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.
Sold out
Yamazaki is Japan's oldest single malt distillery, producing whisky using several different sizes and shapes of stills, and aging in three varietie...
View full details
Sold out
Nikka From The Barrel is a whisky created to deliver full flavors and richness of whisky “from barrels” which only blenders can sniff and taste. Fr...
View full details
Sold out
From Hokkaido, a distillery on an island to the north of the Japanese mainland. This is a somewhat more heavily peated whisky, its smoky character ...
View full details
Save Liquid error (product-badge line 32): -Infinity%
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
Save Liquid error (product-badge line 32): -Infinity%
Even if you've been living in a cave the last few years, you are probably vaguely aware that Japanese whisky is a hot commodity. If your cave has a...
View full details
