Sake   Rice wine   100ml

We have eighty five different types of sake. Their styles and general flavours are discussed below:

Junmai and Tokubetsu junmai
Junmai or ‘pure rice’ sake is made with rice and water and has no alcohol added to the fermenting mash.
It has rich earthy characteristics and is a brew with body, acidity, amino acids and astringency. Tokubetsu Junmai is very similar to Junmai except the rice is polished more, giving a lighter, less earthy flavour.

Kimoto/Yamahai
Kimoto and Yamahai sakes have a complex, rich and earthy set of aromas, often having nutty, spicy, woody, even burned rubbery notes. Sakes made this way have more palate weight with more amino acids and strong, tangy flavours. It is rare to see these sakes outside of Japan due to the strenous hand-made brewing process.

Ginjo
Ginjo sakes have fruit driven, highly perfumed characteristics and an elegant structure. The rice is polished down to 60 percent or less of its original size creating a sake with a delicate, refined texture. Expect a fragrance with apple, melon, pear, citrus, banana and pineapple, with some flowery and spicy notes.

Daiginjo
The most sophisticated and sought after category of sake, Daiginjo sakes, have signature fragrances that are similar to ginjo sake, but with more intensified aromatics and clean, crisp, subtle flavours. The rice is polished down to 50 percent or less of its original size and the sake is mostly hand-made in a very labour intensive process.

Nigori/Doburoku
These sakes must be shaken before serving as they contain a milky sediment comprised of rice, yeast and koji (a mould that transforms starch to fermentable sugars). The aromatic characters are toned down, with yoghurt and floral tones and sometimes slightly spicy notes. The nigori palate shows richness and a different, textural mouth-feel.

Namazake and Muroka nama genshu
These are both unpasteurised sakes, with muroka nama genshu also being undiluted and not filtered. They are bottled immediately after pressing and the namazake must be refrigerated as it contains active enzymes and yeasts. Their spectrum of aromatics range from green apple, young coconut juice, light unripe nuts with green banana top notes to a sometimes spicy, even peppery edge. On the palate the fresh, sour flavours stand out with a textural, astringent mouth-feel that leads to a clean and sharp finish with the trademark green notes lingering long after the sake is gone.

Umeshu   Plum wine   90ml

Beer

Wine     130ml and 750ml

Highballs