Before the main fermentation, the brewer must first prepare a starter mash known as the shubo or ‘Mother of Sake’ which is known colloquially as the moto. This moto is used to kick start the fermentation of the ‘moromi’ or main sake mash. In the typical m
Chōkyū Kijōshu 1997 Japanese aged sake - 100% pure rice wine Brewed just one time in 1997. Bitter-sweet kijōshu (port-like sake) with deep caramel taste. Use as an aperitif, digestive or with any dessert. Drink at room temperature. Store dark.
Sweet and sour sake that takes acidity on sake to previously unknown levels. Entry-level sake for hardcore natural wine lovers? Named 'Ancient Japanese Soul', it is a recreation of a 100-year old brand, and uses a medieval mizumoto starter.
Yaoshin Shuzō is a sake brewery that started in 1877 as a soy sauce and sake business. It became famous for its Shingiku label but lost its reputation after World War II due to decreasing quality. The third-generation owner tried to revive the sake of pro
Yaoshin Shuzō is a sake brewery that started in 1877 as a soy sauce and sake business. It became famous for its Shingiku label but lost its reputation after World War II due to decreasing quality. The third-generation owner tried to revive the sake of pro
Kidoizumi specializes in their traditional Hot Yamahai fermentation method. Using this method gives their Sake more body and depth of flavor, along with a complex spiciness that is most evident in Hakugyokuko. Hakugyokuko has a ripe, fruity nose and a dee
Daringly English-named sake from native speaker and head-brewer Philp Harper, that does not merely promise to break the ice between people but is especially made to drink on the rocks! The icy serving will make for an extra soft, smooth and refreshing res
Ichigo is a full and deep strawberry sake from Wakayama, made on the brewery's principle of slow brew with local strawberries. It is sweet and creamy, but refreshing. Drink very cold, either straight or on the rocks, or use as an ingredient for a cocktail
Brown sugar shōchū from Kikajima, the southern island bestowed with the monopoly to make this Japanese version of rum. This single distillation honkaku shōchū stands out for its profound yet refreshing sweet aroma. Delicate, harmonious and with a long aft
One of the most unique sake made anywhere. The Ine Mankai from Mukai Shuzo is made with an ancient strain of red rice called Murasaki along with local Kyoto rice Iwai. In Japan, red rice has been cultivated and used for traditional celebrations in provinc
A rare pre-modern sake. The rice is polished merely 20%, resulting in a deep rice taste, aroma and color. Katori 80 is liquid rice, 100% natural. No yeast and lactic acid added, letting nature do its work in the slow-brew kimoto method. Unpasteurised, unf
