Whisky made from 45% malted barley and aged in American oak barrels. On the nose, it gives off notes of rich and deep oak and vanilla. On the palate, it gives round and spicy flavors, with a sweet and woody finish.

Made from 100% Scottish barley, it is aged for two years in sherry barrels and three years in bourbon barrels. On the nose, the Akashi Single Malt gives off notes of camomile, sherry and malt. On the palate, round and subtle, it reveals buttery and vanilla flavors with a woody finish.

Five-year-old whiskey in a Sherry barrel. It is neither cold-filtered nor colored, and should be enjoyed neat or very slightly diluted with a few drops of water. On the nose, it gives off fruity then spicey and floral notes. On the palate, it reveals liquorice and spicy flavors, and a long and elegant finish reminiscent of juniper berries, white pepper, then undergrowth and fruit (orange, peach, apricot).

Blended whiskey aged in oak barrels, from Hiroshima. In Japanese “Kiwami” means “supreme”. It reveals sweet notes of walnuts, hazelnuts, chocolate and honey, with a spicy touch.

Blended whiskey aged in oak barrels, from Hiroshima. It contains 40% malted barley and gives off notes of chocolate and citrus fruit with a smoked and peaty finish.

Koriyama whisky aged in bourbon barrels, with a soft and delicate nose that evokes elderflower, malt, caramel and iodine. On the palate, it is light and silky, with notes of pear, grains, vanilla and citrus. It has a round, iodized and vanilla finish.

Buckwheat distillation. Smoked and peaty like a single Malt, with deep aromas.

Shochu Japan is an alcohol made from barley and sugar, the result of a multi-staged distillation process that brings out the natural sweetness of the ingredients. Also known as “Japanese vodka”, shochu can be enjoyed neat or in cocktails.

Distillation of red sweet potatoes, with complex aromas, sweet and silky on the palate. To be enjoyed neat or with ice cubes.

Distillation de patates douces rouges sucrées, aux arômes complexes et riches, soyeux en bouche. À apprécier pur ou avec des glaçons.

Lighter and more subtle than a classic yuzu shu (usually shochu-based), this sake-based yuzu alcohol is excellent alone or in cocktails.

Alcohol made from white wine and Japanese plums (Japanese apricot tree) pleasant and sweet, ideal as an aperitif, cocktail or at the end of a meal. To drink neat with ice cubes or mixed with sparkling water.

This beverage combines the strength of shochu with the sweet and sour flavors of yuzu from the city of Mizuo, known as the birthplace of this Japanese fruit. This fresh, light and original alcohol is ideal on the rock or in cocktail for the aperitif.

Made with wasanbon, one of the highest quality sugars produced in Japan, this alcoholic beverage delivers all the sweetness of matcha tea from the city of Uji. The use of original techniques has preserved the flavor and color of freshly brewed matcha tea to give this spirit its fresh and sweet notes.
This Kyoto Uji Matcha alcohol can be enjoyed on the rock or in cocktails.

Made from very rare strawberries produced only in Fukuoka Prefecture, this strawberry beverage has a sweet and fresh aroma, with a fruity note and a hint of acidity. A perfect balance of flavors, ideal on the rock or in cocktails.

Yamanashi Prefecture, the largest producer of peaches in Japan, is known for its delicious white peaches. This Japanese peach liqueur brings out the best of this Yamanashi fruit for fresh and sweet flavors, very soft to the palate. Elegant and very fragrant, its blend of fruit and alcohol makes it a creamy drink, perfect for the aperitif.

This Yamanashi wine has pure, natural and authentic flavors. There are small lemony touches, similar to kabosu, mikan (Japanese oranges) and yuzu. The good balance between the fruity taste and the acidity gives fresh flavors.

Perfect with sushi. Oroya is the fruit of the work of the Japanese oenologist Yôko Satô from blending three grape varieties. the Airne, the Macabeo and the Mocatel. The color is a luminous lemon yellow. On the palate, touches of apple and peach on the fragrant bouquet of Moscatel.

Kozue gin combines the different flavors characteristic of the Wakayama region Koyamaki leaves, tangerine peels, lemon zest, sansho pepper seeds and Japanese juniper berries. On the nose, it delivers notes of floral pine, wild berries and sanshô. On the palate, the aromas of citrus fruits bring freshness and lightness to the more earthy and deep notes of sansho and pine « RYOMA ».

This rum is made from freshly squeezed cane juice. It is then aged in oak barrels for seven years. It has a rich and creamy texture, with aromas of vanilla and caramel. Final note is long and aromatic.