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Maximizing the outcome of extremely soft water, water this Ginjo is crisp on the palate, with a pleasant finish.

Drawing on over a century of distilling wisdom, Ukiyo Japanese Rice Vodka is born in Kagoshima from a base of locally grown rice that is distilled into a traditional shch spirit. Using our shch rice spirit we redistill to make a pure rice vodka, mindful to add only wisdom, strength and time borrowed from over 100 years of distillery heritage.

SHINOBU (meaning Forbearance in Japanese) Whisky is hand crafted by the creative master blender, Mr. Usami, by carefully selecting whisky from different distilleries which are first reserved in ex-sherry and ex-bourbon casks and then finishing them with precious Japanese Mizunara oak.

Made by the Masahiro distillery, which has been making Awamori for over a century, the Masahiro Okinawa Japanese Gin is the very first to come out of the island. Perfectly capturing the tropical climate of the Southern Japanese island, the botanical list features a variety of local ingredients. Shequasar, guava leaves, and Balinese long pepper. The recipe also includes goya, the anti-aging, cucumber-shaped bitter melon from Okinawa, and a type of hibiscus called roselle.

In collaboration with Attack on Titan, the Kikunosato Brewery has released this limited edition 4 bottle sake set with the theme, Beyond the Wall. Four Japanese designers and followers of Attack on Titan came together to develop this project of five months. More than 100 animation scenes have been incorporated into the design so you can enjoy the story of the three characters - Mikasa, Levi, and Eren. Each sake in this set have different ingredients and tastes. The first character is Eren, brewed with Gohyakumangoku rice; the second is Mikasa, using Yumesasara; the third is Levi, using Yamada Nishiki; the fourth is a special release Titan Model edition also using Yamada Nishiki but with a lower abv.

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.

Distilled in Nikka Whisky’s signature “Coffey Still”, the rich and mellow spirit at the heart of this gin is characterised by a luxurious and silky texture. In addition to traditional gin botanicals, its stunning aromatic complexity relies on the refreshing burst of Japanese citrus such as Yuzu, Kabosu, Amanatsu and Shikuwasa, the delicate fruitiness of apples, and pleasantly tangy hints of Japanese Sansho pepper on the finish.

Etsu, which translates to Pleasure in Japanese, is distilled on the Northern Island of Hokkaido in Japan.100% hand crafted with orange and fresh Yuzu on the nose. The palate is full bodied, with orange peel characters. The finish is fresh and well balanced.

Botanicals including double the amount of Yuzu normally used are macerated for 7 days prior to being distilled to extract as much flavour and oils from the botanicals.

This Junmai Daiginjo has an elegant floral nose with lime, green apple and mushroom characters. The palate is quite lean and complex with nice fine acidity. Hints of peach and nectarine, and a long and crisp finish.