參展商

<ul>
	<li>This sake contains whisky aroma and a whisky characteristics with a medium dry mouthfeel.</li>
	<li>The brewery suggests and recommends to use this sake create special cocktails.</li>
	<li>Use tea leaves/bags to make cold or warm sake cocktail</li>
	<li>Use fresh fruits</li>
	<li>Use dried fruits</li>
	<li>Pairing suggestions: blue cheese</li>
	<li>酒的性質有些像威士忌的感覺，味道帶熟成口感。</li>
	<li>因為口感較為濃郁，酒藏推介可以用這款酒做雞尾酒。</li>
	<li>用茶包：茶味的清酒雞尾酒（暖的茶雞尾酒和冰的都可以）</li>
	<li>用新鮮水果</li>
	<li>用乾的水果</li>
	<li>料理配搭：藍芝士</li>
</ul>

This refreshing sake shall be enjoyed cold. It gives off a nutty acidity and a refreshing white wine fragrance.
<ul>
	<li>2018 IWC Award: BRONZE</li>
</ul>

<ul>
	<li>2015 IWC SILVER MEDALIST 2016 IWC GOLD MEDALIST This sake is best enjoyed when it is at 15 degrees. Its elegant taste, delicate texture and fragrance are most apparent. Contains honey and fruity fragrance</li>
</ul>

This bottle of sake has a mild aroma and crisp taste. The sake can be enjoyed chilled or warmed; Great pairing sake for fried and saltier foods; the sake brings out amazing umami! The rice used in this sake is Miyagi based, same as the Brewery. The owner of the Brewery is one of the developers of this rice! This rice gives of a wonderful rice aromas and a smooth sake texture.

This bottle of sake is made with a special brewing technique - medium drawing filtration. With a rich flavor preserved, it sports uniqueness with a smoother texture and enhanced fragrance that can be served either warm or cold. Pair it with a wide range of Japanese cuisine for a memorable dinner. 
 
• Type of wine: sake. 
• Country of origin: Yamagata Prefecture, Japan. 
• Sport uniqueness with a special brewing technique. 
• With a smoother texture and enhanced fragrance. 
• Pairing food:&nbsp; skewers, grilled food and fried dishes.

Small production sparking sake produced in Kyoto Prefecture, Japan.

<ul>
	<li>This bottle of sake is fermented at a low temperature. It has a very fruity aroma, such as peaches and apples. This sake pairs well with grilled fish, or seafood such as crab, and shrimp. The mellow sweetness in the sake brings out the freshness of fish and seafood.</li>
</ul>

<ul>
	<li>Modern sake, taking the concept of western wine making; considerable lower alcohol content compared to generic sakes.&nbsp;</li>
	<li>Smokiness and spicy aroma.</li>
</ul>

<ul>
	<li>Award winner in multiple sake competitions, available in ANA First Class.&nbsp;</li>
	<li>Floral, medium-body sake.</li>
</ul>

Miyagi natural spring water is used to produce this sake. This sake features apple-like flowery fragrance with a great balance of umami and sweetness. This sake goes very well with seafood that contains stronger flavours (such as pacific saury sashimi and bonito sashimi).

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重要通告 香港法例第549章《中醫藥條例》第119條由2010年12月3日生效