Sake Sampler 2017-05-03T11:53:00+00:00


The different grades in sake come from how much rice is left after polishing. The less the rice, the lighter and more aromatic the sake becomes. The “seimaibuai”, or percentage of rice left after polishing, puts each sake in a grade.


55% seimaibuai
Hokkaido Prefecture
Alcohol Content: 15.5%
Dry, strong, full bodied. This sake, great for both beginners and long time sake fans, will go well with any food, from seafoods to meats.


Junmai Ginjo
50% seimaibuai
Niigata Prefecture
Alcohol Content: 15.6%
Clear, crisp, elegant flavor. Great by itself or complimented by light foods such as sashimi, sushi and vegetable dishes.


Junmai Daiginjo
50% seimaibuai
Niigata Prefecture
Alcohol Content: 15.5%
Well balanced and smooth. This smooth sake goes well with light seafood, but can handle stronger flavors like ankimo and uni.