MEET-UP Company List
Date: Thursday, January 25th
Time: 1pm-4pm (CST)
@The SAIC Ballroom
112 S. Michigan Ave, Chicago, IL 60603
● Have some export experiences
● Have a distributor in U.S.
Food & Beverage
SOMENOYA
Soy Meat
SUGIMOTO SHIITAKE
Processed food (dried shiitake mushroom)
Yuzuya Honten Co., Ltd.
Yuzu juice, etc.
INASE
Fishery Products (Japanese soup stock ingredients, fish from Toyosu)
Shizuoka Crown Melon
Melon
Yamaki USA, Inc.
Seafood products, seasonings
Kikusui Brewery Co., Ltd.
Japanese Sake
MK Trading
Whisky
JETRO
Tea, confectionary
Breweries
YOSHINOTOMOSHUZO CO.,LTD ● ●
吉乃友酒造有限会社（富山県）
SAKE GENERATION ● ●
SAKE Generation 株式会社（東京都）
AKASHI SAKE BREWERY ● ●
明石酒類醸造株式会社（兵庫県)
KODAMA BREWING Co., Ltd. ● ●
小玉醸造 株式会社（秋田県）
USUI SHOTEN Co., Ltd.
株式会社薄井商店（長野県）
HACHIJUNI LINK NAGANO Co., Ltd. ● ●
八十二Link Nagano株式会社（長野県）
TAKASAKI CORPORATION ● ●
高崎商事（神奈川県)
JCTO Japan, Inc. ● ●
株式会社 JCTO Japan（東京都)
Choya Umeshu USA ● ●
Choya Umeshu USA（バーリンゲーム、CA州）
Sake One
Vino del Sol
Cream
SOMENOYA
Ibaraki
Delivering authentic tofu and Plant Based Meat to the world using traditional techniques passed down for over 160 years. Our mission is to spread Soy Food Culture: For a healthier and more environmentally friendly world leading to a more sustainable society for the next generation.
Aburiyaki - 100g (3.5oz) and 1kg (35oz)
Grilled for a smoky taste and finished off with organic soy sauce, you’ll feel an explosion of UMAMI in your mouth.
Shogayaki - 100g (3.5oz) and 1kg (35oz)
Japan’s traditional dish, Ginger Pork is now Vegan! A harmony of ginger and juicy texture.
Bulgogi 100g - (3.5oz) and 1kg (35oz)
Bulgogi style is sweet, spicy, and addicting. You can taste its rich flavor in each bite.
SUGIMOTO SHIITAKE
Miyazaki
Forest-grown Japanese Organic Shiitake Donko
Donko Shiitake is thick & meaty
- 70g 33-42mm caps
- juicier with more taste & fragrance
- best used whole
Forest-grown Organic Shiitake “Koshin”
Koshin Shiitake is flat & thin
- 70g 42-75mm caps
- easier to use & rehydrate
- best used cut for sautes, soups & sauces
Forest-grown Japanese Shiitake Powder
- ordinary broilers to free range chicken
- lower-quality beef to prime, aged, or Wagyu
- without adding a Shiitake taste
Magical powder to boost natural umami.
INASE
Tokyo
Standard Dashi is our representation of Japanese classic dashi using Katsuo bushi, Niboshi, and Shiitake mushrooms. The well-balanced combination of Inosinic acid, glutamic acid, and guanylic acid creates a synergy effect to elevate its umami flavor. Our Standard Dashi goes well with a variety of dishes such as miso soup, udon noodles, and nabe (hot pot).
Make your dish full of umami with our most favored Premium Dashi. The use of Inshore bonito and dried Tuna, rather than regular bonito, elevates this dashi even richer. Adding Rausu kelp, which is popular with professional chefs and also known as the king of kelp, gives you an elegant impression with deep flavor. The flavor of Yaki-ago’s char, which is characterized by a clean taste and a hint of sweetness, is concentrated by grilling, and the char-grilled Yaki-ago adds a unique savory aroma into Premium Dashi and brings out the umami of Inshore bonito and Tuna.
Dried tuna-based dashi cherished by high-class Japanese restaurants is a rare dashi that is not widely distributed and is not easily found. Compared to bonito-based dashi, our Kyoto dashi has a subtle sweetness and a strong umami taste, which is useful when you want to add umami flavor and sophistication to your dishes. The combination of dried tuna and Rishiri kelp mainly used in eastern Japan elevates the original flavor of ingredients used in your dishes.
The combination of three bushi (Dried Bonito, Dried Mackerel, and Dried Soda Bonito) creates a thick flavor and the unique umami and aroma of fish broth. The source of the deep richness and thick aroma comes from Soda bonito which has more blood, the reddish-black part of the meat, along the middle bone of the fish. A strong oily astringent taste is created by Mackerel. The sweetness of dried bonito balances the flavor of three. Tokyo Dashi is a perfect match for soba, udon, and various warm soups. It even gets along with the strong miso.
Our Vegetable Dashi is made using vegetables carefully grown by Japanese farmers which create tender umami, mild flavor, and notes of garlic and celery. You can easily use it as it is for soups, mix it with pasta sauce, or use it for various Japanese and Western dishes.
Yamaki USA, Inc.
Oregon
The history of Yamaki began in 1917, by our founder Toyokichi Kido, in Ehime, Japan and Yamaki USA, Inc. has expanded into the U.S. and was established in 2018 at Forest Grove, Oregon. We have local artisans focused on handcrafting Katsuobushi known as bonito flakes that are proudly made in the USA. Katsuobushi is dried and smoked skipjack tuna shaved in various shapes and sizes which lends to its versatility :a basis for many broths, garnishes, and used extensively as the ultimate umami flavor enhancer.
YAMAKI KATSUO ITO KEZURI - 100g
Ingredients: DRIED SKIPJACK TUNA
YAMAKI KATSUO ITO KEZURI is shredded bonito flakes specialized for topping, popular shaving style as a garnish beside sushi like "Salmon Skin roll“. "Wiry" shape gives an accent for appearance.
YAMAKI SHIRODASHI - 1.8L
Ingredients: WATER, SALT, HYDROLYZED SOY PROTEIN, DEXTRIN, WHITE SOYSAUCE(WATER, WHEAT, SALT, SOYBEANS), SUGAR, REDUCED SUGAR SYRUP, MONOSODIUM L-GULTAMATE, DRIED BONITO EXTRACT, DRIED BONITO, DRIED BULLET&FRIGATE TUNA, ALCHOL, YEAST ETRACT, XANTHAN GUM, DISODIUM 5’-INOSINATE, DISODIUM 5’-GUANYLATE.
YAMAKI SHIRODASHI all-in-one concentrated Dashi, made from premium selected dried bonito and tuna adding rich umami and delectable smoky flavor. Light-colored white soy sauce retains ingredients’ natural color and enhances food presentation. With just YAMAKI SHIRODASHI, you can perfectly season any dish.
KIKUSUI BREWERY Co., Ltd.
Nagano
Kikusui Brewery was founded in 1944 in a scenic castle town overlooking the Tenryu River between the Southern Alps and the Central Alps of Nagano. The location is ideal, often described as “Nature’s sake brewery” due to the deeply cold winters and renown Sakura spring water source. →（water source of famous cherry blossom spots） Kikusui is a leader of advanced and sustainable practices from advanced high-efficiency rice polishing machines to solar power and bottle recycling programs.
Blue Stag 7 <Junmai>
Kikusui Brewery selected a local premium Nagano rice varietal, Takane-Nishiki for brewing Blue Stag 7. Using an advanced Henpei polishing method, Kikusui polishes the rice carefully to create a robust and flavorful sake with minimal environmental waste. Blue Stag 7 has a full-bodied Junmai taste with aromas of honey and oatmeal with an umami packed finish?. Pairs great with savory food like tempura, steak or seafood. Enjoyable at any temperature, outstanding when warmed.
＊ Polishing Ratio: 82%
＊ ABV 15%
＊ Recommended: Cold or Warm
KIMORI <Honjozo Nama-chozo>
This Honjozo Nama-Chozo sake presents a fresh and light, yet refreshing flavor that invigorates your taste buds. Through special processing, it harmonizes seamlessly with a diverse range of foods. Nagano Kikusui Brewery has meticulously chosen the local premium Nagano rice varietal, Takane-Nishiki, delivering a clean initial taste that evolves into a delightful umami on your palate. Best enjoyed when served chilled.
＊ Polishing Ratio: 65%
＊ ABV 13.9%
＊ Recommended: Chilled
＊ Export record to the United States Yes
＊ US Local distributor Yes
Shizuoka Crown Melon
Shizuoka
We are an agricultural cooperative which consists of Crown Melon farmers.
Our Crown Melon is regarded as the top-quality muskmelon in every aspect like peasant sweetness, fascinating fruity aroma, juiciness and tidy reticulated appearance. The following characters support why this melon is so special.
1) Only one fruit is harvested from each tree. This "One Tree, One Fruit" cultivation method is a key to make quality melons.
2) Crown Melon is harvested all year around by growing in glass-made greenhouses.
3) Customers can track who produced the melon by checking a number on the crown label sticker which is put on each melon.
4) We have cultivated the melons since 1921. The sophisticated cultivation techniques which the farmers have acquired through this long history make the Crown Melon outstanding.
MK TRADING
Osaka
We are one of the leading exporters in Japanese whisky and introducing our products from two distilleries. *ASAKA distillery by Sasanokawa Shuzo in Fukushima, Japan Sasanokawa Shuzo Co., Ltd. was founded in 1765 as Japanese Sake brewery. Whisky production has started in 1946, since then we have been distilling as the oldest existing distillery in Tohoku area, Japan. *KISHU KUMANO distillery by Plum Foods Co., Ltd. located in Wakayama, Japan KISHU KUMANO distillery was established in May 2019 and we use clear underground water from the KII Mountains for our whiskey. The KISHU KUMANO region is a sacred place where the gods dwell, so please enjoy the breath of its divine nature. Additionally, the distillery emblem is a three-legged YATAGARASU, a messenger of the gods.
YAMAZAKURA Single Malt Whisky Sasakawa <Whisky> 700ml
Feature : This product is Non peated Japanese single malt whiskey produced at Asaka Distillery.
We carefully selected and used the bourbon barrel first fill which was aged for more than 3 years in a climate with severe temperature differences. It has a complex and profound taste with a fresh, young and a fruity aroma.We have awarded DOUBLE GOLD medal as No. 1 prize in last San Francisco Wine & Spirits competition 2023.
＊ Aging: 3 years
＊ ABV 43%
＊ Ingredients: Malt
KUMANO Single Malt Japanese Whisky <Whisky> 700ml
Feature : This product is Non peated Japanese single malt whiskey produced at KISHU KUMANO Distillery. This Single Malt whisky has been aged for more than 3 years in KISHU mountain area with severe temperature differences. It has a complex and profound taste with a fresh, young and a fruity aroma.
＊ Aging: 3 years
＊ ABV 43%
＊ Ingredients: Malt
Toyama
Japanese sake brewery founded in 1877. It continues to this day as a junmai sake brewery that makes only junmai sake ahead of the rest of the country. In 2019, the representative changed, and as a new initiative, we started sake rice cultivation in our own group, and we are conducting integrated production from rice cultivation to sake brewing, so-called domaine in Japanese sake. As a project of the National Tax Agency, we exhibited at the National Tax Agency booth of the "Branding of Japan Alcoholic Beverages Promotion Project" two years ago, at the "Trial sales business of a major French supermarket" last year, and at the National Tax Agency booth of "Drink America" held in New York in March this year. Although the French business ended in FY4, the relationship with "SAKE CONECTION", which was launched locally by the National Tax Agency for this project, continues, and we continue to develop sales channels. In addition, through business negotiations in Drink America, we decided to use it as a PB product with a U.S. company, and we will start selling it in the U.S., mainly in New York, from around December. Whenever we get the opportunity, we have produced solid results.
＊ Export record to the United States Yes
＊ US Local distributor Yes
kisaki pink infinity <Sake> 720ml.
Sake made consistently using Yamada Nishiki grown by our own group to mill rice and brew sake. It is a sweet sake with a Japan sake degree of -34. It is sweet but has a refreshing sweetness that does not leave a mark on the tongue, and is a completely different genre of sake from the well-known Seisai, Fourteenth Generation, Kubota, Hakkaisan, etc. It is finished in a taste that women especially like to drink Japan sake.
＊ Room temperature possible
＊ ABV 11%
＊ Certification : ---------
kisaki black 50 <Sake> 720ml.
Junmai Daiginjo uses Yamada Nishiki, who has grown sake rice in his own group, and has consistently done everything from rice making to rice milling and sake brewing. The aroma is modest and the refreshing taste is a meal sake that does not interfere with food.
＊ Room temperature possible
＊ ABV 15%
＊ Certification : ---------
kisaki black 28 <Sake> 720ml.
Yamada Nishiki, which is grown by the company's own group, is polished to 28% of the rice and brewed in an integrated production that does everything. Junmai Daiginjo with a delicate and elegant taste. The best dish that can be drunk as a sake during meals with a modest aroma.
＊ Room temperature possible
＊ ABV 15%
＊ Certification : ---------
Tokyo
ICHIDO Challenging the possibilities of sparkling alcohol and opening up an unknown market.Fifty years have passed since the 1970s, when sparkling was disliked because it caused stomachaches, and Japan has become the third largest champagne country in the world. The secret to success is to accurately communicate the benefits of champagne to consumers. On the other hand, it has been more than 20 years since sparkling sake was born. It cannot be said that its merits are widely recognized. For example, caviar is so popular in Europe that champagne lovers say it tastes better with sparkling liquor. Just as rice goes well with a variety of side dishes, because it is a rice-based alcohol, you can enjoy harmony with a variety of ingredients. We believe in the great potential of sparkling alcohol and will continue to provide value experiences that will delight our customers in new markets.Sake Generation, Inc.We want to convey the charm of "SAKE" to the whole world and to the next generation.The ICHIDO project was launched by six members who met in Chicago, USA.We want to make Japanese sake more familiar to people overseas by helping them learn more about how to taste and enjoy it. I also want to convey to the next generation of Japanese people the appeal of sake that they don't yet know. The project was started to make this idea a reality. We will transform traditional Japanese sake made by craftsmen into a new value experience using unprecedented ideas. New ideas are being born every day as new colleagues who share our ideas join us one after another. ICHIDO's challenge has only just begun.
＊ Export record to the United States Yes
＊ US Local distributor Yes
ICHIDO Sparkling DRY <Sake> 300ml
A classic choice for champagne and wine lovers. Distinct bold blend that highlights intense flavors with delicate silk-like foam achieved from the natural fermentation (Champagne method).
A delicious companion for a luxurious holiday.
Pairing: ICHIDO Dry pairs perfectly not only for cold dishes such as salad and carpaccio, but also excellent with other meals, especially seafood.
＊ Keep refrigerated
＊ ABV 11%
＊ Certification : Kosher
ICHIDO Sparkling ROSE <Sake> 300ml
A rose sparkling aperitif with only the natural color of purple-black rice without using additives. The soft sweetness of the grain spreads in your mouth with a bubbly finish. Anthocyanins (a type of polyphenol) contained in black rice are rich in B vitamins and have high nutritional value. Sweetness not sacrificed in this low-alcohol sake, an exquisite combination of elegant and rich flavours.
Concept: A gentle sweetness like strawberries that creates a sweet moment
As a pairing: Amazing pairing with Meet dishes such as WAGYU, Yakitori with clean finish. Enjoy cocktails with some red fruits such as strawberries for a delicious and aesthetic treat.
＊ Keep refrigerated
＊ ABV 7%
＊ Certification : Kosher
ICHIDO Junmai Daiginjo <Sake> 300ml
ICHIDO Junmai Daiginjyo, produced especially for Sake lovers. Using the best “Gohyakumangoku-rice” from the Tohoku region, this sake combines etheral aromatics with a crisp texture and light aftertaste. Its refined and smooth taste blends fruity accents with a clean finish, an absolutely stunning balance. Junmai Daiginjo with exquisite taste and aroma that brings out the flavor of pairing dishes. Not only a perfect match with Japanese dishes, but also an elegant accent with western-style meat dishes such as chicken sauté.
＊ Keep refrigerated
＊ ABV 15%
＊ Certification : Kosher
Hyogo
Akashi Sake Brewery is an artisanal producer in Akashi city. Together with Kaikyo Distillery crafts Hatozkai whisky and 135 EAST Japanese Gin. We use local ingredients, small batches, and respect ancient sake-making techniques. Innovation drives us to offer sake with new values, reflecting the unique local climate. Akashi-Tai, with over 150 years of history, is the result of our dedication to the craft. Akashi-Tai sake has been hand crafted with small batch. Attention to details in every stage to make sure all is in the perfect condition. our brewery is located by the seaside. The rice we used is Yamadanishiki rice which is said to be the king of Sake rice is born originally nearby and Akashi-Tai Sake is using super A class regent rice. This Sake has been certified with G1 Harima Sake. Our range is very much suitable for making great cocktails. Especially Sake and liquor can be a wonderful ingredient for cocktail making. Recently we have released Junmai Ginjo Sparkling Sake. Also our Tokubetsu Junmai and Junmai Daiginjo Genshu are recivening medals for Kura Master Competion with one of the highest award.
＊ Export record to the United States Yes
＊ US Local distributor Yes
Akashi-Tai Junmai Daiginjo Genshu <Sake> 720ml
Akashi-Tai Junmai Daiginjo Genshu sake is our Grand Cru, signature Sake. Elegant, floral, and fruity broad palate. A hint of minerality and full-bodied type of Genshu with aromatic aromas.
Very elegant, floral, and fruity sake with broad palate. lots of flower and fruites notes such as lily, white flower, melon, and peach. Using rice which have been polished to 38% with natural alcohol strength which comes from A class Yamadanishiki Rice. GI Harima Sake.
＊ Room temperature possible
＊ ABV 16%
＊ Certification : FSSC22000, Vegan
Akashi-Tai Junmai Ginjo Sparkling Sake <Sake> 300ml
Designated as Junmai Ginjo, and proudly boasts that no additional alcohol is added after fermentation, maintaining the purity and authenticity of its traditional origins. Crafted using the same method employed in Champagne production, our sparkling sake offers a light, refreshing, and delightful experience reminiscent of the luscious Moscato d'Asti.
Akashi-Tai Junmia Ginjo Sparkling is ideal aperitif, setting the perfect tone for nice occasion with its delightful effervescence. It complements meals wonderfully or serves as a delightful companion to desserts. The enchanting tropical notes of lychee and the zesty lime taste come together, creating an invigorating and refreshing drink that is sure to tantalize your taste buds and rejuvenate your senses.
＊ Room temperature possible
＊ ABV 7%
＊ Certification : FSSC22000, Vegan
＊ Production Area : Kagoshima
Hatozaki Small Batch Whisky <Whisky> 750ml
Hatozaki small batch whisky is aged for several years in ex bourbon casks, ex sherry casks and Japanese Mizunara casks from the Hokkaido and Tohuku forests, this whisky carries a rich profile of cereals and dried fruit, with accents of smoke and honey on the finish. Composed of 100% malt whiskies and blended from 5 to 6-year-old single malt, it is only produced in small batches of less than 20 casks. This whisky is never coloured or unchill-filtered.
Round, generous and unpeated. The sweet taste of malted cereals and dried fruit are uplifted by a light smoky undertone and an aromatic honey finish on the palate.
Hatozaki is named after the nearby Hatozaki lighthouse, which is the oldest stone lighthouse in Japan.
＊ Room temperature possible
＊ ABV 46%
＊ Certification : FSSC22000
Akita
Founded in 1879 in the present Katagami, Akita, Kodama Jozo is known for its brand “Taiheizan” named after a long worshipped mountain in Akita City and ”Tenko”, completely hand-made artisan junmai daiginjo (pure rice super premium) sake. The Kodama family began its family business as soy sauce and miso producer and the second generation launched sake production in 1913. The Kodama’s innovation of Japan’s first chilled premium sake introduced in1933 and winning the first place in the National Sake Competition in 1934 opened up the national market to Kodama Jozo. In the 1950s, Kodama Jozo invented a modern, modified version of traditional kimoto known as Akita Kimoto to make strong moto (fermentation starter) which eventually led to the Kodama’s present Kaden Kimoto style of making sake characterized by elegant aroma and umami complexities. Exports to the US began in 2000 after winning the first place at US National Sake Appraisal in 2000 with “Tenko”. Currently Kodama Jozo exports 7 brands to the US through an importer based in Santa Fe, New Mexico. Sales in Chicago began in 2023 through a local wine & spirits distributor. We are very keen to bring quality Akita sake to the Chicago community and surrounding states.
＊ Export record to the United States Yes
＊ US Local distributor Yes
Tenko40 "Heavenly Grace" <Sake> 720ml.
”Tenko40" is the signature product of Kodama Jozo. We are celebrating its 35th anniversary in 2024. Tenko40 is completely handmade with Yamada-nishiki rice polished down to 40%. It is brewed by Kaden Kimoto, a modern and refined Kimoto method, developed and nurtured at Kodama Jozo. Elegant fruity aroma and smooth texture on palate, full bodied with umami complexities. Well structured. Medium dry. Tenko40 pairs well with a variety of cuisine. Great with Sushi and Tempura, Omakase style full course Kaiseki, Teppanyaki steak and seafood, Sukiyaki. IWC Trophy and Gold, US National Sake Appraisal Grand Prize and Gold. Served in ANA First Class.
＊ Room temperature possible
＊ ABV 16%
＊ Certification -----
Taiheizan Chogetsu "Clear Moon" <Wine> 720ml.
Chogetsu meaning "clear moon" is our terroir sake. Using local Sake Komachi rice and local water, we use Kaden Kimoto, a modern and refined version of traditional kimoto which enhances umami complexities. The lovely aroma of white spring flowers, grapefruit and mango compliments the soft round mouthfeel. Medium light in texture, hints of anise. Chogetsu is bottled Nama(unpasteurized) and flash pasteurization is applied once only to keep its freshness. Enjoy Chogetsu like table wine. Suits a variety of international cuisine. Steamed mussels, prosciutto, BBQ, roast beef, spicy ethnic foods. Pairs beautifully with soft creamy cheese and Chicago pizza ! IWC Gold, Kura Master Platinum. US National Sake Appaisal Gold.
＊ Room temperature possible
＊ ABV 15%
＊ Certification -----
Taiheizan "Great Peaceful Mountain" Kimoto <Sake> 720ml.
Taiheizan Kimoto Junmai represents our Kaden Kimoto sake, a refined Kimoto method developed at Kodama Jozo. Released in 1989, we use local Miyama-nishiki rice grown by farmers around our brewery.
The distinct aroma is of rice and earthy quality that hints fungi. It is full-bodied umami rich sake with rounded acidity. Dry, textured and rich in mouthfeel but clean and not too heavy. Recommended to serve at room temperature or warmed. Great with fresh oysters, salty appetizers, Unagi (eel), blue cheese and dried fruits, Izayaka dishes and Nabe (hot pot).
＊ Room temperature possible
＊ ABV 15%
＊ Certification -----
Nagano
"Usui Shoten has been transforming this bounty into delicioussake through techniques inherited from previous generationsfor over 39 years. We wanted to create a new brand thatwould convey their story. A brand made with local water andrice. Sake reflects the blessings of the climate and naturalfeatures and the temperament of the master brewers, and theinherited wisdom of previous generations. Both Monten andMonsay explore the beauty and mystery of the unique sake“terroir” of this land of the gods.2"
＊ Export record to the United States No
＊ US Local distributor No
Junmai Daiginjo Tanada la grâce (brewed by Nagano Meijo) <Sake> 720ml.
The fruit aromas and taste are "yellow" (yellow apples, banana, pear), with rich umami.
Pairs well with food with acidity (tomatoes, vinegar).
＊ Room temperature possible
＊ ABV 15%
＊ Certification : US FDA, GI Nagano
Monsay Junmai Daiginjo <Sake> 720ml.
Gorgeous fruity aromas of melons, pears, and peaches. Has a very elegant and crisp taste with a beautifully clean finish.
＊ Room temperature possible
＊ ABV 17%
＊ Certification : US FDA, GI Nagano
Monsay Kimoto Junmai <Sake> 375ml.
Very complex acidity and umami.
＊ Room temperature possible
＊ ABV 18%
＊ Certification : US FDA, GI Nagano
Nagano
We are a regional trading company established in October last year, whose parent company is Hachijuni Bank, a regional bank in Nagano Prefecture. We are engaged in exporting mainly Nagano products.Nagano Prefecture has the second largest number of sake breweries in Japan, and there are many unique sake breweries scattered throughout the prefecture. We have been working with sake breweries that have little experience in exporting for a year, and are now promoting exports to Hong Kong, Singapore, and other countries.We have been in discussions with trading company in Illinois for regarding the export of sake, and we have applied for this event in order to get sales opportunities through this trade show.
＊ Export record to the United States Yes
＊ US Local distributor Yes
Junmai Daiginjo Tanada la grâce (brewed by Nagano Meijo) <Sake> 720ml.
This Junmai Daiginjo-shu was developed under the concept of “Sake that is appreciated by professionals in the wine culture area" through collaboration between the public, private sector, and agriculture. It is characterized by its elegant taste with a gorgeous, sweet, rich aroma and a combination of acidity and sweetness. Awarded Gold Prize ”Kura Master Paris 2023”
＊ Room temperature possible
＊ ABV 15%
＊ Certification: -----
Gogaku Special Junmai (brewed by Imai Shuzoten) <Sake> 720ml.
A skillful blend of highly refined and barrel aged shochu, the clean mellow taste of Takara Shochu has made it one of Japan's most reputed shochu brands for over 100 years.
＊ Room temperature possible
＊ ABV 15%
＊ Certification: -----
Murasaki Tsuyukusa (brewed by Takeshi Honke Shuzo) <Sake> 720ml.
This Junmai Ginjo-shu has a harmonious balance of sweetness, acidity, and aroma, and is light and refreshing. It is a gentle taste like morning dew of grass.
＊ Room temperature possible
＊ ABV 12%
＊ Certification: -----
Kanagawa
Established in October 2016.We are engaged in export sales of Japanese sake, other Japanese liquors and food products to overseas markets!We carefully select sake brands from all over Japan from small sake breweries that are committed to handcrafting sake with the utmost care.We strive to respond quickly and meticulously.
＊ Export record to the United States Yes
＊ US Local distributor Yes
Flamingo Orange <Shochu> 720ml.
A new type of potato shochu with a citrusy aroma reminiscent of orange.
How to drink deliciously:Soda, On the rock
＊ Room temperature possible
＊ ABV 26%
＊ Certification ------
Coolmint Green <Shochu> 720ml.
Like "flamingo Orange", it is a reduced-pressure distilled sweetpotato shochu made with Kagoshima Aroma Yeast No. 1 and rice malted rice. It is characterized by a refreshing minty sweetness.
How to drink deliciously: Soda, On the rock
＊ Room temperature possible
＊ ABV 26%
＊ Certification ------
Sunny Cream <Shochu> 720ml.
It is enhanced by rich banana and cream-like flavors.
How to drink deliciously: Soda, On the rock
＊ Room temperature possible
＊ ABV 27%
＊ Certification ------
JCTO Japan, Inc.
Tokyo
Our strength lies in our unique items from 19 local sake breweries throughout Japan, and our 100% U.S. subsidiary KuramotoUS (Sakeman), which offers highly specialized and drinker-conscious proposals on how to serve sake. We have also participated in various events (both B-to-B and B-to-C) in the U.S. and are committed to providing staff training and tasting seminars to distributors, retailers, restaurants, etc., to promote sake in depth.
＊ Export record to the United States Yes
＊ US Local distributor Yes
KEN DAIGINJO <Sake> 720ml.
Gorgeous fruity aromas of melons, pears, and peaches. Has a very elegant and crisp taste with a beautifully clean finish.
＊ Keep refrigerated
＊ ABV 15.9%
＊ Certification ------
YUZU OMOI <Liqueur> 720ml.
Made with 100% of the natural yuzu fruit sourced from Kyoto. Yuzu Omoi can be an ingredient for refreshing aperitif cocktails or an alternative for a finish line like an exotic Limoncello.
＊ Keep refrigerated
＊ ABV 7.6%
＊ Certification ------
SUIJIN JUNMAI SAKE <Sake> 300ml.
A premium, dry sake with a robust umami of rice and dry finish. This is an amazing food pairing sake and can be enjoyed chilled or warmed.
＊ Keep refrigerated
＊ ABV 16.5%
＊ Certification ------
Burlingame, CA
Promoting Authentic Umeshu to USA Market
＊ Export record to the United States Yes
＊ US Local distributor Yes
CHOYA Uji Green Tea Umeshu <Liqueur> 720ml.
Made from selected green tea from Kyoto. The tea leaves emphasize the crisp fragrance. CHOYA specializes in unique cold brew technique to bring out the flavor of the green tea. Low ABB
＊ Keep refrigerated
＊ ABV 7.5%
＊ Certification ------
CHOYA Yuzu <Liqueur> 750ml.
Made from 100% Japanese Yuzu. Sweet and fruity citrus taste with slight bitterness from the Yuzu zest. Authentically sourced from Japan.
＊ Keep refrigerated
＊ ABV 15%
＊ Certification ------
CHOYA Golden Ume Fruits <Liqueur> 750ml.
Authentic and traditional style of Umeshu. Made from the highest quality of Japanese premium Ume fruit offered from CHOYA. Contains actual Ume fruit in the bottle. Enjoy the taste of luxury.
＊ Keep refrigerated
＊ ABV 15%
＊ Certification ------
Fukushima
Uka saké began as an idea to create something that excited saké lovers with its flavor profile and inspired them with its underlying story. Uka starts with a proprietary heirloom rice variety grown organically in the San Joaquin Valley on Koda’s family farm, which was established in 1928 by a Japanese immigrant from Fukushima, Japan. Koda Farms’ founder, Keisaburo Koda, sought to strengthen the ties between the USA and Japan. Ross Koda’s (the grandson) dream was to complete the circle, having his rice brewed into saké near Keisaburo’s birthplace; as a result of his teaming with Ninki Shuzō, more than nineteen generations of brewing experience and skill coalesced into the unique product that is Uka.
＊ Export record to the United States Yes
＊ US Local distributor Yes
Uka Dry Organic Junmai Daiginjō
Pleasantly intense aromas of green apple, pear, and hints of anise. Smooth, dry, and light entry
with honeysuckle, mineral notes, and a long finish -- a delicious sake that beckons food.
＊ Store chilled / Serve at room temperature or chilled
＊ ABV 16%
＊ Certification: USDA-certified organic and Kosher
Uka Black Label Organic Junmai Daiginjō
Clear, day-bright nectar with aromas of strawberry, pineapple, and a whisper of anise. Full-
bodied, balanced, and fruity with a hint of honey. A silky, luscious texture and a long finish.
＊ Store chilled / Serve at room temperature or chilled
＊ ABV 16%
＊ Certification: USDA-certified organic and Kosher
Uka Sparkling (usunigori) Organic Junmai Daiginjō
Dreamlike mist in a glass graced with aromas of white flower, pear, and anise. Silky texture with
a citrus fruitiness heightened by a delicate effervescence.
＊ Store Chilled / Serve chilled
＊ ABV 7%
＊ Certification: USDA-certified organic and Kosher