Hot Sake

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

“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.

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

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

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

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

Lemon, apricot and raisin with a clean finish.

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

Old school kimoto, medium dry sake with palate of roasted nuts, dried apricot and burnt caramel. Drink 20C.

Deep caramel, bone broth, currants, dried cherry, coffee bitterness, dark chocolate, with hints of cinnamon, fenugreek and basil.

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

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

Rice forward junmai with an off-dry palate of stonefruit, mild spice and a hint of citrus.

Deep caramel, bone broth, currants, dried cherry, coffee bitterness, dark chocolate, with hints of cinnamon, fenugreek and basil.

This sake is earthy, smooth and clean with an umami rich, creamy palate that treads the line between savoury and sweet. Enjoy 15-25C.

Lemongrass, orange, nectarine, cherry, sugarcane and chestnut with integrated acidity. Umami in spades.

Rare sake fermented in wooden barrel. Drink at 45C, a medium-dry sake with spiced orange, banana and buttercream.

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

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.