Kunizakari Muroka Umeshu 14% 720ml
Taste is Ripe plums, marzipan and a slight butteriness. Rich and fruity.
Kunizakari was established in 1844 in Handa city (Aichi Prefecture) where they experience a warmer climate with an average of 15.5C as well as having an abundant supply of pure, natural underground water; this in turns assists with making a high quality starter culture.
An excellent richer style of Umeshu.
Kidoizumi AFS 1976 Sake
Aged for more than 40 years, this sake is proof that aged sake can be delicious, to us it almost tastes like a tokay from a company specialising in aged and unique sake well before most breweries.
The palate has a pleasant initial acidity before showing umami, caramel and chocolate flavours; a delightfully savoury and rich sake.
Gozenshu Bodaimoto Nigori 720ml
Using the oldest practical sake production method developed by the Bodaisen monks, this sake is incredibly creamy, made more so by the fact It is a nigori (cloudy) which means natural sediment has not been filtered out. Very few producers make this ancient style of sake.
we recommend this chilled and when serving, gently tilt the bottle to distribute the sediment evenly.
Akishika Pressed Moto 500ml
A one of a kind (literally) sake done as an experiment so people can taste the starter culture of sake, the moto is the very beginning of the typically 3 step sake fermentation process. Palate is similar in some respects to wine, perhaps Chardonnay? Crisp, acidic with fresh baked bread flavour throughout. Outstanding sweet and sour flavour.
Shirataki Mizunogotoshi Junmai Daiginjo 25th
A limited release of no more than 2000 bottles worldwide to celebrate the 25th anniversary. Palate is smooth and mellow with stone fruit and vanilla.
Miyozakura Junmai Panda Sake 180ml
A delightfully clean and easy drinking saké which comes in a ready to go glass panda cup.
Originally released as a futushu grade 30 years ago in celebration of the arrival of the giant panda for Ueno Zoo in Tokyo, this particular saké is a more recent addition as part of a premium junmai release.
This saké is:
Junmai (no added alcohol)
Yoshikubo "Dancing Rabbit" Umeshu 720ml
A Nigori (Unfiltered/hazy) umeshu with a delicious creamy nashi pear flavour.
The Yoshikubo family have been brewing sake for over 200 years (founded 1790) and for over 12 generation it has stayed family owned, their moto is simple “brew delicious sake”.
A very tasty umeshu with a creamy pear flavour, before pouring tilt the bottle to distribute the sediment evenly. Serve Cold.
Gozenshu 9 Yuzushu
Delicious yuzushu from Okayama, full of yuzu flavour but with a heavier and more syrupy texture giving it a sour citrus flavour and then a sweeter note.
Gozenshu was founded 1804 in Katsuyama, Okinawa and is currently led by Okayama’s first female Toji (head brewer) Maiko Tsuji who is the 7th generation of this family owned brewery.
This yuzushu is made using an ancient technique originally used by the Bodaisen monks (before kimoto) which uses a small amount of cooked rice thrown in with raw rice and water to create a lactic water which is then used for the sake.
A fantastic yuzushu for those seeking a sweet and sour drink perfect for summer. Try over ice.
Yoshikubo Junmaiippin Blue Sake 300ml
Taka Junmai Daiginjo Sake
Estate produced sake with a strong dry, risk husk and spice flavour that becomes creamier served slightly warm.
Taka have been established since 1888 and use the unusual (for sake) “domaine” title, this is to show that they focus on their own rice and ingredients grown on their 1.6ha’s.
This sake is:
Junmai: No added alcohol
Daiginjo: Polished to 50% on yamada rice
A richer, drier sake with a lovely spice note (at room temp) that’s also great served slightly warm.
Hombo Green Tea Umeshu 720ml
For the green tea lovers; this matcha umeshu has a strong green tea leaf flavour with a plum like, fruity backdrop.
Hombo was established in 1872 and is located in the southern tip of Satsuma Peninsula, Kyushu. The region is famous for its pure mineral water which makes for some exceptional shochu (the base alcohol for this umeshu), in Hombo’s case winning the sole shochu gold medal at the international wine and spirit competition (2013).
A must try for green tea lovers, we loved this chilled but some enjoy it over ice-cream.
Heiankyo Junmai Daiginjo Sake
A soft and rich sake that every reviewer we found highlights for smoothness.
Tsukinokatsura Heiankyo is a premium release from Masuda Tokubee Shoten brewery, founded 1675 -one of the oldest established brewery’s in the Fushimi area of Kyoto, this Tokubetsu (special release) sake also uses the most expensive sake rice “Iwai”
Iwai rice has faced a significant journey, having been listed as a recommended variety before being delisted due to food shortages; Kyoto no longer having any obligation to supply the rice seeds to farmers caused the Iwai rice variety to deteriot; this listing and delisting was again repeated in 1955/1973, this time because it was too tall for harvesters; finally in 1992 the revival was accomplished to create a truly Kyoto representative sake.
Iwai rice is seen as having “King” status the same status as Yamada though rarer and more difficult to grow (lower yields and higher water needs) but produces a wonderfully smooth and rich sake.
This sake is:
Junmai (no added alcohol)
Daiginjo (polished to 50% on Iwai rice)
Tokubetsu (special sake in this case unique rice)