The sparkling sake for the serious sake cat. Made with locally grown, Yamada Nishiki rice and a blend of house cultivated yeasts. The slight haze carries both fruity and umami flavors balancing the CO2. Look for peach nectar and lime skin flavors. Cats and balloons, as punk as it gets.

Perfect as an aperitif, with salads, fresh cow’s milk cheeses.

This tiny brewery hidden in the mountains of Tokushima is in the 17th generation family house. While the region is steeped in tradition of Awa dancers and samurai, Mamiya san and his three daughters cultivate their own style of sake. They use local rice, much of it ungraded and a house yeast for a unique taste. Check out their many music collaborations. 

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