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Created by legendary Japanese bartender Danny Aikawa who, in 1979 dreamed of creating a truly unique Japanese liqueur from Ume fruit. As he could only attempt to create this Ume based product once a year, all up it took 17 years to develop the recipe (which is a closely guarded secret). Hoishiko is produced once a year after the Ume harvest in Wakayama prefecture. The Ume are macerated along with a secret blend of spices in alcohol. After several months the Ume and spices are removed and sugar is added to balance out the tart Ume flavour.

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, our 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 - Lemon is produced mainly with lemons grown by farmers in the Kimino / Nagamine area. Aromas of strong sweet lemon, almost a candy lemon. Great balance of both sweet and sour palate, like a good refreshing but concentrated lemonade. Cool it and enjoy it straight or on the rocks. Lemon 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.

White Oak Akashi Blended Japanese Whisky is aged on average for 3 years and 8 months. It is a blend of 35% Malt & Grain Whisky made from wheat & barley. This is whisky blended in the scotch tradition, with Japanese precision, the malt is lightly peated, and vatting is mostly ex-bourbon, balanced by White Oak’s unique variety of barrels. Non-chillfiltered. This whisky has a malty, citrusy aroma with scents of black cherry, toffee and oak. Notes of vanilla and pine nuts dominate the palate, and lead to a long, malty finish. The White Oak distillery is perhaps the least known of Japan’s whisky producers, but it has a legitimate claim to be the country’s oldest with a license to make whisky granted in 1919 — four years before Yamazaki was built. It's located in the city of Akashi in Hyogo Prefecture, west of Kobe, facing the Seto Inland Sea. The distillery was founded by Eigashima Shuzo in 1888 to produce sake. Eigashima Shuzo obtained a license to manufacture whisky in 1919, but it was when the company moved to their current facilities in 1984 that White Oak Distillery was born. White Oak’s whisky stills are only in operation for one month every year and so their production is very small. Most of it's blended whisky, but when the single malts do come on the market the whisky is named ‘Akashi’ after its hometown. The first Akashi release was in 2007.

Kirin Fuji Single Grain Japanese Whisky is a beautiful single grain whisky from the Fuji Gotemba distillery. They are one of Japan's most popular producers or grain whiskies. The natural environment around Mt. Fuji is blessed with lush forests, crystal clear water, and pure air. FUJI whiskies are delicately fruity and mellow, and have been nurtured over time in this environment, with its unique climate and terroir. Mt. Fuji Distillery is nestled at the foot of Mt. Fuji, 620 meters (2,035 feet) above sea level and 12 kilometres (7.5 miles) from its peak. Since this is a misty area, Mt. Fuji can only be seen about 1/3 of the year, despite being at such a close distance. The high humidity maintained by a year-round blanket of fog, a cool highland climate with a yearly average temperature of 13℃ (55℉), and air purified by the forests at the foot of the majestic mountain has been combining to form its climate and terroir around the distillery. This natural environment, the cool highland climate with moderate temperature changes and high humidity, is ideal for making whisky. Because of this climate and terroir, the whisk(e)y produced at Mt. Fuji Distillery is mellow, and delicately fruity on the palate. Water plays a vital role in high-quality whisky production. With excellent and abundant water being essential, we call its water “mother water,” meaning it is a blessing from Mother Earth. This excellent water source is one of the main reasons why Mt. Fuji Distillery was built at its location. The “mother water” is drawn from the aquifer that runs 100 meters (328 feet) deep underground, where snow and rain that falls on Mt. Fuji is filtered and polished for 50+ years to reach the aquifer. Because of this climate and terroir, the whisk(e)y produced at Mt. Fuji Distillery is mellow, and delicately fruity on the palate. Master Blender Jota Tanaka. formerly of Four Roses Distillery, in fact the Barrels used at Fuji Gotemba are purchased from the same cooperage and the ex-bourbon barrels used for ageing some of the distilleries whiskies are from Four Roses as well. Fuji Single Blended is the embodiment of Fuji Gotemba's commitment to creating unique Whisky. Single Blended is a blend of malt and three different types of grain whisky produced at the one site; Fuji Gotemba. Master Blender, Jota Tanaka uses a combination corn, rye and malted barley distilled across doubler, column, kettle and pot stills. This creates flavour profiles similar to Scotch, American and Canadian style whiskies. The whiskies used in this blend are between 7 and 16 years old. Unlike most other distilleries the entire production process process from mashing to bottling happens at the Fuji distillery. The nose is of ripe peach, apricot, orange liqueur, delicately fruity with a hint of honey and oatmeal cookies. On the palate the flavours are of delicate yet vivid fruits, pear, apple, apricot and white grapes the finish is delicately sweet and fruity with a rich aftertaste and long silky finish.

The Afuri series from Kikkawa Jozo is brewed with water from a rain-fed spring at the foot of Mount Afuri in Kanagawa. It is naturally harder than typical sake brewing water at 150ppm in equal parts Calcium and Magnesium. These nutrients allow for extremely low temperature fermentation to develop extra complexity. Founded in 1912, Kikkawa once made rich and dry sake. The 7th generation chief brewer Masanori Mizuno took over in 2012 changing focus to a complex, robust and aromatic style balanced by ancient acid production techniques. This is a pure rice sake with a beautiful rose-pink color made using the rare Tsurubara (rambling rose) flower yeast and pesticide-free cultivated ancient rice which is also rich in polyphenols and minerals. It has a gentle and smooth taste, making it suitable even for sake beginners. While it has a sweet and floral aroma, it also offers a clear aftertaste.. Serve chilled, serve with rich dishes or as you begin your afternoon.

Starting with super high quality Hyogo grown Yamada Nishiki, this sake features yeast no.77 which is very high in malic acid production (green apple note). Aromas of honeysuckle, white grape and lemon balm leap from the glass. The palate is round but transitions very quickly into sweet tart candy. There’s lots of acidity, even some astringency before the long finish suggests apple jolly rancher. A great introduction to the Afuri line.