After selling out of our last allocation, we secured a little more YK35 at the same great price! This has been one of our longest-running and most popular sakes for years, and it remains a client favorite for good reason. Produced by the Hazu family on remote Sado Island, where Hokusetsu has been making sake since 1871, YK35 is one of the brewery’s highest expressions and has become especially sought after through its long association with Nobu restaurants. It is made from prized Yamada Nishiki rice polished to just 35% of its original size, using Kyokai No. 9 yeast and a slow, precise fermentation designed to build purity and aromatic complexity. The sake is then filtered using a traditional drip method, helping preserve its delicate texture and finesse. Aromatically, it is beautifully expressive, with white flowers, banana, lychee, and kumquat, while the palate combines depth, focus, and subtle sweetness with a polished, almost Champagne-like refinement. It is exceptional with Japanese cuisine but just as compelling on its own, and it works equally well for experienced sake drinkers or anyone looking to explore a serious Daiginjo. We were very happy to get a bit more after selling out, especially at the same pricing as before, and it remains a far better buy than ordering it off the list at Nobu!
Nobu Daiginjo Sake YK35 720ml
Nobu Daiginjo Sake YK35 720ml
After selling out of our last allocation, we secured a little more YK35 at the same great price! This has been one of our longest-running and most popular sakes for years, and it remains a client favorite for good reason. Produced by the Hazu family on remote Sado Island, where Hokusetsu has been making sake since 1871, YK35 is one of the brewery’s highest expressions and has become especially sought after through its long association with Nobu restaurants. It is made from prized Yamada Nishiki rice polished to just 35% of its original size, using Kyokai No. 9 yeast and a slow, precise fermentation designed to build purity and aromatic complexity. The sake is then filtered using a traditional drip method, helping preserve its delicate texture and finesse. Aromatically, it is beautifully expressive, with white flowers, banana, lychee, and kumquat, while the palate combines depth, focus, and subtle sweetness with a polished, almost Champagne-like refinement. It is exceptional with Japanese cuisine but just as compelling on its own, and it works equally well for experienced sake drinkers or anyone looking to explore a serious Daiginjo. We were very happy to get a bit more after selling out, especially at the same pricing as before, and it remains a far better buy than ordering it off the list at Nobu!
