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Kurayoshi Pure Malt Whisky and Tottori Blended Whisky are one of the first Japanese small-scale craft (or Ji) whiskies to be released in Australia. Created in the shadow of Mt Daisen, at the Matsui Distillery, Kurayoshi and Tottori benefit from the mountains crystal clear waters and the distillerys 108 years of production experience to craft a superb Japanese whisky.

This refined vodka is the purest expression of the signature “Coffey Stills” which produce Nikka Whisky’s outstanding grain whiskies. With decades of experience in distilling white spirits as well as whisky, Nikka’s vodka perfectly captures the extremely smooth and delicate taste of the Coffey-distilled corn and barley spirits. Each spirit is distilled separately and skillfully blended. The formula is perfected with minimal filtration using white birch charcoal to deliver precise balance and mellow texture.

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

Super Nikka is a blended whisky born in 1962. Classic style of blended whisky with gentle peatiness and hints of vanilla and sherry. These beautiful flavours are rounded and well-balanced with a smooth texture and mellow mouthfeel.

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.

Rich aroma suggestive of fine brandy. Complex and pleasant finish. Tobe enjoy chilled & straight, on-the-rocks, or mixed in cocktails.

This exceptional sake is brewed at low temperatures using a unique strain of yeast called the Ehime EK-7 to enhance aroma and freshness. The result is elegant sake with a fruity sweetness to the palate and a mellow aftertaste. Pair it with Teriyaki chicken.

Tanegashima-grown ``Gin no Sato'' rice suitable for sake brewing is polished to 65% and brewed only with rice, rice malt and water. We intentionally suppressed the gorgeous ginjo aroma and finished it with a deep taste and aroma that is typical of Japanese sake, which is perfect for drinking with meals. It has a mild, sweet and gentle aroma that enhances the taste of your meal. The deep richness that you can feel the sweetness and sourness of rice. You can enjoy the rich taste in various te

Komasa Gin is the craft gin label proudly presented by Komasa Jyozo, a shochu distillery in Kagoshima, Japan with over 130 years of distilling history. Gin and shochu both share the fact that they are distilled spirits. Drawing on decades of distilling expertise and know-how accumulated through making shochu, the distillery unveiled a new line of gins in 2018. Komasa Jyozo uses their rice shochu as the base for Komasa Gin, to which they add juniper berries and as few other ingredients as possible in order to let the main botanicals shine on their own. Komasa Jyozo’s goal is to utilize and express the natural fragrances and flavours of their quality ingredients to the fullest. With Komasa Gin, they hope they have hit upon a revolutionary style of gin that is eminently easy to drink and perfect for everyone. The sweet and refreshing aroma of strawberries with a deep and lingering finish of herbs. These seemingly contradictory personalities coexist without canceling each other out, and each sip will make you want to keep tasting this unique marriage. With the juiciness of strawberries shining through the intricately overlapping flavours, this is a gin that evokes the rich climate of tropical Kagoshima.

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, our 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 - Lemon is produced mainly with lemons grown by farmers in the Kimino / Nagamine area. Aromas of strong sweet lemon, almost a candy lemon. Great balance of both sweet and sour palate, like a good refreshing but concentrated lemonade. Cool it and enjoy it straight or on the rocks. Lemon may settle or float so you may want to give the bottle a little shake before opening. 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.