KUZURYU JUNMAIA full bodied sake with temperature specific characteristics that can range from a rich full bodied liqueur to a light, dry and crisp sake. This Junmaishu was made with the idea of combining the multiple characteristics of sake. By brewing at a specific temperature, the sak retains a rich full bodied flavour and texture when drunk cold like liqueurs. Warm it up though and it offers a soft, light, crisp and refreshing taste with a dry finish like wine.

Akinori Kimura

a competition by Concours Mondial de Bruxelles judged by 35 experts selected from around the world

Ingredients: Yuzu

On the nose

Won the Second Grand Prix award at the U

while its strong acidity and sharpness make it a good addition to a wide variety of seafood dishes

With a brewing method that has been honed over 6 generations and a heritage that dates back to the Edo era of Japan

whether taken neat or with a touch of water

Serve: Room Temperature | Warm

Momosuke Shoga Umeshu also includes fresh Shichifuku ginger

this Junmai has a refreshing citrus scent that is nicely balanced with a pleasing umami flavour unique to Yamada Nishiki

this Kawaba Premium Weizen beer has a fruity yet rich taste