Covert Farms. Okanagan Valley. Tart cherry, rhubarb, cranberry, red current + apple blossoms
Champ Divin. Jura, France. Green apple, apricot, brioche, lemon + grapefruit
Viogner. Marcus Ansems, Naramata. Apricot, pear, cantaloupe, bread + cream
Guy Charlemagne. Champagne Grand Cru 'Le mesnil-sur-oger, France. Apple, peach, quince, almond, lemon + toast
Bordertown. Okanagan Valley. Bright, crisp, dry floral style
Band bros, Pfaltz, Germany. Zippy, lemon, sea salt + slightly effervescent
Summerhill. Okanagan Valley. Pear, apricot, tangerine, honey + stone
Kutatas. Salt Spring Island. Floral fresh lime. Touch of anise, refreshing & dry
Bordertown. Okanagan Valley. Crisp structure, tropical fruit, pineapple, hints of zesty blood orange
French door. Caramel, lemon, honey, vanilla, almond + papaya
Domaine Frederic Geschickt. Alsace, France. Peach, stone fruit, tropical fruit + jasmine.
Cosmic Vineyards, Empordra, Spain. Pear, lychee, peach, orange peel, passionfruit + mango
Alexander Koppitsch. Burgenland, Austria. Strawberry, watermelon, rhubarb, raspberry, dry, fruity + fun
Corsica, France. Cranberry, raspberry, grapefruit, orange, honey + salt
Covert Farms. Refreshing with notes of Rainier cherries, and strawberry patch.
Markus Altenburger, Burgenland, Austria. Biodynamic. Blackberry, raspberry, leather, smoke, baking spice + violet
Benedicte & Stephane Tissot. Jura, France. Tart cherry, forest floor, minerals, oak, white pepper, eucalyptus, quince + chestnut
Il Roccolo. Verona, Italy. Natural, funky, strawberry, smoke, slate, juicy + balanced
La Perdida, Galicia Spain. Cranberry, raspberry, minerals, rhubarb + electric acid.
Barbacan. Valtellina Superiore, Italy. Black cherry, blackberries, gooseberry, white pepper + thyme.
Echo Bay. Okanagan Falls. Black fruit, oak, vanilla + earth.
French Door. Oliver. Dark cherry, plum, cassis, sage, licorice + toasted oak spices.
Gunma prefecture. Aromatic full body crisp with a long finish
Kyoto Prefecture. A touch of acid & very dry. Peach, apricot, bamboo leaf.
Yamagata Prefecture. Full & Complex. Sweet peach & mango.
Fukushima Prefecture. Crisp cucumber, green apple & fresh rain. Served chilled.
Touch of sweetness, green apple, juicy + refreshing.
Saga Prefecture. Structured. Banana, hazelnut, honey & apple. Served chilled.
Tochigi Prefecture. Amazing umami, peach, smoke + orange melon
Chiba Prefecture. Roquefort cheese, wild yeast & overripe fruit. Served chilled.
Niigata Prefecture. Slightly sweet with great acidity. Plum & ripe cheese. Served chilled.
Aichi Prefecture. Elegant minerality. Citrus, berry & honey. Served chilled.
Saga Prefecture. Pineapple, white peach, melon liquor, delicate floral, aroma silk smooth w/a touch of tropical fruit acid
Sweet almond, cherry blossom, tart yogurt, rose, medium sweet.
Fukushima Prefecture. Slight effervescence, clean melon, magic mushroom + yuzu
Okayama Prefecture. Tropical fruit, fresh rain & limestone. Served chilled.
Fukushima Prefecture. Medium body, green grape, minerality & umami. Served chilled.
Kyoto Prefecture. Jasmine tea, ripe melon & mushroom. Delicate with slight effervescence. Served chilled.
Fukushima Prefecture. Flavours of roasted nuts, cereal, vanilla & lychee. Served warm.
Fukushima Prefecture. Structured. Stone & tropical fruits. Served warm.
mild sweetness of potato, black tea. Mix with water to enhance the flavour. Or hot water to mellow the flavour.
Made with organic barley, indigenous koji. Gently sweet with warm notes of toasted barley. Can be served with warm water or green tea.
Great for sake lovers. Smooth, buttery & smokey. Comes chilled or on ice.