Za Gin

Each

Each

Ishikawa Prefecture

Ishikawa Prefecture / Soft and smooth with a good umami flavor.

Ishikawa Prefecture / A junmai sake that is flavorful yet refreshing.

A refined aroma and a crisp throat feel using 100% Yamada Nishiki from Ishikawa Prefecture.

Ishikawa Prefecture / A full-bodied flavor with a crisp finish, characteristic of authentic dry sake.

Ishikawa Prefecture / A rich and flavorful junmai sake with a harmonious balance of aroma and acidity.

Yamagata Prefecture / The spiciest in Japan, Sake degree +28. Not only spicy but also has a refined umami.

Ishikawa Prefecture / An extra dry junmai sake with a crisp finish and a rich flavor.

A luxurious dry sake made from 100% Yamada Nishiki rice from Fukui and Hyogo Prefectures. The spiciest sake in the Hokuriku region.

Toyama Prefecture / A soft and rich flavor that fully brings out the characteristics of the rice.

Ishikawa Prefecture / Fruity flavored Daiginjo Namazake.

Akita Prefecture / Smooth texture with a crisp finish, fresh and fruity.

Authentic sweet potato shochu made from 'Koganesangan' sweet potatoes grown in the Shirasu plateau of southern Kyushu and the pure underground water 'Kirishima Rekkasui' from the Kirishima mountain range. This black koji shochu recreates the flavor first introduced by the founder of Kirishima Sake Brewery, Yoshisuke Enatsu. It features a rich sweetness from the black koji and a crisp finish.

A smooth and gentle barley shochu. The products from the manufacturer, Nippon Hakkou Kasei, use no additives and are made from 100% barley, all being authentic shochu with long-term aging. Each product is brewed in the simple environment and nature of Oku Noto, and has received high praise from many as a fine sake that awakens from the long sleep of eternal aging.

Elegant and strong, with hints of oak and a subtle cigar aroma. It is characterized by a sense of concentration and smoothness, with layers of coconut and roasted barley flavors. When diluted with water, a sweetness from the grains emerges, blending with various flavors to create a gentle yet complex taste. When mixed with hot water, it develops richness, allowing you to enjoy a fuller flavor along with various complex notes.

A genuine sweet potato shochu made from the sweet potato 'Koganesangan' grown in the Shirasu plateau of southern Kyushu and the pure underground water 'Kirishima Rekkasui' from the Kirishima mountain range. This black koji shochu recreates the flavor first released by the founder of Kirishima Shuzo, Yoshisuke Enatsu. It features a rich sweetness produced by the black koji and a crisp finish.

A gentle sweetness of grains, black tea, and a strong, rich aroma. The flavor has a solid structure with a concentrated balance, leaving a fragrant and complex aftertaste. When diluted with water, the flavor becomes richer, leaving a sweetness of grains and a slightly roasted taste. When diluted with hot water, the flavor softens, resulting in a well-balanced, rounded taste.

This sweet potato shochu, made from the Joy White variety of sweet potato, is handcrafted at the Obuse Mountain Distillery deep in the mountains. By aging it for three years, we have created a refreshing aroma and a cool sensation that is unlike any other sweet potato shochu. Its fruity flavor and smooth finish make it popular among women.

This is a genuine shochu carefully crafted in Kyushu, the home of shochu, using 'Goro Island Kintoki' nurtured by the clear streams of Hakusan and the unique sand dunes of Goro Island in Kanazawa. While enhancing the flavor of 'imo' (sweet potato), it has been finished with a refreshing taste.

Alcohol content 44-45 degrees