Welcome to Katsu's Collection of regional sakes from Japan's fines breweries: earthy-rich junmais, floral-fruity ginjos, and a fine selection of super-premium daiginjo label.

Connoisseurs will recognize many famous sakes on our list. For new comers, our collection provides an excellent introduction to the world of sake enjoyment.

There are currently around 1600 breweries in Japan, with each brewery producing from three to six or more labels. Differences in rice, water and brewing technique ensure a great variety in the aroma, taste and overall satisfaction level. For our customers of Sushi on North Beach, we've tried to assemble as varied a list as possible, with Junmai, Ginjo, and Daiginjo labels from all parts of Japan. I hope that you will experiment freely to find the personal favorites that will make your visit to our Sushi restaurant an especially enjoyable occasion.

                                                                                                               

Junmai sakes tend to be medium to full-bodied. Some have a tangy, organic flavor, while others are milder and more mellow. Most of them are enjoyed cold, but some are made to be drunk warmed.

Most Ginjos are made using varieties of yeast that produce lovely floral or fruity flavor nuances. To receive the Ginjo designation, a Sake must use rice that has been milled down to 60% of its original size. 

Daiginjo Sakes use rice kernels milled down to 50% or even 35% of their original size. A brewery's daiginjo label is its ultimate statement and achievement, and many are available in small allocations.

Please note that not all Sakes are available all year around. The following lables are among the most popular with our customers.