New sake!

 Asamaï Shuzō
Hyousho
Junmai Ginjo
"Diamond Dust"
Akita, Japan

15.0 % abv

Asamaï Shuzō was founded in 1917 by two friends in the small town of Asamaï Hiragacho in northern Japan's Akita Prefecture. Its current Toji, Koichi Moriya san, who has been in office since 1992 and is the guarantor of know-how and tradition, has seen his expertise rewarded with 5 gold medals for his sake bottled under the Amanoto brand, despite a production of only 700 koku (or 125 kiloliters) of sake per year, which can be considered confidential compared to certain large Breweries.

“Go local” is the motto of this Akita-based brewery. Asamaï brewery only uses local Akita rice from a unique cooperative of 19 different local growers. They not only get quality rice from this cooperative but also quality brewery help! Four of their experienced growers (including Toji Moriya) also work in the brewery helping with everything including koji production, pressing and bottling! This is extremely rare for brewers, since most must look outside the prefecture for brewing help, and nobody takes more care in brewing than the guys who grow the rice. Ama no To draws its inspiration from Amaterasu, the Shinto Sun Goddess who brought light to the world and cultivated Japan’s first rice fields. The Magatama, the Shinto icon on the label, is a jewel of good fortune in Japan.

Amanoto Hyousho Diamond Dust Junmai Ginjo Usu Nigori, created by the Asamai Shuzo Brewery, is a sake made from locally produced Hoshi Akari rice, a variety that provides a nice balance between sweetness and acidity. 
Rice polishing ratio: 50%

Its aromatic profile reveals clear and fresh fruity flavors, ideal to accompany oysters and other raw or even steamed seafood.

Hakkaisan
Snow Aged 3 years
Junmai Daiginjo
"Yukimuro"
Niigata, Japan

17.0 % abv

Matured for three years in Hakkaisan’s “Yukimuro,” a traditional, eco-friendly snow storage facility, this sake is fine yet complex. From the cold snow, temperature is naturally kept stable at 37ºF year round, without the use of electricity. This allows the sake to gently mellow undisturbed.

Tasting notes are round with layered flavors and smooth texture. The aromas from the rice used in brewing are fairly intense, with a long finish.

Pairs well with Mediterranean seafood, washed cheese, or dry-aged beef such as short ribs.