Sakurao Japanese Dry Gin – 70 cl

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.

• The Blend: A meticulous combination of more than 100 malt and grain whisky batches. It combines heavy malt from the Yoichi Distillery, softer malt from the Miyagikyo Distillery, and corn-based grain whiskies distilled in traditional Coffey stills. 
• The "Marriage" Process: After blending, the liquid is returned to used casks (including ex-bourbon and sherry butts) for several months. This allows the diverse components to stabilize and harmonize before being bottled undiluted.
• The Design: Features the famous short, square "small block of whisky" bottle designed by Takeshi Sato to visualize the concentrated and intense flavor inside. For the 90th anniversary, it comes housed in a limited-edition presentation box.

• Aroma: Rich oak, dried fruits, winter spices, orange peel, and underlying hints of vanilla and caramel.
• Palate: Full-bodied, oily, and complex. It features layers of dark chocolate, toasted oak, baking spices, and a light honeyed sweetness that balances the alcohol heat.
• Finish: Long, warming, and slightly woody with lingering oak spices and soft fruit notes. 

Find this and more exceptional selections at Kaasak.

Find this and more exceptional selections at Kaasak.

Eigashima Distillery (known as White Oak Distillery in Japan), located in Akashi near Kobe, Japan, is both the country’s oldest and smallest whisky distillery. Founded in 1888, the tiny distillery runs on a seven person operation! Akashi is a coastal town residing on the edge of Osaka Bay. Due to Akashi’s unique climate with extremely hot summers and cool winters, as much as 7%-8% of Eigashima’s maturing whisky may be lost to evaporation each year (opposed to the 2% commonly seen in Scotland). While this lowers still the overall production yield, it also acts as a catalyst for the maturation process, as the temperature swings encourage interaction between the whisky and the wood. As a result, Akashi White Oak Japanese Whisky has a malty, citrusy aroma with scents of black cherry, toffee and oak. This whisky is made with a variety of wheat, barley and rye with hints of subtle peat. Notes of vanilla and pine nuts dominate the palate, and lead to a long, malty finish. Excellent introduction to the Japanese whisky category, those looking for a segway into Scotch, or an every day drinking dram.

Tasting Note:

Nose: Buttered hot cross buns, chocolate peanuts, lemongrass and a light hint of spicy rye grain.

Palate: Cherry bakewells and walnut loaf. Sweet cereals with a dusting of nutmeg and black pepper.

Finish: Medium length. Quite sweet with dried apricot and a touch of oatcake.

Find this and more exceptional selections at Kaasak.

From Yamazaki was born the surprising, delicate yet profound experience of a Japanese single malt whisky. Spiritual and deep, made at Yamazaki Distillery, the soulplace of Japanese whisky, its signature multi-layered taste is highly praised by whisky connoisseurs all over the world. Today, Suntory Single Malt Whisky Yamazaki Whisky is not only the No.1 single malt whisky in Japan, but is enjoyed in more than 35 countries.

Tasting Notes

On the nose, strawberry, cherry, Mizunara (Japanese oak). On the palate, raspberry, white peach, touch of coconut. Sweet vanilla, clear finish with, hint of cinnamon.

Country: Japan

Find this and more exceptional selections at Kaasak.

A flavorsome dry Ginjo sake, made using the top-quality brewer’s rice Hattan Nishiki which is polished down to one third of its original weight and water from Hiroshima Prefecture.

Tasting Notes: Fresh and floral on the nose with hints of white flowers and apricot.

On the palate it is mellow and fruity with hints of apple and pear, the finish is light with hints of cereals, a touch of acidity and bitterness.

Food Pairing: Perfect for seafood and can be served either hot or cold.