Natural grown rice under the JAS (Japan Agricultural Standards) scheme. Brewed in wooden barrels and fermented in traditional clay jars. A well-balanced with both sweetness and spice, perfect as an aperitif or with meals.Serve cold in a wine glass.

Keiryu 150th Anniversary Ginjo was made first time In honour of the brewery's 150th Anniversary. In 2024 and 2026 the sake was awarded as best Ginjo from Japan by the most prestigieus sake blindtasting competition, The International Wine Challenge. Everything you hope to ever find in a Ginjo sake is in this sake. Abundant typical Ginjo notes of melon, apple and petals, Wasanbon and Muscat grape. Delicate and fresh on the pallet with a good depth of floral characteristics. Endlessly beautiful long in the aftertaste. Delicious with Spaghetti Carbonara and aged hard cheese. This sake is best enjoyed cold in a white wine glass.

Houka Black Label Junmai Daiginjo is a classic example of pure rich flavoured Junmai Daiginjo sake. In the nose lots of fruit like melon, peach, strawberry, blueberry. Great juicy pallet where all the flavors from the nose coming back, with a refined touch of acidity balancing the light sweetness. The finish is full of rolling acidity giving it a desired long pleasant finish. Enjoy this sake cold in a wine glass. Best served with a traditional Kaiseki meal, awesome with pasta dishes. 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.

Okunomatsu Tokusen Junmai Daiginjo is a specially brewed top sake packed in a beautiful box and therefore excellent as a great gift, both to a sake lover and a novice sake drinker. The bouquet of the sake is a warm welcome in the land of delicate fruit and floral notes with especially soft aromas of vanilla, bay leaf, strawberry and raspberry. On the palette, the sake is soft with light, delicious, fresh acidity and a silky structure. The aftertaste is nice and lingers pleasantly. Of course, this sake is excellent to serve with Japanese food, but also try together with Lasagna. Enjoy this sake chilled in a white wine glass.

The Waga Shougaini Ippenno Kuinashi Imo Shochu is a collaboration with "HOKUTO NO KEN" of the Japanese animation. Made with 100% carefully select top grade BENI HARUKA from South Kagoshima, it is a very sweet potato (imo). It features soft taste and sweet taste.

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.

Kyokuko Kijoshu Hyaku is a sake made according to the special Kijoshu method. The result is a super nice balanced sake between sweetness and acidity. Every year is different with this sake and aging often makes this sake more beautiful year after year. However, the sake already gives the ultimate taste experience with an luscious and acidity balance in combination with an infinite number of taste factors. Make a list of what you smell and taste and it will be endless from honey to mint to fennel, anise and currants. From banana to pepper, from roasted grains to dried fruit.The current vintage is 2026. Delicious with chocolate desserts but also with cheese and a rhubarb tart.Best served cold in a wine glass

The Kikusui Kodawari Ume Genshu is an undiluted Umeshu which is made with locally grown UME from the Shinshu region. By not diluting this umhu, the taste is somewhat stronger than normal umeshu and the alcohol percentage is also higher. Perfect for cocktails or in combination with fresh fruit.

Ninki Ichi Natural Sparkling Junmai Ginjo is made with natural grown rice under the JAS (Japan Agricultural Standards) scheme. This sake balances deep umami with bright fruit notes of pineapple, passion fruit, and steamed rice, layered with subtle hints of anise.Best enjoyed cold in a flûte.

Naotora Ki-ippon Junmai Ginjo is a special brewed, sake unpasteurised, undiluted, brewed completely and completed at the Endo brewery in Nagano. It is a brew everyone looking for when they want a raw rough full bodied sake. A nose and mouth full of pear, melon, anise, Kaki and banana. A triggering lingering finish completes this unique sake. This sake can best served cold in a wine glass. Why not combine this sake with a wonderful Indian curry.

Sakura Label Daiginjo is everything you are looking for in a Daiginjo sake. More pronounced notes in taste and smell than a classic Junmai Daiginjo, lots of fruit and floral notes because this extra taste and smell is obtained by adding brewer's alcohol. Cherries, strawberry and anise on the nose, fine acidity with a balanced sweetness on the pallet with a hint of umami. A delicious pure sake completes the sake. This sake is delicious with pure dishes such as Sashimi but also a perfect accompaniment to pasta. This sake is best enjoyed cold in a sake/wine glass.

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.