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"A dense harmony created through the weaving together of pure whiskeys of variousages. The gentle union of flavors and a mellowness found only in a pure malt whiskey. Delicate yetcomplex aromas and flavors open up, dancing smoothly in the mouth. Nose: Nutty, with hints ofgreen apple and fresh herbs. Richly rounded with only a slight smokiness. Palate: A crisp alcoholicpresence, solid, yet delicate and smooth in the mouth. Finish: Refreshing and clean aftertaste witha long finish. Vanilla notes give way to understated woody flavors that linger in the mouth."

"new release from Masahiro Distillery 1883 Okinawa Japan. KAIJIN - Means Ocean-Man - A refrence to the traditional japanese story of Sea-Man fighting the mythical sea monster on the island of Okinawa Japan. The lable and picture refrences this beautiful story. Made at masahiro distillery an 18th century family owned distillery, Okinawa is surrounded by sea, romances by mythical sea monter stories Kaijin represents this beautifully. Hand picked world malt, Distilled, Blended and aged for 3 years in ex sherry and bourban casks at Masahiro Distillery Japan.Tasting Note: Nose soft warm caramel, butterscotch and lifted citrus. Palate is refershing lifted citrus peel with slightly sweet aromas and milk chocolate. Finish is long and lingering, very approachable and easy to drink. AWARDS GOLD SFWFC 2023 "

"Soubei Wase'' is a native variety of the Shonai region of Yamagata Prefecture, which is the parent of ``Kamenoo'', which is called the ``phantom sake rice''. It is more rare than ever. The logo mark, which combines the family crest of the brewery family, “Genjisha” and “shield,” expresses the intention to continue to protect what has been handed down.

Komasa Gin is the craft gin label proudly presented by Komasa Jyozo, a shochu distillery in Kagoshima, Japan with over 130 years of distilling history. Gin and shochu both share the fact that they are distilled spirits. Drawing on decades of distilling expertise and know-how accumulated through making shochu, the distillery unveiled a new line of gins in 2018. Komasa Jyozo uses their rice shochu as the base for Komasa Gin, to which they add juniper berries and as few other ingredients as possible in order to let the main botanicals shine on their own. Komasa Jyozo’s goal is to utilize and express the natural fragrances and flavours of their quality ingredients to the fullest. With Komasa Gin, they hope they have hit upon a revolutionary style of gin that is eminently easy to drink and perfect for everyone. The sweet and refreshing aroma of strawberries with a deep and lingering finish of herbs. These seemingly contradictory personalities coexist without canceling each other out, and each sip will make you want to keep tasting this unique marriage. With the juiciness of strawberries shining through the intricately overlapping flavours, this is a gin that evokes the rich climate of tropical Kagoshima.

Nikka Whisky from the Barrel is one of the greatest value for money whiskies in the world. An incredibly powerful Japanese whisky. This is a fiery number and really packs a punch. With aromas of cedar and maple, it has an exploding mouthfeel showcasing cinnamon, dark chocolate, pepper and toffee.

Kurayoshi Pure Malt Whisky and Tottori Blended Whisky are one of the first Japanese small-scale craft (or Ji) whiskies to be released in Australia. Created in the shadow of Mt Daisen, at the Matsui Distillery, Kurayoshi and Tottori benefit from the mountains crystal clear waters and the distillerys 108 years of production experience to craft a superb Japanese whisky.

Tsuru-Ume series are brewed and blended with the long experience and the rich skill and recipe in the liquor sprits brewing works of Heiwa Shuzou brewery. The most specific idea of living in this modern world stands on the understanding of “Lifestyles of Health and Sustainability.” In this idea, the Tsuru-Ume series are hand-crafted in the concept of LOHAS style. That is why this series is not for mass production and easy consumption. You will know it when you try! Among the products produced in Wakayama prefecture is Heiwa Shuzo Tsuru-Ume Kanjuku Umeshu is made with plums from Wakayama, is aged for six months and used in the production of this sake. It is made using the entire fruit and is fortified with sake. It is sweet without being overripe. Cool it and enjoy it straight or on the rocks. Store in a cool and dark place away from sunlight to avoid spoiling the taste. After opening, store in a refrigerator and drink as soon as possible.

A unique Japanese whisky showing enticing aromas of sweet exotic fruit, ripe pear, cherry, citrus notes and subtle floral scents. Intense sweet fruity flavours of pear and apricot nectar and caramelized papaya. Finishes sweet with bourbon vanilla. The Coffey Still is the worlds first patented continuous still invented by Mr. Aeneas Coffey in 1830. Masataka Taketsuru valued the feature of this type of still, which retains the flavours of ingredients and also creates a distinctive texture. Complex, sweet and mellow flavours in Nikka Coffey invites you back to beauties of grain whisky.

Refreshing aroma reminiscent of the richness of chocolate, orange peel and tropical fruits and pleasant herbs. Tenderness like white peach, cotton candy and caramel, while maintaining the rich sweetness and freshness. Long finish and lingering gentle taste.Nagahama Distillery founded in 2016 is the smallest distillery in Japan, so their own whisky is not reserved sufficiently yet. Therefore, they have been importing whisky from Scotland, where their master blender thoroughly studied about whisky production before the distillery’s foundation. The master blender selected whisky carefully, visiting various distilleries in Scotland. He blended and matured the whisky at Nagahama Distillery.