A delicious, fruity, once-pasteurized sake (most Japanese sake is twice-pasteurized to extend shelf life between seasons) that is based on the same blend as Nama Nama. Excellent either chilled or gently warmed to 40-45 degrees C. Learn More
The signature unpasteurized Izumi sake, this is a smooth, easy-drinking sake with prominent pear and sugary tropical fruit notes balanced with a healthy dose of fresh acidity. A very versatile paring sake, or wonderful on its own. Keep refrigerated and serve chilled. Learn More
This unpasteurized sake is specially made at low temperature using a high koji-to-rice ratio. The resulting sake has acidity reminiscent of a fine white wine with great flavour complexity. Prominent essence of green apple. This rare sake is pared well with oily dishes such as mackerel and blackened cod. Keep refrigerated and serve chilled. Learn More
A tank-strength (17% alc./vol.), crisp, dry-yet-fruity, full-flavoured, unpasteurized sake. Notes of pear, apricot and caramel. Elegant and long finish. An excellent aperitif or together with highlight dishes of a meal such as oysters. Keep refrigerated and serve chilled.
Commended - International Wine Challenge 2012 Learn More