It’s been about a year since we first started carrying sake in the shop and a common question amongst everyone has been “what’s the difference?”

The levels of rice milling, addition of distilled alcohol, and type of premium all contribute to giving each of our three sakes distinct identities. Follow along with our handy little chart!

Junmai sake with 70% or less rice milling is heavier and fuller in flavor than the Tokubetsu Honjozo and Junmai Ginjo which would be described as lighter and cleaner. The addition of distilled alcohol in the Tokubetsu Honjozo gives it a cleaner palate than the Junmai Ginjo. Also, Ginjo is a more aromatic, savory type of grain compared to the Tokubetsu.

Banzai, ‘Snow Moon Beauty’ Junmai Ginjo ($19)
Creamy with a subtle sweet character.

Pair it with: anything with a little spice, burritos, fried chicken

Hakushika, Kijuro Tokubetsu Honjozo ($13)
Clear with a surprisingly delightful long finish.

Pair it with: sushi, vinegar-based salads

Banzai, ‘Crazy Milk’ Nigori ($13)
Peppercorns dance on the palate.

Pair it with: desserts, hearty dishes