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Andosuigun: Junmai Yamahai 180ml

Andosuigun: Junmai Yamahai 180ml
Price: $10.00

size: 180ml polished: 60% ALC 15.5%   Fruity dry rice base flavour. At 40˚C flavour becomes lively. 山廃造りの純米酒をワンカップに詰め込んだお酒です。冷酒や常温ではごつごつした力強いお酒ですが、ぬる燗から熱燗ではじわじわと体を温めてくれるような優しい味わいに変わります。

Andosuigun: Junmai-daiginjo "Shirakami no shizuku" 27BY 1800ml

Andosuigun: Junmai-daiginjo "Shirakami no shizuku" 27BY 1800ml
Price: $174.00

size: 1800ml rice: Hanaomoi polished: 50% nihonshudo: +4.5 Acid 1.4   Alc 16.4% Fresh, fruity peach/pear aroma with underlying rice.  Clean, fresh peachy flavour with underlying earthy rice/malt.  Dry with slight pleasant acidity in aftertaste.   At 40˚C delightlful piquant blend of the flavours leaving a brief 'zingy', astringent aftertaste. 青森で生まれた酒米である華想いと世界遺産白神山地の伏流水で造られた正に津軽の純米大吟醸です。常温またはやや冷やしてどうぞ。

Andosuigun: Tokubetsu-junmai 26BY 720ml

Andosuigun: Tokubetsu-junmai 26BY 720ml
Price: $46.00

size: 720ml rice: Hanaomoi/Mutsuhomare polished: 60% nihonshudo: +3 Acid 1.6   Alc 15.4% Malty rice aroma overlaid with hints of peach and lychee.  Quite dry with umami of rice and crisp, clean flavour with suggestion of fruit leaving brief dry aftertaste.   At 40˚C the flavour is clean and dry - warm rice/malt with a zing around the edges. 尾崎酒造のシグネチャー的なお酒がこの特別純米安藤水軍です。蔵のある津軽地方の英雄安藤水軍を思い造られた力強い純米酒です。

Andosuigun: Tokubetsu-junmai 27BY 1800ml

Andosuigun: Tokubetsu-junmai 27BY 1800ml
Price: $88.00

size: 1800ml rice: Hanaomoi/Mutsuhomare polished: 60% nihonshudo: +3 Acid 1.6   Alc 15.4% Malty rice aroma overlaid with hints of peach and lychee.  Quite dry with umami of rice and crisp, clean flavour with suggestion of fruit leaving brief dry aftertaste.   At 40˚C the flavour is clean and dry - warm rice/malt with a zing around the edges. 尾崎酒造のシグネチャー的なお酒がこの特別純米安藤水軍です。蔵のある津軽地方の英雄安藤水軍を思い造られた力強い純米酒です。

Andosuigun: Tokubetsu-junmai 27BY 720ml

Andosuigun: Tokubetsu-junmai 27BY 720ml
Price: $46.00

size: 720ml rice: Hanaomoi/Mutsuhomare polished: 60% nihonshudo: +3 Acid 1.6   Alc 15.4% Malty rice aroma overlaid with hints of peach and lychee.  Quite dry with umami of rice and crisp, clean flavour with suggestion of fruit leaving brief dry aftertaste.   At 40˚C the flavour is clean and dry - warm rice/malt with a zing around the edges. 尾崎酒造のシグネチャー的なお酒がこの特別純米安藤水軍です。蔵のある津軽地方の英雄安藤水軍を思い造られた力強い純米酒です。

Asahikiku: Junmai "Daichi" 27BY 1800ml

Asahikiku: Junmai "Daichi" 27BY 1800ml
Price: $102.00

size:1800ml, rice:organic yamadanishiki, polished:60%, nihonshudo:+3, 'Daichi' means the Earth in Japanese. Organic Yamadanishiki rice makes this Sake very earthy and full of Umami. This Sake acts like the earth supporting and lifting up the dish's potential. Very authentic style Junmai Sake. Mild rice/malt aroma. Smooth rice/malt flavour with slight citrus astringency in aftertaste. At 45˚C flavour is blended with lively astringency. Easy to drink warm. 大地は英語で「Land」または「Earth」。旭菊のお酒を一言で表すならそれは「優しさ」でしょうか。特にこの純米大地は無農薬栽培の山田錦を使うことで特に優しいお酒に仕上がっています。サケネット社長は常々このお酒を「今日はお酒は飲みたくない!と言う日でも飲めてしまうお酒」と表現しています。また、ボトルの裏面には「同じ情熱を持った者のみで販売する。」と書かれています。

Asahikiku: Junmai "Daichi" 27BY 720ml

Asahikiku: Junmai "Daichi" 27BY 720ml
Price: $50.00

size:720ml, rice:organic yamadanishiki, polished:60%, nihonshudo:+3, 'Daichi' means the Earth in Japanese. Organic Yamadanishiki rice makes this Sake very earthy and full of Umami. This Sake acts like the earth supporting and lifting up the dish's potential. Very authentic style Junmai Sake. Mild rice/malt aroma. Smooth rice/malt flavour with slight citrus astringency in aftertaste. At 45˚C flavour is blended with lively astringency. Easy to drink warm. 大地は英語で「Land」または「Earth」。旭菊のお酒を一言で表すならそれは「優しさ」でしょうか。特にこの純米大地は無農薬栽培の山田錦を使うことで特に優しいお酒に仕上がっています。サケネット社長は常々このお酒を「今日はお酒は飲みたくない!と言う日でも飲めてしまうお酒」と表現しています。また、ボトルの裏面には「同じ情熱を持った者のみで販売する。」と書かれています。

Asahikiku: Junmai "Daichi" 28BY 1800ml

Asahikiku: Junmai "Daichi" 28BY 1800ml
Price: $102.00

size:1800ml, rice:organic yamadanishiki, polished:60%, nihonshudo:+3, 'Daichi' means the Earth in Japanese. Organic Yamadanishiki rice makes this Sake very earthy and full of Umami. This Sake acts like the earth supporting and lifting up the dish's potential. Very authentic style Junmai Sake. Mild rice/malt aroma. Smooth rice/malt flavour with slight citrus astringency in aftertaste. At 45˚C flavour is blended with lively astringency. Easy to drink warm. 大地は英語で「Land」または「Earth」。旭菊のお酒を一言で表すならそれは「優しさ」でしょうか。特にこの純米大地は無農薬栽培の山田錦を使うことで特に優しいお酒に仕上がっています。サケネット社長は常々このお酒を「今日はお酒は飲みたくない!と言う日でも飲めてしまうお酒」と表現しています。また、ボトルの裏面には「同じ情熱を持った者のみで販売する。」と書かれています。

Asahikiku: Junmai "Daichi" 28BY 720ml

Asahikiku: Junmai "Daichi" 28BY 720ml
Price: $50.00

  size:720ml, rice:organic yamadanishiki, polished:60%, nihonshudo:+3, 'Daichi' means the Earth in Japanese. Organic Yamadanishiki rice makes this Sake very earthy and full of Umami. This Sake acts like the earth supporting and lifting up the dish's potential. Very authentic style Junmai Sake. Mild rice/malt aroma. Smooth rice/malt flavour with slight citrus astringency in aftertaste. At 45˚C flavour is blended with lively astringency. Easy to drink warm. 大地は英語で「Land」または「Earth」。旭菊のお酒を一言で表すならそれは「優しさ」でしょうか。特にこの純米大地は無農薬栽培の山田錦を使うことで特に優しいお酒に仕上がっています。サケネット社長は常々このお酒を「今日はお酒は飲みたくない!と言う日でも飲めてしまうお酒」と表現しています。また、ボトルの裏面には「同じ情熱を持った者のみで販売する。」と書かれています。  

Asahikiku: Junmai Kimoto 24BY 1800ml

Asahikiku: Junmai Kimoto 24BY 1800ml
Price: $112.00

size:1800ml, rice:Yamadanishiki, polished:60%, nihonshudo:+4, Acid1.6 Alc15.0%, Colour is just on the straw side of water. Rice blended aroma with peach & melon. Dry rice base with overlying hints of melon & peach with lingering astringency around the edges. At 45˚C dry, flavours are blended with brief burst of astringency in aftertaste.

Asahikiku: Junmai-daiginjo 27BY 1800ml

Asahikiku: Junmai-daiginjo 27BY 1800ml
Price: $206.00

size:1800ml, rice:Yamadanishiki(Fukuoka), polished:40%, nihonshudo:+3,   Slight pale straw colour. Slightly fruity aroma. Basic rice/malt flavour with hints of fruit aromatics. Mildly dry, very mild astringency. Smooth and easy to drink. 大吟醸だからと言って見せびらかすような香りがある訳ではありません。気取らず落ち着いた、そして自信にあふれ堂々とした旭菊酒造の最高峰にふさわしい純米大吟醸です。常温よりも少し低めの温度から40度ほどのぬる燗まで料理に合わせて、またはその時の天候や気分に合わせてお楽しみください。

Asahikiku: Junmai-ginjo "Rei" 25BY 720ml

Asahikiku: Junmai-ginjo "Rei" 25BY 720ml
Price: $52.00

size:720ml, rice:Yamadanishiki/Yumeikko, polished:50%, nihonshudo:+5,   Mild rice/malt aroma with suggestion of apple. Smooth rica/malt with hints of apple which linger in aftertaste. At 45˚C smooth, with slight astringency in aftertaste. 麗と言う名にふさわしく、適度な吟醸香と口に含んだ時のきれいに澄んだ味わいがとても爽やかです。しかし、それと同時に芯の通った力強さもあります。お燗にすることで包み込むようなやさしさのあるまろやかなお酒になります。

Asahikiku: Junmai-ginjo "Rei" 26BY 1800ml

Asahikiku: Junmai-ginjo "Rei" 26BY 1800ml
Price: $106.00

size:1800ml, rice:Yamadanishiki/Yumeikko, polished:50%, nihonshudo:+5,   Mild rice/malt aroma with suggestion of apple. Smooth rica/malt with hints of apple which linger in aftertaste. At 45˚C smooth, with slight astringency in aftertaste. 麗と言う名にふさわしく、適度な吟醸香と口に含んだ時のきれいに澄んだ味わいがとても爽やかです。しかし、それと同時に芯の通った力強さもあります。お燗にすることで包み込むようなやさしさのあるまろやかなお酒になります。

Asahikiku: Junmai-ginjo "Rei" 27BY 1800ml

Asahikiku: Junmai-ginjo "Rei" 27BY 1800ml
Price: $106.00

size:1800ml, rice:Yamadanishiki/Yumeikko, polished:50%, nihonshudo:+5,   Mild rice/malt aroma with suggestion of apple. Smooth rica/malt with hints of apple which linger in aftertaste. At 45˚C smooth, with slight astringency in aftertaste. 麗と言う名にふさわしく、適度な吟醸香と口に含んだ時のきれいに澄んだ味わいがとても爽やかです。しかし、それと同時に芯の通った力強さもあります。お燗にすることで包み込むようなやさしさのあるまろやかなお酒になります。

Bentenmusume: Junmai "Ao label" 27BY 1800ml

Bentenmusume: Junmai "Ao label" 27BY 1800ml
Price: $98.00

size:1800ml, polished:70%, nihonshudo:+9,   Delicate rice aroma with hints of melon & citrus. Rich rice/malt flavour with suggestion of melon and slight astringency in aftertaste. At 50˚C flavour is blended. Quite strongly astringent but brief aftertaste. 通常辨天娘のお酒は基本的に一つの畑で栽培された単一品種のお米を使い、ボトルには使用米の名前と生産者の名前が記載されています。しかし、この青ラベルはそれぞれのお酒の仕込みに使用したお米の残りを集めて造られるため、お米はブレンド米となり使用米および生産者の名前は記載されません。ブレンド米、残り米と言うとイメージは悪いかもしれませんが、やはり全て若桜町で丹誠込めて造られたお米であり、単一品種でないために帰って予想外の味に仕上がる可能性があります。残り米を有効に活用したある意味自然に優しい辨天娘としては変わり種のお酒です。

Bentenmusume: Junmai Goriki 27BY 1800ml

Bentenmusume: Junmai Goriki 27BY 1800ml
Price: $108.00

size:1800ml, rice:goriki, polished:70%, nihonshudo:+11,   The appearance is clear and very pale straw colour. At room temp. the aroma has a very slight suggestion of peach around warm rice base. The flavour is clean with a tingly suggestion of peach leaving a dry zingy aftertaste around the edges of the tongue. We found the best temperature for drinking this sake to be 40~45˚C. At this temp. the aroma is warm and ricey. The flavour is more mellow still with a hint of peach and slightly sharp aftertaste. 強力は鳥取県内でのみ栽培されるお米です。そしてもちろん辨天娘のお酒に使われるお米は全て若桜町産。辨天娘のお酒は辛口でしかも燗にして初めてほどよく香り味わいが出るように造られます。更にこの強力と言うお米は熟成して初めて味が乗って来ると言う特徴を持つお米。繊細でそれでいて力強さを秘めた辨天娘らしいお酒です。

Bentenmusume: Junmai Kimoto Tamasakae 24BY 720ml

Bentenmusume: Junmai Kimoto Tamasakae 24BY 720ml
Price: $60.00


Bentenmusume: Junmai Nakadare Gohyakumangoku 24BY 1800ml

Bentenmusume: Junmai Nakadare Gohyakumangoku 24BY 1800ml
Price: $108.00

size:1800ml, rice:Gohyakumangoku(Wakasa town), polished:65%, nihonshudo:+11,   Pale straw colour. Very dry, umami of rice with lingering aftertaste. At 40˚C flavour more smooth, still earthy, piquant aftertaste.

Bentenmusume: Junmai Torihime 22BY 1800ml

Bentenmusume: Junmai Torihime 22BY 1800ml
Price: $102.00

type: sake  size: 1800ml rice: Wakasa-Torihime polished: 70% SMV: +15,  Alc 15% Rice/malt aroma with suggestions of musky melon.   Quite dry sensation with underlying rice/malt leaving slightly piquant aftertaste. At 50c warm, lively, piquant hit on the palate leaving a piquant aftertaste.   This sake is earthy basic but tells you "I am here."

Bentenmusume: Junmai Yamadanishiki 21BY 1800ml

Bentenmusume: Junmai Yamadanishiki 21BY 1800ml
Price: $106.00

size:1800ml, rice:Wakasa-yamadanishiki, polished:80%, nihonshudo:+9 Alc 15% Rice/malt aroma with faint fruity overtones.  Clean dry flavour with hints of melon and a brief zing in aftertaste.  At 45˚C a warm, delicious mingling of all the flavours into a warm smooth sophisticated 'drop' with a little bite in the aftertaste.  

Bentenmusume: Junmai-ginjo Nakadare 1800ml 21BY

Bentenmusume: Junmai-ginjo Nakadare 1800ml 21BY
Price: $130.00

size:1800ml, rice:玉栄, polished:55%, nihonshudo:+3,   純米なかだれ同様、搾りの際に初めと終わりの部分を外して真ん中のおいしい部分だけを集めました。こちらはブレンドではなく玉栄100%。純吟ですので旨みはたっぷり、それでいて雑味がまったくないきれいなお酒に仕上がっています。

Bentenmusume: Junmai-ginjo Tamasakae 23BY 720ml

Bentenmusume: Junmai-ginjo Tamasakae 23BY 720ml
Price: $60.00

size:1800ml, rice:tamasakae, polished:55%, nihonshudo:+5, Benten Musume, a tiny little Kura1 tucked away in the mountain forests of Wakasa town in Tottori prefecture Japan. This small family outfit is dedicated to making good, traditional, “Shoku-chū shu2”. Benten musume is owned and run by the Ohta Family. The family all pitch in to help make Saké in the winter and are out in the fields growing rice in the summer!! Whenever I visit Benten musume, the whole family welcomes me with big smiles. It’s great to see the love and dedication they have for each other, and their work. I think it shows in the Benten musume Saké. Just as the Ohta family work together to make beautiful Saké, Benten musume works with food to create a divine harmony at the everyday dinner table. She is definitely not an ostentatious, flashy "prima donna" but like the wrinkles in the smile of an old craftsman, she has an inner beauty that worms our heart. I believe it’s this quality of Benten musume that makes it such a good match for food. Benten Musume only uses rice grown in Wakasa town. Wakasa is surrounded by beautiful mountains with thick green forests, and is blessed with crystal clear water and excellent rice fields. The Benten Musume Junmai Ginjo Tamasakae has taken some of the best Saké rice of Japan combined with a lot of hardwork and love of the Ohta family to create a saké that exudes earthy goodness. I can taste the simple wholesome goodness of nature in this Saké, a real "slow food" saké. Colour: golden, like the rice fields at harvest time. Room Temp: Starts out bright, with that distinct woodiness in the body that reminds me of the kōji room. Slight bitterness at the end with a nice dry finish, good kiré. Nuru Kan 40˚c: Brings out the rich acidity. 燗冷まし Kan zamashi3: By far the best way to enjoy Benten Musume. This is where you start to experience the complexity of flavours. The top is a lush acidity supported by a body of Tamasakae umami.  The beautiful aroma of the age-old cedar of the Kura, mixed with the nutty, woody magic of the Kōji room. Enjoy the natural goodness from the forests and streams of Wakasa. Matching: Bentenmusume Junmai Ginjo Tamasakae was featured at the Good Food & Wine Show Cheese matching masterclass with an exquisite Buffalo Mozzarella by That’s Amore. I loved the "That's Amoré Buffalo Mozzarella" with the Benten Musume Junmai Ginjo I think it creates a great "East meets West" moment!! Storage: Please store your Benten musume in a dark place. Or wrap your Benten musume in something like newspaper to prevent any light getting through. Light is the one thing that can damage your Saké. A Saké maker once told me that, for Sakés like Benten musume, it’s best to open the bottle once then close it and leave it for a week. If you can’t wait that long, then just open it once and shake it around. After you open a bottle of Benten musume it will keep for at least 3 months. In fact it will develop and improve over the first 6 months and then settle. Aging adds another dimension to your enjoyment of Saké, and for those who possess the necessary will power, Benten musume is a great Saké for aging.  1. Kura: The traditional workshops where Saké, Shōchū, Shōyu (soy sauce), vinegar, miso are made. 2. Shoku-chū shu: Literally Saké during a meal. Saké that is meant to be enjoyed with a meal. 3. Kan zamashi: Heat the Saké to 55~60˚c then let it cool down to around 40~45.  

Bentenmusume: Junmai-ginjo Tamasakae 24BY 720ml

Bentenmusume: Junmai-ginjo Tamasakae 24BY 720ml
Price: $60.00

size:1800ml, rice:tamasakae, polished:55%, nihonshudo:+5, Benten Musume, a tiny little Kura1 tucked away in the mountain forests of Wakasa town in Tottori prefecture Japan. This small family outfit is dedicated to making good, traditional, “Shoku-chū shu2”. Benten musume is owned and run by the Ohta Family. The family all pitch in to help make Saké in the winter and are out in the fields growing rice in the summer!! Whenever I visit Benten musume, the whole family welcomes me with big smiles. It’s great to see the love and dedication they have for each other, and their work. I think it shows in the Benten musume Saké. Just as the Ohta family work together to make beautiful Saké, Benten musume works with food to create a divine harmony at the everyday dinner table. She is definitely not an ostentatious, flashy "prima donna" but like the wrinkles in the smile of an old craftsman, she has an inner beauty that worms our heart. I believe it’s this quality of Benten musume that makes it such a good match for food. Benten Musume only uses rice grown in Wakasa town. Wakasa is surrounded by beautiful mountains with thick green forests, and is blessed with crystal clear water and excellent rice fields. The Benten Musume Junmai Ginjo Tamasakae has taken some of the best Saké rice of Japan combined with a lot of hardwork and love of the Ohta family to create a saké that exudes earthy goodness. I can taste the simple wholesome goodness of nature in this Saké, a real "slow food" saké. Colour:  golden, like the rice fields at harvest time. Room Temp:  Starts out bright, with that distinct woodiness in the body that reminds me of the kōji room. Slight bitterness at the end with a nice dry finish, good kiré. Nuru Kan 40˚c:  Brings out the rich acidity. 燗冷まし Kan zamashi3:  By far the best way to enjoy Benten Musume. This is where you start to experience the complexity of flavours. The top is a lush acidity supported by a body of Tamasakae umami.  The beautiful aroma of the age-old cedar of the Kura, mixed with the nutty, woody magic of the Kōji room. Enjoy the natural goodness from the forests and streams of Wakasa. Matching:  Bentenmusume Junmai Ginjo Tamasakae was featured at the Good Food & Wine Show Cheese matching masterclass with an exquisite Buffalo Mozzarella by That’s Amore. I loved the "That's Amoré Buffalo Mozzarella" with the Benten Musume Junmai Ginjo I think it creates a great "East meets West" moment!! Storage:  Please store your Benten musume in a dark place. Or wrap your Benten musume in something like newspaper to prevent any light getting through. Light is the one thing that can damage your Saké. A Saké maker once told me that, for Sakés like Benten musume, it’s best to open the bottle once then close it and leave it for a week. If you can’t wait that long, then just open it once and shake it around. After you open a bottle of Benten musume it will keep for at least 3 months. In fact it will develop and improve over the first 6 months and then settle. Aging adds another dimension to your enjoyment of Saké, and for those who possess the necessary will power, Benten musume is a great Saké for aging.  1. Kura: The traditional workshops where Saké, Shōchū, Shōyu (soy sauce), vinegar, miso are made. 2. Shoku-chū shu: Literally Saké during a meal. Saké that is meant to be enjoyed with a meal. 3. Kan zamashi: Heat the Saké to 55~60˚c then let it cool down to around 40~45.  

Bentenmusume: Junmai-ginjo Tamasakae 26BY 1800ml

Bentenmusume: Junmai-ginjo Tamasakae 26BY 1800ml
Price: $124.00

size:1800ml, rice:tamasakae, polished:55%, nihonshudo:+5, Benten Musume, a tiny little Kura1 tucked away in the mountain forests of Wakasa town in Tottori prefecture Japan. This small family outfit is dedicated to making good, traditional, “Shoku-chū shu2”. Benten musume is owned and run by the Ohta Family. The family all pitch in to help make Saké in the winter and are out in the fields growing rice in the summer!! Whenever I visit Benten musume, the whole family welcomes me with big smiles. It’s great to see the love and dedication they have for each other, and their work. I think it shows in the Benten musume Saké. Just as the Ohta family work together to make beautiful Saké, Benten musume works with food to create a divine harmony at the everyday dinner table. She is definitely not an ostentatious, flashy "prima donna" but like the wrinkles in the smile of an old craftsman, she has an inner beauty that worms our heart. I believe it’s this quality of Benten musume that makes it such a good match for food. Benten Musume only uses rice grown in Wakasa town. Wakasa is surrounded by beautiful mountains with thick green forests, and is blessed with crystal clear water and excellent rice fields. The Benten Musume Junmai Ginjo Tamasakae has taken some of the best Saké rice of Japan combined with a lot of hardwork and love of the Ohta family to create a saké that exudes earthy goodness. I can taste the simple wholesome goodness of nature in this Saké, a real "slow food" saké. Colour:  golden, like the rice fields at harvest time. Room Temp:  Starts out bright, with that distinct woodiness in the body that reminds me of the kōji room. Slight bitterness at the end with a nice dry finish, good kiré. Nuru Kan 40˚c:  Brings out the rich acidity. 燗冷まし Kan zamashi3:  By far the best way to enjoy Benten Musume. This is where you start to experience the complexity of flavours. The top is a lush acidity supported by a body of Tamasakae umami.  The beautiful aroma of the age-old cedar of the Kura, mixed with the nutty, woody magic of the Kōji room. Enjoy the natural goodness from the forests and streams of Wakasa. Matching:  Bentenmusume Junmai Ginjo Tamasakae was featured at the Good Food & Wine Show Cheese matching masterclass with an exquisite Buffalo Mozzarella by That’s Amore. I loved the "That's Amoré Buffalo Mozzarella" with the Benten Musume Junmai Ginjo I think it creates a great "East meets West" moment!! Storage:  Please store your Benten musume in a dark place. Or wrap your Benten musume in something like newspaper to prevent any light getting through. Light is the one thing that can damage your Saké. A Saké maker once told me that, for Sakés like Benten musume, it’s best to open the bottle once then close it and leave it for a week. If you can’t wait that long, then just open it once and shake it around. After you open a bottle of Benten musume it will keep for at least 3 months. In fact it will develop and improve over the first 6 months and then settle. Aging adds another dimension to your enjoyment of Saké, and for those who possess the necessary will power, Benten musume is a great Saké for aging.  1. Kura: The traditional workshops where Saké, Shōchū, Shōyu (soy sauce), vinegar, miso are made. 2. Shoku-chū shu: Literally Saké during a meal. Saké that is meant to be enjoyed with a meal. 3. Kan zamashi: Heat the Saké to 55~60˚c then let it cool down to around 40~45.  

Bentenmusume: Junmai-ginjo Yamadanishiki 19BY 1800ml

Bentenmusume: Junmai-ginjo Yamadanishiki 19BY 1800ml
Price: $134.00

size:1800ml, rice:Yamadanishiki (Wakasa area) polished:55%, nihonshudo:+4, Faint rice aroma with some vague fruity overtones.   Rich rice/malt flavour with suggestion of melon and astringency around the edges leaving a lingering slightly piquant aftertaste.   At 40c warm, piquant with slight astringency leaving a brief, piquant aftertaste.  

Bentenmusume: Junmai-ginjo Yamadanishiki 23BY 720ml

Bentenmusume: Junmai-ginjo Yamadanishiki 23BY 720ml
Price: $66.00

size:720ml, rice:Yamadanishiki (Wakasa area) polished:55%, nihonshudo:+4, Faint rice aroma with some vague fruity overtones.   Rich rice/malt flavour with suggestion of melon and astringency around the edges leaving a lingering slightly piquant aftertaste.   At 40c warm, piquant with slight astringency leaving a brief, piquant aftertaste.  

Bentenmusume: Junmai-ginjo Yamadanishiki 25BY 1800ml

Bentenmusume: Junmai-ginjo Yamadanishiki 25BY 1800ml
Price: $134.00

size: 1800ml rice: Yamadanishiki (Wakasa area) polished: 55%

Chikusen: Junmai "Junkara Bamboo cup" 180ml

Chikusen: Junmai "Junkara Bamboo cup" 180ml
Price: $14.00

size:180ml, rice:yamadanishiki/gohyakumangoku, polished:60%, nihonshudo:+8, Slight rice/malt base. Clean, dry rice, malt flavour.  Piquant aftertaste. At 50˚C smooth and creamy. Piquancy remains briefly in aftertaste. 醇辛をワンカップにしました。プリントされたカップなのでそのままお湯に付けてお燗にすることもできます。冷酒またはやや低めの常温では栗のようなまったりとした甘みがあります。ぬる燗から熱燗では辛さが主張して来て切れが良く料理にも合わせやすくなります。

Chikusen: Junmai "Junkara" 1800ml

Chikusen: Junmai "Junkara" 1800ml
Price: $96.00

size:1800ml, rice:yamadanishiki/gohyakumangoku, polished:60%, nihonshudo:+8,   Slight rice/malt base. Clean, dry rice, malt flavour.  Piquant aftertaste. At 50˚C smooth and creamy. Piquancy remains briefly in aftertaste. 冷酒またはやや低めの常温では栗のようなまったりとした甘みがあります。ぬる燗から熱燗では辛さが主張して来て切れが良く料理にも合わせやすくなります。

Chikusen: Junmai Umeshu Yamadanishiki 500ml

Chikusen: Junmai Umeshu Yamadanishiki 500ml
Price: $62.00

type:Umeshu size:500ml,     Each bottle is handmade with 100% Yamadanishiki Junmaishu, Hyogo prefectures locally grown jumbo plums and matured at -5˚c for 5years. The umami of Yamadanishiki Saké(the King of Saké rice) beautifully supports and rounds out the rich, tangy, sweet and sourness of the Umé.   

Chikusen: Junmai-ginjo "Awa-yamadanishiki" 22BY 1800ml

Chikusen: Junmai-ginjo "Awa-yamadanishiki" 22BY 1800ml
Price: $112.00

size:1800ml, rice: polished: nihonshudo: SMV:  

Chikusen: Junmai-ginjo "Kounotori (Stork)" 22BY 1800ml

Chikusen: Junmai-ginjo "Kounotori (Stork)" 22BY 1800ml
Price: $166.00

size:1800ml, rice:organic gohyakumangoku, polished:60%, nihonshudo:+7, Acid1.9 Alc15%, Flavour is dry with hints of grape & melon overlaying the umami of the rice. The aftertaste is dry, with tout, crisp texture on the palate. Refreshing grape- and melon-like aromatic wafting through. Perfect accompaniment for fish and seafoods.

Chikusen: Junmai-ginjo Omachi 26BY 1800ml

Chikusen: Junmai-ginjo Omachi 26BY 1800ml
Price: $112.00

size:1800ml, rice:omachi, polished:55%, nihonshudo:+2, Warm rice/malt base flavour with slight astringency around edges leaving a piquant aftertaste. At 45˚C all flavours mixed with astringency around edges and remaining in aftertaste. Deliciously piquant. 雄町ならではの旨みとたっぷりの深みのある味わいが楽しめます。コクがあり骨格がしっかりしたクリーンでバランスの良い仕上がりで、雄町の酒として傑出した出来映えです。

Chikusen: Junmai-ginjo Omachi 26BY 720ml

Chikusen: Junmai-ginjo Omachi 26BY 720ml
Price: $62.00

size:720ml, rice:omachi, polished:55%, nihonshudo:+2, Warm rice/malt base flavour with slight astringency around edges leaving a piquant aftertaste. At 45˚C all flavours mixed with astringency around edges and remaining in aftertaste. Deliciously piquant. 雄町ならではの旨みとたっぷりの深みのある味わいが楽しめます。コクがあり骨格がしっかりしたクリーンでバランスの良い仕上がりで、雄町の酒として傑出した出来映えです。

Chikusen: Junmai-ginjo Omachi 27BY 1800ml

Chikusen: Junmai-ginjo Omachi 27BY 1800ml
Price: $112.00

size:1800ml, rice:omachi, polished:55%, nihonshudo:+2, Warm rice/malt base flavour with slight astringency around edges leaving a piquant aftertaste. At 45˚C all flavours mixed with astringency around edges and remaining in aftertaste. Deliciously piquant. 雄町ならではの旨みとたっぷりの深みのある味わいが楽しめます。コクがあり骨格がしっかりしたクリーンでバランスの良い仕上がりで、雄町の酒として傑出した出来映えです。

Fusozuru: Junmai-ginjo Yamadanishiki 25BY 1800ml

Fusozuru: Junmai-ginjo Yamadanishiki 25BY 1800ml
Price: $128.00

size:1800ml, rice:yamadanishiki, polished:50%, nihonshudo:+6, Acid1.8 Alc15.5%, At room temperature the flavour has a sweetness balanced by a slight astringency and definite spicy after taste. At about 40¡ëC the taste becomes more mellow but still with a bite. The flavour at this temperature seems to roll off the palate with the spices slowly fading away.

Fusozuru:Junmai Kannomai 23BY 1800ml

Fusozuru:Junmai Kannomai 23BY 1800ml
Price: $96.00

size:1800ml, rice:Kan-no-mai polished:65% nihonshudo:+5.5   Acid:2.1   Amino acid: 1.6   Alc15.5% Faint rice/malt aroma.   Dry and smooth rice/malt flavour with tangy astringency in aftertaste.   At 45c Dry, rice/malt base with heightened astringency on the palate remaining briefly in aftertaste.

Gunmaizumi: Junmai-ginjo "Usumidori" 28BY 1800ml

Gunmaizumi: Junmai-ginjo "Usumidori" 28BY 1800ml
Price: $120.00

size:1800ml, rice:Gunma-wakamizu, polished: 50%, nihonshudo: +2, Alc 16.5% Very pale straw colour. Pleasant aroma of brewing rice with elements of peach & melon. The flavour is smooth with hints of peaches & pear leaving lingering aftertaste with just slightly astringent. At 40˚C the flavour is enhanced with all the elements leaving a more aftertaste.

Gunmaizumi: Junmai-ginjo "Usumidori" 28BY 720ml

Gunmaizumi: Junmai-ginjo "Usumidori" 28BY 720ml
Price: $58.00

size:720ml, rice:Gunma-wakamizu, polished: 50%, nihonshudo: +2, Alc 16.5% Very pale straw colour. Pleasant aroma of brewing rice with elements of peach & melon. The flavour is smooth with hints of peaches & pear leaving lingering aftertaste with just slightly astringent. At 40˚C the flavour is enhanced with all the elements leaving a more aftertaste.

Hakuinmasamune: Junmai "Karakuchi" 27BY 1800ml

Hakuinmasamune: Junmai "Karakuchi" 27BY 1800ml
Price: $82.00

size:1800ml, rice:Homarefuji/Aichinokaori, polished:65%, nihonshudo:+8,   The colour is just on straw side of water. Rice aroma with hints of pear & melon. Warm rice/malt overlaid with faint hints of pear & melon - slight astringency in aftertaste. At 40¡ëc flavour is dry rice/malt. Smooth light flavour and easy to drink with slight astringency in aftertaste.

Hakuinmasamune: Junmai "Syoukumimizu" 27BY 1800ml

Hakuinmasamune: Junmai "Syoukumimizu" 27BY 1800ml
Price: $94.00

type:sake size:1800ml rice:Yamadanishiki/Aichinokaori polished:65% SMV:+5,  Alc15~16%,  Acidity1.8

Hiokizakura: Junmai Kimoto Goriki "Sugiyama rice" 25BY 1800ml

Hiokizakura: Junmai Kimoto Goriki "Sugiyama rice" 25BY 1800ml
Price: $98.00


Hiokizakura: Junmai Kimoto Tamasakae 23BY 1800ml

Hiokizakura: Junmai Kimoto Tamasakae 23BY 1800ml
Price: $98.00

size:1800ml, rice:tamasakae, polished:65%, nihonshudo:+7, Acid3.0 Alc16.2%, Pale straw colour. At room temperature there is a very faint aroma of warm rice with a hint of toffee. The flavour is even and smooth with slightly astringent aftertaste. At 50˚C the astringency is more marked and the flavour is more uniform but it is quite sharp. At 40˚C this sake is more mellow, the flavour is even and not sharp.

Hiokizakura: Junmai Koshu Toki-no-Takumi 20BY 720ml

Hiokizakura: Junmai Koshu Toki-no-Takumi 20BY 720ml
Price: $64.00

5yr Koshu(aged saké). It has a golden straw colour, with a rich complexity of flavour developed over time. The mushroom like umami is not so strong, very mellow and quite delicate, so I think it's a good entry point to the world of aged sakés. Tamasakaé rice sakés tend to be late bloomers, so it’s a great way to experience its potential. From: Tottori pref Rice: Tamasakaé 60% Vintage: 20BY (2008)

Hiokizakura: Junmai-daiginjo Goriki 25BY 720ml

Hiokizakura: Junmai-daiginjo Goriki 25BY 720ml
Price: $102.00

size:720ml, rice: Organic Goriki (Uchida farm), polished: 45%, nihonshudo: +8.5 Alc 16% faintly fruity aroma with underlying rice.  Fresh fruity peach and strawberry flavour with slightly piquant aftertaste.  At 40˚C delicious blend of flavours with slight astringent aftertaste. 日置桜の強力米を使った最高傑作と言って良いでしょう。常温や冷やした状態でわずかに果実のようなフルーティーな香りがして、とても奇麗で飲み心地の良いお酒です。燗では一転してまろやかさととろりとした旨味の広がります。いろんなお温度帯で楽しめますが、はやりぬる燗で飲んで頂きたい一品です。

Hiokizakura: Junmai-daiginjo Goriki 27BY 720ml

Hiokizakura: Junmai-daiginjo Goriki 27BY 720ml
Price: $102.00

size:720ml, rice: Organic Goriki (Uchida farm), polished: 45%, nihonshudo: +8.5 Alc 16% faintly fruity aroma with underlying rice.  Fresh fruity peach and strawberry flavour with slightly piquant aftertaste.  At 40˚C delicious blend of flavours with slight astringent aftertaste. 日置桜の強力米を使った最高傑作と言って良いでしょう。常温や冷やした状態でわずかに果実のようなフルーティーな香りがして、とても奇麗で飲み心地の良いお酒です。燗では一転してまろやかさととろりとした旨味の広がります。いろんなお温度帯で楽しめますが、はやりぬる燗で飲んで頂きたい一品です。

Hiokizakura: Junmai-ginjo "Densho Goriki" 24BY (No.6) 720ml

Hiokizakura: Junmai-ginjo "Densho Goriki" 24BY (No.6) 720ml
Price: $52.00

size:720ml, rice: Goriki, polished: 55%, SMV:+9,  Alc15.7%,  Acidity1.9 Yeast: No.6 Faint rice/malt aroma with hints of fruit.  Clean fresh and dry flavour with hints of peach and melon leaving piquant aftertaste.  At 45˚C the flavours are blanded into a warm whole finishing with a burst of astringency. 酒米強力を復活させた日置桜が、その強力米を次の時代にも残して行きたいと言う想いから造られたのがこの伝承強力と言うお酒。日置桜の強力米のお酒のスタンダード的なお酒でありがなら、サケネットからのアンケートでもオーストラリアの人に一番飲んでもらいたいお酒と答えています。強力米の特徴である力強い酸と日置桜の技術によって引き出された米の旨味が絶妙にバランスされたお酒です。

Hiokizakura: Junmai-ginjo "Densho Goriki" 26BY (No.7) 1800ml

Hiokizakura: Junmai-ginjo "Densho Goriki" 26BY (No.7) 1800ml
Price: $106.00

size:1800ml, rice: Goriki (Sugiyama farm), polished: 55%, SMV:+9,  Alc15.7%,  Acidity1.9 Yeast: No.7 Faint rice/malt aroma with hints of fruit.  Clean fresh and dry flavour with hints of peach and melon leaving piquant aftertaste.  At 45˚C the flavours are blanded into a warm whole finishing with a burst of astringency. 酒米強力を復活させた日置桜が、その強力米を次の時代にも残して行きたいと言う想いから造られたのがこの伝承強力と言うお酒。日置桜の強力米のお酒のスタンダード的なお酒でありがなら、サケネットからのアンケートでもオーストラリアの人に一番飲んでもらいたいお酒と答えています。強力米の特徴である力強い酸と日置桜の技術によって引き出された米の旨味が絶妙にバランスされたお酒です。

Hiokizakura: Junmai-ginjo "Densho Goriki" 26BY (No.9) 1800ml

Hiokizakura: Junmai-ginjo "Densho Goriki" 26BY (No.9) 1800ml
Price: $106.00


Hiokizakura: Junmai-ginjo "Yama warau Ver.5" 1800ml

Hiokizakura: Junmai-ginjo "Yama warau Ver.5" 1800ml
Price: $130.00

type:sake size:1800ml rice:Yamadanishiki (H5BY 15%/H19BY 85%) polished:35%(H5BY)/60%(H19BY) SMV: 日置桜のお酒の中で異なる年に造られた2つのお酒をブレンドしたのがこの「山笑ふ」シリーズです。この其の伍はH5BY山田錦35割を15%、H19BY山田錦60割を85%の割合でブレンドしています。円熟さとフレッシュさが見事に表現された逸品です。 The Yama-warau series are blends of sakés of different vintages. Verion 5 is a blend of 15% of 5BY(1993) 35% polished Yamadanishiki and 85% of 19BY(2007) 60% polished Yamadanishiki. It’s a very interesting clash of opposites, very highly polished 35% versus less polished 60%, and Very old saké, 24yrs, versus a relatively youngling, 10yrs. The first impression is definitely says “koshu” with its distinct miso-esque aroma, but as it hit my palate I noticed a refreshing hint of green apple, that I wasn’t expecting, maybe it comes from the highly polished koshu… The umami has been well developed over time, making it a great partner for your meal, in fact it would take a great amount of will power NOT to reach for a delectable little morsel! Finally, it goes without saying that if you really want to open this baby up, you need to turn up the heat.

Hiokizakura: Tokubetsu-junmai "Seisui Ryokuzan" 23BY 1800ml

Hiokizakura: Tokubetsu-junmai "Seisui Ryokuzan" 23BY 1800ml
Price: $88.00

size:1800ml, rice:,Tamasakae polished:,55% nihonshudo:,+8 Acidity: 2.2 Amino acid: 1.5 Faint rice/malt aroma with hints of melon.  Rice base flavour with hints of melon and astringency around the edges leaving a brief, astringent after-taste.  At 45c Dry and astringent with hit of alcohol.  Still too young and interesting to develop.    

Hiokizakura: Tokubetsu-junmai "Seisui Ryokuzan" 27BY 1800ml

Hiokizakura: Tokubetsu-junmai "Seisui Ryokuzan" 27BY 1800ml
Price: $88.00

size:1800ml, rice:,Tamasakae polished:,55% nihonshudo:,+8 Acidity: 2.2 Amino acid: 1.5 Faint rice/malt aroma with hints of melon.  Rice base flavour with hints of melon and astringency around the edges leaving a brief, astringent after-taste.  At 45c Dry and astringent with hit of alcohol.  Still too young and interesting to develop.    

Izumibashi: Junmai "Ebinagouchi" 27BY 1800ml

Izumibashi: Junmai "Ebinagouchi" 27BY 1800ml
Price: $104.00

size:1800ml, rice:Ebina-yamadanishiki, polished:50/80%, nihonshudo:+20, Acid1.8 Alc16%,   Pale straw colour. Rice/malt aroma. Strong rice and malt flavour. Quite dry with pleasantly astringent aftertaste. 日本酒度+20。日本酒度と実際の味覚は必ずしも一致しない。とは良く言われることですが、このお酒は実際に飲んでもやはり非常に辛口のお酒です。お米は海老名で契約栽培された減農薬山田錦を使っています。魚の塩焼きや塩と胡椒だけで味付けされたステーキなど、シンプルな料理に非常に良く合います。

Izumibashi: Junmai "Ebinagouchi" 27BY 720ml

Izumibashi: Junmai "Ebinagouchi" 27BY 720ml
Price: $50.00

size:720ml, rice:Ebina-yamadanishiki, polished:50/80%, nihonshudo:+20, Acid1.8 Alc16%,   Pale straw colour. Rice/malt aroma. Strong rice and malt flavour. Quite dry with pleasantly astringent aftertaste. 日本酒度+20。日本酒度と実際の味覚は必ずしも一致しない。とは良く言われることですが、このお酒は実際に飲んでもやはり非常に辛口のお酒です。お米は海老名で契約栽培された減農薬山田錦を使っています。魚の塩焼きや塩と胡椒だけで味付けされたステーキなど、シンプルな料理に非常に良く合います。

Izumibashi: Junmai Genshu "Megumi Red label" 27BY 1800ml

Izumibashi: Junmai Genshu "Megumi Red label" 27BY 1800ml
Price: $112.00

size:1800ml, rice:Ebina-yamadanishiki, polished:50/65%, nihonshudo:+10,   Pale straw colour. Rice/malt aroma. Strong rice and malt flavour. Quite dry with pleasantly astringent aftertaste.

Izumibashi: Junmai Umeshu "Yamada Juro" 1800ml

Izumibashi: Junmai Umeshu "Yamada Juro" 1800ml
Price: $112.00

type:Umeshu size:1800ml, rice:Yamadanishiki,   Apricot colour. Strong plum aroma. Dry, astringent sour plum with plum aromatics wafting through, leaving strong, slightly astringent fruity plum aftertaste.

Izumibashi: Junmai Umeshu "Yamada Juro" 500ml

Izumibashi: Junmai Umeshu "Yamada Juro" 500ml
Price: $42.00

type:Umeshu size:500ml, rice:yamadanishiki,   Apricot colour. Strong plum aroma. Dry, astringent sour plum with plum aromatics wafting through, leaving strong, slightly astringent fruity plum aftertaste.

Izumibashi: Junmai Yamahai Kamenoo "Akane" 25BY 720ml

Izumibashi: Junmai Yamahai Kamenoo "Akane" 25BY 720ml
Price: $60.00

type:sake size:720ml rice: polished:  

Izumibashi: Junmai Yuyake Cup 180ml

Izumibashi: Junmai Yuyake Cup 180ml
Price: $12.00

size:180ml, polished:60/80%,  

Izumibashi: Junmai-daiginjo 27BY 720ml

Izumibashi: Junmai-daiginjo 27BY 720ml
Price: $96.00

size:720ml, rice:Ebina-yamadanishiki, polished:48%(扁平精米), nihonshudo:+5, Acid1.4 Alc16%, Easy to drink.   Dry clean melon and peach.   Smooth and mellow leaving dry aftertaste with a note of anise.

Kaishun: Junmai "Cho-karakuchi" 27BY 1800ml

Kaishun: Junmai "Cho-karakuchi" 27BY 1800ml
Price: $98.00

size:1800ml, rice:Kan-no-mai, polished:60%, nihonshudo:+15, No.9 yeast, Fresh, fruity with underlying rice aroma. Rice/malt overlaid with suggestions of melon and citrus. Dry, leaving a lingering astringent aftertaste. At 45˚C definite citrus overtones with astringency around the edges leaving a slightly astringent

Kaishun: Junmai "Cho-karakuchi" 27BY 720ml

Kaishun: Junmai "Cho-karakuchi" 27BY 720ml
Price: $48.00

size:720ml, rice:Kan-no-mai, polished:60%, nihonshudo:+15, No.9 yeast, Fresh, fruity with underlying rice aroma. Rice/malt overlaid with suggestions of melon and citrus. Dry, leaving a lingering astringent aftertaste. At 45˚C definite citrus overtones with astringency around the edges leaving a slightly astringent

Kaishun: Junmai "Iwami Karakuchi" 26BY 1800ml

Kaishun: Junmai "Iwami Karakuchi" 26BY 1800ml
Price: $82.00

size:1800ml, rice:yamadanishiki, polished:70%, nihonshudo:+11, Acid1.7 Alc15.5%   Very faint rice aroma. Suggestions of rice/malt. Quite dry and piquant on the palate leaving a brief aftertaste. At 45˚C warm, more mellow flavour. Still dry with some astringency on the palate, leaving a brief, piquant aftertaste.  

Kaishun: Junmai "Yamaguchi 4nen Jukusei" 1800ml

Kaishun: Junmai "Yamaguchi 4nen Jukusei" 1800ml
Price: $92.00

type:Junmai shu size:1800ml rice: Hiroshima Yamadanishiki polished:65% ABV: 14.5% Kaishun Yamaguchi 4nen Jukusei 21BY The Saké known as Kaishun is made by Wakabayashi Shuzō of Yunotsu Town in Shimane prefecture. It is a very small Kura1 located only a hundered or so metres from the Sea of Japan. Yamaguchi refers to the dynamic young Tōji2 of Kaishun, Master Yamaguchi Ryōma. Yamaguchi Tōji learnt Saké making at the feet Shinkame. Normally he is a very unobtrusive, quiet, humble young man, but when he enters the Kōji room and starts working the rice there is an energy in his movements and a fire in his eyes. Yamaguchi Tōji is a great mix of old skool and innovation. Making great traditional Junmai Kanzake3, and incorporating innovations like bringing back the traditional Kioké (wooden barrels). The second half of the name is 4 nen (4 years) Jukusei (aged). It takes a lot of courage to mature a Saké for 4 years in this day and age of instant gratification, to step back and give nature the time to work her magic. It is also the true test of a Tōji’s skill to make a Saké that can stand the test of time and mature into work of craftsmanship. Colour: Light golden yellow, the sea of gold of the rice fields at harvest time. Nose: Breathe in the aroma of the Kōji room, the essence of Japanese fermenting culture. Room temp: Dry and light with a slightly tangy finish. Crystal clear with a wiff of the forests. 燗 Kan4: When it’s hot it has a good strong rich acidity. Let it cool down, 燗冷ましKanzamashi, to enjoy the rich mellow nuttiness of a good mature Saké. There is freshness, but it is different to the freshness of a young Nama, it is calm. I can almost breathe in the freshness of the bush. Matching: Depending on the temperature this one would go with a wide variety of dishes. It’s acidity and maturity are the two key ingredients for matching. Storage: Please store your Kaishun in a dark place. Or wrap your Kaishun in something like newspaper to prevent any light getting through. Light is the one thing that can damage your Saké. A Saké maker once told me that, for Sakés like Kaishun, it’s best to open the bottle once then close it and leave it for a week. If you can’t wait that long, then just open it once and shake it around. After you open a bottle of Kaishun it will keep for at least 3 months. In fact it will develop and improve over the first 6 months and then settle. Aging adds another dimension to your enjoyment of Saké, and for those who possess the necessary will power, Kaishun is a great Saké for aging. 1. Kura: the traditional workshop where Saké, Shō chū, Shōyu (soy sauce), miso, vinegar are made. 2.Tōji: The master Saké maker. 3. Junmai Kanzake: Junmai is pure Saké with no additives, Kanzaké is Saké that opens up and expands its potential through temperature. 4. Kan: Noun and verb. The process of bringing out a Sakés potential by heating.

Kaishun: Junmai "Yamaguchi" 21BY 1800ml

Kaishun: Junmai "Yamaguchi" 21BY 1800ml
Price: $92.00

size:1800ml, rice:Yamadanishiki, polished:65%, nihonshudo:+7, Acid1.9 Alc14.5 No.7 yeast, The alcohol is only 14.5% instead of the normal 15~16% but the flavour is clear and full. Clearly made by master brewer Ryoma Yamaguchi. When heated the clarity of flavour appears to be slightly blurred but it is rather that it actually becomes fuller and more rounded - very easy to drink. Compared to Kaishun Kimoto Nishida - using same Yamadanishiki, the delicacy of flavour of this sake can not be denied but it is good value.

Kaishun: Junmai Kimoto "On" 27BY 1800ml

Kaishun: Junmai Kimoto "On" 27BY 1800ml
Price: $104.00

size:1800ml, rice:Yamadanishiki, polished:90%, nihonshudo:+11, Alc 17.5% Warm straw colour.  Warm sweet rice flavour.  Earthy flavour.  Rich rice with acid tang.  

Kaishun: Junmai Kimoto Genshu "Yamaguchi" 20BY 1800ml

Kaishun: Junmai Kimoto Genshu "Yamaguchi" 20BY 1800ml
Price: $98.00

size:1800ml, rice:yamadanishiki, polished:65%, nihonshudo:+5, Acid2.0 Alc17.5, Very faint aroma of rice and malt. Fresh with faint suggestion of citrus. Dry leaving a lingering piquant aftertaste. At 45~50˚C the warm rice/malt is blended with the dry piquancy to a deliciously warming burst of flavour still with the piquancy in aftertaste.

Kaishun: Junmai Yamahai Kannomai 23BY 1800ml

Kaishun: Junmai Yamahai Kannomai 23BY 1800ml
Price: $102.00

type:sake size:1800ml rice:Kannomai polished:60% SMV:+9,  Alc17%,  Acidity2.3 Pleasant rice/malt aroma.   Rice/malt flavour with slight astringency.   At 50c warm, piquant astringent - great!   Goes with any food.

Kaishun: Junmai-ginjo Kimoto Yamadanishiki 22BY 1800ml

Kaishun: Junmai-ginjo Kimoto Yamadanishiki 22BY 1800ml
Price: $128.00

size:1800ml, rice:Yamadanishiki, polished:50%, nihonshudo:+4, Acid2.0 Alc15.5, Colour is slightly straw side of water. Melon, peach & lychee over rice and malt with fennel & chilli flavour in an astringent aftertaste.

Koikawa: Junmai "Beppin" 28BY 1800ml

Koikawa: Junmai "Beppin" 28BY 1800ml
Price: $72.00

size:1800ml, rice:haenuki, polished:60%, nihonshudo:+5, Acid 1.6   Amino acid 1.0   ALC 15.3% Slightly sweet apple aroma underlying hint of rice.  Flavour - dry edges with lift of appley fruit.  Light, dry, easy to drink. At 40˚C Acidy, still hints of apple with dry zingy aftertaste.   At 50˚C More dry.  

Koikawa: Junmai-daiginjo Dewasansan 27BY 1800ml

Koikawa: Junmai-daiginjo Dewasansan 27BY 1800ml
Price: $154.00

size:1800ml, rice:Dewasansan, polished:40%, SMV +3.5 Alc 16.6% Malt/rice aroma with hints of fruity overtones.  Warm rice/malt base flavour with suggestions of peach, fennel and anise.  Some citrus around the edges leaving a hint of anise in the aftertaste.  At 40˚C the flavours are blended into a smooth, dry slightly piquant whole still with the hint of anise in aftertaste.    

Koikawa: Junmai-daiginjo Dewasansan 27BY 720ml

Koikawa: Junmai-daiginjo Dewasansan 27BY 720ml
Price: $84.00

size:720ml, rice:dewasansan, polished:40%, SMV: +3.5 Alc 16.6%   Malt/rice aroma with hints of fruity overtones.  Warm rice/malt base flavour with suggestions of peach, fennel and anise.  Some citrus around the edges leaving a hint of anise in the aftertaste.  At 40˚C the flavours are blended into a smooth, dry slightly piquant whole still with the hint of anise in aftertaste.  

Koikawa: Junmai-ginjo "Kameji kojitsu" 23BY 720ml

Koikawa: Junmai-ginjo "Kameji kojitsu" 23BY 720ml
Price: $60.00

  size:720ml rice:Kamenoo (organic), polished:55%, nihonshudo:+4.5,  Acidity: 1.5,  Amino acid: 0.9   Faint rice/malt base aroma with overtones of peach.   Dry rice/malt flavour with hints of peach, leaving slightly piquant aftertaste. At 45c good at this temp.   Flavours blended into a delightful, warm blend leaving brief dry, slightly astringent aftertaste.   蔵のある余目町発祥の幻の酒米といわれた「亀の尾」で仕込みました。この米の特徴を一番知り尽くしている蔵元だけに、他の亀の尾の酒にありがちな重たい感じはなく、キレがあり含み香をともなった心地よい酸味が食中酒としての存在感を示しています。蔵のある余目町発祥の幻の酒米といわれた「亀の尾」で仕込みました。この米の特徴を一番知り尽くしている蔵元だけに、他の亀の尾の酒にありがちな重たい感じはなく、キレがあり含み香をともなった心地よい酸味が食中酒としての存在感を示しています。  

Koikawa: Junmai-ginjo "Kameji kojitsu" 25BY 720ml

Koikawa: Junmai-ginjo "Kameji kojitsu" 25BY 720ml
Price: $60.00

  size:720ml rice:Kamenoo (organic), polished:55%, nihonshudo:+4.5,  Acidity: 1.5,  Amino acid: 0.9   Faint rice/malt base aroma with overtones of peach.   Dry rice/malt flavour with hints of peach, leaving slightly piquant aftertaste. At 45c good at this temp.   Flavours blended into a delightful, warm blend leaving brief dry, slightly astringent aftertaste.   蔵のある余目町発祥の幻の酒米といわれた「亀の尾」で仕込みました。この米の特徴を一番知り尽くしている蔵元だけに、他の亀の尾の酒にありがちな重たい感じはなく、キレがあり含み香をともなった心地よい酸味が食中酒としての存在感を示しています。蔵のある余目町発祥の幻の酒米といわれた「亀の尾」で仕込みました。この米の特徴を一番知り尽くしている蔵元だけに、他の亀の尾の酒にありがちな重たい感じはなく、キレがあり含み香をともなった心地よい酸味が食中酒としての存在感を示しています。  

Koikawa: Junmai-ginjo "Kameji-kojitsu" 27BY 1800ml

Koikawa: Junmai-ginjo "Kameji-kojitsu" 27BY 1800ml
Price: $102.00

size:1800ml, rice:Kamenoo (organic), polished:55%, nihonshudo:+4.5,  Acidity: 1.5,  Amino acid: 0.9   Faint rice/malt base aroma with overtones of peach.   Dry rice/malt flavour with hints of peach, leaving slightly piquant aftertaste. At 45c good at this temp.   Flavours blended into a delightful, warm blend leaving brief dry, slightly astringent aftertaste.   蔵のある余目町発祥の幻の酒米といわれた「亀の尾」で仕込みました。この米の特徴を一番知り尽くしている蔵元だけに、他の亀の尾の酒にありがちな重たい感じはなく、キレがあり含み香をともなった心地よい酸味が食中酒としての存在感を示しています。蔵のある余目町発祥の幻の酒米といわれた「亀の尾」で仕込みました。この米の特徴を一番知り尽くしている蔵元だけに、他の亀の尾の酒にありがちな重たい感じはなく、キレがあり含み香をともなった心地よい酸味が食中酒としての存在感を示しています。

Koikawa: Tokubetsu-junmai 27BY 1800ml

Koikawa: Tokubetsu-junmai 27BY 1800ml
Price: $84.00

size:1800ml, polished:55%, nihonshudo:+7,     Colour is very slight side of water. Ricey aroma and round full-bodied but light rice/malt flavour. Smooth aftertaste.

Morinokura: Junmai "Kan Junmai" 26BY 1800ml

Morinokura: Junmai "Kan Junmai" 26BY 1800ml
Price: $88.00


Morinokura: Junmai "Komagura 20-years" 6BY 1800ml

Morinokura: Junmai "Komagura 20-years" 6BY 1800ml
Price: $204.00


Morinokura: Junmai "Komagura 20-years" 6BY 720ml

Morinokura: Junmai "Komagura 20-years" 6BY 720ml
Price: $102.00


Morinokura: Junmai "Komagura Munoyaku Yamadanishiki" 27BY 1800ml

Morinokura: Junmai "Komagura Munoyaku Yamadanishiki" 27BY 1800ml
Price: $96.00

size: 1800ml rice: Yamadanishiki polished: 60%  

Morinokura: Junmai "Komagura Munoyaku Yamadanishiki" 27BY 720ml

Morinokura: Junmai "Komagura Munoyaku Yamadanishiki" 27BY 720ml
Price: $48.00

type:sake size:720ml, rice:organic yamadanishiki, polished:60%, nihonshudo:+3,   Rice/malt aroma. Smooth, mellow and dry flavour. The umami of rice coming through and lingering with slight astringency in aftertaste.

Morinokura: Junmai-daiginjo "Komagura Shin" 25BY 1800ml

Morinokura: Junmai-daiginjo "Komagura Shin" 25BY 1800ml
Price: $212.00

type:sake size:1800ml, rice: polished: nihonshudo:    

Morinokura: Junmai-daiginjo "Komagura Shin" 25BY 180ml

Morinokura: Junmai-daiginjo "Komagura Shin" 25BY 180ml
Price: $32.00

type:sake size:180ml, rice: polished: nihonshudo:    

Morinokura: Junmai-daiginjo "Komagura Shin" 26BY 1800ml

Morinokura: Junmai-daiginjo "Komagura Shin" 26BY 1800ml
Price: $212.00

type:sake size:1800ml, rice: polished: nihonshudo:    

Morinokura: Junmai-daiginjo "Komagura Shin" 26BY 180ml

Morinokura: Junmai-daiginjo "Komagura Shin" 26BY 180ml
Price: $32.00

type:sake size:180ml, rice: polished: nihonshudo:    

Morinokura: Junmai-daiginjo "Komagura Shin" 26BY 720ml

Morinokura: Junmai-daiginjo "Komagura Shin" 26BY 720ml
Price: $108.00

type:sake size:720ml, rice: polished: nihonshudo:    

Morinokura: Junmai-ginjo "Komagura Gen" 20BY 720ml

Morinokura: Junmai-ginjo "Komagura Gen" 20BY 720ml
Price: $50.00

type:sake size:720ml, rice:Yamadanishiki, polished:55%, nihonshudo:+3, Acid1.5 Acl15.0% Clear water colour. Slight banana & mango aroma. Rice base flavour with hints of mango & banana and astringency around edges that lingers slightly in aftertaste. At 40¡ëc flavour is blended ie more mellow leaving brief astringent aftertaste.

Morinokura: Junmai-ginjo "Komagura Gen" 22BY 1800ml

Morinokura: Junmai-ginjo "Komagura Gen" 22BY 1800ml
Price: $102.00

type:sake size:1800ml, rice:Yamadanishiki, polished:55%, nihonshudo:+3, Acid1.5 Acl15.0% Clear water colour. Slight banana & mango aroma. Rice base flavour with hints of mango & banana and astringency around edges that lingers slightly in aftertaste. At 40¡ëc flavour is blended ie more mellow leaving brief astringent aftertaste.

Morinokura: Junmai-ginjo "Komagura Gen" 22BY 720ml

Morinokura: Junmai-ginjo "Komagura Gen" 22BY 720ml
Price: $50.00

type:sake size:720ml, rice:Yamadanishiki, polished:55%, nihonshudo:+3, Acid1.5 Acl15.0% Clear water colour. Slight banana & mango aroma. Rice base flavour with hints of mango & banana and astringency around edges that lingers slightly in aftertaste. At 40¡ëc flavour is blended ie more mellow leaving brief astringent aftertaste.

Morinokura: Junmai-ginjo "Suisui" 27BY 1800ml

Morinokura: Junmai-ginjo "Suisui" 27BY 1800ml
Price: $94.00

size: 1800ml rice: Yumeikkon polished: 50%

Okuharima: Junmai "Miyanoi" 17BY 1800ml

Okuharima: Junmai "Miyanoi" 17BY 1800ml
Price: $82.00


Okuharima: Junmai Yamahai 26BY 1800ml

Okuharima: Junmai Yamahai 26BY 1800ml
Price: $104.00

            size: 1800ml             rice: Yumenishiki (Hyogo)             polished: 55%             Alc 16% Delicate rice/malt base aroma with faint suggestion of melon and pear.  Dry initial rice/malt flavour on the palate with suggestion of melon leaving a quite astringent aftertaste.  At 50c flavours blended into a warm, dry whole ending witha burst of tangy astringency.

Okuharima: Junmai Yamahai Yamadanishiki 55% "Hakueisen" 17BY 1800ml

Okuharima: Junmai Yamahai Yamadanishiki 55% "Hakueisen" 17BY 1800ml
Price: $138.00


Okuharima: Junmai Yamahai Yamadanishiki 55% "Hakueisen" 17BY 720ml

Okuharima: Junmai Yamahai Yamadanishiki 55% "Hakueisen" 17BY 720ml
Price: $68.00


Shichihonyari: Junmai "Teiseihaku 80%" 27BY 1800ml

Shichihonyari: Junmai "Teiseihaku 80%" 27BY 1800ml
Price: $98.00

size:1800ml, rice:tamasakae(Shiga pref.), polished:80%, nihonshudo:+8, Acid2.2 Alc16.5%, Pale straw colour. Melon & peach aroma with underlying rice. Lychee & melon flavour with hint of peach. Smooth and dry with slightly astringent aftertaste. At 50˚C flavours are blended but all the parts are there and enhanced. It is rounded, mellow and dry with slight astringency remaining on the palate.

Shichihonyari: Junmai-daiginjo Tamasakae 27BY 1800ml

Shichihonyari: Junmai-daiginjo Tamasakae 27BY 1800ml
Price: $174.00


Shichihonyari: Junmai-daiginjo Wataribune 27BY 1800ml

Shichihonyari: Junmai-daiginjo Wataribune 27BY 1800ml
Price: $150.00

size:1800ml, rice:Wataribune No.6(Shiga pref.), polished:50%, nihonshudo:+1, Acid1.8 Alc15.5%, Subtle pear with underlying rice aroma. Dry, slightly astringent leaving dry aftertaste. At 40˚C the dry flavour is still to the fore, but the flavours are blended. The suggestion of pear is present but in the background. Slight astringency brief in aftertaste.

Shichihonyari: Junmai-ginjo Tamasakae 26BY 1800ml

Shichihonyari: Junmai-ginjo Tamasakae 26BY 1800ml
Price: $140.00


Shichihonyari: Junmai-ginjo Tamasakae 26BY 720ml

Shichihonyari: Junmai-ginjo Tamasakae 26BY 720ml
Price: $62.00


Shinkame: Junmai "Hikomago" 22/24BY 1800ml

Shinkame: Junmai "Hikomago" 22/24BY 1800ml
Price: $122.00

type:sake size:1800ml, rice:yamadanishiki, polished:55%,   Full, rounded. Dry with the umami of rice. Some tannin like astringency in aftertaste. The result is full bodied rounded - satisfyingly rich flavour.

Shinkame: Junmai "Hikomago" 23BY 720ml

Shinkame: Junmai "Hikomago" 23BY 720ml
Price: $60.00

type:sake size:720ml rice: Yamadanishiki polished: 55%   Full, rounded. Dry with the umami of rice. Some tannin like astringency in aftertaste. The result is full bodied rounded - satisfyingly rich flavour.

Shinkame: Junmai "Karakuchi" 25BY 1800ml

Shinkame: Junmai "Karakuchi" 25BY 1800ml
Price: $108.00

type:sake size:1800ml, rice: Yamadanishiki, Gohyakumangoku, Miyamanishiki polished: 60% SMV: +5~6,  Alc 15%,  Acidity 1.5 Delicate aroma of warm, malty rice.   Dry rice/malt flavour with a fresh astringency around the edges.   Leaves a dry, astringent 'zing' in aftertaste.   At 50c warm, dry, delicious burst of flavouron the palate, filled with umami of rice leaving its memory in a lingering aftertaste.   This sake makes a welcome accompaniment to any meal.  

Shinkame: Junmai "Karakuchi" 25BY 720ml

Shinkame: Junmai "Karakuchi" 25BY 720ml
Price: $52.00

type:sake size:720ml rice: Yamadanishiki, Gohyakumangoku, Miyamanishiki polished: 60% SMV: +5~6,  Alc 15%,  Acidity 1.5 Delicate aroma of warm, malty rice.   Dry rice/malt flavour with a fresh astringency around the edges.   Leaves a dry, astringent 'zing' in aftertaste.   At 50c warm, dry, delicious burst of flavouron the palate, filled with umami of rice leaving its memory in a lingering aftertaste.   This sake makes a welcome accompaniment to any meal.

Shinkame: Junmai "Karakuchi" 720ml

Shinkame: Junmai "Karakuchi" 720ml
Price: $52.00

  type:sake size:720ml rice: Yamadanishiki, Gohyakumangoku, Miyamanishiki polished: 60% SMV: +5~6,  Alc 15%,  Acidity 1.5 Delicate aroma of warm, malty rice.   Dry rice/malt flavour with a fresh astringency around the edges.   Leaves a dry, astringent 'zing' in aftertaste.   At 50c warm, dry, delicious burst of flavouron the palate, filled with umami of rice leaving its memory in a lingering aftertaste.   This sake makes a welcome accompaniment to any meal.    

Shinkame: Junmai "Mahoto" 23BY 1800ml

Shinkame: Junmai "Mahoto" 23BY 1800ml
Price: $108.00

type:sake, size:1800ml, rice:Organic gohyakumangoku(Chiba Narita), polished:60%,   This brewery does not publish the brewer's year but this sake is at least 4 years old. It has been made from Gohyakumangoku(one of well known true brewers' rice), which was grown using only recycled natural products such as fallen leaves etc as mulch. The sake is a pale straw colour and at room temperature has a pleasant aroma suggestive of fermented rice. The flavour at this temperature is clean and uncomplicated with a hint of fennel leaving a faint aftertaste. At around 40¡ëc the flavour become more pronounced and at the same time integrated, smooth and more rounded with more aftertaste. This sake is easy to drink both at room temperature and around 40c.

Shinkame: Junmai "Mahoto" 24BY 1800ml

Shinkame: Junmai "Mahoto" 24BY 1800ml
Price: $108.00

type:sake, size:1800ml, rice:Organic gohyakumangoku(Chiba Narita), polished:60%,   This brewery does not publish the brewer's year but this sake is at least 4 years old. It has been made from Gohyakumangoku(one of well known true brewers' rice), which was grown using only recycled natural products such as fallen leaves etc as mulch. The sake is a pale straw colour and at room temperature has a pleasant aroma suggestive of fermented rice. The flavour at this temperature is clean and uncomplicated with a hint of fennel leaving a faint aftertaste. At around 40¡ëc the flavour become more pronounced and at the same time integrated, smooth and more rounded with more aftertaste. This sake is easy to drink both at room temperature and around 40c.

Shinkame: Junmai "Mahoto" 25BY 720ml

Shinkame: Junmai "Mahoto" 25BY 720ml
Price: $52.00

  type:sake, size:720ml rice:Organic gohyakumangoku(Chiba Narita), polished:60%,   This brewery does not publish the brewer's year but this sake is at least 4 years old. It has been made from Gohyakumangoku(one of well known true brewers' rice), which was grown using only recycled natural products such as fallen leaves etc as mulch. The sake is a pale straw colour and at room temperature has a pleasant aroma suggestive of fermented rice. The flavour at this temperature is clean and uncomplicated with a hint of fennel leaving a faint aftertaste. At around 40¡ëc the flavour become more pronounced and at the same time integrated, smooth and more rounded with more aftertaste. This sake is easy to drink both at room temperature and around 40c.  

Shinkame: Junmai 180ml

Shinkame: Junmai 180ml
Price: $14.00

type:sake size:180ml, rice: Gohyakumangoku polished: 60% nihonshudo: +6 Alc 15% Rice/malt aroma.   Rich rice/malt flavour.   Clean slightly astringent dry, brief piquant/astringent aftertste. At 50c Deliciously warming, rich rice/malt flavour leaving brief piquant, warming aftertaste.  

Shinkame: Junmai Genshu "Senkame" 1800ml

Shinkame: Junmai Genshu "Senkame" 1800ml
Price: $102.00

type:sake, size:1800ml, rice:yamadanishiki, polished:80%,   Warm rice/malt aroma even caramel overtones. Warm rice/malt with piquant alcohol hit that lingers on the palate. At 45¡ëc alcohol is stronger than the rice/malt leaving astringency in aftertaste.

Shinkame: Junmai Koshu "Daikoshu" S58BY (1983) 720ml

Shinkame: Junmai Koshu "Daikoshu" S58BY (1983) 720ml
Price: $200.00

type:sake size:720ml, rice:gohyakumangoku(Niigata) polished: 60% Alc 18% Rice/malt aroma with sweet fruity overtone of plum.   Sweet/dry/piquant mix leaving piquant aftertaste. 琥珀色に輝くお酒です。昭和58年(1983)醸造。その時皆さんは何をしてましたか?あたしはバリバリのサラリーマンでした。しかしこのお酒きれいです。とても29年経った酒とは思えません。

Shinkame: Junmai Yamahai "Jukuseishu" 1800ml

Shinkame: Junmai Yamahai "Jukuseishu" 1800ml
Price: $116.00

type:sake size:1800ml, rice: polished: SMV: TBA  

Shinkame: Junmai-daiginjo "Hikomago" 1800ml

Shinkame: Junmai-daiginjo "Hikomago" 1800ml
Price: $368.00

type:sake size:1800ml, rice:Awa-yamadanishiki, polished:40%, Faint rice/malt aroma with melon & pear overtones.   Clean dry, piquant flavour with lingering piquant aftertaste.   At 40c warm, dry rice/malt finishing with sharp piquancy in aftertaste.   Very good with soft, creamy cheese. 精米歩合40%という贅沢な一品。 米の中心部のまさに美味しいところだけを使い、 蔵の中でゆっくりと三年以上の月日をかけて熟成し、 ころあいを見て瓶つめしたお酒です。その美味しさはまさに絶品!香りはフルーティーで口当たりも、喉元をすーっと駆け抜けるような爽やかな心地よさも持ちわせております。料理との相性も抜群ですので、いろんな料理に合わせてみてください!

Shinkame: Junmai-daiginjo "Hikomago" 20BY 720ml

Shinkame: Junmai-daiginjo "Hikomago" 20BY 720ml
Price: $168.00

type:sake size:720ml, rice:Awa-yamadanishiki, polished:40%,   Faint rice/malt aroma with melon & pear overtones.   Clean dry, piquant flavour with lingering piquant aftertaste.   At 40c warm, dry rice/malt finishing with sharp piquancy in aftertaste.   Very good with soft, creamy cheese.

Shinkame: Junmai-ginjo "Bongu" 1800ml

Shinkame: Junmai-ginjo "Bongu" 1800ml
Price: $114.00


Shinkame: Junmai-ginjo "Hikomago" 1800ml

Shinkame: Junmai-ginjo "Hikomago" 1800ml
Price: $178.00

type:sake size:1800ml, rice:Awa-yamadanishiki, polished:50%, Rice/malt base aroma with hints of melon & lychee.   Clean, dry rice/malt base flavour with a hint of melon and lingering piquant aftertaste.   At 45c delicious warm piquant mix with slight astringency around the edges and lingering in aftertaste. 最上級の阿波山田錦を50%まで磨き3年以上もの長きにわたり、ゆっくりじっくり限界低温で熟成されたお酒です。腰が太いがまろやかで料理を引き立ててくれるしっとりと落ち着いた風情の辛口。通常は9号酵母ですが、これは蔵元自身の晩酌用にと7号酵母で醸しました。

Shinkame: Junmai-ginjo "Kotori no saezuri" 1800ml

Shinkame: Junmai-ginjo "Kotori no saezuri" 1800ml
Price: $178.00

type:sake, size:1800ml, rice:Organic yamadanishiki(Tottori-Tanaka farm), polished:50%,   Crisp and dry with a warm rice base. The flavour is smooth with hints of peach leaving lingering dash of fennel.

Shinkame: Junmai-ginjo "Kotori no saezuri" 720ml

Shinkame: Junmai-ginjo "Kotori no saezuri" 720ml
Price: $86.00

  type:sake, size:720ml rice:Organic yamadanishiki(Tottori-Tanaka farm), polished:50%,   Crisp and dry with a warm rice base. The flavour is smooth with hints of peach leaving lingering dash of fennel.  

Shinkame: Junmai-ginjo Daikoshu 6BY (1994) 720ml

Shinkame: Junmai-ginjo Daikoshu 6BY (1994) 720ml
Price: $108.00

 

Suiryu: Junmai "Hatsugasumi Yu" 24BY 1800ml

Suiryu: Junmai "Hatsugasumi Yu" 24BY 1800ml
Price: $92.00


Suiryu: Junmai "Hatsugasumi Yu" 24BY 720ml

Suiryu: Junmai "Hatsugasumi Yu" 24BY 720ml
Price: $44.00


Suiryu: Junmai "Ryo" 1800ml 24BY

Suiryu: Junmai "Ryo" 1800ml 24BY
Price: $88.00


Suiryu: Junmai Kimoto 19BY 1800ml

Suiryu: Junmai Kimoto 19BY 1800ml
Price: $114.00

type:sake size:1800ml, rice:yamadanishiki/akitsuho, polished:65%, nihonshudo:+9.5 Pale straw colour. Rice/malt with a little spicy aroma. Dry, clean rice/malt with a slight bite in the aftertaste. At 45¡ëc flavours are blended, very dry with strong astringent aftertaste.

Suiryu: Junmai Kimoto 19BY 720ml

Suiryu: Junmai Kimoto 19BY 720ml
Price: $56.00

type:sake size:720ml, rice:yamadanishiki/akitsuho, polished:65%, nihonshudo:+9.5 Pale straw colour. Rice/malt with a little spicy aroma. Dry, clean rice/malt with a slight bite in the aftertaste. At 45¡ëc flavours are blended, very dry with strong astringent aftertaste.

Suiryu: Junmai Kimoto 20BY 1800ml

Suiryu: Junmai Kimoto 20BY 1800ml
Price: $114.00

type:sake size:1800ml, rice:yamadanishiki/akitsuho, polished:65%, nihonshudo:+9.5 Pale straw colour. Rice/malt with a little spicy aroma. Dry, clean rice/malt with a slight bite in the aftertaste. At 45¡ëc flavours are blended, very dry with strong astringent aftertaste.

Suiryu: Junmai Kimoto 20BY 720ml

Suiryu: Junmai Kimoto 20BY 720ml
Price: $56.00

type:sake size:720ml, rice:yamadanishiki/akitsuho, polished:65%, nihonshudo:+9.5 Pale straw colour. Rice/malt with a little spicy aroma. Dry, clean rice/malt with a slight bite in the aftertaste. At 45¡ëc flavours are blended, very dry with strong astringent aftertaste.

Suiryu: Junmai Kimoto Nigori "Kimoto no Dobu" 27BY 720ml

Suiryu: Junmai Kimoto Nigori "Kimoto no Dobu" 27BY 720ml
Price: $56.00


Suiryu: Junmai Kimoto Nigori "Kimoto no Dobu" 28BY 1800ml

Suiryu: Junmai Kimoto Nigori "Kimoto no Dobu" 28BY 1800ml
Price: $112.00

type:sake size:1800ml, rice:yamada nishiki/akitsuho, polished:65%, nihonshudo:+9 Dobu derives its name from “Dobu-roku” the traditional Japanese home brew. Like dobu-roku, Dobu is also a Nigori – cloudy Saké- but that’s where the similarity ends. Suiryu’s Dobu is made by one of the top Saké makers in Japan today, Mr. Kato Katsunori. Kato Tōji runs one of the tightest, most disciplined Saké making teams in the industry. Amongst other things Kato Tōji is a master of the traditional Kimoto method. Kimoto refers to the technique in which the Saké starter is made. Using the Kimoto method Saké makers can develop naturally occurring wild Saké yeasts (mainly Saccharomyces cerevisiae ). The Kimoto method also produces a natural lactic acid, which works as an organic anti-bacterial, thus creating a pristine environment for a healthy and strong culture to develop. Kato Tōji1 and his crack team of elite Saké makers have harnessed the power and wisdom of nature through Kimoto to transform the humble home brew into “Dobu” a unique and extra-ordinary work of art. We are really fortunate to be able to enjoy this down under. Appearance/nose: When you crack open a bottle of Dobu you may notice it isn’t pure white. Remember Dobu is au natural, and this Dobu is 2 years old, so it is more of healthy beige. The aroma is faintly sweet, and the first thought that came to my mind was caramel ice cream. Room Temp: At room temperature it has a sourness much like whey, with a slight bitterness. But then you are left with the beautiful creamy texture. Its porridge like appearance may make it seem heavy, but it is deceptively light and smooth. 燗 Kan2: This is how the makers of Dobu recommend, and if you want to experience Dobu and the craft of Kato Tōji in all its glory, then this is how it should be enjoyed. The aroma is the exquisite sweetness of rice porridge. That sour bitterness has transformed into a rich acidity tempered by the breadth and depth of rice’s unlimited umami, this is backed up by a shade of bitterness and finished off with a slight tannin like astringency – which, I believe, makes it an excellent accompaniment to food. Food Matching: Speaking of food, Dobu is the perfect match for a wide variety of foods. Fruits of the land to the sea, oriental or occidental, Dobu is not choosy when it comes to dancing partners!  You might want to try Dobu with a good strong cheese, especially a Dobu Kan (heated Dobu) as the heat melts the fats of the cheese it’s like having a 5 star kitchen in your mouth! I particularly enjoy Dobu with rich Italian dishes with their crimson red tomato sauces; it makes for a great contrast with the milky white of Dobu. A feast for your eyes as well as your taste buds. Dobu is a great way to enjoy artisan Sakéware, the cloudy white Dobu is beautiful with the black “Seto-guro”, red “Bizen-yaki” or the green of an “Oribé”  or even the beautiful Japanese lacquerware. Storage: Please store your Dobu in a dark place. Or wrap your Dobu in something like newspaper to prevent any light getting through. Light is the one thing that can damage your Saké. A Saké maker once told me that, for Sakés like Dobu, it’s best to open the bottle once then close it and leave it for a week. If you can’t wait that long, then just open it once and shake it around. After you open a bottle of Dobu it will keep for at least 3 months. In fact it will develop and improve over the first 6 months and then settle. Aging adds another dimension to your enjoyment of Saké, and for those who possess the necessary will power, Dobu is a great Saké for aging. There are many Dobu fans that open a bottle then let it age for years! (Note: Dobu, as far as I’m aware, is the only Saké to have its own personal fan club. They call themselves the “Dobu Rangers”…)  1: Tōji - The master Saké maker. 2: Kan - Saké heated to its optimal temperature, to open up its flavours and realise its potential.  

Suiryu: Junmai Kimoto Nigori "Kimoto no Dobu" 28BY 720ml

Suiryu: Junmai Kimoto Nigori "Kimoto no Dobu" 28BY 720ml
Price: $56.00


Suiryu: Junmai Nigori "Yamato no Dobu" 26BY 720ml

Suiryu: Junmai Nigori "Yamato no Dobu" 26BY 720ml
Price: $44.00

type:sake size:720ml rice:Gohyakumangoku/Akitsuho polished:65% SMV:+8,  Alc15~16%,  Acidity2.0

Suiryu: Junmai Nigori "Yamato no Dobu" 27BY 720ml

Suiryu: Junmai Nigori "Yamato no Dobu" 27BY 720ml
Price: $44.00

type:sake size:720ml rice:Gohyakumangoku/Akitsuho polished:65% SMV:+8,  Alc15~16%,  Acidity2.0

Suiryu: Junmai Nigori "Yamato no Dobu" 28BY 1800ml

Suiryu: Junmai Nigori "Yamato no Dobu" 28BY 1800ml
Price: $92.00

type:sake size:1800ml rice:Gohyakumangoku/Akitsuho polished:65% SMV:+8,  Alc15~16%,  Acidity2.0

Suiryu: Junmai Umeshu 1800ml

Suiryu: Junmai Umeshu 1800ml
Price: $176.00

type: sake size: 1800ml rice: polished:

Suiryu: Junmai Umeshu 500ml

Suiryu: Junmai Umeshu 500ml
Price: $58.00

type:sake size:500ml rice: polished:  

Suwaizumi: Junmai "Usagi cup" 180ml

Suwaizumi: Junmai "Usagi cup" 180ml
Price: $12.00

size: 180ml rice: polished: nihonshudo: SMV: TBA  

Suwaizumi: Junmai-ginjo "Mantensei" 22BY 1800ml

Suwaizumi: Junmai-ginjo "Mantensei" 22BY 1800ml
Price: $120.00

size: 1800ml rice: Yamadanishiki 25%, Tamasakae 75% polished 50%

Suwaizumi: Tokubetsu-junmai 20BY 1800ml

Suwaizumi: Tokubetsu-junmai 20BY 1800ml
Price: $90.00

size: 1800ml rice: polished: nihonshudo: SMV: TBA  

Suwaizumi:Junmai "Tanaka Noujou" 25BY 1800ml

Suwaizumi:Junmai "Tanaka Noujou" 25BY 1800ml
Price: $92.00

size: 1800ml rice: Yamadanishiki  polished: 55% nihonshudo: +3   Acidity: 1.4 Mild fruity aroma.   Light, dry flavour with suggestions of citrus in the body.   Slight astringency in aftertaste.   At 50c Still light and dry with citrus-like astringency blendede into one delicious whole.  

Taka: Junmai Yamahai Omachi 26BY 720ml

Taka: Junmai Yamahai Omachi 26BY 720ml
Price: $50.00

type:sake size:720ml, rice:Omachi(Okayama), polished:60%, nihonshudo:+2 Acid2.1 Alc15.8 Made with the traditional Yamahai method. This extremely labour intensice and difficult technique develops wild yeasts through a natural lactic fermentation. It has a strong character, is particularly good warmed.

Taka: Junmai-ginjo Omachi 26BY 720ml

Taka: Junmai-ginjo Omachi 26BY 720ml
Price: $60.00


Taka: Junmai-ginjo Omachi 27BY 720ml

Taka: Junmai-ginjo Omachi 27BY 720ml
Price: $60.00


Taka: Junmai-ginjo Yamadanishiki 28BY 720ml

Taka: Junmai-ginjo Yamadanishiki 28BY 720ml
Price: $60.00

type:sake size:720ml, rice:Yamadanishiki, polished:50%, nihonshudo:+4 Clear water colour. Fruity aroma with hints of melon & lychee. Rice & malt flavour with overlying melon & lychee. At 40¡ëc dry, the flavours are blended with a slight astringency in aftertaste.

Taka: Tokubetsu-junmai 27BY 720ml

Taka: Tokubetsu-junmai 27BY 720ml
Price: $48.00

size: 720ml rice: Yamadanishiki/Hattannishiki polished: 60%

Taka: Tokubetsu-junmai 28BY 1800ml

Taka: Tokubetsu-junmai 28BY 1800ml
Price: $96.00

type:sake size:1800ml rice:Yamadanishiki/Hattannishiki polished:60% SMV:+4,  Alc15.8%,  Acidity1.6

Taka: Tokubetsu-junmai 28BY 720ml

Taka: Tokubetsu-junmai 28BY 720ml
Price: $48.00

size: 720ml rice: Yamadanishiki/Hattannishiki polished: 60%

Takaisami: Junmai "Takasho" 27BY 1800ml

Takaisami: Junmai "Takasho" 27BY 1800ml
Price: $74.00

type:sake size:1800ml, rice:Yamadanishiki, polished:70%, nihonshudo:+6, Acid1.5 Alc14.0, Pale straw colour. Malt & rice aroma. Dry and rich warm rice& rice flavour with some astringency in aftertaste. At 45¡ëc rich warm rice & malt blended into smooth, mellow whole with still some astringency aftertaste.

Takaisami: Junmai Fig-shu "Ichijiku Queen" 500ml

Takaisami: Junmai Fig-shu "Ichijiku Queen" 500ml
Price: $58.00

  type:sake size:500ml, rice: polished: nihonshudo:   TBA  

Takaisami: Junmai-ginjo Nakadare 27BY 1800ml

Takaisami: Junmai-ginjo Nakadare 27BY 1800ml
Price: $110.00

type:sake size:1800ml, rice:Yamadanishiki/Tamasakae, polished:50%, nihonshudo:+3.5,   The Sake pressed out at the very beginning of the pressing process is 'Arabashiri'. The middle of the process producers 'Nakadare', and the end 'Seme'. 'Nakadare' is the best Sake. This Sake has very rich taste and gentle peach flavour. Good for start of the dinner. The aroma is rice overlaid with melon and peach. The flavour is dry, rice with faint hints of lychee leaving a piquant aftertaste reminiscent of rocket or cress. At 40c piquancy is enhanced and the flavours are blended into a delicious dry, burst on the palate.

Takaisami: Junmai-ginjo Nakadare 27BY 720ml

Takaisami: Junmai-ginjo Nakadare 27BY 720ml
Price: $60.00

  type:sake size:1800ml, rice:Yamadanishiki/Tamasakae, polished:50%, nihonshudo:+3.5,   The Sake pressed out at the very beginning of the pressing process is 'Arabashiri'. The middle of the process producers 'Nakadare', and the end 'Seme'. 'Nakadare' is the best Sake. This Sake has very rich taste and gentle peach flavour. Good for start of the dinner. The aroma is rice overlaid with melon and peach. The flavour is dry, rice with faint hints of lychee leaving a piquant aftertaste reminiscent of rocket or cress. At 40c piquancy is enhanced and the flavours are blended into a delicious dry, burst on the palate.  

Taketsuru: "Omachi Junmai" 23BY 1800ml

Taketsuru: "Omachi Junmai" 23BY 1800ml
Price: $106.00

type:sake size:1800ml, rice:omachi, polished:65%, nihonshudo:+7, Acid 3.2, Amino Acid 2.3,   The amber colour is one of the signature characteristic of Taketsuru Sake. However the real character of their Sake is the balance of Umami and acidity. The acidity reduces the fatty taste of beef and activates the Umami. This Sake is good with meats, blue cheeses, Indian or Thai food. Dark straw colour. Smooth dry flavour. Light clean flavour combined with slight astringency. Very easy to drink. 常温でマンサニーヤ(ドライシェリー)のような味わいのこのお酒はワイングラスに注いでチーズやアーモンドなどをつまみながら呑むのもおすすめです。燗では旨味が増しステーキやBBQなど肉料理全般に相性が良くなります。

Taketsuru: "Ozasaya Daiwa-omachi" Junmai Genshu 27BY 1800ml

Taketsuru: "Ozasaya Daiwa-omachi" Junmai Genshu 27BY 1800ml
Price: $124.00

type:sake size:1800ml, rice:Omachi(Daiwa), polished:65%, nihonshudo:+11, Alc18.9%,  Acidity 2.0,  Amino acid 1.9 Mild rice/malt aroma.   Pleasant dry rice/malt flavour with kick of alcohol, slight astringency around the edges, leaving a piquant aftertaste.   At 50c warm and warming hit of alcohol blended with all the flavours.   Aftertaste is brief and astringent.

Taketsuru: "Ozasaya Sukune-omachi" Junmai Genshu 22BY 1800ml

Taketsuru: "Ozasaya Sukune-omachi" Junmai Genshu 22BY 1800ml
Price: $116.00

type:sake size:1800ml, rice:Omachi(Sukune), polished:65%, nihonshudo:+13, Alc19.4%, Straw colour and warm rice/malt aroma. Smooth clean, dry rice/malt with a bite around the edges that lingers on the palate. At 50¡ëc strong alcohol hit, hot rounded mix of all components with zing in aftertaste. With 10~15% water added and heated, all the flavour is there but alcohol hit has gone and much more smooth and rounded.

Taketsuru: "Ozasaya" Junmai Kimoto Genshu 21BY 720ml

Taketsuru: "Ozasaya" Junmai Kimoto Genshu 21BY 720ml
Price: $92.00

type:sake size:720ml, rice:omachi, polished:70%, nihonshudo:+9.5, Acid2.9 Alc19.6%, Underlying rice/malt aroma. Smooth warm, rice flavour. Dry and slightly astringent. At 50¡ëc Dry and quite astringent with astringent aftertaste. Flavour is more integrated.

Taketsuru: "Ozasaya" Junmai Kimoto Genshu 26BY 1800ml

Taketsuru: "Ozasaya" Junmai Kimoto Genshu 26BY 1800ml
Price: $186.00

type:sake size:1800ml, rice:omachi, polished:70%, nihonshudo:+9.5, Acid2.9 Alc19.6%, Underlying rice/malt aroma. Smooth warm, rice flavour. Dry and slightly astringent. At 50¡ëc Dry and quite astringent with astringent aftertaste. Flavour is more integrated.

Taketsuru: "Ozasaya" Junmai Kimoto Genshu 26BY 720ml

Taketsuru: "Ozasaya" Junmai Kimoto Genshu 26BY 720ml
Price: $92.00

type:sake size:720ml, rice:omachi, polished:70%, nihonshudo:+9.5, Acid2.9 Alc19.6%, Underlying rice/malt aroma. Smooth warm, rice flavour. Dry and slightly astringent. At 50¡ëc Dry and quite astringent with astringent aftertaste. Flavour is more integrated.

Taketsuru: "Ozasaya" Junmai-daiginjo Kimoto Genshu "Fukuro-zuri" 23BY 720ml

Taketsuru: "Ozasaya" Junmai-daiginjo Kimoto Genshu "Fukuro-zuri" 23BY 720ml
Price: $232.00

type:sake, size:720ml, rice:hattan, polished:40%, Year 2011  

Taketsuru: "Ozasaya" Junmai-daiginjo Kimoto Genshu 11BY 720ml

Taketsuru: "Ozasaya" Junmai-daiginjo Kimoto Genshu 11BY 720ml
Price: $200.00

type:sake, size:720ml, rice:yamadanishiki, polished:40%, nihonshudo:+5.5, Acid1.8 Alc15.6, Year 1999 Warm rice/malt aroma. Warm rice/malt flavour. Dry slightly astringent aftertaste. At 40¡ëc quite dry, warm, smooth rice flavour with astringency around edges.

Taketsuru: "Ozasaya" Junmai-daiginjo Kimoto Genshu 25BY 720ml

Taketsuru: "Ozasaya" Junmai-daiginjo Kimoto Genshu 25BY 720ml
Price: $168.00

type:sake, size:720ml, rice:hattan, polished:40%, Year 2013  

Taketsuru: "Ozasaya" Junmai-ginjo Kimoto Genshu 21BY 1800ml

Taketsuru: "Ozasaya" Junmai-ginjo Kimoto Genshu 21BY 1800ml
Price: $240.00

size: 1800ml rice: Hattannishiki (Hiroshima) polished: 50% nihonshudo: +15 Acidity: 3.2, Amino acid: 2.7, Alc 19.8%   Delicate rice aroma with overtones of cinnamon and pear. Dry, rice flavour with cinnamon and pear overtones leaving astringent aftertaste with a kick. At 40c Flavours blended leaving dry, astringent aftertaste. At slightly higher tenperature 45-50c Delightful warm, piquant blend of flavours leaving interesting astringency in aftertaste.

Taketsuru: "Ozasaya" Junmai-ginjo Kimoto Genshu 22BY 1800ml

Taketsuru: "Ozasaya" Junmai-ginjo Kimoto Genshu 22BY 1800ml
Price: $240.00

size: 1800ml rice: Hattannishiki (Hiroshima) polished: 50% nihonshudo: +15 Acidity: 3.2, Amino acid: 2.7, Alc 19.8%   Delicate rice aroma with overtones of cinnamon and pear. Dry, rice flavour with cinnamon and pear overtones leaving astringent aftertaste with a kick. At 40c Flavours blended leaving dry, astringent aftertaste. At slightly higher tenperature 45-50c Delightful warm, piquant blend of flavours leaving interesting astringency in aftertaste.

Taketsuru: Junmai "Hiden" 26BY 1800ml

Taketsuru: Junmai "Hiden" 26BY 1800ml
Price: $100.00

type:sake size:1800ml, rice:hattannishiki, polished:65%, nihonshudo:+11, Faint rice/malt aroma with fruity overtone.   Earthy rice/malt flavour, dry leaving slightly astringent piquant aftertaste.   At 50c this is a delicious hot, piquant drink - just right for a mid winter night !  

Taketsuru: Junmai 27BY 1800ml

Taketsuru: Junmai 27BY 1800ml
Price: $88.00

type:sake size:1800ml, rice:hattannishiki etc, polished:65%, nihonshudo:+11,   Darker side of straw colour. Flavour is full umami of rice. Slight astringency in aftertaste. Full rounded earthy flavour. At 50¡ëc flavour is more "together" become one rounded flavour.

Taketsuru: Junmai Kimoto 19BY 1800ml

Taketsuru: Junmai Kimoto 19BY 1800ml
Price: $144.00

type:sake size:1800ml, rice:omachi, polished:70%, nihonshudo:+15, Acid2.1 Alc15.4% Rice/malt aroma with faint hints of citrus, melon.   Base of rice/malt flavour with hints of fruit.  Dry with brief, slightly piquant aftertaste. At 55c a hot delicious piquant, mix which lingers on the palate with slight astringency. 原酒版がアルコール19.3%に対しこちらは15.6%。しかし水っぽく感じないのは流石という他なし。軽い分スイスイ飲めてしまう。

Taketsuru: Junmai Kimoto 21BY 1800ml

Taketsuru: Junmai Kimoto 21BY 1800ml
Price: $144.00

type:sake size:1800ml, rice:omachi, polished:70%, nihonshudo:+15, Acid2.1 Alc15.4% Rice/malt aroma with faint hints of citrus, melon.   Base of rice/malt flavour with hints of fruit.  Dry with brief, slightly piquant aftertaste. At 55c a hot delicious piquant, mix which lingers on the palate with slight astringency. 原酒版がアルコール19.3%に対しこちらは15.6%。しかし水っぽく感じないのは流石という他なし。軽い分スイスイ飲めてしまう。

Taketsuru: Junmai Nigori 25BY 1800ml

Taketsuru: Junmai Nigori 25BY 1800ml
Price: $96.00

type:sake size:1800ml, rice:hattannishiki etc, polished:65%, nihonshudo:+12, Rice/malt base flavour with dry astringency.   At 50c because it is 'nigori' the flavour is 'thicker' it is.  Warm, dry 'zingy', slight astringency in aftertaste.

Taketsuru: Junmai Omachi "Aigamo-Noho" 22BY 1800ml

Taketsuru: Junmai Omachi "Aigamo-Noho" 22BY 1800ml
Price: $124.00

type:sake size:1800ml, rice:organic omachi, polished:65%, nihonshudo:+11, Earthy rice/malt. Quite dry with slight astringency and strongly piquant aftertaste. At 50c dry, piquant, astringent - all in one hit. Piquant astringency remaining in aftertaste.

Taketsuru: Junmai Omachi "Aigamo-Noho" 23BY 720ml

Taketsuru: Junmai Omachi "Aigamo-Noho" 23BY 720ml
Price: $58.00

type:sake size:720ml, rice:organic omachi, polished:65%, nihonshudo:+11, Earthy rice/malt. Quite dry with slight astringency and strongly piquant aftertaste. At 50c dry, piquant, astringent - all in one hit. Piquant astringency remaining in aftertaste.

Taketsuru: Junmai Omachi "Aigamo-Noho" 26BY 1800ml

Taketsuru: Junmai Omachi "Aigamo-Noho" 26BY 1800ml
Price: $124.00

type:sake size:1800ml, rice:organic omachi, polished:65%, nihonshudo:+11, Earthy rice/malt. Quite dry with slight astringency and strongly piquant aftertaste. At 50c dry, piquant, astringent - all in one hit. Piquant astringency remaining in aftertaste.

Taketsuru: Junmai-ginjo 23BY 1800ml

Taketsuru: Junmai-ginjo 23BY 1800ml
Price: $152.00

type:sake size:1800ml rice:Hattannishiki (Hiroshima) polished:50% SMV:+8,  Alc15.6%,  Acidity2.2

Tamagawa: Junmai Kimoto "Kounotori" 23BY 1800ml

Tamagawa: Junmai Kimoto "Kounotori" 23BY 1800ml
Price: $116.00

type:sake size:1800ml, rice:organic gohyakumangoku, polished:77%, nihonshudo:+13,   Just slightly on the straw side of water. Warm rice/malt aroma. At 40¡ëc warm rice, malt flavour with spicy piquancy and leaving astringent aftertaste. The warmth makes it easy to drink. At 50¡ëc more piquant more astringent aftertaste. Warmth adds dimension to the flavour. By the way Tamagawa sake is made by master brewer Philip Harper, a English man is only foreign master brewer in Japan. 京丹後の美しい自然を守るために玉川が力を入れているお酒がこのコウノトリです。農薬を使わない自然農法で育てた五百万石で造った純米吟醸は吟醸酒の綺麗さよりも米の力強さが前面に出ています。断然ぬる燗または熱燗で飲みたい純米吟醸です。

Tamagawa: Junmai Yamahai Muroka Genshu 28BY 1800ml

Tamagawa: Junmai Yamahai Muroka Genshu 28BY 1800ml
Price: $102.00

type:sake size:1800ml, rice:gohyakumangoku, polished:66%, nihonshudo: +3 Alc 19.5% The only non-japanese (English) master brewer in Japan, Philip Harper, produced this Sake.This Sake was brewed by the Yamahai method, and is unfiltered and undiluted. By using those techniques, this Sake has a sharp edge to the taste. It reduces the fishy taste of Sashimi and adds depth. Faint rice/malt aroma.  Full bodied rice/malt flavour.  Dry with sharp alcohol hit and piquant aftertaste.  At 50c Hot dry and full bodied piquant with astringency in aftertaste. 玉川・フィリップハーパーの酒と言えばこの山廃無濾過原酒です。山廃の独特の風味と無濾過&原酒故の力強い味わいは日本酒らしさと共にどこか洋酒に通じる物が感じられます。ステーキやBBQなどの肉料理と共にやや冷して、または常温、熱燗でどうぞ。

Tamagawa: Junmai Yamahai Muroka Nama Genshu Kitanishiki 28BY 1800ml

Tamagawa: Junmai Yamahai Muroka Nama Genshu Kitanishiki 28BY 1800ml
Price: $102.00

type:sake size:1800ml, rice:Kitanishiki, polished:66%, Alc18.9%, The aroma is rice and malt. The flavour is dry underlying rice and malt with hints of melon and lychee. The aftertaste has marked astringency around the edges.

Tamagawa: Junmai Yamahai Muroka Nama Genshu Kitanishiki 28BY 720ml

Tamagawa: Junmai Yamahai Muroka Nama Genshu Kitanishiki 28BY 720ml
Price: $50.00

type:sake size:720ml, rice:Kitanishiki, polished:66%, Alc18.9%, The aroma is rice and malt. The flavour is dry underlying rice and malt with hints of melon and lychee. The aftertaste has marked astringency around the edges.

Tamagawa: Junmai-ginjo Omachi 27BY 1800ml

Tamagawa: Junmai-ginjo Omachi 27BY 1800ml
Price: $116.00

type:sake size:1800ml, rice:omachi, polished:60%, nihonshudo:+2, Acid1.9 Alc15.5%, Pale straw colour. Rice with some fruity/floral aromatics. Peach & lychee overlaying soft, rich rice flavour. At 40¡ëc sweetness of the rice is covered by the acidity which accentuated. 玉川の同じ純米吟醸のコウノトリとは対照的に適度にフルーティーでほどよい甘みのある純米吟醸です。冷たく冷やして食前酒としても良いですし、ぬる燗にして食事の後半でも楽しめます。バランスのとれたオールマイティーなお酒と言えます。料理は白身の魚が良く合います。

Tamagawa: Junmai-ginjo Omachi 27BY 720ml

Tamagawa: Junmai-ginjo Omachi 27BY 720ml
Price: $56.00

type:sake size:720ml, rice:omachi, polished:60%, nihonshudo:+2, Acid1.9 Alc15.5%, Pale straw colour. Rice with some fruity/floral aromatics. Peach & lychee overlaying soft, rich rice flavour. At 40¡ëc sweetness of the rice is covered by the acidity which accentuated. 玉川の同じ純米吟醸のコウノトリとは対照的に適度にフルーティーでほどよい甘みのある純米吟醸です。冷たく冷やして食前酒としても良いですし、ぬる燗にして食事の後半でも楽しめます。バランスのとれたオールマイティーなお酒と言えます。料理は白身の魚が良く合います。

Tamazakura: Junmai 27BY 1800ml

Tamazakura: Junmai 27BY 1800ml
Price: $88.00


Tamazakura: Junmai Kimoto Goyakumangoku 25BY 1800ml

Tamazakura: Junmai Kimoto Goyakumangoku 25BY 1800ml
Price: $102.00

size: 1800ml rice: Gohyakumangoku

Tamazakura: Junmai-ginjo Yamadanishiki/ Gohyakumangoku 26BY 720ml

Tamazakura: Junmai-ginjo Yamadanishiki/ Gohyakumangoku 26BY 720ml
Price: $62.00

58 -> 45.6

Tamazakura: Junmai-ginjo Yamadanishiki/ Gohyakumangoku 27BY 1800ml

Tamazakura: Junmai-ginjo Yamadanishiki/ Gohyakumangoku 27BY 1800ml
Price: $128.00


Tenon: Junmai Gohyakumangoku+Kanomai 25BY 1800ml

Tenon: Junmai Gohyakumangoku+Kanomai 25BY 1800ml
Price: $90.00

type:sake size:1800ml, rice:gohyakumangoku, polished:65%, nihonshudo:+5,  

Tenon: Junmai Kimoto Sakanishiki 26BY 1800ml

Tenon: Junmai Kimoto Sakanishiki 26BY 1800ml
Price: $108.00

type: sake size: 1800ml rice: Sakanishiki polished: 65% SMV: +5.5,  Alc 15%,  Acidity 1.7 Warm rice/malt base aroma with hints of melon and citrus.   Dry rice/malt flavour with suggestion of citrus leaving a piquant aftertaste with slight astringency.   At 50c rich warm rice/malt, piquant on the palate, leaving a slightly astringent aftertaste.

Tenon: Junmai-ginjo-Sakanishiki+kairyoomachi 24BY 1800ml

Tenon: Junmai-ginjo-Sakanishiki+kairyoomachi 24BY 1800ml
Price: $126.00

type:sake size:1800ml, rice:omachi, polished:55%, nihonshudo:+3,  

Umetsu: Jumai Koshu "Sachi" 10BY 720ml

Umetsu: Jumai Koshu "Sachi" 10BY 720ml
Price: $130.00

type:sake, size:720ml, rice:Tamasakae, polished:60%, SMV:-10,  Alc16.5%,  Acidity1.9, This Sake was brewed in 1998, and aged in the brewery. By aging, Junmai Sake becomes more mature and milder. Also this Sake is very sweet and has acidity. All of these components add to the complexity and depth of taste. Good with dessert or for after dinner.

Umetsu: Junmai "Furei (Hurrah!)" 25BY 180ml

Umetsu: Junmai "Furei (Hurrah!)" 25BY 180ml
Price: $12.00

梅津の定番のお酒「冨玲」(特別純米)を180mlの飲みきりサイズボトルに詰めました。ミニバー感覚で旅先で一杯飲むのも良いですし、蓋を開けてボトルのままお湯に浸けてお燗として楽しむことも出来ます。小さいながらも山田錦100%の本格的な純米酒です。

Umetsu: Junmai Kimoto "Furei (Hurrah!) " 26BY 1800ml

Umetsu: Junmai Kimoto "Furei (Hurrah!) " 26BY 1800ml
Price: $98.00

size: 1800ml  

Umetsu: Junmai Kimoto "Yama 24/80" 24BY 720ml

Umetsu: Junmai Kimoto "Yama 24/80" 24BY 720ml
Price: $48.00

生酛独特の風味を楽しめるお酒です。24BYとまだ若いため荒々しさが残りますが、その荒々しさも生酛の醍醐味の一つです。あと2年ほど瓶のまま熟成させるか、一度キャップを開けて常温で1週間ほど置くことでまろやかさが増し更に美味しくなるでしょう。ステーキの様な薄味のお肉料理や焼き魚などと良く合います。温度はぬる燗から熱燗がおすすめです。

Umetsu: Junmai Kimoto Genshu Yamadanishiki 80% 25BY 1800ml

Umetsu: Junmai Kimoto Genshu Yamadanishiki 80% 25BY 1800ml
Price: $104.00

type:sake size:1800ml, rice:yamadanishiki, polished: 80%, nihonshudo: +15, Acid 2.9  Alc 20%, Pleasant fruity aroma. The flavour is smooth, dry, soft and spicy. Pleasant lingering aftertaste with astringency on the edges. 原酒らしいしっかりした味わい、生酛造りによる独特の酸、そしてエイジングによって得られるまろやかさが特徴です。ウイスキーやブランデーを好む人にもおすすめのお酒です。肉料理との相性が良いお酒ですが、デザートやチーズなどとも良く合います。温度帯もロックから熱燗まで料理や場面に合わせて色々と試して頂けます。 60%精米22BYとくらべて80%精米のため強い風味を持ちますが、2年若いための若々しさもあります。

Umetsu: Junmai Kimoto Genshu Yamadanishiki 80% 26BY 1800ml

Umetsu: Junmai Kimoto Genshu Yamadanishiki 80% 26BY 1800ml
Price: $104.00

type:sake size:1800ml, rice:yamadanishiki, polished: 80%, nihonshudo: +15, Acid 2.9  Alc 20%, Pleasant fruity aroma. The flavour is smooth, dry, soft and spicy. Pleasant lingering aftertaste with astringency on the edges. 原酒らしいしっかりした味わい、生酛造りによる独特の酸、そしてエイジングによって得られるまろやかさが特徴です。ウイスキーやブランデーを好む人にもおすすめのお酒です。肉料理との相性が良いお酒ですが、デザートやチーズなどとも良く合います。温度帯もロックから熱燗まで料理や場面に合わせて色々と試して頂けます。 60%精米22BYとくらべて80%精米のため強い風味を持ちますが、2年若いための若々しさもあります。

Umetsu: Junmai Kimoto Nigori "Shiro" 26BY 1800ml

Umetsu: Junmai Kimoto Nigori "Shiro" 26BY 1800ml
Price: $106.00


Umetsu: Junmai Kimoto Nigori "Shiro" 26BY 720ml

Umetsu: Junmai Kimoto Nigori "Shiro" 26BY 720ml
Price: $52.00


Umetsu: Junmai Umeshu "Nokyou" 1800ml

Umetsu: Junmai Umeshu "Nokyou" 1800ml
Price: $174.00

type:Umeshu size:1800ml, Fruity plum aroma. Fruity, sweet plum leaving slight 'zing' in aftertaste. Suitable as sweet aperitif or desert wine. 地元の野花梅を完熟してから収穫し、純米酒に2年以上つけ込んだ梅酒です。そのため梅の香りと酸味は他の梅酒とはひと味違います。ロックから熱燗までどんな温度でも美味しく頂け、料理やアイスクリームにかけたりと使い方もいろいろ。デザートやチーズとの相性がとても良いです。

Umetsu: Junmai Umeshu "Nokyou" 500ml

Umetsu: Junmai Umeshu "Nokyou" 500ml
Price: $54.00

type:Umeshu size:500ml,   Fruity plum aroma. Fruity, sweet plum leaving slight 'zing' in aftertaste. Suitable as sweet aperitif or desert wine. 地元の野花梅を完熟してから収穫し、純米酒に2年以上つけ込んだ梅酒です。そのため梅の香りと酸味は他の梅酒とはひと味違います。ロックから熱燗までどんな温度でも美味しく頂け、料理やアイスクリームにかけたりと使い方もいろいろ。デザートやチーズとの相性がとても良いです。

Uzenshiraume: Junmai "Ourajo" 25BY 1800ml

Uzenshiraume: Junmai "Ourajo" 25BY 1800ml
Price: $90.00

type:sake size:1800ml, rice:manamusume, polished:70%, nihonshudo:+6,  

Uzenshiraume: Junmai Genshu Miyamanishiki 21BY 1800ml

Uzenshiraume: Junmai Genshu Miyamanishiki 21BY 1800ml
Price: $112.00

type:sake size:1800ml, rice:Miyamanishiki, polished:50%, nihonshudo:+4, Acid1.3 Alc16.5%, The aroma is rice/malt. Warm rice and malt with slight astringency leaving a piquant aftertaste. 原酒ですがアルコール度数16.5%と飲みやすいお酒です。リリース当時は原酒っぽさが残っていましたが、2年以上のセラリングを経てやわらかな口当たりになりました。煮込み料理や濃いめの味付けの炒め物などと一緒に少しぬるめの燗が最適です。

Uzenshiraume: Junmai Honoka 21BY 1800ml

Uzenshiraume: Junmai Honoka 21BY 1800ml
Price: $102.00

type:sake size:1800ml, rice:dewa-no-sato, polished:60%, nihonshudo:+3, Acid1.3 Alc15.3%, Very pale straw colour. Rice/malt base aroma with faint fruity overtones. Warm rice/malt with some sharpness of acidity. Slightly lingering, slightly astringent aftertaste. At 40¡ëc smooth, warm rice/malt with slight hint of fruit. Slight astringency in aftertaste. Very easy to drink.

Uzenshiraume: Junmai Umeshu "Umeyusui" 1800ml

Uzenshiraume: Junmai Umeshu "Umeyusui" 1800ml
Price: $106.00

type:Umeshu size:1800ml,   Fruity plum aroma. Fresh, fruity plum flavour with sweet bitter aftertaste - reminiscent of Campari - good as aperitif. 純米酒に梅と砂糖を約2年漬け込んで作った純米梅酒です。純米酒のふわっとしたやわらかさを感じられる梅酒です。常温でも美味しくいただけますが、おすすめは何と言ってもぬる燗です。冬の寒い日はもちろん、夏でも少し肌寒い夜には梅湧水のお燗がやさしく体を温めてくれます。

Uzenshiraume: Junmai Umeshu "Umeyusui" 720ml

Uzenshiraume: Junmai Umeshu "Umeyusui" 720ml
Price: $52.00

type:Umeshu size:720ml,   Fruity plum aroma. Fresh, fruity plum flavour with sweet bitter aftertaste - reminiscent of Campari - good as aperitif. 純米酒に梅と砂糖を約2年漬け込んで作った純米梅酒です。純米酒のふわっとしたやわらかさを感じられる梅酒です。常温でも美味しくいただけますが、おすすめは何と言ってもぬる燗です。冬の寒い日はもちろん、夏でも少し肌寒い夜には梅湧水のお燗がやさしく体を温めてくれます。

Uzenshiraume: Junmai-daiginjo "Decade" 16BY 1800ml

Uzenshiraume: Junmai-daiginjo "Decade" 16BY 1800ml
Price: $288.00

type: sake size: 1800ml rice: Dewanosato polished: 40% Acid: 1.3  Alc 16%

Uzenshiraume: Junmai-ginjo "Chirori" 24BY 720ml

Uzenshiraume: Junmai-ginjo "Chirori" 24BY 720ml
Price: $66.00

type:sake size:720ml, rice:yamadanishiki/miyamanishiki, polished:50%, nihonshudo:+5,   Fresh fruity flavours of pineapple, melon, and peach make for a refreshing drink. The texture is smooth on the palate with a clean dry finish. 羽前白梅を代表する純米酒です。適度な香りと旨味で幅広い料理と相性が良いお酒です。常温よりやや低い温度から熱燗までお好みの温度でお楽しみください。

Uzenshiraume: Junmai-ginjo "Chirori" 26BY 1800ml

Uzenshiraume: Junmai-ginjo "Chirori" 26BY 1800ml
Price: $126.00

type:sake size:1800ml, rice:yamadanishiki/miyamanishiki, polished:50%, nihonshudo:+5,   Fresh fruity flavours of pineapple, melon, and peach make for a refreshing drink. The texture is smooth on the palate with a clean dry finish. 羽前白梅を代表する純米酒です。適度な香りと旨味で幅広い料理と相性が良いお酒です。常温よりやや低い温度から熱燗までお好みの温度でお楽しみください。

Awamori: Harusame blue 43 (720ml)

Awamori: Harusame blue 43 (720ml)
Price: $156.00

type:awamori size:720ml, made:Thai-rice, Alc43%, 宮里酒造, 深み、柔らかさと複雑味を兼ね備えすごく飲み応えがあります。トロっとしたまろみがたまらなく良く、そそります。10年ものの古酒以上の熟成感が味わえます。まずはストレートで本来の味をお確かめの上ロック、水割りなどで。

Awamori: Harusame-karee 30 (720ml)

Awamori: Harusame-karee 30 (720ml)
Price: $82.00

type:awamori size:720ml, made:Thai-rice, Alc30%, 宮里酒造, カリー(嘉例)とは「佳き」こと「おめでたい」ことや「縁起がいい」ことなどを表すそうです。古くも香り高く、強くもまろやか。熟成3年以内の泡盛です。ロックや水割りでお楽しみ下さい。

Shochu/Brown Sugar: Kyorajima 720ml

Shochu/Brown Sugar: Kyorajima 720ml
Price: $52.00

type: shochu size: 720ml made: Brown sugar Alc: 15% Fresh apricot and lychee aroma.   When chilled, dry hit of alcohol leaving lingering, sharp aftertaste.   Great for wakening the palate and digestion before eating.

Shochu/Brown Sugar: Nagakumo 1800ml

Shochu/Brown Sugar: Nagakumo 1800ml
Price: $160.00

type: shochu size: 1800ml made: Brown sugar Alc: 25%   Nagakumo is made by Yamada Distillery located on Amami Ōshima, a small island surrounded by the East China Sea and the Pacific Ocean (inbetween Kyūshu and Okinawa). It is known as the Galapagos of the east, and is blessed with natural beauty. Nagakumo uses the pristine waters of the Nagakumo mountain range and the very best sugar cane grown in the tropics of Japan. The craftsmen of Yamada Distillery still maintain the traditional single distillation process at normal atmospheric pressures, and then they age the shōchū for a minimum of 2 years, this care and dedication is to bring out the natural flavours and aromas of the brown sugar.

Shochu/Brown Sugar: Nagakumo 900ml

Shochu/Brown Sugar: Nagakumo 900ml
Price: $82.00

type: shochu size: 900ml made: Brown sugar Alc: 25% Nagakumo is made by Yamada Distillery located on Amami Ōshima, a small island surrounded by the East China Sea and the Pacific Ocean (inbetween Kyūshu and Okinawa). It is known as the Galapagos of the east, and is blessed with natural beauty. Nagakumo uses the pristine waters of the Nagakumo mountain range and the very best sugar cane grown in the tropics of Japan. The craftsmen of Yamada Distillery still maintain the traditional single distillation process at normal atmospheric pressures, and then they age the shōchū for a minimum of 2 years, this care and dedication is to bring out the natural flavours and aromas of the brown sugar.

Shochu/Brown sugar: Shoryu 900ml

Shochu/Brown sugar: Shoryu 900ml
Price: $82.00

type:shochu size:900ml, made:brown suger, Alc30% 原田酒造, 沖永良部島の黒糖焼酎です。樫樽貯蔵の原酒とタンク貯蔵の原酒をブレンドし5年以上じっくり寝かせた30度の黒糖焼酎の逸品です。野性味あふれる味わいに黒糖のまろやかさが相まって、コクと香り豊かな世界が味わえます。ほんのりと甘い柑橘系の香りと柔らかさ。ロックで楽しみたい。

Shochu/Rice: Komagurappa 1800ml

Shochu/Rice: Komagurappa 1800ml
Price: $158.00


Shochu/Rice: Okukuma 500ml

Shochu/Rice: Okukuma 500ml
Price: $134.00

type: shochu, size: 500ml, ingredients: rice, water maker: Toyonaga Maturing for 7 years in barrels wihch have been used for Sherry. Limited production of 400 bottles. And 36 bottles for Australia.   *Toyonaga uses organic ingredients only. *Taste like wiskey, but this is a Shochu.

Shochu/Rice: Taru Ikiiki 1800ml

Shochu/Rice: Taru Ikiiki 1800ml
Price: $154.00


Shochu/Rice: Yunotsuru 720ml

Shochu/Rice: Yunotsuru 720ml
Price: $68.00

type:shochu size:720ml, made:Kumamoto-rice, 豊永酒造,   Aroma is warm rice and beautiful warm rice flavour leaving an aftertaste of rice with astringency around edges.

Umeshu Kumamon Label 500ml

Umeshu Kumamon Label 500ml
Price: $42.00


Shochu/Sweet potato: Akuneshi 900ml

Shochu/Sweet potato: Akuneshi 900ml
Price: $86.00

type: shochu size: 900ml made: sweet potato Alc: 25%

Shochu/Sweet potato: Asahimannen-kurokouji 1800ml

Shochu/Sweet potato: Asahimannen-kurokouji 1800ml
Price: $170.00

type:shochu size:1800ml, made:sweet potato-koganesengan,   Aroma is full round sweet potato. Flavour is sweet potato and rice with a sharp alcohol hit that remains.

Shochu/Sweet potato: Asahimannen-kurokouji 720ml

Shochu/Sweet potato: Asahimannen-kurokouji 720ml
Price: $76.00

type:shochu size:720ml, made:sweet potato-koganesengan,   Aroma is full round sweet potato. Flavour is sweet potato and rice with a sharp alcohol hit that remains.

Shochu/Sweet potato: Gankoshochuya 1800ml

Shochu/Sweet potato: Gankoshochuya 1800ml
Price: $174.00

type:shochu size:1800ml, made:sweet potato-joy white, 大石酒造,   Aroma is a suggestion of boiled sweet potato coming through the alcohol. Flavour is definite sweet potato followed immediately by sharp astringency of the alcohol.

Shochu/Sweet potato: Gankoshochuya 720ml

Shochu/Sweet potato: Gankoshochuya 720ml
Price: $72.00

type:shochu size:720ml, made:sweet potato-joy white, 大石酒造,   Aroma is a suggestion of boiled sweet potato coming through the alcohol. Flavour is definite sweet potato followed immediately by sharp astringency of the alcohol.

Shochu/Sweet potato: Ichikunoin Kawakami-batake 720ml

Shochu/Sweet potato: Ichikunoin Kawakami-batake 720ml
Price: $72.00

type:shochu size:720ml, made:sweet potato, 田崎酒造,  

Shochu/Sweet potato: Imo-koji-imo 1800ml

Shochu/Sweet potato: Imo-koji-imo 1800ml
Price: $154.00

type:shochu size:1800ml, made:sweet potato, 国分酒造,   TBA

Shochu/Sweet potato: Kikojikura 1800ml

Shochu/Sweet potato: Kikojikura 1800ml
Price: $148.00

type:shochu size:1800ml, made:sweet potato-koganesengan, 国分酒造,  

Shochu/Sweet potato: Kurajunsui 1800ml

Shochu/Sweet potato: Kurajunsui 1800ml
Price: $248.00

type:shochu size:1800ml, made:sweet potato-shiroyutaka, Alc41%, 大石酒造, 蒸留後、検定した原酒をそのまま無濾過で瓶詰めしています。詰め日、タンクにより度数が違いそのため手書きで度数が書かれています。凝縮された芋の旨みと黒麹独特の香ばし区甘い旨みもあります。キレが良く旨水戸のバランスも抜群す。

Shochu/Sweet potato: Kuroishidake 900ml

Shochu/Sweet potato: Kuroishidake 900ml
Price: $74.00

type:shochu size:900ml, made:sweet potato-koganesengan, 国分酒造,   黒麹仕込みで、焼酎の味わいを残すため濾過器に寄る濾過は行わず、手作業で油取りを行いました。お湯割り、ロックがおすすめ。

Shochu/Sweet potato: Kurotanabata 900ml

Shochu/Sweet potato: Kurotanabata 900ml
Price: $74.00

type:shochu size:900ml, made:sweet potato, 田崎酒造,

Shochu/Sweet potato: Natsu-no-mannen1800ml

Shochu/Sweet potato: Natsu-no-mannen1800ml
Price: $138.00


Shochu/Sweet potato: Sakyuu-nagaimo-shochu 1800ml

Shochu/Sweet potato: Sakyuu-nagaimo-shochu 1800ml
Price: $186.00

type:shochu size:1800ml, made:yam, 梅津酒造,   鳥取県の砂丘で出来る長芋の焼酎です。さつまいもが原料の芋焼酎とは違い、クセが無くほんのり甘く苦いのが特徴です。強いて言うなら超辛口の芋焼酎といったところでしょうか。

Shochu/Sweet potato: Satsumakokubu 1800ml

Shochu/Sweet potato: Satsumakokubu 1800ml
Price: $146.00

type:shochu size:1800ml, made:sweet potato-koganesengan, 国分酒造,   白麹と地元産のコガネセンガンで仕込んだオーソドックスなタイプの芋焼酎です。甘口でスッキリとした味わい。お湯割りがおすすめです。

Shochu/Sweet potato: Satsumakokubu 900ml

Shochu/Sweet potato: Satsumakokubu 900ml
Price: $74.00

type:shochu size:900ml, made:sweet potato-koganesengan, 国分酒造,   白麹と地元産のコガネセンガンで仕込んだオーソドックスなタイプの芋焼酎です。甘口でスッキリとした味わい。お湯割りがおすすめです。

Shochu/Sweet potato: Shoro 900ml

Shochu/Sweet potato: Shoro 900ml
Price: $66.00

type: shochu size: 900ml made: Sweet potato Alc: 20%

Shochu/Sweet potato: Tsurumi 900ml

Shochu/Sweet potato: Tsurumi 900ml
Price: $78.00

type:shochu size:900ml, made:sweet potato-koganesengan, 大石酒造,

Shochu/Sweet potato: Yakiimoshochu-Onibi 1800ml

Shochu/Sweet potato: Yakiimoshochu-Onibi 1800ml
Price: $156.00

type:shochu size:1800ml, made:purple sweet potato,   Tasaki Distillery contract directly with local growers of Tanegashima Purple sweet potatos, and use only purple sweet potatoes of the highest quality to make Onibi shōchū. They use traditional charcoal cauldron to slowly roast their sweet potatos first, the roasting process adds depth to the sweetness and aromas of Shōchū. 

Shochu/Sweet potato: Yakiimoshochu-Onibi 900ml

Shochu/Sweet potato: Yakiimoshochu-Onibi 900ml
Price: $80.00

type:shochu size:900ml, made:purple sweet potato, Tasaki Distillery contract directly with local growers of Tanegashima Purple sweet potatos, and use only purple sweet potatoes of the highest quality to make Onibi shōchū. They use traditional charcoal cauldron to slowly roast their sweet potatos first, the roasting process adds depth to the sweetness and aromas of Shōchū.   

Shochu/Wheat: Asahimannenboshi 1800ml

Shochu/Wheat: Asahimannenboshi 1800ml
Price: $166.00

type:shochu size:1800ml, made:はだか麦,   はだか麦特有の香ばしい香りを十分に引き出した本格焼酎。深みのある味わいを楽しめます。

Shochu/Wheat: Asahimannenboshi 720ml

Shochu/Wheat: Asahimannenboshi 720ml
Price: $74.00

type:shochu size:720ml, made:はだか麦,   はだか麦特有の香ばしい香りを十分に引き出した本格焼酎。深みのある味わいを楽しめます。  

Shochu/Wheat: Mugishiru 1800ml

Shochu/Wheat: Mugishiru 1800ml
Price: $162.00

type:shochu size:1800ml, made:organic barley, 豊永酒造,   The aroma is hints of barley with alcohol. There is a definite flavour of barley, immediately followed by the sharp hit of astringency and alcohol.

Shochu/Wheat: Mugishiru 720ml

Shochu/Wheat: Mugishiru 720ml
Price: $74.00

type:shochu size:720ml, made:organic barley, 豊永酒造,   The aroma is hints of barley with alcohol. There is a definite flavour of barley, immediately followed by the sharp hit of astringency and alcohol.

Shochu/Wheat: Shoro-kuromugi 720ml

Shochu/Wheat: Shoro-kuromugi 720ml
Price: $68.00

type:shochu size:720ml, made:Australian barley, 松露酒造, 黒麹仕込みで三年貯蔵。香ばしい麦の香りとまろやかで豊かな風味がゆっくりと広がります。たっぷりの旨みを持ちながらも重く感じないのはじっくりと熟成させたため。ふわりと広がる余韻もとても心地よい。

Shochu/Wheat: Utagaki 1800ml

Shochu/Wheat: Utagaki 1800ml
Price: $172.00

type:shochu, size:1800ml, rice:Fukuoka-barley, 杜の蔵,   福岡県産二条大麦麹のみで仕込み、専用のカメで5年以上貯蔵。熟成によってもたらされた、甘く深い香りと厚みのあるコクが特徴。

Shochu/Wheat: Utagaki 720ml

Shochu/Wheat: Utagaki 720ml
Price: $76.00

type:shochu size:720ml, made:Fukuoka-barley, 杜の蔵,   福岡県産二条大麦麹のみで仕込み、専用のカメで5年以上貯蔵。熟成によってもたらされた、甘く深い香りと厚みのあるコクが特徴。

Fujisu: Beni-imo-su 120ml

Fujisu: Beni-imo-su 120ml
Price: $16.00

 Using locally grown purple yams without the use of pesticides, we first make the beni-imo alcohol then with further fermentation and ageing we make the beni-imo vinegar.  Beni-imo-su is full of the antioxidant "Anthocyanin" (a type of polyphenol), and good for the body and anti-aging. Drink diluted with water or carbonated water. As it assists with liver function, it is a good detox for your skin, whole body and perfect for those who drink alcohol!  Perfect for pickling or use as a dressing.  Drink 15ml per day, 1 part vinegar to 8 parts water. Perfect for drinking after a meal. You can also add honey to taste. NB: The vinegar maker and his family drink this every morning. They swear by the health benefits. Clearing of skin and overall health. Good for gut health and soothes bloated stomach.   農薬不使用の国産の紅芋から紅芋酒を造り、さらに発酵と熟成を重ねて紅芋酢(紅酢)を造りました。抗酸化物質・ポリフェノールの一種「アントシアニン」を豊富に含むのでとても体に良く、アンチエイジングのために最適なお酢です。お水や炭酸水で薄めて健康ドリンクとしてお召し上がりください。肝臓にやさしいことから、お酒をよく飲む方にもおすすめいたします。また、鮮やかな紅色をいかして、大根やかぶらの酢漬け、ドレッシングにお使い下さい。梅酢のような、ひなびた懐かしい味わいがあります。 毎日大さじ1杯(15ml)を目安に、水や炭酸水で8倍以上に薄め、空腹時を避けて食後にお召し上がりください。500mlサイズ1本で約1か月分です。クセが無いので、黒酢よりも飲みやすいと好評をいただいております。ハチミツなどを加えるとより飲みやすくなります。 牛乳でうすめてお飲みいただいてもヘルシー。お酢にはカルシウムの吸収を助ける働きがあります。ヨーグルトのようにトロリとします。 りんごジュースや野菜ジュース、スポーツドリンクで割っても飲みやすく美味。 鮮やかなピンク色を生かして、かぶらの酢漬けに。 すし酢に紅芋酢を少し加えると、かわいらしいもも色のお寿司ができます。 スッキリとした酸味を生かして、マリネやドレッシングなどにもお使いください。

Fujisu: Beni-imo-su 500ml

Fujisu: Beni-imo-su 500ml
Price: $50.00

 Using locally grown purple yams without the use of pesticides, we first make the beni-imo alcohol then with further fermentation and ageing we make the beni-imo vinegar.  Beni-imo-su is full of the antioxidant "Anthocyanin" (a type of polyphenol), and good for the body and anti-aging. Drink diluted with water or carbonated water. As it assists with liver function, it is a good detox for your skin, whole body and perfect for those who drink alcohol!  Perfect for pickling or use as a dressing.  Drink 15ml per day, 1 part vinegar to 8 parts water. Perfect for drinking after a meal. You can also add honey to taste. NB: The vinegar maker and his family drink this every morning. They swear by the health benefits. Clearing of skin and overall health. Good for gut health and soothes bloated stomach. 農薬不使用の国産の紅芋から紅芋酒を造り、さらに発酵と熟成を重ねて紅芋酢(紅酢)を造りました。抗酸化物質・ポリフェノールの一種「アントシアニン」を豊富に含むのでとても体に良く、アンチエイジングのために最適なお酢です。お水や炭酸水で薄めて健康ドリンクとしてお召し上がりください。肝臓にやさしいことから、お酒をよく飲む方にもおすすめいたします。また、鮮やかな紅色をいかして、大根やかぶらの酢漬け、ドレッシングにお使い下さい。梅酢のような、ひなびた懐かしい味わいがあります。 毎日大さじ1杯(15ml)を目安に、水や炭酸水で8倍以上に薄め、空腹時を避けて食後にお召し上がりください。500mlサイズ1本で約1か月分です。クセが無いので、黒酢よりも飲みやすいと好評をいただいております。ハチミツなどを加えるとより飲みやすくなります。 牛乳でうすめてお飲みいただいてもヘルシー。お酢にはカルシウムの吸収を助ける働きがあります。ヨーグルトのようにトロリとします。 りんごジュースや野菜ジュース、スポーツドリンクで割っても飲みやすく美味。 鮮やかなピンク色を生かして、かぶらの酢漬けに。 すし酢に紅芋酢を少し加えると、かわいらしいもも色のお寿司ができます。 スッキリとした酸味を生かして、マリネやドレッシングなどにもお使いください。

Fujisu: Genmai Kuro-zu 500ml

Fujisu: Genmai Kuro-zu 500ml
Price: $40.00

INGREDIENTS: ORGANIC BROWN RICE, WATER     The ingredients are organically grown locally made brown rice and good quality water. 100ml of this vinegar contain 1000mg of natural amino acid. Some of these types of amino acids your body cannot make but are necessary as part of your diet.   Brown rice generally contains a lot of chemicals. When choosing brown rice products it is important to choose organically grown brown rice products.    Mix the genmai-kuro-zu with water and drink everyday.   Mix 1 part vinegar to 7 parts water. You can add honey to taste if you like. Use in stir fries to add flavour and depth to the dish.   原料は、京都・丹後の山里で農薬を使わずに栽培した玄米と良質の水のみ。古式「静置発酵」の後、ゆっくりと「長期熟成」させて造った玄米黒酢です。人間の体に必要な天然のアミノ酸を100mlあたり1000mgも含んでおり、体内でつくることのできない必須アミノ酸もバランスよく含んでいます。市販の玄米酢や黒酢のなかでも抜群の量とバランスです。水で薄めて毎日お召し上がり下さい。玄米は胚芽の部分に農薬が多く残留しますが、「富士 玄米黒酢」は農薬を使わずに栽培した米が原料ですから、安心してお召し上がりいただけます。 水で7倍以上に薄めてお飲み下さい。ハチミツなどを加えるとより飲みやすくなります。 牛乳でうすめてお飲みいただいてもヘルシー。お酢にはカルシウムの吸収を助ける働きがあります。ヨーグルトのようにトロリとします。 ジュースで割っても美味。 酢大豆、梅酢、酢卵、らっきょうの酢漬けなどは、健康を気遣う方に特におすすめです。 中華、エスニック料理などでお使いいただくと、風味とコクが加わり、一段とおいしく仕上がります。

Fujisu: Junmai-su 1800ml

Fujisu: Junmai-su 1800ml
Price: $54.00

This is the signature vinegar made by Fujisu, made using the same method since 1893. Only 2 ingredients are used to create this vinegar:  locally grown organic rice and local spring water. Fujisu are involved in every step from growing the rice to bottling the vinegar. Every step is hand made and to produce this vinegar takes more than 2 years. Fujisu vinegar uses 5 times the amount of rice compared to conventional Japanese rice vinegars. This creates a vinegar full of flavour and umami, perfect for bringing out depth in any dish. Good for, Sushi, Salad dressing, Japanese Pickles, Stir-fry

Fujisu: Junmai-su 360ml

Fujisu: Junmai-su 360ml
Price: $16.00

This is the signature vinegar made by Fujisu, made using the same method since 1893. Only 2 ingredients are used to create this vinegar:  locally grown organic rice and local spring water. Fujisu are involved in every step from growing the rice to bottling the vinegar. Every step is hand made and to produce this vinegar takes more than 2 years. Fujisu vinegar uses 5 times the amount of rice compared to conventional Japanese rice vinegars. This creates a vinegar full of flavour and umami, perfect for bringing out depth in any dish. Good for, Sushi, Salad dressing, Japanese Pickles, Stir-fry

Fujisu: Junmai-su 900ml

Fujisu: Junmai-su 900ml
Price: $30.00

This is the signature vinegar made by Fujisu, made using the same method since 1893. Only 2 ingredients are used to create this vinegar:  locally grown organic rice and local spring water. Fujisu are involved in every step from growing the rice to bottling the vinegar. Every step is hand made and to produce this vinegar takes more than 2 years. Fujisu vinegar uses 5 times the amount of rice compared to conventional Japanese rice vinegars. This creates a vinegar full of flavour and umami, perfect for bringing out depth in any dish. Good for, Sushi, Salad dressing, Japanese Pickles, Stir-fry

Fujisu: Premium 500ml

Fujisu: Premium 500ml
Price: $34.00

飯尾醸造が20年来夢見てきた「大吟醸のように繊細で、しかも旨みがあるお酢」。こだわりぬいた原料と製法で、お米の滋味を最大限に引き出したのがこの「富士酢プレミアム」です。原料には地元、京都・丹後の山里で農薬を使わずに栽培した米を、「米酢」と表示できる量の8倍も使用。昔ながらの古式「静置発酵」と「長期熟成」をさらに極めた一徹な造り。やさしい香り、穏やかな酸味、そして円熟の旨みが堪能できる極上の純米酢に仕上がりました。お酢とは単に酸っぱいだけでなく、おだし代わりにもなることを実感できる味わいです。酢の物、お寿司、ドレッシングなど、ここぞの一皿にどうぞ。 まろやかでやわらかい口当たりの奥に、濃厚な旨味を感じる純米酢です。どんなお酢料理にもお使いいただけますが、特に酢の物やドレッシング、お寿司や酢漬けなど、火を入れないお料理で生のままお使いになり、この格別にふくよかな味わいをご堪能ください。

Fujisu: Sunomono-su 360ml

Fujisu: Sunomono-su 360ml
Price: $16.00

野菜や海藻などの下ごしらえした素材にかけるだけで、あっというまに美味しい酢の物の出来上がりです。天然だしを利かせた「ツンとしない味」なので、酢の物が苦手という方に特におすすめです。 昆布と鰹節から丁寧に引いた天然だしと「純米富士酢」を合わせた、やわらかなお味です。昆布も鰹節も国産一級品を使用しています。ごま油や醤油などを加えてサラダのドレッシングにもどうぞ。 かるく塩で下ごしらえした野菜(きゅうり、にんじん、キャベツ、かぶらなど)や海藻にサッとかけて酢の物に。とっても簡単で美味です。 「富士すのもの酢」とオイル(ごま油やオリーブオイルなど)をあわせると、サラダのドレッシングに。油の量を加減できるのでさっぱりヘルシーです。 「富士すのもの酢」で味噌やマヨネーズをのばしても美味。ごまを加えるとさらに風味よく仕上がります。

Fujisu: Sushi-zu 360ml

Fujisu: Sushi-zu 360ml
Price: $18.00

炊きたてのご飯に合わせるだけで、「お寿司屋さんより美味しい」と評判のすし飯が簡単に作れる寿司用合わせ酢です。 甘味に蜂蜜と粗糖を使用しているので、コクと旨味がしっかりあり、「純米富士酢」の力で翌日まで酸味がとばずおいしい酢飯になります。さらに、蜂蜜の効果でごはんはしっとり柔らかです。ちらし寿司や巻き寿司が食卓に並ぶ機会がぐんと増えること間違いなしです。また、甘酢漬けの合わせ酢としてもお使いいただけます。 ちらし寿司、にぎり寿司、おいなりさんなど、どんなお寿司でも美味しく仕上がります。 マグロのづけ丼もおすすめです。マグロのお刺身をお醤油とみりんに漬け込んで、きざんだネギともみ海苔を散らすだけ。簡単ですが、評判の一品になります。 一夜漬けの合わせ酢としてもお使いいただけます。大根やかぶら、ミョウガなどがおすすめです。 らっきょうの甘酢漬けも「富士すし酢」を使えば、手間いらずでおいしく漬かります。

Fujisu: Yuzu-pon-zu 360ml

Fujisu: Yuzu-pon-zu 360ml
Price: $22.00

INGREDIENTS: SOY SAUCE (SOYBEANS, WHEAT), CITRUS (YUZU, KABOSU), ORGANIC RICE VINEGAR, SUGAR, DRIED BONITO, DRIED KELP    The fresh fragrance from this pon-zu is from the citrus yuzu and kabosu. The brewers carefully make stock from kelp and bonito. Then all ingredients are mixed together. They only use natural and the best quality ingredients.  Made with Yuzu from Tokushima , Kabosu from Oita . Rishiri Konbu(kelp) from Hokkaido . Dried bonito and raw sugar from Kagoshima . 100% Japanese soybean soy sauce and pure rice vinegar. Using the best Japanese ingredients, this is carefully made over a long period of time. Instead of soy sauce use as a sauce with tofu, gyoza, vegetables, fish or on salads. It is great as a dipping sauce for hot pot or warm tofu. Grilled fish, BBQ meat Perfect with steamed vegetables. Pour over warm veggies or meats.   立ちのぼるフレッシュな香りは、完熟したゆずとかぼすのたっぷり果汁。蔵人が昆布と鰹節から丁寧に一番だしを取り、すべて天然の原料だけで調合しました。封を切ると、辺り一面に漂う柑橘の香りからも果汁の多さを実感していただけます。 徳島のゆず果汁と、大分かぼす果汁。北海道の利尻昆布。鹿児島の鰹節と粗糖。そして、国産大豆100%の丸大豆醤油と、私ども飯尾醸造の「純米富士酢」。国内産の選りすぐった素材を贅沢に使い、じっくり丁寧に造りました。 冷や奴、おひたし、ぎょうざ、鰹のたたき、サラダなどに。お醤油のかわりにお使いください。 鍋物、湯豆腐はたれが決め手です。「富士ゆずぽん酢」を使うと最高に美味しく仕上がります。 焼き魚、焼き肉にジューっとかけて風味よく。 ヘルシー温野菜サラダもおすすめです。サッとゆがいたお野菜やお肉にかけるとサッパリ美味!

Kokonoe Mirin: Ganso Kokonoe Sakura 1800ml

Kokonoe Mirin: Ganso Kokonoe Sakura 1800ml
Price: $56.00

INGREDIENTS: RICE, WATER, SHOCHU *This product contains 14% alcohol.     Mirin is used to create depth and sweetness to a dish. Mirin is made from rice that is used to make mochi(rice cakes) not the same rice as to make sake. Mochi rice is sweeter than other rices. With a shorter fermentation time, mirin contains a lot of sugars. In the final stages of fermentation shochu(Japanese distilled alcohol) is added. Kokonoe mirin takes care in choosing the best quality ingredients for the rice and water but also with the choice of shochu.   As a cooking guide:  Teriyaki sauce= mirin 1: shoyu 1: sugar 0.5 Stewed fish= mirin 1: shoyu 1: stock 2: sake 2: water 2 Stewed vegetables= mirin 1: shoyu 1: stock 15 soba soup= mirin 1: shoyu 1: stock 13~15 Tenpura dipping sauce= mirin 1: shoyu 1: stock 20   安永元年(1772年)の創業当時からの伝続技術を用い、厳選された国内産水稲もち米・米こうじ・本格米焼酎のみを原料に、手間と時間を惜しまずじっくりと醸造した本みりんです。もち米からの自然な甘みと豊富なうま味成分が特長で、高級料亭など妥協の許されない味のプロに選ばれ続けています。

Kokonoe Mirin: Ganso Kokonoe Sakura 500ml

Kokonoe Mirin: Ganso Kokonoe Sakura 500ml
Price: $22.00

INGREDIENTS: RICE, WATER, SHOCHU *This product contains 14% alcohol.     Mirin is used to create depth and sweetness to a dish. Mirin is made from rice that is used to make mochi(rice cakes) not the same rice as to make sake. Mochi rice is sweeter than other rices. With a shorter fermentation time, mirin contains a lot of sugars. In the final stages of fermentation shochu(Japanese distilled alcohol) is added. Kokonoe mirin takes care in choosing the best quality ingredients for the rice and water but also with the choice of shochu.   As a cooking guide:  Teriyaki sauce= mirin 1: shoyu 1: sugar 0.5 Stewed fish= mirin 1: shoyu 1: stock 2: sake 2: water 2 Stewed vegetables= mirin 1: shoyu 1: stock 15 soba soup= mirin 1: shoyu 1: stock 13~15 Tenpura dipping sauce= mirin 1: shoyu 1: stock 20   安永元年(1772年)の創業当時からの伝続技術を用い、厳選された国内産水稲もち米・米こうじ・本格米焼酎のみを原料に、手間と時間を惜しまずじっくりと醸造した本みりんです。もち米からの自然な甘みと豊富なうま味成分が特長で、高級料亭など妥協の許されない味のプロに選ばれ続けています。

Morinokura: Kohaku no ryorishu (Cooking Sake) 25BY 1800ml

Morinokura: Kohaku no ryorishu (Cooking Sake) 25BY 1800ml
Price: $46.00

INGREDIENTS: RICE, WATER *This product contains 15% alcohol.     Made from local(Fukuoka) organic rice and natural spring water. As it is a sake for cooking it contains more umami than drinking sake. They ferment not only the steamed rice but also the sake lees which creates the extra umami. Compared to conventional cooking sake, you only need 1/3 of the amount of this cooking sake to create the same effect.   福岡県糸島の契約栽培農家の無農薬山田錦を使用した贅沢な料理酒です。通常の日本酒造りに用いられる三段仕込みに加えて四段目として酒粕を仕込むことにより通常の純米酒の2倍以上の旨味を含みます。米と酒粕と水だけで作られた美味しくて体に優しい料理酒です。料理に少量入れるだけで普段のお料理がより美味しくなります。

Morinokura: Kohaku no ryorishu (Cooking Sake) 720ml

Morinokura: Kohaku no ryorishu (Cooking Sake) 720ml
Price: $22.00

INGREDIENTS: RICE, WATER *This product contains 15% alcohol.     Made from local(Fukuoka) organic rice and natural spring water. As it is a sake for cooking it contains more umami than drinking sake. They ferment not only the steamed rice but also the sake lees which creates the extra umami. Compared to conventional cooking sake, you only need 1/3 of the amount of this cooking sake to create the same effect.   福岡県糸島の契約栽培農家の無農薬山田錦を使用した贅沢な料理酒です。通常の日本酒造りに用いられる三段仕込みに加えて四段目として酒粕を仕込むことにより通常の純米酒の2倍以上の旨味を含みます。米と酒粕と水だけで作られた美味しくて体に優しい料理酒です。料理に少量入れるだけで普段のお料理がより美味しくなります。

Tatsumi: Amakuchi Mugi-miso (Tsubu) 1kg

Tatsumi: Amakuchi Mugi-miso (Tsubu) 1kg
Price: $20.00

国産大麦、愛媛産裸麦、愛媛産大豆、香川産塩を原料として、仕込んだ麦みそです。南予地方(南伊予)独特の麹歩合の高い仕込みで、麦の甘さが麹菌によって最大にひきだされた自然なやさしい甘味を備えた味噌です。初めて麦みそを食べられた方から美味しくて驚かれるお味噌です。 原材料: 大麦(国内産)・裸麦(愛媛県産)・大豆(愛媛県産)・食塩(香川県産)・酒精(国内産)

Tatsumi: Amazake 200ml (non-alcohol sweet saké)

Tatsumi: Amazake 200ml (non-alcohol sweet saké)
Price: $8.00

Amazake is non-alcohol sweet Saké. Made from koji-rice.

Tatsumi: Amazake Shizen-ha 200ml (non-alcohol sweet sake w organic rice)

Tatsumi: Amazake Shizen-ha 200ml (non-alcohol sweet sake w organic rice)
Price: $14.00

Amazake is non-alcohol sweet Saké. Made from koji-rice. This "Amazake Shizenha" is made from organic rice of Ochi farm in Ehime Pref.

Tatsumi: Chu-kara Mugi-miso (Tsubu) 1kg

Tatsumi: Chu-kara Mugi-miso (Tsubu) 1kg
Price: $20.00

INGREDIENTS: BARLEY, SOYBEANS, SALT, WATER, ALCOHOL(1.5%)     This barely miso is fermented using locally made barley(95%) and soybeans(5%) from Ehime and salt from Kagawa. The natural and gentle sweetness from the barley is specific to the Nan-yo area of Ehime and is  characteristic of tatsumi miso. In Japan it is common to use soybean miso. It is rare to have miso made 95% of barley and is what makes it special of the Nan-yo area miso.     “Chu-kara Mugi-miso” is good as a dip for vegetable sticks(cucumbers taste best)   You can mix part amakuchi and chukara to make your miso soup. When making miso soup as a guide( 2 serves)= 30g of miso to 300cc of stock/ dashi   国産大麦、愛媛産裸麦、愛媛産大豆、香川産塩を原料として、仕込んだ麦みそです。南予地方(南伊予)独特の麹歩合の高い仕込みで、麦の甘さが麹菌によって最大にひきだされた自然なやさしい甘味を備えた味噌です。初めて麦みそを食べられた方から美味しくて驚かれるお味噌です。 原材料: 大麦(国内産)・裸麦(愛媛県産)・大豆(愛媛県産)・食塩(香川県産)・酒精(国内産)

Tatsumi: Koikuchi Shoyu 300ml

Tatsumi: Koikuchi Shoyu 300ml
Price: $18.00

Using the same cedar wooden barrels over many generations, this handmade soy sauce is naturally fermented over a year and a half. Using locally produced soybeans, wheat, salt and water, this soysauce contains no preservatives or additives. Tatsumi soysauce is famous for its umami. Even just a small amount will enhance any dish with flavour. Soysauce is usually divided into two types: Koikuchi and Usukuchi. Koikuchi soysauce: "Koikuchi" directly translates as strong flavour. This means there is depth in the flavour. This is perfect for dishes that require strong flavours or thick sauces. Koikuchi soysauce is mainly used in the east of Japan. Usukuchi soysauce: "Usukuchi" directly translates as light flavour. It is lighter in flavour but contains more salt. This is perfect for dishes like Japanese clear soup (osuimono) or dipping sauce for grilled fish. Usukuchi soysauce is mainly used in the west of Japan.

Tatsumi: Koikuchi Shoyu 720ml

Tatsumi: Koikuchi Shoyu 720ml
Price: $28.00

Using the same cedar wooden barrels over many generations, this handmade soy sauce is naturally fermented over a year and a half. Using locally produced soybeans, wheat, salt and water, this soysauce contains no preservatives or additives. Tatsumi soysauce is famous for its umami. Even just a small amount will enhance any dish with flavour. Soysauce is usually divided into two types: Koikuchi and Usukuchi. Koikuchi soysauce: "Koikuchi" directly translates as strong flavour. This means there is depth in the flavour. This is perfect for dishes that require strong flavours or thick sauces. Koikuchi soysauce is mainly used in the east of Japan. Usukuchi soysauce: "Usukuchi" directly translates as light flavour. It is lighter in flavour but contains more salt. This is perfect for dishes like Japanese clear soup (osuimono) or dipping sauce for grilled fish. Usukuchi soysauce is mainly used in the west of Japan.

Tatsumi: Saishikomi Shoyu 300ml

Tatsumi: Saishikomi Shoyu 300ml
Price: $38.00

Saishikomi soy sauce is made from locally grown soybeans, wheat, salt and water. This is fermented over a year and a half to first create the Tatsumi's signature soy sauce. To make Saishikomi soysauce, soybean and wheat is then added to this soysauce mixture and is fermented for an extra year and a half. Saishikomi shoyu means twice fermented soysauce. Saishikomi soysauce has more depth and flavour compared to the signature soysauce. It is perfect as a dipping suace for sashimi or steak.

Tatsumi: Usukuchi Shoyu 1800ml

Tatsumi: Usukuchi Shoyu 1800ml
Price: $60.00

Using the same cedar wooden barrels over many generations, this handmade soy sauce is naturally fermented over a year and a half. Using locally produced soybeans, wheat, salt and water, this soysauce contains no preservatives or additives. Tatsumi soysauce is famous for its umami. Even just a small amount will enhance any dish with flavour. Soysauce is usually divided into two types: Koikuchi and Usukuchi. Koikuchi soysauce: "Koikuchi" directly translates as strong flavour. This means there is depth in the flavour. This is perfect for dishes that require strong flavours or thick sauces. Koikuchi soysauce is mainly used in the east of Japan. Usukuchi soysauce: "Usukuchi" directly translates as light flavour. It is lighter in flavour but contains more salt. This is perfect for dishes like Japanese clear soup (osuimono) or dipping sauce for grilled fish. Usukuchi soysauce is mainly used in the west of Japan.

Tatsumi: Usukuchi Shoyu 300ml

Tatsumi: Usukuchi Shoyu 300ml
Price: $18.00

Using the same cedar wooden barrels over many generations, this handmade soy sauce is naturally fermented over a year and a half. Using locally produced soybeans, wheat, salt and water, this soysauce contains no preservatives or additives. Tatsumi soysauce is famous for its umami. Even just a small amount will enhance any dish with flavour. Soysauce is usually divided into two types: Koikuchi and Usukuchi. Koikuchi soysauce: "Koikuchi" directly translates as strong flavour. This means there is depth in the flavour. This is perfect for dishes that require strong flavours or thick sauces. Koikuchi soysauce is mainly used in the east of Japan. Usukuchi soysauce: "Usukuchi" directly translates as light flavour. It is lighter in flavour but contains more salt. This is perfect for dishes like Japanese clear soup (osuimono) or dipping sauce for grilled fish. Usukuchi soysauce is mainly used in the west of Japan.

Tatsumi: Usukuchi Shoyu 720ml

Tatsumi: Usukuchi Shoyu 720ml
Price: $28.00

Using the same cedar wooden barrels over many generations, this handmade soy sauce is naturally fermented over a year and a half. Using locally produced soybeans, wheat, salt and water, this soysauce contains no preservatives or additives. Tatsumi soysauce is famous for its umami. Even just a small amount will enhance any dish with flavour. Soysauce is usually divided into two types: Koikuchi and Usukuchi. Koikuchi soysauce: "Koikuchi" directly translates as strong flavour. This means there is depth in the flavour. This is perfect for dishes that require strong flavours or thick sauces. Koikuchi soysauce is mainly used in the east of Japan. Usukuchi soysauce: "Usukuchi" directly translates as light flavour. It is lighter in flavour but contains more salt. This is perfect for dishes like Japanese clear soup (osuimono) or dipping sauce for grilled fish. Usukuchi soysauce is mainly used in the west of Japan.

Carafe for cold sake 430ml A Clear

Carafe for cold sake 430ml A Clear
Price: $70.00

size:430ml colour: Clear Put ice in the pocket and sake in the carafe *Picture is a blue carafe.

Choko(sake cup) Sake wa Junmai

Choko(sake cup) Sake wa Junmai
Price: $7.00

size:45ml, Sake cup with "Sake wa junmai......"

Choko(sake cup) Tombo

Choko(sake cup) Tombo
Price: $7.00

size:45ml, Sake cup with dragonfly mark

Kiriko glass

Kiriko glass
Price: $14.00

size:125ml, Sake glass for cold sake

Koyoido: Hakuji Hai

Koyoido: Hakuji Hai
Price: $46.00


Koyoido: Hakuji Katakuchi

Koyoido: Hakuji Katakuchi
Price: $76.00

D95mm H95mm

Koyoido: Hasshaku Tokkuri

Koyoido: Hasshaku Tokkuri
Price: $76.00

H115mm D75mm

Koyoido: Kaiyu Hai

Koyoido: Kaiyu Hai
Price: $46.00

D75mm H35mm

Koyoido: Kohiki Katakuchi

Koyoido: Kohiki Katakuchi
Price: $76.00

D100ml H85mm

Koyoido: Mubyo Hai

Koyoido: Mubyo Hai
Price: $46.00

D70mm H30mm

Nousaku Beer Cup

Nousaku Beer Cup
Price: $100.00

It can hold approx 200ml. H115 ∅61 Tin 100%

Nousaku Chopstick Rest

Nousaku Chopstick Rest
Price: $36.00


Nousaku Hanashibe

Nousaku Hanashibe
Price: $72.00


Nousaku Hoop

Nousaku Hoop
Price: $124.00


Nousaku Lotus

Nousaku Lotus
Price: $88.00


Nousaku Sake Cup (Kiki I)

Nousaku Sake Cup (Kiki I)
Price: $50.00


Nousaku Sake Cup-large

Nousaku Sake Cup-large
Price: $70.00

H43 ∅62 Tin 100%

Nousaku Sake/Sauce Pitcher-large

Nousaku Sake/Sauce Pitcher-large
Price: $126.00

It can hold approx 300ml. H63 W162 D90 Tin 100%

Nousaku Small Sake Cup-lipped

Nousaku Small Sake Cup-lipped
Price: $72.00

H45 W53 D82

Sake warmer (Black, Tokkuri with bucket) 150ml

Sake warmer (Black, Tokkuri with bucket) 150ml
Price: $34.00

size:150ml, Sake warmer (Tokkuri with bucket) . Put hot water in the bucket and sake in the tokkuri.

Sake warmer (Tokkuri with bucket) 150ml

Sake warmer (Tokkuri with bucket) 150ml
Price: $34.00

size: 150ml Sake warmer with dragonfly mark. Put hot water in the bucket and sake in the tokkuri.

Sake warmer (Tokkuri with bucket) 300ml

Sake warmer (Tokkuri with bucket) 300ml
Price: $47.00

size:300ml, Sake warmer with dragonfly mark. Put hot water in the bucket and sake in the tokkuri.

Tin Sake warmer

Tin Sake warmer
Price: $203.00

size:200ml, Warming sake in a tin bottle gives the best flavour. See the difference. Put hot water in the outer container and sake in the tin bottle. It is ready to serve within 2 min. Outer container/ABS resin Sake bottle/Tin

Tokkuri(sake bottle) Large

Tokkuri(sake bottle) Large
Price: $15.00

size:270ml, Tokkuri with dragonfly mark

Tokkuri(sake bottle) small

Tokkuri(sake bottle) small
Price: $12.00

size:150ml, Tokkuri with dragonfly mark

Event Ticket: Saké Masterclass "The Art of Kimoto" Saturday 22nd Apr 2017 (14:00-16:00)

Event Ticket: Saké Masterclass "The Art of Kimoto" Saturday 22nd Apr 2017 (14:00-16:00)
Price: $55.00

Saké Masterclass w/ Lucky Suzie @ Darlinghurst - We'll be exploring the kaleidoscopic saké Kimoto   Date:  Saturday, Apr 22, 2017 Time: 14:00 ~ 16:00 (workshop will be approx 1.5hrs with 1/2hr Q&A) Venue: Lucky Suzie 78 Stanley St, Darlinghurst NSW 2010 Participants: Maximum 30 people (Minimum 8. If the number of people does not reach the minimum, the event will be canceled.) This event includes 5 different Kimoto sakés matched with some modern malaysian cuisine by Chef Zach and the Lucky Suzie team *Bookings to be made by the 20th Apr 2017. *Attendants must be 18 years of age or over.