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Using locally grown Oushukubai plums from Oyama, Oita which are said to be the best for ume brewing. Umeshu that has been aged for 3 years is then matured for a further 2 years in white oak barrels previously used for the maturation of Single Malt Nikka whisky. Comes with handmade Wooden Gift Box, and wrapped in a Furoshiki. Aromas of honeydew, stone fruits, almonds, apricots, brioche and malt, oak flow across the nose. The palate is rich with the fruity sweetness of plums, almonds, apricots and dried fruits with notes of Yamazaki malt. The impression of ex whisky barrels delivers some vanilla and woody notes to the finish. Slight bitterness to finish.

Johnnie Walker Gold Label is one of the world's most iconic whiskies. Showing flavours of maple syrup, spices and malt on the nose which is then followed by a dry smokiness and a sweet creamy vanilla mouthfeel. The inherent richness evolves on the finish with a raisiny, sweet sherry flavour.

Ichiro Akuto's most voluminous and accessible Whisky is, as it says on the label, a blend of Malt and Grain Whiskies. While the exact source of the material is not published, it's known it's a blend of Japanese distilled material vatted with Whiskies sourced from around the world. In addition to whisky from his own stocks--including, potentially, Hanyu and Karuizawa, as well as his own Chichibu--the blend contains spirits from Canada, the United States, Ireland and Scotland. The imported Whiskeys are 3-5-years-old, aged in their country of origin before being carefully blended with local Japanese material and matured a further 1-3 years at Chichibu. The Whisky is vatted in 2 x 5,000-litre wooden barrels built by French cooper Taransaud. Non-chill filtered, non-coloured, Chichibu Ichiro's Malt & Grain World Blended Whisky is a pure example of Akuto's whisky making expertise.

Hombo Shuzo Gensyu Yakusugi Shochu is crafted on the UNESCO heritage listed island called Yakushima south of Kyushu. Climate is very tropical and has beautiful clean soft water. It shows sweetness on the nose like mandarin, honey and fresh yoghurt. It has soft texture and is powerful impression at first followed by cleans sweet flavour with wonderful complex. In summer, enjoy this Shochu straight or over ice, or cold spring water. In winter, Shochu can be gently warmed or with a quality green tea.

Suntory's Flagship whiskey, the Yamazaki takes its place as the number 1 single malt whiskey in Japan. Also available in 12, 18 and 25 year varieties the Distillers reserve is the youngest in the lineup. Crafted using malt matured in sherry casks which gives the whisky a rich spiced nose of sherry soaked plums and raisins. On the palate you’ll find coffee and chocolate with a hint of smoke. A fantastic Japanese malt and one of the best currently produced bearing the Takesuru name.

Glenfiddich Project XX in the second release in the experimental series and was created when 20 of the industrys most exceptional minds came together to create this truly unique, pioneering expression. Warm summer fruit aromas with sweet candyfloss and liquorice notes. Experiment with a flake of sea salt on the side to heighten the taste.

Made from the blending of malts from the two distilleries of Yoichi and Miyagikyo, this whisky was the pride and joy of its creator Masataka Taketsuru, founder of Nikka and the father of Japanese Whisky. Light golden honey in colour with candied nuts, walnuts and hazelnuts on the nose as well as delicate and gentle smoke coming through with hay. Forward and straight pallet with juicy mouth feel, yet retaining a very gentle and sophisticated heat. Sweet apricots and peach dominate at first, leading to vanilla and subtle hints of ripe grape. Complex and long on the finish with lingering taste of dry herbs, leather and sweet pastry.

Yamazakura Blended Whisky is a release from Sasanokawa distillery, dating back to 1765 with highly recognised sake and schochu production. Based in the city of Koriyama Sasanokawa expanded into whisky in the 1940s. This represents a high-end complement to their entry level whisky range ('Yama' means 'mountain' and 'Sakura' means cherry tree, hence the beautiful label design). This blend is composed of four malt whiskies and one grain whisky. Orange blossoms, tangerine and gardenia on the nose, followed by cedar, burnt sugar and nashi pear on the palate. So quiet yet so powerful.

White Oak Akashi was founded in 1888 on the site of Eigashima in the city of Akashi. White Oak distillery was the first in Japan to obtain the license of distilled spirits in 1919 and according to legend would consequently be the first to distil whisky. Production remained traditional and reserved for the Japanese market until 1984 with the construction of a new distillery specially dedicated to the distillation of whisky. Located near the sea, and the city of Kobe, the distillery is enjoying a mild and stable climate. Forbes Magazine: “Top 10 Japanese Whiskies to Try Now. “White Oak Akashi - an easy to drink blend with chocolate, honey, and fruit flavours.” Nose: Fruity, slightly sweet, vanilla. Taste: Fresh, spice, oak, hints of peat. Finish: Medium, spicy, sweet. Age: 7 years