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 «The City of Temples».
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 –Japanese 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; “THE FIRST WHISKY IN THE WORLD WITH JAPANESE CEDAR CASK FINISH”!
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:
- “CHAIRMAN’s TROPHY – HIGHEST Award” from 2018 Ultimate Spirit Challenge
- “GOLD” medal from 2018 China Wine and Spirits Awards
- “GOLD“ medal from Global Spirit Awards in August17 in Las Vegas
- “SILVER“ medal from New York International Wine and Spirit Competition in August17
- “GOLD“ medal from San Diego International Spirit Competition in August17
- “SILVER” award at Wine and Spirit Wholesalers of America Convention) in April
- “SILVER” award at Taste Competition and “BRONZE” in Packaging IWSC in July17
- Kamiki has been chosen by world’s most respected design galleries “The DieLine” and “Packaging of The World” as an inspirational whisky design.
- “GOLD” 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: Miyamanishiki
- Rice Polishing Ratio: 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. Kokuryu’s proprietary yeast gives it a graceful aroma and clean taste.
This sake is immensely popular as a gift.
Recommended way to drink: Chill to 5 - 10 degree Celsius
Tasting Notes: Fresh, fruity and smooth.
Grade: Daiginjo
Rice: Yamada Nishiki
Rice Polishing Ratio: 50% rice polishing
Nihonshu-do (SMV): +4
DAN Yamahai Junmai Daiginjo (Bizen Omachi)
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 山田錦
Kokuryu Kuzuryu Daiginjo (Gohyakumangoku)
$87.40
This Daiginjo-shu is best drunk warm. 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: 5°C to 10°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. 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 5°C to 10°C or 40°C to 45°C
Tasting Notes: Fresh, fruity, and smooth when cold, Round and fuller bodied when warm.
Grade: Daiginjo
Rice: Fukui Gohyakumangoku
Rice Polishing Ratio: 50% rice polishing
Nihonshu-do (SMV): +4
Acidity: 1.0
Reki Blended Whisky
“From Okinawa to The World”…
Reki Blended Whisky is the latest premium Japanese Whisky expression of multiple award winning 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 Okinawa’s natural resources and history, and dedicate to produce authentic and good products.
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, company’s main theme is “From Okinawa to The World”!
Reki Blended Whisky, is the latest product from Helios. It is blended whisky made with malted barley, grain, yeast and water using the years of productions experience of Helios Distillery.
Being originally a Japanese Rum producer, Helios Co. uses ex-American barrels for its rum production, hence Reki the whisky is as well aged in ex-bourbon barrels to attain a perfectly balanced whisky with hints of tropical fruits, vanilla a seaweed.
The blend consists of malt whiskies distilled at Helios, while the blend is younger than three years.
Reki Blended Whisky is:
- “An exclusive whisky from multiple award winning Helios distillery”
- “Limited allocation around the world.”
- “Represent the true heritage and made with the best ingredients from Okinawa Island”
- “Gold Medal” winner from Stuttgart International Spirits Competition 2019
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: 100% Yamadanishiki
- Rice Polishing Ratio: 39%
- Sake Meter Value: +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 "Daiginjo”. 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: 5°C to 10°C
Tasting Notes: Well-rounded, gently aromatic and surprisingly incisive.
Grade: Daiginjo
Rice: Yamada Nishiki
Rice Polishing Ratio: 40% rice polishing
Nihonshu-do (SMV): +4