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This is an elegant representation of Nishinomiya Sake at its finest. This sake has aromatic beginning and smooth finish full of finesse.

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.

This is a unique whisky from Japans Nagahama Distillery near Shiga, which opened in 2016. While the distillerys own malt whisky is still very young, the distillerys owners decided to source malt whiskies from other countries to blend with it in what theyre calling a world malt. The nose is fruity and floral with lemon zest, mango, and grilled pineapple. The taste is spicy with a citrus tartness and notes of lemon pepper, grilled pineapple, honey, and orange peel. The finish is medium-length with a touch of citrus and a hint of lingering spice

The color is reddish and glossy brick. The flavor from red wines such as raisins and berries is in perfect harmony with the unique malt flavour of Nagahama. A refreshing afterstate of orange peel can be enjoyed. The sweetness of grain carries through the finish with a long, moderate astringent taste. The flavors linger long after the sip.

The Nikka Coffey Malt is the result of a unique distillation process in Coffey type column stills, which are normally used for grain whisky production.As such, this unique 100% Coffey malt is categorized as a grain whisky, and offers a surprisingly rich texture with deep oaky notes.

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.

Amahagan World Malt Edition was founded base on one of the most important technique in Whisky blending. This is the fifth release of World Malt Amahagan series. Matured in sherry cask which is one of most popular type of casks all over the world.Nose: impressive aroma of ripe fruit and fresh-baked apple. Brown sugar, dried citrus fruits, freshly grated leather.Palate: Smooth taste with a tangy end of strawberry jam and end of sweetness. Swirling aromas of maple syrup and raisin over flow as the time pass by.Finish: Lingering finish sings with dryness and gentle species which come from cask maturation.

An exquisite blend of selected malt whiskies and grain whiskies. Taste the spread of the sweet vanilla-like aroma throughout the mouth. Enjoy the well-balanced taste with any drinking style.

An exquisite blend of fragrant strawberries and herbs. 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. Tasting Notes: Nose: Mellow – Juniper, red berries Palate: Fresh – Strawberry, berries, herbaceous Finish: Persistent – Freshly cut grass

Created by legendary Japanese bartender Danny Aikawa who, in 1979 dreamed of creating a truly unique Japanese liqueur from Ume fruit. As he could only attempt to create this Ume based product once a year, all up it took 17 years to develop the recipe (which is a closely guarded secret). Hoishiko is produced once a year after the Ume harvest in Wakayama prefecture. The Ume are macerated along with a secret blend of spices in alcohol. After several months the Ume and spices are removed and sugar is added to balance out the tart Ume flavour.