Brown sugar shōchū from Kikajima, the southern island bestowed with the monopoly to make this Japanese version of rum. This single distillation honkaku shōchū stands out for its profound yet refreshing sweet aroma. Delicate, harmonious and with a long aft
A new sake from Terada Honke, made from self-cultivated natural Kame no O rice, the resurrected legendary sake-rice variety. It is slightly sweet, but with high acidity, that will become more expressive over time. Eventually resulting in a refreshing sour
A rare pre-modern sake. The rice is polished merely 20%, resulting in a deep rice taste, aroma and color. Katori 80 is liquid rice, 100% natural. No yeast and lactic acid added, letting nature do its work in the slow-brew kimoto method. Unpasteurised, unf
Luxurious daiginjō sake, only 40% of the rice grain remaining after polishing. Fruity aroma, medium body, and crisp finish. Slightly sweet, with accompanying acidity. Sake made with the local cuisine of Wakayama prefecture in mind, but combines easily wi
A rare pre-modern sake. The rice is polished merely 10%, resulting in a deep rice taste, aroma and color. Kiokejikomi 2017 is liquid rice, 100% natural. No yeast and lactic acid added, letting nature do its work in the slow-brew kimoto method.
Minimal waste, maximum performance. Only 8% polished off the rice grain, yet making for a smooth and full-body sake, with a wonderful deep aroma. Slightly dry and very rich, perfectly balanced high levels of umami and acidity.