This Dokan Daiginjo sake is a very fine and balanced version of Junmai Daiginjo - Daiginjo grades of sake are considered the ultimate test of a brewer’s skill. Expect floral and fruit driven styles of sake that can be elegant and delicate or complex and intriguing. This is super premium sake at it’s best without the super premium price tag. A bold fragrant nose leads to ripe melon & fennel aromas. The palate has a light touch of sweetness and a robust round mouthfeel. Great as an aperitif or with lighter styled dishes. Serve chilled. Once opened the Ota Shuzo 'Dokan Daiginjo' will last well for at least 3 - 4 weeks, ideally in a refrigerator.

This Yuzushu is a blend of Yuzu juice with sake. Yuzu is a citrus fruit grown in Japan. Yuzushu is sweet and will show some cloudiness from the yuzu infusion. This is normal and best to shake the bottle before serving. Enjoy this liqueur with desserts such as ice cream or cakes.

The Niigata sake brewery, Kamonishiki Brewery specialising in small productions with beautiful handcrafted packaging. Established in 1893 in Kamo City, the brewery has been the locals favourite best-kept secret. Significant effort has been made to produce the highest quality sake possible, and though they may be small with limited output and production, they take great pride in their work.

In theory it is impossible to ferment whole brown rice unless it is sprouted [which is what used to be done in ancient times] however Genmai-zake [literally - brown rice sake] means that the husk of the rice has not been polished off. Rather, the rice husk is crushed to expose the inner part of the grain to allow fermentation, while leaving the rice completely unpolished. Genmai-zake needs twice as much rice than would usually be required to make the same quantity of sake made from polished rice. This style also requires extra attention with longer soaking and steaming times. Soaking for Genmai-zake takes around 14 hours, whereas soaking for white rice ranges from 1 minute for highly polished rice to around 1 hour for less polished. This long soak time is followed by a double steaming process. During the fermentation of the Genmaishu, Shiuchi-san has to implement complicated additions of kōji rice, steamed rice and water at very specific intervals of the ferment period to to achieve the exact result he wants in the finished sake. Kameman also needs to age the sake before it is at its optimum drinking condition. It is incredibly rare to see a sake made from brown rice, with only one other brewery in Japan making a genmai-zake. The Genmaishu displays a beautiful brown sugar and roasted cocoa bean nose with a lovely balanced sweetness on the palate with tastes of ‘Christmas cake’ dried fruit and spices. Kameman have achieved the perfect balance of sweet/savoury/dry to make this a well balanced sake with great palate weight. As this sake ages it develops into even richer, more complex flavours. This is an interesting sake to match with food as it can be paired with sweet dishes with pastry, nuts and honey or can be used to match with rich ingredients like foie gras.

In collaboration with Attack on Titan, the Kikunosato Brewery has released this limited edition 4 bottle sake set with the theme, Beyond the Wall. Four Japanese designers and followers of Attack on Titan came together to develop this project of five months. More than 100 animation scenes have been incorporated into the design so you can enjoy the story of the three characters - Mikasa, Levi, and Eren. Each sake in this set have different ingredients and tastes. The first character is Eren, brewed with Gohyakumangoku rice; the second is Mikasa, using Yumesasara; the third is Levi, using Yamada Nishiki; the fourth is a special release Titan Model edition also using Yamada Nishiki but with a lower abv.

One of the finest luxury sakes around,this medium-bodied hand-made artisan sake is produced using fine highly-prized Yamadanishiki rice grown in a district of Hyogo. Polished to the highest leve until only 38% of the grain remains, it is fermented in small batches for two months. The complex nose exhibits nuances of melon, lemon, bitter orange and green grass. The palate is superbly balanced with crystallised notes of tropical fruit and citrus with a thread of subtle umami on a long-lasting finish.

This junmaishu is made with the aim to create a during-a-meal sake that does not feel heavy. It has a clear, crisp, and light taste, making it a versatile sake that goes well with a variety of dishes. When served cold, it has a mild dryness and crispness, and when warmed, the rice flavor is enhanced and the taste becomes deeper. It is a versatile sake that can be served cold or warmed, but the brewery recommends that it be served lukewarm. It can be enjoyed at a variety of temperatures to suit your taste and cuisine.

Kizakura Yamahai is semidry and rich in flavour. Its mellow character and soft palate makes this an excellent starting point for the uninitiated to start their Sake journey.

Asabiraki Suijin is a full body & super dry sake made by the multi award winning sake brewery Asabiraki from Iwate. Great food matching sake for beef & pork. Best drink Warm

Hiro Sake - The most awarded Sake in the world is now available here in Australia.Hiro is a constant Gold Medal winning Sake at the majority of the worlds major drinks competitions.The Blue is for chilled Sake which makes for great cocktails or just chilled straight, with or without ice