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Umami, a savory taste, is one of the five basic tastes(together with sweet, sour, bitter and salty). A loanword from the Japanese, umami can be translated as pleasant savory taste". This particular writing was chosen by Professor Kikunae Ikeda from umai "...
Shiso is the present common name fore the Asian culinary herb, seed(spice), and the entirety of the Perilla frutescens plant, which belongs to the mint family. The whole leaf of green shiso is often used as a receptacle to hold wasabi or various garnishes...
Kokuto sugar shochu fermented in ceramic pots. The first fermentation is made with white koji rice with traditionally made kokuto sugar added to the main fermentation. The fermentation is distilled just once in a pot still before being matured at least 1 year in oak casks in the distillery warehouse.
Notes of toffee, buttercream frosting, toasted coconut, and pineapple.
Mahoko Sweet potato shochu - Furusawa Distillery - Odotsu Village - Miyazaki Prefecture
This sweet potato shochu was made by hand using white rice koji in the first fermentation with steamed kogane sengan sweet potatoes added to the second fermentation...
Light, clean kokuto sugar shochu fermented in ceramic pots. The first fermentation is made with white koji rice with traditionally made kokuto sugar added to the main fermentation. The fermentation is distilled just once in a pot still before being aged a...
Tsurushi Floating Moon Honkaku Reserve 2020 harvest is an authentic Japanese Shochu which has been single pot-distilled in Japan from sweet potato, and rice.500 years of tradition go into making this authentic Japanese Shochu. 5% Alv/Vol
Unusually for a daiginjo, Suirakuten is aged in the bottle for two years, developing a rarefied, multi-hued flavor. Gentle yet strong, unassuming but proud, a masterpiece of the brewer's art.
Serving Recommendations: Best served cool at 50-60 degrees and...
This light sake is seamlessly put together. Just sweet enough for sipping chilled on a warm day, with rarefied flavor notes that impart a declasse elegance, and a finish that is pleasantly dry.
Serving Recommendations: Just sweet enough for sipping chill...
DISCOVER THE CRISP, DRY KARAKUCHI TASTE
Karakuchi is the Japanese word that captures the intricacy of Asahi Super Dry's unique, refreshing taste. Although there is no direct translation, it describes how our beer is dry and crisp with a quick, clean f...
With its floral nose and mellow fruity flavor, ?Dewasansan? is a rewarding choice for wine drinkers new to the world of sake. It has a wholesome freshness, a green apple tartness and a refreshing finish.
Serving Recommendations: ?Dewasansan? is delicious...
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.
