A heavenly small bottle sake cup with a scent of fresh apples and bamboo. It exhibits an appealing minerality on the palate with mild acidity and slight bitterness. Easy to drink, this sake drink is as light as the falling petals of cherry blossoms in the spring breeze.

A premium, dry sake produced with glossy rice polished to at least 50% of its original size. Light and complex, it has a fragrant nose of white chocolate, caramel and vanilla, leading to a fresh citrus fruit palate with a crisp, clean finish.

This exceptional sake is brewed at low temperatures using a unique strain of yeast called the Ehime EK-7 to enhance aroma and freshness. The result is elegant sake with a fruity sweetness to the palate and a mellow aftertaste. Pair it with Teriyaki chicken.

A classic-style Shochu distilled from Koji roice, Okayama Gokusei has a refreshingly traditional flavour and is packaged in Mino pottery from Toki City in the Gifu Prefecture. The nose is rich, vibrant, ripe peach and green apple. Medium bodied palate with a spicy, fruity and dry profile. Elements of summer sonefruits, fino sherry, grassy with herbacious undertones. A long and crisp finish that is light and refreshing.

Okayama Barley Shochu uses locally sourced ‘Nijo’ barley from the Okayama Prefecture to create an exquisite barley based Shochu matured is sherry casks. It has been packaged in a Kuromino ware vase, with artwork created by master calligrapher and resident of Okayama, Dr. Ryusuke Katayama. Awareded 1st Prize in the Barley Shochu Category of the 2013 Autumn National Japan Liquor Competition. On the nose is scents of barely, vanilla, bready, McWilliam’s Cream Apera. The palate is robust yet done so with great finnesse; red berries, marzipan, fresh oak and barley all intermigle nicely. Sherried Highland profile, Glenddronach or Glengoyne? The finish is medium-long, wild berries, barley, whisps of dark cacao and Amontillado. Style - Shochu Country - Japan Bottle Size - 720ml ABV - 25%

Okayama Rice Shochu First Generation Kamekura is distilled from Japanese Kojii rice and carefully aged in sherry barrels to create a delightfully rich and elegant tasting Shochu. The nose is slightly spicy, rice wine, green apples, plum, and stone fruits. The palate is rich, punchy, fruity and grassy - like saké meets Speyside whisky! Medium length finish, Speyside notes of Granny Smiths, shiraz, straw, and well-seasoned oak with just a sliver of ovverripe stonefruits to finish—reminsicent of cachaça or Rhum Agricole.

For Peats Sake! the distillery manager cried, as Peat, the maltman, put far too much peat into the kiln during malting, causing smoke to billow everywhere. Hand-crafted, full bodied, peated blend with specially selected smoky single malts expertly blended with the finest grain Scotch whiskies. For Peats Sake is an intensely smoky and peaty blended Scotch whisky with an earthy, rich character.

Another rare sake brewed with black koji from Ikemame brewers in the Fukuoka Prefecture. Its Turtle Red sake is aromatic and complex and exhibits a fine acidity and flavours of red berry fruit and umami on the palate with a rich texture and clean finish. Pair it with finely sliced Wagyu steak.

Junkara means 'dry', and this sake is very dry. It has a hint of yeast and a nice floral character on the nose. A collection of flavours including brown mushroom, cider, wood bark, caramel and roasted nuts. A dry, clean, slightly bitter (in a good way) finish. Serve chilled or warm with richer flavoured dishes such as tempura or pork.

Full maturation creates a perfect alignment of rich flavours and acidity with a fresh, clean afertaste.