With this entry-level Junmaï sake, Setou Shuzo gives us a nice overview of its savoir-faire. A pleasant, typical and well-balanced junmaï. Rich and frank notes of rice and cereal. A clean sake and a nice kirei finish. Very well balanced, a junmaï in search of the "clean umami" 東長純米吟醸　瀬頭酒造（佐賀県）...

A beautiful nose, with notes of tropical fruits, pineapple, lychee. It keeps a lively mineral structure with freshness on the palate and a smooth background. Staying on a fruit feeling, it ends on a bitter touch, clear and pleasant. A fruity sake, rich in umami 琵琶のさざ浪 無濾過純米 伝統ラベル...

Beautiful notes of Ginjo, fruity flavors with citrus, grapefruit, orange scents with a marked acidity and a remarkable balance with the sweetness of rice. Recommended tasting temperature:15 ° C. A lot of freshness for this sake, with fruity notes of citrus 望 純米吟醸　外池酒造（栃木県) <span...

A sake made from Misayama Nishiki rice. The palate is clear, sharp, and full of freshness. The acidity is marked, aromas are rich, but they will not disturb the meal and is therefore very well throughout its length. Recommended temperature 15 ℃. A Tokubestu Junmaï very clear, perfect to accompany your meal ! <span...

One of the best cuvées of Kosaka Shuzojo. Directly bottled after fermentation without maturation (Jikagumi), and without charcoal filtration (Muroka). A slightly sparkling sensation and explosive flavors, a fresh and lively impact in the mouth. Very aromatic, on juicy tropical fruits ! 百春 美濃錦...

A Tokubetsu Honjozo from Kameman Shuzo Brewery in Kumamoto. It expresses Cereal and fruity notes (banana, grape) and a good aromatic power. A relatively classic character for sake very enjoyable to consume throughout the length of the meal. Cereal and fruity notes punctuated by a beautiful vivacity <span...

A sake made from a rice blend. The Yamadanishiki, which is used for the Koji rice (the Kojimaï) will impart its structure. Then the Kakemaï (the rice added when fermentation) is Dewasansan rice ; it brings aromas and vivacity. Rich, smooth, fruity 紀伊国屋文左衛門 純米　中野BC（和歌山県） <span...

A sake made from a rice blend. The Yamadanishiki, which is used for the Koji rice (the Kojimaï) will impart its structure. Then the Kakemaï (the rice added when fermentation) is Dewasansan rice ; it brings aromas and vivacity. Rich, smooth, fruity 紀伊国屋文左衛門 純米...

A sake made from a rice blend. Yamadanishiki, used for Kojimai. It gives it its beautiful structure. Then the Omachi, for the Kakemaï, at the time of fermentation. It brings volume and wealth. An expressive nose, aromas of flowers and fruit. An expressive and rich sake, produced on a blend of two different rice <span...

Sake made from a rice blend. The Yamadanishiki, which is used for Koji rice (the Kojimaï) will confer its beautiful structure. Then the Kakemaï (the rice added during fermentation) is Omachi rice, which brings the volume and richness to the product, a very expressive nose and aromas of flowers and fruits. Very expressive, rich <br...

With candy and green apple notes. This is a "Namachozo" sake, meaning it is made without pasteurisation (Namazake), and then pasteurised just before it is bottled. Thus, thanks to this late pasteurising process, we get to keep the sharp and fresh character that is typical of these Namazakes sakes. Soft and sharp at the same time <br...

With candy and green apple notes. This is a "Namachozo" sake, meaning it is made without pasteurisation (Namazake), and then pasteurised just before it is bottled. Thus, thanks to this late pasteurising process, we get to keep the sharp and fresh character that is typical of these Namazakes sakes. Soft and sharp at the same time <br...