Yamahai is a traditional brewing method that brings unique flavors and character to sake. This method creates a symbiotic relationship between the naturally occurring lactic acid and the yeast. Natural mountain spring water is necessary for all this to happen. It takes more time, but it is worth it. Yamahai sake is known for its rich and complex flavors.

It is food-friendly and goes well with rich and robust meals.



Umeshu – Plum Infused Sake


Umeshu is a liquor popular in Japan made by infusing Shochu with Japanese plums. Our Umeshu, however, uses organic Junmai Sake. Sake gives our Umeshu a softer, more aromatic, and full-bodied profile. As soon as you open this bottle, you will immediately notice the delicate aromas of Japanese plums and apricots, followed by a hint of cherry blossom.

Serve chilled as an aperitif or on its own.

SERVE CHILLED or ROOM Temperature / Alc.: 14-15%


Coastal Ginjo


 This Junmai Ginjo sake is a light and refreshing sake that is ideally suited for the many dishes served for your Thanksgiving meal. It won a Gold Medal at the Tokyo Sake Competition. This is the sake we most often recommend, because of it versatility and wine like characteristics. Sure to please even those discriminating pallets.

SERVE CHILLED or WARMED / Alc.: 14-15%