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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. A wonderful tea-infused gin from Komasa Jyozo, the Hojicha expression is infused with juniper berries, shochu, Japanese cypress and roasted tea leaves from Kagoshima, which is one of Japan’s most famous tea producing regions. Roasting the green tea means that the caffeine bitterness is eliminated, making for a more aromatic, mellow flavour. Pair the gin with soda or even hot water in the same way you would with tonic for an intriguing, fragrant tipple. Roasted leafy green tea alongside earthy juniper, leading into a touch of sweetness and a fragrant, woody finish.

Kirin Fuji Single Grain Japanese Whisky is a beautiful single grain whisky from the Fuji Gotemba distillery. They are one of Japan's most popular producers or grain whiskies. The natural environment around Mt. Fuji is blessed with lush forests, crystal clear water, and pure air. FUJI whiskies are delicately fruity and mellow, and have been nurtured over time in this environment, with its unique climate and terroir. Mt. Fuji Distillery is nestled at the foot of Mt. Fuji, 620 meters (2,035 feet) above sea level and 12 kilometres (7.5 miles) from its peak. Since this is a misty area, Mt. Fuji can only be seen about 1/3 of the year, despite being at such a close distance. The high humidity maintained by a year-round blanket of fog, a cool highland climate with a yearly average temperature of 13℃ (55℉), and air purified by the forests at the foot of the majestic mountain has been combining to form its climate and terroir around the distillery. This natural environment, the cool highland climate with moderate temperature changes and high humidity, is ideal for making whisky. Because of this climate and terroir, the whisk(e)y produced at Mt. Fuji Distillery is mellow, and delicately fruity on the palate. Water plays a vital role in high-quality whisky production. With excellent and abundant water being essential, we call its water “mother water,” meaning it is a blessing from Mother Earth. This excellent water source is one of the main reasons why Mt. Fuji Distillery was built at its location. The “mother water” is drawn from the aquifer that runs 100 meters (328 feet) deep underground, where snow and rain that falls on Mt. Fuji is filtered and polished for 50+ years to reach the aquifer. Because of this climate and terroir, the whisk(e)y produced at Mt. Fuji Distillery is mellow, and delicately fruity on the palate. Master Blender Jota Tanaka. formerly of Four Roses Distillery, in fact the Barrels used at Fuji Gotemba are purchased from the same cooperage and the ex-bourbon barrels used for ageing some of the distilleries whiskies are from Four Roses as well. 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 flavour profiles similar to Scotch, American and Canadian style whiskies. The whiskies used in this blend are between 7 and 16 years old. Unlike most other distilleries the entire production process process from mashing to bottling happens at the Fuji distillery. The nose is of ripe peach, apricot, orange liqueur, delicately fruity with a hint of honey and oatmeal cookies. On the palate the flavours are of delicate yet vivid fruits, pear, apple, apricot and white grapes the finish is delicately sweet and fruity with a rich aftertaste and long silky finish.

Made from the blending of malts from the two distilleries of Yoichi and Miyagikyo, this whisky was the pride and joy of its creator Masataka Taketsuru, founder of Nikka and the father of Japanese Whisky. Light golden honey in colour with candied nuts, walnuts and hazelnuts on the nose as well as delicate and gentle smoke coming through with hay. Forward and straight pallet with juicy mouth feel, yet retaining a very gentle and sophisticated heat. Sweet apricots and peach dominate at first, leading to vanilla and subtle hints of ripe grape. Complex and long on the finish with lingering taste of dry herbs, leather and sweet pastry.

Rich, but refreshing, medium intensity of aromas. Quality rice notes with some floral characters and marshmallow. Velvety texture, subtle,

Super Nikka is a blended whisky born in 1962. Classic style of blended whisky with gentle peatiness and hints of vanilla and sherry. These beautiful flavours are rounded and well-balanced with a smooth texture and mellow mouthfeel.

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.

This exceptional sake is brewed at low temperatures using a unique strain of yeast called the Ehime EK-7 to enhance aroma and freshness. The result is elegant sake with a fruity sweetness to the palate and a mellow aftertaste. Pair it with Teriyaki chicken.