Collection

Crosne is a exclusive edible tuber. They never really broke through, but are used more and more in trendy restaurants and toko's. Very easy to grow and hardy. Read more

Grow your own Yuzu. This special Japanese Citrus is very popular for its aromatic scent and taste. These trees usually give the first fruit within 2 years. Hardy to -5ºC. 100-120 cm in heigth. Read more

Exclusive citrus soy sauce, on the basis of long-matured artisanal Igeta dark soy sauce. With citrus-juice, bonito flakes and konbu seaweed. Read more

AFS, the limited young and unpasteurised version of the 30 year aged sake AFS, is made by the ‘hot yamahai’ method only used by the brewery Kidoizumi. The result is an intense mix of incredibly high levels of sweetness and acidity, which combine into a so Read more

An exquisite, deep-tasting plum sake (umeshu), made on the basis of more than 20-year aged pure sake and special plums. A very refreshing, pure and fruity sake. Not too
sweet and not too sour, topped off with an almond aroma. Enjoy as an aperitif, during Read more

Most authentic vinegar made in Japan. Hand-made on the basis of local organic rice in the traditional way, letting nature slowly ferment the intermediary product of sake over three months into vinegar. Soft and elegant acidity, with a flowery aroma. Read more

Top-class cooking sake. Although self-named a ‘ryorizake’ (cooking sake) it is of much higher quality. It is a junmai sake, 100% pure, with no alcohol, sugar or salt added. The high content of amino-acid makes for extra umami, which enhances the flavour o Read more

Kōji is a healthy fungus that is central to key ingredients of Japanese cuisine like soy sauce, miso and sake. With dried kōji rice you can easily make your own miso, shio kōji, amazake or any other fermented food. Read more

Mirin made in a traditional way, using only mochi rice, koij rice and shōchū, and aged for three years. Very high in umami resulting in a viscous texture and intense caramelized taste. A tiny amount of this mirin will enrich dish and also delicious as a s Read more

This Junmai sake is a robust, rich sake, with a deep and complex flavor. Drink cold, at room temperature or warmed up. Read more

Pure ginjo sake from topbrewery Akishika, with an outspoken robust character. Full-body and
very dry (SMV +16). Perfect accompaniment for fish. Drink at all temperatures. Store dark and cool. Read more

Full-body, slightly dry sake. Rich combination of a deep rice-taste, lots of umami, and a pleasant light aroma. Limited-edition, small-volume brew with an extremely high cost-performance.
This all-round sake can be enjoyed at all temperatures and combin Read more