MD - Spirits Portfolio

HAKATA JAPAN, FUKUOKA Hakata appeals to the most discerning whisky drinker as well as the casual enthusiast. The Sherry casks play a dominant role in this spirit, where Oak & Umami glosses over the palette and hugs the sides of the tongue. Its striking textural element and complex flavor take you on a timeless, elegant, and classic journey from beginning to end. Hakata Whisky 10 Year Sherry 84PF / 700ML A true workhorse of the collection, the full flavor and authentic spirit forward character introduces the distillery tone and elements in pure potential fashion. Palate: Rich Sherry, walnuts, sweet raspberries. Finish: Vanilla Oak, more Sherry, raisin, and orange peel. The finish is incredibly long. Hakata Whisky 12 Year Sherry Cask 84PF / 700ML Oak & Umami defined, a classic incantation between koji and malt creates complete balance within harmony and spice. Palate: Stewed fruit, caramelized orchard fruit, and apple cider with Sherry, of course. Finish: Sweet with a citrus quench. Playful and asks for a second sip. Hakata Whisky 16 Year Sherry Cask 84PF / 700ML Painted beyond the canvas, this expression has no limits allowing each note to bend beyond its lane producing a truly unique experience. Palate: Toasted Creme Brûlée, creamy, hint of unripe pear, roasted almonds, and white raisins. Finish: The minerality is present and complimentary. longer finish that is both sweet and tangy, umami. Hakata Whisky 18 Year Sherry Cask 84PF / 700ML Glorious and decadent. Become completely immersed within lavished luxury delivered by massive essence, style, and flavor. Palate: Tart cherries, dates, Sherry, graham cracker, exceptionally smooth. Umami dominates the palate. Finish: Vanilla, very old Oak, fresh berries. The longest finish of the range IKIKKO JAPAN, NAGASAKI A Koji Whisky from the Iconic Iki Island. The Ikinokura Distillery is home to Ikikko Whisky and can trace its beginning all the way to the 16th century. Since 1899, 55 distilleries have been constructed on Iki Island, but that number has now dwindled to only 7. In 1984, 6 of these distilleries merged forming the entity that is now known as the Ikinokura Distillery. Ikikki Koji Whisky 8 Year Sherry Cask 84PF / 700ML Ikikko 8-Year-Old Sherry Cask Koji Japanese Whisky sure is one cultured and old-school Spirit. Distilling the Spirit from a varied mash bill consisting of 1/3 koji rice and 2/3 barley grain makes for a one-of-a-kind Spirit bottled at 42% ABV and finished in Sherry casks. It rewards each drinker with flavors of soft cream, tangerine, mixed spices and a touch of herbal tea and jasmine—perfect for any day that needs uplifting!

OHISHI JAPAN Ohishi is the closest distillery to the source of the Kuma River. The Kuma River is one of the 3 fastest flowing in Japan and is renowned for its superior water quality. Founded in 1872. Ohishi Brandy Cask 10 Year Japanese Whiskey 83PF / 750ML Matured in ex-brandy barrels. The brandy casks give an elegance of soft oak, vanilla, pineapple, and a touch of oxidation and rancio that compliments the silkiness of the rice in a very complex manner. Ohishi Sherry Cask 8 Year Japanese Whiskey 81.6PF / 750ML Distilled from rice and is matured fully in fresh Sherry casks. Big raisins, figs, and oak spice cover the nose and palate. Like sherry cask scotch whisky, but uniquely its own in mouth feel and aroma. 92pts “Excellent” Ultimate Spirits Challenge ‘17 TAKAMINE WHISKEY ASAKURA CITY, FUKUOKA PREFECTURE, JAPAN Jokichi Takamine, a Japanese scientist at the turn of the 20th century, managed to create a whisky without malt by using the already centuries-old method of saccharifying grain with koji. While this innovation didn’t make it outside of his scientific work, Shinozaki Distillery is using this technique now in production of Takamine Whiskey. Takamine Koji Whiskey is made with the Takamine Process, using ancient Japanese koji mold to convert starches to fermentable sugars in a process similar to malting barley. Unlike malt whiskey where sugars are extracted in a warm water mash before yeast is introduced to start the fermentation, both the koji and yeast are active at the same time in a multiple parallel fermentation. Takamine Koji Barley Whiskey 8 Year 80PF / 750ML Takamine Koji Whiskey is made with the patented Takamine Process, which uses koji to convert starches to sugars in a process similar to malting barley. This 100% barley ferment is then double distilled and aged in 90% virgin oak and 10% ex-Bourbon casks to give the spirit its natural golden color and deep, lush flavors. Gold Medal SF Wine & Spirits Competition ‘21 What is koji? Koji (aspergillus oryzae) is a mold that grows on grains, breaking the starches into sugars which yeast can then convert into alcohol through fermentation. Koji has been used in Japan for more than 1,200 years to make sake as well as soy sauce, miso, shochu, and other familiar umami laden Japanese specialties. In fact, koji is the national mold of Japan.

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