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This is a draft beer that has been certified as a super master store.

Founded in 1916. This is the oldest brown sugar shochu brewery in the Amami Islands. The company name and representative brand, "Asahi," was named because Kikaijima is the easternmost of the Amami Islands and is the first place to see the sunrise over the ocean. The rising sun also carries a wish for the prosperity of the company. Asahi Sake Brewery is the only brown sugar shochu brewery that produces raw materials in its own farm and facilities. Asahi 25 degrees 650 yen, 30 degrees 750 yen, Asahi Tobinoryu 800 yen, Asahi Ichinojo 800 yen, Island grown 850 yen, Kuroshio 900 yen, South Island Lady 1500 yen

``Endless Commitment to Ingredients'' The brown sugar shochu produced by Amami Oshima Sake Brewery uses only 100% pure brown sugar from Amami Oshima. In addition, the water used for preparation is natural groundwater pumped from the Fungo River in Tatsugo-cho, which is said to be the most delicious in Amami. Prepare local ingredients with local water. And the best brown sugar shochu is born. No compromises, that is our destiny as a sacred place. All of our brewers work hard every day to make shochu that makes people smile and want to drink it again. Hamachidori Poetry 750 yen, Japanese (Nagomi) 750 yen, Tenmoku Gourd 1250 yen, Genshu Antique 1100 yen, Gold 1000 yen, Funnel 650 yen, Takakura 800 yen

Unique sake brewing power. Making the impossible possible. Have the courage to try it. Imagine the smile on your face when you realize it. Collaborate with others and improve each other. To pass it on to the next generation. Amami Oshima Kaiun Sake Brewery was started in 1996 by only amateur shochu makers. As a result of our aim to create products that women can also enjoy, we are now the number one brown sugar shochu manufacturing company in Japan. Rento 650 yen, Yuragi 750 yen, Neriyakanaya 700 yen, Good luck legend 1050 yen, Red coral 1250 yen

Brown sugar shochu brewed by a young brewer who was trained by brewer Kurose. Making shochu requires constant use of all five senses and careful management like handling living things. We use several types of storage containers to refine our exquisite unblended sake. A down-to-earth sake brewery that puts a lot of heart into each bottle and ships them by hand. Island Napoleon 650 yen, Aja (white/black) 700 yen, Aja 30 degrees 750 yen, 101 800 yen, Amanyu 750 yen, Tensui Hyaksai 25 degrees 700 yen, Tensui Hyaksai 30 degrees 750 yen, Tei 1100 Yen, Ouki 1050 yen

We are a joint bottling company established by five brown sugar shochu breweries in Tokunoshima. Five storehouses were born in various parts of the island, cultivated by their respective climates, and have been nurtured and loved by people. The Amami brand was born with the aim of improving quality through blending, and with the desire to spread Tokunoshima's shochu widely to the mainland. Tokunoshima is also known as the island of bullfighting, the island of fertility, and the island of longevity. Amami 25 degrees 650 yen, Amami 30 degrees 700 yen, frosty 700 yen, aging 700 yen, dream 750 yen, celebration sake 900 yen, longevity sake 1250 yen, aged sake 1200 yen, triathlon Tokunoshima 700 yen, sparkling island 700 Yen, Amami Black 1150 yen

The only sake brewery on Yoron Island. Literally, Ariizumi's Arimura Sake Brewery. Izumi is spring water. "Shimaarisen" is a natural blessing, using sugarcane (brown sugar) grown in the warm climate unique to tropical countries as its raw material, and using mineral-rich groundwater gushing out from coral reefs as water for its preparation. It has a subtle brown sugar aroma, and goes down your throat easily without the unique brown sugar shochu flavor. Shimaarisen 20 degrees 700 yen, Shimaariizumi 25 degrees 750 yen, Shimaariizumi 35 degrees 1150 yen

A passionate brown sugar shochu made from Amami's abundant sun and the blessings of the earth. A joint liquor bottling and sales company established by 6 breweries on the island (currently 4 breweries). The depth of flavor is created by blending the original sake from each brewery. These are all masterpieces that show off the skill of blending. Inanotsu 25 degrees 700 yen, Inano 30 degrees 750 yen, Celebration sake 1050 yen, Hanatori 650 yen, Erabu 750 yen, White Lily 1050 yen

Founded in 1916. The same year as Asahi Sake Brewery on the same island (Kikaijima). The second company established in the Amami Islands. Our motto is to carefully and carefully make shochu that takes advantage of nature, and with the motto "Sake of joy nurtured by the island of joy," we aim to create sake that can accompany you in times of joy in life. Please enjoy our shochu, which is carefully brewed over time under the strict supervision of our craftsmen, using traditional atmospheric pressure distillation. Kikaijima 25 degrees 650 yen, Kikaijima 30 degrees 700 yen, Cleopatra 1050 yen, Sara 750 yen, Sannen Netazo 800 yen, Seira (gold/silver) 650 yen, Yuraou 800 yen, Shimachu Denzo 750 yen, Return: 1,150 yen, Shigechiyo Tsubo: 1,200 yen, Black Pot: 1,250 yen, Captain Kid: 1,200 yen

Accept ``what is''. This is because all of Tomita Sake Brewery's shochu is brewed using kame. The taste of brown sugar shochu made by kamejikomi changes not only due to differences in raw materials, but also due to changes in the environment such as weather, soil, and water, making it impossible to produce large quantities. Accept ``what is'' and enjoy daily improvement and change...Please enjoy this shochu. Kurawasui 700 yen, Ryugu 30 degrees 800 yen, Kamejikomi 25 degrees 750 yen, Kamejikomi 40 degrees 1200 yen, Maranfune 25 degrees 900 yen, Maranfune 33 degrees 1500 yen, Rankan unfiltered unprocessed sake 1800 yen circle

During the first distillation after overcoming the war damage, Dr. Gunhachi Yoshimatsu happened to be passing by and said to him in the bar, ``Not only the products but also the quality of this factory is the best in the world.'' From these words, the famous sake ``Tenkaichi'' was born. At Shinna Sake Brewery, we use twice as much brown sugar as rice malt to bring out the characteristics of brown sugar shochu. This creates a unique shochu that brings out the flavor of brown sugar. Please enjoy the shochu that lets you feel the culture of Amami. Ochimizu 700 yen, Tenkaichi 750 yen, Kotobuki 1100 yen, Suirendo Old Sake 3 Year Old Sake 1200 yen, Suirendo Old Sake Treasured Sake 1500 yen

One of the few breweries that continues to maintain the traditional three-stage brewing method. In the second step, ``half-koji'' (malt with half the fermentation time) is added to the jar in which the koji was first charged, and in the third step, melted brown sugar is added and the mixture is poured into an enamel tank. Although it takes time, the slow saccharification brings out the flavor of the koji, creating a rich aroma and flavor. After distillation, we do not use a cooling filtration method, but rather take our time and carefully remove the oil and fat that floats in the tank over time by hand. The rough taste of the unprocessed sake, which is deliberately left without too much alcohol, blossoms into a rich aroma as it is stored for a long period of time, resulting in a mellow taste with no alcoholic edges. We continue to focus on such careful work. Coral 25 degrees 650 yen, Coral 30 degrees 700 yen, Kana 25 degrees 650 yen, Kana 30 degrees 700 yen, Kana 40 degrees 1100 yen

Like Nishihira Sake Brewery, the brewery follows the traditional three-stage brewing method. In the first stage, koji that has been fermented for about 40 hours is added to the jar, and in the second stage, koji that has been fermented for about 20 hours, called ``han-koji,'' is added. Combine the brown sugar melted in the third stage and pour into the enamel tank. This allows the saccharification to proceed slowly and brings out the flavor of the koji. In addition, the unique "variable three-way valve distiller" extracts different flavors of unprocessed sake from three necks of different heights, and by mixing them together, it creates a depth of flavor. The storage period is at least one year. By aging slowly, the quality of the sake becomes mellow and the aroma blooms. Enjoy the traditional brewery shochu that goes hand in hand with the history of Amami brown sugar shochu! Ki White 750 yen, Ki Black 750 yen, Amandy 800 yen, Yachiyo 650 yen, Yachiyo Gold 1100 yen, Amami Oshima 650 yen, Shimano Ichiban 30 degrees 750 yen, Shima Ichiban 40 degrees 1150 yen

A brewery that is particular about storage and blending to create the mellow taste of brown sugar. ``Shoryu'' is an aged sake brand that has been stored for over 5 years. With the idea that ``In order for a small brewery to survive, we must produce delicious brown sugar shochu that can express the uniqueness of the brewery'', we decided to develop a long-term storage brand. Based on the unprocessed sake that has been stored for 5 years, we flavored it in oak barrels and blended the unprocessed sake that had been stored for 5 years to create a rich and aromatic brown sugar shochu. The name of the brand comes from the image of a dragon rising towards the full moon while looking at the moon, and it was named ``Shoryu.'' It has been said since ancient times that ``the longer brown sugar shochu is left to age, the more it ages and becomes more valuable.'' This is the only brewery that produces Amami brown sugar shochu that has been kept for 5 years as its representative brand. Shoryu 25 degrees 650 yen, Shoryu 30 degrees 750 yen, Shoryu Wakataka 750 yen, Star Shoryu 1000 yen, Shin Shoryu 1200 yen, Kotaro Genshu 1500 yen, Mangetsu 700 yen, Yoron Kenbo 750 yen, Barrel 1983 1250 yen

``There is Amami that I want to share.'' A brewery that is working to revitalize the region through sake brewing. ``You can't talk about brown sugar shochu without making millet.'' The production of brown sugar shochu begins with all the makers growing and producing the ingredients. Machida Sake Brewery's mission is to "deliver delicious sake as well as Amami's rich nature and the culture and history nurtured by our ancestors to the whole country and the world." Please enjoy the shochu from this passionate brewery. Sato no Akebono 3 year aged 650 yen, long aged 1100 yen, gold 1200 yen, Amami no Mori 750 yen

A parent-child storehouse built painstakingly at the foot of the mountains in Nagamo. Yamada Sake Brewery continues to make shochu without compromise, cherishing the taste and aroma of brown sugar, and produces a small amount of shochu, around 400 koku per year. Products are sold directly to liquor stores without going through distributors. ``We want to value the relationships we have with our customers, who we can trust, and do work that we can look after,'' said Yamada and his son. We have a consistent approach to both making and selling shochu. Nagagumo 25 degrees 650 yen, Nagagumo 30 degrees 750 yen, Ichibanbashi 800 yen, long-term storage 1100 yen, unprocessed sake 1200 yen, Kiyorajima 650 yen

A long-established brewery that never stops and continues to evolve. The special feature of the brew is that it is made to be easy to drink from the moment it is finished. They are making shochu that breaks the conventional wisdom that ``distilled sake must be aged.'' It's about "feeling" rather than looking and "thinking." Please try "Yayoi", the oldest Amami brown sugar shochu. Yayoi 25 degrees 650 yen, Yayoi 30 degrees 700 yen, Aroroka 750 yen, Gold 1050 yen, Tsumugi no Sato 650 yen, Pussy 25 degrees 700 yen, Pussy 30 degrees 750 yen, Ancient Black Rabbit 700 yen , blue sea 650 yen, bottle preparation (kameshikomi) 750 yen

Shima Napo Coke 715 yen Funnel Orange Juice 715 yen Takakura Ginger Ale 715 yen Shima Tea 715 yen