Kyokuko Yamahai Cedar Barrel is a unique taru sake in many respects. It is a Junmai Ginjo sake with fine fruit notes and subtle hints of cedar and pepper on the nose. The use of the traditional Yamahai yeast starter imparts the sake with beautiful acidity on the palate, creating a well-balanced flavour with almost no residual sugars. The sake has a long finish, allowing the delightful taste to linger beautifully.This sake is best served cold in a wine glass

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.

Karahashi Yamada-nishiki of Aizu Homare is a Muroka Genshu (Fresh Aged) sake made with hundred percent Yamada-nishiki rice, exclusively obtained from the Hyogo prefecture. Carefully brewed with ultra soft water, "Kitakara Meisui," from a depth of 100 meters below ground. After the press process, the sake is immediately bottled and space is given to mature the flavors. This is followed by fast cooling up to -5 Celsius in a cooled room. Every step in making this sake is carried out under strict supervision, until just before it is ready for shipment. This beautiful made sake reveals a bouquet that is reminiscent of apples and tropical fruit, with an exuberant scent. The unique and extensive flavor profile, specific to Yamada-Nishiki, is characterized by its lush and balanced interplay of acidity and sweetness. The refreshing, crispy aftertaste with a touch of sharpness is another characteristic of this exceptional sake, the result of dedicated craftsmanship and accurate control until the moment it is served in your glass. Receiver of the 2017 IWC (International Wine Challenge) 'Gold medal Trophy' in the Junmai Ginjo Sake category.

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.

Higen Rei Junmai Daiginjo represents the pinnacle of the Higen Premium Junmai Daiginjo line. This sake is significantly rarer and more difficult to find. It demonstrates its versatility in every aspect, with an alluring aroma and a palate that reveals an indescribable array of balanced flavors. The profile boasts a full fruit palette where cherries, raspberries, and white pears are particularly prominent. It's a velvety soft sake that is unrivaled in its class. Crafted from 100% Yamada-nishiki rice sourced from Hyogo Prefecture, it has garnered over 10 gold medals at the National New Sake Competition, the industry's most prestigious event. Moreover, it took home the Gold at the IWC in 2023, the most significant Sake Competition globally for consumers. With numerous sake competitions held these days, securing a gold medal at the IWC is like winning an Oscar for a brewery.

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.

Fu-in junmai ginjo Sake brewed by Tsukasabotan from Kochi in the south west of Japan. This is a very easily drinkable sake with a nose full of fruit and a nice juicy taste. Very clean, round, smooth and dry. Hints of appel, pear, melon, white grape elements in the nose and on the pallet. A nice dry aftertaste completes the sake completely.The sake can be served with French Cuisine fish starters as well as with any Asian food.This sake is best to be consumed cold in a Sophienwald sake glass or a wide white wine glass.

Long-aged Koji Sake from Aizu Homare was brewed in 2005 with 100% koji rice. Although the brewing process is the same as normal sake, apart from the use of only Koji rice, the taste is exceptional and balanced sweet with a refreshing sour in the aftertaste. During the ripening process, a unique aroma, the amber color and the full taste, are created, which are real characteristics of ripened sake.This sake can be served at different temperatures showing a unique caracter with each temperature served.

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.

Lychee Nigori from Aizu Homare's is an enchanting merger that carries your taste to the lush landscapes of the Fukushima prefecture in Japan. Building on the immense popularity of their beloved Strawberry Nigori, Aizu Homare proudly introduces this new creation. Meticulously manufactured to relieve even the most critical sake lovers. The Lychee Nigori-sake embodies the essence of Aizu Homare's dedication to excellence, in which traditional brewing techniques are combined with a refreshing touch of Lychee. This unique merger results in a harmonious marriage of flavours that fascinate the senses and leave a lasting impression. As you pour this luxurious sake in your glass, the air is filled with an inviting aroma of ripe lychee, reminiscent of sun -drenched orchards. The milky, unfiltered appearance strengthens its attraction and offers a soft, velvety texture that caresses your palate. With every sip the Lychee Nigori reveals layers of taste, in which the natural sweetness of Lychee is balanced with the complexity of Premium Sake. Fruity tones mix with subtle hints of rice and a delicate umami underonone, creating a symphony of flavours that dance over your tongue. His balanced profile makes it incredibly versatile, perfect for itself to enjoy or combine with a variety of dishes.

In honor of the 50th anniversary of Go Nagai's "Devilman," a devilish collaboration has emerged. This authentic sweet potato shochu features the distinctive aroma of black koji, while maintaining a gentle fragrance and taste.Thanks to the Aragoshi filtering, the flavors are well preserved and not lost during the filtering process. After two years of aging, the flavors gradually unfold, inviting you into the ultimate demon world that awakens after many years.

Uchu Shu Space Sake Junmai is a special Junmai sake that, unlike most Junmai sake, has more fruit tones than grain tones and dairy. In 2005, the yeast of this sake was further developed at a height of 400km. Yeast, when brewing Sake not only ensures the conversion of sugars to alcohol, but is to a large extent responsible for fruit and floral tones in Sake.The sake is soft with subtle tones of pear and melon. The aftertaste is delicious and pure.Best served cold in a white wine glass