KuroKura is a selection of artisanal sakes curated by Kyoto sake bar owner Yoram Ofer and Tokyo-based drink writer Nick Coldicott. 

The team selects sakes from producers who eschew modern industrial conveniences in favour of hands-on, traditional methods. The brews might be sweet, dry, tart or packed with umami. What they have in common is complexity, balance, character and the fact that they are brewed for flavour, not fashion or commercial motivations.

Everything curated is junmai - made from nothing but rice, yeast, koji-kin and water.