Products
Gin
Beeswax & Olive
Never Never
The gin uses Ligurian beeswax and raw honey, sourced from hives located on Kangaroo Island. This colony is incredibly rare and is the purest strain of Ligurian bees in the world. There is Kalamata olive brine sourced from Llyod Brothers in McLaren Vale, Somerton almonds from Port Willunga and locally grown orange and bay leaf.
This gin was created specifically to make luxurious martinis, complex highballs and fragrant spritz serves.
Oyster Shell
Never Never
The gin uses Kangaroo Island oyster shell, waxflower, Tasmania wakame, coastal daisy bush, saltbush and round mint to create a unique expression of the Australian coastline and built for contemporary seafood pairings.
With lashings of waxflower and salinity, it scratches the itch of anyone who loves a savoury martini. For those who love a G&T, it pairs beautifully with Fever Tree Mediterranean Tonic and a lime leaf garnish.
Juniper Freak
Never Never
2022
Being a vintage gin, each release shows subtle differences in character and profile from year to year. The vintage is important as it highlights that freshness drives the juniper character that we want to capture in our Juniper Freak Gin.
Bottled at the official navy strength of 58%, this gin is long, complex and viscous.
Southern Strength
Never Never
As a higher ABV gin, there is more botanical flavour in the bottle. It is a botanical blast of flavour with a luxurious mouthfeel.
Developed through meticulous bartender and consumer feedback, Southern Strength Gin uses our Triple Juniper process and elevates the lemon peel, coriander seed and angelica root.
Triple Juniper
Never Never
The Triple Juniper Gin Export Strength Gin is a celebration of juniper, combining three different distillation processes, each uncovering three different distillation processes, each uncovering the bright and earthy characteristics of the humble juniper berry.
The Triple Juniper Gin Export Strength still combines three different distillation processes, similar to the signature release. The eight other botanicals used in production include coriander seed, angelica root, orris root, lemon peel, lime peel, liquorice root, cinnamon and Australian pepper berry.
Umeshu
MIYOZAKURA UMESHU DAIGINJUO-JIKOMI
Miyozakura
This is a luxurious umeshu made by steeping Oshukubai plums from Nara prefecture in an undiluted daiginjo the brewery takes pride in.
Serve it chilled and straight, on the rocks, or mixed with soda. On a cold day, try it with hot water.
Sake
HATSUKAME DAIGINJO-JUNMAI HYOGETSU
Hatsukame
Okabe-cho, where the brewery is located, is one of Japan’s three famous gyokuro tea growing areas. This special entry in our brewing lineup is our attempt to recreate the profound, delicate taste of gyokuro using ginjo brewing techniques.
The sake takes its name from the local tea house, Hyogetsu Tei, and the bottle design was inspired by the votive objects displayed on household altars. As well as Japanese cuisine, we recommend pairing with ingredient-centric modern western cuisine.
HATSUKAME JYUNMAI-GINJYO KARAKARA-BETTUPIN
Hatsukame
As the Japanese onomatopoeia for dryness karakara suggests, this is a super-dry sake with a sake meter value of +10. In contrast to the dry mouthfeel, the taste profile is balanced with a lower acidity allowing some of the elegant sweetness inherent in Tojo Yamada Nishiki to shine through.
Sliding down the throat like pristine water, it is the perfect sake to slowly savor a few glasses of together with food.
HATSUKAME JYUNMAI DAIGINJYO TOJO-YAMADANISHIKI
Hatsukame
Our signature junmai ginjoshu made exclusively with Yamada Nishiki grown in Tojo. It has a smooth mouthfeel and a balance of umami and modest acidity that enhances its compatibility with food.
With a classic taste profile that is elegant but not overly fancy, it quietly accentuates more subtle flavors such as light white fissh dishes and stock made from bonito.
HATSUKAME TOKUBETSU-JUNMAI
Hatsukame
Made with Shizuoka rice, water, and yeast, this junmaishu has a light mouthfeel and displays ginjo-esque aromas on the nose.
By harmonizing the pleasant umami from the Homarefuji sake rice, an original Shizuoka varietal, and clean acidity, we have made the sake incredibly versatile in terms of food pairing and serving temperature. It is the most self-explanatory expression of the Hatsukame style.
MIYOZAKURA JUNMAI-DAIGINJO Flower
Miyozakura
Strong taste of koji and rice for a sake with a long finish, beautiful crunchy minerality.
A salty sake that pairs well as an appetizer.
MIYOZAKURA JUNMAI-GINJO Leaf
Miyozakura
Gifu's local essence, expressed in a pure drop: Ingredients include rice and rice koji sourced from Minokamo City, Gifu - Asahi no Yume (Polishing Ratio: 60%).
With an alcohol content of 15%, SMV of ±0, and acidity of 1.5, it's best served chilled or at room temperature. Store in a cool, dark place.
TSUSHIMAYA-GAIDEN JUNMAI-SHU der Vater Rhein Perlwein
Miyozakura
2023
This is the summer 2023 version of 'Tsushima Outdoor Den Pure Rice Sake der Vater Rhein Perlwein', which is only released twice a year.
It's a Junmaishu made from Shinshu Miyama Nishiki rice polished to 60% and brewed with German white wine yeast. It's an unfiltered raw sake with an alcohol content of 11% that has undergone secondary fermentation in the bottle. It has a refreshing taste with a strong burst of gas, typical of summer sake, and the bright acidity and sweetness derived from wine yeast spread along with the fruitiness.
NABESHIMA JUNMAI DAIGINJUO YOKAWA-SAN 45% Classic
Nabeshima
This sake, nurtured by nature's minerals, boasts a rich and premium flavor.
It combines transparency and depth of taste with a gentle aroma, culminating in a refined sake quality, perfect for pairing with meals, especially recommended for enjoying warmed to maintain its transparent umami.
NABESHIMA JUNMAI GINJYO AKAIWA-OMACHI
Nabeshima
With a full-bodied and robust character, this sake complements a wide range of dishes.
Enjoy the distinctive flavors of Omachi rice, enhancing both seafood and meat dishes with a harmonious balance.
NABESHIMA 45% JUNMAI DAIGINJO
Nabeshima
Polished to perfection using Yamada Nishiki rice, this sake maximizes the rice's inherent flavors, offering a particularly strong umami sensation.
Versatile and rich in sensitivity, it pairs well with seafood, crustaceans, meats a true representation of Nabeshima's sake craftsmanship.
NABESHIMA JUNMAI-DAIGINJO TANKAN-WATARIBUNE
Nabeshima
A rare sake brewed from Wataribune rice, one of the origin strains of Yamada Nishiki rice. It leaves a strong impression with its lively fruity aroma and a soft, dignified flavor.
Ideal for sushi and dishes seasoned with soy sauce, it enhances the delicacy of seafood.
NABESHIMA BLOSSOMS MOON
Nabeshima
Capturing the essence of the cherry blossom season, this sake brewed with Tajima-Gohriki sake rice embodies a well-balanced seasonal taste with richness and aromatic qualities.
It expresses the seasonal spirit envisioned by Nabeshima, heralding the arrival of spring.
Wine
Dandy De Cidro Douro Tinto
Real Companhia Velha
2021
It immediately draws attention, as it is an open red with a garnet color and not very dense , with an unusual profile. On the nose, notes of cherry and ripe raspberry stand out, but also white flowers complexed with vegetal nuances, which give it freshness.
In the mouth, we are surprised by its vibrant and “fun” profile, its light structure and an almost velvety softness in the mouth. This, combined with the low alcohol content, gives it an “easy-drinking” nature.
Dandy De Cidro Douro Branco
Real Companhia Velha
2023
A white with a straw yellow hue, which stands out for its very fresh aromatic profile, with notes of white fruit and ground stone, combining with delicate citrus notes. On the palate, the flavors meet its aromatic profile, appearing light, vibrant and textured, ending with lively acidity and a very long finish.
Series Douro Baga Tinto
Real Companhia Velha
2020
Baga is one of the noblest and most recognizable grape varieties in Portugal, having been responsible for great red wines crafted in the Bairrada region over the years. Although better known in that region, Baga is also widely present in the old vineyards of the Douro, recognized by locals with names such as Tinta da Bairrada or Poeirinho. It is due to its vigor and rusticity that Baga has become one of the favorite grape varieties of the elders, suggesting its suitability to produce Douro DOC wines in the years to come.
Series Douro Cerceal Branco
Real Companhia Velha
2021
100% Cercial. Cercial is one of the most renowned Portuguese white grape varieties, which, like Baga, gained its notoriety in the Bairrada region, serving as an important component for the region's white wines. The Cercial impresses with its robust stature and its thick-textured, dark green leaves, while enologically it shows subtlety but with a fresh profile and good acidity.
Series Douro Malvasia Preta Tinto
Real Companhia Velha
2019
100% Malavasia Preta. Malvasia Preta is one of the oldest grape varieties in the Douro, being present among the old vines of the region, although never produced as a single varietal. With a distinct profile, it combines with grape varieties such as Rufete, Tinta Francisca, and Bastardo, which present more exotic and elegant wine profiles, thriving on intensity and acidity, unlike the structured and powerful profile that the Douro typically presents.
The curiosity that leads us to experiment with Malvasia Preta arises primarily from the fact that it is an original grape variety from the Douro, being present in the region and resilient to the harsh conditions of our terroir.
Series Rufete Douro Tinto
Real Companhia Velha
2018
100% Rufete. Rufete is a very old grape variety that has always been present in the ancient vineyards of the Douro region. With an elegant profile, smooth tannins, but with wild and rustic expressions, Rufete has emerged as one of the most interesting grape varieties for DOC Douro in recent times. It is worth noting that within the ancient Douro, we find a new Douro emerging.
Oriolus
Vinarija Lakićević
2019
35% Chardonnay, 30% Sauvignon Blanc, 25% Solaris, 10% Rhine Riesling. Individually vinified in steel tanks, rested 22 months on lees in steel tanks, and bottle matured for 12 months.
A brilliant cuvée that continues to delight with a wide array of fruit flavors, ranging from tropical mango and pineapple to stone fruits and gooseberries.
Parus
Vinarija Lakićević
2019
100% Sauvignon Blanc, rested for 22 months on lees in steel tanks, and bottle matured for 12 months.
A Bordeaux-style wine packed with intense flavors and great acidity, offering an excellent expression of the grape. Experience the perfect balance of intense flavors where great acidity meets intense flavour for a excellent expression of the grape.
Upupa
Vinarija Lakićević
2020
100% Tamjanika, rested 12 months on lees in steel tanks, and bottle matured for 8 months.
A native grape derived from Muscadet Blanc, Upupa entices with its aromas of elderflower, violet, and rose water. On the palate, it impresses with its freshness, highly acidic notes, and a honeydew-esque finish.
Merula
Vinarija Lakićević
2019
35% Cabernet Sauvignon, 30% Merlot, 25% Cabernet Franc, 5% Malbec, 5% Sangiovese. Individually vinified in steel tanks, followed by individual malolactic fermentation in French oak barrels. Rested for 18 months in French oak barrels, and bottle matured for 12 months.
Merula is a Bordeaux-inspired blend with the blood of Jupiter added (Sangiovese). This complex wine offers a captivating nose filled with red fruits, mature dark fruits, Oriental spices, and white pepper. Its velvety texture, playful tannins, and clean, bold finish make Merula an unforgettable choice.
Picus
Vinarija Lakićević
2019
100% Chardonnay, rested 22 months in French oak barrels on lees, and bottle matured for 12 months.
Unmatched in quality, Picus harmoniously combines outstanding fruit and lactic elements, resulting in an exquisite wine. Ripe and intense fruit aromas are complemented by notes of spice, clove, and Madagascar vanilla. With a bold body, tremendous intensity, and a memorable finish, Picus is an unparalleled experience.
Solaris
Vinarija Lakićević
2021
100% Solaris. Fermented in stainless steel tanks. First aging for 8 months on fine lees. Second aging for 6 months in bottles before release.
Solaris is an exceptionally distinctive wine with a straw yellow color and amber reflections. It exhibits intense balsamic aromas, dried fruits, and medicinal herbs, with a prominent note of mint. This grand white wine showcases its fullness on the palate and offers a lingering finish, creating a truly remarkable tasting experience.
Muratti Chardonnay
Illyrian Winery and Vineyards
2021
100% Chardonnay, steel tank fermented, rested 12 months in French oak barrels.
Fresh on the front palate with a rounded finish and a big, bold body, this Chardonnay is a must-try for enthusiasts of the varietal.
Pinot Noir
Illyrian Winery and Vineyards
2020
100% Pinot Noir, steel tank fermented and bottle matured
A straightforward, young, and lively Pinot Noir that suits many palates and occasions.
Muratti Pinot Blanc
Illyrian Winery and Vineyards
2020
100% Pinot Blanc, steel tank fermented and bottle matured.
A young, fresh, and lively mingle wine that caters to both the uninitiated and the well-versed.
Muratti Vranac
Illyrian Winery and Vineyards
2017
100% Vranac, steel tank fermented, rested 24 months in French barrique barrels.
Vranac is a grape native to the region, displaying clear characteristics similar to Cabernet Sauvignon. It offers a big, bold flavor of rich dark fruit, a long finish, and smooth tannins.