Fu-Ki Sake

"Light yellow in colour, with green tints and brilliant clarity. A bouquet of ripe grapefruit, kiwi fruit and pineapple.

"Monkey Bay Sauvignon Blanc is a charming, elegant wine, displaying intense varietal character. Crisp and refreshing, with vibrant flavours of ripe citrus and tropical fruit, the palate has excellent weight and length." -winemaker

"Since olden times, most sake has been brewed with ordinary food rice. Also today, the mainstream of sake consists of local sake (jizake) brewed with ordinary rice harvested in that area. Already in the past, in Hiroshima and the Chugoku area rice of high quality was harvested thanks to the cold water springing up in the mountains and the cool climate at night. Junmai Takehara is brewed with Shin-Senbon and other rice locally grown in Hiroshima." —winemaker

"Produced in Akita by the Saiya Brewery, makers of Yuki No Bosha, this is a favorite among locals of the region. Yuri is the name of the local area of Honjo-shi and Masamune is an old term for Japanese sake. This sake is mellow and rustic and has a firm structure, which makes it enjoyable at a range of temperatures, from chilled to warm. Its nutty and earthy notes are balanced by an underlying fruitiness and it complements grilled meats, stews and fish." —importer

"For many centuries, the ume tree has been a symbol for the coming of spring in both China and Japan, because it blossoms early, at the end of January. Similar to the famous sakura cherry blossoms, the ume bloom is celebrated with countless festivals and special ceremonies. Japanese rarely eat ume directly – rather the fruit is enjoyed as a pickled ‘plum’ over rice or mixed with shochu as a traditional plum wine. Our version, however, is made with premium Sake to balance the acidity of the ume with the soft sweetness of the Sake. Enjoy over ice!" —winemaker