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Mt. Fuji Distillery was established and commissioned in 1973, while most other Japanese distilleries followed the whisky product ion method of Scotland, Fuji took influence from major whisk(e)y countries all around the world. The Distillery has a unique location being situated 2034ft above sea level, temperature and altitude play a significant role in the final product showcasing unique flavours of a single grain whiskey. Fuji distillery uses highly purified water direct from Mt. Fuji that is used across the entire production process. It is said to be a 50 year process from Mountain to Distillery going through natural purification along the way resulting in crystal clear, pure and clean water. FUJI SINGLE BLENDED WHISKY Fuji Single Blended is the embodiment of Fuji Gotemba's commitment to creating unique Whisky. Single Blended is a blend of malt and three different types of grain whisky produced at the one site; Fuji Gotemba. Master Blender, Jota Tanaka uses a combination corn, rye and malted barley distilled across doubler, column, kettle and pot stills. This creates flavor profiles similar to Scotch, American and Canadian style whiskies. Unlike most other distilleries the entire production process from massing to bottling happens at Fuji's distillery.

The Afuri series from Kikkawa Jozo is brewed with water from a rain-fed spring at the foot of Mount Afuri in Kanagawa. It is naturally harder than typical sake brewing water at 150ppm in equal parts Calcium and Magnesium. These nutrients allow for extremely low temperature fermentation to develop extra complexity. Founded in 1912, Kikkawa once made rich and dry sake. The 7th generation chief brewer Masanori Mizuno took over in 2012 changing focus to a complex, robust and aromatic style balanced by ancient acid production techniques. This is a pure rice sake with a beautiful rose-pink color made using the rare Tsurubara (rambling rose) flower yeast and pesticide-free cultivated ancient rice which is also rich in polyphenols and minerals. It has a gentle and smooth taste, making it suitable even for sake beginners. While it has a sweet and floral aroma, it also offers a clear aftertaste.. Serve chilled, serve with rich dishes or as you begin your afternoon.

Starting with super high quality Hyogo grown Yamada Nishiki, this sake features yeast no.77 which is very high in malic acid production (green apple note). Aromas of honeysuckle, white grape and lemon balm leap from the glass. The palate is round but transitions very quickly into sweet tart candy. There’s lots of acidity, even some astringency before the long finish suggests apple jolly rancher. A great introduction to the Afuri line.

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.

Meaning delicious, Umajun has complex aromas of vanilla and crushed nuts, a warming, creamy texture and citrus crispness on the finish.