Saké

If you've got no more patience than the average New Yorker, you probably shouldn't try making saké. In case you don't believe us: the first step in the process is "rice polishing" (just as time-consuming as it sounds). Luckily for you, we've got nearly 200 of the world's finest artisanal sakés right here, resting comfortably in temperature-controlled units. In fact, we're the only shop that preserves these delicate brews at 40 degrees at all times, both in our display chillers and in our cellars. We know you're busy. But trust us: you'll want to make a little time to explore our truly stellar selection.