Test sake collection description h1.

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.

Dry session sake from Akita. Earthy, umami rich sake with notes of lemon and spice. Drink from an ochoko cup for best flavour.

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

“Slow Food” Hot Sake Gold Medal winner. Palate is mandarin and pear. If cold enjoy cleansing acidity and more fruit.

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

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

Lemon, apricot and raisin with a clean finish.

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.

Master Brewer’s Cup. Non-charcoal filtered, unpasteurised & undiluted. Juicy mouthfilling palate, melon, butterscotch and cream.

Palate of pear, peach, apple, orange peel, mandarin and brazil nut.

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

Bodaimoto is an ancient way of making sake from over 500 years ago. Rich and bold, enjoy flavours of manuka honey, citrus, ripe banana, chestnut, black muscat grapes and brown...

The palate is ripe pear, banana, grape, mild spice and fruit tingle (the yellow one). Embroidered gold label.

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.

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

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

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