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Dry, earthy old school sake. Shiitake and shoyu on the nose. Palate of lime and mushroom. Dry, short, clean finish.
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.
“Slow Food” Hot Sake Gold Medal winner. Palate is mandarin and pear. If cold enjoy cleansing acidity and more fruit.
Sake filtered in the traditional fune press. Delicate notes of pear, lychee, melon and macadamia with a clean finish.
Aroma of pineapple, grape and melon. A smooth medium dry palate of melon with a hint of roasted nut caramel.
An elegant, restrained top shelf sake with notes of melon, white flowers, chocolate and light salted caramel.
There is a saying in Japan that good Niigata sake should taste of "nothing but snow". Kirinzan Yukinoshita (beneath the snow) is all about restraint and purity. A tease of pear, peach, fresh almond and white flowers.
Palate of pear, rockmelon, apple, white flowers. A real crowd pleaser.
Palate of peach, strawberry, hint of milk chocolate and almond. Clean finish. Rare cherry blossom yeast.
Ultra premium sake with notes of honeydew, butter, almond meal and lemon myrtle. Fresh, elegant and refined. Gold Medal winner.
Hugely popular in Gifu prefecture. Classic easy drinking pure rice sake, aroma of rice cooking on the hearth, hints of spice. Best warm.
Premium sake from Nagaragawa. A mellow sake with lead characters of pear and nasturtium flowers. Notes of rockmelon, sour pineapple and mild spice.
Oita Brewery's top sake, front palate is ripe rockmelon and licorice. Rich, juicy mouthfeel & silky smooth finish.
Old school kimoto, medium dry sake with palate of roasted nuts, dried apricot and burnt caramel. Drink 20C.
A refreshing session sake. Imagine driving through Twin Peaks with melting snow surrounded by Douglas Firs while eating fruit salad of starfruit, spearmint and pear.
Mandarin, pear & clove. Refreshing when chilled, as the glass warms citrus & spice are accentuated & the palate becomes broader & richer.
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