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Luxuriously performing malty aromas with well-balanced smokiness. Because of our exceptional blending technique, you may enjoy the original taste and flavour of our carefully selected malt whiskies.

The ‘Furu-Tsuru-Ume’ is made with Nankō Ume fruit from Wakayama. The fruit is steeped in Sake for 4 months, then aged in a tank for 2 years. It is then placed in used oak barrels for further ageing of at least 8 years. This is one of the oldest wood-aged Umeshu in the market. A rich and complex example of Umeshu with a spicy oak character on the finish, this is best served slightly chilled in a wine glass to appreciate the intense and complex aromas and flavours on display here. Once opened the Heiwa 'Furu-tsuru-ume Umeshu 10YO' will last well for at least 12 - 15 weeks, ideally in a refrigerator.

Mars Iwai Tradition Blended Whisky is a Japanese blend of 25% corn whisky and 75% malt whisky. Mars Iwai Tradition was aged in a combination of bourbon, sherry and American white oak casks which gives it a distinctively rich and full bodied finish. Rich gold in colour, Mars Iwai has a complex fragrance of sweet honey and malt. Notes of burnt sugar cane, sweet peat, orange marmalade, cedar and cigar can be enjoyed. In the Miyata village on Kuyshu Island is the Shinshu distillery (aka "Mars"), founded in 1985 by Hombo Shuzo. Shinshu’s whisky is distilled only during the island's harsh winters. In operation from 1985-1992 and then 2011 to present, this is actually Shuzo's third domestic distillery. The previous have been the Yamanashi Distillery (1960-1969) and the Mars Kagoshima Distillery (1978-1984).

Attack on Titan collaboration with Oyama Yume Kobo, the series original author So Isayama's original drawing used for the bottles labels. Oyama Yume umeshu is made with Oushukubai plums from Oyama, which has said to be ideal for plum brewing, aged for more than 3 years it is characterized by a rich taste. This set is packaged in a specialty licensed gift box and includes 1 x Levi - Aged Plum Wine Yume Hibiki ABV 20% 1 x Elvin - Nanko Plum's Specialty Plum Wine ABV 14%

Using locally grown Oushukubai plums from Oyama, Oita which are said to be the best for ume brewing. Umeshu that has been aged for 3 years is then matured for a further 2 years in white oak barrels previously used for the maturation of Single Malt Nikka whisky. Comes with handmade Wooden Gift Box, and wrapped in a Furoshiki. Aromas of honeydew, stone fruits, almonds, apricots, brioche and malt, oak flow across the nose. The palate is rich with the fruity sweetness of plums, almonds, apricots and dried fruits with notes of Yamazaki malt. The impression of ex whisky barrels delivers some vanilla and woody notes to the finish. Slight bitterness to finish.

Nikka is owned by the brewer Asahi, the company was originally set up by Masataka Taketsuru, who built Yoichi distillery in 1934, having previously spent two years studying the art of distilling in Scotland. (He also developed the now famous 'Yamazaki' distillery in Kyoto for Suntory which he managed for ten years). Nikka's range of blended, pure malt and single malt whiskies will be exciting new discoveries for any Whisky enthusiast. Japanese whisky is slowly becoming on par with Scotland's famous distilleries among many of the leading whisky experts. Nikka Pure Malt Black Whisky is nutty and malty on the nose, with developing peat and a hint of ginger. In the mouth this is initially fresh and fruity – Spangles sweets, followed by subtle peat, toffee and spicy oak. The finish is lingering, sappy, peaty, and with pleasing fragrant notes. Nikka has done a great job integrating everything in the Pure Malt Black (i.e., a truly balanced blend of the peaty Yoichi and fruity Miyagikyo). One should never miss the opportunity to try a Nikka whisky neat, in an appropriate tasting glass in order to capture the full extent of the complexity and the unique profile each expression has to offer. Adding ice cubes to a fine whisky, however, is not at be seen as inappropriate in Japan. Ice cubes should be as large as possible, and the preferred option is one large block or ball of clear ice for a slow tasting experience. Japanese bartenders often hand-carve their ice for an unforgettable experience.

Akashi whisky is the only whisky in the world that is made by a Toji (grand-master in the art of sake making) by implementing sake-making methodologies into the whisky making process. The distil pot used is smaller than those used by both Scottish and other Japanese distilleries, which in turn, decreases the levels of fusel alcohol. As a result, Akashi whisky does not require as long of an ageing process, while its core malt (cask strength) is smooth and delicate.

Ichiro Akuto's most voluminous and accessible Whisky is, as it says on the label, a blend of Malt and Grain Whiskies. While the exact source of the material is not published, it's known it's a blend of Japanese distilled material vatted with Whiskies sourced from around the world. In addition to whisky from his own stocks--including, potentially, Hanyu and Karuizawa, as well as his own Chichibu--the blend contains spirits from Canada, the United States, Ireland and Scotland. The imported Whiskeys are 3-5-years-old, aged in their country of origin before being carefully blended with local Japanese material and matured a further 1-3 years at Chichibu. The Whisky is vatted in 2 x 5,000-litre wooden barrels built by French cooper Taransaud. Non-chill filtered, non-coloured, Chichibu Ichiro's Malt & Grain World Blended Whisky is a pure example of Akuto's whisky making expertise.

Nikka has always been at the crossroads of cultures, between the East and the West, Nature and Human, Tradition and Innovation. Each day is a new journey which continuously learn from previous ones. Nikka Days, the latest creation of the brand, is a shining example of this state of mind. A subtle blend of grain and malt whiskies. Creamy and smooth, fruity and floral, this whisky will please amateurs and connoisseurs.

"One for no age statement naysayers... Eloquent & beautiful." - whiskyadvocate.com Back in 2015, Nikka announced they were discontinuing their age statement and No Age Statement (NAS) releases for the Yoichi and Miyagikyo labels and consolidating them into two new bottlings. These whiskies have now arrived in Australia. Two NAS versions that differ slightly to the previous versions now represent the entire portfolio. It was yet another move that triggered a buying rush. Reports have it that Tokyo is now pretty much out of age statement Japanese whiskies, unless you visit bars or auction houses. Nikka's reasons for the radical new strategy are now familiar. They simply have no old stocks to sell. Decades ago, both local and world demand for Japanese malts was low, so few barrels were being laid down for extended periods. Stefan Van Eycken, writing for www.nonjatta.com explains "...there were years, at both Yoichi and Miyagikyo distillery, when the barrels laid down for maturation could be counted on the fingers of one hand. The ‘stock shortage’ is not an excuse or a PR stunt – it’s very real. Sources within Nikka have said that it is ‘likely’ that age-statement single malts will be brought back in 5 or 6 years’ time. No official statement to that effect has been made for the simple reason that doing so – in Japan – would be interpreted as a promise (which could come back to haunt them in 6 years’ time)." The dropping of age statements doesn't always translate into a drop in quality. Early reviews for both releases have been very positive. Evidently, Chief blender Tadashi Sakuma has risen to the challenge of creating a great assemblage from a restricted inventory.