Kuroshio Shinagawa Main Store

A standard sake with a single pasteurization made from Yamada Nishiki rice. The aroma is splendid, fruity, and refreshing, creating a well-balanced ginjo fragrance. The taste features a soft mouthfeel with a central sweetness, complemented by acidity reminiscent of peach, muscat, and lychee, appealing to a wide audience.

Urakasumi is a sake from Miyagi. The name originates from a waka poem by Minamoto no Sanetomo, which goes 'The pine breeze of Shiogama's bay is hazy, as if spring is rising over the eighty islands.' It has a proven track record of winning numerous awards at national sake competitions, including the National Sake Competition and the National New Sake Evaluation. This sake is easy to drink and popular among a wide range of generations.

A junmai sake made using the original sake rice 'Yume no Kaori'. It loves rice, loves sake, and loves people. The pure love brewing started with this sake. The essence of Sharak is the wonderful balance of sweetness, umami, acidity, and crispness, along with a floral quality! Once you drink this junmai sake, you will surely understand.

Aiming for a ginjo sake to enjoy with meals, it has a gentle aroma and a taste that does not become tiresome. It has a soft mouthfeel and is suitable for both chilled and warmed serving.

It has a well-balanced flavor with a transparent quality, allowing you to feel the rich taste of the rice while also possessing a sharp acidity that adds a crisp finish.

The aroma is subtle yet reminiscent of muscat. It has a pleasant expansion of umami and sweetness, suggesting a clean ginjo-style brewing that is not heavy. True to junmai sake, it has depth and breadth while being a refreshing and non-cloying drink.

A clear and fruity taste with a beautiful sweetness and refreshing acidity that harmonizes exquisitely, making it never tiresome to drink. The sweetness that spreads softly in the mouth is delicious, similar to 'Jikon Junmai Ginjo Senbon Nishiki Heat Pasteurized'. It pairs well with Italian cuisine, so you might enjoy it like wine.

The representative work of 'Joushijin Kuheiji', which is highly regarded worldwide, is 'Joushijin Kuheiji Junmai Daiginjo Yamada Nishiki'. The refreshing aroma when it is in your mouth, the gentle and clear taste, and the exquisite balance of acidity and sweetness stimulate the five senses.

It has a fresh and fruity taste while also being substantial. Please be sure to try this aromatic Junmai Daiginjo.

A popular junmai ginjo sake from Shimeharitsuru! It features an elegant aroma and a mellow taste unique to junmai, with a refreshing aftertaste. It has a smooth mouthfeel and is a dish that never gets boring. Enjoy it chilled or warm.

This is a fine product that offers a gentle aroma and the rich umami of rice, along with a solid acidity. It pairs well with delicious items such as Ise lobster, oysters, and fugu from Mie Prefecture.

This 'nigori sake' is the first to be pressed as part of the 'new sake first batch' when sake brewing begins. It is a rough-filtered sake made by kneading and grinding the sake mash. With a lower alcohol content, it is soft and easy to drink, making it recommended for those who don't usually drink much alcohol. In winter, it can be enjoyed warm, and in summer, it can be enjoyed mixed with soda.

Aged for over a year at temperatures below minus 5 degrees. The cold temperature aging makes it soft and gentle. The calm ginjo aroma is also very elegant. This type of sake is suitable for toasting. Having a glass during the toast will stimulate the stomach and evoke a sense of joy for the upcoming celebration.

This is the classic Dassai. A Junmai Daiginjo made with Yamada Nishiki polished to 50%. It is an introductory sake positioned at the starting line of Dassai and is the most popular product with the highest shipment volume.

This is Dassai polished to 39% using Yamadanishiki rice. Among regular sake, it is rare to find sake polished to this extent, featuring a refreshing mouthfeel, a floral aroma, and a honey-like sweetness.

Jozen Mizunotsukasa Junmai Ginjo has a fragrant aroma, a refreshing taste, and is very easy to drink. The umami of the rice is also clearly felt, making it enjoyable with various dishes as a food pairing sake.

Kokuryu Junmai Ginjo has a fruity aroma reminiscent of melon and banana, with a delicate flavor that pairs perfectly with the famous winter delicacy of Fukui, Echizen Crab.

The floral aroma when held in the mouth transforms into a vanilla scent in the throat, and the taste is characterized by a silky smoothness.

The freshness and refreshing citrus aroma are perfect. The bubbles clinging to the glass give a very cool impression. When you drink it, the tingling gas sensation is pleasant, and soon you feel a smooth texture, gentle and well-balanced umami, and a rich aftertaste. It then gently cuts through with a clean acidity.

Despite its rugged appearance, it feels as refreshing and fresh as a 'Junmai Ginjo Sake.' This is conveyed through its aroma, and when poured into a glass, the sweetness of fresh rice creates a fruity scent that stimulates the nasal passages with a refreshing sensation.

A bottom line made with sake rice 'Sake Komachi' born in Akita. It uses 40% polished rice for the koji and 60% for the main rice, creating a different polishing style. Enjoy the pure taste reminiscent of the melting snow in cold regions that 'Sake Komachi' offers. As an entry model, we hope many people will enjoy this sake.

A luxurious junmai ginjo made with 100% locally sourced Yamada Nishiki rice. It features a gentle aroma and a rich umami unique to Yamada Nishiki. Its smooth and robust flavor is captivating. When warmed to a mild temperature, its complexity increases, enhancing its compatibility with food.

The balance of spiciness and flavor is exquisite, making it highly recommended as a food pairing sake.

A juicy first impression reminiscent of tropical fruits.

A fruity aroma reminiscent of cherry blossoms, this 'cloudy sake' features the fresh taste unique to new sake and the umami of Gohyakumangoku rice from Ibaraki Prefecture.

As can be seen from the specifications, it takes the same level of effort as a Daiginjo with 'more than 30 days of moromi fermentation.' It has a faintly sweet aroma, and the clean acidity tightens the flavor, making it a rich and flavorful sake. Although it is unfiltered, it is not heavy at all, and it has a light and smooth finish. With this quality and flavor, it is a rich and easy-to-drink sake at an affordable price.

The aroma is very gentle, reminiscent of banana-like fruit fragrance. The mouthfeel is light, with a clean taste, but you can feel a solid umami and acidity of rice at its core, along with a characteristic fullness of Fukushima sake. The finish is impeccable, offering a calm and refined flavor without any flamboyance. It can be said to be a representative sake that you won't tire of drinking.

Dry yet juicy. Finished with a modern taste while utilizing low polishing. Pairs well with a wide variety of dishes for your enjoyment.

A soft aroma with a rich flavor that brings out the umami of the rice. It is a delicious type of sake that can be enjoyed at a wide range of temperatures, from warm to chilled.

This brewery has played a significant role in making Shizuoka Prefecture's ginjo sake known nationwide. The spring water from the Takatenjin Castle ruins meets the skills of the Nabase toji, and by luxuriously polishing high-quality rice such as Yamada Nishiki, a stable and high-quality sake is produced.

Since its release in 1980, Dewasakura's standard sake has been loved by many. We have received numerous comments saying, 'This sake awakened my love for sake,' and it paved the way for the ginjo boom. Its fruity ginjo aroma and refreshing taste have been highly praised, and it has been adopted as a fragrance sample for 'Max Factor Cosmetics SK-2' and is the first sake handled by BB&R, the oldest wine merchant in England and a purveyor to the royal family, continuing to evolve even now.

This is a junmai sake that is bottled fresh as it is pressed for the first time that year. It is a limited-time product available from November to February. This is the freshly pressed junmai sake that only the brewers could taste.

A soft first attack with sweetness, the peak of flavor expands along with the representative aroma of ginjo, transforming into a pleasant aftertaste, all based on an overall impression that adds interest and charm. We also aim for a 'robust sake quality.'

Contents: 200 yen

Chuhai / Lemon Sour / Grapefruit Sour / White Peach Sour / Mandarin Sour / Yuzu Honey Sour / European Pear Sour / Giant Grape Sour / Oolong Highball / Green Tea Highball / Calpis Sour / Shikuwasa Sour / Apple Sour

Gin and Tonic / Gin Buck / Shandy Gaff / Moscow Mule / Cassis Orange / Cassis Grape / Cassis Soda / Cassis Oolong / Fuzzy Navel / Reggae Punch / Mojito / Blue Hawaii

"Akari No Son" is our representative brand. "Good shochu is born from good soil, and good soil is found in bright rural areas." Using sweet potatoes and rice that are born in beautiful nature, we have brewed it with traditional clay pots that have been passed down for 107 years and spring water. Please enjoy.

The history of Kirishima Distillery began with shochu made from black koji. 'Kurokirishima' recreates the flavor of the original black koji brewing using the latest equipment and our unique brewing methods. The deliciousness produced by black koji is characterized by a rich sweetness and a crisp finish. This exquisite taste is crafted from over 90 years of tradition and exceptional techniques at Kirishima Distillery.

Sato Black is made using black koji and the Satsuma sweet potato variety known as Ougon Senkan. It has a robust body and a rich flavor that spreads powerfully. After that, it refreshes the palate with an excellent crispness. This is a recommended item for days when you want to fully enjoy the pleasant aroma of the sweet potato shochu.

This is a smooth and mildly sweet shochu that you can enjoy without getting tired of it. It was named 'Satsuma Shimabijin' with the hope that it will always be loved by the men of the island. Enjoy it with hot water to appreciate its rich aroma and depth, on the rocks for a refreshing throat feel, or straight to savor its flavor, according to your preference.

Hanan, a somewhat interesting name, was named with the thought of wanting young women to have a more glamorous impression of shochu. The flavor is also made using white koji, resulting in a clean and easy-to-drink finish with a subdued taste and sweetness. It is a genuine shochu carefully crafted in a clay pot.

One Moment has developed high-quality sweet potato koji that overcomes this problem through years of research. They have succeeded in creating a shochu with a sweet and refreshing drinking experience that brings out the rich aroma of terpenes derived from sweet potatoes.

A traditional bottle passed down since the establishment, the origin of the Hozen series that continues to refine its deliciousness without change. The fragrant and soft aroma of sweet potato spreads, and while drawing out a robust flavor typical of sweet potatoes within a rich mouthfeel, the pleasant roundness of the drinking experience is outstanding.

Delicate white flowers (with a subtly sweet impression), flint (evoking the minerals of the southern Satsuma region), the aroma of cooked rice, and a faint hint of cocoa. Upon tasting, you can enjoy the flavors reminiscent of Kagoshima's famous confection 'Karukan' along with a subtle sweetness of sweet potatoes, while also appreciating the crisp acidity. It can be enjoyed in a versatile manner.

Until now, Honbo has been blending this tin snake pipe sake with regular sake, but at the recommendation of a liquor store, this sake made solely from the snake pipe has been released. It is a limited edition distributed only to nine liquor stores nationwide. It has a rich aroma and a very long finish, resulting in a sweet potato sake.

To maximize the characteristics of the golden Sengan sweet potato, we store the original liquor in a dedicated tank and use the traditional aging method of awamori called shitsugi-ho for storage and maturation. For dilution, we use natural spring water from Nanakubo, which is further stored in our wooden water tank to create a mellow water. This is a rough-filtered Satsuma shochu that allows you to fully enjoy its umami.

A shochu made using a unique method from Hachijo, where sweet potato and barley are well blended, using barley koji. Ingredients include sweet potato, barley, and barley koji.

Using the innovative technique of shochu production, this barley shochu extracts the umami of barley without reservation. The initial aroma is light and sharp, with a base scent of roasted barley, and it boasts a rich and rounded depth of flavor and umami that rivals sweet potatoes, along with a soft aftertaste, making it a superb choice.

Elegant and fragrant, with a hint of sweet grain aroma. The caramel-like flavor delicately spreads in the mouth, offering a pleasantly light taste. The sweetness of the grain is predominant, leaving a consistently gentle and toasty aftertaste. When diluted with hot water, the sweetness deepens, creating richness and enhancing the compatibility with the toastiness.

It has a rich and thick flavor. Just as the aroma suggests, a pleasant bitterness reminiscent of roasted barley spreads in the mouth. While it has a deep richness and a strong umami taste, there is also a slight crispness, making the aftertaste surprisingly refreshing. Overall, it has a strong barley flavor and a smooth mouthfeel.

As the name suggests, which is also the company name, this is a brand that has been carried on since our founding. It is characterized by a rich depth and soft flavor derived from the ingredients. It is a product favored as a daily sake.

A representative work of Amami Oshima Kaiun Shuzo, it is nurtured in a classic style, enveloped in Amami Blue, with a smooth and gentle taste and a rich aroma that spreads, delivering an exceptional crispness.

High-quality sake rice and the clear underground water of the Kumagawa River. Through pure yeast and low-temperature fermentation, it is finished to provide a refreshing aroma and a soft mouthfeel, allowing you to fully enjoy its flavor in harmony with ice.

Amakusa Sake Brewery, established in 1899, is the only brewery in Amakusa, Kumamoto Prefecture. It has revived the traditional kabuto-style distiller from the Meiji era, honing its craft. Using locally produced Hinohikari rice, it is distilled under reduced pressure to achieve a clean finish while still offering richness and a soft umami flavor, with a very long aftertaste. The overall balance reflects the brewer's sense of craftsmanship.

The 'Regular Pressure Toyonaga Warehouse' has a unique sweetness of rice shochu combined with the aroma of freshly cooked rice, adding a toasty flavor. When you take a sip, you feel a comforting sense of relief and warmth. It has a mysterious taste and aroma that is neither sweet potato nor barley, and unlike any rice you've had before, yet it evokes a sense of nostalgia and is a shochu that you won't get tired of drinking.

Harusame Curry 30 degrees. Harusame Curry. A classic sake of Harusame! Rich flavor and aroma. Curry (Karei) represents 'good fortune' in Okinawa. The soft mouthfeel and complex, rich aroma will surely make you addicted. Please enjoy the super popular 'Harusame Curry' to the fullest.

One of the popular brands from Higa Distillery. Using a uniquely improved distiller aimed at creating an awamori that is easy to drink even for women, it is finished with a fruity and transparent flavor. Known by the nickname 'Zanshiro', it is loved by a wide range of ages, both men and women. Enjoy it straight, on the rocks, or with water.

We use fragrant red shiso specially cultivated for Tandakatan in Shiranuka, Hokkaido. Enjoy the vibrant aroma unique to carefully selected shiso and the refreshing flavor that spreads in your mouth.

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