PREMIUM SAKE
The four basic ingredients of sake are rice, water, yeast, and koji. Sake is categorized according to the rice's degree of polish. Along with the varying polishing levels of the rice, the myriad of techniques and styles found and honed in the 2500 years of Japanese sake-making history yields distinct characteristics in flavor, aroma, and texture.
FEATURED SAKE
Hakkaisan yukimuro
Subtle but complex aroma of green banana, baked pineapple, spring flowers and honeydew. Umami-forward, Yukimuro is smooth-textured, with palate of ripe melon, and a touch of anise. A dry, crisp finish. Learn More
JAPANESE WINE
While serious winemaking didn't start in Japan until the late 1800's, the Japanese's reverence for tradition combined with their love of the new-fangled has catapulted them to the forefront of winemaking. Today, Japanese wines are globally-ranked and admired, and we're thrilled to put a spotlight on these truly special products.
FEATURED WINE
Kurambon koshu
A steely white with pure, green, herby scents lending a fruity vividness with notes of apple, pear, and quince; lots of aromatic complexity and integrity. Scents of lemon, yuzu, lime, grapefruit and fresh plums—an incredible freshness. Learn More
CONCIERGE
Have a question, need a recommendation or want to put in an off-menu request? We’re here to help!
SAKE TASTINGS
Whether for a group of 10 or a corporate team of 100+, we create a sake tasting experience that every participant will find easy, enjoyable, and smooth as the sake they'll be tasting.
