From the union of the Italian tradition of digestive amaro and the culture of Japanese taste, Yuntaku is born, the innovative Japanese amaro whose main ingredient is goya, also known as bitter melon, a vegetable typical of Okinawa that stands out for its anti-diabetic, antioxidant, and digestive properties.
The other ingredients are spices and flowers from the Eastern tradition: galangal, Sichuan pepper, ginger, jasmine tea, sour cherry, hibiscus, and green cardamom.
Served neat or on the rocks after a Japanese or fusion meal, it offers a completely new taste experience.
Delicate flavor, characterized by a strong aroma and pronounced bitter notes, it is ideal for refreshing and cleansing the palate.

Kamiki Sakura Wood Blended Malt Japanese Whisky is an exclusive and premium product from the Kamiki Original version. Whisky aged first in Japanese cedar barrels and then in sakura (Japanese cherry) barrels: it is the first whisky in the world finished in sakura and cedar barrels.
4.5cl

The Fujisan Whisky 40° is a blended whisky produced in the Yamanashi prefecture. The water used is sweet and pure, drawn from wells dug in the forests of Mount Fuji at over 1000m in height. The deep rocks, rich in minerals, give a rich palate and complex, elegant aromas to this unique bottle. The color is deep amber. On the palate, it is delicate, with light hints of wood from barrel aging, notes of vanilla, caramel, tobacco, and licorice. Easy and pleasant to drink, it is perfect as a digestif and pairs well with chocolate.
4.5cl

Togouchi Beer Cask Finish is a blended whisky specifically created with only 36 casks blended together. For this edition, the casks selected for the final maturation by the Chief Blender of the Sakurao distillery are oak casks that were previously used for the maturation of Martinique rum in the French Caribbean and then for the maturation of IPA beers in France.

Togouchi Beer Cask Finish is marked on the nose by the influence of the IPA beer imparted during the maturation process with hints of hops, but also the honeyed flavors inherited from the rum of Martinique. Despite its youth, it expresses a nice complexity on the palate with aromas of baked apples, nuts, and corn flakes all covered by a subtle peat. In the finish, it fades away sweetly, leaving behind the sweetness of honey, the finesse of peat, and a slight bitterness.

Togouchi Sake Cask Finish is a blend produced by Sakurao Brewery & Distillery, formerly Chugoku Jozo, famous for its traditional sakés.

Imported Bourbon barrels are brought to the old railway tunnel to age there. Subsequently, the Chef Blender selects and blends the precious whisky to finish it for 3 months in sake barrels before bottling. Expressing a delicate nose with notes of vanilla, green apple, and malt, Togouchi Sake Cask Finish offers its complexity on the palate with the emergence of lactic, woody, and fruity aromas (white fruit). In a long finish, it will leave some hints of white fruit, spices, and malt.
4.5cl

Initially, this whisky, made from selected malts, was marketed only in the domestic market. After careful examinations, a malt spirit was created with organoleptic characteristics ideal for accompanying Japanese cuisine, just as it was done in Scotland with local whisky. After World War II, thanks to the expansion of Japanese communities in the West, Suntory Old became popular among consumers accustomed to traditional Scotch, Irish, Canadian, and Bourbon whiskey.

On the nose, it presents a pleasant and intense aroma of grains, with notes of peat and spices.

On the palate, the balanced taste offers hints of smokiness and fruity notes.

4.5cl

choose between:

-Yu Gin
All ingredients are French, except for the Sichuan pepper originating from China and the Yuzu, a Japanese ingredient. The latter is a citrus fruit used by chefs and bartenders around the world and gives its name to the product.
The 6 botanicals are: Juniper, Coriander, Yuzu, Sichuan Pepper, bitter orange, and licorice.
The botanical components are distilled separately in a traditional manner in the Cognac region. After a careful inspection of each individual botanical, the blending occurs so that all the aromas are reflected in the final product.
It is therefore a work of higher precision compared to distilling all the ingredients after maceration.

-Roku Gin
In Japanese, Roku translates to the number six. Inside each bottle of Roku Gin, there are six very special botanicals that come from Japan. These represent Suntory's commitment to using only the best ingredients sourced from the finest growing areas in Japan. Every aspect of Roku Gin is crafted by Japanese artisans with a centuries-old tradition of meticulous attention to detail.
The ingredients of Roku Gin are of the highest quality, many are uniquely Japanese and, therefore, better understood by Japanese artisans. Suntory's mastery in this process is the result of extensive experience gained over decades of gin production. Suntory has developed its own multiple distillation process as a result of the special characteristics that each botanical brings to the perfectly balanced mix of Roku Gin.
A meticulous balance of flavors. A gin with the scent of cherry blossoms and green tea that provides a floral and sweet aroma. On the palate, the flavor is complex, layered, yet harmonious due to various botanicals. Traditional taste at the base, enriched by Japanese botanical notes with yuzu. Smooth and silky texture. Finish with notes of Japanese sansho pepper that adds a bit of spiciness to the finish.

-Fever-Tree Mediterranean Tonic Water

Fever-Tree Mediterranean Tonic Water is a tonic made by blending essential oils from flowers, fruits, and herbs gathered from the Mediterranean coasts, such as lemon thyme and rosemary from Provence, with the highest quality quinine from Congo. Elegant and rounded, with subtle salty notes. The delicate bitter sensations of quinine blend well with the more citrusy and herbal notes.

-Fever-Tree Lemon Tonic

Fever-Tree Lemon Tonic is Fever-Tree's bitter lemon, made by blending fresh juice and essential oils from the finest Sicilian lemons with natural quinine from Congo. The high carbonation enhances the delicate lemon notes perfectly balanced by the bitterness of natural quinine for a fragrant and refreshing taste. The finish is clean with no cloying bitter flavor of other bitter lemons.

aperol, prosecco, soda

Umeshu (???) is a Japanese liqueur made from the maceration of ume (an unripe green plum) in alcohol (???, shōchū) (or sake) with added crystallized cane sugar. It has a sweet, slightly sour taste, and an alcohol content of 10-15 degrees.

grapes harvested at the moment of their complete ripeness are subjected to natural drying for about 3 months on mats. The dried grapes are pressed and the obtained must ferments in traditional oak barriques.
16% vol.

Amaro Jefferson was born from the authentic recipe of 1871 created by Mr. Jefferson; the story tells that, having survived a shipwreck and finding refuge in the Old Customs Warehouse, he personally began selecting citrus fruits, spices, and aromatic herbs from the Calabrian territory. Today, everything is reproduced authentically, using the main botanicals cultivated in Calabria, such as bergamot, bitter and sweet oranges, rosemary, and oregano; these, along with other herbs and spices, make Jefferson natural and unique.

The Old Amaro del Capo contains the active principles of many beneficial herbs, flowers, fruits, and roots from the generous land of Calabria, infused in fine alcohol, to aid digestion and provide a pleasant feeling of well-being.

The Old Amaro del Capo contains the active principles of many beneficial herbs, flowers, fruits, and roots from the generous land of Calabria, infused in fine alcohol, to aid digestion and provide a pleasant feeling of well-being.

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