Best Selling Products

Japanese Liqueur

• Alcohol Level: 13%
• Made in Kumamoto, Japan

ANOKORO UMESHU is a plum liqueur made with rice shochu by traditional umeshu production method. It has a proper sour taste, no bitterness, and perfect sweetness. Serving suggestion; on the rocks, mixed with soda or chilled straight.

Meaty, Minerality Magic

Classic style junmai sake features a rich and bold taste. This rich round junmai is full of savory tones such as mushroom, smoke and burnt lemon. The palate is very juicy with sweet spice and caramelized citrus and crisp acidity.

Australian Sake Awards 2022 - Award Winner

Japanese Umeshu

• Alcohol Level: 19.5%
• Made in Wakayama, Japan

当社が立地する場所は、日本一の梅の産地でもあり、近隣には観光の名所も有ります。観光に訪れたお客様や強い度数のお酒も飲めない方でも喜んで頂ける様に口当りまろやかでアルコール度数低めの飲みきりサイズです。梅酒の中に入っている、梅酒梅もおいしくいただけます。

A blend of 3 unpasteurized sakes made from Yamada Nishiki rice and produced in Hyogo prefecture's 'Special A' Grand Cru terroir in the town of Yokawa. Bright aromas with a fresh round body and a harmonious balance of bitter and sweet flavours.

Renewed from the Dassai 50 in 2019, the world famous Dassai 45 is made using 'Yamada-Nishiki' rice polished down to 45%, delivering fruity aromatics and a delicate sweetness.

Well matured Ume, Japanese apricot is soaked during over 90 days in white liqueur. After Ume is taken out and 1-year storage, the very Junmaishu Kuroushi is mixed and matured again. The ume variety is absolutely Nanko Ume from Wakayama. This has the calm matureness and the high elegant ume flavour.

Japanese Liqueur

• Alcohol Level: 10%
• Made in Shimane, Japan

Clean & Pure

An excellent choice for a first encounter with sake. Shirataki’s signature label features a flowery aroma and soft flavor with the feel of pure white snow. Soft water and quality rice - the blessings of nature give birth to this sake as clear as water.

This delicious Junmai sake achieves a perfect balance between its savoury flavours and a smooth, sharp finish. Serve slightly warmed to enhance the umami flavours.

This Junmai Ginjo sake from the "Kubota" series has a cloudy appearance and a fine sediment, creating a smooth and delicious taste. Perfect for spring outings and outdoor activities, this limited edition sake has a smooth texture and full-bodied flavour, balanced with a sharp sweetness and clean aftertaste.

Japanese Shochu

• Shochu Type: Potato 
• Alcohol Level: 25%
• Made in  Miyazaki, Japan

Mellow & Mature

Matured for 24 months in ice cold fermentation. This perfectly balanced junmai ginjo is full of bright stone fruit, from peaches to nectarine and juicy cherry with a clean mineral finish that is reminiscent of melting snow.

Clean & Pure

An excellent choice for a first encounter with sake. Shirataki’s signature label features a flowery aroma and soft flavor with the feel of pure white snow. Soft water and quality rice - the blessings of nature give birth to this sake as clear as water.

Japanese Liqueur

• Alcohol Level: 10%
• Made in Kumamoto, Japan

Umepon is a liqueur made from blending plum and Dekopon orange juice extract. Indeed, a unique mixture but the exquisite balance of tangy and sweet created a delightfully refreshing concoction. Perfect for those who are not alcohol lovers, as this liqueur tastes just like juice. Only 100% Japanese plum and Dekopon juice. No artificial preservatives, flavours, or colours. All-natural ingredients. Serving Suggestion: Chilled straight, or the rocks, with soda or as a cocktail base.

Japanese Liqueur

• Alcohol Level: 12%
• Made in Mie, Japan

The melons used are 100% from Furano City, Hokkaido. This luxury liqueur features the well-mellowed aroma and rich sweetness of melons.

Made using the traditional 'Yamahai' method, the robust flavours creates a harmonious balance with the crisp and refreshing finish. Best served slightly warm to bring forth the sake's full aromatic potential.

This Junmai Daiginjo has a luscious and juicy character with a nectar-like sweetness on the palate, followed by a long, bright finish.

Miwa Shuzo achieved a Pure Rice Sparkling Nigori-zake with carbonation derived from secondary fermentation in-bottle,creating a crisp, clean taste after the sweetness of the rice and the richness of Nigori-zake. The process of “secondary fermentation in a bottle” is equivalent to the Champagne Method for wine. The naturally-produced fine bubbles create a fresh and pleasant texture.

● Australian Sake Awards 2023 - Gold

● International Taste Institute 2019 / 3star

A super premium, naturally fermented junmai daiginjo made from 'Yamada Nishiki' rice and produced in Hyogo prefecture's 'Special A' Grand Cru terroir in the town of Yokawa. Brilliant flavours with an expansive fruity palette, elegant sweetness and a lively acidity. A crisp, refreshing finish like no other.

弊社の人気商品です。どっしりとしたコクのある飲み口と鋭い切れ味が特長です。

One of Kano Shuzo's flagship products. Famous for it's rich, full bodied flavour balanced with crisp acidity.

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