Freshly harvested sour green plums and rock sugar are added into matured barrels of Akashi whisky and aged an additional 6 to 10 months depending on the time of year. Technically a liqueur rather than a whisky due to its low ABV... Read More
Kakujo is produced using a blend of Yamada-Nishiki and Yume-Ikkon sake brewing rice milled to 55% utilizing water from the Bansho River. It is slow fermented at a low temperature to produce a light taste and refreshing aroma.... Read More
Roku, which translates as six in Japanese, is made with six traditional Japanese botanicals that are balanced with eight traditional gin botanicals. The Japanese botanicals – Sakura flower, Sakura leaf, Yuzu peel, Sencha... Read More
Lightly cloudy with a consistent whitish hue. Aromas are delicate, hinting at newly blossomed flowers, cucumbers and fresh spring water. The flavor is almost sweet in the mouth, with a deep minerality and flowers on the finish.... Read More
Made with 100% Japanese white rice, the name Haku® means “white” in Japanese. The word can also be read as “brilliant” – a tribute to the craft of mastering a clear, clean tasting, and luminous... Read More
Hibiki® Japanese Harmony encapsulates the harmony that exists between Japanese nature and people.
Inspired by the riches and subtleties of Japan’s 24 seasons and mastered by Suntory’s Art of Blending, Hibiki®... Read More
Toki brings together old and new – the House of Suntory's proud heritage and its innovative spirit – to create blended Japanese whisky that is both groundbreaking and timeless. Nose: Basil, green apple, honey Palate:... Read More
Ireland. Scotland. America. Canada. Japan. The world’s most prestigious whisky regions, each with its unique history and climate, reveal their personality traits through our remarkable Ao world blended whisky. A blend that... Read More