Teramachi Yoshikura

Bottle: 3700 yen. By blending raw sake made from two types of sweet potatoes, a genuine shochu with a sweet aroma has been born. While retaining the traditional taste of shochu, a sweet fragrance wafts through. This shochu combines the gentle flavor of white koji and the robust flavor of black koji.

Bottle: 4000 yen, this sweet potato shochu is made at Kamishuzo, a brewery in Kagoshima with over 150 years of history, known for its authentic shochu. The sweet potatoes used are carefully selected Anno potatoes, which are also used in high-end Japanese sweets. Among the authentic shochus, it features a creamy and pleasant sweetness. Once you drink it, you will surely be captivated by its charm.

The authentic sweet potato shochu 'Kurokirishima', which inherits the roots of the black koji brewing from the time of its founding, is characterized by its rich sweetness and crisp finish. It enhances delicious dishes across various genres, including Japanese, Western, Chinese, and ethnic cuisines.

The mouthfeel is delicate yet has a rich flavor that flows through the throat. The authentic shochu 'Satsushu Akatobuma' was born from carefully selected high-quality Kogane Senkan and naturally filtered clear water from the unique Shirasu plateau in Kagoshima.

Bottle: 4000 yen shochu from the birthplace of shochu, made at Kamishuzo, a brewery with over 150 years of history in Kagoshima.

A fragrant and slightly sweet aroma elegantly wafts through the air. The soft texture reveals a caramel-like, toasty, and delicate sweetness. A light and sweet flavor takes center stage, forming a mellow taste. Even after swallowing, a gentle toasty aftertaste lingers comfortably. Whether straight, on the rocks, with water, hot water, or soda, it can be enjoyed deliciously in any way.

This shochu is made only from rice koji created from highly polished rice with a polishing ratio of 55%. After distillation, it is stored in a ceramic container in a cave with minimal temperature fluctuations and high humidity throughout the year, focusing on the ingredients and storage.

Using rice produced in Kyoto Prefecture as the main ingredient, we focus on creating a gentle-tasting sake with the basic spirit of being a food-friendly sake. It has a fruity aroma, a moderate sweetness, and umami, making it well-balanced and easy to drink.

We combined the umami of the ingredients with the unique acidity of Suigei, resulting in a sake that has a wide range of flavors yet a clean finish. We fully extracted the five basic tastes, including acidity and bitterness, broadening the flavor profile. The aroma is kept subtle, enhancing the quality of the dishes enjoyed alongside it.

We have pursued a refreshing drinking experience while bringing out the inherent flavor of the rice from Fukui Prefecture's Gohyakumangoku. A pure rice sake that creates a deep deliciousness through the harmony of taste and aroma.

This is a dry sake with a very rich body and robust acidity, but it comes from high-quality brewing water that shares the same origin as the selected famous water 'Uchinuki', providing a soft touch that is very pleasant, with a lingering umami and depth that can be felt gradually.

This sake has an aroma and flavor close to junmai sake, yet it is lighter and smoother than junmai. It uses polished white rice with a milling rate of 70% or less.

A special junmai sake brewed using 100% Kyoto-produced rice 'Kyo no Kagayaki', a dry type.

Yamazaki, Taketsuru, Yoichi, Aoi, others from 1200 yen and up

Yuzu, lemon, Calpis

Half 1950 yen bottle 3700 yen

Half 3100 yen bottle 5700 yen

Half 1950 yen bottle 3700 yen