Japanese Bartender's Triple Pack

Three icons of the Japanese bar — curated, bottled, and ready to pour. This premium triple pack brings together the best of Yuzushu, Shochu, and Umeshu so you can skip the guesswork and get straight to the good stuff.

What's Inside

Hanamikura Yuzushu

Made with whole fresh yuzu fruit from Kochi prefecture, Hanamikura shochu, and a touch of sugar — then finished with freshly squeezed yuzu juice before bottling. The result? A bright, citrus-forward explosion with gentle acidity and a whisper of sweetness. At just 8% ABV, it's dangerously easy to drink.

Although thoroughly enjoyable served on the rocks, this yuzushu can be used to add vibrancy to fruit forward cocktails.

Momosuke Shodai Gold

The signature expression of Inoue Shuzo — and a Gold Medal winner at the Kumamoto Tax Office every year from 2009 to 2021. Aromas of citrus and sweet barley lead into a velvety palate with notes of sudachi peel and mild spice. Add a single cube of ice and a nutty, drier character emerges. A shochu that will impress even the most discerning mugi enthusiast.

To make a Chuhai (short for Shochu Highball) pour 60ml of shuchu over ice, add yuzu juice (or other citrus) and top with soda.

Kubota Ume No Sake

Umeshu for grown-ups. Maraschino cherries, marzipan, and cognac on the nose — then a beautifully balanced palate of sweetness, acidity, and a lingering finish. Crafted from fully ripened Benisashi ume steeped in Kubota Shuzo sake. If you've been drinking Choya, this is your next step up.

The sweet and sour nature of Umeshu lends itself to short aperitif style cocktails, or you keep it classic and just serve over ice.

Available for $125 — for a limited time.