Located just a distiller’s leap from Kobe Bay, Eigashima is the closest whisky distillery to the coast in Japan. The ocean laden air is reflected in the whisky’s savoury, saline driven purity.

Akashi is named after its hometown -- translated as the “Sun Rise City” -- where the owner’s family has been making traditional Japanese alcoholic beverages, like Nihonshu, for over three centuries.

Founded in 1888, Eigashima holds Japan’s first whisky license, issued in 1919. serious malt production did not begin until 1984, when the current copper pot stills were put into action and a focus on premium whiskies began at their “White Oak” facility. Following a program dedicated to crafting an insanely fine, super sipping whisky, they limit production to insure that quality is preeminent, making Eigashima’s Akashi one of the rarest whiskies on the planet.  Treat yourself to a bottle today. 

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Sandwiched between Japan’s soaring Southern Alps and the towering Central Alps, at just over 2,600 feet, Mars Shinshu is Japan’s highest whisky distillery. The Hombo family have been distilling for more than a century and they added whisky to their repertoire in 1949. Back then the distillery was located inKagoshima Prefecture on the southern most island of Kyushu. Until 1984, it was the southernmost whisky made in Japan, which ended with the Hombo clan moving the distillery to the idyllic alpine setting of Miyada village in southern Nagano Prefecture. They chose this site for its cool temps, which slowed maturation, and the plentiful, soft, granite filtered snowmelt fed aquifers. Smart choice.  The whiskies are elegant, smooth and very complex. 

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It all started some three centuries ago when the first of Ichiro Akuto’s forefathers began making alcoholic beverages in Saitama Prefecture. His Grandfather began making whisky in the mid 1940’s with Hanyu Distillery, whose focus on malt whiskies took off with the Japanese economic boom of the 1980’s.  However, when the bubble burst in the 1990’s, so too did the first Japanese Whisky boom, leading to Hanyu, like several other distillers, shuttering their doors. He saved the old inventory of Hanyu and released the playing card series.  A slow start in the early 2000s now unicorn whisky, the stuff of legend. With the success of the playing cards Ichiro saw that the revival was imminent and in 2008 he built his current distillery in Chichubu. Chichubu distillery where Ichiro, a 21st century whisky maker embraces the heritage and heart of the Scotts balanced by the precision of the Japanese and the shokunin philosophy.  

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Kyoto Distillery is Japan’s first dedicated artisanal gin distillery and ONLY distillery in Kyoto. Located in the southern part of the city, the distillery sources their water from the famed Fushimi region which is tremendously respected for their delicate and delicious brewing water. The aim is simple: to produce the best dry gin, utilizing local botanicals wherever possible. Every element of the final product should be completely authentic, from the local FRESH sourcing of the ingredients through to the design and craftsmanship of the packaging.

6 Elements

1. Foundation (Juniper, Oris, Hinoki)

Juniper, Oris, Hinoki are used for the botanical which is the base of the beauty of the season. It occupies half of the whole and forms a skeleton of taste.

2. Citrus (yuzu, lemon)

We use Yuzu known as citrus unique to Japan, expressing the unique character unique to "Seasonal beauty" not found in other gin.

3. Rin / herbal (Japanese pepper, tree bud)

Arima, which releases aromatic fragrance in Oriental, shows its presence firmly in top note and after, tightens flavor.

4. Yoshi / Fruity & Floral (Sasa, Red Shiso)

Bamboo and Red Shiso add fruity and floral essence to the whole. Although it is inconspicuous, it is unsatisfactory unless it is on the spot, it is such a name like a supporting character.

5. Spice (ginger)

While the pepper works against aroma, ginger tightens the flavor. Juicy and hot spicy feel at the moment you bring it to your mouth make your taste even more complicated.

6. Tea (Gyokuro)

The gyokuro of a long-established tea room in Kyoto is also used. It gives a fragrance that is like Japan and a faint sweetness and brings all botanicals together in an elegant manner.

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Tsutsumi Distillery has been producing traditional shochu for 141 years and is 1 of only 28 distilleries certified by the WTO as a Kuma Shochu producer which is similar to the DOC’s of scotch, tequila & cognac. Using 100% rice and only crystal clear water from the Kuma River, Tsutsumi Distillery is tremendously respected for their ability to bridge the gap between tradition and innovation.

A perfect example of this is the fact that Tsutsumi Distillery has been aging shochu in sherry casks for 54+ years. Rather than maturing in traditional vats or jars, barrel aging imparts unique notes similar to a good whisky while the lack of malt gives you a fundamentally clean, soft shochu.

After many years in the spirits industry founder and producer, Yuki Yamazaki, developed his vision to create his own brand of high-quality 100% Japanese bitters.

During the time of the 2011 Great East Japan Earthquake, the Japanese Embassy in Toronto held a charity event, which Yamazaki offered cocktails using various Japanese ingredients which were a hit with local media and bar community. At that moment, he started planning the production of cocktail bitters using Japanese ingredients.

In 2015, after travelling to Dutch Schiedam in the Netherlands, Yamazaki adapted alcohol production at the Herman Jansen distillery, which has a 250 year history.

After returning to Japan with the knowledge and experience that he gained globally, Yamazaki spent 2 years perfecting his Shiso, Yuzu and Umami bitters. Along with the production, with the courteous support from the Honbo Distillery, Yamazaki has successfully received his own domestic brewing license.