Dragon Boat 2021

$500 $710

Prepare to cheer!! Dragon boat is around the corner and we thought that no celebration should go without some premium sake. Instead of rice dumplings, we’ve got some high-quality sake made with eco-friendly organic rice. Drinking sake has never been this healthy.

Sinsen Junmai Shizenshu Hotarumai神泉 純米自然酒 螢舞 720ml

A sake that uses special natural rice called “hotaru”, which means firefly. This rice is grown with eco-friendly farming techniques using minimal pesticide and fertilizer, making this sake organic.

A special packaging makes its standout in the crowd, a must-have for any alcohol enthusiast.


Yasakatsuru Matsuri Kurabu Junmai Ginjo Yamahai 弥栄鶴 祭蔵舞 (山廃純米吟醸酒)720ml

This sake is a winner of the International Sake Challenge Gold award. The rice is a special local strain grown using a traditional pesticide-free eco-friendly method, making this organic. As a “Yamahai”, the method used to make this sake is traditional and natural, making this sake one of the most eco-friendly to be produced. Have a clear conscience when drinking this amazing wine.

Soutenbou Yuragi 想天坊 ゆらぎ 純米酒 一回火入原酒 720ml:

This is a special edition bottle made with Takanenishiki rice grown without pesticides or chemical fertilizers, making it organic. This sake is brewed gently resulting in a delicate rice flavor with a hint of umami. This sake is slightly dry with a clean and short finish. A sake to make you feel

More often than not, you will come across certain "specialist" terms used on sake labels.

Here is a short list for your ease of reference. If you come across to any terms which you don't understand on any sake purchased from us, please feel free to contact us, we are more than happy to assist.


Ko Shu:

This is aged sake. Not all sake can be aged and the result depends largely on the aging conditions. Although most aged sake becomes "sherry" like, there are some which are aged in ice cold conditions becomes dryer and richer in flavour. Because of the wide variety of results, it is best to consult with our sake specialist before buying a bottle of Ko Shu.




Also know as "cloudy sake". In nigori sake, the sake is passed through a coarser mesh allowing some of the lees (rice remnants) to pass through. The taste of nigori sake is less refined and more textured and rich. It goes very well with spicy food (such as Korean kimchi dishes).




Usually water is added to the pressed sake, thereby the alcohol level is diluted to 16 to 18%. For Genshu, water has not been added and the alcohol level will be around 20%, the natural rate for sake.




Normally water is added to sake after fermentation. For kijoushu, some sake is used in place of some of the water added. The result is a rich, dessert like sake that is often aged/. Many compares this with sherry and port.



Nama Shu:

Sake is usually pasteurized twice, once before storing in a tank and one before bottling. Nama shu is unpasteurised sake and must be stored in refrigerator.



Nama Chozo

Nama Chozo means rhat the sake is not pasteurized before storage in a tank, but is pasteurized before bottling.


生卸 /生詰

Nama Oroshi/

Nama Zume :

Nama Zume is pasteurized before storage in a tank but not pasteurized again before bottling.




Funashibori :



After fermentation, sale is pressed. There are different methods of pressing, which will yield different tasting sake. Funashibori is sake pressed in a traditional wooden box and not with a pressing machine.



Shizuku is sake "pressed" by allowing it to drip from cotton bags, with no pressure applied. It is more time consuming and costly than other pressing methods



Arabashiri :

After fermentation, sale is pressed. There are different methods of pressing, which will yield different tasting sake. Arabashiri is the first one third of the sake yield, which run off under the pull of gravity alone when pressing with a fune or wooden box.




Nakadori is the "middle" yield of the sake. It is the next third of the sake yield after arabashiri. This is often considered the best.




Sake is put in 18 litre bottles (called "toubin") when pressed. This term implies that the sake is pressed with a wooden box ("fune") or drip pressed ("shizuku")



We will add to this list as it goes. 

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