April 2026
Discounts of the Month
Each Product 10% off*
CRIMSON JUNMAI RED SHISO & PLUM
$31.50 720ml / $16.20 300ml
Made with a premium pure rice base and infused with red shiso that offers a harmonious balance of flavors. Sweet, rich and a little bit tart. This spirit can be enjoyed on its own as an after dinner treat or over ice and mixed with soda water for a perfect pairing with a spring day.
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HEIWA AKA (RED) KID $40.50
A unique look and taste! Using an ancient strain of red rice, this sake brings a very interesting set of flavors. A deep richness is paired with a bright and tart zing. Evoking flavors of floral honey notes and warm toasted rice.
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HAGIWARA HANABI JUNMAI GENSHU $34.20
Using white koji and a special 4-step brew to create a light, crisp drink with a hint of sweet-tart lemonade! This is genshu (undiluted), but is still very light, low-alcohol, and refreshing.
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CHIYONOSONO 8000 GENERATIONS $27.90
Delicate flavors and a medium body. This shochu is a great choice for elevating any cocktail. Gentle notes of steamed rice and melon that make for a great pair with fruit infused drinks.
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*Discounts applied at checkout
New Arrivals coming to The Store:
Masumi Nanago (#7) Yamahai Junmai Daiginjo from Nagano:
Crafted using a strain of the Masumi-original Yeast No. 7 - this is the future form of Masumi yeast! Remarkably, its SMV (Sake Meter Value) stands at 0 (zero)! Since the SMV is determined by measuring the sake's "specific gravity" relative to water, a value of zero indicates that it possesses the exact same density as water. In other words, it occupies a perfectly balanced midpoint—leaning neither toward sweetness nor dryness—resulting in an ultimately smooth mouthfeel, akin to that of pure water. It offers an elegant and complex aromatic profile, accented by subtle nuances of banana and peach. The balance achieved between its faint sweetness, crystal-clear umami, and gentle acidity and bitterness is truly exquisite.
Sōtō Junmai Ginjo from Nagano:A familiar name with a brand new taste. This year, esteemed sake brewery Sōtō released their flagship Junmai Gingo into their line of sake. This product is a slight deversion from their usual style. One of the most evident differences are that this sake is produced in Nagano, unlike its peers that are produced in Niigata. Along with that, they use a different strain of rice. These differences bit forward a very bright and delicate pallet consisting of soft cream notes and the taste of fresh picked strawberries.
Kato Sake Works Kimoto from Bushwick, NY: This can be described as their signature Junmai sake, crafted using the Kimoto method. In truth, the Kimoto brewing process is entirely handmade; consequently, it is both time-consuming and physically demanding work. As a result—unless a brewery possesses exceptionally large-scale facilities and a substantial workforce—production volumes for such sake remain overwhelmingly low. Since KSW’s Kimoto is likewise produced in very limited quantities, we highly recommend that anyone interested in this sake purchase it as soon as possible. This sake's flavor is fun and diverse. Notes of banana, warming baking spices, and apple butter.
Itakura Mukyu Tenon Kimoto Junmai Daiginjo from Izumo, Shimane:
A Junmai Daiginjo brewed with meticulous dedication: crafted using 100% Sakanishiki—a sake-brewing rice variety cultivated in Oku Izumo, the "Land of the Gods"—and water flowing from sacred mountains; polished to 50%, produced via the traditional Kimoto method, unfiltered and additive-free, and pasteurized only once.Pure smoothness, a faint and delicate sweetness, apple and grape like acidity, a sense of minerality and expansiveness, and a lingering finish of koji aroma and umami.
Events this Month:
Our free tasting of seasonal, fresh namazake continues through April!
⭐Sat April 4, 3-6pm, Shichi Hon Yari Shiboritate Nama⭐
⭐Sat April 11, 3-6pm, Heiwa KID Shiboritate Nama⭐
🍶A sake workshop in collaboration with Brooklyn Kura is taking place!🍶
The event will be held at the Courtyard Cabin.
Limited to 20 participants—selling out fast!
🍶Sat April 4, 2-330pm, Sake Workshop Pt.II with Brooklyn Kura $55+tax🍶
Brooklyn Kura presents the very first free tasting event at Kuraichi dedicated to locally produced US shochu!
Kyle Davis, a highly acclaimed cocktail bartender and multi-award winner at Brooklyn Kura, will be showcasing shochu cocktails crafted from his own original recipes.
This luxurious event offers a unique opportunity to taste the first shochu (specifically "kasutori" rice shochu) ever produced in Brooklyn (and indeed, in all of New York ) served neat, on the rocks, or in a cocktail.
🍹Sat April 18, 2-5pm Brooklyn Kura Shochu and Shochu Cocktail free tasting🍸
A three-day-long karaoke competition event is being held at J-Tunes, the karaoke bar located within Japan Village. Come enjoy some sake and sing your heart out!
J-Tunes currently offers the following three varieties of sake.
🍶Brooklyn Kura Occidental
Kato Sake Works Junmai🍶
🍶Sawanoi Tokyo Extra Dry Junmai
Thursday April 9. Friday April 10, and Sunday April 12 J-Tunes Karaoke Competition
From the Staff:
Exploring the Legendary Sake of the 1970s and '80s: Part 1
by Sam T. Miyazawa
Japan is home to a countless number of renowned sake brands. While every prefecture, region, and town boasts its own local special sake, there are certain exceptional brands/items that stand out above the rest—prestigious brews known and celebrated throughout the entire country.
Among these, there are some truly historic brands/items—iconic names that any sake enthusiast who has followed the sake world in Japan since the 1970s (a period when the overall quality of Japanese sake saw a dramatic surge) would undoubtedly recognize.
Drawing upon my own personal experiences, I would like to introduce five such brands/items in this article—the very "crème de la crème" or "the best of the best" of renowned sake—that took Japan by sensation, particularly during the 1970s and 80s.
Many of you are likely already aware that October 1st marks World Sake Day. The observance of this day in Japan began in 1978. As the 1970s dawned, sake brewing techniques underwent a dramatic transformation. The resurgence of junmai-shu—a movement that had begun in the mid-1960s—gained even greater momentum; this period saw the introduction of honjozo-shu in 1973, followed by ginjo-shu in 1975.
Before this era, the vast majority of sake consisted of what was known as "san-zou-shu" (a brew artificially expanded to three times its original volume through the addition of additives). It was a brew characterized by an intense sweetness and a pungent, piercing alcoholic aroma—what might be described as a "boozy smell." Sake that was smooth and easy to drink—or crafted with food pairing in mind—was, at that time, virtually nonexistent.
Back in the days when sake was often dismissed as merely a cheap means to get drunk, my late father handed me a cup—or perhaps I should say "made" me drink it - and declared: "This is the true origin of sake. You must commit this flavor to memory." That sake was Kenbishi from Hyogo Prefecture. Upon taking a sip, I certainly detected a sweetness; yet, it was distinctly different from those cloying sakes that leave a sticky, lingering sweetness on the palate. Instead, its flavor evolved gradually: a sake in which rich "umami" notes would slowly transform into a crisp, dry finish. It was, in short, a sake that stimulated both the appetite and the desire for another cup.
Since then, trends and tastes in the world of sake have shifted dramatically. Yet, Kenbishi remains steadfast—having preserved its original recipe for over 500 years - standing tall as the "King of Sake," rich in character and overflowing with umami. One cannot truly speak of sake without knowing Kenbishi, so I urge you to experience this true pioneer sake at least once. At Kuraichi, we even offer 180ml mini-bottles, making it the perfect way to give it a try!
Click here for Kenbishi!
In Japan, there is a curious designation known as "maboroshi no sake" (literally English translating "phantom sake"). This term refers to an ultra-rare brew that is exceedingly difficult to acquire. During the "jizake" (local craft sake) boom that swept through Japan in the 1970s, a succession of these "phantom sakes"—rendered scarce by their limited production volumes—emerged one after another.
Amidst this trend, "Koshi no Kanbai" from Niigata Prefecture stood out as a true pioneer among these "phantom sakes." While it is no longer difficult to find this sake today—whether in Japan or right here in New York - I can still vividly recall the sheer impact I felt the very first time I tasted it.
Back then, when my father finally managed to track down an isshobin (1.8L bottle) of "Koshi no Kanbai" and brought it home after much effort, our entire household erupted in cheers. We wondered "What on earth could it taste like?" Yet, the moment we took our first sip, the cheers gave way not to further excitement, but to silence. "What is this? This is sake?" While it possessed the rich umami of rice, it was remarkably crisp and dry—surprisingly elegant and incredibly easy to drink. And then, I felt a sense of danger. "Oh no! I could drink this endlessly!" In fact, that very day, my father and I polished off the entire 1.8L bottle between the two of us in just a few short hours.
Purely in terms of mouthfeel, I believe there are now many sakes available that are even smoother and easier to drink than Kanbai. However, Kanbai is characterized by a consistent and exquisite sense of balance: no matter how light, smooth, or refreshing its flavor may be, it never overemphasizes fruity or floral ginjo aromatics, but instead remains firmly centered on the inherent mellowness and umami of the rice. Indeed, I consider this precise quality to be the very archetype—the true origin—of the "Tanrei Karakuchi" (crisp and dry) style of sake.
Regrettably, the varieties I enjoyed back then—colloquially known as their "White Label" and "Bessen"—are not currently available in New York; however, the "Tokusen"—one of Kuraichi’s recommended dry sakes—remains, in my estimation, a miraculous dry sake that continues to evoke the very same sense of awe I felt all those years ago.try!
Click here for Koshi no Kanbai!
In this newsletter, I have introduced two exceptional examples of "aruten-shu" (sake with added brewer's alcohol) - a traditional and a mainstream brewing method that, prior to the advent of the junmai boom, constituted the mainstream of sake production.
This technique serves not only to preserve quality but also to enhance drinkability, crispness, and overall flavor.
While junmai sake is currently regarded as the gold standard—the "true form" of sake—and some may even view "aruten" methods as inferior or unorthodox.
But, I hope you will come to appreciate that these techniques—now classified under categories such as Honjozo or Futsushu - actually represent a truly intricate, sophisticated, and traditional form of artisanal sake craftsmanship.
In the next newsletter, I will introduce three groundbreaking, renowned Junmai sakes that created a nationwide sensation across Japan from the 1970s through the 1980s.