The company was founded in 1913 near the scenic spot Nagato Gorge, but in 1971, due to the construction of the Abu River Dam, it moved to its current location upstream of Hagi City. We strive day and night to make better sake in the clear waters of the Abu River. Rice: Yamaguchi produced “Saito no Shizuku” Polish Ratio: 55% Drinking: Chilled / Room Temperature / Warm to 20℃ Flavour Profile: Sweet, gently spicy, delicate aroma, clear and refreshing, long finish Food pairing: Anything.

Rihaku Blue Purity is the Sake of Sake from the Sake Sanctuary, Shimane prefecture. Clean taste all way through with a complex flavours of roasted chestnut, honey & cacao. Drink Chilled.

A heavenly small bottle sake cup with a scent of fresh apples and bamboo. It exhibits an appealing minerality on the palate with mild acidity and slight bitterness. Easy to drink, this sake drink is as light as the falling petals of cherry blossoms in the spring breeze.

This is one of the best selling sake in Morioka, Iwate Japan over 20 years ever since Asabiraki brewery startd selling it. Smooth and refreshing flavour. It can be paired well with a wide variety of dishes.

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, the 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 Suppai Umeshu is a new plum sake from Wakayama Prefecture, the plum heartland of Japan. The Heiwa Shuzō brewery has its own orchards and sticks to the principle of slow-brew. For this exquisite and full-taste umeshu, three times more plums have been used than usual in this recipe and the plums have been kept in the sake for 3 years, giving extra plum taste and aroma and making it extra sour or 'Suppai'. Cool it and enjoy it straight or on the rocks. After opening, store in a refrigerator and drink as soon as possible.

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, the 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 is Heiwa Shuzo Tsuru-ume Natsumikan (Summer Orange). The Natsumikan 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. Cool it and enjoy it straight, on the rocks or with soda. Mandarin pulp 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.

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, the 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 is Heiwa Shuzo Tsuru-Ume Kanjuku Umeshu is made with plums from Wakayama, is aged for six months and used in the production of this sake. It is made using the entire fruit and is fortified with sake. It is sweet without being overripe. Cool it and enjoy it straight or on the rocks. 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.

In this Nigori (cloudy) Umeshu made with Nanko Ume fruit from Wakayama, the pulp from the macerated Ume fruit is added to the Umeshu liqueur to give the liquid added texture from the fruit itself. This has a wonderful aroma of Ume, a sweet yet tart character on the palate, full body and a refreshing acidic finish. Great chilled on its own, or in a cocktail like a Spritz.

This Dokan Daiginjo sake is a very fine and balanced version of Junmai Daiginjo - Daiginjo grades of sake are considered the ultimate test of a brewer’s skill. Expect floral and fruit driven styles of sake that can be elegant and delicate or complex and intriguing. This is super premium sake at it’s best without the super premium price tag. A bold fragrant nose leads to ripe melon & fennel aromas. The palate has a light touch of sweetness and a robust round mouthfeel. Great as an aperitif or with lighter styled dishes. Serve chilled. Once opened the Ota Shuzo 'Dokan Daiginjo' will last well for at least 3 - 4 weeks, ideally in a refrigerator.

Ota Shuzo Dokan's Umeshu (plum wine) is a joyous drinking experience. Made with one year-old sake instead of soju, and then elevated with the maceration of ume plums and korizuta sugar, this wine manages to be highly drinkable and complex all at once.. Produced by a 5th generation samurai family, it's evident that the decades of precision and dedication have given Ota Shuzo Dokan the skillset to make the finest umeshu available in Australia. Not as sweet as other umeshu, this wine is perfect in cocktails or as a simple, solo treat, served cold over ice. Once opened the Ota 'Umeshu' will last well for at least 10 - 12 weeks, ideally in a refrigerator.