Rick's Bar

Produced in Akita by the Saiya Brewery, makers of Yuki No Bosha, this is a favorite among locals of the region. Yuri is the name of the local area of Honjo-shi and Masamune is an old term for Japanese sake. This sake is mellow and rustic and has a firm structure, which makes it enjoyable at a range of temperatures, from chilled to warm. Its nutty and earthy notes are balanced by an underlying fruitiness and it complements grilled meats, stews and fish. TASTING NOTES Mellow and rustic, with a soft nutty finish

This unfiltered sake is named after Hanako, or “Flower Maiden”, the most famous Japanese koi fish that lived for 226 years in the snowy, icy waters at the foot of Japan’s Mt. Ontake. TASTING NOTES Bright and fresh with a lovely ricey and fruity combination. Flavors of honeydew melon, raw pumpkin, and radish. Creamy texture and full body.

Brewed with Gohyakuman Goku rice at the Kizakura Shuzo Brewery. Bushido is the ancient Japanese warrior code of moral values, loyalty and honor until death. Usually unuttered and unwritten, the code allows the violent existence of the samurai to be tempered by wisdom and serenity. TASTING NOTES Tart raspberry, Asian pear, and watermelon rind with a hint of white flowers and a spicy finish.

This unfiltered sake is named after Hanako, or “Flower Maiden”, the most famous Japanese koi fish that lived for 226 years in the snowy, icy waters at the foot of Japan’s Mt. Ontake. TASTING NOTES Bright and fresh with a lovely ricey and fruity combination. Flavors of honeydew melon, raw pumpkin, and radish. Creamy texture and full body.

Ban Ryu means “ten thousand ways.” It is an expression used in the sake world to answer the question, in how many ways is one sake different from another. The answer, in 10 thousand ways: the yeast, the koji, timing of brewing, etc., It also means, more informally, “versatility.” The brewery tries to catch both meanings in its name, however, they passionately believe it can be enjoyed in 10 thousand ways–chilled, warmed, hot, with light food, heavy food, sweet food and spicy food. Founded in 1778, the Fuji Brewery is now managed by the 13th generation of the Kato family, Ariyoshi Kato. The head brew master Kodai Kato, one the youngest Toji in Japan to win a gold medal at the National Japan Sake Competition. TASTING NOTES Low aroma, light and fruity, with undertones of black currant, finishing crisp and clean. 91 POINTS Ultimate Wine Challenge 88 POINTS World Sake Challenge

This well-rounded sake with notes of banana and very-ripe honeydew aroma has clean, crisp acidity that highlights its light-to-medium body. The lingering finish moves from juicy fruitiness to green, herbal notes making it a great food companion.

Violet aroma, plum on palate; soft, relaxed, and expansive in texture. An “umami type” of sake with ricey dryness.

Joto Junmai is made by the Eiko Fuji Brewery, led by the 13th generation of the Kato family. True to the classic junmai style, it is rich and solid, but it is more inviting with its clean, fruity quality. TASTING NOTES Fruitier and cleaner than many junmais, which lean earthy and dry. Still solid and rich, with notes of deep, ripe plum. Finishes with crisp acidity 95 POINTS Ultimate Wine Challenge 92 POINTS Blue Lifestyle

The epitome of purity, this sake is more subtle and nuanced than most highly aromatic Junmai Daiginjos. It is based on the ideals of Zen Buddhism and "wabi-sabi," the belief that beauty within the arts should be as understated and pure as a simple strand of pearls. One of two sakes brewed in exactly the same way with the same ingredients, except this one is a Junmai Daignjo and Tears of Dawn has added distilled alcohol to open up aromatics. TASTING NOTES Aromas of white flower, Asian pear & steamed rice. Finishes elegantly with rich minerality and rice texture.

“Dai” means great or big; “ginjo” is the upper echelon of sake. Daiginjo is the highest, the ultimate. To qualify as a daiginjo, the rice must be polished to 50% or less of its original size. Sake makers get rid of at least half of the raw ingredient they start with. This makes daiginjo’s elegant, refined and delicious. TASTING NOTES Hints of crushed sage on the nose, spiced apple on the palate, finishes with a supple satin texture

Aromas of banana bread and a hint of spice. Medium-dry with a round, mellow finish.

Watermelon, honeydew, sweet melon, and a hint of pistachio. Soft and silky with a touch of white pepper on the finish.

Intense, deep ruby colour, with a bright red rim. The predominant flavours are ripe, cooked black fruits. Sweet notes of vanilla and hints of mocha. The first impression in the mouth is rich and full. Excellent balance of tannins and acidity, with a long, smooth finish.

On the nose, notes of lemon zest and a hint of minerality. A mid-palate richness and mouthwatering acidity enhance the flavors of white peach and citrus.

Round and lush, followed by bracing citrus and exotic fruit flavors and the signature minerality of Loire Valley Sauvignon Blanc.

100% Pinot Grigio. Lagaria Pinot Grigio delle Venezie DOC is straw yellow in color, pleasant floral and fruity aromas of apple, peach, apricot and pear. Medium-bodied, with refreshing fruit, distinct character and balance.

A gregariously friendly rosé with floral aromas and delicate strawberry flavors. With a lively acidity but a decadent richness of fruit

St. Francis Chardonnay is a medium-bodied wine from Sonoma County, California. It is known for its crispness, fruit flavors, and minerality

The vibrant nose of red and black cherries and ripe plums combines with floral touches of violets and rose petals. It holds a nice tannic structure that is full on the palate. Vanilla, chocolate, and some spice appears to make it more complex.

Zero % ABV