Age: Aged at least three years (“No Age Statement”)
Producer: Sasanokawa Shuzo in Koriyama, Japan
Nose: Chamomile, White Pepper, Dairy Milk
Palate: Cocoa Nib Shochu, Chili Flake, Osmanthus Water
Finish: Teasing, Clean, Eucalyptus
Sunday’s Whisky was inspired by our vision of making Japanese Whisky approachable and fun while respecting artisanal traditions and investing in impeccable quality. The result is a whisky that can be enjoyed on its own or in cocktails; particularly in an Old Fashioned, a Whisky Lemonade, or our favourite, Sunday’s Hi - our signature highball.
We collaborated with Sasanokawa Shuzo on the exact “recipe” of Sunday’s Whisky. Barrel-aged malt and grain spirits from around the world are selected and subsequently mixed with Japanese Whisky and blended with the purest Japanese water. The barrels selected for maturation are largely ex-Bourbon casks which offer a round and mellow influence to the final product. This creates a terroir that could only be crafted by combining both Sasanokawa's resources and Sunday's Spirits’ curation.
Sunday's 5.5 Year Single Cask
Sunday’s Spirits partnered with Akashi Distillery to create a 5.5-year Japanese Whisky, bottled from a single sherry cask. Sunday’s Spirits was the first to import Akashi into Hong Kong and this whisky is bottled exclusively for the brand. Akashi Distillery is known for being the first in Japan to have a license to distill whisky and their products are recognized worldwide.
Sunday’s 7 Year Single Cask
The Sunday’s 7-Year Single Cask was created in collaboration between Sunday’s Spirits, Ichiro Akuto, and famed Scotch whisky bottler, Duncan Taylor. It is comprised of whisky from two famed distilleries: Hanyu, which closed in 2000, and Chichibu, which currently produces some of the best Japanese Whisky today. In 2010, this whisky was filled into an ex-bourbon cask in Scotland, where it was left to mature until 2017.
The second generation of Yardbird’s house sake was developed under Sunday’s Spirits, which partnered with Rairaku Brewery in Hyogo, Japan to create an exclusive junmai and junmai nigori for the brand. Rairaku Brewery has been making sake for over 160 years and is one of the most respected breweries in Hyogo, a region known to produce some of the best sake in Japan. Produced using local Gohyakumangoku rice, Sunday’s Junmai is dry with soft congee aromatics, prominent minerality, and a refreshing, dry finish.
The second generation of Yardbird’s house sake was developed under Sunday’s Spirits, which partnered with Rairaku Brewery in Hyogo, Japan to create an exclusive junmai and junmai nigori for the brand. Rairaku Brewery has been making sake for over 160 years and is one of the most respected breweries in Hyogo, a region known to produce some of the best sake in Japan. Sunday’s Nigori is made using local Gohyakumangoku rice and is bottled on its lees to bring texture. This sake is rich yet well-balanced and features light chamomile and coconut notes.
Sunday’s Coffee Shochu
Sunday’s Spirits has worked with world-renowned coffee roasters, including Stumptown (from Portland), La Colombe (from Philadelphia), and Beyond Coffee Roasters (from Kobe, Japan), to create 3 versions of their coffee-infused shochu. Sunday’s Coffee Shochu is currently made with beans from Beyond Coffee Roasters and rice shochu from Tsubosaka Brewery in Hyogo, Japan.