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This 86-proof blend of Yamazaki and Hakushu single malts and a Chita single grain was first released into the US market in 2016. Toki carries on the legacy that Master Blender Shinjiro Torii created in 1923 by heavily incorporating Japanese nature into its blend. Find strong notes of honey, apple, and sage in this golden semi-sweet and lightly peppered whisky.

After spending nearly 7 years in bourbon barrels, this 88-proof single malt non-chill filtered whisky is finished in Mizunara Oak for 6 months, 3 months of which are spent at sea. Mizunara, a curved and knotty tree, must be at least 200 years old before it reaches the proper size to make barrels, and is then masterfully bent and shaped by the world famous Ariake Cooperage. Along the way this beautiful whisky will pick up strong notes of vanilla, honey, jasmine tea, and exotic fruits.

Blended with Japanese, Canadian, and Scottish Whisky at the foot of Japan’s active volcano Mt. Fuji (or Fugaku), by Master Blender Jota Tanaka of Kirin Ichiban’s Mt. Fuji Distillery. At 92-proof this lightly peated blend uses naturally filtered “Mother Water” as well as benefiting from the humidity and dense fog that covers the mountain. The blending of Scotch imparts a nicely toasted profile with heavy pear, tart fruit, and red berries, with subtleties of bitter chocolate and spice.

Hibiki, meaning “Harmony” in Japanese, was first blended in 1989 to celebrate 90 years of Suntory Distillery. The base of Hibiki includes Yamazaki and Hakushu single malts and a Chita single grain much like Suntory’s Toki. Hibiki is then aged in Mizunara casks to impart its signature honey and sandalwood profile. You will also find notes of orange, chocolate, and a graceful florality in this 86-proof blend.

Jokichi Takamine, an acclaimed doctor who is attributed with creating medical adrenaline in 1900, began experimenting with “maltless” barley after being inspired by American Bourbon while staying in Washington, D.C. Using ancient sake techniques, he grew koji (a rice fungus used in the fermentation of soy sauce, miso, mirin, and more) and used it to impart the sweet and nutty taste of malt as well as adding an earthy funk. While Takamine’s whisky was never released, Honkaku Spirits were able to perfect his technique and produce an 80-proof single grain with wood, cherry, and spice.

In 1912 Dr. Takamine, with the help of Tokyo’s mayor Yukio Ozaki, gifted 3,020 Japanese Cherry Trees to the U.S as an act of friendship. These trees can still be seen and visited by all at Washington DC’s renowned National Cherry Blossom Festival.

Also from the Suntory Yamazaki Distillery, the first and oldest distillery in Japan. Aged in American andSpanish Oak and then finished in Mizunara, this 86-proof single malt is distilled using ‘Rikyu no Mizu’ or‘water of the Imperial villa.’ Its smooth rich body allows the spicy, smoked, sweet and dark fruit flavor notesto shine throughout.

As a multiple gold winner of the International Spirits Challenge for Japanese Whisky and Best Japanese Single Malt Whisky 13 to 20 Years winner per World Whisky Awards, this is one of the most premium bottles currently available in the US. This 86-proof single malt is another product of the acclaimed House of Suntory; however, it is made at the Hakushu Distillery, a larger distillery located at the foot of the Southern Japan Alps opened by Master Blender and renowned Haiku poet Keizo Saji, son of founder Shinjiro Torii. Subtly smoked with hints of brioche and juicy fruit, this smooth and rich whisky is aged in bourbon and sherry casks.

Soju, sometimes referred to as a low-ABV Korean Vodka, is a neutral spirit often made from sweet potatoes or rice. West 32, named after the heart of Koreatown in New York City, is an American made soju distilled from corn and triple carbon filtered, skillfully blending long-standing traditions with modern practices. You will find strong notes of melon and light vegetation with a warming minerality to finish this smooth beverage. Great in a cocktail or served chilled.

This Japanese gin was created by Kimio Yonezawa in 2017 as an answer to a London Dry and was named after the longitude line (135* East) that the Kaikyo Distillery lays upon. Much like a London Dry Gin, you will get a strong, pronounced juniper taste with touches of pine and licorice, a medley of botanicas such as tea leaf, sansho peppers, and lime leaf, and a tiny touch of sweetness from the yuzu. Fantastic in martinis, gimlets and collins.

Shochu is commonly a lighter ABV spirit from Japan, however this once distilled (“Honkaku”) shochu made from 100% 2-row barley (“mugi”) is 86-proof. It is fermented with koji, a rice fungus used in many commonJapanese food and drink items, which gives the spirit an earthy flavor, and is then filtered through 1000 feet of volcanic rock to give it its’ minerality and smooth body as well as bring out more notes of melon rinds and citrus. Try this in place of gin or tequila in your favorite cocktails, or in our signature Umami Sour.

Baijiu is a high-ABV spirit native to China and distilled using local grains. This non-neutral 90-proof baijiu from Sichuan uses red sorghum as its base to create its bold, peppery, and briny body with exotic fruit undertones. This spirit drinks closer to a Rhum Agricole and pairs great with many Amari and herbal liqueurs. Try this in strong, spirit-forward cocktails like the Negroni or Hemingway Daquiri, or as a split base.