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Returning after a long absence, the new 10 year old has zested lemon, vanilla, lemongrass, and robust peatiness, with a touch of minerality shaping the crispness and purity of the aromas. It’s fruit-forward with banana and green apple among honey, vanilla, butteriness, and egg custard, with a long-lasting spiciness of pepper, clove, and a hint of brine. A growing oakiness with salted caramel, pepper, and fruit to finish. (AM, Fall 2023)

The luxe aroma mixes rich butterscotch and apple sweetness. On the palate, this whisky is light and gentle, interspersing fruit and smoke and finishing with a spark of cinnamon heat. Add a splash of water; recommended for sipping. *Top 100 Spirit of 2016* (KN)

This elegant single malt from Nikka bears a dark, vibrant gold color, with smoke and caramel aromas. On the palate, look for well-balanced notes of citrus peel, cedar and oak, and a gentle waft of smoke. An astringent sensation on the finish sets the mouth watering, leading to a full-bodied, almost oily texture. Recommended for sipping neat. (KN)

Michizakura was founded by the Yamada family in Gifu Prefecture in 1877. In 2020, sixth-generation brewer Koji Yamada moved the operation north to Higashikawa, Hokkaido, where a modern, publicly owned brewery gave him the opportunity to work with the region’s cool climate, local rice and mountain water. This junmai daiginjo is made entirely from Yamadanishiki grown in Ashibetsu, Hokkaido, with both the koji rice and the rice added to fermentation polished to 50% of their original size. The brewery uses yellow koji, a sokujo starter and yeast No. 1401, then presses the sake in a Yabuta. It is filtered without charcoal and pasteurized once in bottle. Bottled at 15% ABV.

Founded in Gifu Prefecture in 1877, Michizakura entered a new era when sixth-generation brewer Koji Yamada moved the family operation to Higashikawa, Hokkaido, in 2020. The town provided a publicly owned brewery, while Yamada retained control of production, allowing him to work with local rice and snowmelt from the Daisetsu mountains. R Class is the brewery’s junmai expression, made with two varieties grown in Higashikawa: Suisei for the koji rice and Nanatsuboshi for the steamed rice added to the fermentation. The Nanatsuboshi is polished to 65% of its original size. Made with a sokujo starter and yeast No. 1401, the sake is pressed in a Yabuta, filtered without charcoal and pasteurized once in bottle. Bottled at 15% ABV.

Michizakura relocated from Gifu to Higashikawa, Hokkaido, in 2020, bringing its brewing tradition to Japan’s northernmost main island. Its Kitashizuku 55 takes its name from a sake rice variety developed in Hokkaido, connecting the brewery’s present-day home with the region’s own rice-growing heritage.

Bid on this bottle of Akkeshi Kamuy "Kapatcirkamuy- 2024 Edition" Vatted Malt Japanese Whisky (700ml).

Product details coming soon.