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瑞冠　純米吟醸　生酛仕込み Traditional method with natural bacterias gives you deep and refreshing dry flavour. Zuikan Junmai Ginjo Kimoto Jikomi uses a traditional method of making a yeast starter, Kimoto Jikomi. It allows lactic acid bacteria to occur naturally in a sake brewery and the brewery also uses house nitrate-reducing bacteria and yeast. After the...

Wiliam Adams Rose-flavoured sake with four hundred years of history. William Adams, known in Japanese as Anjin Miura, was an English navigator who arrived in Japan in 1600 via the Dutch ship De Liefde. Adams helped establish English and Dutch trading posts for the East India Company in Hirado. In...

瑞冠　純米吟醸　生酛仕込み Traditional method with natural bacterias gives you deep and refreshing dry flavour. Zuikan Junmai Ginjo Kimoto Jikomi uses a traditional method of making a yeast starter, Kimoto Jikomi. It allows lactic acid bacteria to occur naturally in a sake brewery and the brewery also uses house nitrate-reducing bacteria and yeast. After the...

杵の川　樽酒 Won gold for Futsushu at IWC, 2019. There are a scarce number of professional barrel-makers in Japan. And Tarusake is proudly made in a Yoshino cedar barrel crafted by Yasushi Ichinose, the only barrel maker in Nagasaki. ‘Taru’ translates to ‘barrel’ and ‘Tarusake’ to ‘sake barrel’, which is a reminder to enjoy...

リキュール　ゆず Liqueur Yuzu A zesty, full-flavoured Japanese citrus sensation. Liqueur Yuzu is made from yuzus sourced from Kochi, Japan's largest yuzu-growing region. The unique citrusy tang is thanks to incorporating both the juice and the zest in the brewing process. This sake also balances acidity and sweetness, creating an enjoyably smooth...

純米吟醸酒　普賢の夢Beautiful dry sake from sakura yeast, with a wish for their local region Fugen no Yume means ‘a dream of Mt. Fugen’ in Japanese and is named by praying for recovery of the affected regions by the volcanic group Unzen-dake in Nagasaki, 1991. Besides a traditional pressing method called Hanegi Shibori, the...