RetroVino

23/04/2026

Bidding a fond farewell to our dear friend and partner Jorg Muller. We have shared many great sake and culinary adventures together - you will be sadly missed 😢 Thank you for introducing us to so many wonderful sake producers and for opening your world to us. 🙏💚 Our deepest condolences to Yoshiko and Jorg's sake family
Kanpai. Prost. Sláinte. 🍶

23/04/2026

11/11/2025

11/11/2025

These are two of our favourite breweries in Japan, both share the same brewery name (Asahi Shuzo) but operate under the Dassai and Kubota brands, respectively. We love them both but the styles couldn't be more different. Dassai is lush, fruit forward, vivacious....Kubota is dry (classic Niigata Karacuch), restrained and elegant.

13/07/2025

The noble wine of Bandol. Wines that are underappreciated in their youth, but given time, they are immense. This is the last bottle from Domaine Lafran-Veyrolles and I wish I bought more. If you haven't heard of Bandol, check it out, or better still, pay it a visit!

23/03/2024

What could be better with Japan's #1 MSG laden Udon than the very classy 23!

04/11/2023

It was an honour and a pleasure to be invited to the residence of Mr Norio Maruyama, the Japanese Ambassador to Ireland, for a very special event to promote the culture of Toyama Prefecture.

I was lucky enough to visit Toyama in 2019, and today's event took me back. My resounding memories from the trip were eating firefly squid, amazing onsen and Masuizumi sake. 🍶🈵️

04/02/2023

Minimal waste, maximum performance. Only 8% milled off the rice grain which is highly unusual for a sake that has such depth of flavour - smooth, full bodied and highly aromatic. Slightly dry and very rich, perfectly balanced high levels of umami and acidity.
Unpasteurised, undiluted, unfiltered. Extremely versatile in terms of food pairings and can be drunk at all temperatures. 🍶🈵️

Producer: Kirei Shuzo, Saijō, Hiroshima prefecture.
Alcohol: 17%
Polishing ratio: 92%

01/12/2022

Staff training is a central part of our service offering . A well educated workforce is key to delivering a superior dining/drinking experience to your customers.

08/11/2022

Not only do make the world's best sparkling sake, they also make excellent still sake like this KansanShinjuku Honjozo.

Light and off-dry with low acidity and a meaty umami on the finish created through slow maturation. Can be enjoyed at a range of temperatures, especially warm or hot.

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