Specialty Spirits

Tsutsumi Distillery has been producing traditional shochu for 141 years and is 1 of only 28 distilleries certified by the WTO as a Kuma Shochu prod...

The gastronomy world has a poor track record when it comes to its treatment of island culture. Often serving up reductive fare – a caricature of a ...

Crafted specifically for the modern bartender, iichiko Saiten is a full-flavored expression of shochu that is perfect for cocktails at 43% ABV (alc...

A balanced and complex spirit, Ming River is the original Sichuan baijiu. Each batch starts with locally harvested red sorghum grain and the purest...

Inspired by a local restaurant, St George set out to make a full-flavored shochu from California rice that would complement a hearty bowl of ramen....

In the small onsen town of Takeo, just to the east of Arita, lies a tiny cluster of lemongrass fields that have become a source of local pride, and...

It is said that the very first seedlings of green tea in Japan were planted by the Zen Buddhist monk Myoan Eisai on a mountain in Saga Prefecture m...

The kernel inside plum stones is the foundation of this spirit. Rather than tasting of stone fruit, the kernel lends a marzipan, bitter almond flav...

Munemasa is one of Japan’s youngest distilleries with deep roots in the past. The current company was founded in 1985 in the town of Arita in south...

Like a liquid hike through the Sierra Norte Mountains, Ayuuk attempts to share the flavor of the landscape, the stories of the Mixe farmers, and th...

Excess & Debauchery is an exploration of tea-making techniques. Jerusalem artichoke leaves are hand-rolled to oxidize and then air-dried, unloc...