Made using the Yamahai technique, this sake reveals exceptional aromatic richness and flavor, ideal for drinking hot and pairing with boldly flavored dishes. Complex, Umami, Warm 72cl - Alc. 19% Vol.

The Yamanashi Meijo brewery is in Yamanashi at the foot of the Japanese Alpes, a region very famous for its spring water. They are making extraordinary sakes with a unique technique of fermentation, long and at a lower temperature than usual. Very fruity, sharp and fresh with notes of citrus 七賢 純米...

In the An sake range, Tokubetsu Junmai represents the first step on the road to becoming an Omachi-style connoisseur. A Tokubetsu Junmai with superb expressiveness and incredible complexity, made possible precisely by the use of this rice variety. Omachi rice is difficult to grow, but the fruits are harvested in the glass ! A junmai for "Omachista" <br...

Superb fruity notes for this Junmai, accompanied by elegant sweetness and present acidity. A full-flavored, rich Junmai superbly balanced by a thirst-quenching sensation of spring water. A luxury Junmai ! 旦 純米 笹一酒造（山梨県） 72cl - alc. 15.5% vol.

Sayori (garfish) is a Nakadori Junmai the equivalent of drop of juice (naka=medium ; dori=take). We only take the liquide that breaks away after the first juices come out before it is squeezed. It is a sake that is characterised by its mineral nature. You notice straight away by your sense of smell. Tense, mineral, sharp. Ideal to go all along...

Yamahai Miyama Nishiki 2018 Vintage offers a refined balance of crisp freshness and silky textures, sublimated by floral and fruity aromas, perfect for bold, savory pairings. Refreshing, Elegant, Umami 72cl - Alc. 19% Vol.

A sake with a floral and fruity nose, on banana, brown sugar. To this are mixed more cereal and lactic notes of bread, malt, yogurt. On the palate, it's a lot of elegance and a beautiful presence. It is full-bodied, very expressive, typical of a Yamahaï sake. Produced from Omachi rice and marigold flower yeasts <span...

Produced from Matsuyama Mii rice, emblematic of the Kochi region, a locally developed yeast is also used. This sake is a perfect example of the Tosa locality's style: a marked acidity, an aroma of fruit and a soft, yet dry and crisp sake. Lively and aromatic, in the pure style of Tosa sakes 南 特別純米...

Pure Shizuoka fruit, and even more since the brewery grows its own Homare Fuji rice. A close relative of Yamadanishiki, the grain is large and can be highly polished. The yeast is also native to Shizuoka and the water comes from Mount Fuji. The result is a very fresh nose and a sake that is both clean and rich. A 100% Shizuoka Junmai...

This Tokubetsu Junmai has all the elements that make a sake complex: light acidity, umami, sweetness and cereal notes. All in perfect balance. No extraneous flavours! If you like this style, this is an extremely clean and crisp sake. An ultra clean sake ! <span...

A sake light floral nose, but incredibly deep at the same time. It is dry and precise, powerful with a rich umami. A deep karakuchi able to accompany many preparations of powerful flavors, at different temperatures, including heated. Dry and precise, The most popular sake of the Hyakujuro series <span...

In Japanese, a Tarumaru is the piece of tiled wood extracted from cedar trunks, between the heartwood and sapwood, and used to make barrels (taru). The idea behind the production of this sake is to highlight the craftsmanship of Yoshino and the quality of the local cedar, which is known for its tight fibres, an ideal wood for preserving sake. <br...