Sample tasting of 3 featured sakes, bartender's choice.

Our house sake. Choice of hot or cold. Herbaceous with hints of grapefruit, mellow flavor with a clean, medium finish.

This simple Ginjo nigori is a creamy coconut slide wrapped in a milky mouth with a great finish, fairly non-descript and clean. With a nose of rose petals and raisins, this nigori has a smooth texture and a silky finish of vanilla, coconut and cream. The viscosity is a bit thin, but the abundance of rice flavorings makes for a clean finish. This nigori is semi-sweet, thin and slippery.

Korean Ginseng Liquor is created using beautiful ginseng of more than four years old grown at the clean Jinan Plateau under the fresh energy of morning and clean breeze. For people stressed out by the weight of life this Ginseng liquor will provide composure like the stillness of morning forest. It is original ginseng liquor made through long-time ripening of selected four year old Korean Ginseng. It is sweet healthy liquor that is effective in improving the appetite and blood circulation as well as reducing fatigue.

"Sound of Water" has a superb nose filled with hints of peaches, grapes, and persimmons with an undercurrent of minerals and green grasses. Not too fruity and not too dry- just very neutral and balanced.

Sayuri means “little lily” in Japanese, and the name is apt for this soft, floral noted nigori. Hints of white grape and elements of cherry blossom tie in seamlessly to create a lush, creamy saké with a deliciously smooth finish.

This medium-dry junmai ginjo won silver in the 2017 World Sake Challenge. Not only a big win for a sake, but a big win for SakéOne brewing. The taste of victory is a premium, balanced soft-water sake with fall fruit flavors and a pinch of anise in the aroma.

Perfectly balanced, rice-forward with succulent peach undertones, clean finish. Best served chilled in a coupe or on the rocks.

Perfectly balanced, rice-forward with ripe mango undertones, clean finish. Best served chilled in a coupe or on the rocks.

Suijin is powerful and smooth, it's dry profile elevates any dish, making it the perfect sake to serve during any occasion.

A blend of two sakes. Hints of honeydew, papaya, anise, and roasted nuts, full-bodied with a long, smooth finish.

Lovely water notes express the rich agricultural region of Niigata while citrus and spice overtones give a glimpse into the brewer’s craft. A balance of savory and sweet marks this truly expressive yet subtle saké.

Hizo Otokoyama Special Junmai is brewed using a blend of Hinohikari and Yumetsukushi sake brewing rice. It is robust, rice-forward, crisp and refreshingly dry. Pairs well with hearty cuisine.

Onigoroshi, which translates as “Ogre Tamer” or “Goblin Killer,” is a Junmai sake brewed by the Konishi Brewing Company. The brewery is located in the Itami region, the historical birthplace of sake with more than 450 years of brewing tradition. Pleasantly aromatic, light, and ultra-dry, it is extremely mellow with citrus overtones.

Kan Nihonkai's Ryoshi Zake Junmai Ginjyo is a fisherman's sake intended to be complemented by only the freshest cuisine. It features a delicate taste paired with a mild fruity aroma.

Suishin means "drunken heart." This robust sake has both an elegant sourness along with a very smooth finish.

The Nanbu Toji brewmasters have traditionally plied their craft in the chill of winter. Their time-honored techniques impart a light, refreshing taste to this medium-dry sake made with Iwate’s special Gin Otome brewing rice. Initially bold rice-forward with a mellow middle palate, finishing clean but slightly lingering.

Sawanoi's brewery is located deep inside the valleys along the western side of Tokyo prefecture. Accordingly, the heavily sloped land makes it impossible to drill a well vertically. Sawanoi's source for its water is a well that was drilled horizontally into the side of a mountain. The water sourced from this unique well generally takes 7-8 years to filter through the mountain rock.

Takaisami Hiyaoroshi Junmai is a fall release sake that is produced in spring, conditioned over the summer, bottled and released in fall.

Named after famed kabuki actor Hyakujyuro, who once donated 1200 cherry blossom trees to Kakamigahara City, this refined junmai dai-ginjyo has a delicate nose with a moderate body that finishes crisp and clean.

With a nose of strawberry, watermelon, sweet rice, and cinnamon, this undiluted sake is fat, happy, bright, and chewy. Fruity, but not overly sweet, think big thoughts when tasting this velvety Nama that is pure pleasure in a can.

Look for plum, melon, peach scents in sake that drink with far more pop in a wine glass. Semi-fruity brew with a unique dryness that speaks to wine drinkers.

Made using the "Shizukushibori" method and head water of the Yabe River, Kansansui has a soft touch coupled with subtle fruit and rice notes.

This sake is a product of the collaboration of Regis Camus, the world-famous cellarmaster at Maison Rare Champagne, and Hakushika. Together they deliver a sake that fills the senses with the essence of blossoming flowers and cocoa. This flavorful combo is presented with a light, dry texture that fades into a gently sweet aftertaste. For the full experience, serve chilled in a wine glass alongside some sashimi.