SAKEO

A traditional winery that has been a pioneer in the production of Crémant in Limoux, France, for seven generations, known for its unparalleled freshness and the perfect balance of fruitiness derived from a blend of grape varieties. This new brand, <La Fête>, is the result of a collaboration between a historic winery that specializes in producing the esteemed Crémant de Limoux and Wine Experience.

It has a refreshing and sweet aroma reminiscent of cherries, with nuances of wild grape herbs and spices providing a pleasant accent. The vibrant acidity and natural sweetness give it a softness, making it approachable and enjoyable for many. Don't miss out!!

Fermentation: Stainless steel tank. Aging: Stainless steel tank aging for 3 months. It has a bright color. The aroma is impactful and it is an aromatic white wine. Supported by rich minerality, it is particularly well-regarded for pairing with seafood dishes. Organic information: Biologic Organic Certification Agency CCPB. The recommended serving temperature is 18 degrees.

The aroma has notes of grassland and tropical fruits derived from Petit Manseng at the top. A honey-like sweetness follows, bringing elements reminiscent of Chenin from the Loire. Meanwhile, the palate features well-ripened elements of Dela and umami, with a pleasant sweetness in the aftertaste. Flavors of pear and aromatic scents spread out, creating a mysterious charm that seems to exist in the world but does not.

Using 100% Delaware grapes that have been fully bathed in the summer sun, this dessert wine is slowly aged at the winery after bottling, resulting in a honey-like aroma and a richer sweetness. With a summery sunflower label, it is a summer limited wine that we hope you enjoy chilled or with ice.

80ml for ¥1,000. The appearance is overall a clear lemon yellow. The aroma includes lemon and grapefruit, along with softer fruit notes like mandarin, quince, and apple. The taste is dry with subtle fruitiness, complemented by refreshing acidity that spreads throughout, creating a strong structure and impressive volume. The finish is long, and as the temperature rises, spicy flavors like coriander and cardamom can also be detected.

A refreshing Chardonnay without barrel aging crafted by Kruger! It boasts a surprising balance with rich depth derived from sur lie and aging! A high-quality Chardonnay with a crisp flavor and no barrel aging! It was created as a challenge to those who believe that wines with barrel aging are superior in quality!

Low-temperature fermentation and aging while regulating temperature in stainless steel tanks. A beautiful, transparent yellow. Aromas clearly showcasing the characteristics of Viognier, including white flowers, apricot, white peach, and acacia. A fruity and full-bodied taste.

80ml for ¥820. Typically blended from multiple varieties, but this year, due to the exceptional quality of the Fiano, it became a single variety for 2025. Sourced from McLaren Vale (biodynamic farming) and Riverland vineyards. Pressed after 24 hours of skin contact, naturally fermented. Bottled with a small amount of sulfur after 6 months of aging in stainless steel. Non-filtered, no fining agents used. Clear and refreshing fruitiness. Herb and mineral notes spread throughout the palate!

60ml for ¥990, 90ml for ¥1,420. It has a tight impression, with a lively aroma, transparency, and almost all the complex layers of flavor that great Burgundy white wine enthusiasts seek in Chablis. It is very juicy both on the nose and in the mouth, with a texture reminiscent of fruit flesh and stone fruit existing alongside fresh minerality, leading to a finish bursting with flavors of oyster shell and ripe grapefruit.

An organic and vegan-certified orange wine made from white grapes grown in our own vineyard at an altitude of 800 meters. The grapes are harvested at night and undergo low-temperature maceration to ensure freshness and acidity in the wine. Fermented with the skins in stainless steel tanks for 21 days. The fermentation with the skins gives it a beautiful pale orange color. It has aromas reminiscent of ripe apricot and orange peel, with smooth tannins and acidity.

A pale yellow with a slight reddish tint. It has aromas of pear and pineapple along with carbonation. You can feel a fine and firm effervescence.

A fresh orange wine made from Muscat Blanc à Petits Grains from McLaren Vale. Naturally fermented with wild yeast and skin contact (20 days). Aged for 6 months in stainless steel tanks with the lees. Bottled with a small amount of sulfur dioxide. Unfiltered, no fining agents used.

It is 860 yen for 80ml. A complex and unique aroma with notes of guava, apricot, toasted apple, and caramel. It has a strong tannin presence due to a skin contact period of up to 180 days, but it also retains a fresh fruitiness, making it easy to drink.

80ml for ¥920. The appearance is a vibrant orange color. It has a bright and exotic impression with notes of white lily, granular white pepper, lychee, and tropical fruits. The acidity is slightly smooth, and the astringency is delicate. The finish has a bittersweet hint of citrus peel.

The new vintage of the popular funny face series from the Australian winemaker 'Greg Gregorio's' brand 'Delinquente' has arrived! This 'Pretty Boy' is a rosé wine made by pressing Nero d'Avola and soaking the skins for only 6 hours! It has the traditional acidity and a hint of sweetness of Nero d'Avola. With a charming strawberry candy-like quality and creamy texture, it is a rosé wine with a pleasant taste from the natural acidity of the variety!

Transparent ruby color. Aromas of strawberry, cranberry, mint, and tobacco leaves. Medium body. The wine is fresh and charming, with juicy fruit flavors balanced by moderate ripe umami, and a crisp acidity and young tannins that create an elegant structure in the finish.

A rich impression with aromas of black fruits such as ripe plums and smoky, sweet notes. There are also flavors of dark chocolate.

You can feel black fruits in the spicy aroma. It is a bottle that beautifully harmonizes well-expressed characteristics of each variety with structured tannins, rich aroma, freshness, and deep fruit flavors.

Under the leadership of president and winemaker Mathieu Bordeaux, we thoroughly pursue winemaking that maximizes the potential of great terroir. We also value harmony with nature and are committed to producing Grand Vin with minimal environmental impact. This wine is made from grapes grown in the vineyards owned by Chateau Lagrange in the Haut-Medoc. It is aged for 12 months using barrels that are 2-4 years old. The wine features rich fruit flavors reminiscent of cassis and blueberries, with soft tannins that blend seamlessly, offering a refined taste with a moderate sense of volume.

Aromas reminiscent of blueberry, cassis, and plum jam, along with brown sugar, smoky notes, spices like cinnamon and pepper, animalistic nuances, and mineral sensations. The concentrated rich fruit flavors expand richly, accompanied by flavors from barrel aging and spices. It has relatively strong and clear acidity, is mineral-rich, voluminous, powerful, and has a solid structure. The tannins are strong with a sense of astringency, but there are no rough edges. The finish is long, leaving a lingering bitterness and astringency along with the fruit's umami.

It is 80ml for ¥890. This is a popular cocktail 'Hakata Beauty' made with sake, lavender, and citrus, expressed with craft sake.

A reconstruction of Tamayoshi x Namamoto x low-polished rice. We pursued a new expression aiming to balance the 'charm of low-polished rice' and the 'beauty of sake.'

With a mellow mouthfeel, it primarily features rich umami, complemented by a luxurious sweetness and a smooth acidity derived from the yeast starter that spreads gracefully. The harmonious flavor profile gives an impression reminiscent of fruit yogurt. After experiencing a fluffy and sweet aftertaste, the acidity provides a crisp and refreshing finish. It offers a relaxed drinking experience and a rich aroma, resulting in a unique finish.

Carefully brewed in a special fermentation tank under meticulous management. This is a pure rice sake that has been slowly aged through low-temperature management.

This is a junmai sake brewed with sake rice polished to 70%. It has a quality that can be enjoyed at a wide range of temperatures, including chilled, room temperature, and slightly warmed, and it offers a gentle flavor.

Hitogokochi is a sake brewing rice developed in Nagano Prefecture, known for its large grains and significant shinpaku, making it suitable for high-quality sake production. It is characterized by its ability to easily produce a clean and flavorful sake.

A limited edition super dry sake finished to a sake meter value of +13. It has a sharp and crisp dryness, but you can also fully appreciate the umami of the rice, making it enjoyable both chilled and warmed. Please enjoy the clean and refreshing quality characteristic of Meikyo Shisui, along with its smart finish.

This is the second year of 'Senkin Kabutomushi' made with the Nama Moto method. To highlight the refreshing acidity of malic acid, the overall contour is defined, aiming for a sparkling and brilliant acidity. As in previous years, it is a low-alcohol original sake, yet it retains the characteristic texture of Senkin, pursuing clarity and dimensionality. The aroma suggests citrus fruits and herbs, and when tasted, a prominent acidity spreads in the mouth, reminiscent of freshly squeezed lime. It has a beautiful sparkling acidity that is never overwhelming, wrapped in a cute and comforting sweetness. The transparency enhances the clarity, creating a refreshing presentation. It has sufficient aroma and flavor to evoke summer. 'Adult Lemon Squash' is still here. Senkin's summer tradition, thank you for your patience!

As the alcohol content decreases, the body becomes thinner, which can sometimes make it feel weak or even watery. This time, we aimed to maintain a satisfying drinking experience by compensating for this issue with the umami of the nigori, the acidity of the yamahai, and a moderate sweetness.

The unique brewing method of this sake, made from pure rice sake, maximizes the umami and sweetness of the rice fermented in wooden barrels. It enhances the inherent juiciness of the sake through a unique four-step extraction process. The yeast living in the brewery contributes to a deep and complex flavor profile. The microorganisms residing in the wooden barrels create a unique ecosystem, resulting in a taste that can only be produced in Niida.

With the motto of 'refreshing and crisp sake brewing', Hato Masamune aims to create sake that never gets boring. This sake is brewed using a multi-acid yeast that produces a lot of apple acid. As the name suggests, it has a fresh taste accompanied by a refreshing apple-like acidity and sweetness, making it perfect for the warmer seasons.

This is a junmai daiginjo made with 'Yamada Nishiki' rice polished to 40% and a junmai daiginjo made with 'Wataribune No. 2'.

30ml for ¥2,140. Although the aging period is 3 years, the clean and pure quality derived from the new pot of Mitake Distillery beautifully merges with the character of the sherry cask. It offers a finish that allows you to directly enjoy the individuality of each cask, unique to single cask whiskies. This bottle evokes a new potential for whiskey. Please enjoy this precious single cask whiskey.

30ml for ¥2,480 and 20ml for ¥1,860. This is the 12th installment of the Akkeshi Whiskey 'Twenty-Four Solar Terms Series.' The 'Twenty-Four Solar Terms' is a system that divides the year into 24 parts to represent the seasons, and 'Hakuro' is the 15th day in this system. It is the third term representing autumn, when the flavors of the season are at their peak. Hakuro features the taste of mandarin ginger and orange-flavored ramune, along with the distinctive aroma of a campfire and Japanese citrus. It is made using traditional methods from Scotland. Enjoy Akkeshi malt.

It is ¥2,100 for 30ml. We blended a variety of malt whiskies characteristic of 'Yamazaki', including Mizunara cask original whisky and Spanish oak cask original whisky.

30ml for ¥1,980, 20ml for ¥1,420. This product is a single malt Japanese whiskey made exclusively from floor-malted barley crafted by the distillery staff at the Malt Star in the UK since the start of operations in 2008. Its rich and full-bodied flavor, along with a softness reminiscent of vanilla and honey, evokes a sense of nostalgia, gently revealing the inherent sweetness of the barley in the whiskey, accompanied by fruity notes reminiscent of luscious plums and peaches.

It is ¥1,080 for 30ml. Selected from strong peated original spirits, it is blended at the Chichibu Distillery. You can feel the sweetness and fruitiness characteristic of peated malt, with a deep and complex flavor and peat aroma that spreads in your mouth. To preserve the natural flavors, it is made non-chill filtered (without cooling filtration) and without artificial coloring.

30ml for ¥1,480, 20ml for ¥1,080. Made from barley and malt using a unique method of saccharification and fermentation at the Hioki Distillery, carefully distilled in a pot still, and finished in new American white oak barrels and bourbon barrels at the Kanosuke Distillery aging cellar. By using a pot still, the individuality of the barley and malt as raw materials is enhanced, resulting in a whiskey that is both powerful and gentle. Enjoy this new Japanese whiskey nurtured in the land of 'Hioki,' where you can see sunsets that seem to linger.

30ml for ¥1,380. Characterized by the two stills W and K at the Shizuoka Distillery. The distinct raw spirits produced from each still create a unique flavor profile exclusive to the Shizuoka Distillery. The single malt that combines these two raw spirits is the United S. The 'S' in the product name also stands for Shizuoka, Spirits, Single Malt, and Sphere. The flavor is inspired by that sphere. The fruity and light raw spirit from the steam-heated still K forms the upper half of the sphere, while the heavy and robust raw spirit from the wood-fired still W supports the lower half. It embodies the house style of the Shizuoka Distillery, offering a 'smooth and never-boring taste' that can be enjoyed endlessly. Previously, the product name included an edition name (release year + season), but it will now be standardized, and the edition name will be removed. In the future, the main label will remain the same, and only the batch number will be indicated on the back label. Similar to Blended M, regular releases are planned (approximately four times a year).

This gin uses 14 types of botanicals, including 9 varieties of fresh citrus fruits nurtured in Hiroshima, 4 types traditionally used in gin, and uniquely Japanese 'Sakura Flower'. It is produced using a hybrid method that combines steeping, where botanicals are infused in the base spirit and distilled, and a vapor method, where a basket is placed in the distillation path to extract flavors as alcohol vapor passes through. Each botanical is extracted using the optimal method, resulting in an aroma that features a fusion of citrus fragrance and traditional gin flavor.

The 'Aragoshi Umeshu' is the foundation of the liqueur brand 'Aragoshi Series' proudly produced by Umenoyado. Its charm lies in the luxurious fruitiness created by mixing paste made from pickled plums. By using sake as the base, it achieves a mellow and deep flavor. This dessert umeshu offers a smooth texture and a rich, abundant plum aroma.

A rich and fragrant aroma. The mouthfeel has a strong depth, and the dense texture is impressive. The sweetness felt is more pronounced compared to the regular Yamaneko, providing a pleasant experience, and the concentrated flavor is irresistible. As you swallow the thick taste, a sweet and toasty aftertaste lingers gently.

Founded in 1919, this authentic barley shochu is crafted with traditional techniques passed down through generations, striving to maximize the natural aroma and flavor of barley. It offers a distinctive roasted barley fragrance and a rich taste that sets it apart from existing barley shochus.

During the time of Shosho, when the sounds of summer festival music echo in the evening sky, signaling the short yet rich arrival of summer. You can fully enjoy the peaty flavor characteristic of Akkeshi whiskey, highlighted by the original spirit aged in Mizunara oak barrels from Hokkaido.

Fireworks in the night sky over a land where the sea can be seen. Wishing for a bountiful catch this year, we offer prayers to the gods of nature. Enjoy the refreshing harmony of Akkeshi malt and grain nurtured by the sea breeze of Akkeshi Bay.

As the larch trees dye the mountains golden, the pure white whooper swans arriving at Akkeshi Lake herald the first snow. While warming up with Akkeshi whiskey wrapped in peat, the end of the year is filled with smiles.

The 'Single Malt Kano Suke Artist Edition #003' is themed around the 'Earth' of the 'Five Elements Philosophy'. It features shochu aged in recharred barrels, which have matured in a storage facility located on a seaside hill, blended with original spirits aged in bourbon barrels and red wine barrels. It is further matured in barrels used for black sugar shochu from Amami Oshima in Kagoshima Prefecture, which is not commonly used in whiskey. Additionally, it is refined using a small quantity of beet spirit produced by our company. The label is a work created by Mr. Shito Kanai, a dye artist active in Amami Oshima, inspired by the scenery of Bukiue Beach overlooking the East China Sea.

This product is a single malt Japanese whiskey made exclusively from floor-malted barley crafted by the distillery staff at the Malt Star in the UK since the start of operations in 2008. The rich and full-bodied flavor of the barley, along with its softness reminiscent of vanilla and honey, evokes a sense of nostalgia, gently revealing the inherent sweetness of the whiskey's barley alongside fruity notes of luscious plum and peach. To enjoy the individuality of the original spirit, it has been bottled without chill filtration and with natural color. Please take your time to savor it while reflecting on the history of the distillery and the ongoing tradition of floor malting.