Sakes

“- Japanese traditional Umeshu (ume fruit liqueur), which is made from ume fruit (related to the Apricot fruit of the Rosaceae family). - Choya is revered through Japan for its balance of sweetness, acidity and exotic aroma with hints of marzipan. - Extra Years contains only natural ingredients.”

“- With its distinctive sweet and smooth taste, Choya Plum Wine is produced to a traditional Japanese recipe by steeping green plums in shochu.”

“- Akashi-Tai Honjozo is a medium-bodied sake with hints of citrus and straw. - Whilst delicious at any temperature, it is best enjoyed hot. - Enjoyed on its own or with any type of food. - Hot sake: Pour some Akashi-Tai Honjozo in a cup. Place the continer in hot water for 5 - 10 minutes or until...”

“- Akashi-Tai's undiluted honjozo Akashi-tai is a satisfyingly full-bodied sake. - This is the drink the brew-masters reach for at the end of a working day. - Because it is undiluted, this is perhaps the most direct way to savour the full palate of their sake. - The flavour continues to mellow...”

“- Japanese traditional Umeshu, which is made from ume fruit. - Extra Shisu also contains shiso herb (known in Japan as 'Perilla') which is added, giving the delicate pink colour and unique aroma. - Extra Shisu contains only natural ingredients.”

“- Akashi-Tai Junmai Daiginjo uses only the very best of this variety - the top grade of the most highly prized Yamada Nishiki rice grown in a district of Hyogo so renowned for fine sake-making rice it was even given its own designation of Special A Zone. - This fine rice is polished until only...”

“- Isake Classic was developed in Japan by the passion of a French Sommelier and a Japanese Sake expert along with sake master Toji at the Tatsuuma-honke sake brewery, one of the finest producers in Japan. - Delicious served either hot or cold, this is a refreshing style that reveals attractive...”