REFRESHING & ELEGANT
An elegant collection of light and refined sakes, showcasing purity and freshness with delicate aromas and a smooth, graceful finish.
These selections embody harmony and balance, ideal as a gentle introduction or a refined pairing.
MASUIZUMI PERO
- Rice
- Yamada Nishiki
- MIGAKI
- 58 %
- ABV
- 12%
This JUMAI boasts a refreshing mouthfeel and subtle melon sweetness, perfect for those seeking a sake with a lower alcohol content similar to white wine. Its slight acidity adds a touch of vibrancy.
MASUIZUMI OMACHI JUNMAI DAIGINJO
- Rice
- Omachi
- MIGAKI
- 50 %
- ABV
- 15%
This JUNMAI DAIGINJO showcases Omachi rice’s unique character.
Its full body and rich flavour boast classic banana and apple notes, alongside intriguing hints of jam, caramel, and smokiness. It perfectly complements the bold flavors of grilled Wagyu beef, making it a perfect pairing for KANPAI CLASSIC YAKINIKU experience.
MASUIZUMI JUNMAI DAIGINJO BO
- Rice
- Omachi
- MIGAKI
- 50 %
- ABV
- 15%
Named “Bo” after the exceptionally rare Yamada Bo rice, this sake embodies scarcity.
Grown in sheltered mountain valleys to avoid typhoon damage, these tall rice plants present a unique cultivation challenge. The resulting sake boasts an elegant aroma with hints of banana, lotus root, and melon. Its pure taste delivers a clean and refreshing finish.
MASUIZUMI JUNMAI DAIGINJO
- Rice
- Yamada Nishiki
- MIGAKI
- 50 %
- ABV
- 15%
This premium JUNMAI DAIGINJO boasts elegance.
Crafted with the finest Yamada Nishiki rice from Taka-cho, Hyogo, it offers a delightful aroma of apple and banana, followed by honeyed flavours. The lingering finish is punctuated by a touch of sweetness.
MASUIZUMI PLATINA
- Rice
- Yamada Nishiki
- MIGAKI
- 35 %
- ABV
- 15%
Masuizumi’s Special Cuvée, a prestige sake originally intended for the owner’s enjoyment, is bottled as “Platinum” after only the two best tanks (of four brewed) are chosen based on aroma.
UNIQUE & CHARACTERFUL
A curated range of distinctive sakes, celebrated for their bold flavours, layered textures, and unforgettable character.
Each expression reveals a unique personality, crafted for those who appreciate depth and the art of discovery.
MASUIZUMI R2 | Wineyeast Sake
- Rice
- Yamada Nishiki
- MIGAKI
- 50 %
- ABV
- 15%
MASUIZUMI partnered with Dom Pérignon’s former cellar master, Richard Geoffroy.
Using wine yeast he sourced from France, they crafted a sake with intriguing aromas of strawberry, violet, and tea, reminiscent of wine. Yet, its core remains distinctly Japanese, balancing sweetness from rice with the elegance of sake
MASUIZUMI SPECIAL 2019
- Rice
- Yamada Nishiki
- MIGAKI
- 50 %
- ABV
- 16%
A pioneering JUNMAI DAIGINJO sake, first brewed in 1995.
MASUIZUMI used double the KOJI for a bold sake, then aged in Burgundy barrels to create a unique profile. Masuda sought the best barrels, avoiding overpowering oak by using aged casks. This sake offers a symphony of subtle flavors: vanilla, nut, and butter notes dance with the essence of the barrel.
MASUIZUMIR KIMOTO
- Rice
- Yamada Nishiki
- MIGAKI
- 50 %
- ABV
- 16%
The R-KIMOTO is brewed using the traditional KIMOTO sake brewing method, known for its labour intensity. This meticulous technique creates a sake with a unique balance: light maturity, a robust body with subtle notes of biscuit, toast, and lactic acidity.
MASUIZUM I × HENRI GIRAUD Chene d‘Argonne 2019
- Rice
- Yamada Nishiki
- MIGAKI
- 50 %
- ABV
- 16%
Thanks to the success of MASUIZUMI SPECIAL, opportunities arose to collaborate with various breweries overseas, including whisky and champagne producers.
Notably, they aged sake in Henri Giraud’s prestige champagne barrels, known for the brewmaster’s handcrafted wood. This limited-edition sake boasts pronounced tea, chestnut, and brandy notes, a testament to the unique partnership.
MASUIZUMI KIJOSHU
- Rice
- Ancient rice
- MIGAKI
- 90 %
- ABV
- 15%
KIJOSHU is a variety of sake that is produced by brewing sake instead of water, possesses a robust richness and a high residual sugar content, which is reminiscent of fortified wines.
Made from ancient rice that is rich in flavour, this sake is intended to resemble a Sauternes-style sake. The oak casks in which it is aged impart a subtle sense of maturity, as well as the flavours of caramel, nuts, and vanilla.
TENGUMAI KOKU YAMAHAI JUNMAISHU
- Rice
- Gohyakumangoku
- MIGAKI
- 60 %
- ABV
- 15%
The delicate sweetness, pleasant acidity, and moderate umami are wellbalanced, offering a rich flavor that combines the boldness typical of Yamahai with elegance. The lingering umami and bitterness provide depth, creating a sense of complexity.
TENGUMAI HAKU YAMAHAI JUNMAI DAIGINJO
- Rice
- Yamada Nishiki
- MIGAKI
- 45 %
- ABV
- 15%
The moderately fragrant fruity notes, along with the creamy and rounded aroma derived from the natural lactic fermentation characteristic of Yamahai. The finish carries a hint of bitterness and astringency, giving a sense of refinement and a well-defined impression.
Please inform your server about any food allergies, intolerances or dietary requirements.
Prices include VAT and 15% discretionary service charge will be added to your bill.