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Pears, stone fruit and citrus gives way to a creamy, nutty middle and fresh acidity to close.

Tucked away nicely in the Adelaide Hills, Sidewood Estate have made an art form out of crafting some of the very best single vineyard cool-climate wines available in Australia. Owen and Cassandra Inglis purchased the boutique property in 2004 and immediately set about making their vision become a reality. Their Sidewood Shiraz displays that vision to perfection. Attention to detail is the key here which enables flavours of red cherry, currants and dark plum to shine through along with hints of cinnamon and spice. The texture is beguiling and gives promise to a wine that will age for up to a decade.

Shin Brandy Umeshu is a plum wine blended with brandy. It is carefully hand-brewed using Japanese plums and Eigashimas century-old brand Charmant brandy aged 7 years. Rich with complex aroma of brandy and sour-sweet plum wine, this is a truly unique product which is surely bound to intrigue even the most avid of drinkers. Ingredients: Brandy, Plum Wine, Sugar

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.

Rockburn Pinot Noir is a ripe, fleshy pinot noir with black cherry, blackcurrant and toasty oak flavours. Good concentration and a silken texture with powerful sweet fruit flavours driving a lengthy finish.

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.

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.

In theory it is impossible to ferment whole brown rice unless it is sprouted [which is what used to be done in ancient times] however Genmai-zake [literally - brown rice sake] means that the husk of the rice has not been polished off. Rather, the rice husk is crushed to expose the inner part of the grain to allow fermentation, while leaving the rice completely unpolished. Genmai-zake needs twice as much rice than would usually be required to make the same quantity of sake made from polished rice. This style also requires extra attention with longer soaking and steaming times. Soaking for Genmai-zake takes around 14 hours, whereas soaking for white rice ranges from 1 minute for highly polished rice to around 1 hour for less polished. This long soak time is followed by a double steaming process. During the fermentation of the Genmaishu, Shiuchi-san has to implement complicated additions of kōji rice, steamed rice and water at very specific intervals of the ferment period to to achieve the exact result he wants in the finished sake. Kameman also needs to age the sake before it is at its optimum drinking condition. It is incredibly rare to see a sake made from brown rice, with only one other brewery in Japan making a genmai-zake. The Genmaishu displays a beautiful brown sugar and roasted cocoa bean nose with a lovely balanced sweetness on the palate with tastes of ‘Christmas cake’ dried fruit and spices. Kameman have achieved the perfect balance of sweet/savoury/dry to make this a well balanced sake with great palate weight. As this sake ages it develops into even richer, more complex flavours. This is an interesting sake to match with food as it can be paired with sweet dishes with pastry, nuts and honey or can be used to match with rich ingredients like foie gras.