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The rich Nanko-ume liqueur is blended with the ripe Nanko-ume puree. Theextra fruitiness with a luscious sweetness complement the long lingeringaging notes of this authentic Japanese liqueur.

The history and evolution of the Japanese Whisky scene can be traced back to one man, Masataka Taketsuru; a man known as the 'father of Japanese whisky'. Taketsuru not only left Japan to learn the craft from the experts in Scotland, he also crafted Japan's first whisky at the Yamazaki distillery before establishing the premium whisky house of Nikka in 1934. This unique bottling of 'From the Barrel' is a breathtaking blend of malt and grain whiskies that are hand selected, blended together and then reintroduced to cask upon their marriage. The result is a blend that possesses a distinctive personality characterised by solidity, depth of taste and a richly expanding aroma. With immediate aromas of cedar and maple, it has an exploding mouth-feel showcasing cinnamon, dark chocolate, pepper and toffee. Serve with a little water to reveal cacao and tingling spices.

Maruishi Jozo Miwaku No Mango is a blend of Junmai sake and mango. Distilled with Daichi No Kaze rice, this sake liqueur has a powerful palate of sweet mango. Best enjoyed chilled, on the rocks, with soda.

Kanade Yuzu is created through the blending of Yuzu juice with three different types of liquor, each made by infusing and distilling Japanese Yuzu citrus pulp and peel, This liqueur embodies the characteristics of fresh Yuzu, with a refreshing citrus aroma and pleasantly bitter yet sour taste. Lush and rich mouth feel with sour citrus notes delicately complimenting the sweet Yuzu characteristics.

Kanade White Peach is composed of infused Japanese White Peach liqueur and White Peach juice. The final blend has a distinct aroma both rich and gentle, and an enveloping juicy flavor like that of a raw White Peach. With a palate of citrus & the strong presence of raw white peach leading into a delicate floral finish, Kanade White Peach Liqueur would make a next level Bellini. This is really quite wonderful.

Produced using Koagane-Sengan sweet potatoes (specially harvested in the Kagoshima prefecture), clean premium seawater, and black koji, the Hamada Kaido Imo Shochu is a top quality imo shochu. A clean iconic shochu aftertaste with a mild taste of sweet potatoe. Best enjoyed with meat dishes such as wagyu or angus beef.

Produced with distilled Hitachino Nest Beer, the Kiuchi Shuzo Umeshu, has the rich, luscious flavours of Ume fruits. Fresh aromas of hops and a slightly sweet and pinch of sour palate.

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.

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.

Kaido has a smooth, clean and slightly sweet flavour with a rich finish.