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5 Year Kimoto (limited edition)
"Kimoto is one of the oldest ways to make sake — hands-on, slow, and deeply human. Unlike the wilder character of Yamahai, Kimoto develops a natural acidity that feels grounded and harmonious. After five years resting in our San Francisco brewery, this Junmai has grown smooth and soulful, with savory"
All Koji Sake, Vintage 2020 (Limited Edition)
"Unlike traditional sake, which uses between 20% koji rice and 80% plain steamed rice, All koji sake is brewed exclusively with 100% koji rice. This rare and labor-intensive method deepens both the flavor and aroma, resulting in an intense, layered sake. Brewed in the spring of 2019, matured cold for"