Kiteya Shinjuku

Shochu brewed by Master Brewer Toshiyuki Shukuri, who played an active role in the reconstruction of the brewery along with Manzen Toshihiro. It is the first distilled shochu using yellow koji, but it is not called Kanbi Manzen (yellow koji), but Shukuo. It was released in February 2004 as a memorial for the first anniversary of Shukuri's death, but the quantity is very small and it seems that it is only wholesaled to some of the special stores of Manzen Shuzo. Moreover, the special stores that have received the shipment keep the shipment information confidential and produce only a small amount that can be sold only to some regular customers. It seems that this will be the last product offering even at our store!

Before Moriizou Brewery released 'Moriizou' in 1988, it was just an ordinary brewery targeting local consumers. They struggled to even get local liquor stores to carry their products and faced the risk of going out of business. It is said that they were living a difficult life to the point of struggling to pay for newspapers. The current president, Mr. Mori Satoru, had the motto 'If you think about it, flowers will bloom' during those difficult times, and it seems that it has blossomed beautifully. While regular Moriizou is aged for 3 months, the Exquisite Drop is aged for 3 years in a cave.

A representative shochu that is difficult to obtain. A gem called the phantom shochu. (25% alcohol)

Continuously evolving by improving the distiller many times. (25 degrees)

A gentle taste that never gets tired of drinking, unique to aged sake. (25 degrees)

A premium sweet potato shochu known for its association with 'One Hundred Years of Solitude'

Gathering a lot of support even in the sweet potato shochu boom. (25% alcohol)

Fruity sweetness with no distinctive taste. (25% alcohol)

A masterpiece that values richness while suppressing the scent of taro. (25 degrees)

A masterpiece made with yellow koji!! (28% ABV)

Shochu (25% alcohol) carefully brewed by a couple over 83 steps

SAFARIL LEOPARD is a rich and mellow shochu that beautifully combines fruity and rich flavors by blending shochu with their respective characteristics.

Is one of the five major sweet potato shochu. (25% alcohol)

A very rare and unique item.

Akane Kirishima is a shochu that focuses on enjoying the fragrance with the concept of "bright and sparkling", featuring a very fruity aroma and a deep, easy-to-drink taste.

A taste reminiscent of brandy. Recommended on the rocks (40% alcohol)

Brewed with two types of sweet potatoes using black and white koji. It has a rich sweetness with a fragrant and vibrant aroma reminiscent of apple and mango.

You'll want another drink! A refreshing rock that even the brewer gives a thumbs up for its deliciousness

Blended with raw sake brewed with white koji and raw sake brewed with black koji by the masterful technique of Jikuya Shuzo. Diluted to 25 degrees with water and bottled. Named 'Panda' due to the blend of white koji and black koji.

Very popular at Murao Brewery. Easy to drink. (25% alcohol)

Aged in barrels for a long period, with a refined and deep flavor (40% ABV)

Aged for over 3 years, this original sake is further matured in oak barrels to a rich amber color. It achieves a smooth richness of black sugar, a sweet fruity aroma, and a full-bodied flavor.

Shochu brewed by a female brewer. Light and refreshing (25% alcohol).

Tenkaichi is made using white koji for making koji, and the amount of brown sugar used is twice as much as rice koji to bring out the unique flavor of brown sugar shochu even more strongly.

Ginjo sake like clear taste. (25% alcohol)

Representative product of awamori (30% alcohol content)

A light taste that can be enjoyed deliciously and fun even by first-time drinkers, allowing you to feel the Okinawan breeze with Island Song no matter where you are in Japan. It is a familiar awamori that allows you to feel the Okinawan breeze with Island Song no matter where you are in Japan.

50% chestnut, 25% wheat, 25% rice. Difficult to obtain in small brewery (25 degrees)

Soft and gentle sake with a hint of sweetness (25% ABV)

Konganetan is a kelp shochu made using kelp produced in Rebun Island. (25% alcohol)

Potato shochu made from potatoes produced in Biei Town. (25% alcohol)

A spring plum liqueur made by adding sweet syrup soaked with cherry blossoms to plum liqueur.

This is a plum wine from Shiratama Brewery, famous for its Maou (sweet potato shochu).

Refreshing acidity, soft with a hint of sweetness making it easy to drink

To fully enjoy its aroma, it is recommended to drink it straight or on the rocks after chilling.

This is the number one plum liqueur in Japan, 【Tenkagomen】, which won the Osaka Tenmangu Plum Liqueur Competition.

Located in Mito. Named in commemoration of the 100th anniversary of the death of Tokugawa Yoshinobu. A rich plum wine.

The fruity aroma of Nanko ume enhances the vibrant aroma of pineapple, while the acidity of umeshu brings out the rich sweetness and aroma of pineapple.

When you bring the glass close to your face, a fragrant aroma of black tea wafts through the air. The elegant taste of black tea, with a familiar and restrained sweetness, is charming.

A glamorous scent of yuzu. The richness of yuzu, thickened by natural salt, is further enhanced by a sharp accent, creating a wave of flavors that lingers in the aftertaste.

A rich plum liqueur with plenty of plums and the refreshing aroma of floating yuzu.

The aroma is a sweet scent of freshly picked strawberries. When you taste it, it has a refreshing sweetness of umeshu with lively acidity.

A fusion of Japan's liqueur queen 'umeshu' and India's mango king. Mango is particularly rich in 'Vitamin A' among fruits.

Just one sip and you'll be head over heels. You can fully enjoy the overwhelming juicy sensation, but surprisingly refreshing with an amazing smoothness, this fruit liqueur is Banana Plum Liqueur.

A refreshing plum liqueur made with plenty of yuzu juice, harmonizing the sweetness of plum with the bitterness of yuzu.

Plums are fully ripened and soaked in rice shochu and sugar, then aged slowly at low temperature for about a year. The plums are then transformed into jelly using Ikemizusake's unique technique.

A refreshing sweetness with a sharp and captivating aroma, balanced with the high-quality acidity of plums. Enjoy chilled straight or on the rocks.

A plum wine with a rich flavor that harmonizes the sweetness of plum wine and the acidity of fresh shiikwaasaa juice by adding fresh shiikwaasaa juice and aging for a long time.

A blend of umeshu and lemons from Wakayama. It is full of refreshing lemon aroma. The taste also has a strong lemon acidity.

A blend of Nanko plums, oranges, and honey. The mellow sweetness of honey harmonizes with the acidity of plums.

Popular healthy fruit, blueberries, are thoroughly soaked in alcohol and finished with honey. It features a deep aroma and a sweet and sour taste.

Kinkan fruit from the citrus family is soaked in alcohol and honey is added. It has a refreshing sweet and sour taste.

Made by soaking whole fruits of the representative Chinese fruit, hawthorn (sanzashi). It features the distinctive vibrant aroma of hawthorn and a subtly sweet and sour taste.