Johnson Bros. Sakes - 2026 Sake Month Sampler #2

Sake Sampler #2
Best Sellers from Johnson Brothers Distributing
A $195 Value for Just $149

Sampler includes 1 bottle each:

Suigei "Drunken Whale" Suigei Shuzo — Tokubetsu Junmai — (Kochi Prefecture, Shikoku Region)
Founded in 1872 in Kochi, Suigei Shuzo takes its name from the pen name of local feudal lord Yamauchi Yodo, who famously wrote poetry while drinking and referred to himself as the “Drunken Whale.” The brewery is known for producing dry, food‑friendly sake that pairs naturally with Kochi’s seafood‑rich cuisine. Their brewing philosophy focuses on clean flavors, bright acidity, and a crisp finish shaped by the region’s pure water and coastal climate.

This Tokubetsu Junmai is quietly aromatic, offering gentle hints of steamed rice and soft florals. The palate is bright and refreshing, driven by lively acidity and a dry, savory character that evokes sea breeze and earthy mushrooms. It finishes clean and snappy, making it an ideal companion for sashimi, grilled fish, or any dish that loves a crisp, palate‑cleansing sake.

Tosatsuru "Azure" Tosatsuru Sake Brewing — Ginjo — (Kochi Prefecture, Shikoku Region)
Established in 1773, Tosatsuru is one of Kochi’s most respected breweries, known for its exceptionally pure, mineral‑rich water. Their signature innovation is the use of deep‑sea water drawn from the Pacific coast, filtered to remove sodium while preserving natural minerals that encourage healthy fermentation. This technique gives their sake a distinctive clarity and dryness that has become the hallmark of the Azure series.

Azure opens with bright, expressive aromas of white peach, Asian pear, and delicate blossoms. The first sip is silky and smooth before sharpening into a crisp, mineral‑driven finish that feels like a cool splash of ocean water. Bone‑dry, refreshing, and beautifully clean, it shines alongside seafood, salads, and anything light and fresh.

Kizakura "Hana Kizakura" Kizakura Brewery — Junmai Ginjo — (Kyoto Prefecture, Kinki Region)
Kizakura was founded in 1925 in Kyoto’s historic Fushimi district, a region famous for its soft, pristine “Fushimizu” spring water. The brewery is known for its modern, research‑driven approach, including the development of unique yeast strains. For Hana Kizakura, brewers isolated a rare yeast from yellow cherry blossoms, creating a sake with a naturally floral, aromatic personality that reflects Kyoto’s seasonal beauty.

Hana Kizakura greets you with a sweet, floral perfume layered with fresh pear and green apple. The palate is soft, lightly sweet, and smooth, offering an easygoing texture that stays refreshing rather than heavy. It finishes clean and bright, making it a delightful choice for newcomers to sake or anyone who enjoys fragrant, fruit‑forward styles.

Kubota Asahi Shuzo — Junmai Daiginjo — (Niigata Prefecture, Chubu Region)
Asahi Shuzo has brewed sake in snowy Niigata since 1830, specializing in the region’s famously clean, dry “tanrei‑karakuchi” style. Their Kubota line is built on precision, restraint, and purity, supported by exceptionally soft local water and meticulous rice polishing. The Black Label Junmai Daiginjo represents a more modern, expressive side of Kubota — still elegant and refined, but with a richer aroma and a slightly more generous palate than their classic dry bottlings.

Kubota Black Label opens with inviting notes of ripe melon, white peach, and a touch of sweet rice. The texture is silky and smooth, offering more roundness and fruit presence than the standard Daiginjo while still staying beautifully balanced. The finish is clean and graceful, with a gentle umami echo that lingers just long enough. It’s polished, aromatic, and quietly luxurious — a perfect choice for those who enjoy refined fruitiness without sacrificing Kubota’s signature clarity.

Kiku Masamune "Taru" Kiku Masamune Sake Brewing — Junmai Taru — (Hyogo Prefecture, Kinki Region)
Founded in 1659, Kiku Masamune is one of Japan’s oldest and most influential breweries, located in the Nada region—home to the hard, mineral‑rich Miyamizu water prized for dry sake. The brewery is a fierce guardian of traditional methods, especially the labor‑intensive kimoto technique and the craft of cedar‑aged taru sake. They even maintain their own cooperage, where Yoshino cedar barrels are handmade by master coopers.

This Junmai Taru bursts with the invigorating aroma of fresh cedar and a hint of smokiness. The flavor is dry, bold, and savory, carrying a warm spice and a deep rice richness that lingers. The wood influence creates a crisp, refreshing finish that pairs beautifully with grilled foods, yakitori, or anything that loves a touch of smoky character.

Ryujin “Dragon God” Ryujin Shuzo — Junmai Ginjo — (Gunma Prefecture, Kanto Region)
Ryujin Shuzo is a small, craft‑focused brewery located in Gunma Prefecture, an area known for its pure mountain water and long brewing heritage. The brewery’s name comes from the local dragon deity believed to protect the region’s rivers and springs — a fitting symbol for a producer whose sake is defined by clarity, purity, and precision. Ryujin Shuzo also operates a traditional kimoto brewery (Oze no Yukidoke), giving them deep technical roots while still embracing a modern, expressive style under the Ryujin label.

Dragon God Junmai Ginjo is vibrant, smooth, and quietly powerful. The aroma brings ripe melon, soft stone fruit, and a touch of sweet rice. On the palate, it’s silky and balanced, offering gentle fruitiness supported by a clean, refreshing finish. There’s a subtle depth beneath the elegance — a hint of umami and a whisper of warmth — that makes it versatile with food and endlessly enjoyable on its own. It’s a graceful, polished sake with just enough intensity to live up to its name.