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The Umami Of The Senses

The texture of a proper Japanese drinking moment can be a beautiful balance of experiences. Aroma and flavor are a given, but temperature, feel, sight, and sound all play equally important roles in elevating the sip above a mere drink. This is life in high fidelity. Sip slowly. Sip Honkaku.

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Our latest releases

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Winter
Selections

Shochu best enjoyed in winter tends to be those with richer character. Keep an eye on this space for seasonal recommendations.

Chiran Tea Chu green tea shochu

Chiran Tea Chu
Green tea shochu

Goro sweet potato shochu label. The red silhouette in the background is the Koshiki Island chain off the western coast of Kagoshima Prefecture.

Goro
Sweet potato shochu

Jikuya Black Sweet Potato Shochu Label

Jikuya Black
Sweet potato shochu

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“The whiskey itself, made with koji-saccharified pearled barley and distilled twice in a pot still, is delicate but well-structured, perfumed with stone fruit, and surprisingly viscous for its 40 percent ABV. It’s unique among Japan’s current whiskey offerings, even standing apart from other koji whiskies made with rice.”