Tantan Okinawa Tantan

A pure rice daiginjo brewed with Yamada Nishiki, said to be the best sake rice, polished to 50%. It maintains a perfect balance of a clean and fresh taste with a soft and delicate aroma.

In a non-pressurized state, the sake is separated from the mash, allowing the original aromas and richness of the junmai daiginjo mash to be expressed without losing their beauty.

Blended with the sake pressed without applying pressure using centrifugal separation technology and the sake pressed using the usual method of applying pressure.

Kubota can be enjoyed both chilled and warmed, depending on the dish and season. It has a gorgeous aroma and a soft mouthfeel to suit your preference.

●Origin: Chile ●Grape Variety: Chardonnay This is a smooth red wine with fruity flavors reminiscent of ripe plums and raspberries, with a hint of vanilla nuance. Glass 400 yen

●Origin: Chile ●Taste: Dry ●Grape Variety: Chardonnay This wine means 'Eclipse' in the language of the Mapuche people of South America. It is a dry white wine that offers a refreshing citrus aroma and hints of tropical fruit flavors. Glass 400 yen

A bestseller that showcases the deliciousness of awamori. By blending 20% of 3-year-old aged sake with regular sake, it has been crafted into a confident product with a rich and refreshing aroma and a mellow, full-bodied flavor.

A luxurious aged sake with a higher blending ratio of 3-year-old liquor. Made with black koji, it is carefully aged to create a rich and flavorful distilled spirit that is fermented using only 100% rice koji. [Kumesen Brewery: Naha City]

Features the aroma and mellow flavor of aged awamori. A blended sake that combines 51% of 3-year-old liquor, allowing you to enjoy a slightly luxurious feeling! [Kumesen from Kume Island: Kume Island]

This awamori allows you to experience its unique umami and mellow flavor straight, and we recommend it for beginners to enjoy by mixing it to their preferred ratio. [Kikuzuru Distillery: Miyako Island]

As the name 'V.I.P' suggests, this is the rich flavor of Kikuzuru, with a matured and full-bodied taste that can be enjoyed straight or on the rocks, as well as with water, providing a refreshing crispness. [Kikuzuru Brewery Co., Ltd.: Miyako Island]

Kinjū Shuzō, which ages awamori in a limestone cave. The popular brand 'Dragon Gold' from Kinjū Shuzō is well-loved for its unique flavor and mild drinking experience. Despite its low alcohol content of 25 degrees, it is an easy-to-drink awamori that allows you to fully enjoy the flavor of awamori. 【(Yū) Kinjū Shuzō: Kunigami District, Kintown】

Affectionately known as 'Zankuro', it is characterized by the crisp and rich flavor inherent to black koji, with a perfect balance of fragrant aroma and depth. It is recommended for awamori beginners. [Higa Distillery: Yomitan Village]

Affectionately known as 'Zanshiro', it is loved by both women and men of all ages, and its fruity and transparent flavor can be enjoyed straight, on the rocks, or with water. [Higa Distillery: Yomitan Village]

A bestseller from the Taragawa brand. This authentic awamori is crafted with a unique blend from the brewery, based on a 5-year aged sake. The balance of flavors and smoothness on the palate are exquisite. [Taragawa: Miyako Island]

A smooth finish that has been aged and matured, round and without edges. The aroma of the aged sake is refined, and as you take a sip and roll it on your tongue, the sweetness increases. [Taragawa: Miyako Island]

The shikomi water used is slightly salty underground water from Hateruma Island, and the awamori made to match the island's climate and environment features a soft aroma and a sweet, mellow taste. The more you drink, the deeper the flavor becomes, and when mixed with water, the taste is further enhanced. [Hateruma Sake Brewery: Hateruma Island] One cup 1500

The richness brewed by black koji has a smooth sweetness and a crisp finish. The deliciousness created from Kirishima Brewery's over 90 years of long-standing tradition and exceptional skill.

The mythical purple sweet potato 'Murasakimasari' is the main ingredient. It was named 'Akakirishima' because the mash turns bright red in response to the polyphenols abundantly contained in Murasakimasari and the citric acid produced by the shochu koji.

It has a fresh and vibrant aroma, is easy to drink with a refreshing taste, and yet offers a colorful flavor with fruity richness and roundness.

Nikaido Kichiro is the highest quality product of Nikaido, which is a regular shochu that has been carefully aged to enhance its rich aroma and smooth texture.