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

This Sake is made by the only non Japanese master, Philip Harper. Slow-brewed, polished only 70%, aged in barrel for no less than 3 years, making it flavourful but very easy to drink. Philip supports the Storks in the region, hence the label

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

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

Masaru Terada is the 24th generation of organic Sake makers. Kiokejikomi means ‘wood ferment’, this sake is fermented and matured in Japanese cedar vessels. Made with barely polished rice, Kiokejikomi is complex, smooth and intense