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750ml
Bottle:
$659.14
$693.83
Sourced from Kumesen Distillery, this was distilled, matured in bourbon casks, and bottled in Okinawa. Sweet exotic...
750ml
Bottle:
$191.13
$201.19
Double distillation in stainless steel produces a higher filling strength than single distillation, which may account...
750ml
Bottle:
$59.45
$62.58
6 bottles:
$54.90
Spring in Japan means renewal of fresh cherry blossoms that bring sweetness to the air. The temperatures are light...
750ml
Bottle:
$57.00
$60.00
On the nose aromas of yuzu, sugar snap pea and apple cider donut. The palate shows notes of cocoa, fresh mint, and...
750ml
Bottle:
$34.35
$39.25
The subtle and demure nose shows aromatics of lightly toasted butter biscuit, clover honey, dried Bergamot peel, and...
750ml
Bottle:
$87.93
$90.59
Takamine Koji Whiskey is made with the patented Takamine Process, which uses an ancient Japanese mold, koji, to...
750ml
Bottle:
$174.88
$184.08
TEITESSA 15 years has a golden color. The nose is a mellow fragrance. TEITESSA 15 years has a refreshing, faint...
750ml
Bottle:
$216.77
$228.18
6 bottles:
$215.10
TEITESSA 20 years has a golden color. The nose has floral aromatics that delight the senses. TEITESSA 20 years has a...
750ml
Bottle:
$259.52
$273.18
TEITESSA 25 years has a golden color. The nose is fragrant floral, caramel, tree fruits and vanilla. TEITESSA 25...
750ml
Bottle:
$309.18
6 bottles:
$300.60
TEITESSA 27 years has a golden color. The nose is deeply aromatic, elegant, and soft. TEITESSA 27 years has a toasty...
750ml
Bottle:
$345.02
$363.18
Warm butterscotch, toasted hazelnuts, and hints of pipe tobacco fill the air. The rich, velvety texture on the palate...
750ml
Bottle:
$44.06
$46.38
6 bottles:
$40.49
Gold color. Aromas of raisin toast, sticky rice, gingerbread, iodine, straw, violet, and ripe melons with a satiny,...
750ml
Bottle:
$72.28
$76.08
6 bottles:
$67.50
Pale gold color. Aromas of fresh grain, banana bread with raisins, toasted walnuts, and honey-drizzled pears with a...
Assyrtiko Ice Wine Japanese Whiskey Picpoul
Cultivated since at least the middle of the Byzantine era, the Assyrtiko grape is generally considered to be one the finest of the Greek grape varietals, as a result of its multi-purpose properties and ability to flourish on a wide range of terrains. The ancient Byzantines used it in conjunction with Aidani and Athiri grapes for the production of their unusual and naturally sweet Vinsanto wines, which are still produced today in Santorini, and continue to be popular. However, the Assyrtiko grapes are used for many different AOC wines across Greece, and are favored by wine makers who want to maintain a dryness and acidic punch to their produce.
The Assyrtiko grapes are renowned for their ability to maintain their acidity as they ripen beneath the blazing Mediterranean sun, resulting in wines which have a distinctive dryness and a range of citrus fruit aromas, as well as great structure and high tannins. Often, Assyrtiko grapes will produce wines which leave an unusual after-taste reminiscent of the mineral rich, volcanic soils they are grown in on the slopes of Santorini, making them a favorite for wine drinkers looking for something full of character and interesting attributes. The past twenty five years have seen Assyrtiko vines planted all over the Greek mainland, and even in Attica and Macedonia, where the softer terrain often produces more fruit forward wines with a milder, less astringent character. However, wherever this fine grape varietal is grown, it is rare the results will be anything less than excellent.
Additional Information on Greek Wines
Greek Wines
Ancient Greek Wines – A Brief History of Wine in Greece
The Myth of Dionysus, Greek God of Wine
What is Retsina?
Whisky might not be the first thing that springs to mind when we think of Japanese fine produce, but over the past one hundred years, this fascinating and multi-faceted country has diligently forged a unique whisky identity which is growing in popularity, and which is entirely its own.
The story of Japanese whisky begins in 1918, when Masataka Taketsuru was sent to Scotland to undertake a tour of single malt distilleries in the Highlands, and bring home a knowledge of whisky and distillation skills. He returned full of inspiration, helped no doubt by his new Scottish wife, and alongside his friend, Shinjiro Torii, set up what would become a successful whisky industry.
Today, the Japanese whisky industry is spread over a relatively small handful of distilleries, which continue to use Scottish techniques and recipes, but with a hefty dose of distinctly Japanese experimentalism. This is displayed most obviously in the barrelling techniques the Japanese use - to create a distinctly Oriental set of tasting notes, native Japanese oakwood casks are used for ageing, alongside casks taken from plum wine producers, which impart a beautiful set of floral flavors to the whisky.
While some distilleries produce some excellent single malts, the majority of Japanese whiskies are blended, which reveals a unique set of flavors and aromas ranging from honeysuckle and orange blossom, to toffee and acetone.