Whisky Bestsellers

The White Oak distillery, located in the city of Akashi (Hyogo Prefecture), was the first to obtain a license for distilling whisky in 1919. Built in 1888 for the production of sake and shochu, at the beginning the distillery produced only blend whisky in a traditional way and especially reserved for the domestic market. Then the site was modified in 1984 to start producing whisky in bigger quantities. The Eigashima Shuzo Company owner of the distillery, produced since 2007 several single malt named Akashi.

It's a mixture of these different Akashi single malts that compose the Tokinoka which means "fragrance of time" in japanese. It is therefore not an old blended malt but an entry level one bottled at 40% in a little White Oak whiskies typical bottle form of 50 cl.

Its delicate fruity aromas make the Tokinoka an ideal whisky to begin with japanese whiskies.

Hibiki Japanese Harmony, the brand new Suntory whisky created by Suntory's chief master blender Shinji Fukuyo, is the latest expression of one of the most rewarded Japanese whiskies in the world. Expressing a great fruity and sweet universe, it delivers in the palate all its aromatic power in a round and slightly oily texture.
 
Famous throughout the world with its 12, 17, 21 and 30 year old versions, Hibiki comes this time in a true Japanese harmony expressed through a blend work of Yamazaki and Hakushu single malts and Chita grain whiskies. The recipe is made from 5 main ingredients ; single malts aged in American white oak barrels, Sherry, Mizunara casks, plus a smoky malt whisky made from peated barley, and grain whisky to connect all the elements together.

Hibiki Japanese Harmony can be enjoyed dry at room temperature in order to express its aromatic potential, but it can also be enjoyed in highball (with sparkling water and lots of ice) for a typical Japanese tasting experience !

This product is limited to France only thank you for your understanding.

Real emblem of the brand, the Nikka From The Barrel is a whisky with a strong character. Its style is definitely japanese and it will captivate lovers and novices alike. Powerful by its "cask strength" bottling, but also intensely soft, fruity and complex revealing notes of apricot, lilac and clove at the beginning, and aromas of peach, apple caramel, honeysuckle, pepper and oak during tasting.

 
Nikka From The Barrel will leave in mouth a few fruity aromas of peach and plum which will dwarf gradually to give way to vanilla and woody notes that can be found in aromatic profiles of most of the Bourbon whiskeys.

Its firm, rich and round texture is the result of a mix between single malts from Yoichi and Miyagikyo distilleries and a unique single grain whisky.

Perfectly balanced and controlled, the Nikka From The Barrel comes with a stylish case designed to evoke origami, the traditional japanese art of folding paper.

Facing the Akashi Kaikyo bridge from which it takes its name, the small Kaikyo distillery, which started operating in 2018, offers you a taste of its future productions with Hatozaki Pure Malt whisky.

Coming from the master blender's mix between several barrels of imported single malts including Bourbon and Sherry casks but also some Japanese single malt barrels aged in Mizunara barrels, the oak endemic to Japan.

Uncoloured and unchillfiltered, Hatozaki Pure Malt expresses on the nose a rich profile of malt and dried fruit which is enriched on the palate with honeyed notes and a light touch of smoke that lingers until the finish.

Togouchi 9 year old is a blended whisky produced by Chugoku Jozo in the Hiroshima region. Its rather intense nose dispersing aromas of yellow fruits and sweet spices is found in the mouth with the appearance of fruity flavors of citrus. In the end, peat and smoke come together with fruity and spicy notes.
 
This whisky is the result of the blending of grain and malt whisky of different ages and origins, including Scotland, that had undergone a complementary aging in Japan in an exceptional place ; an old railway tunnel with the ideal atmosphere for a balanced aging.
 
The Master Blender of the House offers a more "malty" version with nearly 40% malted barley that reveals a body and a more assertive character than its little brother Kiwami.

Born in the Suntory historical distillery, the first in Japan, Yamazaki Distiller's Reserve is the new single malt to integrate the permanent whisky range of the brand. Fruity flavors, big part of the Yamazaki distillery signature including strawberry, cherry and white peach, are complemented by japanese typical spicy notes including cinnamon, incense and ginger.
 
Whisky very sweet and easy to drink, Yamazaki Distiller's Reserve is ideal for amateurs and very intriguing for fans of japanese whisky. It can be tasted straight or "on the rocks" with ice, but you can just as well serve a "highball" lying with sparkling water for a typical japanese experience of tasting.
 
Assuming that "age alone is not the only quality of a whisky", Suntory is challenging convention by proposing this new single malt. Indeed, Yamazaki Distiller 's Reserve is a whisky in hand, because it's a blended work among older whiskies named "veterans" and whiskies rather young but with amazing and attractive features, the team blenders called them "young talent" .
 
Three main elements enter into the composition of this single malt : a young talent and two veterans. Suntory selected as his young talent, a young whisky matured in French oak barrels of wine from Bordeaux with exceptional aromatic qualities for his young age. To bring complexity and body while respecting the signature of Yamazaki, blenders have selected whiskies aged over 20 years in sherry casks. Finally, to harmonize this blend, Suntory opted for a whisky aged in japanes oak barrels, the precious mizunara, which brings typically japanese spicy notes.

This product is limited to France only thank you for your understanding.

Atypical whisky, mainly composed of corn and cereals, the Coffey Grain is a single grain distilled in the Miyagikyo's column stills or Coffey stills from the name of the scottish customs officer having perfected the still during the 19th century .
 
Usually used in the composition of the famous Nikka blends, grain whisky is rarely bottled as such. After the great success of its 50 cl version, Coffey Grain is now available permanently in the Nikka range in bottles of 70 cl.

Its fruity freshness and bouquet of aromas so different from single malts make the Coffey Grain a whisky amazing and attractive by its originality.

Suntory extended its permanent range of single malts with the brand new Hakushu Distiller's Reserve. Born of an unusual blend of aged whiskies and young whiskies but with surprising character, this whisky is the result of a 90 year old know-how, transmitted to the brand blenders.
 
Complex and sweet, Hakushu Distiller's Reserve is very attractive with its rich floral and fruity aromas ranging from citrus, mint and melon notes to lightly woody and smoky flavours. Very nice and refreshing, you can taste it dry or "on the rocks", but also the japanese typical way "highball" lying with sparkling water and decorated with a sprig of fresh mint .
 
For Suntory "age doesn't necessarily make the quality of a whisky", and inspired by this philosophy transmitted by the Torii family and its three generations of master blenders, the Hakushu Distiller's Reserve is a very strong connection between original and aged whiskies named "veterans" and younger but atypical and complex whiskies despite their age, called "young talents".
 
For this new single malt, the blenders team selected as "young talent" a Hakushu Lightly Peated whisky making roundness and freshness. The other two main ingredients are two "veterans", a Heavily Peated aged a dozen years for the typical smoky notes of the distillery signature, and a 18 year old "veteran" aged in american white oak which will give to the Hakushu Reserve Distiller's maturity and complexity.

This product is limited to France only thank you for your understanding.

Founded in 1923 by Shinjiro Torii, the founding father of Suntory, Yamazaki is officially the first single malt distillery in Japan. Chosen for its very different from climate from Scotland, Yamazaki area on the outskirts of Kyoto is renowned for the purity of its water sources.
 
Worthy heir of the Suntory expertise in distillation and aging, Yamazaki 12 year old single malt is subtle and elegant with rich fruit flavors. The complexity will delight all lovers and is ideal for beginners who want to begin with japanese whiskies.
 
This product is limited to France only thank you for your understanding.

Nishi Shuzo distillery located south of the archipelago on the island of Kyushu in the city of Fukiage produces shochu of wheat and sweet potatoes for nearly 160 years. Famous throughout Japan for the quality of its shochu, Nishi Shuzo uses specific varieties of wheat and sweet potatoes, which are grown locally.

The Tomino Houzan is the proud representative of that accumulated over time skills. It's made in the traditional way from steamed rice sown with yellow koji, fungus used to ferment the mash sweet potato before distillation.

Its fresh fruity aromas and fine texture make the Tomino Houzan a sweet potato shochu particularly appreciated and sought after by big fans of this traditional japanese drink.

The Kitcho Hozan shochu is made from a mix of rice previously inoculated with a fungus, and sweet potato. After several days of fermentation, the mixture is distilled in traditional alembic.

Slightly diluted to be bottled at 25% ABV, its aromatic richness and roundness will seduce lovers of traditional japanese beverages.

Established in 1962, Super Nikka is a classic brand and is still today one of the Nikka best-sellers in Japan.

Blended whisky with a strong character, expressing woody and fruity aromas, Super Nikka has an attractive balance and a smooth texture.
 
Ideal for beginners to japanese whisky.

Kikusui is a rum distillery located south of the archipelago on the island of Shikoku in Kuroshio, a village in the east of the Kochi prefecture known as the oldest producer of sugar cane in Japan. At the beginning of the 20th century, it was even the biggest producer. With this important local production of sugar cane, Kikusui decided to developed a new rum : the Ryoma, a unic japanese rum inspired by foreign traditional techniques.

Made from freshly pressed cane, it's then put into oak barrels for aging seven years. Its rich and sweet texture and the romas of vanilla and caramel, typical of aged rums, make Ryoma an excellent rum that will appeal to lovers of caribbean rums.

Nikka Whisky has created 2 limited editions of its single malts Yoichi and Miyagikyo. These 2 exclusive expressions have benefited from a unique finishing in casks of Caribbean rums and have been unchillfiltered to give more richness and roundness to their texture.

Miyagikyo Rum Finish is a botanical and gourmet journey with in its first fragrance fruity aromas (exotic fruits, pineapple, mango) inherited from maturation in barrels of rum, but also the sweetness of Vanilla Bourbon and notes of porridge, tobacco and toast. On the palate it's a real explosion of gourmet flavors with notes of brown sugar, cinnamon, vanilla cream and pear Williams. Even the spices are present with ginger and cloves that intermingle with notes of dark chocolate and dried fruits delicately revealed last. On the finish, some hints of heady flowers, including geranium, disappear into a gourmet whirlwind of toasted almond, oak and malted barley.

Miyagikyo Rum Cask Finish is sold without box, bottle only.

Coming to replace the classic range of Miyagikyo whiskies, the latest Nikka single malt perfectly transcribed the delicately malty and fruity profile, typical style of the distillery. Miyagikyo Single Malt blends whiskies of different ages, that a certain proportion was aged in sherry casks bringing roundness and gluttony to the final result.

Starting with a nose rather flowery and fruity delivering aromas of banana, tropical fruit, lime, white flowers, iris, all coated with a touch of honey, Miyagikyo Single Malt expresses its full power in the mouth revealing more spicy notes of ginger and cinnamon, but also some tasty notes of chocolate and liquorice. It finishes with spicy notes (cardamom), stewed fruits (apple, plum and lychee), and a delicate hint of tobacco leaves and roasted nuts.

Located in the heart of Miyagi Valley, a northern region of Honshu island renowned for its clean air and the quality of its spring water, Miyagikyo distillery produces a refined malt distilled in traditional pot stills or sometimes in column stills usually used for the distillation of cereals other than barley.