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The Umeshu Joshu Uji Matcha is elaborated from a long aged umeshu, from plums Joshu Shiro, who have a sweet aroma reminiscent of the fishing, to which the bitterness of Matcha were added. Uji and the flavor of Matcha. This plum wine is elaborated exclusively from large "Joshu" white plums, carefully selected in the planting of Aoya plums, Joyo (Kyoto Prefecture), and has aged with...

This sake with crystalline transparency has refreshing but pure and clean aromas. The fresh shades evoke the apple and the pear, the flowering of honeysuckle, with a hint of aromatic such as the chervil and the laurel. On the palate, like the perfume, it leaves an impression of freshness. The light attack leads to a soft and...

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 radish Daikon, shivuki variety, subjected to fermentation of vegetable lactic acid bacteria. It has been produced according to traditional methods lost for more than 500 years. This fermented food is similar to the process of malolactic fermentation because it produces a smoked, full and delicious taste. How to use it?...