Yatsushiro Shiranui distillery’s advanced shochu and the first shochu in Japan made from black sesame.Black sesame grains are roasted as seeds, then grounded and distilled over rice and rice malt, resulting in a refreshing, full-flavoured shochu.The clean yet strong flavour of black sesame spreads on the palate.This shochu goes especially well with Chinese food, spicy food and sweets.

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.

SAITO AGED SHOCHU is premium aged Shochu made from rice. 5 years storage in tank and 1 year storage using oak barrel and brandy barrel give this shochu rich flavour and special aroma such as sweet vanilla. It is recommendable for “on the rocks” and “with soda”. It can be matached with fried foods and strong taste dishes.

TASTING NOTES:
Aroma : Matured aroma, caramel, almond
Palate : Full bodied, dry and slight acidity
Finish: Long dry tail with a bit of bitter finish

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.

Every year from the end of May to the beginning of June is the harvest season of Japanese green plums. Eigashima Shuzo uses freshly picked Kishu-Nanko plums and caster sugar, and steeps them in Akashi whisky for 8 months.

Eigashima Shuzo has broken through the traditional Japanese umeshu craftsmanship with shochu as the base liqueur, making the taste of this whisky-based plum wine more balanced and delicious.

Savor the rich and well-balanced flavor of citrus and vanilla with moderate sweetness, and enjoy the lingering aftertaste of wooden aroma with distinctive notes of whisky.