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43% ABV
Straight from the untouched forests, soft and crisp waters and mountains of the Southern Japanese Alps, it is no wonder that Hakushu is a “green and fresh” whisky.Created by the dream for a new type of whisky of Keizo Saji, the second master blender, the unique taste made in distinct.
Four seasons in high altitude is praised by the most curious whisky connoisseurs and lovers of gastronomy. Its crisp and vibrant feel, unique in a single malt whisky, enlivens and liberates your senses. Fresh with citric notes.
The world’s first blended Scotch whisky selectively finished in Japanese Mizunara oak casks. Chivas Mizunara is a perfect marriage of Scottish craft with Japanese tradition, creating a truly worldly blend. A wonderfully indulgent whisky with a touch of spice. Because success is a blend, in life and in Scotch.
Inspired by the Japanese discernment and art integrated with the world of whisky, Master Blender Sandy Hyslop travelled to Japan to seek out the best Mizunara oak casks. Following visits to a Japanese cooperage and meeting with the Master Cooper, they together agreed the exact specification of the casks and built a relationship that stands strong today. Chivas Mizunara represents true collaboration between two whisky-loving nations.
Working through a bushel of oysters is simple with the OXO Good Grips oyster knife. Its soft handle is shaped to nestle comfortably in your hand. Even better, the handle won’t slip as the sturdy, stainless-steel blade with its bent tip penetrates and pries open the toughest shells. The oyster knife is dishwasher-safe.
The Colour Collection 12 Years Old presents a single malt whisky which has been matured in American oak casks, harmoniously complemented with a subtle inclusion from European oak.
The Collection is a celebration of The Macallan’s commitment to Natural Colour and Sherry Seasoning.
The oak casks used for The Macallan Colour Collection 12 Years Old are seasoned with sherry wine from Jerez de la Frontera, Spain. The youngest whisky in the Collection and the age statement with the lightest Natural Colour, this exceptional single malt exhibits a golden oak hue, with tasting notes of sweet oak, lemon and vanilla.
Enjoy your favorite grilled foods indoors or out anytime you want with the help of our portable stove top grill plate. Designed to drain fat and grease, our Iwatani grill makes it exceptionally easy to enjoy healthy dishes at home or when on the go. Equipped with a non-stick aluminum pan for stove tops it cooks food quickly and is easy to clean afterward. Keep your stove and grill clean from drippings and fat with a built-in steel non stick water pan. Indentations on the underside of our grill pans fit securely over your stove’s pan supports and prevent the plate from being displaced during cooking. Compatible with all our Iwatani stoves available on the site.
The Coffey Still is the world’s first patented continuous still invented by Mr. Aeneas Coffey in 1830. Masataka Taketsuru valued the feature of this type of still, which retains the flavors of ingredients and also creates a distinctive texture.
Coffey Grain and Coffey Malt are Nikka’s signature grain whiskies which show the beauty of our Coffey Stills.
Coffey Grain is predominantly made from corn and distilled in a Coffey Still.
The complex, sweet and mellow flavors of this expression will help you re-discover the beauty of a grain whisky.
From Sea to Sealed within 2 hours, that guarantees the fresh taste of perfection. Each Norwegian Salmon Loin is Sashimi grade and can be enjoyed raw. The Mid Loin is slightly fattier and juicer, giving that little extra to the already great taste when enjoyed raw or using the oven, frying and grilling. Blast frozen and vacuum sealed to preserve its quality freshness for a longer time.
Coming in a stunning matte blue bottle, with musically inspired art and the title Session adorned across the label, this world blended whisky was created from spirit produced at the Yoichi and Miyagikyo distilleries, masterfully blended together with whisky from Scotland’s hugely famous Ben Nevis distillery.
Nikka Whisky bought Scotland’s Ben Nevis Distillery in 1989, though they had been importing whisky from its parent company, James Burrough, for some time prior to that. These days it’s a pretty open secret that Ben Nevis is a component of many Nikka whiskies. Nikka Session is the company’s first new brand of whisky in six years.
From the tropical rainforests of Indonesia to the orchards of the Mekong Delta, the floating markets of Thailand and the fruit carts of Malaysia; Tarsier takes you on a journey of adventure and discovery.
Inspired by our travels around Southeast Asia, Tarsier Oriental Pink Gin is a light and refreshing fruity gin, bursting with the floral notes of red dragon fruit, the sweetness of lychee and the tartness of raspberry. Enjoy with tonic and garnish with fresh raspberries and mint.
We distill dried Raspberries and Red Dragon Fruit alongside Galangal, Calamansi, and seven traditional botanicals. The distillate is then infused with raspberry and lychee for a fresh, punchy flavour.
Blast frozen Large Hokkadio scallop adductor muscles that are 10 to 20 pcs per pound. Succulent, tasty and tender to the bite. Easy to prepare just season with a little salt and pepper and enjoy them pan seared with butter.
Cooked unseasoned crawfish perfect for that seafood boil. Sweet and succulent little crustaceans you can just mix into your favorite sauces.
Japan has a global reputation for magnificently tender and high-quality domestic wagyu beef. There are many delicious varieties of wagyu, but Gifu prefecture’s local Hida beef is known as one of the very best. The main differences of Hida beef from other wagyu can be found in its muscle and marbling. While all branded A5 varieties feature intense marbling, Hida beef is considered by many to be the ideal wagyu.
Hida cattle are raised on the clean air and pristine water of Gifu prefecture located under the shadow of Japan’s Northern Alps. Although the prefecture originally had several varieties of local cattle referred to as “Gifu beef,” the Hida beef brand wasn’t established until the 1980s when a cattle farmer brought a breeding bull named Yasufuku to Gifu from Hyogo prefecture, the birthplace of Kobe beef. Yasufuku is widely considered to be the patriarch of modern-day Hida beef cattle.
While the Kobe beef brand is internationally recognized, Hida beef has become equally esteemed in Japan since winning the Wagyu Olympics in 2002. Many say that it’s the pure spring water of Gifu prefecture that contributes to the wonderful flavor of Hida beef. In addition, Gifu farmers are highly skilled at raising superior cattle that yield the very best quality cuts.
Wagyu fat melts at a temperature of 26 degrees Celsius so to ensure the best quality please give the meat ample time to thaw in the chiller before cooking to prevent the fat from melting. To preserve the natural flavor of the Wagyu please use its own fat to line the pan, griddle or grill you will be using, you may cut off a small piece of fat from the steak to use should it be necessary.
Kaki Furai or Fried Japanese Oysters which are breaded and coated with panko before being fried until golden brown. One of Japan’s most popular oyster dishes can now be cooked and enjoyed at home. These frozen breaded oysters are restaurant quality minus all the hard work, you don’t even have to thaw them. Simply removed the amount you need from the pack, fry in hot oil until golden brown and serve with Tartare or Tonkatsu Sauce and a side of shredded cabbage with salad dressing. Now you can enjoy a restaurant worthy meal at a fraction of the price.
Hamachi is Japanese Amberjack or Yellowtail which is also called Buri once it reaches the adult stage and weighs an average of five to six kilograms. A prized fish because of its fatty and flavorful meat making it a wonderfully delicious fish for sashimi or sushi. This product is a sashimi grade fillet with the bone and skin on that weighs an average of three kilograms each. A product of Japan’s best farms processed, last Frozen and vacuum sealed to retain its quality. Weighs and average of 3kgs per fillet.
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