Junmai & Tokubetsu Junmai

Junmai: All of our sakes fall under this category. It means that no additional brewer’s alcohol is added to the fermenting mash.

Tokubetsu junmai: Special designation junmai, similar to junmai, but made with more care, either using a special brewing method or more milling.

Koshu and jukuseishu: Aged sake, more complexity because of bottle ageing.

Sumiyoshi’ Karakuchi Junmai

Region: Yamagata

Okunomatsu’ Karakuchi Tokubetsu Junmai

Region: Fukushima

Taruhei’ Tokubetsu Junmai Taruzake

Region: Yamagata

Hakuin masamune Season 5’ Junmai

Region: Shizuoka

‘Izumibashi Megumi’ Junmai Muroka Genshu

Region: Kanagawa

‘TAKA’ Karakuchi Junmai

Region: Yamaguchi

‘Hiokizakura’ Tamasakae Junmai

Region: Tottori

Konaki’ Junmai

Region: Tottori

‘Chikusen Junkara’ Junmai

Region: Hyogo

Izumibashi Megumi’ Ebinakouchi Junmai

Region: Kanagawa

Shinkame’ Genshu Senkame

Region: Saitama

Shinkame Daikoshu’ B.Y 1984

Region: Saitama

‘Kuroushi’ Junmai

Region: Wakayama

Kimoto & Yamahai

Kimoto: Traditional yeast starter technique where wild yeast is used in the starter, allowing lactic acid to naturally occur in the brew. It also involves grinding the rice in the yeast starter with wooden paddles. Sake brewed this way has more body, a higher acidity and generally a bolder, earthier flavour.

Yamahai: Similar to the kimoto technique but without the grinding of the rice. Stronger, earthier flavours, more body, acidity and astringency.

Otokoyama’ Kimoto Junmai

Region: Hokkaido

‘Takashimizu’ Kimoto Tokubetsu Junmai

Region: Akita

Taiheizan Shingetsu’ Kimoto Junmai

Region: Akita

Tamagawa’ Yamahai Muroka Junmai Genshu

Region: Kyoto

‘Okuharima Miyanoi’ Yamahai Shikomi Junmai

Region: Hyogo

‘Gozennsyu 9’ regular

Region: Okayama

Ichinokura ‘Enyu’ Yamahai Tokubetsu Junmai

Region: Niigata

‘Yuki No Bosha’ Yamahai Junmai

Region: Akita

Ginjo & Daiginjo

Ginjo: The rice is polished down to a minimum of 60% of its original size.  Flavours are fruity, floral and refined.

Daiginjo: The rice is polished to a minimum of 50% of its original size,  but more milling is not uncommon. Intensified aromatics, lighter palate.

‘Garyubai’ Junmai Ginjo Muroka Genshu

Region: Shizuoka

‘Senkin muku’ Junmai Ginjo

Region: Tochigi

‘Kameji Kojitsu’ Junmai Ginjo

Region: Yamagata

‘Kaishun’ Ginjo Kimoto Junmai

Region: Shimane

Shichihonyari Ginza’ Junmai Ginjo

Region: Shiga

Mikunibare ‘Maboroshi no Taki’ Junmai Ginjo

Region: Toyama

‘Sui Sui Morinokura’ Junmai Ginjo

Region: Kanagawa

Uzenshiraume’ Chirori Junmai Ginjo

Region: Yamagata

Hattannishiki ‘Kyokuho’ Ginjo Daikoshu 23y.o

Region: Hiroshima

‘Shichihonyari’ Junmai Daiginjo Wataribune

Region: Shimane

‘Koikawa Koigaryu Junmai Daiginjo

Region: Yamagata

‘Dassai 50’ Junmai Daiginjo

Region: Yamaguchi


Akashi White Oak

Sherry Cask & Bourbon Barrel Single Malt 46%

Akashi White Oak 5 y.o

Sherry Cask Finish Single Malt 45%

Akashi White Oak

Tokinoka 40 %

Akashi White Oak

Bourbon Cask #1129 55% Ltd. Edition of 360

Eigashima Kiri 5y.o

European Oak Hogshead 3yrs, White Wine Cask 2yrs Single Malt 58%


‘Fujisanroku’ 18 y.o

Fuji Gotenba Distillery Single Malt 43%


‘Fujisanroku’ 18 y.o

Fuji Gotenba Distillery Single Malt 43%


‘Sansyu’ Blended 12 y.o

Malt &Grain 40%


Towashuzou 18 y.o

Blended 43%


Blended 16 y.o

Single Malt & 3 y.o. Blend

Sunshine Wakatsuru 23 y.o

Single Malt 59%


Chichibu Golden Horse 8 y.o

Single Malt 43%



‘Fine Blended Whisky’ 40%


‘Iwai Tradition’

Blended Limited Edition 40%

‘Iwai Tradition’

Blended Bourbon cask finish 40%

‘Iwai tradition’

Blended Wine Cask Finish 40%

‘Komagatake’ 10 y.o.

Single Malt 43%

‘Komagatake’ 22 y.o.

Single Malt 43%

‘Komagatake’ The Revival 2011

Bottled 2014 single malt No.2777


Nature of Shinshu Series 1st Release ‘Jimmy Barnes Reserve’ single malt 52%


Mars Maltage Cosmo blended 43%

Ichiro’s Malt

Malt and Grain Blended 46%

Malt and Grain ‘Chichibu’ Premium 50%

‘MWR’ Mizunara Wood Reserve 46%

‘DD’ Double Distilleries Chichibu & Hanyu 46%

‘WWR’ Wine Wood Reserve Red Wine Cask Finish 46%

Chichibu ‘On the Way’ Bottled 2013 58.5%

Chichibu ‘The Peated 2013’ Bottled 2013 53.5%

Chichibu ‘The Peated 2012’ Bottled 2012 50.5%

Chichibu ‘Chibidaru’ Original Quarter Cask Bottled 2013 53.5%

Chichibu ‘Chibidaru’ Original Quarter Cask Bottled 2014 53.5%

Chichibu ‘Port Pipe’ Bottled 2013 54.5%

Chichibu ‘On The Way’ Bottled 2015 55.5%

Single Cask ‘The Floor’Malted ‘2013 Cask #653


Nama: Sake that does not go through pasteurisation.

Genshu: Sake is generally diluted to 15-16 % alcohol before bottling, but genshu (undiluted) sakes are around 18-19% alcohol.

Muroka: This type of sake does not go through carbonic filtration or fining.

Gozenshu 9’ Muroka Nama Genshu

Region: Okayama

‘Tamagawa’ Yamahai Nama Gensyu

Region: Kyoto

‘Otokoyama’ Nama Gensyu

Region: Hokkaido


Nigori: These sakes are cloudy because they don’t go through filtration. They have different texture due to the rice and yeast remnants that are present in the bottle

Suiryu ‘Kimoto no Dobu’ Junmai Genshu +14

Region: Nara

‘Jyouzen Mizunogotoshi’Junmai Ginjo Nigori (Limited edition)

Region: Nigata

‘Shochikubai’ Nigori (240ml)




Mocandunda ‘Kathryn’ Brut

Region: Clare Valley, SA

Bruno Paillard Brut Premier

Region: Champagne, France


Patrick of Coonawarra Riesling 2017

Region: Coonawarra, SA

Vale Da Poupa Gouveio Blend 2010

Region: Douro, Portugal

Mocandunda Fiano 2016

Region: Clare Valley, SA

Grace ‘Gris de Koshu’ 2015

Region: Yamanashi, Japan

Ambrositsch ‘Himmelfahrt’ White Blend 2014

Region: Vienna Region, Austria

Paul Kubler Pinot Blanc 2014

Region: Alsace, France

Aramis Pinot Grigio

Region: Adelaide Hills ,SA

Aghiloia Vermentino di Gallura 2015

Region: Sardinia, Italy

Pannon Tokaj Furmint 2016

Region: Tokaj, Hungary

Maui Sauvignon Blanc 2016

Region: Marlborough, NZ

Clos Floridene Blanc

Region: Bordeaux, France

Chardonnay d’Soumah

Region: Yarra Valley, VIC

Herve Kerlann Chablis

Region: Yonne, France