Sakaba local Préfecture de Nagasaki Goto îles Oshima

This sake uses spring water from the site of the legend, seeking sharpness, smoothness, and a pleasant aftertaste. It is a slightly dry sake.

This is barrel sake that has been aged in cedar barrels, thoroughly infused with the aroma of cedar. It is a sake that allows you to enjoy the fragrant scent of barrel sake without pouring it into a masu.

This is a sake that allows you to feel the umami and richness of the rice used in junmai sake. It is a sake that is full of the characteristics of Japanese sake.

A subtly fragrant and elegant aroma, along with a refreshing taste that is pleasant on the palate, makes it a well-received sake that you won't tire of drinking.

A moderate richness and crispness, the umami of junmai and a rich aroma spread gently in the mouth in a perfect balance.

A smooth and clean mouthfeel with light acidity and a refreshing fruity sweetness that spreads in the mouth. The flavor is full-bodied, and it has a crisp finish.

The smooth texture that flows into the mouth is reminiscent of ripe fruit, with a light acidity and a fruity sweetness that evokes rich pears spreading throughout the mouth.

This is a 'raw' sake that has not undergone any heat sterilization during bottling. It uses 100% Yamada Nishiki, a rice suitable for sake brewing, and the rice has been polished down to 55%. It has a subtle fruity ginjo aroma.

Fukuzuru's ginjo sake has been aged at low temperatures in the Genroku cellar for three years. Please enjoy the rich aging aroma and the mellow taste that has been refined through low-temperature aging.

The sweetness of the sweet potato is well expressed, with the aroma leading the way, and the flavor gradually expanding afterwards, allowing you to enjoy a shochu that you won't get tired of drinking.

The main ingredient, sweet potato, is sourced primarily from the local Nishikaishi area, using only domestic sweet potatoes (Beni Azuma). Compared to sweet potatoes used for shochu, they contain a lot more sweetness. It retains the unique aroma of the potato and has a sweet, easy-to-drink flavor.

Hirado Highway is a sweet potato shochu made with 100% 'Golden Senkan' ingredients and black koji, focusing on a delicious taste that is smooth and rich.

This is a shochu made from sweet potatoes produced in Hirado. It has a subtle and elegant sweet potato aroma. When mixed with hot water, its deliciousness is enhanced.

The authentic sweet potato shochu 'Goto Nada' is made only from sweet potatoes (Kogane Senkan) harvested in Kamigoto, using black koji fermentation. It is a sweet potato shochu born and raised in the Goto Islands. It has a fragrant and robust richness, with a smooth mouthfeel.

The raw material sweet potatoes used are primarily sourced from Nagasaki City, and after being carefully brewed with black koji, they are distilled under normal pressure. This shochu has a unique deep richness from the black koji, along with a sweetness reminiscent of steamed sweet potatoes.

Mugi shochu 'Iki' is a genuine shochu with a 500-year tradition, made using 1/3 rice koji and 2/3 barley. It features the flavor of barley and a natural sweetness due to the use of rice koji.

Since the Meiji era, the brewing method has been passed down, using a koji room and barrel fermentation. It has a sweet and soft yet refreshing mouthfeel, with a faint aroma of 'toasted barley' wafting through.

This is a genuine shochu made with 1/3 rice koji and 2/3 barley. It has the original flavor of barley shochu, along with the sweetness of rice, richness, and umami.

This is a genuine shochu made by sequentially brewing rice malt and barley in traditional 'kame' pots, capturing the flavorful parts during atmospheric distillation, and then storing and aging it in tanks. It is characterized by the aroma of barley and the natural sweetness of rice malt.

The barley shochu 'Ikijima' is a bottle that fully brings out the flavors of the ingredients through skilled techniques refined by traditional methods using rice koji and barley. The exquisite blend of the deliciousness of rice and the aroma of barley makes it recommended as a drink to enjoy with meals.

The traditional method using barley and rice malt sets it apart from other barley shochu. Among them, the traditional shochu 'Ikikinohana' is committed to traditional atmospheric distillation, leaving a deep aroma and a mellow mouthfeel. It has the profound flavor characteristic of authentic shochu.

Chingu made with white koji. A barley shochu that embodies the fusion of tradition and innovation, Chingu White has a fruity sweetness and complex umami that can be felt when tasted, along with a refreshing aftertaste. It is a shochu that can be enjoyed before, during, or after a meal.

This is a shochu made from seaweed ingredients, characterized as mild and easy to drink. It uses 'wakame' from the Ariake Sea, which is rich in marine nutrients, and has a unique smoothness typical of seaweed-based ingredients.

Nagasaki Prefecture is actually a suitable area for the production of potatoes, and 'Jagatara Oharu' is a potato shochu made using potatoes produced in Nagasaki Prefecture.

Using groundwater from the Mori of Chicken's Cry, which was selected as one of the top hundred forests for water sources, enhances the flavor of the shochu. It is a smooth and easy-to-drink shochu, making it recommended for women and those who are not fond of shochu.

Goto Camellia Tea is a tea made by fermenting a blend of Goto tea and camellia tea, utilizing the camellias that are a specialty of Goto City. It has a refined aroma and flavor similar to black tea.

Yuko is a citrus fruit native to Nagasaki that has been recognized as a 'Food World Heritage.' It resembles yuzu and kabosu in appearance, and is characterized by its sweet and mellow acidity.

490～

490～