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. Hakkaisan Tokubetsu Honjozo - woody, fruity

This sake is undiluted and unfiltered, both choices made in order to preserve the freshest flavor possible. It is brewed from Hinohikari rice, which is actually table rice grown locally in the city of Usa in Oita prefecture. The resulting sake takes on a soft sweetness that is met with balancing acidity. This fresh flavor won this sake gold at Fine Sake Awards four years in a row!

A distinguished sake from the esteemed Kuriyama Shuzo brewery that boasts a delightful aroma reminiscent of ripe pears, indicative of its meticulous brewing process. The palate is greeted with a harmonious balance of deep rice umami and a gentle acidity that unfolds gracefully, leading to a clean and refreshing finish.

Its versatility and refined character have been recognized internationally, earning the Double Gold Medal at the WSWA Access Live 2025 in the USA and the Platinum Award at Kura Master 2020 in France, where it was also selected among the top five in the Junmai Daiginjo category.

7.5 oz

A classic “one-cup” sake, courtesy of Kato Sake Works from Brooklyn — a light bodied, coarsely-filtered Junmai that has notes of honeydew and white tea.

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 classical style displays rich, toothsome character and plentiful umami, set in the harmonious balance against chewy acidity smoothed through the aging process. The nose has notes of vanilla, nuts, and spices.

A tokubetsu honjozo that exemplifies the clean, dry quality of Niigata sake. Slightly sweet mango and honey flavors balance well with a light dryness. When warmed, the sharp umami melts away on the palate, with the delicate aromas of koji rice enhanced and the body becoming rich and round. When chilled, the dry and crisp aspects of this sake come forward.

Drink chilled, room temp, or warm.

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.

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.

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.

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 Nouveau-style red blend uses carbonic maceration, a technique involving open top tanks inertized with carbon dioxide that are then are filled with whole cluster grapes and sealed for a number of days. The results allow for bright and fruity wines with a touch of effervescence. Slipper Slippers has low tannins, high acidity, and is rather dry, with a light and enjoyable fizz. Tastes like raspberry, fruit punch, rhubarb, and tart citrus.

Organic

An intriguing mix of Old World and New World with a commanding presence in the glass. Macerated whole cluster for two months before aging in neutral French oaks for 14 months. Tobacco, dark cherry, and mint aromatics lead to a fruit-forward finish with fresh acidity. The longer skin maceration makes for a cabernet that is lighter in color with a more elegant expression.

Organic

An aromatic Sauvignon Blanc with a medium body; refreshing grapefruit and florals on the nose with more citrus and mineral notes on the palate, all ending in a crisp, mouthwatering finish. Fresh, bright, and very balanced.

Unfined/Unfiltered

This Macerato is a traditional northern Italian orange wine made with 100% Pinot Grigio from 30-year-old vines planted on clay soil.

Native yeast fermentation with 5 days on the skins with stem inclusion. 6 months on the lees with stirring every 3 days.

It is bright, fresh, and quite lifted for an orange wine with zesty citrus fruit and just a touch of strawberry. The palate is quite juicy with very faint tannins. Just a perfect orange wine for anyone just starting to explore the category.

A delightful alternative to the Rheinhessen region's famed Rieslings, this wine has a vibrant personality — lush and aromatic, simultaneously grassy and fruit-forward with notes like mango and apricot. Lean, crisp, and well balanced with electric acidity.

Organic

Structured, aromatic, herbaceous with soft tannins. What we like to call a more gentle type of orange wine meaning that the tannins are subtle, the color less in the amber direction and the palate is fresh. You'll find a touch of nuttiness in the predominantly tropical fruit flavors of this wine.

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.

Has a gentle yet refreshing aroma of fresh yuzu and spicy sansho peppercorn.

The addition of high-quality Japanese rice lends a lightness to the body of this brew, counterbalancing Saaz hops bitterness elegantly.

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

An unfiltered Double IPA dry-hopped with Citra, Nelson Sauvin and Sabro Cryo. Soft and herbal on the nose, with hints of sweet lemon, orange, and a light honey twang. The sweetness of the malt is nicely tempered by a soft profile and pleasant bitterness, allowing flavors of pine, coconut, mango, and earthy wood.

Classic noble-hop notes of herbal spice & bright citrus, with subtle bread-dough malt and a crisp, clean bitterness on the finish. Elegantly balanced. Infinitely refreshing.

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.

Medium bodied fruit sour that pours a neon pink hue in the glass. Tangy acidity, like watermelon Jolly Ranchers and bright lime with a sea-salt spritz on the finish. Very crushable.

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.

Brewed with German Pilsner malt plus a touch of Vienna as well as Tettnanger, Hallertau Blanc, and Saaz hops. A long, cold rest in lagering tanks makes this non-alcoholic beer taste like your favorite, balanced Pils.

All natural ingredients, vegan, gluten-free

From Mingle Mocktails: a sparkling symphony of juicy blood orange and the subtle floral notes of elderflower.

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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