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The aroma changes depending on how you drink it. Made with yeast and sweet potato koji, when mixed with soda water, it has a fruity aroma like apple. Great with lemon soda.

Black koji brewing. A rich sweetness with a crisp aftertaste. A super classic sweet potato shochu.

Made from Murasaki Masari. Characterized by a noble aroma and clear sweetness.

Characterized by a rich sweetness derived from red sweet potatoes, with a smooth and refreshing taste.

Shochu carefully crafted by meticulously polishing golden rice and prepared with low-temperature cooking. It features a fragrant aroma from the koji and a smooth finish.

While having a strong aroma and a solid body, it also offers a lightness that draws you in smoothly to the back of the throat when tasted.

The umami of the ingredients spreads smoothly in the mouth, with a deep flavor matured by fragrant and flavorful aging.

A powerful and vibrant authentic shochu. Like the Red Hare that gallops a thousand miles in a day, it has a strong and refreshing flavor.

The refreshing aroma of sweet potato can even be felt in the ginjo fragrance of sake. On the rocks is great.

It has a rich flavor typical of black koji, yet it is not overly strong and is very well balanced.

Carefully handmade and aged sweet potatoes of the Joy White variety. A sweet potato shochu with a unique flavor that has a sharpness within its mellow taste.

The charm lies in the sweetness reminiscent of baked sweet potatoes and the concentrated aroma, with a slightly burnt, toasty scent. The balance of aroma and sweetness is good.

A shochu with a fruity and elegant aroma and a refined sweetness, offering a solid flavor.

Made from sweet potatoes, it features the use of 'imo koji', allowing you to fully enjoy the individuality of the sweet potato.

Brewed with white koji, it has a gorgeous aroma, elegant sweetness, and a smooth, easy-to-drink flavor.

Cultivated black koji for more than three days to achieve a deep black state, and extended the fermentation of the secondary mash for about 20 days. The sweetness and umami of the sweet potato are rich, resulting in a more distinctive flavor.

A version of the Manna Genji with koji. It has aromas of rose and lychee. Distilled under normal pressure. Great with soda.

1st place in the 'All Japan International Sake Promotion Association Competition' in the sweet potato shochu category. A robust flavor with the aroma and depth of sweet potatoes.

Characterized by a rich and rounded flavor using black koji.

A robust and masculine sweet potato shochu with a punch. Its deep flavor and the aroma of sweet potatoes that spreads in the mouth, along with the toasty taste of barley koji, are addictive!

Traditional brewing. Focusing on local production for local consumption, using local ingredients along with rice.

A tropical scented sweet potato shochu made with Kagoshima Aroma Yeast No. 1.

Features a faint mint aroma that lingers in the nose. Great with soda.

Due to the high percentage of rice malt, it is characterized by a strong, rich banana-like aroma.

Like black koji, it is a slightly roasted and crisp shochu, with a straightforward flavor and sweetness of sweet potatoes.

The gentleness and rounded sweetness of shirokoji are characteristic. Great with hot water.

Deliciously expresses the old sweet potato aroma. The flavor and umami of the sweet potato are rich, and the roasted aroma spreads.

A smooth mouthfeel with a rich sweetness. Great with hot water.

A sweet potato shochu made with a focus on the tea variety and blend. It combines the rich flavor of strong tea with the sweetness of sweet potatoes.

The fragrant aroma is reminiscent of bitter chocolate, with the sweetness of sweet potato shochu and a pleasantly bitter aftertaste that makes a great accent!

Completely handmade shochu. Subtle wood aroma and delicate yet intricate flavor. Great with hot water.

A sweet potato shochu with a gentle flavor that does not become tiresome, characteristic of aged sake, elegantly aromatic, leaving a rich aftertaste.

While aged in oak barrels, it removes the astringency and other off-flavors, resulting in a solid umami within the aroma and sweetness. Excellent with lemon soda.

The first in the black sugar shochu industry to use reduced pressure distillation. It features a refreshing taste with no peculiarities and a subtle sweetness inherent to black sugar. Great with soda.

Natural water sourced from the highest mountain in Amami Oshima, 'Yuwan Dake'. During maturation, acoustic aging is performed by applying sound vibrations.

Both the first and second fermentation are made using 'vessel fermentation'. It uses black koji, which is rare in brown sugar shochu, resulting in a sharp and refreshing flavor.

Uses 2.5 times the usual amount of brown sugar. The aroma of brown sugar is distinctly present, resulting in a refreshing and sharp drinking experience with a clean taste.

The only organic brown rice shochu in Japan. Characterized by a gorgeous ginjo aroma and a unique sweetness produced by brown rice. Awarded the first prize special award at the 2019 National Sake Competition.

A fragrant aroma unique to atmospheric distillation. It has the distinct sweetness of rice shochu and the scent of freshly cooked rice. It possesses a flavor enhanced by its roasted notes.

A normal pressure rice shochu finished without filtration. The taste is very soft, and you can enjoy a deep sweetness with a rich texture.

It is read as 'Yamasemi'. It has the umami of rice, a fruity and refreshing aroma, and a gentle vanilla scent due to aging.

Using a new yeast from Kumamoto that produces a vibrant aroma, it offers a refreshing apple-like scent and a mellow sweetness along with a light drinking experience. Great with soda.

100% Kumamoto Prefecture Hinokihikari used. A refreshing rice flavor spreads, and the deliciousness unique to atmospheric distillation, such as umami and richness, spreads in the mouth.

The shochu made from 100% barley and koji is the first attempt in Japan. It has no peculiarities and is a standard barley shochu that fully brings out the sweetness of the barley.

Using two-row barley from Kumamoto Prefecture and Saga Prefecture. Carefully crafted mash is prepared, and by avoiding excessive filtration, the flavor of the ingredients is preserved.

A refined taste with a hint of sweetness from barley, featuring a sense of transparency, and a refreshing aftertaste that is crisp. Excellent with water.

Only using two-row barley from Kyushu. A fragrant aroma wafts elegantly, sweet like caramel.

Since its establishment in 1919, it has inherited traditional techniques that maximize the original aroma and flavor of barley. A fragrant barley aroma and a rich taste.

A soft mouthfeel due to aging, with a beautiful sweetness and a unique refreshing aroma. A slight reduction in pressure distillation to avoid excessive roastiness. Great with soda.

The birthplace of barley shochu, Iki's barley shochu. A blend of low-pressure distilled and normal-pressure distilled raw spirits. 100% Iki-produced ingredients.

A sake that emphasizes the naturally roasted and sweet flavor of barley, along with its drinkability. 'Shirashinken' means 'to do one's best' in the dialect of Oita. Great with water.

The flavor of the barley does not break down across a wide range of temperatures, from on the rocks to hot water. The recommendation is on the rocks, and the flavor and texture when the ice has just started to melt is exquisite.

A rich and flavorful aroma of barley, fully extracted through 100% atmospheric distillation, with a substantial mouthfeel. It pairs exceptionally well with oily and richly flavored dishes.

A barley shochu that brings out the flavor of barley with meticulous craftsmanship, offering a firm and chewy taste while also being refreshingly crisp and clean.

A barley shochu that has matured for two years, bringing out a fragrant and mellow barley aroma.

Barley shochu made on Hachijo Island. It has a fragrant taste of barley and a very refreshing aftertaste.

Sweet potato shochu made in Aogashima. A crisp and refreshing aftertaste with the aroma of barley and a hint of minerals. Great with water.

100% domestic naked barley used. Unfiltered with a flavor that can be confidently described as 'barley juice', rich in aroma and sweetness.

A pleasant shochu that offers a subtle ginjo aroma, and by diluting it, you can enjoy a refreshing barley scent and sweetness that envelops you in a comfortable coolness.

A special selection barley shochu boasting a refreshing sharpness achieved through large pot distillation.

A barley shochu made from 100% two-row barley produced in Kagoshima Prefecture, characterized by its fragrant aroma and smooth mouthfeel.

Dry lemon, lime, grapefruit, Calpis, pineapple, tomato, black tea, apple vinegar, shikuwasa

Green tea, jasmine tea, oolong tea, cola, ginger ale, tonic water, orange juice, pineapple juice, apple juice, grapefruit juice, tomato juice, coffee

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