CA - Spirits Portfolio

WHISKY JAPANESE FUJI JAPAN, CHUBA (TOKAI), SHIZUOKA PREFECTURE FUJI Whisky is named after the most iconic landmark in Japan – Mt. Fuji which is a UNESCO World Heritage site, cultural inspiration and the location of Mt. Fuji Distillery just 7.5 miles from the peak, surrounded by pure forest. Established in 1973 to bring the best of Japanese craftsmanship with Scottish, American and Canadian technology under one roof, we are the closest distillery in all of Japan to Mt. Fuji. World Best Grain World Whisky Awards ‘20 Fuji Single Grain Japanese Whiskey 700ml / 92PF

A reflection of our pioneering approach to creating pure & mellow whiskey, Master Blender Jota Tanaka combines the best of Scottish, Canadian and American distillation technologies, using precious Mt. Fuji snowmelt water. Three different grain whiskies are distilled in three different methods . Fuji World Blend Whiskey 700ml / 92PF Japanese craftsmanship and skilled blending from Master Blender Jota Tanaka creates this whisky that reflects the best of Japanese and Scottish style. Precious Mt. Fuji snowmelt water is used in mashing and barrel entry of the Japanese whiskies, and in final blending of all the malt and grain whiskies.

TAKAMINE JAPAN, ASAKURA CITY, FUKUOKA PREFECTURE 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 (the so called “Takamine Process”) for Takamine Whiskey. Takamine Whiskey 8YO 750ml / 80PF Takamine Koji Whiskey is made with the patented Takamine Process, which uses an ancient Japanese mold, koji, to convert starches to 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. This 100% barley ferment is then double distilled and aged in virgin oak and ex-Bourbon casks to give the spirit its natural golden color and deep, lush flavors. Gold Medal SF Wine & Spirits Competition ‘21

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