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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.

Kenbishi Mizuho Yamahai Junmai Sake is produced using the classic style involing amahai method and wild yeast. King of Sake rice ‘Yamadanishiki’ 100% used. ‘Mizuho’ means ‘ear of rice’, but in this case, Kenbishi meant it is ‘Junmai’. Blends of 2 YO to 8 YO tank aged Sake. The resulting sake is has a distinctive golden colour with aromas of nut, honey, and malt. A smooth and mouth coating warm with medium-to-full bodied textures.

Continuing 40 years of excellence in distilling Japanese grain whiskies at Chita distillery, the House of Suntory Whisky's Master Blenders have created an outstanding single grain whisky. In 1972, on the shores of Chita Peninsula, Keizo Saji—Suntory’s second Master Blender—built a distillery dedicated to creating the highest quality Japanese grain whisky. Born in September 2015, Suntory Single Grain Whisky Chita is completely different from the ordinary grain whiskies used in blended whisky. To imbue greater complexity and depth of flavour, Shinji Fukuyo chose to age Chita grain whisky in wine and Spanish Oak casks, in addition to American White Oak.The result is a milder, smoother grain whisky with unparalleled sophistication and a clean, clear finish. With versatile flavours and exquisite balance, Chita grain whiskies have traditionally been used as the "dashi" or broth that enhances the harmony of Suntory blends. Through continuous research and innovation, Chita’s grain whiskies have achieved an unrivalled sophistication and a level of complexity that lets them finally take centre stage.

White Oak Tokinoka Blended Japanese Whisky is produced in Hyōgo. In 1919, this distillery was the first to obtain a license for making whisky in Japan. Four years before the famous Yamazaki! The Tokinoka Blended Japanese Whisky is an expression of Japanese skills and expression of taste. It is a blend of 75% single malt and 25% grain. The nose has fruit aromas. The palate is soft to start, adding some strength with a little spice. Well balances. It finishes long of cream, malted barley, oak, and vanilla.

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 Natsumikan (Summer Orange). The Natsumikan or Japanese summer orange is somewhere between sour orange and mandarin, the flavour is bitter and sweet together and refreshingly pleasant not unlike seville orange marmalade. Cool it and enjoy it straight, on the rocks or with soda. Mandarin pulp may settle or float so you may want to give the bottle a little shake before opening. 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.

Ki No Bi Kyoto Dry Gin is a uniquely Japanese expression of the classic English spirit. Master Distiller Alex Davies of the Kyoto Distillery uses a spirit base distilled from rice and adds botanicals like yellow yuzu, hinoki (cypress) wood chips, bamboo, gyokuro tea, and green sanshō (Japanese peppercorn) berries that are designated into: base, citrus, tea, herbal, spice, and floral. Each botanical category is steeped into the rice spirit, which is then individually distilled before blending together. It is brought to proof using water from Fushimi, known for its purity. Ki No Bi translates to "the beauty of the seasons"

Mars Shinshu was founded in 1949 but didn’t start making whisky until their distillery was nestled high in the Japanese Alps in 1985. Iwai is a blend of mostly corn and some malted barley. It is aged entirely in used bourbon barrels. A rich golden colour whisky with light, sweet, and floral fragrances with notes of dark cacao and sweet pear. A beautifully soft body and underlying flavours of allspice and dried fig. Aged in sherry, bourbon, and American white oaks.

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 Ichigo (Strawberry). Tsuru-ume Ichigo or strawberry is a seasonal limited Tsuru-ume. Wakayama is also famous for strawberry production. The contents here are strawberry juice (60%) and the rest is Tsuru-ume plum sake. The fresh Japanese strawberry aroma and sweetness blending with tartness of plum sake is well balanced and leaves you wanting more! Recommended to be drank chilled, neat or over ice serving style: The Tsuru-ume Ichigo can be mixed with Oolong tea or black tea as well. Heiwa recommend pairing the Tsuru-ume Ichigo with chocolate. It can also be used as a sauce for vanilla ice cream or yogurt. 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.

The history and evolution of the Japanese Whisky scene can be traced back to one man, Masataka Taketsuru; a man known as the 'father of Japanese whisky'. Taketsuru not only left Japan to learn the craft from the experts in Scotland, he also crafted Japan's first whisky at the Yamazaki distillery before establishing the premium whisky house of Nikka in 1934. This unique bottling of 'From the Barrel' is a breathtaking blend of malt and grain whiskies that are hand selected, blended together and then reintroduced to cask upon their marriage. The result is a blend that possesses a distinctive personality characterised by solidity, depth of taste and a richly expanding aroma. With immediate aromas of cedar and maple, it has an exploding mouth-feel showcasing cinnamon, dark chocolate, pepper and toffee. Serve with a little water to reveal cacao and tingling spices.

Australian triple distilled, ultra filtered smooth vodka, with a hint of burnt caramel and vanilla notes. Packaged in a 1.5L enviomentally friendly cask.