List of products by supplier J

A typical nose of Ginjo class sakes, fruity, on pear and melon, spices and citrus notes. This aromatic features are marked in mouth. It is sweet and floral, fruity and elegant, with a clean and warm finish. A very beautiful Daïginjo in 30cl, to discover the category 梵 純粋 純米大吟醸　加藤吉兵衛商店（福井県） <span...

If you want to perfect your knowledge of sake technical vocabulary, Born Muroka is then perfect. This is certainly the sake whose name is the longest in the world as it is: Junmai, Daiginjo, Yamahai, Nakadori, muroka, nama, Genshu ... phew! (for details, visit the page "different types of sake"). Lots of fragrances, a deep sake <br...

Lot of freshness for this sake, on green wood feelings, flowers and ripe fruit. Clear and elegant finish. Garyubai is to be enjoyed fresh, ideally on delicate flavors dishes on which its floral and fruity side will be able to express themselves, while giving freshness. A strong character rather mineral and dry <span...

It is a mineral and sharp shochu, quite light, with notes on pure spring water. Produced by the distillery Sanwa Shuru in Oita Prefecture, this is one of the most sold shochu in Japan. It is a mineral shochu and precise, quite light いいちこ 麦焼酎　三和酒類（大分県） 50cl...

Developed according to a particular process: plums from the Fukui region are maturated after harvest but are not incorporated as is. A juice is extracted by a "fune" press (used to filter sake), before being combined with a Junmania produced from Gohyakumangoku rice. The sensations of sake are very present on this umeshu <br...

Amber color, this wheat shochu is aged three years in barrels. Round and well-balanced in mouth, the finish reveals slightly spicy sensations. A wheat Shochu aged three years in barrels 神の河 麦焼酎　薩摩酒造（鹿児島県） 70cl - alc. 25% vol.

A rich and lively sake. Relatively dry, it allows him to pair well with an infinity of culinary preparations. "Karatamba" is an excellent Honjozo-shu that can be enjoyed cold or hot at any time of the year. Discover the classic Ozeki brewery !  30cl - alc. 15.5% vol.  辛丹波 本醸造 生貯蔵...

A Taruzake sake, that is to say a sake matured few months in special wooden barrel. Here is a very special tree that is used, the Yoshino Sugui, found only in the Nara region. Sake is imbued with the flavor of the wood, which gives it very fresh notes and a mineral mouth feel. Fresh, mineral 菊正宗...

Made with a very special brewing technique at with fermentation at a low temperature and much longer than usual. When tasting it we find a sake with light traits. Light and yet at the same time rich and tasty 菊水 純米吟醸　菊水酒造（新潟県） 30cl - alc. 15.5% vol.

An ultra classic shochu very widespread in Japan. Produced in Mie by Miyazaki Honten distillery. The base product is molasses, the region's specialty. Light and creamy, it is to be enjoyed fresh with a few yakitori skewers ! A classic shochu, light suave キンミヤ焼酎 宮崎本店(三重県) <span...

A sake made with miyamanishiki rice, with notes of apple and pear. It can be enjoyed at any temperature and is the perfect accompaniment to a wide variety of dishes. A Junmai Ginjo that only Kozaemon knows how to make. 72cl - alc. 15.5% vol.

Founded in 1702, Nakajima Jozo is a small family Kura; only three persons are working there. She has a very peculiar way to work, using a unique process and local varieties of rice, such as here for Kozaemon, with the strain called Mino Mizunaminishiki. Light, fresh, quenching 小左衛門 山廃純米　中島醸造（岐阜県） <span...