Horse Meat Specialty Haruma

A cloudy umeshu from 'Umenoyado's umeshu'. Blended with the fruit of ume, it has been finished as a dessert sake full of fruity flavor. Sweet and sour with a refreshing aftertaste. This dessert umeshu is characterized by its richness and sharpness.

By using a generous amount of seven types of domestically produced vegetables (carrot, celery, cabbage, spinach, lettuce, watercress, parsley) that are rich in vitamins A, C, and E, we have maximized the flavor of the vegetables. By carefully selecting vegetables that match well with umeshu, we have created a rich taste that enhances the qualities of both. The balance between the umeshu and the vegetables is exquisite. The taste is reminiscent of carrot juice. It feels like just drinking it makes you healthier.

This is a dessert-like liquor packed with juicy fruit flesh. Each piece of mikan flesh is carefully blended to avoid crushing them. Enjoy not only the refreshing aroma and taste of mikan but also the light and mysterious texture of the bursting pieces in your mouth.

This is umeshu made using shiso (perilla) leaves. It is also rich in the components that shiso possesses. With a slightly lower alcohol content, it has a refreshing taste amidst its sweetness, making it very easy to drink.

A refined and gentle aroma with the umami of Yamada Nishiki, this is a Junmai Ginjo. The elegant aroma and crisp flavor born from 'Yamada Nishiki' are harmonized at a high level. Sweetness, acidity, astringency, and bitterness coexist in a delicate balance, making it a highly drinkable high standard.

A taste of the era that balances the body of Bizen Omachi with a dry mouthfeel at a high level. This junmai ginjo sake uses 100% Bizen Omachi from Okayama Prefecture, maintaining the body of Omachi rice while bringing out a fruity and refreshing aroma with a smooth drinking experience. It has a dry mouthfeel with little sweetness.

This is a refreshing new sensation of sake that strongly feels the fruity sweetness and the flavor of rice.

The aroma is modest, while the umami and sharpness stand out in this junmai ginjo sake. It pairs well with a wide range of dishes.

This is a refreshing junmai sake brewed with sake rice 'Hattan Nishiki'. While it has plenty of the ingredients' umami, the flavor is light, and you can enjoy a refreshing aftertaste.

Ingredients: Red sweet potato, rice koji. Alcohol: 25 degrees. Most sweet potato shochu is made from Kogane Sengan (also known as Hyakui). The raw material for this shochu, Ayamurasaki (red sweet potato), is literally a reddish-purple potato. It is also well-known for being rich in polyphenols and is considered a healthy food. The 'Bright Farm' made from red sweet potato is characterized by a fruity aroma, gentle sweetness, and a refreshing taste.

Ingredients: Purple sweet potato (Tanegashima Roman), rice koji Alcohol content: 25 degrees. This shochu uses purple sweet potatoes from Kagoshima Prefecture, carefully grilled over charcoal from Tanegashima and Satsuma-ji using a lava plate oven. It is a sister product of the pot-stilled shochu 'Bright Farm Village.' Good shochu is born from good soil, and good soil is found in a bright farm village. The bright farm village is created by the 'Farmer's Wife.'

Ingredients: Sweet potato, black koji gold mold. Alcohol content: 25 degrees. We used a higher grade of black koji gold mold compared to regular black koji mold for brewing. Just like the Kirishima River, it requires careful attention, but you can enjoy the unique deep aroma of black koji. It has been crafted into a shochu that can be deliciously enjoyed on the rocks or with water. Please enjoy the powerful aroma of black koji gold mold.

Ingredients: Chestnuts, barley, rice, rice malt Alcohol content: 25 degrees This is a shochu specialty from the Shimanto River, made with a generous 50% chestnuts. It is a chestnut shochu that carefully preserves the gentle aroma of chestnuts and is slowly distilled at low temperatures. The subtle fragrance of chestnuts and soft sweetness spread gently in the mouth.

Ingredients: Brown sugar, rice malt Alcohol content: 25 degrees This brown sugar shochu is carefully crafted by a female toji (master brewer). We focused on the ingredients and water, using brown sugar, which is gaining attention in health-conscious circles, and natural water sourced from 'Yuwan-dake,' the highest mountain on Amami Oshima. Additionally, during the aging process, we applied sound vibrations to the alcohol, allowing us to create a drink with a pleasant mouthfeel and zero sugar content, while preserving the subtle sweet aroma of brown sugar.

Ingredients: Black sugar, rice koji Alcohol content: 30 degrees This black sugar shochu is produced by a noteworthy brewery located on Kikaijima, an island in the Amami Islands, which is situated to the east of the coral reefs that have risen. Currently, Asahi Shuzo is energetically tackling new challenges under the leadership of the fourth generation, Mr. Yoshikata Hiroyuki, aiming for 100% handmade shochu made from Kikaijima. This shochu, which is the brewery's main product, is brewed with hard water rich in minerals that springs from underground coral reefs (soft water is used for dilution) and is carefully aged for one year after being distilled under normal pressure. It has a pleasant sweetness, deep richness, and a soft, rounded flavor.

Ingredients: Brown sugar, rice koji Alcohol content 25 degrees. The Amami Islands, including Tokunoshima, are beautiful islands formed by the uplift of coral reefs. The water filtered through this limestone layer is very mineral-rich, with a calcium concentration about six times the national average, and is also called 'longevity water.' Using this high-quality water and sugarcane harvested from fields spread across the island, this shochu is brewed using traditional methods with black koji and ceramic pots, allowing you to enjoy the sweet flavor of brown sugar, the refreshing citrus aroma, and the rich sweetness that brings out the depth of brown sugar. Please enjoy it on the rocks or with a slightly stronger water dilution.