This junmai ginjo has a fruity aroma, a round sweetness that is gentle on the palate, and the full flavor of Yamada Nishiki is well-balanced by the firm acidity. This is a sake to be chilled and enjoyed in a wine glass.

Chiebijin is brewed by Nakano Shuzo in Oita Prefecture. It is the most standard Junmai sake. It has a soft, gentle Sweetness and clean acidity. Nakano were aiming to create a reasonably priced, delicious junmai sake. It is a well-balanced sake that can be enjoyed on its own or as a mid-meal sake with a wide range of appetizers, sashimi, and grilled dishes.

Beshi is the name given to Houraisen's Tokubetsu (special) Junmai. It is beautifully balanced with a gentle but complex nose. There is fine acidity and fullness on the palate, with smoothness and a nice dry finish.

The legendary dragons glory and the meaning of good fortune, HWAYO 53 is contained in a custom designed carafe to complement the elegant feel of Korean liquor. The carafe embodies the essence and beauty of Koreas refined ceramic history and tradition. The dragon pattern, an age-old symbol of nobility symbolising wealth and good fortune, is engraved elaborately.

HWAYO X.Premium was released in Jan 2013 as a limited edition to celebrate the 10th anniversary of HWAYO. This rice whisky is an innovative creation, maturing rice distilled soju, HWAYO 41, in American Oak Barrels. The flavour is uniquely complex with a hint of vanilla in the beginning and a mild taste of rice to finish.

Fresh on the plate, and with a pleasant cedar flavour that brings its peculiar richness and well-balanced aroma, This is brings the full taste and pleasure of Sake.

It has sweet flavour with creamy touch, then you will find freshness after taste.

DAKU means Cloudy in Japanese. Cloudy Sake (Nigori Sake) is produced under Japanese traditional unfiltered method that gives sake SEMI SWEET taste and fruity nose in perfect balance when its brewed with world famous Kyoto soft water Fushimizu. Enjoy DAKU well chilled or over ice in a glass.

Kizakura S Junmai Daiginjo has a gorgeous incense like a fruit and a flavour of the original rice. It is used 100% of Kyoto 's famous water "Fushimizu" and the best brewing suitable rice "Yamada Nishiki". Rice-polishing ratio up to 50%, ferment at low temperature of 10 degrees Celsius slowly and carefully for a long term. Having both gorgeous fragrance and good taste, it's compatible with a dishes that make use of the taste of materials and the dish of simple seasoning.

One of the most iconic sake labels, it is brewed using classic koji and delivers a texture and aroma that is rich and dense. Namazume means one time pasteurised which contributes to the full-body of this sake and the distinct flavour of the high- quality rice. It exhibits fragrant aromas of fruit and flowers with a dash of green apple and stone fruit that follow through to the palate. Pair it with agedashi tofu.