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.
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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...
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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...
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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...
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Umami Bitters is crafted from carefully selected high quality materials from all over Japan, including kelp, bonito flakes, and dried shiitake mush...
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A journey through the four seasons with six Japanese botanicals: Sakura flower, Sakura leaf, Yuzu peel, Sencha tea (green tea), Gyokuro tea (refine...
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