OUROBOROS - Tokyo Chinese -

Fresh salmon/ White radish/Carrots/ Cucumber/Capsicum/ Pomelo/ Pickled Pinger/ Chinese parsley/ Roasted & unsalted peanuts/Toasted sesame seeds/Five spice powder/ Crackers/ Plum sauce/ Truffle Oil/Greater Amberjack/Ikura/Tomato/Prawn/ Abalon Purple Cabbage/fee Plants/ burdock

Upgrade squid ink rice to shark fin rice +20

Japanese's most popular type of tea. Tends to have a refreshing flavour that can describe a vegetal. Green, oceanic, sea-weedy, or grassy.

Chef's recommend. Super dry, Refreshing. Water is from mountain and it is Hard Water, it makes Sake sharp. Super dry taste, so get along well with strong taste food, such as Wagyu and Chinese etc. Awarded Golden Award in Japan New Sake appraisal 2005.

Clean Aroma, Crisp. A well-balanced sake with a gentle, clean aroma, sweetness of rice, and a crisp, umami flavor. 2017 IWC Silver Medal Winner.

Super Dry, Clear, Crisp, Mellow. A rich, dry sake to be enjoyed on the rocks. The name comes from "Daikokuya," the trade name of the Ikuma Sake Brewery, which has been in existence since the Edo period (1603-1868). The recommended way to drink it is on the rocks with ice. At first, it is crisp, but as the ice melts, the taste becomes mellow, making it easy for women to enjoy. It is recommended to drink it on the rocks.

Chef's recommend. Dry, Deep. Yatan 35 is a variety of rice suitable for sake brewing that has long represented Hiroshima Prefecture. It is characterized by a fine, clear flavour and a lustrous aroma, and produces a smooth, light sake with a pleasant mouthfeel. It a perfect match for Chinese cuisine.

The beautiful contrast between the perfect golden color and the soft, white head makes this beer easy to drink and pair with any food. The delicate balance of rich flavor and hop bitterness is light on the palate and ever enjoyable.

Yeast specially selected to bring out the sweet aroma of wheat enhances the fruity flavor and delivers a rich, yet refreshing, smooth texture and gorgeous throat finish.

A seductive, dark, slow-aged beer featuring an elegant, mellow flavor. Aromatic hop aromas delight the nose. Smooth, light and balanced without being cloying.

Gentle Hints of Bananas on the nose. This sake has a refreshing citrus-like acidity and a clean sharp finish. Best enjoyed chilled with seafood.

This was brewed with rice grown in Yuge, an area which is led water by four separable rivers bringing in excess and gravel which provides the rice with a more mineral quality. Brewing with this rice has resulted in exceptional ly strctured sake with a bold character and impressive mineral notes.

The Wataribune rice varietal was extinct for 80 years before Yamauchi san, owner of Huchuhomare revived it from 14g of seedling from the National Institute of Agrobiological Sciences. This sake offers fresh fruits driven arounds. The flavours gentle & lovingly envelop your palate cumulating with a very crisp & clear finish.

Izumibashi is the only brewery who use Rakufumai, a rice varietal cultivated in Kanagawa. This premium sake offers great clarify and a complex umami profile, which can only be developed through the ancient Kimoto brewing technique. This sake is bottled only with the premium nakadori portion of the press.

with Superior soup

with Superior soup

Pale bright yellow colour with some hints of green. The nose reveals intense notes of citrus (lemon and lime) followed by notes of boxwood, grapefruit and elderflower. Elegant palate, with a fine balance between a smooth attack and a fresh finish, lively aromas of citrus.

The blend of Garganega (70%) and French grapes(Chardonnay, Sauvignon Blanc 30%) is particularly appropriate, giving the wine complexity and a very pleasant fruity richness. The color is pale straw yellow. The nose expresses aromas of white flowers, citrus fruits, ripe fruits, pineapple and tropical fruits. The palate is well balanced, with ripe fruit and savory notes, with a refreshing finish.

Clear, brilliant with a beautiful lemon yellow with golden hues. It shows citric hints on the nose, like lime. Floral notes with an elegant herbal background. Fresh in the mouth with a good volume and citric finish.

The wine is made from grapes grown in the Yamanashi prefecture. It fully expresses the individuality of varietal Koshu: fruity, with refreshing acidity, and moderate umami. In 2013, Gris de Cocheu won the highest award (trophy) in the wine category at the Decanter Asia Wine Awards, becoming the leading white wine in Asia.

Rice Polishing: 35% SMV: +4 Size: 720ml. Low temperature long time fermentation. Awarded Recommend Award IWC 2021. Higashi brewery Singapore Sake with a strong taste, get along well with main course sushi as Wagyu and Sushi etc. Unique character of coexisting "Sweet" and "Dry" tastes.

Rice Polishing : 40% Size: 720ml. Low temperature long time fermentation. Goshin's signature Sake with a strong taste, all-rounder Sake, get along well with all foods, mainly Japanese, French and Chinese foods.

Rice Polishing: 38% SMV: +10 Size: 720ml. Water is from mountain and it is Hard Water, it makes Sake sharp. Super dry taste, so get along well with strong taste food, such as Wagyu and Chinese etc. Awarded Golden Award in Japan New Sake appraisal 2005. *Limited Sake

Rice Polishing: 60% SMV: Size: 720ml. This sake goes well with grilled fish, deep fried edible wild plants, sashimi, whitefish meunière, steamed scallops in wine, seafood gratin, other deep fried dishes, chop suey, scallops and broccoli stir fry.

Fruity, with elegant wild strawberries and cherry flavors. Sapid, smooth, harmonic. The finish is pleasant and nicely bitter.

Excellent typicity. Full bodied wine. Intense. Great harmony between lush plums, blackberries and a chocolate undertone, provided by its contact with oak. Subtle presence of tannins. Delicious with grilled meat and Italian pasta dishes.

Fragrance of prune and sour cherry with a light scent of leather. Clean flavour with a pleasant touch of wood. Well balanced and smooth tannin.

In the fragrance clean, fine, complex and lasting with hints of vanilla, cherry, raspberry and licorice. On the palate dry with pleasant warmth, soft and sweet tannins, with great structure and a distinct final.

Mystic spring water, cascades from the Shirakami (Unesco World heritage Site) into the rice terraces where Akitasakekomachi is lovingly cultivated by Yamamoto san, through the adoption of organic farming methods, free of methods, free of pesticides. Yields a rich, spice & berry laden sake with aromatic & citrus notes.

In Japan, stocks of Azumaichi are snapped us as soon as they are released & it ranked among one of Kyushu's renewed brands. Served in some of Japan's finest Michelin star establishments. A perfectly balances sake which offers bright flavours with a very soft, gentle & refreshing finish.

Brewed using the highly prized & Omachi rice from Akaiwa city in Okayama prefecture, with fermentation at ultra low temperatures, enjoy the captivating & gorgeous Ginjo aromas with amazingly rounded & soft mouthfeel.

This was a passion project undertaken by limori san, to help showcase Wataribune, a revival rice and the Father of Yamada Nishiki rice. The acidity and body from Wataribune is distinctive and henceforth celebrated & showcased in this beautifully crafted sake. Silky transparent layerds with immense clarity on the finish is clearly a hallmark of the adroit & deft brewing techniques of the must revered respected Naoki limori.

(Rock/Water/Soda)

(Sweet Potato)

(Sweet Potato)

(Wheat)

(Wheat)

(Rock) (5yrs Kuai Ji Shan 会稽山五年陳釀)

It has a mild flavour and a rich, full-bodied, full-bodied taste. This sake goes well with grilled fish, deep fried edible wild plants, sashimi, whitefish meunière, steamed scallops in wine, seafood gratin, other deep fried dishes, chop suey, scallops and broccoli stir fry.

This Junmai Daiginjyo is brewed using a generous amount of Yamadanishiki rice polished to 40%, and fermented at a low temperature for a long time during the coldest time of the year, winter. You will enjoy its sweet aroma and deep flavor like ripe fruit. We recommend drinking it on the rocks.

It has the color and complex aroma of aged sake. The complex aroma and deep flavor of this sake are more complex than the aroma in the mouth. It is a sake that will give you a new taste of sake. Please enjoy it slowly.

A reproduction of a late Muromachi Period sake. Super sweet and amber in color. It is reminiscent of Shaoxing wine, ice wine, and dried fruit. It can be enjoyed on the rocks or with soda. This sake is brewed using the "ikuhashi-zukuri" method. It is recommended to drink it on the rocks.

4piece

6piece

(Upgrade squid ink rice to shark fin rice +$20)