- Junmai
- Masumi Okuden Kantsukuri
- Elegant junmai sake from the famous Miyasaka brewery from the Nagano prefecture. The well-balanced and slightly acidic taste makes it perfect to enjoy both chilled and room temperature as well as slightly warmed with a wide variety of foods.
- Honjozo
- Nishinoseki 1988 Super dry aged sake (Nishinoseki 1988 Jozo Cho Karakuchi Koshu)
- Dry and mellow aged sake brewed in 1988. It has a rounded taste rich in overtones and subdued spices, a very interesting nose and a distinctive honey colour from over 30 years of ageing.
- Junmai
- Nishinoseki Tezukuri Junmai
- Kyushu style junmai sake, full of umami and flavours. Balanced acidity and a nice smooth texture.
- Ginjo
- Shirakabegura Kimoto Ginjo
- Light and elegant Kimoto Ginjo from Hyogo prefecture with a fruity aroma and silky texture.
- Junmai
- Shirakabegura Kimoto Junmai
- Simple and clean medium dry kimoto sake with dairy aroma and umami in the taste.
- Junmai Daiginjo
- Sohomare Kimoto Junmai Daiginjo “Tuxedo”
- Elegant sake brewed using an ancient kimoto method for a fuller body and deeper flavours.
- Junmai Ginjo
- Tanama no Hikari Junmai Ginjo Iwai Rice
- Delicate and soft off-dry sake from Kyoto with a creamy texture and a tangy finish.
- Junmai Daiginjo
- Tatenokawa 50 Seiryu Junmai Daiginjo
- Light and fruity easy-to-drink sake with a smooth and crispy texture, tropical fruit aroma and sweet and dry finish.
- Junmai Daiginjo
- Tosatsuru Junmai Daiginjo
- Crisp and light with pepperiness in the taste, perfect with seafood.
- Junmai
- Tosatsuru Washi no Junmai
- Typical Tosa style sake, dry and light with a gentle aroma and a soft if a bit grainy texture. Perfect with seafood.
- Junmai Ginjo
- Urakasumi Zen Junmai Ginjo
- Complex and well-balanced junmai ginjo sake with a savoury profile and velvety texture perfect for drinking on its own or paired with a wide variety of food.
- Junmai Daiginjo
- Yauemon Shuawa “Pearl” Junmai Daiginjo
- A sparkling junmai daiginjo nigori, a premium cloudy sake made by a traditional champagne method of second fermentation in the bottle.
