Akashi whisky is the only whisky in the world that is made by a Toji by introducing sake-making methodologies into the whisky making process. The pot stil used is smaller than those used by both Scottish and other Japanese distilleries, which in turn, decreases the levels of fusel alcohol. As a result, Akashi whisky does not require as long of an aging process, while its core malt is smooth and delicate.

 With flavours like pepper, vanilla, lightly peated, honey, chocolate, oak, vanilla, dried fruits,  spices, cinnamon, and having a long finish.

Founded in 1952, Kumesen Syuzo started on distilling Awamori which is a distilled alcoholic beverage indigenous made with Indica rice and unique to Okinawa islands of Japan, also know as Ryuku islands. Then around 1989, this innovative distillery started to age Awamori in oak barrels, creating a unique kind of ji-whisky in its own category, thus named it the Ryukyu Whisky. With 20 years maturing in bourbon casks, Kujira as a single grain whisky made entirely of rice provides a wonderful taste profile that has  distinguished itself from its malt counterparts and creates a refreshing choice for spirits lovers.

Herbs, various plum fruits hint, prune, mint candy. Balanced light body, sweet, vanilla, spice, smoky woodiness. Licorice, Japanese pepper, medium finish

Helios Distillery in Okinawa Japan has been known for producing rums and awamori for a few decades. Little do people know that they’ve been distilling their own whisky for a while and use their rum casks to finish this unique line of new blended whisky. An interesting addition to the world of Japanese whisky.

The Distiller’s Reserve is the exciting next generation Yamazaki, following in the tradition of Yamazaki 12yrs, with mild, fresh fruit notes. The pioneer of Japanese whisky since 1923. Highly awarded and critically acclaimed whisky. Its signature multi-layered taste is highly praised by whisky connoisseurs all over the world.