Dry session sake from Akita. Earthy, umami rich sake with notes of lemon and spice. Drink from an ochoko cup for best flavour.

Dry, earthy old school sake. Shiitake and shoyu on the nose. Palate of lime and mushroom. Dry, short, clean finish.

Modern, fresh junmai ginjo bottled a few days after pressing leaving a slight spritz. Sherbet, citrus peel, honeydew & minerals predominate.

Subtle lemon and bergamot on the nose. Clean refreshing palate with a slight spritz. Modern fresh dry sake by cult brewer Yamamoto.

A well balanced blend of honeysuckle, musk melon and ripe orange with hints of pleasant bitterness.

Bright palate of melon, sherbet and pink lady apple.

Fermented in Japan’s one and only Tensugi tank - Japanese cedar native to Akita. Sophisticated palate of apple, citrus, peach. Cedar & spice increase as sake warms in the glass.

Refreshing sake with notes of wild strawberry, red currant, lemonade, crunchy apple and cranberry.

Top shelf sake. White peach, pear, sugar plum, quince.

Sake filtered in the traditional fune press. Delicate notes of pear, lychee, melon and macadamia with a clean finish.

Old school yamahai to be drunk warm. Although super dry you can taste the sweet rice character of Miyamanishiki and Akinosei mixed with some mild spice, mandarin and umami.

Very refreshing sake with vibrant grapefruit and meyer lemon flavours.

5 Akita rice varieties + 5 Akita yeasts in 1 bottle of Junmai Daiginjo.

A floral style of sake with forward notes of rosewater, orange blossom and melon.

Green apples, thai basil, lime. Mineral laden palate.

Light mineral, mandarin, new season stonefruit, impressive short clean finish.

Junmai Ginjo with medium-dry palate of pink lady apple, unripened pineapple & fresh chinotto citrus.

A sophisticated clean dry style of usunigori sparkling sake.

Aged Daiginjo to sip and savour. Kept in bottle at low temp for 20 years. Savoury caramel, honey, spice, pleasant astringency with a dry finish.

Session sake with medium-dry palate of starfruit, apricot and white peach.