Hourai Gokuiden Junmai Daiginjo from Watanabe Gifu is one of the purest sake made in Japan. Each sip is a sensation that brings together a mere feeling of reverence for the craftsmanship and enjoyment of the glass. The sumptuous nose full of floral and fruit notes enraptures you after which the perfectly balanced pallet and endless finish makes this sake as perfect in every way. Chilled but not too cold in the Sophienwald sake glass or in a Burgundy wine glass, this sake comes into its own. Made for big sake lovers but also for anyone who likes beautiful complex gossamer pure wines, who is open to non-wood-aged and has the will to taste beyond acids that are less prominent in a lot of sake.

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.

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.

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.

Sekaiitto Pineapple is a liqueur crafted exclusively from the flesh of the Golden Pineapple. With a sake base, it reveals the sweet aroma and flavour of pineapple. The balance between sweetness and acidity, combined with the characteristic fibelant of pineapple, conveys the juiciness of the fruit itself. Served over ice, the refreshing sweet aroma fills the palate.

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 oranges are pressed whole, skins and all, to infuse the brew with their natural oils and zest. The result is a refreshingly citrusy treat that’s not overly sweet, blending the best of enjoying fresh mikan (mandarin oranges) with the pleasures of fine sake.

Mitsutake Junmai Ginjo is a sake in which the koji is manufactured using a labor-intensive and traditional method called "Box Koji". This results is a delicate taste that can only be achieved through small-scale preparation and traditional artisanal techniques. Lots of fruit notes and light floral notes on the nose such as strawberry, raspberry and white roses. Delicate texture with a lot of depth, a soft and complex sake with a beautiful finish.Best served cold in a white wine glass or the special Sophienwald sake glass.

Sekaiitto Jabara is made with jabara, a citrus fruit related to yuzu, daidai, and kabosu. This liqueur highlights the rich juice of the fruit, offering a distinctive flavour with a balanced interplay of sweetness and acidity. The unique character of jabara stands out, making it suitable as an aperitif, paired with desserts, or mixed into a refreshing summer cocktail. Best served chilled in a guinomi, with or without ice.

Homare Nigori is a delicious creamy cloudy sake with a fine velvety structure on the tongue due to the rice sediment. The Nigori Sake of Aizu Homare has a history dating back to the beginning of the Showa period. While retaining the traditional essence of this Nigori Sake, efforts have been made to adapt it to modern desires. The fruity aroma, reminiscent of bananas, harmonizes the sweetness and acidity, enhancing the overall freshness of the drink. It is known for being an invigorating sake with a flavor that is both refreshing and not overly sweet. Shake before use so that the rice sediment passes through the entire bottle.

Chura Sansan Awamori is brewed with 5–15 strains of brown sugar yeast, isolated and developed by Professor Emeritus Nakata Kubo of Tokyo University of Agriculture and Technology Junior College. Despite being a relatively new creation, it achieved first place in the Awamori category at the 2014 Autumn National Alcohol Competition, demonstrating its quality and robust flavour. It is defined by a rich aroma, distinctive sweetness, and mellow character. Brewed with food pairing in mind, it carries a light aftertaste that complements its fuller notes. This Awamori can be enjoyed on the rocks, with water, or warmed, making it well suited for relaxed evenings and gatherings. Founded in 1848 in Shuri during the reign of King Shō Tai, Mizuho Shuzo is the oldest existing brewery among the Shuri Sanka. Long tied to the Ryukyu royal family, the distillery continues to protect and preserve the tradition of Ryukyu Awamori while remaining firmly connected to Shuri’s cultural heritage.

This classic Homare shochu, crafted by Homare Shuzo Co., Ltd. (since 1918), is renewed and beloved for its unique qualities: Pure Brewing Water; Made with "Kitakata Meisui" water from Mt. Iide, renowned for its softness, sweetness, and mineral balance, perfect for brewing.Secret Aging Process; A proprietary aging technique creates a smooth, mellow flavour, minimizing alcohol's sharpness. Perfect with dishes like grilled beef tongue and chicken skin, it pairs well in various styles, from on the rocks to mixed with soda or tea—ideal for finding your favourite taste.