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One of the finest luxury sakes around,this medium-bodied hand-made artisan sake is produced using fine highly-prized Yamadanishiki rice grown in a district of Hyogo. Polished to the highest leve until only 38% of the grain remains, it is fermented in small batches for two months. The complex nose exhibits nuances of melon, lemon, bitter orange and green grass. The palate is superbly balanced with crystallised notes of tropical fruit and citrus with a thread of subtle umami on a long-lasting finish.

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.

You can enjoy the rich taste of cedar and cypress harvested in the area where Kumano Kodo is a World Heritage Site. Mainly uses “Kishu sugi (cypress)” and Kishu Kumano hinoki(cedar)” which are famous as “Kishu wood”, and uses juniper berry as the base of the aroma of gin. The fragrances of the three materials contain a lot of ingredients called “”alpha pinene”” and deepen the fragrance of each other. At first, the scent of Japanese cedar rises, and when you put it in your mouth, the calm and thick scent and flavor of Japanese cypress spreads a little later. Refreshing and smooth texture with Wakayama citrus, and sharp aftertaste with Wakayama Japanese pepper

”Dark green” for imaging that green koyamaki’s selling, and GIN’s flavor for base that mixed with juniper berry, it makes more flavorful scented GIN. Koyamaki and juniper berry’s flavor which both of them contain a lot of “α pinene” ingredients, so they are very compatible with each other. “expanse” and “abundanc e “of the KOZUE’s flavor are born from here. Added Mandarin orange peel made in Wakayama, it feels soft and fresh scent were mixed when tasted by drink, and makes good tast e. Further more, the flavor of Sansho (Wakayama’s Japanese pepper) to enhance the feeling of aftertaste, we accomplished the flavor that will makes you want to drink more.

Loved since its creation in 1978, our Ginjo Maboroshi Shirobako takes on a more refined character, released now as Daiginjo Maboroshi Shirobako. A daiginjo-shu brewed with yeast extracted from the skin of apples, the rich aromas add volume to the cooling sensation and flavor, leaving an overall refreshing impression. All our specialty sakes made with the original techniques developed around brewing with apple yeast have been crowned with the name “Maboroshi”.

This Junmai Daiginjo with 35% polishing ratio, the highest peak of the “Chiebijin” series, is named after the family’s proprietress, Chie, since its founding in 1874. The aroma is reminiscent of fresh Koyho grapes, and the juicy, gentle flavor and refreshing acidity are beautifully balanced.