Please be introduced to our range of Innovation Craft Sake
Sake created using Innovative brewing techniques, flavours and tastes
We also recommend our Aged sake and fruit sake as something differently delicious
You can view our full range here: Product Catalogue
We thank you for your support and understanding,
X3 Chardonnay Cask Black Koji
This is a Chardonnay barrel-aged Junmai unpasteurized sake made with black koji, a rare ingredient in sake.
It uses three times the usual amount of koji rice, giving it a rich rice flavor. It is then aged in Chardonnay barrels for a certain period of time, resulting in a unique sake with a perfect balance of the juicy, mellow flavor of the Chardonnay wine barrels and the sharp acidity of the black koji, as well as the overwhelming rice flavor from the three times the amount of koji.
It is also a perfect gift for sake and wine lovers.
X3 Calvados Cask Yellow Koji
This high-quality pure rice sake is made using three times the usual amount of koji rice and is stored in a Calvados barrel to give it a cask aroma.
It features the deep rice flavor that is unique to triple koji rice, and the fresh apple-like acidity that spreads along with the refreshing Calvados barrel aroma, allowing you to enjoy the deep rice flavor, while also having a crisp finish and a clean aftertaste.
Junmai Daiginjo Izutsuya Shukumai 35% polished
This Junmai Daiginjo created with Eikun passion with a polish rate of 35% using Iwai rice.
The sake is such a gem it has been certified as a Kyoto Brand food.
This masterpiece is characterized by a soft, deep taste that spreads in the mouth complimenting the rich Ginjo aroma.
Pairs well with all non-sweet dishes.
Junmai Daiginjo 30 (Yamadanishiki)
A sophisticated Sake polished to a luxurious 30% this Sake has a soft fruity sweetness with a fresh, elegant finish.
It is characterized by a clear taste with a rich gorgeous Sake aroma.
A deep Sake that matches white and red fish and sashimi. Also because of it’s sweetness it is also a match for desserts.
Afuri Le Passage Junmai
A surprisingly low-polished 90% rice and wine yeast are fused to create a new type of sake.
No. 4 yeast for wine was first isolated in Yamanashi Prefecture about 70 years ago and has been widely used in wineries in the prefecture. It emits a fruit-like aroma, and goes well with the Yoshikawa-style “cryogenic preparation”.
It is a new style of sake with a sophisticated taste and aroma that connects the worlds of wine and sake.
Afuri Kimoto Junmai (Black Koji)
This is a traditional method of sake brewing, the Kimoto method. In addition, the traditional No. 6 yeast and the black koji that produces citric acid are used as accents to create a powerful yeast starter over a period of about one month.
Thes low fermentation over time creates a deep flavor and the rice is polished at an astonishing 90% to bring out the umami of the rice to its fullest. It is characterized by a rounded acidity that wraps around the sweetness and bitterness of the rice (Yamada Nishiki from Tojo, Hyogo Prefecture). You can enjoy a crisp, clean throat feel when drinking on the rocks or chilled.
When drinking at room temperature or warm, you can enjoy the full, deep umami of the rice. It
It can be paired with a wide range of dishes, and is a masterpiece that can be enjoyed with everyday meals such as sashimi, meat dishes, oden, and hot pot.
Ohana
Received gold award at Kura Master in France! This is an alcoholic beverage made with rare climbing rose flower yeast. Flower yeast has a fresh, luscious taste and a gorgeous clear aroma.
It may overturn the concept of low-refined products. A glossy rose pink made from ancient rice grown without pesticides (Shifukugou from Ise), which is rich in anthocyanins and minerals. Serve well chilled.
Kikkawa 720ml TOKUZO
Twelve years of rain
Born from Yamada Nishiki and Miyama Nishiki, this sake has been quietly aging the taste of rice for 12 years without making waves on the sake side.
If you put it in your mouth, the umami, the depth of acidity, and the spiciness of ripeness are intricately intertwined. .. ..
With it’s sweeter flavor it can be an aperatif or dessert sake combined with desserts, chocolate, dried fruits, nuts.
Yamabuki Gold Vintage Sake
“Aged old sake Yamabuki Gold” is a blend of several types of aged old Sake of up to 20 years based on 10-year aged sake. Globally respected by sommeliers and featured in Michelin star restaurants.
Craftsmen who are familiar with the characteristics of Aged old Sake, with detailed know-how curated over a long period of time and by taking advantage of the climate of Akita, have blended multiple years of aged old Sake in an exquisite balance that brings out the unique characteristic “umami”.
The amber color polished by aging shines beautifully, and it has the aroma and sweetness of aging in barrels. At the same time, it has a refreshing sensation, so it resonates beautifully with crustaceans such as shrimp and crab, and fatty dishes.
Super-chilled Aged Junmai-ginjo
Fukui’s ice temperature storage Junmai Ginjo. It is initially kept as a raw Sake and burned after. There is no strong scent and the rice taste is sweet and the overall flavor is more like wine. It is harmonious, light and refreshing with a gently spreading umami. The finish is clear and crisp.
A smooth sake that can be enjoyed before, during and after meals!
Spica Gemini
Not strictly a fruit Sake but a low alcohol lemonadey Sake: A new type of low alcohol Sake that evokes the gentle, nature of white wine or lemonade. The light taste of low alcohol can be easily enjoyed outdoors and on a hot day. It is very easy to drink and refreshes your body and tongue. It goes surprisingly well with very western foods such as pizza and potato fries, which are usually difficult to enjoy with Sake.
The freshness and sharpness of lemon is balanced well with the alcohol and there is a very refreshing long finish.