June 2026
Discounts of the Month
Each Product 10% off*
KIKUHIME YAMAHAI JUNMAI
$79.20
The first Yamahai to be revived in 1983. A masterpiece created by the legendary Toji, Naohiko Noguchi! Impressively strong and savory, yet there is a cleanness to the body that imbues extreme elegance. Aged 2 years before bottling. Kikuhime is the King of Yamahai!
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NOGUCHI KANAGASO $36.10
You may be surprised at the 20% AVB, but it is an over 3-yrs aged savory sake with a very gentle mouthfeel, mild aromas of dried fruit, a well balanced complex flavor, and long-lasting clean taste.
"Kanagaso" (meaning "protected by Kannon Bodhisattva") was named after the land where Mr. Noguchis sake brewery is located.
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KAGATOBI SUPER DRY YAMAHAI JUNMA
$20.70
As the name describes, this sake is very dry. But it is not laking in flavor. Full bodied with tart lactic yogurt flavors bring a welcome richness.
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KAGATOBI GOKKAN JUNMAI CUP $4.50
Brewed only with high-quality sake rice from our contract farmers, this Junmai sake is brewed in cold winter. The gentle aroma of ripped fruits, and steamed rice, fresh in your mouth with gentle acidity and Umami. It's easy to pair with any type of dish and it can be served from chilled to warmed.
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NISHIDE MOROMI JUNMAI $45.10
Bright acidity and refreshing honey-like sweetness reminiscent of white wine.
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YUHO KIMOTO JUNMAI $37.80
Miho Fujita is a rare female brewery owner, and her process is equally unconventional. Rhythm of the Centuries is made using the ultra-traditional Kimoto method and bottle-aged for four years resulting in a flavor profile rich in mushroom and spice that drinks smooth.
Layered richness and acidity that unfolds slowly and smoothly through the palate.
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HAKUTO TOKUBETSU JUNMAI $36.90
Hakuto is elegant, refined, delicate, and charming. This Tokubetsu Junmai is a perfect representation of their house style-balancing full flavor with elegance and refinement.
It shows umami, hints of sweetness, subtle fragrance, and finishing spice.
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*Discounts applied at checkout
New Arrivals coming to The Store:
NARUTOTAI GINJO SHIBORITATE MUROKA NAMA
HOUOU BIDEN WHITE PHOENIX JUNMAI DAIGINJO MUROKA NAMA GENSHU
SHICHI HON YARI SHIZUKU JUNMAI DAIGINJO
HANATOMOE TARUMARU YAMAHAI JUNMAI
TEDORIGAWA KINKA DAIGINJO NAMA
TEDORIGAWA U YAMAHAI JUNMAI
TANTAKATAN SHISO UMESHU
SEIKYO OMACHI JUNMAI GINJO NAMA
SCARLET MENTA AMARTO
FUJIKUROKIJI PURE MALT WHISKY
Events this Month:
Tedorigawa Free Tasting: 3-6pm June 6th
Hagiwara and Shigemasu (Shiso Crimson) Free Tasting: 3-6pm June 13th
Nishide and Abe Free Tasting: 3-6pm June 27th
From the Staff:
Exploring Sake: Ishikawa
by Sam T. Miyazawa
Starting this month, I will be introducing wonderful sake from across Japan—organized by prefecture—on an occasional basis.
For our first installment, let's introduce the sake of Ishikawa Prefecture.
Historically, Ishikawa Prefecture was comprised of the provinces of Kaga and Noto; until the Edo period, the region existed as the Kaga Domain.
The history of sake brewing in Ishikawa dates back over 500 years.
Records indicate that during the late Muromachi period (the latter half of the 16th century), a renowned sake known as "Kaga no Kikuzake（加賀の菊酒）" was produced in the Kaga region.
It is said that this sake was transported to Kyoto, where it served as a ceremonial offering to the Shogunate and the Imperial Household of the time; it is also reputed to have enjoyed immense popularity in Kanazawa—the largest city and castle town within the Kaga Domain.
When discussing the allure of Ishikawa’s sake, the presence of the "Noto Toji" (master brewers) is an indispensable element. It is estimated that there are approximately 30 distinct groups of master brewers throughout Japan; among them, the "Noto Toji" of Ishikawa Prefecture—alongside the "Nambu Toji" of Iwate, the "Echigo Toji" of Niigata, and the "Tajima Toji" of Hyogo—are recognized as Japan's four major groups of master brewers.
Originating from the tip of the Noto Peninsula, the Noto Toji were individuals who would travel to sake breweries in the Kinki region (the area centered on Kyoto, Osaka, and Nara) during the agricultural off-season to work as seasonal laborers.
Over the passage of time, they honed and refined their unique brewing techniques.
While the Nanbu Toji are generally said to produce "aromatic sake," the Echigo Toji "light and dry sake," and the Tajima Toji "robust sake," the Noto Toji are renowned for crafting sake with a "rich and deep flavor."
This "rich and deep flavor" is the product of a harmonious blend of climate, water, rice, and the specific techniques of the Noto Toji. One of the defining characteristics of Ishikawa sake is "kan-zukuri"—the practice of brewing during the cold season, allowing the sake to ferment slowly and at low temperatures within a frigid environment.
The brewing water utilized is snowmelt flowing down from the mountains—most notably the sacred peak of Mt. Hakusan. Sake brewed with this slightly soft water is characterized by a smooth mouthfeel, allowing the natural umami of the rice to unfold and linger gently on the palate.
While the Noto Toji employ a wide array of techniques, some of their most well-known and representative methods include Yamahai-zukuri (method)—a process that naturally invites lactic acid bacteria to cultivate the shubo (sake starter), thereby creating a unique acidity and richness; the crafting of Daiginjo sake (including alcohol added method), known for its exquisite elegance and delicacy; and their distinctive approaches to sake maturation.
Ishikawa Prefecture is currently home to an estimated 80 sake breweries. Among them, a select few—such as Kikuhime*, Tedorigawa*, and Tengumai—are historic and distinguished establishments that carry on the aforementioned tradition of "Kaga no Kikuzake". All of these breweries are located in Hakusan City, situated southeast of Kanazawa.
Get Kikuhime Yamahai Junmai here!
Get Kagatobi Yamahai Junmai here!
Get Kagatobi Cup here!
Naohiko Noguchi*—a legendary toji (master brewer) who, during the 1970s, served at Kikuhime and spearheaded the resurgence of the Yamahai brewing method as well as the Ginjo sake boom—continues to craft exceptional sake today in Kanagaso*, Komatsu City, Ishikawa Prefecture, dedicated to passing on his unparalleled technique and spirit.
Get Noguchi Kanagaso here!
Also located in Komatsu City is Nishide Brewery*, a small establishment with a century-long history that maintains a small-scale, traditional, and meticulous approach to sake brewing. The brewery’s current owner and toji is an individual who trained as a "kurabito" (brewery worker) under the tutelage of Mr. Noguchi himself.
Get Nishide Moromi here!
Heading north from Kanazawa and venturing onto the Noto Peninsula, one encounters a scattering of sake breweries that, while small in scale, are amazing and unique in character.
Yuho—a brand from Mioya Sake Brewery*, established in the late 19th century—is a popular and playful sake named after the UFOs that are said to frequently visit this region, a motif also featured on its label.
Crafted under the theme of being a "sake that harmonizes with food," it boasts an exquisite balance of umami and acidity. Following pasteurization, the sake is aged in bottles at room temperature to allow it to mature, resulting in a smoother, more mellow flavor profile.
Get Yuho Kimoto here!
On January 1, 2024, the Noto region was struck by a massive earthquake and tsunami, sustaining devastating damage. The city of Wajima—the heart of Oku-Noto (Deep Noto)—suffered particularly severe destruction; Hakuto Brewery, a sake producer with a history dating back to the mid-18th century, was among those that sustained catastrophic damage, yet they managed to resume sake brewing in the early spring of last year. Upholding the traditions of the Noto Toji (master brewers), Hakuto is renowned for its charmingly gentle and mellow flavor that offers a sense of comforting warmth; despite being a small, family-run brewery, it boasts a devoted following across Japan. For any sake enthusiast, the revival of their sake is a source of boundless joy.
Get Hakuto Tokubetsu Junmai here!