Ichiban Shizuku Sake – 72 cl

Refreshing tartness and aroma with pleasant and slightly dry texture. Good match with a wide range of cuisine.

2014 Gold Medal(Main Category), Fine Sake Award Oden,

roast chicken, red fish sashimi like tuna, braised meat, stewed meat etc.

Dryness +3

Rice polished 60%

Alcohol 15-16%

Sandwiched between Japan’s soaring Southern Alps and the towering Central Alps and at just over 2,600 feet, Mars Shinshu is Japan’s highest whisky distillery. The Hombo family has been distilling shochu for more than a century and added whisky to their repertoire in 1949. Back then, the distillery was located in Kagoshima Prefecture on the southernmost island of Kyushu. In 1984, the Hombo clan moved the distillery to the idyllic alpine setting of Miyada village in southern Nagano Prefecture. They chose this site for its cool temperatures, which slow maturation, and the plentiful and soft granite-filtered, snowmelt-fed aquifers. This malt-driven spirit is truly a reflection of contemporary Japanese whisky. A blend of various ex-spirit barrels, combined with hints of peat, this spirit is wonderfully balanced and packed with ripe flavors of cherry, honey, toffee, and spice.

Appearance / Color: Dark caramel

Nose / Aroma / Smell :Grapes, Sherry, peat 

Palate: Peppery, cherry, toffee, honey, ginger spice

Finish: Long, crisp, rounded

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A grain whisky with different features (an unblended whisky with a soft sweetness and an unblended whisky with rich minerals and grains) blends a well balanced peat aroma and a malt whisky that has a soft sweetness like vanilla and chocolate. Utilize the youthfulness, the whisky has been finished with a light flavour but comes with a kick.

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The Kikusui distillery is located in Kuroshio, Köchi Prefecture, Japan. It takes advantage of the climate favorable to the cultivation of sugar cane to cultivate its own raw material for the production of its rums.

Ryoma rum is produced from pure sugar cane juice and crafted using traditional Japanese methods. It is characterized by its fermentation, carried out using yeasts specially bred to ferment sake!
Ryoma's atypical style also comes from very fine sugar cane, typical of Japan.

Distilled in a pot still, this rum is then aged in white oak barrels.

Tasting Notes

• Nose: Marked by floral notes, the nose offers notes of white flowers, star anise and nougat.
• Mouth: Full of roundness and delicacy, the palate reveals aromas of vanilla, coconut and ginger.
• Finish: Fresh, the finish is distinguished by delicate citrus notes before notes of bitter molasses and chocolate come to close the tasting.

Marvellously refreshing gin all the way from Japan! Produced by Chugoku Jozo at its Sakurao distillery, Sakurao Japanese Dry Gin is made with a selection of local botanicals including yuzu, Japanese cypress, oyster shell and cherry blossom, alongside some traditional important ingredients like juniper and coriander.

Tasting Note: Oily juniper, vegetal freshness, citrus peels with a touch of jammy orange, white pepper and a hint of vanilla.

Haku Vodka is a premium Japanese craft vodka produced by the renowned House of Suntory. The name "Haku" translates to both "white" and "brilliance," highlighting the clean, luminous nature of the spirit and the meticulous craftsmanship behind it. Unlike traditional vodkas made from potatoes or grain, it is meticulously crafted from 100% Japanese white rice (hakumai).

• Alcohol by Volume (ABV): 40% (80 Proof)
• Base Ingredient: 100% Japanese white rice
• Gluten-Free: Yes, naturally gluten-free due to its rice base
• Distillery Location: Mash distillation happens at the Osumi Distillery in Kagoshima, Kyushu, and final blending/filtration takes place in Osaka.

• Fermentation: Polished Japanese white rice is fermented with kome koji (rice koji) to create a mash. 
• Distillation: The mash is distilled using pot stills to create a rice spirit. It undergoes a second distillation through two distinct processes using both pot and column stills to build flavor profile, body, and aroma.
• Filtration: The spirit is blended and filtered using a unique bamboo charcoal filtration process. This technique removes impurities while preserving the delicate, naturally sweet nuances of the rice.

• Nose: Soft, clean, and rounded, with delicate, subtly sweet floral and rice aromas.
• Palate: Velvety, smooth, and medium-bodied, offering a rich flavor that gradually opens up to reveal the complex, natural sweetness of the grains.
• Finish: Elegant and clean with a sophisticated, lingering warmth and natural sweetness.

• The Haku-Hi: A refreshing Japanese highball mixing Haku Vodka with chilled soda water and a twist of lemon peel.
• Haku Martini: A silky version of the traditional Martini cocktail, highlighting the subtle floral and rice sweetness.

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