Test sake collection description h1.

A cracking Ginjo polished to Daiginjo level. Subtle aroma of fresh curds, flowers. Palate of honeysuckle, pear, hints of aniseed, pepper.

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.

Multi award winning honkaku shochu. Aroma of citrus and sweet barley. Served straight up displays a velvety semi sweet upfront palate sudachi peel and mild spice. 1 cube of ice...

A classic light, super clean and dry style of sake made from the pristine underground waters of the Tokonami river and local Niigata rice.

For lovers of dry sake. Refreshing palate of green apple, orange and mild aniseed.

Beautifully balanced, palate of Tougorou ume with crisp acid, almond, peach & apple brandy.

Honkaku single distilled from purple sweet potato from Gifu prefecture. Palate is big, rich and screaming with imo character. It finishes clean begging for another sip. Best served on the rocks.

Bodaimoto is an ancient way of making sake from over 500 years ago. Rich and bold, enjoy flavours of manuka honey, citrus, ripe banana, chestnut, black muscat grapes and brown...

Rare sake fermented in wooden barrel. Drink at 45C, a medium-dry sake with spiced orange, banana and buttercream.

Moreish, complex umeshu based on their award winning shochu - Shodai. Powerful aroma of Italian liqueur & fresh peach. Enjoy flavours of creamy barley, licorice, ume fruit, guava and fruit...

Rare premium mirin, clean and refreshing. Wakayama ume fruit steeped in three year aged mirin. Piquant ume balanced with natural sweetness of mirin with no added sugar.

Aroma of pineapple, grape and melon. A smooth medium dry palate of melon with a hint of roasted nut caramel.

Aroma of sweet nutty gingerale. Palate is a balance of chinotto, ginger and ume fruit. As far as umeshu's go, this is more on the dry side. Refreshing, warming, invigorating. A little sweetness upfront, finish is like a dry ginger ale.

Impressive shochu, aged for 3+ years in select Japanese oak barrels. Restrained nose of orange, apples, fine oak & whisky. Straight up - palate of pear, almond meal, milk, barley...

A very different style of yuzushu. Whole organic yuzu fruit is soaked in superdry sake. Palate is pure yuzu rind with pleasant bitterness (think Amaro) and a dry finish. Serious liqueur.

Honkaku shochu distilled from the pressings of Hanamikura super premium daiginjo sake. Complex rice shochu with subtle aromas of cardamon & anise. Very mild smooth and refined palate with hints of Hanamikura Kuro daiginjo.

Old school dry sake. Notes of chestnut, hazelnut, fresh spice. Best room temp or gently warmed.

A great beginner’s shochu with Yomogi or Japanese mugwort - a botanical used as natural flavouring. Gentle herbal character, very easy to drink. Honkaku - premium single distilled shochu.

If you've never drunk good shochu before prepare to be surprised. These 2 shochu from Inoue Shuzo will change your mind forever.

Silky smooth palate, upfront citrus, local Nara botanicals We have never tasted a more balanced gin. By Yamato Distillery - an offshoot of the producers of Kaze No Mori.