Japanese Spirits

SINGLE MALT MIYAGIKYO This soft and luxuriantly fragrant single malt whisky is distilled and matured at the Miyagikyo distillery in Sendai. At Miyagikyo, the different natural environment and the use of steam heat distillation results in a malt whisky...

This single malt whisky from the Yoichi distillery, stored and matured for 15 years or more, is characterized by its mature and ample nose and smooth, silky palate.   Product Information Alcohol % : 45%Size : 700mlMade : JapanType...

Matured malt whisky and grain whisky are blended and then re-casked (a process known as "marriage") to create a rich harmony of distinctly different whiskies. "From the Barrel" is bottled directly from re-casked barrels of whisky and features almost the...

Kizakura Tokkuri Kinpaku is a semi dry Honjozo with real GOLD FLAKES in a cute Tokkuri shaped bottle, made by Kyoto's famous sake brewery KIZAKURA. It has a rich, mellow & dry flavour and match well with a different type of Japanese dishes. You can...

This golden colour UMESHU is non sugar UMESHU. Instead of sugar, honey is used for its sweetness. The taste is softer and sweeter than CHOYA UMESHU Original. Good to be used for Sake Cocktail.   Product Information Alcohol % : 15%Size : 750ml (ume...

IN STORE PROMO PRICE $370 This 12 year old from Yamazaki first came onto the market in 1984 and was the first seriously marketed Japanese single malt whisky.  

Choya Sake is made from rice grown in the Nara region of Western Japan, to the same age-old recipe. Warmed through, it tastes great with sushi, or serve it over ice as a Western cocktail. With a taste that’s entirely unique...

This one is a Japanese Standard Choya Umeshu with real plum fruits in a bottle. Using 100% Japanese plum fruits from Kishu, Wakayama, this is a real high standard Japanese traditional Umeshu. (Actually you can eat plum fruits after drinking or even as a...

Kizakura is one of the most famous sake brewers from Kyoto, Japan. Yamahai Jikomi is a traditional slow fermentation technique process at low temperatures with extra time and care. Combined Yamahai Method with Kyoto, Fushimi's very famous soft water...

Kizakura Kura No Uta is a smooth flavour dry Junmai. It has a long dry tail with a bit of acidic finish. When you put it in a hot water for a few minutes, it changes the character. Sweetness of rice will show up more and you could see a nice balance of...