This apricot liquor is made with apricots immersed into liquor, with honey. There are various ways to enjoy it, including with water, hot water, carbonated water, orange juice, cola, or on the rocks.

Yuzu is a Japanese citrus fruit with a very unconventional, strong, and complex aroma. Its pulp is sourly aromatic, slightly bitter, and juicy.

Cloudy Kyo Yuzu Nigori is a light Junmai Nigori with hand-pressed yuzu juice. Pleasantly fruity on the nose, refreshing and sweet-sourish on the palate. With a low alcohol content of 7% and a lingering aftertaste, it goes well as a very light and pleasant aperitif.

The Tamano Hikari Umeshu is produced by Kyoto’s Tamano Hikari Sake Brewery. Its sweet taste conjures a rich bouquet and a robust flavour. The beverage is best enjoyed chilled and paired with light dishes.

The Tamano Hikari Yuzushu is Tamano Hikari’s first-ever yuzu liqueur to be produced. Its low alcohol content boasts an alluring sweetness and a gentle bite that will excite your taste buds. Best served chilled.

A very addictive, refreshing Yuzushu from Heiwa.

Yuzushu is a citrus-driven ‘limoncello-style’ drink from Japan made from the yuzu citrus fruit. This Heiwa expression is made with yuzu juice and one-year-old junmai sake at a 1:1 ratio, which is a higher ratio of fruit juice than the typical.
Beautifully fresh and aromatic, it’s clean and citrusy on the palate with refreshing acidity and tartness.  The fruit for this is sourced from Wakayama and is juiced with the peel to bring out both the sweet and bitter elements.

Perfect for summer heatwaves.  Amazing over ice.

A umeshu type premium saké which uses fresh Japanese White Peach puree instead of the ume plum, for a deeper more flavoursome saké.

This Momo-Shu, has been made using the similar processes as the famous umeshu produced by Umenoyado. This liqueur however, has replaced the ume plum with Japanese White Peaches. Native to Japan, the Japanese White Peach has an elegant sweetness to it as compared to its yellow peach counterpart. This has given the saké a sweeter and more sophisticated aroma, which when combined with its rich flavour and mellow textures, can be enjoyed by itself over ice, or as a cocktail on warm spring or summer days.

The kabosu fruit grows predominantly in Oita Prefecture, and this is also where the Kabuso liqueur by Yatsushika Shuzo is produced. The liqueur has a light green-golden colour and a pleasant citrus note on the nose, reminiscent of a mixture of lemon and lime. The slightly herbal base, on the other hand, makes you think a little of lemongrass.

The world of citrus fruits in Asia is fascinating: Generally speaking, kabosu can be described as a fruit related to the yuzu, looking like a lime and tasting (in its natural state) somewhere between a lemon and a blood orange. The Kabuso liqueur tastes absolutely exciting and will make every liqueur and citrus fan melt away.