Sake

The Genmai Aged Sake was created using the finest of rices for sake - Yamada Nishiki - in an almost entirely unpolished form. Because unpolished brown rice was used, this sake required extra special attention to detail, such as double-steaming of the r

Akashi Tai undiluted honjozo Akashi-tai is a satisfyingly full-bodied sake.This is the drink the brew masters reach for at the end of a working day. Because it is undiluted, this is perhaps the most direct way to savor the full palate of our sak

Akashi-Tai. Sweet and zesty makes a refreshing spritzer - Japanese citrus fruit in ginjo-grade sake - Yuzushu is made by macerating yuzu

Type: Junmai ginjo Milling Rate: 60%SMV: +2.5Acidity: 1.6Tasting Notes: A nose of coconuts and honey and a super clean palate with sweet rich flavours from start to finish. Best served with light flavoured meaty or rich dishe

Type: Junmai Milling Rate: 70%SMV: +3Acidity: NATasting Notes: A nose of honey and a full bodied palate sweet with hints of nuts. Starters and mains.

Akashi-Tai Honjozo Genshu Sake. The flavour continues to mellow pleasingly over time. - It is the drink the brew-masters reach for at the end of a working day.

Satsuma (4973766002150 / U2750)

Choya. Ideal for preparing cocktails, as well as for flavouring gourmet dishes - Excellent with traditional Japanese cuisine such as sashimi and sushi - It has a rich rice-centric aromas

Niizawa. The palate is tangy with lots of depth to the flavour. - Cloudy ice tea colour, with ripe plum aromas followed by sweet flavours of almonds and marzipan.