Sake, Soju, Shochu and Umeshu represent very different East Asian drinking traditions, spanning brewed rice beverages, distilled spirits and fruit-based liqueurs.
Japanese sake is brewed through the fermentation of rice, while Shochu is distilled from ingredients including barley, rice and sweet potato. Soju has its own Korean traditions and today encompasses both classic and lower-alcohol flavoured styles. Umeshu and Yuzushu move in another direction again, placing fruit, sweetness and acidity at the centre.
The collection includes producers such as Tengumai, Heiwa Shuzo, Houraisen, Kitajima, Hombo Shuzo, Suntory, Ota Shuzo and Chum Churum, from traditional sake and Shochu through to aged Umeshu and contemporary fruit expressions.
Japanese Sake
Sake, or nihonshu, is brewed primarily from rice, water, koji and yeast.
Unlike wine, where sugar is naturally present in grapes, sake production relies on koji to convert rice starches into fermentable sugars while yeast converts those sugars into alcohol.
The collection spans approachable Junmai through to highly polished Ginjo, Daiginjo and Junmai Daiginjo, as well as more traditional fermentation methods such as Kimoto and Yamahai.
Junmai, Ginjo & Daiginjo
Sake classifications can provide useful clues to production style.
Junmai indicates sake made without the addition of distilled brewing alcohol, while Ginjo and Daiginjo refer partly to how extensively the rice has been polished and to more exacting production methods.
The collection includes Tengumai Junmai Daiginjo 50, Houraisen Bi Junmai Daiginjo, Kamonishiki Daiginjo and Ota Shuzo Dokan Fujikura Daiginjo, alongside Kitajima The Whale of Biwa Lake Ginjo.
These styles often emphasise finesse and aromatic character, although producer and brewing approach remain equally important.
Kimoto, Yamahai & Traditional Sake
Kimoto and Yamahai refer to traditional approaches to preparing the yeast starter used in sake brewing.
These methods can produce broader, more savoury or complex expressions compared with highly aromatic modern Ginjo styles.
The collection includes Kenbishi Mizuho Yamahai Junmai, Tengumai Yamahai Jikomi Junmai and Chiyo Shuzo Shinomine Kimoto, alongside distinctive releases such as Mukai Shuzo Ine Mankai and Kameman Shuzo Genmaishu.
Shochu
Shochu is a Japanese distilled spirit and should not be confused with sake.
It can be made from ingredients including barley, sweet potato, rice and other approved raw materials, with flavour strongly influenced by the base ingredient, koji and distillation method.
The range includes Hombo Shuzo Genshu Yakusugi Shochu, Okayama 12 Year Old Barley Sherry Cask Shochu, Tsutsumi Mokachu and other releases when available.
Cask maturation is not fundamental to Shochu, but selected producers use oak to create richer, more spirit-led expressions.
Korean Soju
Soju is one of Korea's most important alcoholic drinks and encompasses a range of production styles.
Contemporary flavoured Soju tends to be light, fruit-driven and relatively approachable, with the collection including Chum Churum SoonHari Strawberry, Citron, Grape, Peach and Apple.
These releases are typically enjoyed well chilled and are particularly popular alongside Korean food or as an easy-drinking social serve.
Umeshu
Umeshu is a Japanese fruit liqueur built around ume, a stone fruit related to both plums and apricots.
It is commonly made by steeping ume fruit with sugar in an alcoholic base, although recipes and base spirits vary considerably between producers.
The collection ranges from fresh and fruit-led examples through to aged and cask-influenced expressions from Heiwa Shuzo, Suntory, Oyama, Uchu, Houraisen and Ota Shuzo.
Yuzushu & Japanese Fruit Liqueurs
Japan's fruit-liqueur tradition extends well beyond ume.
Yuzushu places aromatic yuzu citrus at the centre, offering a profile that can combine lemon, mandarin and grapefruit-like characteristics with pronounced acidity and fragrance.
The range includes Heiwa Shuzo Tsuru-ume Yuzushu, Kitajima Sea Salt Yuzushu and other fruit expressions incorporating lemon, natsumikan, strawberry and black tea.
These styles can be served chilled, over ice or lengthened with soda.
Choosing Sake, Soju & Umeshu
For a refined and aromatic sake, explore Ginjo, Daiginjo or Junmai Daiginjo. For something broader and more savoury, look towards Junmai, Kimoto or Yamahai styles.
Shochu provides a distilled alternative with greater emphasis on raw material, while flavoured Soju sits towards the lighter and more fruit-driven end of the collection.
For sweetness and bright fruit character, explore Umeshu or Yuzushu, moving towards aged and cask-matured releases for greater depth.
Shop Sake, Soju & Umeshu at Kent Street Cellars
Explore Japanese sake, Shochu, Umeshu and Yuzushu alongside Korean Soju, from traditional brewing and distilling styles to aged and fruit-driven expressions.
Delivery is available Australia-wide, with same-day delivery also available across eligible Sydney metropolitan areas.
