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In this Nigori (cloudy) Umeshu made with Nanko Ume fruit from Wakayama, the pulp from the macerated Ume fruit is added to the Umeshu liqueur to give the liquid added texture from the fruit itself. This has a wonderful aroma of Ume, a sweet yet tart character on the palate, full body and a refreshing acidic finish. Great chilled on its own, or in a cocktail like a Spritz.

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.

Morita is a legendary sake brewer in Nagoya established back in 1665. (Also famous for Akio Morita's birth family who is a founder of SONY). Morita's traditional skills and latest technology makes this sake become a very well balanced dry Junmai. Once you ship it, you can feel mild and rich flavour of rice truly. You can also enjoy it in any temperatures depending on your mood. A high quality Junmai for a very reasonable price.

KURA MASTER le grand concours de sake japonais de Paris "Platinum Sake" This Sake has beautiful aromas of fresh peach or strawberry with very mild rice aromas like soft marshmallows

The brewery's unique yeast and top-secret traditional techniques enabled it to be selected as the Imperial New Year's sake for three years from 1948 to 1950. The name "Maboroshi" was given to a special sake made using a unique process that has been handed down since that time. Based on the concept of a food sake, Junmai Ginjo Maboroshi is brewed with Hattan Nishiki, a suitable rice for sake brewing produced in Hiroshima Prefecture, using No. 9 yeast. The refreshing ginjo aroma is elegantly expressed, and the flavour is broadened by ageing to fully bring out the characteristics of Hattan Nishiki, while the mouthfeel is clean and refreshing. The balance of sweetness, umami, acidity and a hint of bitterness creates a refreshing drinking experience with a good finish.

This junmai ginjo has a fruity aroma, a round sweetness that is gentle on the palate, and the full flavor of Yamada Nishiki is well-balanced by the firm acidity. This is a sake to be chilled and enjoyed in a wine glass.

"Soubei Wase'' is a native variety of the Shonai region of Yamagata Prefecture, which is the parent of ``Kamenoo'', which is called the ``phantom sake rice''. It is more rare than ever. The logo mark, which combines the family crest of the brewery family, “Genjisha” and “shield,” expresses the intention to continue to protect what has been handed down.

"Kamenoo" is a variety called "phantom sake rice" discovered in 1893 (Meiji 26) by Tokunoka Abe, a current farmer in Shonai Town. Using that "Kamenoo", it was brewed with a special preparation formula that was done at the time of the founding of Tategawa Sake Brewery, which was to fill the pumped water (reduce the proportion of water used during preparation). .. The scent is a little more modest than the general Tatenogawa series. It tastes good, the acidity tightens the taste, and it doesn't feel as sweet as the value of sake. The elegant aroma is suitable for sake during meals, and it is finished as a liquor with a core that has an excellent balance of sweet and acid.

This is a sake that shows its true value when warmed up. It is a dry junmai sake that was born from this concept and has a thick and deep taste from Yamadanishiki rice. Goes well with Japanese dishes using dashi stock such as oden, hot pot, grilled fish and cheese dishes.

From one of Japans smallest breweries, this Daiginjo is made with Japans highest quality rice and local Fushimi mizu, the soft, pure water from Japans Eastern Mountains. Highly-respected rice farmer Masayasu Tanaka carefully works the naturally fertilized soils of his farm in eastern Tottori prefecture to grow some of Japans best quality Yamada Nishiki, considered the pinnacle of premium sake rice. A bouquet of bright floral aromas is the perfect beginning for this crisp Junmai Daiginjo. Clean flavors of honeydew and lemon dominate but a subtle hint of licorice sneaks up once you get to the long and elegant finish. This is a great sipping sake but also a wonderful companion to a scallops, pork and other light meats.