The best

• red wine
• white wine
• champagne
• rosé
• whisky
• spirits
• beer

deals in Australia

Round aroma and soft palate. Gentle taste of rice expands in the mouth. Enjoy it at various temperatures, chilled through hot.

Made in Kyoto Japan by appointment to the Imperial household this is a fine sake with rich, regal heritage - and it's great value.

This Yuzushu is a blend of Yuzu juice with sake. Yuzu is a citrus fruit grown in Japan. Yuzushu is sweet and will show some cloudiness from the yuzu infusion. This is normal and best to shake the bottle before serving. Enjoy this liqueur with desserts such as ice cream or cakes.

A deliciously rich and zesty liqueur made of the Japanese citrus fruit yuzu sees the finest fruit from the Chugoku region infused with sake. The result is a refreshing drink with a touch of sweet citrus aromas followed by a crisp and fresh palate with a sour, tangy tartness. It makes an excellent aperitif and is delicious mixed with soda or tonic.

"Kagaboshi" is a dialect unique to the Shonai region of Yamagata Prefecture, where the brewery is located, and means "dazzling" and "I can't keep my eyes open because it shines." Junmai Daiginjo made with 100% Dewa Sansan, named after the shining rice. The junmai daiginjo brewed this winter has a deep and mellow taste after being squeezed and aged quietly in the brewery. The fragrance is not too gorgeous and has a well-balanced volume as Junmai Daiginjo. Of course, this sake is also kimoto-zukuri, which can be said to be the symbol of the Hatsumago. When raw, it may be heavy, but it is a sake that goes well with food without any dullness. If you drink it chilled, be careful not to let it cool too much, as it will have a slightly bitter taste. The refreshing scent of ginjo and the swelled taste are in perfect harmony. It's perfect for delicious autumn dishes.

Igarashi Shuzou Brewery is in the Saitma Prefecture located at the confluence of the Naguri and Nariki Rivers. This is a rare sake produced using pink yeast. There are two companies within the prefecture, including Igarashi Shuzo using this pink yeast. Pink yeast is very delicate, to the point the pink colour becomes less noticeable when mixed with even the slightest difference in yeast. Because of this delicacy, special tools are used for this sake and has been produced with such care to prevent other yeasts from contaminating it. Don't let cute pink colour fool you, this sake is not as sweet as it looks. It has a balance of sweet and sour taste.

Ota Shuzo Dokan's Umeshu (plum wine) is a joyous drinking experience. Made with one year-old sake instead of soju, and then elevated with the maceration of ume plums and korizuta sugar, this wine manages to be highly drinkable and complex all at once.. Produced by a 5th generation samurai family, it's evident that the decades of precision and dedication have given Ota Shuzo Dokan the skillset to make the finest umeshu available in Australia. Not as sweet as other umeshu, this wine is perfect in cocktails or as a simple, solo treat, served cold over ice. Once opened the Ota 'Umeshu' will last well for at least 10 - 12 weeks, ideally in a refrigerator.

A dessert style liquor with a bit of bitterly flavor in the sweetness of grilled apples. By warming it up, you can feel the fluffy cinnamon scent. Add warm "baked apples" with black pepper to create an accent and rich flavor. We also recommend using cinnamon powder or cinnamon sticks. You can also add a few drops of dark ram, and you can enjoy the flavor of baked apples, And a glass is also included.

Double distillation of golden maesil (plum) then cold filtration gives a clean flavor of plum fruits with a dry palate. Best enjoyed chilled or on the rocks with a splash of soda or tonic water. Almost Eau de Vie like, with soft, textured flavors of plum and grain that is smooth as silk. Highly Recommended Often we know the Asian plum as a green plum but this plum gets to ripen until it becomes a reddish-golden color that accumulates natural sweetness and complex aromatics. The Han family owns a Korean plum orchard where they can harvest at the peak of ripeness. This producer makes high-quality Korean plum liqueur. Seoul Night is a distilled version of plum liqueur, which contains fruity aromas but without any sweetness on the palate.

This is another great product from the world most famous Umeshu distiller CHOYA, OSAKA JAPAN. This time, Choya blend Japanese Ume fruit with brown sugar, black rum & black vinegar to make its taste rich, sweet & even a bit smoky. You could enjoy drinking this on the rocks, as a desert or even top it on vanilla ice cream for the extra sweet & rich flavour. Its just like a heaven.