New Store Arrivals – Izumibashi, Tenbi, Wakabotan, Ken & Tatsuriki Nama Daiginjo

Tatsuriki Kome no Sasayaki "Whisper Of Rice"
From Hyogo Prefecture. Daiginjo Nama. SMV: N/A Acidity: N/A
The nose on this legendary sake offers an inviting collection of apple pie, berry, pear, honeycomb, Hawaiian sweet roll, granola, and steamed rice aromas. Historically, this has been one of True Sake’s favorite Daiginjos from a brewery renowned for producing some of the finest rice in Japan. Better yet, this is the unpasteurized version. Nama fans will rejoice, and for those new to Nama, welcome to a Daiginjo lover’s dream. Soft, smooth, semi-viscous, gently chewy, velvety, medium-full bodied, complex, and confident, this brew drinks with elegance, umami, and a world-class dry finish. Look for notes of apple compote, pear, honeydew, mochi, milk bread, sugar cane, oatmeal, cereal bar, and a hint of salted milk caramel that adds a creamy dimension to this premium, rice-rich sake. Perfect for a sushi bar experience or for sipping at home alongside foods that celebrate umami-driven perfection, best enjoyed in a white wine glass. WORD: Professional WINE: Soft Reds/Chewy Whites BEER: Creamy Belgians FOODS: Sushi, sashimi, Champagne fare, lobster, crab, caviar, pork chops, shabu-shabu, carpaccio, grilled fish, and chicken.

Izumibashi 35 "Gold Dragonfly"
From Kanagawa Prefecture. Kimoto Junmai Daiginjo. SMV: -5 Acidity: 2.1
The nose on this traditionally made “Pole-Rammed” sake from a legendary brewery that grows all of its own rice is an elegant collection of blueberry, pear, apple, cherry, wheat, cotton, orange, cantaloupe, and steamed rice aromas. If you trust the discerning sake lovers at SAKE DAY, then you will appreciate this classic Daiginjo, a perennial top seller among hundreds of selections. Clean, silky, smooth, medium-bodied, and supported by impeccably integrated acidity, this brew personifies balanced sake. It carries an overall dry profile with a subtle vein of umami and rice sweetness, culminating in a perfectly dry finish. Hints of shibumi and tannin-like dryness make it especially appealing to wine lovers. Look for flavors of cherry, honey, cantaloupe, peach, young pear, cranberry, nectarine, and steamed rice, all coming together harmoniously in a white wine glass. We love that iconic dragonfly, and we think you will too. WORD: Balanced WINE: Dry Reds/Crisp Whites BEER: Crisp Ales FOODS: Sushi, sashimi, yakitori, grilled meats, chicken and fish, caviar, cheese plates, smoked fish and fowl, Champagne fare, and white fish carpaccio.

Tenbi “Kara Ten” 
From Yamaguchi Prefecture. Junmai. SMV: N/A Acidity: N/A
The nose on this clever New World Junmai is a slick collection of chestnut, white pepper, apricot, straw, goldenrod, and steamed rice aromas. We love Tenbi, a very new brewery (2020) that makes bright, tingly, and effervescent sake that we lovingly call New World or New School/Modern. They say that, "Kara Ten's crisp taste is achieved by lowering the glucose level and using Kobo (yeast) #7", and we say that it drinks gloriously dry and has a really cool sharp umami play. Dry, zesty, spritzy, tingly, lively, brisk, effervescent, crisp, and with a very quick finish, this brew is a dry sake lover's dream come true. Look for dry apricot, pomegranate, ginger ale, mint, young peach, lots of steamed rice, and a hint of cinnamon flavors that echo a little hint of sweetness in a white wine glass. Crisp, bright, dry, and umami-clever, this sake drinks as cool as the label. WORD: Super Dry WINE: Dry Reds/Dry Whites BEER: Dry Ales FOODS: Sushi, sashimi, yakitori all day long, comfort foods, bar and pub fare, seared tuna with ponzu, and grilled salmon.

Suehiro “Ken Nama”
From Fukushima Prefecture. Daiginjo Nama. SMV: N/A Acidity: N/A
The nose on this unpasteurized "Nama" version of the wildly popular "Ken" Daiginjo sake is a lively collection of kiwi, pear juice, lemon, slate, white floral, and creamy aromas. It's not often we get the unpasteurized version of a Daiginjo sake like Ken, and in this case we don't have a lot of bottles to play with, so if you like premium sakes in the raw then this Ken is for you. Silky, slippery, elegant, off-sweet, chewy, and crisp, this brew drinks with lots of umami and has a quick, clean, and dry finish. Look for very interesting flavors such as mochi, sweet rice, toasted barley, salted caramel, cream soda, maple candy, unripe melon, and a hint of yogurt to round out the savory and creamy flavor field. This 3D version of Ken drinks best in a white wine glass, and it was built to pair with cuisines that are elegant and umami-driven. WORD: Elegant WINE: Pinot Noir/Creamy Whites BEER: Creamy Ales FOODS: Sushi, sashimi, American sushi rolls, pasta, roasts, hot pots, grilled steaks and chops, chicken on a stick, cheese plates, and soy sauce-based fare.

Wakabotan "Yamadanishiki 50"
From Oita Prefecture. Junmai Ginjo. SMV: ± 0 Acidity: 1.6
The nose on this wonderful New World Junmai Ginjo is a splendid collection of grape, green apple, vanilla, rice candy, lemon-lime, and steamed rice aromas. In a word, this pasteurized sake drinks very much like a living Nama (unpasteurized) sake that is fresh, fun, and very lively with tiny bubbles on the inside of the glass. Is it bubbly? No, it just drinks juicy, light, tingly, and refreshing with a gentle effervescence and a touch of shibumi (astringency) and tannin-like dryness that appeals to wine drinkers. Made with Yamadanishiki premium brewing rice milled to 50%, which is actually Daiginjo levels, this isn't only a remarkably affordable sake, it is remarkably delicious. Look for green apple, Asian pear, nectarine, persimmon, tonic water, young peach, and pear flavors that end with a mineral finish that appeals to the young cocktail crowd. This is one of those fun sakes that drinks like the label looks. WORD: Modern WINE: Zesty Reds/Crisp Whites BEER: Crisp Ales FOODS: Sushi, sashimi, carpaccio, prosciutto, blue cheese-dressed salads, grilled chicken, poolside fare, picnic fare, and fruit and cheese plates.

Sohomare “Honjozo”
From Tochigi Prefecture. Kimoto Tokubetsu Honjozo. SMV: +7 Acidity: 1.5
The nose on this traditionally made Kimoto (pole-rammed) Honjozo is a very cool collection of green apple, pie crust, brioche, Asian pear, watermelon, lime, and a hint of cocoa aromas. Who likes drinkable sake? We do, and so do the excellent sake makers at Sohomare, who specially make sake using the Kimoto method to promote lactic acid and create an extra smoothness and elevated acidity in their brews. And in this case it is doubly "special" as "Tokubetsu" literally translates to "special" and this sake uses extra milled rice for cleaner and smoother textures. Dry, neutral, light, gentle, round, soft, water-like, and with a cuttingly dry finish, this brew is supremely "sessionable" — which means drinkable in a big way. Look for green apple water, graham cracker, Asian pear, spring water, celery, toast, milk bread, and slippery umami tones that open up in a white wine glass. Soft, dry, and how cool is that? WORD: Dry WINE: Soft Reds/Gentle Whites BEER: Light Beer FOODS: Sushi, sashimi, yakitori, bar and pub fare, comfort foods, salty and savory fare, cheesesteak, burgers, fried fish, and French fries.

Ohmine 3 Grain Mermaid "Summer's Arrival"
From Yamaguchi Prefecture. Junmai Daiginjo. SMV: N/A Acidity: N/A
The nose on this seasonally released summer sake is a very fun collection of Asian pear, spring water, honeydew melon, cucumber, blue Icee, and steamed rice aromas. Fresh, fresh, and more fresh — this summer brew from the wildly popular Ohmine Shuzo is all things sunny and poolside. Light, fresh, smooth, supple, delicate, off-sweet, astringent (shibumi), and very bright, this sake with a very low ABV of 13% has a quick finish and a shimmering, refreshing personality. And look at that bottle! Yes, people do collect that bottle. Inside, look for lemon cake, green apple, lemon-lime, Asian pear, sake kasu, celery, and blue raspberry Icee flavors that roll through the palate in a gentle flow. Drink very chilled out of a white wine glass. WORD: Refreshing WINE: Light Reds/Clean Whites BEER: Crisp Ales FOODS: Sushi, sashimi, poolside fare, picnic fare, cheese and fruit plates, cold chicken salads, tofu dishes, ponzu fare, and caviar.

Masumi Arabashiri Spring Release "First Run" 2026
From Nagano Prefecture. Junmai Ginjo Nama. SMV: -6 Acidity: 2.3
The nose on this all-time best-selling Arabashiri (free run fresh pressed) exported sake is a delightful collection of cherry, grapefruit, spring water, fresh radish, tangerine, pomelo, and ginger aromas. Yes! It's back for yet another season (well over 15 years now) and this version of Masumi's wonder-brew is one of Beau's favorites as it drinks, "plumper, beefier, less acidic, less citric, and just more velvety than in years past." Smooth, plump, rich, zesty, fleshy, fat, juicy, and with a hint of tingle, this sake drinks like dipping your cup in a fermenting tank of sake. Look for honey tea, tangerine, melon, vanilla, mochi, papaya, pear compote, and honeycomb flavors that drink full and expressive. Serve chilled out of a wine glass. WORD: Smooth WINE: Plump Reds/Zesty Whites BEER: Crisp Ales FOODS: Sushi, sashimi, shellfish, shrimp, crab salads, orange chicken, dim sum, international spice, fish tacos, ceviche, and poolside summer cuisines.