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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.
Refreshing style of tokubetsu junmai, flavours of pear, orange, rockmelon, sudachi peel and fine white pepper.
Rare sake fermented in wooden barrel. Drink at 45C, a medium-dry sake with spiced orange, banana and buttercream.
Crisp palate displays green apple, orange, minerals and very mild cinnamon. Drink warm or chilled. At 40C tastes sweeter & rice aromas abound.
“Slow Food” Hot Sake Gold Medal winner. Palate is mandarin and pear. If cold enjoy cleansing acidity and more fruit.
Muscat grape, pear, white peach and hops with mandarin like sourness on the finish.
Apple, pear, jackfruit, fresh banana, umami rich. This sake is the symbol of Yucho Shuzo.
Brewed using the expensive superflat rice polishing process. Enjoy refined characters of stone fruit, apple cider, fresh banana, minerals. Crisp and clean with a refreshing short finish.
Brewed to 80% instead of the 65% of their flagship sake. Enjoy a deeper richer flavour with characters of ripe banana, caramel, apple, pear and fresh cream.
Lemongrass, orange, nectarine, cherry, sugarcane and chestnut with integrated acidity. Umami in spades.
Juicy apple, mandarin, sour grapefruit, banana lollies, limestone, melon and a splash of fresh cream.
Kiwi fruit, new season pineapple, nashi pear, minerals and a hint of aniseed.
The palate is ripe pear, banana, grape, mild spice and fruit tingle (the yellow one). Embroidered gold label.
Hugely popular in Gifu prefecture. Classic easy drinking pure rice sake, aroma of rice cooking on the hearth, hints of spice. Best warm.
Old school dry sake. Notes of chestnut, hazelnut, fresh spice. Best room temp or gently warmed.
Big, dry, muscular sake. Palate is addictively dry with almond, cotton candy, strong umami and a crisp acid finish. Drink chilled or warm.
This sake is earthy, smooth and clean with an umami rich, creamy palate that treads the line between savoury and sweet. Enjoy 15-25C.
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