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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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Summer
Selections

Shochu best enjoyed in summer tends to be those that shine in a highball. Keep an eye on this space for seasonal recommendations.

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Colorful
Sweet potato shochu

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Selephant
Kokuto sugar shochu

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Kana
Kokuto sugar 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.”