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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"
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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"
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