This refined vodka is the purest expression of the signature “Coffey Stills” which produce Nikka Whisky’s outstanding grain whiskies. With decades of experience in distilling white spirits as well as whisky, Nikka’s vodka perfectly captures the extremely smooth and delicate taste of the Coffey-distilled corn and barley spirits. Each spirit is distilled separately and skillfully blended. The formula is perfected with minimal filtration using white birch charcoal to deliver precise balance and mellow texture.

First Gin From Suntory - Roku Gin is a journey through the four seasons with six unique Japanese botanicals.

Yoichi Single Malt is described as bold and strong. Pleasant peaty notes and smokiness originate from traditional direct coal-fired distillation accented with a briny hint delivered by the sea breeze during the ageing process.

Made with diverse unblended whisky brewing techniques and master craftsmanship developed over many years, this single grain whisky features a light and delicately sweet fragrance.

Drawing on over a century of distilling wisdom, Ukiyo Japanese Yuzu Gin is born in Kagoshima from a base of locally grown rice that is distilled into a traditional shch spirit. We redistill our shch with juniper, yuzu, regional citrus and botanicals, respecting the 1500 year old tradition of cultivating and harvesting yuzu in Japan. The yuzu flavour is tart and fragrant, resembling that of the lemon and grapefruit, with overtones of mandarin orange.

Toki means "time" in Japanese. A vivid blend of whiskies from Suntory's Hakushu, Yamazaki, and Chita distilleries, Suntory Whisky Toki features the quintessential characteristics of a Suntory Whisky blend: exquisite balance, harmony, and oneness. At the same time, its unique pairing of Hakushu® American white oak cask malt whisky with Chita heavy-type grain whisky overturns the traditional hierarchy between malt and grain.

Komasa Gin is the craft gin label proudly presented by Komasa Jyozo, a shochu distillery in Kagoshima, Japan with over 130 years of distilling history. Gin and shochu both share the fact that they are distilled spirits. Drawing on decades of distilling expertise and know-how accumulated through making shochu, the distillery unveiled a new line of gins in 2018. Komasa Jyozo uses their rice shochu as the base for Komasa Gin, to which they add juniper berries and as few other ingredients as possible in order to let the main botanicals shine on their own. Komasa Jyozo’s goal is to utilize and express the natural fragrances and flavours of their quality ingredients to the fullest. With Komasa Gin, they hope they have hit upon a revolutionary style of gin that is eminently easy to drink and perfect for everyone. The sweet and refreshing aroma of strawberries with a deep and lingering finish of herbs. These seemingly contradictory personalities coexist without canceling each other out, and each sip will make you want to keep tasting this unique marriage. With the juiciness of strawberries shining through the intricately overlapping flavours, this is a gin that evokes the rich climate of tropical Kagoshima.

135° EAST Hyogo Dry Gin is the result of the perfect balance between a London Dry style gin and the floral, citrus and spice touch of Japanese botanicals.A true Japanese spirit, with its blends of cedar, shiso leaf, chrysanthemum and most importantly of yuzu and sansho pepper combined with distilled sake spirit. A great gin, with traditional dry style botanicals such as juniper, coriander and angelica.135° EAST is named after the Akashi Meridian at 135 degrees east longitude which runs past our distillery in Akashi City. This gin marks the centenary of the start of the Yonezawa familys history in distilling fine Japanese craft spirits.

A unique Japanese whisky showing enticing aromas of sweet exotic fruit, ripe pear, cherry, citrus notes and subtle floral scents. Intense sweet fruity flavours of pear and apricot nectar and caramelized papaya. Finishes sweet with bourbon vanilla. The Coffey Still is the worlds first patented continuous still invented by Mr. Aeneas Coffey in 1830. Masataka Taketsuru valued the feature of this type of still, which retains the flavours of ingredients and also creates a distinctive texture. Complex, sweet and mellow flavours in Nikka Coffey invites you back to beauties of grain whisky.

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

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.