Made in Kyoto Japan by appointment to the Imperial household this is a fine sake with rich, regal heritage - and it's great value.

Akashi whisky is the only whisky in the world that is made by a Toji (grand-master in the art of sake making) by implementing sake-making methodologies into the whisky making process. The distil pot used is smaller than those used by both Scottish and other Japanese distilleries, which in turn, decreases the levels of fusel alcohol. As a result, Akashi whisky does not require as long of an ageing process, while its core malt (cask strength) is smooth and delicate.

From one of Japans smallest breweries, this Daiginjo is made with Japans highest quality rice and local Fushimi mizu, the soft, pure water from Japans Eastern Mountains. Highly-respected rice farmer Masayasu Tanaka carefully works the naturally fertilized soils of his farm in eastern Tottori prefecture to grow some of Japans best quality Yamada Nishiki, considered the pinnacle of premium sake rice. A bouquet of bright floral aromas is the perfect beginning for this crisp Junmai Daiginjo. Clean flavors of honeydew and lemon dominate but a subtle hint of licorice sneaks up once you get to the long and elegant finish. This is a great sipping sake but also a wonderful companion to a scallops, pork and other light meats.

Sweet potato withrice koji. Like most sweet potato shochu, the nose is funky with rich notes of olive. Rich and viscous on the palate with good fruit and even mineral. This expressive medium bodied shochu finishes spicy and dry and should be drank chilled, on the rocks or with hot water.

Kizakura Yamahai is semidry and rich in flavour. Its mellow character and soft palate makes this an excellent starting point for the uninitiated to start their Sake journey.

This is another great product from the world most famous Umeshu distiller CHOYA, OSAKA JAPAN. This time, Choya blend Japanese Ume fruit with brown sugar, black rum & black vinegar to make its taste rich, sweet & even a bit smoky. You could enjoy drinking this on the rocks, as a desert or even top it on vanilla ice cream for the extra sweet & rich flavour. Its just like a heaven.

Meaning delicious, Umajun has complex aromas of vanilla and crushed nuts, a warming, creamy texture and citrus crispness on the finish.

This is a new product from the world most famous Umeshu distiller CHOYA, OSAKA JAPAN. CHOYA blend 100% Japanese premium ume fruit & Kyoto Uji's premium green tea leaves together to make this beautiful green tea flavour Umeshu. With its refreshing fragrance, light soft touch on the palate & smooth long semi dry finish, you would enjoy this unique umeshu with most Japanese dishes. Drink straight chilled or over with ice. Lower in alcohol than the normal Choya.

Meaning beauty in japanese, Bi is one of Houraisen's flagship sake's. It is a very elegant style of the highest grade of sake, Junmai Daiginjo. Tank matured for 10 months at 10 degrees in order to have a rounder and more mellow character, it has a nose that indicates sweet fruits with the palate showing good balance between the gentle acidity and the sweet fruit flavours.

One of Houraisen's flagship sake's known as Kuu (sky). Delicate, fragrant and clean on the nose. Subtle complexity on the palate with wonderful soft mouth feel and purity. Lovely sweetness balanced by clean crisp acidity.