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.

An ultra-fresh, light and crisp, easy-drinking lower alcohol sake brewed with snowmelt water from Hokkaido, this sake RTD is sweet and round with flavour and enticing aroma presented in a glass cup, it has no colourings, sulfites or preservatives and is vegan and gluten-free. Drink it icy cold.

For Peats Sake! the distillery manager cried, as Peat, the maltman, put far too much peat into the kiln during malting, causing smoke to billow everywhere. Hand-crafted, full bodied, peated blend with specially selected smoky single malts expertly blended with the finest grain Scotch whiskies. For Peats Sake is an intensely smoky and peaty blended Scotch whisky with an earthy, rich character.

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.

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 a sake that shows its true value when warmed up. It is a dry junmai sake that was born from this concept and has a thick and deep taste from Yamadanishiki rice. Goes well with Japanese dishes using dashi stock such as oden, hot pot, grilled fish and cheese dishes.

Tsuru-Ume series are brewed and blended with the long experience and the rich skill and recipe in the liquor sprits brewing works of Heiwa Shuzou brewery. The most specific idea of living in this modern world stands on the understanding of “Lifestyles of Health and Sustainability.” In this idea, the Tsuru-Ume series are hand-crafted in the concept of LOHAS style. That is why this series is not for mass production and easy consumption. You will know it when you try! Among the products produced in Wakayama prefecture is Heiwa Shuzo Tsuru-Ume Kanjuku Umeshu is made with plums from Wakayama, is aged for six months and used in the production of this sake. It is made using the entire fruit and is fortified with sake. It is sweet without being overripe. Cool it and enjoy it straight or on the rocks. Store in a cool and dark place away from sunlight to avoid spoiling the taste. After opening, store in a refrigerator and drink as soon as possible.

Igarashi Shuzou Brewery is in the Saitma Prefecture located at the confluence of the Naguri and Nariki Rivers. This is a rare sake produced using pink yeast. There are two companies within the prefecture, including Igarashi Shuzo using this pink yeast. Pink yeast is very delicate, to the point the pink colour becomes less noticeable when mixed with even the slightest difference in yeast. Because of this delicacy, special tools are used for this sake and has been produced with such care to prevent other yeasts from contaminating it. Don't let cute pink colour fool you, this sake is not as sweet as it looks. It has a balance of sweet and sour taste.