Antica Torino Vermouth Rosso
$43.99
Clase Azul Reposado 375mL
$221.99
SYC Lit Radler 4pack
$14.99
2.3% ABV
From The Producer
"Tangerine and lemon notes make this radler a refreshing and light brew to enjoy on a sunny afternoon."
Superflux Jellystone IPA 4pack
$24.49
Producer's notes:
Jellystone is brewed with Citra, Mosaic, and 2 new blends of Cryo hops that were created to target specific flavours and aromas during their interaction with yeast. It has an extremely pleasant, upfront aroma and tastes of raspberry, blueberry, honeydew melon, and sweet ripe fruit.
Dieu du Ciel Wild Ultra American Wild
$13.49
From the Producer
Our wild version of Ultra Mosaika! Here, notes of resin and mandarin combine with multiple strains of yeast and lactic acid bacteria of the Pediococcus type. With a beautiful golden veil, intense fruity aromas emerge on the nose. Aging in barrels brings complexity and depth to the palate. Rather rounded, a fine acidity rounds it all off.
6.2% Abv
Bulles de Comptoir Champagne
$93.99
Born and raised in Champagne, Charles Dufour converted his 6ha farm to organic practices in 2013. To limit the use of harmful chemicals like copper, he has adopted biodynamic preparations like herbal teas to limit vineyard disease. With illustrious neighbours like Cédric Bouchard, this little corner of the Côte des Bar proves they can compete with the region’s more famous sub-appellations. In fact, Charles’ Bulles de Comptoir cuvée was the house Champagne at Noma. The media often calls him ‘the Selosse of the Aube’, a worthy title for a boundary-pushing vigneron. Each vintage features a different illustration adding to its charm and anti-establishment aesthetic.
Kimoto Classic Sake
$57.99
Made by Daishichi Sake Brewery, which was established in 1752 and resides in Nihommatsu, Fukushima, Japan.
From The Producer
"Our Junmai Kimoto was first released more than 35 years ago, in 1983, at the time that thanks to the jizake boom finally sakes like ginjo and junmai were acknowledged by the market. However, our activities leading to Junmai Kimoto started already more than two decades before that, from about 1955. That was when the 8th Shichiuemon Ohta, who was then president, finally succeeded in restoring the kimoto method, which had sustained severe damage from the controlled economy during the war as well as the devastation after the war. From the mid-1950s, he took on the at that time unprecedented challenge to produce a junmai sake. But as there were limits to rice polishing and cooling equipment was not yet available, he found difficulties on his path that are today unimaginable. These were later solved by polishing the rice to a further degree and enabling low temperature fermentation by the use of cooling equipment. Our Junmai Kimoto came into existence thanks to many years of efforts by our ancestor."
- Rice polishing rate: 69%
- Alcohol Level: 15%
- Rice type: Gohyakumangoku
Handa-Go 1801 Junmai Ginjo Sake
$26.99
Handa-Go Sake is made by the Kunizakari Sake Brewery in Handa City within the Aichi Prefecture. The sake brewery was founded in 1844.
Description from Blue Note Sake
"Handago Junmai Ginjo is an exemplary example of how Ginjo style shines with Yeast No. 1801. The Wakamizu rice variety is ideal Aichi Prefecture Sakés. This beautiful saké flows from its gorgeous aromas to its rich, flavourful taste. It is a saké that is loved by locals.
Food: Vegetable Tempura, Grilled Mackerel, Pickled Onions"
- Rice polishing rate: 55%
- Alcohol level: 15.5%
- Rice Variety: Wakamizu
Dae Jang Premium Soju
$28.99
Bottled at 24%. Soju is rice alcohol from Korea.