Japan

A nose rich in umami with hints of banana and walnuts. A complex creamy umami laden palate with a rich, luxurious mouthfeel.

Rice Milling Rate: 60%
ABV: 15%

Food pairing: Sushi, sashimi, salad and stewed fish or meat.

Honey and floral undertones on the nose. This floral fruity sake has delicate flavours of white flowers and pears with a slight hint of white pepper. Finishes nicely with a lemony acidity.

Rice Milling Rate: 38% 
ABV: 17%

Food pairing: Vinaigrette, lamb, duck, spices such as anise and cardamom. Oysters and other fresh seafood. Marinated salmon with fresh seasonal salad. Variety of sushi and sashimi.

Yuzu fruit soaked in Ginjo-grade sake give a wonderfully vibrant citrus flavours with a hint of mint.

Well pronounced nose with melon, peach, green grass and sage characteristics. Superbly balanced on the palate evoking peach, tropical fruits particularly papaya and crystallised fruit notes as well. Very subtle umami on a long lasting finish.

Rice Milling Rate: 38%
ABV: 16%

Food pairing: Tuna tartare with chili, ginger and sesame, marinated octopus and calamari salad. Sea bream and white fish pan fried dishes. Pork medallion with cream true sauce.

A delicate naturally sparkling sake. 

Great as an aperitife or with soft cheeses or even cheesecake.

ABV: 7%

Umeshu fruit soaked in Ginjo-grade sake give a wonderfully almond and plumby fruity sake.

A great starting point if you're just discovering sake. this is made with Gohyakumangoku rice milled down to 60% of its original size. Light, delicate and complex with a creamy mouthfeel and tropical fruit notes.

Authentic Japanese Sake, handmade in small batches by Kimio Yonezawa, 4th generation Sake maker at the Akashi-Tai Brewery in Japan.

ABV: %

Sublimely crisp, floral and minerally in style with an almost Chablis -like saltiness on the finish. Very elegant and unique traditional method sparkling.

Country: Japan

Region: Yamanashi Province

Grapes: Koshu

ABV: 12%

Food match: Seafood salads and pasta dishes or fresh oysters.