Koï Gold is a sake produced to commemorate the beginning of the Reiwa era. It is elegantly bottled in Takata Yaki, a unique material, a specialty of the Gifu region, between porcelain and ceramics, selected for its favorable interaction with sake. The designs on the bottle are in gold. Limited Edition 200 bottles <span...

An original approach from the brewery Imayo Tsukasa that plays on the excellent reputation of this sake both voluptuous and straight. At a time when everyone tries to understand sake through technical information given by brewers, Koï is very mysterious, it reveals nothing ! A deliberately secret sake, become an initiate ! <br...

A sake produced from "super polished" rice, at a rate of only 8%! 120 hours of polishing are needed to achieve this level from a locally produced strain in Ibaraki Prefecture, the Hitachi Nishiki. A sake made from rice polished up to 8% ! 来福 純米大吟醸 超精米8%　来福酒造（茨城県） <span...

This is the top-of-the-range Yamahai Junmai Daiginjo from "Tan", made entirely from the finest Kame no o from Yamagata prefecture and brewed with Fuji imperial water. Sasaichi shuzo's most accomplished sake 旦 ブラックプレミアム 純米大吟醸　笹一酒造（山梨県） 72cl - alc. 17% vol.

With a 35% polish on Yamadanishiki rice, this cuvée is the flagship of the Sasaichi Shuzo brewery. The nose is present and elegant, with notes of summer fruit, melon and peach. This fruitiness is echoed on the palate, with good acidity and umami that is finally quite pronounced for a daiginjo, and pleasantly coats the palate. A fine balance between sweetness,...

A sake with an elegant nose, little marked, and especially very fresh. The palate is remarkably structured, deep and complex, with good acidity. We return on a lot of freshness and precision in the final. A Daïginjo sweetness little present and therefore enjoyable. The high-end sake of the Hyakujuro series. To be enjoyed throughout the meal !...

A very special cuvée, produced by a second fermentation in the bottle of a blend of Daïginjo Koshu 15 year old sake and kijoshu, plus a freshly produced sake. The superb presentation is the result of a collaboration between Shichiken and the Keith Haring Museum in Yamanashi. A fine, stimulating bubble, with a smooth, soft feel. A superb bubbly and a collector's...

Hoshi no kagayaki is a sparkling sake produced as ginjo, followed by a second fermentation in bottle, the carbonation is then natural. The deposit is disgorged to obtain a clear liquid. Bubbles are fine and enhace the ginjo aromas, in a global soft and lively sensation. Lively, fruity, the elite of sparkling sakes <span...

A sake born from the close collaboration between the Shichiken brewery and Gérard Margeon, Head Sommelier of the Ducasse Group. A sparkling sake made according to a process full of nuances, the result of blending a classic sake, a Kijoshu, and a fraction aged in cherry barrels. Then a second fermentation in the bottle for the sparkling sake. <span...

Pleasantl fragrances on fresh fruit, peach, jasmine flowers, white tea. In the mouth, the attack is lively and quenching. A Daïginjo with multiple balances. This sake is a "Tobinkakoï", a sake made from "drops", only the juice flowing naturally from the bags at the time of filtration is collected. The exceptionnel...

Every year, in the heart of Ibaraki Prefecture, the micro-brewery of Inaba Shuzo produces only 7 casks of Daïginjo. Of a tiny part of these volumes, it takes her greatest pride, the Stella Premium cuvée. A deep sake, incredibly fresh, silky and lively at the same time. A finesse resulting from ultra-neat pressing <span...

Still on the use of local yeast from Kochi, CEL-19, this time combined with KA-1 from Kumamoto. Here is the exceptional vintage of Kameizumi Shuzo. The nose is fruity, elegant, with notes of apples. In the mouth, a beautiful acidity and a perfect balance. A discreet sake of beauty, supple and super clean on the finish. The elite of Kameizumi...