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* Prices displayed are subjected to GST and service charges.
SAKE
OTA SHUZO - Dohkan Wataribune
Rice: Wataribune
Yeast: #9
Alcohol: 17%
Polish rate: 60%
This aromatic ginjo is made using heirloom Wataribune rice. Floral, sweet and fruity with a sticky mango aroma.
$119
TERADA HONKE - Shizen no Manma
Rice: Miyama Nishiki
Yeast: Natural
Alcohol: 16.5%
Polish rate: 70%
Shizen no Manma meaning "in it's natural form", an elegant expression of a rich palate, soft ricey and distinctive honey dew aroma with slightly sweet and gentle umami finish, balanced with mild acidity and bitterness.
$139
OTA SHUZO - Umeshu
Sake, ume, rock sugar
Alcohol: 13%
This umeshu is made by infusing a year-old sake with nanko-ume from Wakayama Prefecture and a conservative amount of korizato rock sugar for about 6 months, then bottle-aged until release. Deliciously tart with notes of bitter almonds and sweet marzipan on the palate.
$99
CHIYO SHUZO - Shinomine Doburoku
Rice: Oyamanishiki and other (unspecified)
Yeast: #77
Alcohol: 12%
Polish rate: 77%
A refreshing, sweet fruitiness mixed with lactic notes. On the palate, expect a sweet and crisp acidity, a creamy mouthfeel, and a finish that is both lingering and slightly tangy from the malic acid produced by its special yeast.
$89
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