SAKE

KAMEMAM SHUZO GENMAISHU BROWN RICE SAKE 2019 500ML
KAMEMAM SHUZO GENMAISHU BROWN RICE SAKE 2019 500ML

KAMEMAM SHUZO GENMAISHU BROWN RICE SAKE 2019 500ML

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$67.00
MUKAI SHUZO INE MANKAI RED RICE SAKE 2020 720ML
MUKAI SHUZO INE MANKAI RED RICE SAKE 2020 720ML

MUKAI SHUZO INE MANKAI RED RICE SAKE 2020 720ML

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$112.00
HEIWA SHUZO 10 YEAR OLD UMESHU 720ML
HEIWA SHUZO 10 YEAR OLD UMESHU 720ML

HEIWA SHUZO 10 YEAR OLD UMESHU 720ML

WAKAYAMA, JAPAN
AGED COMPLEX UME
LEFT OF CENTRE / 17% ALC / 720ML

From the distributor: Heiwa Shuzō was established in 1928 in Wakayama prefecture. Their goal is to create products that reflect the landscape, climate and raw materials of their birthplace - Wakayama. The ‘Furu-Tsuru-Ume’ is made with Nankō Ume fruit from Wakayama. The fruit is steeped in Sake for 4 months, then aged in a tank for 2 years. It is then placed in used oak barrels for further ageing of at least 8 years. This is one of the oldest wood-aged Umeshu in the market. A rich and complex example of Umeshu, this is best served chilled, in a wine glass to appreciate the intense aroma.

Heiwa Shuzo was founded in 1928 and is located just outside Kainan City in Wakayama. The site where the brewery is located was a temple for over 500 years before the brewery was established. It wasn't until 1957 when Sake production commenced full-time. The brewery is located in a valley surrounded by mountains, blessed with high precipitation, resulting in a boundless supply of good quality soft spring water, perfect for brewing Sake.

The 'Tsuru-ume' range was created to reflect the quality of the many local products available in Wakayama. Working directly with Ume & Yuzu farmers allows Heiwa Shuzo to secure some of the finest fruit in the country. Wakayama Ume represents 40% of all Ume grown in Japan and is considered the finest Ume fruit source. Citrus fruit such as lemon, yuzu and Mikan are also grown locally and used to make products in the 'Tsuru-ume' range.

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$118.00
MORIKI SHUZO HANABUSA YAMAHAI SAKE 2019 720ML
MORIKI SHUZO HANABUSA YAMAHAI SAKE 2019 720ML

MORIKI SHUZO HANABUSA YAMAHAI SAKE 2019 720ML

MIE, JAPAN
WHITE TEA SPLICE
18% ALC VOL / RICE POLISHING 70% / ORGANIC / 720ML

From the distributor: Located in the town of Iga in Mie. Rumiko Moriki is the 4th generation of her family to own the brewery. Along with her husband Hideki, they are not only the Kuramoto (owners) of this tiny brewery, but also the Tōji (Master Brewers). Rumiko became the first female Toji in Japan around 20 years ago when she took over the Sake making duties at her family owned brewery. The Hanabusa Yamahai is made from Yamada Nishiki rice grown organically by the Moriki’s. Hanabusa Yamahai has fresh ferment notes with an elegant, balanced palate and hint if spice. Long fresh, acid driven finish.

Known since ancient times as the land of the ninja, Iga is also the town that is home to Moriki Shuzo in the prefecture of Mie. Located in central Japan, Mie faces the Pacific and lies between the cities of Nagoya, Osaka and Kyoto. The Mie coastline extends over 1000 kilometers and contains beautiful rugged coasts and beautiful scenery. Mie is rich in nature, and as such over one-third of its area is designated as nature reserves and parks.

Rumiko Moriki is the 4th generation of her family to own the brewery, and along with her husband Hideki, they are not only the Kuramoto [Brewery Owners] of this tiny brewery, they are also the Toji [Master Brewers] of their hand crafted sake. The first generations of the Moriki family had always employed a Toji to create their sake, but during Rumiko's parents generation, times were financially difficult and so out of necessity her parents started working alongside the Toji to make their sake. When Rumiko's father was unable to continue working at the Kura about 25 years ago, Rumiko and Hideki, who had recently married, stepped in and started working alongside the Toji instead.  Nine years later Rumiko and Hideki became the Toji themselves. It was at this time that they committed to making only Junmai [Pure Rice] sake, at the highest level they could achieve.  15 years later the ‘Hanabusa’, ‘Tae no Hana’ and ‘Suppin Rumiko no Sake’ are the quintessence of their dedication to top quality brewing.

Nearly all work in the Moriki Shuzo is done by hand, the same way their sake has been made for centuries. Rumiko's motto is "a lot of hard work in the making of the best quality sake she can, means being honest to her customers".  It is truly a remarkable brewery with a wood fired boiler being used to steam the rice, wooden vats full of steamed rice are carried on the Moriki’s and their workers shoulders, including up wooden planks to get the rice into the fermentation tanks.  About 25% of their sake production is from their own organically farmed rice, and the rest is sourced from areas that specialise in the particular rice variety that will produce the best result for the style of sake they wish to brew. The Moriki’s still use Yeast Strain #6 in their sake which is very unusual nowadays, along with allowing wild yeast to start ferment in many of their sake.

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$84.00
CHIYO SHUZO MOROMI NIGORI SAKE 2021 720ML
CHIYO SHUZO MOROMI NIGORI SAKE 2021 720ML

CHIYO SHUZO MOROMI NIGORI SAKE 2021 720ML

NARA, JAPAN
FRESH NUTTY PASTIS
17% ALC / 720ML

From the distributor: Chiyo Shuzo is run by Tetsuya Sakai. The Shinomine range of sake from Chiyo is named after the Shinomine mountain range not far from the brewery. Sakai-san’s focus with the Shinomine range is to craft balanced and acid-driven sake that showcases the rice type along with the ability to age gracefully.

The Moromi Nigori is directly bottled from the tank, only given a very coarse filter, and thus contains fermentation sediment. Very fragrant notes of fresh ferment. The palate is dry and textural with the slightest hint of spritz. A wonderful aperitif.

Nara prefecture is one of only eight prefectures out of the 47 prefectures in Japan that is landlocked and therefore not bordered in some way by ocean or sea.  Nara is surrounded by the four prefectures of Osaka to the West, Kyoto to the North, Wakayama to the South and Mie to the East and over half of its land is covered by forest.  Nara occupies an important position in history as it was the location of Japan’s first state.  The ancient capital, Nara Heijo-kyo was established in 710 A.D. and is now a World Heritage site that recently celebrated the 1300th anniversary of its founding.  In the same way, Nara Prefecture can also be considered the historical heartland of sake where centuries ago “Nara-zake” was a term to signify sake of exceptional quality.

Chiyo Shuzo is a very small brewery founded in 1873 which moved to its present location in the southwest part of the Nara basin near the Shinomine mountain range in 1902.  Their very small production consists of many, many tiny meigara [brands] which are constantly sought after because of their quality and limited availability.  

The current Toji [Master Brewer] Tetsuya Sakai started his career in the wine industry when he worked for Grace Winery for 5 years along with a 3 month winemaking stint in California.  After marrying into the family who owned Chiyo Shuzo, Sakai-san’s career path changed to becoming a sake brewer.  After 9 years working alongside the previous Toji at Chiyo, Sakai-san eventually took over the role as Toji in 2004 and then in 2007 also became the Kuramoto [Brewery Owner].  In 2000 Sakai-san started creating a range of sake to specifically showcase local regionality. Named after the nearby mountain this range is called Shinomine. Currently Sakai-san manages around 4 hectares of rice paddies where he grows Yamada Nishiki, providing about 10% of their needs each year. The remaining rice is sourced from 26 farmers spread across Nara and nearby regions.

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$86.00
FUKUCHIYO SHUZO NABESHIMA GOHYAKUMANGOKU SAKE 2020 720ML
FUKUCHIYO SHUZO NABESHIMA GOHYAKUMANGOKU SAKE 2020 720ML

FUKUCHIYO SHUZO NABESHIMA GOHYAKUMANGOKU SAKE 2020 720ML

SAGA, JAPAN
FRAGRANT HONEYDUE ANISEED
16% ALC VOL / RICE POLISHING 50% / 720ML

From the distributor: The Nabeshima ‘Gohyakumangoku’ is also nama-cho which means that unlike conventional pasteurised sake which is heat treated twice, this sake has been stored unpasteurised until bottling where it is then heat treated once. This is done to retain some of the fresh, lively palate of nama [unpasteurised] sake whilst gaining some roundness and depth during the ageing period after pasteurisation. A fragrant nose of melon and aniseed. The palate has a mellow texture with a spine of spice along the tongue. The finish has a refreshing acidic lift.

Saga Prefecture is located in the north west of Kyushu Island, which is the southernmost of the four major islands in the Japanese Archipelago. Saga is bordered by the Genkai Sea and Tsushima Strait in the north and in the south by the Ariake Sea.  The Ariake Sea has a huge flat land area covering 6 km that appears offshore and because of it’s maximum tidal range only being about 6 m there are numerous types of unique fish living in the Ariake Sea and because of this is known as one of the best sources of delicacies in Japan. Saga is only 200km from the Korean Peninsula which has made the prefecture an important gateway for trade with other Asian cultures and it is thought that rice farming was introduced into Japan through the Kyushu province around 500BC from China.  This largely rural prefecture has the Sefuri Mountain Range in the north and the vast Saga Plains in the south, with almost 70% of the total prefecture consisting of agricultural lands and forests.  Numerous rice terraces can be found throughout the prefecture with many of them being considered amongst the best rice fields in Japan.  These terraces are rice fields that have been shaped like shelves, made on hills by opening up lands and drawing water from rivers into them and have not only become important for their crops but are also known for their beauty with many becoming tourist attractions.  One in particular - the Rice Terrace of Hama-no-Ura, is a spectacular sight in early May when its 283 paddies are filled with water and become like various sized mirrors reflecting the sky.

Fukuchiyo Shuzo was founded in 1924 and is located south of Saga City in the town of Kashima which faces the Ariake Sea. The Kuramoto [Brewery Owner] Naoki Iimori is also the Toji [Master Brewer] and his aim is to create sake that tastes unique, vibrant and fresh. One of the ways Iimori-san does this is by brewing his sake at low temperatures over a long period.  All of Fukuchiyo’s sake are made with a Sokujo moto [modern starter method] which at most breweries would mean a 14-16 day ferment, however Iimori-san doubles this time to around 30-33 days.  This ‘slow and low’ ferment creates freshness with body.  All of the sake at Fukuchiyo are also Muroka, or made without charcoal filtration. Iimori-san believes that if sake is made with quality ingredients and attention to detail, then charcoal filtration is not required.  Nabeshima is the clan name of a prominent Samurai clan of Kyushu that controlled the domain of Saga from the late Sengoku period through to the Edo period.  The Nabeshima name was taken by Shigenao Shoni [from the Shoni clan]  in the late 15th century when he established himself at Nabeshima in Hizen Province, which today is part of Saga City.  The Nabeshima clan played an important role in the region for centuries and Fukuchiyo have named their sake range in their honour.

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$91.00
HEIWA TSURU-UME YUZUSHU 720ML
HEIWA TSURU-UME YUZUSHU 720ML

HEIWA TSURU-UME YUZUSHU 720ML

WAKAYAMA, JAPAN
YUZU YUZU YUZU
LEFT OF CENTRE / 720ML

Yuzu, so, so much delicious yuzu.

From the Distributor: This Yuzushu is made with a one-year-old Junmai Sake and Yuzu juice, at a 1 : 1 ratio. This is higher than most Yuzushu produced elsewhere. The yuzu fruit is grown in Wakayama and is juiced with its peel, giving all the qualities of the fruit, sweet, sour & bitter. This example has a marvellous full aroma of fresh yuzu, with a zesty, citrus tart character and a fruit sweet and fresh finish.

Heiwa Shuzo was founded in 1928 and is located just outside Kainan City in Wakayama. The site where the brewery is located was a temple for over 500 years before the brewery was established. It wasn't until 1957 when Sake production commenced full-time. The brewery is located in a valley surrounded by mountains, blessed with high precipitation, resulting in a boundless supply of good quality soft spring water, perfect for brewing Sake.

The 'Tsuru-ume' range was created to reflect the quality of the many local products available in Wakayama. Working directly with Ume & Yuzu farmers allows Heiwa Shuzo to secure some of the finest fruit in the country. Wakayama Ume represents 40% of all Ume grown in Japan and is considered the finest Ume fruit source. Citrus fruit such as lemon, yuzu and Mikan are also grown locally and used to make products in the 'Tsuru-ume' range.

Product added!
$63.00
MORIKI SHUZO SUPPIN RUMIKO NO SAKE 2020 720ML
MORIKI SHUZO SUPPIN RUMIKO NO SAKE 2020 720ML

MORIKI SHUZO SUPPIN RUMIKO NO SAKE 2020 720ML

MIE, JAPAN
AROMATIC HONEYSUCKLE MELON
18% ALC VOL / RICE POLISHING 60% / 720ML

From the producer: This sake is named after Rumiko, who is the Toji (Master Brewer) and 4th generation Kuramoto (Brewery Owner) along with her husband Hideki. When Rumiko's father was unable to continue working at the Kura about 25 years ago, Rumiko and Hideki, who had recently married, stepped in and started working alongside the Toji instead. A few years later Rumiko and Hideki became the Toji themselves. It was at this time that they committed to making only Junmai [Pure Rice] sake, at the highest level they could achieve. Now 20 years later the Hanabusa, Tae no Hana and Suppin Rumiko no Sake range of products are the quintessence of their dedication to top quality brewing.

‘Suppin’ translates into ‘to go bare-faced or without makeup’ and explains that this sake is made without unnecessary manipulation or work. A ‘Pure Rice’ sake made without charcoal filtration, pasteurisation or dilution. The manga graphic on the label of this sake is a very famous drawing of Rumiko when she first started brewing sake, as she was one of the very first female Toji at the time. The Suppin Rumiko no Sake is made with Hattan Nishiki rice grown locally by a contracted farmer. It has lovely earthy notes, a soft textural palate, balanced acidity and a dry and layered finish.

Known since ancient times as the land of the ninja, Iga is also the town that is home to Moriki Shuzo in the prefecture of Mie. Located in central Japan, Mie faces the Pacific and lies between the cities of Nagoya, Osaka and Kyoto. The Mie coastline extends over 1000 kilometers and contains beautiful rugged coasts and beautiful scenery. Mie is rich in nature, and as such over one-third of its area is designated as nature reserves and parks.

Rumiko Moriki is the 4th generation of her family to own the brewery, and along with her husband Hideki, they are not only the Kuramoto [Brewery Owners] of this tiny brewery, they are also the Toji [Master Brewers] of their hand crafted sake. The first generations of the Moriki family had always employed a Toji to create their sake, but during Rumiko's parents generation, times were financially difficult and so out of necessity her parents started working alongside the Toji to make their sake. When Rumiko's father was unable to continue working at the Kura about 25 years ago, Rumiko and Hideki, who had recently married, stepped in and started working alongside the Toji instead.  Nine years later Rumiko and Hideki became the Toji themselves. It was at this time that they committed to making only Junmai [Pure Rice] sake, at the highest level they could achieve.  15 years later the ‘Hanabusa’, ‘Tae no Hana’ and ‘Suppin Rumiko no Sake’ are the quintessence of their dedication to top quality brewing.

Nearly all work in the Moriki Shuzo is done by hand, the same way their sake has been made for centuries. Rumiko's motto is "a lot of hard work in the making of the best quality sake she can, means being honest to her customers".  It is truly a remarkable brewery with a wood fired boiler being used to steam the rice, wooden vats full of steamed rice are carried on the Moriki’s and their workers shoulders, including up wooden planks to get the rice into the fermentation tanks.  About 25% of their sake production is from their own organically farmed rice, and the rest is sourced from areas that specialise in the particular rice variety that will produce the best result for the style of sake they wish to brew. The Moriki’s still use Yeast Strain #6 in their sake which is very unusual nowadays, along with allowing wild yeast to start ferment in many of their sake.

Product added!
$82.00
HEIWA NIGORI UMESHU 720ML
HEIWA NIGORI UMESHU 720ML

HEIWA NIGORI UMESHU 720ML

WAKAYAMA, JAPAN
TART SWEET BALANCE
LEFT OF CENTRE / 720ML

Heavily textured, unmistakeable Ume. Perfectly balanced and deeply moreish. Umeshu is sake infused with ume fruit, ume paste, alcohol & sugar. There's everything good here with loads of pulpy negori texture. Serve chilled over ice, in a spritz or with soda. This is a super refreshing fun summer drink! 

From the distributor: Heiwa Shuzo was established in 1928 in Wakayama prefecture. Their goal is to create products that reflect the landscape, climate and raw materials of their birthplace - Wakayama. In this Nigori Umeshu made with Nanko Ume fruit from Wakayama, the pulp from the macerated Ume fruit is added to the Umeshu liqueur to give the liquid added texture from the fruit itself.  This has a wonderful aroma of Ume, a sweet yet tart character on the palate, full body and a refreshing acidic finish. Great chilled on its own, or in a cocktail like a Spritz.

The site where the brewery is located was a temple for over 500 years before the brewery was established. It wasn't until 1957 when Sake production commenced full-time. The brewery is located in a valley surrounded by mountains, blessed with high precipitation, resulting in a boundless supply of good quality soft spring water, perfect for brewing Sake.

The 'Tsuru-ume' range was created to reflect the quality of the many local products available in Wakayama. Working directly with Ume & Yuzu farmers allows Heiwa Shuzo to secure some of the finest fruit in the country. Wakayama Ume represents 40% of all Ume grown in Japan and is considered the finest Ume fruit source. Citrus fruit such as lemon, yuzu and Mikan are also grown locally and used to make products in the 'Tsuru-ume' range.

Product added!
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