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EIKO means SAMURAI GLORY in Japanese.Made in Hokkaido at Asahikawa Distillery using 100% corn.

A classic Honkaku (authentic) shochu, Koyomi Shochu is produced using Japanese methods and brought to you by the master distillers at Beam Suntory in Japan. Single distilled from barley and koji, this shochu retains its unique flavour which means that you can enjoy it straight up, over ice or the Japanese way as a Chu-Hi (shochu highball).

Taking on the challenge of low-polished, dry Junmai sake, we use the finest rice suitable for sake brewing, “Omachi rice”. A premium sake that proves that it can be enjoyed without polishing.

Freshly squeezed unfiltered special junmai raw sake made from 100% Omachi rice. The unique scent of freshly squeezed koji and the rough mouth are the best.

The brewery's unique yeast and top-secret traditional techniques enabled it to be selected as the Imperial New Year's sake for three years from 1948 to 1950. The name "Maboroshi" was given to a special sake made using a unique process that has been handed down since that time. Based on the concept of a food sake, Junmai Ginjo Maboroshi is brewed with Hattan Nishiki, a suitable rice for sake brewing produced in Hiroshima Prefecture, using No. 9 yeast. The refreshing ginjo aroma is elegantly expressed, and the flavour is broadened by ageing to fully bring out the characteristics of Hattan Nishiki, while the mouthfeel is clean and refreshing. The balance of sweetness, umami, acidity and a hint of bitterness creates a refreshing drinking experience with a good finish.

Matured the sake that is brewed in the winter and put out over the summer, unpasteurized,''raw''. A rich taste unique to raw aging was born. The umami is condensed, and it goes well with cheese and other dishes with a strong flavor.

This junmai ginjo has a fruity aroma, a round sweetness that is gentle on the palate, and the full flavor of Yamada Nishiki is well-balanced by the firm acidity. This is a sake to be chilled and enjoyed in a wine glass.

It is characterized by a rich flavor that allows you to feel the umami of rice even when it is chilled in the refrigerator, and a refreshing finish due to the pleasant acidity.

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. Made from Oumi rice, a premium rice that is ethically grown in the Shiga Prefecture, polished at 60%, pasteurised and non-filtered. This Junmai Ginjo sake has a rich aroma of berry fruits and a soft and plump taste with fresh notes of citrus.

Kanade Yuzu is created through the blending of Yuzu juice with three different types of liquor, each made by infusing and distilling Japanese Yuzu citrus pulp and peel, This liqueur embodies the characteristics of fresh Yuzu, with a refreshing citrus aroma and pleasantly bitter yet sour taste. Lush and rich mouth feel with sour citrus notes delicately complimenting the sweet Yuzu characteristics.