JAPAN

There's a Sake you won't taste everyday! Diago no Shizuku is made following a method that will combine polished raw rice and cooked rice. It gives a fruity, fresh, funky Sake, with a very natty wine vibe

Probably the most traditional tasting Sake we have. Made from Koshi-Hikari rice that's only 90% polished. Namagen comes from "Nama", meaning pasteurised and "Genshu", meaning undiluted. Intense, complex and fruity, a full Sake experience

Japan likes to be different, so magnums there are not 1,5 but 1,8 liters! Very big bottle with naturally fermented and only 90% polished Koshi-Hikari. Did you know that you can keep Sake bottles open for 6/8 weeks? No excuse not to go big