Kikumasamune (菊正宗酒造)

● Australian Sake Awards 2023 - Gold

● International Taste Institute 2019 / 3star

A super premium, naturally fermented junmai daiginjo made from 'Yamada Nishiki' rice and produced in Hyogo prefecture's 'Special A' Grand Cru terroir in the town of Yokawa. Brilliant flavours with an expansive fruity palette, elegant sweetness and a lively acidity. A crisp, refreshing finish like no other.

● Australian Sake Awards 2023 - Gold

● Australian Sake Awards 2022 - Gold

International Taste Institute 2019 / 3star

A super premium, naturally fermented junmai daiginjo made from 'Yamada Nishiki' rice and produced in Hyogo prefecture's 'Special A' Grand Cru terroir in the town of Yokawa. Brilliant flavours with an expansive fruity palette, elegant sweetness and a lively acidity. A crisp, refreshing finish like no other.

An authentic dry-style Japanese sake. Produced using a time-honoured brewing method known as 'Kimoto', which utilises natural lactic acids to create a crisp, dry sake without harsh characteristics. This sake can be enjoyed at any temperature.

An authentic dry-style Japanese sake. Produced using a time-honoured brewing method known as 'Kimoto', which utilises natural lactic acids to create a crisp, dry sake without harsh characteristics. This sake can be enjoyed at any temperature.

An authentic dry-style Japanese sake. Produced using a time-honoured brewing method known as 'Kimoto', which utilises natural lactic acids to create a crisp, dry sake without harsh characteristics. This sake can be enjoyed at any temperature.

Kinu Shiro, meaning 'silky white', is a exceptionally rich Nigori (unfiltered) sake which is silky smooth on the palate. This sake is best served chilled or on the rocks.

Created with the use of an original yeast strain (HA14 Yeast), designed to bring out intense fruity flavours. Despite being a Junmai sake, the fresh aromas and flavours are surprisingly similar to a Daiginjo. It's recommended to serve this sake in a wine glass to bring out the best of it's aromatic character.

Created with the use of an original yeast strain (HA14 Yeast), designed to bring out intense fruity flavours. Despite being a Junmai sake, the fresh aromas and flavours are surprisingly similar to a Daiginjo. It's recommended to serve this sake in a wine glass to bring out the best of it's aromatic character.

Created with the use of an original yeast strain (HA14 Yeast), designed to bring out intense fruity flavours. Despite being a Junmai sake, the fresh aromas and flavours are surprisingly similar to a Daiginjo. It's recommended to serve this sake in a wine glass to bring out the best of it's aromatic character.

Japanese Umeshu

• Alcohol Level: 19.5%
• Made in Hyogo, Japan

'KIKUMASA' Umeshu is a Japanese plum liqueur made with 100% Gojiro plums, nicknamed "Blue Diamond". After 3 years of ageing, the slightly sweet flavours create a balance with the mild, mellow aromas. Best enjoyed on the rocks.