Japan

135 East Hyogo Dry Gin is distilled with a brand new blend of botanicals — some traditional to the London Dry style (juniper, lime) and some typical to Japan (yuzu, shiso leaf, sansho pepper). Master Distiller Kimio Yonezawa... Read More

100% naturally fermented using only yeasts that are already present in the brewery itself, this is as authentic as sake gets. Crisp and fresh with just a little characteristic funk. Great with food from the kitchen, as well as... Read More

Referencing the ancient Japanese warriors' code of values, this undiluted sake is made from rice polished down to 60%, and is juicy with notes of tart berry and watermelon rind. At 18% ABV, it's the perfect companion for... Read More

Noto no Umeshu is a fortified sake-based umeshu using prized Noto Region plums.

Umeshu, pronounced wu-me-shoo, is a traditional Japanese liqueur made from ume fruit. A perfect balance between ume extract and alcohol is achieved by aging the whole fruit, with the pit still inside. It has a unique fruity bouquet,... Read More

A Japanese blended whisky. The bottling is made from malt and grain whiskies. Straw yellow with green reflections Bouquet: fresh and delicate, with scents of apricot, peach and pineapple enveloped by an intense floral fragrance... Read More

A blended whiskey from the main island of Japan that translates the character of Japanese whiskeys at the entry level. At 40% ABV, it is lighter in body, yet not lacking in character. Aromas open with honey and vanilla, leading... Read More

Helios Distillery hails from Okinawa, Japan. Given the city's famed rum production, it is fitting that this, their flagship whiskey, spends its post-blending rest in rum barrels. It is crafted entirely from Okinawan malt whiskey,... Read More

Made from rice grown in the northern Fukuoka Prefecture on the island of Kyushu, this dry sake is rice-forward with soft notes of guava, papaya, and plantain. Silky-smooth with a touch of tense minerality providing a clean, nuanced... Read More

The only brewery still standing in the once populous town of Shimada, Wakatake was founded in 1832, currently enjoying its 6th-generation ownership. The Dragon Slayer is off-dry, with 17% ABV and a fruity bouquet of Empress plum,... Read More

This Japanese whiskey made from 100% rice. Aged for three plus years in American Oak, French Limousin oak and Sherry casks, this remarkable spirit is imbued with notes of Lychee, edamame, pea shoots, green apple, hints of orange,... Read More

The first shochu produced by Kirishima Shuzo’s founder, Kichisuke Enatsu, in 1916 was a black koji-based shochu, which marked the start of Kirishima Shuzo’s long history. Kuro Kirishima recreates the flavor of that... Read More

In 2007, Kissui was imported to the United States as the only Japanese vodka available at the time. Distilled from extremely polished rice, it has a clean and light feel on the palate and very little trace of rice flavor. The... Read More

Made with the Shizukushibori method - the most delicate pressing of sake must - and the medium-hard mountain waters of the Yabe River, this is a lighter-bodied sake with aromas of lemon flower, orange blossom, and melon. Flavors... Read More

The name of Kojiki reflects its aim: Records of Ancient Matters. By pulling from various spirit and wine traditions around the world, they are able to create an impressively refined product at a surprisingly affordable price point... Read More

Made in the mountains of Japan's central region of Nagano prefecture, where snow-melt waters lend purity to the sake. The rice is ground to 65% and painstakingly made with the Kimoto method, characterized by a weeks-long rice... Read More

Sake in a reusable panda cup! This easy-drinking sake offers aromas of white flower, melon, and pear with a dry finish. Enjoy chilled or at room temperature at the park or with sushi, grilled veggies, or creamy pastas.... Read More

This grain whiskey from Nikka uses Coffey continuous stills which, while perhaps less efficient, maintain greater grain character and texture in the final product. Plenty of cornbread aromas are layered with honey-roasted cashew,... Read More

If you're looking for something different in the category of Japanese whiskeys - you've found it! Made from from Miyagi, Nagano, and Hokkaido prefecture whiskeys, the final blend spends 3-4 years in American oak. The spirit... Read More