Dry session sake from Akita. Earthy, umami rich sake with notes of lemon and spice. Drink from an ochoko cup for best flavour.

Dry, earthy old school sake. Shiitake and shoyu on the nose. Palate of lime and mushroom. Dry, short, clean finish.

Modern, fresh junmai ginjo bottled a few days after pressing leaving a slight spritz. Sherbet, citrus peel, honeydew & minerals predominate.

Subtle lemon and bergamot on the nose. Clean refreshing palate with a slight spritz. Modern fresh dry sake by cult brewer Yamamoto.

A well balanced blend of honeysuckle, musk melon and ripe orange with hints of pleasant bitterness.

Bright palate of melon, sherbet and pink lady apple.

Sake filtered in the traditional fune press. Delicate notes of pear, lychee, melon and macadamia with a clean finish.

Top shelf sake. White peach, pear, sugar plum, quince.

Old school yamahai to be drunk warm. Although super dry you can taste the sweet rice character of Miyamanishiki and Akinosei mixed with some mild spice, mandarin and umami.

Old school yamahai to be drunk warm. Although super dry you can taste the sweet rice character of Miyamanishiki and Akinosei mixed with some mild spice, mandarin and umami.

5 Akita rice varieties + 5 Akita yeasts in 1 bottle of Junmai Daiginjo.

Green apples, thai basil, lime. Mineral laden palate.

A floral style of sake with forward notes of rosewater, orange blossom and melon.

Light mineral, mandarin, new season stonefruit, impressive short clean finish.

Rice forward junmai with an off-dry palate of stonefruit, mild spice and a hint of citrus.

Made from #6 yeast sourced directly from Aramasa brewery. Big mouthfilling flavours of red orange, apple, lemon aspin and orange sherbet.

Aged Daiginjo to sip and savour. Kept in bottle at low temp for 20 years. Savoury caramel, honey, spice, pleasant astringency with a dry finish.

Superpremium sake. Black ruby plum, lychee, white flowers, sweet apple.

Session sake with medium-dry palate of starfruit, apricot and white peach.