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Tsuru-Ume series are brewed and blended with the long experience and the rich skill and recipe in the liquor sprits brewing works of Heiwa Shuzou brewery. The most specific idea of living in this modern world stands on the understanding of “Lifestyles of Health and Sustainability.” In this idea, the Tsuru-Ume series are hand-crafted in the concept of LOHAS style. That is why this series is not for mass production and easy consumption. You will know it when you try! Among the products produced in Wakayama prefecture is Heiwa Shuzo Tsuru-Ume Kanjuku Umeshu is made with plums from Wakayama, is aged for six months and used in the production of this sake. It is made using the entire fruit and is fortified with sake. It is sweet without being overripe. Cool it and enjoy it straight or on the rocks. Store in a cool and dark place away from sunlight to avoid spoiling the taste. After opening, store in a refrigerator and drink as soon as possible.

This Dokan Daiginjo sake is a very fine and balanced version of Junmai Daiginjo - Daiginjo grades of sake are considered the ultimate test of a brewer’s skill. Expect floral and fruit driven styles of sake that can be elegant and delicate or complex and intriguing. This is super premium sake at it’s best without the super premium price tag. A bold fragrant nose leads to ripe melon & fennel aromas. The palate has a light touch of sweetness and a robust round mouthfeel. Great as an aperitif or with lighter styled dishes. Serve chilled. Once opened the Ota Shuzo 'Dokan Daiginjo' will last well for at least 3 - 4 weeks, ideally in a refrigerator.

The ‘Furu-Tsuru-Ume’ is made with Nankō Ume fruit from Wakayama. The fruit is steeped in Sake for 4 months, then aged in a tank for 2 years. It is then placed in used oak barrels for further ageing of at least 8 years. This is one of the oldest wood-aged Umeshu in the market. A rich and complex example of Umeshu with a spicy oak character on the finish, this is best served slightly chilled in a wine glass to appreciate the intense and complex aromas and flavours on display here. Once opened the Heiwa 'Furu-tsuru-ume Umeshu 10YO' will last well for at least 12 - 15 weeks, ideally in a refrigerator.

Tsuru-Ume series are brewed and blended with the long experience and the rich skill and recipe in the liquor sprits brewing works of Heiwa Shuzou brewery. The most specific idea of living in this modern world stands on the understanding of “Lifestyles of Health and Sustainability.” In this idea, the Tsuru-Ume series are hand-crafted in the concept of LOHAS style. That is why this series is not for mass production and easy consumption. You will know it when you try! Among the products produced in Wakayama prefecture, Heiwa Shuzo Tsuru-ume Suppai Umeshu is a new plum sake from Wakayama Prefecture, the plum heartland of Japan. The Heiwa Shuzō brewery has its own orchards and sticks to the principle of slow-brew. For this exquisite and full-taste umeshu, three times more plums have been used than usual in this recipe and the plums have been kept in the sake for 3 years, giving extra plum taste and aroma and making it extra sour or 'Suppai'. Cool it and enjoy it straight or on the rocks. After opening, store in a refrigerator and drink as soon as possible.

This premium Japanese whisky is nicknamed Kakubin meaning 'square bottle derived from the bottles unique design. Launched in 1937, Kakubin has since become the blended whisky of choice for casual drinkers and connoisseurs across Japan. Kakubin is a highly drinkable whisky, very moreish with a touch of honey and pepper on the finish.

The history and evolution of the Japanese Whisky scene can be traced back to one man, Masataka Taketsuru; a man known as the 'father of Japanese whisky'. Taketsuru not only left Japan to learn the craft from the experts in Scotland, he also crafted Japan's first whisky at the Yamazaki distillery before establishing the premium whisky house of Nikka in 1934. This unique bottling of 'From the Barrel' is a breathtaking blend of malt and grain whiskies that are hand selected, blended together and then reintroduced to cask upon their marriage. The result is a blend that possesses a distinctive personality characterised by solidity, depth of taste and a richly expanding aroma. With immediate aromas of cedar and maple, it has an exploding mouth-feel showcasing cinnamon, dark chocolate, pepper and toffee. Serve with a little water to reveal cacao and tingling spices.

Oyama Yume umeshu is made with Oushukubai plums from Oyama, which has said to be ideal for plum brewing, aged for more than 3 years it is characterized by a rich mellow taste and delicate bitterness. One of the best tasting umeshu available. The nose has hints of almonds, cantaloupe, dried apricots and marmalade. A velvety palate, delicate, sweet and flavours of plums, apricot, honey and almonds. A long finish, plum, honey, apricot, delicate bitterness, well balanced for the ABV.

Akashi whisky is the only whisky in the world that is made by a Toji (grand-master in the art of sake making) by implementing sake-making methodologies into the whisky making process. The distil pot used is smaller than those used by both Scottish and other Japanese distilleries, which in turn, decreases the levels of fusel alcohol. As a result, Akashi whisky does not require as long of an ageing process, while its core malt (cask strength) is smooth and delicate.

This is a Junmai Daiginjo sake with a rich aroma that carries undertones of peaches aand lychee and an elegant taste full of depth and freshness

Made by the Masahiro distillery, which has been making Awamori for over a century, the Masahiro Okinawa Japanese Gin is the very first to come out of the island. Perfectly capturing the tropical climate of the Southern Japanese island, the botanical list features a variety of local ingredients. Shequasar, guava leaves, and Balinese long pepper. The recipe also includes goya, the anti-aging, cucumber-shaped bitter melon from Okinawa, and a type of hibiscus called roselle.