Kikusui Masu Cup is a traditional Japanese square wooden vessel, once used to measure rice during the feudal era and now cherished for its role in sake culture. Today, the masu is most often seen at Kagami Biraki ceremonies, where it is typically engraved so that guests can take it home as a keepsake. Crafted from fragrant cypress wood, the masu gently enhances the aroma of sake, offering a unique sensory experience that appeals to both wine lovers and newcomers to sake. This special edition is adorned with the official Kikusui Brewery logo, making it both a functional cup and a collector’s item.

Yama Yuzu Shibori Tsukasabotan from Kochi is a soft Yuzu Sake with a delicious touch of Yuzu juice (10%). The soft aroma and the lively acidity of the Yuzu provide a pleasant citruskick without any bitterness. This is done by, among other things, pressing to remove the bitter oil from the Yuzu, and the pasteurization method at low temperature that is usually used for high quality sake.

Shinoya Kahei Junmai is another masterpiece from Endo Brewery Nagano. Considered and awarded as one of the best Junmai sake from Japan. Juicy citrus fruits in the nose with nice accents of rice, toasted grain and banana. Round texture full of umami. witrh a silk feeling. Pronounced acidity which leads to a dry aftertaste.Great with grilled dishes.Best served at any temperature depending on the occasion.

Sekaiitto Yuzu Sparkling is crafted with premium sake and real yuzu juice, creating a naturally sweet yet tangy citrus profile. Light, crisp, and refreshing, it offers gentle bubbles and a balanced interplay of soft sweetness and acidity. The distinctive aroma of yuzu is present in every sip, best enjoyed well chilled as an invigorating aperitif.

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.

Hourai Jousen is an award-winning sake and an exceptional futsushu. It displays an elegant, clean fruitiness reminiscent of higher-grade sake, supported by a rich, satisfying texture. Brewed from plump steamed rice polished to 70%, the palate is round with gentle acidity, a touch of sweetness and fine intensity. The aroma is fresh and clean, with notes of cedar and nutmeg, while the flavours bring citrus and floral apricot, finishing rounded and pure. Watanabe Hourai is based in central Japan in the charming town of Hida-Furukawa, Gifu Prefecture.

It is brewed as a sake that pairs well with both Japanese and French cuisine. "Pétillant" refers to the light small bubbles in the sake created by the natural carbon dioxide produced during fermentation which are s retained in the bottle. An elegant aroma, with notes of white peach, pear, lychee, currants, and a hint of marshmallow. On the palate, a pleasant, natural, delicate carbonation. Reminiscent of young full bodied wine, it has a slight minerality, followed by a soft sweetness like ripe stone fruit with round, umami rice notes. A slightly peppery spice lingers on the palate, with a lingering finish.

Miwatari Karakuchi Junmai is a beautiful dry sake with a powerful full taste where a lot of Umami predominates. Roasted grains, banana, steamed rice and dairy in the smell. The somewhat fat aftertaste lingers nicely.It is a typical locally brewed sake, made with 100% Hitogokochi from Nagano Prefecture. Surprising possibilities to serve with different dishes through variation of serving temperature. 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.

ANA First Class Junmai Ginjo or Kaden Tezukuri is normally served exclusively on ANA Airlines flights, but we are fortunate to have secured a limited quantity. This sake from Watanabe Hourai in Gifu is smooth and easy to drink, with a fruit-forward nose and a juicy character. Notes of apple, pear, melon, and white grapes appear in both aroma and flavour, supported by a clean, rounded, and dry profile, finishing with a crisp dryness. Watanabe Sake Brewery, founded in 1850 in Hida Furukawa, is among Japan’s leading artisanal breweries. It is part of the historic “White Wall” , where white-walled kura stand side by side along a narrow canal. Named Best Brewery in 2021 and honoured with multiple international awards, Watanabe has secured a reputation as one of Japan’s finest. With an increasing focus on international markets, its sake are now Vegan and Kosher certified.

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

Kiwami Junmai Daiginjo from Aizu Homare is made from Gohyakuman-Goku Rice that is polished up to 50% and Association 1801 yeast. The brewery states that this affordable Junmai Daiginjo was made to enjoy at home. The Kiwami has an elegant scent and a crispy, powerful taste, expertly manufactured by master brewer Nakajima. He has won fourteen gold medals at the National New Sake Competition and the IWC, the world's leading wine competition. Best to combine with white fish and shellfish sashimi, smoked ham and smoked duck.Please enjoy this sake cold in a white wine glass.

Keiryu 150th Anniversary Ginjo was made first time In honour of the brewery's 150th Anniversary. In 2024 and 2026 the sake was awarded as best Ginjo from Japan by the most prestigieus sake blindtasting competition, The International Wine Challenge. Everything you hope to ever find in a Ginjo sake is in this sake. Abundant typical Ginjo notes of melon, apple and petals, Wasanbon and Muscat grape. Delicate and fresh on the pallet with a good depth of floral characteristics. Endlessly beautiful long in the aftertaste. Delicious with Spaghetti Carbonara and aged hard cheese. This sake is best enjoyed cold in a white wine glass.