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There is a wide variety of Japanese alcoholic beverages. From fruit liqueurs (the most famous is certainly umeshu, Japanese plum liqueur), through shochu, Japanese whiskies, the Okinawan awamori, to Japanese rum. For centuries, there is a strong Japanese traditions for distilling. This results in the production of very high quality spirits!
 |  Fruits liqueurs Shochu Awamori | Rums Japanese Whiskies Japanese Gins |
Subcategories
Fruit liqueurs are part of traditional japanese drinks, especially Umeshu, the famous Japanese prune liqueur.
It contains less alcohol (about 12°) and is not as sweet as most European liqueurs. It can be enjoyed as an aperitif, or as a light digestive with dessert. They are also a wonderful base for cocktails.
Shochu is a distilled japanese drink grading between 25 to 35 degrees of alcohol per volume.
Its origin goes back to the 16th century at the time when distilling techniques arrived on the main island of Japan from the middle east. The Island of Kyushu is where the distilling of sweet patatoes started and gave birth to Shochu. It is possible to make Shochu from wheat, rice, sweet potatoes, but also from buckweat, chestnuts and brown sugar. Two steps are necessary to make shochu: fermentation where rice is the base (even if the main ingredient is different) and then distilling.
Shochu is served on the rocks with a slice of lemon, soda, water or tea, and also goes well in different types of cocktails.
Awamori is the oldest distilled drink in Japan with a history that is over than 600 years old.
It originated from Southeast Asia, to be more precise in the Kingdom of Siam (currently called Thaïland). This Okinawa alcohol is made in from distilled thaï rice called indica, a long grain rice. It is grown in Southeast Asia, where it comes from. It is also via this route that the first stills arrived in the Far East.
The production takes place in two phases: a fermentation of long grain rice that enables a 18 to 20% alcohol rate to be reached, then a basic distilling that takes place in a traditional still. The fermentation process is very efficient, and is also where the name Awamori comes from; which means « big bubbles » in japanese, which can be seen during this phase of production.
The island from where Awamori originated is called The Island of Yonaguni. It is the furthest island in the whole japanese archipelago as it is situated at 2000 km south east of Tokyo, and at only 100km from Taïwan! It belongs to the Kingdom of Ruykyu that regroups the islands that make a junction between Japan and the Chinese continent.
Japan also produces Rhum!
Indeed, the southernmost islands as Okinawa or Ogasawara are situated on, or not far from, the 30th parallel of latitude where the climate is conducive to the cultivation of sugar cane, and thus the production of Japanese rum. There are few true rum producers we have found, and introduce them in this category.
Japanese whisky is now recognized as one of the best in the world.
They offer fierce competion to the more conventional products coming from Scotland or elsewhere! We offer some references essential to know, whiskys we chose with great care to provide a good overview of the Japanese production.
The Japanese come into force on the gin market with very original products and exceptional quality. Discover our selection of Japanese gins.
<p style="text-align: justify;">She is lively and tangy, sweet, but remarkably balanced by the natural acidity of the fruit that is found thanks to the low filtration. It is marked by almond, especially the nose, and plum.<br /><br /><strong>A rich Umeshu thanks to a kight filtration</strong><br /><br /><span style="color: #9b9b9b;">にごり梅酒 麻原酒造（埼玉県）</span><br /><span style="color: #9b9b9b;">50cl . alc. 12.5% vol.</span></p>
<p style="text-align: justify;">Yet there is much alcohol in the liquor! With this low filtration, this liqueur keeps all the characteristics of the fruit and it really feels like biting into a fresh apricot.<br /><br /><strong>Gourmand, jammy, it evokes the flavours of fruit nectar</strong><br /><br /><span style="color: #9b9b9b;">にごり杏子酒 麻原酒造（埼玉県）</span><br /><span style="color: #9b9b9b;">50cl . alc. 12.5% vol.</span></p>
<p style="text-align: justify;">With a lovely acidity and liveliness, this unfiltered Yuzu liquor has become over time a real bestseller. Very surprising as can be all liquors from Asahara Shuzo, it has the peculiarity to let the fresh and Clean palate, despite an amazing aromatic persistence.<br /><br /><strong>Marked by the flavours of citrus fruits<br /><br /></strong><span style="color: #9b9b9b;">にごり柚子酒 麻原酒造（埼玉県）</span><br /><span style="color: #9b9b9b;">50cl - alc 12.5% vol.</span></p>
<p style="text-align: justify;">Very interesting because totally different citrus that we know in the West, Nigori Mikanshu. It also reveals notes of corn, and mostly beautiful feeling of mangoes and passion fruit.<br /><br /><strong>Marked by flavours of oranges, mandarines and clementines<br /><br /></strong><span style="color: #9b9b9b;">にごり蜜柑酒 麻原酒造（埼玉県）</span><br /><span style="color: #9b9b9b;">50cl - alc. 12.5% vol.</span></p>
<p style="text-align: justify;">Supported by a long tradition of cherry trees. First for the ornamental effect of its flower, yet also used for culinary purposes. The flowers used come from the mountains of Yoshino, the most famous of the Sakura regions in Japan.<br /><br /><strong>An incredibly light liqueur</strong> <br /><br /><span style="color: #9b9b9b;">さくらキラキラ 北岡本店（奈良県）</span><br /><span style="color: #9b9b9b;">50cl - alc. 12.5% vol. </span></p>
<p style="text-align: justify;">Ryokucha Umeshu is made from a particular kind of prune that we can only find in the Kishu region, Wakayama. Recognized as one of the best varieties in Japan it gives a very balanced taste that ranges between sweetness, acidity and bitterness.<br /><br /><strong>Lots of originality with this green tea Umeshu<br /><br /></strong><span style="color: #9b9b9b;">緑茶梅酒 中野BC（和歌山県）</span><br /><span style="color: #9b9b9b;">70cl - alc. 12.4% vol.</span></p>
<p style="text-align: justify;">Akaï Umeshu is made from a special kind of plums that are only found in the Kishu region, Wakayama Prefecture. Recognized as one of the best kinds of Japanese plum for liqueur. It gives it a very balanced flavor of sweetness, acidity and slight bitterness.</p> <p style="text-align: justify;"><br /><strong>Soft, vegetal notes for this shiso umeshu</strong><br /><br /><span style="color: #9b9b9b;">赤い梅酒 中野BC（和歌山県）</span><br /><span style="color: #9b9b9b;">70cl - alc. 12.4% vol. </span></p>
<p style="text-align: justify;">Hachimitsu Umeshu is made from a special kind of plums that are only found in the Kishu region, Wakayama Prefecture. Recognized as one of the best kinds of Japanese plum for liqueur. It gives it a very balanced flavor of sweetness, acidity and slight bitterness.<br /><br /><strong>Soft, and weetness for this honey umeshu</strong><br /><br /><span style="color: #9b9b9b;">蜂蜜梅酒 中野BC（和歌山県）</span><br /><span style="color: #9b9b9b;">70cl - alc. 12.4% vol. </span></p>
<p style="text-align: justify;">It gave the tempo to this new generation of Shochus where delicacy reigns over rusticity. It is made from yellow koji (which is also used in the making of sake), sweet patatoes and Koganesegan that is grown by local producers.<br /><br /><strong>Tomino Houzan is a reference of note in Japan</strong><br /><br /><span style="color: #9b9b9b;">富乃宝山 芋焼酎 西酒造（鹿児島県）</span><br /><span style="color: #9b9b9b;">72cl - alc. 25% vol.</span></p>
<p style="text-align: justify;">The koji comes from Okinawa and stems from Awamori. We can find notes of awamori with Kiccho Houzan, powerful notes that makes us think of distilling technics from the south of Japan. It is a shochu that is rich and intense with a lovely smoky taste, vanilla, white beans and mushrooms.<br /><br /><strong>With this shochu version black Koji is used to make it<br /><br /></strong><span style="color: #9b9b9b;">吉兆宝山 芋焼酎 西酒造（鹿児島県）</span><br /><span style="color: #9b9b9b;">72cl - alc. 25% vol.</span></p>
<p style="text-align: justify;">It is aged for 7 years in old sherry barrels. With 40% alcohol per volume, we have here a distilled product that is poweful and creamy at the same time; rounded, with dried fruits, prunes and abricots. We discover notes from the woods and caramel. A shochu that evokes the marc of Bourgogne.<br /><br /><strong>Tenshino Yuwaku is the non-reduced version of Tomino Houzan</strong><br /><br /><span style="color: #9b9b9b;">天使の誘惑 長期熟成芋焼酎 西酒造（鹿児島県）</span><br /><span style="color: #9b9b9b;">72cl - alc. 40% vol.</span></p>
<p style="text-align: justify;">Amber color, this wheat shochu is aged three years in barrels. Round and well-balanced in mouth, the finish reveals slightly spicy sensations.<br /><br /><strong>A wheat Shochu aged three years in barrels</strong><br /><br /><span style="color: #9b9b9b;">神の河 麦焼酎 薩摩酒造（鹿児島県）</span><br /><span style="color: #9b9b9b;">70cl - alc. 25% vol.</span></p>
<p style="text-align: justify;">A Shochu made from sweet potato by Kirishima Shuzo distillery, in Miyazaki Prefecture. It is well structured and rather mild. Good value for money, it is an interesting deal for a daily shochu.<br /><br /><strong>A Shochu made from sweet potates</strong><br /><br /><span style="color: #9b9b9b;">黒霧島 芋焼酎 霧島酒造（宮崎県）</span><br /><span style="color: #9b9b9b;">70cl - alc. 25% vol. </span></p>
<p style="text-align: justify;">Satsuma Shiranami is a shochu from Kagoshima that fits entirely with the local tradition since it is made from sweet potatoes. A shochu entry level, to serve with ice or water, like in the Japanese style, Mizuari!<br /><br /><strong>An entry level shochu</strong><br /><br /><span style="color: #9b9b9b;">さつま白波 芋焼酎 薩摩酒造（鹿児島県）</span><br /><span style="color: #9b9b9b;">70cl - alc. 25% vol.</span></p>
<p style="text-align: justify;">It is a mineral and sharp shochu, quite light, with notes on pure spring water. Produced by the distillery Sanwa Shuru in Oita Prefecture, this is one of the most sold shochu in Japan.<br /><br /><strong>It is a mineral shochu and precise, quite light</strong><br /><br /><span style="color: #9b9b9b;">いいちこ 麦焼酎 三和酒類（大分県）</span><br /><span style="color: #9b9b9b;">50cl - alc. 25% vol.</span></p>
<p style="text-align: justify;">The nose is spicey and floral it evokes the taste of rice powder. A mouth that is marked with fruity notes such as litchis, exotic fruits, very fresh, just like the final taste, fresh, long and spicey.<br /><br /><strong>The non aged version at 30°<br /><br /></strong><span style="color: #9b9b9b;">泡盛一般酒 与那国 崎元酒造（沖縄県）</span><br /><span style="color: #9b9b9b;">70cl - alc. 30% vol.</span></p>
<p style="text-align: justify;">The nose is fruity and delicate, rounded with notes of ripe fruits. The mouth has fruity complex notes of pears, green apples, bannas that are long, fresh and spicey.<br /><br /><strong>The three year aged version of Awamori from Sakimoto Shuzo</strong><br /><br /><span style="color: #9b9b9b;">泡盛古酒 与那国 崎元酒造（沖縄県）</span><br /><span style="color: #9b9b9b;">70cl - alc. 30% vol. </span></p>
<p style="text-align: justify;">With with a spicey and iodized nose, poweful and yet sweet on the mouth. We find the a mineral taste, with notes of litchis and exotic fruits. The end is salty with a persistent, long lasting fruity taste.<br /><br /><strong>Hanazake is a magnificent eau de vie<br /><br /></strong><span style="color: #9b9b9b;">泡盛花酒 与那国ブルー 崎元酒造（沖縄県）</span><br /><span style="color: #9b9b9b;">50cl - alc. 70% vol.</span></p>
<p style="text-align: justify;">Nose is vegetal, evokes the taste of artichokes, sugar cane and algea. Mouth is marked by notes of leather, ripe fruits, pears, apples, underlying flavours of deep black sugar. A different structure to caribeaan rums, more minerality and almost salty notes. The ending is long and spicey with a beautiful persistent fruitiness. <br /><br /><strong>Mineral and nice salinity<br /><br /></strong><span style="color: #9b9b9b;">小笠原ラム 小笠原ラムリキュール（東京都）</span><br /><span style="color: #9b9b9b;">70cl - alc. 40% vol.</span></p>
<p style="text-align: justify;">We find the power and fruitiness of the crystal, with more roundness and a beautiful expression on dried fruit.<br /><br /><strong>The Gold version of rums Iejima aged in oak barrels</strong><br /><br /><span style="color: #9b9b9b;">サンタマリアゴールド 伊江島蒸留所（沖縄県）</span><br /><span style="color: #9b9b9b;">70cl - alc. 37.5% vol.</span></p>
<p style="text-align: justify;">Produced on the island of Iejima, not far from the main island of Okinawa, this rum is surprising with a fruity nose, on notes of cane juice and exotic fruits. It is clear and fresh in mouth.<br /><br /><strong>A clear and crystalline rum from Okinawa</strong><br /><br /><span style="color: #9b9b9b;">サンタマリアクリスタル 伊江島蒸留所（沖縄県）</span><br /><span style="color: #9b9b9b;">70cl - alc. 37.5% vol.</span></p>
<p style="text-align: justify;">Elected in 2007 "best Japanese blend" in the category less than 12 years at the World Whisky Awards, it is aged in bourbon casks and developed from single malts Miyagikyo, Yoichi and a grain whiskey.<br /><br /><span style="color: #9b9b9b;">ニッカ フロム・ザ・バレル ニッカウヰスキー</span><br /><span style="color: #9b9b9b;">50cl - alc. 51.4% vol.</span></p>
<p style="text-align: justify;">Located 50 kilometers west of Sapporo, on Hokkaido Island, the Yoichi distillery cannot be ignored with ripe stone and red roof. It combines tradition with an aesthetic which only the Japanese have the secret. This version of Yoichi ageless is the worthy representative.<br /><br /><span style="color: #9b9b9b;">70cl - alc. 45% vol.</span></p>
<p style="text-align: justify;">This single malt from the second Nikka distillery, founded in 1969, is a true expression of refinement. Femininity, elegance and delicacy are the true characteristics of this whisky. Miyagikyo 10 years is perfect for aperitif. Spicy, on cinnamon, it is slightly peaty and slightly woody.<br /><br /><span style="color: #9b9b9b;">70cl alc. 45% vol.</span></p>
<p style="text-align: justify;">The permanent version of Coffey Grain single casks. Made from a majority of maize coming from stills "Coffey", that single grain is the basis of all blends of the Nikka distillery.<br /><br /><span style="color: #9b9b9b;">ニッカ カフェグレーン ニッカウヰスキー</span><br /><span style="color: #9b9b9b;">70cl - alc. 45% vol.</span></p>
<p style="text-align: justify;">The counterpart Coffey grain in a permanent version bottled at 45% alcohol, this cuvee is made of a unique manufacturing process of its kind. It is made from malted barley in column stills that are usually used for the production of grain whiskey Nikka.<br /><br /><span style="color: #9b9b9b;">ニッカ カフェモルト ニッカウヰスキー</span><br /><span style="color: #9b9b9b;">70cl - alc. 45% vol.</span></p>
<p><span style="color: #9b9b9b;">竹鶴ピュアモルト ニッカウヰスキー</span><br /><br />Launched on the Japanese market in 2013, Taketsuru Pure Malt is the new version without ages premium malt blended from Nikka. This whisky resulting from about ten years old single malts assembly - with a high percentage of Miyagikyo - is both affordable and of high quality.</p>
<p style="text-align: justify;">This shochu is technically interesting because it is produced 100% from buckwheat, which is rare because it is difficult to start the Koji mold on this cereal which has very hard envelope. It is then distillated at normal pressure to obtain rich and deep flavors. A silky and delicate shochu, but also full of fruits. <br /><br /><strong>Very well balanced. A shochu based on soba </strong><br /><br /><span style="color: #9b9b9b;">十割そば焼焼酎 </span><br /><span style="color: #9b9b9b;">50cl - alc. 25% vol.</span></p>
<p style="text-align: justify;">Shochu Hitotsubuno Mugi perfectly summarizes the savoir-faire of the prestigious Nishishuzo distillery, transposed on barley distillation. All the flavors of cereals are expressing. <br /><br /><strong>When Nishishuzo, specialized in the distillation of sweet potato, decides to elaborate a shochu of barley, one has necessarily a product apart. </strong><br /><br /><span style="color: #9b9b9b;">一粒の麦 麦焼酎 西酒造（鹿児島県）</span><br /><span style="color: #9b9b9b;">70cl - alc. 25% vol.</span></p>
<p style="text-align: justify;">A variation around classic umeshu, Kokutou Umeshu is made by Asahara Shuzo on a basis of Japanese black sugar. Silky and unctuous, with notes of black sugar, honey, cereals, and a beautiful dominance of plum. To enjoy on ice or to use as a base for cocktails. <br /><br /><strong>A black sugar based umeshu. </strong><br /><br /><span style="color: #9b9b9b;">黒糖梅酒 麻原酒造（埼玉県）</span><br /><span style="color: #9b9b9b;">72cl - Alc. 14% Vol.</span></p>
<p style="text-align: justify;">The classic shochu from Nishishuzo brewery and, by far, the best seller of Houzan series. Deep aromas of sweet potato, a round mouth and a strong impact from the black koji used in its elaboration. A well-structured product that will definitely appeal to shochu fans! <br /><br /><strong>The must-taste shochu from the Houzan series. An icon in Japan! </strong><br /><br /><span style="color: #9b9b9b;">薩摩宝山黒麹 西酒造（鹿児島県）</span><br /><span style="color: #9b9b9b;">72cl - alc. 25% vol.</span></p>
<p style="text-align: justify;">Distillated in Coffey still, this vodka is made from a combination of corn and malted barley distillate. It was charcoal filtered before bottling in order to preserve a maximum of creaminess and balance. <br /><br /><span style="color: #9b9b9b;">70cl - alc. 40% vol.</span></p>
<p style="text-align: justify;">For the preparation of Yuzu Gin, two vintage cuvées of Beni Satsuma sweet potato shochu based are used. A great originality of Kyoya is coming from the fact that these shochus are fermented in traditional terracotta jars before distillation.<br /><br /><strong>Pure Japanese essences</strong><br /><br /><span style="color: #9b9b9b;">油 津 吟 京 屋 酒 造 (宮 崎 県)</span><br /><span style="color: #9b9b9b;">70cl -alc. 47% vol.</span></p>
<p style="text-align: justify;">Six types of botanicals are used to produce Masahiro Japanese gin. Tropical-flavored plants such as guava, roselle (guinea hibiscus), Goya, Okinawa cucumber, shekwasa, the most common citrus fruit on the island, and the pipatsu, a long pepper from the archipelagoe.<br /><br /><strong>Fruity and spicy, with tropical accents</strong><br /><br /><span style="color: #9b9b9b;">まさひろオキナワジン RECIPE 01 まさひろ酒造（沖縄県）</span><br /><span style="color: #9b9b9b;">70cl – alc. 47% vol.</span></p>
<p style="text-align: justify;">First gin made by Suntory, Roku Gin was infused with a selection of plants, representing the four seasons: sakura leaves, and sakura blossom for spring, sencha tea and gyokuro tea for summer, pepper sansho for autumn and yuzu peel for winter.<br /><br /><span style="color: #9b9b9b;">70cl - alc. 43% vol.</span></p>
<p style="text-align: justify;">For the production of this umeshu, the Nakano BC Distillery Uses the best plum quality, nankobai, a local plum from Kishu locality in Wakayama. It has a richer taste and more acidity than the other varieties. Whole fruits are kept in bottle. <br /><br /><strong>Produced from a very particular strain of plum from the Kishu region</strong><br /><br /><span style="color: #9b9b9b;">70cl - alc. 14% vol.</span></p>
<p style="text-align: justify;">This version of Nakano BC umeshu is flavored with Tokushima yuzu juice. Sweetness is very well balanced by acidity brought by the plum, together with incredible aromas of Yuzu. A very nice liquor, very aromatic.<br /><br /><strong>Yuzu flavored umeshu, rich and complex, good acidity</strong><br /><br />70cl - alc. 12.5% vol.</p>
<p style="text-align: justify;">A Japanese whisky from Kaikyo Distillery, Akashi, Hyogo Prefecture. It is a quite light whisky, highlighted by aromas of malt and cereal notes. The palate is soft, fine, pleasant. A very nice aperitif whisky.</p> <p style="text-align: justify;"><span style="color: #9b9b9b;">70cl - alc. 40% vol.</span></p>
<p style="text-align: justify;">A pure malt Japanese whisky from Kaikyo Distillery, Akashi, Hyogo Prefecture. It is rich, marked by aromas of malt, fresh and dry fruits. The palate is thin and slightly smoky, punctuated by sweet fruit notes.</p> <p style="text-align: justify;"><span style="color: #9b9b9b;">70cl - alc. 46% vol.</span></p>
<p style="text-align: justify;">A plum liquor in Japan, prepared on a Ginjo sake base. A maceration of 6 months is required, plus a 2 years aging is made in tank. A very nice liqueur, with notes of dried fruits, and of course, plum. The mouth is creamy, the aromas of plums are marked, but it remains fresh.</p> <p style="text-align: justify;"><span style="color: #9b9b9b;">50cl - alc. 14% vol.</span></p>
<p style="text-align: justify;">A Japanese gin from the Kaikyo Distillery, which combines juniper berries with Japanese botanical elements: yuzu, shizo, Sansho pepper. A floral, silky and balanced gin, between citrus and bitterness. The finish is peppery and spicy.<br /><br /><strong>Perfect balance between complexity and harmony</strong><br /><br /><span style="color: #9b9b9b;">東 経 135 度 線 明石 酒類 醸 造 海峡 蒸 溜 所 （兵 庫 県）</span><br /><span style="color: #9b9b9b;">70cl alc. 42% vol.</span></p>
<p style="text-align: justify;">An ultra classic shochu very widespread in Japan. Produced in Mie by Miyazaki Honten distillery. The base product is molasses, the region's specialty. Light and creamy, it is to be enjoyed fresh with a few yakitori skewers!<br /><br /><strong>A classic shochu, light suave</strong><br /><br /><span style="color: #9b9b9b;">キンミヤ焼酎 宮崎本店(三重県)</span><br /><span style="color: #9b9b9b;">70cl - alc. 25% theft.</span></p>
<p style="text-align: justify;"><span style="color: #4a4a4a;">Kameman, known for its sake from aïgamo-grown rice, provides us a very nice umeshu, on a sake base of course. An amber color with red-orange glints, a nice sweetness, with a good acidity. To enjoy fresh, for aperitif or at the end of meal, but also on selected food pairings.</span><br /><br /><strong><span style="color: #4a4a4a;">The umeshu from Kameman Shuzo</span><br /><br /></strong><span style="color: #9b9b9b;">亀萬梅酒 亀萬酒造（熊本県）<br />50cl . alc. 14% vol.</span></p>
<p style="text-align: justify;">An umeshu produced 100% on a basis of kasutori shochu, i.e. a shochu produced from sake lees, and local plums called Shirakaga ume. An umeshu with umami! because we are on a rice basis. The addition of sugar is moderate because the plums used are very juicy and bring a lot of fruit.<br /><br /><strong>Produced on a basis of kasutori shochu</strong><br /><br /><span style="color: #9b9b9b;">天鷹梅酒 天鷹酒造（栃木県）</span><br /><span style="color: #9b9b9b;">72cl . alc. 12.5% vol.</span></p>
<p style="text-align: justify;">Uminshu means "fisherman" in Okinawa (umi = ocean; chu = man). The idea behind this awamori is to get closer to light notes inspired by the scents of the ocean rather than arriving at the classically rustic aromas of this drink. We are still on an awamori, but on fruity, clear and refreshing notes.<br /><br /><strong>An original, clean and fresh awamori<br /><br /></strong><span style="color: #9b9b9b;">海人 まさひろ酒造（沖縄県）<br />72cl - alc. 30% vol.</span></p>
<p style="text-align: justify;">Developed according to a particular process: plums from the Fukui region are maturated after harvest but are not incorporated as is. A juice is extracted by a "fune" press (used to filter sake), before being combined with a Junmania produced from Gohyakumangoku rice.<br /><br /><strong>The sensations of sake are very present on this umeshu</strong><br /><br /><span style="color: #9b9b9b;">吟香梅 梅酒 一本義久保本店（福井県）<br />75cl . alc. 12.5% vol.</span></p>
<p style="text-align: justify;">Made from 45% malted barley and aged in American oak barrels, Akashi Meisei has a rich and deep woody nose with oak and vanilla. The palate is both round and soft, with spices and woody notes. The finish is elegant, with woody notes.<br /><br /><strong>Round, fruity and woody</strong><br /><span style="color: #9b9b9b;">50cl - alc. 40% vol.</span></p>
<p style="text-align: justify;">Elaborated from 50% malted barley and aged in American oak barrels then refined for 1 year in sherry barrels. The nose is soft, sweet, on honey, vanilla and chocolate, cinnamon and orange zests. The mouth is soft and balanced, woody, on dried fruits, spices, nuts. The finish is long and sweet, with hints of Sherry.<br /><br /><strong>Soft and spicy</strong><br />50cl - alc. 40% vol.</p>
<p style="text-align: justify;">Produced on a shochu base, Sakurajima Komikan and cypress bark are added to juniper berries. Each ingredient is infused independently of the others. The nose is fruity on tangerine, violet, cereal. It is fresh in mouth, we find citrus fruits. The finish is long, on citrus notes and spices.<br /><br /><strong>Beautiful citrus notes</strong><br />50% - alc. 40% vol. </p>
<p style="text-align: justify;">A very original gin, produced on a base of shochu, Hojicha tea and coriander. Each ingredient is infused independently of the others. The nose is complex, with notes of roasted coffee, chocolate and citrus. The mouth is frank, on green tea, spices. It is iodized and the finish is long, on violet and spices. <br /><br /><strong>Complex and powerful</strong><br /><span style="color: #4a4a4a;">50% - alc. 40% vol. </span></p>
<p style="text-align: justify;">A gin composed of 9 botanical elements including cherry blossoms. The plants are gently infused to extract the finest aromas, then distilled into small batches. The nose is bright, on citrus fruits, juniper berries. The mouth is fresh on ginger and spices. The finish is long, suave, with notes of orange zest. <br /><br /><strong>Fine and suave</strong><br />50% - alc. 47% vol. </p>
<p style="text-align: justify;">The Kiwami cuvée is produced from 20% malted barley and aged in oak barrels. The nose is elegant, lively, with hints of nuts and herbs. It is soft and refined in the mouth, evoking hazelnut and chocolate, honey and white pepper. The finish is subtle, evolving on notes of spices and nutmeg.<br /><br /><strong>70cl - alc. 40% vol.</strong></p>
<p style="text-align: justify;">Produced from a blend of malt and grain whiskies, it contains nearly 40% malted barley and is aged a minimum of 9 years in oak barrels. The nose is intense, with sweet spices and yellow fruits. The palate is fresh and dry, with spices and citrus fruits. The finish is lively, with spices, citrus fruits, peat and smoky notes.<br /><br /><strong>70cl - alc. 40% vol.</strong></p>
<p style="text-align: justify;">Distilled in Pot Still stills and aged in white oak barrels, Ryoma is soft and well balanced. Fruity, with notes of mango, passion fruit and honeysuckle. The mouth is round and delicate, it evokes chocolate, apricot and ginger. The finish is long and floral.<br /><br /><strong>Sweet and well balanced</strong><br /><br /><span style="color: #9b9b9b;">70cl - alc. 40% vol.</span></p>
<p style="text-align: justify;">Made from a blend of malt and grain whiskies, it is bottled at 46%, without cold filtration. A young and smooth whisky, but also rich and full of character, which demonstrates the talents of its creator.<br /><br />Blended Whisky, Japon / Honshu - Saitama<br />70cl - alc. 46.5% vol. </p>
<p>Bottled without cold filtration, this pure malt has, as its name suggests, been matured in barrels of mizunara, the famous Japanese oak. The influence of the precious wood is expressed in complex, spicy, woody aromas.<br /><br />Blended Whisky, Japan / Honshu - Saitama<br />70cl - alc. 46.5% vol. </p>
<p style="text-align: justify;">Made from a blend of 4 malt and grain whiskies, it is aged in bourbon casks. The nose is soft and delicate, with notes of elderflower, malt, caramel and iodine. The palate is light and silky, on pear, cereals, vanilla and citrus fruits. The finish is round, evoking vanilla, and cereals.<br /><br /><span style="color: #9b9b9b;">70cl - alc. 40 % vol.</span></p>
<p style="text-align: justify;">An umeshu produced on a base of shochu in which a touch of whisky has been added. The nose is greedy, on the quetsche, the honey and the almond. The mouth is round and fruity, plum of course, but also notes of candied apple and black cherry. <br /><br /><span style="color: #9b9b9b;">50cl - alc. 14 vol.</span></p>
<p style="text-align: justify;">Un shochu à la saveur riche, savoureuse, qui exprime à merveille la profondeur de l’orge et la puissance du Koji noir, tout en restant souple et délicat.<br /><br /><strong>Puissant et riche</strong><br /><br /><span style="color: #9b9b9b;">ちんぐ 黒麹仕込み 重家酒造（長崎県）</span><br /><span style="color: #9b9b9b;">72cl - alc. 25% vol.</span></p>
<p style="text-align: justify;">A very neat shochu is refreshing. A shochu that retains the powerful flavours of the barley, while remaining on the sweetness and creaminess of the rice. <br /><br /><strong>Rich and delicate</strong><br /><br /><span style="color: #9b9b9b;">ちんぐ 白麹仕込み 重家酒造（長崎県）</span><br /><span style="color: #9b9b9b;">72cl - alc. 25% vol.</span></p>
<p style="text-align: justify;">It is the emblematic product of the omoya Shuzo distillery, named after its founder, Yokoyama Karuzo. Produced on a base of Koshihikari rice and Nijo Omugui barley, a speciality of the island of Iki. It is at least aged 10 years.<br /><br /><strong>100% Iki Island<br /><br /></strong><span style="color: #9b9b9b;">富乃宝山 芋焼酎 西酒造（鹿児島県）</span><br /><span style="color: #9b9b9b;">72cl - alc. 25% vol.</span></p>
<p style="text-align: justify;">Made from one third Nikomaru rice produced in Iki and two thirds Mishima-Hadaka six-row barley from Nagasaki, white Koji is used, before normal pressure distillation. Filtration is reduced to preserve the flavours. <br /><br /><strong>A classic in mugui shochu</strong><br /><br /><span style="color: #9b9b9b;">雪洲 御島裸 重家酒造（長崎県）</span><br /><span style="color: #9b9b9b;">90cl - alc. 25% vol.</span></p>
<p style="text-align: justify;">A spirit made by distilling umeshu produced from Nanko-ume plums from Wakayama Prefecture. A decompression still is used, a patented process originally designed for shochu, which condenses the aromas and enhances the smoothness while eliminating unwanted flavours.<br /><br /><strong>A distillate of umeshu<br /><br /></strong><span style="color: #9b9b9b;">梅スピリッツ 香雪 富士白蒸留所（和歌山県）</span><br /><span style="color: #9b9b9b;">70cl - alc. 45% vol.</span></p>
<p style="text-align: justify;">Kanoshizuku is the entry-level gin of Yomeshu Seizo. A relatively dry gin that allows you to fully appreciate the refreshing and light aromas of the Kuromoji plant, which has been Yomeshu's speciality for over four centuries..<br /><br /><strong>To discover the Kuromoji, speciality of Yomeshu Seizo</strong><br /><br /><span style="color: #9b9b9b;">香の雫 養命酒製造（長野県）</span><br /><span style="color: #9b9b9b;">70cl - alc. 40.5% vol.</span></p>
<p style="text-align: justify;">For this top-of-the-range cuvee, Yomeishu uses no less than 19 botanicals in four separate batches, one of which contains only Kuromoji. A very smooth gin with an intense taste and a long finish.<br /><br /><strong>Yomeishu Seizo's premium gin</strong><br /><br /><span style="color: #9b9b9b;">香の森 養命酒製造（長野県）</span><br /><span style="color: #9b9b9b;">70cl - alc. 47.5% vol.</span></p>
<p style="text-align: justify;">The nose is fresh, delicate and very present. It evokes slightly woody and smoky notes, but also fruity, floral and vegetal. The palate is supple and silky, almost creamy, returning to fruity notes. It becomes spicy and warm with a round and spicy finish.. <br /><br /><strong>A two-year old rice shochu in a Japanese cherry barrel</strong><br /><br />樽蔵 SAKURA タルスキー（京都府）<br />50cl - alc. 43% vol.</p>
<p style="text-align: justify;">The nose is both light and deep, evoking roasted cereals, hazelnut, cocoa and chestnut. The palate is soft, unctuous, with complex notes of undergrowth and mushroom. It becomes warm and spicy, drier. In the end, a nice balance between sweetness and bitterness. <br /><br /><strong>A two-year old rice shochu in Japanese chestnut casks</strong><br /><br />樽蔵 KURI タルスキー（京都府）<br />50cl - alc. 42% vol.</p>
<p style="text-align: justify;">Zampa black is an iconic Okinawan product, the emblematic and historic product of the Higashuzo distillery. Nicknamed "Zankuro", this is a lively, clean, awamori that clearly evokes the soul of Ryukyu. A guaranteed trip !<br /><br /><strong>Zakuro, icon of Okinawa</strong><br /><br /><span style="color: #9b9b9b;">残波ブラック 比嘉酒造（沖縄県）</span><br /><span style="color: #9b9b9b;">72cl - alc. 30% vol.</span></p>
<p style="text-align: justify;">Zanpa Premium is a beautifully balanced awamori, a blend of 60% awamori distilled by normal pressure still and then aged for five years in earthen jars, bringing depth and complexity to the aromas, and 40% young awamori distilled by decompression, for freshness.<br /><br /><strong>A beautifully balanced blend </strong><br /><br /><span style="color: #9b9b9b;">残波プレミアム 比嘉酒造（沖縄県）</span><br /><span style="color: #9b9b9b;">72cl - alc. 30% vol.</span></p>
