Dugas Sas White Oak Dist Whiskey Tokinoka Japan
Hakushika Chotokusen Kuromatsu Goka Sennenju Junmai Daiginjo Japanese Sake
This is an elegant representation of Nishinomiya Sake at its finest. This sake has aromatic beginning and smooth finish full of finesse.
Hakkaisan "Eight Peaks" Junmai Ginjo Japanese Sake
Warmth of sunshine on a clear day in cold winter mellows the snow is what this Sake express. This make you enjoy the mellow essence of tasty rice.
The Choya Black
This full-bodied umeshu has rich aroma of French brandy and pleasantly sweet & tart taste of ume. To be enjoy mixed with soda water or in cocktails or on-the-rocks.
Dassai 45
There is no reason for us to craft sake unless its super delicious., this is the Dassai way. Using Yamada-Nishiki rice polished down to 45%, we deliver fruit aromatics and delicate sweetness.
Mars Shinshu Twin Alps Blended Japanese Whisky
The "Twin Alps" presented on this stunning label blends the "Central Alps" and "Southern Alps" of Kyushu, Japan. The Mars Shinshu distillery is located at Miyada, a highland village in the Nagano Prefecture, some 800m above sea level and making it Japan's highest whisky distillery. Utilising pure alpine water that flows to the Otagiri River, this whisky is distilled only during Japan's crisp winters.Mars has produced an outstanding whisky aged in bourbon barrels with lasting notes of subtle spice, oak and fruit flavours making it extremely easy to enjoy - straight, on the rocks or as a highball mix with soda and ice.Nose: Malt, light caramel, biscuit, cinnamon, grain spirits.Palate: Apple, light honey, oak, pepper, grain, vanilla.Finish: Sweet oak, black pepper, light fruit character.
Houraisen Ao Shiso Kaoru Umeshu Non-Vintage Non-Vintage
Fuji Single Grain Whiskey
Fuji whiskey was born out of a joint venture in 1972 between Kirin Brewery, Chivas brothers and Seagram and Sons to identify the optimal site for a new whisky distillery in Japan. The water in this whisky comes from snowmelt run-off from Mount Fuji, which takes about 50 years to cycle. A proprietary yeast is used for fermenting the various grains over a 72 hour fermentation period. Three distillation formats are employed: column (lighter style), batch kettle (medium style) and pot still (heavy style). The whiskey is aged in medium to high char ex bourbon barrels, refill and virgin oak. It is non–chill filtered and bottled at 46% ABV.