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

Moderately dry with a full body, this premium junmai showcases fine Nishinomiya brewing standards. Conveniiently packaged for ease of use.

This is a special umeshu or plum liqueur because it steeps the ume plum in premium Ginjo sake made from Yamada Nishiki rice. The ume is steeped in the sake for six months then left to age for a further two years after the fruit is removed. The final liqueur is complex and finishes rich and long with characters of prune, honey and almond.

This is a new product from the world most famous Umeshu distiller CHOYA, OSAKA JAPAN. CHOYA blend 100% Japanese premium ume fruit & Kyoto Uji's premium green tea leaves together to make this beautiful green tea flavour Umeshu. With its refreshing fragrance, light soft touch on the palate & smooth long semi dry finish, you would enjoy this unique umeshu with most Japanese dishes. Drink straight chilled or over with ice. Lower in alcohol than the normal Choya.

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.

Kizakura Yamahai is semidry and rich in flavour. Its mellow character and soft palate makes this an excellent starting point for the uninitiated to start their Sake journey.

Introducing premium Japanese liquor Kosho Yuzushu, the perfect blend of sweet and tangy flavours infused with the citrusy essence of yuzu, a fruit known for its invigorating taste. Crafted with precision and care, Kosho Yuzushu is brewed using only the highest quality ingredients, including barley, shochu, premium sake and natural yuzu juice native to the Kagoshima Prefecture. The result is a refreshingly crisp and smooth drink that is perfectly sweet with a hint of sour. The Kosho Yuzushu is a Gold award winner in the liqueur category of the 2018 Hong Kong International Wine & Spirits Competition, it is a unique liqueur that brings out the goodness of each yuzu and barley shochu. This liqueur comes from the Kosho distillery who also produce the Komasa range of flavoured gins. Both are operated by the owners of the renowned Kanosuke Whisky distillery in Japan. This proves the high calibre of this product. Store Kosho Yuzushu in a cool dark place, trying to avoid direct sunlight. Once opened the Yuzushu will last well for at least 8-10 weeks, ideally in a refrigerator. We recommend drinking it with water, on the rocks, straight, or with soda.

Crafted in Japan with the finest ingredients, Kosho Mikan-Shu is a refreshing and aromatic drink that will transport you to the heart of Japan with every sip. This unique beverage is made by blending premium Japanese sake with freshly squeezed mikan from the Kagoshima Prefecture, The Mikan 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. The result is a perfectly balanced drink that is both sweet and tart, with a delicate aroma that will awaken your senses. Kosho Mikan-Shu is made with authentic barley shochu. This delicious and refreshing drink from Kosho Brewery brings out the goodness of each mandarin orange and barley shochu. This sake has a beautiful golden colour and smooth texture. This liqueur comes from the Kosho distillery who also produce the Komasa range of flavoured gins, both are operated by the owners of the renowned Kanosuke Whisky distillery in Japan. This goes to show the high quality of this product. Store Kosho Mikanshu in a cool dark place, trying to avoid direct sunlight. Once opened the Mikanshu will last well for at least 8-10 weeks, ideally in a refrigerator. We recommend drinking it with water, on the rocks, straight, or with soda.

The label of this super-premium sake features the warbler that sings in February when it is icy cold, a time when quality sake in Japan is produced. The nose sings of fruit and flower aromas while the palate is a complex fusion of sweet sour and a pleasant taste of Japanese plum on the finish.

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.