Common Sage

Beverages

Organic all-natural fruit soda from Japan

Classic Japanese soda

Unsweetened Japanese Tea (500ml)

Vapor distilled water with electrolytes

All natural sparkling mineral water

Natural artesian water

Tea

Organic Uji Matcha with Straus organic whole milk

Straight Matcha Powder mixed with water

Iced matcha tea, no milk

Dark roasted green tea light caffeine, organic Straus whole milk

Lightly sweet chai tea with organic Straus whole milk.

Precious jewel dew drops. Loose leaf tea.

Loose leaf tea.

Loose leaf tea.

Vietnamese. Loose leaf tea.

Sun moon lake taiwan. Loos leaf tea.

Loose leaf tea.

Loos leaf tea.

Phoenix Mountain. Loos leaf tea.

Loose leaf tea.

Loose leaf tea.

Coffee

Sightglass coffee roasters.

Sightglass coffee roasters. Straus organic whole milk

Sightglass coffee roasters. Straus organic whole milk

Sightglass coffee roasters. Straus organic whole milk

Sightglass coffee roasters. Ghirardeli Dark Chocolate. Straus organic whole milk

Sightglass coffee roasters.

Ghirardeli dark chocolate, Straus organic whole milk

Sightglass coffee roasters.

Black sesame paste mixed with steamed whole milk

Turmeric powder mixed with honey, vanilla extract, and cinnamon.

Ramen

Medium body miso broth made of chicken, pork, flying fish, garlic, onion potato and spice. Kinky egg noodles 2 slices of chashu pork, beansprouts, green onion and garlic ma oil.

This is an EXTRA PORK version of the Common Sage Miso Ramen, with a total of 5 slices of chashu pork.

This is the Common Sage Miso Ramen with spinach and corn.

Full bodied shoyu broth made of beans, sweet onions, garlic, and tomato, topped with cabbage, spinach, corn, green onions, shiitake, menma, and bean spouts

Sandwiches

Chashu pork, spinach, mayo, pickled carrots and daikon radishes, tomato, sansho pepper and teriyaki on a french roll.

Shredded rotisserie chicken with apple slices, spinach, melted mozzarella cheese and mayo, served on a choice of toasted bagel or a white sandwich roll

Vegan Omusubi

Kelp salad with sesame.

Sweet sesame spinach.

Pickled plum.

Green seaweed salad

Marinated.

Spicy fermented cabbage.

Omusubi

Tuna, Kewpie Mayo, Sriracha, jalepenos

Cooked and minced.

Dried fish, soy and olive oil.

Served with teriyaki.

Black pork sausage.

Served with mayo.

Sides

White miso/dashi soup with tofu and green onions

Available in either pork or shrimp.

Desserts

Soft mushipan - melts in your mouth

Red Bean Filled Mochi

Snacks

Shortbread Butter Cookies

Chocolate covered biscuit sticks

Bibimbap

Korean rice dish with assorted veggies and an egg, topped with Korean spicy sauce

Beer (6pk) (Must be 21 to Purchase)

12 oz / Firestone Walker Brewing Company.

12oz

12oz glass bottles.

12 oz

12oz / Japanese Style Rice Lager; hints of yuzu.

12 oz.

12 oz

12 oz

12oz

12 oz.

12 oz. bottles.

12 oz

Beer (Single Can) (Must be 21 to Purchase)

16.9oz. Must be 21 to purchase.

Must be 21 to purchase.

16 oz ; Northeast Style Hazy IPA. Must be 21 to purchase.

12 oz. Must be 21 to purchase.

Must be 21 to purchase.

First press 100% malt. Must be 21 to purchase.

16 oz. Must be 21 to purchase.

Lavender Lemonade; 16oz. Must be 21 to purchase.

11.8 oz; Premium Japanese import beer. Must be 21 to purchase.

12 oz; Yoho Brewing Company. Must be 21 to purchase.

12 oz. Must be 21 to purchase.

12 oz; Belgian Style White Ale. Must be 21 to purchase.

16 oz; German Kolsch-Style Ale. Must be 21 to purchase.

Beer (Single Bottle) (Must be 21 to Purchase)

11 oz. Must be 21 to purchase.

21.4 oz. Must be 21 to purchase.

22 oz; German Beer. Must be 21 to purchase.

22 oz. Must be 21 to purchase.

Must be 21 to purchase.

Sake Cups (180mL)

65% Rice Polishing Percentage. Aichi Prefecture. 14.5% ALC

Dry, Clean, and Light-Bodied. 15.4% ALC

Light, Clean, Dry, and well-refined. 15.5% ALC

Fragrant Junmai Ginjo that holds an aroma of muscat grapes and citrus fruits. The soft acidity flows comfortably and flows gently down the palate. It has a super elegant, long finish. Food Pairing: Lightly salted grilled pork chops. 16-17% ALC

Junmai Ginjo. Refreshing fruity sweetness aroma of strawberry leaves. This sake is medium dry with well balanced acidity and bitterness. Goes well with all kinds of dishes. 16% ALC

Junmai Ginjo. The refreshing sweet aroma reminds you of young greens. It has very unique acidity and bitterness. Well balanced and very dry sake. Food Pairings: Seafood dishes, Grilled squid (butter & soy sauce), Roasted beef. 16% ALC

Junmai Ginjo. Refreshing aroma of grapefruits and strawberries. Elegant acidity, long finish and taste changes with temperature change. Goes well with all kinds of dishes. 16% ALC

Japanese distilled Soju (not a sake). 20% ALC. 200mL.

The nose on this sake is a mix of banana bread and honey. Fat, chewy, viscous. The flavor is rich sweet with honey and yeasty tones. Food Pairings: Spicy Foods. 19% ALC. 200mL

The nose on this sake has floral and lemon grass aromas, which is appropriate because this can is a seasonal released sake that uses freshly harvested rice. Layers of flavors from fruity to honey-like. Food Pairings: Spicy Foods. 19% ALC. 200mL

More clean, compact, elegant than the other cans. The balance is the first thing that hits the palate. Drinks even from first sip to the tail. Gentle sweetness, clean feeling with no kick. A gentle “unpasteurized” drinking experience that is far more balanced than the other cans. 19% ALC. 200mL

Unfiltered Sake. Opaque with a light milky color, reminiscent of soymilk. The aroma transforms as you allow it to breathe. At first whiff, this nigori has a lovely, sweet, vanilla yogurt scent with a touch of yellow rose. Then the scent of fruits appear: green apple, rounded orange peel, and young peach. Fully opened, there are hints of cinnamon and leafy green vegetables. On the palate, it is luxuriously textured and sweet on the start but crisp on the finish, this can be a great replacement for dessert. Goes well at a backyard barbecue. 21% ALC.

Junmai. Dry with a refreshingly crisp finish. A versatile sake which may be enjoyed heated, room temperature, or chilled. 14.5% ALC

Japan's most popular 'cup sake' for the last 40 years because you can easily carry it outdoors and enjoy it at room temperature, warmed or chilled, this unique, versatile, compact sake product is great for occasions like picnics and camping. Well-balanced flavor and clean aftertaste. 14% ALC

A nigori (cloudy) version of the original One Cup sake. 12% ALC

Junmai Daiginjo. A luxurious twist on the original One Cup sake. 16% ALC.

Number one selling Umeshu (plum sake) in Japan and has a sweet nose with lots of plum essences. Rich, fat, gooey, sweet and bright. Sweetness and acidity that allows all of that plum flavor to roll on the tongue and dance in the palate. Fermented plums left in the fluid. Choya should be served chilled or on the rocks, and is considered a dessert-like brew. 14.6% ALC.

Sake Bottles (300mL)

Unfiltered matcha flavored nigori sake. Best served chilled. 9-10% ALC.

Tokubetsu Junmai. The nose is a collection of rose, wood, and grape scents. "For the serious sake drinker". It is very dry throughout the mouth. Strong presence of fennel and hops and this is underscored by an unripe strawberry vein. It is extremely clean in viscosity and texture and flavorful enough to drink. Food Pairings: Vegetable tempura, albacore sashimi, salads with ginger-soy dressings. 15% ALC.

Tokubetsu Junmai. Earthy yet sweet aromatic nose that borders on ripe fruit. The strength in this Junmai rests in it unmistakable dryness and working acidity play. The flavor profile is very solid in the sense that it has a clean viscosity wrapped in a mouthful of dried fruit flavors and subtle earthiness. A sake for all. FOOD PAIRINGS: Miso-based dishes, Sashimi, Stir-fries. 16% ALC.

The nose on this flavorful Daiginjo is a collection of cherry, mango, tropical fruit, powder sugar and Marigold elements. Supremely smooth and soft, extremely easy to drink. Subtle sweetness of pear, apple, and powdered sugar licks. Most of the flavorful impact comes at the end of the sip and is late in the swallow. Premium sake, can't go wrong. FOOD PAIRINGS: Clean fare like sashimi and shellfish, and gently cooked dishes. 15.5% ALC.

Jumai. Dried mushroom on the nose; viscous and creamy in weight and texture; bright grapefruit notes on palate; crisp finish. FOOD PAIRINGS: Cheese plates, meat & fish. 15-16% ALC.

Unfiltered Sake. Opaque with a light milky color, reminiscent of soymilk. The aroma transforms as you allow it to breathe. At first whiff, this nigori has a lovely, sweet, vanilla yogurt scent with a touch of yellow rose. Then the scent of fruits appear: green apple, rounded orange peel, and young peach. Fully opened, there are hints of cinnamon and leafy green vegetables. On the palate, it is luxuriously textured and sweet on the start but crisp on the finish, this can be a great replacement for dessert. Goes well at a backyard barbecue. 21% ALC.

Junmai Daiginjo. Has a very smooth and clean taste. It is on the dry side for a Daiginjo but has a very complex side to its taste. Has subtle hints of flowers and tea. FOOD PAIRINGS: Grilled fish, Japanese dishes with sushi or sashimi are a great pairing. 15-16% ALC.

Junmai Ginjo. FOOD PAIRINGS: sashimi, tofu dishes, and lightly flavored sautéed poultry, beef and vegetables; traditional Japanese flavors as yuzu citrus, konbu kelp, dashi soup stock and soy sauce. 14.7% ALC.

Junmai Ginjo. Slightly fruity nose with hints of citrus and persimmons. Confidently smooth beginning with a gradual thickening viscosity that ends in a slightly salty aftertaste. Dry, sharp and smooth according to most, this Ginjo sits well in the mouth and will tease you with sweet fruit tones and a dry finish. Overall light and dry complexion. Gin and vodka drinkers will enjoy. FOOD PAIRINGS: Suitable for light and stronger flavored dishes such as dim sum, chicken/pork with mild spice, creamy cheeses and fresh fruits. 15-16% ALC.

Premium Junmai. Light and easy drinking with hints of fresh banana, red grapes, lemon, rice minerality. FOOD PAIRINGS: Shrimp/crab, cheese &/or fruit plates. 14.9% ALC.

Nigori. Creamy texture befits its name and has a surprising yet pleasurable dryness for a nigori. Ricey, fruity flavor combination graces the palate with each sip. FOOD PAIRINGS: Meat. 14.9% ALC.

Traditional sake brewed in the Kimoto style, which is medium bodied and earthy, yet smooth. FOOD PAIRINGS: Thick flavored foods. 15% ALC.

Nigori. Unfiltered sake.Nose is fresh, with a sweet coconut and rice pudding aroma. Hearty thickness and rich rice flavor that nigori is known for, Snow Beauty also has an almost wine-like undertone. Best served cold. FOOD PAIRINGS: Meat. 14.8% ALC.

Despite the high-quality ingredients, this exquisite collaboration between “Yuzu juice” and carefully selected “Junmai sake,” is priced very reasonably. Do not hesitate to find out the rich taste of the drink which draws out the the refreshing fragrance and sourness of the Yuzu, as well as, the mellowness of this sweet sake. The drink contains no artificial flavors, sweeteners, fragrances, acidulants, or preservatives. Enjoy in various ways as you find suitable.

The banana-like fruity aroma balances the sweetness and the sourness by improving the fresh taste of the drink. Served in the pretty pink bottle, this drink looks appealing not only because of the drink but the appearance as well.

Sake Bottles (720mL)

Tokubetsu Junmai. The nose is a collection of rose, wood, and grape scents. "For the serious sake drinker". It is very dry throughout the mouth. Strong presence of fennel and hops and this is underscored by an unripe strawberry vein. It is extremely clean in viscosity and texture and flavorful enough to drink. Food Pairings: Vegetable tempura, albacore sashimi, salads with ginger-soy dressings. 15% ALC.

Nigori. Unfiltered sake.Nose is fresh, with a sweet coconut and rice pudding aroma. Hearty thickness and rich rice flavor that nigori is known for, Snow Beauty also has an almost wine-like undertone. Best served cold. FOOD PAIRINGS: Meat. 14.8% ALC.

Number one selling Umeshu (plum sake) in Japan and has a sweet nose with lots of plum essences. Rich, fat, gooey, sweet and bright. Sweetness and acidity that allows all of that plum flavor to roll on the tongue and dance in the palate. Fermented plums left in the fluid. Choya should be served chilled or on the rocks, and is considered a dessert-like brew. 14.6% ALC.

Tokubetsu Junmai. Earthy yet sweet aromatic nose that borders on ripe fruit. The strength in this Junmai rests in it unmistakable dryness and working acidity play. The flavor profile is very solid in the sense that it has a clean viscosity wrapped in a mouthful of dried fruit flavors and subtle earthiness. A sake for all. FOOD PAIRINGS: Miso-based dishes, Sashimi, Stir-fries. 16% ALC.

The nose on this flavorful Daiginjo is a collection of cherry, mango, tropical fruit, powder sugar and Marigold elements. Supremely smooth and soft, extremely easy to drink. Subtle sweetness of pear, apple, and powdered sugar licks. Most of the flavorful impact comes at the end of the sip and is late in the swallow. Premium sake, can't go wrong. FOOD PAIRINGS: Clean fare like sashimi and shellfish, and gently cooked dishes. 15.5% ALC.

Junmai Ginjo. Slightly fruity nose with hints of citrus and persimmons. Confidently smooth beginning with a gradual thickening viscosity that ends in a slightly salty aftertaste. Dry, sharp and smooth according to most, this Ginjo sits well in the mouth and will tease you with sweet fruit tones and a dry finish. Overall light and dry complexion. Gin and vodka drinkers will enjoy. FOOD PAIRINGS: Suitable for light and stronger flavored dishes such as dim sum, chicken/pork with mild spice, creamy cheeses and fresh fruits. 15-16% ALC.

Junmai Daiginjo. Has a very smooth and clean taste. It is on the dry side for a Daiginjo but has a very complex side to its taste. Has subtle hints of flowers and tea. FOOD PAIRINGS: Grilled fish, Japanese dishes with sushi or sashimi are a great pairing. 15-16% ALC.

Junmai Daiginjo. The nose is a mild collection of cherry, pear, mango, melon, and floral aromas. Kubota is known for making the prototypical light, clean, and dry style sakes. Fleshy, smooth, round, dry, and clean with a little tingle that makes this brew drink sharp. Hidden layers of raisins, apricot, and green grapes as the brew acclimates to your palate with a hint of sweetness that comes later in the sip. Made for a wine glass to let the acidity jump and expand in your palate. FOOD PAIRINGS: Sushi, Sashimi, shellfish, oysters, cheese plates, dried meats and fish. 15% ALC.

This Daiginjo perfectly epitomizes Niigata style sake, meaning light and dry. Scents of nutmeg and pear appeal to the nose, while its smooth finish boasts hints of ripe pears and grapes. FOOD PAIRINGS: lobster, seared albacore, and white fish sashimi.

Junmai. This sake tantalizes the nose with hints of dried fruits, nutmeg, and banana cream pie. A dry sake with some acidity to hit the back of your tongue and an aftertaste reminiscent of sweet aromas such as caramel and cotton candy. This sake is clean and clear, tasting its best at or near room temperature.

Premium sake boasting a rice polishing ratio of 23%. Aromas of grapes, flowers, and strawberries capture your attention. The flavor is deeply layered, showing hints of brown sugar, plums, and minerals. It has a rich and sweet profile, served best cold. Better to drink this sake straight to give it the attention it deserves.

Aged for a long time to give it an elegant finish, easily one of the most pampered sake in Japan. It entices the nose with cantaloupe and honey. Much more of a traditional flavor profile, thus it is not afraid to balance out the sweet cantaloupe with some acidity. A definite peppery taste to it as well. Semi-dry and fragrant. FOOD PAIRINGS: sashimi, particularly white fish.

A blend of sake anywhere from two to eight years old, providing new flavors to indulge in with every sip. Rich and dry, it has a sharp aftertaste, with hints of cocoa, chestnuts, and mushrooms. It can be served anywhere from cold to hot. FOOD PAIRINGS: meat and cheese.

Stimulating the nose with scents of blueberry, melon, and apple, this sake is very balanced and smooth. It is semi-dry and semi-fat, not too fruity, but it certainly contains fruit elements with a hint of blueberry. Try it at different temperatures as a subtle, rich sweetness is brought forth at warmer temperatures. FOOD PAIRINGS: fish and meat.

Amabuki is well known for making outstanding sakes using flower and fruit yeasts. This particular bottle gives off particularly sweet aromas of pear, honey, and of course, strawberry. The yeast comes from strawberries themselves, making it fruit-forward, soft, and juicy. Although it is not to be mistaken as a sweet drink itself, but one that has layers of fruit tones within. Quite comparable to drinking a bottle of wine. Best served chilled. FOOD PAIRINGS: Salads or fruit dishes.

This bottle was made from sunflower yeast, giving off aromas such as brown grass, corn, honey, and sunflower. Offers a different drink as this unique sake contains notes and flavors not really common in most sake. This soft, lush, smooth fluid does best when chilled. FOOD PAIRINGS: Grilled meat, or other dishes emanating salty or savory.

The highlight of this drink lies in the marigold flower, that tantalizes both the nose and palate. Brewed using the Yamahai method, the unique, funky style amplifies the marigold to your senses. A semi-dry and rich sake, this drink is excellent chilled, but the personality of the Omachi rice really stands out when slightly warmed. FOOD PAIRINGS: Grilled chicken or fragrant mushroom dishes.

The minimalist white bottle represents the unique way in which this sake was brewed. This sake is aged for 3 years in an insulated room next to huge mounds of frigid, mountain snow. This environmentally friendly method adds a smoother and rounder feeling to the already creamy flavor. Slightly sweetened by hints of pear, this sake sits on the medium of the sake spectrum, neither being light or rich, dry or sweet. FOOD PAIRINGS: Sashimi.

A Junmai Ginjo boasting vibrant flavors of umami, brewed from the city of Nara in Japan. All sakes brewed from this particular brewery in Nara City are made by hand. This semi-dry sake is best served child or gently warmed. FOOD PAIRINGS: Meat.

Premium Junmai Ginjo, ranked 2nd in its category in all of Japan. Containing a spicy nose of apples and roasted nuts, which is represented in its taste. Well polished, consistent taste from the first sip to its non-existent, smooth ending. A classic Niigata style sake that is remarkably crisp and reminiscent of a cool, brisk morning. FOOD PAIRINGS: Light meats and sashimi.

A slow-brewed Junmai Ginjo, made from a combination of two kinds of rice. The Omachi rice and its blooming aroma blends well with the rich flavor of the Yamadanishiki rice. A rich and sweet sake served best cold or over ice. FOOD PAIRINGS: Meat.

An extremely popular sake in Japan, brewed using the traditional Yamahai method to give it a gamey and syrupy amber nectar. The nose tantalizes with scents of nuts and earth that will put you right in the middle of a forest. The flavor brings forth hints of butterscotch and walnut nestled in acidity to spread a warm and thick texture to every corner of your mouth. Thick, rich, and dry, this sake is best served at room temperature. FOOD PAIRINGS: Simmered seasoned fish, salmon teriyaki, yakitori with sauce, ginger pork and chicken.

The #1 rated Honjozo in Japan. Kicks off a nice woody nose with spiced fruit undertones. Each sip brings out splendid flavors of mango and honey that mixes well with the dryness. Minerals become evident when the fluid warms and hints of wood are present at all temperatures. FOOD PAIRINGS: Anything off of the grill, pub food, meat skewers, Teriyaki, soups.

Named Onikoroshi, “Demon Slayer”, due to a dryness said to keep the demons at bay. Contains a nice stoney flavor that gets more crisp when served cold, and savory when served warm or hot. Best to avoid serving at room temperature. FOOD PAIRINGS: Spicy dishes.

This silky smooth Junmai, is full-bodied with a slight silver hue to match. Great earthy flavors come with every sip. Rich and dry sake is best served either cold or at room temperature. FOOD PAIRINGS: Meats.

Brewed at the 3rd oldest brewery in Japan, the Tomita brewery, since it was founded in the 1540s. Despite the long history, the current brewmaster is picked as one of the leaders of a new generation of sake makers. Rich and dry; the nose brings out huffs of dried mushroom; viscous and creamy in weight and texture; bright grapefruit on the palate; and a crisp smooth finish. FOOD PAIRINGS: Meats or cheese.

This sake has a tantilating nose filled with fruits such as strawberry, melon, and even a hint of banana. An extremely smooth tasting sake, although fruity and juicy, it doesn’t drink too sweet, but rather velvety and extremely soft. A slick and clean sake that's on the lighter and dryer side. FOOD PAIRINGS: Sashimi and other clean meats.

A sake said to be made specially, with the American audience in mind. A slightly higher alcohol content due to it not having any added water. Still very drinkable with strong fruity flavors and enticing aroma. Rich and dry. FOOD PAIRINGS: Spicy foods.

This sake was brewed using the rice and water from the Akita prefecture. It boasts a fantastic rice polishing ratio of 40%. Gives off sweet, mellow, fruity fragrance of pears and grapes. It is a clean, elegant sake with a smooth finish; semi-sweet and incredibly light. Best used as an aperitif or paired with white fish.

A renewed and enhanced version of the popular “Dassai 50”, this sake gives off tremendous fruity aromas to the nose, with hints of grape juice, cotton candy, and lemonade. This relatively light and dry bottle rushes chewy fruit tones to all corners of your mouth. As the fluid warms in the mouth, a delicate sweetness resonating from the grapes and berries become more prominent. FOOD PAIRINGS: Mushroom risotto, tempura, or fried chicken.

An all natural, gluten free premium Junmai, this sake gives off an aromatic nose, composed of apple and nougat. It is extremely clean and light on the palate as the taste emanates hints of apple, soft rice, and a touch of umami.

Using 100% Yamada Nishiki rice to brew, this drink is refreshing and balanced. On the dryer side, this sake is good to drink at any temperature. Serve slightly chilled to enjoy its wildly complex taste, or slightly warm for a mellow, luxurious flavor. FOOD PAIRINGS: Ramen, sushi, and fried chicken.

Brewed by a brewmaster who won gold at the National New Sake Competition 12 years in a row, Suijin boasts a light and dry profile that goes well with any dish. Try it warm on colder days and cold on warmer days.

A refreshing green color bottle to reflect its refreshing taste filled with tropical fruit and a soft umami flavor. A surprisingly clean finish for a Junmai of its price and definitely a good food sake.

Uses a traditional yamahai method of brewing, which uses natural lactic acid for fermentation. The result is a very dry sake with acidity consisting of complex flavors that combine with its full body to give a clean finish. FOOD PAIRINGS: Meat or seafood.

The name roughly translates to “the best things are like water”. A little heavier than its “white” counterpart, this contains a sweet nose of plum, cherries, strawberries, and raisins. Think a wider, fatter, and dryer upgrade to the “white”. Round and smooth dried fruit flavors are well balanced with an elevated acidity level. A Niigata style sake that has body and flavor. FOOD PAIRINGS: Seafood.

This is a Nama-chozo sake, which means it is left un-pasteurized until the bottling stage; this adds zestiness to the mouthfeel. Refreshing nose of bananas and tropical fruit. The finish offers hints of licorice and white pepper over stone-driven mineral notes. Best served chilled.

One of the few brews using Wataribune rice, predecessor to the popular Yamada Nishiki rice. This bottle has a strong aroma and funky flavors that play well with its acidity. Enjoy on its own or with any of your dishes as it proves to be quite versatile.

An absolutely exquisite sake with a classic nose filled with ripe peach, cantaloupe, and raisins. The first sip of "the Gate" makes you a believer, as a chewy viscosity moves from start to finish in a velvety and creamy rush. It’s solid acidity mingles with ripe and juicy flavors such as pears, bananas, and mangos. This sake spells for a very "professional" Junmai Daiginjo experience that allows a drinker to taste a bit of heaven. FOOD PAIRINGS: Cuisine of natural sweetness; also pairs well with oyster and lobster.

Brewed using rare Omachi rice, this sake is unlike any other as Omachi wasn’t bred by human hand and is a 100% natural wonder. Soft, sweet splashes of rice make your tongue tingle, leaving your mouth with a sense of refreshment. Note its silky vanilla richness, this sake has a rich and dry profile. FOOD PAIRINGS: Seafood.

Say hello to a sexy and wonderfully delicious Junmai Daiginjo that drinks as great as it looks. The nose on this very unique sake is a cool collection of grapefruit, cranberry, grass, sherry, and yeasty aromas. It is juicy but dry, crisp and a little tart, sweet but not too sweet. With eyes open taste the plum, cranberries, and crisp red tart apples, and with the eyes closed taste the sweet rice, orange, and apricot flavors that all dance on smooth fluid that ends with a sweet tart finish. The brewers were the first to use a red colored yeast called “Sekishoku Kobo” that gives this brew its great looks and unique flavors. With a lower alcohol content of 12% this Genshu drinks better in a larger glass.

Sure to win you spouse or friend of the year if this is presented as a gift, truly a world-class sake with only a handful of bottles that come close in quality. The nose on this bottle is a glorious collection of strawberry, mango, pineapple, mellon, and gardenia petal aromas. As velvety as sake can get, this smooth and semi-thick liquid will just roll down your tongue, blessing your palate all the while. Look for honey, mango, citrus, and melon flavors that move in a lush and chewy flow. It is a great feeling sake and the lower acidity makes this brew close to perfect. Best not to tamper with the flavor of this sake by pairing it with anything less than quality sashimi or gentle shellfish.

This brewery specializes in the Kimoto method, known to produce a creamier brew and Masakura is no exception. The nose is filled with cream, pear, pineapple, butterscotch, floral and balsa wood elements. Smooth, round, chewy, full-bodied and of course creamy this Ginjo has it going on. Basically a terrific feeling sake loaded with buttery, marshmallowy, hints of nougat, deep rich grape, and mineral flavors. A velvet rush of flavor and feeling that ends with a quick departure. Sweet and savory, rich, and plush, umami and naughty this brew epitomizes balance, as it corrals all the components for one brilliant drinking experience that can go three temperatures. Medium body and dry profile. FOOD PAIRINGS: Grilled and salty fare.

Brewed using highly developed fermentation skills and technique. It contains a nose of highly matured plum, and flavor that can be characterized as refreshing, slightly tart, semi-sweet, and sour. Best served chilled and perfect as an aperitif or dessert drink.

Infused with plums to extract sweet and sour flavors, the nose is a robust collection of honey, plum, and juicy aromas. Not your typical overly sweet plum sake, this drink is gooey and tart, thick and fun. A round and chewy drink with honey tones and herbal hints. This drink is best served chilled or over ice. FOOD PAIRINGS: Ice cream, cheese, and maybe even a nice cigar.

Developed by Homare Brewing Company, this brewery uses an underground water source with fresh, high-quality water that translates into the sake. Infused with yuzu juice to bring forth a blast of tart that sizzles into sweetness. Makes for an amazing aperitif, this sake is on the extremely rich and sweet spectrum of flavor profiles. Best served chilled or over ice.

If you’re looking for a different type of sake this is it. This is a Tokubetsu Junmai sake with all-natural Yuzu juice added to it. It has a low alcohol percentage of 7 and is considered to be sweet, but not overtly. The nose is very citrusy and there is an abundance of fat and chewy citrus flavors that are balanced by a firm acidity all on a smooth and expansive flow. This is not a cheap infused sake that you see out on the market with apple and lychee fake flavors, rather this a quality sake with quality Yuzu added for an amazingly bright and fun mouth party. Best served chilled. FOOD PAIRINGS: Dessert foods or perhaps a fruit salad.

This umeshu is born of premium plums from the Nara prefecture, washed by hand and soaked in awamori and sake. The resulting fruit pulpis then blended to create an umeshu that is rich, thick, and fruity. Best served over ice. FOOD PAIRINGS: Sashimi.

Born Gold holds true to its name, being a gold prize winner in the 2016 US National Sake Appraisal. Being pasteurized only once immediately before shipping and lacking carbon filtration gives the sake a refreshing scent and flavor. Because this sake is unfiltered when it's squeezed it contains a little whiteness from the rice, which is an essential ingredient of the liquor. "Gold" has an elegant nose composed of green apple, sweet rice, plum skin, and peach aromas. A stellar sake with layers of smooth and even fruit tones from grapes and pears to apple sauce and a hint of citrus. A larger glass makes this easy drinking sake even easier. If you have a hard time with alcohol elements in a sake then this Daiginjo is perfect for you. Rich and dry. FOOD PAIRINGS: Cheese, and seafood.

Tokubetsu Jumai; Nigori style sake. Nose of steamed rice, cream, slight toffee and a hint of plum skin. Subtle chewy and creamy sake that has flavor waves of nuts, ripe fruits, toffee, earth tones, and a tinge of banana. It is a multi-layered nigori with a pronounced acidity that has a subtle sweetness but leaves a dry mouth. Nigori that appeals to both the dry and sweet camp. FOOD PAIRINGS: Smoked and salty fish, salty bar snacks, mac and cheese, coconut rice. 15% ALC.

Nigori. Unfiltered sake.Nose is fresh, with a sweet coconut and rice pudding aroma. Hearty thickness and rich rice flavor that nigori is known for, Snow Beauty also has an almost wine-like undertone. Best served cold. FOOD PAIRINGS: Meat. 14.8% ALC.

Balanced, Banana, Earthy, Grainy, Melon, Rich. FOOD PAIRINGS: Meat & Cheese.

In two words, fruity and juicy. Has a bright and lively apple-like aroma, and a casual, lingering sweetness that harmonizes perfectly with the soft and smooth flavor. FOOD PAIRINGS: Fresh vegetable and fish preparations, dark-meat sashimi, and dishes with cucumber or gochujang.

Sake Bottles (1.8L)

Traditional sake brewed in the Kimoto style, which is medium bodied and earthy, yet smooth. FOOD PAIRINGS: Thick flavored foods. 15% ALC.

Using 100% Yamada Nishiki rice to brew, this drink is refreshing and balanced. On the dryer side, this sake is good to drink at any temperature. Serve slightly chilled to enjoy its wildly complex taste, or slightly warm for a mellow, luxurious flavor. FOOD PAIRINGS: Ramen, sushi, and fried chicken.

A sake said to be made specially, with the American audience in mind. A slightly higher alcohol content due to it not having any added water. Still very drinkable with strong fruity flavors and enticing aroma. Rich and dry. FOOD PAIRINGS: Spicy foods.

Junmai Ginjo. Slightly fruity nose with hints of citrus and persimmons. Confidently smooth beginning with a gradual thickening viscosity that ends in a slightly salty aftertaste. Dry, sharp and smooth according to most, this Ginjo sits well in the mouth and will tease you with sweet fruit tones and a dry finish. Overall light and dry complexion. Gin and vodka drinkers will enjoy. FOOD PAIRINGS: Suitable for light and stronger flavored dishes such as dim sum, chicken/pork with mild spice, creamy cheeses and fresh fruits. 15-16% ALC.

Junmai Daiginjo. Has a very smooth and clean taste. It is on the dry side for a Daiginjo but has a very complex side to its taste. Has subtle hints of flowers and tea. FOOD PAIRINGS: Grilled fish, Japanese dishes with sushi or sashimi are a great pairing. 15-16% ALC.

Junmai. This sake tantalizes the nose with hints of dried fruits, nutmeg, and banana cream pie. A dry sake with some acidity to hit the back of your tongue and an aftertaste reminiscent of sweet aromas such as caramel and cotton candy. This sake is clean and clear, tasting its best at or near room temperature.

Shochu/Soju

An attractive, fruity aroma escapes from the bottle. A mild, pleasant burn builds on the tongue and is accompanied by notes of lychee, walnut and oat. This contrast of sweet and savoury hits on the first sip and grows stronger at the back of the mouth. The next wave of flavour comes in a refreshing tartness that cleans the palate, making way for herbal, astringent qualities. Mixing it with cold water mutes the punchier, savoury notes and lets the sweetness cut through. The umami qualities are glorious and really elevate the drink and food together. FOOD PAIRINGS: Savory dishes; cheese & onion quiche.

Distilled from 83% sweet potatoes and 13% rice. A musky, woody scent on the nose, but the taste is completely different. A mild sweetness builds up on the tongue. When drank on the rocks, the sweetness becomes sharper overtime. The lightness of the shochu makes it easy to drink. The sweetness mingles with a fruity quality that comes in towards the back of the mouth. Best served hot or on the rocks. FOOD PAIRINGS: Savory ramen.

Red Wine

Crisp raspberry tart is the prominent flavor in this wine that is intoxicatingly alluring on the nose, bright in pomegranate and dried herb. Minerality surrounds the savory, light-bodied core, the finish bracing in black peppery spice.

Fruity and juicy upfront, this opens with vibrant aromas of red plum and cherry as well as just a hint of licorice. Straightforward yet satisfying, the palate is medium-light in weight and mouthwatering, with ample acidity and a delicate tannic structure that leaves you immediately ready for your next sip. The wine’s ripe and brawny berry fruit stand up to smoky rubs and tangy sauces accompanying pork and chicken, and its soft nature washes down sides of baked beans and potato salad with blue cheese and bacon.

Spicy notes of whole coriander and green peppercorn dance atop fruity tones of black plum and berry fruits on the nose of this red wine. The palate offers more astringent and gripping black fruit-skin flavors that carry through to the dry, medium-length finish, alongside hints of char and sweet smoke

Deep and dark red. Shiny. Aromas of fresh fruits with red berries and spices. Full, round and racy. Rounded and smooth tannins. A full-bodied, rich and intensely aromatic wine.

Well structured and filled with straightforward fruit flavors, this full-bodied wine is nicely dry, concentrated and appealing without overt oak influence. Ripe cherry and blackberry notes fill the aroma while equally vivid fruit flavors coat the palate.

Berry and plum aromas are generous, jammy and lightly spiced and bring a wild animal note into play. A full and flush mouthfeel supports spicy plum, currant and raspberry flavors. On the finish, dry spice notes and a composed texture are positives.

Ninety seven percent Tempranillo and 3 percent Graciano aged 12 month in seasoned French oak. Spice and leather complement the deep blackberry fruit and ferrous minerality of Rioja's red soils. Mouth-filling yet fresh, with the structure for improving in the bottle for a number of years.

Has a clear, ruby colour. Smells of red berries, nicely enveloped in subtle notes of fresh spice. It is intense and rich on the palate, with a solid structure and long finish. Made for drinking young, this wine is soft and richly fruity. Blackberry fruits are well assimilated with the light tannin core, allowing richness to balance with juicy fruitiness.

This is a brawny, full-bodied and firmly tannic wine that's nevertheless seductive, complex and layered. A dark color and impressions of tobacco, black currant and sage make it delicious to sip. The mouth-coating flavors of blackberry, black cherry, clove and star anise linger in the long finish. This is a substantial Cabernet with big chewy tannins that will pair well with big-flavored fare. Best through 2027

Savory aromas of tobacco, bay leaf and beef stew meet abundant black-cherry and blackberry flavors in this full-bodied, moderately tannic wine. It has more than enough tasty fruit flavors to balance out the firm structure.

The aromas offer notes of savory herb, green pepper, eucalyptus, graphite and a whiff of tobacco. Plump-feeling black currant flavors follow. It brings a sense of purity that appeals, but it might be too green for some tastes. Deep color and richness with the potential to age a long time, and better still if aged in oak before bottling. Classic flavors blackcurrant, plum, cherry and spice. The most popular varietal of red wine in America.

The baking spice, vanilla, maple, red fruit and herb aromas are accented by a whiff of mesquite. Full-bodied, pillow-soft plum flavors follow, with a light grip of tannins providing support.

This is a screamingly good deal, offering both hedonistic pleasure and complexity through a blend of 41% Syrah, 35% Petite Sirah, 12% Grenache and 12% Tannat. Aromas of roasted cherry, smoked meat and cola spice lead into a hearty palate of black currant, roasted game and licorice. It's balanced by bright acidity, making for a sip that will satisfy many.

On the nose, the wine shows bright berry fruit, cocoa spice, with a slight black and green tea character. In the mouth are the classic Cannonball Cabernet Sauvignon flavors of juicy blackberry, blueberry, and dark chocolate with a layer of toasted oaks.

A dense color and aromas of raisin, baking spice and coffee land on a thick, sappy palate that's short on acidity. Soupy, lightly green and minty berry flavors are chewy on a weighted-down finish.

A spicy oaky character defines this full-bodied and ripe-tasting wine. The aromas resemble strawberry jam and brown sugar and the flavors are rich, fruity, and seem a bit sweet.

Bread & Butter Pinot Noir is all about that juicy red fruit. Think cherries and raspberries with a touch of cassis. Delicate hints of cedar, smoke, and bay leaf cut the sweetness of the fruit, creating a nicely balanced bouquet. That luscious fruit bouquet continues onto the palate, where it’s joined by soft flavors of oak and savory notes. With a long and beautifully smooth finish, this Pinot Noir will melt in your mouth.

This Cabernet Sauvignon expresses captivating aromas of mocha, ripe berries, violets, and blackcurrant with intertwining layers of subtle black pepper, toasted oak and rich vanilla. Lively and complex, this beautifully crafted Cabernet Sauvignon enters the palate with layers of ripe blackberry and chocolate covered cherries. The round and luscious mouthfeel is accented by soft tannins and a hint of spice that weaves into a smooth, lingering finish.

The fruit is right up front in this ripe, full wine. With fine tannins and a rich texture, it is spicy, toasty and packed with blackberry fruits. Acidity shows strongly at the end. Along with the tannins, this will allow it to age. Drink from 2022.

Savory, gamy black-fruit aromas are a touch green and herbal, but that's normal for the variety and this winery. A plump, round palate is fruity and soft, while this tastes of spicy oak and pepper on top of a mellow black-fruit base. Campfire and toast accents are strong on a finish where the fruit is low on intensity.

Chewy and intensely herbal, this bold, powerfully built wine is bittersweet in tobacco and cigar box elements. The fruit leans into dark cherry and cassis, with a dusting of cocoa powder seasoned seductively throughout. Everything you're looking for in a luxurious, quality wine at an affordable price.

Our premium Malbec Reserva was harvested in La Consulta at an elevation of 3,600ft and then aged for 15 months in new, medium toasted French oak barrels. An intense violet color with aromas of ripe black fruits and a hint of fresh raspberry accomplished by a vanilla and chocolate flavor. Full bodied with perfect structured tannins and a long lasting finish. Perfect food pairing for BBQ meats, Pulled Pork and Pasta.

The 2009 vintage will be remembered as one of the best in the past decade. This Cabernet Sauvignon displays elegant aromas of cherry and red raspberry along with sage and dried flowers. On the palate, the wine is extremely well balanced with silky tannins that carefully weave together the earthy, dusty nuances of this Bordeaux-esque wine. With some airing, the wine flushes out providing even more dimension and depth. The finish lingers with fine tannins that are very elegant and structured.

Full-bodied and deep plum in color, it offers complex yet vibrant aromas of black currant, spice, dark chocolate and a hint of toast. The mouth-feel is warm and rich, with a solid middle marked with flavors of black cherry and blueberry complimented by a silky, lingering finish. Reductive in tar, oak and thick concentrated flavor, this estate wine is spicy and darkly brooding. Sage and cedar nip around the edges of fruit and powerful ripeness.

An elegant wine, this is a nuanced mix of orange peel, strawberry and sweet cherry fruit. It's entirely estate-grown and certified organic and biodynamic. The bold palate is ripe with black cherries, black plums, vanilla, tar, smoke, bittersweet chocolate and pie spice which is balanced beautifully by bright acid, all within well-structured tannins. The nose is complex with aromas of cherry, blackberry, dried fruit, dried flowers, cedar, lilac, clove, anise and caramel. Pair this Pinot Noir with rich foods like grilled lamb, mushroom risotto, cassoulet, smoked gouda or Delice de Bourgogne.

Rosé

Made from a blend of grapes, this is light cotton-candy-pink in color, with a tight, textured palate of strawberry and vanilla. The backbone is racy in lime. It has delicate aromas suggesting light mandarin, pomegranate blossoms and wildflowers. On the palate, the wine is lively and racy with flavors of tart cherries and minerals. The A&C Rosé displays vibrant acidity, freshness in the mid-palate, and great delicacy in the finish. This wine is to enjoy with or without food accompaniment.

Elegant notes of cut stone, smoke and cherry blossoms perfume the nose of this peachy, pale-pink rosé made from Syrah (70%) and Grenache (30%). Silken on the palate, it offers delicate flavors of white peach and pink grapefruit lifted by stony minerality before finishing with lemony acidity.

Bottled in a square-necked bottle, the wine comes from an estate in the hills just outside Saint-Tropez. One of a pair of attractively fruity wines, it is crisp and bright, with red-currant acidity and fruitiness. There is a lively feel to this ready-to-drink wine

With its light prickle on the tongue, this off-dry rosé is fresh and fruity. There is an attractive red-berry fruitiness that is touched by baked apple at the end. This wine has vibrant aromas and flavors of fresh strawberry, pomegranate and orange zest, which are corralled by a pleasantly light spritz.

Champagne

Abundant notes of red raspberry, strawberry, and watermelon, coupled with the crisp acidity of citrus lime, elevate the profile of this elegant and approachable Brut Rosé. Wonderfully fresh, balanced, and complex, the inaugural Brut Rosé is the perfect complement for celebrations and festive occasions, social gatherings, seafood salads, and lively cuisine.

White Wine

The freshly sliced apple fruitiness combined with citrus acidity give this fruity wine an attractive lively character. It is tangy, crisp and ready to drink. It is an ideal warm weather wine, excellent for lunch and picnics, or an evening apertif. It makes a brilliant pairing with any fish, shellfish and poultry.

Refreshing guava, grapefruit and elder flower meld perfectly with a lively body and texture. Finishes with bright acidity, pleasing mouthfeel and a long juicy finish. Pungent herbal aromas and lively, vivid, leafy flavors make this medium-bodied wine refreshing and assertive. It's tight and lean and tailored for pairing with seafood.

The color of this wine is a soft greenish yellow. In the nose a highly complex aroma, reminiscent of floral notes and sour green fruits. On the palate, it is fresh and elegant with pronounced acidity providing a long and persistent finish. Ideal for enjoying as an aperitif and to accompany seafood and poultry.

If you like Provence rose, try this from a little further north, made by Louis Jadot in Burgundy. We were shown this pale salmon-tinged rose on a recent buying trip and fell in love with its bright strawberry and recurrant fruits and delicate, crisp, fresh finish. Try with smoked salmon mousse and canapés.

A crowd pleaser, this easy drinking Sauvignon Blanc displays appealing citrus and tropical fruit aromas that lead to a fresh, invigorating palate of pineapple, lemon-lime, mango and green fig. Backed by a solid acidity, herbal undertones shine through on the mineral-tinged finish.

The Mâcon Villages area is located in the southern part of Burgundy, close to the Beaujolais area. This appellation is the largest of the Mâconnais area, covering about 2 500 ha of vineyards and 43 communes. Mâcon Villages are only white wines. The wines are made from 100% Chardonnay grapes. The limestone subsoil of the Monts du Mâconnais are ideal for growing the Chardonnay grapes. Some small areas produce exceptional wines.

This young wine has a greenish yellow color. The nose is intense of floral notes like roses and jasmine and expressive with fruits like grapes and peaches. On the palate this wine is light-bodied and fresh. An ideal wine for a warm summer day or as an appetizer.

Good pale yellow. Pungent aromas and flavors of lime blossom, gooseberry and talc, plus a positive herbaceousness. At once supple and vibrant, showing a distinct limestone lift and subtle complexity for its gentle price. Firm acids extend the finish. A great value. By many accounts, the Robertson area did very well in 2012 and this one is a good example.

Muted in floral aromatics, this simple, approachable and rounded wine is thick in tropical flavor and baked apple, with a wild tease of fennel within its medium-bodied concentration.

A dry and fruity beauty. A perfect balance between orchard fruit and citrus flavors, with a hint of tropical notes and spice on the palate. A Chardonnay with a supple and satisfying mouthfeel kicking off a refreshing finish.

A ripe blend principally of Antão Vaz and Viosinho, the wine is ripe and creamy. Rich white fruits are given weight by spice and touches of white peach flavors. The wine's acidity is still a powerful element in the wine and needs to soften.

Butter, vanilla oak, and citrus, with delicate notes of melon, lemon peel, and jasmine.

The 2019 Chateau Haut Rian Bordeaux Blanc features aromas of white flowers and lemon and a crisp, crunchy palette. The fresh fruit characteristic of Sauvignon Blanc is perfect match for the richness of Sémillon.

100% Chardonnay from Valle de Uco, this wine has a soft oak touch. The color golden with green shades. In the nose full of tropical fruits with hints of citrus, pears and peaches. On the palate a delicate not of vanillia, fresh and young taste with a soft acidity.

Evident sensations of white fruit on the palate giving wine freshness and softness.

Yellow colour with green tints. A fresh straightforward noze blending notes of honeysuckle, fresh almonds and honey aromas. The immediate impression is direct freshness and a mineral aspect that reveals itself at the finish.

Complex and aromatic with notes of asian pear, orange blossom and honey suckle on the nose. Plush, displaying a fine balance of natural acidity and intense concentration. This quintessential food wine was whole cluster pressed and stainless steel fermented to allow the vibrant tropical and stone fruit characteristics of this varietal to shine.

This is a creamy, voluptuous and richly layered white wine, smooth and overdelivering on its price point in appealing flavors of peach and vanilla. Made from 100% Russian River Valley Chardonnay, Raeburn shows an array of complex fruit ranging from pear and Gravenstein Apple to nectarine.