Juyondai Soukou
This Sake is named after a double rainbow, it is a Shizuku Drip Sake, made using the highest grade Yamadanishiki, polished to 35%, and brewed using ultra low temperature method. It is a namazume.
The sake is described as juicy, fruity with a rich mouthfeel and excellent balance. This is one of the highest grade and highly rated Juyondai.
Note: Melon, Muscat
- SMV : +4
- Acidity : 1.1
- Serving Temperature: 6°C to 8°C
Kokuryu Kuzuryu Eto Junmai Daiginjo
The Chinese zodiac sign for the year of 2022 is Tiger, which comes around once every 36 years and is said to be a year of strong luck. The tiger is known for its good luck, as it is said to "go a thousand miles and come back a thousand miles," meaning that what goes away will come back.
To celebrate the start of the new year, we have bottled freshly pressed Junmai Daiginjo sake in a bottle with the Chinese zodiac sign written by the late Dr. Inamura Undo, who supported the Kokuryu Brewery since its early days of ginjo brewery.
Dassai Junmai Daiginjo 23
To craft the ultimate Junmai-Daiginjo sake, we polished down Yamada-Nishiki rice to 23%. Delivering delicate floral aromas with a palate reminiscent of honey and an elegant lasting finish.
Produced by Asahi Shuzo Brewery, Dassai 23 is a premium sake of junmai daiginjo type, which means that the rice used has been polished to more than 50% and no alcohol has been added. As its name suggests, this premium sake has a remaining grain percentage of 23% so that only the noblest part of the grain remains; the heart.
Rich in fruity aromas of ripe fruit, apple and pear and with great finesse, Dassai 23 is an ideal introduction to traditional Japanese beverages and goes very well with raw or cooked foods such as red meats, cheeses and desserts.
Sake or nihonshu is a Japanese alcoholic beverage of 14 to 17% by volume, made from a mixture of water, yeast and steamed rice, a small part of which has been inoculated with a microscopic fungus, the koji, to allow for better fermentation.
- Rice Type : 100% Yamadanishiki
- Rice Polishing Ratio : 23%
Tanaka Shuzo Junmai Daiginjo Shirasagi No Shiro Enmusubi
Clear and bright in colour with a delicate and elegant nose. It is well balanced on the palate with a long mineral finish. Recommended to serve at 12℃ in a wine glass, and pair with crab dishes and sea water jelly. Comes with a wooden box.
- Rice Type: 100% Yamadanishiki
- Rice Polishing Ratio: 20%
- Sake Meter Value: +2
- Acidity: 1.2
Tanaka Shuzo Daiginjo Shirasagi No Shiro 37
Displays good intensity and structure on the palate with smooth sensation of Honjozo. Recommended to serve at 14℃ in a wine glass. Recommended to serve at 14℃ in a wine glass, and pair with foie gras terrine and quince chutney.
- Rice Type: 100% Yamadanishiki
- Rice Polishing Ratio: 37%
- Sake Meter Value: +2
Tanaka Shuzo Junmai Daiginjo Shirasagi No Shiro 38
Displays fresh and delicate aromas of leafy vegetables. It is refreshing and well-structured on the palate with a long lingering finish. Recommended to serve at 14℃ in a wine glass, and pair with creamy langoustine tartare citrus condiment. Comes with a wooden box.
- Rice Type: 100% Yamadanishiki
- Rice Polishing Ratio: 38%
- Sake Meter Value: +3
- Acidity: 1.2
Tanaka Shuzo Junmai Daiginjo Shirasagi No Shiro Sengoku No Arcadia Kuroda Kanbei
Displays fresh and elegant aromas of fennel, leafy vegetables, and herbs on the nose. It is crisp and refreshing with mineral bitterness on the front and subtle sweetness on the finish. Recommended to serve at 14℃ in a wine glass, and pair with sea urchins fennel jelly.
- Rice Type: 100% Yamadanishiki
- Rice Polishing Ratio: 47%
- Sake Meter Value: 0
- Acidity: 1.4
Sakaki Gin XIX
Sakaki is a true Japanese Finesse Gin, distilled by Kishi-Kumano Distillery, a distillery owned by Wakayama’s leading alcoholic beverage company that has over 50 years expertise in alcohol production. Sakaki tree which is a flowering evergreen tree that grows in warm areas of Japan. Sakaki is very important
Sakaki tree which is a flowering evergreen tree that grows in warm areas of Japan. Sakaki is very important part of Shinto Religion where Gods are believed to live in its branches and as well used during rituals.
Sakaki is distilled in small batches with 19 botanicals: Juniper Berry, Sakaki, Coriander Seed, Caraway, Yoshino Sugi, Star Anise, Allspice, Clove, Cinnamon, Ume, Yuzu Peel, Citrus Unshu Peel, Citrus Sudachi Peel, Japanese Pepper, Lavender, Bay Leaf, Wasabi, Ginger, Ume Seed
TEEDA Aged 5 Years
Mr. Tadashi Matsuda, the founder of Helios Co. has been distilling spirits for over 50 years and promoting the identity, culture, and know-how of Okinawa. This is why the company’s main theme is “From Okinawa to The World”!
TEEDA is made from a single distillation of sugarcane molasses from locally grown sugarcane. TEEDA Gold-Rum is aged in white oak casks using both new & used rum barrels for at least 5 years while the final blend is made from rum as young as 5 years and as old as 15.
TEEDA is the Okinawan word for 'sun', which ties in company motto “From Okinawa to The World”.
Nose: Mellow scent with gentle tropical fruits, medium-long toasted mango muffin, mango-infused caramel, pineapple smoothie, and lychee.
Taste: A distinctive, chewy rum with pervasive notes strawberries, apricots, and ripe yellow mangoes on the palate.
Finish: Spicy cinnamon, maple syrup and apricot on the finish.
Kuroki Honten Kiroku
Mild sweetness of potato and black tea. A strong, thick aroma. Structured and concentrated flavour that leaves a fragrant, complex finish. Mixing with water enriches the flavour, releasing the sweet, slightly roasted characters of the potato.
Mixing with hot water mellows the flavour and creates a well-balanced, rounded taste.