This rosé is light, fresh, and zippy, with notes of gooseberry, under-ripe watermelon, and citrus accompanied by floral nuances. A very pleasant acidity and a long finish.

An amphora-fermented blend of red and white grapes — herbaceous on the nose with red fruits and mineral, with light tannin and high acidity. Notes of cherry, cranberry, and lemon.

Delicate & refreshingly sweet with flavors of honeydew, lemongrass & peaches. Refreshing - not too sweet! Similar to some Prosecco. Good for 2!

1. Makiri - extra-dry, sharp

2. Mutsu Hassen Black - smooth, sea-breeze

3. Ichinokura Taru - autumnal, balanced

Though “Senchu Hassaku” is a dry brew, it doesn't have the typical sharp, staccato profile of a dry sake; rather, it drinks clean and round. The nose is a collection of aromas from marshmallow and cream, to apple and plums, with hints of caramel on the sharp finish.

This sharp, super dry sake sports the name Makiri, which translates to “Demon Cutter”. Inspired by the blades of fishermen in Sakata City, which were said to dispel evil forces, Makiri will dispel bad energy from your soul and fill you with inner warmth. A superb sake that can be served hot or cold. Sake connoisseurs and amateurs alike will be impressed by this sake.

Staff Favorite

Hachinohe Brewery is one of few who practices sustainability and only utilizes local ingredients. The result is bursting with the apple-infused terroir of Aomori. A refreshing acidity melts gently into a sea of umami, allowing it to adapt easily in many different pairings. Its sheen matches the quality: Golden.

Drink chilled.

This sake’s white-gold hue hints at its longer-than-usual brewing process, which helps develop a distinct medium-dry quality. This dryness combines with sweet orange and notes of barley and almond, culminating in a lingering, drawn out finish. If you’re into umami flavors, this is a great choice. From Hananomai.

From Kiku no Sato, this extra dry junmai is made with Gohyakumangoku rice cultivated from the Nasu highlands. The soft mouthfeel and velvety dry finish highlight its abundant umami, and make the sake come across softer and gentler than a lot of other chokarakuchi (extra dry) styles. Satisfying, deeply flavorful and complex.

Hananomai “Dance of the Flowers” has been brewing this since 1664, using water purely from Mt. Fuji and high-quality rice local to Shizuoka Prefecture. The creamy, vanilla taste is accompanied by an almost popcorn hint. It is is “freshly preserved,” pasteurized only once, which helps keep the particular aromas and flavors that often disappear during pasteurization.

A “taru” sake is one that is stored in barrels to take on the flavor and aroma of the wood — in this case, cedar casks. The refreshing aroma of Japanese cedar is harmonized with a smooth, almost creamy mouthfeel and a hint of spice in its taste. Slightly chewy and syrupy, with flavors that change and develop as you drink; think apples, overripe pears, and a faint sense of citrus. A wonderful autumnal sake.

A delicious Tokubetsu Junmai, pasteurized one time in the bottle to maintain its fresh, crisp taste and smooth first impression. Clean and fruity, with soft notes of green herbs and a pleasant acidity that spreads in the middle and slowly disappears as it goes down to the throat. From Fumigiku Sake Brewery.

This Junmai Ginjo is a product born from the centuries-long bond between Hyogo's farmers and brewers. Brewed with large-grain Yamada Nishiki from Yokawa Hyogo's "special A" Grand Cru terroir and polished to 59%, this sake opens with notes of ripe pear, followed by sweet plum and nectarine. While filling one's mouth with the rice's natural umami, a hint of acidity leaves the palate with a heady, dry feeling on the finish.

Made without additives and coarsely filtered for a silky body.

Made with 60% polished Calrose rice. Tastes like fresh grass, white chocolate, cane sugar, late apples. Semi-sweet.

From Kato, "Sounds like power ballads."

Owner's Pick

A lovely rose-colored sake that displays a harmonious symphony of sweet and tart. Brewed with the exceedingly difficult-to-use red yeast, this Rose sake will envelop the palate with notes of lush wild strawberries.

This particular plum brew infuses only the plums into their one-of-a-kind no sugar-added Umeshu. The natural sugars of the plums are extracted by the sake over time. This longer process unveils a refreshingly tart, bright, rose-colored delight.

Recommended on the rocks.

A rich yet easy-to-drink umeshu brewed with sweet potato shochu — the fruit harmonizes with the potato, creating a brilliant plum sake with a deep and subtle earthy flavor. Delicious with just the right balance of strength and sweetness.

60% polished Calrose rice. Infused with Japanese yuzu lemon to balance the natural sweetness.

A junmaishu infused with natural Alphonso mango grown in the south of Japan and distilled with Daichi no Kaze rice. The powerful flavors of tropical mango linger in your mouth from start to finish. Enjoy it chilled or on the rocks.

Delicate & refreshingly sweet with flavors of honeydew, lemongrass & peaches. Refreshing - not too sweet! Think of it as - a Japanese Prosecco for 2!

On the rocks or neat

3oz pour

Nankai, which translates to “the South Sea,” is inspired by the clear blue waters of Amami Oshima, an island paradise off the southwestern coast of Japan. A vacuum-distilled shochu made from carefully selected sugarcane and rice, Nankai is handcrafted and masterfully aged exclusively in Amami.

On the rocks or neat

3oz pour

Kannoko is perfect for the whiskey lovers out there! Made by the famous Satsuma Shozu company, this shochu is single-distilled (honkaku) with select barley and white koji, and has a rich, mellow flavor. Its vibrant amber color is due to the fact that it is barrel-aged in oak for three years before bottling. All natural ingredients and no additives — enjoy it neat, on the rocks, or with club soda.

On the rocks or neat

3oz pour

A rich yet easy-to-drink umeshu brewed with sweet potato shochu — the fruit harmonizes with the potato, creating a brilliant plum sake with a deep and subtle earthy flavor. Delicious with just the right balance of strength and sweetness.

On the rocks or neat

3oz pour

Made using the juice of the Sudachi citrus, which is a Tokushima specialty popular nationwide. Sudachi Shochu retains some of this bitterness, acidity, and a sweet citrusy aroma. Great in cocktails, on the rocks, and with water or club soda.

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Organic/Biodynamic

This is a full, round red with loads of juicy berry fruit and a great mineral backbone, finishing with a note of sweet spice. Scents of raspberry and currant dominate the nose and are backed by a dusting of stone fruit. A savory cabernet franc you can really sink your teeth into!

Organic/Biodynamic

Unfined & Unfiltered

Certainly not your average Willamette Valley Pinot Noir — things are made a little bit differently in this entry from The Marigny, with its 7 to 12 days of whole cluster carbonic maceration (a technique in winemaking that results in wines that are more primary, tasting a lot more like bright fruit). Delicate, full, and smooth with tart berry flavors — somewhere between Beaujolais, tropical fruit punch, and strawberry Kool-Aid.

Certified Organic

Unfined & Unfiltered

A Chardonnay full of flavor and a bit of richness that is held together by its crunchy minerality and lemony finish. Notes of jasmine and apple cider open up the palate, followed by singed lemon peel and sea salt accents. It is balanced and vibrant — very delightful to drink.

A medium bodied Spanish white with fragrant notes of pear, apple, licorice, and lemon. Sharp acidity with a clean mineral finish, lingering mouthfeel, and grippy tannins.

Organic, Biodynamic

This is a lovely unfiltered and unfined wine from winemaker Christina Netzl -- a blend of Chardonnay, Sauvignon Blanc, and Welschriesling. refreshing notes of tangerine, pomelo, and lemon peel. It's hazy, with a pronounced yellow apple flavor, a pleasant yeasty finish, and a light effervescence.

Described by winemaker Chris Christensen as “its own animal” in the sense that it behaves a lot like a red wine with a “pigmentation deficiency,” this skin-contact is uniquely perfumey in a delightfully textured way while retaining all the goodness of the Sauvignon Blanc grape. Citrusy, with hints of stone fruit and savory tones of wild herbs on the lightly grippy finish.

From Saltfields, the first ever Japanese craft brewery in NYC that launched this year. “Nodogoshi” has everything you’d want in a Rice Lager; it’s crisp, dry, and very drinkable, with a delicate acidity and a clean finish. Brewed with Calrose rice, white Koji, and German Pilsner malt.

10 oz. Beautiful, slightly hazy liquid with a delicate fruity and refreshing flavor. The enjoyable soft and round mouthfeel leads easily to a crisp, dry finish. Brewed with 100% wheat malt and barley malt and hops, this craft was brewed with all the hard-working busy people out there in mind, to be enjoyed in the times they would most like to relax.

Orion’s “The Draft” offers a refreshing, mild taste with a crisp mouthfeel and pours a clear yellow-golden in the glass. Lemony citrus, grainy malt, and a bit of grassiness on the nose with a superbly clean finish — a classic example of a Japanese light lager.

Japan’s number 1 beer! Dry and crisp with a quick, clean finish.

Brilliant citrus aroma. Modest hoppiness with light & smooth aftertaste. Well balanced with a lighter body than a usual IPA.

A beer that finds a happy middle ground between the European Pilsner tradition and the North American approach with a blend of traditional Hallertau-based hops and American hops. Herbaceous, citrus, and floral notes are balanced by its clean malt expression and bitterness. From Dutchess Ales.

An Other Half classic, double dry-hopped with Amarillo and Galaxy. With notes of peach, passionfruit, and sweet grapefruit, this has a bright citrusy and tropical aroma as well as a smooth, bitter finish. Juicy and balanced.

KCBC’s 9th Anniversary DIPA. Completely bombarded with hand-selected Citra, Galaxy, Eclipse & Anchovy hops. Tropical notes of fresh mango, candied pineapple, peach gummies, and lemon sorbet.

A brunch-style Sour IPA hopped with Citra and brewed with malted oat, milk sugar, and New York peaches. This beer is the perfect marriage of aromatic, fresh peach and fruity hop elementals with a tartness that lingers in the corners of your mouth; a delightful contrast between sweet and sour.

Made from real, fresh yuzu grown in Japan's coastal Shimane Prefecture. Enjoy the floral aromas and tartness of this seltzer, enhanced with punchy carbonation that accentuates its flavor. Gluten-free.

Prepare your taste buds for a tropical treat. Featuring real passion fruit, this juicy seltzer is delightfully tangy and a tad sweet, with a bright, tropical aroma. Made with real Taiwanese passionfruit puree. Gluten-free.

All natural ingredients, vegan, gluten-free

From Mingle Mocktails. Sweet, tart & bubbly, boasting fresh raspberry notes and a crisp, dry finish. A flavorful non-alcoholic delight.

Non-GMO certified. Naturally sourced ingredients. No artificial sweeteners or colors

Crafted by brewing three gingers from the Ivory Coast, Nigeria, and Cochin, India. Not too sweet on the palate, this bold and refreshing non-alcoholic Ginger Beer has a deep, long-lasting ginger character.

Made with soft spring water, bicarbonate of soda, and a high level of carbonation. Specifically crafted with the perfect level of bubbles and a delicate aroma to complement and enhance the flavors of the finest spirits. Naturally sourced ingredients.

Japanese Calbee Chips

Hapi Mixed Crackers

Freshly made

Freshly made

Just came in! Sizes limited!

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