Kokuryu Kansha
This is a limited edition Junmai Daiginjo which uses SAKAHOMARE rice from Fukui. With an aroma of fresh melon, this sakĆ© portrays a multi-layered sweetness of rice with an elegant and transparent taste profile. It is stamped with the āgratitudeā of seal engraver Mr. Inamura Inamura, and is used as a mark of Junmai Daiginjo brewed with āSakahomareā sake rice produced in Fukui.
This is the perfect sakƩ to express your gratitude to someone else (or yourself).
Recommended way to drink: 8Ā°C to 10Ā°C
Rice Polishing: 40%
SMV: +4.0
Rice: Sakahomare
Minoki Rum
Inspired by the legend of the ocean princess-dragon, we finished the finest Japanese and Pacific rums in Mizunara ā Japanese Oak Casks before filtering through washed ashore and bleached Japanese corals to create a perfectly smooth blend with hints of Japanese tropical fruits on the nose and spiced-vanilla in the finish.
Minoki Rum is
- Worldās first Mizunara cask finished Rum
- Worldās first Coral Filtered Rum
- Worldās first Rum Brand with a cause of coral protection & restoration
Kuroki Honten Kiroku Sweet Potato Shochu
The letters on the label are 7 and 6, and the letters "Kiroku" and "Ki" are written in cursive.Ā Potatoes, malted rice, and yeast are all grown in-house and brewed with the famous water of Mt. Osuzu.
The nose has a gentle sweetness of grain, black tea, and strong, thick aromas. The taste is well-structured and balanced with good concentration and a lingering aromatic and complex flavor. When served with water, the flavor becomes richer, releasing the sweet, slightly roasted characters of the potato. When served with hot water, the flavor softens and becomes more well-balanced and rounded.
To really bring out the mellow, earthy sweetness, serve it with a splash of hot water. If you prefer the clean, high-toned notes of black tea, keep it cool and serve it over ice.
Ingredients: Sweet Potato, Rice Koji
Helios Rum
Thanks to the semi-tropical climate suitable for the cultivation of sugar cane and therefore of rum production, Helios Shuzo -founded in 1961- produces rum using the best locally grown ingredients purchased directly from farmers.
Mr. Tadashi Matsuda is promoting the identity, culture, and knowledge of Okinawa for over 50 years. This is why the companyās main theme is āFrom Okinawa to The Worldā!
The Helios Rum is made from sugar cane grown in Okinawa. A mixture of molasses rum (traditional type) and cane juice (agricultural type), it is an extremely aromatic and characterized by the rich aroma and taste of Japanese sugar cane. "Helios rum" has a dry feeling like the shining sun of Okinawa and fruity eminiscent of a warm climate.
Nose: Very exotic characters, with aromas of pineapple and hint of smokinessaging.
Taste: Round and powerful with a touch of sweetness
Finish: White pepper notes on the finish
Kura The Whisky Pure Malt Whisky
āFrom Okinawa to The Worldāā¦
Kura Pure Malt Whisky is the latest premium Japanese Whisky expression of Helios Distillery from Okinawa Island.
Situated in Nago-city, the Northern Area of Okinawa that is known for its rich natural environment, Helios has placed high value on preservation of the environment and making the best use of Okinawaās natural resources and history and dedicate to produce authentic and good whiskies.
Based on the principal, Tadashi Matsuda, the founder, Helios Co. has been distilling spirits over 50 years and promoting the identity, culture, and know-how of Okinawa. This is why, companyās main theme is āFrom Okinawa to The Worldā!
Kura Pure Malt Whisky is a blended malt whisky made with malted barley, yeast, and water. The blend consists of varying malt whiskies that ages up to 18 years.
Nose: Heather honey, yuzu citrus blended with flower and hints of vanilla
Palate: Butter scotch with vanilla notes up front, joined with Japanese citrus notes
Finish: Hints of caramel filled with green notes, and tropical fruits with vanilla
Kamiki Blended Malt Whisky
Kamiki is a new expression of premium Japanese style whisky blessed by Omiwa priests from Nara. Nara is the ancient capital of Japan and it holds many temples from Shinto, Tengri and Buddhist religions, which makes Nara Ā«The City of TemplesĀ».
Kamiki production is protected by Omiwa Temple priests. Omiwa is one of the oldest extant Shinto shrine in Japan over thousand years old and protecting local alcohol producers ever since. To celebrate the timeless alcohol tradition of the region, rare Japanese malt whiskies and finest malt whiskies sourced from rest of the world are blended and later fused with the highest quality pure spring water.
Nara is covered with dense Yoshino Sugi (Japanese Cedar) forests. Yoshino Sugi is used to build temples, burnt in temples to calm mind and to age local alcohol products. Kamiki uses a unique second maturation technique, while blend is rested for a second time in Yoshino Sugi āJapanese Cedar- casks to capture a perfectly smooth taste, a scent of sandalwood on the nose and a zest of green tea in the finish. This second maturation makes Kamiki; āTHE FIRST WHISKY IN THE WORLD WITH JAPANESE CEDAR CASK FINISHā!
Kamiki name is derived from the Miwa Mountain (Mountain of God), which is protected by Omiwa Priests. Inspired by beautiful breezes coming from Miwa, the whisky is named KAMIKI, where KAMI means God and IKI means breath.
Kamiki whisky has a smooth taste, complex flavor and driven by pure malted barley. There is no age statement on the product. It has been aged in oak barrels minimum of three years and second aged in non-charred local cedar casks. Kamiki comes in a premium gift box, truly displaying its Japanese heritage.
Nose: A perfectly balanced heather honey and sandalwood.
Palate: Sweet caramel, Japanese plum, and balanced oak with peat
Finish: Hints of toffee and a long-lasting finish with a zest of green tea.
Kamiki has got acknowledgements from:
- āCHAIRMANās TROPHY ā HIGHEST Awardā from 2018 Ultimate Spirit Challenge
- āGOLDā medal from 2018 China Wine and Spirits Awards
- āGOLDā medal from Global Spirit Awards in August17 in Las Vegas
- āSILVERā medal from New York International Wine and Spirit Competition in August17
- āGOLDā medal from San Diego International Spirit Competition in August17
- āSILVERā award at Wine and Spirit Wholesalers of America Convention) in April
- āSILVERā award at Taste Competition and āBRONZEā in Packaging IWSC in July17
- Kamiki has been chosen by worldās most respected design galleries āThe DieLineā and āPackaging of The Worldā as an inspirational whisky design.
- āGOLDā medal from China Wine and Spirits Awards Feb18.
Tsukiyoshino – Junmai Daiginjo Miyamanishiki
Taking up the challenge to brew sake from modest locally grown rice, Miyamanishiki rice's character gives clean crisp non-complicated taste. With its modest gentle aroma, it is not just perfect for an aperitif but also pairs well easily with most dishes. Delicate and dry.
- Rice Type:Ā Miyamanishiki
- Rice Polishing Ratio:Ā 45%
- Sake Meter Value: +5.0
- Acidity: 0.9
Kokuryu Daiginjo 1800ml
Using one of the most popular production methods, this sake expressed itself in its fullest, with a rich and fruity aroma. This is one of the best selections of daiginjo made in the cold season.
Crystal Dragon is made from domestically grown rice in a gradual low-temperature fermentation process. Kokuryuās proprietary yeast gives it a graceful aroma and clean taste.
This sake is immensely popular as a gift.
Recommended way to drink:Ā Chill to 5 - 10 degree Celsius
Tasting Notes: Fresh, fruity and smooth.
Grade:Ā Daiginjo
Rice:Ā Yamada Nishiki
Rice Polishing Ratio: 50% rice polishing
Nihonshu-do (SMV): +4
DAN Yamahai Junmai Daiginjo (Bizen Omachi)
Suppin Rumiko no Sake Muroka Nama Genshu No.6
āSuppinā translates into āto go bare-faced or without makeupā and explains that this sake is made without unnecessary manipulation or work. A āPure Riceā sake made without charcoal filtration, pasteurisation or dilution. Robust and full flavour.
Tasting Note:Ā Displays a vibrant, pale lemon colour in the glass. Aromatics take some time to emerge, and while only mildly intense the aromas are quite complex with notes of white flowers and acacia, layered over pear, green apple, custard and white chocolate. There's a good weight to this sake on the palate, creamy and textural, showing excellent umami feel. As with the nose this is notably complex with flavours of pear, apple, hints of lychee and green melon, custard and white chocolate. Excellent. Serve chilled.
- Rice Type : Yamadanishiki (Koji) & Hattannishiki (Kakemai)
- Rice Polishing Ratio : 60%
- Sake Meter Value : -
- Acidity : -
Kokuryu Fuku Daiginjo Yamadanishiki
It is a daiginjo-shu made with 50% polished Yamada Nishiki. It has a rich and full ginjo aroma with a clear and gentle finish. It is packaged in a special lacquered box decorated with the character "Fuku" written by calligrapher Juichi Yoshikawa.
There is a theory that the character for "fortune" originated when people offered a barrel of sake to the gods and prayed for happiness. It is believed that the prayers and sake come together. This sake is very suitable for gifting to someone special in your life.
SMV: +4.0
Rice: Yamadanishi å±±ē°é¦
Kokuryu Kuzuryu Daiginjo (Gohyakumangoku)
Ā $87.40
This Daiginjo-shu is best drunk warm. Ā While premium Daiginjo are usually not drunk warm, Kuzuryuu Daiginjo was created in 2004 as a Daiginjo specially for warm sake. Enjoy it warm for a deep, refined flavor that has matured over time. It has a gorgeous aroma characteristic of daiginjo-shu, and an elegant and delicate aroma.
Recommended way to drink: 5Ā°C to 10Ā°C
Tasting Notes: Intense and concentrated ginjo aroma, clear and delicate flavour with hints of sweetness on the palate, medium bodied.
Kokuryu Kuzuryu Daiginjo (Gohyakumangoku)
This Daiginjo-shu is best drunk warm. Ā While premium Daiginjo are usually not drunk warm, Kuzuryuu Daiginjo was created in 2004 as a Daiginjo specially for warm sake. Enjoy it warm for a deep, refined flavor that has matured over time. It has a gorgeous aroma characteristic of daiginjo-shu, and an elegant and delicate aroma.
Recommended way to drink: either 5Ā°C to 10Ā°C or 40Ā°C to 45Ā°C
Tasting Notes:Ā Fresh, fruity, and smooth when cold, Round and fuller bodied when warm.
Grade:Ā Daiginjo
Rice:Ā Fukui Gohyakumangoku
Rice Polishing Ratio: 50% rice polishing
Nihonshu-do (SMV):Ā +4
Acidity: 1.0
Kura The Whisky Rum Cask Finish Malt Whisky
āFrom Okinawa to The Worldāā¦
Kura Pure Malt Whisky is the latest premium Japanese Whisky expression of Helios Distillery from Okinawa Island.
Situated in Nago-city, the Northern Area of Okinawa that is known for its rich natural environment, Helios has placed high value on preservation of the environment and making the best use of Okinawaās natural resources and history and dedicate to produce authentic and good whiskies.
Based on the principal, Tadashi Matsuda, the founder, Helios Co. has been distilling spirits for over 50 years and promoting the identity, culture, and know-how of Okinawa. This is why, the companyās main theme is āFrom Okinawa to The Worldā!
Kura Rum Cask Malt Whisky is a blended malt whisky made with malted barley, yeast, and water. It is rested minimum three years in American Oak barrels. Being originally a Japanese Rum producer, Helios Co. has second aged the precious whisky in their own local Japanese Rum barrels to attain a perfectly balanced whisky with hints of tropical fruits, vanilla a seaweed. The blend consists of varying malt whiskies that are aged up to 18 years, while the youngest whisky in the blend is three years.
Nose: Tropical fruits, citrus blended with honey and hints of vanilla and Japanese rum
Palate: Sweet caramel with vanilla notes up front, joined with tropical citrus fruits balanced with peat from oak barrels
Finish: Hints of toffee filled with rum, seaweed, and orange oil with toasty cereals with vanilla coating
Tsukiyoshino – Junmai Daiginjo Yamadanishiki
Junmai Daiginjo that has been aged thoroughly in icy temperature over a year. As it took time for aging, contents in sake dissolve well in sake expressing the mellow mouthfeel as well as the umami of rice. It features muscat's aroma and crisp aftertaste. Medium bodied and mildly sweet.
- Rice Type:Ā 100% Yamadanishiki
- Rice Polishing Ratio:Ā 39%
- Sake Meter Value:Ā +5.0
- Acidity: 1.1
Kokuryu Daiginjo Ryu 1800ml
After the founder returned from France, he applied wine aging to sake and released it in 1975. At the time, it was the most expensive sake in Japan, which was a turning point for the brewery. It was also the first in the industry to use the now-common expression "Daiginjoā. At that time, a label with a dragon stamped in gold foil was used on the sake bag used to press the sake.
THis Daiginjo is fruity and soft with the notes of apple, peach, melon and strawberry. Fermented at low temperature, it is mellow with pleasant acidity and umami. Mildly dry and crisp, it is easy-drinking and delicious. REMARKS: The sake has been pasteurized, so it can be delivered at room temperature. However, cold temperature is suggested for long-term storage.
Recommended way to drink: 5Ā°C to 10Ā°C
Tasting Notes: Well-rounded, gently aromatic and surprisingly incisive.
Grade:Ā Daiginjo
Rice:Ā Yamada Nishiki
Rice Polishing Ratio: 40% rice polishing
Nihonshu-do (SMV):Ā +4
Hakurakusei Junmai Daiginjo Tojo Akitsu Yamadanishiki
Polishing Radio: 29%
SMV: +1
Acidity: 1.5
Rice Type: Yamadanishiki
Made with the highest grade Yamadanishiki produced in Tojo Akitsu, Hyogo Prefecture, this Junmai Daiginjo features a smooth and soft mouthfeel.
A fruity aroma hinting of green Muscat grapes fills oneās palate with a gentle sweetness.
At the end, the aroma and flavor disappear, as is typical of Hakurakusei, creating a clear and crisp finish.
The sake is at its best when served in a wine glass or other thin rimmed glassware.
Our brewery is a member of Frontier Tojo.
Aroma: White grape
Palate: Fresh, light, crisp, clear
Food Pairing: Seafood, sushi
Serving Temperation: Recommended to serve chilled
Tanaka Shuzojo Kimoto Junmai Ginjo Shirasagi no Shiro
Pale and lemon colour, with few tears and beautiful brilliance. The nose is discreet at the opening, fine notes of banana, aged cheese, herbs and spices, seaweed, mineral.
Medium body and Mid-palate is fruity/floral, cereals/ grains. Packaged with spice flavors and sophisticated fruit flavors
Pairing: Potato salad, cumin, cervelat, old-fashioned mustard.
Recommended serving temperature 15ā.
- Rice type : Yamadanishiki [GI Harima Certified]
- RPR : 55%
- Alcohol : 16%
- SMV : Ā±0
- Acidity : 1.6
- 2022 Kura Master Gold Medal
- 2022 International Wine Challenge Silver Medal
Kuroki Honten Hyakunen no Kodoku Barley Shochu
Kuroki Honten Hyakunen no Kodoku became popular when it became His Imperial Highness the Crown Princeās favourite drink. It is now one of the most difficult and popular shochu to obtain. Hyakunen no Kodoku means āOne Hundred Years of Solitudeā and is named for the famous novel. It is made from a mash of 100% barley, grown locally on the distilleryās own organic farm, white koji to keep the flavor smooth, distilled at normal pressure to preserve oils, then aged undiluted in oak casks for three to five years to help it develop structure and fullness.
It is elegant and strong, with hints of oak and a hint of cigar, and is characterized by its concentration and smoothness.
Ā Try this neat orĀ oyuwariĀ style to uncover all the levels of flavor.
- Distilled inĀ Miyazaki, Japan by Kuroki Honten
- Distilled from 100%Ā mugiĀ (barley) andĀ mugi kojiĀ (barley koji)
- Koji: White (barley)
- Distillation: Atmospheric
- Barrels: Oak casks
- Aged: 3-5 years