CHORO brings the ultimate Japanese tradition to your glass. Made with koji (the same fermentation culture used for traditional sake and soy sauce), this drink perfectly complements the flavour profile of sushi.

• Flavour Profile: Subtle umami, smooth and with a refreshing, pure character.
• Why it works: It enhances the natural flavour of the rice and fish without overpowering them. The ultimate sake substitute.

Muri is renowned worldwide for their layered, complex fermentations. This koji rice-based variant is specifically designed to accompany gourmet dishes.

• Flavor profile: Fresh, lightly aromatic, and with a beautiful, dry structure.
• Why it works: The present acids and depth perfectly 'cut through' the fatty character of, for example, avocado or flambéed salmon.

In Japan, people have traditionally drunk hot tea with their meals. Saicho has translated this concept into a luxurious, sparkling cold-pressed tea. Hojicha is a roasted green tea that brings with it an incredible flavour profile.

• Flavour profile: Roasted, notes of hazelnut and smoke, with a very dry finish.
• Why it works: The umami notes contrast beautifully with soy sauce and work fantastically with fried tempura rolls or unagi (eel).

Do you really love a traditional glass of white wine with your meal? This New Zealand Sauvignon Blanc is deliciously crisp. The fresh acidity in this 0.0% wine perfectly complements the rice vinegar used in sushi rice.

• Taste profile: Passionfruit, citrus and fresh grass.
• Why it works: It refreshes your palate between sushi bites and pairs perfectly with lighter maki and cucumber.

Developed by sommeliers to emulate the structure of a dry white wine by fermenting premium teas. This is an absolute crowd-pleaser for a sushi night.

• Flavour Profile: Dry, subtle white tea and floral jasmine.
• Why it works: It has exactly the right layering and delicate bubbles that complement the minimalist and pure character of Japanese cuisine.