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Sake Collection 2018

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Table of Contents Page

MDC Commitment to Quality 3 Sake 101 4 Sake & Food Pairing 5 Sake Ingredients 6 Sake Production 7 Premium Sake Classifications and Flavors 8 More Sake Styles and Flavors; Sake Service 9 Selling Sake by the Glass; Storage 10 Guide to Our Product Listings 11 Sake in Alphabetical Order 12

Amabuki 12 Born 14 Dassai 16 Hakkaisan 18 Hakutsuru 19 Homare 21 Kikusui 24 Kitaya 27 Kizakura 28 Shirakabe Gura 34 Sho Chiku Bai 36 TYKU 41

Sake Spritzers 44 Plum Wine 45 Sake Cocktails 47 Sake by Prefecture 48 Sakes by Classification & Style 51

Daiginjo Sake 51 Ginjo Sake 52 Tokubetsu Sake 54 Junmai/Honjozo Sake 55 Futsuu-Shu 57 Nigori (Cloudy) Sake - Unflavored 57 Nigori (Cloudy) Sake – Flavored 57 Flavored Clear Sake & Flavored Spritzers 58 Sparkling Sake - Unflavored 58 Alcohol Added Sake - Aruten Shu 59 Genshu (Undiluted) & High Alcohol Sake 60 Namazake/Unpasteurized Sakes 61 Organic / Green Sake 62 Shizuku (Drip Pressed) Sake 62 Kimoto & Yamahai Sake 62 Heirloom & Unusual Rice Sake 63 Aged Sake 64 Seasonal & Special Order Sakes 64 Cups, Cans & Individual Servings 65

Glossary of Sake Terms 66 Resources 72

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Our Commitment to Quality

Sake is a serious business. Now embraced by wine professionals as an autonomous beverage class, it has become one of the fastest growing wine categories in the USA! Sake is now a mainstay in more than just Asian restaurants, with numerous Sommelier-led beverage programs embracing it, and growing numbers of specialty bars incorporating Sake into cocktails! Mutual Distributing Company is the most successful sake wholesaler in the state, topping $2.1 million dollars and 29,000 cases in 2017 with repeated annual growth of over 15%, year after year!

Our success is the result of an unfaltering commitment to quality, variety, freshness, marketing and education. Our growing portfolio boasts over 160 SKUs encompassing every imaginable style from 19 of Japan’s most important prefectures and beyond! We purchase in limited quantities on an as-needed basis from only the most successful, quality-conscious importers, ensuring we always have the freshest possible inventory on-hand. We deliver and store our sakes in temperature control, guaranteeing our clients receive product that has been properly cared for from our shelves to theirs.

Furthermore, we recognize that many of our clients’ customers are new to sake, so we take

painstaking steps to provide incomparable marketing tools and education to ensure sell-through on all our products. Everything from colorful menus with bottle-shots, individual Sake information cards, Sake flight set-ups, posters, signs and more are individually created for each account, by our Art Department, so no two accounts receive the same design!! Mutual offers comprehensive sake training to our sales team, clients, their staff members and their clients. Whether it’s a simple sake tasting event, a dinner or an in-depth seminar, we utilize the finest resources available to ensure every participant gets the most out of the experience. Contact your sales representative for more information on sake marketing and education, taking advantage of Sake Certification Courses in North Carolina, and use this text to enhance your knowledge!

Our Sake Specialist

Sara E. Guterbock, CBS, CSP, ISS, CS, CWE, DipWSET is the Japanese Portfolio Manager,

Sommelier, Wine, Sake and Sales Educator for Mutual Distributing Company. She is a Certified Sommelier (CS) through the Court of Master Sommeliers, a Certified Wine Educator (CWE) through the Society of Wine Educators, received her Diploma in Wine & Spirits (DipWSET) through the Wine and Spirits Education Trust in London, England, in 2012, and became a Level 3 Sake Educator for WSET in January of 2017. In 2018, she also completed the Certified Sake Professional (CSP) course, with John Gauntner!

In 2014, Sara was among the first groups of people in the United States to be qualified as a Kikisake-Shi, or International Sake Sommelier (ISS) through Sake School of America & The Sake Service Institute of Japan. This was particularly meaningful to Sara, as she spent a year living in Japan as a high school student and grew up in a family that placed great emphasis on learning and experiencing the Japanese language and culture. Understanding Sake brought together Sara’s passion for the beverage industry with her life-long love of Japan, its people, traditions, and cuisine.

In 2016, Sara began teaching the Certified Sake Advisor and International Sake Sommelier

courses through a special partnership between Mutual Distributing Company and Sake School of America. She now facilitates these certifications as well as the WSET Sake Qualifications in the Southeastern United States. Sara devotes a tremendous amount of energy introducing people to the complexities and beauties of Sake and its unmatched ability to pair with food. Sara is hopeful her ongoing efforts will continue to spread awareness and interest for Sake in North Carolina and beyond!!

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Sake 101

What is Sake?

Sake is a natural alcoholic beverage created by fermenting rice. It is neither a beer nor a wine, although many people confusingly use these terms. Sake is produced through a unique

brewing process called Multiple Parallel Fermentation in which starches in the rice are converted in to fermentable sugars at the same time that yeasts convert them to alcohol.

This allows Sake to ferment to very high levels of alcohol, naturally.

Sake is now brewed all over the world and remains the most traditional beverage of Japan. The finest modern sakes are intended to be served cold, like a fine wine, and pair with everything from sushi to steak. Sake is one of the most food-friendly beverages in the

world—it mitigates fishiness & bitterness in foods, while enhancing Umami!

Sake styles range from crystal clear and aromatic to rich & cloudy. Sakes can be still or sparkling, dry or sweet, and some are even infused with fruit flavors.

How is Sake Unique?

• Sake is Gluten Free, Tannin Free & made without the addition of Sulfites • Sake is typically higher in alcohol than most wines & nearly all beers • Despite its higher average ABV, premium sake has a lower instance of hangover symptoms than most wines, beers and spirits! • Sake is one of the most cerebral fermented beverages in aroma and flavor profile. • Sake mitigates fishy flavors and bitterness in foods. It makes strongly flavored, oily fish, such as salmon, taste neutral, and erases the sharp bite of ginger, greens & other bitter foods! • Sake is five to ten times LESS acidic than wine. This means it has less of a bite when paired with sweeter foods! • Sake can stand up to spicy foods! Sake is less acidic than wine, has no tannin, and is typically not wood aged. These factors make sake a mouth quencher with heat! Sakes with sweetness can reduce heat even more. • Sake enhances perception of Umami in foods. Wine is an enemy of umami, but sake increases one’s perception of deliciousness & savory character in foods! • Because Sake turns up the volume on flavors, it can stand up to many types of cuisine! Sake isn’t just for Sushi! • Sake is a benefit in the kitchen. In marinades, kojic acid tenderizes meats & sake is more flavor-neutral than wine when deglazing. • Sake makes you beautiful! Kojic acid lightens and evens skin tone! Try sake instead of toner! • Sake is a benefit to your smile!! It doesn’t stain your teeth like wine, and because it’s less acidic, it inflicts less damage to your tooth enamel.

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Sake & Cocktail Culture

• Sake’s unique flavor/umami enhancing quality means it makes mixer flavors more pronounced. Even a small bit of sake, like bitters, can dramatically lift the flavors of a drink. • Undiluted & cloudy sakes add weight & viscosity to cocktails. Cloudy sakes add unique dimension & can create layers for visually stunning beverages. • Flavored sakes dramatically lift the aromatics of cocktails. • Many Sakes used are less expensive than spirits and can lower beverage costs. • Sake is just plain cool—it gives mixologists a whole new way to play.

Sake & Food Pairing

• Sake diminishes fishy flavors! It makes strongly flavored fish & shellfish taste more clean & neutral! This could be because sake is high in succinic acid, the same, potent substance that gives fish & shellfish its characteristic meaty flavor from the sea. When we taste a beverage with distinctive levels of succinic acid, it reduces our sensitivity to the acid in the fish; so, by sipping sake before tasting fish, it reduces our tongue’s ability to perceive fishiness! It has also been noted, when unsaturated fatty acids that build seafood are added to wine, they produce smelly, oxidized alcohols called aldehydes. When these are added to sake, there is reportedly LESS formation of aldehydes. Sake also has no added sulfur, which is thought to increase fishiness, and is made exclusively with water that is free of iron, which can cause an unpleasant, fishy & metallic aftertaste.

• Sake erases the sharp bite of ginger, greens & other bitter foods! Generally speaking, bitterness in a beverage increases the perception of bitterness in food. Acidity in a beverage decreases the perception of acid in the food. Sake is tannin free so generally does not increase bitterness in foods & it is much lower in acidic strength than wine, so it tastes lighter and less sour than wine to those who are sensitive to acid.

• Sake enhances perception of Umami in foods. Umami is a savory, ripe, inviting flavor & can be distinguished as the difference in flavor between a raw & roasted mushroom. It is prevalent in cured meats & aged cheeses, ripe tomatoes, fish oils, miso & soy sauce. Wine is an enemy of umami, often making foods high in umami taste bitter and metallic. But sake increases one’s perception of deliciousness & savory character in foods! Sake is high in glutamic acid, the building block of UMAMI, or pure, savory deliciousness. The combination of glutamic acid and salt create a natural FLAVOR ENHANCER, turning up your perception of the food’s natural, savory flavor!! It literally makes ingredients taste even BETTER!

• Sake can stand up to spicy foods! Sake is less acidic than wine, has no tannin, and is typically not wood aged. Sake also contains more residual sugar than the majority of wines. These factors make sake a mouth quencher with heat! Sakes with notable sweetness can reduce heat even more.

• Sake can stand up to sweetness! It contains more residual sugar than most wine and is perceptibly less acidic than wine. This means it won’t clash when paired with sweeter foods, like wine! This is especially good when considering pairings such as sushi rolls made with fruit, sweet chili oils, or sweet & spicy curry sauces.

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Sake Ingredients

• Rice – Over 100 varieties of Japonica Rice are specifically for sake production, but these represent less than 1% of all rice grown in Japan. The rice variety impacts the final FLAVOR of the sake, but far less than grapes affect wine. How much the rice is POLISHED before production has the greatest impact: The more the rice is polished, the more fragrant & smooth the sake becomes.

• Yeast – Sake yeasts must be strong enough to withstand high alcohol content and cold temperatures. Yeast plays a big role in the final AROMA of the sake, and also affects mouthfeel. Some yeasts are famous for their strength or the aromas they generate. Others are famed for their origins, such as those cultivated from flowers.

• Water – Water gives sake REGIONAL character. It is part of the identity of a brewery & its prefecture. Water sources are all very soft – or extremely low in minerals – and are generally very refreshing. The softness of the water is very noticeable in finished sake, and can play a major role in final flavors, texture & overall quality. Softer water sources create more delicate sakes, while waters with more mineral content create more powerful sakes.

• Koji – Koji is the mold, or microorganism responsible for the breakdown of the starches in the rice into smaller, fermentable Glucose molecules. There are several types of koji, but the type used for sake is Yellow Koji, or Aspergillus Orzyae.

• Brewers Alcohol – Non Junmai sakes, or Aruten Sakes, may have a small amount of pure brewers alcohol distilled from a sugar source added to the sake. Historically, this was added to make sake shelf-stable. Now, it is done for stylistic reasons. The brewer’s alcohol is neutral, and added AFTER alcoholic fermentation is complete, but before the sake is pressed. This extracts more AROMA & lightens the mouthfeel of the brew. The addition of alcohol can also create a shorter, lifted finish. It is important to note that the vast majority of sakes with added alcohol are DILUTED to 15-16% alcohol, like the majority of sakes. It is also important to note that sakes with added alcohol can be of the highest quality. The addition of alcohol does NOT reduce quality.

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Sake Production Sake production is a time consuming, delicate process that requires tremendous skill, multitasking, time management & manual labor. In even the largest, most modern breweries, delicate processes

such as Koji production must be carefully managed by hand.

1. Harvested brown rice is graded & certified for Sake. 2. The amount of rice removed determines Grade. (ex. Ginjo / Daiginjo) 3. Washing & Soaking may be the most important step! 4. Steamed rice is divided up for 5. Koji Production, 6. the Yeast Starter, and 7. the Main Fermentation. The style of yeast starter (Yamahai/ Kimoto/ Sokujo) has an impact on aromas & flavors. The Main Fermentation technique is multiple parallel fermentation, in which Koji breaks down starch to glucose at the same time that yeast consumes it to produce alcohol. It takes about 3-4 weeks.

8. Pressing removes the rice solids from the liquid. If some solids are left, the sake is cloudy, or, Nigori.

9. Further filtration ensures the sake is clear as water. Sakes that are not filtered after pressing are called Muroka.

10. Sakes are typically pasteurized twice. If no pasteurization occurs, it is Nama. If only the 1st pasteurization is skipped, the sake is called Namachozo. 11. Maturation allows sake to mellow & flavors to integrate. 12. Most sakes are diluted to 15-16% ABV. Undiluted sakes are called Genshu.

13. Sakes are typically pasteurized twice. If no pasteurization occurs, it is Nama. If only this 2nd pasteurization is skipped, the sake is called Namazume. 14. At the time of bottling, sakes are dated. This ensures customers know how fresh the product is. Sake is typically intended to be consumed within no more than a year to 15 months of production. Nama sakes should be drunk within six to 8 months.

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Premium Sake Classifications

• The percentages represent the maximum amount of rice remaining after polishing to qualify for the specified category. Example: Minimum polishing for the Ginjo level is 40% removed, or 60% remaining. Many Ginjo sakes are polished more, with a seimaibuai, or rice polish ratio, of 55% remaining or less. • Tokutei Meisho-Shu, or specially classified sake, noted on the pyramid, represents only about 25% of all sakes. • Junmai sakes, on the left side of the pyramid, are produced using only 4 ingredients: Rice, Water, Yeast & Koji. • Tokubetsu means Special. These sakes typically meet the seimaibuai standards for Ginjo, but have a less aromatic profile. These are often among the best values!!

It is important to note the classifications on the chart are FIXED and cannot be combined. It is impossible to have a Honjozo Junmai Ginjo Sake, or a Junmai Daiginjo Tokubetsu Junmai.

Flavors based on Sake CLASSIFICATION

Daiginjo – Lightest, most ethereal, with floral, tropical fruit & often exotic spice notes. Intensity of aroma can vary, but these sakes are always among the most floral and fruity. Ginjo – All Ginjo & Daiginjo sakes have aromas of fruit & flowers. This broad category technically includes Daiginjo sake, above. Sakes labeled simply GINJO or JUNMAI GINJO possess a spectrum of flavors ranging from floral & fruit notes to delicate rice, mineral or earth notes. Tokubetsu – Tokubetsu means SPECIAL. Tokubetsu sakes have wide ranging flavors often relating to special production techniques, rice or unique flavor profiles. Typically great VALUES, as often could be classified as higher grade. Tokubetsu sakes are often more complex, with less fruit and floral character. Junmai/Honjozo – The Sakes at the base of the pyramid, with lower polishing & more earthy, ricey & mineral notes. Many of these sakes benefit from gentle warming!

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Flavors based on Sake PRODUCTION Techniques These terms CAN be combined and are used like adjectives to modify the sake’s classification. They give

more information about the possible flavor profile of a sake. Combinations of terms such as: Junmai Daiginjo Muroka Nama Genshu Koshu or Tokubetsu Junmai Nigori Sparkling are not uncommon.

Nama – Unpasturized sakes typically have some marzipan, hazelnut & toasted rice notes Nama Nama – completely unpasteurized Namazume – pasteurized only once, in tank Namachozo – pasteurized only once, after bottling Genshu – Undiluted Sakes. Powerful & rich, typically with higher ABV! Koshu – Aged sake, often with mellowed fruit, dried floral, earth & mushroom flavors Yamahai & Kimoto – Slow fermented, with pronounced acidity, often with more intense yeast, dairy, rice & umami notes Nigori – Cloudy sake - Sake kasu solids remain after pressing, adding richness & texture. These sakes are typically creamy and often sweet. Nigoris come in many styles ranging from light and dry to rich and sweet, and can be infused with fruit! Sparkling – Sake with bubbles!

Completed fermentation in bottle – funky, yeasty, fully sparkling, with sediment Charmat – Made like Moscato! Very popular, lower ABV, fruity, more lightly sparkling

Unfiltered – Most sake is filtered through activated charcoal after pressing, like many vodkas, to give the impression of clarity like pure water. Muroka is sake that has been completely pressed away from any solids, but has not gone through any additional filtration. This yields a richer, more aromatic sake with a golden hue.

Serving Premium Cold Sake

• Bring the perfectly chilled bottle to the table with wine goblets. Wine goblets are the best vessel in which to capture the ethereal aromas. • Open the bottle and explain that in Japan, it is customary to pour for one’s neighbor as an offering. To pour for yourself is to invite loneliness. Pour for each guest saying DOZO. This means, “after you,” or “please.” • Offer the traditional toast of KANPAI, meaning “dry the glass” or “bottoms up!” • Cold sakes should be kept on ice, as for wine; some can be placed on the table to slowly come up in temperature.

Serving Premium Hot Sake

• House hot sake is often served from a warming machine in a small carafe called a TOKKURI with serving cups called CHOKO. • Premium hot sake should be warmed to order in a hot water bath. A small bottle will warm to the appropriate temperature in a matter of minutes. A warming plate or sous vide stick can keep the correct temperature for hours. • Sake should never be heated more than 140 degrees or it will be ruined!

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Why Sell Sake By The Glass?

• More and more clients are developing successful BTG programs using the 60 ounce or 24 ounce bottles • BTG gives customers the opportunity to try a small amount, reducing consumer sense of risk in purchasing an entire bottle • BTG makes accounts more money, with higher mark-ups per ounce • Large bottles cost much less per ounce than the same sake in smaller sizes • BTG allows sake to be used in multiple ways, utilizing open bottles for tastes, flights, & cocktails • Open bottles of sake kept in the fridge will last for WEEKS, so there is no risk of waste! 60 ounce bottles can last for 2 months!

Standard Pour Sizes Wine glasses are recommended for best sake

enjoyment. High quality sakes should be sipped from vessels that enhance aromas, rather than

taken like a shot.

3 or 4 ounce pours for BTG (wine glasses suggested!!)

1 to 2 ounce pours for Sake Flights •

4 - 5 ounce small carafe (tokkuri, typically used with small cups)

8 - 10 ounce large carafe (tokkuri, typically used with small cups)

180ml/6 ounce *MASU (lacquered or cedar boxes)

(*Cedar Masu can affect the flavor of sake. They should be filled to the brim for good

luck/prosperity.)

Bottle Size Conversions

180 ml = 6.1 ounces (standard single serving from Japan) 200 ml = 6.75 ounces 300 ml = 10.1 ounces (standard half bottles from Japan) 375 ml = 12.7 ounces (international half bottle size) 500 ml = 16.9 ounces 720 ml = 24.4 ounces (standard bottle from Japan) 750 ml = 25.4 ounces (standard international bottle) 1.5L MAGNUM = 50.7 ounces (standard international large bottle) = 4 x 375ml 1.8L ISSHOBIN = 60.9 ounces (Standard Japanese Magnum) = 6 x 300ml 18L box = 608.7 ounces (many house hot sakes)

Storing Sake

• Most sake has a shelf life of up to 18 months after bottling, similar to beer. It should be consumed young. • Sake’s shelf life will be increased if kept in cold storage. • Unpasteurized (NAMA) sakes should be stored refrigerated and consumed within 6-9 months after bottling. • Opened bottles of sake will last far longer than wines if kept in the fridge, meaning the largest, 1.8L bottles will last up two months in the refrigerator!

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Guide to Our Product Listings The alphabetical listings include all available production details for each Sake, as illustrated, below, for the Dragon God. Some Sakes may be relisted multiple times in different categories in the INDEX. For instance,

this item is listed in the indexes under Namazake, Ginjo Sake, Gunma Prefecture & Alcohol Added/Non Junmai Sake.

Whenever multiple items from a single brewery are listed, we’ve included a description of the producer.

Some Sakes make GREAT additions to Cocktials. Where possible, we’ve highlighted sakes mentioned in the

sake Cocktail Section with this symbol:

** Some items are SEASONAL or SPECIAL ORDER, ONLY. These are highlighted with the following type of message highlighted in red: ** Special order, CASE ONLY, please inquire for pricing and availability

Ryujin Kakushi Ginjo Namazume | DRAGON GOD | Gunma • The first line will always represent how to list each sake on a menu. MDC Item: 28077 F; 28077 M RYUJIN DRAGON GOD GINJO • Items are listed alphabetically in each section by Mutual’s item name • Multiple numbers indicate multiple sizes available Size: 720ml/24 ounces; 1.8L/60 ounces • Shows milliliter to ounce conversions per size available Rice: Gohyakumangoku polished to 55% • Indicates rice type & seimaibuai (rice remaining after polishing) ABV: 16-17% • ABV over 16%, requiring a Fortified License, will always be in RED SMV: -2/ off-dry

• The Sake Meter Value (SMV) gives an idea of how sweet or dry a sake will be. The higher number, the DRIER the sake. Some people include this information on their menus, as IBUs are often listed for beer.

Region: Gunma prefecture is not far from Tokyo. It’s famous for Kamameshi, or kettle rice dishes served in a sizzling iron pot with savory sauce & ingredients!

• There are 47 Prefectures, similar to states or counties, in Japan. Each has its own unique climate, culture & food traditions. Many have special local rice types, and all have significant differences in their waters. These idiosyncrasies impact sake styles.

Fun Fact: This rare style of sake is made by one of Japan’s most famous brewers, Hideki Horikoshi, who is so dedicated to his craft, he sleeps no more than two hours at a time during the brewing season, from October through March, in order to monitor every step!

• The fun fact is intended to describe a unique quality or tell a special story about the sake to gain interest!

Flavors: Fresh & fruit-forward with a plush, cream-like mouthfeel. Flavors linger long in the mouth before lifting to nothingness for a beautifully clean finish, calling for a second glass.

• Use these descriptions when writing sake menus or training staff! Serve: Best served ice cold. *Namazume Sake, only once pasteurized, is best stored refrigerated.

• Helpful service, pairing & product storage information for consumer satisfaction

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SAKES in Alphabetical Order

Established 1688 in the northern Kyushu region, Amabuki Brewery has been producing sake earnestly for over 325 years. They make use of locally harvested Saga rice and underground water to create unique, high grade sake. Their specialty – isolating & utilizing flower yeasts - combines their skill, creativity and hard work, leadint to whole new level in sake aromatics. Enriching your most relaxing times with the elegant and unique fragrances and flavors in their brews has been their ultimate goal for generations.

Amabuki Junmai Ginjo Nama | STRAWBERRY | Saga Amabuki Junmai Ginjo Nama | ICHIGO | Saga MDC Item: 26956 F AMABUKI JG NAMA STRAWBERRY

Size: 720ml/24 ounces Rice: locally harvested Omachi rice polished to 55% ABV: 16% SMV: +1/0 Region: Saga, located on the southern island of Kyushu, is famed for dishes focusing on squid and MUDSKIPPER! Fun Fact: This sake has been brewed with yeast isolated on strawberry blossoms. It’s not flavored with strawberry; rather, it’s named for this special yeast, so some people choose to call it ICHIGO! Flavors: Rich & soft, this unpasteurized (*NAMA) sake is a collection of pear, honey, floral and, of course, strawberry aromas, from the specialized yeast! Serve: Serve well chilled. *NAMA sakes should be stored in the refrigerator.

Amabuki Junmai Ginjo Nama | SUNFLOWER | Saga MDC Item: 26955 F AMABUKI JG NAMA SUNFLOWER

Size: 720ml/24 ounces Rice: locally harvested Saga rice polished to 55% ABV: 16% SMV: +10 (quite dry!!) Region: Saga, located on the southern island of Kyushu, is famed for dishes focusing on squid and MUDSKIPPER! Fun Fact: This incredible sake is made with a highly specialized yeast that was isolated on a sunflower blossom. Because the sake is not pasteurized (*NAMA), it retains the delicate flavor of this yeast & the Koji! Flavors: Rich, with flavors reminiscent of the soft, pollen-driven & lightly nutty aromas of sunflowers. Serve: Serve well chilled. *NAMA sakes should be stored in the refrigerator.

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Amabuki Junmai Yamahai | MARIGOLD | Saga Amabuki Junmai Yamahai Cup | MANHATTAN MARIGOLD | Saga MDC Item: 26957 F AMABUKI JUNMAI YAMA MARIGOLD; 31194 S AMABUKI MARIGOLD JUN YAMA CUP

Size: 720ml/24 ounces; 180ml/6 ounces Rice: Heirloom Omachi Rice polished to 65% ABV: 15.5 % SMV: +4 Region: Saga, located on the southern island of Kyushu, is famed for dishes focusing on squid and MUDSKIPPER!

Fun Fact: This incredible sake is made with highly specialized yeast that was isolated on a marigold blossom. Because the sake is produced using the slow, Yamahai process, it has notable, tangy acidity & a slight floral & aromatic herb flavor from the combination of rice & yeast! It’s also available in a collectible, 6oz cup adorned with the Manhattan skyline! We call this item Manhattan Marigold! Flavors: Rich, with flavors reminiscent of the soft, pollen-driven aroma of marigolds & lightly acidic tones akin to lemon-curd. Serve: Serve well chilled, or gently warmed to enhance richness.

Amabuki Junmai Rose | PINK LADY | Saga MDC Item: 31193 F AMABUKI PINK LADY JUNMAI ROSE

Size: 720ml/24 ounces Rice: Black Forbidden (purple) Rice & Flower of Saga Rice, polished to undisclosed level ABV: 15% SMV: +1 Region: Saga, located on the southern island of Kyushu, is famed for dishes focusing on squid and MUDSKIPPER! Fun Fact: Amabuki specializes on flower yeasts. This sake was brewed with yeasts isolated on strawberry blossoms and vanilla cactus flowers. The Pink Lady is a ROSE Sake, and gets its hue from Forbidden Rice! Flavors: Rich & soft with a delicate sweetness and enticing floral and fruit aromas akin to sweet pea blossoms, rhubarb and lingonberries. Serve: Serve well chilled with a variety of foods ranging from fresh & fragrant to sweet & spicy!

Amabuki Junmai Ginjo Cup | STRAWBERRY SKYLINE | Saga MDC Item: 31195 S AMABUKI STRAWBERRY JG CUP Size: 180ml/6 ounces Rice: locally harvested Omachi rice polished to 55% ABV: 16% SMV: +1/0 Region: Saga, located on the southern island of Kyushu, is famed for dishes focusing on squid &

MUDSKIPPER! Fun Fact: This sake has been brewed with yeast isolated on strawberry blossoms. It’s not flavored with strawberry; rather, it’s named for this special yeast! This collectible, 6oz cup is adorned with the Manhattan skyline, so we call it Strawberry Skyline! It is the same sake as the STRAWBERRY, but in pasteurized form, offering a completely different tasting experience! Flavors: Soft & plush on the palate, this pasteurized version of the popular Amabuki Strawberry sake is notably drier, with more delicate & complex fruit & floral aromas! Serve: Serve well chilled with light fare.

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Amabuki Junmai Ginjo Cup | SUNFLOWER SKYLINE | Saga MDC Item: 31192 S AMABUKI SUNFLOWER JG CUP Size: 180ml/6 ounces Rice: locally harvested Saga rice polished to 55% ABV: 16% SMV: +10 (quite dry!!) Region: Saga, located on the southern island of Kyushu, is famed for dishes focusing on squid &

MUDSKIPPER! Fun Fact: This sake has been brewed with yeast isolated on sunflower blossoms. It’s not flavored with sunfllower; rather, it’s named for this special yeast! This collectible, 6oz cup is adorned with the Manhattan skyline, so we call it Sunflower Skyline! It is the same sake as the SUNFLOWER, but in pasteurized form, offering a completely different experience! Flavors: Dry, crisp, clean & mouth-filling with complex notes of wildflowers & anise. This pasteurized version of the popular Amabuki Sunflower sake is more delicate & complex! Serve: Serve well chilled with a wide variety of foods, particularly fried or oily dishes.

Asabiraki Tokubetsu Junmai| ZEN | Iwate MDC Item: 13293 T ASABIRAKI ZEN TBJ

Size: 300ml/10 ounces Rice: Iwate Sake Komachi polished to 60% ABV: 15-16% SMV = +2 Region: Iwate is on the northeast coast of the main island of Honshu & is famous for many noodle dishes. Fun Fact: The brushstroke on the bottle is an “Enso,” or circle, a symbol closely linked to Zen and Shinto practices in Japan. It is the symbol for absolute enlightenment, the universe and the void, and minimalism representing everything. Flavors: Very refreshing with loads of anise & sassafras aromas & flavors! Serve: Chilled with noodles from Iwate, of course!!

In Sanskrit, BORN is translated roughly as purity/striking truth, and represents the brewery's strong belief in second chances and karmic rewards for hard work. For eleven generations, they have produced the finest sakes in Fukui prefecture. In the beginning of the Showa era, the emperor used Born Sake as Japan's representative brand to present the finest of Japan in ceremonies, festivals, and in service to guests. Mr. Kato Kichibee, producer of Born Sake, is a dedicated master of Koji with a cult following in Japan and abroad. He specializes in unadulterated sakes, particularly Muroka Nama Genshu.

Born Junmai Daiginjo Muroka Namachozo | GOLD | Fukui MDC Item: 24819 F BORN GOLD JUNMAI DAIGINJO

Size: 720ml/24 ounces Rice: Yamadanishiki polished to 50% SMV: +1 ABV: 15% Region: Fukui, on the west coast of Honshu, is famous for snow, soba & dinosaur bones! Fun Fact: This producer has an immense cult following in Japan— his sakes are “BORN” not made. He looks just like Elvis!~! MUROKA means non-carbon filtered, leaving the golden hue. It was only pasteurized once, at the time of bottling. Flavors: Golden hued, rich, infinitely smooth, with tropical fruit flavors & a hint of nugat. Serve: Serve well chilled.

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Born Junmai Daiginjo Muroka Nama Genshu | UMAMI | Fukui MDC Item: 20359 F BORN JDG MUROKA NAMA GENSHU

Size: 720ml/24 ounces Rice: Yamadanishiki polished to 50% ABV: 17.5% SMV: +4 Region: Fukui, on the west coast of Honshu, is famous for snow, soba & dinosaur bones! Fun Fact: This producer has an immense cult following in Japan— his sakes are “BORN” not made. UMAMI alludes to the savory character of this bold, rich, flavorful sake. MUROKA – unfiltered. *NAMA – Unpasteurized. GENSHU- undiluted!! Flavors: Rich, very full bodied & silky with vibrant floral, fruit & marzipan notes. An amazing accompaniment to lobster, foie gras, or other exceedingly rich foods. Serve: Serve well chilled. *NAMA sakes should be stored in the refrigerator.

** Born Junmai Daiginjo Aged | DREAMS COME TRUE | Fukui MDC Item: 26297 L BORN YUME MASAYUME JDG

Size: 1 Liter/33 ounces – 6 pack case Rice: Yamadanishiki polished to 35% ABV: 16% SMV: +2 Fun Fact: This producer has an immense cult following in Japan— his sakes are “BORN” not made. He looks just like Elvis!~! This Sake was aged a full five years at -5ᴼ Celsius before release, mellowing aromas & developing an incredibly silky mouthfeel. Flavors: Massive aromas & rich flavors enveloped in sinfully silky mouthfeel. This is the ultimate in Junmai Daiginjo and spreads across the palate like a blanket of pleasure. Serve: Serve well chilled. ** Special order, CASE ONLY, please inquire for pricing and availability

Bunraku brewery was founded in 1894 by Kamekichi Kitanishi upon discovering the distinctly hard water of the Arakawa River. Inspired by the trinity comprised of the chanter, puppeteer and shamisen player in traditional Japanese Puppet Theater, Bunraku’s closely guarded recipes and time-honored methods of sake production focus on sake’s sacred trinity of ingredients: rice, water and koji, and the rich sake style of Saitama, Japan.

Bunraku Kinmai Junmai Ginjo | DANCING GOLD FLAKES | Saitama MDC Item: 29840 T BUNRAKU JG GOLD FLAKES

Size: 300ml/10 ounces Rice: Gohyakumangoku polished to 55% ABV: 15-16% SMV = +1 Region: Saitama, located very close to Tokyo, is famous for producing rich sake! Fun Fact: Gold enhances good fortune! Give this sake a gentle swirl… those served with gold flakes in their glass will be brought good luck! Perfect for celebrations! Flavors: Mellow & medium-bodied with delicate aromas of mochi, brown rice, ripe stone fruits & earthy black tea. Serve: Chilled with a wide variety of dishes. Perfect with tricked-out sushi!

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Bunraku Junmai Yamahai | FORGOTTEN JAPANESE SPIRIT | Saitama MDC Item: 13315 T BUNRAKU NIHONJIN SQUARE

Size: 300ml/10 ounces Region: Saitama, located very close to Tokyo! ABV: 15-16% SMV = +2 Rice: Gohyakumangoku polished to 60% Fun Fact: Nihonjin no Wasuremono literally means “Forgotten Japanese Item” and alludes to the old-fashioned brewing technique used to make this sake. The Yamahai process takes patience and allows the sake to ferment more slowly, developing much richer, fuller flavored, and tangy sake. Flavors: Lots of rich umami flavors, earth, mushrooms, anise, steamed rice, lemon curd and a hint of ripe melon. Serve: Chilled with cold soba or richly flavored pork & mushroom dishes.

Asahi Shuzo, creator of DASSAI, is one of the most unique breweries in Japan. They only produce Jummai Daiginjo Sake, considered the highest grade, and they are one of the only breweries in Japan that produces sake year-round, ensuring only the freshest releases and allowing an ongoing, uninterrupted focus on quality. They utilize only the finest, highly polished Yamadanishiki rice, aromatic yeast strains & local, Yamaguchi water. Their master brewers employ a balance of labor-intensive, hand production methods that have been proven over centuries to yield better sake, alongside the most modern technology available. Their brewery is a medley of ancient tools and innovative equipment ensuring DASSAI sake is all about quality, not quantity. The result is delicate, refined, graceful sakes that are now among the most highly awarded and highly coveted sakes in Japan and the world. We are honored to offer this selection of the finest sakes from Dassai.

Dassai Junmai Daiginjo | 23 | Yamaguchi MDC Item: 23304 F, 23304 T DASSAI 23 JDG

Size: 720ml/24 ounces, 300ml/10 ounces Rice: Yamadanishiki polished to 23% SMV: +4 ABV: 16%. Region: Yamaguchi is at the southernmost point of Honshu (Japan’s main island). It is famous for its hot springs & seafood, including blowfish & other sushi/sashimi. Fun Fact: This heavenly elixir is made using a centrifuge, rather than a hydraulic press, which more gently coaxes the finest droplets & flavors from the lees. Flavors: Highly aromatic & crisp with refined aromas of honey, gardenia, mineral, tropical fruit & spice. Serve: Well chilled

Dassai Junmai Daiginjo | 39 | Yamaguchi MDC Item: 31189 F DASSAI 39 JDG

Size: 720ml/24 ounces Rice: Yamadanishiki polished to 39% SMV: +3 ABV: 16%. Region: Yamaguchi is at the southernmost point of Honshu (Japan’s main island). It is famous for its hot springs & seafood, including blowfish & other sushi/sashimi. Fun Fact: Asahi Shuzo, producers of Dassai, make only Junmai Daiginjo Sake from Yamadanishiki rice. They are one of the most prized producers in all of Japan! Flavors: Expertly balanced with addictive notes of ripe pineapples, mangoes, apples, pears and lingering umami. Serve: Well chilled with richly flavored foods

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Dassai Junmai Daiginjo | 50 | Yamaguchi MDC Item: 12686 T; 12686 F; 12686 M DASSAI 50 JDG

Size: 300ml/10 ounces; 720ml/24 ounces; 1.8L/60 ounces Rice: Yamadanishiki polished to 50% SMV: +3 ABV: 15.5%. Region: Yamaguchi is at the southernmost point of Honshu (Japan’s main island). It is famous for its hot springs & seafood, including blowfish & other sushi/sashimi. Fun Fact: Dassai means Otter Festival. It’s one of the most awarded sake producers in Japan, boasting 3 of the top 10 spots in 2014. Flavors: Exceedingly smooth & highly aromatic with effusive aromas & flavors of lychee, anise & white blossoms. Serve: Well chilled

Dassai 50 Junmai Daiginjo Nigori | SNOWY OTTER | Yamaguchi MDC Item: 19010 T; 31188 F DASSAI 50 JDG NIGORI

Size: 300ml/10 ounces; 720ml/24 ounces Rice: Yamadanishiki polished to 50% SMV: +3 ABV: 15.5%. Region: Yamaguchi is at the southernmost point of Honshu (Japan’s main island). It is famous for its hot springs & seafood, including blowfish & other sushi/sashimi. Fun Fact: Dassai means Otter Festival. This is an exceedingly rare junmai daiginjo NIGORI. The delicate rice solids add additional cream richness & flavor to this exceptional sake. Flavors: Highly aromatic with effusive lily, lychee & clean fennel notes. Very full and soft on the palate with creamy texture from the light cloud of sake kasu. Serve: Well chilled & gently shaken to incorporate solids

Dassai Junmai Daiginjo Nama Sparkling Nigori | SPARKLING STREAM | Yamaguchi MDC Item: 29464 T DASSAI 50 JDG SPARKLING NIGORI

Size: 360ml/12 ounces Rice: Yamadanishiki polished to 50% SMV: Undisclosed; rumored +3 ABV: 16%. Region: Yamaguchi is at the southernmost point of Honshu (Japan’s main island). It is famous for its hot springs & seafood, including blowfish & other sushi/sashimi. Fun Fact: Dassai means Otter Festival. It’s one of the most awarded sake producers in Japan, boasting 3 of the top 10 spots in 2014. This very special sparkling sake is made through a second fermentation in the bottle, like Champagne. The sediment is natural. Flavors: Exhibits a vivid flavor and a delicate yet full body, with a clear-cut semi-sweet finish. Serve: Well chilled with rich fish & sauces, fried rolls & foods, or simply to celebrate!

** Dassai Junmai Daiginjo | BEYOND | Yamaguchi MDC Item: 26951 F DASSAI BEYOND

Size: 720ml/24 ounces – 3 pack case Rice: Undisclosed. Yamadanishiki polished to “Less than the 23…” a rumored 8%!! ABV: 16% SMV: Undisclosed Region: Yamaguchi is at the southernmost point of Honshu (Japan’s main island). It is famous for its hot springs & seafood, including blowfish & other sushi/sashimi. Fun Fact: This heavenly elixir is made using the same specs as Dassai 23, but “BEYOND…” It took years to perfect, and is now one of the most highly coveted sakes in the entire WORLD. Flavors: Effusively aromatic with intense depth, delicacy & grace. Mouth filling, smooth & umami rich with the blossom, tropical fruit & spice signature that defines DASSAI. Serve: Well chilled ** Special order, CASE ONLY, please inquire for pricing and availability

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Founded in 1922, Hakkaisan Brewery is situated at the foot of Mount Hakkai in Niigata. Delicate spring water that flows from the mountain is used to produce their sake. The guiding principles of the brewery are to produce the finest sake that people will never tire of and to apply the highest standards of production to all their sake. In order to achieve the smooth, wonderfully pure, mellow and classic Niigata style of Hakkaisan sake, the Brewery insists on polishing their rice well beyond category standards, producing in small batches, using only hand-made koji, and slowly fermenting at low temperatures.

Hakkaisan Ginjo | FAMILY CREST | Niigata Hakkaisan Ginjo | BLACK SEAL | Niigata

MDC Item: 26057 M HAKKAISAN GINJO Size: 1.8L/60 ounces Rice: Yamadanishiki & Gohyakumangoku polished to 50% ABV: 15.5% SMV: +5 Region: Niigata, like Akita is famed for snowfall. Their water is known for contributing a light, crisp character to the sakes. Fun Fact: The rice polishing for this sake would qualify it as a Daiginjo, the highest classification! This is a non-junmai sake, meaning a small amount of alcohol is added for fuller aromas & flavors, and to lighten the finish. Flavors: Balanced, delicately dry, and classically “Niigata-crisp,” with an intricate complexity of minerality, aromas of rice, and delicate nuances of musky blossoms & tropical melon. Serve: Well chilled

Hakkaisan Junmai Ginjo | EIGHT PEAKS | Niigata MDC Item: 12687 T HAKKAISAN JUNMAI GINJO

Size: 300ml/10 ounces Rice: Yamadanishiki & Gohyakumangoku polished to 50% ABV: 15.5% SMV: +4 Region: Niigata, like Akita is famed for snowfall. Their water is known for contributing a light, crisp character to the sakes. Fun Fact: The rice polishing for this sake would qualify it as a Junmai Daiginjo, the highest classification! The producer mixes rice to boost aromatics while maintaining the delicacy that is their signature. Flavors: Gentle, soft & classically “Niigata-crisp,” with a delicate aromas of pear, white lilies, and a hint of sweet rice. Serve: Well chilled. Excellent with sushi, sashimi & lighter fare.

Hakkaisan Tokubetsu Honjozo | CLOUDLINE | Niigata MDC Item: 29466 T , 29466 M HAKKAISAN TOKUBETSU HONJZO

Size: 300ml/10 ounces; 1.8L/60 ounces Rice: Gohyakumangoku polished to 55% ABV: 15.5% SMV: +4 Region: Niigata, like Akita is famed for snowfall. Their water is known for contributing a light, crisp character to the sakes. Fun Fact: Hakkaisan is famous for polishing their rice to a higher degree. This is the number one product in Japan from Hakkaisan. Tokubetsu Honjozo is a rare category in the USA! We call it “Cloudline” for the way Hakkaisan Mountain’s eight peaks poke through the clouds on this label. Flavors: Light, clean & dry with classic rice character typical of this classification. Serve: Serve at any temperature. Approachable, designed to match a wide variety of foods.

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** Hakkaisan Kongoshin Junmai Daiginjo Genshu Aged | UNWAVERING HEART | Niigata MDC Item: 30013 F HAKKAISAN KONGOSHIN JDG Size: 800ml/27 ounces – 3 pack case Rice: Koji Rice - Yamadanishiki polished to 40%; Brewing Rice - Gohyakumangoku

ABV: 17.8% SMV: -1 Region: Niigata, like Akita is famed for snowfall. Their water is known for contributing a light, crisp character to the sakes. Fun Fact: This sake is incredibly limited. It’s aged 2 years and batch released only twice per year. The summer release is in the blue package, and winter is in the black. Undiluted, aged & incredibly refined, this is a collector’s item. Flavors: Fragrant, smooth and rich, yet clean, with gorgeous aromas & a twinge of sweetness. Serve: Serve well chilled with the richest of seafoods, such as scallops, lobster & salmon. ** Special order, CASE ONLY, please inquire for pricing and availability

Founded in 1743, Hakutsuru is now the largest, and one of the oldest, sake producers in Japan. The brewery is located in the Nada district of Kobe, in Hyogo prefecture. The region is considered the sake brewing capital of Japan, and is famed for Miyamizu, or Shrine Water, the 1st revered brewing water of Japan. Hakutsuru was one of the 1st breweries to introduce sake to the outside world, in 1900, at the Paris World Exhibition. Now, as the number one selling sake in Japan and the country’s most highly exported Sake, they have been highly influential in maintaining Sake as the National beverage of Japan. The name Hakutsuru, meaning “white crane,” is an iconic symbol in Japan.

Hakutsuru Awa Yuki Sparkling | SPARKLING SNOW | Hyogo MDC Item: 28834 T HAKUTSURU AWA YUKI SPARKLING

Size: 300ml/10 ounces Rice: Nihonbare Rice polished to 70% ABV: 5% SMV: -58 (quite sweet) Region: Hyogo is located toward the south end of Japan’s main island of Honshu. The region’s waters have more mineral character, which results in healthy, robust fermentations & sake with richer flavors. Fun Fact: Awa Yuki literally translates as Snow Flurries. We call it Sparkling Snow for the bubbles!! Flavors: Tempting flavors of tropical fruits, banana cream, hazelnut, vanilla & honeycomb with floral, fruity and mellow rice aromas. Serve: Chilled in a Champagne Flute! Mix with flavored nigori sake for SNOWMOSAS!

Hakutsuru Junmai Namachozo | DRAFT | Hyogo MDC Item: 7820 S; 7820 T; 28684F HAKUTSURU DRAFT JUNMAI

Size: 180ml/6 ounces; 300ml/10 ounces; 720ml/24 ounces Rice: Nihonbare Rice polished to 70%

ABV: 14% SMV: +4 Region: Hyogo is located toward the south end of Japan’s main island of Honshu. The region’s waters have more mineral character, which results in healthy, robust fermentations & sake with richer flavors. Fun Fact: DRAFT is the English term for unpasteurized, or NAMA sake. It comes from the idea of “DRAFT” Beer, called “Nama Beer,” in Japan, meaning Fresh Beer! This sake was aged in tank as NAMA, and bottled using special techniques to preserve its freshness! Can be specially frozen, too, and served like a Sake Slushie! Flavors: This once pasteurized sake is smooth, dry & clean. Serve: Best served very cold!

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Hakutsuru Excellent Junmai | WHITE CRANE | Hyogo MDC Item: 7820 F; 7820 M HAKUTSURU JUNMAI

Size: 720ml/24 ounces; 1.8L/60 ounces Rice: Nihonbare polished to 70% ABV: 15% SMV: +4 Region: Hyogo is located toward the south end of Japan’s main island of Honshu. The region’s waters have more mineral character, which results in healthy, robust fermentations & sake with richer flavors. Fun Fact: This sake is brewed using a special, 250 year old technique, exclusive to Hakutsuru! Flavors: Full bodied yet mellow & smooth. A fabulous house sake. Serve: Gently warmed or ice cold.

Hakutsuru Sayuri Junmai Nigori | LITTLE LILY | Hyogo MDC Item: 22686 T; 19627 F HAKUTSURU JUNMAI NIGORI SAYURI

Size: 300ml/10 ounces; 720ml/24 ounces Rice: Nihonbare polished to 70% ABV: 12.5% SMV: -11 (lightly sweet) Region: Hyogo is located toward the south end of Japan’s main island of Honshu. The region’s waters have more mineral character, which results in healthy, robust fermentations & sake with richer flavors. Fun Fact: This sake is brewed using a special, 250 year old technique, exclusive to Hakutsuru! Sayuri, or Little Lily, is a family girl’s name! Flavors: Lightly sweet, creamy & smooth. Serve: Chilled & well shaken. Perfect with rich foods & spicy fare!

Hakutsuru Superior Junmai Ginjo | SHRINE WATER | Hyogo MDC Item: 20292 T; 20292 F HAKUTSURU SUPERIOR JUNMAI GNJO

Size: 300ml/10 ounces; 720ml/24 ounces Rice: Nihonbare polished to 60% ABV: 14.5% SMV: +3 Region: Hyogo is located toward the south end of Japan’s main island of Honshu. The region’s waters have more mineral character, which results in healthy, robust fermentations & sake with richer flavors. Fun Fact: This sake is named Shrine Water, the English translation of MIYAMIZU, the honorable name given to the region’s revered waters. Flavors: Flowery, crisp & smooth with vibrant aromas of aniseed, white blossoms & melon. Serve: Chilled

Hakutsuru Sho Une Junmai Daiginjo | SOARING CLOUDS | Hyogo MDC Item: 28304 T HAKUTSURU SHO UNE JDG

Size: 300ml/10 ounces Rice: Yamadanishiki polished to 50% ABV: 15.5% SMV: +2 Region: Hyogo is located toward the south end of Japan’s main island of Honshu. The region’s waters have more mineral character, which results in healthy, robust fermentations & sake with richer flavors. Fun Fact: Yamadanishiki was developed in Hyogo and is the region’s signature rice! Flavors: Bursting with pear, apple, white peach & fennel notes. Very smooth. Serve: Chilled or room temperature. Fabulous with richer fish, lobster & scallop dishes.

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Hana Junmai | FUJI APPLE, LYCHEE, RASPBERRY & WHITE PEACH | USA MDC Item: 11694 T; 11694 F HANA FLAVORED FUJI APPLE SAKE MDC Item: 12685 T; 12685 F HANA FLAVORED LYCHEE SAKE MDC Item: 23236 F HANA FLAVORED SAKE RASPBERRY (750 only) MDC Item: 20419 T; 20419 T HANA FLAVORED WHITE PEACH SAKE

Size: 375ml/12.7 ounces; 750ml/25.4 ounces Rice: Calrose SMV: -30 (Sweet!) ABV: 8% Flavors: Sho Chiku Bai’s Classic Junmai infused with REAL fruit! All are lightly sweet, superbly aromatic! Fun Fact: If kept refrigerated, sake keeps after opening for a month! Try these versatile sakes in cocktails, in flights and by the glass! Serve: Well chilled. Try a flight or in cocktails!

Homare brewery was established in Fukushima prefecture in 1918. The brewery is a flagship of the region, famed for both classically crafted sake and beverages specifically designed for modern times. We obtain some of our most unique products from this dynamic brewery, including their Yuzu-shu, 7 year aged Koshu, and Strawberry infused Nigori! The Koshu is an amazing digestif sake, particularly with cheese, and all three make incredible options for craft cocktails!!

Homare Junmai | YUZU | Fukushima MDC Item: 24509 T, 24509 F HOMARE JUNMAI YUZU SAKE

Size: 300ml/10 ounces, 720ml/24 ounces SMV: -72 (sweet!)

ABV: 10.5% Region: Fukushima, is in eastern Honshu, north of Tokyo. Fun Fact: Yuzu is a distinct, small citrus fruit resembling a small cross of mandarin orange & pomelo. Flavors: Pure junmai sake flavored with tangy Yuzu. Quite tart with a refreshing, palate cleansing twinge of bitterness. Serve: Well chilled. Fabulous alone or for mixing—a perfect enhancement to vodka lemonade!

Homare Junmai Komekoji Koshu | PURE MALT | Fukushima MDC Item: 29279 T HOMARE JUN ALL KOJI KOSHU

Size: 375ml/12.7 ounces Rice: Gohyakumangoku & Hanafubuki polished to 58% Region: Fukushima, is in eastern Honshu, north of Tokyo. SMV: -20 ABV: 18% Fun Fact: This aged sake is made with 100% Komekoji, or malted rice. This makes a sweeter style of sake, perfect for aging. This Koshu, or aged sake, is aged for 5 years in stainless steel and an additional 2 years in bottle before release! Flavors: Extremely complex, rich & smooth, with Sherry-like flavors of walnut husk, caramel, bruleed sugar, raisins & dried tropical fruit. Serve: Chilled or room temperature. Fabulous with aged, blue-veined cheeses or nutty desserts. Try in cocktails or simply as a digestif!

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Homare Nigori | STRAWBERRY CREAM | Fukushima MDC Item: 29315 T HOMARE STRAWBERRY NIGORI

Size: 300ml/10 ounces Region: Fukushima, is in eastern Honshu, north of Tokyo. Rice: Hanafubuki polished to 70% SMV: -50 (sweet!) ABV: 7% Fun Fact: Flavored nigori sakes are fabulous when mixed with sparkling sake to make SNOWMOSAS! Flavors: Delicately creamy & bursting with luscious strawberry jam aromas & flavors. Serve: Chilled & well shaken. Fabulous with aged, blue-veined cheeses or chocolate. Try in cocktails!

Kaiun Junmai Ginjo | BETTER FORTUNE | Shizuoka MDC Item: 19497 F KAIUN JUNMAI GINJO

Size: 720ml/24 ounces Rice: Yamadanishiki polished to 50% ABV: 16% - 17% SMV: +5 Region: Shizuoka is south of Tokyo on Japan’s Pacific Coast. The area is famous for a signature dish called Sakuraebi, or Cherry Blossom Shrimp! They also make an acclaimed version of the stewed starchy vegetable dish called Oden. Fun Fact: People would come to the wellspring of the water this sake was brewed from to pray for good fortune for their families and friends. The sake is named BETTER FORTUNE for this practice. Flavors: Full bodied, viscous & smooth with notes of melon, honey, tropical fruit & pear. Serve: Chilled. Excellent on its own or with lighter fare.

Kamenoi Kudoki Jozu Junmai Ginjo | THE PICK-UP ARTIST | Yamagata Kamenoi Kudoki Jozu Junmai Ginjo | FLIRT | Yamagata MDC Item: 24513 T; 24513 M KAMENOI KUDOKI JOZU JG

Size: 300ml/10 ounces; 1.8L/60 ounces Rice: Miyama Nishiki polished to 50% ABV: 16.5% SMV: +1 Region: Yamagata, in western Honshu, north of Tokyo, shares much in common with Akita & Niigata. It is one of the first regions in Japan recognized by the EU as a GI for quality sake. Fun Fact: This is one of the most popular sakes in Tokyo. The name literally translates as “to be skilled at coming on to the opposite sex…” We call it “The Pick-Up Artist, but it’s also sometimes called “FLIRT” for short! Flavors: Full bodied, flavorful & rich with a twinge of perceived sweetness. Spicy anise aromas with lychee & vanilla notes. Serve: Chilled. Imminently drinkable and exceedingly popular by-the-glass. Awesome with umami-rich dishes such as pork buns, gyoza & ramen!

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Kamotsuru Tokusei Daiginjo | GOLD BLOSSOM | Hiroshima MDC Item: 19006 S KAMOTSURU GOLD DG

Size: 180ml/6 ounces Rice: Hattannishiki, Koiomachi & Omachi polished to 50% ABV: 15.5% SMV: +1.5 Region: Hiroshima, is located toward the south end of Japan’s main island of Honshu. The region is famous for Oysters! Kamotsuru is located in a special area called Saijo. Fun Fact: The very first Daiginjo ever made for commercial consumption. Soaring with floral & tropical aromas with tiny gold sakura blossoms in every bottle. Flavors: Clean, elegant, balanced, and flavorful with textbook daiginjo floral & lychee aromas plus the classic, non-junmai “phantom finish,” or lift. Serve: Chilled with delicate sashimi dishes or oysters on the half!

Kiku Masamune, founded in 1659, has been pursuing perfection in dry sake production for over 350 years! The name means Chrysanthemum Sake. Their signature style utilizes the traditional Kimoto technique for their shubo. They are so adept at this technique that their Kimoto sakes are considered among the finest and lightest in the country. They are also masters of Taru sake, or Cedar Cask Sake, and manufacture their own Yoshino Cedar barrels.

Kiku Masamune Junmai Taru Kimoto | CEDAR SPICE | Hyogo MDC Item: 30014 F KIKU MASAMUNE JUNMAI TARU KMTO

Size: 720ml/24 ounces Rice: Undisclosed proprietary blend polished to 73% ABV: 13.5% SMV: +5 Region: Hyogo is located toward the south end of Japan’s main island of Honshu. The region’s famous waters have more mineral character. Fun Fact: This fascinating sake is aged in new Yoshino Cedar casks until the flavor is just right. Nearly all Kiku Masamune products utilize the traditional Kimoto method, resulting in richer, fuller flavors. The bottle is shaped like a traditional sake flask. Flavors: Opulently aromatic with distinctive, exotic spice & cedar notes. Serve: Chilled with smoked fish, yakitori, eel, and other richly flavored foods!

Kiku Masamune Junmai | CASTLE IN THE SKY | Hyogo MDC Item: 31190 F KIKU MASAMUNE JUNMAI

Size: 720ml/24 ounces Rice: Undisclosed proprietary blend polished to 70% ABV: 15% SMV: -2 Region: Hyogo is located toward the south end of Japan’s main island of Honshu. The region’s famous waters have more mineral character. Fun Fact: This sake was produced using a newly developed house yeast, uninterestingly named HA14. This yeast provides lifted fruit & floral aromas while maintaining the rich style of Junmai. It’s a modern, new sake from Kiku Mas, that draws outside the lines of their typical style, as it’s slightly sweet & doesn’t use the Kimoto process. This sake is affectionately named “Castle in the Sky” alluding to regional castles in the mountains of this region. Flavors: Rich, round, soft & fruity with a twinge of sweetness. Serve: Chilled with pretty much anything! If ever a sake was a porch-pounder, this is it!

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Kikusui is one of the most famous craft breweries in Japan. They are located in Niigata, arguably the most celebrated sake producing prefecture, known for light, crisp, clean sakes produced from snowmelt. (Niigata is one of the snowiest places in the WORLD.) Quality is of SUCH importance to Kikusui, they utilize an OPTICAL SORTER, like the ones used at Opus One and the world’s most famous wineries, to quality check their RICE! Kikusui was the first brewery to introduce true NAMA, or wholly unpasteurized sake with rich flavors from the Koji and yeast, to the masses, about 40 years ago. By choosing an innovative can, they were able to ensure the freshness of this product by protecting it from light.

Kikusui Funaguchi Ginjo Nama Genshu | RUBY CAN | Niigata MDC Item: 19788 S KIKUSUI GINJO NAMA GEN RED 1YR Size: 200ml/6.7 ounces Rice: Gohyakumangoku polished to 55%

ABV: 19% SMV: -4 Region: Niigata Fun Fact: This is the GINJO version of the yellow can. The highly polished rice makes for a fruit dimension added to the nuttiness. It’s also aged for a year before release, to mellow the flavors! This is GENSHU - undiluted & *NAMA - unpasteurized, representing sake in its purest form!! Flavors: Super rich with aromas of Nutella, sweet hazelnut, banana & vanilla. Serve: Ice cold with the richest of buttery fish dishes or lobster. Try with foie gras! *NAMA sakes should be stored in the refrigerator.

Kikusui Funaguchi Kunko Honjozo Nama Genshu | ONYX CAN | Niigata MDC Item: 26949 S KIKUSUI HJZO NAMA GEN BLK CAN Size: 200ml/6.7 ounces Rice: Gohyakumangoku polished to 70%

ABV: 19% SMV: -2 Region: Niigata Fun Fact: This is the most powerful & complex of the genshu cans! It’s fortified with spirit made from the pressings left behind when making the yellow can, so it’s like doubling the intensity! This phenomenal sake shows more classic Niigata water finesse while maintaining the power of the style. This is GENSHU - undiluted & *NAMA - unpasteurized, representing sake in its purest form!! Flavors: Intense, concentrated, powerful yet clean, with aromas of mochi, melon & minerality. Serve: Ice cold with bold dishes! *NAMA sakes should be stored in the refrigerator.

Kikusui Funaguchi Honjozo Nama Genshu | GOLD CAN | Niigata MDC Item: 19009 S; 19009 L KIKUSUI HJZO NAMA GEN YLW Size: 200ml/6.7 ounces; 1 Liter/33.8 ounces

Rice: Gohyakumangoku polished to 70% ABV: 19% SMV: -4 Region: Niigata, famed for snow & the purest of waters! Fun Fact: Funaguchi means “mouth of the press” & is Japan’s first commercially available *NAMA, or unpasteurized sake. This leaves intense nutty character from the Koji! It’s also GENSHU - undiluted, so high in alcohol, representing sake in its purest form!! Flavors: Hazelnuts, toasted rice & a twinge of mallowmarm. Full-bodied, rich & bursting with umami. Serve: Ice cold with bold dishes! *NAMA sakes should be stored in the refrigerator.

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** Kikusui Funaguchi Shinmai Shinshu Honjozo Nama Genshu | JADE CAN | Niigata MDC Item: 29122 S KIKUSUI HJZO NAMA GEN GRN CAN Size: 200ml/6.7 ounces Rice: Gohyakumangoku polished to 70%

ABV: 19% SMV: -3 Region: Niigata, famed for snow & the purest of waters! Fun Fact: Funaguchi means “mouth of the press” & is Japan’s first commercially available *NAMA, or unpasteurized sake. Shinmai means NEW RICE—this sake is made from the 1st harvest of the year! Shinshu means NEW SAKE—it’s a spring seasonal release of the 1st sake brewed each year! Flavors: Incredibly light & fresh, nearly effervescent, with melon & marzipan notes! This is the freshest Namazake available, only for a limited time! Serve: Ice cold with springtime fare! *NAMA sakes should be stored in the refrigerator. ** Special, SEASONAL order ONLY, fall for winter arrival

Kikusui Junmai Ginjo| CHRYSANTHEMUM WATER| Niigata MDC Item: 20360 T; 20360 M KIKUSUI JUNMAI GINJO

Size: 300ml/10 ounces; 1.8L/60 ounces Rice: Gohyakumangoku polished to 55% ABV: 15% SMV: +1 Region: Niigata Fun Fact: Niigata is heralded for their snowfall, producing very clean air during brewing & incredibly clean, crisp, delicate water. Kikusui means Chrysanthemum water and alludes to their honorable, fragrant water! Flavors: A textbook Junmai Ginjo, with light floral, stone & melon fruit flavors perfectly balanced with earthy tones of wet stones & black tea. Serve: Chilled with a wide variety of foods. Great with anything from sushi to pork!

Kikusui Junmai Ginjo| ORGANIC | Niigata MDC Item: 19008 T KIKUSUI ORGANIC JG

Size: 300ml/10 ounces Rice: Organic Akitakomachi polished to 55% ABV: 15% SMV: +2 Region: Niigata Fun Fact: Niigata is heralded for their snowfall, producing very clean air during brewing & incredibly clean, crisp, delicate water. Kikusui means Chrysanthemum water and alludes to their honorable, fragrant water! This is the ONLY USDA Certified Organic Sake that is currently imported to the US from Japan!! Key words – ORGANIC, GLUTEN FREE, NO SULFITES ADDED, and… KOSHER! Flavors: Plush, rich & supremely mellow with fragrant notes of tropical fruit, soft sassafras & spun sugar. Serve: Chilled with a wide variety seafood or modern sushi selections. Very versatile!

http://www.mtcsake.com/sake?tag=Gohyakumangokuhttp://www.mtcsake.com/sake?tag=Gohyakumangoku

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** Kikusui Junmai Ginjo Hiyaoroshi | SLEEPY AUTUMN | Niigata MDC Item: 26298 F KIKUSUI HIYAOROSHI JG

Size: 720ml/24 ounces Rice: Gohyakumangoku polished to 55% ABV: 15% SMV: +2 / just dry Region: Niigata Fun Fact: Hiyaoroshi is a traditional, seasonal Namazume sake that is only once-pasteurized in the tank, before bottling. It represents the final batch of sake brewed for the season, that is cold-stored from March to October, the beginning of the next brewing season! It’s sake’s answer to Octoberfest, and is meant to celebrate the changing of the seasons! Flavors: Rich, fresh & clean with notes of rice, honey, and roasted nuts Serve: Store and serve chilled. Perfect with the more richly flavored foods of fall and winter! ** Special order ONLY, mid-summer for mid-fall arrival

Kikusui Genshu Nigori | PERFECT SNOW | Niigata MDC Item: 30012 T KIKUSUI PRFECT SNOW NIGORI GEN

Size: 300ml/10 ounces Rice: Not Specified ABV: 21% SMV: -19 sweet & creamy Region: Niigata Fun Fact: This sake is the closest thing to Doburoku, or wholly unpressed sake! It’s like drinking the moromi just after its finished fermenting! This raw sake is only available as a seasonal specialty in Japan, and is the number one selling sake of its kind! Flavors: Seductively rich & profusely creamy! Notably alcoholic & fragrant with aromas of sweet coconut rice, vanilla & ripe melon. Serve: Chilled. A fantastic addition to cocktails, or drop a shot into a Stout!

Niida-Honke Brewery in Fukushima, Japan, is the creator of Kinpou Shizenshu, one of Japan’s only certified organic sakes. They produce only Junmai sake, and utilize various, locally-grown rice strains. Because they manage all the growing utilizing organic and Biodynamic practices, they call the rice collectively, Shizenmai, which means “Natural Rice.” The company is committed to excellence and stewardship, while pushing the boundaries of tradition, creating some of the most compelling sakes in our portfolio. The Fat Frog even uses unique WHITE Koji!!

Kinpou Odayaka Biodynamic Junmai Ginjo | THE FAT FROG | Fukushima MDC Item: 29835 F KINPOU ODAYAKA JG BIODYNAMIC

Size: 720ml/24 ounces Rice: Organic Miyama-Nishiki, Gohyakumangoku & Yamadanishiki grown using biodynamic techniques, polished to 60% ABV: 15-16% SMV = +1 Region: The mountains of Fukushima, is in eastern Honshu, north of Tokyo. Fun Fact: This sake is brewed with WHITE KOJI!! This is a highly unusual practice! This producer is one of only three in Japan using Biodynamics & certified organic rice! Flavors: Bright, clean, crisp & exquisitely mellow. Honeydew & lemon zest aromas. Elegant on the palate with flavors of ripe golden apple, tart pear & complex minerality lacing the finish. Serve: Lightly chilled with salads, fruits, pickles, sashimi or light fare.

http://www.mtcsake.com/sake?tag=Gohyakumangoku

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Kinpou Junmai Yamahai | GOLDEN TREASURE | Fukushima MDC Item: XXXX F KINPOU JUNMAI YAMAHAI

Size: 720ml/24 ounces Rice: Organic local rice strains, grown using Biodynamic techniques, polished to 60% ABV: 15-16% SMV = -3.5 Region: The mountains of Fukushima, is in eastern Honshu, north of Tokyo. Fun Fact: This producer is one of only three in Japan using Biodynamics & certified organic rice! As with wine, integrated pest management is integral to their business, and small “tadpole shrimp” help weed the rice paddies! A unique style of the YAMAHAI technique adds complexity! Flavors: Crisp and tangy fruits characterize the aromas with starfruit, melon & lemon zest. In the mouth it is vibrant and gentle with a core of vaguely sweet honeysuckle followed by earthy melon and enveloping umami. Serve: While enjoyable chilled, it’s highly recommended this outstanding sake be enjoyed warm!! Warm gently to 110-115ᴼF and enjoy from traditional cups! Fantastic with rich foods & hotpot!

Founded nearly 200 years ago and passed along through seven generations of stewardship, Kitaya Brewery, located in Fukuoka prefecture on Japan’s southern island, Kyushu, has become one of the nation’s most revered breweries. The company maintains an unusual and not often practiced rule that the brewery OWNER should brew the sake. This ensures absolute accountability when it comes to quality. The company motto is “Spreading Joy, one Sake at a Time.” In 2013, at the International Wine Challenge (IWC) in London, Kitaya was awared the Champion Sake of the World.

**Kitaya Junmai Daiginjo Tobingakoi Shizuku Genshu | 33 | Fukuoka MDC Item: 29837 F KITAYA 33 JDG SHIZUKU GENSHU

Size: 720ml/24 ounces Rice: Locally grown Yamadanishiki rice polished to 33% ABV: 16-17% SMV = +3 Region: Fukuoka is located on the southern, tropical island of Kysushu! Fun Fact: This highly specialized, undiluted sake is drip collected (Tobingakoi) by gravity (Shizuku) into traditional, 18L glass bottles (Tobin) in extremely limited quantities. It is produced in exactly the same way as competition sakes, with the Toji collecting only the smallest fraction of the absolute FINEST sake of the batch. It is incredibly rare. Flavors: Highly aromatic and delicate with a smooth, rich texture & clean finish, redolent of lilies, honeydew melon & pear. Serve: Lightly chilled. ** Special order, CASE ONLY, please inquire for pricing and availability

Kitaya Junmai Daiginjo Shizuku | 39 | Fukuoka MDC Item: 29836 F KITAYA 39 JDG SHIZUKU

Size: 720ml/24 ounces Rice: Locally grown Yamadanishiki rice polished to 39% ABV: 15-16% SMV = +1 Region: Fukuoka is located on the southern, tropical island of Kysushu! Fun Fact: This highly specialized sake is drip collected by gravity. These sakes are often called Shizuku, alluding to the tears of clear sake that drip down the sides of the bags of moromi that are hung. This collection of “free run” sake is the gentlest way to press sake, and is incredibly time consuming and labor intensive. Only the FINEST of sakes are made using this technique. Flavors: Richly aromatic, notes of white flowers interlaced with delicate fruit nuances, superbly structured, finishes smooth and clean. Serve: Lightly chilled.

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Kitaya Ai No Hime Beni Sparkling | LOVE PRINCESS | Fukuoka MDC Item: 13319 S KITAYA AI NO HIME BENI

Size: 180ml/6 ounces Rice: Yamadanishiki rice polished to 60% Region: Fukuoka is located on the southern, tropical island of Kysushu! SMV = -5 (lightly sweet) ABV: 7.5% Fun Fact: This lightly sparkling sake is made with a special red Koji, that gives this sake it’s beautiful color & fruity flavor. The sediment at the bottom of the bottle is natural and should be gently incorporated before serving! Flavors: Delicately sweet with grapefruit & citrus aromas and flavors. Serve: Chill & gently swirl to incorporate deposits before serving. Fabulous with spicy foods or modern sushi rolls made with added fruit.

Kitaya Ai No Hime Sparkling | LOVE PRINCE | Fukuoka MDC Item: 13318 S KITAYA AI NO HIME SPK BL

Size: 180ml/6 ounces Rice: Yamadanishiki rice polished to 60% Region: Fukuoka is located on the southern, tropical island of Kysushu! SMV = -5 (lightly sweet) ABV: 7.5% Fun Fact: This lightly sparkling sake is bottle fermented. The sediment at the bottom of the bottle is natural and should be gently incorporated before serving! Flavors: Delicately sweet with citrus overtones and fruity aromas. Serve: Chill & gently swirl to incorporate deposits before serving. Fabulous with spicy foods or modern sushi rolls made with added fruit.

Kizakura Brewery, a brand produced by Fushimi Brewery in the heart of Kyoto, is an iconic brand producing ultra soft, feminine sakes from Fushimi’s famous Gokosui, or, “Honorable, Fragrant Water.” The company logo is a mischievous Kappa, a mythical water spirit, carrying a flask of sake in the shape that was once the traditional bottle shape in Kyoto. All of these images symbolize Kizakura’s reverence for their water source, the traditions of Kyoto, and the magical properties of Sake to incite fun and mischief among those who enjoy it. Kizakura Brewery’s sakes are delicious, reasonably priced, and whimsical as the Kappa, himself!

Kizakura Junmai Ginjo | BUDVASE | Kyoto MDC Item: 29314 S KIZAKURA JG SINGLE TOKKURI

Size: 180ml/6 ounces Rice: Koshihikari rice polished to 60% ABV: 14% SMV: +1 Region: Kyoto is the famed home of Geisha culture in Japan! Fun Fact: The unusual shape of this bottle is a Kyoto tradition. It’s been made palm-sized for a single serving, with the shape and label paying homage to this historic packaging. Flavors: Very clean, with generous tropical fruit & floral aromas & a soft mouthfeel. Serve: Chilled with a wide variety seafood or modern sushi selections. Very versatile!

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Kizakura Junmai Ginjo | HANA | Kyoto MDC Item: 24517 T KIZAKURA HANA JUNMAI GINJO

Size: 300ml/10 ounces Rice: Regional rice polished to 60% ABV: 12% SMV: -8 (lightly sweet) Region: Kyoto is the famed home of Geisha culture in Japan! Fun Fact: This slightly sweet sake was made with hanakobo, or flower yeast, a yeast isolated on aromatic blossoms. Flavors: Very soft, delicate, light & slightly sweet, this sake is an excellent match for spicy sushi rolls, fruit sushi rolls, or as a simple sipper! Serve: Chilled. Perfect with rolls with fruit or spicy dishes!

Kizakura Nigori | MATCHA | Kyoto MDC Item: 31208 T KIZAKURA MATCHA NIGORI

Size: 300ml/10 ounces Rice: Regional rice blended with real Japanese Green Tea ABV: 10% SMV: -74 (quite sweet) Region: Fushimi, in Kyoto, Japan, is famous for very soft water for Sake production. Fun Fact: Kyoto is the famed home of Geisha culture in Japan! It’s also famous for the Tea Ceremony and Matcha! Here, the best of sake and tea come together! Enjoy Sake with the antioxidant health benefits of real Matcha! Flavors: Creamy & umami rich with opulent aromas and flavors of Matcha. Serve: Chilled & well shaken. FABULOUS in cocktails, with spicy foods or as a digestif!

Koshi no Iso Junmai Ginjo Muroka Genshu | OCEAN BREEZE | Fukui MDC Item: 29838 M KOSHI NO ISO JG MUROKA GENSHU

Size: 1.8L/60 ounces Rice: Locally grown Koshi no Shizuku rice polished to 50% ABV: 17-18% SMV = +2 Region: Fukui is located on the southern, tropical island of Kysushu! Fun Fact: Muroka (non carbon filtered) Genshu (undiluted) sake is becoming an increasingly popular trend in Tokyo sake bars. These sakes are opulently flavored & textured, powerful & rich. The impactful flavors make them a stand out among other, more delicate sakes, and much more compatible with meats and rich foods! Flavors: The pale straw hue is typical of unfiltered sake. Effusive aromas of rice with subtle tropical fruit notes and a rich, multilayered palate with depth and complexity. Serve: Chilled with bold dishes!

Koyuki Futsuu-Shu | LIGHT SNOW | Australia MDC Item: 13289 F; 13289 M KOYUKI SAKE

Size: 720ml/24 ounces; 1.8L/60 ounces ABV: 15-17% Region: Yep. Brewed in Australia and imported to Japan… then exported to the rest of the world… it’s just THAT good!! Fun Fact: This sake was supposedly named for the beautiful Japanese model and actress, Koyuki! Flavors: A classic Futsu-shu, with ricey richness and mellow flavors. Serve: Chilled, room temperature or gently warmed. A fabulous, upscale alternative for house sake in true, Japanese tradition!

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Asahi Shuzo, creator of Kubota, is considered by many to be the standard bearer for excellence in Niigata, Japan, for Sake, and has developed a cult following. Established in 1830 with the motto “Quality First,” they also focus on environmental sustainability through standards monitored by the EU. Kubota sakes embody the signature style of Niigata Sake, “Tanrei Karakuchi,” meaning, “Crisp & Dry in the Mouth.” Extreme care must be taken in the brewery to monitor microorganisms, water quality and temperature, in order to produce sakes of this gentle style. These sakes are so light and clean they waft across the palate like a phantom, gracing the mouth with a burst of flavor, then disappearing with an unmatched, crisp finish.

Kubota Manju Junmai Daiginjo | HIDDEN TRUTH | Niigata MDC Item: 26299 F KUBOTA MANJU JDG

Size: 720ml/24 ounces Rice: Gohyakumangoku polished to 50% for the Koji Rice, & 33% for the Brewing Rice! SMV: +2 ABV: 15.5% Region: Niigata is heralded for their snowfall, producing very clean air during brewing & incredibly clean, crisp, delicate water. Fun Fact: The flagship of Niigata, the “Screaming Eagle” of Sake, with a world-wide cult following. Named “Hidden Truth” as its Daiginjo classification was once unnoted on the package. MAN, meaning 10,000, is the highest form of currency in Japan, so Kubota MANJU is the pinnacle of the Kubota Sake Series. Extremely hard to get – not always be available. Flavors: Dry, extremely delicate & clean – true Niigata style with a “Phantom Finish” Serve: Ice Cold, with Sushi, Sashimi & any delicate, traditional fare

Kubota Senju Ginjo | 1000 DREAMS | Niigata MDC Item: 29467 F, 29467 T KUBOTA SENJU GINJO

Size: 720ml/24 ounces, 300ml/10 ounces Rice: Gohyakumangoku – Koji Rice polished to 50%; Brewing Rice polished to 55% SMV: +5 ABV: 15% Region: Niigata is heralded for their snowfall, producing very clean air during brewing & incredibly clean, crisp, delicate water. Fun Fact: Kubota’s sakes are named as a numbers series. Sen means 1000 in Japanese. Man means 10,000. When Kubota Manju was created, 10,000 Yen was Japan’s largest currency bill. As Manju is the highest grade of Kubota’s sakes, it was named for the highest grade of currency. Senju, as a Ginjo, is the little brother to the Manju, and is called 1000 Dreams, for the number one thousand. Flavors: Classic Kubota character with a modest bouquet & aromas of mineral & spice. Ginjo flavors of tropical & stone fruits with delicate confected notes grace the palate. Serve: May be served chilled or gently warmed with a wide variety of foods.

Kukai Nigori | MANGO CREAM | Kochi MDC Item: 24514 T KUKAI MANGO NIGORI

Size: 300ml/10 ounces SMV: -35 (quite sweet!) ABV: 7-8% Region: Kochi prefecture is on the southern island of Shikoku. Fun Fact: This, mixed with sparkling sake, makes the most amazing SNOWMOSA! Flavors: Rich, creamy nigori blended with pure mango. Perfectly balanced between richness, sweetness & tang! Serve: Chilled, & well shaken. Mix with bubbly or add to cocktails for a treat!

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Kunizakari Nigori Cup | WHITE VELVET | Aichi MDC Item: 31196 S KUNIZAKARI NIGORI CUP SAKE

Size: 200ml/6.75 ounces Rice: Undisclosed SMV: -5 ABV: 14% Region: Aichi is in South-central Honshu on the Pacific Coast. It’s famous for red Miso & noodles! Fun Fact: This sake was once a brewery-only exclusive! We are thrilled to have it! Flavors: A super rich, velvety, creamy nigori with sweet mochi rice, melon, floral & tropical fruit note. Serve: Chilled, & well shaken. Pop the top and enjoy!

Miyozakura Junmai Cup | PLAYFUL PANDAS | Gifu MDC Item: 31197 S MIYOZAKURA PANDA JUNMAI CUP Size: 180ml/6 ounces Rice: Asahi no Yume polished 70%

ABV: 15% SMV: +6.5 Region: Gifu is in Japan’s Central Highlands, and is famous for rich foods prepared with chicken, cabbage & winter veggies. Fun Fact: Each Panda cup is handmade and meant to be collected! Just pop the top and enjoy! Flavors: A light, dry sake with rice & mineral notes laced with delicate melon notes and lingering umami. Serve: This sake can be served at a variety of temperatures. Pair with grilled meats, hearty sauces, salted & cured fish, chicken or meat, full flavored dishes

Mushohai Junmai Ginjo| CROWNING CUP | Nara MDC Item: 24822 M MUSHOHAI JUNMAI GINJO

Size: 1.8L/60 ounces Rice: Yamadanishiki polished to 60% ABV: 16 % SMV: +3 Region: Nara is considered the birthplace of sake. Home to the first, honorable waters, considered more masculine and powerful than others. Fun Fact: The brewer refused to name this sake until it became “supreme.” It’s now the crown jewel of their portfolio. Flavors: Rich & ricey with lots of umami. Serve: May be served chilled or gently warmed with a wide variety of foods.

Nanbu Bijin Shinpaku Junmai Daiginjo | WHITE HEART | Iwate MDC Item: 24823 F NANBU BIJIN SHINPAKU JDG Size: 720ml/24 ounces

Rice: Yamadanishiki polished to 50% SMV: +4 ABV: 15.5% Region: Iwate is on the northeast coast of the main island of Honshu & is famous for many noodle dishes Fun Fact: The shinpaku, or white heart, is the starchy center of the rice grain. The gorgeous symbol on the bottle is a play on a cross-section of the rice grain and the Zen “Enso” or circle symbol. Flavors: Very fragrant, with the perfumed rice character Yamadanishiki is famous for and crispness from water sourced from directly beneath the brewery. Serve: Chilled with Sushi, Sashimi, Tempura, Miso-marinated fish or other light yet fragrant fare.

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Nanbu Toji Tokubetsu Junmai | BROTHERHOOD | Iwate MDC Item: 13294 T NANBU TOJI TOKUBETSU JUNMAI

Size: 300ml/10 ounces Rice: Organically grown Tamasakae polished to 60% ABV: 15-16% SMV: +1 Region: Iwate, on the northeast coast of the main island of Honshu & is famous for many noodle dishes. Fun Fact: Iwate is home to the largest and most famous Toji Guild in Japan. These brewers’ societies keep centuries of trade secrets and maintain the special traditions of each region. This sake is produced by cooperative effort of Nanbu Toji members to represent the best of their guild. Flavors: Complex & aromatic with fruit, grain & baking spice notes & a lingering, confected finish. Serve: Chilled, easily pairs with a wide variety of foods.

Naraman Bin Hiire Junmai Muroka Namachozo | SINGLE FLAME | Fukushima MDC Item: 24512 T; 24512 M NARAMAN BIN HIRE J NMA MRKA

Size: 300ml/10 ounces; 1.8L/60 ounces Rice: Gohyakumangoku polished to 55% ABV: 16.5% SMV: +4 Region: Fukushima, is in eastern Honshu, north of Tokyo. Fun Fact: This sake was widely drunk after the Tsunami disaster of 2011 in support of the regional breweries most affected by the tragedy. Flavors: This sake is Muroka, meaning clear sake is drawn off and bottled without being filtered. It is also “bin hire,” or only pasteurized once, in bottle, a category known as Namachozo. The result is a sake with a delicate, pale golden color and incredible richness in flavor. Amazingly smooth & slightly spicy with hints of clove, candied almond & toasted rice. Fabulous with Tonkotsu & other rich dishes. Serve: Chilled or room temperature with dumplings, tonkatsu, beef, pork & other rich dishes.

Ryujin means Dragon God. This dynamic brewery in Gunma prefecture has very soft underground water, lending an incredibly rich texture to their sakes. Their Toji, Horikoshi-San, is a member of the Nanbu Toji Guild and is incredibly famous in Japan. He is so attentive to the Koji production process that he sleeps no more than two hours at a time during the brewing season! He’s nicknamed his special Koji, Tiger Koji, for its fierce ability to produce rich, seductive sakes with nuance of rice and complex aromatics.

Ryujin Kakushi Ginjo Namazume | DRAGON GOD | Gunma MDC Item: 28077 F; 28077 M RYUJIN DRAGON GOD GINJO

Size: 720ml/24 ounces; 1.8L/60 ounces Rice: Gohyakumangoku polished to 55% ABV: 16-17% SMV: -2 Region: Gunma prefecture is not far from Tokyo. It’s famous for Kamameshi, or kettle rice dishes served in a sizzling iron pot with savory sauce & ingredients! Fun Fact: This rare style of sake is made by one of Japan’s most famous brewers, Hideki Horikoshi, who is so dedicated to his craft, he sleeps no more than two hours at a time during the brewing season, from October through March, in order to monitor every step! Flavors: Fresh & fruit-forward with a plush, cream-like mouthfeel. Flavors linger long in the mouth before lifting to nothingness for a beautifully clean finish, call ing for a second glass. Serve: Best served ice cold.

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** Ryujin Oze no Yukidoke Junmai Daiginjo Hiyaoroshi Namazume | AUTUMN MEADOW | Gunma MDC Item: 29946 F RYUJIN OZE HIYAOROSHI JDG

Size: 720ml/24 ounces Rice: Yamadanishiki polished to 50% ABV: 15% SMV: 0 Region: Gunma prefecture is not far from Tokyo. It’s famous for Kamameshi, or kettle rice dishes served in a sizzling iron pot with savory sauce & ingredients! Fun Fact: This rare style of sake is made by one of Japan’s most famous brewers, Hideki Horikoshi, who is so dedicated to his craft, he sleeps no more than two hours at a time during the brewing season, from October through March, in order to monitor every step! Flavors: Vibrantly fresh and aromatic, yet soft and welcoming like cool autumn evenings. Complex yet balanced in flavor with a long, layered finish. Serve: Best served chilled. Perfect with richer fish dishes and autumn inspired foods. *Namazume Sake, only once pasteurized, is best stored refrigerated. ** Special order ONLY, mid-summer for mid-fall arrival

Sawanotsuru Jitsuraku Tokubetsu Junmai Kimoto | VERITAS | Hyogo MDC Item: 24511 T, 24511 M SAWANOTSURU JITSURAKU TBJ KMTO

Size: 300ml/10 ounces; 1.8L/60 ounces Rice: Yamadanishiki polished to 70% ABV: 14.5% SMV: +2.5 Region: Hyogo, is located toward the south end of Japan’s main island of Honshu. The region’s waters have more mineral character. Fun Fact: In vino Veritas, and so it is for sake. This easy drinker is named Veritas, or truth. Flavors: A classic Kimoto sake with tangy acidity, crisp minerality, and some hints of vanilla. Serve: Chilled or at room temperature for a softer, more mouth filling sake. Perfect with marinated vegetables, sunomono, veggie rolls, Japanese pickles, greens and more!

Sempuku Shinriki 85 Junmai Muroka Genshu Kimoto | DIAMOND IN THE ROUGH | Hiroshima MDC Item: 29834 F SEMPUKU JUNMAI MRKA GNSHU KMTO

Size: 720ml/24 ounces Rice: Heirloom Shinriki Rice polished to 85% ABV: 18-19% SMV = +5 Region: Hiroshima, is located toward the south end of Japan’s main island of Honshu. The region is famous for Oysters! Fun Fact: Shinriki, like Omachi, is an original or heirloom rice strain that was resurrected from extinction by this brewery. It has a very small grain, so can only be lightly polished; however it produces astoundingly nuanced flavors. This sake was produced using the KIMOTO method, for more intense complexity and notable acidity. It was undiluted (GENSHU) and unfiltered (MUROKA) to enhance