The label of this super-premium sake features the warbler that sings in February when it is icy cold, a time when quality sake in Japan is produced. The nose sings of fruit and flower aromas while the palate is a complex fusion of sweet sour and a pleasant taste of Japanese plum on the finish.

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.

Founded in 1823, Tengumai Shuzo is located facing the Japan Sea in the Ishikawa prefecture of central Japan. They produce traditional Yamahai sake using Gohyakumangoku rice. Tasting note: Shows a bright, medium lemon colour in the glass. Not an overly aromatic nose, but what's there works well, showing ripe green fruit of nashi pear and custard apple, yellow melon, and notes of yoghurt and rich rice. On the palate this sake has great texture and umami feel, while showing flavours of green melon, honey, meringue and yoghurt. The richness and weight on the palate work well here. Serve cold or warm. Alc 15.9% SMV: +4 Rice Polishing: 60%

Round aroma and soft palate. Gentle taste of rice expands in the mouth. Enjoy it at various temperatures, chilled through hot.

Elegant aroma is harmonized with mildflavour of rice and expansive sweetness. Soft texture and fine after taste.

A Junmai Daiginjo that with its Rice-Polishing Ratio is the pinnacle of Sake. Made with Yamada Nishiki rice that has been polished down to 18%, it takes extravagance to the extreme. With a gentle fragrant, silky texture, and elegant taste.

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.

"Soubei Wase'' is a native variety of the Shonai region of Yamagata Prefecture, which is the parent of ``Kamenoo'', which is called the ``phantom sake rice''. It is more rare than ever. The logo mark, which combines the family crest of the brewery family, “Genjisha” and “shield,” expresses the intention to continue to protect what has been handed down.

"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.

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.