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Drawing on over a century of distilling wisdom, Ukiyo Japanese Blossom 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, regional citrus, cherry blossom and native botanicals, always exercising restraint in the pursuit of clarity and perfection. The fruits of this endeavour are born out in the delicate blossom aroma that emulate those found in the mountains and coastline surrounding our home in Kagoshima.

EIKO means SAMURAI GLORY in Japanese.Made in Hokkaido at Asahikawa Distillery using 100% corn.

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.

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.

The Shin Malt Whisky is crafted by Mr. Ken Usami, the master blender of Shinobu Distillery who selected finest malt whiskies and finished them in casks made of Japanese Oak, Mizunara Wood. “Shin” stands for “Integrity”, one of the core principles of Samurai tradition. Shin Malt Whiskies are well balanced between the woody flavor and incense of sandalwood from Mizunara Oak and the bold aged maltiness, which brings The Shin Malt Whisky a fruit forward and with a bit pepper and spice aftertaste. Elegant balance of smooth malt and harmonious mix of sweet spices. With a hint of hazelnut and woody note. The palate displays sweet vanilla and sandalwood aroma together with a hint of spice. All natural without colouring. Non-chill filtered. Awards: • Silver 92pts (International Wine & Spirit Competition 2021) • Gold (San Francisco World Spirits Competition 2020) • Silver 93pts (Melbourne International Spirits Competition, 2020)

A tribute to the province that has been Matsui distillery’s home since 1910. The Tottori range is composed of several Japanese whiskies. The use of the clean and fresh water from Tottori natural streams is key to the process. The Tottori Blended Whisky expresses Matsui’s 100+ years expertise in the art of aging and blending spirits. Aged 3 years in toasted oak. For a more authentic, pure and unique taste it has not been chill-filtered. Elegant, balanced with ripe fruit, hint of spices coming from the oak. Rich, floral & complex with spices, vanilla and chocolate. Refined finish.

Made from the blending of malts from the two distilleries of Yoichi and Miyagikyo, this whisky was the pride and joy of its creator Masataka Taketsuru, founder of Nikka and the father of Japanese Whisky. Light golden honey in colour with candied nuts, walnuts and hazelnuts on the nose as well as delicate and gentle smoke coming through with hay. Forward and straight pallet with juicy mouth feel, yet retaining a very gentle and sophisticated heat. Sweet apricots and peach dominate at first, leading to vanilla and subtle hints of ripe grape. Complex and long on the finish with lingering taste of dry herbs, leather and sweet pastry.

• 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.