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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.

Fermented at very low temperatures, this is a beautifully balanced sake with aromas of Apricots and steamed rice. Great with griled pork or ocean trout and mash potato

Etsu, which translates to Pleasure in Japanese, is distilled on the Northern Island of Hokkaido in Japan.100% hand crafted with orange and fresh Yuzu on the nose. The palate is full bodied, with orange peel characters. The finish is fresh and well balanced.

Fruity aroma is nicely harmonized with earthyand mineral aroma. Well-balanced sake with expansive savoury taste.

EIKO means SAMURAI GLORY in Japanese.Made in Hokkaido at Asahikawa Distillery using 100% corn.

This exceptional sake is brewed at low temperatures using a unique strain of yeast called the Ehime EK-7 to enhance aroma and freshness. The result is elegant sake with a fruity sweetness to the palate and a mellow aftertaste. Pair it with Teriyaki chicken.

Botanicals including double the amount of Yuzu normally used are macerated for 7 days prior to being distilled to extract as much flavour and oils from the botanicals.