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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.

This nashi pear liqueur is made from 100% Hita pears produced in Hita, Oita Prefecture. It is the best nashi pear liqueur in terms of taste and flavour, made using the best pears (Niitaka and Toyosui) grown in the Hita Basin's unique climate with its large temperature differences between summer and winter and between day and night. You will feel the elegant fragrance spreading through your mouth. Enjoy it well-chilled, on the rocks or with soda. Rien original cocktail: Rien Nashi Liqueur 50ml, Gin 10ml, Lemon juice 5ml Please keep it in fridge after opening.

Made with the sake rice variety Miyama Nishiki, cultivated by our own sake rice research institute, this is a sake that shows off the best characteristics of the rice: a deep sharp citrus like acidity. A slightly reserved nose lends itself to an expansive rustic flavour. A clean sake with a good balance of acidity that pairs well with all type of food.

"Kamenoo" is a variety called "phantom sake rice" discovered in 1893 (Meiji 26) by Tokunoka Abe, a current farmer in Shonai Town. Using that "Kamenoo", it was brewed with a special preparation formula that was done at the time of the founding of Tategawa Sake Brewery, which was to fill the pumped water (reduce the proportion of water used during preparation). .. The scent is a little more modest than the general Tatenogawa series. It tastes good, the acidity tightens the taste, and it doesn't feel as sweet as the value of sake. The elegant aroma is suitable for sake during meals, and it is finished as a liquor with a core that has an excellent balance of sweet and acid.

"Kagaboshi" is a dialect unique to the Shonai region of Yamagata Prefecture, where the brewery is located, and means "dazzling" and "I can't keep my eyes open because it shines." Junmai Daiginjo made with 100% Dewa Sansan, named after the shining rice. The junmai daiginjo brewed this winter has a deep and mellow taste after being squeezed and aged quietly in the brewery. The fragrance is not too gorgeous and has a well-balanced volume as Junmai Daiginjo. Of course, this sake is also kimoto-zukuri, which can be said to be the symbol of the Hatsumago. When raw, it may be heavy, but it is a sake that goes well with food without any dullness. If you drink it chilled, be careful not to let it cool too much, as it will have a slightly bitter taste. The refreshing scent of ginjo and the swelled taste are in perfect harmony. It's perfect for delicious autumn dishes.

Dassai 45 Junmai Daiginjo is a refined and well-balanced premium sake, crafted from Yamada Nishiki rice polished to 45% of its original size. This versatile Junmai Daiginjo is known for its smooth texture, fruity aroma, and crisp finish, making it an excellent choice for both newcomers and seasoned sake lovers. Produced in Yamaguchi, Japan, Dassai 45 showcases precision brewing techniques, resulting in a silky mouthfeel with vibrant fruit flavors and a clean, refreshing aftertaste.