Koshigaraki Tea Cup

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Shichiken Junmaï : the Yamanashi Meijo brewery is in Yamanashi at the foot of the Japanese Alps, a region very famous for its spring water. They are making extraordinary sakes with a unique technique of fermentation, long and at a lower temperature than usual.

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Sake is produced from rice and has a alcohol content around 15% alcohol. Traditional Japanese drink, it is consumed as an aperitif, during the meal, dessert, there is an infinity of possible pairings and not only with Japanese cuisine. Discover our selection of hundreds of original references, chosen from the best of the moment!

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Kayuki Ume Spirits
A spirit made by distilling umeshu produced from Nanko-ume plums from Wakayama Prefecture. A decompression still is used, a patented process originally designed for shochu, which condenses the aromas and enhances the smoothness while eliminating unwanted flavours.
70cl - alc. 45% vol.

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Shiro Koi composition:
1 bottle of Koi sake, 1 carafe and 2 sake cups for this original approach around the Daïginjo with the brewery Imayo Tsukasa which plays on its excellent reputation. Koi remains very mysterious about the technique!

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Midorinoshima carefully selects the best sakes and spirits from Japan. As pioneers, we have established since 2006, the most complete and original offer of the web. Discover together with us!

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