Limited Edition Can release from Denshu! Using a new rice born from Misato Nishiki and Akikeishu No. 718, grown in Akita and polished to 45%. Unexpectedly full bodied and rich, yet still soft. initially hit with Bubblegum on the palate, but quickly turns to grapefruit with subtle bitterness as temperature rises . Keep these cans ice cold and enjoy!

Juicy melon, clean and off dry finish. Great balance of umami and fruity sweetness.

Elegant and complex, refined, smooth and round. Subtle sweetness of asian pear and honeydew. Slightly creamy texture with a clean finish. Simply seasoned salt grilled items will bring out the sweetness of this sake. Easy choice to enjoy the bottle with a sushi dinner as well. ​

Brew to "unlock" the mystery of sake for the rest of the world. This super approachable junmai ginjo has a bright acidity and sweetness that can win over new sake drinkers. Delicious on it's on, but pairs well with cream sauce dishes, baked fish or white meat.

A bold flavor hiding under a subtle aroma. Slight effervescence give the impression of a light body at first but the viscosity heavies as you swallow. Very complex with a combination of umami notes together with floral and fruity notes. Slightly bitter notes of under ripe pear on the finish, but overall balanced. Great as a stand alone glass to sip, but very food friendly to a variety of dishes.

Based off a recipe from Edo Era about 300 years ago, this sake is savory, rich and incredibly unique. Caramel, baked, slightly burnt sweet potato, molasses are front and center on both aroma and palate. The koji process for this sake brings forth strong chestnut notes as well. Slightly warmed elevates all of the tasting notes. Can’t go wrong pairing with dark chocolate or bittersweet desserts.

A modern brew with an old yeast strain. A mild and soft aroma. Tangy sweetness with big acidity. Wine drinkers, think Riesling. Drink this with or without food and it will please a variety of palates. Borderline sweet enough to pair with a bittersweet dessert, but this will really shine with salty or fried foods. Chinese food, roasted pork, or even salads with vinegar based dressings. ​

Sweet acidity with a clear and slightly dry, crisp finish. Apple is consistent from the nose to palate.

A unique approach to junmai with an advanced flat polishing technique called “Shingin”. Delicious and dry junmai can be enjoyed room temperature or warmed. I also think this will age well…. if you’re into those experiments! ​