Miwatari Exclusive Karakuchi Junmai Daiginjo is a special edition of the dry exclusive Junmai Daiginjo sake from Toshimaya from Nagano of which only a small badge has been made. In the nose impressions of strawberry, raspberry and pineapple. On the pallet, the enormous diversity of flavors stands out with bay leaf, licorice and anise, the aftertaste is subtle and lingers nicely. Delicious to drink on its own, but certainly also an excellent accompaniment to creamy cheese. 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.

Morabito 1971 Daiginjo is a unique sake made from special Yamada-nishiki that is grown on the famous rice fields of Nishioku, Yokawa district in Hyogo. The Toku A quality Paddy fields, which for rice is comparable to the so-called grand cru vineyards for wine, provide a blend of Toku-jo and Toku-to rice for this sake. In the nose and on the pallet subtle notes of pear, melon, red apple, Citrus and white blossom. Very nice balance with an enormous depth, fine acidity, light minerality. Round full taste with fine tannins, slightly vanilla and honey. A super long intense clean finish completes this sake. This sake is best served cold or room temperature in the special Sophienwald sake glass. There are a lot of things special about this sake looking at the brewing process. Of course, there is the special sake rice grown on iconic ground, but also the place where the sake is brewed. On the fifth floor of Nihonsakari there is a micro brewery that is completely manually responsible for this masterpiece. The Tamba Toji or master sake brewer uses a koji with intensive conversion of unfermentable starch into fermentable sugars. He blends the Souhana Junmai Daiginjo that has matured for 6 months in French oak with this sake. In addition, he uses two different yeasts The name Morabito comes from a French perfume and fashion house called Morabito, founded by Jean-Baptiste Morabito. In 1971, Madame Pompidou offered a Morabito VENDOME crocodile bag to the Japanese empress during an official visit. The design on the bottle is inspired by this iconic bag.

Makai Izanai Imo Shochu is made with 100% carefully select top grade Kogane Sengan sweet potato from South Kagoshima, The Shochu is made with Black koji and has natural sweetness of sweet potato with a full body and aroma.All natural ingredients. No additives.

The Prisma Awamori Set presents two distinct expressions: Prisma and Zero Prisma. Both were distilled at the same time, but their ageing took place in different environments. Prisma matured in Spanish oak barrels, while Zero Prisma was stored in tanks. Although they share the same origin and length of ageing, the character of each spirit diverges. Zero Prisma preserves the bold, unfiltered depth of Awamori, while Prisma reveals aromas and flavours shaped by oak, absent in its twin. This set invites a direct comparison, allowing the discovery of contrasts: what has remained in Zero Prisma but faded in Prisma, and what new qualities the cask has given to Prisma that cannot be found in Zero Prisma. 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.

Typical of specially brewed such as the Kyokuko Junmai Ginjo Sake are the floral and fruit tones that come to the fore in the taste and the bouquet. This has to do with, among other things, much colder fermentation temperatures than normally brewed sake and yet the area where this sake comes from is extremely suitable for this.

Bring a touch of traditional elegance to your home, wedding, or cultural event with this beautifully handcrafted Japanese sake barrel. Featuring classic designs, it’s a perfect décor piece that adds charm and authenticity to any setting. Dimensions: 36 litres / Diameter: 40 cm. Does not contain any sake.For this product there are special shipment rates.

Keiryu Asa-shibori Shuppin is a limited-edition sake that is brewed and stored in the same way as the brewery's special competition sake. It's a popular sake among sake connoisseurs, as it brings out the original umami, sweetness, and acidity best of sake. The sake ferments at a low temperature for three days longer than usual, eventually bringing the alcohol content to 20%. It is bottled and immediately stored on ice as soon as it is pressed early in the morning.  Concentrated and juicy, well balanced with mild sweetness, white peach, berries, persimmon. Creamy texture and a spicy aftertaste.  Scampi with garlic is a dish almost not to combine with wine, but this sake does the match seamlessly. It is best to serve this sake cold in a white wine glass.

Yuzu Aged 18yrs is a rare and unprecedented liqueur, created by steeping yuzu from Kitagawa Village in Kochi Prefecture into Tsukasabotan’s authentic rice-based shochu, and then ageing it for an extraordinary 18 years. As yuzu trees themselves take 18 years to bear fruit, this liqueur represents 36 years of patience before release. It has been described as a “baka” drink—boldly going against the times. In contrast to the light, juice-like liqueurs common today, this expression carries depth, weight, and intensity. It is defined by a rich, thick sweetness and a substantial, heavy flavour that lingers. Best enjoyed slowly over ice, it reveals its layers sip by sip. Tsukasabotan Brewing Company, founded in 1603 in the Tosa region, uses underground water drawn from the Niyodo River, one of Japan’s clearest rivers. Tradition holds that sake brewed with this water was once offered to the gods. For centuries, the brewery has placed quality above all else, even during the wartime rice shortages, when it reduced output rather than compromise. This principle helped Tsukasabotan grow into a nationally recognised name.

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.

Sekaiitto Lemon is made with generous amounts of freshly squeezed lemon juice, crafted through original production methods that bring an exceptional purity rarely found in fruit sake. It offers a clean, refreshing flavour with the distinctive fragrance of homegrown lemons.

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.

NINKI Taru Junmai Ginjo is traditional fermented in a Japanese cedar-wood tank. Aged again in a fresh cedar barrel to infuse aroma. Nose is full of delicate cedar, melon and pear, well balanced palate with lots of flavours and some tannin. The finish is long, pleasent and vibrant.Best served cold in a wine glass.