Why to Buy: This premium selection of sakes made is by legendary brewers with decades of experience. Special brews crafted through rare and select processes (including natural fermentation in an igloo), these highly regarded sakes represent the best of three distinct styles. This selection is for connoisseurs, or those that need impressing.

Serving style: These choice sakes are very different, yet each has a complex flavor profile that is best represented when served cold and paired with milder foods such as sashimi or tataki.

Ginga Shizuku Divine Droplets, Junmai Daiginjo-Shizuku – Hokkaido, Japan, Takasago Shuzo Brewery: Drip-pressed in an ice igloo outside the Takasago Shuzo brewery in Northern Japan, this extremely pure sake benefits from the below-freezing ambient temperature. The fermenting rice is hung in canvas bags, separating the clear sake from the rice overnight (instead of the traditional method of pressing). The resulting gorgeous medium-bodied sake has aromas of cedar and banana, with flavors of melon, herbs, vanilla, jasmine, and quartz-like minerals. It is a delicate yet complex sake, ethereal and subtle, and truly best-of-class.

Nihonshu-do (the lower the sweeter, the higher the drier, ranging from -3 to 10): +3
Alcohol: 15.6%
Seimai buai (amount of rice left after milling): 50%
Acidity: 1.2
Yeast: #9
Rice: Yamada Nishiki

Takatenjin Soul of the Sensei, Junmai Daiginjo – Shizuoka, Japan, Doi Shuzo Brewery: Takatenjin is one of Japan’s most highly regarded sakes, made with rice grown on the Brewery’s fields and made in small batches. This sake is made in memory of the former master Toji (brewer) Shokichi Hase who worked at the brewery for 40 years, and was one of the “Four Guardians of Heaven” of the distinguished Noto Toji Guild. Clean and dry, with flavors of honeydew, anise, sweet rice, a bit of earthiness, and a bright finish of white pepper and jasmine.

Nihonshu-do: +5
Alcohol: 16.8%
Seimai buai (amount of rice left after milling): 50%
Acidity: 1.4
Yeast: Shizuoka
Rice: Yamada Nishiki

Nanbu Bijin Ancient Pillars, Junmai Daiginjo – Iwate, Japan, Nanbu Bijin Brewery: Nanbu Bijin is a highly polished Daiginjo sake, with only 35% remaining after the milling process. A very aromatic sake that is bold and concentrated with complex flavors of citrus, rose, mint, and chocolate. The master Toji has more than 35 years of experience, and makes this sake in one of the coldest regions in Japan. Rice, yeast, and water are locally harvested - the brewery even built its walls around the well to protect its water source. Nanbu Bijin has been pasteurized once instead of the traditional two times, and no water has been added after brewing to dilute the sake, making a stronger and more flavorful sake than is typical.

Nihonshu-do: +5
Alcohol: 17.9%
Seimai buai (amount of rice left after milling): 35%
Acidity: 1.4
Yeast: Iwate #2
Rice: Yamada Nishiki