72cl, 13.5%
Choya
This Choya sake is made using locally grown japonica rice from the Nara Province. It is GM free and is best served warm. More info
3 Reviews
30cl, 7%
Akashi-Tai
Sparkling sake! From top producer Akashi-Tai comes this fascinating drink, bottled at 7% abv. More info
2 Reviews
30cl, 15%
Akashi-Tai
Part of Akashi-Tai's connoisseur range, this edition of Honjozo Tokubetsu was crafted with Gohyakumangoku rice milled down to just 60% of its original size. Enjoyably refreshing and flavoursome, this… More info
72cl, 15%
Akashi-Tai
This full bodied Tokubetsu Junmai is made with 100% Yamadanishiki rice grown in Hyogo prefecture, with a milling rate of 60%. A traditional brew with a clean aroma - now available in a 72cl bottle,… More info
72cl, 17%
Akashi-Tai
Akashi Tai Junmai Daiginjo Genshu is a medium bodied sake made from Yamadanishiki rice grown in Hyogo Prefecture, with a milling rate of 38%. No alcohol is added during the production process. This… More info
50cl, 10%
Akashi-Tai
A light, refreshing sake from Japan's Akashi-Tai. To create it, the brewers macerate the delicious yuzu fruit in ginjo-grade sake, resulting in big ol' bundles of citrus awesomeness. More info
72cl, 16%
Akashi-Tai
The folks at Akashi-Tai dedicate two whole months to crafting this medium-bodied sake until it is completed. It is made only in the mid-late winter months from 100% Yamadanishiki rice grown in the… More info
72cl, 18%
Dohkan
A retro bottle of Japanese sake from Dohkan that dates back to the 1970s. It comes complete with the original presentation box and a delightful ceramic cup.
This bottle was part of a private… More info
50cl, 25%
Fukukomachi
A multi-award-winning sake, Awakening is the only distilled alcohol from the Kimura company, better known for creating soft drinks and syrups in its native Japan. It was bottled at 25% ABV under the… More info
30cl, 16%
Akashi-Tai
A medium-bodied sake made only in the mid-late winter months from 100% Yamadanishiki rice grown in the Hyogo district, with a milling rate of 38%. Two full months are dedicated to crafting this sake… More info
30cl, 15%
Akashi-Tai
The Tokubetsu Junmai is made with 100% Yamadanishiki rice grown in Hyogo prefecture which is polished until only 60% of the grain is left. A traditional brew, it has a full bodied flavour profile and… More info
30cl, 19%
Akashi-Tai
A smaller bottle of Akashi-Tai's popular Honjozo Genshu Tokubetsu sake, made with gohyakumangoku rice. Excellent stuff from one of the most well-known sake brewers in Japan. More info
30cl, 17%
Akashi-Tai
This sake was made from Yamadanishiki rice grown in Hyogo Prefecture, with a milling rate of 38%. There was no alcohol added during the production process, and it has been bottled at 17% ABV (very… More info
72cl, 19%
Akashi-Tai
Honjozo Genshu sake from renowned brewers, Akashi-Tai. They make this using gohyakumangoku rice (one of the most popular for sake), and it's bottled without dilution, resulting in a full-bodied… More info
30cl, 16%
Akashi-Tai
Akashi Tai Junmai Daiginjo Genshu is a sake that was made from Yamadanishiki rice that had a milling rate of 38% that was grown in Hyogo Prefecture. There was no alcohol added during the production… More info
72cl, 19%
Akashi-Tai
A full-flavoured Honjozo sake made by Akashi-Tai. This is a very mellow and tasty sake which they say the Master Brewers enjoy themselves at the end of the day before going home! More info
2 Reviews
72cl, 16%
Akashi-Tai
Made using Yamada Nishiki rice, which is nearly entirely unpolished. The result of this is that extra attention to detail must be used when making sake from it, for example double-steaming the rice. More info
72cl, 15%
Akashi-Tai
A tasty sake made using Nihon Barre rice. Akashi-Tai recommend you enjoy the citrussy flavour of this by serving it hot. More info
72cl, 16%
Okura Shuzo
This is a very unique antique - it's not often you see such a rare and collectable sake that dates back all the way to the 1980s!
This bottle was part of a private collection - if you'd like more… More info
65cl, 16.9%
Kiku-Masamune
Sake from Kiku-Masamune - best served at room temperature. Please don't warm it! More info
72cl, 17%
Akashi-Tai
The rice used to make this comes from the Special A Zone, one of the finest designations for rice growing. It was polished until just 40% of the grain remained. The results are crisp and… More info
72cl, 17%
Akashi-Tai
A full-bodied Sake from top producer Akashi-Tai. This offers flavours of white flowers and honey, as well as spice. This is great served chilled as an aperitif, or also as an accompaniment for sea… More info
30cl, 19%
Akashi-Tai
A full-bodied, undiluted Honjozo sake from top producers Akashi-Tai. This is a mellow, rich sake, which it is reputed is the one that the master brewers drink at the end of a hard day's brewin'. More info
72cl, 15%
Akashi-Tai
For the Junmai, not be confused with the Junmai Daiginjo (with the cloudy green glass), 100% Yamada Nishiki rice is used from the Hyogo Prefecture, which is then polished until 65% of the grain… More info
30cl, 15%
Akashi-Tai
A 30cl bottle of Honjozo sake, brewed using Nihon Barre rice. Akashi-Tai recommend serving this hot... More info