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The umeshu Joshua Uji Matcha is made from a long aged umeshu, derived from joshu shiro plums, which have a sweet aroma reminiscent of peach, to which have been added the bitterness of Uji matcha and the flavor of matcha. This plum wine is made exclusively from large native "Joshu" white plums, carefully selected from the plantation of plum trees in Joyo (Kyoto Prefecture), and has...

This crystal-clear sake has refreshing, yet pure and clean aromas. Fresh nuances evoke apple and pear, honeysuckle blossom, with a hint of aromatics such as chervil and laurel. On the palate, like its aroma, it leaves an impression of freshness. Light attack leads to a smooth, fluid finish thanks to pleasant acidity. Palate is...

This sparkling saké is a real favorite. The name "Kokkano Koari" means "the perfume of national flowers" in Japanese, referring to the use of locally grown rice in the Iwate prefecture. This sparkling saké challenges by its pink dress, from the special red yeast to Sake used. Sparkling is the result of a bottle secondary fermentation because its production method is...

Japanese smoked radish is a white daikon radish, a Shirobuki variety, which is fermented with vegetable lactic bacteria. It has been produced using traditional methods for over 500 years. This fermented food is similar to the malolactic fermentation process, as it produces a smoky, full and delicious taste. How to use? As it has a similar texture to that...