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An American-style red ale using citrus fruits from Shodoshima, featuring a vibrant aroma, the sweetness of malt, and a balanced bitterness from hops. Thanks to the dry hopping method, you can enjoy different hop aromas with each batch.

A unique craft black beer made using the moromi of soy sauce brewed in wooden barrels, a specialty of Shodoshima. It features a distinctive sweetness and umami created by the long-aged soy sauce moromi.

A beer made using rice and rice malt from Shodoshima, featuring a flavor reminiscent of sake. It is unfiltered with live yeast, characterized by a gentle taste.

A barley shochu originating from Iki Island, created by the fifth generation of a sake brewery that has been making shochu since the Meiji era. The only brewery on the island is 'ISLAND BREWERY'. Please try this beer that pairs well with fish dishes, crafted with the aroma of white koji and hops used in barley shochu. Golden Ale... this is the representative beer of this brewery. The acidity of the white koji combines with the aroma of Citra hops, making it a beer that pairs well with sashimi.

This barley shochu originated from Iki Island, where the fifth generation of a sake brewery has been producing shochu since the Meiji era. The only brewery on the island is 'ISLAND BREWERY'. Please try this beer that pairs well with fish dishes, crafted with the aroma of white koji and hops used in barley shochu. Yuzu Koji Ale is a vibrant fruit beer that uses whole yuzu, an essential ingredient for fish dishes in Iki. It has a light drinking feel, perfect for those who usually do not drink alcohol.

A light ale full of personality, made abundantly with Asuha, a specialty of Kozushima Island. The refreshing aroma of Asuha passes through the nose, and you can faintly feel the unique bitterness of Asuha.

A Belgian amber ale made using Yakusugi wood chips, allowing you to enjoy the subtle aroma of cedar. It uses Belgian yeast and is a craft beer with a higher alcohol content.

A craft beer characterized by a rich aroma of the sea, made using the specialty 'Hijiki' from Rokushima. It pairs exceptionally well with smoked cheese and sausages.

A saison-style beer featuring fresh tomatoes from Osaki Kamijima, characterized by fruity and spicy aromas. Enjoy the refreshing scent and sweetness.

A product crafted by 'MICHISHIO BREWING', a craft beer brewery born in Osaki Kamijima. It luxuriously uses fully ripe tomatoes harvested on the island, featuring a fruity flavor that harmoniously balances the spicy aroma of saison yeast and the sweetness of the tomatoes.

A white beer characterized by its smooth mouthfeel, made using natural water from Miyajima. It is fruity and easy to drink, making it a popular craft beer among women.

A yellow wheat ale brewed by the first craft beer brewery in Amami Oshima, 'Amami Hanahana Ale', using locally sourced passion fruit. The exquisite balance of acidity and sweetness creates a luxurious marriage that evokes the tropical atmosphere of Amami.

A representative beer brand from Okinawa. It has a light and refreshing taste typical of a tropical region, making it a standard beer that pairs well with any dish.

A cup sake produced by Oki Sake Brewery, characterized by a refreshing taste and well-balanced flavor. It is perfect for casual enjoyment in a one-cup style, making it ideal for everyday evening drinks.

A junmai ginjo sake made using sake rice 'Kairyo Omachi' from Ama Town and local famous water 'Amakawa no Mizu'. It features a smooth mouthfeel and a wide range of flavors, and it is recommended to drink it chilled.

This ginjo sake is made using sake rice nurtured by the nature of Shodoshima, characterized by its floral aroma and refreshing taste. It is a well-balanced drink that can also be enjoyed with meals.

This junmai sake is made using the sake rice 'Ooseto' grown in the terraced fields of the Nakayama area in Shodoshima, polished to 88%. It is a cup that reflects the local terroir, allowing you to fully appreciate the umami of the rice.

A junmai sake with a honey-like sweetness that lingers long on the palate, offering a rich umami flavor. It has a taste that expands after the initial sip, making it a great choice for an after-dinner drink.

Fuwafuwa, brewed by the only sake brewery in Shodoshima, Morikuni Sake Brewery, is a junmai ginjo sake made with locally grown sake rice 'Senbon Nishiki' polished to 55%. It features a gentle aroma reminiscent of fruit and a smooth taste that conveys the umami of rice, with a drinking experience that is charmingly soft and enveloping, just as the name suggests.

'Takataro', produced by Asahi Shuzo on Kikaijima Island, means 'cumulonimbus clouds rising after the rainy season' in the island's old dialect. It features a fruity aroma and a refreshing taste. This light and easy-to-drink brown sugar shochu can be enjoyed on the rocks, with water, or mixed with soda.

'Island Napoleon', produced by Kagawa Sake Brewery on Tokunoshima in Amami Oshima, is a black sugar shochu characterized by its rich aroma of black sugar and smooth texture. It has been loved locally for many years and is also the perfect drink to enjoy with meals.

'Rento', produced by Amami Oshima Kaiun Shuzo, is known for its unique method of aging while listening to classical music. The sweetness of black sugar harmonizes with a refreshing aftertaste, making it a popular black sugar shochu among women.

Founded in 1920, the 'Tenkaichi' produced by Shinno Shuzo is a black sugar shochu that inherits the traditions of Okinawa Erabu Island. It features a deep richness extracted through atmospheric distillation and the rich flavor of black sugar, using twice the amount of black sugar compared to rice in the brewing process, fully utilizing the characteristics of the ingredients. In summer, it can be enjoyed refreshing with soda, and in winter, warm with hot water, allowing for enjoyment according to the season.

The black sugar shochu 'Inano Tsuyu', nurtured by the nature and traditions of Okinoerabu Island, is a fine product carefully crafted by Okinoerabu Sake Brewery and aged for a long time. It is characterized by a rich aroma and a mellow taste, with a charm that comes from the not overly sweet thickness felt in the mouth. The aftertaste is long, and the gentle aroma quietly diminishes. Especially when enjoyed with hot water, you can further appreciate its mellowness and fragrant aroma.

An innovative cup that opens up new possibilities for black sugar shochu released by Nino Sake Brewery in 2009. Unlike traditional methods, a new technique is adopted where black sugar blocks are directly added to the primary mash. This captures the unique sweet aroma of black sugar, achieving a rich fragrance and a smooth, full-bodied taste. Although the alcohol content is high at 35 degrees, its smooth mouthfeel does not make the alcohol noticeable. The recommended way to enjoy it is on the rocks, pouring it over ice to enhance the vibrant aroma, allowing you to enjoy a refreshing taste and a crisp aftertaste.

This is a black sugar shochu made from original liquor that has been aged for over 5 years using traditional atmospheric distillation. Its name is derived from the limestone cave 'Suiren Cave' on the island, expressing a quiet and profound flavor reminiscent of a cave. You can fully enjoy its rich aroma and deep richness by drinking it straight or on the rocks.

Ikijima is known as the birthplace of barley shochu, and 'Iki GOLD', produced by Genkai Shuzo, which carries on that tradition, is particularly popular among Ikijima shochus. Using carefully selected barley and rice koji, it is aged in white oak barrels for a long time, achieving a mellow mouthfeel and rich aroma. With an alcohol content of 22 degrees, its drinkability is also one of its attractions. You can enjoy it straight, on the rocks, or with water, in your preferred style.

An impact that overturns the image of barley shochu, born from natural koji and traditional bowl brewing! This is a barley shochu made from barley fermented with natural koji, among the traditional shochu 'Aochu' produced in Aogashima. Although it is written in kanji, it is brewed by the toji Junko Hiroe using a two-stage brewing process. It is characterized by a deep and fragrant aroma, with the initial sourness followed by the roasted barley's toasty flavor spreading throughout the mouth. The aftertaste is refreshing, making it a popular shochu among women.

A strong personality sweet potato shochu produced in Aogashima (Tokyo)! Originally, it was a drink made for the islanders and was not produced for outside the island. Even now, a few sweet potato farmers each produce their own 'Aochu', and the flavors vary depending on the toji (master brewer). The brand by Naoko Okuyama is characterized by its rich and refreshing taste.

Aochu, a traditional island liquor from Aogashima. In the past, it is said that wives brewed it for their husbands at home. Even today, it continues to be made using traditional methods, which is why it is referred to as a phantom liquor. 'Aochi Green' is a new brand developed to be enjoyed casually by shochu beginners and young people. The deep flavor of Aochu remains intact, while the alcohol content has been adjusted to make it easier to drink.

This is a genuine sweet potato shochu made from sweet potatoes harvested in Sakushima. It uses the entire amount of the 'Beni Haruka' sweet potatoes, which are known for their high sugar content and elegant sweetness. The unique 'sweet potato smell' of shochu is subdued, resulting in a refreshing taste. It is recommended to enjoy it on the rocks or with water.

Made from the sweet and delicious sweet potato 'Anno Imo', this carefully crafted shochu uses black koji mold and is brewed in domestic clay pots for both the primary and secondary fermentation. Its rich flavor, reminiscent of brandy, changes the image of sweet potato shochu.

Kuroshima, a remote island in Mishima Village, Kagoshima Prefecture. This is a genuine imo shochu brewed at the public facility 'Mishima Shochu Muku no Kura'. Please enjoy the sweet aroma of the locally grown sweet potato 'Beniotome' and the pure taste made with the delicious water of Kuroshima.

Awamori made using traditional methods. Brewed with natural spring water from Kume Island, it is popular for its refreshing taste and traditional flavor!

The oldest awamori from Izena Sake Brewery. Crafted carefully by skilled artisans, each bottle is made with attention to detail. It features a mellow flavor and a rich aroma. The name is given with the thought that it will remain unchanged for eternity.

This is a product that boasts a rich 'aroma' and 'flavor'. The founder, Yoshiki Ikehara, named it hoping that people would feel a sense of cleanliness and freshness, like the lilies that bloom in the fields of Ishigaki Island in early spring. It is an awamori that is made entirely by hand, from washing the rice to distillation, with no additives, using 100% natural brewing and a commitment to distillation in a direct-fire pot.

A masterpiece that spreads sweetness and rich aroma by blending aged liquor stored and matured for about 8 years. Please enjoy the deep richness and gentle flavor unique to aged liquor.

Many of the staff, including the toji who is essential for sake brewing, are women, and they create flavorful awamori using all five senses. This is the awamori from the sake brewery. The delicate taste and subtly sweet aroma gently envelop the mouth.

This is an awamori made with aged liquor as a base, crafted to achieve the best flavor. It features a vibrant aroma, a crisp drinking experience, and a refined taste. It is recommended to enjoy it on the rocks or with water.

The most western point of Japan, this is awamori from Yonaguni Island. It is completely handmade and distilled using a traditional earthen pot method. It has a rich sweet aroma. This is a bottle that has a soft sweetness while also feeling full-bodied.

This is a carbonated drink made with the popular sake brand 'Takataro' from Asahi Shuzo. It is crafted using shochu distilled under reduced pressure, resulting in a light and refreshing taste and aroma. You can faintly sense the fragrance of fruits like peach. 'Takataro' is an old dialect from Kikaijima that means 'the cumulonimbus clouds rising after the rainy season.'

The 'Midnight Highball', designed with the 'Ryukyu Scops Owl' that inhabits the World Natural Heritage site of Tokunoshima, has been crafted into a delicious highball with the rich flavor of brown sugar shochu produced in the Amami Islands and the refreshing fizz of carbonated water. Additionally, with an alcohol content of 5% and low calories, you can easily enjoy authentic brown sugar shochu.

The deliciousness of Amami brown sugar shochu 'Masan' is preserved! This is a highball with strong carbonation. The delicious brown sugar shochu 'Masan', which is a blend of regular pressure distilled liquor aged in sherry casks and lightly textured vacuum distilled liquor, has become even more delicious and easier to drink with the collaboration of strong carbonation! 'Masan' means 'delicious' in the dialect of Okinoerabu Island.

This is a carbonated version of Amami's 'Amami Aging'. It is a fine product that is a blend of several types of molasses shochu, distilled under normal pressure with white koji, and aged for over three years in oak barrels. You can enjoy the unique aroma of oak barrel aging, which pairs well with the sweet scent of molasses shochu, creating a harmonious smoothness.

In Ogasawara, the subtropical climate has led to a thriving sugar industry through the cultivation of sugarcane, and the islanders began to drink the liquor made by fermenting and distilling the byproducts of this process. The rich sweetness and strength unique to sugarcane truly evoke the flavors of the subtropical sun.

This rum is made from the juice of sugarcane grown on Iejima Island in Okinawa and is produced at the Iejima Distillery located on the southern coast of the island. It is a gold rum characterized by a rich barrel aroma, carefully aged in oak barrels. It is recommended to enjoy it on the rocks or mixed with soda.

This rum is made from the juice of sugarcane from Ie Island in Okinawa Prefecture, produced at the Ie Island Distillery located on the southern coast of Ie Island. It is a white rum characterized by the refreshing aroma of sugarcane.

Using the water of Miyako Island, the yeast of Miyako Island, and the sugarcane of Miyako Island, the sake artisans of Miyako Island have crafted Miyako Island's rum. It is a fresh rum with a refreshing sugarcane aroma and a mild mouthfeel.

This is a tropical-scented liqueur made by adding refreshing passion fruit juice to rum produced in the Ogasawara Islands.

Jojyu is a luxurious drink made by extracting only pure alcohol from sake. Enjoy the elegant aroma and sweet flavor that sake possesses.

Jochu is a luxurious spirit made by extracting only pure alcohol from sake. 'Amber Jochu' is a refined spirit that has been aged in American white oak barrels and further flavored with Setouchi lemon peel, making it an exquisite drink.

This is a genuine wine made by carefully brewing the juice of pineapples produced in Okinawa Prefecture. It has a moderate sweetness and also features the bitterness and astringency characteristic of wine. It is refreshingly delicious when chilled and pairs well with fish dishes.

Seifuku Plum Wine is made by carefully soaking Nanko plums harvested in Kishu, Wakayama Prefecture, in Awamori, a famous liquor from Ishigaki Island, and finishing it with pure domestic brown sugar. This plum wine, the southernmost in Japan, brings out a mellow richness and unique flavor that is not found in other plum wines. It maximizes the natural flavor of the plums, allowing you to enjoy a refreshing plum acidity without compromising the taste.

This is a craft gin that exudes a unique flavor and aroma, much like the Miyako Island, which nurtures its own culture and history. The base spirit used is Awamori 'Taragawa'. It is flavored with spicy botanicals such as cinnamon and cardamom, based on juniper berries. After drinking, it leaves a spicy sensation of black pepper and a sweet aftertaste, making it a fragrant gin.