{"title":"Gifts","description":"\u003cp\u003eJapanese gifts worth giving: sake and umeshu hampers, chopstick sets, tableware and knives, chosen because they are good rather than because it is December.\u003c\/p\u003e\u003cp\u003eEverything here is in stock and ships next day. Order by 17 December for Christmas delivery.\u003c\/p\u003e","products":[{"product_id":"sakai-takayuki-knife-210mm-1","title":"Sakai Takayuki, 45-Layer Damascus Gyuto, 180mm","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eA Hand-Forged Damascus Gyuto from the Knife Capital of Japan\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    Sakai has forged blades for over six hundred years, and a Sakai Takayuki gyuto carries that pedigree. This is a 180mm chef's knife (gyuto) with a blade of 45 layers of stainless steel, hand-hammered to draw out the rippling Damascus pattern, then hardened to a Rockwell 60–61 for an edge that takes and holds genuine sharpness. Double-edged and balanced on a comfortable hexagonal wooden handle, it is the everyday workhorse blade for a serious kitchen, beautiful to look at and built to cut.\n  \u003c\/p\u003e\n\n  \u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px;\"\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Chefs Choose This\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003e45-layer Damascus:\u003c\/strong\u003e hand-hammered layered steel for a hard, durable blade with a striking rippled pattern\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eGenuinely sharp:\u003c\/strong\u003e hardened to Rockwell 60–61, it takes a fine edge and keeps it\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eThe all-rounder size:\u003c\/strong\u003e 180mm is the versatile everyday chef's-knife length, agile yet capable\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eSakai pedigree:\u003c\/strong\u003e made in Sakai, Japan's knife-making capital, and inscribed \"Sakai Takayuki\"\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eEveryday prep:\u003c\/strong\u003e slicing, dicing and chopping vegetables, fruit and boneless meat and fish\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eThe first knife to reach for:\u003c\/strong\u003e a true all-purpose chef's knife for most kitchen tasks\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eNot for hard work:\u003c\/strong\u003e avoid bones, frozen food and hard rinds, which can chip a hard, fine edge\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eCut on the right board:\u003c\/strong\u003e use wood or soft plastic, never glass or stone\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003e牛刀 — The gyuto, and the blades of Sakai\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003e\n    The gyuto (牛刀, literally \"beef knife\") is the Japanese take on the Western chef's knife: a versatile, slightly curved all-purpose blade made for rocking, slicing and chopping. Sakai, near Osaka, has been the heart of Japanese blade-making since the sixteenth century, working to a traditional division of labour in which forging, sharpening and finishing are each done by separate specialists. The Damascus pattern, known in Japan as suminagashi, comes from folding and forge-welding many layers of steel, here forty-five, which adds both strength and the distinctive flowing grain. The \"Sakai Takayuki\" inscription marks it as part of that living tradition.\n  \u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eLearn more:\u003c\/strong\u003e \u003ca href=\"\/blogs\/masterclass\/all-you-need-to-know-about-chopsticks\" style=\"text-decoration: underline;\"\u003eExplore our Japanese kitchen guides\u003c\/a\u003e\u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eWhat is a gyuto, and how is 180mm different from 210mm?\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    A gyuto is the Japanese equivalent of a Western chef's knife: the versatile, do-everything blade most cooks reach for first. Length is the main choice. A 180mm gyuto, like this one, is shorter, lighter and more nimble, easy to control for detailed work and well suited to smaller hands and home or compact-kitchen use. A 210mm is the larger professional standard, faster across big boards of prep but less agile. If you want one all-round knife that is comfortable and manoeuvrable, 180mm is an excellent choice.\n  \u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 0;\"\u003eProduct Details\u003c\/p\u003e\n  \u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 20px 0;\"\u003e\n    \u003ctbody\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e牛刀 — Gyuto (Japanese chef's knife)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eBrand\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eSakai Takayuki (堺孝行)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eBlade\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e45-layer Damascus stainless steel\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eHardness\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eRockwell 60–61\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eEdge\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eDouble-edged\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eBlade Length\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e180mm\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eHandle\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eHexagonal wooden wa handle\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eSakai, Japan\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eCare\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eHand wash and dry immediately; never dishwasher\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003c\/tbody\u003e\n  \u003c\/table\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat is a Damascus blade?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Damascus refers to a blade made from many layers of steel forge-welded together, which produces the characteristic rippling, watery pattern on the surface, here from 45 layers. Beyond its looks, the layered construction adds strength and resilience to the hard cutting core. In Japan the technique is called suminagashi. The pattern is functional and forged in, not printed on, and is a hallmark of a quality made knife.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow do I care for a Japanese Damascus knife?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Hand wash it in warm water and dry it immediately, never the dishwasher, which damages both edge and handle. Cut only on wood or soft plastic, never glass, stone or metal, and avoid bones, frozen food and hard rinds, which can chip a hard, fine edge. Hone regularly and have it properly sharpened when needed. Treated this way, a Sakai blade is a lifetime knife.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat is the difference between a gyuto and a santoku?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Both are all-purpose Japanese kitchen knives, but the gyuto has a longer, more curved, pointed blade modelled on the Western chef's knife, which suits a rocking cut and reaching across a board. A santoku is shorter with a flatter edge and a rounded tip, suited to a straight up-and-down chopping motion. The gyuto is the more versatile all-rounder for most cooks, especially anyone used to a Western chef's knife.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":14730479632419,"sku":"T3029","price":179.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/peachnigori-edited-615-2.jpg?v=1754385920"},{"product_id":"sakai-takayuki-tus180","title":"Sakai Takayuki TUS Chefs Knife 180mm","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003ch5 data-mce-fragment=\"1\"\u003eSAKAI TAKAYUKI TUS STEEL 180MM\u003cbr data-mce-fragment=\"1\"\u003e堺孝行 TUS ステンレス包丁 180MM\u003c\/h5\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe blade is made from a VG10 steel core, which is then clad in a soft stainless steel layer for added durability and corrosion resistance. The knife has a Rockwell hardness rating of 60-61, which means it can hold a sharp edge for a long time.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe handle of the knife is made from black pakka wood, which is a type of resin-impregnated hardwood that is durable and moisture-resistant. The handle has a full tang design, which means the blade extends all the way through the handle, providing better balance and control.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIt has a versatile 8-inch blade that is suitable for a wide range of kitchen tasks, including chopping, slicing, and dicing. The knife has a sharp, thin blade that can easily cut through food, and the comfortable handle provides a secure grip!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eHigh carbon stainless steel\u003c\/span\u003e\u003c\/p\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e180mm Blade\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eTUS High Carbon Stainless Steel\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eDouble Edged\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ePlywood handle with steel core and 3 pins\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eMade in Sakai, Japan\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":14730528489507,"sku":"S0661","price":99.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Sakai_Takayuki_TUS_Chefs_Knife_180mm.jpg?v=1730463952"},{"product_id":"japanese-mandolin-vegetable-slicer","title":"Samurai, Japanese Mandolin Slicer (Adjustable)","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eFast, Even Slices and Julienne, Every Time\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    The Japanese mandolin is one of the great prep workhorses, and this Samurai is the classic Benriner-style design that professional kitchens reach for. A razor-sharp stainless blade and an adjustable thickness setting let you turn out perfectly uniform slices, from translucent for a gratin or salad to chunkier for pickles, and a set of teeth handle fine julienne. It is quick, precise and consistent in a way that is hard to match by knife at speed, and it comes with a hand guard to keep fingers clear of the blade.\n  \u003c\/p\u003e\n\n  \u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px;\"\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Chefs Choose This\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eUniform cuts, fast:\u003c\/strong\u003e identical slices and julienne in seconds\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eAdjustable thickness:\u003c\/strong\u003e from paper-thin to chunky, dialled in precisely\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eRazor-sharp stainless blade:\u003c\/strong\u003e durable, hygienic and easy to clean\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eHand guard included:\u003c\/strong\u003e holds the vegetable safely against the blade\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eSet the thickness:\u003c\/strong\u003e adjust the blade to the cut you want\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eUse the guard:\u003c\/strong\u003e hold the vegetable in the hand guard, never bare-handed near the end\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eSlice or julienne:\u003c\/strong\u003e run it down the blade in a steady stroke\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eClean:\u003c\/strong\u003e rinse, dry and store with the blade protected\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003e万能野菜調理器 — The all-purpose Japanese slicer\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003e\n    The Japanese mandolin, often called by the famous brand name Benriner, earned its place in kitchens worldwide by doing one thing supremely well: producing fast, even, repeatable cuts. Where a knife relies entirely on the cook's hand, the mandolin's fixed, adjustable blade guarantees consistency, which matters when you need fifty identical slices for a gratin, even rounds for pickling, or fine julienne for a garnish. Compact and quick to set up, it is the tool you reach for whenever uniformity and speed matter more than the showmanship of the knife.\n  \u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eWhat can I make with it?\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    Plenty. Wafer-thin potato for crisps and gratins, even cucumber and radish for salads and pickles, fine julienne of carrot or daikon for garnish, and neat rounds of onion. Anything that benefits from uniform thickness, in quantity, is a job for the mandolin. Always use the hand guard, especially as you near the end of the vegetable.\n  \u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 0;\"\u003eProduct Details\u003c\/p\u003e\n  \u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 20px 0;\"\u003e\n    \u003ctbody\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e万能野菜調理器 — Japanese mandolin (Benriner-style) slicer\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eBrand\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eSamurai\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eBlade\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eStainless steel, adjustable thickness\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eFunctions\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eSlice and julienne\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eIncluded\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eAdjustable hand guard\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eJapan\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003c\/tbody\u003e\n  \u003c\/table\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eCan I adjust the slice thickness?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Yes. The blade adjusts so you can set anything from paper-thin to a chunkier cut, which is what makes one mandolin so versatile across crisps, gratins, salads and pickles. Combined with the julienne teeth, it covers most fine-cutting jobs.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eIs it safe to use?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      A mandolin blade is extremely sharp, so always use the supplied hand guard to hold the vegetable, particularly as you reach the end. Used with the guard it is safe and fast; used without it, mandolins are a common cause of kitchen cuts, so make the guard a habit.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow do I clean it?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Rinse it under running water straight after use, taking great care around the blade, and dry it well. The stainless blade is durable and easy to keep clean; store it so the blade is protected and not exposed in a drawer.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"Samurai","offers":[{"title":"Black","offer_id":31541924790372,"sku":"S0260","price":44.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/S0260.png?v=1770649981"},{"product_id":"katsuobushi-bonito-slicer","title":"Katsuobushi Bonito Slicer 240 x 100mm","description":"\u003ch5\u003eMarusan Katsuobushi kezuriki 240 x 100mm\u003cbr\u003eマルサン 鰹節削り器 木製鰹箱 240 x 100mm\u003c\/h5\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe Katsuobushi Bonito Slicer, also known as a Hanakatsuo Kezuri, is a traditional Japanese kitchen tool used for slicing dried bonito fish. Bonito fish is an essential ingredient in many Japanese dishes, including dashi, a broth used in soups, stews, and other dishes!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe slicer consists of a wooden base with a long, thin blade attached to the top. The blade is made of high-quality steel and is extremely sharp, allowing it to slice the dried bonito fish into thin, delicate shavings. The wooden base typically has a hole in the centre where the bonito fish is placed before slicing.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA unique and essential tool for anyone who wants to create traditional Japanese dishes that require dried bonito fish.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow to Use?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTo use the Katsuobushi Bonito Slicer, the dried bonito fish is first placed on the wooden base and held in place with one hand. The other hand then pulls the blade across the surface of the fish, creating thin, paper-like shavings that are used to flavour dashi and other dishes.\u003c\/p\u003e","brand":"Kōmi","offers":[{"title":"Default Title","offer_id":15125532737571,"sku":"S0635","price":79.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Katsuobushi_Bonito_Slicer_240_x_100mm.jpg?v=1730471169"},{"product_id":"white-ramen-bowl","title":"Showa Ramen Bowl, White, 20cm","description":"\u003ch5 dir=\"ltr\" id=\"tw-target-text\" data-placeholder=\"Translation\" class=\"tw-data-text tw-text-large tw-ta\"\u003e\u003cspan lang=\"ja\" class=\"Y2IQFc\"\u003eShowa Seito Ramen Bowl, White 200mm\u003cbr\u003e諸和 性と ら面 簿ｗｌ、 ウィて 200mm\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp\u003eA large fluted white bowl with brown details, Made in Japan.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThis ramen bowl is made from high-quality ceramic material and has a diameter of 200mm, making it perfect for serving generous portions of ramen or other noodle dishes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA classic, elegant design with a white finish, which makes it a versatile addition to any restaurant or home kitchen. It features a sturdy base and sloping sides that are designed to hold the noodles and broth securely, preventing spills and splashes. \u003c\/span\u003eThe glaze has a handmade style finish meaning each bowl has a unique feel.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003ePerfect for anyone looking for a high-quality, traditional Japanese bowl to serve their favourite noodle dishes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e20cm x 9cm dimensions, 1100ml capacity\u003c\/span\u003e\u003c\/p\u003e","brand":"Showa Seito","offers":[{"title":"Single","offer_id":57387317068157,"sku":"T3003","price":29.99,"currency_code":"GBP","in_stock":true},{"title":"CS4","offer_id":57387317100925,"sku":"T3003-CS4","price":107.96,"currency_code":"GBP","in_stock":true},{"title":"CS10","offer_id":57387317133693,"sku":"T3003-CS10","price":254.91,"currency_code":"GBP","in_stock":true},{"title":"CS20","offer_id":57387317166461,"sku":"T3003-CS20","price":479.84,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Showa_Seito_Ramen_Bowl_White_200mm.jpg?v=1730468901"},{"product_id":"sakai-takayuki-oyster-opening-knife","title":"Sakai Takayuki Oyster Opening knife 150mm","description":"\u003ch5\u003eSakai Takayuki Oyster Opening knife 150mm\u003c\/h5\u003e\n\u003ch5\u003e堺孝行 オイスターオープニングナイフ 150mm\u003c\/h5\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe Sakai Takayuki Oyster Opening Knife is a specialized knife designed for shucking oysters. The blade is made of high-carbon stainless steel, which is durable and resistant to rust and corrosion. The blade has a pointed tip and a sharp, curved edge that allows for easy and efficient shucking of oysters.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eThe handle of the knife is made of a durable and comfortable-to-hold material, (wood), and is designed to provide a secure and comfortable grip even when wet.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eThis type of knife is commonly used by professional chefs and seafood enthusiasts to quickly and easily open oysters, and can be a valuable addition to any kitchen or seafood preparation station!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003ePerfect for opening oysters. Used by Michelin started chefs.\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":31412876640356,"sku":"S0827","price":14.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Sakai_Takayuki_Oyster_Opening_knife_150mm.jpg?v=1730727914"},{"product_id":"hasegawa-cutting-board-410mm","title":"Hasegawa Soft Cutting Board 410mm","description":"\u003ch5\u003eHasegawa Soft Cutting Board 410mm\u003c\/h5\u003e\n\u003ch5\u003eハセガワ ソフトまな板 410mm\u003c\/h5\u003e\n\u003cp\u003eHasegawa Home Cutting Board FRK-4123\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eJapanese kitchen utensil that is designed to protect your knife blades from dulling or getting damaged while cutting food. It is made of a soft material that is gentle on the blades, and its textured surface helps prevent food from slipping during cutting.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe board is easy to clean and maintain, and it can be used for a variety of food preparation tasks, including chopping, slicing, and dicing.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eHasegawa is a well-known manufacturer of kitchen utensils in Japan, and their soft cutting boards are highly regarded for their quality and durability!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eSize : 410mm x 230mm  x 20mm  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDid you Know?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSmaller version of the ultimate chopping board as used by Sushi Master Jiro in Tokyo.\u003c\/p\u003e\n\u003cp\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/9X5GI3cCoqo?controls=0\" height=\"315\" width=\"560\" allowfullscreen=\"\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3 class=\"heading\"\u003eWood core structure, 30-50% reduced weight, rigid, but blade friendly cutting board\u003c\/h3\u003e\n\u003ch4\u003eWhy Wooden Core?\u003c\/h4\u003e\n\u003cp class=\"sp05\"\u003e   -\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eIt's Sturdy\u003c\/em\u003e :  Wood core prevents warping and bending from long-term use and    high-temp washing.  It is always stable, dish-washer safe, and shows enough    rigidity when in bridging.\u003cbr\u003e   -\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eIt's Light\u003c\/em\u003e :  Wood core reduces weight by 30% compared to other solid plastic    cutting boards. That makes handling so easy that burden of washing heavy cutting    boards can be reduced. Also it can avoid serious injuries due to unexpected    dropping.\u003c\/p\u003e\n\u003ch4\u003eIs a Wooden Core Chopping Board Unhygienic?\u003c\/h4\u003e\n\u003cp class=\"sp05\"\u003eThe wood-core of HASEGAWA's cutting board is sterilised and covered with thick unique plastic layers fully and completely. Therefore wood won't be exposed except for unusual rough handling.\u003c\/p\u003e\n\u003ch4\u003eOther Features?\u003c\/h4\u003e\n\u003cp class=\"sp05\"\u003eThe soft materials that are used for both surfaces make the cutting board so\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eblade-friendly\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003ethat prolong the edge sharpness. Also\u003cspan\u003e \u003c\/span\u003e\u003cem\u003egrippy surfaces\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eprevent ingredients from moving when cutting, and allow more delicate cuts!!\u003c\/p\u003e\n\u003cp class=\"sp05\"\u003eUse with the \u003ca href=\"https:\/\/www.sushisushi.co.uk\/collections\/japanese-knives\/products\/hasegawa-cutting-board-scraper\"\u003eHasegawa scraper\u003c\/a\u003e to keep it in top condition\u003c\/p\u003e","brand":"Hasegawa","offers":[{"title":"Default Title","offer_id":31598738538596,"sku":"T1981","price":119.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Hasegawa_Soft_Cutting_Board.jpg?v=1730459470"},{"product_id":"miso-soup-bowl-with-lid","title":"Luxury Miso Bowl \u0026 Lid","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eThe Lidded Bowl Miso Soup Is Meant to Be Served In\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    In Japan, miso soup arrives in a lidded bowl you lift and drink from, not a spoon-and-saucer affair. This is that bowl: a 235ml miso bowl with a matching lid, black inside and out with a single copper brushstroke around the rim. The lid keeps the soup hot on the way to the table and holds the aroma until the guest lifts it. It is a lacquer-finish bowl built for service, light in the hand and warm to hold, and it comes as a single or in cases for covering a full room.\n  \u003c\/p\u003e\n\n  \u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px;\"\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Chefs Choose This\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eLidded for service:\u003c\/strong\u003e the matching lid holds heat and aroma to the table, and reveals the soup when the guest lifts it\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eLight and warm to hold:\u003c\/strong\u003e a lacquer-finish bowl is comfortable in the hand even when full of hot soup, the way a miso bowl is meant to be drunk\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eService-ready:\u003c\/strong\u003e hard-wearing finish that stands up to a busy pass better than fragile ceramic\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eBuy by the case:\u003c\/strong\u003e available singly or in cases of 4, 10 or 20 to kit out a section in one go\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eMiso soup:\u003c\/strong\u003e the classic use, lid on, carried to the table hot and opened in front of the guest\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eSmall sides:\u003c\/strong\u003e chawanmushi, pickles, a small donburi or a dressed salad all suit the size\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eHold the aroma:\u003c\/strong\u003e lidding a clear dashi or a yuzu-scented broth keeps the first lift fragrant\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eFill it well:\u003c\/strong\u003e pair with a good \u003ca href=\"\/products\/marukome-red-miso-paste-1kg\" style=\"text-decoration: underline;\"\u003ered miso\u003c\/a\u003e and a proper dashi for the soup itself\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eOwan — the bowl you drink from\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003e\n    A Japanese soup bowl is an owan (お椀), traditionally turned from wood and finished in urushi lacquer. The reasons are practical as much as beautiful: lacquer is light and a poor conductor of heat, so the bowl stays cool enough to cradle in the hand while the soup inside stays hot, and miso soup is drunk straight from the bowl rather than spooned. The lid does two jobs, holding the heat on the way to the table and trapping the aroma so it releases the moment the guest lifts it. This bowl follows that form in a durable, lacquer-finished version made for the realities of service rather than the cabinet.\n  \u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eLearn more:\u003c\/strong\u003e \u003ca href=\"\/blogs\/recipes\/how-to-make-miso-soup\" style=\"text-decoration: underline;\"\u003eHow to Make Miso Soup\u003c\/a\u003e\u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eWhy are miso soup bowls made of lacquer rather than ceramic?\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    Because you hold them. Miso soup is drunk directly from the bowl, lifted in one hand, so the bowl needs to stay comfortable to hold when it is full of something hot. Lacquer, and a good lacquer-finish, insulates far better than ceramic: the soup stays hot while the outside stays touchable. Lacquer bowls are also lighter and do not chip the way porcelain does, which matters in service. The look is part of it too, the deep gloss and a single brushstroke read as quietly expensive, but the choice of material is rooted in how the soup is actually drunk.\n  \u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 0;\"\u003eProduct Details\u003c\/p\u003e\n  \u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 20px 0;\"\u003e\n    \u003ctbody\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eLidded miso soup bowl (owan, お椀)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eBrand\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eYasuragi\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eMaterial\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eLacquer-finish (durable, service grade)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eColour\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eBlack with copper brushstroke\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eDimensions\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e99 x 93mm\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eCapacity\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e235ml\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eJapan\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eAvailable\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eSingle or cases of 4, 10 or 20\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003c\/tbody\u003e\n  \u003c\/table\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat is a lidded miso bowl for?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      It is the traditional vessel for miso soup, an owan, and the lid is functional rather than decorative. It keeps the soup hot between the kitchen and the table, and it traps the aroma so that lifting the lid releases the smell of the dashi and miso at the moment of serving. Miso soup is drunk straight from the bowl, lifted in the hand, with chopsticks used for any solids, so the bowl is sized and weighted to be held rather than left on the table.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow do you care for a lacquer-finish bowl?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Hand washing is best for any lacquer-finish tableware. Wash in warm water with a soft cloth or sponge and a mild detergent, avoid abrasive scourers, and dry promptly. Keep it away from prolonged soaking, very high heat and the harsh cycles of a commercial dishwasher, all of which dull or damage a lacquer finish over time. Treated gently it keeps its gloss and the depth of the black for years of service.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat else can you serve in it?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Beyond miso soup, the size suits clear dashi soups, chawanmushi (savoury steamed custard), a small donburi or rice bowl, pickles, or a dressed side. The lid is useful wherever you want to hold heat or present something covered for a reveal at the table. At 235ml it is the standard single-portion soup size, so it slots straight into a set-menu or à la carte service.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"Yasuragi","offers":[{"title":"SIngle","offer_id":57387428086141,"sku":"T0003","price":17.99,"currency_code":"GBP","in_stock":true},{"title":"CS4","offer_id":57387428118909,"sku":"T0003-CS4","price":71.96,"currency_code":"GBP","in_stock":false},{"title":"CS10","offer_id":57387428151677,"sku":"T0003-CS10","price":169.91,"currency_code":"GBP","in_stock":false},{"title":"CS20","offer_id":57387428184445,"sku":"T0003-CS20","price":319.84,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Yasuragi_Miso_Bowl_Lid_99mm.jpg?v=1730125419"},{"product_id":"bowl-white-black-splash","title":"Rustic Bowl White\/Blue Splash 165mm","description":"\u003ch5\u003eRustic Bowl White\/Blue Splash 165x95mm\u003c\/h5\u003e\n\u003ch5\u003eラスティックボウル ホワイト\/ブルー スプラッシュ 165x95mm\u003c\/h5\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eA handmade stoneware bowl with a unique, rustic appearance. The bowl has a white base with a blue splash design on the inside and outside, giving it a vibrant and eye-catching look.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe bowl is made using traditional pottery techniques, giving it a unique character and texture. It is glazed with a food-safe glaze and fired at a high temperature to ensure its durability and strength. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDue to its handmade nature, each bowl is unique and may have slight variations in colour and design.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA great addition to any table setting, whether it's for a casual family meal or a more formal dinner party. It's perfect for those who appreciate handmade ceramics with a rustic charm!\u003c\/span\u003e\u003c\/p\u003e","brand":"Nagashi","offers":[{"title":"Default Title","offer_id":40230116622501,"sku":"T0115","price":29.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Rustic_Bowl_White_Blue_Splash.jpg?v=1730129741"},{"product_id":"bizen-maboroshi-junmai-ginjo","title":"Bizen Maboroshi, Junmai Ginjo Omachi, 720ml","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eThe Best-Seller from Okayama's Oldest Brewery\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    Bizen Maboroshi, the phantom of Bizen, is the flagship Junmai Ginjo of Sakura Muromachi, founded in 1688 and the oldest sake brewery in Okayama. It is made from 100% Omachi, the heirloom local rice, and the brewery's own famous spring water, and it has taken Monde Selection Gold three years running. Expect a faintly sweet aroma over a refined, balanced body, with notes of pear, flowers and a cool spearmint lift, and a clean, dry finish. It is the brewery's single most popular sake, and an easy one to see why.\n  \u003c\/p\u003e\n\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\u003cstrong\u003eOther Okayama Omachi sakes:\u003c\/strong\u003e \u003ca href=\"\/products\/miyashita-takashima-omachi-tokubetsu-junmai-720ml\" style=\"text-decoration: underline;\"\u003eMiyashita Takashima Omachi Tokubetsu Junmai\u003c\/a\u003e, \u003ca href=\"\/products\/sanzen-tokubetsu-junmai\" style=\"text-decoration: underline;\"\u003eSanzen Tokubetsu Junmai Omachi\u003c\/a\u003e and \u003ca href=\"\/products\/omachi-junmai-daiginjo\" style=\"text-decoration: underline;\"\u003eSanzen Omachi Junmai Daiginjo\u003c\/a\u003e.\u003c\/p\u003e\n\n  \u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px;\"\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Chefs Choose This\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eThe brewery's No.1:\u003c\/strong\u003e Sakura Muromachi's most popular sake, and a triple Monde Selection Gold winner\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003e100% Omachi:\u003c\/strong\u003e the heirloom Okayama rice, for broad, rounded depth\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eReal heritage:\u003c\/strong\u003e from a brewery founded in 1688, the oldest in Okayama\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eRefined yet dry:\u003c\/strong\u003e pear, florals and spearmint over a clean finish\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Serve\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eChilled:\u003c\/strong\u003e serve cool, around 8–12°C, to show the ginjo aroma\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eWine glass:\u003c\/strong\u003e lifts the pear and floral notes\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eWith food:\u003c\/strong\u003e sushi, sashimi, grilled seafood and light appetisers\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eAlso good with:\u003c\/strong\u003e cheeses and fruit, which meet its spearmint and pepper notes\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003e備前幻 — The phantom of Bizen\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003e\n    Bizen is the old name for the eastern part of Okayama, and \"maboroshi\" means phantom or illusion, a nod to Omachi, the rare heirloom rice that nearly vanished and is sometimes called the phantom rice. Sakura Muromachi (Muromachi Shuzo) has brewed in Akaiwa, Okayama since 1688, making it the prefecture's oldest brewery, and it builds this Junmai Ginjo from 100% Omachi and the celebrated local spring water known as Omachi no Reisen, once reserved for the ruling Ikeda clan. Omachi grown and brewed in its own homeland, by the people who have done it longest, is the whole story here.\n  \u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eLearn more:\u003c\/strong\u003e \u003ca href=\"\/blogs\/masterclass\/sake\" style=\"text-decoration: underline;\"\u003eThe SushiSushi Guide to Sake\u003c\/a\u003e\u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eWhat does a Junmai Ginjo like this taste like?\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    Junmai Ginjo is a pure-rice sake brewed from rice polished to at least 60%, which gives a more fragrant, refined character than an everyday junmai while keeping real body. Here, on Omachi, that means a faintly sweet, fruity aroma, flavours of pear and flowers lifted by a cool, spearmint-like freshness and a touch of pepper, and a clean, dry finish. It is aromatic enough to enjoy on its own, yet dry and balanced enough to drink right through a meal.\n  \u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 0;\"\u003eProduct Details\u003c\/p\u003e\n  \u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 20px 0;\"\u003e\n    \u003ctbody\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eGrade\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e純米吟醸 — Junmai Ginjo\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eBrand\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eBizen Maboroshi, Sakura Muromachi (founded 1688), Okayama\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eRice \/ Polish\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e100% Omachi, polished to 60%\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eABV\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e15.3%\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eSake Meter Value\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e+2.5 (dry)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eAcidity\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e1.6\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eTasting Notes\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003ePear, flowers, spearmint, a touch of pepper\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eServe\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eChilled, 8–12°C\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eAkaiwa, Okayama, Japan\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003c\/tbody\u003e\n  \u003c\/table\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat does \"Bizen Maboroshi\" mean?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Bizen is the historic name for eastern Okayama, and maboroshi means phantom or illusion. The name nods to Omachi, the rare heirloom rice nicknamed the phantom rice for nearly dying out, of which this sake is made. Together it reads as the phantom of Bizen, a fitting name for an Omachi sake from Okayama's oldest brewery.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow should I serve and store it?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Serve it chilled, around 8–12°C, in a wine glass to show its pear and floral aromatics. Keep the bottle cool and out of direct light, and once opened drink within a week or two, kept refrigerated, to enjoy its fresh, aromatic character at its best.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat food pairs with it?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Its refined, slightly fruity profile suits sushi, sashimi, grilled seafood and light appetisers, where it complements without overwhelming. The spearmint and pepper notes also make it a surprisingly good partner for cheeses and fresh fruit, so it bridges a Japanese table and a Western cheeseboard equally well.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"Sakura Muromachi","offers":[{"title":"Default Title","offer_id":40262232342693,"sku":"H0043","price":34.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/4xeE-req3nHB4Z0vEvKSN_3yISPQhb_00001.jpg?v=1779721592"},{"product_id":"saikai-teapot-brown","title":"Saikai Teapot, Brown","description":"\u003ch5\u003eSaikai Brown Teapot\u003c\/h5\u003e\n\u003ch5\u003e西海茶急須\u003c\/h5\u003e\n\u003cp\u003eA beautiful dip glazed teapot with inner stainless steel tea strainer. A deep brown glaze with a matte white base section. Where the glaze is thinner the colour is more vibrant. The depth of colour to the glaze truly needs to be seen in real life to be appreciated. Why not buy this with the other matching items from Saiki Ceramics:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"s1\"\u003e\u003ca href=\"https:\/\/www.sushisushi.co.uk\/products\/brown-white-dip-glaze-cup-80x60mm-160ml\"\u003eMatching Cup\u003c\/a\u003e\u003c\/span\u003e -  Without handle Small\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"s1\"\u003e\u003ca href=\"https:\/\/www.sushisushi.co.uk\/products\/brown-white-dip-glaze-cup-80x90mm-250ml-1\"\u003eMatching cup\u003c\/a\u003e\u003c\/span\u003e - Without handle large\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"s1\"\u003e\u003ca href=\"https:\/\/www.sushisushi.co.uk\/products\/brown-white-dip-glaze-cup-80x90mm-250ml\"\u003eMatching Cup\u003c\/a\u003e\u003c\/span\u003e - With handle\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"s2\"\u003e\u003ca href=\"https:\/\/www.sushisushi.co.uk\/products\/brown-white-dip-glaze-tea-or-coffee-pot-with-stainless-steel-strainer-lid-100x110mm-500ml\"\u003eMatching Tea Pot\u003c\/a\u003e\u003c\/span\u003e\u003cspan class=\"s3\"\u003e - Tea Pot\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"s2\"\u003e\u003ca href=\"https:\/\/www.sushisushi.co.uk\/products\/brown-white-dip-glaze-coffee-dripper-120x75mm\"\u003eMatching Coffee Dripper\u003c\/a\u003e\u003c\/span\u003e\u003cspan class=\"s3\"\u003e - Coffee dripper (Shown in pictures, optional*)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"s2\"\u003e\u003ca href=\"https:\/\/www.sushisushi.co.uk\/products\/brown-white-dip-glaze-milk-jug-55x65mm-70ml-m\"\u003eMatching Milk Jug \u003c\/a\u003e\u003c\/span\u003e\u003cspan class=\"s3\"\u003e- Milk jug\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003e\u003cspan class=\"s3\"\u003eSpec\u003c\/span\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan class=\"s3\"\u003eOrigin: Toki City, Gifu, Japan\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"s3\"\u003eMaterial: Ceramic \/ Stainless Steel\u003cbr\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"s3\"\u003eManufacturer: Saikai\u003cbr\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"s3\"\u003eRange: Essence of Life\u003cbr\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"s3\"\u003eCapacity: 500ml\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"s3\"\u003eDimensions: 100x100mm\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Saikai","offers":[{"title":"Default Title","offer_id":40269021348005,"sku":"T0040","price":39.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Saikai_Brown_Teapot.jpg?v=1730382217"},{"product_id":"ishino-chopstick-set-5-multi-coloured","title":"Ishida, Premium Chopstick Gift Set (5 Pairs), 230mm","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eFive Pairs of Japanese Chopsticks in a Wooden Gift Box\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    A proper gift, ready to give. Five pairs of Ishida chopsticks, each a different colour, presented together in a wooden box, the kind of set a Japanese household keeps for the family and brings out for guests. At 230mm they are full adult length, slim and finely tapered for picking up everything from rice to sashimi, and the different colours mean everyone at the table knows which pair is theirs. Made in Japan by Ishida, a maker known for its tableware and chopsticks, it is an easy, handsome present for anyone who loves Japanese food.\n  \u003c\/p\u003e\n\n  \u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px;\"\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy People Choose This\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eA complete set:\u003c\/strong\u003e five pairs in a range of colours, enough for the whole table\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eGift-ready:\u003c\/strong\u003e presented in a wooden box, no wrapping required\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eColour-coded:\u003c\/strong\u003e a different colour per pair, so each diner keeps their own\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eMade in Japan:\u003c\/strong\u003e by Ishida, a respected tableware and chopstick maker\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eGood to Know\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eLength:\u003c\/strong\u003e 230mm, a standard adult chopstick length\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eTapered tips:\u003c\/strong\u003e finely pointed for fish, rice and delicate work\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eEveryday use:\u003c\/strong\u003e a reusable set for home dining, not disposables\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eCare:\u003c\/strong\u003e hand wash and dry; avoid long soaking and the dishwasher\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003e箸 — Hashi, and the family set\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003e\n    In Japan, chopsticks (箸, hashi) are personal. Unlike Western cutlery, which is interchangeable, a household typically keeps \"my-hashi\", a pair that belongs to each person, often distinguished by colour or pattern. A boxed set of differently coloured pairs like this is the everyday expression of that custom: one for each member of the family, each easy to recognise as their own. It is why a chopstick set is such a natural gift in Japan, practical, personal and quietly thoughtful, and why a wooden presentation box turns five pairs of chopsticks into a present worth giving.\n  \u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003ePair with:\u003c\/strong\u003e \u003ca href=\"\/products\/ishida-chopsticks-boxed-set-wood-blue-white\" style=\"text-decoration: underline;\"\u003ethe traditional boxed chopstick set\u003c\/a\u003e or \u003ca href=\"\/products\/ishida-twisted-chopsticks\" style=\"text-decoration: underline;\"\u003eIshida twisted carbonised bamboo chopsticks\u003c\/a\u003e\u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eIs this a gift set or for everyday use?\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    Both. It arrives as a gift, five pairs boxed and ready to give, but these are real, reusable chopsticks made for daily dining, not novelties. Once opened, the set becomes the household's everyday chopsticks, each colour claimed by a different person. That dual life, a present that then earns its place in the kitchen drawer, is exactly what makes it a good gift: useful long after the occasion that prompted it.\n  \u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 0;\"\u003eProduct Details\u003c\/p\u003e\n  \u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 20px 0;\"\u003e\n    \u003ctbody\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eSet\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e5 pairs of chopsticks, multi-coloured, in a wooden gift box\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eBrand\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eIshida (石田), Japan\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eLength\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e230mm\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eUse\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eReusable, for everyday dining\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eCare\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eHand wash and dry; not dishwasher recommended\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eJapan\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003c\/tbody\u003e\n  \u003c\/table\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow many pairs are in the set?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Five pairs, each a different colour, presented together in a wooden box. It is sized as a family or guest set, with enough pairs for a table and a colour scheme that lets everyone keep track of their own. The wooden box makes it ready to give as it is.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow long are the chopsticks?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      230mm, which is a standard adult length in Japan, comfortable for general dining and finely tapered at the tip for picking up rice, noodles and delicate pieces of fish. If you want a shorter pair for children, this set is on the full-size side.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow should I care for them?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Hand wash in warm water and dry promptly. As with most quality wooden and lacquered chopsticks, avoid long soaking and the dishwasher, whose heat and detergents can dull the finish and shorten their life over time. Looked after simply, a set like this lasts for years of everyday use.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"Ishida","offers":[{"title":"Default Title","offer_id":40575773114533,"sku":"T0135","price":24.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Ishida_Chopstick_Set_5_Multi-Coloured_Pairs_230mm_in_Wooden_Box.jpg?v=1730388381"},{"product_id":"ishida-chopsticks-boxed-set-wood-blue-white","title":"Chopsticks Gift Set, Traditional","description":"\u003ch5\u003eIshida Chopsticks Boxed Set, Dark Wood, Traditional Designs\u003c\/h5\u003e\n\u003ch5\u003eイシダ箸箱セット ダークウッド 伝統柄\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eThe Ishida Chopsticks Boxed Set in dark wood features five pairs of chopsticks, each with traditional designs. These chopsticks are made from high-quality wood and are finished with a glossy, smooth surface. The traditional designs are etched onto the chopsticks, adding an elegant touch to the set. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eThe set comes in a sleek box, perfect for gift-giving or storing the chopsticks when not in use.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eThey are easy to clean and maintain, and are sure to add a touch of elegance to any dining experience.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eSpec\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin: Japan\u003c\/li\u003e\n\u003cli\u003eSize: 23cm\u003c\/li\u003e\n\u003cli\u003eUnits Per Case: 1\u003c\/li\u003e\n\u003cli\u003ePackaging Material: Wood\u003c\/li\u003e\n\u003cli\u003eManufacturer: \u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e \u003cstrong data-mce-fragment=\"1\"\u003eIshida\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eCuisine: Asian\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Ishida","offers":[{"title":"Default Title","offer_id":40575806374053,"sku":"T0134","price":24.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/peachnigori-edited-611.jpg?v=1753093117"},{"product_id":"ishida-chopstick-boxed-set-wood","title":"Chopstick Gift Set, Wood","description":"\u003ch5\u003e\u003cstrong\u003eIshida Chopstick Boxed Set, 5 Pairs Made from Different Woods (225mm)\u003c\/strong\u003e\u003c\/h5\u003e\n\u003ch5\u003e\u003cstrong\u003eイシダ 箸箱セット 5膳 木製\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Ishida Chopstick Boxed Set includes five pairs of chopsticks, each made from a different type of wood, with a length of 225mm. The set comes in a decorative box, making it a great gift option for those interested in Japanese cuisine or culture. \u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e The set includes chopsticks made from Various different woods. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eEach type of wood has its own unique grain and colour, providing a range of visual and textural experiences! \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Ishida Chopstick Boxed Set is not only practical but also a beautiful addition to any table setting!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis set contains the below types of woods:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan data-mce-fragment=\"1\"\u003eSandalwood\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan data-mce-fragment=\"1\"\u003eRed Sandalwood\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan data-mce-fragment=\"1\"\u003eMatsuma\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan data-mce-fragment=\"1\"\u003eJapanese Tessen Woood\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003eJapanese Iron wood\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eSpec\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin: Japan\u003c\/li\u003e\n\u003cli\u003eSize: 22.5cm\u003c\/li\u003e\n\u003cli\u003eUnits Per Case: 1\u003c\/li\u003e\n\u003cli\u003ePackaging Material: Wood\u003c\/li\u003e\n\u003cli\u003eManufacturer: \u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e \u003cstrong data-mce-fragment=\"1\"\u003eIshida\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eCuisine: Asian\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Kōmi","offers":[{"title":"Default Title","offer_id":40575828263077,"sku":"T0133","price":17.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Ishida_Chopstick_Boxed_Set_5_Pairs_Made_from_Different_Woods_225mm.jpg?v=1730453411"},{"product_id":"stainless-steel-sashimi-tray","title":"Large Sashimi Tray with Lid","description":"\u003ch5\u003eStainless Steel Japanese Made Large Sashimi Tray\u003c\/h5\u003e\n\u003ch5\u003e日本製 刺身大盆\u003c\/h5\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eDimensions: 413 x 312 x 50mm\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe tray is usually rectangular in shape and has a flat surface that is perfect for arranging the sashimi slices in an attractive and appetising manner.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eThe trays are also easy to clean and maintain, making them a practical addition to any home or restaurant that serves sashimi.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHigh-quality construction and design make it a durable and long-lasting addition to any kitchen or restaurant.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAs used by our top customers such as Sat Bains, Paul Ainsworth The Aubrey at Mandarin Oriental, Le Manoir aux Quat'Saisons and many more.\u003c\/p\u003e","brand":"Yakumi","offers":[{"title":"Default Title","offer_id":42550131720444,"sku":"T0230","price":39.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Large_Sashimi_Tray_with_Lid.png?v=1731324341"},{"product_id":"furoshikicotton-wrap-red-lucky-cat","title":"Furoshiki Cotton Wrap - Cochae Collab Red Lucky Cat 48x48cm","description":"\u003ch5\u003e\u003cstrong\u003eFuroshiki Cotton Wrap - Cochae Collab Red Lucky Cat 48x48cm\u003c\/strong\u003e\u003c\/h5\u003e\n\u003ch5 dir=\"ltr\" id=\"tw-target-text\" data-placeholder=\"Translation\" class=\"tw-data-text tw-text-large tw-ta\"\u003e\u003cstrong\u003eふろしき オーガニックコットンラップ - Cochaeコラボ 赤い招き猫\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cul class=\"productDet\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eDimensions\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: \u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e48 x 48 cm (18.9″ x 18.9″).\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: 44 g.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMaterial\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: \u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e100% cotton.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eMade in Japan. \u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis is a very congratulatory wrapping cloth that can be wrapped in four ways, showing different lucky cats with Kanazawa Paper doll, Tama Paper doll, Takasaki Paper doll and expression, \u003cmeta charset=\"utf-8\"\u003ea common Japanese symbol of good luck and prosperity.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003eFUKU COCHAE has a Japanese lucky charm (happy motif) printed on a Furoshiki. These unique patterns create enjoyment in opening and wrapping.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan lang=\"ja\" class=\"Y2IQFc\"\u003e\u003cspan\u003eWays you can wrap - Gift wrap, lunch\/food wrap, hang it up for home decor, use as a scarf, the list is endless! Use any way you like, it is very versatile. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eFuroshiki is an eco-friendly alternative to traditional wrapping paper, as it can be reused multiple times and helps reduce waste. It is also a great way to add a touch of Japanese culture to your daily life or gift-giving.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eDid you know? Furoshiki have been used for more than 1000 years! \u003ciframe title=\"YouTube video player\" src=\"https:\/\/www.youtube.com\/embed\/c5wC4ITYvBY?start=1\" height=\"315\" width=\"560\" allowfullscreen=\"\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e","brand":"Musubi","offers":[{"title":"Default Title","offer_id":44230831833340,"sku":"T0203","price":12.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Furoshiki_Cotton_Wrap_-_Cochae_Collab_Red_Lucky_Cat.jpg?v=1730457142"},{"product_id":"furoshiki-wrap-red-kabuki","title":"Furoshiki Cotton Wrap - Cochae Collab Red Kabuki 48x48cm","description":"\u003ch5\u003e\u003cstrong\u003eFuroshiki Cotton Wrap - Cochae Collab Red Kabuki 48x48cm\u003c\/strong\u003e\u003c\/h5\u003e\n\u003ch5 dir=\"ltr\" id=\"tw-target-text\" data-placeholder=\"Translation\" class=\"tw-data-text tw-text-large tw-ta\"\u003e\u003cspan lang=\"ja\" class=\"Y2IQFc\"\u003e\u003cstrong\u003eふろしき オーガニックコットンラップ -\u003c\/strong\u003e \u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cul class=\"productDet\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eDimensions\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: \u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e48 x 48 cm (18.9″ x 18.9″).\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: 44 g.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMaterial\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: \u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e100% cotton.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eMade in Japan. \u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe trendy and bold colour usage and style beauty of Kabuki, It is a unique aesthetic of Japan that is different from the view of the world of “Wabi Sabi.\"\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eFUKU COCHAE has a Japanese lucky charm (happy motif) printed on a Furoshiki. These unique patterns create enjoyment in opening and wrapping. The face seen changes depending on the shape of the wrapping. \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"Y2IQFc\" lang=\"ja\"\u003e\u003cspan\u003eWays you can wrap - Gift wrap, lunch\/food wrap, hang it up for home decor, use as a scarf, the list is endless! Use any way you like, it is very versatile. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eFuroshiki is an eco-friendly alternative to traditional wrapping paper, as it can be reused multiple times and helps reduce waste. It is also a great way to add a touch of Japanese culture to your daily life or gift-giving.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eDid you know? Furoshiki have been used for more than 1000 years! \u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/c5wC4ITYvBY?start=1\" title=\"YouTube video player\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e","brand":"Musubi","offers":[{"title":"Default Title","offer_id":44230880395516,"sku":"T0204","price":12.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Furoshiki_Cotton_Wrap_-_Cochae_Collab_Red_Kabuki_48x48cm.jpg?v=1730386738"},{"product_id":"furoshiki-cotton-wrap-lucky-cat-daruma","title":"Furoshiki Cotton Wrap-  Cochae Collab Lucky Cat \u0026 Daruma 70x70cm","description":"\u003ch5\u003e\u003cstrong\u003eFuroshiki Cotton Wrap-  Cochae Collab Lucky Cat \u0026amp; Daruma 70x70cm\u003c\/strong\u003e\u003c\/h5\u003e\n\u003ch5 dir=\"ltr\" id=\"tw-target-text\" data-placeholder=\"Translation\" class=\"tw-data-text tw-text-large tw-ta\"\u003e\u003cspan lang=\"ja\" class=\"Y2IQFc\"\u003e\u003cstrong\u003eふろしき綿ラップ コチャエコラボ 招き猫＆だるま\u003c\/strong\u003e \u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cul class=\"productDet\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eDimensions\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: \u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e70 x 70 cm (27.6″ x 27.6″).\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: \u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e78 g.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMaterial\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: \u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e100% cotton.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eMade in Japan. \u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eCheckered pattern is one of the traditional patterns in Japan which signifies eternity, growth and prosperity. Also there is a saying that the red daruma could dispel evil spirits, and maneki neko (beckoning cat) could bring good luck. This Furoshiki is suitable for any cerebrations and use as a small bag.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eUnique motifs which bring you happiness are jewelled with gold and silver glitters. The used colours are modest and it adds a little mature vibe to the furoshiki.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"Y2IQFc\" lang=\"ja\"\u003e\u003cspan\u003eWays you can wrap - Gift wrap, a bag, lunch\/food wrap, hang it up for home decor, use as a scarf, the list is endless! Use any way you like, it is very versatile. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eFuroshiki cloths are versatile and eco-friendly alternatives to traditional gift wrapping materials, as they can be reused over and over again. They also serve as beautiful decorative pieces for the home.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eDid you know? Furoshiki have been used for more than 1000 years! \u003ciframe title=\"YouTube video player\" src=\"https:\/\/www.youtube.com\/embed\/c5wC4ITYvBY?start=1\" height=\"315\" width=\"560\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e","brand":"Musubi","offers":[{"title":"Default Title","offer_id":44231001211132,"sku":"T0208","price":19.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Furoshiki_Cotton_Wrap-_nbsp_Cochae_Collab_Lucky_Cat_Daruma_70x70cm.png?v=1736764520"},{"product_id":"furoshiki-wrap-tortoise-shell-crest","title":"Furoshiki Cotton Wrap - Cochae Collab Tortoise Shell Crest 70x70cm","description":"\u003ch5\u003e\u003cstrong\u003eFuroshiki Cotton Wrap - Cochae Collab Tortoise Shell Crest 70x70cm\u003c\/strong\u003e\u003c\/h5\u003e\n\u003ch5 dir=\"ltr\" id=\"tw-target-text\" data-placeholder=\"Translation\" class=\"tw-data-text tw-text-large tw-ta\"\u003e\u003cstrong\u003e\u003cspan lang=\"ja\" class=\"Y2IQFc\"\u003eふろしき綿ラップ コチャエコラボ べっ甲紋\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cul class=\"productDet\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eDimensions\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: \u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e70 x 70 cm (27.6″ x 27.6″).\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: \u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e79 g.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMaterial\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e: \u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e100% cotton.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eMade in Japan. \u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eHexagonal tortoiseshell pattern is the one of popular patterns since ancient times. It has a meaning of eternal prosperity. Various traditional crests are arranged into the tortoiseshell. A turtle is well known as a symbol of a long life. This Furoshiki is suitable for using as a gift wrapping or a small bag.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan lang=\"ja\" class=\"Y2IQFc\"\u003e\u003cspan\u003eWays you can wrap - Gift wrap, a bag, lunch\/food wrap, hang it up for home decor, use as a scarf, the list is endless! Use any way you like, it is very versatile. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan lang=\"ja\" class=\"Y2IQFc\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eFuroshiki is an eco-friendly alternative to traditional wrapping paper, as it can be reused multiple times and helps reduce waste. It is also a great way to add a touch of Japanese culture to your daily life or gift-giving.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eDid you know? Furoshiki have been used for more than 1000 years! \u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/c5wC4ITYvBY?start=1\" title=\"YouTube video player\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e","brand":"Musubi","offers":[{"title":"Default Title","offer_id":44231031947516,"sku":"T0211","price":19.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Furoshiki_Cotton_Wrap_-_Cochae_Collab_Tortoise_Shell_Crest.jpg?v=1730386113"},{"product_id":"tokkuri-sakeware-set","title":"Sakeware Set, Tokkuri","description":"\u003cp\u003e\u003cstrong\u003eTokkuri Sakeware Set\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTokkuri Sake Flask 280ml x1\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eWhite Ceramic Ochoko Sake Tasting Cup 60ml x4\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003ePremium ceramic sake flask with two navy blue stripes across the bottom of the flask. \u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThese are the most common place sake flasks, being a feature of Japanese bars and restaurants around the globe. They were originally used for storing sake but have since evolved into warming and serving flasks. Like the sake cups they pair with, you can find tokkuri made from a variety of materials, including glass, metal, and ceramic.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003eOchoko sake cups: These tiny cups are typically made from porcelain (although other materials are available) and hold approximately 45 ml of sake. Their small size makes them ideal for sipping and savouring the sake and encourage regular refills from your host, a key tenet of Japanese hospitality. The small rim size means you won’t get as much of the aroma as you might with a wider cup or glass, but they are a great way to share sake with friends.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003eCeramic vessels are suitable for any kind of sake but are particularly effective with warm and hot varieties, as they retain the heat better. \u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eDimensions: Height 17cm, Width 5.5cm (Flask), \u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eHeight 4.5cm, Width 5cm (Cup)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eOrigin: Japan\u003c\/li\u003e\n\u003cli\u003eMaterial: Ceramic\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Gifu","offers":[{"title":"Default Title","offer_id":44311976083708,"sku":"T0213-SET","price":39.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Tokkuri_Sakeware_Set.png?v=1731075137"},{"product_id":"umeshu-starter-set","title":"Umeshu Starter Hamper","description":"\u003cp\u003e\u003cstrong\u003eA full-strength plum liqueur and the glassware to drink it from.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eUmeshu is the easiest way into Japanese drinking, and this is the version worth starting on. Most umeshu is diluted down to an easy 11 or 12 percent. Hakutsuru's Genshu is not — \u003cem\u003egenshu\u003c\/em\u003e means undiluted, and it is bottled at full strength, so the ume fruit arrives concentrated rather than watered into squash.\u003c\/p\u003e\u003cp\u003eIt comes with a pair of cut-glass ochoko, the small Japanese cups that make a 20ml pour feel deliberate rather than mean. Serve it cold, straight, or over a single large piece of ice.\u003c\/p\u003e\u003ch3\u003eWhat's in the box\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e1 × Hakutsuru, Umeshu Genshu, 720ml\u003c\/li\u003e\n\u003cli\u003e2 × Sake Cup (Ochoko), Cut Glass\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eContains alcohol. Sold to over-18s only.\u003c\/p\u003e","brand":"SushiSushi","offers":[{"title":"Default Title","offer_id":44720078782716,"sku":"Z9002","price":29.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/34f03736-d75f-4d66-95b8-b10a5f13a99b_00001.jpg?v=1787682906"},{"product_id":"classic-sake-taster-set","title":"Classic Sake Hamper","description":"\u003cp\u003e\u003cstrong\u003eOne properly good bottle of sake, and the cups to serve it in.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eJunmai ginjo is the sweet spot of premium sake — fragrant and fruit-driven like a daiginjo, but with enough body to sit alongside food rather than beside it. Hakutsuru's Superior is the one we hand people who say they don't like sake, because most of them have only ever had it hot and rough.\u003c\/p\u003e\u003cp\u003ePaired with two cut-glass ochoko, which show the sake's clarity and keep the pour small enough to stay cold.\u003c\/p\u003e\u003ch3\u003eWhat's in the box\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e1 × Hakutsuru, Superior Junmai Ginjo, 720ml\u003c\/li\u003e\n\u003cli\u003e2 × Sake Cup (Ochoko), Cut Glass\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eServe chilled. Contains alcohol. Sold to over-18s only.\u003c\/p\u003e","brand":"SushiSushi","offers":[{"title":"Default Title","offer_id":44720756916476,"sku":"Z9006","price":39.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/889b4ddf-990b-4c1a-a91a-b711b13ba25e_00001.jpg?v=1787682910"},{"product_id":"sanzen-tokubetsu-junmai","title":"Sanzen, Tokubetsu Junmai Omachi, 720ml","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eAn Omachi Junmai That Drinks Cold, Warm, or Anywhere Between\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    Most premium sake asks to be served one way. This one doesn't. Sanzen Tokubetsu Junmai is built on Omachi, the heirloom sake rice that gives broad, mellow umami and a faintly nutty depth, and it carries that character whether you pour it well chilled, at room temperature, or gently warmed. The result is a genuinely versatile food sake: smooth and rounded with a clean, dry-leaning finish, equally at home with delicate white fish or richer grilled meat. It comes from Kikuchi Shuzo in Kurashiki, Okayama, the home prefecture of Omachi rice.\n  \u003c\/p\u003e\n\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\u003cstrong\u003eOther Okayama Omachi sakes:\u003c\/strong\u003e \u003ca href=\"\/products\/omachi-junmai-daiginjo\" style=\"text-decoration: underline;\"\u003eSanzen Omachi Junmai Daiginjo\u003c\/a\u003e, \u003ca href=\"\/products\/bizen-maboroshi-junmai-ginjo\" style=\"text-decoration: underline;\"\u003eBizen Maboroshi Junmai Ginjo\u003c\/a\u003e and \u003ca href=\"\/products\/miyashita-takashima-omachi-tokubetsu-junmai-720ml\" style=\"text-decoration: underline;\"\u003eMiyashita Takashima Omachi Tokubetsu Junmai\u003c\/a\u003e.\u003c\/p\u003e\n\n  \u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px;\"\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Chefs Choose This\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eOmachi rice:\u003c\/strong\u003e the heirloom variety prized for broad, rounded umami and a nutty depth\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eServe any temperature:\u003c\/strong\u003e holds its character chilled, at room temperature or warmed\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eTrue food sake:\u003c\/strong\u003e bridges delicate white fish and richer meat dishes\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eFrom the source:\u003c\/strong\u003e brewed in Okayama, the home of Omachi, by Kikuchi Shuzo\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Serve\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eChilled:\u003c\/strong\u003e around 10°C for a crisp, clean expression\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eWarmed:\u003c\/strong\u003e gently to about 40°C to open the Omachi umami\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eWith food:\u003c\/strong\u003e sashimi, grilled fish, yakitori, pork and umami-rich dishes\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eGlassware:\u003c\/strong\u003e a wine glass for cold, a small tokkuri and cup for warm\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003e雄町 — Omachi, the grandfather of sake rice\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003e\n    Omachi is the oldest pure-line sake rice still in use, first identified in Okayama in the 19th century and the ancestor of famous varieties like Yamada Nishiki. It is tall, difficult to grow and easily lost to weather, which nearly drove it to extinction, hence its nickname, the phantom rice. Brewers prize it because it gives something the cleaner modern varieties do not: a broad, earthy, full-bodied umami with a characteristic nutty richness. Kikuchi Shuzo brews under the name Sanzen (燦然, meaning radiant) in Kurashiki, in the heart of Omachi country, and this Tokubetsu Junmai is a textbook, affordable way to taste what Omachi does to a sake.\n  \u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eLearn more:\u003c\/strong\u003e \u003ca href=\"\/blogs\/suppliers\/supplier-showcase-kikuchi-shuzo\" style=\"text-decoration: underline;\"\u003eSupplier Showcase: Kikuchi Shuzo\u003c\/a\u003e  ·  \u003ca href=\"\/blogs\/masterclass\/sake\" style=\"text-decoration: underline;\"\u003eThe SushiSushi Guide to Sake\u003c\/a\u003e\u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eShould I serve this warm or cold?\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    Either, which is the point. Chilled to around 10°C it is crisp and clean, the Omachi umami sitting in the background; warmed gently to about 40°C that umami comes forward and the sake turns rounder and more savoury, a lovely match for grilled and simmered dishes. Tokubetsu Junmai (special pure-rice) sake like this is one of the most temperature-flexible styles there is, so it is worth trying both ways with the same bottle to see which you prefer with a given dish.\n  \u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 0;\"\u003eProduct Details\u003c\/p\u003e\n  \u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 20px 0;\"\u003e\n    \u003ctbody\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eGrade\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e特別純米 — Tokubetsu Junmai\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eBrand\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eSanzen (燦然), Kikuchi Shuzo, Okayama\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eRice \/ Polish\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eOmachi, polished to 60%\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eABV\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e16%\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eSake Meter Value\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e+2 (balanced, off-dry)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eAcidity\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e1.8\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eServe\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eChilled, room temperature or warmed\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eVolume\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e720ml\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eOkayama, Japan\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003c\/tbody\u003e\n  \u003c\/table\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat is Omachi rice and why does it matter?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Omachi is the oldest surviving pure-line sake rice, first found in Okayama in 1859, and the genetic ancestor of most modern sake rice including Yamada Nishiki. It is hard to cultivate and was almost lost, but brewers treasure it for the broad, earthy, nutty umami it gives, quite distinct from the cleaner, more floral profile of newer varieties. A sake labelled Omachi is making a point of that fuller, more savoury character.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat does Tokubetsu Junmai mean?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Junmai means pure rice, made with only rice, water, koji and yeast and no added alcohol. Tokubetsu (special) signals an extra step, usually a higher degree of rice polishing or a special rice, here Omachi polished to 60%. In practice it sits between an everyday junmai and a ginjo: more refined than the former, more food-friendly and temperature-flexible than the latter.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat food does it pair with?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Its broad umami makes it a strong all-rounder. Chilled, it works with sashimi, grilled white fish and lighter dishes; warmed, it shines with yakitori, simmered pork, mushrooms and anything rich in savoury depth. The Omachi character also stands up to umami-heavy seasonings like soy, miso and dashi better than a delicate daiginjo would.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"Sanzen","offers":[{"title":"Default Title","offer_id":44887653122300,"sku":"X0116","price":27.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Dt2TM5euWKMQExc5MA6Vw_g4CgIjdi_00001.jpg?v=1777920013"},{"product_id":"bincotan-umeshu","title":"Ozaki, Binchotan-Filtered Umeshu, 720ml","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003ePlum Liqueur From Japan's Ume Country, Mellowed Over Charcoal\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    Umeshu is Japan's plum liqueur, and Wakayama is where the best of it begins, the prefecture that grows the country's finest ume and is also the home of Kishu binchotan charcoal. Ozaki Shuzo, one of Wakayama's oldest breweries, brings the two together: a rich, rounded umeshu filtered over binchotan, which smooths and clarifies it into something cleaner and more refined than the syrupy norm. It took Platinum in the plum-wine category at the 2023 Kura Master awards. The 720ml bottle suits a drinks list or an after-dinner pour.\n  \u003c\/p\u003e\n\n  \u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px;\"\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Chefs Choose This\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eCharcoal-filtered and clean:\u003c\/strong\u003e binchotan filtering rounds off the heaviness, giving a smoother, more refined umeshu than the usual sticky-sweet style\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eFrom Wakayama ume country:\u003c\/strong\u003e made where Japan's best plums and its finest charcoal both come from, by a brewery dating to 1869\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eAward-winning:\u003c\/strong\u003e Platinum in the plum-wine category at the 2023 Kura Master, a serious mark for a Japanese drink\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eVersatile pour:\u003c\/strong\u003e works neat over ice, lengthened with soda, or as the base of a cocktail, on a list or after dinner\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Serve\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eOn the rocks:\u003c\/strong\u003e the classic serve, over a large cube so it opens up without watering down too fast\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eWith soda:\u003c\/strong\u003e umeshu soda is long, refreshing and lower in strength, good as an aperitif\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eAfter dinner:\u003c\/strong\u003e chilled and neat as a digestif, its sweet-tart plum sitting well after a meal\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eIn cocktails:\u003c\/strong\u003e a ready-made base of fruit, acidity and sweetness for a Japanese twist on a sour or spritz\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003e梅酒 — Umeshu, and why Wakayama\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003e\n    Umeshu (梅酒) is made by steeping ume, the Japanese plum, in spirit with sugar, which draws out a sweet-tart fruit flavour with a characteristic almond note from the stones. Wakayama, the old province of Kishu on the Kii peninsula, is the centre of it all: the Nanko ume grown there is regarded as Japan's finest plum, and the same region is the home of Kishu binchotan, the dense white charcoal prized for grilling and for filtering. Ozaki Shuzo, founded in 1869, draws on both, finishing this umeshu over binchotan so the charcoal strips away the heavier, cloying edge and leaves a cleaner, more elegant drink. It is a local pairing of plum and charcoal that only Wakayama could really make.\n  \u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    For a different style or a larger bottle, the \u003ca href=\"\/products\/kishu-umeshu-1-8l\" style=\"text-decoration: underline;\"\u003eHakutsuru Kishu Umeshu\u003c\/a\u003e is another Wakayama option.\n  \u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eWhat does umeshu taste like?\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    Sweet and tart at once, with the flavour of ripe plum and apricot and a faint almond note that comes from the fruit's stone. A typical umeshu can be quite syrupy; this one is rounder and cleaner, the charcoal filtering taking the edge off the sweetness so the fruit and acidity come through more clearly. Served cold over ice it is bright and refreshing; neat it is fuller and more liqueur-like. It is approachable for anyone, including drinkers who do not usually reach for sake, which is part of why umeshu travels so well onto a Western drinks list.\n  \u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 0;\"\u003eProduct Details\u003c\/p\u003e\n  \u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 20px 0;\"\u003e\n    \u003ctbody\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eUmeshu (梅酒), Japanese plum liqueur\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eBrand\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eOzaki Shuzo (est. 1869)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eWakayama, Japan\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eProcess\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eFiltered over binchotan charcoal\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eAwards\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eKura Master 2023, Plum Wine category, Platinum\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eVolume\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e720ml\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eBest Served\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eChilled, on the rocks, or with soda\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003c\/tbody\u003e\n  \u003c\/table\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat is umeshu?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Umeshu is a Japanese liqueur made by steeping ume, the Japanese plum, in a spirit with sugar. The result is sweet and tart, with a clear plum and apricot character and a gentle almond note from the stones. It is usually lower in strength than spirits and easy to drink, served over ice, with soda or as a digestif. Wakayama, where this one is made, is the most celebrated region for the ume that go into it.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow should you serve umeshu?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Cold is best. The classic serve is on the rocks, over a large piece of ice so it dilutes slowly; lengthened with soda it becomes a refreshing aperitif; and chilled and neat it works as an after-dinner digestif. It also makes an excellent cocktail base, bringing fruit, sweetness and acidity in one. There is no need to warm it. For a larger format or a second style on the list, see our \u003ca href=\"\/products\/kishu-umeshu-1-8l\" style=\"text-decoration: underline;\"\u003eHakutsuru Kishu Umeshu\u003c\/a\u003e.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat does the binchotan filtering do?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Binchotan is a dense Japanese white charcoal, and Wakayama's Kishu binchotan is the benchmark. Passing the umeshu over charcoal acts as a fine filter: it strips out some of the heavier, cloying compounds and rounds the drink off, leaving it cleaner and more refined than an unfiltered umeshu, with the plum fruit and acidity coming through more clearly. It is a local touch, since the same region that grows the plums also produces the charcoal.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"Ozaki","offers":[{"title":"Default Title","offer_id":44887721607420,"sku":"X0114","price":29.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/d2kddUnn0EMfhbDO9w2wS_KFFHTltN_00001.jpg?v=1777811892"},{"product_id":"sekkai-itto-arakawa-peach-momoshu","title":"Sekkai Itto Arakawa White Peach, Momoshu, 720ml","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWelcome to the enchanting realm of Sekkai Itto Arakawa Peach Momoshu, a captivating fusion of Japan's revered peach orchards and the distinguished artistry of Sekkai Itto's master brewers. This exquisite Momoshu, or peach-infused sake, is a testament to the brewery's commitment to perfection and the celebration of the lush flavors of Arakawa's finest peaches.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eSekkai Itto Arakawa Peach Momoshu is a sensory journey that begins with the meticulous selection of the juiciest and most succulent peaches, sourced exclusively from the orchards surrounding Arakawa. These premium fruits are then harmoniously blended with the brewery's exceptional sake, resulting in a libation that captures the essence of the region's rich agricultural heritage.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWith each sip, indulge in the symphony of flavors that dance on your palate – a delightful balance of sweetness from the peaches and the refined elegance of Sekkai Itto's sake craftsmanship. The aromatic bouquet and luscious taste of Arakawa Peach Momoshu transport you to the picturesque landscapes where nature's bounty meets the expertise of seasoned artisans.\u003c\/p\u003e","brand":"Sekai Itto","offers":[{"title":"Default Title","offer_id":45027174154492,"sku":"X0118","price":39.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/n-bRshdlyzulJuwLqnwoT_xJoinR3X_00001.jpg?v=1777814502"},{"product_id":"sekai-itto-junmai-daiginjo-yuzushu-720ml","title":"Sekai Itto, Junmai Daiginjo Yuzushu, 720ml","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIntroducing Sekai Itto Junmai Daiginjo Yuzushu, a harmonious fusion of premium sake craftsmanship and the vibrant essence of Japanese yuzu. This extraordinary Yuzushu, crafted by Sekai Itto, captures the pinnacle of brewing artistry, combining the refinement of Junmai Daiginjo with the zesty allure of yuzu.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eCarefully brewed using the finest ingredients, Sekai Itto Junmai Daiginjo Yuzushu showcases the pinnacle of sake craftsmanship. This Junmai Daiginjo, known for its meticulous milling process, provides a refined and smooth base, creating an ideal canvas for the infusion of yuzu's bright and citrusy notes.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eSavor the unique flavor profile of Sekai Itto Junmai Daiginjo Yuzushu, where the essence of yuzu takes center stage. The zesty and refreshing character of Japanese yuzu harmonizes seamlessly with the premium sake, creating a delightful symphony of flavors that dance on your palate.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThis Yuzushu is perfect for those seeking a truly exceptional and refreshing sake experience. Enjoy it chilled on its own, over ice, or as a creative addition to cocktails. It is a versatile libation that adds a burst of citrusy joy to your drinking moments.\u003c\/p\u003e","brand":"Sekai Itto","offers":[{"title":"Default Title","offer_id":45031203635452,"sku":"X0117","price":39.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/PjtjWJJHpIyKNDA2cr_3d_GWxQw5UO_00001.jpg?v=1777814506"},{"product_id":"tsuki-no-katsura-junmai-daiginjo-nigori-sake-720ml","title":"Tsuki no Katsura, Junmai Daiginjo Nigori Sake, 720ml","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIntroducing Tsuki no Katsura Junmai Daiginjo Nigori Sake, a luxurious and captivating expression of Japanese brewing mastery. Crafted with precision and care by Tsuki no Katsura, this Nigori Sake is a testament to the brewery's commitment to excellence and the pursuit of unparalleled flavor experiences.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eExperience the artistry of Tsuki no Katsura as they elevate the traditional Junmai Daiginjo to new heights with a Nigori twist. Meticulously brewed, this sake undergoes a process that leaves behind a delicate cloudiness, showcasing the richness and complexity of the premium ingredients.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWith each sip, indulge in the refined sweetness and smooth texture that define Junmai Daiginjo Nigori Sake. The delicate balance of flavors unfolds on your palate, offering a luxurious and immersive tasting experience. This sake captivates not only with its opulent taste but also with its visually stunning appearance, inviting you to savor the unique combination of clarity and cloudiness.\u003c\/p\u003e","brand":"TSUKI NO KATSURA","offers":[{"title":"Single","offer_id":56394333618557,"sku":"X0107","price":59.99,"currency_code":"GBP","in_stock":true},{"title":"Case of 12","offer_id":56394333651325,"sku":"X0107-CS12","price":503.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Tsuki_no_Katsura_Junmai_Daiginjo_Nigori_Sake_720ml.jpg?v=1730288809"},{"product_id":"yoshimura-nigori-umeshu-720ml","title":"Yoshimura, Nigori Umeshu, 720ml","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eCloudy, Creamy Plum Liqueur with the Fruit Left In\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    Most umeshu is filtered clear. This is not. Yoshimura's Nigori Umeshu is the cloudy, unfiltered style, with the ume pulp left suspended in the liqueur for a richer, fuller, more textured drink. The result is velvety and indulgent, deep plum sweetness balanced by the fruit's natural tartness, with a creamy mouthfeel a clear umeshu cannot match. Made by Yoshimura Hideo Shoten, a Wakayama house specialising in plum liqueurs since 1923, it is a luxurious umeshu for sipping slowly over ice.\n  \u003c\/p\u003e\n\n  \u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px;\"\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy You'll Reach For It\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eNigori (unfiltered):\u003c\/strong\u003e the ume pulp is left in, giving a cloudy look and a fuller, creamier body\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eRich and velvety:\u003c\/strong\u003e deep plum sweetness with a luxurious, textured mouthfeel\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eBalanced, not cloying:\u003c\/strong\u003e the ume's natural tartness keeps the sweetness in check\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eA specialist maker:\u003c\/strong\u003e Yoshimura Hideo Shoten has crafted plum liqueurs in Wakayama since 1923\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Serve\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eOver ice:\u003c\/strong\u003e the classic serve, the ice softening the richness as it melts\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eNeat, chilled:\u003c\/strong\u003e as a digestif, slow-sipped after dinner\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eOver dessert:\u003c\/strong\u003e spooned over vanilla ice cream or alongside dark chocolate\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eShake before pouring:\u003c\/strong\u003e roll the bottle gently to redistribute the pulp\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eにごり梅酒 — Nigori umeshu, the cloudy style\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    Umeshu (梅酒) is Japanese plum liqueur, made by steeping ume, a fruit closer to an apricot than a true plum, in spirit and sugar until it gives up its sweet-tart, almond-scented depth. A nigori (にごり, \"cloudy\") umeshu takes it a step further by leaving the ume pulp suspended in the bottle rather than filtering it out. That suspended fruit gives the liqueur its hazy look and a noticeably fuller, creamier, more textured character, the umeshu equivalent of an unfiltered cloudy sake. Yoshimura Hideo Shoten, a Wakayama specialist founded in 1923, has built its name on exactly this kind of fruit-forward, carefully made plum liqueur.\n  \u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eWhat does nigori umeshu taste like?\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    Rich, rounded and velvety. The pulp gives it body and a creamy mouthfeel, while the flavour is deep ripe plum, sweet but cut through by the ume's natural acidity and a faint almond note from the stone. It is more indulgent and full-bodied than a clear umeshu, closer in feel to a fruit-rich dessert wine, which is why it is best enjoyed slowly over ice or as a digestif rather than as a casual mixer. A little goes a long way.\n  \u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 0;\"\u003eProduct Details\u003c\/p\u003e\n  \u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 20px 0;\"\u003e\n    \u003ctbody\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eにごり梅酒 — Nigori umeshu (cloudy plum liqueur)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eBrand\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eYoshimura Hideo Shoten (founded 1923)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eStyle\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eUnfiltered (nigori), pulp left in\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eVolume\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e720ml\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eBest Served\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eOver ice or chilled neat\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eWakayama, Japan\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eAlso From Yoshimura\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e\n\u003ca href=\"\/products\/yoshimura-kokuto-umeshu-720ml\" style=\"text-decoration: underline;\"\u003eKokuto Umeshu\u003c\/a\u003e (with Okinawan black sugar)\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003c\/tbody\u003e\n  \u003c\/table\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat is the difference between nigori umeshu and regular umeshu?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Filtering. A regular umeshu is filtered clear after the ume has steeped. A nigori umeshu leaves the ume pulp suspended in the liqueur, which gives it a cloudy appearance and a fuller, creamier, more textured body. The flavour is the same deep sweet-tart plum, but richer and rounder. Think of it as the umeshu version of cloudy unfiltered sake.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eShould I shake it before serving?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Gently, yes. The ume pulp settles to the bottom of the bottle over time, so give it a slow roll or turn before pouring to mix it back through. Avoid shaking it hard. The cloudiness and sediment are the sign of a real nigori with the fruit left in, not a fault.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow should I store it?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Keep it in a cool, dark place out of direct sunlight, and refrigerate after opening. With its sugar and alcohol content umeshu is stable and keeps well, though because this one contains real fruit pulp it is best enjoyed within a few weeks of opening for the freshest texture. Stand the bottle upright and roll gently before each pour.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"Yoshimura","offers":[{"title":"Default Title","offer_id":45058880536828,"sku":"X0031","price":34.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/1Ijc611RGWlx0TSYWS1XK_HPtohnnD_00001.jpg?v=1777814506"},{"product_id":"black-chopping-board","title":"Shokunin, Extra Thick Chopping Board, L","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\n  \u003c!-- SECTION 1: HEADLINE --\u003e\n  \u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eTwo Stars. Thirty Millimetres. Made in Japan.\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    The Shokunin Extra Thick Chopping Board is used at two Michelin star Ynyshir — Gareth Ward's kitchen in Wales, one of the most talked-about restaurants in the UK. The 550x275x30mm dimensions give it enough surface to handle whole fish and butchery work without overhang. The 30mm depth is double the standard kitchen board thickness, which means it doesn't move, doesn't warp, and absorbs the force of heavy knife work rather than transmitting it to the bench. Made in Japan.\n  \u003c\/p\u003e\n\n  \u003c!-- SECTION 2: TWO-COLUMN GRID --\u003e\n  \u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px;\"\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Chefs Choose This\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eAs used at 2 Star Ynyshir:\u003c\/strong\u003e Gareth Ward's kitchen uses this board. When one of the UK's most-decorated restaurants chooses a piece of kit, it is worth paying attention to\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003e30mm professional thickness:\u003c\/strong\u003e Standard boards run 12–20mm. The extra depth resists warping under daily use, absorbs heavy knife impact, and keeps the cutting surface stable throughout service\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003e550x275mm working surface:\u003c\/strong\u003e Large enough to break down a whole sea bass, fillet a salmon side, or run a mise en place station without the board moving\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eJapanese manufacture:\u003c\/strong\u003e Made to the exacting standards of professional Japanese kitchen equipment — where board quality is taken as seriously as knife quality\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhere It Works in the Kitchen\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eFish prep:\u003c\/strong\u003e 550mm length accommodates a whole sea bass or large salmon fillet along the board — no overhang, full control of the cut\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eButchery and portioning:\u003c\/strong\u003e The 30mm base absorbs cleaver and heavy knife impact that thinner boards transmit directly to the bench\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003ePass and garnish station:\u003c\/strong\u003e Surface area large enough to run as a dedicated garnish board at the pass — without it competing for space with service equipment\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eCold prep:\u003c\/strong\u003e The non-porous surface suits raw protein work — clean, stable, and contained within the board footprint\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- SECTION 3: CULTURAL \/ ETYMOLOGY --\u003e\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eShokunin — 職人\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    Shokunin (職人) is the Japanese word for an artisan who has devoted their working life to mastering a single craft — sushi chefs, knife-makers, ceramicists, and lacquerware specialists are all referred to as shokunin. The term carries a specific meaning that goes beyond skilled worker: a shokunin pursues mastery as an end in itself rather than as a means to recognition. Applying it to a chopping board is deliberate. In a Japanese professional kitchen, the board is an extension of the knife — the surface on which precision is either supported or undermined. This board is made in Japan, where the manufacturing standards for professional kitchen equipment reflect the same philosophy the name references: uncompromising materials, correct dimensions, built to last rather than built to impress.\n  \u003c\/p\u003e\n\n  \u003c!-- SECTION 4: SENSORY Q\u0026A --\u003e\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eWhy do professional chefs use thick black chopping boards?\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    Thickness is about stability and longevity, not presentation. A 30mm board does not flex under heavy knife work, does not warp with temperature or moisture changes, and has enough depth to resurface repeatedly before it needs replacing. The black surface serves a functional purpose in a busy kitchen: it provides contrast against pale proteins — white fish, raw meat — making precision cuts easier to see and control. Japanese professional boards are designed around these requirements rather than around the home kitchen market, which is why they look different from the wooden and thin plastic boards most consumers encounter.\n  \u003c\/p\u003e\n\n  \u003c!-- SECTION 5: PRODUCT DETAILS TABLE --\u003e\n  \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 0;\"\u003eProduct Details\u003c\/p\u003e\n  \u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 20px 0;\"\u003e\n    \u003ctbody\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eProduct Type\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eProfessional Extra Thick Chopping Board\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eBrand\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eShokunin (職人)\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eAs Used At\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e2 Star Ynyshir, Wales\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eDimensions\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e550 x 275 x 30mm\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eColour\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eBlack\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eOrigin\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eJapan\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eAlso Available\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eXL (750x330x30mm) for larger prep stations\u003c\/td\u003e\n      \u003c\/tr\u003e\n    \u003c\/tbody\u003e\n  \u003c\/table\u003e\n\n  \u003c!-- SECTIONS 6–8: FAQ ACCORDION --\u003e\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat size chopping board do professional kitchens use?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Professional kitchens typically use boards from 400mm to 600mm in length for general prep, with larger boards for butchery and fish fabrication. The L size at 550x275mm covers general protein work, fish prep, and mise en place. The XL at 750x330mm is used for larger prep stations and whole-animal butchery. Thickness matters as much as footprint — 30mm is the professional standard because it prevents warping and provides enough depth to resurface the board over its lifetime.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow do you care for a professional Japanese chopping board?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Wash with hot soapy water after use and dry upright rather than flat — standing the board on its edge allows air to circulate both sides and prevents moisture from sitting on the surface. Keep away from direct heat sources. The board can be resurfaced by a professional kitchen supplier when the surface becomes scored — the 30mm depth provides significantly more resurfacing life than standard boards.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat is the difference between the L and XL Shokunin boards?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      The L (550x275x30mm) is the standard professional prep board — suited to fish prep, portioning, and general mise en place at a single station. The XL (750x330x30mm) adds 200mm in length and 55mm in width, making it the right choice for larger prep stations, whole fish fabrication, or kitchens where one board needs to cover multiple tasks simultaneously. Both boards are 30mm thick, made in Japan, and carry the Ynyshir credential.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"Shokunin","offers":[{"title":"Default Title","offer_id":45248838435068,"sku":"T0231","price":179.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Image_20240306_200522_010.jpg?v=1715604768"},{"product_id":"hakutsuru-daiginjo-720ml","title":"Hakutsuru, Superior Junmai Ginjo, 720ml","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eFragrant, Fruit-Driven Junmai Ginjo for the Table\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    Junmai ginjo is the sweet spot of premium sake: fragrant and refined like a daiginjo, but with enough body and structure to drink right through a meal. Hakutsuru's Superior Junmai Ginjo is pure rice, polished to 60%, and brims with fruit, blueberry and melon up front, balanced pear and strawberry behind, finishing dry, round and smooth. At 14.5% from the 1743 Nada brewery, it is an elegant, food-friendly bottle that earns its place on any list.\n  \u003c\/p\u003e\n\n  \u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px;\"\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Sommeliers Choose This\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003ePure-rice ginjo:\u003c\/strong\u003e junmai (no added alcohol), rice polished to 60% for fragrance with structure\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eFruit-forward:\u003c\/strong\u003e blueberry and melon with balanced pear and strawberry, elegant and aromatic\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eFood-friendly:\u003c\/strong\u003e a dry, round, smooth finish that carries through a meal rather than just an aperitif\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eHakutsuru pedigree:\u003c\/strong\u003e from Nada, Kobe, the home of fine sake, by a house founded in 1743\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Serve\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eLightly chilled:\u003c\/strong\u003e serve at 10–15°C to keep the fruit fresh and the finish clean\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eWine glass:\u003c\/strong\u003e a tulip glass shows the blueberry and melon aromatics well\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eThrough the meal:\u003c\/strong\u003e structured enough to pair with sushi, grilled fish and lighter mains\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eKeep it cool:\u003c\/strong\u003e avoid warming, which mutes the fragrant ginjo character\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003e純米吟醸 — Junmai ginjo, the all-rounder grade\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003e\n    Ginjo (吟醸) means the rice is polished to at least 60% and fermented slowly and cool to develop fragrant, fruity aromatics. Junmai (純米, \"pure rice\") means no distilled alcohol is added, just rice, water and koji. Junmai ginjo therefore sits one polishing step below daiginjo, which is exactly why many drinkers love it: it keeps the fragrance and elegance of a premium sake but holds a touch more body and rice character, which makes it more versatile at the table. Hakutsuru has refined this craft in Nada since 1743, in a district renowned for its hard Rokko water, premium rice and centuries-old toji tradition.\n  \u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eLearn more:\u003c\/strong\u003e \u003ca href=\"\/blogs\/masterclass\/everything-you-need-to-how-about-hakutsuru-sake\" style=\"text-decoration: underline;\"\u003eThe SushiSushi Guide to Hakutsuru Sake\u003c\/a\u003e\u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eWhat food goes with junmai ginjo?\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    Its fragrance and dry, smooth finish make it a natural match for Japanese food, sushi and sashimi, grilled and salt-cured fish, tempura and lighter chicken or vegetable dishes, where it complements without overwhelming. The fruit notes also work surprisingly well with European cooking: shellfish, cured fish, soft cheeses and delicate poultry. Because it is balanced rather than heavy, it pairs across a meal more easily than a richer junmai or a very delicate daiginjo, which is what makes a good junmai ginjo such a useful house pour.\n  \u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 0;\"\u003eProduct Details\u003c\/p\u003e\n  \u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 20px 0;\"\u003e\n    \u003ctbody\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eGrade\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e純米吟醸 — Junmai Ginjo\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eBrand\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eHakutsuru (白鶴), founded 1743\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eRice Polish\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e60%\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eABV\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e14.5%\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eSake Meter Value\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e+3 (off-dry)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eAcidity\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e1.3\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eVolume\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e720ml\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eServe\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eLightly chilled, 10–15°C\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eNada, Kobe, Japan\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003c\/tbody\u003e\n  \u003c\/table\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat is the difference between junmai ginjo and junmai daiginjo?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      The polishing ratio. Both are junmai (pure rice, no added alcohol), but ginjo polishes the rice to at least 60% and daiginjo to at least 50%. More polishing generally gives a more delicate, aromatic and lighter sake, so junmai daiginjo is typically the more refined and fragrant of the two. Junmai ginjo keeps a little more body and rice character, which many drinkers actually prefer with food, as it stands up to a dish rather than being overwhelmed by it.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat temperature should I serve it at?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Lightly chilled, around 10–15°C. That keeps the blueberry and melon fruit fresh and the finish clean and dry. As a junmai ginjo it has a touch more body than a daiginjo, so it copes with being a little less cold, but it is still best served cool rather than warm. A wine glass lets the aromatics open. Take it from the fridge a few minutes before pouring.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow should I store it?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Keep it cool and out of direct light, ideally refrigerated, especially once opened. Ginjo sake is more delicate than everyday styles and its aromatics fade with heat and light. Stand the bottle upright, and once opened drink it within a week or two while the fruit is at its brightest. Unopened and kept cold, it holds well for several months.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"Hakutsuru","offers":[{"title":"Default Title","offer_id":56047015854461,"sku":"x0052","price":29.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/NuR_psCgPrQsRdKaMPDtq_W7GwAg3Q_00001.jpg?v=1777920947"},{"product_id":"hakutsuru-junmai-daiginjo-720ml","title":"Hakutsuru, Junmai Daiginjo, 720ml","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eThe Top Sake Grade, Pure Rice and Beautifully Polished\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    Junmai daiginjo is the summit of sake classification: rice polished down to its starchy core, brewed slowly and cool, with nothing added but water, rice and koji. Hakutsuru's, from the 1743 Nada brewery, is polished to 50% and shows the hallmarks of the grade, ripe apple and pear on the nose and a smooth, velvety texture, with a clean rice sweetness underneath. At 15.3% it is fragrant and refined, the bottle to reach for when the sake itself is the point.\n  \u003c\/p\u003e\n\n  \u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px;\"\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Sommeliers Choose This\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eThe top grade:\u003c\/strong\u003e junmai daiginjo, rice polished to 50% and brewed pure, with no added brewing alcohol\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eGinjo aromatics:\u003c\/strong\u003e ripe apple and pear on the nose, the fragrant style cool slow fermentation produces\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eVelvety texture:\u003c\/strong\u003e smooth and rounded on the palate with a subtle rice sweetness\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eHakutsuru pedigree:\u003c\/strong\u003e from Nada, Kobe, the home of fine sake, by a house founded in 1743\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Serve\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eLightly chilled:\u003c\/strong\u003e serve at 10–15°C; the cooler end protects the delicate aromatics\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eUse a wine glass:\u003c\/strong\u003e a tulip glass opens up the apple and pear far better than a small cup\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eDo not warm it:\u003c\/strong\u003e heat blows off the fragrance that makes a daiginjo worth the price\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003ePair delicately:\u003c\/strong\u003e sashimi, white fish, lighter dishes that let the sake speak\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003e純米大吟醸 — What junmai daiginjo means\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003e\n    Sake grade comes down to two things: how much the rice is polished, and whether any brewing alcohol is added. Daiginjo (大吟醸) requires the rice to be milled to at least 50% of its original size, stripping away the outer protein and fat to leave the pure starch core, which is then fermented long and cool to coax out fragrant, fruity aromatics. Junmai (純米, \"pure rice\") means exactly that, made with only rice, water and koji, with no distilled alcohol added. Put together, junmai daiginjo is the most demanding grade to make. Hakutsuru has been refining this craft in Nada since 1743, in a district prized for its hard Rokko water, premium rice and centuries-old toji tradition.\n  \u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eLearn more:\u003c\/strong\u003e \u003ca href=\"\/blogs\/masterclass\/everything-you-need-to-how-about-hakutsuru-sake\" style=\"text-decoration: underline;\"\u003eThe SushiSushi Guide to Hakutsuru Sake\u003c\/a\u003e\u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eHow is junmai daiginjo different from ordinary sake?\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    Mostly polish and purity. Everyday sake uses rice milled far less and often has a little distilled alcohol added to lighten it and stretch the batch. Junmai daiginjo polishes the rice to at least 50%, uses no added alcohol, and is fermented slowly at low temperature, which is what gives it that clean, fragrant, fruit-driven character and silky texture. It is lighter and more aromatic than a robust everyday junmai, and it rewards being served cool in a wine glass rather than warmed. In short, it is sake made for sipping and appreciating rather than simply drinking.\n  \u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 0;\"\u003eProduct Details\u003c\/p\u003e\n  \u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 20px 0;\"\u003e\n    \u003ctbody\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eGrade\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e純米大吟醸 — Junmai Daiginjo\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eBrand\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eHakutsuru (白鶴), founded 1743\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eRice Polish\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e50%\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eABV\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e15.3%\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eSake Meter Value\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e+1\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eAcidity\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e1.3\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eVolume\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e720ml\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eServe\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eLightly chilled, 10–15°C\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eNada, Kobe, Japan\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003c\/tbody\u003e\n  \u003c\/table\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat is the difference between junmai, ginjo and daiginjo?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      They describe two separate things that combine. Junmai means pure rice, made with no added distilled alcohol. Ginjo and daiginjo describe how far the rice is milled: ginjo is polished to at least 60%, daiginjo to at least 50%, with more polishing generally giving a more fragrant, refined sake. So junmai daiginjo is pure-rice sake at the highest polishing grade, the most labour-intensive and typically the most aromatic and delicate style.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat temperature should I serve it at?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Lightly chilled, around 10–15°C. A daiginjo's value is in its aroma, and gentle chilling keeps that fragrance tight and fresh. Avoid warming it, which drives off the delicate apple and pear notes and flattens the sake. Serving it in a wine glass rather than a small ochoko also helps, giving the aromatics room to open. Take it out of the fridge a few minutes before pouring so it is cool rather than ice-cold.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow should I store it?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Keep it cool and out of direct light, ideally refrigerated, especially once opened. Premium ginjo and daiginjo sake are more delicate than everyday styles and their aromatics fade with heat and light. Stand the bottle upright, and once opened drink it within a week or two for the best of its fragrance. Unopened and kept cold, it will hold well for several months.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"Hakutsuru","offers":[{"title":"Default Title","offer_id":56047043576189,"sku":"x0005","price":39.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/3x1MHi26oRP6m0c9sW8ph_2Crlysbk_00001.jpg?v=1779721805"},{"product_id":"hakutsuru-daiginjo","title":"Hakutsuru, Daiginjo, 720ml","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eLight, Fragrant and Crisp — Daiginjo Made for Easy Drinking\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    Daiginjo is the top polishing grade, the rice milled to 50% for a clean, fragrant style, and this Hakutsuru is the more delicate, easy-drinking expression of it. A whisper of brewing alcohol is added to lighten the body and lift the aroma, giving melon and pear notes, delicate floral aromatics and a crisp, refreshing finish. At 15.5% from the 1743 Nada brewery, it is an elegant, approachable introduction to premium sake, lovely chilled.\n  \u003c\/p\u003e\n\n  \u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px;\"\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Sommeliers Choose This\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eTop polishing grade:\u003c\/strong\u003e daiginjo, rice milled to 50% for a clean, fragrant character\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eLight and crisp:\u003c\/strong\u003e a touch of added brewing alcohol lifts the aroma and keeps the body elegant and refreshing\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eFruit and flowers:\u003c\/strong\u003e melon and pear with delicate floral aromatics and a clean finish\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eHakutsuru pedigree:\u003c\/strong\u003e from Nada, Kobe, the home of fine sake, by a house founded in 1743\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Serve\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eLightly chilled:\u003c\/strong\u003e serve at 10–15°C to keep the aromatics fresh and the finish crisp\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eWine glass:\u003c\/strong\u003e a tulip glass shows the melon and pear better than a small cup\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eAvoid heat:\u003c\/strong\u003e warming flattens the delicate fragrance, so keep it cool\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eAn easy aperitif:\u003c\/strong\u003e light enough to open a meal, clean enough to drink through lighter dishes\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003e大吟醸 — Daiginjo, and the role of added alcohol\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003e\n    Daiginjo (大吟醸) means the rice has been polished to at least 50% of its original size, the most demanding milling grade, then fermented long and cool to develop fragrant, fruity aromatics. Unlike a junmai daiginjo, a straight daiginjo has a small, carefully judged amount of distilled brewing alcohol added near the end of fermentation. Far from cheapening it, this is a deliberate stylistic choice: the alcohol draws out aroma compounds and lightens the body, giving a cleaner, more fragrant and more delicate sake. Hakutsuru has practised this craft in Nada since 1743, in a district famed for its hard water, premium rice and centuries of toji tradition.\n  \u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eLearn more:\u003c\/strong\u003e \u003ca href=\"\/blogs\/masterclass\/everything-you-need-to-how-about-hakutsuru-sake\" style=\"text-decoration: underline;\"\u003eThe SushiSushi Guide to Hakutsuru Sake\u003c\/a\u003e\u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eIs daiginjo with added alcohol lower quality than junmai daiginjo?\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    No, just different. Both daiginjo and junmai daiginjo polish the rice to at least 50%, so both sit at the top milling grade. The difference is that junmai uses only rice, water and koji, while a daiginjo adds a small measured amount of brewing alcohol to lighten the body and amplify the aromatics. Junmai daiginjo tends to be a touch richer and rounder; daiginjo tends to be lighter, crisper and more overtly fragrant. Neither is better; it comes down to the style you want. This one is the lighter, more aromatic and very approachable side of premium sake.\n  \u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 0;\"\u003eProduct Details\u003c\/p\u003e\n  \u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 20px 0;\"\u003e\n    \u003ctbody\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eGrade\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e大吟醸 — Daiginjo\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eBrand\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eHakutsuru (白鶴), founded 1743\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eRice Polish\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e50%\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eABV\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e15.5%\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eSake Meter Value\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e+3 (off-dry)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eAcidity\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e1.3\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eVolume\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e720ml\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eServe\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eLightly chilled, 10–15°C\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eNada, Kobe, Japan\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003c\/tbody\u003e\n  \u003c\/table\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat does Sake Meter Value (+3) mean?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Sake Meter Value, or nihonshu-do, is a rough measure of dryness. Positive numbers lean dry, negative numbers lean sweet, with zero around the middle. At +3 this daiginjo sits just on the dry side, off-dry rather than bone dry, which keeps it crisp and refreshing while still showing its fruit. It is a useful guide rather than the whole story, since acidity and aroma also shape how sweet or dry a sake actually tastes.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat temperature should I serve it at?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Lightly chilled, around 10–15°C. Like all daiginjo, its appeal is in the aromatics, so gentle chilling keeps the melon, pear and floral notes fresh and the finish crisp. Do not warm it, which dulls the fragrance. A wine glass helps the aroma open. Take it from the fridge a few minutes before serving so it is cool rather than ice-cold.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow should I store it?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Keep it cool and out of direct light, ideally refrigerated, particularly once opened. Premium daiginjo is delicate and its aromatics fade with heat and light. Stand the bottle upright, and once opened enjoy it within a week or two while the fragrance is at its best. Unopened and kept cold, it holds well for several months.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"Hakutsuru","offers":[{"title":"Default Title","offer_id":56328081310077,"sku":"x0046","price":36.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/peachnigori-edited-564.jpg?v=1751357549"},{"product_id":"amato-cherry-blossom-plum-wine-sakura-umeshu-500ml","title":"Yamato Japanese Cherry Blossom Plum Wine (Sakura Umeshu) 500ml","description":"\u003cdiv class=\"product-description\" style=\"font-family: sans-serif; line-height: 1.7; color: #d1d1d1; background: transparent; max-width: 800px;\"\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1.05rem; color: #ffffff; margin-bottom: 6px;\"\u003eA Sakura-Season Umeshu for the Professional Bar\u003c\/p\u003e\n\n  \u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px; margin-top: 16px;\"\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; color: #ffffff; border-bottom: 1px solid #333; padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Chefs \u0026amp; Sommeliers Choose This\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; color: #cccccc; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong style=\"color:#ffffff;\"\u003eClean label:\u003c\/strong\u003e No artificial colours, flavours, or preservatives.\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong style=\"color:#ffffff;\"\u003eDomestic ume fruit (国産梅果実使用):\u003c\/strong\u003e Japanese-grown plums, not imported concentrate.\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong style=\"color:#ffffff;\"\u003eSeasonal storytelling:\u003c\/strong\u003e A natural centrepiece for spring menus and cherry blossom events.\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong style=\"color:#ffffff;\"\u003eLow ABV versatility:\u003c\/strong\u003e At 14%, it works neat, in highballs, and in cocktails without overpowering.\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; color: #ffffff; border-bottom: 1px solid #333; padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Serve\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; color: #cccccc; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong style=\"color:#ffffff;\"\u003eNeat or on ice:\u003c\/strong\u003e Serve chilled at 5–8°C to let the blossom aromatics open up.\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong style=\"color:#ffffff;\"\u003eSakura spritz:\u003c\/strong\u003e 1 part umeshu, 2 parts sparkling water, garnish with a shiso leaf.\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong style=\"color:#ffffff;\"\u003eJapanese Cosmo:\u003c\/strong\u003e Swap triple sec for sakura umeshu — adds colour and floral depth.\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong style=\"color:#ffffff;\"\u003eDessert pairing:\u003c\/strong\u003e Pour over vanilla ice cream or alongside mochi for a simple Japanese dessert course.\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    Sakura umeshu is a cherry blossom-infused Japanese plum wine — and \u003cstrong\u003eKoto no Haru\u003c\/strong\u003e (古都の春 — \"Spring of the Ancient Capital\") is one of the finest expressions of the style. Whole domestic Japanese ume plums are steeped and then infused with cherry blossom essence, producing a naturally coral-pink liqueur with a layered sweetness: tart stone fruit up front, delicate floral mid-palate, and a clean honey finish. At 14% ABV, it sits between a dessert wine and a light liqueur — versatile enough for a standalone serve or as a cocktail backbone. No artificial colouring; the blush comes entirely from the fruit and blossom infusion.\n  \u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; color: #ffffff; margin-bottom: 6px;\"\u003eWhat does it taste like?\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    The aroma opens with cherry blossom and ripe plum, with a faint almond undertone. On the palate, it balances sweet-tart ume against soft floral sakura notes — think elegant sweetness rather than sugary. The finish is clean, lightly honeyed, and never cloying. Unlike standard umeshu, the sakura infusion adds a delicate perfumed quality that makes this a more refined, seasonal pour — ideal for spring menus, hanami-themed cocktail lists, or as a standalone dessert serve.\n  \u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 0.9rem; color: #ffffff; border-bottom: 1px solid #333; padding-bottom: 6px; margin-bottom: 0; margin-top: 20px;\"\u003eProduct Details\u003c\/p\u003e\n  \u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 25px 0; border: 1px solid #333;\"\u003e\n    \u003ctbody\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; background-color: rgba(255,255,255,0.02); color: #aaaaaa; width: 35%; font-size: 0.85rem;\"\u003eType\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; color: #d1d1d1; font-size: 0.85rem;\"\u003e桜梅酒 — Sakura Umeshu (Cherry Blossom Plum Wine)\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; background-color: rgba(255,255,255,0.02); color: #aaaaaa; font-size: 0.85rem;\"\u003eBrand\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; color: #d1d1d1; font-size: 0.85rem;\"\u003eYamato\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; background-color: rgba(255,255,255,0.02); color: #aaaaaa; font-size: 0.85rem;\"\u003eProduct Name\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; color: #d1d1d1; font-size: 0.85rem;\"\u003eKoto no Haru (古都の春 — \"Spring of the Ancient Capital\")\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; background-color: rgba(255,255,255,0.02); color: #aaaaaa; font-size: 0.85rem;\"\u003eOrigin\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; color: #d1d1d1; font-size: 0.85rem;\"\u003eJapan (Domestic Ume Fruit — 国産梅果実使用)\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; background-color: rgba(255,255,255,0.02); color: #aaaaaa; font-size: 0.85rem;\"\u003eABV\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; color: #d1d1d1; font-size: 0.85rem;\"\u003e14%\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; background-color: rgba(255,255,255,0.02); color: #aaaaaa; font-size: 0.85rem;\"\u003eVolume\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; color: #d1d1d1; font-size: 0.85rem;\"\u003e500ml\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; background-color: rgba(255,255,255,0.02); color: #aaaaaa; font-size: 0.85rem;\"\u003eBest Served\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; color: #d1d1d1; font-size: 0.85rem;\"\u003eChilled (5–8°C), on ice, as a spritz, or in cocktails\u003c\/td\u003e\n      \u003c\/tr\u003e\n    \u003c\/tbody\u003e\n  \u003c\/table\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid #333; border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; color: #ffffff; cursor: pointer; background-color: rgba(255,255,255,0.02);\"\u003eWhat is the difference between umeshu and sakura umeshu?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; color: #cccccc; margin: 0;\"\u003e\n      Standard umeshu is made by steeping ume (Japanese plums) in spirit and sugar. Sakura umeshu adds a cherry blossom infusion during or after steeping, which gives it a pink hue, floral aroma, and a lighter, more perfumed character. Koto no Haru uses this method with domestic Japanese ume fruit — no artificial colouring is used.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid #333; border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; color: #ffffff; cursor: pointer; background-color: rgba(255,255,255,0.02);\"\u003eIs this suitable for a professional bar or restaurant list?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; color: #cccccc; margin: 0;\"\u003e\n      Yes. At 14% ABV and 500ml, it's sized and priced for by-the-glass pours, cocktail programmes, and dessert pairings. The clean label (no additives) and provenance story (domestic ume, cherry blossom infusion) make it easy to menu-write around. It's a natural fit for spring\/seasonal rotations and Japanese-themed beverage lists.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n  \u003cdetails style=\"margin-bottom: 40px; border: 1px solid #333; border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; color: #ffffff; cursor: pointer; background-color: rgba(255,255,255,0.02);\"\u003eHow should I store sakura umeshu?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; color: #cccccc; margin: 0;\"\u003e\n      Store in a cool, dark place away from direct sunlight. Once opened, refrigerate and consume within 3–4 weeks for the best flavour. The natural colour may shift slightly over time — this is normal and does not affect quality.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"Meets","offers":[{"title":"Default Title","offer_id":57754349109629,"sku":"S0256","price":34.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/S0256.jpg?v=1769699714"}],"url":"https:\/\/www.sushisushi.co.uk\/collections\/christmas-gifts.oembed","provider":"SushiSushi","version":"1.0","type":"link"}