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.

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.

The Okinawa Islands Rum is a blended rum created from brown sugar spirits distilled across eight different islands, each contributing its own flavour shaped by local climate and character. The blend carefully brings together these distinct elements, resulting in a spirit that embodies the diversity of Okinawa. At the core of the ONERUM project lies the dunder brewing method, a technique unique to Japan. The label design incorporates all the colours used in the earlier Single Islands Series, weaving those stories into a single expression. The year 2023 marked 400 years since brown sugar was first introduced to Okinawa. This milestone underlines the cultural and historical significance of the project, which seeks to preserve the legacy of brown sugar while connecting it to the future. Mizuho Shuzo, the distillery behind the ONERUM project, was founded in 1848 in Shuri during the reign of King Shō Tai of the Ryukyu Kingdom. Closely tied to the royal family, it is recognised as the oldest surviving brewery in Shuri, originally founded in Toribori-chō, one of the Shuri Sanka districts where Awamori was once exclusively produced. Today, Mizuho Shuzo continues to protect the tradition of Ryukyu Awamori while building on its long heritage.

Dan Black Premium Yamahai Junmai Daiginjo might be the best traditional Yamahai brewed sake from Japan. It is a top-class sake that  gives wonderful fruity and floral flavours and at the same time combines the lively acidity of the Yamahai method with the natural depth of rice flavour. Brewed with the emperor of sake rice the Yamada-nishiki, polished to 30%, it reveals layers of mellow sweetness, delicate complexity, and a lingering umami richness and a endless finish.This is the most refined sake in the Dan series, rich, structured and best alone but also ideal for food pairing.This sake is best enjoyed cold in the special Sophienwald sakeglas. The name Dan means “beginning”, reflecting a new chapter for the brewery. Here, sake is always imagined alongside food, making every bottle versatile and balanced rather than overly intense. Fruity notes are subtle, while freshness and depth make this sake a perfect companion at the table. Sasaichi Shuzo, the brewery behind Dan, is located in Otsuki, in the heart of Yamanashi prefecture. Founded in 1661 as Hanadaya and renamed in 1919, it modernised rapidly during the 20th century. In 2013, the new generation of brewers decided to return to craftsmanship: limiting automation, focusing on hand-prepared koji, and using only the best ingredients. The water comes from their own underground spring, Gozensui, flowing from Mount Fuji. For rice, they select premium local varieties such as Yamadanishiki, Omachi and Yumesansui – all adding to the character of their sake.

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.

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.

Akitorii Original Gin is a great Japanese gin made with only 5 botanicals such as juniper berries, cedar wood and citrus fruits. You can enjoy a fresh citrus flavor and a soft scent of cedar. Akitorii Gin uses natural water from the Taradake mountains as its main ingredients. After distillation, the gin is blended with a special botanical formula to create a uniquely flavoured and complex gin.

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.

Keiryu Daiginjo is made with Yamada nishiki from Hyogo Prefecture, which is polished to 40% and yeast No. 1801, which is used to create a balance of flavor and aroma. It has a fruity aroma and a refreshing dry flavor that pairs well with Japanese food. The Keiryu Daiginjo has won awards not only in Japan but also in overseas competitions. A sake that can therefore be considered perfect for both Western and Asian pallet. Soft and harmonious. Pineapple, orange peel, pear, lychee and melon in the mouth and nose. Refreshing fruity style with medium body and a super finish. Delicious with a Caesar Salad and Nigiri Sushi.This sake is best served cold in the special Sophienwald sake glass.

Mizuho Mild 5yrs Awamori is crafted with black koji, which softens as it matures, allowing both aroma and flavour to evolve with time. Only carefully selected aged Awamori (kusu), each matured for more than five years, is used. It is finished at 25% ABV to highlight its approachable style. The spirit carries the sweet fragrance typical of long-aged kusu, alongside a clean, mild profile with a gentle sweetness. It was developed with the intention of making the refined character of five-year aged Awamori accessible to more people. Enjoyed neat, over ice, or with meals, it reveals its full expression in different settings. Founded in 1848 in Shuri during the reign of King Shō Tai, Mizuho Shuzo is the oldest existing brewery among the Shuri Sanka districts. With a legacy tied to the Ryukyu royal family, the distillery continues to safeguard the tradition of Ryukyu Awamori while remaining deeply rooted in Shuri’s history and culture.

Barrel Awamori is distilled over direct fire using Ishigaki’s traditional kiln method, then left to mature for years in oak barrels. Production is deliberately limited, reflecting the precision and time required for this method. The spirit is known for its powerful oak-driven aroma and a depth of flavour often compared to whisky, yet it retains a brighter, more refreshing character that makes it distinctly Awamori. Enthusiasts prize it for the way cask and spirit harmonise into a bold, aromatic whole. This expression represents the philosophy of Yaesen Shuzo: the union of inherited craftsmanship and pioneering innovation. By introducing long-term barrel ageing to Awamori, the distillery set a benchmark in the industry. The result is a spirit where oak and Awamori merge seamlessly, offering a refined balance of the five elemental tastes. From its hilltop home overlooking the sea, Yaesen continues to craft Awamori rooted in Ishigaki’s nature and culture, cherished by islanders and admired far beyond Okinawa.

Nekka Oku Aizu Kome Shochu is a refined rice shochu aged for over three years in sherry casks, offering a profile that appeals to both wine and whisky lovers. Elegant vanilla notes from the cask blend seamlessly with Nekka’s distinctive ginjo aroma, resulting in a complex yet harmonious expression. Aromas of cedar, white peach and white rose lead into a smooth, subtly sweet palate with depth, structure and a long, warming finish. Enjoy it at room temperature to fully appreciate its layered character and full-bodied style, or serve it on the rocks for a smoother, fresher expression with gentle sweetness.