Japan

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.

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.

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

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.