All naturat, last case

Apples, quince, and cherry are all macerated together for 48 hours, then fermented spontaneously in plastic vats. Bottled under pét-nat method.

Dry and fresh with taste of apple blossom and vanilla spice. Creamy soft bubbles and the addition of cherries give it a candy-like finish.

Organic, unfiltered, and unfined.

Gentle tread on foot to crush the grapes and natural fermentation in the first 2 weeks. Pressed and aged in a stainless steel vat for 5 months, followed by bottling.

Ruby color. Raspberries on the nose. Semi-dry, minerally, elegant, light-bodied. A special experience.

Only 6600 bottles were produced

Sansho - a highly regarded Japanese peppercorn that is a core ingredient of "shichimi" is used in the brewing of this very unique Japanese Ale.

Awards. 2012 International Beer Competition Silver Award & 2013 International Beer Competition Gold Award.

Experimental batch, 2 Bottles left

A special nigori for someone looking for an adventurous sake experience.

Tasting note: semi-sweet, medium body, citrusy, complex, fun, a dry Makgeolli.

Perfectly aged sake for drinking warm.

Rich, toothsome character and plentiful umami; Balanced with chewy acidity. The nose has notes of vanilla, nuts, and spices.

Made with 60% polished Calrose rice. Tastes like lychee, white rose, gingerbread, and caramel apple; Sounds like a tambourine

Staff Favorite

Dry. Fragrant.

Displays a hint of sake's natural golden color, and exudes plumes of fresh, juicy apple aromatics. The sake also has a refreshing acidity that melts gently into a sea of umami, allowing it to adapt easily in many different pairings.

Drawing upon 350 years of sake-brewing history, Tenryo's "Koshu" is brewed in the Hida district of Gifu prefecture using Hidahomare rice.

Awarded Silver in the Wine and Spirits Wholesalers of America 68th Annual Convention & Exposition Wine Tasting

Full-Bodied Flavor, Amusingly Complex and Layered, Initially Fruit-Forward with a Rice-Forward Finish. Very dry.

This sake is brewed via the Yamahai brewing method which entails an extended fermentation at low temperature for 2 months. The unique combination of the Yamahai method with a sake rice that typically posseses an elevated aromatic profile results in a fruit forward nose with a notably amplified acidity that complements meat-centric and richly flavored cuisine.

Semi-dry, and complex.

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."

This seasonally available sake in the style of extremely light nigori (usunigori) is akin to skin-contact aromatic white wine, and ultra-fine rice sediment can be found upon close inspection.

Highly fresh and elegant, it offers a fresh, fruity nose with notes on the palate of peach skin, green apple and mango sticky-rice.

Owner's Pick

A lovely rose-colored sake that exists within a sphere of balance between sweet and tart, and has a flavor that resembles wild strawberries. +Brewed with the exceedingly difficult-to-use red yeast, it has been said that if a Junmai Daiginjo is the most difficult grade of sake to brew, this Rose Junmai Daiginjo was 10 times as difficult, so many brewers are unable to work with it. Drink chilled.

This drink is made by straining the plum pulp from Saika Umeshu and mixing it with the filtered Umeshu. This a genuine Umeshu that combines the refreshing aroma and acidity of plum with the rich flavors of sake. A delicate beautiful Umeshu after a hearty meal. Recommended on rocks.

Typical Umeshu (plum sake) has loads of sugar added to offset the extreme tartness of the plums (on average 1.8L of white liquor = 1kg sugar), however, Nanbu Bijin Umeshu infuses only Ume plums into their one-of-a-kind "all koji" Junmai Sake. Sugar is not needed, since plums and koji rice are naturally sweet. This sake is easy to drink, has an attractive rose pour, and high acidity. Recommended on the rocks.

Made with 60% polished Calrose rice. Tastes like lychee, white rose, gingerbread, caramel apple; Sounds like tambourine

Made with 60% polished Calrose rice. Pairs with papaya salad, lemon chicken, grilled cheese, cornbread, edamame, and fudge brownies. Sounds like distortion pedals

60% polished Calrose rice. Infused with Japanese yuzu lemon to balance the natural sweetness. Tastes like Yuzu. Sounds like yuzu, squeeze over sake.

60% polished Calrose rice; Tastes like dry apple, wildflower honey, prickly pear, and bamboo shoots.

Nama / Kimoto / Tokubetsu Nigori

Mutsu Hassen - Niwa No Uguisu Usunigori - Tenryo Koshu

Created by @sipandco.co

Created by @d4adng0ne

Organic, unfiltered, and unfined.

Gentle tread on foot to crush the grapes and natural fermentation in the first 2 weeks

Pressed and aged in a stainless steel vat for 5 months, followed by bottling.

Only 6600 bottles were produced

Ruby color. Raspberries on the nose. Semi-dry, minerally, elegant, light-bodied. A special experience.

New arrival

Organic, Biodynamic

This Trollinger Gutswein is the textbook definition of Swabian glou glou. Intensely fresh, bursting with bright red cherry aromas, and coating the tongue with ever-so-soft tannins. This red is full of bright tart cranberry and the perfect minerality, a soulful wine that is light on its feet. Super easy to drink.

Organic

Bursting with wild floral notes, red berries, ripe plums, and white pepper

Fruit-forward, light-to-medium-bodied red. Soft tannin and charming.

This is Pierre's experimental barrel of Riesling sur lie, a wine that spends over a year and a half on the fine lees, but still pierces with linear acidity. The sleek acid is beautifully balanced with a rich texture, clean minerality, and a lemon oil finish. Notes of white peach, white flowers, and preserved lemon shine through.

Classic dry riesling with soft mineral finish.

Your everyday delicate light bodied white.

From vines originally planted in the 1950s and 60s to make sweet wine, this aromatic blend of 50/50 Grenache Gris and Macabeu makes for a fresh take on a lush Catalan white. Aromas of jasmine flowers, brioche, and hints of fennel.

Organic, Natural

Pinot Noir from calcareous clay soils, macerated a handful of hours before pressing. Aged sur lie in stainless steel tanks. Bright, acid-driven, with notes of wild strawberry. Unfiltered and complex.

Organic

Notes of sour cherry, and plum on the nose. Great depth of flavor. Cranberry, plum, cherry, and a touch of citrus on the tongue. A well-balanced and smooth wine.

40% Gruner Veltliner, 30% Chardonnay, 10% Sauvignon Blanc, 10% Pinot Blanc, 10% Rheinriesling, 5% Neuburger

Biodynamic, Natural

The vines are planted in loam and chalk-rich soils. Grapes are hand harvested and see 8-14 days maceration. No added enzymes, no added SO2. All tropical sunshine.

50% Scheurebe, 40% Müller-Thurgau, 10% Gelber Muskateller

From 23-year-old vines, the grapes are hand-harvested at the beginning of October, de-stemmed, and allowed to macerate for 14 days. +Spontaneous fermentation lasts for eight weeks with temperature control and spends around 20 weeks on the lees.

A great white wine alternative. Behaves like a dry Riesling.

Unfined & unfiltered. All-natural

Their 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.

This is a completely unique dark ale that is full, savory, smoky, and made with 100% Kyoto Black Soybeans (Kuromame), giving it a rich and delicious roasted flavor and aroma.

Most Popular!

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.

Previously crafted as Pale Ale, the new Lucky Dog is crafted session IPA style. +Made with a generous amount of Citra hops, this beer is characterized by a sharp bitterness, fruity citrus aroma, and bright gold color. +Brewing the beer using sake rice further accentuates the hops sensation, and with an alcohol percentage of 5%, it is pleasant and easy to drink.

Smells like sea breeze and chocolate. Deep stout flavor with chocolate and coffee notes

An Old English style with a Japanese twist - brewed with whole oysters from Sanriku Hirota bay in Iwate Prefecture!

2006 Japan Beer Cup Gold Award & 2008 World Beer Cup Silver Award

A rice lager in the Japanese style with pils malt and rice plus a beautiful blend of some of our favorite European hops, Czech Saaz and German Saphir.

Dry and crisp with a slightly spicy character, followed by floral and sweet citrus.

Session IPA with Citra, Mosaic, Azacca and Amarillo. Opaque, but not totally turbid with a bit of lemon yellow shine. Real nice looking IPA.

Excellent hop-forward nose. Rich tasting hops flavor, with even a touch of light session-bodied malt, The light but crisp and full supportive palate, with light touches of juicy fleeting tropical notes and great green herbal hop flavor. A great feeling after drinking.

Light orange in color with a modest white head. Wheatgrass and lemon with an underlying sweet tone.

Earthy and full of malt with smooth moderate hop presence, honeydew, and lavender. Light and effervescent, somewhat creamy. A double IPA that tastes like the New England Fall!

Telios is a lush and balanced, 'Trans-Atlantic" IPA. Lively aromas of peach, citrus zest, mango, and a touch of evergreen give way to a generous yet refined finish of ripe fruit and pleasing biscuit malt. Delicious fall IPA.

Bright gold-orange hue in the glass, with subtle hop haze. Notes of fresh orange zest, chewy pine, and crushed gooseberries. Chock-full of our hand-selected Amarillo, Simcoe, Cascade, and Nelson Sauvin hops. Light-bodied, with firm, earthy bitterness on the finish. Crisp & clean. “I think this is the beginning of a beautiful friendship…”

4 left!

With 30% unfermented, freshly pressed orange juice, blended with a slightly sour beer base drink up this bubbly.

Special peach sour. Hazy orange body, lovely peach aroma, citrusy. Not overly sour. Lovely bit of honey in the finish.

Just peachy!

Seasonal

A festive Fruited Sour brewed with mountains of plums, tangerines, cranberries, and boysenberries.

As the bright, fruity bursts explode on your palate, doses of creamy vanilla and milk sugar lend a smooth and soothing finish.

All natural

Apples, quince, and cherry are all macerated together for 48 hours, then fermented spontaneously in plastic vats. Bottled under pét-nat method.

Dry and fresh with taste of apple blossom and vanilla spice. Creamy soft bubbles and the addition of cherries give it a candy-like finish.

Enjoy a sweet, aromatic yet tart flavor profile that is unique to this tropical fruit. Proudly made with real fruit nectar from lychee grown in Thailand. Gluten-free.

Similar to a fresh, bubbly version of honey citron tea that'll brighten up any occasion. Made with fresh yuzu grown in Japan's coastal Shimane Prefecture. Gluten-free.

Japanese Chips

Pocky Chocolate Ultra Slim

Pocky Chocolate Almond Crush