Sake
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
Eigashima
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%
Eigashima
‘Fujisanroku’ 18 y.o
Fuji Gotenba Distillery Single Malt 43%
Kirin
‘Fujisanroku’ 18 y.o
Fuji Gotenba Distillery Single Malt 43%
Rainbow
‘Sansyu’ Blended 12 y.o
Malt &Grain 40%
Togouchi
Towashuzou 18 y.o
Blended 43%
Jizakegura
Blended 16 y.o
Single Malt & 3 y.o. Blend
Sunshine Wakatsuru 23 y.o
Single Malt 59%
Towashuzou
Chichibu Golden Horse 8 y.o
Single Malt 43%
Sasanogawa
Yamazakura
‘Fine Blended Whisky’ 40%
Mars
‘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
‘Komagatake’
Nature of Shinshu Series 1st Release ‘Jimmy Barnes Reserve’ single malt 52%
‘Komagatake’
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
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-Sake
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)
Region:Kyoto
Wine
Sparkling
Mocandunda ‘Kathryn’ Brut
Region: Clare Valley, SA
Bruno Paillard Brut Premier
Region: Champagne, France
White
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