Sakari Matcha is a kind of Matcha liqueur which combines junmai sake with 100% premium Uji matcha, one of Japan’s three most celebrated teas. This handcrafted blend contains no artificial flavours or colourings, delivering a pure and natural balance between sake and matcha. Expect the deep umami of the sake, the delicate sweetness and gentle bitterness of Uji matcha, and an aromatic finish that lingers gracefully on the palate. Best enjoyed neat or over ice as a refined after-dinner drink.

Sakari Gin is a premium craft gin rooted in Japan’s sake tradition. Its aroma combines spice and fruit, with juniper, citrus, yuzu, and a hint of pepper. On the palate, it shows depth and nuance, marked by juniper, cypress, yuzu, and subtle cherry leaf notes, finishing with a lingering aftertaste. Drawing on 130 years of brewing expertise, Sakari Gin blends the character of sake with selected Japanese botanicals. It is distilled with sake kasu (the paste left from pressing rice in sake brewing) and sugi (Japanese cedar traditionally used in sake barrels). Bottled at 41% ABV, it is vegetarian, gluten-free, and preservative-free, suitable for drinking neat or in cocktails. Sakari Gin – The Japanese Craft Gin with a Sake Soul

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.