Kenichi Snowmass

akashi ume plum whisky, angostura bitters, mata vermouth cherry on a big ice cube

iwai mars japanese whisky, angostura & orange bitters granulated sugar, orange, cherry, on a big ice cube

stoli vodka infused with pineapple served in a martini glass with a sugar rim with a different twist depending on which way you go

siete leguas reposado tequila, agave, orange-yuzu juice, salted rim on a big ice cube

angry orchid cider, infused spirits cinnamon apple vodka fresh lime, ginger beer, cinnamon stick

hyogo japanese gin, fresh lemon, hibiscus simple syrup with a hibiscus crystal sugar rim

nikka japanese vodka, yuzu sake, agave, lemon juice served in a martini glass with a sugar rim

dona vega mezcal, habanero simple syrup, lime juice with a spicy sugar rim

haku vodka, cold sake, fresh cucumber, pickled ginger

saketini with demonslayer daiginjo, vera wang chopin

coffee infused japanese old fashioned, nikka coffee, coffee infused tableside through a pour over of deathwish dark roast coffee, flamed orange peel garnish

unsuspectingly refreshing, monkey 47 gin, wandering poet sake, st germain, orange-yuzu juice, cucumber, ginger, shiso leaf

luxury japanese manhattan, iwai mars "cosmo" limited edition, anitco sour cherry vermouth, rhubarb and peach bitters

mizunara oak tequila old fashioned, casa dragones reposado, orange, agave and a dash of japanese umami bitters

Nikka Coffey Malt, Iwai Fuyu, Hibiki Harmony

Bainbridge Yama, Nikka 17 Yr, Hakushu 12 Yr

Nikka From the Barrel, Nikka Yoichi Single Malt, Nikka Miyagikyo Single Malt

NA negroni

Prosecco, Italy

Champagne, France

Cotes de Thongue, France

Delle Venezie, Italy

Rias Baixas, Spain

Marlborough, New Zealand

Russian River Valley, California

Sancerre, France

Cote D’Or, Burgundy, France

Mendoza, Argentina

Russion River Valley, California

Willamette Valley, Oregon

Piedmont, Italy

Margaret River, Australia

Napa Valley, California

Small 9 -- Large 15

Small 9 -- Large 15

Small 9 -- Large 15

Junmai

Tokubetsu Junmai

Ginjo

Junmai Ginjo

Daiginjo Nigori

Junmai ginjo

Tokubetsu Junmai

Junmai Daiginjo

Junmai Daiginjo

Futsu-Shu

Heiwa Junmai

55% SMB, Akitsuho Rice, Kochi | Tokubetsu Junmai | 720 ML

55% SMB, Gohyakumangoku Rice, Gunma | Namazume Ginjo Genshu | 720 ML

59% SMB, Gohyakumangoku Rice, Shimane | Junmai Nigori

60% SMB, Tamazakae Rice, Shiga | Junmai | 720 ML

50% SMB, Dewasansan & Haenuki Rice, Yamagata | Ginjo

55% SMB, Yamada Nishiki Rice, Shimane | Junmai Ginjo

1/2 50% - 1/2 60% SMB, Omachi Rice, Wakayama | Tokubetsu Junmai | 720 ML

50% SMB, Gin Ginga Rice, Iwate | Junmai Ginjo | 720 ML

50% SMB, Yamada Nishiki Rice, Miyagi | Junmai Ginjo | 720 ML

50% SMB, Yamada Nishiki Rice, Niigata | Aged Junmai Ginjo

50% SMB, Dewasansan Rice, Yamagata

45% SMB, Kura no Hana Rice, Miyagi | Junmai DaiGinjo | 720 ML

45% SMB, Yamada Nishiki Rice, Niigata | Daiginjo | 720 ML

45% SMB, Yamada Nishiki Rice, Yamaguchi | Daiginjo Nigori | 720 ML

50% SMB, Yamada Nishiki Rice, Shizuoka | Junmai Daiginjo

40% SMB, Yamada Nishiki Rice, Hyogo | Junmai Daiginjo | 720 ML

50% SMB, Aichi no Kaori Rice, Shizuoka | Junmai Daiginjo

23% SMB, Yamada Nishiki Rice, Yamaguchi | Junmai Daiginjo

23% SMB Yamada Nishiki Rice, Yamaguchi | Junmai Daiginjo Yamahai | 720 ML

50% SMB, Gohyakumangoku Rice, Ishikawa | Junmai Daiginjo | 720 ML

35% SMB, Yuinoka Rice, Iwate | Junmai Daiginjo | 720 ML

23% SMB, Koshihikari Rice, Niigata | Junmai Daiginjo | 720 ML

30% SMB, Yamada Nishiki Rice, Wakayama | Junmai Daiginjo | 720 ML

North Coast, California

Napa Valley, California

Sancerre, France

Sancerre, France

Marlborough, New Zealand

Sancerre, France

Pessac-Leognan, Bordeaux

Sancerre, France

Terra Alta, Spain

Rias Baixas, Spain

Alto Adige, Italy

Friuli, Italy

Vouvray, France

Côtes de Provence

Saar, Mosel, Germany

Chateauneuf-du-Pape, France

Alsace, France

Alsace, France

Rosazzo, Italy

Champagne

Montagne de Reims, Champagne

Reims, Champagne

Champagne

Reims, Champagne

Epernay, Champagne

Reims, Champagne

Santa Barbara, California

Sonoma Coast, California

Carneros, California

Napa Valley, California

Napa Valley, California

Sonoma Coast, California

Carneros, California

Chablis, Burgund

Bourgogne Blanc, Burgundy

Saint-Aubin, Burgundy

Chablis, Burgundy

Meursault, Burgundy

Chablis, Burgundy

Chassagne-Montrachet, Burgundy

Meursault, Burgundy

Puligny-Montrachet, Burgundy

Chassagne-Montrachet, Burgundy

Puligny-Montrachet, Burgundy

Corton-Charlemagne

Chevalier-Montrachet, Burgundy

St Rita Hills, California

Willamette Valley, Oregon

Sonoma Coast, California

Russian River Valley, California

Russian River Valley, California

Sonoma Coast, California

Carneros, California

Eola-Amity Hills, Willamette Valley

Hautes-Cote de Nuits, Burgundy

Marsanney, Burgundy

Beaune, Burgundy

Chassagne-Montrachet, Burgundy

Gevrey-Chambertin, Burgundy

Chambolle-Musigny, Burgundy

Corton, Burgundy

Lujan de Cuyo, Argentina

Sonoma County, California

Mendoza, Argentina

Mt. Veeder, Napa, California

Napa Valley, California

Paso Robles, California

Columbia Valley, Washington

Alexander Valley, California

Napa Valley, California

Paso Robles, California

Napa Valley, California

Mt. Veeder, Napa, California

Rutherford, Napa, California

Alexander Valley, California

Oakville, Napa , California

Rutherford, Napa, California

Napa Valley, California

Rioja, Spain

Fleurie, Beaujolais, France

Chateauneuf-du-Pape, France

Piedmont, Italy

Tuscany, Italy

Rioja Alta, Spain

Piedmont, Italy

Rihaku Brewery, Shimane Prefecture | Tokubetsu Junmai Nigori | This Nigori is special because its milling rate of 41% technically qualifies it as Junmai Ginjo grade sake, a rare quality level for a nigori sake. The nose is led by steamed rice, fresh red plums, and suggestions of roasted peanuts. Unlike many Nigori, it is lean and very dry in the mouth, and the impact is chewy with rice flavors intermingling with the nutty and slightly fruity characteristics. 59% SMB, Gohyakumangoku Rice|

Asahi Brewery, Yamaguchi Prefecture | Daiginjo Nigori | Dassai Sake’s are deservedly put in the upper echelons of Sake. Their nigori is no exception. It is uniquely lighter in style, unlike other nigori that smack you in the face with sweetness. Dassai Nigori strikes the perfect balance of sweetness and dryness, creating the house favorite nigori. | 45% SMB, Yamada Nishiki Rice | bottle

Funasaka Brewery, Gifu Prefecture | Yuzu infused Sake | Yuzu is a Japanese citrus fruit. The infusion gives this sake a rich sweetness balanced by the crisp acidity of yuzu. It is made from spring water from the beautiful mountains of Hida. The fruit used in this sake is grown in Kaminoho Village, renowned for high quality yuzu. | bottle

Suigei Brewery, Kōchi Prefecture | Tokubetsu Junmai | This Tokubetsu Junmai is brewed for the whales that reside off the Pacific coast of Kochi. Suigei literally means “The drunken whale”. This is a sake that is dry, yet with high acidity and umami. A reserved aroma, gentle rice notes, perfect acidity and a fine finish. | 55% SMB, Akitsuho Rice | bottle

Tomita Brewery. Shiga Prefecture | Junmai | Founded in the 1540s, Tomita is the third oldest brewery in Japan. The ‘Seven Spearsmen’ are Legendary Generals who decisively won the battle of Shizugatke in 1583, which was fought in the fields just outside of the brewery. This is a traditional style Junmai, rich and earthy with lots of umami. Hints of dried mushrooms accentuate its flavors. | 60% SMB, Tamazakae Rice | bottle

Heiwa Brewery, Wakayama Prefecture | Tokubetsu Junmai | Tokubetsu means special. It designates a sake that is a passion project of the brewer. This sake is made from Omachi rice, the grandfather of all other types of sake rice. Omachi is difficult to brew, but when done right, the perfect blend of fruit and umami create a Sake worthy of the ‘Special’ title. | 1/2 50% - 1/2 60% SMB, Omachi Rice | bottle

Dewazakura Brewery, Yamagata Prefectureb | Ginjo | Cherry Bouquet was the very first widely available and reasonably priced Ginjo sake released in Japan. Its release started the modern renaissance of Ginjo Sake. Delicate flavors come from the Dewasansan rice, which has been specially cultivated to thrive in this mountainous region. This sake is wrapped in aromas of cherry blossom flowers with deeper layers of ripe fruit notes. | 50% SMB, Dewasansan & Haenuki Rice

Rihaku Brewery, Shimane Prefecture | Junmai Ginjo | This sake has broad appeal with a memorable, sturdy flavor. Rihaku was named for the famous Chinese poet, Li Po, who lived from 701-762 and was known to drink a lot of sake before writing. According to local legend, he would drink a bottle of sake and write 100 poems. It has notes of banana and very-ripe honeydew with a clean, crisp acidity that highlights its light-to-medium body. A lingering finish moves from juicy fruitiness to green herbal notes making it a great food companion. | 55% SMB, Yamada Nishiki Rice

Akabu Brewery, Iwate Prefecture | Junmai Ginjo | Disaster struck in 2011 when the original brewery was destroyed by the Tohoku earthquake, but from the ashes a new young and innovative brewery was born. Akabu is crisp and refreshing with delightful notes of ripe bananas and cantaloupe. | 50% SMB, Gin Ginga Rice | bottle

Katsuyama Brewery, Miyagi Prefecture | Junmai Ginjo | Founded by Japan’s greatest Samurai, Date Masamune, with a mission to make a sake worthy of his greatest allies. To this day Katsuyama brewery continues to make the most luxurious and meticulously brewed sake. While most others will brew one tank of sake every day, Katsuyama will only brew one tank per week, giving attention to every meticulous detail. This sake won the 2019 IWC Sake competition, denoting it as the Worlds best Sake from a pool of 1,500 entries. This sake is elegant, crisp and dry. An excellent choice with sushi. | 50% SMB, Yamada Nishiki Rice | bottle

Ryujin Brewery, Gunma Prefecture | Namazume Genshu Ginjo | Dragon God is a stronger sake with the livelier flavors generally associated with unpasteurized sake. Fresh and fruit forward with a plush, cream-like mouthfeel. Flavors languish in your mouth with a slow burn that will suddenly fade into nothingness for a beautifully clean finish, calling for a second glass. | 55% SMB, Gohyakumangoku Rice | bottle | 98

Uchigasaki Brewery, Miyagi Prefecture | Junmai DaiGinjo | In 1620, the Daimyo of Miyagi Prefecture ordered a tavern to be built along the road between his capital and his farthest most city. 40 years later, the tavern started brewing sake and has continued to brew for 355 years. This sake is made from specialty rice grown only in Miyagi Prefecture. | 45% SMB, Kura no Hana Rice | bottle

Hakkaisan Brewery, Niigata Prefecture | Daiginjo | Classic Niigata style brewing means that Hakkaisan has a superbly clean texture and a whisper finish. The brewery is covered by deep snow all winter and embodies the spirit of the clean, cold air during the winter season. This popular Daiginjo has a unique sharp and crisp taste with a slight, pleasant umami note. | 45% SMB, Yamada Nishiki Rice | bottle

Doi Brewery, Shizuoka prefecture | Junmai Daiginjo | This sake commemorates the life of the previous Toji, who was a Brew Master Sensei and one of the ‘Four Guardians of Heaven’ from the prestigious Noto Toji Guild. Doi brewery continues its former sensei's traditions with this clean, dry and rich brew, which is considered one of Japan's most highly regarded sake. It has a rare combination of concentrated fruit aromatics and dry mouthfeel for a Junmai Daiginjo. It has aromas of clean honeydew rind and grainy rice, with a touch of earth. While zesty cantaloupe and dry anise dominate up front, the finish is dry with white pepper and jasmine notes. | 50% SMB, Yamada Nishiki Rice

Yaegaki Brewery, Hyogo Prefecture | Junmai Daiginjo | This sake is brilliant silvery emerald straw in color. It is rich and has candied floral aromas and flavors of rice pudding, cinnamon roll, dried tropical fruits and dusty balsa. Silky and vibrant, medium-to-full bodied. Medium-long finish with notes of coconut cream, delicate spiced nuts, and pepper. | 40% SMB, Yamada Nishiki Rice | bottle

Oomuraya Shuzoba Brewery, Shizuoka Prefecture | Junmai Daiginjo | The original Wakatake Onikoroshi “Demon Slayer” sake is historically famous for having comforted many weary travelers crossing the cold water of the Ohi river. A light and smooth sake, its overall impression is very modest. It has both a savory aroma as well as a sweet aroma of licorice and wild fruits. Its fine sweetness and crisp acidity are well-balanced. | 50% SMB, Aichi no Kaori Rice

Hakkaisan Brewery, Niigata Prefecture | Aged Junmai Ginjo | This sake is matured for three years in a ‘Yukimuro,’ a traditional snow covered storeroom. The temperature is naturally kept just above freezing, allowing this sake to gently mellow with out being disturbed. It is round with layered flavors and a smooth texture. The aromas from the rice used in brewing are fairly intense, with a long finish. | 50% SMB, Yamada Nishiki Rice

Asahi Brewery, Yamaguchi Prefecture | Junmai Daiginjo | The theme underlying Dassai sake is "Making sake is making dreams: opening a new era of sake". It uses the King of all sake rice, Yamada Nishiki, and is milled down to an unbelievable 23%, which delivers delicate floral aromas with a palate reminiscent of honey and an elegant lasting finish. | 23% SMB, Yamada Nishiki Rice

Miyasaka Brewery, Nagano Prefecture | Junmai Daiginjo Yamahai | Masumi is one of the great names of the sake world, admired throughout Japan for its unshakable down-to earth reliability. The brewery where it is made was founded in 1662 in the town of Suwa, where a tradition of precision craftsmanship had led to the development of the silk spinning trade. Masumi achieved great prominence in 1946 with the discovery of a new yeast variety, “Nanago” or Association No. 7. With its gentle aroma and ease of use Nanago continues to be used by over half of the breweries in Japan. | 40% SMB Kinom Nishiki Rice | bottle

Nishide Brewery, Ishikawa Prefecture | Junmai Daiginjo | This Sake has a distinct savory character that not many other sakes can ever achieve. There are distinct notes of Japanese yam and a rich umami flavor accompanied by a distinct lack of fruitiness. This flavor comes from the yeast used to make the sake. This yeast was discovered in the brewery’s water well 100 years ago, and is unique proprietary property of Nishide. No other brewery may use it to make sake. A truly unique treat for any sake connoisseur | 50% SMB, Gohyakumangoku Rice | bottle

Akabu Brewery, Iwate | Junmai Daiginjo | Ryunosuke Kodate is the innovative young Master Brewer of Akabu. In an unheard of break from tradition, he took the position at the age of 22. He was determined to reinvent the sake brewing process for this next generation of sake drinker. His sakes are all made in a clean fresh style. The ‘Gokujo no Kire’ is the finest and driest bottle that the Akabu Brewery produces. The pressing and filtering of the sake is done in a special room chilled to sub zero temperatures to ensure only the most pure sake is bottled. | 35% SMB, Yuinoka Rice | bottle

Kikusui Brewery, Niigata | Kuramitsu stands apart from all other sakes because of the rice used. Uonumasan Koshihikari is the highest grade of koshihikari only 1% grown is this superior type. It only survives on steep slopes in very specific conditions, which demands farming by hand and produce very low yields. For the effort, we are rewarded with pure, excellent sake which few ever get the chance to taste. Kuramitsu has a gorgeous perfume, cradling your senses as you raise the glass to your lips. The first sip is an experience in complete and utter refinement. It is smooth, clean and slightly sweet, complete with utter sophistication. | 23% SMB, Uonumasan Koshihikari Rice | bottle

Heiwa Brewery, Wakayama | This treasure is not to be missed. Only a few hundred bottles are produced a year. Heiwa is currently one of the top breweries in all of Japan, having recently become the only brewery to ever be named the IWC’s ‘#1 Sake Brewer of the year’ two years in a row. Their secret: the softest water source in all of Japan. This creates sake with depth and complexity. This is no light watery brew, as seen in so many other highly polished daiginjo’s. KID Muryozan 30 has notes of ripe pear, honeycomb and vanilla bean, wrapped in a rich velvety texture. Flawless and smooth a true sake lovers sake. | 30% SMB, Yamada Nishiki Rice | bottle

Japanese Oak Aged

Carrot, daikon, cucumber, ginger dressing

Organic spinach, cucumber, avocado, kewpie, cherry tomato, crispy shallot, radish, yuzu dressing

Tempura fried, spicy kewpie, masago, eel sauce, scallion

Sweet & sour kabayaki, sesame, fried garlic, chive

Sweet red miso, fried tofu sesame, hoisin, micro herbs

Salmon 36, Wagu Beef 48, Combo 45

Wild boar pot stickers, shredded cabbage, dried cherry nimono, sesame seed

72 Hour marinade, broiled

Sesame-fig preserves, pork belly, black salt, scallion oil, fresno chile puree

Sesame aioli, wasabi cream, tobiko, chive

Chicken 22, Wagu Beef 31

aonori smoked potato, kale gomae apple gochujang sosu, charred lemon

crispy mushrooms, broken herb dressing black salt, pickled chiles, micro arugula

miso-celeriac puree, sautéed broccolini crispy sesame kale, dried apricot katsu sauce

roasted mushrooms, charred cabbage, pork belly broccolini, steamed rice

bok-choy, onion, carrot, pickled chiles, fried garlic sweet nimono sauce

Sweet potato puree, miso roasted cauliflower, blood orange-tamari glaze

tempura shrimp, cucumber, avocado, topped with spicy tuna, teriyaki sauce

yellowtail, tempura asparagus, scallions topped with avocado, serrano, basil yuzu soy

yellowtail, pineapple, asparagus, serrano edamame paper

broiled eel, cucumber, topped with avocado, strawberry, teriyaki sauce

spicy crunchy tuna, serrano topped with tuna, avocado, sesame, teriyaki sauce

snow crab, tuna, cucumber, avocado topped with masago

snow crab, cucumber, avocado topped with tuna, yellowtail, salmon, shrimp

spicy salmon, tempura asparagus, avocado, scallions topped with salmon, garlic kosho soy

tempura asparagus, aioli, edamame paper, teriyaki

tempura asparagus, pineapple, topped with avocado, serrano, honey yuzu

asparagus, yamagobo, takuan, shiso, cucumber, avocado, roasted garlic, kaiware, scallion

avocado, cucumber teriyaki

crab, cucumber, avocado, spicy mayo

spicy mayo, scallions, teriyaki

avocado, cucumber

soft shell crab, cucumber, avocado, scallion, masago kaiware, yama gobo, teriyaki

serrano, basil yuzu soy

dried shiso, dried miso, ground sesame seed, tosazu, garlic oil

scallion, ginger, kaiware, myoga kosho garlic soy, scallion oil

lemon zest, yuzu pepper, scallion oil garlic chips, sea salt, yuzu jelly

tuna, yellowtail, salmon

maguro

hamachi

sake

saba

unagi

tako

hotate

kani

ebi

ama ebi

ikura

tobiko

masago

uzura (1)

Carrot, daikon, cucumber, ginger dressing

Organic spinach, cucumber, avocado, kewpie, cherry tomato, crispy shallot, radish, yuzu dressing

Tempura fried, spicy kewpie, masago, eel sauce, scallion

Sweet & sour kabayaki, sesame, fried garlic, chive

Sweet red miso, fried tofu sesame, hoisin, micro herbs

Salmon 36, Wagu Beef 48, Combo 45

Wild boar pot stickers, shredded cabbage, dried cherry nimono, sesame seed

72 Hour marinade, broiled

Sesame-fig preserves, pork belly, black salt, scallion oil, fresno chile puree

Sesame aioli, wasabi cream, tobiko, chive

Chicken 22, Wagu Beef 31

aonori smoked potato, kale gomae apple gochujang sosu, charred lemon

crispy mushrooms, broken herb dressing black salt, pickled chiles, micro arugula

miso-celeriac puree, sautéed broccolini crispy sesame kale, dried apricot katsu sauce

roasted mushrooms, charred cabbage, pork belly broccolini, steamed rice

bok-choy, onion, carrot, pickled chiles, fried garlic sweet nimono sauce

Sweet potato puree, miso roasted cauliflower, blood orange-tamari glaze

tempura shrimp, cucumber, avocado, topped with spicy tuna, teriyaki sauce

yellowtail, tempura asparagus, scallions topped with avocado, serrano, basil yuzu soy

yellowtail, pineapple, asparagus, serrano edamame paper

broiled eel, cucumber, topped with avocado, strawberry, teriyaki sauce

spicy crunchy tuna, serrano topped with tuna, avocado, sesame, teriyaki sauce

snow crab, tuna, cucumber, avocado topped with masago

snow crab, cucumber, avocado topped with tuna, yellowtail, salmon, shrimp

spicy salmon, tempura asparagus, avocado, scallions topped with salmon, garlic kosho soy

tempura asparagus, aioli, edamame paper, teriyaki

tempura asparagus, pineapple, topped with avocado, serrano, honey yuzu

asparagus, yamagobo, takuan, shiso, cucumber, avocado, roasted garlic, kaiware, scallion

avocado, cucumber teriyaki

crab, cucumber, avocado, spicy mayo

spicy mayo, scallions, teriyaki

avocado, cucumber

soft shell crab, cucumber, avocado, scallion, masago kaiware, yama gobo, teriyaki

serrano, basil yuzu soy

dried shiso, dried miso, ground sesame seed, tosazu, garlic oil

scallion, ginger, kaiware, myoga kosho garlic soy, scallion oil

lemon zest, yuzu pepper, scallion oil garlic chips, sea salt, yuzu jelly

tuna, yellowtail, salmon

maguro

hamachi

sake

saba

unagi

tako

hotate

kani

ebi

ama ebi

ikura

tobiko

masago

uzura (1)

carrot, daikon, cucumber, ginger dressing

mixed greens, cucumber, avocado, kewpie, tomato, radish, yuzu dressing

tempura fried, spicy kewpie masago, eel sauce, scallion

sweet sour kabayaki, sesame, fried garlic, chive

sweet red miso, fried tofu sesame, hoisin, micro herbs

stone seared @ 1000 maldon salt and ponzu

wild boar pot stickers, shredded cabbage dried cherry nimono, sesame seed

72 hour marinade, broiled

sesame-fig preserves, pork belly, black salt scallion oil, fresno chile puree

sesame aioli, wasabi cream, tobiko, chive

add wok sautéed veg steamed rice

aonori smoked potato, kale gomae apple gochujang sosu, charred lemon

crispy mushrooms, broken herb dressing black salt, pickled chiles, micro arugula

miso-celeriac puree, sautéed broccolini crispy sesame kale, dried apricot katsu sauce

roasted mushrooms, charred cabbage, pork belly broccolini, steamed rice

bok-choy, onion, carrot, pickled chiles, fried garlic sweet nimono sauce

brown butter sweet potato puree, miso roasted cauliflower, blood orange-tamari glaze

tempura shrimp, cucumber, avocado topped with spicy tuna, teriyaki sauce

yellowtail, tempura asparagus, scallions topped with avocado, serrano, basil yuzu soy

yellowtail, pineapple, asparagus, serrano edamame paper

broiled eel, cucumber topped with avocado, strawberry, teriyaki sauce

spicy crunchy tuna, serrano topped with tuna, avocado, sesame, teriyaki sauce

snow crab, tuna, cucumber, avocado topped with masago

snow crab, cucumber, avocado topped with tuna, yellowtail, salmon, shrimp

spicy salmon, tempura asparagus, avocado, scallions topped with salmon, garlic kosho soy

tempura asparagus, aioli edamame paper, teriyaki

tempura asparagus, pineapple topped with avocado, serrano, honey yuzu

asparagus, yamagobo, takuan, shiso cucumber, avocado, roasted garlic, kaiware, scallion

avocado, cucumber teriyaki

crab, cucumber, avocado spicy mayo

spicy mayo, scallions, teriyaki

avocado, cucumber

soft shell crab, cucumber, avocado, scallion, masago kaiware, yama gobo, teriyaki

serrano, basil yuzu soy

dried shiso, dried miso, ground sesame seed, tosazu, garlic oil

scallion, ginger, kaiware, myoga kosho garlic soy, scallion oil

lemon zest, yuzu pepper, scallion oil garlic chips, sea salt, yuzu jelly

tuna, yellowtail, salmon

carrot, daikon, cucumber, ginger dressing

mixed greens, cucumber, avocado, kewpie, tomato, radish, yuzu dressing

tempura fried, spicy kewpie masago, eel sauce, scallion

sweet sour kabayaki, sesame, fried garlic, chive

sweet red miso, fried tofu sesame, hoisin, micro herbs

stone seared @ 1000 maldon salt and ponzu

wild boar pot stickers, shredded cabbage dried cherry nimono, sesame seed

72 hour marinade, broiled

sesame-fig preserves, pork belly, black salt scallion oil, fresno chile puree

sesame aioli, wasabi cream, tobiko, chive

add wok sautéed veg steamed rice

aonori smoked potato, kale gomae apple gochujang sosu, charred lemon

crispy mushrooms, broken herb dressing black salt, pickled chiles, micro arugula

miso-celeriac puree, sautéed broccolini crispy sesame kale, dried apricot katsu sauce

roasted mushrooms, charred cabbage, pork belly broccolini, steamed rice

bok-choy, onion, carrot, pickled chiles, fried garlic sweet nimono sauce

brown butter sweet potato puree, miso roasted cauliflower, blood orange-tamari glaze

tempura shrimp, cucumber, avocado topped with spicy tuna, teriyaki sauce

yellowtail, tempura asparagus, scallions topped with avocado, serrano, basil yuzu soy

yellowtail, pineapple, asparagus, serrano edamame paper

broiled eel, cucumber topped with avocado, strawberry, teriyaki sauce

spicy crunchy tuna, serrano topped with tuna, avocado, sesame, teriyaki sauce

snow crab, tuna, cucumber, avocado topped with masago

snow crab, cucumber, avocado topped with tuna, yellowtail, salmon, shrimp

spicy salmon, tempura asparagus, avocado, scallions topped with salmon, garlic kosho soy

tempura asparagus, aioli edamame paper, teriyaki

tempura asparagus, pineapple topped with avocado, serrano, honey yuzu

asparagus, yamagobo, takuan, shiso cucumber, avocado, roasted garlic, kaiware, scallion

avocado, cucumber teriyaki

crab, cucumber, avocado spicy mayo

spicy mayo, scallions, teriyaki

avocado, cucumber

soft shell crab, cucumber, avocado, scallion, masago kaiware, yama gobo, teriyaki

serrano, basil yuzu soy

dried shiso, dried miso, ground sesame seed, tosazu, garlic oil

scallion, ginger, kaiware, myoga kosho garlic soy, scallion oil

lemon zest, yuzu pepper, scallion oil garlic chips, sea salt, yuzu jelly

tuna, yellowtail, salmon

akashi ume plum whisky, angostura bitters, mata vermouth cherry on a big ice cube

iwai mars japanese whisky, angostura orange bitters granulated sugar, orange, cherry, on a big ice cube

stoli vodka infused with pineapple served in a martini glass with a sugar rim with a different twist depending on which way you go

siete leguas reposado tequila, agave, orange-yuzu juice, salted rim on a big ice cube

angry orchid cider, infused spirits cinnamon apple vodka fresh lime, ginger beer, cinnamon stick

hyogo japanese gin, fresh lemon, hibiscus simple syrup with a hibiscus crystal sugar rim

nikka japanese vodka, yuzu sake, agave, lemon juice served in a martini glass with a sugar rim

dona vega mezcal, habanero simple syrup, lime juice with a spicy sugar rim

haku vodka, cold sake, fresh cucumber, pickled ginger

saketini with demonslayer daiginjo, vera wang chopin

coffee infused japanese old fashioned, nikka coffee, coffee infused tableside through a pour over of deathwish dark roast coffee, flamed orange peel garnish

unsuspectingly refreshing, monkey 47 gin, wandering poet sake, st germain, orange-yuzu juice, cucumber, ginger, shiso leaf

luxury japanese manhattan, iwai mars "cosmo" limited edition, anitco sour cherry vermouth, rhubarb and peach bitters

mizunara oak tequila old fashioned, casa dragones reposado, orange, agave and a dash of japanese umami bitters

Nikka Coffey Malt, Iwai Fuyu, Hibiki Harmony

Bainbridge Yama, Nikka 17 Yr, Hakushu 12 Yr

Nikka From the Barrel, Nikka Yoichi Single Malt, Nikka Miyagikyo Single Malt

NA negroni

Prosecco, Italy

Champagne, France

Cotes de Thongue, France

Delle Venezie, Italy

Rias Baixas, Spain

Marlborough, New Zealand

Russian River Valley, California

Sancerre, France

Cote D’Or, Burgundy, France

Mendoza, Argentina

Russion River Valley, California

Willamette Valley, Oregon

Piedmont, Italy

Margaret River, Australia

Napa Valley, California

Small 9 -- Large 15

Small 9 -- Large 15

Small 9 -- Large 15

Junmai

Tokubetsu Junmai

Ginjo

Junmai Ginjo

Daiginjo Nigori

Junmai ginjo

Tokubetsu Junmai

Junmai Daiginjo

Junmai Daiginjo

Futsu-Shu

Heiwa Junmai

55% SMB, Akitsuho Rice, Kochi | Tokubetsu Junmai | 720 ML

55% SMB, Gohyakumangoku Rice, Gunma | Namazume Ginjo Genshu | 720 ML

59% SMB, Gohyakumangoku Rice, Shimane | Junmai Nigori

60% SMB, Tamazakae Rice, Shiga | Junmai | 720 ML

50% SMB, Dewasansan Haenuki Rice, Yamagata | Ginjo

55% SMB, Yamada Nishiki Rice, Shimane | Junmai Ginjo

1/2 50% - 1/2 60% SMB, Omachi Rice, Wakayama | Tokubetsu Junmai | 720 ML

50% SMB, Gin Ginga Rice, Iwate | Junmai Ginjo | 720 ML

50% SMB, Yamada Nishiki Rice, Miyagi | Junmai Ginjo | 720 ML

50% SMB, Yamada Nishiki Rice, Niigata | Aged Junmai Ginjo

50% SMB, Dewasansan Rice, Yamagata

45% SMB, Kura no Hana Rice, Miyagi | Junmai DaiGinjo | 720 ML

45% SMB, Yamada Nishiki Rice, Niigata | Daiginjo | 720 ML

45% SMB, Yamada Nishiki Rice, Yamaguchi | Daiginjo Nigori | 720 ML

50% SMB, Yamada Nishiki Rice, Shizuoka | Junmai Daiginjo

40% SMB, Yamada Nishiki Rice, Hyogo | Junmai Daiginjo | 720 ML

50% SMB, Aichi no Kaori Rice, Shizuoka | Junmai Daiginjo

23% SMB, Yamada Nishiki Rice, Yamaguchi | Junmai Daiginjo

23% SMB Yamada Nishiki Rice, Yamaguchi | Junmai Daiginjo Yamahai | 720 ML

50% SMB, Gohyakumangoku Rice, Ishikawa | Junmai Daiginjo | 720 ML

35% SMB, Yuinoka Rice, Iwate | Junmai Daiginjo | 720 ML

23% SMB, Koshihikari Rice, Niigata | Junmai Daiginjo | 720 ML

30% SMB, Yamada Nishiki Rice, Wakayama | Junmai Daiginjo | 720 ML

North Coast, California

Napa Valley, California

Sancerre, France

Sancerre, France

Marlborough, New Zealand

Sancerre, France

Pessac-Leognan, Bordeaux

Sancerre, France

Terra Alta, Spain

Rias Baixas, Spain

Alto Adige, Italy

Friuli, Italy

Vouvray, France

Côtes de Provence

Saar, Mosel, Germany

Chateauneuf-du-Pape, France

Alsace, France

Alsace, France

Rosazzo, Italy

Champagne

Montagne de Reims, Champagne

Reims, Champagne

Champagne

Reims, Champagne

Epernay, Champagne

Reims, Champagne

Santa Barbara, California

Sonoma Coast, California

Carneros, California

Napa Valley, California

Napa Valley, California

Sonoma Coast, California

Carneros, California

Chablis, Burgund

Bourgogne Blanc, Burgundy

Saint-Aubin, Burgundy

Chablis, Burgundy

Meursault, Burgundy

Chablis, Burgundy

Chassagne-Montrachet, Burgundy

Meursault, Burgundy

Puligny-Montrachet, Burgundy

Chassagne-Montrachet, Burgundy

Puligny-Montrachet, Burgundy

Corton-Charlemagne

Chevalier-Montrachet, Burgundy

St Rita Hills, California

Willamette Valley, Oregon

Sonoma Coast, California

Russian River Valley, California

Russian River Valley, California

Sonoma Coast, California

Carneros, California

Eola-Amity Hills, Willamette Valley

Hautes-Cote de Nuits, Burgundy

Marsanney, Burgundy

Beaune, Burgundy

Chassagne-Montrachet, Burgundy

Gevrey-Chambertin, Burgundy

Chambolle-Musigny, Burgundy

Corton, Burgundy

Lujan de Cuyo, Argentina

Sonoma County, California

Mendoza, Argentina

Mt. Veeder, Napa, California

Napa Valley, California

Paso Robles, California

Columbia Valley, Washington

Alexander Valley, California

Napa Valley, California

Paso Robles, California

Napa Valley, California

Mt. Veeder, Napa, California

Rutherford, Napa, California

Alexander Valley, California

Oakville, Napa , California

Rutherford, Napa, California

Napa Valley, California

Rioja, Spain

Fleurie, Beaujolais, France

Chateauneuf-du-Pape, France

Piedmont, Italy

Tuscany, Italy

Rioja Alta, Spain

Piedmont, Italy

Rihaku Brewery, Shimane Prefecture | Tokubetsu Junmai Nigori | This Nigori is special because its milling rate of 41% technically qualifies it as Junmai Ginjo grade sake, a rare quality level for a nigori sake. The nose is led by steamed rice, fresh red plums, and suggestions of roasted peanuts. Unlike many Nigori, it is lean and very dry in the mouth, and the impact is chewy with rice flavors intermingling with the nutty and slightly fruity characteristics. 59% SMB, Gohyakumangoku Rice|

Asahi Brewery, Yamaguchi Prefecture | Daiginjo Nigori | Dassai Sake’s are deservedly put in the upper echelons of Sake. Their nigori is no exception. It is uniquely lighter in style, unlike other nigori that smack you in the face with sweetness. Dassai Nigori strikes the perfect balance of sweetness and dryness, creating the house favorite nigori. | 45% SMB, Yamada Nishiki Rice | bottle

Funasaka Brewery, Gifu Prefecture | Yuzu infused Sake | Yuzu is a Japanese citrus fruit. The infusion gives this sake a rich sweetness balanced by the crisp acidity of yuzu. It is made from spring water from the beautiful mountains of Hida. The fruit used in this sake is grown in Kaminoho Village, renowned for high quality yuzu. | bottle

Suigei Brewery, Kōchi Prefecture | Tokubetsu Junmai | This Tokubetsu Junmai is brewed for the whales that reside off the Pacific coast of Kochi. Suigei literally means “The drunken whale”. This is a sake that is dry, yet with high acidity and umami. A reserved aroma, gentle rice notes, perfect acidity and a fine finish. | 55% SMB, Akitsuho Rice | bottle

Tomita Brewery. Shiga Prefecture | Junmai | Founded in the 1540s, Tomita is the third oldest brewery in Japan. The ‘Seven Spearsmen’ are Legendary Generals who decisively won the battle of Shizugatke in 1583, which was fought in the fields just outside of the brewery. This is a traditional style Junmai, rich and earthy with lots of umami. Hints of dried mushrooms accentuate its flavors. | 60% SMB, Tamazakae Rice | bottle

Heiwa Brewery, Wakayama Prefecture | Tokubetsu Junmai | Tokubetsu means special. It designates a sake that is a passion project of the brewer. This sake is made from Omachi rice, the grandfather of all other types of sake rice. Omachi is difficult to brew, but when done right, the perfect blend of fruit and umami create a Sake worthy of the ‘Special’ title. | 1/2 50% - 1/2 60% SMB, Omachi Rice | bottle

Dewazakura Brewery, Yamagata Prefectureb | Ginjo | Cherry Bouquet was the very first widely available and reasonably priced Ginjo sake released in Japan. Its release started the modern renaissance of Ginjo Sake. Delicate flavors come from the Dewasansan rice, which has been specially cultivated to thrive in this mountainous region. This sake is wrapped in aromas of cherry blossom flowers with deeper layers of ripe fruit notes. | 50% SMB, Dewasansan Haenuki Rice

Rihaku Brewery, Shimane Prefecture | Junmai Ginjo | This sake has broad appeal with a memorable, sturdy flavor. Rihaku was named for the famous Chinese poet, Li Po, who lived from 701-762 and was known to drink a lot of sake before writing. According to local legend, he would drink a bottle of sake and write 100 poems. It has notes of banana and very-ripe honeydew with a clean, crisp acidity that highlights its light-to-medium body. A lingering finish moves from juicy fruitiness to green herbal notes making it a great food companion. | 55% SMB, Yamada Nishiki Rice

Akabu Brewery, Iwate Prefecture | Junmai Ginjo | Disaster struck in 2011 when the original brewery was destroyed by the Tohoku earthquake, but from the ashes a new young and innovative brewery was born. Akabu is crisp and refreshing with delightful notes of ripe bananas and cantaloupe. | 50% SMB, Gin Ginga Rice | bottle

Katsuyama Brewery, Miyagi Prefecture | Junmai Ginjo | Founded by Japan’s greatest Samurai, Date Masamune, with a mission to make a sake worthy of his greatest allies. To this day Katsuyama brewery continues to make the most luxurious and meticulously brewed sake. While most others will brew one tank of sake every day, Katsuyama will only brew one tank per week, giving attention to every meticulous detail. This sake won the 2019 IWC Sake competition, denoting it as the Worlds best Sake from a pool of 1,500 entries. This sake is elegant, crisp and dry. An excellent choice with sushi. | 50% SMB, Yamada Nishiki Rice | bottle

Ryujin Brewery, Gunma Prefecture | Namazume Genshu Ginjo | Dragon God is a stronger sake with the livelier flavors generally associated with unpasteurized sake. Fresh and fruit forward with a plush, cream-like mouthfeel. Flavors languish in your mouth with a slow burn that will suddenly fade into nothingness for a beautifully clean finish, calling for a second glass. | 55% SMB, Gohyakumangoku Rice | bottle | 98

Uchigasaki Brewery, Miyagi Prefecture | Junmai DaiGinjo | In 1620, the Daimyo of Miyagi Prefecture ordered a tavern to be built along the road between his capital and his farthest most city. 40 years later, the tavern started brewing sake and has continued to brew for 355 years. This sake is made from specialty rice grown only in Miyagi Prefecture. | 45% SMB, Kura no Hana Rice | bottle

Hakkaisan Brewery, Niigata Prefecture | Daiginjo | Classic Niigata style brewing means that Hakkaisan has a superbly clean texture and a whisper finish. The brewery is covered by deep snow all winter and embodies the spirit of the clean, cold air during the winter season. This popular Daiginjo has a unique sharp and crisp taste with a slight, pleasant umami note. | 45% SMB, Yamada Nishiki Rice | bottle

Doi Brewery, Shizuoka prefecture | Junmai Daiginjo | This sake commemorates the life of the previous Toji, who was a Brew Master Sensei and one of the ‘Four Guardians of Heaven’ from the prestigious Noto Toji Guild. Doi brewery continues its former sensei's traditions with this clean, dry and rich brew, which is considered one of Japan's most highly regarded sake. It has a rare combination of concentrated fruit aromatics and dry mouthfeel for a Junmai Daiginjo. It has aromas of clean honeydew rind and grainy rice, with a touch of earth. While zesty cantaloupe and dry anise dominate up front, the finish is dry with white pepper and jasmine notes. | 50% SMB, Yamada Nishiki Rice

Yaegaki Brewery, Hyogo Prefecture | Junmai Daiginjo | This sake is brilliant silvery emerald straw in color. It is rich and has candied floral aromas and flavors of rice pudding, cinnamon roll, dried tropical fruits and dusty balsa. Silky and vibrant, medium-to-full bodied. Medium-long finish with notes of coconut cream, delicate spiced nuts, and pepper. | 40% SMB, Yamada Nishiki Rice | bottle

Oomuraya Shuzoba Brewery, Shizuoka Prefecture | Junmai Daiginjo | The original Wakatake Onikoroshi “Demon Slayer” sake is historically famous for having comforted many weary travelers crossing the cold water of the Ohi river. A light and smooth sake, its overall impression is very modest. It has both a savory aroma as well as a sweet aroma of licorice and wild fruits. Its fine sweetness and crisp acidity are well-balanced. | 50% SMB, Aichi no Kaori Rice

Hakkaisan Brewery, Niigata Prefecture | Aged Junmai Ginjo | This sake is matured for three years in a ‘Yukimuro,’ a traditional snow covered storeroom. The temperature is naturally kept just above freezing, allowing this sake to gently mellow with out being disturbed. It is round with layered flavors and a smooth texture. The aromas from the rice used in brewing are fairly intense, with a long finish. | 50% SMB, Yamada Nishiki Rice

Asahi Brewery, Yamaguchi Prefecture | Junmai Daiginjo | The theme underlying Dassai sake is "Making sake is making dreams: opening a new era of sake". It uses the King of all sake rice, Yamada Nishiki, and is milled down to an unbelievable 23%, which delivers delicate floral aromas with a palate reminiscent of honey and an elegant lasting finish. | 23% SMB, Yamada Nishiki Rice

Miyasaka Brewery, Nagano Prefecture | Junmai Daiginjo Yamahai | Masumi is one of the great names of the sake world, admired throughout Japan for its unshakable down-to earth reliability. The brewery where it is made was founded in 1662 in the town of Suwa, where a tradition of precision craftsmanship had led to the development of the silk spinning trade. Masumi achieved great prominence in 1946 with the discovery of a new yeast variety, “Nanago” or Association No. 7. With its gentle aroma and ease of use Nanago continues to be used by over half of the breweries in Japan. | 40% SMB Kinom Nishiki Rice | bottle

Nishide Brewery, Ishikawa Prefecture | Junmai Daiginjo | This Sake has a distinct savory character that not many other sakes can ever achieve. There are distinct notes of Japanese yam and a rich umami flavor accompanied by a distinct lack of fruitiness. This flavor comes from the yeast used to make the sake. This yeast was discovered in the brewery’s water well 100 years ago, and is unique proprietary property of Nishide. No other brewery may use it to make sake. A truly unique treat for any sake connoisseur | 50% SMB, Gohyakumangoku Rice | bottle

Akabu Brewery, Iwate | Junmai Daiginjo | Ryunosuke Kodate is the innovative young Master Brewer of Akabu. In an unheard of break from tradition, he took the position at the age of 22. He was determined to reinvent the sake brewing process for this next generation of sake drinker. His sakes are all made in a clean fresh style. The ‘Gokujo no Kire’ is the finest and driest bottle that the Akabu Brewery produces. The pressing and filtering of the sake is done in a special room chilled to sub zero temperatures to ensure only the most pure sake is bottled. | 35% SMB, Yuinoka Rice | bottle

Kikusui Brewery, Niigata | Kuramitsu stands apart from all other sakes because of the rice used. Uonumasan Koshihikari is the highest grade of koshihikari only 1% grown is this superior type. It only survives on steep slopes in very specific conditions, which demands farming by hand and produce very low yields. For the effort, we are rewarded with pure, excellent sake which few ever get the chance to taste. Kuramitsu has a gorgeous perfume, cradling your senses as you raise the glass to your lips. The first sip is an experience in complete and utter refinement. It is smooth, clean and slightly sweet, complete with utter sophistication. | 23% SMB, Uonumasan Koshihikari Rice | bottle

Heiwa Brewery, Wakayama | This treasure is not to be missed. Only a few hundred bottles are produced a year. Heiwa is currently one of the top breweries in all of Japan, having recently become the only brewery to ever be named the IWC’s ‘#1 Sake Brewer of the year’ two years in a row. Their secret: the softest water source in all of Japan. This creates sake with depth and complexity. This is no light watery brew, as seen in so many other highly polished daiginjo’s. KID Muryozan 30 has notes of ripe pear, honeycomb and vanilla bean, wrapped in a rich velvety texture. Flawless and smooth a true sake lovers sake. | 30% SMB, Yamada Nishiki Rice | bottle

Japanese Oak Aged