Sekaiitto Fruit Liqueur (Discount 20% off order)


Tsuda-san, the toji of Sekai Itto Brewery
Photo by ©saketips

In the 17th year of the Meiji Period, the Sekaiitto distillery was established. They make sake using traditional sake brewing techniques, such as carefully selecting sake rice and brewing their sake with Kinokawa River water. Wakayama peaches are renowned throughout Japan. They make use of plums produced in Tanabe-shi's Minabe-cho. Aromatic plum wine finished with meticulously selected ripe Nanko plums. Mellow sweet and sour taste with a lovely Ume aroma.

Sekaiitto's Sake Concept

“Rice, water, fragrance, technique, everything is to make sake
to be enjoyed with meal”.

Photo by ©Sekaiitto Co

Sake with a strong flavour is not appropriate, but that does not mean we want to create ordinary sake. When we brew sake, the thoughts of Toji, the master brewer, are most mirrored in the sake, but the passion of the brewers, our business members, rice farmers, liquor stores, and restaurants are also reflected in the sake before it reaches our clients.

Photo by ©Sekaiitto Co

All of your passion and good ideas have come together in perfect harmony. We value this harmony and will continue to hone inherited skills while learning new methods in sake brewing to ensure customer satisfaction.

Easter discount offer

Enter discount code: easter2023 at checkout
and receive 20% off your order this easter long weekend.

Terms and conditions

Make sure discount code has been applied to your order
before leaving the checkout section.
Starts today (Thursday) 6th April 11:30am (Perth time).
Ends on Monday 10th April 11:59pm (Perth time).


Sekaiitto Nanki No Kanjuku Nigori Umeshu (Plum) 720ml
Sekaiitto Wakanomegumi Minabe No Umeshu (Plum) 720ml
Sekaiitto Wakanomegumi Momoyamano Momosake 720ml
Sekaiitto Wakanomegumi Premium Momoshu 720ml
Sekaiitto Wakanomegumi Ryujin No YuzuSake (Citron) 720ml

Premium Hon Mirin

Tsurumi Hon Mirin is a traditional Japanese sweet rice wine that is used as a cooking ingredient in many Japanese dishes. It is made from glutinous rice, koji (a type of fungus), and shochu (a distilled spirit). The final product has a sweet and syrupy consistency with a deep flavor that enhances the umami taste in savory dishes. Tsurumi Hon Mirin is often used in teriyaki sauce, ramen broth, and marinades for fish and meat. It is also sometimes used as a
condiment for sushi.

Premium Hon Mirin 1800ml

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