Kyokuko Tokubetsu Junmai Karakuchi offers a refreshingly dry character that allows the full depth of rice umami to emerge. It can be enjoyed at various temperatures, from chilled to warm. Watanabe Shuzo is a small family-owned brewery in the Nasu region of northern Tochigi Prefecture. It was founded in 1892 by Eisaku Watanabe, whose family had brewed sake for generations in Niigata Prefecture. The brewery began in a rented storehouse on a farm in Tochigi, and in 1912 it was moved to its current location in the Susagi area of Otawara City. As the move brought the brewery further east than its original site, the brand name was changed to Kyokuko, meaning “rising sun.”

Honeur is a honey liquor made from honey extracted from "Tochinohana" (Japanese horse chestnut) and underground water from Mt. Adatara. Mead is made from honey from the flowers of the horse chestnut tree, which grows in the mountains of Aizu, and underground water from Mt. Adatara.It is a drink that makes the most of the bounty of nature, and is characterized by its sweet aroma and smooth taste.

Sakari Gin is a premium craft gin rooted in Japan’s sake tradition. Its aroma combines spice and fruit, with juniper, citrus, yuzu, and a hint of pepper. On the palate, it shows depth and nuance, marked by juniper, cypress, yuzu, and subtle cherry leaf notes, finishing with a lingering aftertaste. Drawing on 130 years of brewing expertise, Sakari Gin blends the character of sake with selected Japanese botanicals. It is distilled with sake kasu (the paste left from pressing rice in sake brewing) and sugi (Japanese cedar traditionally used in sake barrels). Bottled at 41% ABV, it is vegetarian, gluten-free, and preservative-free, suitable for drinking neat or in cocktails. Sakari Gin – The Japanese Craft Gin with a Sake Soul

Momo Toro is luxurious crafted from perfectly ripened peaches from the Date region, blended with premium Junmai sake from the renowned Okunomatsu brewery. This unique combination creates an irresistibly smooth and velvety texture. From the very first sip, you'll be transported to an orchard bursting with the juicy sweetness of fresh peaches. Enjoy Momo Toro straight, over ice, or as the perfect addition to a cocktail. Pair it with soda, orange juice, oolong tea, or explore your own creative twists for a truly delightful experience.

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.

Shizuku Kin no Joe from Okunomatsu is an extraordinary sake, crafted with a meticulous natural process where it drips freely from cotton without the application of pressure, ensuring that only the finest sake is produced. The beautiful aroma is full of exotic fruits, white flowers, and roses. Its delicate, smooth profile delivers a refined tasting experience, embodying the artistry and sophistication akin to fine wine. With an impressive track record this sake has claimed nearly every prestigious sake award over the past eight years, a true testament to its excellence.This sake is best served on its own but also pairs well with a traditional Kaiseki meal.It is best enjoyed cold in the special Sophienwald sake glass.

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.

Adatara Ginjo from Okunomatsu was named as Japan best sake in 2018. The sake won the prize at the most prestigious sake blind tasting in the world, the International Wine Challenge, where no less than 1639 top sake were submitted. Lots of fruit such as melon, pear and lychee in the aroma and on the pallet with subtle, beautiful acidity that accentuates the fine flavours nicely. A lovely clean aftertaste completes this one.This sake can be drunk on its own but also tastes great with cheese and lighter dishes. This sake is best enjoyed cold in a sake/wine glass.

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. 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.

Akatorii Premium Gin is a special refined Japanese Gin. In addition to refreshing scents of juniper berries, cedarwood and citrus fruits, this gin represents a mysterious Japanese essence by blending 11 diverse ingredients. Mainly derived from the well-known Japanese elements such as Sansho, schizo, Wasabi and seaweed. And Akitorii.De Gin uses natural water from the Taradake mountains as the main ingredient. After distillation, the gin is blended with a special botanical formula to create a uniquely flavoured and complex gin.Enjoy this Gin cold, on ice or as a basic for a superb cocktail.

Sekaiitto Yuzu Sake originates from Ryujin Village in Wakayama Prefecture, a region renowned for its sake craftsmanship. Made with premium yuzu and infused with real yuzu juice, it presents a naturally sweet yet tangy citrus profile. Light, crisp, and invigorating, it is best enjoyed over ice as a refreshing aperitif, with a zesty brightness reminiscent of fine limoncello.

Yakiimo Imo Shochu is crafted using roasted sweet potatoes (imo) and black koji, a departure from the usual steaming method. After distillation, the Shochu is chilled for two days at -5℃, during which oils and other impurities are meticulously removed by hand. The result is a Shochu with a rich flavour and aroma, free from unwanted notes, and distinguished by its elegant profile that highlights the unique softness and natural sweetness of roasted sweet potatoes.