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Freshly squeezed unfiltered special junmai raw sake made from 100% Omachi rice. The unique scent of freshly squeezed koji and the rough mouth are the best.

This is a sake that shows its true value when warmed up. It is a dry junmai sake that was born from this concept and has a thick and deep taste from Yamadanishiki rice. Goes well with Japanese dishes using dashi stock such as oden, hot pot, grilled fish and cheese dishes.

"new release from Masahiro Distillery 1883 Okinawa Japan. KAIJIN - Means Ocean-Man - A refrence to the traditional japanese story of Sea-Man fighting the mythical sea monster on the island of Okinawa Japan. The lable and picture refrences this beautiful story. Made at masahiro distillery an 18th century family owned distillery, Okinawa is surrounded by sea, romances by mythical sea monter stories Kaijin represents this beautifully. Hand picked world malt, Distilled, Blended and aged for 3 years in ex sherry and bourban casks at Masahiro Distillery Japan.Tasting Note: Nose soft warm caramel, butterscotch and lifted citrus. Palate is refershing lifted citrus peel with slightly sweet aromas and milk chocolate. Finish is long and lingering, very approachable and easy to drink. AWARDS GOLD SFWFC 2023 "

Kitajima Sake Brewery was established in 1805 and is one of Japan's oldest and most respected sake breweries, situated in the beautiful Shiga Prefecture near lake Biwa. Their highly crafted range is unique and distinctive with a palate that is much richer and fruitier than the average sake. Made from Oumi rice, a premium rice that is ethically grown in the Shiga Prefecture, polished at 60%, pasteurised and non-filtered. This Junmai Ginjo sake has a rich aroma of berry fruits and a soft and plump taste with fresh notes of citrus.

Created by legendary Japanese bartender Danny Aikawa who, in 1979 dreamed of creating a truly unique Japanese liqueur from Ume fruit. As he could only attempt to create this Ume based product once a year, all up it took 17 years to develop the recipe (which is a closely guarded secret). Hoishiko is produced once a year after the Ume harvest in Wakayama prefecture. The Ume are macerated along with a secret blend of spices in alcohol. After several months the Ume and spices are removed and sugar is added to balance out the tart Ume flavour.

Kanade Yuzu is created through the blending of Yuzu juice with three different types of liquor, each made by infusing and distilling Japanese Yuzu citrus pulp and peel, This liqueur embodies the characteristics of fresh Yuzu, with a refreshing citrus aroma and pleasantly bitter yet sour taste. Lush and rich mouth feel with sour citrus notes delicately complimenting the sweet Yuzu characteristics.

The Afuri series from Kikkawa Jozo is brewed with water from a rain-fed spring at the foot of Mount Afuri in Kanagawa. It is naturally harder than typical sake brewing water at 150ppm in equal parts Calcium and Magnesium. These nutrients allow for extremely low temperature fermentation to develop extra complexity. Founded in 1912, Kikkawa once made rich and dry sake. The 7th generation chief brewer Masanori Mizuno took over in 2012 changing focus to a complex, robust and aromatic style balanced by ancient acid production techniques. This is a pure rice sake with a beautiful rose-pink color made using the rare Tsurubara (rambling rose) flower yeast and pesticide-free cultivated ancient rice which is also rich in polyphenols and minerals. It has a gentle and smooth taste, making it suitable even for sake beginners. While it has a sweet and floral aroma, it also offers a clear aftertaste.. Serve chilled, serve with rich dishes or as you begin your afternoon.

Starting with super high quality Hyogo grown Yamada Nishiki, this sake features yeast no.77 which is very high in malic acid production (green apple note). Aromas of honeysuckle, white grape and lemon balm leap from the glass. The palate is round but transitions very quickly into sweet tart candy. There’s lots of acidity, even some astringency before the long finish suggests apple jolly rancher. A great introduction to the Afuri line.