Yamazakura Asaka Single Malt
Discover the Yamazakura Asaka Single Malt, a unique expression from the small Asaka distillery, located near Koriyama in Fukushima prefecture. Established in 2016, the distillery began its journey to create unique and refined Japanese whiskies. This single malt is distilled twice in a traditional Pot Still from malted barley, enhancing the distinctive flavors of the Asaka distillery.
After distillation, the whisky is aged for 3 years in bourbon casks, adding complexity and depth to its flavor profile. Unchill-filtered, it retains all its authenticity and natural texture, offering a pure, intense tasting experience. This limited edition has been specially produced in small quantities from a careful selection of 10 Bourbon casks, resulting in just 3,000 bottles.
On the nose, it reveals a complex, delicate aroma with nuances of plum, wildflower honey, and bourbon vanilla. On the palate, it displays a velvety, gourmand texture, with pronounced notes of orange marmalade, vanilla, and French toast. Flavors blend subtly, creating a complex, balanced palette. The finish is smooth and lingering, leaving rich, slightly spicy cereal notes and hints of candied fruit on the palate, a warm conclusion that prolongs the tasting pleasure.
Yamazakura Peated Blended
Akashi Sherry Cask 5 Years Old
Akashi Sherry Cask 5 Year Old is a 5 year old single malt from the little known White Oak, based in Hyogo (west of Kobe). It has been aged in a Sherry cask for 5 years, resulting in generous helpings of lip-smacking Sherried sweetness. Gentle red fruit aromas (think raisins, cherries and some cheeky raspberries), followed by a hint of smoky spice. Molasses, plum, aromatic black tea, earthy oak and blackcurrant. Finish with spices, chocolate and a touch of marmalade.
Akashi Red Wine Cask 5 Years
Akashi Single Malt 5 years old Red Wine Cask is a whiskey produced by the Eigashima - White Oak distillery located in southern Japan, on the shores of the Seto Inland Sea. Its gluttonous nose expresses aromas of brown sugar and fruity yellow fruits. Then, in the mouth is an intense aromatic bouquet that will reveal itself with notes of caramel, tannins and a slight bitterness. The finish will be frank and woody. For this limited vintage, the House Chef Blender carefully selected a few single malts aged for 4½ years in Cognac barrels, then transferred them to French red wine barrels for a 10 month aging. Akashi Single Malt 5 Year Old Red Cask is bottled colorless and unfiltered, with an alcohol content of 50%.
Akashi Bourbon Cask 5 Years Old
Akashi Single Malt 5 Years Old Bourbon Cask is an American expression of the iconic Japanese whiskey from the small Eigashima distillery located in the Inland Sea of Japan, in Hyogo Prefecture. Composed of a blend of single malts aged for at least 5 years in American oak barrels, the famous bourbon barrel, this lightly peaty whiskey expresses notes of vanilla and cereals on the nose, then on the palate, spicy and fruity aromas are added to a delicate peat. The long finish reveals salty notes in addition to spices.
Akashi Blended Sherry Cask Finish
Akashi Blended Sherry Cask Finish is a blend of grain whiskeys from multiple sources and 30% malt whiskeys distilled in Eigashima, Japan, all whiskeys have been aged in American oak barrels for at least three years, then matured for 6 months in sherry barrels, the famous Andalusian wine barrels. This blend has a rich, gourmet profile, expressing hints of vanilla, dried apricot and orange peel on the nose. On the palate, the soft, smooth texture is accompanied by spicy, woody aromas and hints of dried fruit typical of whiskeys matured in sherry casks. This complementary maturation is felt in the very long and elegant finish where the woody notes coexist with the vinous notes of the sherry.
Saké Akashi Ginjo Yuzushu
This sake has an exceptionally high amount of fresh Hyogo yuzu, which is pressed upon arrival to preserve the clear aroma of the rare citrus fruit highly prized in Japan. It gives a touch of originality to the most exquisite cocktails and can be drunk neat or with ice as an aperitif or after dinner.
Komaso Ichigo
Komasa Ichigo gin is the third in the range created at the Hioki distillery by Komasa Jyozo, a producer of traditional alcoholic drinks founded in 1883 on the island of Kyushu. Made from a bouquet of classic botanicals, including juniper berries, this gin also includes original and unusual ingredients in its recipe, such as strawberries, raspberries, blueberries and basil. All harvested locally, Komasa Jyozo is part of a sustainable philosophy by establishing partnerships with farmers in the Kagoshima region, whose strawberry cultivation is one of their specialties. Sweet and spicy, Komasa Ichigo gin is perfectly balanced with the contribution of basil responsible for counterbalancing the sweetness of the red fruits. Its refreshing side makes it an ideal ingredient for enhancing cocktail recipes.
Nikka Yoichi Single Malt
Yoichi Single Malt shows the characteristics of Nikka's first distillery built in 1934. Founder Masataka Taketsuru chose Yoichi in Hokkaido because of similar environmental conditions to Scotland, where he learned how to make whiskey. It is described as strong and bold. Pleasant notes of mortar and smoke originating from the traditional charcoal distillation, as well as a salty suggestion that the sea breeze provides during the aging process.
Hatozaki Blended
It has a delicate roundness with a rich backbone of malt whiskey, offering cereal notes and a smooth sweetness. Aged for up to 12 years and created through a two-stage blending process, it is never colored or filtered without refrigeration. Unique, delicate and floral. It offers a balanced mouthfeel, with an aromatic palate and floral notes. The style is elegant and light, bringing out significant depth from the malted barley.
Roku Japanese Craft
Nikka From the barrel + 2 copos + Doseador
Nikka From The Barrel is a blended whiskey created to offer full flavors and richness of "barrel" whiskey that only blenders can sniff and savor. The iconic bottle is designed to reflect "a small block of whiskey" - incorporating the strong and rich flavor of whiskey. From The Barrel is an extremely complex blended whiskey bottled at 51.4% ABV. To deliver their richness and full flavors, the blended liquid goes to used barrels for a few more months for "wedding" before being bottled.
Black Nikka 8 anos
Nikka Coffey
Nikka Miyagikyo
Miyagikyo Single Malt shows the characteristics of Nikka’s second distillery built in 1969. The founder Masataka Taketsuru chose this site in the mountains of Sendai to contrast with his first distillery, Yoichi, which is located in the coastal area. Miyagikyo Single Malt is described as soft and fruity. Using less peaty malt, this whisky is distilled in a pot still heated by indirect steam at a low temperature. Miyagikyo Single Malt has an elegant fruitiness and a distinctive aroma with a strong Sherry cask influence.
Gin 135 East Hyogo Dry
Named after the 135° east meridian that crosses the city of Akashi in Hyogo Prefecture, this gin represents the passion for discovering what lies beyond borders. Inspired by Japan's important Taisho period, this unexpected gin pays homage to a time when Eastern culture merged with Western culture. After carefully examining the flavor profile of over 50 different botanicals, Master Distiller & Blender, Kimio Yonezawa chose to combine 3 traditional European together with 5 uniquely Japanese - all sourced from small local producers and the finest experts in Japan, distilled separately to preserve character, and finally mixed together. Capturing the essence of each Japanese botanist through a vacuum distillation process, a technique used in the luxury perfume industry, 135° East preserves the pure olfactory notes and subtleties of its aromas.
Jinzu
This gin is known for its taste and creaminess. The plants used in its distillation are of Japanese origin, such as cherry blossom and lemon yuzu - a citrus fruit flavored with orange and mandarin and which was the inspiration for the name "Jinzu". The recommendation of the breeder: 50 ml Jinzu, 10 ml Vermouth dry, 5 ml Umeshu (Japanese liquor).
Akashi Blended
Nikka From the Barrel
Nikka From The Barrel is a blended whiskey created to offer full flavors and richness of "barrel" whiskey that only blenders can sniff and savor. The iconic bottle is designed to reflect "a small block of whiskey" - incorporating the strong and rich flavor of whiskey. From The Barrel is an extremely complex blended whiskey bottled at 51.4% ABV. To deliver their richness and full flavors, the blended liquid goes to used barrels for a few more months for "wedding" before being bottled.
Nikka Coffey Malt
Coffey Malt is an original single malt whiskey, distilled from malt in a Coffey still, and is one of the essential components of the Nikka blends. Coffey still was nicknamed in honor of its inventor, Aeneas Coffey. In 1830, the French-born Irishman would perfect this technique, which would become widely adopted by the Scots to produce blends, allowing them to overtake Ireland as the Whisly producer par excellence. The distillation process is continuous, whereas in the stills used for the production of Single Malts they require two separate distillations. Nikka owns two Coffey stills at her Miyagikyo distillery for the production of her grain whiskeys. Imported from Scotland in 1963, these ancient stills produce very round spirits, with a distinctive character that defines the Nikka signature blends. Gold color. A lively, sour and spicy first nose! Fresh and citrus, it is an ode to lemon, which the sweet Williams pear barely manages to moderate. Fine pepper notes and a dash of balsamic vinegar blend with soft vanilla aromas. On the palate, just as on the nose, its liveliness is supported by mostly citrus aromatic compounds (orange and clementine), which challenge more persuasive notes of coffee, praline and vanilla cream. Surprisingly, it gives way to several types of plum, leaving the false impression of an eau-de-vie. The end of the mouth remains in the over-plum, with a brief appearance of licorice before the fruit aromas are again the center of attention.
Nikka Taketsuru Pure Malt
Taketsuru Pure Malt is a range of blended malt whiskies named in honor of Masataka Taketsuru, the founder of Nikka and father of Japanese whisky. These whiskies highlight the complexity and preciseness of blending. One of Nikka’s signature products to showcase our way of blending and perfecting flavors. Gentle malt flavor, fruitiness and extremely well-balanced taste make it a perfect entry point into the world of Nikka.
Nikka Coffey Grain
Coffey Grain is an original single grain whiskey, mostly distilled from corn, in a Coffey still. It becomes even more unique in the sense that it has mostly maize as in the past, while most modern whiskeys are derived from wheat. The corn imparts to the whiskey with a rich and rounded texture, and intense aromas. This grain whiskey is today an essential component of the Nikka blends. The distillation process is continuous, whereas in the stills used for the production of Single Malts they require two separate distillations. Nikka owns two Coffey stills at her Miyagikyo distillery for the production of her grain whiskeys. Imported from Scotland in 1963, these old stills produce a very round whiskey with a distinctive character that defines the signature Nikka blends. Nice golden color. Nose fresh and seductive, reveals ripe pear, cherry and exotic fruit aromas. Citrus notes of grapefruit and lemon emerge, slowly giving way to the subtler floral aromas. After breathing, the aromas of pastries, coconut and bourboun-vanilla, with notes of mint and a hint of musk, stand out. Juicy and pleasant palate, what promises in the nose lies on the palate. Intense ripe fruit with note of rum, banana and caramel. Complexity develops in the notes of licorice and star anise. Over time develops ripe pear aromas and the end of the mouth results in a bittersweet combination with the bourbon-vanilla to impart a slight acidity.
Komasa Komikan
The elegant expressions of Komasa Jyozo Distillery are the pride of Japan! With its new Gin Komasa line, the brand has focused on regional botanicals (such as green tea and Sakurajima komikan, the world's smallest mandarin) to offer unprecedented new flavors that ooze freshness. Developed and blended by a specialized team of artisanal distillers, producing two spectacular gins that are destined to become a myth. Every gin in the Komasa line is made with a crucial ingredient from Japan's heritage: the world's smallest mandarin (Sakurajima komikan) or green tea. Two brand new flavors begging to be discovered. Komikan is a new interpretation of the easy gin drink that will appeal to a wide audience. A shochu base and juniper alcohol, supplemented with Sakurajima Komikan and cypress bark. Each ingredient is infused separately from the others to extract the most from Komasa Jyozo's elegant expressions.
