Sake for U.S. Distribution
East West Wine Trading imports sake for sale to U.S. distributors. With distribution in 8 states, we are always expanding both our sake portfolio and our distribution. Contact us if you are U.S. distributor interested in sake from artesan breweries. Learn more about Junmai Sake in our blog.
AN Tokubetsu junmai sake
Producer: Kumaya Shuzou
Location: Okayama Prefecture
Rice: Omachi polished to 60%
AN Special Junmai Sake has been brewed by the Ihoriya family for over 300 years. This rich and complex sake is made with Omachi rice, an heirloom variety that is the oldest sake rice grown in Japan. Hard to grow but elegant and age worthy as sake, Omachi has earthy and herbal flavors that express themselves individually resulting in layers of flavors on the palate. Its aroma is refreshing and slightly sweet with top notes of ripe apple, pear and quince. When served in a wine glass, AN opens up and evolves like a rich, full-bodied Pinot Noir. With just the right amount of acidity, AN is brewed with state of the art techniques that preserve its freshness and quality for a clean and crisp finish. The unique label incorporates design elements from Okayama’s other local craft, world class denim.
HirAI junmai sake
Producer: Koshi Tsukano Shuzou
Location: Niigata
Rice: Koji and Kake polished to 60%
HIRAI Junmai Sake is clean, crisp, dry, and elegant. Named for the swans that migrate to the local lake, HIRAI is an ideal sake for those who are new to sake but appreciate a quality hand-crafted style. Local ingredients include wild yeast that the brewery propagates itself and very soft water from the on-site well. The savory aroma of freshly cooked rice with hints of tropical fruit leads to a balanced mouthfeel and a clean and crisp finish. The brewery was established in 1781 in the Niigata prefecture on the west coast of Japan. The purity of HIRAI Junmai Sake is a reflection of freshly fallen snow covering beautiful Niigata villages.
black Junmai extra dry Sake
Producer: Imayo Tsukasa
Location: Niigata
Rice: Go Hyaku Man Goku polished to 65%
The faint sweetness in the finish of Junmai sake can be difficult to pair with dishes other than sushi, sashimi and fish. Imayo Tsukasa’s brewmaster took heed and developed an outstanding Junmai sake after painstaking research and development. He crafted this groundbreaking Extra Dry Junmai sake, rich with umami. Its clean finish enhances the savory character of each dish. Versatile BLACK Junmai pairs wells with Western cuisine, meats, and other strong flavored dishes which means it will be a superstar on many American menus.
IMAYO TSUKASA HITO TO KI to HITO TOKI SAKE
Producer: Imayo Tsukasa
Location: Niigata
Rice: Go Hyaku Mangoku polished to 65%
Traditionally, fermented beverages and food were all made in hand crafted cedar barrels. With industrialization, many brewers turned to stainless steel tanks. Now there is only one cooperage left in all of Japan that is capable of crafting the large cedar barrels for sake. Imayo Tsukasa decided to help revive this tradition by re-introducing the beauty of barrel aged sake with HITO TOKI. He hopes to encourage more brewers to start using cedar barrels again. To gain greater appreciation and understanding, the brewery team apprenticed under a master cooper to learn the art of cedar barrel coopering. Award-winning HITO TOKI exudes alluring aromas of cedar with a rich mouthfeel and slight sweetness in the finish. Limited Release.
IMA JUNMAI SAKE
Producer: Imayo Tsukasa
Location: Niigata
Rice: Koji and Kake polished to 65%
With an “I” for innovation, a “M” for mastery, and an “A” for art, IMA Junmai sake was developed for 250th anniversary of the brewery. This innovative sake pairs well with oysters, seafood, and even Western cuisine, which is rare in the sake world. IMA is higher in acidity and lower in alcohol (12%) compared to a more traditional sake. Unlike traditional sake which is rich in savory and sweet flavors, IMA’s refreshing acidity is a perfect complement to umami rich shellfish and sea food, especially oysters. The low iron content of this sake make it an ideal accompaniment to savory food. When savory food is paired with wine, it often leaves a metallic aftertaste. Instead of wine, try pairing with IMA and enjoy an amazing meal.
KOI JUNMAI DAIGINJO GENSHU SAKE
Producer: Imayo Tsukasa
Location: Niigata
Rice: Go Hyaku Mangoku polished to 50%
Niigata is famous for its koi (carp). Able to climb powerful waterfalls, carp are a symbol of strength and resilience. Imayo Tsukasa’s flagship sake is named after the local carp. Urban legend says that in the old days unscrupulous brewers would dilute sake so much so that a gold fish could swim in it. Not in our case, says Imayo Tsukasa, whose flagship sake is the Genshu (cask strength) Junmai Daiginjo with 17% alcohol. Made from Imayo Tsukasa’s prized sake barrels (Daiginjo), award-winning KOI JUNMAI is both beautiful and pure. Allocated availability.
ARTESIAN WATER JUNMAI SAKE
Producer: Imayo Tsukasa
Location: Niigata
Rice: Koji polished to 65%
Imayo Tsukasa only brews one kind of sake, Junmai Sake, which means he must carefully select the rice and water for each Junmai to create a broad range of flavors and aromas in his portfolio. This Junmai Sake celebrates the soft and pure water from the famous Suganadake mountain in Niigata. Suganadake mountain is known for its abundant and extremely soft and pure water. The result is a clean and pure sake with ample savory character. ARTESIAN WATER Junmai sake enhances umami rich food from sushi and sashimi to braised meats.