We refer to this collection of sake as “Unique,” because they explore many different expressions of sake. Unique can be in the way a sake is made, what is added to it, or how it is stored and aged. Koshu is sake that has been aged for a longer than normal duration of time (usually over 5 years) purposely to bring out more feeling and flavors in a sake. They tend to be darker in color and usually are more rich and full-bodied than normal sake. Kijoshu is sake that is made using more sake rather than water in production. It tends to be considered a sweeter or dessert sake. Taru is sake that has been briefly aged in cedar to give it a more woody or cedar flavor. Ume-shu is sake or shochu that has plums, “Ume”, added to the fluid to bring out more fruit-forward flavors of plum ranging from sweet to tart. Yuzu-shu is sake that is infused with “Yuzu” (a lemon-like citrus specific to Japan) to produce a bright and refreshing libation. Kinpaku is sake that has added gold foil flakes floating in the fluid for celebrations and special moments. There are also several offerings of a style of sake that appeals to those who enjoy lower alcohol and fruitier sakes. Likewise we offer a very unique sake blend that is an actual blend of Junmai Ginjo and Junmai Daiginjo sake.

Dassai 23 Junmai Daiginjo "Umeshu"