Asuni

A full malt beer with a lot of Finnish hops, debuting in 2001 as Laitila's first canned beer. Kukko Pils is a golden full malt beer that offers a pure white and creamy foam. It has a rich flavor harmonized with malt and fresh hops. It has won fame and glory in many beer contests. Born in the town of Laitila in southwestern Finland, Kukko is a full malt and gluten-free craft beer. Kukko means 'rooster' in Finnish.

Kukko IPA is a top-fermented beer with a lot of Finnish hops, characterized by its abundant hops and full malt profile. It is brewed using a generous amount of American hop varieties and features a dry hopping method that imparts a rich floral hop aroma to the beer. The aroma also includes hints of cassis leaves and fresh citrus. Despite the use of American hops, it is a typical example of a traditional British-style India Pale Ale. Born in the town of Laitila in southwestern Finland, Kukko is a full malt and gluten-free craft beer. 'Kukko' means 'rooster' in Finnish.

The Finnish amber Doppelbock Kukko Tuima is a strong beer that offers a balanced soft malt flavor while enjoying a robust taste. Fresh and crisp hopping using the finest hops enhances the flavor. It is a lager-style Doppelbock, where 'Doppel' means 'double' in German. It is named so because it uses more malt than usual. It is said to have been produced by monks as a valuable source of nutrition during fasting. With a higher alcohol content, it features malt sweetness, fruitiness, and crispness. Kukko, a full malt and gluten-free craft beer, was born in the town of Laitila in southwestern Finland. Kukko means 'rooster' in Finnish.

The first gluten-free beer was completed through a joint development by the brewing team of the Spanish company DAMM, known for producing Spain's Inedit and Estrella Damm, and the gluten division of the Spanish public research institution 'CSIC'. 'DAURA DAMM' is a genuine beer made from barley malt, which is the same main ingredient as beer. <About the brewing method> The gluten content is less than 3ppm. Before boiling with added hops, the gluten molecules in the wort are broken down through hydrolysis, and the resulting beer is filtered to remove gluten before bottling. Before shipment, all batch processes are analyzed and certified by CSIC to ensure that the gluten content is always below 3ppm.

A cocktail made with a liqueur originating from Northern Italy that is based on orange and herbs, combined with sparkling wine and soda water. In Italy, it is often consumed as an after-dinner drink, but due to its sweetness and slight bitterness, it also pairs well as a drink during meals.

Acqueverdi means 'blue water' and uses a spring located at an altitude of 1,400m in the San Marcel Valley. It has a light straw color, with aromas of juniper berries and herbs characteristic of the alpine region, and a dry full body. It is well-balanced, with distinctive floral notes of alpine herbs and nuances of pine resin. Botanicals: juniper berries, gentian, elderflower, blue mallow, alpine rose, pine shoots, and Siberian fir. *Botanicals are listed as far as known.

Every continent is equally exciting, and Gin Primo's hometown, Cesena, is a beautiful and charming place, but every continent around the world is equally captivating. Thanks to Federico Lugaresi's distant spice exploration, it creates a refined taste for each continent that leaves the joy of a journey for the taste and smell. The roar of lions, the scorching sun, the spice markets, all bottled up and seasoned with Namibian pearl salt into a golden craft gin. Botanicals: Tanzanian cacao, sweet caraway, Ethiopian frankincense, ylang-ylang, juniper berries, Madagascan vanilla, Namibian salt, black pepper, mango, turmeric. The nine herbs are separately infused into the base distilled alcohol and then added, enhancing the exotic herbal aroma with the mellow flavor of Namibian salt.

Myrtle from the region of Sardinia is a shrub that grows wild in the Mediterranean, particularly on the islands of Sardinia and Corsica. In Sardinia, it can be found growing naturally in various places when you go a bit into the countryside. Myrtle has various benefits, including aiding digestion, reducing inflammation in the respiratory system, and having antibacterial properties, making it a plant that has been used for medicinal purposes since ancient times. It has a rich flavor that combines sweetness and bitterness, with a wild taste. It has an alcohol content of 30%, which improves blood circulation and aids digestion.

An amaro born from the 'Peperoncino Festival' held annually in Calabria. Made from the Diavolicchio variety grown in the renowned pepper-producing region of Calabria. Its mild and non-overpowering spiciness and spicy aroma perfectly match the original fruitiness and herbal notes of Vecchio Amaro del Capo.

Born in 1875 in Bormio, the heart of Stelvio National Park in Lombardy, Braulio has embodied the passion for Alpine tradition and craftsmanship that has been passed down for over a century. Carefully selected herbs, root vegetables, and berries are used to create Braulio, made only from 100% natural ingredients, capturing the deep spirit of the mountains and producing complex and layered flavors. Please take your time to savor its true value.

This is a grappa made from Teroldego, a local specialty red wine grape from Trentino-Alto Adige, combined with white wine grapes Pinot Bianco (Pinot Blanc) and Müller-Thurgau, resulting in a fresh and vibrant aroma. The scent, which emphasizes the floral notes derived from Müller-Thurgau while keeping barrel aromas in check, is complemented by a smooth and very long, rich finish, making it a wonderful creation. Grappa is a brandy made by fermenting the leftover grape pomace from winemaking, but Villa di Valda takes the opposite approach of 'making wine to create high-quality grappa.' Fresh pomace with plenty of juice is fermented without added water or sugar, and carefully distilled using handmade copper stills. This results in a very rich grappa that carries the concentrated fruit flavors along with the aging aromas unique to high-quality barrels.

The name 'Ichnusa' in Sardinia derives from the fact that in ancient times this island was called Ichnusa (spelled in Latin as Ichnusa, originally Hyknusa) by the Phoenicians. For the people of Sardinia, it is a presence closer to them than wine, even noted on the label as ANIMA SARDA (Anima Sarda = the soul of Sardinia). It has a light bitterness and a refreshing aftertaste, with a hint of malt sweetness that harmonizes well. This lager beer pairs easily with any dish. The charm of Ichnusa, nurtured by the Sardinian landscape, lies in its local character. The dry air of Sardinia, its rich nature, and the gentle Mediterranean breeze—all of these elements are embodied in the taste of this beer. It feels like taking a sip while gazing at the sea during a summer evening in Sardinia. The refreshing sensation and roasted flavor that spread in the mouth truly evoke the feeling of 'island time in Italy.'

An American pale ale style characterized by a refreshing bitterness of hops, reminiscent of tangerine orange and bergamot. The alcohol content is 6%. In 1986, Baladen started from a small beer pub in the northwest Italian region of Piedmont. The representative, Theo Musso, has a deep love for music, art, gourmet food, and above all, beer, and was the first in Italy to produce craft beer as a brewer. It is said to be No. 1 among over 400 breweries.

A wheat beer with citrus aroma made using coriander and orange peel cultivated in southern Italy. The ingredients are 100% Italian. The liquid color is the lightest among the three varieties with an alcohol content of 4.5%. The sweetness from the wheat harmonizes beautifully with the refreshing citrus. In 1986, Baraden started from a small beer pub in the northwest Italian region of Piedmont. The representative, Theo Musso, has a deep love for music, art, gourmet food, and above all, beer, and he was the first to produce craft beer in Italy as a brewer. It is said to be No.1 among over 400 breweries.

A fruity aroma and a pleasant light bitterness characterize this Italian IPA. The alcohol content is 5.5%. It uses 100% Italian hops and has the most pronounced bitterness among the three varieties, offering a robust flavor. Founded in 1986, Baraden started from a small beer pub in the Piedmont region of northwestern Italy. The representative, Theo Musso, has a deep love for music, art, gourmet food, and above all, beer, and he was the first in Italy to produce craft beer as a brewer. It is said to be the No.1 among over 400 breweries.

Serra & Mosca, a prominent winery in Sardinia, is committed to enhancing the value of the indigenous Torbato grape variety from the Torbato region. The Torbato grape is a local variety in Sardinia that is known for its weak resistance to pathogens, late ripening compared to other varieties, and unstable yields, making its cultivation very challenging. Serra & Mosca has been proactive in cultivating and preserving the Torbato grape. The wines produced from Serra & Mosca's Torbato are highly regarded for their light, fresh, and elegant charm. They feature vibrant aromas of acacia flowers and pink grapefruit, along with nuances of yeast derived from sur lie aging. The taste reveals minerals and fresh Mediterranean herbs. The mouthfeel is creamy, and the finish is dry.

A classic Prosecco that perfectly blends the aromas of Extra Dry fruits from the Veneto region with sharp and lively bubbles. The rich scents of green apple, peach, pear, and citrus transition into the fragrances of wisteria and acacia flowers. It has a good balance, smooth and enveloping taste. It is full of refreshing sensations.

Lombardy Chardonnay Pinot Nero Fresh pear and floral aromas abound, with a creamy texture and fine bubbles that burst refreshingly. The refreshing acidity and pure fruit flavors are very well balanced, allowing for a full enjoyment of sophistication and elegance. La Montina was established in 1987 by the three Bottza brothers, Vittorio, Giacarlo, and Alberto. It is named after Benedetto Montina, a nobleman from the Brescia family who has Pope Paul VI as an ancestor. Montina's Franciacorta is produced according to the strict global regulations of the Franciacorta Consortium, using the medieval production method 'Metodo Classico.' Gold award at the Sakura Wine Awards 2024.

Gosse is one of the oldest houses in the Champagne region, established in 1584 by Pierre Gosse, who was also the mayor of the village of A in the Champagne area. Gosse is synonymous with producers that do not undergo malolactic fermentation (MLF). By not performing MLF, they can preserve the natural malic acid in the grapes, allowing for a pure taste. Typically, MLF begins naturally during fermentation, so only a few producers with high technical skills can intentionally stop it. Committed to traditional techniques, every process is carried out by skilled artisans, and it is referred to as 'the smallest and greatest house in Champagne,' captivating enthusiasts around the world.

A white wine made from Sangiovese grapes in Tuscany. The harvested grapes are softly pressed. Fermentation and aging take place in stainless steel tanks set at 12-14°C, followed by several months of aging after bottling. It has a bright yellow straw color with complex aromas of amarena, orange blossom, and apple. Fresh and full of minerals, it also has aromatic and salty notes. A pleasant wine with a floral finish.

A wine made primarily from Chardonnay, Fiano Minutolo, Moscato, and a small amount of Passerina from the Apulia region, featuring a luxurious blend of aromatic Moscato and Fiano Minutolo. The fermentation and aging are done entirely in new 225-liter French oak barrels. The proportion of new barrels is an extravagant ★★★. The aroma of vibrant white flowers and the scent of ripe apples intertwine complexly. The toastiness and fruitiness derived from oak aging create a sensual taste. From the mid-palate, a firm dry flavor is felt, making it enjoyable with a wide range of dishes from fish to white meat.

The Vermentino from Sardinia is cultivated without relying on pesticides, capturing the freshness of juicy fruits and the thickness of aromas that evoke the sea breeze. With a refreshing acidity, it offers rich citrus notes. The mouth is filled with juicy fruit flavors, reminiscent of ripe grapefruit, red apple, and pear, which linger long on the palate. The label features an abstract painting inspired by the taste of the wine, reflecting the desire to be a presence that colors a wonderful time with delicious meals. It is released as an original label exclusive to Japan, created by the importer.

Located in the Thermenregion area of Austria, Ziafandler and Rotgipfler Johanneshof-Rheinisch is found in a region often referred to as Austria's Côte d'Or due to its climate and soil resembling that of Burgundy. Committed to local selected varieties, the winery employs traditional methods while incorporating modern techniques to maximize the potential of the materials. Ziafandler and Rotgipfler are varieties cultivated only around Gunpoltzkirchen in Austria, with a combined area of just 100 hectares, making them extremely rare indigenous varieties. The taste evokes tropical yellow fruits such as jasmine petals, mango, banana, and lemon, featuring a creamy softness and a solid structure.

The Vermentino Mazzone Mannu producer from the village of Monti in the northeastern region of Sardinia, Olbia-Tempio. Of the 17 hectares of vineyards, 13 hectares are dedicated to Vermentino cultivation. The granite soil vineyards face lakes and three rivers, with a constant breeze creating an optimal microclimate for the grapes. Their philosophy is to capture the essence of Sardinia in every bottle, filled with care, reflecting the abundant sunshine and the rich natural land. It has a greenish straw color with a bright shine. Elegant aromas of white peach, pear, and ripe apple. A fresh taste with a salty and mineral sensation.

An organic winery run by a family for four generations since 1923 in the Thermenregion area of Austria. It has received a top score of 94+ from Parker. Utilizing local white grape varieties and the ideal environment for grape cultivation, it produces a variety of wines. It has delicate aromas of nuts and biscuits with a roasted scent. On the palate, it offers creamy fruit flavors, lively acidity, and an elegant dry white with a long finish.

A wine project established in 2019 in Sardinia by four partners. The cultivation and winemaking are overseen by Federico Curtas, who served as the cultivation manager for 15 years at Angelo Gaja, one of Italy's top producers. It has a delicate aroma reminiscent of white peach. The taste is smooth and charming, with spicy elements also present. The name of the wine is derived from the Sardinian word for summer, Estate.

A wine project established in 2019 by four partners in the land of Sardinia. The name of the wine, 'Inquibi', means 'Existence' in Sardinian, expressing a very strong sense of living in harmony with the land. It has a deep ruby red color. Pleasant aromas of Mediterranean red fruits like raspberry and red cherry, along with almond blossoms and spices. Elegant acidity and silky tannins are felt. Fresh and clean finish.

In the town of Marcellise, east of Verona, in the Veneto region, with Corvina Grosso, Rondinella, and Corvina Gentile. The owner, Stefano Campedelli, purchased the magnificent mansion of Count Marioni, who ruled this area in the 15th century, in 1988, and began winemaking with his wife Nicoletta. This casual red wine is named after the town of Marcellise where Marion is located. It has a pale, transparent, vibrant appearance, with flavors of dark cherry and juicy berries, and a light mouthfeel that seamlessly incorporates herbal nuances. It's a favorite of owner Stefano, who finds himself reaching for another glass.

Sangiovese and Merlot from Tuscany bring acidity, firm tannins, and flavors of red fruits such as cherry, red plum, and cranberry, while the Merlot adds nuances of dark fruits like blackberry and plum, along with chocolate and vanilla. As a result, this wine features a lively fruit aroma and toasty notes, making it a medium-bodied wine that pairs well with meals.

Barbera 100% from ancient trees over 60 years old in the Piedmont region. Maceration for 15 days, aged for 1 year in large Slovenian barrels, followed by a minimum of 6 months in bottle. A complex and powerful Barbera full of umami. Aromas of slightly reduced black fruits, a hint of orange peel, cocoa, tar, coffee, and deep notes of dried herbs. Rich fruitiness and tannins. A mellow sweetness that does not succumb to the firm acidity, resulting in a very powerful and convincing flavor. A hint of brown sugar can be felt in the finish.

The 'Il Chiuzo' created by the prestigious Italian winery 'Castello di Ama', which reaches the pinnacle of Chianti Classico in the Pino Nero region of Tuscany, beautifully harmonizes the charm of Pino Nero grown in a warmer land compared to Burgundy with the mineral flavors that are a common characteristic of all their cuvées. Fresh aromas of strawberry, cherry, and blueberry are accompanied by nuances of violet and clove. On the palate, a charming acidity is felt, followed by a burst of vibrant fruit flavors. The tannins are light, and the flow from the mouthfeel to the finish is smooth. The mineral flavors that emerge in the finish tighten the overall impression, adding complexity to this approachable cuvée. The name 'Il Chiuzo' is derived from the name of a vineyard in Morey-Saint-Denis in Burgundy, where Pino Nero was planted in 1984.

In Tuscany, San Giovese, Italy, the winemaker Sean O'Callaghan, who worked at the Tuscan winery 'Riecine' from 1991 to 2016, brought innovation to Riecine's wines through the introduction of biodynamics and vinification by plot. After leaving Riecine, his original brand 'Il Guercio' was released from Tenuta di Corleone in 2017, breaking the concepts of 'Italy' and 'Sangiovese' and shocking the world. It offers rich aromas and elegant tannins, evoking the elegance and finesse reminiscent of great Pinot Noir.

Arjolas, located in Sardinia, is a winery where the late Giacomo Takis, who has led the Italian wine industry for many years, served as a consultant, working with notable wineries such as Sassicaia, Castello di Lampedusa, and Antinori. 'Turriga' is a blended wine created under Takis's guidance, with extremely reduced yields, blending indigenous varieties such as Cannonau, Carignano, and Bovale Malvasia Nera. The distinctive aroma reminiscent of a Mediterranean garden reveals complex and powerful notes of blood orange, cherry, rosemary, ripe peach, fig, coffee beans, and black olives. The taste is smooth and fresh, with a concentration of fruitiness and delicate tannins. It has a complex body that combines richness and elegance.

A Super Tuscan born from the collaboration of two prestigious companies, Avignonesi and Capannelle, in the Merlot-Sangiovese region of Tuscany. Capannelle has been an active producer since the early days of the Chianti revival, boasting exceptional recognition despite being a small boutique winery. On the other hand, Avignonesi has one of the oldest histories in Italy and has built a global reputation for Vino Nobile di Montepulciano. The resulting wine features a ruby red brilliance, concentrated fruit and spice, and aromas reminiscent of vanilla. It excels in the balance of tannins and acidity, offering an elegant taste with a rich and long finish. If either party produces a poor quality, it will not be made. This elusive wine is only produced in years when both parties have the best grapes... Its limited production also contributes to its extremely high rarity value.

A non-alcoholic beer of the pilsner type that retains the original flavor of Dutch beer. There are various methods for producing non-alcoholic beer, but Bavaria uses 'vacuum distillation' for its production. The characteristic of this vacuum distillation is that it is done at 'low temperature'. The common method for removing alcohol from beer is through heating, and Bavaria also removes alcohol by heating, but by distilling in a vacuum state, it has succeeded in removing alcohol at low temperatures. As a result, Bavaria achieves the removal of alcohol without compromising the original flavor of the beer.

An Italian non-alcoholic beer with an alcohol content of 0.05% or less, brewed with the passion of Italy and the highest quality ingredients. Moretti Zero has a refreshing hop aroma and a citrus scent that create a perfect balance, and its flavor is loved by many. It pairs excellently with any meal. It is a lager type with a clear color. A well-balanced taste and aroma.

A precious tea said to be loved by the emperors of China, featuring the elegant aroma of 'Bai Hao Yin Zhen' (white tea) from Fujian Province, combined with the refreshing acidity of sparkling wine, creating an elegant non-alcoholic drink. The acidity is adjusted without adding acidifiers, lowering the 'pH' to the same level as champagne.

A perfect balance of fresh apple acidity and concentrated honey sweetness, with a refreshing sparkle. Lightly scented with Madagascar vanilla.

A natural flavor created solely from the sweetness of apples, hibiscus, and elderflower. The fresh sweetness and tartness of apples spread, enveloped by the gentle fragrance of flowers. This is a French non-alcoholic cider with 0% alcohol, and contains no sugar, sweeteners, flavorings, or preservatives.

Alcohol content less than 0.5%. Alp Drink is an Austrian company that produces non-alcoholic premium wine and sparkling wine. It is used in high-end hotels in Vienna such as 'Sacher', the hotel 'Post' in Lech am Arlberg, and the three-star restaurant 'Noma' in Copenhagen. It is brewed by blending Welschriesling and Dornfelder grapes. It has fine bubbles, an exotic spicy aroma, and scents of apricot, apple, and ripe grapes. A delicate, fruity, and very elegant low-alcohol sparkling wine. 200ml

THE HERBALIST YASO NON ALCOHOLIC GIN - Lavender Field in the Forest - For those who do not drink alcohol or cannot drink at the moment, we want you to enjoy the delicious botanicals. This non-alcoholic gin with an alcohol content of 0.00% was created with that thought in mind. Distilled from juniper berries and lavender, it is finished with a refreshing and floral aroma reminiscent of a lavender field spreading in the forest. When mixed with tonic water, it adds sweetness, acidity, and bitterness, resulting in a satisfying non-alcoholic gin and tonic.

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