Ume Makkoi is a Japanese plum wine, or umeshu, renowned for its rich and authentic flavor. Produced by Kirin, this 720ml bottle contains a 10% alcohol content. The term “Makkoi” translates to “deep and rich,” reflecting the liqueur’s full-bodied taste. Crafted using the “frozen fully-ripened immersion method,” it utilizes fully ripened Nanko plums from Wakayama Prefecture, known for their exceptional quality. This technique involves freezing the plums to preserve their natural sweetness and flavor, resulting in a thick, mellow umeshu that captures the essence of the fruit. The meticulous process ensures that the deliciousness of fully ripened Nanko plums is fully enjoyed, offering a fruity and rich taste characteristic of this premium umeshu.

A rare pre-modern sake from one of Japan’s most stubborn brewers. No yeast and lactic added letting nature do it’s work in a slow brew kimoto method. The rice is polished merely 20%, resulting in a deep complex taste, a strong rice aroma, and a long finish.

The iichiko Frasco Shochu has a clean aroma, rich body and deep flavour. It is made from 100% barley koji, positioning it at the top of the iichiko product range. Its highly-pearled, low-temperature fermentation means it can be enjoyed on the rocks, with cold water, or with hot water without compromising on its supreme taste. Recommended pairing with sashimi like otoro, salmon belly, saba fish.

Alcohol: 30%.

Awards:
San Francisco World Spirits Competition 2017 – Gold Medal.

The taste of iichiko Special Shochu stays in the mouth for a long time. Due to the maturation in wooden barrels it has soft vanilla, light oak and spicy notes. The finish is straight with a long lasting aroma. On the palate this Shochu is smooth and piquant. The iichiko Special is made with white koji. In addition, 60 percent polished barley grains are used. Barley is also used for fermentation. This is very rare, as in most cases rice is inoculated with koji. With 30% alcohol the iichiko Special is a very gentle and elegant Shochu.

Since 2015, by the way, its taste has also regularly convinced the jury of the renowned International Wine & Spirit Competition (IWSC). It is awarded almost annually in the Shochu categories “Trophy” and “Gold Outstanding”. At the Ultimate Beverage Challenge (UBC) in New York, the special has also been winning prizes for years.

Increased aroma and richer taste. Iichiko Super is a genuine shochu that extends beyond the traditional image of shochu. Whether drink straight up, with cold water, or on the rocks, it has an excellent taste that lets you experience the ultimate enjoyment of drinking.

SAITO AGED SHOCHU is premium aged Shochu made from rice. 5 years storage in tank and 1 year storage using oak barrel and brandy barrel give this shochu rich flavour and special aroma such as sweet vanilla. It is recommendable for “on the rocks” and “with soda”. It can be matached with fried foods and strong taste dishes.

TASTING NOTES:
Aroma : Matured aroma, caramel, almond
Palate : Full bodied, dry and slight acidity
Finish: Long dry tail with a bit of bitter finish

Mystical spring water, cascades from the Shirakami mountains (UNESCO World Heritage Site) into the rice terraces where AkitaSakekomachi is lovingly cultivated by Yamamoto san.

A modern, fresh style of junmai ginjo by maverick brewer Yamamoto with aromas of rockmelon, kiwi, pineapple, grapefruit and natural wet stone. this sake is bottled just a few days after pressing, leaving a slight spritz on the palate. sherbet, citrus peel, honeydew, pink grapefruit and minerals predominate. short, clean finish with food friendly acidity. Yamamoto pure black sake is very hard to get in Japan.

This sake has been pasteurised one time (not 2 times) and should be stored refrigerated to prevent spoilage.

Every year from the end of May to the beginning of June is the harvest season of Japanese green plums. Eigashima Shuzo uses freshly picked Kishu-Nanko plums and caster sugar, and steeps them in Akashi whisky for 8 months.

Eigashima Shuzo has broken through the traditional Japanese umeshu craftsmanship with shochu as the base liqueur, making the taste of this whisky-based plum wine more balanced and delicious.

Savor the rich and well-balanced flavor of citrus and vanilla with moderate sweetness, and enjoy the lingering aftertaste of wooden aroma with distinctive notes of whisky.