The Wine Gift Shop

Sake by Kanbara from Niigata, Japan. Intense aromas of grilled nuts, pistachio and a hint of warm liquid cocoa. In the mouth, the flavors follow through with nuts and melon as it heads for a crisp finish, and then just a hint of lingering sweetness. It is at once savory and sweet, and has enough power to make it a great match with a wide variety of food pairings. A truly distinctive sake. The name of this wonderful sake was inspired by local legends about mysterious lights that appeared on nearby Mt. Kirin in the distant past. Locals claim the lights are paper lanterns carried in the fox-bride procession. This mysterious event is celebrated in Niigata every year in the fox-bride festival. Kaetsu uses rice grown on the high plains and pure mountain water to brew superior sake, both rich in aroma and clean in taste. Complex, with herbal aromas of chicory, clove and chive, a creamy texture and savory flavors of dried fig and pepper. Builds to a spicy finish. Wine Spectator April 30, 2007

Sake by Kanbara from Niigata, Japan. Intense aromas of grilled nuts, pistachio and a hint of warm liquid cocoa. In the mouth, the flavors follow through with nuts and melon as it heads for a crisp finish, and then just a hint of lingering sweetness. It is at once savory and sweet, and has enough power to make it a great match with a wide variety of food pairings. A truly distinctive sake. The name of this wonderful sake was inspired by local legends about mysterious lights that appeared on nearby Mt. Kirin in the distant past. Locals claim the lights are paper lanterns carried in the fox-bride procession. This mysterious event is celebrated in Niigata every year in the fox-bride festival. Kaetsu uses rice grown on the high plains and pure mountain water to brew superior sake, both rich in aroma and clean in taste. Complex, with herbal aromas of chicory, clove and chive, a creamy texture and savory flavors of dried fig and pepper. Builds to a spicy finish. Wine Spectator April 30, 2007

Sake by Kanbara from Niigata, Japan. The aromas are clean and fresh with hints of anise and sweet rice. In the mouth, this sake has an incredibly elegant, silky texture and flavors of honeydew and anise, with a hint of pineapple. The finish seems to go on and on but never gets tiring. The name of this sake was inspired by Chinese legends of a mythical and magical creature named Kirin. The Kirin is a symbol of serenity and prosperity, the herald of auspicious events. According to legend, it appears only rarely, and only to mark the beginning of a new era--the birth of a virtuous ruler or sage, for example. Just like the mythical Kirin, our Kirin brand signifies happiness, serenity, and goodness The best Yamada Nishiki rice and pure mountain water from the Oku-Aizu and Echigo mountains are used to make this wonderfully clean yet full-bodied Niigata sake.

Sake by Takasago from Hokkaido, Japan. A prominent fragrance, a clean and fresh taste, with flavor deep into the recesses. Truly one of the Rolls-Royces of sake. Each year, after the temperature drops below 14 Fahrenheit, Takasago builds an Ice Dome outside the main kura building. It is an igloo inside of which the temperature stays about 28 F, with 90% humidity and no wind The low temperature means nasty bacteria cannot survive, allowing them to make clean, pure, ultra-premium sake. Additionally, they separate the clear sake from the fermenting rice lees not by pressing, but rather by putting it into canvas bags and allowing the sake to drip out slowly overnight.

Sake by Takasago from Hokkaido, Japan. A prominent fragrance, a clean and fresh taste, with flavor deep into the recesses. Truly one of the Rolls-Royces of sake. Each year, after the temperature drops below 14 Fahrenheit, Takasago builds an Ice Dome outside the main kura building. It is an igloo inside of which the temperature stays about 28 F, with 90% humidity and no wind The low temperature means nasty bacteria cannot survive, allowing them to make clean, pure, ultra-premium sake. Additionally, they separate the clear sake from the fermenting rice lees not by pressing, but rather by putting it into canvas bags and allowing the sake to drip out slowly overnight.