Toji Junpei Session

The Session Series is built for every table in the world — not just for Japanese cuisine. Fine-dining tasting menus, garden parties, and everything in between. If that sounds ambitious, it is. But it also happens to be true.

Working Where Wine Doesn't

Koji fermentation gives shochu a natural umami affinity, which means no acidity competing with delicate dishes — just floral aromatics and gentle fruit that add lift without weight. Ceviche, harissa, Korean barbecue, miso-glazed anything: when dishes that challenge a wine list, see how Session handles them.

The Blend

A blend of two signature spirits from Toji Junpei — Artisanal Beni-Imo (soft, rounded depth) and Hanadori (vivid floral-fruity), complemented by a delicate, reduced-pressure distillate. Together: aromatic lift and clarity with a pleasant structural depth.