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"Next Level Sakes" 6 Bottle Sampler #2 (2025 Edition)

$ 11900 $ 15100

Sake Sampler #2 - Next Level Sakes 2025

Our first Sake sampler is a great introduction to the most popular styles of craft Sake
Sake Sampler #2 is geared towards those of you who may already be familiar with the basic styles of Sake and want explore beyond what you'll find in your average Asian restaurant.  Here we're kicking things up a bit with more complex and interesting Sakes that are sure to turn you into a real Sake Lover.

 

Sampler includes 1 bottle each

Shichi Hon Yari "7 Spearsmen" Junmai - A classic, old-school sake brewed by the historic Tomita Brewery in Shiga Prefecture—one of Japan’s oldest, dating back to the 1540s. Made with locally grown Tamazakae rice polished to 60%, it offers a rich, earthy aroma with notes of dried mushroom, steamed rice, and crushed leaves. On the palate, it’s viscous and creamy, with flavors of oatmeal, cocoa, and bright grapefruit, finishing crisp and dry. This sake is layered with umami and savory depth, making it ideal for pairing with grilled meats, mushroom risotto, nutty cheeses, or hearty izakaya fare. Whether served chilled, room temperature or gently warmed, it reveals a confident, balanced character that reflects centuries of craftsmanship. 300ml

Kiminoi "Emperor's Well"  Junmai Ginjo - The “Emperor’s Well” is a richly layered sake brewed in Niigata using the traditional Yamahai method, which imparts depth, umami, and a touch of wild character. Made from Gohyaku Mangoku rice polished to 55–58%, it opens with a savory nose of pecan, brown rice, marshmallow, and banana bread. On the palate, it’s creamy and medium-bodied, with flavors of cereal grains, cremini mushrooms, and sweet bread, balanced by a clean, dry finish. Warming enhances its toasty notes and brings out hints of banana bread and pine nuts, while chilling preserves its elegant structure. This sake pairs beautifully with roasted chicken, pork chops, tempura, and mushroom risotto, making it a versatile choice for rich, umami-forward dishes. 300ml

Koshi no Kanbai "Vanishing Point" Tokusen Ginjo - A refined sake that exemplifies the clean, dry Niigata style. Brewed with Yamadanishiki rice polished to 50%, it opens with a delicate bouquet of steamed rice, banana cream, pear, and lychee, accented by hints of cashew, quince, and honeysuckle. On the palate, it begins with a soft, full texture that quickly sharpens into a dry, mineral-driven finish, showcasing the precision of its brewing. The sake’s character shifts with temperature—crisp and focused when chilled, more rounded and umami-rich when gently warmed to around 40°C. It pairs beautifully with dishes like sake-steamed blackthroat seaperch, salted yakitori, or pork shabu-shabu, enhancing their richness without overpowering.  Tokusen means “specially selected”, and it’s often used to denote a premium or flagship offering from a brewery. Unlike formal classifications like Junmai or Ginjo, “Tokusen” is more of a branding term—signaling that the sake has been crafted with extra care, superior ingredients, or a refined brewing method. 500ml

Yaegaki Mu (“Nothingness”) Junmai Daiginjo - Mu has a ripe fruit aroma with elements of melon and grapes. Talk about a soft and clean sake, this Daiginjo lives up to its name “nothingness,” as full flavors such as white grapes and strawberries vanish in a whisper finish. It is surprisingly light for such a generous mouth speed. The acidity play is enveloped in fruit overtones that are well balanced, and unlike most Daiginjos this one gets smoother the more it warms up.  300ml

Tenryo "Koshu" Junmai Daiginjo - Tenryo “Koshu” Junmai Daiginjo—also known as “Imperial Landing”—is a beautifully aged (Koshu) sake from Gifu Prefecture that blends tradition with layered complexity. Brewed with Hidahomare rice polished to 45%, it’s aged for three years under strict temperature control, resulting in a mild yet full-bodied profile. The aroma opens with delicate white florals and hints of honeysuckle, while the palate begins fruit-forward—think ripe apricot and banana—then transitions into a dry, rice-forward finish with subtle earthy undertones. With an SMV of +5, it leans super dry, yet remains rich and amusingly complex. Best served chilled or on the rocks, it pairs well with grilled seafood, roasted poultry, or creamy mushroom dishes. 

Kamiozumi "Summer Snow" Nigori Ginjo - A bold, unfiltered sake that delivers a rich and creamy experience with a playful edge. Brewed in Hiroshima and bottled undiluted and unpasteurized, it captures a “fresh-from-the-vat” vibrancy. The aroma opens with notes of fresh-cut hay and grapes, while the palate bursts with flavors of honeydew melon, cotton candy, and coconut cream. Its gentle viscosity and dramatic texture resemble egg-drop soup or a snow globe, creating a luscious, full-bodied mouthfeel that finishes dry and subtly earthy. With an SMV of +1 and acidity around 1.6, it is drier than most Nigori Sakes and it balances mild sweetness with pleasing robustness, making it a standout pairing for spicy fare, creamy pasta, or rich cheeses. 500ml

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