An ultra-neat, rich and well-structured junmaï sake. A remarkably expressive nose for a junmaï-style sake, marked by fruity aromas of banana, pear, on cereal notes and lactic notes of fresh yogurt. Sword of samurai, rich, powerful, structured 宗玄純米　宗玄酒造（石川県）  <span...

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...

The unfiltered sake cuvée from Imayo Tsukasa Shuzo Brewery. Bright and fresh, with fruity notes of banana and pear. It is produced from the prestigious Gohyakumangoku rice. To enjoy fresh ! Unfiltered, sparkling, great vivacity ! 福酒 にごり純米生酒　今代司酒造（新潟県） 72cl -...

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 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. 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...

The specialty of Raïfuku brewery is to use yeast from flowers, the "Hanakobo". For this sake, the yeast is derived from the flower of Abelia. The Aiyama rice is also very interesting; it is a very rare strain and its starchy white heart (called Shimpaku in Japanese) is bigger than the one of Yamadanishiki ! Produced with a yeast from Abelia...

Suehiro Yamahai Junmai is a rich sake where everything happens in the mouth: powerful flavors, mixing acidity and sweetness in a perfect balance. The notes are spicy, peppery, punctuated by a beautiful bitterness and mineral sensations in the finish. Between acidity and sweetness, a perfect balance. This is the ideal Yamahaï sake ! <br...

A step further in the discovery of Junmai Ginjo sake with Suehiro. On the palate, the taste is clear and fresh, it mixes acidity and sweetness in a perfect balance. The notes are spicy, peppery, punctuated by a beautiful bitterness and drier sensations in the finishing. Push the discovery into the world of Yamahaï with this Ginjo! <br...

The nose perfectly expresses the typical aromas of a ginjo. It's fruity, with notes of banana and ripe pineapple. Relatively smooth on the palate, fresh and lively, with the characteristic umami of Gohyakumangoku rice. A remarkably well-balanced sake, lively, fruity, clean and refreshing. Lively, fruity, refreshing 天鷹純米吟醸...