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White Oak Tokinoka Blended Japanese Whisky

White Oak Tokinoka Blended Japanese Whisky is produced in Hyōgo. In 1919, this distillery was the first to obtain a license for making whisky in Japan. Four years before the famous Yamazaki! The Tokinoka Blended Japanese Whisky is an expression of Japanese skills and expression of taste. It is a blend of 75% single malt and 25% grain. The nose has fruit aromas. The palate is soft to start, adding some strength with a little spice. Well balances. It finishes long of cream, malted barley, oak, and vanilla.

Yamazakura Blended Japanese Whisky

Yamazakura Blended Whisky is a release from Sasanokawa distillery, dating back to 1765 with highly recognised sake and schochu production. Based in the city of Koriyama Sasanokawa expanded into whisky in the 1940s. This represents a high-end complement to their entry level whisky range ('Yama' means 'mountain' and 'Sakura' means cherry tree, hence the beautiful label design). This blend is composed of four malt whiskies and one grain whisky. Orange blossoms, tangerine and gardenia on the nose, followed by cedar, burnt sugar and nashi pear on the palate. So quiet yet so powerful.

The Shinobu Blended Japanese Whisky

SHINOBU (meaning Forbearance in Japanese) Whisky is hand crafted by the creative master blender, Mr. Usami, by carefully selecting whisky from different distilleries which are first reserved in ex-sherry and ex-bourbon casks and then finishing them with precious Japanese Mizunara oak.

Onikishi Blended Japanese Whisky

Nagahama Roman Blended Japanese Whisky

Refreshing aroma reminiscent of the richness of chocolate, orange peel and tropical fruits and pleasant herbs. Tenderness like white peach, cotton candy and caramel, while maintaining the rich sweetness and freshness. Long finish and lingering gentle taste.Nagahama Distillery founded in 2016 is the smallest distillery in Japan, so their own whisky is not reserved sufficiently yet. Therefore, they have been importing whisky from Scotland, where their master blender thoroughly studied about whisky production before the distillery’s foundation. The master blender selected whisky carefully, visiting various distilleries in Scotland. He blended and matured the whisky at Nagahama Distillery.

Heiwa Shuzo Furu-Tsuru-Ume Umeshu 10 Year Old

The ‘Furu-Tsuru-Ume’ is made with Nankō Ume fruit from Wakayama. The fruit is steeped in Sake for 4 months, then aged in a tank for 2 years. It is then placed in used oak barrels for further ageing of at least 8 years. This is one of the oldest wood-aged Umeshu in the market. A rich and complex example of Umeshu with a spicy oak character on the finish, this is best served slightly chilled in a wine glass to appreciate the intense and complex aromas and flavours on display here. Once opened the Heiwa 'Furu-tsuru-ume Umeshu 10YO' will last well for at least 12 - 15 weeks, ideally in a refrigerator.

Mukai Shuzo Ine Mankai

The Ine Mankai from Mukai Shuzō is produced using an ancient strain of red rice, along with a with a white rice, creating a rose petal coloured sake. In provincial villages and towns within Japan red rice has been cultivated and used in traditional celebrations for centuries, but it is extremely rare to see it used commercially. While studying at Tōkyō University, Kuniko met Professor Takeda, and was encouraged to create a sake with the red rice he knew grew locally in Kuniko's hometown area of Ine. In May 2000, Kuniko released her red rice sake calling it 'Ine Mankai' or ‘Ine in Full Bloom’. It’s well balanced levels of acidity and sweetness make it perfect for drinking with a wide variety of food. Complex cherry & vanilla aroma with unique sweet/tart cherry & pomegranate flavours with a savoury, umami rich palate works equally well with savoury dishes or sweet.

Kanade White Peach Liqueur

Kanade White Peach is composed of infused Japanese White Peach liqueur and White Peach juice. The final blend has a distinct aroma both rich and gentle, and an enveloping juicy flavor like that of a raw White Peach. With a palate of citrus & the strong presence of raw white peach leading into a delicate floral finish, Kanade White Peach Liqueur would make a next level Bellini. This is really quite wonderful.

Ota Shuzo Dokan Daiginjo

This Dokan Daiginjo sake is a very fine and balanced version of Junmai Daiginjo - Daiginjo grades of sake are considered the ultimate test of a brewer’s skill. Expect floral and fruit driven styles of sake that can be elegant and delicate or complex and intriguing. This is super premium sake at it’s best without the super premium price tag. A bold fragrant nose leads to ripe melon & fennel aromas. The palate has a light touch of sweetness and a robust round mouthfeel. Great as an aperitif or with lighter styled dishes. Serve chilled. Once opened the Ota Shuzo 'Dokan Daiginjo' will last well for at least 3 - 4 weeks, ideally in a refrigerator.

Nikka Whisky from the Barrel Japanese Whisky

The history and evolution of the Japanese Whisky scene can be traced back to one man, Masataka Taketsuru; a man known as the 'father of Japanese whisky'. Taketsuru not only left Japan to learn the craft from the experts in Scotland, he also crafted Japan's first whisky at the Yamazaki distillery before establishing the premium whisky house of Nikka in 1934. This unique bottling of 'From the Barrel' is a breathtaking blend of malt and grain whiskies that are hand selected, blended together and then reintroduced to cask upon their marriage. The result is a blend that possesses a distinctive personality characterised by solidity, depth of taste and a richly expanding aroma. With immediate aromas of cedar and maple, it has an exploding mouth-feel showcasing cinnamon, dark chocolate, pepper and toffee. Serve with a little water to reveal cacao and tingling spices.