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![]() | JUNMAÏ
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![]() | GINJO SAKES
A delicate nose, especially subtle, typical of "Ginjo" sakes. Discrete and refreshing, notes of white fruits aromas, melon, peach. The mouth feel is limpid and suave. (72cl - 39€) |
![]() | DAÏGINJO SAKES See all the Daïginjo One of the most successful sakes of this generation. Scents and flavors of green apple, young grass and crunchy grape. Rich, dense aromas of ripe fruit. Kameisumi is round and powerful. (72cl - 44€) |
![]() | NIGORI NAMA HAPPO The safe bet is Tsukino Katsura Unpasteurized and sparkling: a full vivacious sake! A light nose, saline, with notes of yogurt and ferments, aromas of fruits (banana, pineapple). Fresh and nice, with intensity and fullness. (72cl - 38€) |
![]() | KIMOTO YAMAHAï
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![]() | KOSHU SAKES
Aged 8 years, and a very elegant Kijoshu from a small traditional family brewery located on the island of Kurahashi, south of Hiroshima. It started in 1899 and was the first to officially bottle Kijoshu. (50cl 45€) |
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We are going to discover awamori. This traditional Okinawan distilled beverage is still little known outside of its region of origin. It is produced from fermented rice and distilled to an alcohol content of 30 to 60%. It first appeared in the archipelago around 600 years ago, when stills from the Middle East arrived in the area.
Read moreDid you know that "Minami" means south in Japanese? It is also the name of the family that owns the brewery we are presenting today. And it's a good thing we're there, in the south, in Tosa exactly, on the island of Shikoku. This former province of the current Kochi prefecture is a fertile crescent facing the Philippine Sea.
Read moreWe wish you a happy new year 2022! This is the year of the tiger, the same one that came third in the crazy race of the Chinese zodiac animals, after the mighty ox duped by the rat. The Tiger is optimistic, always moving forward and its strength lies in its desire for change! To get 2022 off to a good start, we tell you about a Japanese tradition, that of "Fukubukuro"...
Read moreHere is an original initiative by Japan's last independent cooper, Ariake Sangyo in Miyazaki. With the idea of giving a Japanese tone to the ageing of spirits, he decided to make barrels from local wood species, cherry and chestnut. Two of their most emblematic products: Tarukura Sakura and Tarukura Kuri.
Read moreYou've probably seen and perhaps even used those little light resin-scented wood cubes known in Japan as "masu" or "sake masu". But it is not certain that you know their true history. We'll tell you about it briefly, a chance to talk about rice, sake, lords and samurai!
Read moreYomeishu Seizo, here is a house which certainly evokes nothing for you, and yet is immensely famous in Japan. Its history goes back to the very beginning of the 17th century, in 1602 exactly, in Nagano prefecture. It is at this date that the factory commercializes for the first time a medicinal liqueur based on the use of plants, and in particular of a local shrub called "Kuromoji".
Read moreWe have two beautiful new releases to present to you, two Junmai that are off the beaten track, sakes that bring together all the elements that characterise Junmai: acidity, umami, light sweetness, cereal notes... with the difference, if you want to compare it to the more aromatic sakes, that these nuances are expressed on an unwavering cleanliness, a purity without compromise. A style that we particularly appreciated in this season.
Read moreWe are pleased to present you some bottles coming straight from the house of Omoya Shuzo. This family distillery is located on the small island of Iki, a 140 km² piece of land on the Genkai Sea, between Japan and Korea, which has long been one of the country's gateways to continental Asia. A hub of trade between these two regions of the world, it is believed to be the place of origin of barley-based shochu.
Read moreWe are pleased to take you to the heart of Gunma Prefecture to tell you a new story of kura that is being reborn thanks to the enthusiasm of the new generation. While these stories of brewers returning to the fold after an urban experience are legion, they are often an opportunity to discover the atypical path of the protagonists and to see that their contribution to the sake industry is far from neutral.
Read moreIf your ears quiver at the mention of the word Ginjo and you only swear by the degree of polish of the rice, then you are on the right track... at least for today! We suggest you to visit the Shuho Shuzojo brewery in the heart of the Yamagata Prefecture, a region known as " The Kingdom of Ginjo " in the world of sake. Follow us, we'll tell you more about it right away...
Read moreWe are continuing our quest for the appearance of sake in Japanese pop culture. After the manga part, it leads us today to the unavoidable universe of video games. Sake is indeed regularly represented and used to immerse the gamer in a traditional atmosphere, with a background of adventure and passion. Let's take a look at a few examples and don't hesitate to tell us about other appearances you have found.
Read moreThe "Jeune Montagne" cheese cooperative offered us a great challenge in March: to match a series of five Aubrac cheeses with Japanese sake in the best possible way! Although it is now accepted that sake is a wonderful companion for cheese, this time we wanted to take the possibilities further by looking for the perfect match. We have imagined this around a selection of fine references.
Read moreWe're off to Saga Prefecture, in southwestern Japan, a sake-producing region that is still little known in France, yet with some thirty active breweries and a distinctive style, it really deserves our attention! After a quick tour of the Prefecture, we will take the advice of four brewers we interviewed about the general profile of sake in Saga, as well as their own style, of course.
Read moreSake is omnipresent in Japanese culture and is regularly portrayed in popular media. Cartoons books are no exception. It is used in manga to plunge the reader into the heart of a traditional atmosphere, but also to bring a touch of humor to the story. Let's look at some examples.
Read moreWe hope that you are doing well and that you are excited about the holiday season. Holidays that may be special this year, but that we all wish to spend in good spirits and good stuff! We have chosen to talk to you about the delicate choice of a sake to offer. You may have a good experience of sake and you know your tastes in this matter, but choosing for someone close to you is not always easy.
Read moreTwo super-fresh namazakes that transported us to the heart of the breweries at the time of their tasting. Those of you who had the chance to visit a kura certainly have this fruity and enveloping fragrance engraved forever in the depths of their piriform cortex. This delicate scent can be found with pleasure at home every time a bottle is opened, but nothing is more powerful than a namazake to trigger this reminiscence.
Read moreThe Maekake is this apron, traditionally made of indigo and thick cotton, that you have undoubtedly already seen in Japan (for the lucky ones) or in an izakaya restaurant but also in a food store. This harmless accessory still carries 500 years of history. Its appearance dates back to the Muromachi period (14-16th century), when it was found in rice, soy sauce or sake shops.
Read moreIf there's one thing that fascinates us all as sake lovers, it's the extraordinary ability of breweries to innovate constantly. Renewal is a vital need for a producer, a positive impetus for sake as a whole. Whether through the development of new technical processes, the use of new machine tools or, in contrast, the implementation of inspirations from the past,
Read moreFrom the Arabic Bharkha to the Japanese Karasumi, bottarga is the gold of the sea, a culinary treasure. With the end of the summer, it is the spawning of the big mules that begins, the ideal moment to consume last year's production in a delicious Italian specialty that is super simple to make: spaghetti alla bottargua. The Japanese twist on this dish is signed Shichiken, a tear of sake in the preparation, and a peach Honjozo in the tasting.
Read moreIf some of you think that umeshu is just a nice fruity Japanese plum liqueur, you should know that the nuances are much more interesting than it seems. That's what we want to emphasize in this selection. Whether produced on an alcohol, shochu or sake base, it is a real contest of know-how, a whirlwind of sweetness in which we take you along with five umeshu passed on the bench.
Read moreWe chose to focus on two new products produced by Nadagiku in Himeiji, Hyogo Prefecture. Their sake Chokarakuchi Junmai and Honjozo Genshu. You may know the brewery through their Daïginjo called "Judo", a sake that we have been offering for some time and which is produced in honor of Mikinosuke Kawaishi, an illustrious family member and judoka emeritus.
Read moreDo you know the French sake produced in Pélussin, in the Rhone Valley, the sake of Grégoire Bœuf, les Larmes du Levant? It's time to take a more than attentive look at them. Not only is the quality there, but these products are doing very well, in France and abroad. And who better than Grégoire himself to tell us about it? We asked him a few questions and asked for his tasting advice about the selection on offer today.
Read moreIf you have in mind to go one day to the Okinawa archipelago, here is an excursion that will please you because not only the place is splendid, but you will discover one of the rare and true rum distilleries of Japan. From the main island of Naha, head northwest to the port terminal where a ferry will take you to Iejima Island in about 30 minutes. Direction Iejima Distillery!
Read moreThere are no stupid questions, only stupid answers said Albert Einstein. But let's admit that in almost fifteen years of activity, presentations, tastings and shows, some of them have amused us more than others. So many exchanges that we will try to compile in the form of FAQs, funny and sometimes useful, of which this is the first episode. Isn't sake the thing you drink in the glass with the naked woman at the bottom?A
Read moreDirection Hiroshima, and more precisely on the small island of Kurahashi to discover the sake brewery of Enoki Shuzo. It is between Honshu and Shikoku, in the heart of Setonakai, this magnificent region nicknamed the "Japanese Mediterranean", that it is located. Since 1899, the family brewery has been producing remarkable sake of originality, and with a small staff of only three people: Mr. Toshihiro Enoki, the Kuramoto ...
Read moreAre you familiar with Arita porcelain? Also called "Arita Yaki", it was initially famous under the name of "Imari". A name that comes from the port from which they were shipped to the Old Continent in the holds of Dutch ships, the first Europeans to trade with Japan. But it is in the locality of Arita, Saga prefecture, north of Kyushu, that these jewels were born at the beginning of the 17th century.
Read moreLet's face it, which one of us has never fallen for a bottle just because of its appearance, just because of its shape, or because its label was really cool? In newsletters and product sheets, we try to transcribe as best as possible the aromatic profile of sake. We also often talk to you about the substance rather than the shape. But now, we are taking the lead and presenting you with a selection of our most beautiful bottles!
Read moreSomeone once said "a gourmet is a glutton who dominates himself". I don't know about you, but every year at the same time, before we even think about Christmas presents and decorations, the question that is on our minds is what our meals will be made of. So for once, we would like to talk to you about cooking and especially about the use of sake as an ingredient. Because sake is a fundamental basis of Japanese cuisine.
Read moreSakemochida Brewery is located in the city of Izumo which is in the northeast of Shimane Prefecture. Bordered by the Sea of Japan to the north, and Shinji Lake to the east, it is famous for the Izumo-Taisha Shinto shrine, the oldest in the country with a creation dating back to the 7th century. You may have heard of the "Kamiarizuki", the "month of the Gods present". It is in the temple of Izumo, in the month of October, that it takes place.
Read moreHave you ever wondered where the yeasts needed for fermentation come from? If you follow our publications or WSET trainings, you certainly know that the brewer has several possibilities to obtain them. Either from a commercial source, therefore bought from specialized organizations, or from a wild source, with yeasts isolated from the environment.
Read moreWe are proud to present Nomirinko, a rare product! You certainly know the mirin, this condiment widely used in Japanese cuisine. Well it is a mirin to drink that we suggest you discover. This one is produced by Komatsu Shuzo, in Saga. This category does not exist in our catalog, we have chosen to place it in the "exceptional vintages" category and you will quickly understand why...
Read moreThe 6th edition of the European Sake and Japanese Beverages Fair will be held in Paris from 5 to 7 October 2019. It is the most important event for professionals in the sector, and all will be present to display more than 500 references of sake and more than 120 references of other Japanese drinks. Take advantage of the presence of experts who will speak on 30 tasting workshops, conferences, master classes and round tables.
Read moreWe are pleased to introduce a new range of accessories with Riedel sake glasses. With the Riedel Vinum Daïginjo and the Riedel Extreme Junmaï, the prestigious house covers a good part of the needs of demanding tasters. Riedel Vinum Daïginjo and Extreme Junmaï were developed in 1999 and 2017 in collaboration with the most prestigious Japanese Kura.
Read moreHave you carefully observed the color of the sake you taste? Apart from nigori and koshu sake, it is generally not very pronounced, but did you know that after filtration, the color of sake is more pronounced? If the final product is not very tinted, it is thanks to the ingenuity of certain brewers who developed, at the beginning of the 20th century, a method to get rid of undesirable colors.
Read moreFirst of all, a little reminder: you know that there are two main categories in the classification of sake, Futsuu Shu sake (or "ordinary" sake), and Tokutei Meisho Shu sake, (or "premium" sake). Futsuu Shu, even if they account for more than 70% of the total production, do not necessarily attract the favor of specialists. They are generally produced by the majors whose owners often bear their name.
Read moreThe man behind the Tonoike Shuzoten is called Itsugoro Tonoike. He was born in 1904. 5th boy of the Tonoike Sogoro Shoten brewery, he left it at a very young age to found his own unit. It's the history of the original kura, like many sake breweries in Tochigi, which is very interesting. It was created by a family from a group of workers from the distant Shiga locality of Oomi Shonin.
Read moreWe propose to you today to take an interest in the broad outlines of the pasteurization stage of sake. Called "hi-ire" in Japanese, which could be translated as "to set on fire", pasteurization is practiced for the vast majority of commercially available sake. It is done just after sedimentation and filtration of the contents of the vats. It stabilizes the sake before it is put on the market.
Read moreWe are very pleased to present to you today the work of Sasaichi Shuzo Brewery through two new sake of remarkable quality, the sake of the "Dan" series. Sasaichi Shuzo Brewery is located in Otsuki-shi, in the heart of Yamanashi Prefecture. It was founded in 1661 under the name Hanadaya, and renamed Sasaichi Shuzo in 1919. Like most of the Kura, it was modernized very quickly during the 20th century...
Read moreThe design of sake bottles or labels is usually ultra-sophisticated; even the novice is not indifferent to it. But when the contents are as beautiful and good as the container, one touches ecstasy. This is the case with this magnificent realization from the Imayo Tsukasa Brewery in Niigata. A Nishikigoi bottle (inspired by the art of carp breeding for their motifs), and a "Koi" sake. Did you know that the representation of a carp swimming upwards is a symbol of good fortune in Japan?
Read moreIn 2020, the Tokyo Olympics will take place, a global event punctuated by sporting events, but also by many moments of conviviality and sharing. A great opportunity to appreciate Japanese culture and its know-how. Sake will of course be part of the event, but for Tsushima Kitahara, owner of the Yamanashi Meijo brewery, it's not enough. The project he has been working on since 2010 is to develop an ultra-quality sparkling sake.
Read moreSogen Shuzo's brewery is at the origin of the Noto Tojis guild, one of the major sake production streams in Japan. It is located at the northern tip of the Noto Peninsula, north of Ishikawa Prefecture on the west coast of Japan. The richness of its history is matched only by the respect it inspires among its peers. Now available on our website, we would like to introduce you to their best Junmai, the "Sword of Samurai" sake.
Read moreThe history of Masahiro Shuzo begins in 1883, at the foot of the castle of Shuri. Founded by Higa Masafumi, this modest Awamori distillery became one of the most important in the archipelago to the point of employing more than forty people today. It is of course focused on the elaboration of awamori, the traditional local drink, but Masahiro Shuzo innovates and also produces shochus, black koji vinegar, and this gin.
Read moreOn October 4, 2018, the first WSET training session took place in France at the Paris Wine Academy on the Esplanade de la Défense. Level 1 takes place over one day and it is certainly the best framed training concerning sake. People involved in the sale of sake, in a restaurant or a store, will find in this training the necessary basics to talk about this magnificent product.
Read moreThe Salon du Saké 2018 edition ends on very positive notes. Two of our suppliers came from Japan, the Shuho Shuzojo Brewery in Yamagata, and the Sogen Shuzo Brewery in Ishikawa. We thank them for their presence. Both were there to present their emblematic product that we chose to import in France, Shuho +10 and Sogen Junmaï Sword of Samuraï respectively.
Read moreThis superb lounge in the incredible setting of the London Olympia has become a must for market players who wish to meet directly with the bar and restaurant scene from across the Channel... but also from elsewhere in Europe. We had the opportunity to present our range of products which will soon be available in the United Kingdom through a leading distributor. The opportunity for us to travel to London more often!
Read moreWe will be present at Imbibe Live 2018, the annual, innovative and interactive event for all wine and spirits professionals. Wine
Starting this fall, Midorinoshima is partnering with L'Académie du Vin de Paris to offer you a training course giving you access to the WSET Sake Diploma Level 1. Places are limited to 24 students per session. Two first sessions will be offered on Thursday, October 4 and 11, 2018 at the Paris Wine Academy, esplanade du Général de Gaulle, Paris La Défense. Contact us for more information and registration details.
Read moreA Ginjo sake is defined by the following aromatic typicity: a fresh nose with floral and fruity aromas. On the palate, it is delicate and the fruity and floral flavors are distinct, mostly associated with notes of apple and white flowers. The acidity is variable, but less marked than for other categories of sake. To achieve this result, a certain number of technical parameters must be considered.
Read moreThe Shuho Shuzojo Brewery is located in the heart of Yamagata Prefecture, north of Honshu, an area surrounded by mountains, with lots of snow in the winter, making it ideal for sake production. It is also known as "Ginjo Okoku", the Ginjo Empire, because the number and variety of Ginjo sake produced in Yamagata is far greater than anything else in other prefectures in Japan.
Read moreConnoisseur or not, it is not easy to make a choice in terms of sake, as the offer is so vast. How can you be sure to hit the target when it comes to choosing a bottle for a meal or a gift? We have put in place several methods to help you refine your selection on our site. And in case of doubt or hesitation, contact us, we are here to guide you in your discovery!
Read moreEnrich your knowledge of sake while having a good time around a fabulous bottle. We propose you this composition including Gautier Roussille's book, Nihonshu, Le Saké Japonais, and this magnificent Daïginjo from Hayashi Honten, at the price of 63€. It is a great gift idea for all the curious, wine and spirits lovers, and lovers of Japan! A really complete book!
Read moreHave you ever tasted a sake made from raw rice, otherwise known as Genmai rice? We invite you to discover the history of Kameman Genmaïshu and especially of the southernmost brewery in Japan, started a century ago by... a doctor! Kameman is certainly one of the most successful sake in the microcosm of sake produced from Genmaï rice. To taste absolutely.
Read moreAppointment on October 7, 8 and 9 for the third edition of the Salon du Saké. We will be present with several new products such as sake from Miyoshima Jozo, Hanahatomoe Mizumoto and Nature x Nature (by Mariko Leveillé), Satsuma Houzan shochu from Nishi Shuzo, and Yamahaï Tedorigawa from Yoshida Shuzo, which will also be presented by Kei Kobayashi during a cooking workshop.
Read moreOne way to categorize sake is to indicate whether or not it received an addition of alcohol during fermentation. Two groups can be distinguished: the Junmai group, which received no added alcohol, with the categories Junmai Ginjo and Junmai Daïginjo, according to the degree of polish of the rice. The group of non Junmaï, , sake which received distilled alcohol, with Honjozo, Ginjo and Daiginjo (naturally deprived of the Junmaï mention).
Read moreOn September 30 and October 1, 2017, find our products at the Milano Sake Festival. We are participating in the 3rd edition of this event. More than a hundred sake tasting, a lot of spirits as well, and a 5€ entrance fee for 5 tastings. Several masterclasses and conferences will be given over the two days and above all, the possibility to buy on the spot. Don't miss this opportunity to fill up on rare things.
Read moreIn the course of the tastings we organize throughout the year, it is surprising to notice that one question keeps coming up again and again, the question of what determines the aromatic profile of a sake. How, from an element as simple as rice, it was possible to obtain such flavors... We asked this question directly to Mr. Itoigawa, Toji and thus responsible for the production of Asahara Shuzo in Saitama.
Read moreOnce harvested, in early autumn, the rice is cleared of the brown cuticle surrounding it, and then goes into sake production. But the grain is not used as it is, and an important step will take place, polishing. Called seimai in Japanese, it consists of circulating the rice in large vertical grindstones. The grains will wear against the stone and the outer layers will be nibbled and reduced to a fine powder. The diameter of the grain gradually reduces to leave only a small white pearl at the end of the process.
Read moreOn April 24 and 25, 2016, we will meet you in the South, in Marseille, in the prestigious setting of the Intercontinental Hotel. Sunday April 24, 2016 (from 12:30 pm to 7 pm) for individuals, and Monday April 25 (from 10 am to 6 pm) for professionals. The opportunity to participate in the masterclasses and to discover the temporary bars!
Read moreJapan is a volcanic and mountainous country, with few plains and therefore limited possibilities to develop its agriculture. Only 12% of the land surface is cultivated (compared to 36% in France), and more than half is dedicated to rice cultivation. This appeared during the Jomon period (16,500 - 3000 BC) and it will fundamentally structure Japanese society.
Read moreYou want to share your passion for sake with your loved ones and you think the holidays are the perfect time to do so. However, you still don't have all the information you need to know when, how, and above all with what to offer this wonderful drink... Don't worry, we are here to guide you! Over time and through tastings, we have accumulated a host of possibilities that work wonders.
Read moreWe are pleased to introduce the new version of our online store. We hope that the navigation will be more enjoyable then please send us your comments! You will find all the usual categories: sake, Japanese spirits, accessories, Binchotan coals, and our selections and recommendations.
Read moreAfter the success of the first edition in June 2013, Sylvain Huet is organizing again this great event. The title chosen for this year is "Sake and Japanese beverages Fair" as there will be plenty of things to discover. Not only sakes, but also other beverages such as liquors, shochu, plus other non-alcoholic beverages.
Read moreThe 2015 International Exhibition held in Milan from May 1st to October 31st, 2015. This is an opportunity for many economic actors in connection with Japan to meet, on the site of course, but also on many side events. At the initiative of Geniune Education Network, we hosted a sake tasting, in central Milan.
Read moreIt was in the reception room of the Consulate General of Japan in Marseille that we have an appointment for a guided tasting. First a 30 minute presentation about sake, during which we present and taste the sake "as is", and tasting of the same sakes together with preparationmade by Chef Consulate.
Read moreThe tastings at Grands Vins de France are now a habit. Introduced by our friend Thierry, this time we celebrate "Hanami" the arrival of spring! Sakes, liqueurs, Japanese whiskies, shochus and rums, plenty of good stuff from Japan for great Saturday tasting. Let's meet for the next edition in December 2015.
Read moreThe JETRO Paris office (Japan External Trade Organization), is very active in developping Franco-Japanese culinary exchanges. The event held today is the occasion for meeting between French and Japanese chefs. Are invited, chefs, food companies, and culinary journalists. We present our products.
Read moreOur second participation to the great "Salon International de la restauration, de l'hôtellerie et de l'alimentation" in Lyon, France. The best place to meet professionals of the field. This year, our entire range of products is presented, sake, japanese spirits, such as shochu, awamoris and rums.
Read moreExplore the Hokuriku region through its culinary culture, is also to discover the production of sake. This western region, bordered by the Japan Sea and mountains, has cold and snowy winters. It is a very rich sake terroir, evidenced by the variety and the quality of products.
Read moreIt is a pleasure to see Olivier Labarde and Eric Cheval because we know that we will taste good and beautiful things. Wine of course, but also from the kitchen. They love to discover noble ingredients, bring producers at their place, and the work of Eric is simply awesome. A friendly table and delicious dishes.
Read moreThe Ogasawara archipelago is located in the Pacific Ocean, about 1000 km south of Tokyo prefecture to which it legally belongs. It is composed of about thirty islands benefiting from a semi-tropical climate and a magnificent environment that has earned it recognition as a remarkable area by UNESCO. Around 1830, fishermen from other parts of the Pacific began to stop there and barter with the islanders.
Read moreMr. Sakimoto's distillery is located on the island of Yonaguni, one of the most remote places of the main Japanese islands. Indeed, it is located 2,000 km southwest of Tokyo, and only 100 km from Taiwan! Yonaguni was, in the past, an integral part of the Kingdom of Ruykyu which gathered the surrounding islands making the junction between Japan and the Chinese continent. It was a very economically active area.
Read moreThis is a big event in the gaming world, the release of Dragon Ball Z for Playstation Portable. For once, the crowd of journalists were not experts in "wine", but rather on video games!
Read moreJapanese sake at the International "Salon de l'Agriculture" in Paris, it is possible! Thanks to the presence of numerous producers gathered around a real sake bar, there are dozens of products to be discovered, from 24 to 27 February 2009 at Porte de Versailles, Paris 15th.
Read moreSince 2006, Midorinoshima has specialized in importing and distributing sake and Japanese spirits to individuals and professionals. Pioneers in the field, we have selected over time a wide range of products from all over Japan.
Our selection is undoubtedly the most complete and original on the web. Aside from our products, we put our expertise at your entire disposal to guide you in the discovery. Our goal is clear. To ensure that your experience of sake is going to be a total success. In addition, our team members are all Level 3 Sake graduates of the WSET and Sake educators.
The payment of your purchases by credit card is secured by an encrypted SSL3 protocol exchanges. You can also pay for your orders using Paypal, bank transfer. (more information on the security of payment).
Packing of your products is done with the utmost care. Bottles are protected and shipped in secure packaging suitable for shipments of fragile objects. Packages are insured against theft, loss, or breakage. You only have to check upon reception that your goods are in perfect condition.
To minimize the time between the validation of your purchase and reception of your parcel, we do everything we can to optimize packing. Thus, orders placed before 12am depart the same day. Orders placed after 12pm leave the next morning.
Delivery time inside the European Union : 2 days, express, 3 days, regular shippment. Outside of EU: 4 to 8 days. (For example, 6 bottles of 72cl are shipped to Germany in 3 days).
If you have not decided among all these selections, want to make a gift to a relative or friend, or have questions regarding pairing sakes and food? We are at your disposal to make sure you make the right choice, so do not hesitate to contact us, we will gladly answer your questions.
By email: info@midorinoshima.com or simply via our chat system on the bottom left corner of each page.