米燒酎

Organic Black Tea SHOCHU liqueur. Made by infusing organic black tea "Benifuki" from Tokunoshima island (Kagoshima) with Kome (Rice) Shochu. Delicate and smooth aroma bringing through the flavours of this special tea. Recommend to drink chilled, on the rocks or even adding some soda water or milk.
小吻茶燒酎

小吻茶燒酎

HK$175.00

深野栗子 (Kuri) 日本燒酒
Kuri (Chestnut) Kome (Rice) Shochu from Kumamoto in Japan. Complex flavour, green fruit, nutty, By hand peeling off the chestnut skin (the hard outer part) one by one and leaving the astringent skin, the aroma of the chestnut is further enhanced.

深野栗子 (Kuri) 日本燒酒

HK$185.00

Homare no Tsuyu 日本米（米）燒酒
Authentic shochu made through atmospheric distillation, fermented and matured with old clay vats from the late Edo period.

Homare no Tsuyu 日本米（米）燒酒

從HK$175.00

Coffee SHOCHU. Made by infusing Japanese Coffee (made from rare domestic coffee beans) combined with Brazilian and Columbian Coffee with Kome (Rice) Shochu. Freshly roasted coffee is roasted using an unique far-infrared technology at the peak of its aroma. Delicate and smooth aroma bringing through the flavours of coffee.
Coffee SHOCHU. Made by infusing Japanese Coffee (made from rare domestic coffee beans) combined with Brazilian and Columbian Coffee with Kome (Rice) Shochu. Freshly roasted coffee is roasted using an unique far-infrared technology at the peak of its aroma. Delicate and smooth aroma bringing through the flavours of coffee.

咖啡燒酒 Little Kiss

HK$185.00

Kinjo Shiro Honkaku Rice Shochu has been aged in three types of casks – American White Oak, Cognac, and Sherry – and blended to perfect balance with Hakutake Shiro Shochu, resulting in the delectable Kinjo Shiro.  It offers a robust aroma and a smooth, full-bodied taste similar to whisky. Recommended serving options include on the rocks, in a highball, or enjoyed as a digestif or accompaniment to dessert. 

白武金城四郎米燒酒 720ml

HK$150.00

Saiva Rice（米）日本燒酒
Sharp and elegant taste with a gentle gin jo aroma. Lacking any distinct quirks thanks to being vacuum distilled, it is perfect match to Japanese cuisine.

Saiva Rice（米）日本燒酒

從HK$165.00

Crafted from 100% organic sake-brewing rice sourced from contracted farmers and owned farms that adhere to strict organic standards. Unlike the typical reduced pressure distillation, this traditional method enhances the unique sweetness and aroma of rice shochu.
豐永倉米（米） 日本燒酒

豐永倉米（米） 日本燒酒

HK$180.00

Hachi 日本燒酎 (6 x 30 毫升) 品酒禮盒
Hachi 日本燒酎 (6 x 30 毫升) 品酒禮盒

Hachi 日本燒酎 (6 x 30 毫升) 品酒禮盒

HK$390.00

Kawabe Kome (Rice) Japanese Shochu, SENGETSU Kawabe is a rice shochu from Sengetsu Shuzo in Hitoyoshi, Kumamoto (the Kuma shochu region). This shochu made with Kawabe River water (voted Japan’s cleanest for over a decade), local Sagara rice (often Hinohikari), and proprietary yeast. Recommended to pair with oysters, sushi, sashimi, seafood, meat, or aemono; serve on-the-rocks, straight, or oyuwari.
Kawabe Kome (Rice) Japanese Shochu

Kawabe Kome（大米）日本燒酒

HK$150.00

熊本熊標籤日本米（米）燒酒
A Signature Kumamon label from Fukano Shuzo. Refreshing, gentle sweetness, grassy. Taste more earthy along with fresh fruit i.e., apple, sour plum and finish with some spices.

熊本熊標籤日本米（米）燒酒

從HK$165.00

HACHI 燒酎、紅糖（黑糖）、初榨橡木桶陳釀
HACHI 燒酎、紅糖（黑糖）、初榨橡木桶陳釀

HACHI 燒酎、紅糖（黑糖）、初榨橡木桶陳釀

HK$390.00

千禧年Nebosuke Rice（米）日本燒酒
千禧年Nebosuke Rice（米）日本燒酒

千禧年Nebosuke Rice（米）日本燒酒

HK$150.00

THE HACHI SHOCHU, Kome (Rice), Cask Matured is a collaboration with Fukano Shuzo, which was founded in 1823 by Tokiji Fukano and is located at Hitoyoshi city in Kumamoto. This Kome Shochu comprises a vatting of about 75% of Kome Shochu A, a traditional unmatured Kome Shochu and 25% of Kome Shochu B, cask matured (for about 3.5 years in an Ex-Bourbon Cask) to create a perfect balance between the traditional KUMA Shochu with a hint of additional layers of complexity from the cask maturation. The unmatured tra
THE HACHI SHOCHU, Kome (Rice), Cask Matured is a collaboration with Fukano Shuzo, which was founded in 1823 by Tokiji Fukano and is located at Hitoyoshi city in Kumamoto. This Kome Shochu comprises a vatting of about 75% of Kome Shochu A, a traditional unmatured Kome Shochu and 25% of Kome Shochu B, cask matured (for about 3.5 years in an Ex-Bourbon Cask) to create a perfect balance between the traditional KUMA Shochu with a hint of additional layers of complexity from the cask maturation. The unmatured tra

HACHI 燒酎、米燒酎、桶裝熟成

HK$390.00