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Fruit liqueur made only from Japanese ume. Light and fresh. To be enjoy daily chilled& straight, on-the-rocks, or mixed with juice.

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

Drawing on over a century of distilling wisdom, Ukiyo Japanese Blossom Gin is born in Kagoshima from a base of locally grown rice that is distilled into a traditional shch spirit. We redistill our shch with juniper, regional citrus, cherry blossom and native botanicals, always exercising restraint in the pursuit of clarity and perfection. The fruits of this endeavour are born out in the delicate blossom aroma that emulate those found in the mountains and coastline surrounding our home in Kagoshima.

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 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.