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Yatsushika Kabosu Japanese Citrus Liqueur

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

Suntory Toki Blended Japanese Whisky

Toki means "time" in Japanese. A vivid blend of whiskies from Suntory's Hakushu, Yamazaki, and Chita distilleries, Suntory Whisky Toki features the quintessential characteristics of a Suntory Whisky blend: exquisite balance, harmony, and oneness. At the same time, its unique pairing of Hakushu® American white oak cask malt whisky with Chita heavy-type grain whisky overturns the traditional hierarchy between malt and grain.

Kurayoshi Tottori Bourbon Barrel Japanese Whisky

Kurayoshi Pure Malt Whisky and Tottori Blended Whisky are one of the first Japanese small-scale craft (or Ji) whiskies to be released in Australia. Created in the shadow of Mt Daisen, at the Matsui Distillery, Kurayoshi and Tottori benefit from the mountains crystal clear waters and the distillerys 108 years of production experience to craft a superb Japanese whisky.

Fukuju Junmai

Classic example of Nada style sake due to their hard water. Lots of stone fruit aromas, dry with good acidity to finish. Try with anything from fish and chips to chicken schnitzel.

Yamato Shizuku Junmai Ginjo Japanese Sake

Maximizing the outcome of extremely soft water, water this Ginjo is crisp on the palate, with a pleasant finish.

CHOYA Sarari

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

Amanoto Junmai Ginjo Non-Vintage

The Choya Nankobai Genshu

The highly tartness with rich taste comes from pure ume liqueur. (Genshu)To be enjoy chilled, on-the-rocks, mixed with soda or hot water.

The Choya Black

This full-bodied umeshu has rich aroma of French brandy and pleasantly sweet & tart taste of ume. To be enjoy mixed with soda water or in cocktails or on-the-rocks.

Akashi-Tai Junmai Daiginjo Genshu

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.