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Quite grain-like aroma with a hint of fruity nose, Refreshing lightness with vivid acidity. Very dry sake with sharp, rich and full-bodied taste.

Ozeki Sumo Sake depicts the perseverance and skill of the sumo wewstlers ina match. Ozeki also believes in these values while producing quality sake that matches well with a wode variety of cuisine. Ozeki Sumo Sake is full-bodied with earthy tones that leave the original rice flavour on the palate, yet comes off with a light smooth finish. Stop tantalizing your taste buds and step up to Ozeki Sumo Sake

The High grade Hakuto Peach Juice and one of the best plum "Nanko Ume", famous water "Tomida water" of Wakayama prefecture was used to brew this product "Ozeki Momo Umeshu". You can enjoy the rich, sweet flavour of peach and sour flavour of plum.

Morita is a legendary sake brewer in Nagoya established back in 1665. (Also famous for Akio Morita's birth family who is a founder of SONY). Morita's traditional skills and latest technology makes this sake become a very well balanced dry Junmai. Once you ship it, you can feel mild and rich flavour of rice truly. You can also enjoy it in any temperatures depending on your mood. A high quality Junmai for a very reasonable price.

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.

This Heiwa Shuzo Tsuru-ume Yuzushu is made with a one-year-old Junmai Sake and Yuzu juice, at a 1 : 1 ratio. This is higher than most Yuzushu produced elsewhere. The yuzu fruit is grown in Wakayama and is juiced with its peel, giving all the qualities of the fruit, sweet, sour & bitter. This example has a marvelous full aroma of fresh yuzu, with a zesty, citrus tart character and a fruit sweet and fresh finish. Store Yuzushu in a cool dark place, trying to avoid direct sunlight. Once opened the Heiwa 'Tsuru-ume Yuzushu' will last well for at least 8 - 10 weeks, ideally in a refrigerator.

Haku is the premium Japanese craft vodka from the House of Suntory. Its unique creation process starts in Kagoshima and ends in Osaka, Japan. Made with 100% Japanese white rice, the name Haku means "white" in Japanese. The word can also be read as "brilliant" - a tribute to the craft of mastering a clear, clean, and luminous vodka. Filtered through bamboo charcoal, Haku has an unparalleled soft, round, and subtly sweet taste. At Suntory, the artisans of the House are committed to selecting the best ingredients, and elaborating on complex and innovative making techniques to create spirits of unrivalled quality and unique Japanese character. It is the signature of the House of Suntory‘s “Monozokuri” craftsmanship. Haku is a new iteration of that philosophy, and inherits Shinjiro Torii’s vision of challenge and quest of excellence. Haku, the Japanese craft vodka. Try this craft Japanese vodka in a Haku-Hi - 1.5 parts Haku Vodka - 4.5 parts chilled premium soda water - Lemon peel - Fill a highball glass to the brim with ice. Add Haku vodka and gently pour chilled soda water. Stir and garnish with a lemon peel.

Product Information: Building upon a rebalancing of the four base botanicals of the drier, flagship Bermutto, Oka Kuru's taken on dry vermouth. OKA Sweet Bermutto incorporates a powerful fifth ingredient: a bitter Japanese plum called ume. Ume’s tart astringency is right at home in this bitter botanical blend and is perfectly complemented and balanced by raw cane sugar from Okinawa. The wine base is Junmai Sake (fermented rice alcohol, not wine). There are five botanicals: Yomogi, yuzu, Kabosu, ume and cane sugar. Yomogi is Japanese wormwood. Yuzu is an acidic aromatic citrus as acidic as a lemon with a flavour that's reminiscent to lemon, grapefruit, and mandarin orange. Kabosu is a very high-acid citrus profile and flavour similar to yuzu and lime. Ume is a tart Japanese green plum. Lastly it's all sweetened with kokuto (Okinawan cane sugar). Oka Kura Bermutto is a uniquely Japanese take on the category of vermouth made from aromatized, shochu-fortified sake. While not technically a vermouth because it is not wine-based, it functions in cocktails as a vermouth should—a botanically-infused, low ABV modifier—and generally bridges a gap between sake, shochu, and vermouth. Maker: Founded by Yuno Hayashi and named for her grandfather, OKA BRAND offers a growing range of distinctly Japanese spirits and liqueurs made from local rice spirits, Junmai sake, and hyper-regional botanicals. Each expression provides not only endless drinking possibilities, but a gateway to Japanese flavours and traditions. Distillery: OKA BRAND spirits and liqueurs are produced by the legendary Tsutsumi Distillery in the Kumamoto Prefecture in Kyushu, Japan. Tsutsumi has been producing shochu for nearly 150 years in the Hitoyoshi Basin just 5 km from the Kuma River, the longest river in Kyushu. It is one of only 28 distilleries certified by the World Trade Organization as a Kuma Shochu producer, a designation similar to the protected designations of origin of Scotch, tequila, and Cognac. The Kuma River is renowned for its reputation as the clearest stream in Japan, lending itself to crafting fine sake and shochu, all from rice grown within the Kuma River system. Influenced by the fortified, aromatized wine producers of Europe while drawing on Japanese tradition, OKA BRAND took the cocktail world by storm with the introduction of their flagship expression, Bermutto. A yuzu liqueur and sweet, ume-based formulation of Bermutto followed, and now with the introduction of rice-based vodkas and gin, OKA offers an even wider range of exceptional products for use in cocktails by the world’s most discerning bartenders and mixologists. Nose - Yeast, Tropical Fruits, Lavendar Unmistakably plummy, evocative of of umeshu and sloe gin with sour cherry, orange peel, and brown sugar. Palate - Rice, Faint Plum, Piquant Peppers On the palate, oolong tea, tart cherry, grapefruit zest, plum. Finish - Yuzu, Grapefruit, Pleasant Bitters Caramel, plum, marzipan, faint sake, lemon, orange

Product Information: Oka Kura Bermutto is a uniquely Japanese take on the category of vermouth made from aromatised, shochu-fortified sake. Technically it's not a vermouth because it is not wine-based, but it works in cocktails as a vermouth should—as a botanically-infusing, low ABV modifier— that bridges a gap between sake, shochu, and vermouth. Oka Kura Bermutto is essentially a dry vermouth. There are four botanicals used in the production of Oka Kura: Yuzu, Kabosu, Sansho peppercorn, and Yomogi. Yuzu is an acidic aromatic citrus as acidic as a lemon with a flavour that's reminiscent to lemon, grapefruit, and Mandarin orange. Kabosu is a very high-acid citrus profile and flavour similar to yuzu and lime. Sansho peppercorn is a peppery and slightly citrusy peppercorn that's relative Sichuan peppercorn only it produces are milder, numbing sensation on the palate. Lastly there's Yomogi – A Japanese wormwood, also known as Japanese mugwort. FYI: Bermutto is a Japanese phonetic spelling of vermouth. The Japanese language has no “v” sound, so the v's in foreign words are written and pronounced with “b” instead. Maker: Founded by Yuno Hayashi and named for her grandfather, OKA BRAND offers a growing range of distinctly Japanese spirits and liqueurs made from local rice spirits, Junmai sake, and hyper-regional botanicals. Each expression provides not only endless drinking possibilities, but a gateway to Japanese flavors and traditions. Distillery: OKA BRAND spirits and liqueurs are produced by the legendary Tsutsumi Distillery in the Kumamoto Prefecture in Kyushu, Japan. Tsutsumi has been producing shochu for nearly 150 years in the Hitoyoshi Basin just 5 km from the Kuma River, the longest river in Kyushu. It is one of only 28 distilleries certified by the World Trade Organization as a Kuma Shochu producer, a designation similar to the protected designations of origin of Scotch, tequila, and Cognac. The Kuma River is renowned for its reputation as the clearest stream in Japan, lending itself to crafting fine sake and shochu, all from rice grown within the Kuma River system. Influenced by the fortified, aromatized wine producers of Europe while drawing on Japanese tradition, OKA BRAND took the cocktail world by storm with the introduction of their flagship expression, Bermutto. A yuzu liqueur and sweet, ume-based formulation of Bermutto followed, and now with the introduction of rice-based vodkas and gin, OKA offers an even wider range of exceptional products for use in cocktails by the world’s most discerning bartenders and mixologists. Nose - Yeast, Tropical Fruits, Lavendar The nose is fruity and yeasty with notes of grapefruit, peach, guava, lavender, and plum. Palate - Rice, Faint Plum, Piquant Peppers On the palate, the sake base is immediately evident with base notes of rice, yeast, and faint plum. Yuzu and sansho peppercorn brighten things up. Finish - Yuzu, Grapefruit, Pleasant Bitters An undercurrent of yomogi provides earthy grapefruit from beginning to end.

Another rare sake brewed with black koji from Ikemame brewers in the Fukuoka Prefecture. Its Turtle Red sake is aromatic and complex and exhibits a fine acidity and flavours of red berry fruit and umami on the palate with a rich texture and clean finish. Pair it with finely sliced Wagyu steak.