Sake available in Vancouver - 'Little g' (g for ginjo). Probably the best American made sake out there, from the Sake One kura in Oregon (same one that makes Momokawa), it uses California rice, Oregon water and Japanese yeast and Koji.
Momokawa Pearl Sake. The driest of the Momokawa lineup, Silver is a labor of love that reflects more classic flavors and characteristics of the sake brewed by our teachers in Japan and one that pairs easily with the range of Japanese cuisine. Silver is an ideal sake for those who enjoy dry wines, hoppy ales and crisp cocktails to begin their exploration.
Sake available in Vancouver - Hakutsuru Junmai. Cheap, easy and still made in Japan, there is something about a warm ochoko full of Hakutsuru that just feels like home...I only wish we could get it in cartons here.
"One third of all sake in Japan comes from Nada, predominantly from large-scale breweries that are known for producing huge quantities of affordable sake. Some that export to the US include... Hakutsuru*." via Serious Eats: http://drinks.seriouseats.com/2011/02/sake-school-the-importance-of-water-in-sake-making-where-does-sake-come-from.html