Our Brands

Sunday's
Sunday's An authentically Japanese, world blend whisky that expands the universe of whisky lovers & japanophiles, crafted by close-knit crew of highly coveted restaurateurs in partnership with Sasanokawa distillery.
La Fuerza
La Fuerza Internationally recognized as one of the top Vermouths in the world, made from Argentine wine varietals and over 40 botanicals from the Andes.
Kyoya Shuzo
Kyoya Shuzo YUZUGIN is an extraordinary artisan Japanese Gin combining hyper-local botanicals and respected tradition, for a one-of-a-kind craft spirit.
Rihei
Rihei A 4th generation, family-run distillery that honors the traditions of their 100-year-old past while continuing to evolve as an award-winning shochu producer in the 21st century.
Chiyonosono
Chiyonosono Known as the junmai sake experts, Chiyonosono ventured out to create an artisanal, super-premium and traditional rice shochu.
+24%

Growth in the premium spirits category sales from 2016-2020

+32%

Growth in Japanese Whisky Exports to US from 2018-2019

+92%

Growth in Japanese Gin Exports from 2014-2020

+197%

Growth in Shochu featured in restaurants menus from 2010-2020

About Our Spirits

Japanese Whisky

  • Japanese whisky production dates back to 1923, after an aspiring Japanese producer studied Scotch for over 4 years.
  • In 2009, the whisky highball emerged as one of the hottest cocktail trends, catapulting Japanese whisky growth.
  • Japanese whisky takes after Scotch in style, but with a notably round mouth-feel and tend to be drier, smokier, and peatier.

Japanese Gin

  • The first Japanese gin was only created in 2006, and there are still only around 30 producers of gin in Japan.
  • In 2018, Japanese gin experienced 600% export growth.
  • Japanese gin often uses native ingredients like Yuzu, Japanese sweet potato, herbs and tea that offer a smooth, distinct flavor profile.

Japanese Shochu

  • Shochu is a Japanese distilled beverage that is traditionally made with rice, barley, sweet potatoes, buckwheat, or brown sugar.
  • Although the pronunciation and some production processes are similar, it is quite different from Korean Soju.
  • Traditionally shochu was enjoyed slightly diluted with water, but the spectrum of aromas and flavors lends itself to a multitude of cocktails. Bartenders are taking serious notice of this unexpected spirit.