About this item

• Ingredients: Shochu, lemon juice, sugar, flavoring, acidulant, caramel pigment
• Alcohol content: 7%
• Manufacturer: Takarasuzo
• Chūhai that is loved by the amachi public tavern
• Brand: Treasure Shuzo
• Chūhai is said to be born in Tokyo as a Shochu Highball (Chūhai) in the 1964. Takara Shochu Highball is a dry chūhai that pursues the taste of its original Chūhai

Alc 15%
Polishing Ratio 60%
Refreshing acidity and gorgeous aroma,
The carbonated bubbles burst pleasantly in the mouth.

It is a sparkling nigori sake with a clean and refreshing aftertaste.
It is recommended as an aperitif, but is also great with rich, spicy dishes and desserts such as fruit.

Tres Cabezas is an explosion of sensations, a red blend with an intense purplish red color and purple nuances. In the nose it stands out an exquisite
combination of acidic and fleshy red fruit aromas. In the mouth, it surprises with a fruity freshness, silky texture and soft tannins, culminating in a touch of sweetness that makes it irresistibly pleasing.

Tempranillo, Carinena & Garnacha

Oktober Fest-Märzen

Rich, amber-golden color. Deep, inviting, malty nose and bready, wonderful flavor that’s an ode to barley. Medium to big body, with a touch of warming alcohol on the finish. Soft dryness from long maturation.

Oktoberfest beer is typically a Märzen, a type of medium bodied lager brewed in Bavaria. Märzen is a richer and more malt driven beer than most German lagers, but retains the same clean, dry finish. Paulaner's Oktoberfest beer is malty with a subtle hop note. Prost!

6% ABV

BB: 05/05/26

Nakano Honey Umeshu

720ml

Japan

Kishu Hachimitsu Umeshu is created by mixing honey in umeshu made with Nanko-ume that are produced in Kishu Wakayama.

Nakano Namachozo Sake

720ml

Japan

This junmai-shu is brewed using the same dewasanzan and yamada-nishiki rice grains as Nakano’s signature junmai-shu, which gives the sake the same delicate balance of umami, tartness and fruity notes.

Nakano Junmai Ultra Ginjo Red

720ml

Japan

Brewed 100% with the rich yet complex bizen-omachi rice, also known as "the phantom sake rice" for its scarceness and difficulty to grow. The result is an elegant ginjō, juicy and full of umami, balanced with moderate tartness and an extra long and crisp finish.

Terra NZ Pale Ale

NEW RELEASE KEY RANGE 

We’ve long explored the peaks and valleys of NZ’s beerscape, charting a path to the ingredients that best represent what our country has to offer. Terra is a classic New Zealand pale ale, proudly featuring a robust malt base and elevated by fruity South Island hops for a rewarding flavour journey. Fill your boots, this beer is all-terrain.
 
TERRA

 New Zealand Pale Ale 

5%

The Abarino Brothers consist of winemaker Ollie Powrie, Shaye Bird and Ant Saunders who all share a passion for Albarino and a wealth of experience in the NZ wine industry. This is their Gisborne release with oodles of varietal typicity in the form of zingy zesty flavours, bright acidity and a splash of salinity. The perfect match for seafood.

Fernet Branca is a bitter, aromatic spirit made from of over 40herbs and spices, including myrrh, rhubarb, chamomile, cardamom and saffron, with a base of grape alcohol. The recipe is a secret, and wascreated by the young Maria Scala in 1845 in Milan. Scala's name became Maria Branca through marriage, and the product's name was born. TheFernet Branca is still produced in Milan by the company FratelliBranca, over seen by the Branca family. Fernet Branca is usually served as a digestif after a meal, but mayalso be enjoyed with coffee and espresso, or mixed into coffee and espresso drinks. It may be enjoyed neat at room temperature or with ice. Source: webtender.com 

2022 FIELD OF FIRE CHARDONNAY

Season summary
Under the influence of La Nina, the vines had good growth and good flowering conditions which resulted in solid yields. 200mm in February had us on edge, but diligent viticulture and a dry March and April allowed us to hang the fruit out till the end of April and achieve optimum ripeness. The resulting wines are an elegant expression of our Waikari farm.

Tasting note
Green lemon hue. Complex nose of minerals, flint, lemons and limes. Taught yet rich and concentrated, flavours reminiscent of lime and samphire. Fine and compact phenolics frame the wine and drive the long, moreish, mineral finish.

Viticulture
Planted between 2000-2002 at 11,111 vines/ha and a second planting in 2018, farmed biodynamically from inception. This unique, south-east facing site has varied soils, graduating from top to bottom on the slope, through primarily shallow (10-15cm) glauconitic clays over well drained limestone. Harvest date: 29 April 2022.

Winemaking
Crushed and soaked for 4 hours prior to pressing. Wild ferment, in aged
French oak barrels. 12 months on lees in barrel, then aged on light lees for
5 months in stainless steel prior to bottling unfined and unfiltered in
September 2023.

Chemical Analysis
pH:3.3
Alcohol: 13%
TA: 7.0g/L SO2: 50ppm
Other additives: None
Suitable for Vegetarian/Vegan: Yes

Hazy Apple has been wild fermented and left unfiltered to create a delicious naturally cloudy, full bodied cider with a soft texture.

Off-dry in style, it's packed with juicy apple and stonefruit flavour coming from Tom Putt apples.

As this cider is unfiltered, a natural sediment may be present.

Made from 100% heritage cider apples.

Residual sugar: approximately 30g/L

Alcohol: 5.2% abv

Serve chilled

Meet our take on pink lemonade. We have blended freshly squeezed Hawkes Bay lemons and real New Zealand grown boysenberries for a deliciously tart and refreshing alcoholic lemonade with a gorgeous dark pink hue. We have left it unfiltered for an extra burst of bold berry flavour in every sip.