About Us
We select sakes from producers who eschew modern industrial conveniences in favor of hands-on, traditional methods.
The brews might be sweet, dry, tart or packed with umami. What they have in common is complexity, balance, character 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.
Akishika
The seedling-to-sake organic artisans
Chiyo
The winemaker turned sake master
Kameman
Brewing with brown rice in the far south of Japan
Kidoizumi
The kings of the hot yamahai method
Kirei
The master technician of Hiroshima
Mioya
The marketing exec who became an umami master
Miyako Bijin
Awaji Island's masters of yamahai
Miyoshino
Nara's groundbreaking natural sake master
Mukai
Eye-popping sakes from one of the first female toji
Terada Honke
The 300-year-old brewery making old-school gems
Uehara
Makers of the all-natural, slow-pressed Furosen range
