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PREMIUM SAKE

The four basic ingredients of sake are rice, water, yeast, and koji. Sake is categorized according to the rice's degree of polish. Along with the varying polishing levels of the rice, the myriad of techniques and styles found and honed in the 2500 years of Japanese sake-making history yields distinct characteristics in flavor, aroma, and texture.

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dewazakura yukimanman

DEWAZAKURA YUKIMANMAN

Dewazakura Yuki Manman is a beautifully balanced Junmai Daiginjo that captures the quiet elegance of Yamagata’s snowy winters, offering delicate aromas of pear, apple, and white flowers, a smooth and silky texture with gentle sweetness, and a clean, refined finish that feels polished, restrained, and effortlessly graceful.

JAPANESE WINE

While serious winemaking didn't start in Japan until the late 1800's, the Japanese's reverence for tradition combined with their love of the new-fangled has catapulted them to the forefront of winemaking. Today, Japanese wines are globally-ranked and admired, and we're thrilled to put a spotlight on these truly special products.

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DOMAINE TETTA

Domaine Tetta Muscat Bailey A is a beautifully expressive Japanese red wine from Okayama, crafted from the native Muscat Bailey A grape that thrives in Japan’s humid climate.
Light-to-medium in body with soft tannins, it delivers vibrant flavors of red berries, subtle spice, and a touch of earthiness, all lifted by bright, refreshing acidity.
Elegant yet easy-drinking, it reflects Domaine Tetta’s focus on terroir-driven, minimal-intervention winemaking and pairs effortlessly with a wide range of dishes... from grilled meats to Japanese comfort foods.