Eastwestsake

03/29/2026

Thank you for the opportunity to share our Sakes and Stories.
Lineup
Katafune Tobin Daiginjo, Niigata
Tama Junmai Ginjo, Kyoto
Tsuchida Shin Tsuchida, Gunma
Tengu No Doburoku, Saitama

03/17/2026

We had a blast at thank you Nina and team and congratulations on all the Success 🍶🍶🍶!

01/29/2026

“Sake to Enjoy in Winter”

Wagyu and Imayotsukasa Black Kansake warms the soul.

12/17/2025

We are thrilled to introduce TAMA 🐈‍⬛ Sake 🍶a playful and memorable gem from born from curiosity and smothering perfection.
TAMA Junmai Ginjo is Made with Wine Yeast & Bizen Omachi Rice which creates a unique, lovable Sake.
Here our tasting notes
“Brilliant and crystal clear in the glass, this sake shows a distinctive aromatic profile of fresh pineapple, soft mushroom, and blanched peanuts. The palate is rich and textural, opening with green mango and hints of orange creamsicle before deepening into honeycomb richness. The finish is long and savory, leaving impressions of toasted rice and crushed stones that echo with earthy precision and quiet power.”.

12/09/2025

A tremendous gratitude to for including us in the Night – 3rd Award Ceremony at

09/27/2025

Reminiscing about 2024 as we look forward to today’s 20th Anniversary Celebration!
Congratulations!!!

08/18/2025

Gotoh Shuzo Brewery: The 8th generation Gotoh family oversees operation of its brewery situated on their estate. Located in Yamagata in the north east, one of the snowiest parts of Japan, the pure snowmelt water adds a luxurious smoothness while the locally developed rice and yeast give floral aromas with rich flavors. The flagship brand BENTEN is named in honor of the goddess of music and performing arts

● “Gokujo” Superior/Reserve Junmai Daiginjo Genshu showcases the achievement of Yamagata Pref. and Gotoh family’s commitment to achieving the best that Yamagata has to offer

05/20/2025

11/08/2024

Introducing Kuroobi DO-DO Yamahai Junmai “the Majestic Blackbelt”
by Fukumitsuya Shuzo, Kanazawa City, Ishikawa Prefecture
Produced with both Yamadanishiki and Hyogo grown Kinmonishiki with intention and
confidence as the name suggests.
The combination of Yamahai, aging, blend of rice strains and polishing creates a unique
sake with elegance depth and complexity driven by citrus blossom, Fuyu persimmon and
marzipan notes and characterized by an uplifting acidity in the finish.
Eduardo’s suggested pairing: beef carpaccio, smoked ribs, pork schnitzel.
This unique sake with a blend of 2 rice varieties, 3 categories of sake (Junmai Daiginjo,
Ginjo, and Junmai) all Yamahai Moto and aged separately. The Toji then artfully blends the
components, marrying the rich sake making tradition with modern sensibility.
Rice: Koji - Yamadanishiki Kake - Kinmonnishiki

08/25/2024

For the first time in the US, we are thrilled to share Matsumidori S.Tokyo Junmai Ginjo from Nakazawa Shuzo est. in 1825, located📍in Kanagawa Prefecture.
Produced with Miyamanishiki 🌾 and S.Tokyo Sake Yeast (second oldest Sake Yeast dating back to 1909).
The result, simply stunning, bright, precise and vibrant.
Welcome to the lineup!

08/05/2024

We are thrilled to announce has joined our team!
Her passion, contagious enthusiasm and Sake knowledge is unmatched.
⚡️🍶⚡️
Welcome Brittany!