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Botanicals including double the amount of Yuzu normally used are macerated for 7 days prior to being distilled to extract as much flavour and oils from the botanicals.

Quintessential to Chinese culture of celebration and hospitality, Fen Jiu has a proud history of excellence in brewing and is known as “the Founder of Chinese liquor industry”. FenJiu Black (in Chinese called “Mo Deng Zong”) is a very popular bai jiu characterized by its mild, sweet and long-lasting fragrance with alcohol content of 42%. Alcoholic Content: 42%Vol: 500ml, contains Approx. 16.59 standard drinksIngredients: Water, Sorghum, Barley and Peas.

Quintessential to Chinese culture of celebration and hospitality, Fen Jiu has a proud history of excellence in brewing and is known as “the Founder of Chinese liquor industry”. Known in Chinese as “Zhu Ye Qing”, FenJiu Bamboo is a flagship bai jiu aged in ceramic vats and infused with bamboo leaf, herbs and cane sugar, this pale yellow baijiu has a sweet and elegant palate of citrus, vanilla and floral tones that can be added to your cocktail cabinet unlocking new twists on classic drinks or enjoyed neat, opening your taste buds and mind to a truly new drinking experience. Alcoholic Content: 53% Vol: 500mL, contains Approx. 20.94 standard drinks Ingredients: Fenjiu(fragrant type), water, fructo-oligosaccharide, lophatherum gracile, orange peel, sweet row of grass, gardenia, angelica sinensis, costustoot, Kaempferia galangal, holy basil, clove, santati album, amomum fruit, flos chrysanthemi.

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.

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.

This Heiwa Shuzo Tsuru-ume Yuzushu is made with a one-year-old Junmai Sake and Yuzu juice, at a 1 : 1 ratio. This is higher than most Yuzushu produced elsewhere. The yuzu fruit is grown in Wakayama and is juiced with its peel, giving all the qualities of the fruit, sweet, sour & bitter. This example has a marvelous full aroma of fresh yuzu, with a zesty, citrus tart character and a fruit sweet and fresh finish. Store Yuzushu in a cool dark place, trying to avoid direct sunlight. Once opened the Heiwa 'Tsuru-ume Yuzushu' will last well for at least 8 - 10 weeks, ideally in a refrigerator.

Established more than 100 years ago, the Eigashima distillery mostly focuses on producing sake and shochu. In 1984, however, it began making proper whisky known as White Oak. In the following years, the distillery made only blended whisky until 2007 when it started production on single malts as well. The Akashi Meïsei, which translates roughly as 'celebrity' in Japanese, is a limited edition blended Japanese whisky. White Oak Akashi Meisei Blended Whisky is made with 45% American oak matured single malt.