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Deep caramel, bone broth, currants, dried cherry, coffee bitterness, dark chocolate, with hints of cinnamon, fenugreek and basil.
Dark praline, dried apricot and banana, coffee, chocolate and orange peel.
Rich umami, coffee, deep caramel, broth, brazil nut, dried banana.
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.
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.
The palate is a wild sweet/sour/savoury rollercoaster ride of toffee apple, honey, coffee, toasted hazelnuts and umami.
Palate of pear, peach, apple, orange peel, mandarin and brazil nut.
Rare sake fermented in wooden barrel. Drink at 45C, a medium-dry sake with spiced orange, banana and buttercream.
“Slow Food” Hot Sake Gold Medal winner. Palate is mandarin and pear. If cold enjoy cleansing acidity and more fruit.
Dry session sake from Akita. Earthy, umami rich sake with notes of lemon and spice. Drink from an ochoko cup for best flavour.
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.
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.
The palate is ripe pear, banana, grape, mild spice and fruit tingle (the yellow one). Embroidered gold label.
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