Japanese Spirits

Distilled from 100% Japanese White Rice. Contrary to what the West may perceive, Japanese white rice is never considered as a "staple" as a Japanes...

Kaiyō whisky is matured in the finest Japanese Mizunara oak casks. These casks are handmade due to Mizunara oak’s delicate wood grain. They are amo...

This is a Gin produced by Nikka Whisky, with all of the base distillate made in their "Coffey Still" imported from Scotland in 1963. The Coffey Sti...

Umami Bitters is crafted from carefully selected high quality materials from all over Japan, including kelp, bonito flakes, and dried shiitake mush...

A journey through the four seasons with six Japanese botanicals: Sakura flower, Sakura leaf, Yuzu peel, Sencha tea (green tea), Gyokuro tea (refine...

This expression of Hakushu shows a fleshier side, pineapple and grapefruit on the nose, with a little fragrance of jasmine and osmanthus. On the pa...

Grain whisky is made from corn, wheat, and unmalted barley on a continuous still -- much like vodka is produced. The Coffey Still is a type of cont...

Grain, oak, smoke, and fruit mingle on the nose. Grain tempered on the palate, with notes that offer a complex melange of toasted wood, tea leaf, c...

Pure Malt is a combination of whisky from both Nikka distilleries: Yoichi and Miyagikyo. It's matured in a combination of sherry butts, bourbon bar...

Ki No Bi Dry Gin is created, blended and bottled at the artisanal Kyoto Distillery using many local ingredients and inspired by the history and cul...

A blend of whiskies from Hakushu, Yamazaki, and Chita. Fresh straw, vanilla, and gentle grain, coconut, tamarind, and blanched almonds, A shorter f...

"The Single" whiskey from Kaiyo is a 7 year old malt whiskey, made on a coffey still in Japan, and aged in bourbon barrels before spending 6 months...

Kaiyo Cask Strength Whisky, translates to Ocean, this whiskey spends three months ocean-aging before being bottled. Kaiyo is aged in Mizunara Oak, ...

This is a vodka produced by Nikka Whisky, integrating its decades of experience. The secret behind the extremely smooth and delicate taste is the d...

Tsutsumi Distillery has been producing traditional shochu for 141 years and is 1 of only 28 distilleries certified by the WTO as a Kuma Shochu prod...

The Yuzu is a citrus fruit and plant originating in Southern Japan. It is believed to be a hybrid of sour mandarin and Ichang papeda. This fruit re...

Kaiyō whisky is matured in the finest Japanese Mizunara oak casks. These casks are handmade due to Mizunara oak’s delicate wood grain. They are amo...

This whisky is matured in the finest Mizunara oak casks, bespoke barrels crafted from slow growth, air-seasoned wood from hand-selected trees. Thes...

The KI NO TEA expression by the Kyoto Distillery includes Tencha and Gyokuro leaves in its botanical list, in an attempt to bring out the deep, com...

Crafted specifically for the modern bartender, iichiko Saiten is a full-flavored expression of shochu that is perfect for cocktails at 43% ABV (alc...

Shiso is the common name for the Asian culinary herb, seed, and the entirety of the Preilla frutescens plant, which belongs to the mint family. The...

In the small onsen town of Takeo, just to the east of Arita, lies a tiny cluster of lemongrass fields that have become a source of local pride, and...

It is said that the very first seedlings of green tea in Japan were planted by the Zen Buddhist monk Myoan Eisai on a mountain in Saga Prefecture m...