Makino Botanical Gin is genaamd naar de wereldwijd beroemde botanicus geboren in Sagawa, dezelfde stad waar de Tsukasabotan Sakebrouwerij is gevestigd. Het belangrijkste botanische ingrediënt is Suecozasa (soort bamboebladeren uit de Miyagi-regio), door Dr. Makino vernoemd naar zijn vrouw. Samen met 12 andere plantaardige ingrediënten, waaronder guave, gember en kruiden, allemaal uit de prefectuur Kochi. Deze ingrediënten worden doordrenkt met Tsukasabotan shochu en vervolgens gedistilleerd om Makino Gin te maken.

Far Deep is a super special Junmai Ginjo Sake made with yeast that was in space for 5 days in 2005 at 400km. The yeast was then further developed for 4 months in 2021 on the bottom of the ocean at 6,200 meters. The result is a slightly dry sake sake with beautiful fruit tones in the nose and a slightly crispy elegant taste with a nice pure pure aftertaste. Space sake or uchushu aka tosa uchu shu are sake from Kochi who have been brought on the market since 2005 and are characterized Because of the fruitiness and florality that this sake has through the special yeast developed in space.

Ichigo Strawberry made by Aizu Homare is a Nigori Sake coarse filtered sake. This bottle is made with Nigori Sake combined with natural strawberry juice. The soft smoothness and creaminess of the Nigori Sake, in combination with the fresh sweet and spicy tones of the natural strawberry juice, result in a characteristic and luxurious taste. Ideal as an aperitif or digestief.This sake is best served, pure, or with milk.

Kyokuko Sparkling Kijoshu is complete different from any other sake with bubbles through the unique Kijoshu brewing method. With this special method, a full powerful sweet sake is created with a very nice balance between the sweet on the one hand and the acids in the sake on the other. A sublime lush sake with bubbles is the result. Nice mousse, nice fruit in the nose and on the pallet, lots of umami and a fantastic fine aftertaste. When brewing sake, the Moromi tank is normally filled in three steps for four days. The first day the tank is filled for 1/6 with the yeast starter, steamed rice, koji rice and water. The second day is not done anything, the third day the quantity in the tank is doubled, then 2/6 steamed rice, Koji and water is added. The fourth day this amount is doubled with the addition of 3/6 tank of steamed rice, koji and water. With the Kijoshu method, the fourth day of sake is added instead of water, making the sake much sweeter and fuller after fermentation than with the normal method.This sake can be served with desserts but also as a apertif.This sake is best served cold in a flûte.

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.

Aladdin Junmai Aizu Homare's Aladdin is steeped in the fruity aroma from the "Utsukushima Yume" yeast developed by the Fukushima prefecture. The Homare Aladdin Junmai-Sake is served in a small elegant blue bottle, enjoy its refreshing taste.

Homare Aged Umeshu (plum wine) is produced according to traditional methods and which undergoes a long maturing process of approximately 3 years, has an elegant taste with a balanced combination of sweetness and sourness. No aroma chemicals, colourants, acidity regulators or preservatives have been used.

Higen Zankara Junmai is a very dry sake with a sake meter value of +15. This makes it one of the driest sake group available, but it can be even drier. A number of sake in Japan have an SMV (Sake Meter Value) of even +25 When served cold, it has a crisp, refreshing flavor, while served hot offers a rich full-bodied flavor. Thus, it is a very dry versatile sake that can be enjoyed at different temperatures. On the nose, banana, apricot, steamed rice and earthy notes. On the pallet a lot of Umami and the same flavors as you encountered earlier in the nose, which makes this sake a balanced impression.

Banshu Yamada-nishiki Junmai Daiginjo won the IWC 'Champion Sake' from 876 entries from all over the world in 2015 and received the title 'Best sake of the world'. Intense aromatic style. Refreshing mango, jackfruit, tropical, cassis. Mildly rounded sake, well balanced sweetness. Sashimi tuna, sea cone and pink shrimps are doing well. The best serving temperature is 12-15 Cel. This Junmai Daiginjo-Sake was made by the polishing of Yamada-nishiki rice to 39% and brewing with the well-known water of Kitakata, originating from the underground water of the Mount Iide. A clear and fresh scent reminiscent of fruit. Although it is dry, it is characterized by a refreshing and beautiful sweetness that spreads when you put it in your mouth, and a sharp and elegant taste.Great sake and for its taste and a great gift because it comes in a beautiful wooden box.

Keiryu Dai-Koshu 38 yrs is a Junmai sake made by Endo Shuzo from Nagano. It is brewed around 1986 and is therefore aged over 38 years. Because of this ripening, the sake has gained a beautiful golden color and an enormous complexity. Rich elegant nose with rye, apricots, banana bread, coffee spaces. Ahorn syrup, fried sweet potato, roasted nuts, miso, soy sauce fine silky aftertaste. Limited available. Best served chilled or at body temperature. This sake was awarded as best light matured sake from Japan in 2026 and won many gold medals at the International Wine Challenge next to a number of other international prizes.

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.

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.