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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.

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.

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.

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.

Made with diverse unblended whisky brewing techniques and master craftsmanship developed over many years, this single grain whisky features a light and delicately sweet fragrance.

Carefully selected unprocessed whiskies and pure, natural spring water are expertly blended to create this distinctive whisky. A gift from the land that surrounds Mt. Fuji, home to the finest natural spring water. Tasting Notes: Clear amber, faint smoky accent with sweet aroma, redolent of pear and dried fruit. The palate is slightly edgy attack, but well-rounded and mellow. Finish is slightly spicy. A long finish with a hint of white oak and a spreading sweetness.

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.

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.