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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.

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.

Akashi whisky is the only whisky in the world that is made by a Toji (grand-master in the art of sake making) by implementing sake-making methodologies into the whisky making process. The distil pot used is smaller than those used by both Scottish and other Japanese distilleries, which in turn, decreases the levels of fusel alcohol. As a result, Akashi whisky does not require as long of an ageing process, while its core malt (cask strength) is smooth and delicate.

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.

Gentleness is Elegantly balanced with richness. Round and savoury taste is harmonized with aroma. Smooth plate and fine finish.

KI NO BI (The Beauty of the Seasons) is inspired by tradition and distilled, blended and bottled in Kyoto. We collaborate with the craftsmen and artisans of Kyoto who refine their skills in the legacy of the generations before them, working continuously in the cultural heart of Japan. Japans first dedicated gin distillery was founded with the sole intention of creating the finest gin possible: made from rice spirit and, wherever possible, using locally sourced botanicals, including yuzu, gyokuro tea and sansho pepper. The Founders are inspired by Kyoto culture, art, craftmanship and agriculture.

2026 Year of the Horse limited edition sake Taru(Barrel) encapsulates this blessing in a small 300ml bottle: the Year of the Horse theme expresses the hope for "instant success," while colorful graffiti brings a lighthearted and joyful feel. It contains classic junmai sake, with a refreshing and smooth taste and a clean finish, best enjoyed chilled or at room temperature.