Sake Sakura Misen – 72 cl

Produced from pure rice.

Remaining rice proportion after polishing: 55%

Variety of rice: Hattan Nishiki A rather long low-temperature fermentation process using a very specific kind of yeast (Hiroshima Ginjo)

Service temperature: chilled - 4°C

Sashimis, fish roe – omelet and other egg dishes – Fruit sorbets

NOSE: Gentle / Apple, pear

TASTE: Heady and fresh – Cereal;

Finish: Delicate and refreshing – Cereal, grassy notes

Cosmo from Mars Maltage is a blended malt that includes whisky from Shinshu in Japan. A big hit when released at the 2015 Tokyo International Bar Show, this is a permanent addition to the fledgling distillery's range.

NOSE : Vanilla and walnuts with layers of fruit: cherry and raspberry, pear and apple.

PALATE: Citrus oil leads, followed by fleshy oranges, chocolate and oaky spices.

FINISH: Fresh plums and red grapes with chocolate lingering.

Find this and more exceptional selections at Kaasak.

Asahi Beer Super Dry Beer - Japanese beer with delicate taste and delicately spicy and dry aroma.

Golden yellow with white foam, this beer of Japanese origin has a slightly malty and delicately spicy and dry scent.

The initial taste is slightly malty with a hint of caramel and a soft note of corn and then delicately refreshing, slightly acidic, and then ending in a dry, delicately spiced finish.

• Content-type of beer: lager
• Origin: Japan
• Content-type of beer: bottom fermentation
• Ingredients: water, barley malt, corn, hops, rice
• Content-types of malt: barley malt, corn, rice

Food pairing:  Due to the mild and sober taste of the beer it is the ideal addition to many dishes, as its taste is light and not difficult to combine. Ideal with Japanese foods and delicately spiced Asian dishes such as miso soup, noodle and rice salad, sushi and onigiri.

Service temperature:  Japanese Asahi beer is tasted at 5 - 7 ° C from a tall, thin beer glass.

Eigashima Distillery (known as White Oak Distillery in Japan), located in Akashi near Kobe, Japan, is both the country’s oldest and smallest whisky distillery. Founded in 1888, the tiny distillery runs on a seven person operation! Akashi is a coastal town residing on the edge of Osaka Bay. Due to Akashi’s unique climate with extremely hot summers and cool winters, as much as 7%-8% of Eigashima’s maturing whisky may be lost to evaporation each year (opposed to the 2% commonly seen in Scotland). While this lowers still the overall production yield, it also acts as a catalyst for the maturation process, as the temperature swings encourage interaction between the whisky and the wood. As a result, Akashi White Oak Japanese Whisky has a malty, citrusy aroma with scents of black cherry, toffee and oak. This whisky is made with a variety of wheat, barley and rye with hints of subtle peat. Notes of vanilla and pine nuts dominate the palate, and lead to a long, malty finish. Excellent introduction to the Japanese whisky category, those looking for a segway into Scotch, or an every day drinking dram.

Tasting Note:

Nose: Buttered hot cross buns, chocolate peanuts, lemongrass and a light hint of spicy rye grain.

Palate: Cherry bakewells and walnut loaf. Sweet cereals with a dusting of nutmeg and black pepper.

Finish: Medium length. Quite sweet with dried apricot and a touch of oatcake.

Find this and more exceptional selections at Kaasak.

• Spring: Sakura flower (cherry blossom) and Sakura leaf
• Summer: Sencha tea and Gyokuro tea
• Autumn: Sansho pepper
• Winter: Yuzu peel

• Fill a highball glass to the brim with ice cubes.
• Pour in 1 part Roku Gin and 3 parts premium tonic water.
• Garnish with 6 thinly sliced matchsticks of fresh ginger to complement the spicy Sansho pepper notes.

Choya Sake is a traditional Japanese wine made from local rice from Nara Prefecture, Koji yeast and mineral water. This combination creates an excellent drink that surprises with its aroma and especially its taste.

Rice, underwent a very slow fermentation at a low temperature, thanks to which the sake acquired a rich aroma. We recommend serving slightly chilled or very warm at a temperature of 7 to 50 °C.

It goes perfectly with traditional Japanese cuisine such as sashimi, sushi, teppanyaki, sukiyaki and teriyaki.

Color: clear with golden-yellow reflections
Aroma: flowers, cooked rice, herbs, pastries
Taste: spices, apples, cherries, flowers, apricots
Finish: medium-long, bitter-sweet, fruit, wood