Menu : Puraibe-To Koshitsu Dainingu Nagomi

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Dassai is the highest grade of Japanese sake recognized around the world. This Junmai Daiginjo is made by polishing Yamada Nishiki to 50%. A masterpiece that maintains an exquisite balance between a clean, fresh taste and a soft, delicate aroma. 1 go

This is a Junmai Daiginjo made from Omachi rice that has been polished to 50%. It is a well-balanced sake with a refreshing ginjo aroma that brings out the characteristics of ``Omachi'' rice to the fullest, and the sourness and flavor of the rice spread softly. 1 go

Among the rice wines, this special junmai sake is especially popular. It's dry but full-bodied, with a refreshing taste that you won't get tired of drinking. A pure rice sake with a wide range of flavors and umami that you won't get tired of drinking. Good both cold and hot. 1 go

You'll never get tired of drinking it, and with its very soft taste and refreshingly intoxicating feeling, you'll be drinking it before you know it. 1 go

Junmai Ginjo sake made from 100% rice with reduced chemical fertilizers. Light and refreshing taste. 1 go

This Junmai sake is made using 100% Akita Komachi grapes and is brewed using the Akita-style low-temperature, long-term brewing method, and is characterized by just the right amount of acidity and flavor. 1 go

Niigata tanrei dry sake. It is characterized by a clean throat and sharpness. 1 go

Deep, calm flavor. A dry honjozo that goes well with hot sake. 1 go

The flavor of rice spreads in your mouth. A Junmai Ginjo brewed with famous water that is refreshing when chilled and mellow when warmed. 1 go

This umami-kuchi honjozo has a refreshing taste and a mellow taste. You can enjoy a wide variety of drinks, from cold to hot. 1 go

Asa Kaishu's basic 65% polished pure rice. The sake is slightly dry and easy to drink while retaining the unique flavor of Junmai. 1 go

Authentic junmai sake made with great care by the long-established sake brewery ``Keiji'', which has a long history and tradition. 1 go

On a clear winter day, the snow begins to melt in the sunlight in the clear air. This is a drink with an indescribable calmness and gentleness that you feel at such times. 1 go

It is a representative alcoholic beverage from Hakkaisan that is good cold or hot. The faint aroma of koji when heated is also one of the pleasures of this sake. 1 go

We use Gohyakumangoku, the best variety for koji rice. It is a sharp, dry sake with a gentle, deep aroma. It has a strong flavor and a refreshing aftertaste. 1 go

A well-balanced daiginjo sake with a gorgeous fruit-like ginjo aroma and a refreshingly light and dry taste, but with an alcoholic content of 16% and a strong flavor. The taste is satisfying even for serious customers. 1 go

A regular sake that is light yet has a rich flavor that the more you drink it. Since it is a sake that is usually drunk as an evening drink, it is difficult to skimp on it. Although it has a smooth taste, the more you finish it, the more you want to drink it again. 1 go

Honjozo sake made with brewing alcohol made from rice. A representative sake of the ``Uninspected Series'', named with the hope of making high-quality sake affordable. A light and dry type that brings to life the skills and spirit of Nambu Toji. The refreshing taste keeps you from getting tired of drinking it. 1 go

It has been loved for over 30 years. The natural flavor and refreshing sharpness will make you addicted once you drink it. Whether you drink it on the rocks, cold, at room temperature, or hot, it's sure to be delicious! This is Yoshinogawa's standard evening drink that brings out the ingredients and gently accompanies them. 1 go

Ginjo sake with a clear and elegant aroma, plump and sharp. 1 go

Authentic Shinshu sake brewed with Nagano yeast using local Hitogokochi from Minamisaku. A special junmai sake with just the right amount of ginko and a soft and pleasant fullness on the palate. 1 cup of Nagano Prefecture Designation of Origin certified sake

It is a relatively light type of Tengumai with a less matured taste. It has a gentle natural scent, so you can enjoy it with your dishes. Recommended temperature range: Cold to room temperature, 1 cup lukewarm

We want to express Tsuyahime's lustrous aroma and elegant sweetness in sake. We want to make a sake that lets you feel Yamagata's agriculture the more you taste it. This sake is made with such feelings in mind. 1 go

When you put it in your mouth, it is a genuine potato shochu that has the characteristic aroma of black koji, but has a mellow aroma and taste. We use Kogane Sengan as the raw material, and carefully cut both ends to minimize the amount of off-flavor components. The koji used is black koji. Also, even if you are particular about the ingredients and distillation, if the filtration is too strong, the sweetness and depth will be lost, resulting in a product that is just spicy and tasteless. In order to prevent this, we use a method called ``Aragoshi filtration'' to avoid destroying the carefully crafted flavor. glass

A premium amber-colored Satsuma authentic potato shochu made with Kogane Sengan from Kagoshima prefecture using white koji and stored and aged for a long time in oak barrels. A sweet and mellow glass that perfectly harmonizes the sweet scent of vanilla derived from oak barrels with the scent of sweet potatoes.

“Kuro Isa Nishiki” created the black koji boom. This is Kagoshima's standard sweet potato shochu, which has a mellow taste, a gorgeous aroma, and a rich taste. You can drink it with water, hot water, or on the rocks, so you can enjoy it the way you like. It goes well with any dish, but goes best with strong-flavored stews such as pork bones. glass

When you open the bottle, the gentle and soft aroma of sweet potatoes fills your mouth, and once you take a sip, you will be enveloped in a fluffy texture. It's a shochu that even people who don't like shochu can enjoy, as it's strong and strong, and you can enjoy the unique depth of Aun no Shishi. glass

The raw material for the authentic shochu ``Kirishima'' is Kogane Senkan, a sweet potato grown in a vast potato field in southern Kyushu. The water used for preparation and splitting is Kirishima Hikkasui, which springs from a giant water jar located 150 meters underground in the Miyakonojo Basin in southern Kyushu. It contains just the right amount of minerals and carbon dioxide gas, almost no iron, which is the enemy of shochu production, and has the perfect growth conditions for yeast fermentation. glass

We use the rare purple sweet potato ``Eimurasaki'', which is mainly cultivated in Ei Town, which is famous as a sweet potato producing area in Kagoshima Prefecture, and the red sweet potato ``Beni Satsuma'', which is characterized by its sweet taste among sweet potatoes. Satsuma authentic potato shochu. Please enjoy this special red sweet potato shochu, which has a perfect balance of the fruity, gorgeous aroma and light taste of purple sweet potatoes, which cannot be obtained from regular sweet potatoes, and the sweet and mellow taste of red sweet potatoes. glass

The yellow koji used in Japanese sake is used for the koji, and the moromi is fermented at a low temperature like ginjo sake, making it a true shochu that rivals ginjo sake. It is also perfect for beginners to making sweet potato shochu. *Although it is delicious mixed with hot water, we especially recommend it on the rocks. glass

I can say with certainty that its soft flavor and outstanding cleanliness are on par with other popular brands. You can use it on the rocks, but this is best mixed with hot water! Enjoy the deliciousness of authentic potato shochu. glass

Sakurajima is a landscape that symbolizes Kagoshima. It shows its beauty from the sea, from the sky, and from everyday life in town. It is the original scenery of this land. We are grateful for the blessings of our hometown and will grow the shochu to be worthy of this mountain. ``Black Koji Tailored Sakurajima'', ``Sakurajima'', ``Arawaza Sakurajima'', and ``Best Selection Aged Sakurajima'' are Satsuma shochu made with the original Satsuma method. glass

The aroma of potato shochu comes from the aromatic terpenes derived from potatoes and the aroma of fatty acids from rice malt. Ikkokusha uses potato koji instead of rice koji to bring out the aroma of the terpenes in the potatoes. The secret to the sweet and fragrant sweet potato flavor is hidden in this manufacturing method. glass

A barrel-aged, easy-to-drink type. This is a barrel-aged product that built the brand ``Enma'' based on the red color of Enma's burning flame. This is a product that tastes really good whether mixed with hot water or on the rocks. glass

Carefully selected authentic barley shochu is stored in oak barrels for a long time. This is an amber colored premium stored barley shochu. Sweet scent of vanilla derived from oak barrels and deep fragrant flavor. In addition, it has a profound and deep feel that is full of ripeness derived from long-term storage...Glass

Sato Sake Brewery's special barley shochu expresses the texture, softness, and straightforward sweetness of barley. A new type of barley shochu with a fragrance reminiscent of roasted barley and a straight depth due to unfiltered taste! glass

Authentic barley shochu made with carefully selected two-row barley and clear water, and brewed with white koji. Authentic shochu is characterized by its umami flavor, aromatic aroma, refreshing aroma, and smooth taste. glass

The aroma is light and sharp, and the base aroma has the aroma of barley, and it is rich and round, rivaling that of sweet potatoes.It is an exquisite product that brings out the richness, umami, and soft undertones. With its elegant and light aroma and rich flavor that is satisfying to drink, this bottle is packed with all the charm of barley shochu. glass

Most common barley shochu uses foreign barley (mainly from Australia) as the raw material, but Chishinken is made with 100% domestically produced two-row barley. We use carefully selected raw materials. By firmly steering, the water and water blend well together, allowing you to enjoy a softer, easier-to-drink taste. glass

Carefully selected raw materials are prepared with ``100% black koji'', distilled using the old-fashioned ``vacuum distillation method'', stored and aged, and then diluted with ``Delicious Natural Water from Shirakawa Water Source'', one of the top 100 famous waters. You can enjoy the original refreshing feeling of black koji while retaining the original flavor of the ingredients. glass

``Honkaku Barley Shochu Yaemaru'' uses an original yeast carefully selected and developed for ``Yaemaru''. Furthermore, we use 100% unblended sake brewed and distilled at a brewery in Kagoshima Prefecture. A pleasant barley shochu with a rich barley flavor and a clean, crisp aftertaste. glass