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.

Whisky aged three years in oak casks that previously contained sake. It is neither cold-filtered nor colored, and should be enjoyed neat. On the nose, it gives off delicate malty and floral notes. On the palate, it reveals subtle and refined woody flavors with a sweet finish that evokes orchard fruits.

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.

Shochu Nippon was partially distilled with sakura leaves, and aged in a cherry tree barrel, giving a refreshing and slightly sweet aroma. Can be drunk neat or in cocktails. It is perfect for making chu-hi, sweet and original.

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.

Kyo Yuzu is a liqueur combining the strength of the barley shochu with the sweet and tangy flavors of yuzu. This liqueur uses yuzu from Mizuo, an agricultural region renowned for its production of quality citrus fruits. Kyo Yuzu is a refreshing alcohol, ideal to drink neat or in a cocktail as an aperitif.

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 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.