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Okayama Craft Gin Sakura Cask Finish is distilled using rice shochu as a base plus a blend of more than a dozen classic botanical including coriander, lemon peel, juniper, lavender, and orange. Unique to this gin is the Okayama region famous Momo white peach. Finished in a barrel made from Sakura (Japanese Cherry Blossom) imparting a sweet wild berry note. The resulting gin has aromas of citrus, lavender, peach, and wild cherry across the nose. The palate comes together with a blend of juniper, Mikan/Hetsuka orange and yuzu lemon, kumquat, Saigon cinnamon. he cask influence adds brioche, cherry candy and marzipan.

Aged for 12 years in sherry barrels, the Okayama 12 Year Old Barely Sherry Cask Shochu has a taste of equal parts elegant and mellow. The aging process combines the best elements from sake and scotch, creating a drop excellent for both savouring and sipping. The nose has exquisite aromas of brioche, sherry, oak, and barley. Notes of summer citrus float across the palate giving way to the soft sweetness of caramel and vanilla. A long, textured, and creamy finish.

Nikka Session Blended Malt Whisky is the first brand new Nikka in six years! This drop beings a world blend of malts from the Miyagiko, Yoichi, and Ben Nevis distilleries. Nikka Whisky purchased the Ben Nevis Distillery in 1989 and have been using components in many Nikkas Whiskies since. This release from Nikka has aromas of pineapples, apples, blackcurrant, pears and leafy mint. Across the palate the fruit has dried up, leading us instead to peppercorn and a healthy serving of woody malt, of course. The malt wave continues to the finish with heaps of dark chocolate malt bitterness. Slightly peaty at the end.

Kyoya Hinata Small Batch Gin is distilled with generous amounts of juniper complimenting the piny flavour and provides this gin its signature warmth. Botanical extracts from hebess citrus, kumquat, yuganatsu citrus from the sunny Miyazaki prefecture have been added. A beautiful afterglow of cardamom and chamomile shine through.

In ancient times, the land around I-Lan in Taiwan was called Kavalan, a mysterious land that was solely inhabited by the indigenous people of the Kavalan clan. The name was officially recognized by the Emperor of the Chin dynasty in the year of 1809 when the original city was also built under the same name. The second whisky in the Kavalan Concertmaster series is aged in the distillery's own special reserve of refill casks, then finished in the finest hand-picked Spanish Sherry casks. Wonderfully elegant, soft and fruity with delicate aromas and a complexity of layers, it showcases the art of Kavalan’s blending and the depth of flavours made possible in this unique subtropical climate.

The Kurayoshi Pure Malt Whisky Sherry Cask is a boutique Japanese whisky produced by the Matsui distillery..This is a 100% malted barley whisky, sourced from distilleries around Scotland, before making their way to Japan, where it is blended with Japanese Whisky, aged and cut to proof with the legendary volcanic stone filtered waters of Tottori Prefecture. This means that the profile is brighter that you would expect in this age-range. This brings out more herbal and citrus notes while maintaining a nice complexity. The real surprise is how well it pairs with food. Think of it like a “white Wine of Whisky” and enjoy.

Stepping outside of the realm they are renowned for, high quality authentic Japanese shochu, Kyoya Shuzo has successfully made their mark in the world of gin. Using their own Kameshizuku sweet potato shochu as a base, this premium yuzu gin is flavoured with yuzu and hyuganatsu, sansho pepper,citrus fruits and juniper berries.

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. A wonderful tea-infused gin from Komasa Jyozo, the Hojicha expression is infused with juniper berries, shochu, Japanese cypress and roasted tea leaves from Kagoshima, which is one of Japan’s most famous tea producing regions. Roasting the green tea means that the caffeine bitterness is eliminated, making for a more aromatic, mellow flavour. Pair the gin with soda or even hot water in the same way you would with tonic for an intriguing, fragrant tipple. Roasted leafy green tea alongside earthy juniper, leading into a touch of sweetness and a fragrant, woody finish.