Six new finds from Japan are now available in our store

On our last trip to Japan, we were once again on the hunt for unique sake and spirits. We visited fascinating distilleries and breweries, tasted exceptional products, and made some real discoveries. Six of them have now made it into our selection: two barrel-aged sweet potato shochu, a floral craft gin, two sakes from a traditional brewery in Chiba Prefecture, and an exceptional awamori from Okinawa.

Samurai No Mon Mizunara Cask Shochu

A very special sweet potato shochu from Ookubo Shuzo: After aging for twelve years, it is aged for an additional five years in Japanese mizunara oak barrels. A rare, limited-edition bottling with impressive aromatic depth and an elegant woody character.

Daichi No Kouki Sweet Potato Shochu

Another barrel-aged sweet potato shochu, but quite different: Daichi No Kouki is made from Kogane-Sengan sweet potatoes from southern Kyushu and aged for over three years in American oak. Floral aromas blend with subtle barrel notes to create a surprisingly fresh, fragrant flavor profile.

The Japanese Craft Gin Sakura

Japanese spring in a glass—all year round! This exceptional craft gin combines classic juniper notes with the delicate, floral aromas of Japanese cherry blossoms. Elegant, slightly sweet, and with a subtle sakura finish.

Fudoh Junmai Ginjo Sake

With Nabedana from Chiba Prefecture, we are pleased to welcome a new sake brewery to our selection. Their Fudoh Junmai Ginjo delights with fruity notes of apricot and strawberry, lively acidity, and a wonderfully fresh, elegant character.

Jinyu Junmai Sake

Nabedana’s second new addition showcases a completely different facet of Japanese sake culture. Smooth, full-bodied, and almost creamy, with subtle notes of almonds and clementines, as well as harmonious umami. A versatile delight, even when served at different temperatures. This junmai is completely different from all the other junmai sakes in our portfolio. Stay tuned!

Yokka Koji Awamori

Chuko Shuzo in Okinawa takes four days—instead of the usual two—to produce koji. This extraordinary effort gives the awamori its intense, complex aroma. Fruity, full-bodied, and surprisingly smooth despite its robust 43% ABV.

Discover our six new products now in our online store and learn about more exciting aspects of Japanese culinary culture!