It’s elegant and sophisticated Junmaidaiginjo produced with the Aiyama brewer’s rice, which is called the secret rice. The first note is slightly fruity, and it becomes stronger when it goes through the nasal cavity. The attack is very clean and silky-smooth. The main part of its taste is the layered and robust umami. Toward to the end, the gentle sourness gradually shows up and makes its aftertaste more juicy and clean. Its comfortably fading sweetness in the aftertaste is the most attractive point. It’s just elegant and delicate Sake which has the supreme balance of 5 taste. It’s produced for celebrating the special occasions and it’s just like a lucky charm.

Ume Makkoi is a Japanese plum wine, or umeshu, renowned for its rich and authentic flavor. Produced by Kirin, this 720ml bottle contains a 10% alcohol content. The term “Makkoi” translates to “deep and rich,” reflecting the liqueur’s full-bodied taste. Crafted using the “frozen fully-ripened immersion method,” it utilizes fully ripened Nanko plums from Wakayama Prefecture, known for their exceptional quality. This technique involves freezing the plums to preserve their natural sweetness and flavor, resulting in a thick, mellow umeshu that captures the essence of the fruit. The meticulous process ensures that the deliciousness of fully ripened Nanko plums is fully enjoyed, offering a fruity and rich taste characteristic of this premium umeshu.

This Hamada Kaido Imo Shochu is made from Koagane-Sengan sweet potatoes (specially harvested in the Kagoshima prefecture), black koji and clean premium seawater. This gives this shochu its iconic clean aftertaste and its mild taste of sweet potato, with an overall rich finish. This high-quality imo shochu would be great with any meat dishes.

The iichiko Frasco Shochu has a clean aroma, rich body and deep flavour. It is made from 100% barley koji, positioning it at the top of the iichiko product range. Its highly-pearled, low-temperature fermentation means it can be enjoyed on the rocks, with cold water, or with hot water without compromising on its supreme taste. Recommended pairing with sashimi like otoro, salmon belly, saba fish.

Alcohol: 30%.

Awards:
San Francisco World Spirits Competition 2017 – Gold Medal.

The iichiko Mugi (Hana Label) Shochu has an outstanding aroma combined with an excellent body. Only produced during the sakura season, this bottle of exquisite limited edition packaging is best for the sakura season! It can be enjoyed in a variety of ways – on the rocks, or with cold or hot water – each bringing out its sophisticated flavour in a different manner.

The taste of iichiko Special Shochu stays in the mouth for a long time. Due to the maturation in wooden barrels it has soft vanilla, light oak and spicy notes. The finish is straight with a long lasting aroma. On the palate this Shochu is smooth and piquant. The iichiko Special is made with white koji. In addition, 60 percent polished barley grains are used. Barley is also used for fermentation. This is very rare, as in most cases rice is inoculated with koji. With 30% alcohol the iichiko Special is a very gentle and elegant Shochu.

Since 2015, by the way, its taste has also regularly convinced the jury of the renowned International Wine & Spirit Competition (IWSC). It is awarded almost annually in the Shochu categories “Trophy” and “Gold Outstanding”. At the Ultimate Beverage Challenge (UBC) in New York, the special has also been winning prizes for years.

With a soft, faintly yammy nose, the first thing that strikes you about the flavor is that it’s much richer than the barley or rice shochus. The taste is just a hint smokey, lightly sweet, with an underlying complexity that’s difficult to describe. It’s still clear so the rich flavour is unexpected. There is an almost warm mouthfeel despite the ice with the pleasant aftertaste of melon. It lingers unobtrusively on the pallet until you have another sip. Brewed by KIRISHIMA SHUZO.

With a soft, faintly yammy nose, the first thing that strikes you about the flavor is that it’s much richer than the barley or rice shochus. The taste is just a hint smokey, lightly sweet, with an underlying complexity that’s difficult to describe. It’s still clear so the rich flavour is unexpected. There is an almost warm mouthfeel despite the ice with the pleasant aftertaste of melon. It lingers unobtrusively on the pallet until you have another sip. Brewed by KIRISHIMA SHUZO.

Mystical spring water, cascades from the Shirakami mountains (UNESCO World Heritage Site) into the rice terraces where AkitaSakekomachi is lovingly cultivated by Yamamoto san.

A modern, fresh style of junmai ginjo by maverick brewer Yamamoto with aromas of rockmelon, kiwi, pineapple, grapefruit and natural wet stone. this sake is bottled just a few days after pressing, leaving a slight spritz on the palate. sherbet, citrus peel, honeydew, pink grapefruit and minerals predominate. short, clean finish with food friendly acidity. Yamamoto pure black sake is very hard to get in Japan.

This sake has been pasteurised one time (not 2 times) and should be stored refrigerated to prevent spoilage.