Gifu, Japan

Big, dry, muscular sake. Palate is addictively dry with almond, cotton candy, strong umami and a crisp acid finish. Drink chilled or warm.

Hugely popular in Gifu prefecture. Classic easy drinking pure rice sake, aroma of rice cooking on the hearth, hints of spice. Best warm.

Subtle aroma of white flowers. Palate of pear, lemon, nectar, melon with an orange twist.

A big explosion of fresh yuzu flavour on the palate with mild acidity and a hint of sweetness. Low in alcohol 8%. Yuzu from Kochi prefecture is steeped in Hanamikura...

Superpremium sake. Aroma of pear, pineapple & honey. Explosion of vanilla, orange zest, juicy melon & acacia honey. Gold Medal winner.

Subtle aroma of white flowers. Palate of pear, lemon, nectar, melon with an orange twist.

Big, dry, muscular sake. Palate is addictively dry with almond, cotton candy, strong umami and a crisp acid finish. Drink chilled or warm.

Hugely popular in Gifu prefecture. Classic easy drinking pure rice sake, aroma of rice cooking on the hearth, hints of spice. Best warm.

Ultra premium sake with notes of honeydew, butter, almond meal and lemon myrtle. Fresh, elegant and refined. Gold Medal winner.

A dry style of umeshu based on Nagaragawa +20 SMV superdry sake. No sugary lolly water here. Very adult, dry, crisp and refreshing style of umeshu with a hint of maraschino cherry.

Oita Brewery's top sake, front palate is ripe rockmelon and licorice. Rich, juicy mouthfeel & silky smooth finish.

Premium sake from Nagaragawa. A mellow sake with lead characters of pear and nasturtium flowers. Notes of rockmelon, sour pineapple and mild spice.

Dark praline, dried apricot and banana, coffee, chocolate and orange peel.

A cracking Ginjo polished to Daiginjo level. Subtle aroma of fresh curds, flowers. Palate of honeysuckle, pear, hints of aniseed, pepper.

2023 IWC Gold award winning Junmai Ginjo. Hana lives up to its name (meaning flower) with pretty floral aromas and mix of orange, starfruit, fennel and pink musk on the palate.

Rare premium mirin, clean and refreshing. Wakayama ume fruit steeped in three year aged mirin. Piquant ume balanced with natural sweetness of mirin with no added sugar.

Dark praline, dried apricot and banana, coffee, chocolate and orange peel.

Rich umami, coffee, deep caramel, broth, brazil nut, dried banana.

Rich umami, coffee, deep caramel, broth, brazil nut, dried banana.

A very different style of yuzushu. Whole organic yuzu fruit is soaked in superdry sake. Palate is pure yuzu rind with pleasant bitterness (think Amaro) and a dry finish. Serious liqueur.