Portland
Explore the Restaurants – #SupportSAKE Fuyu Sake Week 2026
*Prices do not include tax or service charges.
*Please drink responsibly. Sake is for individuals 21+.
Sunflower Sake
Fuyuzake Flight
$24.00
Atsukan (hot sake): Azuma no Fumoto "Nandodemo C"
Shiboritate (fresh squeezed): Kisoji Junmai Ginjo Nama Shiboritate
Nigori (cloudy): Houou Biden Fukamari Junmai Daiginjo Nigori
Explore the three sides of seasonal fuyuzake, Winter sake, with the sake educators at Sunflower. Served hot, "Nandodemo C" was developed by alongside the local university to taste delicious at any temperature. Kisoji Shiboritate is a fresh-pressed sake bottled at the end of December, with vivacious flavors of melon and grape. Finally, a sophisticated nigori from Nikko, renowned for its UNESCO world heritage shrines, finishes the flight with feelings of snowglobes.
Toya Ramen & Bar
Nihon Ceviche
+ Heiwa KID Shiboritate
Junmai Ginjo Nama(Glass)
$21.00
Delicate slices of Hawaiian kanpachi are layered with ponzu jelly, jalapeño–sansho oil, and crispy burdock for a bright yet nuanced Nihon-style ceviche. Paired with Heiwa KID Shiboritate Junmai Ginjo Nama, the sake’s fresh, lively character and gentle aromatics complement the dish’s citrusy notes and subtle spice, creating a refreshing and well-balanced pairing.
Obon Shokudo
Obon Pickle Bowl
+ Mantensei "Kinoko"
Junmai Ginjo Koshu(Glass)
$24.00
The Obon Pickle Bowl, loaded with seasoned sprouted brown rice, is decorated with 3 kinds of house-made pickles & 3 seasonal osozai plus a hot cup of miso soup. All of the house-fermented, tart and salty flavors bring out the best in golden-hued, 2-year aged Mantensei Kinoko sake, whose deep, savory, umami-rich notes make the pairing complete.
Malpractice
Hiori's Hokkaido Scallop Toast
+ "GOLDEN CHILD," ft. Daijiro Kimoto
Junmai Namagenshu(Glass)
$27.00
Delicate Hokkaido scallop layered over pillowy shokupan meets the savory depth of miso aioli and black garlic emulsion, creating a rich yet precise expression of umami. Paired with the Golden Child, a sake cocktail built on Daijiro Junmai Kimoto, where earthy complexity intertwines with blanco tequila, softened by Carpano Bianco and lifted with citrus and grapefruit bitters. The result is a beautifully structured pairing. Bright acidity cuts through the scallop’s sweetness while herbal and floral notes echo the dish’s subtle intensity, delivering a finish that is both luxurious and strikingly clean.
Momoyama
Chirashi
+ Heiwa KID Shiboritate
Junmai Ginjo Nama(Glass)
$57.00
The best seasonal fish from Japan's Toyosu Market are made even more succulent in a chirashi bowl paired to Winter shiboritate from Heiwa Shuzo. Notes of strawberry, watermelon and fresh herbs waft out of the glass while a lingering umami highlights the natural sweetness of the fish.
Zilla Sake
Crispy Spanish Octopus
+ Heiwa KID Shiboritate
Junmai Ginjo Nama(Glass)
$33.00
Tender house-braised Spanish octopus is fried crispy served alongside charred leek aioli, savory pickled tomatoes, and herbal shaved chrysanthemum.
Sake Desu
Fuyuzake Flight
Koshinohomare Shiboritate (Fresh Squeezed) Junmai Muroka Nama Genshu
Miyoshikiku Junmai Ginjo Muroka Nama Genshu Shiboritate
Sagaminada Tokubetsu Junmai Karakuchi Nama Usunigori
Otokoyama Tokubetsu Junmai Nama Genshu Shiboritate
$25.00
In the wintertime, amid snow and rain, simple pleasures bring much needed joy. Hence during winter we drink shiboritate and nigori. Shiboritate, or "fresh-squeezed" sake, is unpasteurized, fresh, juicy sake full of flavor with minimal intervention. Nigori is creamy, cloudy sake; sweeter and more texturally complex. These 3 shiboritate and one usunigori (light nigori) bring plenty of joy to even the cloudiest day.