Oppa Soju Green Grapes is a delicious Korean drink with a unique taste and green grapes flavour. 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.
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.
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
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,
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
One of the most unique sake made anywhere. The Ine Mankai from Mukai Shuzo is made with an ancient strain of red rice called Murasaki along with local Kyoto rice Iwai. In Japan, red rice has been cultivated and used for traditional celebrations in provinc
Yaoshin Shuzō is a sake brewery that started in 1877 as a soy sauce and sake business. It became famous for its Shingiku label but lost its reputation after World War II due to decreasing quality. The third-generation owner tried to revive the sake of pro
Chōkyū Kijōshu 1997 Japanese aged sake - 100% pure rice wine Brewed just one time in 1997. Bitter-sweet kijōshu (port-like sake) with deep caramel taste. Use as an aperitif, digestive or with any dessert. Drink at room temperature. Store dark.
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
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
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
Sakurao Yuzu Rocks is a refined fruit liqueur made with yuzu, the small, aromatic Japanese citrus fruit harvested near the Sakurao Distillery in the Hiroshima region.
Aragoshi nigori means ‘roughly-pressed cloudy’. It is sake with high quantities of rice residue on the bottle. It perfectly combines the natural sweetness of the rice and the delicate refreshing dry undertones of the sake. Unpasteurised, unfiltered, undil
Pure sake as it was made centuries ago, true "liquid rice." All ingredients and elements are premodern: natural rice, natural yeast, home-grown kōji, slow-brew kimoto, unfiltered. The "80" in the name refers to the polishing percentage and indicates that
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
