Our Portfolio
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All Wholesale / Distribution Products
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Organic Garnacha Grapes are harvested by hand from old bush vines. The yields are very low, and each vine can produce only one bottle of wine. This modern, rich wine is aromatic and full bodied with concentrated red and blue fruit flavors, hints of toast, smoke and spice. Vibrant acidity keeps everything in balance.
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Fagus is made from organic Garnacha grapes harvested by hand from 50+ year old cordon and goblet style vines in the 4th week of September. Cherry red color with ruby hues. Intense mineral, spice and vanilla aromas. Powerful and fleshy, yet balanced and concentrated with bright acidity, silky tannins and a long finish. A much more modern style of winemaking.
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100% Baladai Aswad (black), an indigenous Palestinian varietal characterized by elliptic black berries made in the Cremisan Valley, Bethlehem, Palestine (800m)
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Delivering delicate floral aromas with a palate reminiscent of honey and an elegant lasting finish. Light, floral, and slightly sweet, but entirely well balanced.
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Light and mildly sweet with fresh fruit and soft acidity. Easy drinking. Dangerously easy drinking. Directly in the middle between 45 and 23, this sake is the go-to menu option when one doesn't know where to turn.
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Using "The King of Rice," 100% Yamadanishiki, Dassai 45 is milled down to 45%, and only contains water, rice, yeast, and koji, qualifying it as a Junmai Daiginjo grade. A veritable fruit salad on the nose with notes of melon, mango, banana, lychee, and apple, this sake has a clean and elegant sweetness to it which makes it an ideal sake for more savory dishes.
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Unlike many nigori on the market, this cloudy sake has a delicacy to it which is surprisingly refined. Whisps of white rice fall through the glass, adding a slight texture and body to the sake, without adding sweetness. For dry sake drinkers, this might be the best nigorizake you've ever had.
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Symbolizing our desire to create only the finest Junmai Daiginjo, the Dassai Blue Type 23 is our Flagship sake. Using the highest quality Yamada Nishiki polished to a remarkable 23%, Dassai Blue’s Type 23 emphasizes the natural qualities of water of the Hudson Valley, creating a deeply satisfying sake that’s distinctly New York.
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Using 100% Yamadanishiki grown at Ishbell Farms in Arkansas, USA, Dassai Blue 35 is milled down to 35% , qualifying it above and beyond as a Junmai Daiginjo. White peaches and ripe papayas with a soft, sweet fragrance. The taste is characterized by a subtle sweetness and refreshing acidity.
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Brewed in Hyde Park NY, using “The King of Rice,” 100% Yamadanishiki shipped from Japan, Dassai Blue 50 is milled down to 50% (Funny that), qualifying it as a Junmai Daiginjo. Licorice and cantaloupe give way to pineapple candy, lemon curd and vanilla with a hint of brine on the finish.
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Young vines in the steepest part of the Deutschherrenberg vineyard produce small-berried Riesling grapes like from a picture book. Maximum ripeness paired with a pleasantly long finish, ageing potential for 20 years+ guaranteed.
