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Drawing on over a century of distilling wisdom, Ukiyo Japanese Yuzu Gin is born in Kagoshima from a base of locally grown rice that is distilled into a traditional shch spirit. We redistill our shch with juniper, yuzu, regional citrus and botanicals, respecting the 1500 year old tradition of cultivating and harvesting yuzu in Japan. The yuzu flavour is tart and fragrant, resembling that of the lemon and grapefruit, with overtones of mandarin orange.

Established more than 100 years ago, the Eigashima distillery mostly focuses on producing sake and shochu. In 1984, however, it began making proper whisky known as White Oak. In the following years, the distillery made only blended whisky until 2007 when it started production on single malts as well. The Akashi Meïsei, which translates roughly as 'celebrity' in Japanese, is a limited edition blended Japanese whisky. White Oak Akashi Meisei Blended Whisky is made with 45% American oak matured single malt.

Mars Iwai Tradition Blended Whisky is a Japanese blend of 25% corn whisky and 75% malt whisky. Mars Iwai Tradition was aged in a combination of bourbon, sherry and American white oak casks which gives it a distinctively rich and full bodied finish. Rich gold in colour, Mars Iwai has a complex fragrance of sweet honey and malt. Notes of burnt sugar cane, sweet peat, orange marmalade, cedar and cigar can be enjoyed. In the Miyata village on Kuyshu Island is the Shinshu distillery (aka "Mars"), founded in 1985 by Hombo Shuzo. Shinshu’s whisky is distilled only during the island's harsh winters. In operation from 1985-1992 and then 2011 to present, this is actually Shuzo's third domestic distillery. The previous have been the Yamanashi Distillery (1960-1969) and the Mars Kagoshima Distillery (1978-1984).

Mt. Fuji Distillery was established and commissioned in 1973, while most other Japanese distilleries followed the whisky product ion method of Scotland, Fuji took influence from major whisk(e)y countries all around the world. The Distillery has a unique location being situated 2034ft above sea level, temperature and altitude play a significant role in the final product showcasing unique flavours of a single grain whiskey. Fuji distillery uses highly purified water direct from Mt. Fuji that is used across the entire production process. It is said to be a 50 year process from Mountain to Distillery going through natural purification along the way resulting in crystal clear, pure and clean water. FUJI SINGLE BLENDED WHISKY Fuji Single Blended is the embodiment of Fuji Gotemba's commitment to creating unique Whisky. Single Blended is a blend of malt and three different types of grain whisky produced at the one site; Fuji Gotemba. Master Blender, Jota Tanaka uses a combination corn, rye and malted barley distilled across doubler, column, kettle and pot stills. This creates flavor profiles similar to Scotch, American and Canadian style whiskies. Unlike most other distilleries the entire production process from massing to bottling happens at Fuji's distillery.

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.

Toki means "time" in Japanese. A vivid blend of whiskies from Suntory's Hakushu, Yamazaki, and Chita distilleries, Suntory Whisky Toki features the quintessential characteristics of a Suntory Whisky blend: exquisite balance, harmony, and oneness. At the same time, its unique pairing of Hakushu® American white oak cask malt whisky with Chita heavy-type grain whisky overturns the traditional hierarchy between malt and grain.

• Nose Apples, pears, tropical fruits, and hints of spices. •Palate Delicate oaks, figs, nuts, and butterscotch. • Finish Sweet and long finish, with pleasant fruity, herbal scent and woody texture. Kujira Ryukyu Whisky Series is owned by the Shin Group Corp., one of the biggest Japanese liquor distribution companies focusing on unique and high- quality Japanese whisky. The Kujira whisky are produced by Shin Group’s strategic partner, Masahiro Shuzo, in Okinawa. After the World War II, the demands of whisky from stationed U.S. military were very high. In order to satisfy the demands, some local distilleries tried to make whisky by rice, and age in oak barrels. Soon, the whisky was sought-after and given the name “Ryukyu Whisky” by stationed soldiers. All Kujira Whisky are distilled by 100% Indica rice and Okinawa’s unique “black koji” for the mashing before maturing in oak casks that give the whisky an unique character. Okinawa is part of the Ryukyu Islands, which are a chain of subtropical islands. Thanks to the island’s warm climate, whisky takes less time to mature and thus has a stronger aroma and a bolder taste. The special flavor from Indica rice further gives the whisky a long and unique aftertaste. Kujira means “whale” in Japanese. The whale is a symbol of generosity and peace. Long plagued by war, the Ryukyu Islanders consider the whale as the guardian of peace and nature.

The Mars Three And Seven Japanese blended whisky takes its name from the whiskies used in the blend: a three-year-old grain spirit and a seven-year-old malt.Shinshu Mars distillery was founded by Hombo Shuzo, a Japanese shochu producer. Situated between the Northern and Southern Alps of Honshu, it is Japan's highest distillery.Nose: Light, green apple skins, marzipan, sandalwood.Palate: Sweet spice and subtle oak.Finish: Sweet spice with a hint of fennel and oak.

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.

A sophisticated gin in an award-winning bottle distinguished by the Kuromoji twig design carved into the bottles surface. The nose is heavy with the scent of fresh forest, while the palate is rich and herbaceous with subtle nuances of citrus fruit and berry flavours. Savour and complex, elegant and fresh; it makes an excellent aperitif on the rocks or with a splash of soda.