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TAKARA PLUM WINE $17.10
While umeshu (plum liqueur) is often called "plum wine" in English, it's actually made with shochu or sake as a base, not wine. However, this particular umeshu is made with a wine (Italian!) base, and you'll be amazed when you taste it! You'll be surprised by the fresh aroma of plums and its bright, elegant flavor!
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KATO SAKE WORKS JIZAKE $37.80
We are proud to already carry many Brooklyn and New York local sake products. And finally! We are excited to be able to offer a "New York Terroir Sake" that is 100% New York-grown and produced! If you're a New Yorker, you can't talk about sake without trying this!
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Niwa No Uguisu Pink Doburoku $30.60
Many people still mistakenly believe that "nigori/cloudy" means unfiltered, but this is a true masterpiece of completely unfiltered, creamy, flavorful, and low-alcohol "doburoku"!By using a very rare type of red koji rice mold, this doburoku (unrefined sake) has a natural pink color and a sweet, fresh flavor reminiscent of strawberries!
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Hakutake Shiro Rice Shochu $23.40
While barley (mugi) and sweet potato (imo) are considered the "kings" of shochu, rice (kome) shochu is appealing for its rich aroma and mellow taste, sometimes reminiscent of sake. Now, you can get the most popular rice shochu in Japan, and at our store, at an even more discounted price!
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*Discounts applied at checkout
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New Arrivals coming to The Store:
Hakkaisan Ginjo Nama Genshu "Echigo de Soro": Kuraichi have been featuring this truly fresh, seasonal product from Hakkaisan (currently collaborating with Brooklyn Kura in Industry City) for the past two years. This sake is only available from now to Spring. It boasts a complex flavor profile and excellent balance thanks to being unpasteurized. Experience the taste of authentic, freshly pressed nama zake!
St. George Baller: American made, Japanese influenced Single Malt Whiskey. Finished in Umeshu casks, this whiskey is imparted with a subtle fruitiness and slight tart undertones. A unique and exciting addition to our collection!
Iwai Rye Whisky: A blend of classic Mars “Iwai” Japanese Whisky and American Straight Rye results in a delicious combination. The warming spicy notes of the rye work in tandem with the rich chocolate undertones. This new release is a must try!
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Events this Month:
Valentine's Day Special Tasting ♥️
Kato Sake Works: Feb 13
Featuring:
Kato Sake Works Kappu
Kato Sake Works NY Jizake
Sake Infinity: Feb 14
Featuring:
Hagiwara Yamahai,
Shigemasu Crimson
Shochu Weekend Tasting 🍶
Feb 21 - 22, Feb 28 - March 1
Details TBD
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From the Staff:
Warm up your body, warm up your heart.
Now is the season of "Kan-zake"(hot/warm sake)!
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by Sam T. Miyazawa
Why do Japanese people enjoy hot/warm sake called "Kanzake" or "Atsukan"? There are a couple of reasons.
The first reason is that hot sake is gentle on the body and warms up your body, especially during cold weather like this. But, hot sake is not only for a cold winter, but Japanese enjoy hot sake all through the year.
The second reason is that when sake is warmed, the harsh edges are softened, get milder and mellower, easier-to-drink taste, and enhance umami and sweetness.
The third reason is even more important. I mentioned that hot sake warms the body, but it also warms the heart. Japan is known as a country of hospitality, and we highly value respect and consideration for others. Serving sake in the Japanese style means not simply pouring it directly from the bottle into a glass, but transferring it to a container, warming it up, and serving it in small cups, one at a time. This is Japanese style hospitality, called "omotenashi."
Now, let's explain the actual method for making warm sake and the best temperature range. This is the method I learned from my father and izakaya owners, and it's the method I've been using for over 50 years!
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What you'll need:
・A tokkuri (traditional Japanese sake flask) or a similar tall, heat-resistant bottle
・A small pot that can hold enough water to reach about 60-70% of the height of the bottle
Instructions:
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1. Pour the sake into the bottle. 70-80% full is preferable. Do not fill it to the top.
2. Fill the pot with water and bring it to a boil.
3. Once the water boils, turn off the heat and place the bottle in the pot.
4. As a rule, sake should be warm in about 2-3 minutes, and hot in 5-6 minutes.
It's very easy! Compare the taste at different temperatures (times) to find your preferred temperature!
Tips: It's recommended to heat the sake slightly higher than the temperature you want to enjoy it at. When you pour the sake into a sake cup (glass) and it comes into contact with the air, the flavor will mellow and settle. It's even better if the sake cup (glass) is slightly warmed, not cold!
I never recommend heating sake in a microwave! However, if you don't have the necessary equipment mentioned above, the following method is recommended:
・Make sure the vessel is microwave-safe!
・Heat a small amount of sake (180-200ml is recommended).
・Since it depends on the type of microwave, try 30 seconds first and check the temperature.
・After heating, gently shake the bottle to eliminate temperature unevenness.
・Let it sit for 30 seconds to 1 minute after heating to allow the flavor to settle (so, taking into account that the temperature will cool down after heating, it's best to heat it slightly higher).
Tips: When you are heating inside of a bottle, you don't need to cover the open top if it has a narrow opening., but wider opening bottles should be covered with plastic wrap.
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