
We select sakes from producers who eschew modern industrial conveniences in favor of hands-on, traditional methods.
The sakes might be sweet, dry, tart or earthy. What they have in common is complexity, balance and the fact that they are brewed for flavour, not fashion or commercial motivations.
Everything we choose is junmai, made from nothing but rice, yeast, koji-kin and water.
The Brewers

Miyako Bijin
Umami hits from the artisans of Awaji Island.

Miyoshino
The all-natural sake from a true brewing maverick.

Terada Honke
The 300-year-old brewery making old-school gems.