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Using 100% Japanese premium plum fruits called Nankobai from Kishu, Wakayama, this is a premium Umeshu with the taste of richness, depth & elegance. Also the color is more golden & amber. As a aperitif or a desert, you can always enjoy CHOYA Extra Years with over ice.

The Afuri series from Kikkawa Jozo is brewed with water from a rain-fed spring at the foot of Mount Afuri in Kanagawa. It is naturally harder than typical sake brewing water at 150ppm in equal parts Calcium and Magnesium. These nutrients allow for extremely low temperature fermentation to develop extra complexity. Founded in 1912, Kikkawa once made rich and dry sake. The 7th generation chief brewer Masanori Mizuno took over in 2012 changing focus to a complex, robust and aromatic style balanced by ancient acid production techniques. This is a pure rice sake with a beautiful rose-pink color made using the rare Tsurubara (rambling rose) flower yeast and pesticide-free cultivated ancient rice which is also rich in polyphenols and minerals. It has a gentle and smooth taste, making it suitable even for sake beginners. While it has a sweet and floral aroma, it also offers a clear aftertaste.. Serve chilled, serve with rich dishes or as you begin your afternoon.

In collaboration with Attack on Titan, the Kikunosato Brewery has released this limited edition 4 bottle sake set with the theme, Beyond the Wall. Four Japanese designers and followers of Attack on Titan came together to develop this project of five months. More than 100 animation scenes have been incorporated into the design so you can enjoy the story of the three characters - Mikasa, Levi, and Eren. Each sake in this set have different ingredients and tastes. The first character is Eren, brewed with Gohyakumangoku rice; the second is Mikasa, using Yumesasara; the third is Levi, using Yamada Nishiki; the fourth is a special release Titan Model edition also using Yamada Nishiki but with a lower abv.

It is characterized by a rich flavor that allows you to feel the umami of rice even when it is chilled in the refrigerator, and a refreshing finish due to the pleasant acidity.

Matured the sake that is brewed in the winter and put out over the summer, unpasteurized,''raw''. A rich taste unique to raw aging was born. The umami is condensed, and it goes well with cheese and other dishes with a strong flavor.

The brewery's unique yeast and top-secret traditional techniques enabled it to be selected as the Imperial New Year's sake for three years from 1948 to 1950. The name "Maboroshi" was given to a special sake made using a unique process that has been handed down since that time. Based on the concept of a food sake, Junmai Ginjo Maboroshi is brewed with Hattan Nishiki, a suitable rice for sake brewing produced in Hiroshima Prefecture, using No. 9 yeast. The refreshing ginjo aroma is elegantly expressed, and the flavour is broadened by ageing to fully bring out the characteristics of Hattan Nishiki, while the mouthfeel is clean and refreshing. The balance of sweetness, umami, acidity and a hint of bitterness creates a refreshing drinking experience with a good finish.

Use only "Omachi Rice" which is the source of all brewer's rice. It has a fruity ginjo aroma and a profound taste which you can never get tired of drinking.

Delicate flavour of rice and briskness of high acidity. Fulfilled the best balanced sake, good match with Kyoto cuisine.

Maximizing the outcome of extremely soft water, water this Ginjo is crisp on the palate, with a pleasant finish.

Product Information: Building upon a rebalancing of the four base botanicals of the drier, flagship Bermutto, Oka Kuru's taken on dry vermouth. OKA Sweet Bermutto incorporates a powerful fifth ingredient: a bitter Japanese plum called ume. Ume’s tart astringency is right at home in this bitter botanical blend and is perfectly complemented and balanced by raw cane sugar from Okinawa. The wine base is Junmai Sake (fermented rice alcohol, not wine). There are five botanicals: Yomogi, yuzu, Kabosu, ume and cane sugar. Yomogi is Japanese wormwood. Yuzu is an acidic aromatic citrus as acidic as a lemon with a flavour that's reminiscent to lemon, grapefruit, and mandarin orange. Kabosu is a very high-acid citrus profile and flavour similar to yuzu and lime. Ume is a tart Japanese green plum. Lastly it's all sweetened with kokuto (Okinawan cane sugar). Oka Kura Bermutto is a uniquely Japanese take on the category of vermouth made from aromatized, shochu-fortified sake. While not technically a vermouth because it is not wine-based, it functions in cocktails as a vermouth should—a botanically-infused, low ABV modifier—and generally bridges a gap between sake, shochu, and vermouth. Maker: Founded by Yuno Hayashi and named for her grandfather, OKA BRAND offers a growing range of distinctly Japanese spirits and liqueurs made from local rice spirits, Junmai sake, and hyper-regional botanicals. Each expression provides not only endless drinking possibilities, but a gateway to Japanese flavours and traditions. Distillery: OKA BRAND spirits and liqueurs are produced by the legendary Tsutsumi Distillery in the Kumamoto Prefecture in Kyushu, Japan. Tsutsumi has been producing shochu for nearly 150 years in the Hitoyoshi Basin just 5 km from the Kuma River, the longest river in Kyushu. It is one of only 28 distilleries certified by the World Trade Organization as a Kuma Shochu producer, a designation similar to the protected designations of origin of Scotch, tequila, and Cognac. The Kuma River is renowned for its reputation as the clearest stream in Japan, lending itself to crafting fine sake and shochu, all from rice grown within the Kuma River system. Influenced by the fortified, aromatized wine producers of Europe while drawing on Japanese tradition, OKA BRAND took the cocktail world by storm with the introduction of their flagship expression, Bermutto. A yuzu liqueur and sweet, ume-based formulation of Bermutto followed, and now with the introduction of rice-based vodkas and gin, OKA offers an even wider range of exceptional products for use in cocktails by the world’s most discerning bartenders and mixologists. Nose - Yeast, Tropical Fruits, Lavendar Unmistakably plummy, evocative of of umeshu and sloe gin with sour cherry, orange peel, and brown sugar. Palate - Rice, Faint Plum, Piquant Peppers On the palate, oolong tea, tart cherry, grapefruit zest, plum. Finish - Yuzu, Grapefruit, Pleasant Bitters Caramel, plum, marzipan, faint sake, lemon, orange