Bacchus Global will join this event.

■　LAODI 56k White Rhum
-Mekong Cane Fields’ Spirit: Laos’s Potent, Crystal-Clean Rhum Agricole-

LAODI “56K” White Rhum bursts from Savannakhet’s emerald cane fields. Organically grown on Laodi’s single-estate and hand-pressed at first dawn, the fresh juice is wild-fermented then copper-pot distilled, locking in the lush, grassy perfume of rhum agricole reborn under Mekong skies. Bottled at a bold 56% ABV, it unleashes crystalline power—cane flower, green papaya, wild mint—before a razor-clean, mineral finish. While the 42% sibling already secured HK IWSC Silver, this full-strength edition is coveted by cocktail visionaries and neat spirit purists alike. Each limited bottle is a farm-to-bottle testament to Laodi’s sustainability and to Laos’s rising voice in world-class rum.

■　LAODI S.Brown Rhum
-Laos’s Golden Rum: Savannakhet Sugarcane, Oak, and Tropical Depth-

From Laos’s lush Savannakhet plain, LAODI S.Brown Rhum (45% ABV, 750ml) proves world-class cane-juice rum can flourish far from the Caribbean. Laodi grows pesticide-free sugarcane on its own estate, hand-presses the first juice, and wild-ferments it before copper-pot distillation. Whole stalks are then macerated in fresh white rum, and the infused spirit is matured for three years in American oak barrels beneath tropical heat, layering natural sweetness with nutty depth. The result is a chestnut-amber elixir that captured IWSC Gold, 95 pts, praised for its silken wave of toasted cane, banana leaf, warm spice, and sandalwood finish. Released in tiny annual lots, each bottle is a farm-to-bottle testament to sustainable Lao craftsmanship and the Mekong’s untapped terroir.

■　LAODI Brown Rhum
-Laos’s Sunlit Rum: Tropical Oak, Sustainability, and World-Class Craft-

LAODI Brown Rhum (45% ABV, 750ml) distills Laos’ sun-drenched terroir into a chestnut-amber elixir of striking depth. Laodi cultivates organic cane on its own Savannakhet estate, hand-presses the first-cut juice, then wild-ferments and slowly copper-pot distills it in true rhum agricole style. The nascent spirit rests for three tropical years in re-charred American oak barrels, where Mekong heat hastens maturation, layering toasted coconut, ripe banana, cacao nib, and sandalwood onto its lively grassy core. Each small batch is a farm-to-bottle statement of sustainability, craftsmanship, and Laos’ unexpected rise on the world-rum stage—an elegant sipper that anchors cocktails yet shines when sipped neat for contemplative moments.

■　LAODI White Rhum
-Pure Lao’s Terroir: Crystalline White Rum, Cane Blossom, and Citrus-

LAODI White Rhum 42% captures Laos’ untouched terroir in crystalline form. Estate-grown organic cane from Savannakhet is hand-cut at dawn, first-pressed for fresh juice, wild-fermented, and copper-pot distilled in pure rhum agricole tradition.
The result? Electric aromas of cane blossom, yellow mango, and young coconut, a supple palate of grassy sweetness and limestone clarity, finishing crisp as Mekong morning air. Awarded HK IWSC Silver, this 750ml bottle proves world-class craft can flourish far from the Caribbean. Each small batch is farm-to-bottle, free of molasses, additives, or chill filtration—a luminous foundation for haute cocktails or contemplative sipping.

■　LAODI PAKSONG Spiced Rhum
-Highland Spices and Lao‘s Cane: A Bold New World Rum-

LAODI “Paksong” Spiced Rhum captures Laos’s highland soul, marrying estate-grown organic cane juice with Bolaven Plateau spices. First-cut juice is wild-fermented and copper-pot distilled agricole-style, then infused with ginger, black pepper, and forest cardamom. At 45% ABV, it opens with peppery cacao and fresh cane on the nose, then pours dry ginger heat, piney cardamom, and a lick of volcanic earth before a crisp cedar-cool fade.
Laodi’s Savannakhet distillery steers every step from field to bottle, nurturing organic cane and crafting in tiny batches to prove that world-class rum can thrive far from the Caribbean. Produced in limited releases, Paksong offers adventurous collectors a vivid snapshot of Laos’s untapped terroir and the country’s rising artisanal prowess.

■　AKA-ONI ROSSO Japanese Sweet Vermouth
-Japan’s Ruby Aperitif: Herbs, Mirin, and a Vermouth Revolution-

AKA-ONI ROSSO Japanese Sweet Vermouth rewrites the aperitif tradition with a purely Japanese spirit. Kanegasaki Herb Liquor Brewery in Iwate releases barely 3,000 bottles a year from its farm-to-bottle atelier, where ex-bartender Kazuma Oikawa cultivates every herb on historic Tonominoisaku soil. A base of mirin fortified with rice shochu is steeped in yuzu, sansho, red shiso, chrysanthemum, kuromoji, wormwood, cinnamon, and vanilla, yielding an 18% ABVvermouth that glows ruby red.
Ripe plum sweetness meets bright citrus, forest spices, and measured bitterness. Debuting in December 2024 as part of the Aperitivo KZ collection, the “red demon” label is already prized by collectors seeking Japan’s next frontier in botanical craft.

■　AO-ONI DRY Japanese Dry Vermouth
-Herbal Alchemy and Mirin: Japan’s Artisanal Vermouth for Modern Palates-

AO-ONI DRY Japanese Dry Vermouth channels Kanegasaki Herb Liquor Brewery’s farm-to-bottle ethos. Former bartender Kazuma Oikawa cultivates over 30 herbs in rural Iwate, capturing each season without additives.
Instead of wine, he marries mirin with sake-lees shochu, then layers yuzu, apple, ginger, jasmine, green tea, wormwood, cinnamon, hyssop, southernwood, and geranium for vivid herbal complexity.
Drawn at 17% ABV in a sleek 700ml bottle, the “Blue Demon” emerges in tiny annual lots of roughly 3,000, delivering a bracing, citrus-lit dryness that reimagines the martini and rewards contemplative sipping.

■　WAKA HAJIME Japanese Aperitif
-Winter’s Ruby Elixir: Japanese Berries, Herbs, and Quiet Dawn-

Snow-kissed strawberries, sanshō tingle, and green tea depth radiate through WAKA HAJIME Japanese Aperitif, the winter jewel of Kanegasaki Herb Liquor Brewery in Iwate. Ex-bartender-turned-farmer Kazuma Oikawa grows more than thirty herbs on Tonomino ruin soils, ensuring a farm-to-bottle lineage free from coloring or flavoring. For HAJIME, he infuses brewed spirit (24% ABV, 500ml) with seasonal berries, dill flower, nutmeg, cinnamon, and a prickle of chili, creating ruby warmth that opens sweetly then finishes with invigorating spice and a long herbal echo.
Fewer than 6,000 bottles leave the repurposed rice storehouse each year, making this lyrical liqueur a collector’s ode to Japan’s quiet winter dawn.

■　WAKA ITSUKI Japanese Aperitif
-Spring’s First Breath: Orchard Herbs and Blossoms in a Glass-

Amid Iwate’s northern orchards, Kanegasaki Herb Liquor Brewery distills the first breath of spring into WAKA ITSUKI Japanese Aperitif. Former bartender-farmer Kazuma Oikawa’s farm-to-bottle credo sees more than thirty herbs grown beside the ancient Tonominoisaku ruins, capturing true terroir. Debuting in 2022 and capped at just 2,000–6,000 bottles yearly, ITSUKI rests on apple-infused spirit (24% ABV, 500ml) and blossoms with hinoki cypress, yuzu, basil, rose, and other vernal botanicals, imparting cool forest wood, orchard blossom, bright citrus, and gentle herbal bitters. The whisper-clean finish evokes mountain air before cherry trees bloom—an elegant overture for aperitif purists or avant-garde mixologists alike and a collectible haiku of Japanese spring.

■　WAKA MINORI Japanese Aperitif
-Autumn in a Glass: Orchard Fruit, Tea, and Fiery Maples-

WAKA MINORI Japanese Aperitif captures the vivid palette of a northern Japanese autumn in a single glass. Crafted by Kanegasaki Herb Liquor Brewery in Iwate, ex-bartender-farmer Kazuma Oikawa’s farm-to-bottle distillery, the liqueur (24% ABV) rests on a refined apple-based spirit enriched with ripe raspberries, roasted hojicha, lavender, and hibiscus. Bright orchard fruit and berry acidity dance with warm tea, honeyed spice, and gentle florals before a crisp, herb-tinged fade. Fewer than 6,000 bottles leave the Tonominoisaku ruins each year, each entrusted to Bacchus Global’s carefully temperature-controlled logistics, ensuring collectors taste autumn exactly as it blooms under Iwate’s fiery maples.

■　WAKA SHIORI Japanese Aperitif
-Midsummer Herb Symphony: Sunshine, Ume, and Summer’s Green Echo-

Bottled sunshine from Iwate’s herb fields, WAKA SHIORI Japanese Aperitif distills the breezy spirit of midsummer into a 24% liqueur (500ml) that releases only 2,000–6,000 bottles a year. Former bartender–farmer Kazuma Oikawa grows every botanical beside Tonominoisaku’s ruins under his “farm-to-bottle” creed, then infuses plum-based spirit with crisp cucumber, verdant shiso, cooling chamomile, bitter wormwood, and a lift of grapefruit peel. Tart ume leads, garden-fresh herbs bloom mid-palate, and a softly bitter finish lingers like dusk over rice paddies. Kanegasaki Herb Liquor Brewery’s trail-blazing “Waka” series captures Japan’s four seasons; Shiori is its bookmark of summer and is shipped under temperature-controlled care by Bacchus Global, so collectors abroad can taste the season exactly as it was bottled in the foothills of Mount Kurikoma.

■　SAKURAO Single Malt Whisky
-The Essence of Hiroshima, Crafted for Connoisseurs-

Deep inside an 800-meter disused railway tunnel in Akiota, cool, constant mountain air wraps rows of bourbon casks; here, TOGOUCHI Single Malt quietly gathers character that no ordinary warehouse can bestow. The stone gallery keeps 14°C and steady humidity year-round, letting forest aromas mingle with faint Seto Sea brine, creating a terroir found nowhere else.
Drawn at 43% ABV after more than three years, the whisky glows gold, unfurling vanilla, apple, and orange marmalade on the nose, then a light, silken palate whose clean sweetness drifts into a crisp, mint-bright finish. Limited batches slip from the tunnel each year, making Togouchi an understated treasure for collectors who value serenity, craft, and place.

■　TOGOUCHI Single Malt Whisky
-Tunnel-Aged Serenity: Hidden Mountain Terroir Symphony Unveiled-

Deep inside an 800-meter disused railway tunnel in Akiota, cool, constant mountain air wraps rows of bourbon casks; here, TOGOUCHI Single Malt quietly gathers character that no ordinary warehouse can bestow. The stone gallery keeps 14°C and steady humidity year-round, letting forest aromas mingle with faint Seto Sea brine, creating a terroir found nowhere else.
Drawn at 43% ABV after more than three years, the whisky glows gold, unfurling vanilla, apple, and orange marmalade on the nose, then a light, silken palate whose clean sweetness drifts into a crisp, mint-bright finish. Limited batches slip from the tunnel each year, making Togouchi an understated treasure for collectors who value serenity, craft, and place.

■　SAKURAO Japanese Craft Dry Gin
-From Sea to Summit: Hiroshima’s Botanical Gin with a Coastal Spirit-

From a stillhouse in Hatsukaichi that gazes across the water to Miyajima, SAKURAO Japanese Craft Dry Gin distills Hiroshima’s sea-to-summit bounty into a taut, 47% spirit.
Nine local botanicals—yuzu, lime, bitter daidai, sweet orange, hinoki cypress, green tea, red shiso, ginger, and even oyster shell—and five imported classics such as juniper and coriander reveal a citrus-bright core framed by elegant pine.
Steeping and vapor infusion preserve those vivid aromas, while a dramatic clash of Seto Inland Sea warmth and Chugoku Mountain chill polishes the spirit with a subtle saline edge

■　SAKURAO Japanese Gin White Herbs
-A Floral Symphony: Hiroshima Gin Inspired by Sea, Mountains, and Purity-

SAKURAO Japanese Gin White Herbs blossoms from Hiroshima’s coastal distillery, where brisk mountain drafts meet the Seto Inland Sea.
Bottled at 47% ABV in a snow-white 700ml vessel echoing a wedding gown, this 2024 release was conceived as a “bouquet of happiness.”
Seven alabaster botanicals—white rose, elderflower, marjoram, vanilla pod, and more—are layered onto classic juniper to yield a dewy floral perfume, delicate citrus, and silky sweetness, finishing with an airy, herbaceous lift.
All ingredients are sourced in Hiroshima, distilled in copper stills, visible on immersive tours that invite guests to touch the very botanicals. A radiant gin for collectors seeking purity, terroir, and masterful Japanese craftsmanship.

■　SABUROMARU Ⅲ The Empress Shingle Malt
-Empress of Smoke: Saburomaru’s Crowdfunded Phoenix Single Malt Revival-

SABUROMARU III “The Empress” is the latest release from Japan’s oldest Hokuriku whisky house, founded as Wakatsuru Shuzo in 1862 and distilling smoky malt since 1952. Only 12,000 bottles at 48% ABV were released on 24 Nov 2023—the first run was dried with Islay peat (>50 ppm), then rested in ex-bourbon casks, unchill-filtered and uncoloured.
Reborn by a 2016 crowdfunding campaign raising ¥38 million, the distillery now sculpts spirit through ZEMON, the world’s first bronze (copper-tin) cast still, crafted by Takaoka’s temple bell artisans to mellow the spirit while reducing carbon.
The Empress offers aromas of ember, briny citrus, and dark honey—each sip tells a phoenix tale of resilience and radical Japanese craft, coveted by collectors.

■　THE SUN Final Saburomaru
-The Sun Finale: Saburomaru’s Radiant Phoenix of Peated Japanese Elegance-

The Sun Final Saburomaru beams with the daring style of Hokuriku’s oldest whisky house, founded in 1862 as Wakatsuru Shuzo and revived by a ¥38 million crowdfunding campaign in 2016.
At 48% ABV and limited to only 5,320 bottles, this world blend fuses Islay-peat-fired Toyama malt with 12- to 16-year-old Scottish grain, unchill-filtered and uncoloured.
The spirit is distilled in ZEMON, a copper-tin pot still cast by Takaoka’s temple bell smiths, delivering almost double the output of standard copper stills.
Matured in bourbon and Mizunara casks, The Sun reveals notes of ember, caramel, and incense smoke. Coveted by collectors, The Sun is Saburomaru’s radiant salute to rarity, innovation, and resilience.

■　GOKUJYO TSUTSUMI
-Japan’s Cask Strength Koji Whisky: Oak, Terroir, and Tradition-

GOKUJYO TSUTSUMI is the crown jewel of Kuma Shochu—the only rice spirit in Japan with protected Geographical Indication status—drawn at cask strength from a single sherry barrel at Tsutsumi Distillery in Kumamoto’s Hitoyoshi basin. Founded 141 years ago beside the crystal Kuma River, Tsutsumi ferments local rice with spring water, then defies precedent by ageing shochu in oak like whisky, a craft it has refined for more than half a century. Each cask, tempered by sharp valley seasons, yields only a few hundred amber bottles at 40% ABV, layering vanilla, toasted rice, and dried persimmon over trademark silkiness. A one-of-a-kind release for collectors who prize terroir, time, and Japanese mastery.

■　CHILL GREEN Spicy & Citrus
-Botanical Shochu Revolution: Spice, Citrus, and a New Japanese Spirit-

CHILL GREEN Spicy & Citrus is Hamada Shuzo’s latest rethink of shochu. The 150-year-old Kagoshima house—renowned for lychee-scented “Daiyame”—now courts a new generation with a botanical barley spirit distilled slowly then trimmed to 25% ABV. Into that pristine base, they infuse maqaw, the Taiwanese mountain pepper whose essential oils burst with lemongrass, grapefruit peel, and a sansho-style prickle, giving the drink an arresting duet of citrus cool and pepper heat. First released in February 2023, each 720ml emerald bottle bears the motto “relax in your own way,” arriving in small lots that already entice collectors and cocktail creatives as the vibrant emblem of shochu’s next chapter.

■　CHILL GREEN Bitter & Tropical
-Hop-Infused Shochu: Tropical Fruit, Bitterness, and Japanese Innovation-

CHILL GREEN “Bitter & Tropical” propels shochu into the craft-drink future. Born at Hamada Shuzo (est. 1868, Kagoshima), this delicately column-distilled barley spirit is trimmed to a silky 25% ABV, then audaciously infused with Australian Galaxy hops using the house “Botaniol Method.” Expect a heady rush of passion fruit, ripe mango, and lime zest overtones, anchored by a refined IPA-style bitterness that lingers like coastal twilight. The proprietary “Refined Blend” technique knits these vivid layers into crystalline balance, while the luminous 720ml emerald bottle—released only in small seasonal lots—invites collectors, mixologists, and free-spirited explorers to chill, create, and discover shochu anew.

■　DAIYAME 40
-Kagoshima’s Modern Shochu: Lychee, Tradition, and Cocktail Perfection-

DAIYAME 40 marries 150 years of Kagoshima shochu craft with Hamada Shuzo’s breakthrough koujuku-imo technique. Black-koji and specially aged sweet potatoes unleash a head-turning bouquet of lychee, rose, and grapefruit zest, then glide into a silky, spicy-floral finish. Bottled at cocktail-ready 40% ABV, this honkaku imo shochu took IWSC 2023 Gold Outstanding, vaulting it into the global elite of distilled spirits.

“Daiyame”—Kagoshima dialect for an evening drink that revives body and soul—now speaks to modern bartenders as brilliantly as it once soothed farmers: sip it neat to savor its perfume, or let it electrify highballs, spritzes, and avant-garde classics, proving Japan’s indigenous distillate is ready for centre stage.

■　GOKUJO MORIIZO
-Whisper-Aged Imperial Shochu: Cave-Matured Luxury Reserved for Royals-
Hand‑picked Satsuma sweet potatoes and pristine spring water meet century‑old ceramic pots for whisper‑quiet fermentation. After distillation, the spirit slumbers three cave‑cool years, surfacing at a sleek 25 % ABV with lilting notes of lavender, butter cookie and cedar, then finishes as clear as dawn.
Since 1885, family‑run Moriizo Shuzo has issued only a few hundred bottles per lottery, earning the honorific “Maboroshi no Shochu” and a place atop Japan’s exalted “3 M” trio. First‑class cabins on Japan Airlines reserve it for their most privileged guests, while collectors bid four‑figure sums sight unseen.

■　MATCHA CAT
-Ceremonial Matcha Meets Shochu in a Playfully Jade Gateway Liqueur-

MATCHA CAT from SHOCHU REPUBLIC pours Japanese tea tradition into a playful glass. Built on a silky barley-shochu base distilled by Hamada Shuzo in Kagoshima, this 8% liqueur folds ceremonial matcha into the spirit, creating jade colour, creamy umami, and soft sweetness that glides across the palate. Designed as a gentle gateway to shochu, it shines neat, on ice, whisked with milk, or drizzled over ice cream, always finishing crisp and refreshing. SHOCHU REPUBLIC introduces aroma-driven bottles to a global audience; MATCHA CAT answers that call with eye-catching design, low alcohol, and a modern wink to Japan’s beckoning-cat icon—an inviting fusion of heritage and innovation. This product was created through a proposal and blending support from Bacchus Global CEO, Mr. Koji Hara.

■　YOKO Yogurt
-A Creamy Symphony: Japanese Yogurt Liqueur Blending Heritage and Delight-

Velvety, gently sweet, and softly tangy, YOKO Yogurt is a 7% ABV liqueur that fuses rich Jersey yogurt from Mount Chokai’s pristine pastures with Junmai Daiginjo shochu distilled by Tatenokawa Sake Brewery in Yamagata. The result glides across the palate like chilled cream, revealing bright lactic acidity, silken rice sweetness, and a whisper of tropical fruit before finishing snow-clean. Conceived under the playful “Bar Yoko” banner, this jade-white elixir invites curious newcomers to shake, chill, and sip straight, or weave into low-proof cocktails. Tatenokawa—Japan’s first brewery devoted solely to Junmai Daiginjo—channels three centuries of craft into a modern, dessert-like indulgence that turns heritage into everyday delight.

■　UMENOYADO Tomato
-Sun-Ripened Tomato Elegance: A Lush Japanese Sake Liqueur Experience-

Umenoyado Brewery—founded in 1893 amid Nara’s cedar-lined hills—transforms its sake prowess into playful innovation with UMENOYADO Tomato. Each 720ml bottle folds the juice of twenty-seven sun-ripened tomatoes into junmai sake, creating a lush, 7% ABV liqueur that pours sunset-red and velvety. First hits reveal natural sweetness, then a surge of savory umami and a faint rice hush; the finish is brisk, garden-fresh, and gently tart. Crafted in the spirit house that pioneered Japan’s “pulpy” Aragoshi series, this new release channels nostalgic comfort while pushing the frontier of fruit liqueurs. Sip well-chilled, shake into bright cocktails, or drizzle over sorbet—a vivid invitation to taste Japanese tradition re-imagined.

■　AWAYUKI Strawberry Gin
-A Whisper of Pink Snow: Japan’s Artistry in Strawberry Gin Elegance-

UMENOYADO AWAYUKI Strawberry Gin elevates Japan’s rare pale-pink “light snow” berry into an elegant 40% spirit. Hand-picked Awayuki strawberries—prized for their translucent blush and whisper-sweet aroma—are slowly macerated, then married to a rice-based gin distilled at Umenoyado Brewery, Nara (est. 1893), famed pioneer of fruit liqueurs. The result shimmers rose-quartz in the glass, opening with chilled strawberry cream, meadow blossom, and crisp juniper before gliding into a silken, vanilla-tinged finish. Produced in small seasonal lots, each 750ml bottle captures the craft house’s mantra of honoring tradition while pushing flavor frontiers. Enjoy it neat, over ice, or as the luminous heart of refined cocktails—an invitation to savor Japanese artistry reimagined for the modern bar.

■　ARAGOSHI Cool Yuzu
-A Zesty Japanese Summer: Pure Yuzu Essence in Every Sip-

Bursting with the zest of Japan’s prized yuzu, ARAGOSHI Cool Yuzu is a silky 8% liqueur that pours sunshine-pale and aromatic. Umenoyado Brewery—Nara’s fruit-innovation pioneer since 1893—gently macerates whole citrus, then crushes peel straight into junmai sake to lock in bright oils, tart juice, and a whisper of natural bitterness. Luscious pulp drifts through each 720ml bottle, delivering the sensation of biting into perfectly chilled fruit. Quick-chilled filtration preserves garden-fresh fragrance, while a touch of sweetness rounds the brisk citrus snap. Served neat, on ice, or splashed with sparkling water, ARAGOSHI Cool Yuzu offers a crisp, modern expression of traditional craftsmanship—an invigorating taste of Japanese summer captured in glass.