Akashi-tai's Honjozo sake is made to be slightly lighter in style than other sakes, using high quality rice and a small amount of brewers alcohol to create a crisp, dry and easy to drink sake that's best served at room temperature.
An innovative sparkling sake from Akashi-Tai. The Junmai Gingjo designation indicates no alcohol was added after fermentation. Made using the traditional method, as used in Champagne, this is light, refreshing and reminiscent of Moscato d'Asti. A delicious aperitif.
Choya plum wine is produced to an original Japanese recipe by steeping green plums in shochu, which is typically distilled from barley or rice. The taste is pleasantly sweet, slightly floral and fruity. Perfect served chilled or as a plum wine spritzer.
Smooth and dry, Choya Sake is a traditional Japanese drink which is produced with care and attention. Fermented at a very low temperature, Choya Sake has the true fragrance and aroma of cooked rice as well as warmer, fruitier notes. Traditionally served warm in the cold winter or chilled in the warmer months, Choya Sake offers the true taste of Japan. Whether you drink it alone or alongside traditional Japanese food, this is definitely one drink to savour.
Isake Classic was developed in Japan by the passion of a French Sommelier and a Japanese Sake expert along with sake master Toji at the Tatsuuma-honke sake brewery, one of the finest producers in Japan.
Delicious served either hot or cold, this is a refreshing style that reveals attractive notes of melon, peach and walnuts on a velvety smooth and full flavoured palate. As well as making a great partner to Japanese cuisine, at only 14.7% this can also act as an alternative to white wine with fish, pork and chicken based dishes.
Isake classic is created using premium quality rice and soft water and contain no tannins, no sulphites and no additives.