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"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."

Japanese whisky is not only Suntory or Nikka, there are many other less known distilleries whose reputation continues to grow. And for this new tasting, They choose a blended malt, the White Oak Tokinoka blended malt. The White Oak distillery, located in the city of Akashi (Hyogo Prefecture), was the first to obtain a license for distilling whisky in 1919. Built in 1888 for the production of sake and shochu, at the beginning the distillery produced only blend whisky in a traditional way and specially reserved for the domestic market. Then the site was modified in 1984 to start producing whisky in bigger quantities. The Eigashima Shuzo Company owner of the distillery, produced since 2007 several single malts named Akashi.

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.

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.

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.

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.

Nikka Whisky from the Barrel is one of the greatest value for money whiskies in the world. An incredibly powerful Japanese whisky. This is a fiery number and really packs a punch. With aromas of cedar and maple, it has an exploding mouthfeel showcasing cinnamon, dark chocolate, pepper and toffee.

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.

Botanicals including double the amount of Yuzu normally used are macerated for 7 days prior to being distilled to extract as much flavour and oils from the botanicals.