Daiginjo Shizuku 18th Ihei is a sublime artisanally brewed sake made from specially selected ingredients. The filtering takes place by means of the very best method, namely the natural drip or Shizuku in Japanese.The result is a rich beautiful nose with many notes of melon, pear and bay leaf. The taste is full-bodied and complex with a good balance between a slight sweetness and subtle acidity.The finish is phenomenally endlessly enjoyable. How about the key word for this sake "Perfection" Enjoy this sake cold in a special sake glass

Sekaiitto Hassaku is made using whole fruits, pressed with their skins to capture the natural oils and zest. The result is a refreshing citrus profile that avoids excessive sweetness, combining the character of fresh mikan with the depth of fine sake.

Buddy Junmai Daiginjo is a low-alcohol sake with a perfect balance of acidity and sweetness.It's a light sake in terms of alcohol but yet very tasty and same time friendly to drink.Try this sake with salads and grilled white meat.Best served cold in a wine glass.

Ninki Black Junmai Ginjo is brewed with handmade koji and bottle-aged for about six months after top vatting to prevent oxidation and deterioration. Smooth and polished, with a gentle ginjo aroma and a full-bodied flavour. Best served from a wine glass.

Black Junmai is a unique Junmai sake since the rice polishing is very low at 82%.They are using the famous flat rice polishing method which gives much more flavor and comes with less polishing still closer to the core of the rice grain.Nice full bodied sake with lots of rice tones

Ori-Gin 1848 was created with the idea of capturing the essence of Okinawa in a single sip. Its style is tropical and full-bodied, underpinned by fresh botanical tones. Juniper provides the classic backbone, supported by layers of flavour that reveal Okinawa’s distinctive character. The base spirit is Awamori brewed with cherry blossom yeast, isolated from the blossoms of Motobu Town, known for Japan’s earliest cherry blossom festival. To this, nine botanicals from Okinawa are added, including fragrant peach pineapple from Iriomote Island as the signature ingredient. Whenever possible, fresh produce from local farms is used to guarantee quality. In contrast to conventional methods where all botanicals are distilled together, each element here is distilled separately to preserve its individuality. Five raw spirits are created—demanding more than five times the work of standard production—and then blended to achieve precise balance. Founded in 1848 in Shuri during the reign of King Shō Tai, Mizuho Shuzo remains the oldest existing brewery in the Shuri Sanka districts. Its Awamori, once reserved as a precious sake for the royal court, reflects centuries of tradition. Today the distillery continues to protect this heritage while developing new expressions that link Okinawa’s past and present.

Deluxe Junmai Daiginjo – 900ml, Tsukasabotan Brewing Company Experience the refined character of this Junmai Daiginjo, brewed by Tsukasabotan in Kochi. The sake shows a gentle sweetness, finishing slightly dry. A mild acidity provides balance, creating a harmonious interplay of sweetness and acidity. It reflects the skill and precision of the toji (master brewer). Founded in 1603 in the Tosa region, Tsukasabotan Brewing Company draws its water from underground sources of the Niyodo River, renowned across Japan for its clarity. Tradition holds that sake brewed with this water was once offered to the gods. Throughout its long history, the brewery has consistently prioritised quality. Even during the rice shortages of the Second World War, Tsukasabotan chose to reduce output rather than compromise standards—a decision that strengthened its reputation and helped establish it as a nationally recognised brand.

Ringo Toro is a beautiful blending of ripe apples from Japan's leading apple producer Aomori prefecture with special Junmai sake from Okunomatsu. Fresh nose with green apple, melon and apricot, on the palate a refined balance between sour and sweet with a pleasant aftertaste.

Miwatari Connection Wine Barrel Aged Junmai Ginjo is another example of a perfect marriage between wine and sake. The sake is aged for 6 months in oak barrels that previously contained Merlot grapes. The result is stunning, a beautiful light rosé colour, lots of red fruit clearly in line with the scent of a typical beautiful Merlot wine. Soft tannins, lots of umami and a wide spectrum of flavours and scents complete this sake that has an intriguing and long finish. The sake is a unique accompaniment to light meat dishes but can also be drunk alone. It is best to serve this sake cold in a Bordeaux glass or sake glass. Toshimaya Brewery in Nagano has been producing artisanal sake since 1891 on the shores of the mystical Suwa Lake. With an annual production of just 1700 koku, it is a true craft brewery led by Toji Komatsu Yukio and guided by the vision of the young president. The brewery uses water sourced from Mount Hachi Buse, carefully balancing minerals such as magnesium and potassium to suit the yeast starter. The rice is cultivated locally by contracted farmers, creating a strong bond between the growers and the brewer, a connection proudly celebrated in the tasting room where the farmers’ portraits are displayed. Alongside classic rice types like Miyama Nishiki, Yamada Nishiki and Kinmon Nishiki, local varieties including Takane Nishiki, Shirakaba Nishiki and Hitogokochi are also used. The brewery is further distinguished by a private collection of Samurai armour housed in a hidden museum and has earned repeated gold medals at the International Wine Challenge.

Lychee Nigori from Aizu Homare's is an enchanting merger that carries your taste to the lush landscapes of the Fukushima prefecture in Japan. Building on the immense popularity of their beloved Strawberry Nigori, Aizu Homare proudly introduces this new creation. Meticulously manufactured to relieve even the most critical sake lovers. The Lychee Nigori-sake embodies the essence of Aizu Homare's dedication to excellence, in which traditional brewing techniques are combined with a refreshing touch of Lychee. This unique merger results in a harmonious marriage of flavours that fascinate the senses and leave a lasting impression. As you pour this luxurious sake in your glass, the air is filled with an inviting aroma of ripe lychee, reminiscent of sun -drenched orchards. The milky, unfiltered appearance strengthens its attraction and offers a soft, velvety texture that caresses your palate. With every sip the Lychee Nigori reveals layers of taste, in which the natural sweetness of Lychee is balanced with the complexity of Premium Sake. Fruity tones mix with subtle hints of rice and a delicate umami underonone, creating a symphony of flavours that dance over your tongue. His balanced profile makes it incredibly versatile, perfect for itself to enjoy or combine with a variety of dishes.

Prisma Spanish Oak — Spanish-oak-aged Awamori with rounder texture, layered spice and gentle sweetness, while retaining the core Awamori character. Distilled alongside Prisma Zero, then matured in Spanish oak. Made by Yaesen Shuzo on Ishigaki. Serve neat in a tulip glass; perfect for side-by-side tasting with Prisma Zero. Crafted by Yaesen Shuzo on Ishigaki Island, the set reflects the distillery’s philosophy of tradition and innovation. Direct-fire distillation, long established on the island, is combined with pioneering barrel ageing techniques. From its hilltop home overlooking the sea, Yaesen continues to create Awamori that carries the nature and culture of Ishigaki in every drop.

Keiryu Kuragakoi Honjozo is a typical traditional made Honjozo. Earth, lactic, cereal but also creamy, juicy citrus fruits in the nose. On the pallate smooth, rounded texture with lots of Umami. Pronounced acidity leads to a dry and fine finish. This Sake won gold at the International Wine Challenge a numerous time.