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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.
A well balanced blend of honeysuckle, musk melon and ripe orange with hints of pleasant bitterness.
Rice forward junmai with an off-dry palate of stonefruit, mild spice and a hint of citrus.
Dry, earthy old school sake. Shiitake and shoyu on the nose. Palate of lime and mushroom. Dry, short, clean finish.
Dry session sake from Akita. Earthy, umami rich sake with notes of lemon and spice. Drink from an ochoko cup for best flavour.
A floral style of sake with forward notes of rosewater, orange blossom and melon.
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.
5 Akita rice varieties + 5 Akita yeasts in 1 bottle of Junmai Daiginjo.
Session sake with medium-dry palate of starfruit, apricot and white peach.
Junmai Ginjo with medium-dry palate of pink lady apple, unripened pineapple & fresh chinotto citrus.
Subtle lemon and bergamot on the nose. Clean refreshing palate with a slight spritz. Modern fresh dry sake by cult brewer Yamamoto.
Green apples, thai basil, lime. Mineral laden palate.
Top shelf sake. White peach, pear, sugar plum, quince.
Superpremium sake. Black ruby plum, lychee, white flowers, sweet apple.
Bright palate of melon, sherbet and pink lady apple.
Modern, fresh junmai ginjo bottled a few days after pressing leaving a slight spritz. Sherbet, citrus peel, honeydew & minerals predominate.
A sophisticated clean dry style of usunigori sparkling sake.
Refreshing sake with notes of wild strawberry, red currant, lemonade, crunchy apple and cranberry.
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