Premium Sake and Japanese culinary culture (sake, shochu and more)

A very rare, Kokuto Shochu-based Umeshu. It can be used for cocktails, as pairing with desserts and as digestif.

720 ml
(£52.78 * / 1 l)

£38.00 *

Aged for over 3 years in oak. Great harmony of sweet aroma from brown sugar and mild taste from oak aging. Best enjoyed on the rocks.

700 ml
(£60.00 * / 1 l)

£42.00 *

Ine no Tsuyu White Lily

Undiluted shochu, partially matured in oak for 5 years. Light wood notes with a fresh component. Best enjoyed straight or on the rocks.

700 ml
(£84.29 * / 1 l)

£59.00 *

Yoshiko Ueno-Müller Sake Book

Sake book by Yoshiko Ueno-Müller. The author is the first ever female Master of Sake Tasting. Her richly illustrated work explains in detail the artisanal production of sake, introduces selected premium sake and sake makers. Book is in German language only.

1 pc(s).

£35.00 *

Ogasawara Mirin 4 years aged

This mirin is produced by a small family manufacture und matured for 4 years. It has a rich taste and a spicy note. It features an intense umami taste. Also as tasty Liqueur.

600 ml
(£6.65 * / 100 ml)

£39.90 *

Chiba Shoyu Soy Sauce JAS Nature

The soy sauce „JAS Nature“ is traditionally produced without additives. All ingredients are certified organic in Japan.

500 ml
(£4.20 * / 100 ml)

£21.00 *

Amabuki Himmelswind

Aromatic sake brewed with flower yeast cultivated from abelia blossoms. Notes of peach and white melon, creamy texture. Fine acidity and long finish.

720 ml
(£68.75 * / 1 l)

£49.50 *

Amabuki Rhododendron

Fine aroma from noble flowers. Mild umami and tender acidity. Brewed with yeast from the blossoms of rhododendron following the traditional kimoto method.

720 ml
(£68.75 * / 1 l)

£49.50 *