{"title":"Eastern Asia","description":null,"products":[{"product_id":"nanbu-bijin-muto-umeshu-dry-plum-sake-300ml","title":"Nanbu Bijin, Muto Umeshu Dry Plum Sake 300ml","description":"\u003cp\u003ePlum Sake\u003c\/p\u003e\n\u003cp\u003eIwate, Japan\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eUmeshu crafted using only green (unripe) ume plums infused into their signature “All Koji” Junmai Sake. Unlike most Umeshu, no sugar is added. The gentle sweetness is derived from the natural sugars produced from the koji. The result is refreshingly tart with a balanced sweetness and a beautiful rose color, bright acidity that complements a wide range of dishes.\u003c\/span\u003e\u003c\/p\u003e","brand":"Kyodo Beverage","offers":[{"title":"Default Title","offer_id":47321517555964,"sku":null,"price":18.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_22c72f77-23c2-4f15-bb4e-ac7cdaae3911.jpg?v=1769132382"},{"product_id":"nihon-sakari-onikoroshi-shiboritate-juice-box-180ml","title":"Nihon Sakari, Onikoroshi Shiboritate \"Juice Box\" 180ml","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eFutsushu \u003c\/span\u003eSake \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eHyogo, Japan\u003c\/p\u003e\n\u003cp\u003e75% rice polishing. \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThis is a light and dry sake (unpasteurized). It has a refreshing taste and smooth finish.\u003c\/span\u003e\u003c\/p\u003e","brand":"Kyodo Beverage","offers":[{"title":"Default Title","offer_id":47321519554812,"sku":null,"price":4.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_6ff109ef-d1c9-4681-a5db-2163924fb51d.jpg?v=1756338713"},{"product_id":"miyozakura-panda-junmai-sake-cup-180ml","title":"Miyozakura, Panda Junmai Sake Cup 180ml","description":"\u003cp\u003eJunmai Sake\u003c\/p\u003e\n\u003cp\u003eGifu, Japan\u003c\/p\u003e\n\u003cp\u003e70% rice polishing. \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe playful pandas that encircle the cup's outer surface elude to the true nature of this sake. Smooth and plush with a dry finish and a floral aroma. Quite enjoyable at almost every temperature, and pairable with almost any meal.\u003c\/span\u003e\u003c\/p\u003e","brand":"Kyodo Beverage","offers":[{"title":"Default Title","offer_id":47808649232636,"sku":null,"price":9.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_c20d7df7-155d-4eec-ac74-49724d88b49c.jpg?v=1756338713"},{"product_id":"shofang-cabernet","title":"Shofang, Cabernet Sauvignon 2019","description":"\u003cp\u003e100% Cabernet Sauvignon \u003c\/p\u003e\n\u003cp\u003eHebei, China\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eTwo days cold maceration before fermentation. Controlled temperature fermentation with native yeasts. Aging in Old French oak for 11 months. Unfined, Unfiltered. VEGAN.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eShoufang Hu met Lewei “Levi” Lee in Australia while both were studying and making wine, but soon decided to return to Shoufang’s hometown Qinhuangdao to explore heritage varietals and traditions of fruit fermentation that were native to her region. Hebei was China’s first commercial wine production region, but the two decided to move beyond the market-favored red blends to explore heirloom varietals like black muscat \/ ‘Muscat Hamburg’, which has a 100+ year history as one of China’s first grapes cultivated for both table and wine, using 80 year old (pre-phylloxera) vines to make their signature rosé. \u003c\/span\u003e\u003cspan\u003eShofang is defined by producing elegant, expressive wines that explore and reclaim the intrigue of a storied wine region.\u003c\/span\u003e\u003c\/p\u003e","brand":"Carnelia","offers":[{"title":"Default Title","offer_id":48593168040188,"sku":null,"price":44.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_3a35f59b-24d1-457d-9008-dbe6fe8613b1.jpg?v=1765420169"},{"product_id":"farmentation-cherry-bubble-2023","title":"FARMentation, Cherry Bubble 2023","description":"\u003cp\u003e100% Cherry: 50% Regina, 30% Lapins, 20% Rainier \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eShaanxi, China\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eFARMentation is a sincere and simple self-proclaimed “fruit-based project” focused on showcasing the beauty of grapes and other local fruit. Founder and winemaker Yuchen Luo studied and worked in various wine production areas in France, Germany, and Chile before returning to China, allowing his global observations and deep understanding of agriculture to inform his fruit fermentation, including winemaking. He had returned to China to help start Ao Yun winery in his native Yunnan, followed by a stint running Jade Valley, before being confronted by the situation which launched his project: at the start of the pandemic in 2020, a classmate’s mother couldn’t sell her prized yet highly fragile peaches, so Yuchen tried making a sparkling cider out of them and the concept for FARMentation was born. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eYuchen is devoted to empowering farmers in the countryside and showcasing their fruit through: cultivation of underutilized farmland, especially forgotten rural regions and high-altitude vineyards in Shangri-La; revitalization of heritage production areas, vineyards, and varietals; and exploratory fermentation of surplus of Chinese regional produce, naturally and in its place of origin. He has unlimited enthusiasm for the land and nature, especially his native land of Yunnan – he believes that \"fermenting without boundaries” is one of the ways for humans to communicate with the universe, and perhaps his destiny as a native of the mountains.\u003c\/span\u003e\u003c\/p\u003e","brand":"Carnelia","offers":[{"title":"Default Title","offer_id":48593688461564,"sku":null,"price":42.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_2f60a077-8746-45f7-b057-99f596415018.jpg?v=1765420014"},{"product_id":"nanbu-bijin-muto-yuzu-dry-sake-720ml","title":"Nanbu Bijin, Muto Yuzu Citrus Dry Sake 720ml","description":"\u003cp\u003eYuzu Citrus Sake\u003c\/p\u003e\n\u003cp\u003eIwate, Japan\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eNanbu Bijin’s Yuzushu is a citrus infused sake featuring a generous blend of yuzu and lemon, delivering a bright, aromatic finish. The natural sweetness from the koji balances the refreshing acidity of the citrus. Its crisp, palate-cleansing character makes it a versatile match for both Japanese and Western dishes. Enjoy it on its own or paired with a wide range of cuisines.\u003c\/span\u003e\u003c\/p\u003e","brand":"Kyodo Beverage","offers":[{"title":"Default Title","offer_id":48695399579900,"sku":null,"price":37.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_0696366e-ced3-4a19-b697-7663cb202222.jpg?v=1769132330"},{"product_id":"izumibashi-tonbo-sparkling-nigori-250ml","title":"Izumibashi, Tonbo Sparkling Nigori 250ml","description":"\u003cp\u003eSparkling Nigori Sake\u003c\/p\u003e\n\u003cp\u003eKanagawa, Japan\u003c\/p\u003e\n\u003cp\u003eThis sparkling Nigori is wrapped in aromas of yellow peach, lychee, pineapple, and yogurt. The naturally made bubbles are fine and gentle, leaving you with a clean, soft finish that melts onto the palate. Smooth acidity balances the slight sweetness from the rice particles. Chill this sake well for the best experience!\u003c\/p\u003e\n\u003cp\u003eBelieving that good sake is made with good rice, Izumibashi is one of the few breweries in Japan that polish AND grow their own sake-rice with their own hands. The name Izumibashi comes from the Izumi river which used to irrigate their fields, and Hashi their family name - together Izumibashi means Izumi Bridge.\u003c\/p\u003e","brand":"Kyodo Beverage","offers":[{"title":"Default Title","offer_id":48872519696636,"sku":null,"price":16.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_1bb821f7-770e-4280-890a-7693f7aace3d.jpg?v=1774106818"},{"product_id":"oka-genshu-sake-lucky-dog-900ml","title":"Oka Brewery, Maneki Wanko 'Lucky Dog' Sake 900ml","description":"\u003cp\u003eGenshu Sake\u003c\/p\u003e\n\u003cp\u003eHyogo, Japan\u003c\/p\u003e\n\u003cp\u003eSoft and light, not overly sweet. Made from the famous Miyamizu water source in Hyogo Prefecture. Lightweight, portable and fun.\u003c\/p\u003e\n\u003cp\u003eWhile an unusual format in the US, the sake pack is very common in Japan, a lightweight and portable way to enjoy sake under cherry blossoms in a park, for a riverside picnic or while reading the paper on a train ride home from work.\u003c\/p\u003e\n\u003cp\u003eMade in Nada in Hyogo, famed for Miyamizu, an excellent mineral rich water source perfect for sake making. Hyogo sake is known for balance and this is no exception: soft and light, creamy and smooth, not overly sweet or dry, plenty of flavor and character.\u003c\/p\u003e","brand":"Skurnik Wines","offers":[{"title":"Default Title","offer_id":48879111045372,"sku":null,"price":24.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_762d0c2a-08be-4b16-98b4-26b6f15b5e00.jpg?v=1774498855"},{"product_id":"silver-heights-bloom-sparkling-2023","title":"Silver Heights, 'Bloom' Sparkling 2023","description":"\u003cp\u003e80% Chardonnay, 12% Pinot Noir, 8% Ningxia rice wine 宁夏米酒\u003c\/p\u003e\n\u003cp\u003eNingxia, China\u003cbr\u003e\u003cbr\u003eMaceration: 30 days; Fermentation: Primary tank fermentation from natural ambient yeasts, after which the components are allowed to vinify separately. After the Chardonnay’s extended skin-contact, the varietal wines are finally blended together, and then fresh, off-dry, rice wine is added to start secondary fermentation in the bottle, traditional method. Yeast: Wild; Fermentation \/ Aging vessel: Steel tank; Aging: Several months in bottle; SO2: 0.02 mg\/L. VEGAN.\u003c\/p\u003e\n\u003cp\u003eFounded in 2007 at the foot of the East Helan Mountain range, Silver Heights is one of China’s most progressive and lauded vineyards. An early espouser of making wines that seek to reflect their terroir, the winemaker Emma Gao tirelessly employs approaches best for the land, starting with organic practices and later adopting biodynamic methods, to the extent that Silver Heights was recently recognized as China’s first Demeter- and EU Organic-certified winery (2023). Half of their estate is dedicated to a fully-functioning farm with horses, sheep, and other animals that Emma believes play a pivotal role in enhancing biodiversity and thus nurturing the ecosystem.\u003c\/p\u003e\n\u003cp\u003eEmma seeks to balance tradition with innovation, eastern with western wisdom, to create wines that require minimal intervention (wild yeast only, minimal filtration, minimal sulfur) to express the natural beauty of the fruit. Silver Heights has won numerous awards, including “Winery of the Year” (Bettane + Desseauve, 2023), and Emma Gao is one of China’s most accoladed winemakers, including “Winemaker of the Year” (China Wine Summit, 2021) and “Top 10 Most Influential Women in China’s Wine Trade” (The Drinks Business, 2019).\u003c\/p\u003e","brand":"Carnelia","offers":[{"title":"Default Title","offer_id":48896648741116,"sku":null,"price":65.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_a9f8d446-b5d2-45af-81a9-056c58823925.jpg?v=1776545379"},{"product_id":"ve-de-di-triple-sec-750ml","title":"Ve De Di, Triple Sec Liqueur 700ml","description":"\u003cp\u003eTriple Sec Liqueur \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e40% ABV\u003c\/p\u003e\n\u003cp\u003eHanoi, Vietnam\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eProduced using green-skinned cam sành oranges from the northern province of Hà Giang. Orange peels are macerated for 24 hours in column-distilled spirit made by Về Để Đi from locally sourced Vietnamese Red River rice. Distilled in a pot still. Sweetened using sugar sourced locally from Nghe Anh. Bursts of zesty citrus oils greet the nose evoking fresh-squeezed orange juice and candied orange peel with orange blossom and a touch of earthy bitterness on the finish.\u003c\/p\u003e\n\u003cp\u003eLike many oranges grown in equatorial climates, cam sành oranges retain their chlorophyl at maturity and remain green once matured. Punchy and oily with concentrated notes of mandarin oil, Về Để Đi Triple Sec is perfect for any cocktail calling for orange liqueur, from triple sec to curaçao, such as Margaritas, Sidecars, and Mai Tais.\u003c\/p\u003e\n\u003cp\u003eVề Để Đi [vea•dae•dee] crafts daring spirits and liqueurs using locally sourced ingredients to provide a Vietnamese framing of traditionally Western distillates. Established in 2020 as Vietnam’s first dedicated commercial whiskey distiller, Về Để Đi now produces a full range of definitive Vietnamese liqueurs that showcase the vibrancy of the country’s cultural identity and celebrate its diverse agricultural products.\u003c\/p\u003e\n\u003cp\u003eRoughly translated as “to return in order to go,” Về Để Đi refers to the pursuit of one’s dreams and the realization of how to live authentically by redefining oneself. Rather than lean into a dated or mythologized history, Về Để Đi fully embraces the indomitable spirit of contemporary Vietnam and its rich culture of food and drink. Principally founded by poet and hospitality veteran Quan Hung Nguyen and Michael Rosen, one of the founders of Vietnam’s acclaimed Sông Cái Distillery, Về Để Đi is a brand at the forefront of the country’s craft spirits movement, informed by a bustling, cosmopolitan Vietnam and its burgeoning culinary and cocktail scene.\u003c\/p\u003e\n\u003cp\u003eThe liqueurs produced by Về Để Đi each feature singular, locally grown Vietnamese botanicals, resulting in unique but familiar expressions of classic fruit liqueurs that simultaneously defy and exceed the expectations of their categorical counterparts. \u003c\/p\u003e\n\u003cp\u003eAll primary botanicals and grains used throughout the Về Để Đi range are locally sourced. The base spirit of Về Để Đi’s liqueurs is distilled from Vietnamese Red River rice grown just 100 kilometers from Hanoi in the provincial city of Thai Binh, and the sugar used for sweetening comes from Nghe Anh in North-Central Vietnam, where the distillery also sources molasses and cane syrup. Their Crème de Cacao is made using cacao sourced from six regions throughout the country, their Triple Sec with green-skinned cam sành oranges from the northern province of Hà Giang, and their Crème de Coconut from coconuts grown in Bến Tre in the south of the country. Về Để Đi also works closely with a Hmong village (an indigenous group in East and Southeast Asia with a large population settled in the mountainous northern region of Vietnam), sourcing indigenous corn and other botanicals from eleven farming families.\u003c\/p\u003e","brand":"Skurnik Wines","offers":[{"title":"Default Title","offer_id":48910264959228,"sku":null,"price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_b2b9e0de-2919-4915-b05a-987c718d55c4.jpg?v=1775264822"},{"product_id":"mars-shinshu-distillery-iwai-45-whisky-750ml","title":"Mars Shinshu Distillery, IWAI 45 Whisky 750ml","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eBlended Japanese whisky\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e45% ABV\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNagano, Japan\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003eDistilled from 70% corn and 30% malted barley. \u003c\/span\u003e\u003cspan\u003eAged 2–5 years in ex-bourbon barrels; non-age statement. \u003c\/span\u003e\u003cspan\u003eA nose of chocolate-covered shortbread precedes a palate of brown sugar and ripe pear with confident structure; a whisper of red fruit appears on the finish.\u003c\/span\u003e\u003c\/p\u003e","brand":"Skurnik Wines","offers":[{"title":"Default Title","offer_id":48949051949308,"sku":null,"price":48.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_84c21ef2-5f4f-4df6-9afe-2d9d0a46ced5.jpg?v=1776545379"},{"product_id":"les-vins-vivants-bailey-a-hakkoutai-nagano-red-2024","title":"Les Vins Vivants, Bailey A Hakkoutai Nagano Red 2024","description":"\u003cp\u003e100% Muscat Bailey A\u003c\/p\u003e\n\u003cp\u003eMinami-Alps City, Yamanashi Prefecture, Japan\u003c\/p\u003e\n\u003cp\u003eA subtle sweet aroma reminiscent of strawberry jam, with calm, aged aromas of damp earth and tobacco leaves. A round and smooth drinking experience. The color is a beautiful blend of raspberry red and garnet. Gentle nuances from the oak barrels and the aroma of raspberries spread throughout. While it has a light mouthfeel, you can enjoy a lingering umami flavor and an autumnal aroma reminiscent of fallen leaves in the finish.\u003c\/p\u003e\n\u003cp\u003eThe low alcohol content makes it easy to drink and pairs very well with food. It offers a classic, reassuring feel, and I think it would go well not only with lean red meats like duck and venison, but also with sweet dishes like rillettes, pâté, and those using raisins and cheese.\u003c\/p\u003e\n\u003cp\u003e\"In 2023, the supply of Bailey A was low, so we mixed it with Bordeaux varieties, but in 2024, we were able to make it on its own for the first time in two years. It's especially meaningful to me that it's grapes from my hometown. I am so grateful to the farmers who kindly allowed us to purchase the grapes. Bailey A is a variety that we particularly like, but we also think it's a wonderful variety that can express the essence of Japanese wine.\" -- Vins Vivants\u003c\/p\u003e\n\u003cp\u003eWhole-cluster semi-carbonic maceration in open-top stainless steel tanks without destemming or crushing. On the 4th day after starting the winemaking process, we enter the tank and crush the grapes firmly with our feet to promote fermentation. Pigeage is performed daily thereafter. Pressing takes place about one month after the start of the winemaking process. Juice is extracted using a pneumatic membrane press, and then aged in 500L foudres. After approximately 11 months of barrel aging, the lees are removed and the wine is bottled. NO ADDED SULFUR, VEGAN.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eLES VINS VIVANTS is a natural cidery and winery located in Nagano Prefecture, Japan. It is operated by Tomoko Ogino and Takahiro Ogino. Tomoko is primarily responsible for apple and grape cultivation, while Takahiro oversees cider and wine production. Takahiro was born in Yamanashi Prefecture, a region widely known as the center of Japanese wine production. He grew up in a family home with vineyards directly in front of the house and a winery just a few seconds’ walk away.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhile working at a restaurant in Tokyo, Takahiro met Tomoko. Although he had no prior farming experience, he developed a strong desire to make wine himself. Takahiro trained for six years at Grace Wine in Yamanashi. H\u003c\/span\u003e\u003cspan\u003ee also gained experience with natural wine producers in Beaujolais and Alsace. Tomoko studied vinification and apple cultivation for two years at JA Shinshu Ueda Farm. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThey founded LES VINS VIVANTS in 2019 in \u003c\/span\u003e\u003cspan\u003eTomi City, Eastern Nagano. It is a region rich in natural beauty: more than half of its land area consists of mountains and forests, about a quarter is farmland, and the Chikuma River flows gently through the center of the city. From the southern slopes, they could see the Yatsugatake Mountains and the Northern Alps, with Mount Asama rising on the opposite side. Due to its cool climate, Tomi is well suited to fruit cultivation with minimal reliance on artificial pesticides such as insecticides and fungicides. The name LES VINS VIVANTS derives from the French words vins (“wines”) and vivants (“living”). The name expresses their philosophy of producing living wines and ciders.\u003c\/span\u003e\u003c\/p\u003e","brand":"ZRS Wines","offers":[{"title":"Default Title","offer_id":49028945412348,"sku":null,"price":74.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_7526ad4e-9b83-4258-aa53-a4163d7585db.jpg?v=1777640050"},{"product_id":"les-vins-vivants-gera-gera-nagano-red-2024","title":"Les Vins Vivants, Gera Gera Nagano 2024","description":"\u003cp\u003eSteuben, Shine Muscat, Kyoho, Mourvèdre, Petit Verdot, Sangiovese, Nagano Purple, Roussanne, Cabernet Sauvignon, Merlot, Cabernet Franc\u003c\/p\u003e\n\u003cp\u003eNagano, Japan\u003c\/p\u003e\n\u003cp\u003eGrape Origin: Aomori Prefecture, Tomi City and Chikuma City, Nagano Prefecture. Some destemmed, some pressed whole bunch. Steuben and Shine Muscat direct pressed whole bunch without maceration. Aged sur lie for 6 months in stainless steel tanks. NO ADDED SULFUR, VEGAN.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThis rosé boasts a fruity and juicy flavor. Visually, it's the color of a sunset, and when you bring the glass to your nose, you first get the aroma of Muscat fruit tea. This wine boasts a vibrant aroma derived from Steuben and Shine Muscat grapes, along with a complex character enhanced by cherry-like acidity and herbal nuances reminiscent of aloe. Above all, the Bordeaux grape varieties provide a solid structure, resulting in a full-bodied and satisfying wine. The umami flavor unfolds slowly on the tongue, making this a remarkably well-crafted wine. There are subtle hints of fennel and dill herbs in the background. Upon tasting, the elegance of Earl Grey, white peach compote, and tropical fruit elements like mango and pineapple are prominent. However, the calming nuances of Pu-erh tea and hojicha tea tie the whole wine together, resulting in a sweetness that isn't cloying and instead cleanses the palate of rich food. It pairs well with spiced Chinese cuisine, such as braised pork belly or Lu Rou, and also with lamb skewers. It would also be excellent with Asian dishes that use plenty of herbs.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eLES VINS VIVANTS is a natural cidery and winery located in Nagano Prefecture, Japan. It is operated by Tomoko Ogino and Takahiro Ogino. Tomoko is primarily responsible for apple and grape cultivation, while Takahiro oversees cider and wine production. Takahiro was born in Yamanashi Prefecture, a region widely known as the center of Japanese wine production. He grew up in a family home with vineyards directly in front of the house and a winery just a few seconds’ walk away.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhile working at a restaurant in Tokyo, Takahiro met Tomoko. Although he had no prior farming experience, he developed a strong desire to make wine himself. Takahiro trained for six years at Grace Wine in Yamanashi. H\u003c\/span\u003e\u003cspan\u003ee also gained experience with natural wine producers in Beaujolais and Alsace. Tomoko studied vinification and apple cultivation for two years at JA Shinshu Ueda Farm. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThey founded LES VINS VIVANTS in 2019 in \u003c\/span\u003e\u003cspan\u003eTomi City, Eastern Nagano. It is a region rich in natural beauty: more than half of its land area consists of mountains and forests, about a quarter is farmland, and the Chikuma River flows gently through the center of the city. From the southern slopes, they could see the Yatsugatake Mountains and the Northern Alps, with Mount Asama rising on the opposite side. Due to its cool climate, Tomi is well suited to fruit cultivation with minimal reliance on artificial pesticides such as insecticides and fungicides. The name LES VINS VIVANTS derives from the French words vins (“wines”) and vivants (“living”). The name expresses their philosophy of producing living wines and ciders.\u003c\/span\u003e\u003c\/p\u003e","brand":"ZRS Wines","offers":[{"title":"Default Title","offer_id":49028947312892,"sku":null,"price":58.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_84d87293-7556-405b-a9b9-b8e49535c40c.jpg?v=1777640050"},{"product_id":"momomo-peach-shochu-375ml","title":"Sengetsu Shuzo, Momomo Peach Shochu 375ml","description":"\u003cp\u003eRice Shochu with White Peach\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eKumamoto Prefecture, Japan\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eLocally grown \u003cmeta charset=\"utf-8\"\u003eKumamoto white peaches and a special blend of Sengetsu rice shochus. Thirty percent of Momomo is pure, ripe peach juice and pulp, creating a liqueur that tastes just like biting into a fresh peach. Momomo is also completely free of any added preservatives, artificial flavors, and colorings. \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003ePerfect for a sweet, aromatic and textural accent in cocktails, and delicious by itself, on the rocks, or poured over deserts like ice cream. 7% ABV.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSengetsu Shuzo is a shochu distillery that was founded in 1903. \u003cmeta charset=\"utf-8\"\u003eTheir name is borrowed from the famous and beloved Hitoyoshi Castle of Kumamoto Prefecture, which also carries a second name \"Sengetsu Castle\" or Crescent Moon Castle. The distillery has had a chief distiller in-house since its founding, and so proprietary techniques have been passed down through each generation. Junko Tsutsumi is the fourth-generation director of the distillery, and the second daughter of a member of the founding family. She joined Sengetsu Shuzo in 2002 as the first female president of the company. \u003c\/span\u003e\u003c\/p\u003e","brand":"Kyodo Beverage","offers":[{"title":"Default Title","offer_id":49101682180348,"sku":null,"price":26.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/PXL-20260515_151854963_3.jpg?v=1778872684"},{"product_id":"kokuto-liqueur-kokuto-de-lequio-500ml","title":"Kokuto Liqueur, Kokuto De Lequio 500ml","description":"\u003cp\u003e\u003cspan\u003eBrown Sugar Liqueur, 20% ABV\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOkinawa, Japan\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe product name literally translates as \"Okinawan brown sugar\". It comes from the fact that the Spanish and Portuguese who arrived in the Age of Discovery called Okinawa (also known to the locals as Ryuku) \"Lequio\". Also, Kokuto is often translated as Brown Sugar, but Okinawan Kokuto is different from that. In the absence of a formal English translation and little penetration abroad, it was named Kokuto. The product name contains the mission of conveying the charm of Awamori, Kokuto, and Okinawa itself.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBased on the full-tea Awamori made with yeast collected from cherry blossoms in Okinawa, kokuto\u003c\/span\u003e\u003cspan\u003e from Iriomote Island and Yonaguni Island, which have different characters, was carefully melted. In addition, a small amount of rum made from kokuto is blended to bring out the flavor of the kokuto. \u003c\/span\u003e\u003cspan\u003eThe rich and creamy taste of kokuto from Iriomote Island and the bitter aftertaste derived from kokuto from Yonaguni Island are added to the base spirits with a body called Awamori and rum, and a liqueur like never before has been completed. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIt is characterized by a sweet and fragrant flavor and a creamy aftertaste, a full aroma reminiscent of sugar cane juice and green apples, and a solid body.\u003c\/p\u003e","brand":"Skurnik Wines","offers":[{"title":"Default Title","offer_id":49175958225148,"sku":null,"price":67.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_82b6e822-e87a-446b-84e6-529481f606cd.jpg?v=1781262653"},{"product_id":"amami-oshima-shuzo-jougo-shochu-750ml","title":"Amami-Oshima Shuzo, Jougo Shochu 750ml","description":"\u003cp\u003eBrown Sugar Shochu, 24% ABV\u003c\/p\u003e\n\u003cp\u003eKagoshima, Japan\u003c\/p\u003e\n\u003cp\u003eOtsu Rui Shochu with 60% Brown Cane Sugar and 40% white rice koji. Single distilled, aged 2+ years. Distillation using reduced pressure results in a drink with a lighter taste. Master Distiller Junichiro Yasuhara. \u003c\/p\u003e\n\u003cp\u003eThe water used in the brewing process is natural groundwater drawn from the \"Jōgo River\" in Tatsugo Town, considered the most delicious water in Amami. The brown sugar, which is the essential ingredient and the very heart of brown sugar shochu, is sourced exclusively from Amami Oshima, our local island. 100% pure brown sugar from Amami Oshima is concentrated with flavor and boasts a sweet aroma, resulting in a truly exceptional brown sugar.\u003c\/p\u003e\n\u003cp\u003eThe roots of kokuto shochu are said to be in India and Thailand, and although the raw materials differ depending on the region, distilled spirits are made from coconuts, sugarcane (brown sugar), and rice. This method was introduced to Okinawa about 500 years ago, and then spread to Amami, where numerous improvements and innovations were made to the production technique, resulting in the kokuto shochu we know today.\u003c\/p\u003e\n\u003cp\u003eIncidentally, Amami Oshima has a history of being constantly tossed about by the currents of time, from the era under the rule of the Ryukyu Kingdom to the Satsuma and America, and has endured many hardships. Against this historical backdrop, when Amami returned to Japan in 1953, Amami's brown sugar liquor, being made from brown sugar, could have been classified as a Western-style spirit under the Japanese Liquor Tax Law. However, because it uses rice koji, it was exceptionally allowed to be taxed lower as authentic shochu. Amami's brown sugar shochu is sometimes called Japanese rum, and its unique flavor, unlike other shochu, is rooted in this history.\u003c\/p\u003e\n\u003cp\u003eJougo has a light and fruity aroma, a soft and light mouthfeel and a clean, smooth swallow. Great shochu to have with food. Use in a mojito or daiquiri in place of white rum. Pair with fried foods or grilled meats and vegetables.\u003c\/p\u003e","brand":"Kyodo Beverage","offers":[{"title":"Default Title","offer_id":49189390057724,"sku":null,"price":34.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/PXL-20260616_214440521_2.jpg?v=1781670675"},{"product_id":"shodoshima-shuzo-when-the-olives-grow-on-shodoshima-720ml","title":"Shodoshima Shuzo, When The Olives Grow On Shodoshima 720ml","description":"\u003cp\u003eJunmai Sake, 15% ABV\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eShodoshima, \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eKagawa,\u003c\/span\u003e Japan\u003c\/p\u003e\n\u003cp\u003eOoseto Rice grown in Kagawa. Rice-Polishing Ratio 60%. \u003cmeta charset=\"utf-8\"\u003eThis sake uses Sanuki Olive Yeast No. 18, which is extracted from the olives of Shodo Island. On the nose, orchard fruits, concord grape, rice flour, and cut bamboo, On the palate salted lemon curd, fresh cut apples, kefir, and birch bark. A light amount of sweetness that finishes dry and pleasantly sharp. \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eLovely as a premeal aperitif, and has the structure to stand up in a cocktail as well. As a pairing, it goes well with fish dishes such as sakura sea bream carpaccio, sea urchin pasta, and milt tempura. Outside of Japanese cuisine, leaning into Italian classics makes sense - ricotta, pesto, roasted zucchini - but also can hold up to sweets such as zabaglione or apple pie. Drink cold or room temp.\u003c\/p\u003e\n\u003cp\u003eShodoshima Shuzo is the only sake brewery on Shodo Island, a small island just between Shikoku Island and the Southern Coast of Honshu. Here, their sake is produced by a team of three - two women (one of whom is the president and owner of the brewery) who work under the tutelage of a toji from the Tajima Guild. They strive to pursue research in new technologies such as specialized yeast while preserving the tradition of handcrafted sake brewing. They value individuality and strive to create products with unique characteristics through the use of native ingredients, and by brewing their various brands in the image of Shodo Island. \u003c\/p\u003e","brand":"Kyodo Beverage","offers":[{"title":"Default Title","offer_id":49189394645244,"sku":null,"price":66.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/PXL-20260616_214231852_2.jpg?v=1781670675"},{"product_id":"yano-shuzo-umami-aged-kimoto-junmai-sake-720ml","title":"Yano Shuzo, Umami Aged Kimoto Junmai Sake 720ml","description":"\u003cp\u003eAged Kimoto Junmai, 16% ABV\u003c\/p\u003e\n\u003cp\u003eSaga, Japan\u003c\/p\u003e\n\u003cp\u003eRich and umami forward sake with cinnamon, salted caramel notes with a long finish. Enjoy this sake at room temperature, warm or even as a sake cocktail. Great pairings with rich flavors such as aged cheese, mushrooms, charred meat, fish, chocolate, nuts or dried fruits.\u003c\/p\u003e\n\u003cp\u003eKita Shizuku rice with rice milling 75%. Aged 5 years. This rare Koshu (aged) sake is brewed by traditional techniques using the wild microorganisms living in the brewery and aged at ambient brewery temperature. This classical style displays rich, toothsome character and plentiful umami.\u003c\/p\u003e\n\u003cp\u003eEstablished in 1796. Yano Brewery’s current president, Motohide Yano, is the 9th generation owner and a Toji master brewer. He loves warmed sake anytime, anywhere (even in the summer). So, his style is sake with more body and umami compared to other ginjo sakes in the market. His motto is “Be objective. Be open-minded.” If you’re a bold red wine or whisky fan, try Yano’s sake. About 60% of Yano Shuzo's production volume remains in Saga Prefecture, and their brewery is extremely small with a staff of only 4 people, including the Tōji. Kashima's abundant soft underground water shapes the round, cool, and timeless flavor characteristics of their brews, which they make with the aim to revitalize the region through sake brewing. Yano Shuzo wishes to help connect people to food, and people to people, through drinking their sake.\u003c\/p\u003e","brand":"Kyodo Beverage","offers":[{"title":"Default Title","offer_id":49189395661052,"sku":null,"price":20.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/PXL-20260616_214551918_2.jpg?v=1781670675"},{"product_id":"yamaguchi-shuzo-niwa-no-uguisu-usunigori-nama-sake-720ml","title":"Yamaguchi Shuzo, Niwa No Uguisu Usunigori Nama Sake 720ml","description":"\u003cp\u003eNigori Sake\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eFukuoka, Japan\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eExtremely light nigori (usunigori) is akin to skin-contact aromatic white wine, and ultra-fine rice sediment can be found upon close inspection. Highly fresh and elegant, it offers a fresh, fruity nose with notes on the palate of peach skin, green apple and mango sticky-rice.\u003c\/p\u003e\n\u003cp\u003eThe largest river in the Kyushu region of Japan is the Chikugogawa. The abundance of pure, clean water in the Chikugo region is said to have given birth to one of the three largest sake-brewing regions in Japan; many breweries were born there. The brewer of Niwa no Uguisu (aka. “Garden's Nightingale”) is Yamaguchi Shuzojo: located in northern Chikugo. The very first brewers of Yamaguchi Shuzojo loved to watch the Japanese nightingales in the garden playing in the water and drinking in the gardens. When the 6th generation family head Yamaguchi Risuke saw this, he made the decision to brew sake using that water.\u003c\/p\u003e\n\u003cp\u003eThe Nightingale is colored and positioned differently on every one of the Kura’s 17-20 annually-released sake.  Tetsuo Yamaguchi (11th generation) explains “The first generation of sake brewers from my family enjoyed listening to the birds while drinking sake.” The brewery’s motto for their sake is: food comes first; sake comes second. When asked what makes Niwa No Uguisu so special, Tetsuo-san replied, “I can list three things that differentiate us from other breweries: rice, water and people.”\u003c\/p\u003e","brand":"Kyodo Beverage","offers":[{"title":"Default Title","offer_id":49189463884028,"sku":null,"price":37.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/PXL-20260616_214426291_2.jpg?v=1781670675"},{"product_id":"oka-gin-900ml","title":"Oka, Japanese Gin 900ml","description":"\u003cp\u003eGin, 43% ABV\u003c\/p\u003e\n\u003cp\u003eKumamoto Prefecture, Japan\u003c\/p\u003e\n\u003cp\u003eJapanese gin produced by the Tsutsumi Distillery in Kyushu, Japan. Base spirit pot distilled from 100% rice. Botanicals include Macedonian and Himalayan juniper, young ginger, orris root, and rotating varieties of seasonal citrus. Distilled 6 times in a copper-lined, stainless steel pot still; botanicals are added directly to the still during final distillation. Big, bold aromas of yuzu, juniper, sansho peppercorn, and orange oil precede a spicy palate highlighting piney juniper, earthy ginger root, and vibrant lime with Mandarin orange and soft rice sweetness\u003c\/p\u003e\n\u003cp\u003eThree anchoring botanicals. Juniper: Oka Gin uses two types. The European variety used is piney and bright with all the classic aromatics associated with gin. Its Himalayan counterpart has a deeper, earthy flavor that provides balance and nuance. Citrus:  Japan has a wide variety of delicious citrus, from mikan, a local type of mandarin orange, to sudachi, an aromatic lime like citrus found in the south of Japan. During production periods, Oka Gin combines in-season citrus to add a fresh, bright zest of aroma for this workhorse gin. Young Ginger: Known as shoga in Japan, this renowned spice is a common element in Japanese cuisine. It is well known in the West as the ubiquitous pickled palate cleanser between bites of sushi. Oka Gin uses ginger to similar effect, adding a spicy, bitter-sweet clarity to the gin.\u003c\/p\u003e\n\u003cp\u003eOka gin is antithetical to most Japanese gins. Instead of skewing to its delicate and floral contemporaries, Oka gin is balanced and robust with a rich body any gin lover will appreciate. Wonderful in your favorite highball, or negroni riff, this gin absolutely crushes when paired with bright citrus and will grab the attention of even the staunchest juniper loving purist.\u003c\/p\u003e","brand":"Skurnik Wines","offers":[{"title":"Default Title","offer_id":49220869980412,"sku":null,"price":34.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_6be019cd-c652-4c7b-8b14-89fa7830400b.jpg?v=1784127000"},{"product_id":"gyokusendo-shuzo-peak-whisky-750ml","title":"Gyokusendo Shuzo, Peak Whisky 750ml","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e Japanese Whisky, \u003c\/span\u003e\u003cspan\u003e43% ABV\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eGifu, Japan\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003eGrain and malt blend. Distillation in Pot Still. Aging in Sherry barrels. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eGyokusendo Shuzo Co was founded in 1806. This small distillery mainly produces sake but also produces mirin, Shochu, umeshu, whisky and other liquors by hand in small batches. They live surrounded by the blessings of nature, and use the abundance of soft ground water to produce many local favorites. This small-batch whisky is a blend of imported malt and some grain, lending it both a rich and round flavor as well as a sharp, bright finish. The soft subterranean water provides the whisky's gentle, velvety texture, allowing this 86 proof whisky to perform very well in cocktails. It displays gentle aromatics of raw honey, old temple incense and dried herbs, with a hint of the sherry barrels that the whisky is finished in. A local favorite in Gyokusendo's hometown Yoro where only 7500L are produced annually. \u003c\/span\u003e\u003c\/p\u003e","brand":"Kyodo Beverage","offers":[{"title":"Default Title","offer_id":49267391004924,"sku":null,"price":44.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_4386ebc8-2c20-4126-a874-2aff1e633aa6.jpg?v=1783866320"},{"product_id":"domaine-tetta-aki-queen-2023","title":"Domaine Tetta, Aki Queen 2023","description":"\u003cp\u003e85% Aki Queen, 7% Muscat Bailey A, 5% Queen Nina, 3% other varieties\u003c\/p\u003e\n\u003cp\u003eOkayama, Japan\u003c\/p\u003e\n\u003cp\u003eA tart and fruity full-bodied wine, with aromas of pomegranate, raspberry, passion fruit, and fresh strawberry jam. The taste is dry and high in acidity, yet balanced. The finish lingers for a very long time.\u003cbr\u003e⁡\u003cbr\u003eTetta started cultivating Aki Queen grapes specifically for winemaking with the 2020 vintage. They have tried various winemaking methods to understand the unique characteristics of Aki Queen. With the 23 vintage, they changed to an approach of balancing through assemblage method. Whole-bunch fermentation in stainless steel with native yeasts, no destemming or crushing. Gentle extraction and minimal intervention throughout. Aged in tank and bottled with 15 mg\/L SO2. VEGAN.\u003c\/p\u003e\n\u003cp\u003eDomaine Tetta farms 8 hectares of vines in Niimi, Okayama. The vineyards sit at 400-600m elevation on rare calcareous soils mixed with terra rossa red clay. Founded by Ryuta Takahashi, who left the local mining industry in 2009 after discovering abandoned vineyards in his hometown, the estate practices fully integrated domaine-style production from vine to bottle. The estate started in 2016 with the explicit goal of regenerating local farmland through wine. Aki Queen is a Japanese black-grape hybrid that suits the Niimi limestone and altitude.\u003c\/p\u003e","brand":"D-I Wine","offers":[{"title":"Default Title","offer_id":50254084079868,"sku":null,"price":43.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_6829f333-ec3f-403b-8310-f70566731e34.jpg?v=1784633307"},{"product_id":"ve-de-di-creme-de-cacao-700ml","title":"Ve De Di, Crème De Cacao 700ml","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eCrème de cacao liqueur, 29% ABV\u003c\/p\u003e\n\u003cp\u003eHanoi, Vietnam\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eA chocolate liqueur unlike any other you’ve tasted. \u003cmeta charset=\"utf-8\"\u003eProduced using single origin cacao nibs from Marou Faiseurs de Chocolat, from beans directly sourced from farmers in six regions in Vietnam that are fermented for five days, sun-dried for ten days, and slowly roasted to produce rich nibs with a high percentage of cacao butter, the resulting cacao nibs are then macerated in Về Để Đi’s \u003cmeta charset=\"utf-8\"\u003elocally sourced Vietnamese Red River rice spirit and sweetened with local sugar from Nghe Anh. A strapping nose of toasted cocoa nib, soy sauce, and peanut hard candies leads to dark chocolate and toffee on the palate underscored by honeycomb, toasted sesame, chocolate fudge, and a subtle, piquant finish of Mexican chili powder. Do yourself a favor and stop what you’re doing to make yourself a Brandy Alexander with this one—you’ll thank us later.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp\u003eVề Để Đi [vea•dae•dee] crafts daring spirits and liqueurs using locally sourced ingredients to provide a Vietnamese framing of traditionally Western distillates. Established in 2020 as Vietnam’s first dedicated commercial whiskey distiller, Về Để Đi now produces a full range of definitive Vietnamese liqueurs that showcase the vibrancy of the country’s cultural identity and celebrate its diverse agricultural products.\u003c\/p\u003e\n\u003cp\u003eRoughly translated as “to return in order to go,” Về Để Đi refers to the pursuit of one’s dreams and the realization of how to live authentically by redefining oneself. Rather than lean into a dated or mythologized history, Về Để Đi fully embraces the indomitable spirit of contemporary Vietnam and its rich culture of food and drink. Principally founded by poet and hospitality veteran Quan Hung Nguyen and Michael Rosen, one of the founders of Vietnam’s acclaimed Sông Cái Distillery, Về Để Đi is a brand at the forefront of the country’s craft spirits movement, informed by a bustling, cosmopolitan Vietnam and its burgeoning culinary and cocktail scene.\u003c\/p\u003e\n\u003cp\u003eThe liqueurs produced by Về Để Đi each feature singular, locally grown Vietnamese botanicals, resulting in unique but familiar expressions of classic fruit liqueurs that simultaneously defy and exceed the expectations of their categorical counterparts. \u003c\/p\u003e\n\u003cp\u003eAll primary botanicals and grains used throughout the Về Để Đi range are locally sourced. The base spirit of Về Để Đi’s liqueurs is distilled from Vietnamese Red River rice grown just 100 kilometers from Hanoi in the provincial city of Thai Binh, and the sugar used for sweetening comes from Nghe Anh in North-Central Vietnam, where the distillery also sources molasses and cane syrup. Their Crème de Cacao is made using cacao sourced from six regions throughout the country, their Triple Sec with green-skinned cam sành oranges from the northern province of Hà Giang, and their Crème de Coconut from coconuts grown in Bến Tre in the south of the country. Về Để Đi also works closely with a Hmong village (an indigenous group in East and Southeast Asia with a large population settled in the mountainous northern region of Vietnam), sourcing indigenous corn and other botanicals from eleven farming families.\u003c\/p\u003e","brand":"Skurnik Wines","offers":[{"title":"Default Title","offer_id":50917448155388,"sku":null,"price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_dc9bb304-bc0f-4084-b908-2ba710654171.jpg?v=1786168572"},{"product_id":"song-cai-distillery-floral-gin-700ml","title":"Song Cai Distillery, Floral Gin 700ml","description":"\u003cp\u003eDry Floral Gin, 45% ABV\u003c\/p\u003e\n\u003cp\u003eHanoi, Vietnam\u003c\/p\u003e\n\u003cp\u003eNative and heirloom Vietnamese botanicals include pomelo blossom, jasmine, ylang ylang, ngọc lan (white jade orchid), and móng rồng (tail grape). Juniper sourced from Macedonia; all other botanicals locally sourced in collaboration with Vietnamese highland mountain communities. Neutral spirit produced from rice and molasses. Botanicals are grouped by their flavor profiles and volatility, macerated in neutral spirit, and separately distilled before blending. Distilled in direct-fire copper alembic pot stills\u003c\/p\u003e\n\u003cp\u003eOrange blossom, tart black cherry, white tea, and jackfruit on the nose precede a lush palate of jasmine pearls, orange peel, pink peppercorn, and elderflower with pomelo peel, bee pollen, and a touch of tropical lychee sweetness on the finish\u003c\/p\u003e\n\u003cp\u003eTraditionally, Vietnam enjoys celebrations on the 1st and 15th of every month revolving around the harvesting of flowers to decorate family altars and perfume homes. Sông Cái Floral Gin is a contemporary dry gin that celebrates this native flora. Enjoy this delightful expression simply on the rocks or with soda, as well in cocktails such as a Ramos Gin Fizz, a White Negroni, or an Aviation without the polarizing crème de violette!\u003c\/p\u003e\n\u003cp\u003eEstablished in 2018 by Daniel Nguyen in Hanoi, Vietnam, Sông Cái Distillery is Vietnam’s first gin distillery. Founded as an economic model to add value to the native grains, botanicals, and microbes prevalent in local communities, this 100%-Vietnamese-owned distillery tells the story of these agricultural products and the people behind them. The name Sông Cái translates to “Mother River,” a unifying concept that represents shared community, spirituality, and the history of the global Vietnamese diaspora.\u003c\/p\u003e\n\u003cp\u003eBorn and raised in Southern California, Daniel Nguyen moved to Vietnam in 2012 to pilot sustainable supply-chain management and economic-development programs with Oxfam America, The American Wetlands Foundation, and The Vietnamese Ministry of Natural Resources and Environment. This work revealed the complexities of Vietnam’s booming economy and its effects on the agricultural landscape, wherein a single season can bring radical alterations that ripple outward, directly affecting every Vietnamese community.\u003c\/p\u003e\n\u003cp\u003eHis work with indigenous highland communities, including the H’Mong, Dao, H’re, and Ca Dong, inspired the choice to enter the remarkably challenging spice trade. One night, while distilling in the village of Si Ma Cai, Daniel decided to pursue a different approach: gin. Alcohol is traditionally one of the best ways to add value to agricultural products and the global gin boom proved the perfect opportunity to tell the story of the botanicals native to Vietnam and their importance to the Vietnamese people. Combining his studies of Thuốc Nam, or traditional Vietnamese herbology, to create tinctures with an approach rooted in the culinary tenets of Vietnam, Sông Cái gins are bold and complex, bursting with spice, acidity, and umami throughout.\u003c\/p\u003e\n\u003cp\u003eLocally sourced, often hand-foraged botanicals are harvested at peak maturity and processed in the manner of their respective local communities: grouped by their flavor profiles and volatility, macerated in neutral spirit, and separately distilled in a direct-fire alembic copper pot still before blending and bottling. Working with over 70 families across three localities, Sông Cái Distillery builds economic models to establish agricultural cooperatives, invests in processing equipment, ensures farmers and foragers are paid fairly, and partners with local communities in reforestation efforts and the building of native seed banks. While economic modernization has catalyzed the erosion of natural resources, especially to the detriment of indigenous communities, Sông Cái is steadfast in its dedication to preserving a rapidly disappearing Vietnamese culture through their spirits.\u003c\/p\u003e","brand":"Skurnik Wines","offers":[{"title":"Default Title","offer_id":51015874904316,"sku":null,"price":46.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2097\/6375\/files\/rn-image_picker_lib_temp_9e658097-75ac-4b15-bb9c-999c17ea63f2.jpg?v=1788040463"}],"url":"https:\/\/www.winetroy.com\/collections\/eastern-asia.oembed","provider":"Troy Wine Co.","version":"1.0","type":"link"}