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.

Made in Kyoto Japan by appointment to the Imperial household this is a fine sake with rich, regal heritage - and it's great value.

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.

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.

An ultra-fresh, light and crisp, easy-drinking lower alcohol sake brewed with snowmelt water from Hokkaido, this sake RTD is sweet and round with flavour and enticing aroma presented in a glass cup, it has no colourings, sulfites or preservatives and is vegan and gluten-free. Drink it icy cold.

In this Nigori (cloudy) Umeshu made with Nanko Ume fruit from Wakayama, the pulp from the macerated Ume fruit is added to the Umeshu liqueur to give the liquid added texture from the fruit itself. This has a wonderful aroma of Ume, a sweet yet tart character on the palate, full body and a refreshing acidic finish. Great chilled on its own, or in a cocktail like a Spritz.

This Dokan Daiginjo sake is a very fine and balanced version of Junmai Daiginjo - Daiginjo grades of sake are considered the ultimate test of a brewer’s skill. Expect floral and fruit driven styles of sake that can be elegant and delicate or complex and intriguing. This is super premium sake at it’s best without the super premium price tag. A bold fragrant nose leads to ripe melon & fennel aromas. The palate has a light touch of sweetness and a robust round mouthfeel. Great as an aperitif or with lighter styled dishes. Serve chilled. Once opened the Ota Shuzo 'Dokan Daiginjo' will last well for at least 3 - 4 weeks, ideally in a refrigerator.

Ota Shuzo Dokan's Umeshu (plum wine) is a joyous drinking experience. Made with one year-old sake instead of soju, and then elevated with the maceration of ume plums and korizuta sugar, this wine manages to be highly drinkable and complex all at once.. Produced by a 5th generation samurai family, it's evident that the decades of precision and dedication have given Ota Shuzo Dokan the skillset to make the finest umeshu available in Australia. Not as sweet as other umeshu, this wine is perfect in cocktails or as a simple, solo treat, served cold over ice. Once opened the Ota 'Umeshu' will last well for at least 10 - 12 weeks, ideally in a refrigerator.