Bar Wagokoro Akasaka
Bar和ごころ赤坂
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A hidden chocolate bar
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Celebrate the birthdays and anniversaries of your friends and loved ones while enjoying delicious chocolate. We will prepare a sweets plate with two kinds of bar-specific chocolates on a beautiful Imari plate, which is our popular product, tailored to your celebration specifications. Please let us know the following three items when you make your reservation. 1) Name of the person whose birthday it is 2) Name of the person sending the message Message you would like to send
This is a unique bar exclusive chocolate specifically designed for pairing with alcohol, not available for retail to the general public. We have a special menu introducing all 22 varieties.
Each has a distinctive and unique flavor, and the appearance is also glamorous. Please choose your favorite piece from the dedicated menu introducing all 22 types of bar-specific chocolate.
You can choose two types of BAR-specific chocolate from a dedicated menu featuring 22 varieties. Additionally, the plate includes three types of today's sweets (sour cherry cake, Basque cheesecake, and cacao nib bitter chocolate cake), three types of dried fruits (pineapple, mandarin, and kiwi), and two types of Azak Crunch Chocolate (green tea and buckwheat tea, kinako and dark chocolate), all beautifully arranged in a value-packed dessert plate.
A warm hospitality to delight your guests. 【☆For birthdays and anniversaries☆】 A message plate of sweets to gently express gratitude to your loved ones - Online reservation only (Same-day reservations are not accepted.) Celebrate your friends' or loved ones' birthdays or anniversaries while enjoying delicious chocolate. We will specially prepare a sweets plate adorned with our popular product, featuring two types of bar-specific chocolate on a beautiful Imari plate. When making an online reservation, please provide the following three items: ① The name of the guest receiving the message ② The name of the person sending the message ③ Your desired message. ※Same-day reservations are not accepted. ※Only available for online reservations.
A ganache based on tart cacao, enhanced with homemade dried strawberries, strawberry puree, mint, basil, tarragon, and elderflower aroma. The coating chocolate is also infused with strawberries, creating a luxurious composition with a long-lasting aftertaste.
Enjoy a refreshing Cucumber Gin and Tonic (¥1400) paired with strawberry chocolate blended with green herbs like mint and basil, which gives a fresh and aromatic blue flavor. We use premium tonic water infused with lemon thyme and rosemary for a refreshing taste.
Homemade praline with caramelized hazelnuts and buckwheat tea. Rich hojicha ganache. Enjoy the gradual expansion of aroma due to the difference in melting points of the two layers.
A cocktail made with homemade hojicha sake infused with Kanazawa's hojicha and luxuriously grated apple (¥1350). This cocktail features a fresh and luxurious taste, with the fruity flavor of grated apple complemented by the bitter accent of hojicha. We highly recommend you try it.
A ganache carefully extracted from high-quality Madagascar vanilla beans, green anise, and tonka bean aroma. It has a luxurious and complex flavor while maintaining an elegant taste. A piece that pairs well with the sweet aroma of barrel-aged spirits.
A sweet aroma of barrel-aged vanilla paired with floral notes. This gin is crafted with the image of a bouquet in mind. Enjoy the Sakura O White Herb Gin and Tonic (¥1400). Made with domestically produced gin that gathers floral aromas such as white rose, elderflower, and vanilla. We will serve it using flower ice to match the theme.
A ganache made by blending dark chocolate and milk chocolate, finished with raspberry and griotte puree, and coarsely chopped pink pepper. The elegant sweet and sour taste, along with the refreshing aroma of pink pepper, pairs well with red wine or cocktails.
A refreshing cocktail featuring the fragrant pink pepper and the sweet and sour taste of raspberries, blended generously with raspberries. Enjoy the Raspberry & Ruby Chocolate (¥1500). Experience a feast of berry fruits with fruity flavors and fresh acidity that fills your mouth.
A refreshing ganache made with yuzu juice, minced yuzu peel, Okinawan cinnamon leaves, rosemary, and lemongrass.
Gin infused with the aroma of Hinoki and cedar, made in Kishu, the land of trees. Enjoy it with KODACHI (¥1250). A refreshing non-sugar cocktail mixed with soda. When you take a sip, the calm and rich fragrance and flavor of Hinoki spreads in your mouth.
Roasted hazelnuts with the skin on are made into a paste and used in a milk chocolate ganache. Truffle oil and truffle salt add a rich and unique flavor.
Pairing the strong aroma of truffle with a nutty scent. Enjoy the hazelnut-flavored raw chocolate cocktail, Hazelnut Chocolate (¥1350). A gradual experience of the toasty nutty flavor following the aroma of truffle.
Ganache made from fresh cream extracted from Hidaka kombu from Hokkaido and dark chocolate. The aroma of the sea is enhanced with tororo kombu and seaweed salt, and a small amount of thyme beautifully brings together the scent of the shore.
A marriage of kombu chocolate and umami. Enjoy with gin and dashi broth soda (¥1300) made with kombu, shiitake mushrooms, and dried daikon. A marriage enveloped in the umami of dashi and the scent of the sea.
We melted blue cheese into the fresh cream used for the ganache and heated it together, enhancing the punchy aroma and saltiness. The synergy between chocolate and cheese, both fermented foods, is further enriched by the addition of alcohol, promising an expanded flavor profile.
A classic and quintessential pairing. Blue cheese and noble rot wine. We have prepared a special dessert wine for pairing. It is a first growth château in the Sauternes classification, with a gentle mouthfeel and good balance, Château Coutet (¥1600). Enjoy a rich and happy pairing experience. Recommended by the owner ★★★
Ganache made with fresh cream and milk chocolate melted with miso containing koji.
For the miso chocolate with a flavor of salted caramel based on milk chocolate, enjoy Nikka Cafe Malt (¥1500). It has a gentle mouthfeel, with notes of vanilla and the sweetness of caramel.
This is a ganache made by mixing traditional Modena-style balsamic vinegar (aged 5 years) with rich dried raisins into flavorful chocolate. You can experience a gentle acidity and matured umami.
A pairing of balsamic raisin chocolate and the premium umeshu stored at Yamazaki Distillery, EXTRA BLEND (¥2100). Enjoy the refreshing acidity and sweetness of the chocolate combined with the rich fruitiness of the high-quality umeshu.
Ganache made with fenugreek, a legume herb also known as methi. The aromatic compound sotolon has a strong concentration that smells like curry, while at a low concentration, it has a sweet aroma reminiscent of maple syrup and other syrupy scents.
Fenugreek, used as a spice in curry and chai. This is a mysteriously delicious chocolate No. 1. Enjoy it together with Soy Chai Tea Cappuccino, blended with spices, soy milk, and black tea.
A ganache made by blending milk chocolate and dark chocolate in just the right proportions, mixed with whipped cream infused with a rich cinnamon aroma and nutmeg powder.
A happy marriage of apple and cinnamon. Combined with the vibrant aroma of nutmeg cinnamon chocolate. Enjoy the fruity mist of apple and Earl Grey (¥1400).
A ganache with a unique caramel-like aroma made from fresh cream and white chocolate infused with the fragrance extracted from dried porcini. The flavors of porcini oil, truffle salt, and sage are gently harmonized with the taste of mirin.
Porcini, known as the queen of aromas. Selected a high-quality rum with a smooth chocolate flavor for pairing. Ron Centenario 30 Years (¥1800) served on the rocks.
A standard coffee ganache carefully extracted from high-quality Italian blend and espresso beans roasted in-house. Enjoy the rich aftertaste of deep-roasted coffee that pairs well with chocolate as a perfect finish to your meal.
Enjoy the High Cocoa Chocolate Shaved Espresso Martini (¥1350) with a rich aroma of coffee and high cocoa chocolate that spreads throughout your mouth.
A ganache that utilizes the rich and unique flavor of molasses, a byproduct of sugar refining. By simmering it with a small amount of tomato and combining it with chocolate, it features a deep umami flavor. Particularly, when paired with white spirits, it evokes a taste reminiscent of being in a summer vegetable garden.
Pairing with molasses that has a flavor reminiscent of brown sugar and black syrup, the Gyokuro Tea Highball (¥1300) features a non-sugar cocktail that allows you to subtly feel the natural sweetness of Gyokuro while the refreshing taste of the tea leaves spreads throughout your mouth. Enjoy a moment of relaxation with this tea cocktail and molasses.
The honey collected at great risk from the wild beehives built by the 'Honey Hunter' in the deep forests of India has a complex and rich flavor reminiscent of brown sugar due to the matured pollen. Combined with the vibrant aroma of 'Drambuie', it results in a chocolate that is rich and complex in umami.
Experience the complex, herbaceous honey chocolate infused with the natural aroma and minerals, aged for 30 years Armagnac, Daroz 30 Years (¥2800). Enjoy a high-quality marriage of flavors. It will make you feel very happy. Recommended by the owner ★★★
A rich ganache made with caramel created from flavorful cane sugar 'Casanor', bronze chocolate, and plenty of butter for a deep and rich taste.
Enjoy the rich flavor of ganache made with plenty of butter, accented by the refreshing aroma of cardamom and the sweet, enchanting scent of cinnamon styled in a glass. The Oriental Chocolate (¥1350) is a fresh chocolate cocktail crafted without chocolate liqueur, allowing you to savor the richness of fresh chocolate cocoa combined with delightful oriental flavors.
This is finished with a ganache made from minced orange peel and puree combined with slightly bitter caramel. The bitter chocolate enhances the sweetness of the distilled liquor.
The combination of Yamazaki and caramel is also recommended at the Yamazaki Distillery. Enjoy it as a Yamazaki Premium Soda with natural Yamazaki water (¥1550).
Focusing on the aromatic component eugenol related to the smokiness of whiskey, especially its peatiness, this chocolate ganache is made with fresh cream that has been smoked with the aromas of cloves, basil, and cinnamon extracted using a smoking gun. It is recommended to pair it with peaty whiskey.
Enjoy a chocolate made for savoring smoky whiskey, featuring the sharpness of heavily peated and the lingering smoky aroma reminiscent of a campfire, Scalabus Batch Strength (¥1350). A pairing rich in smokiness and spices.
A ganache inspired by the aroma of aged distilled spirits. The exquisite balance of dried mango, passion fruit puree, and coconut milk enhances the flavor of the distilled spirit with the unique taste of the tropical fruit Tapereba from the Anacardiaceae family.
Pair the tropical taste of passion mango chocolate with a fruity citrus whiskey. Enjoy it with the Glenmorangie Original 12 Year, which has an impressive orange-like aroma (¥1300).
Rich dried bananas from the Republic of Togo and concentrated sour dried physalis from Madagascar are gently combined with milk chocolate. Enjoy the sweet, rich aroma of banana and the lingering sourness of physalis.
Enjoy the rich aroma of banana chocolate paired with Johnny Walker 21 Year (¥1600). Experience the honey-like sweetness and fruity citrus notes that come from long-term aging, resulting in a refined finish. Savor a bite of the banana chocolate, and feel the gentle texture that brings a tropical flavor to your palate. Indulge in a marriage that emphasizes the sweetness of banana.
A bitter chocolate ganache blended with coconut puree containing fibers and Galician chestnut paste. The aromatic components of coconut lactones pair well with whiskey lactones, which are abundant in oak barrel and Mizunara matured alcohol.
Pairing with Ichiro's Malt Mizunara Wood Reserve (¥1600). The lactones, which are aromatic components of coconut, are also abundant in Mizunara. A marriage of layered aromatic components.
A master with multiple awards from cocktail competitions has prepared a menu featuring seasonal fruit cocktails, fresh chocolate cocktails, and pairings of whiskey and chocolate. You can easily select pairings of chocolate and alcohol based on your mood today, including floral aroma marriages and popular combinations among women. Please enjoy the delicious relationship between chocolate and alcohol in a sophisticated way.
Enjoy the refreshing citrus aroma in a cocktail. Recommended pairing chocolate: Banana
Subtly fragrant hojicha as an accent. Recommended pairing chocolate. Roasted tea.
Vanilla ice cream & chocolate & coffee☆Recommended pairing chocolate☆Nutmeg cinnamon, smoky
Made with domestic gin that gathers floral aromas such as white rose, elderflower, and vanilla. Served with ice flowers to match the image. ☆Recommended pairing chocolate☆ Barrel vanilla
Popular summer cocktail☆Recommended pairing chocolate☆Yuzu herb, nutmeg cinnamon
A fruity cocktail full of white peach and rich in fruitiness. Recommended pairing chocolate: Poire Pulp Rose, Barrel Vanilla.
This is made with elegant and mellow Uji matcha from Kyoto, prepared by whisking the tea. Please enjoy it together with seasonal high-quality fresh sweets.
Enjoy rich raw chocolate in a cocktail. Please savor the richness of cocoa prepared without using chocolate liqueur. A chocolate cocktail styled with hazelnut-flavored cocoa nibs. ☆Recommended pairing chocolate☆ Hazelnut Truffle
Natural sweetness from beet sugar. Added is refreshing cardamom, blended with sweet and enchanting cinnamon to create an oriental sugar styled in a glass. Enjoy the rich flavor of fresh chocolate cacao combined with oriental flavors without using chocolate liqueur. Recommended pairing chocolate: Nutmeg Cinnamon.
A cocktail with fragrant soba tea and fresh chocolate. Styled in the glass with powdered soba tea to enhance the aroma and coarse soba tea for texture. A cocktail to enjoy while savoring the crunchy aroma of soba tea. ☆Recommended pairing chocolate☆ Roasted tea
A fruity smoothie with a fresh acidity, enhanced by the addition of compatible raspberry puree. Enjoy this beautiful pink-colored cocktail. Recommended pairing chocolate: Poir Purl Rose.
・Matcha ¥1000・Coffee ¥1000・Chamomile & Apple Herbal Tea Pot ¥1200・Earl Grey & Jasmine Herbal Tea Pot ¥1200・Hibiscus & Peach Herbal Tea Pot ¥1200・Enjoy the scent of the forest with a cocktail, Non-Alcoholic Gin & Soda from Uonuma Cedar ¥1300・Luxuriously grated apple and cranberry cocktail ¥1350・Affogato with coffee melted with high cocoa chocolate poured over vanilla ice cream ¥1400・Styled with green pepper and Himalayan rock salt. Generous Watermelon Salty Dog ¥1450・The fourth chocolate, Ruby Cocoa Bean Cocktail, Raspberry & Ruby Chocolate ¥1500・Enjoy with seasonal wagashi, Matcha Cocktail ¥1500
Chocolate and whiskey make a delicious pair. You might want to try it... but you don't know what to drink... In response to such requests from our customers, our whiskey menu is designed to help you easily find your preferred whiskey, categorized by flavor rather than origin, and to make it easier to think about combinations with chocolate by highlighting the characteristics of each brand. For example, you can easily choose your favorite pairing, such as pairing a fruity whiskey that evokes orange with a chocolate that has a fruity passion mango flavor. Even those who are not very familiar with whiskey can enjoy finding their favorite whiskey with confidence.
Focusing on the aromatic component eugenol related to the smokiness of whiskey, especially its peatiness, this chocolate ganache is made with fresh cream that has been smoked with the aromas of cloves, basil, and cinnamon extracted using a smoking gun. It is recommended to pair it with peaty whiskey.
A classic brand loved around the world. Ardbeg 10 Year. The pairing chocolate features blue cheese. The medicinal and smoky aromas of Ardbeg surge forward while the scent of blue cheese fights back. This sensation where both assert themselves is truly interesting. A recommended pairing for Ardbeg fans.
We melted blue cheese into the fresh cream used for the ganache and heated it together, enhancing the punchy aroma and saltiness. The synergy between chocolate and cheese, both fermented foods, is further enriched by the addition of alcohol, promising an expanded flavor profile.
The selected drink for pairing is Glenmorangie Nectar D'Or Sauternes Cask Finish. This is a sweet dessert wine, aged in barrels that have previously aged Sauternes. Therefore, the character derived from the dessert wine creates a very pleasant whiskey. Upon tasting, it has a soft, creamy attack with a honey-like flavor. Traditionally, blue cheese and dessert wine have been enjoyed together in France, making for a great pairing. Enjoy the happy marriage of sweet whiskey and blue cheese.
Homemade praline with caramelized hazelnuts and buckwheat tea. Rich hojicha ganache. Enjoy the gradual expansion of aroma due to the difference in melting points of the two layers.
The pairing selected is The Glenlivet 12 Years. It has a smooth yet viscous and creamy mouthfeel. Enjoy the fragrant pairing with the lingering aroma of soba tea and hojicha.
A ganache inspired by the aroma of aged distilled spirits. The exquisite balance of dried mango, passion fruit puree, and coconut milk enhances the flavor of the distilled spirit with the unique taste of the tropical fruit Tapereba from the Anacardiaceae family.
Choose this when you want to enjoy a fruity whiskey. The tropical flavored passion mango chocolate pairs well with a citrusy fruity whiskey. Enjoy it together with Glen Moray Original 12 Years, which has a distinctive orange-like aroma.
A refreshing ganache made with yuzu juice, minced yuzu peel, Okinawan cinnamon leaves, rosemary, and lemongrass.
The selected pairing is Hakushu. A refreshing light smoky brand. This bottle allows you to fully enjoy the briskness characteristic of Hakushu, nurtured in the forest. The Hakushu highball has a good sharpness, and its lightness is appealing, making it a great combination with the yuzu herb that has a green herb blend and a blue herb feel.
Roasted hazelnuts with the skin on are made into a paste and used in a milk chocolate ganache. Truffle oil and truffle salt add a rich and unique flavor.
The pairing features Evan Williams Single Barrel. A bourbon with flavors reminiscent of coffee and cocoa. Not overly sweet, it has a dark caramel-like richness. The exotic aroma of the truffle pairs well with the woody and robust character derived from the barrel. This is a pairing to be enjoyed slowly as the ice melts.
Ganache made with fenugreek, a legume herb also known as methi. The aromatic compound sotolon has a strong concentration that smells like curry, while at a low concentration, it has a sweet aroma reminiscent of maple syrup and other syrupy scents.
A robust whiskey that immediately follows its initial rich sweetness with a spiciness reminiscent of black pepper. Many fans are drawn to its unique characteristics. Enjoy the rich spice marriage by pairing it with fenugreek, which has a curry-like flavor and sweetness akin to maple syrup, lingering in its spicy finish.
A ganache based on tart cacao, enhanced with homemade dried strawberries, strawberry puree, mint, basil, tarragon, and elderflower aroma. The coating chocolate is also infused with strawberries, creating a luxurious composition with a long-lasting aftertaste.
Whiskey aged in red wine barrels. The fruitiness derived from the wine barrels is blended in. It has a very light and elegant drinking experience. Enjoy it with the chocolate of Poir Poir Rose, which has a fruity note from grapes, a pleasant acidity from raspberries, and a fragrant hint of pink pepper.
Ganache made from fresh cream extracted from Hidaka kombu from Hokkaido and dark chocolate. The aroma of the sea is enhanced with tororo kombu and seaweed salt, and a small amount of thyme beautifully brings together the scent of the shore.
The pairing chosen is Classic Radi. It has a light and transparent character. When diluted with water, you can enjoy a smooth texture with a refined sweetness that has little acidity. Please enjoy this elegant pairing that gently envelops the scent of the sea.
A ganache that utilizes the rich and unique flavor of molasses, a byproduct of sugar refining. By simmering it with a small amount of tomato and combining it with chocolate, it features a deep umami flavor. Especially when paired with white spirits, it offers a taste experience reminiscent of being in a summer vegetable garden.
The pairing chosen is The Macallan Double Cask 12 Years. This classic whiskey has been loved around the world for its smooth taste and refined sweetness. It features elegant vanilla notes and a pleasant honey flavor. When paired with molasses that has flavors reminiscent of black syrup or brown sugar, it creates an even more exquisite taste. A twice-up style pairing with an equal amount of water is recommended.
Ganache made with fresh cream and milk chocolate melted with miso containing koji.
The miso chocolate with a flavor of salted caramel based on milk chocolate pairs well with Nikka Cafe Malt. It has a gentle mouthfeel, with notes of vanilla and the sweetness of caramel. The rock style, which emphasizes the vanilla and sweetness, is recommended.
The honey collected at great risk from the wild beehives built by the 'Honey Hunter' in the deep forests of India has a complex and rich flavor reminiscent of brown sugar due to the matured pollen. Combined with the vibrant aroma of 'Drambuie', it results in a chocolate that is rich and complex in umami.
The pairing chosen is Taketsuru Pure Malt. Enjoy its smooth and glossy mouthfeel along with its vibrant aroma. Please savor the soft, lingering sweet aftertaste of Taketsuru, accented by the herbal notes unique to wild honey.
A ganache with a unique caramel-like aroma made from fresh cream and white chocolate infused with the fragrance extracted from dried porcini. The flavors of porcini oil, truffle salt, and sage are gently harmonized with the taste of mirin.
The whiskey selected for pairing is Ichiro's Malt Mizunara Wood Reserve. Initially, a syrupy sweetness spreads with a smooth texture, followed by a lingering bitterness reminiscent of wood and spices. Experience a satisfying marriage of flavors with the aromatic porcini and the woody taste derived from Mizunara casks in a single bite.
Rich dried bananas from the Republic of Togo and concentrated sour dried physalis from Madagascar are gently combined with milk chocolate. Enjoy the sweet, rich aroma of banana and the lingering sourness of physalis.
The rich aroma of banana chocolate pairs with Johnny Walker 21 Year. Experience the honey-like sweetness and fruity citrus notes that come from long aging, resulting in a refined finish. Enjoy the gentle mouthfeel and tropical flavor as you savor a bite of the banana chocolate. Indulge in a marriage that emphasizes the sweetness of banana.
A ganache made by blending dark chocolate and milk chocolate, finished with raspberry and griotte puree, and coarsely chopped pink pepper. The elegant sweet and sour taste, along with the refreshing aroma of pink pepper, pairs well with red wine or cocktails.
The pairing whiskey is Hibiki Blossom Harmony. A special blend of rare original whiskey aged in cherry casks. It has a rich impression. There is no acidity, and it possesses a gentle floral quality that envelops you softly. The combination of cherry aroma and raspberry is very harmonious. You can enjoy a satisfying marriage with a glass of whiskey and a piece of chocolate.
A standard coffee ganache carefully extracted from high-quality Italian blend and espresso beans roasted in-house. Enjoy the rich aftertaste of deep-roasted coffee that pairs well with chocolate as a perfect finish to your meal.
The pairing chosen is smoked whiskey. This whiskey was created with the concept of allowing Japanese people to enjoy a smoky highball. When mixed with soda, the smoky aroma can be enjoyed even more. A pairing of crisp smoky whiskey and espresso. It has a deliciousness that is slightly addictive.
This is a ganache made by mixing traditional Modena-style balsamic vinegar (aged 5 years) with rich dried raisins into flavorful chocolate. You can experience a gentle acidity and matured umami.
Pairing rich and sweet-tart chocolate with dried grapes with a full-bodied whiskey aged in sherry casks. The brand is Cabalán Triple Sherry Cask. Enjoy the fresh aroma of grapes with cocoa flavor. Experience a rich pairing that feels like savoring a concentrated grape extract.
A bitter chocolate ganache blended with coconut puree containing fibers and Galician chestnut paste. The aromatic components of coconut lactones pair well with whiskey lactones, which are abundant in oak barrel and Mizunara matured alcohol.
The whiskey selected for pairing is Yamazaki LIMITED EDITION. This is a limited release of Yamazaki. Its characteristics include a luxurious blend of Mizunara new oak spirits aged over 12 years, resulting in a very rich Yamazaki. Initially, a syrupy sweetness spreads across the palate, followed by a lingering bitterness reminiscent of wood and spices. The aromatic component of coconut contains a fragrant element called lactone, which is also abundant in Mizunara barrel whiskey. This is truly a pairing that layers the same aromatic components. The image is that of perfectly complementary whiskey flavors layered together, creating a luxurious sensation akin to Yamazaki-flavored marron glacé in the mouth! A marron glacé for adults, we invite you to experience it.
This is finished with a ganache made from minced orange peel and puree combined with slightly bitter caramel. The bitter chocolate enhances the sweetness of the distilled liquor.
The combination of Yamazaki and caramelized orange is very harmonious, amplifying the richness of Yamazaki and elevating it to a luxurious flavor. Enjoy the marriage with a highball made with premium soda crafted from natural water sourced from Yamazaki.
A ganache made by blending milk chocolate and dark chocolate in just the right proportions, mixed with whipped cream infused with a rich cinnamon aroma and nutmeg powder. The rich, sweet, and spicy fragrance is recommended to pair with Calvados.
For the pairing, we chose Japanese whiskey, Date. Upon tasting, the first impression is a smooth sweetness reminiscent of milk chocolate and a vanilla note, followed by a pleasant woody astringency in the last note. Enjoy the exotic aroma unique to spice chocolate, combined with the flavors of cacao and spices.
A ganache carefully extracted from high-quality Madagascar vanilla beans, green anise, and tonka bean aromas. It has a luxurious and complex flavor while maintaining an elegant taste. A piece that pairs well with the sweet aroma of barrel-aged spirits.
The selected whiskey is Scapa Skiren. In terms of flavor classification, it is floral with a scent reminiscent of lavender. A marriage of sweet aromas of floral, vanilla, and green anise.
A rich and flavorful ganache made with caramel created from aromatic cane sugar 'Cassonade', bronze chocolate, and plenty of butter for a deep and rich taste.
The pairing chosen is Alan Sherry Cask. This one is moderately sweet with a clean flavor. It has a fruity whiskey profile reminiscent of figs and cherries. When you take a sip of butterscotch, the gentle and refined sweetness is amplified, allowing you to enjoy a flavor reminiscent of aged whiskey.
A whiskey that offers the aroma of sweet and juicy fruits. Recommended pairings: chocolate, banana, pear rose, passion mango, strawberry.
Refreshing Orange
Green apple, refreshing taste like Hakushu
Sweet port wine barrel aged orange peel chocolate
One of the world's three great noble rot wines, a sweet noble rot wine from the Sauternes region of France, aged in barrels with notes of lemon and honey.
Fruity & Malty & Smoky
Sweet and fruity, refreshing apple
Honey-like sweetness from long aging, orange notes
A rich and aromatic whiskey with a fruity finish derived from sherry casks. Recommended pairing chocolate: wild black honey, balsamic raisins.
Rich sweetness, light bitter & woody
Fruity, dried apricot
A whiskey with a strong smoky flavor derived from peat. Recommended pairing: chocolate, smoky, blue cheese, caramel orange.
A whiskey crafted to enjoy with highballs, featuring a fragrant smoky aroma. Recommended ★★
Exceptional sharpness of heavy peat, smoke like a campfire
Robust! A heavy peated type with a rich and deep flavor
Freshly drawn from the barrel without filtration - Smoky & Rich
A whiskey with a refined sweetness and a light, floral aroma. Recommended pairings: Wild Black Honey, Yuzu Herb, Plum Tonka.
Gentle scent of lavender
Floral & Fragrance
A whiskey that has a bitter cocoa flavor and a sweet, creamy milk chocolate taste. Recommended pairings: Chocolate ♦️ Espresso, Coconut Chestnut ♦️
Moderate sweetness with a cocoa flavor, light bitter chocolate
Vanilla, caramel on top of pudding, milk chocolate
A whiskey with a thick sweetness that envelops the tongue like sugar or syrup. Recommended pairing: chocolate, banana, caramel orange, wild black honey.
Malt juice, soft and smooth
A refreshing whiskey with a sharp and invigorating flavor. Recommended pairings: chocolate, kombu, fenugreek.
Recommended ★★★ Black Pepper, Super Spicy
A whiskey that offers the roasted flavors of nuts like almonds and coconuts, along with the rich taste of the barrel. Recommended pairing chocolates: Porcini, roasted tea, coconut chestnut, licorice anise, hazelnut truffle.
Bitter taste Almond
Cinnamon & Woody
WWA 2011 Best Japanese Blended Malt Award
WWA 2010 Best Japanese Blended Malt Award
WWA 2009 Best Japanese Blended Malt Award
ISC Gold Award SWSA Best Gold Award
A vibrant aroma derived from wine barrels
2005 Hibiya Bar Cocktail Competition Grand Prize
2006 Hibiya Bar Cocktail Competition Grand Prix
P.B.O Cocktail Festival 2008 Bronze Award
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