Rice
Japonica White Rice / Germinated Japonica Brown Rice / Rice Enhancer

Alcoholic Drinks
Rice Wine / Japanese Clear Spirit / Okinawan Rice Spirit / Japanese Beer / Japanese Artisan Beer / Japanese Apricot Liqueur / Plum Liqueur / Sparkling Rice Wine / Japanese Wine / Japanese Whisky

Teas & Soft Drinks
Japanese Tea / Mineral Water / Sweet Rice Drink

Soy Products
Soy Milk / Oyster Soy Sauce / Soy Sauce / Wheat-free Soy Sauce / Fermented Soy Bean Paste / Soy Bean Curd / Soy Milk Skin

Condiments
Rice Vinegar / Rice Oil / Citrus Vinegar / Sweet Cooking Alcohol / Sesame Products / Japanese Soup Stock / Soup for Noodles & Tempura / Japanese Sauces / Fish Sauce / Dipping & Marinade Sauces / Mayonnaise Dressings / Japanese Salad Dressings / Japanese Seasonings / Japanese Horseradish / Japanese Pepper

Processed & Snack Products
CHINESE NOODLES / Sea Vegetables / Wakame Seaweed / Dried Seaweed Sheets / Fresh & Frozen Fish / Frozen Sushi / Frozen Ready Meal / Frozen Ready Meals / Freeze-dried Foods / Instant Miso Soup / Japanese Curry / Stew Mix / Japanese Pickles / Pickled Japanese Apricot / Rice Ball Fillings / Tempura Flour / Breadcrumbs / Wheat Noodles / Buckwheat Noodles / Rice Crackers / Health Food Products / Japanese Traditional Sweets

Food Related Products
Japanese Cast Iron / Japanese Tableware / Japanese Knives / Plastic Packaging / Food-related Machinery

Rice Wine

Japan's most celebrated alcoholic drink, sake is brewed from fermented rice. Brown rice is polished to remove its husk, producing the smaller white rice grains used to make sake. Sake is categorized according to the degree to which the rice is polished and alcohol content: junmaishu (pure rice sake), honjozo (sake with added brewer's alcohol), ginjoshu (the highest grade of sake) and futsushu (common grades of sake). Sake is clear with a slightly sweet taste and an alcohol content of 14 to 16%. It can be served hot or chilled.

Akashi-Tai Genmai Aged Sake
Akashi Sake Brewery Co., Ltd.

Akashi-Tai offers a range of award-winning products. Its Akashi-Tai Genmai (brown rice) Aged Sake is a new and unique sake produced from the finest Yamada Nishiki brown rice and aged since 2002. It is best enjoyed at room temperature. Its nose of lime, juniper and bitter cocoa and the delicate hints of caramel, lime and cocoa on the palate suits a wide range of dishes such as prawn tempura, roast lamb, curry and desserts such as chocolate soufflé.

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Clearspring Tamaki Sake
Clearspring Ltd.

Tamaki sake is an exquisitely full-bodied yet mellow tasting blend made by the Akita Seishu brewery, a 140 year old family owned company from Akita in the north of Japan. Tamaki sake is junmai, meaning that it is pure rice sake with no sugar or alcohol added. Its only ingredients are naturally grown, chemical-free rice and the soft snow melt water from the nearby spring. Akita’s pure mountain air and cold winters create an ideal environment for the traditional slow method of sake brewing. Tamaki is made using the time-consuming yamahai method, which results in a more rounded and distinctive flavour.

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Daishichi Minowamon
Daishichi Sake Brewery Co., Ltd.

The Daishichi Sake Brewery Co., Ltd. was established in 1752 in Nihonmatsu (Fukushima Prefecture), north-eastern Japan. Daishichi makes rich, mellow sake whose outstanding reputation comes from an insistence on a strictly traditional brewing tradition: the Kimoto method. All Daishichi products are superb examples of Kimoto sake and have won high praise worldwide. They are used at important international events as the G8 in Japan (2008). Kimoto sake possesses a wealth of savoury flavour constituents and therefore excellent food pairings can be made with dishes from around the world.

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Gassan Shuzo Sake
Gassan Sake Brewery Co., Ltd. "Yamagata Pref"

The secret to the wonderfully soft, smooth sake produced by the Gassan Brewery is the purity of the local water that bubbles up at the Mt. Gassan foothills. This spring has been deemed one of Japan’s best water sources, and contains optimal levels of carbon dioxide, oxygen and minerals for outstanding sake. Surrounded by beech forest, the brewery made its first products over 300 years ago, and is a well-loved local brewery to this day. Elegant and well-rounded on the palate, this sake is a real find; a truly historic local drink that distils the grandeur of the surrounding nature into every delicious drop.

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Gekkeikan Traditional Sake
Gekkeikan Sake Co., Ltd.

Founded in 1637, Gekkeikan brews premium sake in the ancient capital of Kyoto with a spirit of both tradition and innovation. As one of Japan’s top sake brewers, Gekkeikan has long been a favourite in Japanese households and is now finding favour with consumers in international markets. Brewed in Kyoto and California, Gekkeikan Traditional Sake is naturally brewed with quality japonica rice and contains no added sulfites. This sake can be served at roomed temperature, chilled or over ice. If warmed, it may be best heated to 40-50°C (104-122°F) but should never be served as a hot beverage like tea.

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Gekkeikan Kyo no Sui
Gekkeikan Sake Co., Ltd.

The Japanese phrase Kyo no Sui literally means‘the essence of Kyoto refinement and is an aesthetic of the highest standard of taste. Inspired by this aesthetic, Kyo no Sui Junmai Daiginjo Sake has been crafted to represent the very finest in sake brewing. Slightly dry with a refreshingly complex fragrance, this junmai daiginjo is a sake of both refinement and substance. Brewed with the premium Gohyakumangoku rice variety and Kyoto’s soft Fushimizu water, Kyo no Sui is a delight to the senses. Enjoy chilled or slightly warmed.

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Hakkaisan Sake
Hakkaisan Sake Brewery Co., Ltd.

Founded in 1922, this brewery is situated at the foot of Mount Hakkai in Niigata and uses spring water that flows from the mountain to produce its sake. The guiding principles of the brewery are to produce the finest light sake that people will never tire of and to apply the highest standards of daiginjo production to all its sakes. In order to achieve the smooth and wonderfully pure and mellow flavours of Hakkaisan's sake, the brewery insists on producing in small batches, using hand-made koji mould and slow fermentation at low temperatures.

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Hakutsuru Junmai Excellent
Hakutsuru Sake Brewing Co., Ltd.

This is Hakutsuru’s signature sake, brewed using traditional techniques developed and refined over the last 260 years. Junmai Excellent is characterised by its well-matured, full-bodied taste and mellow tones. Its levels of dryness and sweetness vary depending on serving temperature, so it is suitable for accompanying a range of cuisine. If served hot, it suits salty or rich dishes, such as tempura, sukiyaki, tofu dishes or nabe hot pots, whereas cold it is ideal with sushi, sashimi and other fresh dishes.

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Jalux Sake from Okayama Pref.
Jalux Europe Ltd

Okayama Prefecture, blessed with a favourable climate and fresh water, is one of Japan’s foremost areas for rice production. High quality regional rice brands include Omachimai, Asahimai, Akebonomai and Kibi no Hana. This premium rice is the secret behind Okayama’s rich variety of delicious, complex and locally-brewed sake. Jalux Europe presents a carefully selected range of superlative blends from Okayama Prefecture’s best breweries: MIYASHITA SAKE BREWERY, MUROMACHI SHUZO CO.,LTD., and YOIKIGEN SAKE CO.,LTD.

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Chikurin
Marumoto Sake Brewery Co.,Ltd.

Chikurin sake is made from rice that has gone through a unique process called san’o: the rice is left to wither 3 times before harvesting, producing first-class sake rice. The brewery is located within an officially designated sake rice-growing region, and was the first to be fully organic in its production. There are four blends, the most recent of which is Organic Chikurin Karoyaka. This sake, which has a lovely soft finish on the palate, was the first blend developed after the brewery achieved full organic accreditation in 2007, and in 2009 accredited USDA NOP accreditation.

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Urakasumi Sake
Saura Co., Ltd.

Both soft, refreshing Junmai Urakasumi and the light, crisp Junmai Ginjo Urakasumi Zen (premium sake where the rice has been highly polished) are brewed slowly at low temperatures, using Saura’s unique yeast. This careful process allows the sake to develop the elegant fragrance and soft taste that characterises the brand. Both are excellent accompaniments to fish and other dishes, their subtle, balances flavour enhancing any meal. The Junmai Ginjo box and label are decorated with zenga, ink paintings inspired by Zen philosophy. Both sakes can be enjoyed either chilled, at room temperature, or slightly warmed.

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Hideyoshi Sake
Suzuki Shuzouten Co., Ltd.

The soft water and cold winters of Akita Prefecture, home of the Hideyoshi Brewery, are ideal for sake brewing. The resulting sake are deliciously soft, smooth and round on the palate. There is the light, flesh and creamy Namacho, the extraordinary Amakarapin with an initial melon sweetness transforing into rich cofee and elegant Akinota with an aromatic herbal nose and juniper berries and grapefruit on the palate.

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Shochikubai Shirakabe-gura Kimoto Junmai
Takara Shuzo Co., Ltd.

Sho Chiku Bai Shirakabe-gura Kimoto Junmai is brewed using the Kimoto method, a traditional process that create complexity in aroma and taste. It is made with pure, natural water from Kobe's Nada district and 100% Gohyakumangoku rice. Fragrant and estery on the nose, with hints of meion, it is soft and cerealy on the palate. Medium-bodied with well-balanced acidity; serve chilled or at room temperature. This sake can be paired widely, including lightly seasoned starters and richer main courses.