Meet the Producers
-
Yonetsuru Brewery
Yonetsuru ‘Grateful Cranes’: sake embodying gratitude, made from local, high-quality rice.
-
Iwate Meijo Brewery
A community-oriented sake brewery located in Oshu city, home to the famous Maesawa Beef.
-
Katsuyama Brewery
Supreme sake for the nobleman since 1688, specialising in sake with clean and clear umami.
-
Eikun Brewery
A terroir-driven brewery on a journey to brew a distinctly Shizuoka sake, using local soft water and locally produced sake yeast strains.
-
Obata Brewery
A global-minded, sustainability-focused brewery with the philosophy to ‘Brew Happiness by Brewing Sake’.
-
Otone Brewery
Passionate and influential CEO and Master Brewer Tsunenori Abe personally brews food-friendly sakes at this historic brewery.
Did you know that ‘sake’ in Japanese refers to all alcohol?
That is why our beverage portfolio consists not only of ‘sake’ as what we know in English (or what is called ‘nihonshu’ in Japanese) but also of a selection of Japanese craft spirits.
Japanese Gin: Toranomon Distillery
‘TOKYO LOCAL SPIRITS’
The gins produced by Toranomon Distillery are extremely terroir-driven. The base spirit used in the production process is shochu (a Japanese distillate) made in the islands of Hachijo-Jima and Niijima in Tokyo. The water is sourced from the natural mountain spring water from Okutama in Tokyo.
‘Seasonal Flavours from Nature’
The botanicals used to create the unique line-up of Toranomon gins (from osmanthus flowers to fig leaves to plums) are fresh herbs and plants that are in season, sourced from their trusted farmers.
'A New Gin Experience, Hand Crafted in Toranomon’
This micro-distillery is located on the third floor of a skyscraper in a fashionable area of Tokyo called ‘Toranomon.’ Head to the taproom adjacent to their distillery, where you can enjoy their range of gins paired with food. By adding specific herbs and spices, Toranomon Distillery has created a new experience: a gin that pairs perfectly with your meal.
Japanese Shochu: Sakeboys
Shochu is Japan's indigenous distilled spirit typically bottled between 25%-35% abv. While less known abroad, shochu is actually more popular than sake in Japan!
Since its inception from around 500 years ago, shochu was originally distilled in southern Japan where the climate was too hot to produce sake, whereas now it is made all over the country. With that being said, 300 out of the 500 or so shochu distilleries are still located in Kyushu, the southernmost main island of Japan, and all of the shochu appellations ordained by the World Trade Organisation resides in this area as well. This is why we have called upon our friends at Sakeboys, specialists of premium sake from Kyushu, to help us in bringing in the best shochu that Kyushu has to offer. Together, we have put together a curated collection of shochu from the following three distilleries:Kuge Honten | Chiran Jozo | Jyotokuya Brewery