Kaiyo Cask Strength Whisky, translates to Ocean, this whiskey spends three months ocean-aging before being bottled. Kaiyo is aged in Mizunara Oak, a rare and expensive Japanese variety of very porous oak. Because the trees grow crooked, they need to be around 200 years old before they will make a barrel. Japanese whiskies are almost never bottled at cask strength, cellar away this super tasty and very limited production when available.
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...
View full details
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...
View full details
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...
View full details
Crafted specifically for the modern bartender, iichiko Saiten is a full-flavored expression of shochu that is perfect for cocktails at 43% ABV (alc...
View full details
Umami Bitters is crafted from carefully selected high quality materials from all over Japan, including kelp, bonito flakes, and dried shiitake mush...
View full details
