Deep caramel, bone broth, currants, dried cherry, coffee bitterness, dark chocolate, with hints of cinnamon, fenugreek and basil.
Dark praline, dried apricot and banana, coffee, chocolate and orange peel.
Rich umami, coffee, deep caramel, broth, brazil nut, dried banana.
A well balanced blend of honeysuckle, musk melon and ripe orange with hints of pleasant bitterness.
A rich dark mirin, bottle aged for ten years. Seaweed & chocolate aroma. Complex, rich satisfying palate. Reminiscent of PX sherry but not as sweet. Darkens and sweetens from the...
Apple, pear, cherry, mandarin. Refreshing style of Kijoshu.
The palate is a wild sweet/sour/savoury rollercoaster ride of toffee apple, honey, coffee, toasted hazelnuts and umami.
Exquisite kijoshu made with 28yo sake. Orange, oak, coffee, bitter chocolate, fig and apricot.
Full flavoured palate of peach, apple, orange peel, mandarin, sansho and brazil nut.
Aromatic ultrapremium sake brewed using the time consuming Shizuku method. Delicate and complex. Notes of pawpaw and pineapple.
Ultra premium sake with notes of honeydew, butter, almond meal and lemon myrtle. Fresh, elegant and
refined. Gold Medal winner.
Pure clean flavours of honeydew melon, licorice, sour plum, pear and a hint of lemon zest.
Rare sake fermented in wooden barrel. Drink at 45C, a medium-dry sake with spiced orange, banana and buttercream.
Aromas of melon, pear and fresh cream. Palate of ripe melon, apricot and lemongrass. Gold medal winner.
Amaretto-like nose, well balanced palate leaning on the dryer side of the fence for umeshu.
Pristine ume fruit character and a clean finish make this a great choice for dessert or the cheese platter.
Wakayama Nankou ume fruit.
Nashi pear, melon, blood plum, orange and lemongrass. Milled to 22%, the lowest seimaibuai in the Sakeshop portfolio.
Lychee, melon, mandarin and juicy nectarine. Taste the freshness of nama in this one-time pasteurised version.
An elegant, restrained top shelf sake with notes of melon, white flowers, chocolate and light salted caramel.
Aroma of pineapple, grape and melon. A smooth medium dry palate of melon with a hint of roasted nut caramel.
Passionfruit pulp and freshly brewed Junmai Ginjo are left to macerate before pressing and bottling. There is no sugar added to preserve the tartness of the passionfruit and to create a crisp, clean style of liqueur to excite the palate.
Orders despatched Tuesday to Friday
No Items in Cart
we will never share your email address
Spend over $160 to qualify for FREE SHIPPING in Australia