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）...

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...

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...

Imayo Tsukasa Oysters has been specially developed to accompany fine oysters. With only 12% alcohol, this Junmai sake is very clean and relatively dry in the mouth. Its light acidity and rich umami make it a perfect companion with oysters. Developed especially to accompany oysters <span...

Kikka (a citrus flower) is Junmaï – Nama-Genshu, meaning there was no water or alchol added and is not pasturized. It has a fresh nose and evokes the taste of champagne, and oak wood. The mouth is complex and smooth, slowly evolveing to more mineral sensations and supported by notes of cocoa, bitter oranges and pears. Powerful, intense, full of...

A silky and sweet sake with a good acidity bringing balance and liveliness. Fruity flavors, very enveloping, with a clear finishing, slightly bitter and complex. A sake that sums up the style of the Yano Shuzo brewery. A generous Ginjo sake, silky and well-balanced aromas. 蔵心　純米吟醸...

An elegant junmai sake, close to a Ginjo. The umami is rich,  diffuse and generously. A sake easy to pair with food, that can be enjoyed on many occasions and at different temperatures, from cold to hot. A modern sake with a fresh nose. Interesting to taste at different temperatures. 蔵心　特別純米...

A unique Yamahai Muroka Nama sake that perfectly combines the characteristics of the Yamahai method with the use of Ginjo yeast. Lactic notes, beautiful acidity, coupled with a refreshing citrus sweetness. A very structured sake, with a clean and pure overall sensation. In addition, it is a nama ! Fruity, lively and structured <br...

A sake produced in Yon Dan Jikomi, a fermentation in 4 stages instead of 3. A technique which allows to have a softer sake and it is beautifull here. Nozomi is fruity, smooth, crisp and very fresh. Rich, fruity, and super clean ! 万齢 純米吟醸 希　万齢酒造（佐賀県） 72cl...

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...

A junma ginjo nama-genshu, unpasteurized and unreduced, from Raïfuku Shuzo in Ibaraki. Rich, very fresh thanks to good acidity and unpasteurized character, it is produced at the feet of Mount Tsukuba, from Hattan Nishiki rice polished to 50%. A Junmaï Ginjo Nama Genshu very fresh, lively and toned ! <span...

A sake from Raïfuku brewery whose specialty is the use of flowers yeasts, also called "Hanakobo". Rice here is a Yamadanishiki, recognized as one of the best rice for sake and used for the best ginjo and daïginjo. A yeast from the flowers of " queen of the night" ! 来福 純米吟醸山田錦...