SAKE MENU
Dive into Toronto’s best curated sake selection, handpicked by our Tokyo-trained sake sommelier, Squid-Ti.
CURRENT SAKE LIST
As of Dec 13, 2024
Fukumitsuya Organic
Ishikawa. Junmai Ginjo. 65%RP, 14.3% ABV. Certified organic in Japan,US, & EU. Toasted cereal on the nose. Cream, yogurt, hints of melon and pepper.
Wakatake Onikoroshi
Shizuoka. Junmai Ginjo. 55%RP, 16% ABV. Subtle tones of grapefruit, peach, and melon with unique dryness.
Nakano Handa-Go 1801
Aichi. Junmai Ginjo. 55%RP, 15.5% ABV. Wakamizu Rice. Slightly dry with notes of pear, licorice, and a hint of cocoa. Award winner.
Niwa no Uguisu 50
Fukuoka. Junmai Daiginjo. 50%RP, 15% ABV. A dry Junmai Daiginjo with notes of apple and pears. Herbaceous whispers.
Dewazakura Yukimegami 48
Yamagata. Junmai Daiginjo. 48%RP, 16.5% ABV. Mild earthy tones, melon, banana, slight spice. Good acidity and lingering finish. GI certified!
Tenmei Brown
Fukushima. Junmai Daiginjo. 50%RP, 15.5% ABV. Aged for 1 year. Undiluted. Melon and steamed rice. Some lactic and honey notes.
Niwa no Uguisu, Doburoku
Yamaguchi, Chūgoku. 60%RP, 6% ABV. Totally unfiltered sake. What illegal home brewed sake would have tasted back in the Meiji era (1868). Similar to nigori, but thicker, creamier with a yogurt-like taste (think Calpico). Bright acidity. Low alcohol.
Tengumai Umajun
Ishikawa. Junmai. 60%RP, 16% ABV. Earthy and complex. Notes of cucumber, fresh squash, and spice. Clean and crisp.
Hyakujuro Yamahai
Gifu. Junmai. 60%RP, 15% ABV. Probiotic. Aged sake with caramel colour. Notes of sherry.
Mitobe’s Kimoto 1898
Yamagata. Junmai. 65%RP, 16% ABV. Uses Japan’s “heirloom” sake rice: Omachi (pure, not genetically modified). Complex, layered, earthy.
Emishiki Kijoshu
Shiga. Junmai. 50%RP, 16.9% ABV. Yamadanishi rice (King of sake rices). Luxurious sweetness similar to noble rot wines.
Hanatomoe Genshu
Nara. Junmai. 70%RP 17% ABV. Super complex. Aromas of yogurt, almonds, orange, and light caramel. Yamahai.
Mutsu Hassen Pink
Aomori, Tōhoku. Ginjo. 60%RP, 16.3% ABV. Award winner. Intense fruity aromas. Ripened banana and melon. Uses white koji producing bright acidity.
Kuheiji, Eau du Désir
Aichi, Chūbu. Junmai Daiginjo. 50%RP, 15% ABV. Homegrown Yamadanishiki rice. Trendsetting, cult sake brewery. Lively, zesty, wine-like vintages. Notes of strawberry, apple, sweet rice, and minerality.
Amabuki Strawberry Yeast
Saga. Junmai Ginjo. 55%RP, 16.5% ABV. A very unique unpasteurized sake, brewed using strawberry flower yeast and Omachi rice.
Akitora Sparkling Nama Sake (330mL/11.1oz)
Kochi. Junmai Ginjo. 50%RP, 14.5% ABV. Coarsely filtered, unpasteurized. Light nigori style. Bubbles created by second fermentation like champagne.
Masumi Origarami (375mL/12.7oz)
Nagano, Chūbu. Junmai Ginjo. 55%RP, 11.5% ABV. Drier with notes of grape, apricot, orange, and touch of yogurt. Bubbles are made Pét-nat style.
Heiwa “KID” Fusion (330mL/11.2oz)
Wakayama. Junmai Daiginjo. ?%RP, 11% ABV. The next innovation in Japanese sake: fusion beween sake and beer. This sparkling sake is infused with hops leaving a mild, enjoyable bitterness. Notes of apple, pear, lychee, grape, plum, and white flower.
Please note:
Seating time is limited to 90 minutes
Incomplete parties won’t be seated until all guests have arrived
The minimum gratuity is 18%
Bills can only be split evenly