The true expressions of the marigold flower are noticeable both on the palate and nose of this sake, and are amplified by the Yamahai-jikomi brewing method's signature funky style. Excellent chilled, but the personality of... Read More
The true expressions of the marigold flower are noticeable both on the palate and nose of this sake, and are amplified by the Yamahai-jikomi brewing method's signature funky style. Excellent chilled, but the personality of... Read More
Compared to our popular Choya Umeshu (made with a wine base) this Single-Year blend has a richness, depth & elegance of a flavour. The colour is more golden- amber even, and the umeshu is appropriate as a aperitif before a meal... Read More
A distinctly Japanese citrus liqueur, made from the fruit of the Yuzu tree - a thorny and finicky yet beautiful shrub that infuses this liqueur with floral wonders and a refreshing citrus taste.
Beginning as a brewpub, Echigo was Japan's first brewpub. They have led the industry for 20 years, producing quality craft beer and bringing the taste of good beer to Japan, and now hope to bring these excellent... Read More
Medium-bodied and rich with umami, this sake balances its bold, dry character with a touch of sweetness from the koji. Flavors of roasted nuts harmonize with hints of honeydew. Delicious at any temperature, from chilled to warm.... Read More
Hakutsuru is located in the famed Nada district of Kobe, a leading sake production area. The name Hakutsuru means “white crane”. The crane’s reserved character and graceful appearance along... Read More
A full-bodied off dry Junmai with robust flavors of toasted cereal, natural rice sweetness, and a dry finish. Delicious with Chinese food, grilled meat, and creamy pasta dishes. Enjoy chilled, room temperature, or warm.... Read More
Hakutsuru is located in the famed Nada district of Kobe, a leading sake production area. The name Hakutsuru means “white crane”. The crane’s reserved character and graceful appearance along... Read More
Using only selected rice and rice koji, ”SAYURI” is brewed up carefully with the natural spring water from Mount Rokko. It has a refreshing aroma, natural sweetness and smooth aftertaste.
Hakutsuru is located in the famed Nada district of Kobe, a leading sake production area. The name Hakutsuru means “white crane”. The crane’s reserved character and graceful appearance along... Read More
Ukiyo-e (ooh-kee-yoh-eh) is a Japanese woodblock print or painting of famous kabuki actors, beautiful women, travel landscapes and city life from the Edo period. Ukiyo-e is significant in expressing the sensual attributes of Japanese... Read More
Using only selected rice and rice koji, ”SAYURI” is brewed up carefully with the natural spring water from Mount Rokko. It has a refreshing aroma, natural sweetness and smooth aftertaste.
The nose on this plum sake made in Wakayama, which is the heart of plum country, is a fabulous collection of plum, honey, citrus, brown sugar, and rock candy aromas. Talk about a “drinkable”... Read More
The Rubi has just landed in the US. It spends most of its life in Mizunara Oak, then is finished in Ruby Port Pipes. Candied orange and toasted marshmallow with notes of sandalwood and mango fill your glass. Hints of dark chocolate... Read More
Founded in 1725, Kasumi Tsuru, meaning “The Crane of Kasumi”, is named after its hometown, a small fishing village located on the Sea of Japan in the Hyogo prefecture. Kasumi is known for its fresh seasonal crabs,... Read More
Founded in 1725, Kasumi Tsuru, meaning “The Crane of Kasumi”, is named after its hometown, a small fishing village located on the Sea of Japan in the Hyogo prefecture. Kasumi is known for its fresh seasonal crabs,... Read More