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.

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

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.

Kizakura is one of the most famous sake brewers from Kyoto, Japan. Width & depth in a flavour and semi dry taste with a good amount of acid, perfectly matching any Japanese dishes.

This Yuzushu is a blend of Yuzu juice with sake. Yuzu is a citrus fruit grown in Japan. Yuzushu is sweet and will show some cloudiness from the yuzu infusion. This is normal and best to shake the bottle before serving. Enjoy this liqueur with desserts such as ice cream or cakes.

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.

The Ine Mankai from Mukai Shuzō is produced using an ancient strain of red rice, along with a with a white rice, creating a rose petal coloured sake. In provincial villages and towns within Japan red rice has been cultivated and used in traditional celebrations for centuries, but it is extremely rare to see it used commercially. While studying at Tōkyō University, Kuniko met Professor Takeda, and was encouraged to create a sake with the red rice he knew grew locally in Kuniko's hometown area of Ine. In May 2000, Kuniko released her red rice sake calling it 'Ine Mankai' or ‘Ine in Full Bloom’. It’s well balanced levels of acidity and sweetness make it perfect for drinking with a wide variety of food. Complex cherry & vanilla aroma with unique sweet/tart cherry & pomegranate flavours with a savoury, umami rich palate works equally well with savoury dishes or sweet.

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.

Founded in 1823, Tengumai Shuzo is located facing the Japan Sea in the Ishikawa prefecture of central Japan. They produce traditional Yamahai sake using Gohyakumangoku rice. Tasting note: Shows a bright, medium lemon colour in the glass. Not an overly aromatic nose, but what's there works well, showing ripe green fruit of nashi pear and custard apple, yellow melon, and notes of yoghurt and rich rice. On the palate this sake has great texture and umami feel, while showing flavours of green melon, honey, meringue and yoghurt. The richness and weight on the palate work well here. Serve cold or warm. Alc 15.9% SMV: +4 Rice Polishing: 60%

Gekkeikan Traditional Sake is one of the world's most popular Junmai-shu! This sake embodied the signature Gekkeikan style, representing 14 generations and 370 years of sake brewing experience. It is herbaceous with hints of light earthiness and grapefruit. Mineral driver, good acidity and well-balanced, with a medium, clean finish.