hoozuki

A top-class sake recognized worldwide, 'Dassai'. This Junmai Daiginjo is made by polishing the highest quality sake rice, Yamadanishiki, down to 50%. It is a masterpiece that maintains a perfect balance of a clean and fresh taste with a soft and delicate aroma. One cup.

This sake retains the flavor of rice from Fukui Prefecture's 'Gohyaku Mangoku' while being easy to drink. It is a junmai sake that pairs well with any dish, enjoyable both warm and chilled for everyday drinking. 1 go

It has an extremely clear quality and smoothly passes through the throat. You can feel the rich flavor from the rice without any extra tastes. One cup.

A dry sake with a sharp and rich flavor, crafted from ginjo and junmai brewing methods, and further aged slowly in the brewery, offering a calm and relaxed taste. 1 go

A special junmai sake with a gentle aroma of rice and a sharp, rich taste. It can be enjoyed chilled or warmed. The brewing water is sourced from the snowmelt of Mount Daisetsu in Hokkaido, and the sake is crafted to make the most of the cold climate of Asahikawa. 1 go

This is a representative sake of Nechi Otokoyama. It is a junmai ginjo that is crafted to have a soft taste of rice and a pleasant aroma. Made with local Gohyakumangoku rice from Nechi Valley, it features a gentle aroma and flavor that does not become tiresome to drink.

The gentle flavor that does not tire from aging sake reveals the grandeur of time through the glass. It blooms with a splendid aroma and leaves a rich aftertaste. Truly the essence of a prestigious lineage. A drop of romance passed down this evening. Glass.

A sweet potato shochu that expresses a unique strength and solid body created with black koji. It features a strong aroma and flavor, along with a delicate and smooth texture due to careful aging. Glass

It has a sweet and gentle aroma and flavor reminiscent of baked sweet potatoes, characterized by a light and refreshing finish. The moment it enters the mouth, it feels light, but it has a satisfying body.

A subtly sweet flavor of sweet potato, with a soft mouthfeel that is very easy to drink. A refreshing glass to sip.

The authentic shochu 'Kirishima' is made from sweet potatoes grown in the vast fields of southern Kyushu, specifically the Satsuma Imo and the golden Senkan. The water used for brewing and diluting comes from a huge water source that springs from 150 meters underground in the Miyakonojo basin of southern Kyushu, known as 'Kirishima Rakkasui'. It contains moderate minerals and carbon dioxide, and almost no iron, which is a major enemy in shochu production, providing optimal conditions for yeast fermentation.

I can confidently say that its softness and exceptional clarity are on par with other popular brands. It is good on the rocks, but this is best enjoyed with hot water! Please savor the deliciousness of sweet potato shochu. Glass

The aroma of sweet potato shochu comes from the terpenes derived from sweet potatoes and the fatty acids from rice koji. Ikokukata enhances the aroma of sweet potato terpenes by using sweet potato koji instead of rice koji. The secret to the naturally sweet and fragrant aroma of sweet potatoes is hidden in this method. Glass

This is a 100% barley shochu made using handmade koji and carefully selected barley, finished with a light flavor through vacuum distillation. Glass

This is a genuine shochu blended based on raw barley shochu aged with a unique aging method, offering a smooth mouthfeel and a hint of barrel aroma. Glass

This is a premium barley shochu that has been carefully aged for four years in oak barrels. It features a smooth and rich flavor unique to long-term oak barrel aging, with a fragrant aroma of barley that spreads in the mouth and a smooth finish.

Due to the traditional manufacturing method, the quantity produced is limited, but this allows for a genuine and delicious shochu to be made. The barley used is organic, and the water for dilution is sourced from the famous local spring in Takeda, selected as one of Japan's top 100 waters. This is handcrafted shochu made using traditional room lids. The roasted aroma of the barley provides a satisfying drinking experience. Glass

100% domestic two-row barley used. Brewed entirely with barley koji, showcasing the original aroma and drinkability of barley. Developed through years of research with unique technology, it has been finished to a 'fragrant and easy to drink' flavor. Glass

The carefully selected barley and the naturally rich spring water from Hiji Town in Oita Prefecture are used to create this traditional barley shochu, which inherits the techniques of the past. It features a unique floral and elegant aroma from the low-pressure distillation, along with a gentle sweetness of barley and a lingering finish, making it a classic Oita barley shochu that you won't tire of drinking. Glass

This shochu exceeds the concept of rice shochu with its rich flavor and outstanding aroma due to long-term aging, and it has a smooth texture. It is handcrafted in a traditional stone room for koji making.

We use fragrant red shiso specially cultivated for Tandakatam in Bihoro Town, Hokkaido. Enjoy the elegant aroma unique to carefully selected shiso and the refreshing flavor that spreads in your mouth. Glass

This is Amami brown sugar shochu, characterized by the faint sweet aroma of brown sugar and a refreshing, easy-to-drink light flavor, with a mellow taste resulting from aging the original liquor for over three years.