Sushi Shin

Slim malt taste, rice and corn starch makes this hardly a beer, but it is ... Simple beer, the Japanese version tastes a bit different

From Niigata. Rice lager made with Niigata Prefecture's celebrated Koshi Hikari rice. Has fine and persistent carbonation and a clean, crisp flavor from the super premium rice

From Kyoto. The light and refreshing Belgium White Ale featuring the sweet and irresistable aroma of the famous Japanese Yuzu citrus, with a hint of coriander in the finish

From Niigata. Pilsner gives a rich malt flavor and a refreshing, crisp bitterness. The bright aroma of hops will fill your senses

From Iwate. Sansho - a highly regarded Japanese peppercorn that is a core ingredient of "shichirni" is used in the brewing of this very unique Japanese Ale

From Southern Niigata. Rydeen IPA is a clean, aromatic and easy-to-drink IPA distinguished by its floral and citric aromatics and a pleasantly dry and bitter finish

From Iwate. An Old English style with a Japanese twist - brewed with whole oysters from Sanriku Hirota bay in Iwate Prefecture!

Although this sake is brewed with the heirloom strain Omachi rice, it is wonderfully refined and light flavored, with a short finish. It is a great sake with typical Japanese dishes, including sashimi

Hitakami's brewery Hirako Shuzo in Miyagi prefecture designs their sake to match perfectly with seafood and sushi by focusing on smooth and dry profiles. Enjoy the wonderful balance of Hitakami.

The brewery has produced an excellent and classic Niigata sake profile with this offering. A great balance of dryness and smoothness, with green apple and pear aromas that all exit with a clean finish. It is a very famous and well regarded sake that is very popularly paired with seafood and many preparations of fish.

An enticing and elegant collection of aromas including apricot and pear refreshes and cleanses the sense. This sake is splendidly balanced with a finish like a gust of cool wind on a warm summer day. Savor the floral notes with the subtleness of grains.

This is Hakkaisan's masterpiece sake, where they pooled knowledge, skills, and experience from every master brewer to produce this extremely well crafted, high quality, flavorful, well balanced, and exquisite premium Junmai Daiginjo sake.

Brewed with flower yeast of Begonia for this extremely dry sake. It is slightly sweet yet, nutty and wheat aromas with a hint of mustard spice flavor mouthfeel. Mellow texture and rounded finish.

Brewed using Miyama Nishiki rice grown locally in organic way. Chilled. Notes of cherry cask and mixed grains. Pairs very well with meat and sashimi.

Hyakumoku is a beautiful Ginjo-shu which made a sophisticated scent and a rich flavor compatible. This "Alt 3" is a blend of sake of multiple tanks including aging sake tanks of different characteristics, and it is a masterpiece of the blender's skill.

This sake has been stored and matured 3 years in natural snow capped globes prior to release. Over time it has developed into a well rounded and smooth sake, with subtle fine aromas and a nice mellow dry finish

This Is a Great Offering from Yamagata Prefecture that Has a Bountiful Collection of Delicious Fruit Fragrance that Spreads and Swells with Grace and Sharpness. It Lingers Nicely on The Palate and A Delight to Savor

The brew is bright, elegant and aromatic with a deep and dense peach-like character, silky mouthfeel, and a refreshing brightness. The brewery encourages drinkers to sip their sake out of Bordeaux wine glasses to truly appreciate the sensory potential of this brew.

This is the only sake served at Sukiyabashi Jiro Ginza as well as Sukiyabashi Jiro Roppongi (seen in the film "Jiro Dreams Of Sushi"). This sake is especially good with sushi with its elegance and crisp finish.

Rich perfumed aromas of red apple and plune. Juicy impact but elegant. Full of umami and depth. "Champion Sake" at the 2019 IWC awards as well as the Platinum Medal Kura Master Paris 2019.

The producer, Honda Shoten that makes the Tatsuriki label, brews this Daiginjo with premium quality Yamadanishiki rice from region A farm in Hyogo prefecture. Notable rice umami profiles with melon aromas.

Notably elegant and crisp in its initial delivery with wonderful fruit tones, with a sharp and dry finish to cleanse your palate.

Notes of plum, peach, and earthy aromas of mushrooms with a very clean and mellow texture, that matches very nicely with white fleshed fish as well as tuna

From Aizu, Fukushima. Filtered well junmai sake usually called Usunigori. It is well balanced with semi-sweetness and light savor. It works for palate cleansing

Doburoku is a Real Unfiltered sake. Taste like yogurt, peaches and berries. It will fit with as aperitif and digestif for your meal.

A lovely rose-colored sake that exists within a sphere of balance between sweet and tart, and has a flavor that resembles wild strawberries. Brewed with the exceedingly difficult-to-use red yeast, it has been said that if a Junmai Daiginjo is the most difficult grade of sake to brew, this Rose Junmai Daiginjo was 10 times as difficult, so many brewers are unable to work with it.

Sugar is not added to this umeshu, since plums and all koji based sake are naturally sweet. This sake is easy to drink, has an attractive rose pour and high acidity, and pairs well with any meal.

An unfiltered Umeshu (plum sake) made with Daiginjo grade sake. It contains a generous amount of Ume fruit - not only the juice, but the fruit as well. The unfiltered aspect is from that plummy pulp, which lends a higher viscosity and depth than would be possible in most other umeshu.

Premium in this case means that is specially brewed and modified as the Sake competition. This sake has a vivid fruity aroma, and as the temperature rises, the mellow umami drawn out from the rice's core can be enjoyed. Has a little sweetness at the front, but quick, clean finish.

An unsurpassed premium sake brewed in small batches. Made with unique sake rice native to Niigata prefecture called Takane Nishiki, and polished to 28% of the grain's size. It takes great skill to brew this sake, and is aged slowly to create a seductive and silky elegance.

A miracle born from the extremes of polishing Yamada Nishiki down to 17% remaining. Brewed by intertwining beauty with body, this original addition to Senkin's premium line has been dubbed "Urara" for the sake's beautiful and powerful presence.

Among sake fans, some say that Tatsuriki is like the Japanese Romanee Conti, since they use Yamadanishiki, the king of sake rice, the highest grade Yamadanishiki (Supreme A-a). Takeyoshi Honda, the former chairman of Honda shoten, determined polishing rice upto 35% with Yeast No.9 to make elegant, yet dry and clean finish.

Tsugu has a delicate and elegant floral aroma with a soft and mouthfeel. Splendidly balanced flavor, and a clean, dry, medium-long finish. Only 2500 bottles are produced each year.

Outstanding aroma combined with excellent body. iichiko Silhouette is a genuine shochu that further refines the taste of iichiko. Drink it on the rocks or with cold or hot water. Enjoy its highly sophisticated flavor.

Extremely popular sweet potato shochu uses 100% fresh Kogane Sengan sweet potatoes from the Satsuma Region, and is brewed using yellow koji. highly aromatic, and the flavor is crisp and subtle - suitable to be served on the rocks, or even mizuwari / cut with water.

Using 100% Sweet Potato Koji rather than Rice Koji, Ikkomon draws it's sweet yet refreshing aroma and flavor. For the full effect of the flavors and aromas.

Hyaku Shochu, brewed by Hakutake Jozo, is born from the collaborative efforts of shochu brewing master Fujimoto Kazumi-san, and the esteemed chef Nakazawa-san of Sushi-sho Yotsuya Tokyo. The resulting shochu Hyaku displays a umami-rich shochu very much like a sake.