Yuzu from one of the sunnier parts of Japan, which looks divine on Google, and produces rich and delicious Yuzu that makes for intensely flavoured Yuzushu brimming with citrusy aromatics. A great aperitif delicious, straight, on ice or with soda!

Eikoh Kuramotono Yuzushu

Perfectly refreshing in a highball over ice and with a wedge of citrus, if you’re feeling a little fancy. Shochu is made with Tachiminori Rice from the NSW and has a light and fruity, but floral undertone, making it creamy but light and ever so refreshing. Definitely one of those drinks you’ll wonder how you went so long without. (500ml) 30% ABV

Reed & Co Spirit Lab Rice Shochu

Made with mountain waters by a Sake pioneer, this delightful sparkling Junmai offers a delicate sweetness alongside a fresh, crisp palate. The perfect pairing with oysters & richer seafood, or as a classy aperitif. (300ml) 13% ABV

Imada Fukucho Seaside Sparkling Junmai Sake

Taiheizan Kimoto Junmai

Niigata Meijo Echigoya Sobe Junmai

Unfiltered ‘cloudy’ sake made by using a rougher filter that allows lees through. Fresh & light with a delightfully sweet & sour flavour. (300ml) 10% ABV

Kizakura Nigori Sake

Zesty and herbaceous yuzu notes up-front, with pineapple and banana hints along with a tart and refreshing finish. (500ml) 11.0% ABV

Reed & Co. Koji Spirits Yuzushu

Heiwa produces their Yuzushu with a compartively high ratio of equal parts Sake and Yuzu Juice, making for a distinctively mouthwatering experience. Deliciously sweet and sour with a subtle pithy bitterness from the yuzu peel, this is basically Limoncello on steroids. (720ml) 7.5% ABV

Heiwa Shuzo Tsuruume Yuzushu

This is a real treat! Made using local sake, small additions of sea salt and four times the yuzu of regular yuzushu. Aromas of grapefruit and lemon butter, with tart flavours of unsweetened homemade lemonade. (720ml)

Kitajima Sea Salt Yuzushu

Nakano BC Umeshu

Love Sake and want to try something a bit different? Well, look no further! This intriguing Sake is made with an ancient strain of red rice called Murasaki along with local Kyoto rice Iwai. Beautifully balanced and subtly sweet, Ine Mankai showcases aromas of cherry and vanilla followed by notes of rhubarb and pomegranate. It finishes with a savoury, umami quality that makes this distinctive Sake a wonderful pairing with both sweet and savoury dishes. Try it chilled with a block of dark chocolate! (720ml) 14.1% ABV

Mukai Shuzo Ine Mankai Red Rice Sake

Choya's Golden Ume is patiently macerated with Japanese Nanko Ume plums from Kishu, Wakayama. Equal parts rich and delicate with a refreshingly tart finish, this makes a delicious aperitif or sweety treaty to have with dessert. Don't throw the plums out after you've finished too - they're not only edible, they're delicious! (650ml) 15% ABV

The Choya Single Year Golden Ume Fruit Liqueur

A focused ingredient exploration focusing on rice. Brewmasters collaborated with Hokkaido farmers to create this crisp and light bodied Sake. Notes of tropical fruit, banana and melon combine with a smooth mouthfeel and a crisp, dry finish. Excellent value, best served cold. (180ml) 15% abv

Kunizakari Saika Daiginjo Sake

A cloudy Umeshu pouring a deep peach in the glass. A complex nose with red plum, and rich peach, nectarine and dried apricot. Hints of vanilla and tonka bean bring together a dreamy bouquet. Moreish viscosity with a fresh acidity to balance the sweetness. The palate echoes the nose with some creme brulee and white chocolate on top. (720ml) 10% abv

Heiwa Shuzo Tsuru-Ume Nigori Umeshu

This is an exceptionally rare style of sake made from brown rice, which is extremely difficult to do (hence it being rare!) Whole grains of rice are gently crushed, husk and all, to expose the inner part of the grain to allow fermentation to take place. Additions of koji rice, steamed rice and water are required at specific intervals throughout the fermentation process, along with a period of ageing before it is able to be drunk. The end result is something quite remarkable - a beautifully rich sake with notes of brown sugar, cocoa, and Christmas cake spice. Pair with pastries, nutty desserts, or even savoury dishes with a strong umami element. (500ml) 15% ABV

Kameman Shuzō Genmaishu 2019

Originally produced to commemorate the arrival of the first pandas at Tokyo's Ueno Zoo 30 years ago, this Miyozakura's Junmai Panda Cup Sake is smooth and dry with subtle floral notes and a refreshingly crisp finish. It can be enjoyed both cold or warmed, and pairs beautifully with a range of Japanese dishes. (180ml) 15.5% ABV