Sake

Iconic orange Japan drink with pungent fruity flavors. It is made by diluting sake with a Yuzo juice, typical Japanese citrus. Notes of bergamot, grapefruit and citron

Junmai "12" is a Sake from Hyogo prefecture produced by Heavensake, a project born from the collaboration between Regis Camus, Champagne chef de cave Piper-Heidsieck, and Ishida, the historian Toji of Konishi sakagura. It is made from a harmonious and balanced blend of 4 Junmai Sake that give an original and atypical Junmai, very fresh and unexpectedly fruity. It is recommended to serve it fresh!

Traditional alcoholic beverage from Japan. Product of the fermentation of rice, Koshi Hikari variety polished at 60% with high quality water. The mouthfeel is fresh, light and enveloping, with mineral scents of seaweed, spicy scents and aromatic notes of fruit and flowers

Sake Junmai Ginjo by Heavensake brand is a blend of Sake made by Regis Camus, chef de cave of Champagne Piper-Heidsieck, and Sakagura Urakasumi. It has a good aroma, contrasted by an umami elegance, which distinguishes a fresh and fragrant flavor, with marked notes of pineapple, white fruit and mineral hints. To be served strictly fresh!

Japanese beverage drom fermented rice. Produced through rare traditional techniques with a Gohyaku Mangoku rice variety crumbled to 50%. It has a transparent crystalline color, a soft and balanced palate and an aromatic range of melon and white peach

Kizakura's Sake Junmai Shu "Bijito" is a Sake made without the addition of alcohol from the Koshi Hikari rice variety with 70% smoothing. The nose smells of citrus, white pulp fruit, green apple and pineapple, emanating a sip played on finesse and freshness. Tip: to be served fresh!

The Sake "Harmoniae" produced by the Italian company Riso Sake is made from 60% Carnaroli rice with a smoothness. The aromatic profile takes the mind immediately to Japan thanks to the use of yeast N°9 which blends with floral sensations. On the palate it is harmonious, balanced, enveloping, soft and slightly sweet, we suggest to serve it cold at 8°-10°C in order to enhance its fresh and brilliant drinkability

Sake Umeshu Suppai Heiwa is a fruit Sake obtained through a very long maceration of a variety of unripe Wakayama plums. It has a clean and linear profile, with a marked sweetness, refreshed by pleasant sour and sour notes typical of unripe plums. It exhibits a very fresh and fragrant aromatic framework, with fruity notes and a bitter almond finish. Ideal to be consumed after dinner!

Sake Yuzu Miyako-Bijin is a fruit Sake, the result of a long fermentation process and the addition of Yuzu juice, a Japanese citrus fruit similar to bergamot. It offers a sip with a low alcohol content, with a rich, aromatic profile and fragrant citrus freshness, with notes of cedar, lemon and essential oils. To be served cold as an aperitif or to try in mixing for original oriental cocktails

Sparkling Sake "HOPe" produced by the Italian company Riso Sake is made from 60% Carnaroli rice. This label was born from the encounter between Pavia's risicola and the equally ancient and Japanese origin of nihonshu, brassic for the addition of hops during fermentation, which is clearly perceived on the nose. The taste is fresh, lively, agile and with a harmonious closure.

Sake Junmai Rokkasen Nigori is a fresh Sake with a slightly sweet profile and a cloudy white color due to the presence of sediments. It has a creamy, elegant flavor with a good aromatic sweetness that recalls puffed rice. We recommend shaking the bottle before drinking and serving it at a cool temperature

Sparkling Sake "Movat" produced by the Italian company Riso Sake is made from 60% Carnaroli rice. This label was born from the meeting Japanese tradition of using koji, the Italian tradition of classic method sparkling wine and the brassic tradition of using yeasts. While the nose is intoxicated by aromas of fresh fruit and flowers, the palate enjoys extreme balance and harmony of taste

"Oka Ginjo" by sakagura Dewazakura, located in the prefecture of Yamagata, is a dry, fresh and elegant Sake Ginjo, made with the variety of Yamada Nishiki rice with 50% smoothing. It is the label that in the 80s relaunched Sake products with a small addition of alcohol. With its unmistakable aromatic intensity, this historic sake has a creamy and persistent profile, with sweet aromas of green apple and melon

Heiwa Natsumikan is a Sake that is made with a particular variety of summer mandarins, grown in Honshu Wakayama, the prefecture famous for the quality of its citrus fruits. Colors the glass with a cloudy orange, releasing citrine and citrus aromas that make the sip fresh, energizing and drinkable. Ideal for mixing or for invigorating aperitifs!

Traditional drink from Japan. Produced from the fermentation of the rice variety Miyama Nishik 60% crumbled, has an excellent fresh palate, soft and full-bodied covered with hints of apple, pear and vanilla accompanied by aromas of licorice and anise

Maison Takeno's Junmai Kamendo Sake is a Kyoto prefectural sake made from Kamenoo rice, a variety rediscovered in the 1970s. Structured, floral, characterized by intense notes of cherry and candied orange peel on the nose, while remaining dry and fresh on the palate. Pairs perfectly with raw fish, vegetarian entrees or white meat dishes!

Sake Aged Mi No Kotobuki is made in the prefecture of Fukuoka from a particular rice, the Yamada Nishiki Itoshima, difficult to cultivate due to the long stem subject to periodic strong winds. Aged for several years in the bottle, it expresses a soft and round sip, with evolved tones of caramel, dried fruit and sweet spices

Maison Takeno's Junmai Iwai Sake is a dry, intense sake produced in Kyoto Prefecture. Made from Iwai rice, water and koji, it has a strong and balanced character, and gives an enveloping, rich and persistent sip. Serve chilled, in a wine glass, to allow it to open up and release its warm floral aromas

Sake "Katori 90 Organic" by Terada Honke is an unpasteurized (Nama) and undiluted (Genshu) Sake, made with long fermentation (Kimoto) of organic rice carried out by indigenous yeasts. An uncompromising label, almost radical and funky, which follows the ancient traditions of the past. It has a full-bodied and decisive sip, supported by good freshness, wrapped in aromas of rice bran

"Vero" Sake produced by Riso Sake, one of the first Italian companies producing this drink, is the most classic label of the line, made with 60% Carnaroli rice. The aromatic profile enchants the nose with strong aromas of tropical fruit and banana thanks to the use of yeast N°7, while the palate is soft, full-bodied and enveloping. These unique characteristics make it possible to serve it at the same temperature as the course with which it is accompanied, ranging from 6°C to 45°C

Crystalline Japanese beverage, created by the fermentation of a variety of rice that had been abandoned over time, the Kairyo Shinko crumbled to 60%. Rich, full-bodied and balanced, it is a product that can easily be drunk fresh or warm