Ajirou

A product jointly developed by a sake brewery in Niigata and a major sake wholesaler in Tokyo, not available for general sale. It has a good taste that is satisfying for its price.

A dry junmai sake made by a brewery in Yonezawa City, Yamagata Prefecture.

An easy-to-drink slightly dry sake brewed with water from the Nikko mountain range.

You can enjoy on the rocks, with water, or in a highball, all for the same price.

Produced in France

Produced in Chile

Produced in Chile

Produced in France

Awarded the 1st place gold prize in the spring 2004 national sweet potato shochu competition. Please enjoy the rich and mellow flavor of Fukuyonaka.

Made from only contract-cultivated potatoes on Tanezima Island, using mineral water from a depth of 162 meters for brewing. It has a taste that fully expresses the presence of black koji.

Made using the 'Anno Kogane Imo' sweet potatoes from the Anno district of Tanezima. This shochu has a full, sweet aroma and a smooth, gentle finish.

This shochu is made using organic seed island purple sweet potatoes from our own farm. It is brewed with white koji made in a jar using spring water low in iron content. It has an elegant and delicate flavor.

Made from the Shirayutaka sweet potatoes of Shuzo Island. It is brewed in a jar with spring water and aged for over 5 years in storage. Please enjoy the matured flavor and aroma, as well as the smooth mouthfeel unique to aged shochu.

This shochu uses local red rice 'Kouroman' for the koji rice and locally sourced sweet potatoes. The koji rice accounts for over 15% of the sweet potato shochu ingredients. It is a rich and flavorful sweet potato shochu in both aroma and taste.

Made from high-quality sweet potatoes (Golden Senkaku) produced in Tanegashima, brewed with white koji. It has a gentle sweetness of sweet potatoes with a smooth mouthfeel and a sharp finish.

Made with 'Shirosatsuma' sweet potatoes and brewed with white koji. It has a truly soft sweet potato aroma that drifts through the air. It smoothly passes through the nose.

This shochu is made by using plenty of Anno sweet potatoes cultivated by Tanegashima Shuzo, putting their heart and soul into creating a shochu that suits the climate of Tanegashima, sticking to the traditional shochu brewing method, and making the most of their time-consuming techniques.

The raw materials for 'Shimamura Saki' include rice koji and Tanegashima's specialty purple sweet potatoes, creating a smooth and light shochu with a mellow and easy-to-drink throat sensation that is carefully fermented, distilled, and aged over time.

Made from the sweet and starchy Tanejima-grown 'Shirotoyomu' sweet potatoes, which are said to have more starch and sweetness than the 'Golden Senkan'. This imo shochu is brewed with white koji, resulting in a well-balanced sweetness.

Brewed using black koji and undergoing primary and secondary fermentation in a turtle shell vessel. The dilution water used is a pure natural deep underground water with low iron content drawn from the ancient third geological layer seabed approximately 3,000 years ago (Taketsunoda spring water). The sweetness of 'Anno Imo' and the aroma of black koji complement each other, resulting in an elegant and fragrant aroma, moderate sweetness, and a refreshing and light taste on the palate of this sweet potato shochu.

This shochu, finished using water from the majestic forests, has a rich sweet potato flavor and a mellow taste. It has become a staple of sweet potato shochu. Due to the limited production volume at the brewery, it is becoming a rare sweet potato shochu.

The raw material black sugar is from Okinawa, with a ratio of approximately 1:1.5 of rice koji to black sugar. Compared to black sugar shochu from other islands, this shochu brings out the aroma of rice koji within the flavor of black sugar. It is a fruity and dry black sugar shochu distilled under reduced pressure.

RenTo (Lento) means 'slowly' in music terminology. By applying classical music sound vibrations to the storage tank, it is slowly and mellowly matured.

This brewery has a policy of not shipping products aged less than 1 year. Enjoy the smooth taste and unique aroma of black sugar shochu.

As the representative brand of Satsuma Shuzo, this brand has been a trigger for people to know about Kagoshima's sweet potato shochu not only in Kagoshima but nationwide for several decades. The stable quality from the old days still receives support from many fans.

This is an authentic shochu made by Kurose, a master brewer from Kasasha, the hometown of Kagoshima. It is brewed with black koji and fresh sweet potatoes and water from southern Satsuma, offering a deep richness and a soft flavor.

This shochu was created through the hard work of five breweries on the island of Nagashima. It is a smooth and sweet shochu that can be enjoyed without getting tired of it.

It is now Kirishima Shuzo's representative shochu liqueur. It is made from fresh sweet potatoes produced in southern Kyushu and famous Kirishima rekkasui water, and brewed with black koji, the origin of shochu malted rice. The goodness of authentic shochu "Kurokirishima" lies in its mild sweetness and crisp aftertaste derived from the black malted rice. It is also a very easy-to-drink shochu with a non-habitual aroma.

Shochu that became popular as a forerunner of black koji fermentation. Reviving the traditional black koji fermentation method in modern times, this shochu has a fragrant and rich taste.

Currently, the authentic sweet potato shochu that is receiving great popularity mainly in Kagoshima Prefecture is called 'Oyattosaa'. It is a high-quality sweet potato shochu with confidence in its quality and price.

Realized by sweet potato malt, it has the sweet aroma and elegant taste of sweet potatoes. We stubbornly stick to the original deliciousness of sweet potatoes and carefully make all sweet potato shochu with 100% sweet potatoes. 'Ikko Mono' is a dialect in southern Kyushu that means 'stubborn person'.

Developed in collaboration with a long-established brewery with 120 years of tradition. Made exclusively from 'Golden Senkan' sweet potatoes grown by dedicated contract farmers in Kagoshima. Retains the sweetness of seasonal sweet potatoes with a clean finish. Goes well with not only Japanese cuisine but also any other dishes.

In the Oita dialect, 'Chishin Ken' means 'doing one's best'. The attitude of earnestly tackling the creation is expressed with 'knowledge', 'heart', and 'sword'. 'Like a sword, polish your heart, know yourself'. Just as you polish the sword without a single cloudiness, polish your heart, and elevate yourself by knowing yourself. This barley shochu is made with a strong belief of the 'artisan' who is committed to the raw materials and creation.

Our original Chu-Hi made by mixing homemade plum fruit liquor with carbonated water.

Plum wine made with sweet dew for shochu. You can immediately tell the difference in deliciousness compared to commercial products.

This product contains 1000mg of marine collagen in one bottle. *This is a unique item that the owner has sourced independently from the production company. Currently, it is only available through mail order and is a little-known gem.