"Kamenoo" is a variety called "phantom sake rice" discovered in 1893 (Meiji 26) by Tokunoka Abe, a current farmer in Shonai Town. Using that "Kamenoo", it was brewed with a special preparation formula that was done at the time of the founding of Tategawa Sake Brewery, which was to fill the pumped water (reduce the proportion of water used during preparation). .. The scent is a little more modest than the general Tatenogawa series. It tastes good, the acidity tightens the taste, and it doesn't feel as sweet as the value of sake. The elegant aroma is suitable for sake during meals, and it is finished as a liquor with a core that has an excellent balance of sweet and acid.

This is a sake that shows its true value when warmed up. It is a dry junmai sake that was born from this concept and has a thick and deep taste from Yamadanishiki rice. Goes well with Japanese dishes using dashi stock such as oden, hot pot, grilled fish and cheese dishes.

Haku is the premium Japanese craft vodka from the House of Suntory. Its unique creation process starts in Kagoshima and ends in Osaka, Japan Made with 100% Japanese white rice, the name Haku means "white" in Japanese. The word can also be read as "brilliant" - a tribute to the craft of mastering a clear, clean, and luminous vodka. Filtered through bamboo charcoal, Haku has an unparalleled soft, round, and subtly sweet taste.

The production takes place in Fuefuki, a region rich in natural resources and surrounded by mountains: two national parks to the north and west, and the spectacular Mount Fuji to the south. Concentrated spring waters emerge in this valley after passing the subsoil with porous washing stones. A gin capable of transmitting the Zen spirit of Japan, bringing the human being into serenity and harmony with nature.

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

"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.

Double distillation of golden maesil (plum) then cold filtration gives a clean flavor of plum fruits with a dry palate. Best enjoyed chilled or on the rocks with a splash of soda or tonic water. Almost Eau de Vie like, with soft, textured flavors of plum and grain that is smooth as silk. Highly Recommended Often we know the Asian plum as a green plum but this plum gets to ripen until it becomes a reddish-golden color that accumulates natural sweetness and complex aromatics. The Han family owns a Korean plum orchard where they can harvest at the peak of ripeness. This producer makes high-quality Korean plum liqueur. Seoul Night is a distilled version of plum liqueur, which contains fruity aromas but without any sweetness on the palate.

Eigashima Shin Serene whisky is named after Mr. Hiraishi, the eighth generation of Eigashima Shuzo. Mild and soft as the fascination towards Seto Inland Sea, light and smooth on the palate, just exactly the same as Mr. Hiraishi’s natural disposition in gentleness.Based on the unique centuries-old whisky blending skills and the tradition of sake brewery of Eigashima, Shin Serene whisky is carefully made by Toji, also the chief executive of Eigashima sake brewery. As a blend of whisky aged 3 years in a combination of sherry, bourbon, and Japanese shochu barrels, the fusion is well balanced and sublimated to a new level.

"A dense harmony created through the weaving together of pure whiskeys of variousages. The gentle union of flavors and a mellowness found only in a pure malt whiskey. Delicate yetcomplex aromas and flavors open up, dancing smoothly in the mouth. Nose: Nutty, with hints ofgreen apple and fresh herbs. Richly rounded with only a slight smokiness. Palate: A crisp alcoholicpresence, solid, yet delicate and smooth in the mouth. Finish: Refreshing and clean aftertaste witha long finish. Vanilla notes give way to understated woody flavors that linger in the mouth."

Using 100% Japanese premium plum fruits called Nankobai from Kishu, Wakayama, this is a premium Umeshu with the taste of richness, depth & elegance. Also the color is more golden & amber. As a aperitif or a desert, you can always enjoy CHOYA Extra Years with over ice.