the rice through every sake they make. They are also one of only a handful of breweries that uses a highly specialized “flat milling” process, that allows them to preserve more of the Shinpaku, or starchy, “white heart” of the rice, by polishing the rice into an oval shape. This allows them to create rare, Junmai Daiginjo sakes from delicate rice types like Omachi.

Tamano Hikari Junmai Daiginjo| BRILLIANT JADE | Kyoto MDC Item: 29465 F TAMANO HIKARI JUNMAI DAIGINJO Size: 720ml/24 ounces Rice: Omachi polished to 50% ABV: 15% SMV: +3.5 Region: Kyoto, famous for incredibly soft water called Gokosui, from Fushimi Fun Fact: Omachi is one of only two Heirloom rice types (not produced in a lab through crossing) still used in commercial production. The rice is large, rough and soft, making it very difficult to work with, but very flavorful. Flavors: Aromatic, rich & flavorful with earthy Omachi aromas & a touch of fresh herbal notes such as freshly cut grass, flowers & tropical fruit on the palate. Serve: Chilled. Perfect with a wide variety of foods, including richer fare!

Tamano Hikari Junmai Ginjo | ICE SHARDS | Kyoto MDC Item: 19782 T TAMANOHIKARI JUNMAI GINJO BOX Size: 300ml/10 ounces Rice: Yamadanishiki & others polished to 60% ABV: 15% SMV: +3/ dry! Region: Kyoto is the home of Geisha culture in Japan, and many incredible temples. Fun Fact: This sake is meant to be served frozen!! Freeze overnight & serve as is or blend with other sakes for cocktails! It’s a unique way to serve sake in the summer that has become a real trend in Izakaya, particularly in Tokyo! Flavors: Light, dry, delicate & supremely refreshing with lovely, soft, melon notes. Serve: Frozen or simply chilled. Perfect with refreshing summer fare, but can also stand up to ramen!

Tengumai Junmai Yamahai | DANCING GOBLIN | Ishikawa MDC Item: 24820 M TENGUMAI JUNMAI YAMAHAI Size: 1.8L/60 ounces Rice: Gohyakumangoku Rice polished to 60% ABV: 15.5% SMV: +4 (dry) Region: Although primarily coastal, Ishikawa is famous for fermented and pickled foods, including Kabura Zushi, a pickled turnip sushi, & duck stew! Fun Fact: This sake is named for Tengu, a legendary creature of Japanese Folklore and Buddhist origin. The image is typically depicted by a red mask with fierce features and a long nose. It is aged before bottling, contributing to the golden color and caramel notes. Flavors: Golden in color, Umami-rich, bursting with earthy & exotic spice tones with tangy acidity & hints of vanilla~caramel. Serve: Room temperature or gently warmed. Fantastic for high fat or marinated foods.

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Tenryo was founded over 350 years ago in the northern area of what is now Gifu prefecture. At the time, before Japan created the prefectures we know, today, the area was called HIDA. The brewery focuses on Junmai Ginjo & Junmai Daiginjo sakes, and takes great pride in their traditional practices & local ingredients. They use locally grown Hidahomare Rice & soft water that flows from the Japanese Alps and into their own aquifer, giving their sakes their distinctive, soft richness. They also specialize in brewing with flower yeasts, or “Hana Kobo.” The yeasts that bloom on flowers are accustomed to living on nectar, similar to the sugar content of moromi. These specialized yeasts highlight Ginjo sake’s aromatic fruit & floral characteristics!

Tenryo Hidahomare Junmai Ginjo| PRIDE OF HIDA | Gifu MDC Item: 13310 T, 13310 F TENRYO HIDAHOMARE JG Size: 300ml/10 ounces, 720ml/24 ounces Rice: Local, richly flavored Hidahomare polished to 50% SMV = +5 ABV: 15% Region: Gifu is in central Japan & famous for rich foods prepared with chicken, cabbage & other winter veggies. Fun Fact: This rice for this sake was polished beyond basic Ginjo grade, to Daiginjo level. It was brewed using Hana Kobo, or yeast that was isolated on flowers! The brewery is built on top of its own unique aquifer, providing naturally soft water for their brewing. Flavors: Dry, smooth, rice forward & bold with hints of tropical melon. Serve: Chilled & enjoy with a wide variety of foods. Special secret – it’s fabulous with buttered popcorn!!

Tenryo Junmai Daiginjo Koshu | IMPERIAL LANDING | Gifu MDC Item: 13317 T TENRYO KOSHU JDG IMPERIAL LAND Size: 300ml/10 ounces Rice: Local, richly flavored Hidahomare polished to 45% ABV: 15% - 16% SMV = +5 Region: Gifu is in central Japan & famous for rich foods prepared with chicken, cabbage & other winter veggies. Fun Fact: Koshu means aged, and this sake is aged for three years in the bottle at a low temperature before release. Aging enriches the flavors of the sake resulting in a rich, smooth, nutty character and twinge of gold in color. This sake was brewed using Hana Kobo, or yeast that was isolated on flowers, and made with naturally soft water from the brewery’s exclusive aquifer. Flavors: Incredibly smooth with aromas of dried flowers, subtle lychee, strawberry & sakura blossom. Serve: Chilled with sashimi & traditional sushi rolls.

Tenzan Junmai Genshu | BAMBOO LEAF | Saga MDC Item: 13298 T TENZAN JNMAI GNSHU BAMBOO LEAF Size: 300ml/10 ounces Rice: Saikai Rice polished to 60% ABV: 18-19% SMV: +3 Region: Saga, located on the southern island of Kyushu, is famed for dishes focusing on squid and MUDSKIPPER! Fun Fact: A GENSHU/undiluted sake! Rich, robust & powerful. Wrapped in bamboo, but it looks like a Banana Leaf, from which its nickname came! Flavors: Medium-dry with flavors of honeydew, pear and a slight hint of banana. Serve: Chilled. Perfect with richer, fuller-flavored & fried foods!

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Tomio Hanaichirin Junmai Daiginjo | RICH~REVERED SAGE | Kyoto MDC Item: 13309 S TOMIO HANACHIRIN DAIGNJO BL/P Size: 180ml/6 ounces Rice: Gohyakumangoku polished to 49% SMV = +3 ABV: 14-16% Region: Kyoto is famous for incredibly soft water called Gokosui, or “Honorable, fragrant water” and Geishas! Fun Fact: This sake comes in both blue and pink bottles. Kiirei!! Each case contains both, so when ordering individual bottles, you may get either. The contents are the same! Flavors: Smooth & aromatic with flavors and aromas of white blossoms & tropical fruit. Serve: Chilled with sashimi & traditional sushi rolls.

Tosanotsuru Ginjo | AZURE | Kochi MDC Item: 29278 F TOSANOTSURU AZURE GINJO 6PK Size: 720ml/24 ounces Rice: Yamadanishiki polished to 55% ABV: 15-16% SMV: +5 dry Region: Kochi prefecture is on the southern island of Shikoku. Fun Fact: This sake is made with desalinated “Kaiyoushinsousui," or, deep seawater. The water is harvested from such depths it is free of bacteria/, chemical & mineral contamination. The salt is removed, and the result is a pure, soft water, perfect for brewing. Flavors: Fresh ginjo aroma of pear and melon. Dry and umami-rich with a long, savory finish. Serve: Chilled. Perfect with oysters, ceviche, toro, salmon & other rich fruits of the sea!

TYKU Sake is hand-crafted at the famous Umenoyado Brewery in Nada, Japan, before being carefully shipped to the USA. It is now a leader in the US market for premium sake, with one of the most recognizable packages & approachable styles. TYKU prides itself on being a clean alternative to wine, produced with non-GMO Rice, without the addition of Sulfites. Along with premium Tokutei Meishoshu, they also produce a Cucumber infused sake as well as a Coconut Nigori. These sakes have become very popular with bartenders, bridging the gap between traditional Asian establishments and growing cocktail culture in American restaurants.

TYKU Junmai Ginjo | BLACK | Nara MDC Item: 21714 T, 21714 F TYKU BLACK JUNMAI GINJO Size: 330ml/11 ounces, 720ml/24 ounces Rice: Yamadanishiki & Akebono polished to 55% SMV: +2 ABV: 15%. Region: Nara is considered to be the “cradle of Japanese civilization,” and the “birthplace” of Sake. The first permanent capital was established there in 710, and called Heijo, what is now modern- day Nara city. Fun Fact: Ty-Ku was the first sake created in Japan solely for the US market! It’s brewed by Umenoyado Brewery, in the heart of Nara! Flavors: Rich & silky with melon & mineral notes. Serve: Chilled.

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 TYKU Junmai Nigori | COCONUT CREAM | Nara MDC Item: 21889 T, 21889 F TYKU COCONUT NIGORI SAKE Size: 330ml/11 ounces, 720ml/24 ounces Rice: Akebono polished to 70% SMV: +1.7 ABV: 12%. Region: Nara is considered to be the “cradle of Japanese civilization,” and the “birthplace” of Sake. The first permanent capital was established there in 710, and called Heijo, what is now modern- day Nara city. Fun Fact: Ty-Ku was the first sake created in Japan solely for the US market! It’s brewed by Umenoyado Brewery, in the heart of Nara! Flavors: Bursting with creamy coconut & vanilla notes! Mix with Mango Nigori for Mango Sticky Rice Saketinis!!! http://www.tykusake.com/#cocktails Serve: Chilled & lightly shaken. Great with Thai coconut curries and spicy fare!

 TYKU Junmai | CUCUMBER | Nara MDC Item: 26834 T; 26834 F TYKU CUCUMBER JUNMAI SAKE Size: 330ml/11 ounces, 720ml/24 ounces Rice: Akebono polished to 70% SMV: -7.3 ABV: 12%. Region: Nara is considered to be the “cradle of Japanese civilization,” and the “birthplace” of Sake. The first permanent capital was established there in 710, and called Heijo, what is now modern-day Nara city. Fun Fact: Ty-Ku was the first sake created in Japan solely for the US market! It’s brewed by Umenoyado Brewery, in the heart of Nara! Flavors: Bursting with refreshing cucumber aromas. Just off dry. Serve: Chilled. Fabulously refreshing alone, with freshly shucked oysters, uni, ceviche & other raw seafood. Incredible in cocktails-- try with gin & muddled shiso leaf, or with a splash of Yuzu & Sparkling Sake for a Sake Refresher! http://www.tykusake.com/#cocktails

TYKU Junmai | WHITE | Nara MDC Item: 29536 T , 29536 F TYKU WHITE JUNMAI Size: 330ml/11 ounces, 720ml/24 ounces Rice: Akebono polished to 70% SMV: +1.9 ABV: 15%. Region: Nara is considered to be the “cradle of Japanese civilization,” and the “birthplace” of Sake. The first permanent capital was established there in 710, and called Heijo, what is now modern-day Nara city. Fun Fact: Ty-Ku was the first sake created in Japan solely for the US market! It’s brewed by Umenoyado Brewery, in the heart of Nara! Flavors: Smooth & light with soft flavors of melon & white peach. Serve: Chilled.

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TYKU Junmai Daiginjo | PLATINUM | Nara MDC Item: 29535 T, 29535 F TYKU PLATINUM JDG Size: 330ml/11 ounces, 720ml/24 ounces Rice: Yamadanishiki polished to 40% SMV: +3 ABV: 15.5%. Region: Nara is considered to be the “cradle of Japanese civilization,” and the “birthplace” of Sake. The first permanent capital was established there in 710, and called Heijo, what is now modern- day Nara city. Fun Fact: Ty-Ku was the first sake created in Japan solely for the US market! It’s brewed by Umenoyado Brewery, in the heart of Nara! Flavors: Exceptionally smooth and refined with tropical hints of banana and vanilla notes. Serve: Chilled.

 Yuki Nigori | LYCHEE, MANGO & WHITE PEACH | USA MDC Item: 27023 T YUKI JUNMAI NIGORI LYCHEE MDC Item: 29833 T YUKI JUNMAI NIGORI MANGO MDC Item: 27022 T YUKI JUNMAI NIGORI WHITE PEACH Size: 300ml/10 ounces Rice: Calrose SMV: -30 (Sweet!) ABV: 10% Fun Fact: Yuki means SNOW in Japanese. These lovely Nigori Sakes are produced by Takara USA. These flavored, snowy Sakes are perfect alone or mixed with sparkling sake to make sake mimosas, or SNOWMOSAS! Flavors: Delicate, cloudy sakes infused with real fruit flavors. Serve: Chilled & gently shaken.

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SAKE SPRITZERS

Chuhai is short for Shochu Highball, or “ShoCHU HIAbaru,” in Japanese! Shochu is a Japanese spirit of moderate proof that is typically produced from rice, barley or sweet potatoes. It is a cherished, traditional beverage that can be drunk on the rocks, with warm or cold water, or made into highball cocktails. These extremely popular and tasty beverages are sold everywhere in Japan, from homemade versions in bars and Izakaya, to grab-and-go beverages in grocery and convenience stores. We are extremely excited to offer Takara’s immensely popular CHU-HI, the first pre-mixed Shochu Highball ever offered, which is typically sold in CANS, in Japan. In the USA, it’s sold in bottles, so it’s Can Chu-hai in a bottle!! Perfect for sipping alone, or mixing with your favorite spirits!

 JPOP by Takara Chu-Hi | GRAPEFRUIT | Japan MDC Item: 31330 B JPOP TAKARA GRAPFRUT CHUHAI 6P Size: 12oz bottles - 4/6 packs ABV: 6.5% Fun Fact: This was the first pre-mixed Shochu Highball made in Japan. Flavors: Crisp, clean & immenently refreshing. Bursting with zesty grapefruit essence! Serve: Chilled!! Fabulous alone or mixed with your favorite spirits!

 JPOP by Takara Chu-Hi | WHITE PEACH | Japan MDC Item: 31329 B JPOP TAKARA WH PEACH CHUHAI 6P Size: 12oz bottles - 4/6 packs ABV: 6.5% Fun Fact: This was the first pre-mixed Shochu Highball made in Japan. Flavors: Crisp, clean & immenently refreshing. Bursting with pure white peach flavors! Serve: Chilled!! Fabulous alone or mixed with your favorite spirits!

SOCIAL Sparkling Wines is reimagining the way we look at wine by using Sake to produce the cleanest alcoholic beverages available. SOCIAL Sparkling Wines are made with organic superfoods! Their secret, patented brew-process retains the natural flavors & nutrition of each ingredient, resulting in DELICIOUS, low-calorie, 4% ABV drinks infused with the health-boosting powers of each ingredient! Every SOCIAL Sparkling Wine serving is a waste-trimming 88 Calories, and all of their products are Certified Organic, Gluten-Free & free of added sulfites! Serve well chilled. Present in a wine glass or over the rocks & garnished. Mix with other sakes or spirits for fantastic low-calorie cocktails! Drink guilt-free with SOCIAL!

 SOCIAL Sparkling Wine | ELDERFLOWER~APPLE | USA MDC Item: 29237 T, 29237 F SOCIAL ELDERFLOWER Size: 250ml/8.5 ounce cans – case only; 6 4/pk cans; 750ml/25.4oz bottles

 SOCIAL Sparkling Wine | HIBISCUS~CUCUMBER | USA MDC Item: 28129 T, 28129 F SOCIAL HIBISCUS CUCUMBER Size: 250ml/8.5 ounce cans – case only; 6 4/pk cans; 750ml/25.4oz bottles

 SOCIAL Sparkling Wine | PINK GRAPEFRUIT-GINGER | USA MDC Item: 28130 T SOCIAL PINK GINGER GRAPE 6/4PK Size: 250ml/8.5 ounce cans – case only

 SOCIAL Sparkling Wine | STRAWBERRY ROSE | USA MDC Item: 31131 F SOCIAL STRAWBERRY ROSE 750ML

 SOCIAL Sparkling Wine | TOASTED COCONUT~ALMOND | USA MDC Item: 28131 T SOCIAL TOASTED COCONUT Size: 250ml/8.5 ounce cans – case only

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PLUM WINES

Choya Plum Wine | UMESHU | Japan MDC Item: 13324 S; 13325 P; 13325 F CHOYA UMESHU Size: 50ml/1.69 ounces; (5 PACK); 500ml/16.9 ounces; 750ml/25.4 ounces ABV: 15% Fun Facts: Choya is the number one plum wine in the world. It is the only of its kind to contain the actual ume fruit. They contain hard pits, so use caution when eating these delicious treats! Choya is made without artificial colors, flavors or acids, is all natural and 100% gluten free! Flavors: Beautifully balanced sweet & tart taste of the ume fruit with notes of almond from the ume pit. Serve: Chilled, on the rocks, or to enhance a cocktail! Try a Tokyo Mule, with Choya, Ginger Beer & Lime! • UMESHU is a traditional Japanese beverage made from ume fruit, from the plum family. • UMESHU contains healthy malic & succinic acids & is drunk as an aperitif or digestif. It is also incorporated into cocktails!

Hakutsuru Plum Wine | PLUM BLOSSOM | Hyogo MDC Item: 7833 F HAKUTSURU PLUM WINE Size: 750ml/25.4 ounces ABV: 12.5% Fun Fact: Unlike many lesser brands, Hakutsuru is a true UMESHU, or fermented plum drink! Flavors: Refreshing, semi-sweet & tangy with plum aromas. Serve well chilled or try in cocktails! Serve: Chilled, on the rocks, or to enhance a cocktail! • UMESHU is a traditional Japanese beverage made from ume fruit, from the plum family. • UMESHU contains healthy malic & succinic acids & is drunk as an aperitif or digestif. It is also incorporated into cocktails!

Kinsen Plum Wine | GOLDEN FAN | USA MDC Item: 17383 F KINSEN PLUM Size: 750ml/25.4 ounces ABV: 12% Fun Fact: Kinsen Plum Wine is made with premium white wine blended with natural UME. Flavors: Sweet with intense summer fruit flavors. Serve well chilled or try in cocktails! Serve: Chilled, on the rocks, or to enhance a cocktail! Try with lemon & soda for a refresher! • UMESHU is a traditional Japanese beverage made from ume fruit, from the plum family. • UMESHU contains healthy malic & succinic acids & is drunk as an aperitif or digestif. It is also incorporated into cocktails!

Koyuki Plum Wine | GOLD PLUM | Hyogo MDC Item: 13288 F; 13288 M KOYUKI GOLD PLUM Size: 750ml/25.4 ounces; 1.5L/50.72 ounces ABV: 12% Fun Fact: Koyuki Plum Wine is made with premium white wine blended with natural UME. Flavors: Full bodied, sweet and mellow with a rich finish. Serve: Chilled, on the rocks, or to enhance a cocktail! • UMESHU is a traditional Japanese beverage made from ume fruit, from the plum family. • UMESHU contains healthy malic & succinic acids & is drunk as an aperitif or digestif. It is also incorporated into cocktails!

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Takara Plum Wine | THE GOLDEN ONE | USA MDC Item: 5453 F; 5453 M TAKARA PLUM Size: 750ml/25.4 ounces; 1.5L/50.72 ounces ABV: 12% Fun Fact: Takara Plum Wine is made with premium white wine blended with natural UME. Flavors: Rich, very sweet & tangy with plum aromas. Serve well chilled or try in cocktails! Serve: Chilled, on the rocks, or to enhance a cocktail! • UMESHU is a traditional Japanese beverage made from ume fruit, from the plum family. • UMESHU contains healthy malic & succinic acids & is drunk as an aperitif or digestif. It is also incorporated into cocktails!

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SAKE COCKTAILS One of the most surprising movements in Sake has been the rise of Sake Cocktails, their growth, staying power, and immense popularity. Unlike beer cocktails, which can have unpleasant flavors and aren’t always perceived as being of the highest quality, Sake cocktails are being embraced by master mixologists and the public, alike, as delicious, imaginative, and impressive! Here are some of our favorites, with special thanks to Ty Taylor of Kikusui, Katsu Suzuki of Choya, our friends with TYKU & Michael Vergili of Futo Buta, Charlotte, for their amazing contributions!

Golden Mary, Ty Taylor, Kikusui Sapphire Refresher Kikusui Gold Can Bombay Sapphire Gin Zing Zang Bloody Mary Mix TYKU Cucumber Sake Spice with Wasabi, Siracha, Muddled Shiso Leaf & Soy Sauce, Muddled Fresh Cucumber if desired Shaken with ice, strained into a martini glass & garnished Serve on the rocks in glass rimmed with Shiso Shio & garnish with a cucumber curl with a California Roll! Snowglobe Lemon-Ginger Old Fashioned Freshly poured Stout Beer Rye Perfect Snow Nigori Homare Yuzu Sake Drop the shot & Drink! Domaine Canton Ginger Liquor Serve on the rocks over muddled lemon & crystallized ginger Snowmosas! 1 Part ANY flavored nigori Matchatini, Futo Buta, Charlotte 2 Parts ANY sparkling Sake Kizakura Matcha Nigori TYKU Cucumber Strawberry Cream Delight Muddled Fresh Mint, Basil & a Squeeze of Lemon Homare Strawberry Cream Nigori Chilled, well shaken & garnished with cucumber & black sea Kikusui Ruby Can salt Rum Cream & a splash grenadine for color Nashintini, Futo Buta, Charlotte Chilled, shaken for froth & served in martini glass, garnished Dassai 50 Junmai Daiginjo with fresh strawberry Prosecco Pear Puree Tokyo Mule Shaken to froth & served topped with nutmeg & a Choya Umeshu plum wine (1 50ml jar with the plum) cinnamon stick Ginger Beer Lime New Fashioned, Futo Buta, Charlotte Serve on the rocks in a Mule Mug with lime Kiku Masamune Taru Sake Cherry Juice Tokyo Times, A Twist on a classic Manhattan Muddled fresh Orange Bourbon Garnish with fresh rosemary, orange peel & a cherry Kiku Masamune Taru Sake Homare Pure Malt Koshu Sake Ruby Margarita, Ty Taylor, Kikusui Citrus Bitters Kikusui Ruby Can Garnish with Orange Twist/Peel, serve up or on the rocks Reposado Tequila 1 part Freshly squeezed Ruby Red Grapefruit Juice White or Black & Red all over (AKA the DUDE) 2 parts Tart Cherry juice 2 parts Kikusui Ruby Can Shaken, served on the rocks with a salted rim. Garnish with 1 part Kahlua a twist of lime. 1 part cream (optional)

Served on the rocks – a twist on a White or Black Russian!

Find More Sake Cocktails, HERE! Yuzu Lemon Drop http://www.tykusake.com/#cocktails Vodka http://www.choya.com/recipe.html Homare Yuzu Sake https://www.takarasake.com/cocktails.php Chill, strain into martini glass, half rimmed with sugar. Garnish with lemon twist & top with a splash of Sprite. https://sakeone.com/cocktails/

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INDEXES All our Sakes organized by location, classification, style & more. Note, many Sakes are listed in multiple indexes. For example, Dassai Junmai Daiginjo Nama Sparkling Nigori | SPARKLING STREAM | Yamaguchi, can be found in the Daiginjo, Nama, Sparkling & Nigori indexes!

Sake Brands by Prefecture There are 47 Prefectures, similar to states or counties, in Japan, and Mutual carries sakes from nineteen of them, with a focus on the most significant regions. Each has its own unique climate, culture & food traditions. Many have special local rice types, and all have significant differences in their waters. These idiosyncrasies impact sake styles. Mutual Distributing Company also carries high quality sakes from the USA and even Australia!

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TOHOKU IWATE Page Asabaraki (Zen) 14 Nanbu Bijin 31 Nanbu Toji 32

YAMAGATA Kamenoi 22

FUKUSHIMA Homare 20-22 Kinpou 26-27 Naraman 32

KANTO GUNMA Ryujin (Oze) 32-33

SAITAMA Bunraku 15-16

CHUBU NIIGATA Hakkaisan 18-19 Kikusui 24-26 Kubota 30

ISHIKAWA Tengumai 39

GIFU Miyozakura 31 Shirakawago 35 Tenryo 40

FUKUI Born 14-15 Koshi no Iso 29

SHIZUOKA Kaiun 22

AICHI Kunizakari 31 49 | P a g e

KANSAI KYOTO Page Kizakura 28-29 Tamano Hikari 39 Tomio 41

HYOGO Hakutsuru 19-20 Kiku Masamune 23 Sawanotsuru 33 Sesshu Otokoyama 34 Shirakabe Gura 34-35

NARA Mushohai 31 Ty-Ku 41-43

CHUGOKU HIROSHIMA Kamotsuru 23 Sempuku 33

YAMAGUCHI Dassai 16-17

SHIKOKU

KOCHI Kukai 30 Suigei 38 Tosanotsuru 41

KYUSHU FUKUOKA Kitaya 27-28

SAGA Amabuki 12-14 Tenzan 40

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Sake by Classification

DAIGINJO – DAIGINJO translates as “VERY Strictly Selected Brewing” and is considered the highest grade of sake. A minimum of 50% of the rice must be polished away, but many are polished far more, resulting in SEIMAIBUIs of 35% or less! These sakes are light, ethereal & typically supremely aromatic with intense floral, tropical fruit & sometimes spice notes. Note, Junmai Daiginjo has no added alcohol, but Daiginjo will have small amounts of brewers alcohol added. Daiginjo is considered a part of the general GINJO category.

Page Born Junmai Daiginjo Muroka | GOLD | Fukui 14 MDC Item: 24819 F BORN GOLD JUNMAI DAIGINJO

Born Junmai Daiginjo Muroka Nama Genshu | UMAMI | Fukui 15 MDC Item: 20359 F BORN JDG MUROKA NAMA GENSHU

** Born Junmai Daiginjo Aged | DREAMS COME TRUE | Fukui 15 MDC Item: 26297 L BORN YUME MASAYUME JDG **Special Order Only

Dassai Junmai Daiginjo | 23 | Yamaguchi 16 MDC Item: 23304 T; 23304 F DASSAI 23 JDG

Dassai Junmai Daiginjo | 39 | Yamaguchi 16 MDC Item: 31189 F DASSAI 39 JDG

Dassai Junmai Daiginjo | 50 | Yamaguchi 17 MDC Item: 12686 T; 12686 F; 12686 M DASSAI 50 JDG

Dassai 50 Junmai Daiginjo Nigori | SNOWY OTTER | Yamaguchi 17 MDC Item: 19010 T DASSAI 50 JDG NIGORI; 31188F DASSAI 50 JDG NIGORI

Dassai Junmai Daiginjo Nama Sparkling Nigori | SPARKLING STREAM | Yamaguchi 17 MDC Item: 29464 T DASSAI 50 JDG SPARKLING NIGORI

** Dassai Junmai Daiginjo | BEYOND | Yamaguchi 17 MDC Item: 26951 F DASSAI BEYOND **Special Order Only

** Hakkaisan Kongoshin Junmai Daiginjo Genshu Aged | UNWAVERING HEART | Niigata 19 MDC Item: 30013 F HAKKAISAN KONGOSHIN JDG **Special Order Only

Hakutsuru Sho Une Junmai Daiginjo | SOARING CLOUDS | Hyogo 20 MDC Item: 28304 T HAKUTSURU SHO UNE JDG

Kamotsuru Tokusei Daiginjo | GOLD BLOSSOM | Hiroshima 23 MDC Item: 19006 S KAMOTSURU GOLD DG

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**Kitaya Junmai Daiginjo Tobingakoi Shizuku Genshu | 33 | Fukuoka PAGE MDC Item: 29837 F KITAYA 33 JDG SHIZUKU GENSHU **Special Order Only 27

Kitaya Junmai Daiginjo Shizuku | 39 | Fukuoka 27 MDC Item: 29836 F KITAYA 39 JDG SHIZUKU

Kubota Manju Junmai Daiginjo | HIDDEN TRUTH | Niigata 30 MDC Item: 26299 F KUBOTA MANJU JDG

Nanbu Bijin Shinpaku Junmai Daiginjo | WHITE HEART | Iwate 31 MDC Item: 24823 F NANBU BIJIN SHINPAKU JDG

** Ryujin Oze no Yukidoke Junmai Daiginjo Hiyaoroshi Namazume | AUTUMN MEADOW | Gunma 33 MDC Item: 29946 F RYUJIN OZE HIYAOROSHI JDG **Seasonal

Sesshu Otokoyama Junmai Daiginjo | MAN’S MOUNTAIN | Hyogo 34 MDC Item: 13292 T SESSHU OTOKOYAMA JUN DAI GINJO

Shirakabe-Gura Junmai Daiginjo | 45 | Hyogo 34 Item: 31199 F SHIRAKABE GURA 45 JDG

Sho Chiku Bai Junmai Daiginjo | REI | USA 37 MDC Item: 29832 T SHO CHIKU BAI REI JUN DAIGINJO

Tamano Hikari Junmai Daiginjo| BRILLIANT JADE | Kyoto 39 MDC Item: 29465 F TAMANO HIKARI JUNMAI DAIGINJO

Tenryo Junmai Daiginjo Koshu | IMPERIAL LANDING | Gifu 40 MDC Item: 13317 T TENRYO KOSHU JDG IMPERIAL LAND

Tomio Hanaichirin Junmai Daiginjo | RICH~REVERED SAGE | Kyoto 41 MDC Item: 13309 S TOMIO HANACHIRIN DAIGNJO BL/P

Ty-Ku Junmai Daiginjo | PLATINUM | Nara 43 MDC Item: 29535 T, 29535 F TYKU PLATINUM JDG

GINJO – GINJO translates as “Strictly Selected Brewing” and includes the top 4 categories of classified sake, or TOKUTEI MEISHO-SHU: Ginjo, Junmai Ginjo, DAIGINJO & Junmai Daiginjo. Within the GINJO & JUNMAI GINJO categories, specifically, the sakes represent the best of both worlds, with highlights from both the top and base of the sake pyramid, but all Ginjo sakes have some aromas of fruits, flowers and spice. At least 40% of the rice must be polished away, although many are polished more and could technically be labeled Daiginjo.

Amabuki Junmai Ginjo Nama | STRAWBERRY | Saga 12 MDC Item: 26956 F AMABUKI JG NAMA STRAWBERRY

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Amabuki Junmai Ginjo Nama | SUNFLOWER | Saga PAGE MDC Item: 26955 F AMABUKI JG NAMA SUNFLOWER 12

Amabuki Junmai Ginjo Cup | STRAWBERRY SKYLINE | Saga 13 MDC Item: 31195 S AMABUKI STRAWBERRY JG CUP

Amabuki Junmai Ginjo Cup | SUNFLOWER SKYLINE | Saga 14 MDC Item: 31192 S AMABUKI SUNFLOWER JG CUP

Bunraku Kinmai Junmai Ginjo | DANCING GOLD FLAKES | Saitama 15 MDC Item: 29840 T BUNRAKU JG GOLD FLAKES

Hakkaisan Ginjo | FAMILY CREST | Niigata 18 MDC Item: 26057 M HAKKAISAN GINJO

Hakkaisan Junmai Ginjo | EIGHT PEAKS | Niigata 18 MDC Item: 12687 T HAKKAISAN JUNMAI GINJO

Hakutsuru Junmai Namachozo | DRAFT | Hyogo 20 MDC Item: 7820 S; 7820 T; 28684F HAKUTSURU DRAFT JUNMAI

Kaiun Junmai Ginjo | BETTER FORTUNE | Shizuoka 22 MDC Item: 19497 F KAIUN JUNMAI GINJO

Kamenoi Kudoki Jozu Junmai Ginjo | THE PICKUP ARTIST | Yamagata 22 MDC Item: 24513 T; 24513 M KAMENOI KUDOKI JOZU JG

Kikusui Funaguchi Ginjo Nama Genshu | RUBY CAN | Niigata 24 MDC Item: 19788 S KIKUSUI GINJO NAMA GEN RED 1YR

Kikusui Junmai Ginjo| CHRYSANTHEMUM WATER| Niigata 25 MDC Item: 20360 T KIKUSUI JUNMAI GINJO

Kikusui Junmai Ginjo| ORGANIC | Niigata 25 MDC Item: 19008 T KIKUSUI ORGANIC JG

** Kikusui Junmai Ginjo Hiyaoroshi | SLEEPY AUTUMN | Niigata 26 MDC Item: 26298 F KIKUSUI HIYAOROSHI JG **Seasonal

Kinpou Odayaka Biodynamic Junmai Ginjo | THE FAT FROG | Fukushima 26 MDC Item: 29835 F KINPOU ODAYAKA JG BIODYNAMIC

Kizakura Junmai Ginjo | BUDVASE | Kyoto 28 MDC Item: 29314 S KIZAKURA JG SINGLE TOKKURI

Kizakura Junmai Ginjo | HANA | Kyoto 29 MDC Item: 24517 T KIZAKURA HANA JUNMAI GINJO

Koshi no Iso Junmai Ginjo Muroka Genshu | OCEAN BREEZE | Fukui 29 MDC Item: 29838 M KOSHI NO ISO JG MUROKA GENSHU 53 | P a g e

Kubota Senju Ginjo | 1000 DREAMS | Niigata PAGE MDC Item: 29467 F, 29467 T KUBOTA SENJU GINJO 30

Mushohai Junmai Ginjo| CROWNING CUP | Nara 31 MDC Item: 24822 M MUSHOHAI JUNMAI GINJO

Ryujin Kakushi Ginjo Namazume | DRAGON GOD | Gunma 32 MDC Item: 28077 F; 28077 M RYUJIN DRAGON GOD GINJO

Sho Chiku Bai Junmai Ginjo| BLOSSOM BOTTLE | USA 36 MDC Item: 5454 T SHO CHIKU BAI GINJO SAKE

Sho Chiku Bai “SHO” Ginjo Nigori | THE VIOLET ONE | USA 37 MDC Item: 31200 F SHO CHIKU BAI SHO GINJO NIGORI

Sho Chiku Bai “SHO” Junmai Ginjo | THE INDIGO ONE | USA 37 MDC Item: 31201 F SHO CHIKU BAI SHO JG

Tamano Hikari Junmai Ginjo | ICE SHARDS | Kyoto 39 MDC Item: 19782 T TAMANOHIKARI JUNMAI GINJO BOX

Tenryo Hidahomare Junmai Ginjo| PRIDE OF HIDA | Gifu 40 MDC Item: 13310 T, 13310 F TENRYO HIDAHOMARE JG

Tosanotsuru Ginjo | AZURE | Kochi 41 MDC Item: 29278 F TOSANOTSURU AZURE GINJO 6PK

Ty-Ku Junmai Ginjo | BLACK | Nara 41 MDC Item: 21714 T, 21714 F TYKU BLACK JUNMAI GINJO

TOKUBETSU – Tokubetsu means special. Only Tokubetsu JUNMAI and Tokubetsu HONJOZO grades exist. These Sakes may be made from a sake specific rice strain, or any rice polished to Ginjo grade (min. 60% SEIMAIBUAI) or must be made using a “special technique” that makes it “special” which must be indicated on the label. This category often produces some of the most wonderful values in sake, and can often be considered as special brewery projects. Although they may qualify for higher grades based on SEIMAIBUI, Tokubetsu Sakes typically don’t exhibit the ginjo aroma desired for those categories.

Asabaraki Tokubetsu Junmai| ZEN | Iwate 14 MDC Item: 13293 T; 13293 F ASABIRAKI ZEN TBJ

Hakkaisan Tokubetsu Honjozo | CLOUDLINE | Niigata 18 MDC Item: 29466 T , 29466 M HAKKAISAN TOKUBETSU HONJZO

Nanbu Toji Tokubetsu Junmai | BROTHERHOOD | Iwate 32 MDC Item: 13294 T NANBU TOJI TOKUBETSU JUNMAI

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Sawanotsuru Jitsuraku Tokubetsu Junmai Kimoto | VERITAS | Hyogo PAGE MDC Item: 24511 T, 24511 M SAWANOTSURU JITSURAKU TBJ KMTO 33

Shirakabe-Gura Tokubetsu Junmai | WHITE WALL | Hyogo 35 Item: 19007 T SHIRAKABE GURA TB JUNMAI

Sho Chiku Bai “SHO” Tokubetsu Junmai Organic | THE JADE ONE | USA 38 MDC Item: 31202 F SHO CHIKU BAI SHO ORGANIC TBJ

Suigei Tokubetsu Junmai | DRUNKEN WHALE | Kochi 38 MDC Item: 19783 F, 19783 M SUIGEI TB JUNMAI

JUNMAI & HONJOZO SAKES - Although there is no minimum polishing requirement for Junmai, the majority have at least 30% polished away, which is the minimum for Honjozo. These sakes are wide-ranging in flavors, are among the most food friendly & varied in taste, with notable umami, savory rice & mineral notes. In this section, all sakes within these categories are listed in alphabetical order. Honjozo sakes, which have added alcohol, are noted in red. Although the majority of our flavored and sparkling sakes would qualify as Junmai, they are listed in their own sections. (Bear in mind that Junmai, meaning “PURE RICE” is an adjective used to modify sakes of higher classifications (Ginjo/Daiginjo) which meet minimum polishing requirements AND is its own category, indicating sake made from only rice, water, koji and yeast, with no minimum polishing requirement.)

Amabuki Junmai Yamahai | MARIGOLD | Saga 13 Amabuki Junmai Yamahai | MANHATTAN MARIGOLD | Saga MDC Item: 26957 F AMABUKI JUNMAI YAMA MARIGOLD; 31194 S AMABUKI MARIGOLD JUN YAMA CUP

Amabuki Junmai Rose | PINK LADY | Saga 13 MDC Item: 31193 F AMABUKI PINK LADY JUNMAI ROSE

Bunraku Junmai Yamahai | FORGOTTEN JAPANESE SPIRIT | Saitama 15 MDC Item: 13315 T BUNRAKU NIHONJIN SQUARE

Hakutsuru Junmai Namachozo | DRAFT | Hyogo 20 MDC Item: 7820 S; 7820 T; 28684F HAKUTSURU DRAFT JUNMAI

Hakutsuru Excellent Junmai | WHITE CRANE | Hyogo 20 MDC Item: 7820 F; 7820 M HAKUTSURU JUNMAI

Hakutsuru Sayuri Nigori | LITTLE LILY | Hyogo 20 MDC Item: 22686 T; 19627 F HAKUTSURU JUNMAI NIGORI SAYURI

Homare Junmai Komekoji Koshu | PURE MALT | Fukushima 21 MDC Item: 29279 T HOMARE JUN ALL KOJI KOSHU

Kiku Masamune Junmai Taru Kimoto | CEDAR SPICE | Hyogo 23 MDC Item: 30014 F KIKU MASAMUNE JUNMAI TARU KMTO

Kiku Masamune Junmai | CASTLE IN THE SKY | Hyogo 23 MDC Item: 31190 F KIKU MASAMUNE JUNMAI 55 | P a g e

Kikusui Funaguchi Kunko Honjozo Nama Genshu | ONYX CAN | Niigata PAGE MDC Item: 26949 S KIKUSUI HJZO NAMA GEN BLK CAN 24

Kikusui Funaguchi Honjozo Nama Genshu | GOLD CAN | Niigata 24 MDC Item: 19009 S; 19009 L KIKUSUI HJZO NAMA GEN YLW

** Kikusui Funaguchi Shinmai Shinshu Honjozo Nama Genshu | JADE CAN | Niigata 25 MDC Item: 29122 S KIKUSUI HJZO NAMA GEN GRN CAN **Seasonal

Kinpou Junmai Yamahai | GOLDEN TREASURE | Fukushima 27 MDC Item: XXXX F KINPOU JUNMAI YAMAHAI

Miyozakura Junmai Cup | PLAYFUL PANDAS | Gifu 31 MDC Item: 31197 S MIYOZAKURA PANDA JUNMAI CUP

Naraman Bin Hiire Junmai Muroka Namachozo | SINGLE FLAME | Fukushima 32 MDC Item: 24512 T; 24512 M NARAMAN BIN HIRE J NMA MRKA

Sempuku Shinriki 85 Junmai Muroka Genshu Kimoto | DIAMOND IN THE ROUGH | Hiroshima 33 MDC Item: 29834 F SEMPUKU JUNMAI MRKA GNSHU KMTO

Shirakabe-Gura Junmai Kimoto | ARTISAN’S CHILD | Hyogo 34 Item: 31203 F SHIRAKABE GURA JUNMAI KIMOTO

Shirakawago Junmai Sassanigori | WHITE WATER VILLAGE | Gifu 35 Item: 13303 T, 13303 F, 13303 M SHIRAKAWAGO SASANIGORI J

Sho Chiku Bai Junmai Nigori | CREME | USA 36 MDC Item: 14785 T SHO CHIKU BAI NIGORI CRME SAKE

Sho Chiku Bai Junmai Nigori | SILKY MILD | USA 36 MDC Item: 5459 T; 5459 F SHO CHIKU BAI NIGORI SAKE

Sho Chiku Bai Junmai Organic Nama | MIDORI | USA 36 MDC Item: 5437 T SHO CHIKU BAI ORGANIC SAKE

Sho Chiku Bai Junmai | CLASSIC | USA 37 MDC Item: 5450 S, 5450 F, 5450 M, 5450 H SHO CHIKU BAI SAKE

Takara Masamune Junmai | FULL SAILS | USA 38 MDC Item: 5439 F TAKARA MASSAMUNE SAKE

Tengumai Junmai Yamahai | DANCING GOBLIN | Ishikawa 39 MDC Item: 24820 M TENGUMAI JUNMAI YAMAHAI

Tenzan Junmai Genshu | BAMBOO LEAF | Saga 34 MDC Item: 13298 T TENZAN JNMAI GNSHU BAMBOO LEAF

Ty-Ku Junmai | WHITE | Nara 36 MDC Item: 29536 T , 29536 F TYKU WHITE JUNMAI

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Futsuu-Shu – Unclassified Sake

Koyuki Futsuu-Shu | LIGHT SNOW | Australia PAGE MDC Item: 13289 F; 13289 M KOYUKI SAKE 29

Kikusui Genshu Nigori | PERFECT SNOW | Niigata 26 MDC Item: 30012 T KIKUSUI PRFECT SNOW NIGORI GEN

Kunizakari Nigori Cup | WHITE VELVET | Aichi 31 MDC Item: 31196 S KUNIZAKARI NIGORI CUP SAKE

Unflavored Nigori (Cloudy) Sakes

Dassai 50 Junmai Daiginjo Nigori | SNOWY OTTER | Yamaguchi 17 MDC Item: 19010 T; 31188F DASSAI 50 JDG NIGORI

Dassai Junmai Daiginjo Nama Sparkling Nigori | SPARKLING STREAM | Yamaguchi 17 MDC Item: 29464 T DASSAI 50 JDG SPARKLING NIGORI

Hakutsuru Sayuri Nigori | LITTLE LILY | Hyogo 20 MDC Item: 22686 T; 19627 F HAKUTSURU JUNMAI NIGORI SAYURI

Kikusui Genshu Nigori | PERFECT SNOW | Niigata 26 MDC Item: 30012 T KIKUSUI PRFECT SNOW NIGORI GEN

Kunizakari Nigori Cup | WHITE VELVET | Aichi 31 MDC Item: 31196 S KUNIZAKARI NIGORI CUP SAKE

Shirakawago Junmai Sassanigori | WHITE WATER VILLAGE | Gifu 35 Item: 13303 T, 13303 F SHIRAKAWAGO SASANIGORI J

Sho Chiku Bai Junmai Nigori | CREME | USA 36 MDC Item: 14785 T SHO CHIKU BAI NIGORI CRME SAKE

Sho Chiku Bai Junmai Nigori | SILKY MILD | USA 36 MDC Item: 5459 T; 5459 F SHO CHIKU BAI NIGORI SAKE

Sho Chiku Bai “SHO” Ginjo Nigori | THE VIOLET ONE | USA 37 MDC Item: 31200 F SHO CHIKU BAI SHO GINJO NIGORI

Flavored Nigori (Cloudy) Sakes

Homare Nigori | STRAWBERRY CREAM | Fukushima 22 MDC Item: 29315 T HOMARE STRAWBERRY NIGORI

Kizakura Nigori | MATCHA | Kyoto 29 MDC Item: 31208 T KIZAKURA MATCHA NIGORI

Kukai Nigori | MANGO CREAM | Kochi 30 MDC Item: 24514 T KUKAI MANGO NIGORI

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Ty-Ku Junmai Nigori | COCONUT CREAM | Nara PAGE MDC Item: 21889 T, 21889 F TYKU COCONUT NIGORI SAKE 42

Yuki Nigori | LYCHEE, MANGO & WHITE PEACH | USA 43 MDC Item: 27023 T YUKI JUNMAI NIGORI LYCHEE MDC Item: 29833 T YUKI JUNMAI NIGORI MANGO MDC Item: 27022 T YUKI JUNMAI NIGORI WHITE PEACH

Flavored Clear Sakes & Flavored Sake Spritzers

Hana Junmai | FUJI APPLE, LYCHEE, RASPBERRY & WHITE PEACH | USA 21 MDC Item: 11694 T; 11694 F HANA FLAVORED FUJI APPLE SAKE MDC Item: 12685 T; 12685 F HANA FLAVORED LYCHEE SAKE MDC Item: 23236 F HANA FLAVORED SAKE RASPBERRY (750 only) MDC Item: 20419 T; 20419 T HANA FLAVORED WHITE PEACH SAKE

Homare Junmai | YUZU | Fukushima 21 MDC Item: 24509 F HOMARE JUNMAI YUZU SAKE

JPOP by Takara Chu-Hi | GRAPEFRUIT | Japan 44 MDC Item: 31330 B JPOP TAKARA GRAPFRUT CHUHAI 6P

JPOP by Takara Chu-Hi | WHITE PEACH | Japan 44 MDC Item: 31329 B JPOP TAKARA WH PEACH CHUHAI 6P

Kiku Masamune Junmai Taru Kimoto | CEDAR SPICE | Hyogo 23 MDC Item: 30014 F KIKU MASAMUNE JUNMAI TARU KMTO

SOCIAL Sparkling Wine | ELDERFLOWER~APPLE | USA 44 MDC Item: 29237 T, 29237 F SOCIAL ELDERFLOWER

SOCIAL Sparkling Wine | HIBISCUS~CUCUMBER | USA 44 MDC Item: 28129 T, 28129 F SOCIAL HIBISCUS CUCUMBER

SOCIAL Sparkling Wine | PINK GRAPEFRUIT-GINGER | USA 44 MDC Item: 28130 T SOCIAL PINK GINGER GRAPE 6/4PK

SOCIAL Sparkling Wine | STRAWBERRY ROSE | USA 44 MDC Item: 31131 F SOCIAL STRAWBERRY ROSE 750ML

SOCIAL Sparkling Wine | TOASTED COCONUT~ALMOND | USA 44 MDC Item: 28131 T SOCIAL TOASTED COCONUT

Ty-Ku Junmai | CUCUMBER | Nara 42 MDC Item: 26834 T; 26834 F TYKU CUCUMBER JUNMAI SAKE

Unflavored Sparkling Sakes

Dassai Junmai Daiginjo Nama Sparkling Nigori | SPARKLING STREAM | Yamaguchi 17 MDC Item: 29464 T DASSAI 50 JDG SPARKLING NIGORI 58 | P a g e

Hakutsuru Awa Yuki Sparkling | SPARKLING SNOW | Hyogo PAGE MDC Item: 28834 T HAKUTSURU AWA YUKI SPARKLING 19

Kitaya Ai No Hime Beni Sparkling | LOVE PRINCESS | Fukuoka 28 MDC Item: 13319 S KITAYA AI NO HIME BENI

Kitaya Ai No Hime Sparkling | LOVE PRINCE | Fukuoka 28 MDC Item: 13318 S KITAYA AI NO HIME SPK BL

Shirkabe Gura Junmai Sparkling | MIO | Nada 35 MDC Item: 22432 T; 22432 F SHIRAKABE GURA MIO SPARKLING

Alcohol Added Sakes (Non-Junmai) / Aruten-Shu

Hakkaisan Ginjo | FAMILY CREST | Niigata 18 MDC Item: 26057 M HAKKAISAN GINJO

Hakkaisan Tokubetsu Honjozo | CLOUDLINE | Niigata 16 MDC Item: 29466 T , 29466 M HAKKAISAN TOKUBETSU HONJZO

Kamotsuru Tokusei Daiginjo | GOLD BLOSSOM | Hiroshima 23 MDC Item: 19006 S KAMOTSURU GOLD DG

Kikusui Funaguchi Ginjo Nama Genshu | RUBY CAN | Niigata 24 MDC Item: 19788 S KIKUSUI GINJO NAMA GEN RED 1YR

Kikusui Funaguchi Kunko Honjozo Nama Genshu | ONYX CAN | Niigata 24 MDC Item: 26949 S KIKUSUI HJZO NAMA GEN BLK CAN

Kikusui Funaguchi Honjozo Nama Genshu | GOLD CAN | Niigata 24 MDC Item: 19009 S; 19009 L KIKUSUI HJZO NAMA GEN YLW

** Kikusui Funaguchi Shinmai Shinshu Honjozo Nama Genshu | JADE CAN | Niigata 25 MDC Item: 29122 S KIKUSUI HJZO NAMA GEN GRN CAN **Seasonal

Kubota Senju Ginjo | 1000 DREAMS | Niigata 30 MDC Item: 29467 F, 29467 T KUBOTA SENJU GINJO

Ryujin Kakushi Ginjo Namazume | DRAGON GOD | Gunma 32 MDC Item: 28077 F; 28077 M RYUJIN DRAGON GOD GINJO

Sho Chiku Bai “SHO” Ginjo Nigori | THE VIOLET ONE | USA 37 MDC Item: 31200 F SHO CHIKU BAI SHO GINJO NIGORI

Tosanotsuru Ginjo | AZURE | Kochi 41 MDC Item: 29278 F TOSANOTSURU AZURE GINJO 6PK

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Genshu (Undiluted) Sake & High Alcohol Sakes Genshu means no water was added to reduce the ABV. It’s sake’s equivalent to cask strength in Whiskey. Most Genshu sakes have alcohol above 16%, requiring a Fortified License. The sakes in this list have no added water OR require a fortified license. Ensure this license is current before ordering.

Born Junmai Daiginjo Muroka Nama Genshu | UMAMI | Fukui PAGE MDC Item: 20359 F BORN JDG MUROKA NAMA GENSHU 14

** Hakkaisan Kongoshin Junmai Daiginjo Genshu Aged | UNWAVERING HEART | Niigata 19 MDC Item: 30013 F HAKKAISAN KONGOSHIN JDG **Special Order Only

Homare Junmai Komekoji Koshu | PURE MALT | Fukushima 21 MDC Item: 29279 T HOMARE JUN ALL KOJI KOSHU

Kaiun Junmai Ginjo | BETTER FORTUNE | Shizuoka 22 MDC Item: 19497 F KAIUN JUNMAI GINJO

Kamenoi Kudoki Jozu Junmai Ginjo | THE PICKUP ARTIST | Yamagata 22 MDC Item: 24513 T; 24513 M KAMENOI KUDOKI JOZU JG

Kikusui Funaguchi Ginjo Nama Genshu | RUBY CAN | Niigata 24 MDC Item: 19788 S KIKUSUI GINJO NAMA GEN RED 1YR

Kikusui Funaguchi Kunko Honjozo Nama Genshu | ONYX CAN | Niigata 24 MDC Item: 26949 S KIKUSUI HJZO NAMA GEN BLK CAN

Kikusui Funaguchi Honjozo Nama Genshu | GOLD CAN | Niigata 24 MDC Item: 19009 S; 19009 L KIKUSUI HJZO NAMA GEN YLW

** Kikusui Funaguchi Shinmai Shinshu Honjozo Nama Genshu | JADE CAN | Niigata 25 MDC Item: 29122 S KIKUSUI HJZO NAMA GEN GRN CAN **Seasonal

Kikusui Genshu Nigori | PERFECT SNOW | Niigata 26 MDC Item: 30012 T KIKUSUI PRFECT SNOW NIGORI GEN

**Kitaya Junmai Daiginjo Tobingakoi Shizuku Genshu | 33 | Fukuoka 27 MDC Item: 29837 F KITAYA 33 JDG SHIZUKU GENSHU **Special Order Only

Koshi no Iso Junmai Ginjo Muroka Genshu | OCEAN BREEZE | Fukui 29 MDC Item: 29838 M KOSHI NO ISO JG MUROKA GENSHU

Koyuki Futsuu-Shu | LIGHT SNOW | Australia 29 MDC Item: 13289 F; 13289 M KOYUKI SAKE

Naraman Bin Hiire Junmai Muroka Namachozo | SINGLE FLAME | Fukushima 32 MDC Item: 24512 T; 24512 M NARAMAN BIN HIRE J NMA MRKA

Ryujin Kakushi Ginjo Namazume | DRAGON GOD | Gunma 32 MDC Item: 28077 F; 28077 M RYUJIN DRAGON GOD GINJO 60 | P a g e

Sempuku Shinriki 85 Junmai Muroka Genshu Kimoto | DIAMOND IN THE ROUGH | Hiroshima PAGE MDC Item: 29834 F SEMPUKU JUNMAI MRKA GNSHU KMTO 33

Tenzan Junmai Genshu | BAMBOO LEAF | Saga 40 MDC Item: 13298 T TENZAN JNMAI GNSHU BAMBOO LEAF

Namazake (Unpasteurized or Once Pasteurized) To prevent spoilage and increase shelf life, Namazake should be stored refrigerated.

Amabuki Junmai Ginjo Nama | STRAWBERRY | Saga 12 MDC Item: 26956 F AMABUKI JG NAMA STRAWBERRY

Amabuki Junmai Ginjo Nama | SUNFLOWER | Saga 12 MDC Item: 26955 F AMABUKI JG NAMA SUNFLOWER

Born Junmai Daiginjo Muroka Namachozo | GOLD | Fukui 14 MDC Item: 24819 F BORN GOLD JUNMAI DAIGINJO

Born Junmai Daiginjo Muroka Nama Genshu | UMAMI | Fukui 15 MDC Item: 20359 F BORN JDG MUROKA NAMA GENSHU

Dassai Junmai Daiginjo Nama Sparkling Nigori | SPARKLING STREAM | Yamaguchi 17 MDC Item: 29464 T DASSAI 50 JDG SPARKLING NIGORI

Hakutsuru Junmai Namachozo | DRAFT | Hyogo 19 MDC Item: 7820 S; 7820 T; 28684F HAKUTSURU DRAFT JUNMAI

Kikusui Funaguchi Ginjo Nama Genshu | RUBY CAN | Niigata 24 MDC Item: 19788 S KIKUSUI GINJO NAMA GEN RED 1YR

Kikusui Funaguchi Kunko Honjozo Nama Genshu | ONYX CAN | Niigata 24 MDC Item: 26949 S KIKUSUI HJZO NAMA GEN BLK CAN

Kikusui Funaguchi Honjozo Nama Genshu | GOLD CAN | Niigata 24 MDC Item: 19009 S; 19009 L KIKUSUI HJZO NAMA GEN YLW

** Kikusui Funaguchi Shinmai Shinshu Honjozo Nama Genshu | JADE CAN | Niigata 25 MDC Item: 29122 S KIKUSUI HJZO NAMA GEN GRN CAN **Seasonal

** Kikusui Junmai Ginjo Hiyaoroshi | SLEEPY AUTUMN | Niigata 26 MDC Item: 26298 F KIKUSUI HIYAOROSHI JG **Seasonal

Naraman Bin Hiire Junmai Muroka Namachozo | SINGLE FLAME | Fukushima 32 MDC Item: 24512 T; 24512 M NARAMAN BIN HIRE J NMA MRKA

Ryujin Kakushi Ginjo Namachozo | DRAGON GOD | Gunma 32 MDC Item: 28077 F; 28077 M RYUJIN DRAGON GOD GINJO

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** Ryujin Oze no Yukidoke Junmai Daiginjo Hiyaoroshi Namazume | AUTUMN MEADOW | Gunma PAGE MDC Item: 29946 F RYUJIN OZE HIYAOROSHI JDG **Seasonal 33

Sho Chiku Bai Junmai Organic Nama | MIDORI | USA 36 MDC Item: 5437 T SHO CHIKU BAI ORGANIC SAKE

Sho Chiku Bai Junmai Daiginjo | REI | USA MDC Item: 29832 T SHO CHIKU BAI REI JUN DAIGINJO 37

Organic / Green Sakes These sakes are produced using USDA Certified organic rice, or rice grown using biodynamic practices.

Kikusui Junmai Ginjo| ORGANIC | Niigata 25 MDC Item: 19008 T KIKUSUI ORGANIC JG

Kinpou Odayaka Biodynamic Junmai Ginjo | THE FAT FROG | Fukushima 26 MDC Item: 29835 F KINPOU ODAYAKA JG BIODYNAMIC

Kinpou Junmai Yamahai | GOLDEN TREASURE | Fukushima 27 MDC Item: XXXX F KINPOU JUNMAI YAMAHAI

Sho Chiku Bai Junmai Organic Nama | MIDORI | USA 36 MDC Item: 5437 T SHO CHIKU BAI ORGANIC SAKE

Sho Chiku Bai “SHO” Tokubetsu Junmai Organic | THE JADE ONE | USA 38 MDC Item: 31202 F SHO CHIKU BAI SHO ORGANIC TBJ

Shizuku (Drip Pressed) Sakes Exceedingly labor intensive, expensive & rare, these sakes are separated from the rice solids through a gentle gravity process in which moromi is placed in porous bags. The clear sake that runs through is specially collected and among the most delicate in the world. Included here, for its rarity, is Dassai 23, separated by centrifuge.

Dassai Junmai Daiginjo | 23 | Yamaguchi 16 MDC Item: 23304 T; 23304 F DASSAI 23 JDG

**Kitaya Junmai Daiginjo Tobingakoi Shizuku Genshu | 33 | Fukuoka 27 MDC Item: 29837 F KITAYA 33 JDG SHIZUKU GENSHU **Special Order Only

Kitaya Junmai Daiginjo Shizuku | 39 | Fukuoka 27 MDC Item: 29836 F KITAYA 39 JDG SHIZUKU

Kimoto & Yamahai Sakes Yamahai & Kimoto refer to traditional methods of creating SHUBO or MOTO, the sake fermentation starter. The ancient KIMOTO process was laborious and long, where the rice, Koji and water were pulverized into a mash using long paddles to create a yeast starter. It was thought that this made sake fermentation possible. In truth, it was the natural development of Lactic Acid Bacteria that created the right conditions for the yeast to begin fermentation. Kimoto sakes have notable acidity, umami, and uniquely rich and complex flavor profiles from the action of these microorganisms. In 1909, it was discovered that simply by waiting, lactic acid would develop in a mixture of rice, Koji and water, without all the labor of mashing with paddles. This YAMAHAI process results in rich flavors similar to Kimoto sakes, without all the labor. Some Yamahai sakes are also intentionally oxidized, adding additional complexity and color from aging.

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Amabuki Junmai Yamahai | MARIGOLD | Saga PAGE Amabuki Junmai Yamahai | MANHATTAN MARIGOLD | Saga 13 MDC Item: 26957 F AMABUKI JUNMAI YAMA MARIGOLD; 31194 S AMABUKI MARIGOLD JUN YAMA CUP

Bunraku Junmai Yamahai | FORGOTTEN JAPANESE SPIRIT | Saitama 16 MDC Item: 13315 T BUNRAKU NIHONJIN SQUARE

Kiku Masamune Junmai Taru Kimoto | CEDAR SPICE | Hyogo 23 MDC Item: 30014 F KIKU MASAMUNE JUNMAI TARU KMTO

Kinpou Junmai Yamahai | GOLDEN TREASURE | Fukushima 27 MDC Item: XXXX F KINPOU JUNMAI YAMAHAI

Sawanotsuru Jitsuraku Tokubetsu Junmai Kimoto | VERITAS | Hyogo 33 MDC Item: 24511 T, 24511 M SAWANOTSURU JITSURAKU TBJ KMTO

Sempuku Shinriki 85 Junmai Muroka Genshu Kimoto | DIAMOND IN THE ROUGH | Hiroshima 33 MDC Item: 29834 F SEMPUKU JUNMAI MRKA GNSHU KMTO

Shirakabe-Gura Junmai Kimoto | ARTISAN’S CHILD | Hyogo 34 Item: 31203 F SHIRAKABE GURA JUNMAI KIMOTO

Tengumai Junmai Yamahai | DANCING GOBLIN | Ishikawa 39 MDC Item: 24820 M TENGUMAI JUNMAI YAMAHAI

Heirloom & Unusual Rice Sakes These are sakes made with unique rice, such as Forbidden Black Rice, or original rice strains, including the famous Omachi, and the recently resurrected rice Shinriki. Many of these rices are more difficult to grow and all produce sakes of unique character.

Amabuki Junmai Yamahai | MARIGOLD | Saga 13 Amabuki Junmai Yamahai | MANHATTAN MARIGOLD | Saga MDC Item: 26957 F AMABUKI JUNMAI YAMA MARIGOLD; 31194 S AMABUKI MARIGOLD JUN YAMA CUP

Amabuki Junmai Rose | PINK LADY | Saga 13 MDC Item: 31193 F AMABUKI PINK LADY JUNMAI ROSE

Amabuki Junmai Ginjo Cup | STRAWBERRY SKYLINE | Saga 13 MDC Item: 31195 S AMABUKI STRAWBERRY JG CUP

Sempuku Shinriki 85 Junmai Muroka Genshu Kimoto | DIAMOND IN THE ROUGH | Hiroshima 33 MDC Item: 29834 F SEMPUKU JUNMAI MRKA GNSHU KMTO

Tamano Hikari Junmai Daiginjo| BRILLIANT JADE | Kyoto 39 MDC Item: 29465 F TAMANO HIKARI JUNMAI DAIGINJO

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Aged Sakes Koshu is aged Sake. In many ways, the term Koshu is similar to “Meritage” in winemaking, with certain producers affiliated with the “Aged Sake Association” using the term on their labels. The term is not legally regulated, but the Aged Sake Association defines Koshu as Sake aged 3 or more years at the brewery. Aging can be done in many ways with varied results, causing a lot of confusion among experts and neophytes, alike. For this reason, not every producer chooses to use the term Koshu on their labels to describe their aged sakes.

Amabuki Junmai Yamahai | MARIGOLD | Saga PAGE Amabuki Junmai Yamahai | MANHATTAN MARIGOLD | Saga 13 MDC Item: 26957 F AMABUKI JUNMAI YAMA MARIGOLD; 31194 S AMABUKI MARIGOLD JUN YAMA CUP

** Born Junmai Daiginjo Aged | DREAMS COME TRUE | Fukui 15 MDC Item: 26297 L BORN YUME MASAYUME JDG **Special Order Only

** Hakkaisan Kongoshin Junmai Daiginjo Genshu Aged | UNWAVERING HEART | Niigata 19 MDC Item: 30013 F HAKKAISAN KONGOSHIN JDG **Special Order Only

Homare Junmai Komekoji Koshu | PURE MALT | Fukushima 21 MDC Item: 29279 T HOMARE JUN ALL KOJI KOSHU

Kiku Masamune Junmai Taru Kimoto | CEDAR SPICE | Hyogo 23 MDC Item: 30014 F KIKU MASAMUNE JUNMAI TARU KMTO

Kikusui Funaguchi Ginjo Nama Genshu | RUBY CAN | Niigata 24 MDC Item: 19788 S KIKUSUI GINJO NAMA GEN RED 1YR

Tengumai Junmai Yamahai | DANCING GOBLIN | Ishikawa 39 MDC Item: 24820 M TENGUMAI JUNMAI YAMAHAI

Tenryo Junmai Daiginjo Koshu | IMPERIAL LANDING | Gifu 40 MDC Item: 13317 T TENRYO KOSHU JDG IMPERIAL LAND

Seasonal & Special Order Sakes We are exceedingly proud to be the only distributing company in North Carolina offering both seasonal & special order sakes, typically only sold in Japan. These items are offered through PRESALE or Special Order opportunities, only, and are CASE ONLY. Hiyaoroshi is traditional, seasonal Namazume sake that is only once-pasteurized in the tank, before bottling. It represents the final batch of sake brewed for the season, that is cold-stored from March to October, the beginning of the next brewing season! Shinshu in NEW sake, the 1st sake of the new Brewing Season, released in late winter for drinking in through early spring.

** Born Junmai Daiginjo Aged | DREAMS COME TRUE | Fukui 15 MDC Item: 26297 L BORN YUME MASAYUME JDG **Special Order Only

** Dassai Junmai Daiginjo | BEYOND | Yamaguchi 17 MDC Item: 26951 F DASSAI BEYOND **Special Order Only

** Hakkaisan Kongoshin Junmai Daiginjo Genshu Aged | UNWAVERING HEART | Niigata 19 MDC Item: 30013 F HAKKAISAN KONGOSHIN JDG **Special Order Only

** Kikusui Funaguchi Shinmai Shinshu Honjozo Nama Genshu | JADE CAN | Niigata 25 MDC Item: 29122 S KIKUSUI HJZO NAMA GEN GRN CAN **Seasonal 64 | P a g e

** Kikusui Junmai Ginjo Hiyaoroshi | SLEEPY AUTUMN | Niigata PAGE MDC Item: 26298 F KIKUSUI HIYAOROSHI JG **Seasonal 26

**Kitaya Junmai Daiginjo Tobingakoi Shizuku Genshu | 33 | Fukuoka 27 MDC Item: 29837 F KITAYA 33 JDG SHIZUKU GENSHU **Special Order Only

** Ryujin Oze no Yukidoke Junmai Daiginjo Hiyaoroshi Namazume | AUTUMN MEADOW | Gunma 33 MDC Item: 29946 F RYUJIN OZE HIYAOROSHI JDG **Seasonal

Cups, Cans & Individual Servings Cup Sakes are served in collectible cups. Others are single servings for one!

Amabuki Junmai Yamahai Cup | MANHATTAN MARIGOLD | Saga 13 MDC Item: 31194 S AMABUKI MARIGOLD JUN YAMA CUP

Amabuki Junmai Ginjo Cup | STRAWBERRY SKYLINE | Saga 13 MDC Item: 31195 S AMABUKI STRAWBERRY JG CUP

Amabuki Junmai Ginjo Cup | SUNFLOWER SKYLINE | Saga 14 MDC Item: 31192 S AMABUKI SUNFLOWER JG CUP

Hakutsuru Junmai Namachozo | DRAFT | Hyogo 19 MDC Item: 7820 S HAKUTSURU DRAFT JUNMAI

Kamotsuru Tokusei Daiginjo | GOLD BLOSSOM | Hiroshima 23 MDC Item: 19006 S KAMOTSURU GOLD DG

Kikusui Funaguchi Ginjo Nama Genshu | RUBY CAN | Niigata 24 MDC Item: 19788 S KIKUSUI GINJO NAMA GEN RED 1YR

Kikusui Funaguchi Kunko Honjozo Nama Genshu | ONYX CAN | Niigata 24 MDC Item: 26949 S KIKUSUI HJZO NAMA GEN BLK CAN

Kikusui Funaguchi Honjozo Nama Genshu | GOLD CAN | Niigata 24 MDC Item: 19009 S KIKUSUI HJZO NAMA GEN YLW

** Kikusui Funaguchi Shinmai Shinshu Honjozo Nama Genshu | JADE CAN | Niigata 25 MDC Item: 29122 S KIKUSUI HJZO NAMA GEN GRN CAN **Seasonal

Kitaya Ai No Hime Beni Sparkling | LOVE PRINCESS | Fukuoka 28 MDC Item: 13319 S KITAYA AI NO HIME BENI

Kitaya Ai No Hime Sparkling | LOVE PRINCE | Fukuoka 28 MDC Item: 13318 S KITAYA AI NO HIME SPK BL

Kizakura Junmai Ginjo | BUDVASE | Kyoto 28 MDC Item: 29314 S KIZAKURA JG SINGLE TOKKURI

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Kunizakari Nigori Cup | WHITE VELVET | Aichi PAGE MDC Item: 31196 S KUNIZAKARI NIGORI CUP SAKE 31

Miyozakura Junmai Cup | PLAYFUL PANDAS | Gifu 31 MDC Item: 31197 S MIYOZAKURA PANDA JUNMAI CUP

Glossary of Important Sake Terms

DAIGINJO – DAIGINJO translates as “VERY Strictly Selected Brewing” and is considered the highest grade of sake. A minimum of 50% of the rice must be polished away, but many are polished far more, resulting in SEIMAIBUIs of 35% or less! These sakes are light, ethereal & typically supremely aromatic with intense floral, tropical fruit & sometimes spice notes. Note, Junmai Daiginjo has no added alcohol, but Daiginjo will have small amounts of brewers alcohol added. Daiginjo is considered a part of the general GINJO category.

FUTSUU-SHU – “Unclassified” Sake that does not qualify as TOKUTEI MEISHO-SHU, and has no minimum polishing standards for the rice. Futsuu-shu can occasionally be high quality, but the vast majority is simple table sake that may have been manipulated by large amounts of added alcohol, enzymes or other flavorings. Futsuu-shu represents about 70% of all sake sold in Japan, much of which is served warm.

GINJO – GINJO translates as “Strictly Selected Brewing” and includes the top 4 categories of classified sake, or TOKUTEI MEISHO-SHU: Ginjo, Junmai Ginjo, DAIGINJO & Junmai Daiginjo. Within the GINJO & JUNMAI GINJO categories, specifically, the sakes represent the best of both worlds, with highlights from the very top and the base of the sake pyramid. A minimum of 40% of the rice must be polished away, although many are polished more and could technically be labeled Daiginjo. This broad category boasts a spectrum of flavors highlighting floral & fruity notes overlaying delicate rice & mineral character. As noted, DAIGINJO is technically a subcategory of Ginjo, representing Sakes made with the most highly polished rice. Note, Junmai Ginjo & Junmai Daiginjo have no added alcohol. Ginjo & Daiginjo have small amounts of brewers alcohol added. This is the fastest growing style of sake in terms of popularity and has fueled the “Ginjo Boom” in Japan and around the world.

GINJO-KA – The aroma of Ginjo sake, alluding to aromas of fruits, flowers and spice. Although not regulated, it is universally acknowledged that Sake labeled within one of the four GINJO categories, Ginjo, Junmai Ginjo, DAIGINJO & Junmai Ginjo, will have Ginjo-Ka, or “Ginjo Aroma”.

GENSHU – An undiluted sake. ABV can be up to 20% or more (!), but master brewers who’ve learned to control the way their Koji Rice is made, can produce dry sakes with average levels of alcohol between 15% & 16% without dilution. Generally, powerful & rich!

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GOHYAKUMANGOKU – The regional rice of Niigata prefecture is named for the point at which enough was grown in the region that it could feed 5 million men for a year! This rice type is perfect for making more subdued, delicate sakes. It creates very gentle, mild flavors, perfect for the signature, crisp style of the region. Many producers from outside of Niigata use this rice, particularly when making more delicate sakes or sakes that are meant to highlight brewing style more than rice characteristics.

HONJOZO – HONJOZO literally translates as “True or Original Brew”. The category was created for sakes produced with added alcohol, but with much stricter standards than FUTSTUU-SHU. The amount of alcohol that can be legally added is dramatically reduced and regulated, and while Futsuu-shu has no standards for rice polishing, the rice for Honjozo must be polished down to at least 70% of its original size or lower. No other additions can be made other than water to reduce ABV or rice solids create Nigori Sake. Many Honjozos benefit from gentle warming, and can be fantastic with food. JUNMAI & Honjozo Sakes build the base of the TOKUTEI MEISHO-SHU pyramid, with lower polishing & more earthy, mineral & rice notes.

JUNMAI – JUNMAI literally translates as “Pure Rice”, denoting a Sake to which no brewers alcohol has been added. It is made only from Rice, Koji, Water & Yeast, much like German brewing laws require beer to be made from only malted barley, yeast, water & hops. Unlike HONJOZO or other categories of TOKUTEI MEISHO-SHU, basic JUNMAI Sakes have no minimum requirements for rice polishing. JUNMAI can also be used as a modifying term for other sake categories, indicating no added alcohol, as in Junmai GINJO, or TOKUBETSU (Special) Junmai. Basic JUNMAI, along with HONJOZO, builds the base of the pyramid, with lower polishing & more earthy, mineral & rice notes.

KIMOTO – SOKUJO, YAMAHAI & KIMOTO refer to different methods of creating SHUBO, the sake yeast fermentation starter. The ancient Kimoto process was laborious and long. Rice, rice Koji and water were pulverized into a mash using long paddles over several weeks, until it began to ferment. It was thought that this laborious mixing made sake fermentation possible. In truth, it was the natural development of Lactic Acid Bacteria that created the right conditions for the yeast to begin fermentation. Yeast starter was made in this way until 1909, when modern techniques were discovered that eliminated this labor. Currently, only a small number of sakes are made using the Kimoto technique, but some breweries swear by this tradition and the resulting style of the sake. Kimoto is a term that is NOT regulated, so each brewery develops its own techniques, with some stirring the Shubo with poles as little as a once a day, and others performing much more rigorous labor. Kimoto sakes have notable acidity, umami, and uniquely rich and complex flavor profiles.

KOJI – A microorganism, technically a mold, like yeast, that converts the starch in rice to glucose, a fermentable sugar. Without it, there would be no Sake! The term Koji is used in may iterations in Sake. Koji-Kin refers to the mold spores. Koji-Mai is rice set aside upon which to cultivate the Koji-Kin. And Kome-Koji, or Rice molded with Koji, is the rice upon

67 | P a g e which Koji-Kin has grown that is added to the fermenting mash, and becomes an ingredient for sake that must be listed on the label.

KOSHU - Koshu is aged Sake. In many ways, the term Koshu is similar to “Meritage” in winemaking, with certain producers affiliated with the “Aged Sake Association” using the term on their labels. The term is not legally regulated, but the Aged Sake Association defines Koshu as Sake aged 3 or more years at the brewery. Aging can be done in many ways with varied results, causing a lot of confusion among experts and neophytes, alike. Sakes held in neutral vessels at sub-freezing temperatures are simply mellowed, showing very subtle differences from fresh sakes of the same type, with, perhaps softer aromas and mouth-feel. This type of aging might be better considered a “mellowing” process. Sakes kept in cold storage at temperatures above freezing, quickly turn amber to deep brown, with magnificent, rich, dried fruit & complex earthy aromas from aging. It is important to note all sake, including aged sake, is meant to be drunk within 6-18 months of release from the brewery, and suggesting to consumers that they store and age sake themselves is almost entirely unheard of. That being said, Koshu is a growing category of interest for many enthusiasts and can be incredibly complex and delicious, particularly as the finale to a meal with a cheese plate. YAMAHAI and KIMOTO sakes, as well as rare, sweet, Kijoshu, are often go-to styles for aging.

MIYAMIZU – Miyamizu is the famous water sourced in the Nada region of Kobe city in Hyogo. As a “harder water” source with higher natural mineral content, it was discovered to have special properties that produce more “masculine” styles of sake, slightly more powerful, earthy, umami and mineral-driven.

MOROMI – The name for the main, fermenting mash.

MULTIPLE PARALLEL FERMENTATION – The fermentation process unique to sake wherein koji mold converts starch to sugar while yeast simultaneously ferments the resulting sugar into alcohol.

MUROKA / UNFILTERED – This term is not to be confused with NIGORI, which alludes to CLOUDY sakes. After pressing, most sake is filtered through activated charcoal, like many vodkas, to ensure the sake is shelf-stable and to ensure it is crystal clear, like water. This process is called Tanso-Roka, and not only strips sake of color, but can also reduce aromas, flavor and affect mouthfeel. MUROKA sakes are unfiltered after pressing, and will have richer, more opulent flavor and mouth-feel, as well as a twinge of golden color. Unadulterated sakes are becoming trendy, so many more sakes have a natural golden hue and may be marketed as Muroka or Muroka NAMA GENSHU, etc.

NAMA – The vast majority of sakes are pasteurized twice during production to keep the products fresh, longer. Pasteurization typically occurs in tank (after pressing and before bottling) and again, after or as the sake is bottled. Namazakes represent a category where one or both of the pasteurizations are skipped, to retain aromas & flavors from yeast, koji & 68 | P a g e other flavor-producing microorganisms. Unpasteurized sakes retain strong aromas from Koji, with marzipan, hazelnut & toasted rice notes. They should be stored refrigerated. Nama or Nama Nama – completely unpasteurized Namazume – pasteurized once in tank (literally, “unpasteurized at bottling”) Namachozo – pasteurized once after bottling (literally “stored in tank unpasteurized”)

NIGORI – Nigori means cloudy. It should NEVER be referred to as “unfiltered” sake, as ALL Sake must legally have at least SOME of the solids pressed, or filtered, out. In nigorizake, sake rice lees solids, called KASU, remain after pressing, or are reincorporated after pressing, to contribute richness & texture. They range in levels of cloudiness, creaminess & sweetness, and some are even sparkling or have fruit flavors added. SASSANIGORI is a lighter style of nigori with less kasu and CRÈME have very high levels of kasu left behind, making thick, creamy drinks!

NIIGATA – Niigata is a prefecture on the west coast of Japan’s main island, Honshu. It is one of the snowiest places on earth. The snowfall in the region produces very clean air during the winter brewing season & incredibly clean, crisp, delicate brewing water, primarily sourced from snowmelt. Niigata sakes, as a result, are famously light, clean & crisp. The term used to describe the signature style of Niigata Sakes is “Tanrei Karakuchi,” meaning, “Crisp & Dry in the Mouth.”

OMACHI – The signature rice of Okayama prefecture is also considered one of the only true original rice types still cultivated in Japan. Of the over 100 different varieties used for sake brewing, Omachi one of only a handful remaining that has not been intentionally crossed with other varieties to create sake rice with special attributes. For this reason, we call it an “heirloom” variety. It once faced extinction, but was brought back by cultivating the seeds of only two plants! Omachi is very difficult to grow and to make into sake. It has large grains that crack easily when polished, so it’s rarely used for GINJO & DAIGINJO. It’s known for producing sake with earthy & herbal aromas such as wet stones & lemongrass.

SAKE METER VALUE - SMV - A loose indicator of sweetness on many bottles. The HIGHER the number, the DRIER the sake.

SANDAN JIKOMI – This is the “Three Step Addition Process” for building the main fermentation mash, or MOROMI. Building the main mash takes four days. On the first day, finished SHUBO, or yeast starter, is transferred to a large tank, to which additional water, steamed rice & rice koji is added. This shocks the yeast population, so on the second day, nothing is added. On the third day, proportionately higher amounts of water, steamed rice

69 | P a g e and rice koji is added; and, on the fourth day, the third and final additions of water, steamed rice and rice koji are added, completing the Moromi build and filling the tank.

SEIMAIBUAI - The percent of rice remaining after it is milled. This number is very common on bottles and in sake descriptions. In our definition of GINJO, we say a minimum of 40% of the rice must be polished away, so the Seimaibuai for a Ginjo would be 60% or lower. The Semiabuai for HONJOZO must be 70% or lower, and DAIGINJO must be 50% or lower.

SHIZUKU – Shizuku means “Drops or Tears” and alludes to Sakes that have been drip- pressed. Exceedingly labor intensive, expensive & rare, these sakes are separated from the rice solids through a gentle gravity process in which MOROMI is placed in porous bags. The clear sake that runs through is carefully collected and among the most delicate in the world. Basic Shizuku Sakes are created by collecting all the freshly pressed sake. Tobingakoi sake goes a step further by only collecting the finest press fractions in 18L glass bottles called Tobin. Tobingakoi is the type of Sake most often entered into competitions.

SHUBO – Shubo, also known as MOTO, is the sake yeast fermentation starter. This “Mother of Sake” is made in a separate process to build a healthy population of yeast. Once this high yeast solution is ready, it is transferred to a separate tank that is fractionally filled over 4 days with three additions of rice, rice koji & water, in order to build the main fermentation mash, or MOROMI. There are three main methods of creating Shubo, the fast, modern, SOKUJO method, and slower, traditional KIMOTO & YAMAHAI techniques. Each method for making Shubo creates special attributes in the Sake.

SOKUJO – SOKUJO, YAMAHAI & KIMOTO refer to different methods of creating SHUBO, the sake yeast fermentation starter. Sokujo is the modern method that shortens the method to no more than two weeks and creates lighter, cleaner, more delicate sake. In this method, rather than waiting for lactic acid bacteria to create lactic acid, raise the acidity of the solution, and create favorable conditions for yeast, lactic acid is simply added in the beginning. This dramatically reduces labor, cost, and time. About 90% of Sake on the market is created using this method.

SPARKLING – Sake with bubbles! Sparkling sakes come in two distinct styles. Many are light, sweet, and have low alcohol. These Sakes are produced in a similar way to Moscato d’Asti, in which the natural CO2 produced in fermentation is captured, and the Sake is then filtered and bottled under pressure. Sakes made in this way are delicate, sweet, and redolent of fruit aromas. The other style is made in a method similar to Method Ancestral Sparkling Wine, in which the Sake is allowed to complete its fermentation in the bottle, capturing the CO2. These sakes are typically yeasty in aroma, like Champagne, higher in alcohol, and can have some sediment in the bottle. This natural sediment is not harmful and will naturally incorporate into the Sake once the bottle is opened and bubbles begin to rise.

TARU - Sake finished in Yoshino cedar casks with very strong cedar-spice flavors

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TOKUBETSU – Tokubetsu means special. It is similar to saying “Reserve” in wine. Tokubetsu JUNMAI and Tokubetsu HONJOZO grades exist, but the term is never used to modify GINJO grades. These Sakes may be made from a sake specific rice strain such as Gohyakumangoku, or any rice polished to Ginjo grade (min. 60% SEIMAIBUAI) or must be made using a “special technique” that makes it “special” which must be indicated on the label. This somewhat vague and/or confusing category often produces some of the most wonderful values in sake, and can often be considered as special brewery projects. One general understanding about Tokubetsu Sakes is, although they may qualify for higher grades based on SEIMAIBUI, they typically don’t exhibit the GINJO-KA, or ginjo aroma desired for those categories.

TOKUTEI MEISHO-SHU – This long term refers to “Special Class” Sake, or all the highly specialized grades based on SEIMAIBUI, the rice polish ratio of the sake. Only about 25-30% of all sake produced in Japan is Tokutei Meisho-Shu. The rest is FUSTUU-SHU, or “unclassified sake.” There are eight classifications within Tokutei Meisho-shu, including JUNMAI, TOKUBETSU JUNMAI, JUNMAI GINJO & JUNMAI DAIGINJO, made from only Rice, Water, Rice Koji & Yeast, and HONJOZO, TOKUBETSU HONJOZO, GINJO & DAIGINJO, made with the addition of brewer’s alcohol.

UME – A fruit similar to a plum or apricot that has an importance in Japanese culture. It is used to make fruit wines, to flavor sakes, for medicinal purposes & is often pickled!

YAMADANISHIKI – Yamadanishiki is the most famous sake rice in Japan. It is cultivated primarily in the Hyogo prefecture. It produces large grains with a large SHINPAKU, or “white heart,” the starchy center of the rice. The grains are hard and easy to polish, so it’s a go-to for Daiginjo sake. Yamadanishiki is quite aromatic and showy, producing sakes with bright floral and fruit overtones. Because of its tendency to produce richer, smoother, slightly sweeter and fruity styles of sake, consumer tastes in Japan have changed, with more people seeking this style. It is now the most sought-after rice for premium sake production throughout Japan.

YAMAHAI - SOKUJO, YAMAHAI & KIMOTO refer to different methods of creating SHUBO, the sake yeast fermentation starter. For hundreds of years, all sake was made using the laborious KIMOTO technique, in which the mix was stirred for hours with long poles. In 1909, it was discovered that simply by waiting, lactic acid would develop naturally in a mixture of rice, Koji and water, without all the laborious mixing. This Yamahai process takes the same amount of time as Kimoto and results in rich flavors and higher acidity similar to Kimoto sakes, but without all the labor. Some Yamahai sakes are also intentionally aged, adding additional complexity and color. Like Kimoto, only a small number of sakes are made using this old-fashioned method.

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Resources

Looking for Events or Education?? Get to know your Sales Representative! As the Sake category gains momentum, so does our need for information and education. Mutual Distributing Company is committed to providing unparalleled educational opportunities for our clients and their customers. Our Sake Specialist travels the state doing staff training, educational seminars, tasting events & dinners! Talk to your Sales Representative to set up an event! They may even have earned a Sake credential, themselves!! • MDC proudly works in partnership with Sake School of America, the first resource in the USA with ties to both Japan’s Sake Service Institute and the Wine & Spirits Education Trust. Periodically, certification courses through Sake School of America are offered in the North Carolina. Email our Sake Specialist, Sara Guterbock [email protected], or check their website for more information! https://www.sakeschoolofamerica.com/

Looking for an online resource or books?? Get to know John Gauntner! John Gauntner, a Sake Samurai known throughout the world as the Sake Evangelist, is the only non- Japanese Master of Sake Tasting in the world. He has written numerous books, has lived in Japan since 1988, and is the chairman of the Sake Education Council, the administrating body for his Sake Professional Courses. Find more on his website, follow his blog, or subscribe to Sake Today! www.sake-world.com https://www.saketoday.com/

Looking for additional info on any Sake you can imagine or network with other Sake lovers?? Get to know Timothy Sullivan! Timothy Sullivan, Sake Samurai and National Ambassador for Hakkaisan, is an educator with Sake School of America and is also the founder of UrbanSake.com. This amazing site has amazing educational resources, and offers tasting notes and specs on practically every sake available in the US. It’s also an amazing guide to Sake trends in New York and offers a unique networking opportunity. https://www.urbansake.com/

Looking for something new or special?? Get to know our Suppliers! http://www.choya.com/ http://www.tykusake.com/ http://www.mtcsake.com/ https://sakeone.com/ https://socialsparklingwine.com/ https://www.takarasake.com/home.php http://www.wineofjapan.com/ http://www.wismettacusa.com/ 72 | P a g e