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.
Our latest releases
Spring
Selections
Shochu best enjoyed in spring tends to be those that shine on the rocks. Keep an eye on this space for seasonal recommendations.
“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.”
