Matt says:

This Junmai Daiginjo is firmly in the lightly-savoury end of the spectrum. Brilliantly balanced and dry with a nice plump texture and fine acidity.

Matt says:

A new addition to the Black Market Sake portfolio, the Omekashi from the Moriki’s is sublime. Fruity, balanced with a lovely lick of sweetness. This Kijoshu (noble brew sake) is perfect as an apertif or with light desserts or cheese.

Matt says:

This sake is a vibrant and fresh masterpiece. Made from organically grown Kameno-o rice this shows all the hallmarks of Terada-san immense skill as Toji. Fragrant and detailed on the nose the palate dances around with hints of fruit sweetness, acidity and a touch of savoury undertones. Delicious!

Matt says:

Akishika make simply some of the finest sake in Japan. The Chokarakuchi is beacon of their house style - focused, layered, elegant with vibrant acidity. A stunning example of classic ‘dry’ sake from Akishika.

Matt says:

One of my all-time favourite sake - year-in, year-out. Naturally fermented Hanafubuki rice made with the traditional Yamahai fermentation method. Wonderful texture with a melon and spice character. Drink on its own or with any number of dishes. Handles spice exceptionally well too!

Matt says:

A traditionally fermented sake made with locally grown Iwai rice. Kuniko Mukai has crafted an impeccably balanced and layered sake. The Masurao has a fine acidic backbone with a complex textured palate. Drink lightly chilled or at room temperature for a more full bodied taste.

Matt says:

Created by legendary Japanese bartender Danny Aikawa who in 1979 dreamed of creating a truly unique Japanese liqueur from Ume fruit. The Hoshiko Original Ume Liqueur is incredibly unique. Drink simply over ice or add it to a favourite cocktail. It is similar in style to and Amaro - Hoshiko Sour anyone??

Matt says:

Bottled to celebrate the 101st birthday of the White Oak Distillery, this blended whisky has been finished in a used Sherry Cask. A deliciously smooth whisky with flavourful oak, fruit and sweet spices.

Tim says:

Akishika’s Nigori has great vibrancy & complexity, with a subtle spritz & delicate texture. Great accompaniment with many dishes, from fennel salads to mild soft cheeses. Dangerously easy to drink… 

Tim says:

Kirei use a ‘low & slow’ method of fermentation when creating this sake. Fruit notes of fresh apple & wonderful minerality, I find Mannen a wonderful accompaniment to dishes such as raw or lightly cooked seafood. 

Tim says:

Now THIS one I could drink every day! A dry, mineral driven sake with great structure. I’m constantly discovering new layers of complexity in all of Chochin’s sake. Shinbunshi 65 is a versatile drink to pair food with. 

Tim says:

This is one of the first sake I tasted from the Black Market range many years ago. With notes of brown sugar & an earthy undertone, it is a great example of what wonderful products Miyako-Bijin create. The 2018 Brown Label is drinking fantastically well right now, having only benefited from three years in bottle. 

Tim says:

Made using the traditional ‘bodaimoto’ method, this is one of the most unique sake in our portfolio. A perfect sweet/savoury balance with wonderful acidity. I have found this sake a great accompaniment to dishes laden with spices. I assure you this big bottle will go down a treat at your next curry night. 

Tim says:

A new addition to the Black Market fold, this Umeshu has been made using a base sake which has been aged for 20yrs! Showing familiar almond/marzipan flavours, with rich texture and a slightly tart finish. A really interesting example of quality Umeshu.