Yamazakura Fine Blended Japanese Whisky was created by Sasanokawa Shuzo Co, a Japanese spirits company originating in 1765 who makes sake and schochu. This fine blended whisky release is a blend comprising of the companies best distillations to date. Small, local, with huge flavours and ideas.

Togouchi Premium Blended Japanese Whisky is a blended release from Chugoku Jozo. Although it is blended in Japan, it is a mix of Canadian grain and Scottish Malt. Togouchi whiskies specificity is to be aged, blended and diluted in Japan. Scotch whisky barrels aging is held in a unique location, a 361 meters long tunnel dug in 1970 that offers ideal maturation conditions.

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.

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.

You can enjoy the rich taste of cedar and cypress harvested in the area where Kumano Kodo is a World Heritage Site. Mainly uses “Kishu sugi (cypress)” and Kishu Kumano hinoki(cedar)” which are famous as “Kishu wood”, and uses juniper berry as the base of the aroma of gin. The fragrances of the three materials contain a lot of ingredients called “”alpha pinene”” and deepen the fragrance of each other. At first, the scent of Japanese cedar rises, and when you put it in your mouth, the calm and thick scent and flavor of Japanese cypress spreads a little later. Refreshing and smooth texture with Wakayama citrus, and sharp aftertaste with Wakayama Japanese pepper

”Dark green” for imaging that green koyamaki’s selling, and GIN’s flavor for base that mixed with juniper berry, it makes more flavorful scented GIN. Koyamaki and juniper berry’s flavor which both of them contain a lot of “α pinene” ingredients, so they are very compatible with each other. “expanse” and “abundanc e “of the KOZUE’s flavor are born from here. Added Mandarin orange peel made in Wakayama, it feels soft and fresh scent were mixed when tasted by drink, and makes good tast e. Further more, the flavor of Sansho (Wakayama’s Japanese pepper) to enhance the feeling of aftertaste, we accomplished the flavor that will makes you want to drink more.

Loved since its creation in 1978, our Ginjo Maboroshi Shirobako takes on a more refined character, released now as Daiginjo Maboroshi Shirobako. A daiginjo-shu brewed with yeast extracted from the skin of apples, the rich aromas add volume to the cooling sensation and flavor, leaving an overall refreshing impression. All our specialty sakes made with the original techniques developed around brewing with apple yeast have been crowned with the name “Maboroshi”.

Meaning beauty in japanese, Bi is one of Houraisen's flagship sake's. It is a very elegant style of the highest grade of sake, Junmai Daiginjo. Tank matured for 10 months at 10 degrees in order to have a rounder and more mellow character, it has a nose that indicates sweet fruits with the palate showing good balance between the gentle acidity and the sweet fruit flavours.

Mars Iwai Tradition Japanese Whisky is soft and rounded, yet full bodied and mellow. The nose gives sweet honey, leading to a complex, peaty full bodied palate which gives sweet peat, orange marmalade, maple, burnt sugar cane, cedar and cigar.