One of the most renowned shochu products in Japan, the First Generation Kamekura, is distilled from locally sourced ‘Nijo’ barley from the Okayama Prefecture and longterm-aged in first-fill sherry barrels to create a delightfully rich and elegant tasting Shochu that swells into a fragrant, fruity, creamy, sherry-bomb. Packaged in Mino ware pottery made in the eastern part of Mino, mainly in Toki City and Tajimi City in Gifu Prefecture. The nose is rich, bready, stewed pear, tinned peach, and Pedro Ximénez sherry. Bold notes of sherry and spice on the palate; give way to barley, wood, stone fruit, shiraz, plum, fig, and blackberry jam. An elegant finish of vanilla, spice, tart plum, and McWilliam’s Cream Apera. Lingers on the palate.

Kitajima Sake Brewery was established in 1805 and is one of Japan's oldest and most respected sake breweries, situated in the beautiful Shiga Prefecture near lake Biwa. Their highly crafted range is unique and distinctive with a palate that is much richer and fruitier than the average sake. Named after the great Biwa Lake in the Shiga prefecture, the largest lake in Japan, The Whale of Biwa Lake Sake is made from Koji Rice and is polished at 70%, pasteurised and non-filtered. This Junmai sake is rich, fruity and delicious. The distinctive richness of raw koji-rice lingers on the palate and gives way to notes of plum, banana and pear.

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.

In collaboration with Attack on Titan, the Kikunosato Brewery has released this limited edition 4 bottle sake set with the theme, Beyond the Wall. Four Japanese designers and followers of Attack on Titan came together to develop this project of five months. More than 100 animation scenes have been incorporated into the design so you can enjoy the story of the three characters - Mikasa, Levi, and Eren. Each sake in this set have different ingredients and tastes. The first character is Eren, brewed with Gohyakumangoku rice; the second is Mikasa, using Yumesasara; the third is Levi, using Yamada Nishiki; the fourth is a special release Titan Model edition also using Yamada Nishiki but with a lower abv.

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 Ichigo (Strawberry). Tsuru-ume Ichigo or strawberry is a seasonal limited Tsuru-ume. Wakayama is also famous for strawberry production. The contents here are strawberry juice (60%) and the rest is Tsuru-ume plum sake. The fresh Japanese strawberry aroma and sweetness blending with tartness of plum sake is well balanced and leaves you wanting more! Recommended to be drank chilled, neat or over ice serving style: The Tsuru-ume Ichigo can be mixed with Oolong tea or black tea as well. Heiwa recommend pairing the Tsuru-ume Ichigo with chocolate. It can also be used as a sauce for vanilla ice cream or yogurt. 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.

Product Information: Oka Kura Bermutto is a uniquely Japanese take on the category of vermouth made from aromatised, shochu-fortified sake. Technically it's not a vermouth because it is not wine-based, but it works in cocktails as a vermouth should—as a botanically-infusing, low ABV modifier— that bridges a gap between sake, shochu, and vermouth. Oka Kura Bermutto is essentially a dry vermouth. There are four botanicals used in the production of Oka Kura: Yuzu, Kabosu, Sansho peppercorn, and Yomogi. Yuzu is an acidic aromatic citrus as acidic as a lemon with a flavour that's reminiscent to lemon, grapefruit, and Mandarin orange. Kabosu is a very high-acid citrus profile and flavour similar to yuzu and lime. Sansho peppercorn is a peppery and slightly citrusy peppercorn that's relative Sichuan peppercorn only it produces are milder, numbing sensation on the palate. Lastly there's Yomogi – A Japanese wormwood, also known as Japanese mugwort. FYI: Bermutto is a Japanese phonetic spelling of vermouth. The Japanese language has no “v” sound, so the v's in foreign words are written and pronounced with “b” instead. Maker: Founded by Yuno Hayashi and named for her grandfather, OKA BRAND offers a growing range of distinctly Japanese spirits and liqueurs made from local rice spirits, Junmai sake, and hyper-regional botanicals. Each expression provides not only endless drinking possibilities, but a gateway to Japanese flavors and traditions. Distillery: OKA BRAND spirits and liqueurs are produced by the legendary Tsutsumi Distillery in the Kumamoto Prefecture in Kyushu, Japan. Tsutsumi has been producing shochu for nearly 150 years in the Hitoyoshi Basin just 5 km from the Kuma River, the longest river in Kyushu. It is one of only 28 distilleries certified by the World Trade Organization as a Kuma Shochu producer, a designation similar to the protected designations of origin of Scotch, tequila, and Cognac. The Kuma River is renowned for its reputation as the clearest stream in Japan, lending itself to crafting fine sake and shochu, all from rice grown within the Kuma River system. Influenced by the fortified, aromatized wine producers of Europe while drawing on Japanese tradition, OKA BRAND took the cocktail world by storm with the introduction of their flagship expression, Bermutto. A yuzu liqueur and sweet, ume-based formulation of Bermutto followed, and now with the introduction of rice-based vodkas and gin, OKA offers an even wider range of exceptional products for use in cocktails by the world’s most discerning bartenders and mixologists. Nose - Yeast, Tropical Fruits, Lavendar The nose is fruity and yeasty with notes of grapefruit, peach, guava, lavender, and plum. Palate - Rice, Faint Plum, Piquant Peppers On the palate, the sake base is immediately evident with base notes of rice, yeast, and faint plum. Yuzu and sansho peppercorn brighten things up. Finish - Yuzu, Grapefruit, Pleasant Bitters An undercurrent of yomogi provides earthy grapefruit from beginning to end.