FiGee Fine Goods is the official importer and distributor in Switzerland of premium spirits and wine from around the world. We specialize in artisanal, exclusive, limited edition, rarities and independent bottlers.
Tedorigawa Shukon Junmai Ginjo is a dry, fruity & mellow sake made with a blend of Gohyakumangoku and Yamada Nishiki rice varieties, polished at 60%. This sake pairs well with steamed fish, dim sum, asparagus risotto, and oriental appetizers.
A Premium Sake Junmai made from Gohyakumangoku, a popular rice variety from Niigata prefecture on the west coast of Japan. Gohyakumangoku sakes are dry and light with a clean taste, making them an excellent match for raw and marinated dishes such as Caviar, tonkatsu, ceviche, and tempura.
Dewazakura is highly aromatic and dry sake, ideal as an aperitif or as a pairing to light dishes such as Sea bass ceviche, wagyu beef maki, soft-shell crab tempura and smoked salmon.
Dewazakura is made from the Dewa San San rice variety, polished at 50%.
Amabuki Rhodendron sake is made from the Omachi rice variety, polished at 40% and fermented with yeast cultivated from rhododendron blossoms. This sake pairs well with smoked duck breast, rib eye steak, kimchi and game meats.
This sake cup is made from Omachi rice and marigold yeast according to the Yamahai brewing method, which prolongs fermentation and encourages the development of funkier, savoury, and lactic flavours.
Created at the Amabuki Brewery, which for the past 300 years its been dedicated to brewing sake with yeasts cultivated from a wide variety of flowers including, abelia, strawberry, queen of the night, vine rose, rhododendron, pink Nadeshiko, sunflower, begonia, marigold, apple and marvel of Peru.
Shirayuki Edo Genroku is a strong and complex Junmai Genshu with a salty and sweet taste. This sake is made with Yamadanishiki rice, polished to a rate of 88% and finally fermented in wooden Taru barrels.
Dassai 45 is produced in the Asahi Shuzo distillery in the Japanese province of Yamaguchi from the highest quality Saké rice, the so-called Yamada-Nishiki, and is thus an excellent introduction to the world of Dassai.
Each grain of rice has been polished to only 45% of its original volume. Asahi Shuzo stands out for its innovative strength and continuous pursuit of quality.
A delicate and carefully made sake characterised by fruity, floral notes and a soft, harmonious finish.
Its rich and strong textured flavour is an ideal accompaniment to a variety of dishes, especially white meat and poultry.
A lively combination of sweet and fresh flavours with fine sparkles from bottle fermentation. The low alcohol content and mild acidity are easily digestible.
Rice: Regional Rice' 65%
A very rare, Kokuto Shochu-based Umeshu. Made by immersing fully ripened plums in Kokuto Shochu for two years to extract essences from the flesh and seeds. It can be used for desserts.
Very aromatic, full and complex. Super premium sake from grand cru Yamada Nishiki rice. After pressing the sake is matured at -3°C and features a harmonic and creamy feeling on the palate.
The extreme rice polishing rate leads to an intense fruity nose. The complex taste with a well balanced sweetness and acidity inspires wine and saké lovers.
This is a „nigori“ sake which contains rice particles. Fruity and nutty nose with tender acidity. Shake slightly before opening. Rice: Gohyakumangoku, 58% pol. Style: Cloudy, Smooth, Dry
