The label of this super-premium sake features the warbler that sings in February when it is icy cold, a time when quality sake in Japan is produced. The nose sings of fruit and flower aromas while the palate is a complex fusion of sweet sour and a pleasant taste of Japanese plum on the finish.

-196 Double Lemon is made from shochu, vodka, soda and lemon, using Suntorys Proprietary Freeze Crush Infusion Technology that freezes and crushes real fruit to capture every bit of all-natural lemon flavor. With only 0.3 grams of sugar and 122 calories per can, '-196 it the perfect drink option to kick start your night out.

The Monsuta 10-pack offers three refreshing flavors: Mango, Pineapple, and Green Apple. Crafted with traditional Okinawan Awamori Shochu, this double-serve chu-hi delivers the vibrant taste of ripe mango, juicy pineapple, and tart green apple. Each sip finishes clean, crisp, and invigoratingly refreshing.

This is a special umeshu or plum liqueur because it steeps the ume plum in premium Ginjo sake made from Yamada Nishiki rice. The ume is steeped in the sake for six months then left to age for a further two years after the fruit is removed. The final liqueur is complex and finishes rich and long with characters of prune, honey and almond.

A premium, dry sake produced with glossy rice polished to at least 50% of its original size. Light and complex, it has a fragrant nose of white chocolate, caramel and vanilla, leading to a fresh citrus fruit palate with a crisp, clean finish.

A deliciously rich and zesty liqueur made of the Japanese citrus fruit yuzu sees the finest fruit from the Chugoku region infused with sake. The result is a refreshing drink with a touch of sweet citrus aromas followed by a crisp and fresh palate with a sour, tangy tartness. It makes an excellent aperitif and is delicious mixed with soda or tonic.

A classic Honkaku (authentic) shochu, Koyomi Shochu is produced using Japanese methods and brought to you by the master distillers at Beam Suntory in Japan. Single distilled from barley and koji, this shochu retains its unique flavour which means that you can enjoy it straight up, over ice or the Japanese way as a Chu-Hi (shochu highball).

The High grade Hakuto Peach Juice and one of the best plum "Nanko Ume", famous water "Tomida water" of Wakayama prefecture was used to brew this product "Ozeki Momo Umeshu". You can enjoy the rich, sweet flavour of peach and sour flavour of plum.

Kodakara Umeshu (Japanese Ume Plum Daiginjo Sake) is made by the Junmai Daiginjo master at Tatenokawa Shuzo. It is made from the finest Nanko Ume Plums and combined with Tatenokawa Junmai Daiginjo Sake and Shochu made from the lees (Sake Kasu) of the same sake and sugar. The result is rich, sweet flavour perfectly balancing the tarness of the plums. Kodakara Umeshu is best served chilled and straight up, on the rocks, or with soda. Wonderfully refreshing as a spiritzer. It is suitable as an aperitif, dessert wine or simply enjoyed at the end of a long day!

An Umeshu for the converted, higher in alcohol content, it is warm on the palate with excellent balance and rich flavours of rich plum and dried fruits, acidity and sweetness. Sip over ice or pour over ice cream for a decadent dessert.

It is characterized by its well-matured, full-bodied taste and mellow reverberation. Beautiful Japanese classic lady print catches a lot of attention.