MTC Sake - Japanese Beverage Distributor

Welcome
BEVERAGES Sake Shochu Beer Whisky Wine Umeshu & Liqueur Takara Sake USA Sake-Test
Distributors
Sake School of America
EDUCATION Sake Education Shochu Education Shochu Recipes
ABOUT COMPANY INFO CONTACT CAREERS

Welcome/
BEVERAGES/
Distributors/
Sake School of America/
EDUCATION/
ABOUT/

MTC Sake - Japanese Beverage Distributor

Beer

Welcome/
BEVERAGES/
Distributors/
Sake School of America/
EDUCATION/
ABOUT/

Japanese Craft Beers

Here are our selections of Japan's best beer brands. You can download the beer labels as pdf files.

Filter: Altbier
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Altbier/
Belgian Ale/
Bottle Conditioned/
IPA/
Kolsch/
Pilsner/
Red Ale/
Rice Lager/
Sansho Pepper Ale/
Stout/
Weizen/

Welcome/
BEVERAGES/
Distributors/
Sake School of America/
EDUCATION/
ABOUT/

MTC Sake - Japanese Beverage Distributor

MTC Sake is the Japanese Beverage branch of New York Mutual Trading Company.

BEVERAGES

Sake
Shochu
Beer
Whisky
Wine
Umeshu & Liqueur
Takara Sake USA

NARROW YOUR RESULTS

CLASS +–: Junmai Daiginjo; Daiginjo; Junmai Ginjo; Ginjo; Junmai; Honjozo; Futsushu; All

BREWERY +–: Akita Seishu; Amabuki; Asahi Dassai; Asahi Kubota; Asamai; Asami Shuzo; Gochoda; Hachinohe; Hakkaisan; Honda Shoten; Iinuma Honke; Ikekame; Imada; Kaetsu; Kameman; Kamotsuru; Kano; Kato Kichibee; Kiku Masamune; Kikusui; Komachi; Masuichimura; Miyao; Miyozakura; Muromachi; Nanbu Bijin; Nara Toyosawa; Nihonsakari; Niigata Meijo; Ohmine; Ryujin; Sakaroku; Sekiya; Shata; Shiokawa; Shirakabegura; Suigei; Sekiya; Takasago; Takenotsuru; Take no Tsuyu; Tama no Hikari; Taruhei; Tatenokawa; Toyoshimaya; Ume no yado

SIZE +–: 100ml-360ml; 500ml-800ml; 1000ml-1800ml; Cup Sake

REGION +–: Aichi; Akita; Aomori; Chiba; Ehime; Fukui; Fukuoka; Gifu; Gunma; Hiroshima; Hokkaido; Hyogo; Ishikawa; Iwate; Kochi; Kumamoto; Kyoto; Nara; Niigata; Okayama; Saga; Yamagata; Yamaguchi

STYLE +–: Aged-Koshu; Centrifuge; Nama; Genshu; Kimoto; Muroka; Nigori; Seasonal; Sishu; Shibori; Shizuku; Sparkling; Yamahai

RICE +–: Akita Sake Rice; Asahi No Yume; Bizen Omachi; Dewa no Sato; Dewasansan; Fusakogane; Ginotome; Gohyakumangoku; Haenuki; Hidahomare; Hinohikari; Komachi; Koshihikari; Mashigura; Masshigura and Others; Matsuyama Mitsui; Miyama Nishiki; Niigata Kame no U; Nipponbare; Omachi; Saga no Hana; Sasanishiki; Senshuraku; Takane Nishiki; Toyonishiki; Uonuma Koshihikari; Organic Niigata Akita Rice; Yamada Nishiki; Yuki no Sei

SPECIAL +–: Kosher; Organic; Seasonal; Super Premium

NARROW YOUR RESULTS

TYPE +–: Mugi; Imo; Kome; Kokuto; Awamori; Soba; Ko-Rui; Liqueur; Vodka; All

DISTILLERY +–: Amami Oshima; Denen; Hamada; Kuroki Honten; Manzen; Mizuho; Nishi; Nishiyoshida; Nisshi Shurui; Satsuma; Seifuku; Sengetsu; Shinozaki; Takahashi; Takara; Torikai; Yayoi

DISTILLERY LIST

NARROW YOUR RESULTS

TYPE +–: Rice Lager; Red Ale; Stout; Sansho Pepper Ale; Belgian Ale; Kolsch; Bottle Conditioned; Weizen; IPA; Altbier; Pilsner

BREWERY +–: Echigo; Ishikawa; Iwatekura; Niigata Beer; Orion; Ryujin Shuzo; Sekinoichi; Yokohama

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FOLLOW US ON INSTAGRAM!

HITOMEBORE
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Hitomebore was created by combining Koshi Hikari with another Japanese rice variety. Hitomebore literally means “falling in love with a person at first glance." Hitomebore was first bred at Furukawa Agricultural Experiment Station in Akita in 1991. Hitomebore is used for brewing "Lei" Junmai Ginjo at Katsuyama Brewery in Miyagi...love at first glance .
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#mtcsake #sake #miyagi #junmaiginjo #lei #nom #nomnom #juicy #fruity #craftbrew #craftbrewery #japan #nyc #nyceats #cheflife #sommlife #bartenderlife #photooftheday #drinkstagram #instagram #igers

WATER
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Established in 1688 in Miyagi prefecture, Katsuyama has deep sake-brewing traditions. Brewed with fresh mountain water that seeps into the ground, Katsuyama tastes pure and powerful; its many fragrances stemming from the water, the rice and the people who maintain the virtues of this historical brewery.
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#mtcsake #sake #water #miyagi #japan #nyc #igers #instagram #drinkstagram #cheflife #sommlife #bartenderlife #nom #nomnom #freshwater #purewater #puresake #sustainable #brewery #craftbrew #craftbrewery #tgif #ftw

TARU
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Junmai (no additive) Taru (Yoshino cedar barrel-aged) Jizake. Seen here is Kiku-Masamune Brewery's Taru Sake: a crisp, green and clean jizake perfect for winter-sipping. Use Taru in place of Vermouth in a classic Gin martini as well if you like; execellent, dynamic brew. We sell this in 135 ml., 300 ml. and 720 ml. format.
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#mtcsake #taru #hyogo #kikumasamune #brewery #craftbrewery #brewing #nom #nomnom #drinkstagram #instagram #igers #photooftheday #unfiltered #nofilter #cheflife #bartenderlife #sommlife #junmai #puresake #yamadanishiki #nyceats #yelp #japanesefood #japan #nyc

BREWERY .
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Kiku-Masamune Brewery celebrated its 350th anniversary of brewing Sake in 2009. One of their prized brews is called Taru and is Junmai (no additive) Sake aged briefly in Yoshino Cedar Casks forged from forests nearby in Hyogo prefecture. Other Karakuchi (dry and crisp) Jizake include Kimoto-method, or original-method sake brewing which is very labor intensive and takes double the time to brew as Sokujo-moto (fast-method or 90% of sake on the market). .
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#mtcsake #sake #junmai #realsake #realbrew #craftbrewery #craftbrew #drinkstagram #igers #cheflife #sommlife #nyceats #nyc #japan #nom #nomnom #bartenderlife #nongmo #glutenfree #tastyjapan #nofilter #nofilterneeded #photooftheday #asiafoodprn

BREWERY
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Amabuki Brewery is located on Kyushu Island in Saga prefecture. Touching both the Sea of Japan and the Ariake Sea, Saga is an area well known for its agriculture: specifically, rice! Seen here, Kurabito organize Koji rice (aka. Rice Saccharified by action of Aspergillus oryzae) into wooden boxes before being introduced to the Shubo (aka. Sake mother/fermentation starter). Amabuki gathers selected yeast from local flowers including one of Saga's other notorious staple crops: strawberries. Fresh strawberry yeast, pure local rice and clean fresh water; the foundation of wonderful jizake.
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#mtcsake #sake #saga #kyushu #amabuki #rice #strawberry #nom #nomnom #cheflife #sommlife #bartenderlife #nyceats #igers #drinkstagram #craftbrewery #craftbrew #artoffermentation #koji #japanese #brewery #brew #culture #art #kura #kurabito

SPARKLING NIGORI
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This is Komachi Shuzo's Nagaragawa Sparkling Ginjo (60% milled) Nama (unpasteurized) Nigori (coarsely filtered) made of Hidahomare rice from Gifu prefecture. Nagaragawa takes its name from the nearby river which has been a central fishing spot for the last 1,300 years and whose water find its way into the breweries underground well water. If you want to drink this fresh, crisp, sparkling sake with some food you should visit @izakayanyc // @sakebar.decibel . If you want to buy this and drink it at home with say a meat and cheese board with friends, you can find this for sale at @dukesliquorbox // @bondi_wineandspirits // @mannys_wine ... all incredibie BK stores! Oh and for the record, Fromage D'Affinois from @murrayscheese and this Sake are silly together...just silly!
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#mtcsake #sake #sparkling #bubbles #partyideas #nom #nomnom #charcuterieboard #cheese #cheeseboard #igers #brooklyneats #nyceats #japanesefood #cheflife #sommlife #bartenderlife #rawvegan #raw #drinkstagram #igers #photooftheday #followforfollowback #nagaragawa #gifu

USUNIGORI
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This is Hyosho Usunigori Junmai Ginjo by Asamai Shuzo from Asamai Hiragacho: a small farming community in Akita prefecture. Labelled "Diamond Dust" this barely cloudy, light Nigori sake contains far less Kasu (i.e. sake lies) than normal Nigori; it contains Kasu Diamond Dust. Current Toji Moriya Kouichi (in his late thirties) only uses rice grown from within 5 km radius of the brewery. From Kouichi-san: "Before I got involved in growing rice, I just wanted to brew clean, lovely sake. But, now that I help grow our rice I want to brew sake that exudes the flavor of our Akita rice." Perhaps this is why he mills the Sakamai brewed here to 50% and delivers us the dust of its Shinpaku diamonds
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#mtcsake #sake #akita #toji #diamonds #brewery #craftbrewery #cratfbrew #noadditivesake #junmai #gmofree #sustainable #glutenfree #nom #nomnom #cheflife #sommlife #bartenderlife #naturalwine #japanese #igers #instagood #drinkstagram #instagram #ftw

HAKKAISAN SHUZO III
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Rice does not ferment as it is a starch; it must first be converted to a sugar. To do this, kurabito apply the angel dust of Koji-kin (aka. Aspergillus Oryzae) to milled and steamed rice. In 48 hours, the starches are converted to sugars and Sandan Shikomi (aka. three-stage mashing) begins. .
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#mtcsake #sake #hakkaisan #niigata #brewery #craftbrewery #nom #nomnom #igers #instagram #drinkstagram #cheflife #sommlife #bartenderlife #likesforlikes #likes4likes #followforfollowsback #photooftheday #craft #art #drinks #food #nyc #nyceats #nycfood .
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📷: @urbansake

HAKKAISAN SHUZO II
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Shoveling steamed Shinpaku (aka. the hard, white and starchy center found in great Sakamai). So much teamwork goes into every single bottle of Jizake...its unbelievable.
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#mtcsake #sake #hakkaisan #niigata #brewery #craftbrewery #nom #nomnom #igers #instagram #drinkstagram #cheflife #sommlife #bartenderlife #likesforlikes #likes4likes #followforfollowsback #photooftheday #drinks #food #rice #water #koji #nyceats #nycfood #nyc .
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📷: @urbansake

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