Yuzu is a Japanese citrus fruit that has made its way into Western cuisine in recent years. Now to be experienced as a refreshing drink based on sake. One half of the Yuzu consists of 100% pure and sour yuzu juice and the other half consists of sake. It i
Mirin made in the traditional way, using only mochi rice, koji rice and shochu, and aged for 3 years. Very high umami level resulting in a viscous texture and intense caramelized taste. A tiny amount of this mirin will enrich every dish, and is also delic
Mirin made on the basis of mochi rice, koji rice and distilled alcohol, and aged for 3 years. Very high umami level resulting in a viscous texture and intense caramelized taste. A tiny amount of this mirin will enrich every dish, and is also delicious as
Artisanal soy sauce, brewed and matured for one year. Made on the basis of Japan-sourced soy beans, wheat and salt, and no additions or whatsoever. Natural yeast. This usukuchi light soy sauce has a light colour and soft aroma. Only little salt was used,
Yuzu is a Japanese citrus fruit that has made its mark in Western cuisine in recent years. Now available as a refreshing sake-based drink. The Yoigokochu Yuzu Sake consists of almost half of pure yuzu juice and the rest of junmai sake. Unlike the Yuzu Sak
국순당 예담 차례주 | Kooksoondang Yedam Charyeju is especially made for the ancestor worship ceremonies. Since the ancient times, Kooksoondang offers wine for ancestors with their utmost sincerity
Kooksoondang made it not only for the ancestors but also for the
Oppa Soju Lychee is a delicious Korean drink with a unique taste and lychee taste. This soju is newtro made with Korean pear and apple wine, as most soju is a clear distilled alcohol, traditionally made from rice, wheat, or barley.
Oppa Soju Lychee is a delicious Korean drink with a unique taste and yogurt taste. This soju is newtro made with Korean pear and apple wine, as most soju is a clear distilled alcohol, traditionally made from rice, wheat, or barley.
Nigori Umeshu us a plum sake from Wakayama, the plum heartland of Japan, with small parts of peach puree on the liquid. The brewery has its own orchards and sticks to the principle of slow brew. This is a full but refreshing umeshu, for which long-riped p
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
Daringly English-named sake from native speaker and head-brewer Philp Harper, that does not merely promise to break the ice between people but is especially made to drink on the rocks! The icy serving will make for an extra soft, smooth and refreshing res
Artisanal soy sauce, brewed and matured for more than two years. Made on the basis of Japan-sourced soy beans, wheat and salt, and no additions whatsoever. Natural yeast. This koikuchi dark soy sauce has a deep colour and is rich in aroma. Only little sal
