Established more than 100 years ago, the Eigashima distillery mostly focuses on producing sake and shochu. In 1984, however, it began making proper whisky known as White Oak. In the following years, the distillery made only blended whisky until 2007 when it started production on single malts as well. The Akashi Meïsei, which translates roughly as 'celebrity' in Japanese, is a limited edition blended Japanese whisky. White Oak Akashi Meisei Blended Whisky is made with 45% American oak matured single malt.

Tsuru-Ume series are brewed and blended with the long experience and the rich skill and recipe in the liquor sprits brewing works of Heiwa Shuzou brewery. The most specific idea of living in this modern world stands on the understanding of “Lifestyles of Health and Sustainability.” In this idea, the Tsuru-Ume series are hand-crafted in the concept of LOHAS style. That is why this series is not for mass production and easy consumption. You will know it when you try! Among the products produced in Wakayama prefecture, Heiwa Shuzo Tsuru-ume Suppai Umeshu is a new plum sake from Wakayama Prefecture, the plum heartland of Japan. The Heiwa Shuzō brewery has its own orchards and sticks to the principle of slow-brew. For this exquisite and full-taste umeshu, three times more plums have been used than usual in this recipe and the plums have been kept in the sake for 3 years, giving extra plum taste and aroma and making it extra sour or 'Suppai'. Cool it and enjoy it straight or on the rocks. After opening, store in a refrigerator and drink as soon as possible.

Tsuru-Ume series are brewed and blended with the long experience and the rich skill and recipe in the liquor sprits brewing works of Heiwa Shuzou brewery. The most specific idea of living in this modern world stands on the understanding of “Lifestyles of Health and Sustainability.” In this idea, the Tsuru-Ume series are hand-crafted in the concept of LOHAS style. That is why this series is not for mass production and easy consumption. You will know it when you try! Among the products produced in Wakayama prefecture is Heiwa Shuzo Tsuru-ume Natsumikan (Summer Orange). The Natsumikan or Japanese summer orange is somewhere between sour orange and mandarin, the flavour is bitter and sweet together and refreshingly pleasant not unlike seville orange marmalade. Cool it and enjoy it straight, on the rocks or with soda. Mandarin pulp may settle or float so you may want to give the bottle a little shake before opening. Store in a cool and dark place away from sunlight to avoid spoiling the taste. After opening, store in a refrigerator and drink as soon as possible.

Tsuru-Ume series are brewed and blended with the long experience and the rich skill and recipe in the liquor sprits brewing works of Heiwa Shuzou brewery. The most specific idea of living in this modern world stands on the understanding of “Lifestyles of Health and Sustainability.” In this idea, the Tsuru-Ume series are hand-crafted in the concept of LOHAS style. That is why this series is not for mass production and easy consumption. You will know it when you try! Among the products produced in Wakayama prefecture is Heiwa Shuzo Tsuru-Ume Kanjuku Umeshu is made with plums from Wakayama, is aged for six months and used in the production of this sake. It is made using the entire fruit and is fortified with sake. It is sweet without being overripe. Cool it and enjoy it straight or on the rocks. Store in a cool and dark place away from sunlight to avoid spoiling the taste. After opening, store in a refrigerator and drink as soon as possible.

135° EAST Hyogo Dry Gin is the result of the perfect balance between a London Dry style gin and the floral, citrus and spice touch of Japanese botanicals.A true Japanese spirit, with its blends of cedar, shiso leaf, chrysanthemum and most importantly of yuzu and sansho pepper combined with distilled sake spirit. A great gin, with traditional dry style botanicals such as juniper, coriander and angelica.135° EAST is named after the Akashi Meridian at 135 degrees east longitude which runs past our distillery in Akashi City. This gin marks the centenary of the start of the Yonezawa familys history in distilling fine Japanese craft spirits.

This is another great product from the world most famous Umeshu distiller CHOYA, OSAKA JAPAN. This time, Choya blend Japanese Ume fruit with brown sugar, black rum & black vinegar to make its taste rich, sweet & even a bit smoky. You could enjoy drinking this on the rocks, as a desert or even top it on vanilla ice cream for the extra sweet & rich flavour. Its just like a heaven.

"Kagaboshi" is a dialect unique to the Shonai region of Yamagata Prefecture, where the brewery is located, and means "dazzling" and "I can't keep my eyes open because it shines." Junmai Daiginjo made with 100% Dewa Sansan, named after the shining rice. The junmai daiginjo brewed this winter has a deep and mellow taste after being squeezed and aged quietly in the brewery. The fragrance is not too gorgeous and has a well-balanced volume as Junmai Daiginjo. Of course, this sake is also kimoto-zukuri, which can be said to be the symbol of the Hatsumago. When raw, it may be heavy, but it is a sake that goes well with food without any dullness. If you drink it chilled, be careful not to let it cool too much, as it will have a slightly bitter taste. The refreshing scent of ginjo and the swelled taste are in perfect harmony. It's perfect for delicious autumn dishes.

In theory it is impossible to ferment whole brown rice unless it is sprouted [which is what used to be done in ancient times] however Genmai-zake [literally - brown rice sake] means that the husk of the rice has not been polished off. Rather, the rice husk is crushed to expose the inner part of the grain to allow fermentation, while leaving the rice completely unpolished. Genmai-zake needs twice as much rice than would usually be required to make the same quantity of sake made from polished rice. This style also requires extra attention with longer soaking and steaming times. Soaking for Genmai-zake takes around 14 hours, whereas soaking for white rice ranges from 1 minute for highly polished rice to around 1 hour for less polished. This long soak time is followed by a double steaming process. During the fermentation of the Genmaishu, Shiuchi-san has to implement complicated additions of kōji rice, steamed rice and water at very specific intervals of the ferment period to to achieve the exact result he wants in the finished sake. Kameman also needs to age the sake before it is at its optimum drinking condition. It is incredibly rare to see a sake made from brown rice, with only one other brewery in Japan making a genmai-zake. The Genmaishu displays a beautiful brown sugar and roasted cocoa bean nose with a lovely balanced sweetness on the palate with tastes of ‘Christmas cake’ dried fruit and spices. Kameman have achieved the perfect balance of sweet/savoury/dry to make this a well balanced sake with great palate weight. As this sake ages it develops into even richer, more complex flavours. This is an interesting sake to match with food as it can be paired with sweet dishes with pastry, nuts and honey or can be used to match with rich ingredients like foie gras.

Haku is the premium Japanese craft vodka from the House of Suntory. Its unique creation process starts in Kagoshima and ends in Osaka, Japan Made with 100% Japanese white rice, the name Haku means "white" in Japanese. The word can also be read as "brilliant" - a tribute to the craft of mastering a clear, clean, and luminous vodka. Filtered through bamboo charcoal, Haku has an unparalleled soft, round, and subtly sweet taste.

Choya Yuzu liqueur is delicate and floral with a refreshing finish. Enjoy served with ice or as part of a cocktail.