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Rice Wine
Gekkeikan Sake
Gekkeikan Sake Co., Ltd.
Founded in 1637, Gekkeikan Sake 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 been a favourite in Japanese households and is now finding favour with consumers in international markets. Brewed in Japan and California, Gekkeikan Sake is made with quality japonica rice and brewing expertise developed over the centuries. With a wide product range to suit a variety of tastes, Gekkeikan aims to spread the culture and appreciation of sake worldwide.
Nakao Sake Seikyo & Maboroshi
Nakao Sake Brewery Co., Ltd.
Nakao Sake Brewery stands in Takehara, a popular sake-brewing centre because of its superb quality of water. The award-winning Seikyo Junmai Takehara, the original sake of the 137-year-old brewery, is excellent value for money and can be served warm or cold with a wide variety of dishes. Maboroshi Akabako is the company’s trademark sake, made with the brewery’s own traditional “apple yeast”. This fruity sake is best served cold as an aperitif, or as an accompaniment to sushi and white seafood dishes.
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.
Junmai Ginjo Urakasumi Zen
Saura Co., Ltd.
This is a light and crisp junmai ginjo (premium sake where the rice has been highly polished). Brewed slowly at a low temperature, using Saura's own yeast, the sake develops an understated fragrance and mild taste. It makes a perfect accompaniment to fish and other dishes which do not have a very strong flavour, as it does not overpower the subtle taste of the ingredients. In keeping with the sake's name, the box and label are decorated with zenga, ink paintings inspired by Zen philosophy.
Akita’s OSAGEKKO
M&M CO., LTD.
Akita prefecture, located in the northern part of Honshu, Japan, has a great natural environment and is well known for its rice production. A high quality of sake is the result, with Akita’s OSAGEKKO a prime example. Using a special production method to maintain its fresh and natural character, the taste of OSAGEKKO will make you feel as though you are drinking this sake straight from the brewery. With a strong rice malt flavour, this sake is best enjoyed with Japanese pickles and a variety of fish dishes, or for a French twist, try it with goat's cheese.
Shochikubai Shirakabe-Gura Mitani Fujio Yamahai Ginjo
Takara Shuzo Co., Ltd.
This is a premium sake made exclusively from Gohyakumangoku rice, polished to 60% of its original grain size. Shirakabe Brewery's chief brewer Mitani Fujio uses a traditional yamahai fermentation process to produce a crisp sake with a delicate fragrance, which will retain its perfect balance whether enjoyed with food or without. Fujio Mitani brings 59 priceless years of experience to brewing and he continually strives to produce a superb balance of taste and aroma in a sake the drinker will never tire of.
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.
Chikurin
Marumoto Sake Brewery Co.,Ltd.
Chikurin sake is made solely from the rice grown by the brewery according to a unique process called “san’o”: the rice is left to wither 3 times before harvesting, thereby bringing out its strength to produce first class sake rice. Recognised by the government as the first designated sake rice growing area in 2003, it is also the first brewery in the country to be fully organic in its production. There are three Chikurin sakes, each with distinctive flavours and aromas.
Hideyoshi Junmai Ginjo Akinota
Suzuki Shuzouten Co., Ltd.
Founded in 1689, Hideyoshi Brewery was named by the local lord, who judged its sake the best in the region. Located in one of the top rice-growing areas and supplied by pure water from nearby mountains, it succeeds in both traditional and innovative methods of sake production."Akinota", literally "Autumn Field", is evocative of young brewers working diligently in the harsh weather of northern Japan, imparting their sake both a delicious "Junmai" flavour and the gentleness associated with Akita people.
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.
Junmai Daiginjo Tamanohikari Bizen Omachi 100%
Tamanohikari Sake Brewing Co., Ltd.
Tamanohikari was the first sake brewery to recommence making junmaishu after the war in 1964. They now support a cooperative of rice farmers employing traditional farming procedures, and polish the excellent quality rice from Bizen Omachi producers inside the Tamanohikari brewery. The finished junmaishu, known as Gold Omachi, is a delicious drink which provides a superb match for a large range of umami-rich dishes, especially sushi, sashimi, tempura, and dishes containing dashi.
Ginjo Jozen Mizuno Gotoshi (720ml)
Shirataki Sake Brewery Co., Ltd.
The famous onsen (hot spring) resort of Echigo Yuzawa is in an area renowned across Japan for its heavy snowfall. In spring, the water from the melting snow runs beneath the ground, absorbing a rich mix of minerals. This creates a smooth, delicious water used by Shirataki to brew a deliciously drinkable sake, strongly recommended to people who want to try Japanese rice wine for the first time. Ginjo Jozen Mizuno Gotoshi sake goes perfectly with mild-flavoured cuisine, sashimi and raw oysters with lemon.
Hakutsuru Junmai Excellent
Hakutsuru Sake Brewing Co., Ltd.
This is Hakutsuru’s signature sake, brewed using traditional techniques developed and refined over the last two and a half centuries. Much-loved by our customers, Junmai Excellent is characterised by its well-matured, full-bodied taste and mellow tones. Depending on the temperature at which the sake is drunk, its levels of dryness and sweetness vary, 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 stews, where as cold it is ideal with sushi, sashimi and other fresh dishes.
