Sakes

“Excellent ”

“View Light color Nose herbaceous scent, hints of grapefruit and a slight earthiness Mouth Taste good acidity, minerals, well balanced notes and a clean finish.”

“- 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.”

“- 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...”

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

“- The Daiginjo Akashi-tai is made using Yamada Nishiki rice grown in Hyogo Prefecture. - A brew master watches over the koji for 72 hours - without sleeping - to ensure the absolute finest of sakes. - A fruity fragrance can be detected amid the full-bodied flavour.”

“- Junmai Tokubetsu begins with 100% Yamadanishiki rice grown in Hyogo Prefecture, which is polished until only 60% of the grain is left. This sake is lovingly handcrafted through every step of the process, from making Kogi rice to hand bottling. - Akashi-Tai Tokubetsu Junmai is a traditional brew...”

“- 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...”

“- 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...”

“Choya Umeshu Extra Shiso is a Japanese native region Kishu Japanese Ume plum liqueur made (some included in the bottle). It is aged 2 to 3 years. Tasting notes Umeshu Choya ShisoChoya Extra Extra Shiso has a perfect balance between sweet and sour ume fruit with notes of almond.”

“Light-bodied with lower alcohol, low acidity and a delicate fragrance resulting in a very silky and elegant Ginjo Fragrance is a breeze of fresh, refreshing, flowers with a subtle touch of gingerbread Gripping, inviting and extremely easy to drink”

“- 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...”

“Cloudy and yellow in colour with a vivid aroma of ripe yuzu fruit Rich, sweet yet balanced marmalade flavours with a long, pronounced finishSuitable as an aperitif, dessert sake or cocktail ingredient”

“Light and subtle aromas of strawberry and creamy rice with a mineral, crisp and dry structure and mild body Acidity seems pronounced due to the dryness but, when warmed, acidity mellows and notes of fresh grass, vanilla and oats develop Simple and easy-to-drink”

“- A light delicate sake made by macerating the Japanese Yuzu fruit in Ginjo sake. - Bright citrus flavours with a fresh crisp finish. - Each Yuzu fruit is hand selected locally in Hyogo prefecture and immediately hand-juiced to maintain the highest level of freshness.”