The best

• red wine
• white wine
• champagne
• rosé
• whisky
• spirits
• beer

deals in Australia

Distilled in Nikka Whisky’s signature “Coffey Still”, the rich and mellow spirit at the heart of this gin is characterised by a luxurious and silky texture. In addition to traditional gin botanicals, its stunning aromatic complexity relies on the refreshing burst of Japanese citrus such as Yuzu, Kabosu, Amanatsu and Shikuwasa, the delicate fruitiness of apples, and pleasantly tangy hints of Japanese Sansho pepper on the finish.

Botanicals including double the amount of Yuzu normally used are macerated for 7 days prior to being distilled to extract as much flavour and oils from the botanicals.

SHIN Classic Whisky is blended with 2 years finished whisky of ex-bourbon and ex-sherry, which are both previously aged in Japanese Shochu cask (American Oak) for a year.

Igarashi Shuzou Brewery is in the Saitma Prefecture located at the confluence of the Naguri and Nariki Rivers. This is a rare sake produced using pink yeast. There are two companies within the prefecture, including Igarashi Shuzo using this pink yeast. Pink yeast is very delicate, to the point the pink colour becomes less noticeable when mixed with even the slightest difference in yeast. Because of this delicacy, special tools are used for this sake and has been produced with such care to prevent other yeasts from contaminating it. Don't let cute pink colour fool you, this sake is not as sweet as it looks. It has a balance of sweet and sour taste.

The Nikka Coffey Malt is the result of a unique distillation process in Coffey type column stills, which are normally used for grain whisky production.As such, this unique 100% Coffey malt is categorized as a grain whisky, and offers a surprisingly rich texture with deep oaky notes.

One of the finest luxury sakes around,this medium-bodied hand-made artisan sake is produced using fine highly-prized Yamadanishiki rice grown in a district of Hyogo. Polished to the highest leve until only 38% of the grain remains, it is fermented in small batches for two months. The complex nose exhibits nuances of melon, lemon, bitter orange and green grass. The palate is superbly balanced with crystallised notes of tropical fruit and citrus with a thread of subtle umami on a long-lasting finish.

The company was founded in 1913 near the scenic spot Nagato Gorge, but in 1971, due to the construction of the Abu River Dam, it moved to its current location upstream of Hagi City. We strive day and night to make better sake in the clear waters of the Abu River. Rice: Yamaguchi produced “Saito no Shizuku” Polish Ratio: 55% Drinking: Chilled / Room Temperature / Warm to 20℃ Flavour Profile: Sweet, gently spicy, delicate aroma, clear and refreshing, long finish Food pairing: Anything.

Yukinobosha Junmai Ginjo is a premium sake, winning the Gold Medal at the International Wine Challedge 2011 London. It has beautiful fruity Ginjo fragrance. As soon as you sip it, a fruit basket of apple, pear and melon spreads slowly in the mouth. Very clean & subtle on the palate with semi dry finish. Must try this chilled.

This is a Refreshing Sweet Liqueur with th Rich Fragrance Unique to Oita prefecture's Japan Especialty Kabosu Citrus.

Roku is Japanese for "Six" which refers to the six Japanese botanicals used. Cherry blossoms, cherry leaves, green tea (sencha), refined green tea (gyokuro), sansh pepper, and yuzu are utilized along with eight other traditional gin botanicals. Smooth and oily, the gin has a rich character as it coats the tongue. Theres a fleeting glimpse of cherry blossom and traditional notes before the tea and tannic notes take over.