Sake

The classic Sake, for serving warm or cool. Quite full with a gentle woody aroma and creamy texture. A perfect accompaniment to Japanese food.

Fresh notes of peach and banana. Well balanced on the palate, light fruit aromas with hints of citrus and melon. Paired with fresh salad with avocado and asparagus, cold cut meat and marinated fish, coconut ice cream wit...(read more)

A more fragrant and complex Sake brewed from the heart of the rice grain. Serve cool. Sometimes described as the Sauvignon Blanc of Sake, something you can see in the lifted fruity, mildly grassy, pear fruit. Joyful and...(read more)

In the historic port city of Akashi, the cold winter sea breeze met the warm breath of the brewery. Here, the Sake Master gently monitored the fermentation of the Yamadanishiki rice. The "Grand Cru" of Hyogo. P...(read more)

Conventional umeshu, or plum liqueur, is made by preserving Japanese ume plums in distilled spirits. However, Shiraume is a luxurious plum liqueur made by preserving plums in the finest of Japanese sakes - premium ginjo...(read more)

Akashi-Tai Ginjo Yuzushu perfectly marries premium Ginjo sake with the tart, zesty essence of handpicked Japanese yuzu.

The classic Sake, for serving warm or cool. Quite full with a gentle woody aroma and creamy texture. A perfect accompaniment to Japanese food.

Fresh notes of peach and banana. Well balanced on the palate, light fruit aromas with hints of citrus and melon. Paired with fresh salad with avocado and asparagus, cold cut meat and marinated fish, coconut ice cream wit...(read more)

In the historic port city of Akashi, the cold winter sea breeze met the warm breath of the brewery. Here, the Sake Master gently monitored the fermentation of the Yamadanishiki rice. The "Grand Cru" of Hyogo. P...(read more)