Japanese Whiskey

Designed to be an approachable, sipping whisky, Akashi Whisky has a malty, citrusy characteristic complemented by hints of salinity due to its coastal location. This whisky is distilled from wheat, barley and rye with notes of subtle peat, aged in ex-bourbon, barley shochu, and sherry barrels. Flavors of vanilla and pine nuts delight on the palate, leading to a long, wheaty finish. An excellent introduction to the Japanese whisky category, for those looking for a segue into Scotch, or an everyday drinking dram.

The nose is slightly fruity with hints of lemon, cherry, toffee, oats and sea air. The palate is perfectly clean & easy with a touch of peat on the finish. Excellent representation of a classic Japanese whisky flavor profile.

A true workhorse of the collection, the full flavor and authentic spirit forward character introduces the distillery tone and elements in pure potencial fashion.

Oak & Umani defined, a classic incantation between koji and Malt creates complete balance within harmony and spice.

Hakata 16 Year Old Sherry Cask Japanese Whisky is produced by the renowned Hakata Distillery, known for its commitment to quality and tradition in whisky making. Located in the heart of Japan, the distillery combines centuries-old techniques with modern innovations to create exceptional spirits. This dedication to excellence is evident in every bottle of Hakata Whisky, making it a favorite among whisky connoisseurs and those who appreciate fine craftsmanship.

Tasting Notes

• Appearance: Deep amber with a warm, inviting glow
• Nose: Rich aromas of dried fruit, dark chocolate, oak, and a hint of spice
• Palate: Smooth and velvety, with flavors of dried fruit, dark chocolate, oak, vanilla, and a touch of sweetness
• Finish: Long and elegant, with a lingering warmth and refined smoothness

First Japanese gin, made in Kyoto

KI NO BI (“The Beauty of the Seasons”) is inspired by tradition and is distilled, blended and bottled in Kyoto. Our gin is made in a recognisably dry style, but with a distinct Japanese accent.

KI NO BI Kyoto Dry Gin is created with Japanese botanicals such as yellow yuzu from the north of Kyoto Prefecture, akamatsu wood chips (Japanese red pine), bamboo, gyokuro tea from the Uji region and green sansho (Japanese peppercorn) berries. Bottled at 45.7% abv, KI NO BI uses a rice spirit base and pure ground water sourced from the famous sake-brewing district of Fushimi.

Mastering not only the science of distillation as others have done before, but also the age-old art of blending, we separate the botanicals in our gin into 6 Elements: Base, Citrus, Tea, Herbal, Spice and Fruity & Floral, and distil each category individually. Then we blend them in perfect harmony to create the distinctive KI NO BI flavour.