"new release from Masahiro Distillery 1883 Okinawa Japan. KAIJIN - Means Ocean-Man - A refrence to the traditional japanese story of Sea-Man fighting the mythical sea monster on the island of Okinawa Japan. The lable and picture refrences this beautiful story. Made at masahiro distillery an 18th century family owned distillery, Okinawa is surrounded by sea, romances by mythical sea monter stories Kaijin represents this beautifully. Hand picked world malt, Distilled, Blended and aged for 3 years in ex sherry and bourban casks at Masahiro Distillery Japan.Tasting Note: Nose soft warm caramel, butterscotch and lifted citrus. Palate is refershing lifted citrus peel with slightly sweet aromas and milk chocolate. Finish is long and lingering, very approachable and easy to drink. AWARDS GOLD SFWFC 2023 "

-196 Double Lemon is made from shochu, vodka, soda and lemon, using Suntorys Proprietary Freeze Crush Infusion Technology that freezes and crushes real fruit to capture every bit of all-natural lemon flavor. With only 0.3 grams of sugar and 122 calories per can, '-196 it the perfect drink option to kick start your night out.

A premium award-winning Honkaku shch is single-distilled from high-quality Junmai Japanese sake made from Yamagata rice milled to 75% and water from Mount Gassan. It is clean and fresh on the palate with elegant and savoury aromas of new rice. Enjoy it on the rocks or mixed with water hot or cold.

First Gin From Suntory - Roku Gin is a journey through the four seasons with six unique Japanese botanicals.

A uniquely crafted artisan gin from the Yomeishu distillery combines 11 botanicals dominated by Kuromoji or Lindera umbellata, an aromatic tree native to Japan. The gin combines two spirits, one distilled with the fresh fragrant Kuromoji and the other with the final ten botanicals, including the obligatory juniper. The final result is a complex gin that is elegant and fresh as a green forest with the scent of Kuromoji and characters of citrus, juniper and spice. Drink it on the rocks or as a base for a martini.

Roku is Japanese for "Six" which refers to the six Japanese botanicals used. Cherry blossoms, cherry leaves, green tea (sencha), refined green tea (gyokuro), sansh pepper, and yuzu are utilized along with eight other traditional gin botanicals. Smooth and oily, the gin has a rich character as it coats the tongue. Theres a fleeting glimpse of cherry blossom and traditional notes before the tea and tannic notes take over.

This is another great product from the world most famous Umeshu distiller CHOYA, OSAKA JAPAN. This time, Choya blend Japanese Ume fruit with brown sugar, black rum & black vinegar to make its taste rich, sweet & even a bit smoky. You could enjoy drinking this on the rocks, as a desert or even top it on vanilla ice cream for the extra sweet & rich flavour. Its just like a heaven.

"Kagaboshi" is a dialect unique to the Shonai region of Yamagata Prefecture, where the brewery is located, and means "dazzling" and "I can't keep my eyes open because it shines." Junmai Daiginjo made with 100% Dewa Sansan, named after the shining rice. The junmai daiginjo brewed this winter has a deep and mellow taste after being squeezed and aged quietly in the brewery. The fragrance is not too gorgeous and has a well-balanced volume as Junmai Daiginjo. Of course, this sake is also kimoto-zukuri, which can be said to be the symbol of the Hatsumago. When raw, it may be heavy, but it is a sake that goes well with food without any dullness. If you drink it chilled, be careful not to let it cool too much, as it will have a slightly bitter taste. The refreshing scent of ginjo and the swelled taste are in perfect harmony. It's perfect for delicious autumn dishes.

Distilled in Nikka Whisky’s signature “Coffey Still”, the rich and mellow spirit at the heart of this gin is characterised by a luxurious and silky texture. In addition to traditional gin botanicals, its stunning aromatic complexity relies on the refreshing burst of Japanese citrus such as Yuzu, Kabosu, Amanatsu and Shikuwasa, the delicate fruitiness of apples, and pleasantly tangy hints of Japanese Sansho pepper on the finish.