Kounotori

[Orange/Grapefruit/Oolong/Soda]

[Orange/Grapefruit/Oolong/Soda]

[Orange/Soda/Ginger Ale]

[Orange/Grapefruit/Soda]

720ml

900ml

6,000 yen and up

720ml

720ml

Expresses the soft aroma and mellow flavor of non-peat malt. It is a whiskey with a smooth drinking experience.

A standard Scotch blended from 40 different malt whiskies to achieve a rich and smooth flavor.

A symbol of Tennessee whiskey. It features a rounded flavor. Glass

(Kagoshima Prefecture, 25 degrees) Handmade sweet potato shochu brewed at 'Senkokuzou'. It has a soft mouthfeel unique to the ceramic pot heating, with a rich aroma, sweetness, and umami that come together in perfect harmony.

(Kagoshima Prefecture, 25 degrees) This is a genuine shochu blended with sweet potato original sake and black koji original sake. You can enjoy the authentic flavor of sweet potato shochu. The label features the leaves of the tsubabuki plant. Glass

(Saga Prefecture, 25 degrees) Using a rough filtration method to preserve the flavor, it offers a sweet aroma and a mellow taste. Winner of the Grand Prix in the Sweet Potato Shochu category at the 24th National Alcohol Competition in 2007! Glass

(Nagasaki Prefecture, 20 degrees) When opened, it has a gentle sweet potato aroma. The mouthfeel is smooth, and there is hardly any sharpness felt on the tongue even when served on the rocks, providing a mellow throat sensation. Glass

(Kagoshima Prefecture, 25 degrees) Using Norin No. 2, local sweet potatoes, and rare variety sweet potatoes. A rich and smooth authentic shochu made with the soft water from the spiritual mountain Kanmuri-dake, which contains a lot of minerals and has a sweet taste. Glass

(Kagoshima Prefecture, 25 degrees) A raw sake brewed with black koji, aged in a jar using spring water that has been around for 300 years. Made with water from the Takeyama spring in Mizobe Town. The key ingredient is sweet potatoes carefully cultivated by contracted farmers and finished with black koji. Glass

(Kagoshima Prefecture, 25 degrees) It is characterized by a deep flavor with sweetness and richness compared to the currently mainstream white koji. Glass

(Kagoshima Prefecture, 25 degrees) A clean and refreshing taste with no strong aftertaste. The ingredients are Satsuma sweet potatoes and Kogane Senkan, nurtured by the rich nature of Kagoshima. Made using white koji and carefully brewed in traditional clay pots.

(Kagoshima Prefecture, 25 degrees) The taste of 'steamed sweet potato' and 'roasted sweet potato'. What's the difference... it's the sweetness and aroma. This difference is also present in the shochu. The aroma is subtly roasted, and you can taste the sweetness of the sweet potato with just one sip... It's a gentle shochu that seems to be popular among women. Glass

(Kagoshima Prefecture, 25 degrees) A masterpiece with the gentle flavor and texture of black koji. A carefully crafted bottle made with sweet potatoes born from the great nature of Kirishima and finished using black koji. Glass

(Kagoshima Prefecture, 25 degrees) A stubborn brewery that is particular about traditional clay pot brewing and does not pursue quantity. It has a delicate gentleness and offers a smooth throat feel. This shochu can be considered the origin of premium shochu. Glass

(Kagoshima Prefecture, 25 degrees) Using no strong liquor, the rice harvested at the foot of Kirishima National Park is the main ingredient. The water is sourced from the underground spring of the black Kirishima mountain range, and the koji is made using traditional handmade methods by Kawachi Seiko. Served in a glass.

(Kagoshima Prefecture, 25 degrees) Just as the name suggests, it evokes the embrace of the vast ocean. The soft texture, smoothness, aroma, and flavor... all are encapsulated in that word. Glass

(Kagoshima Prefecture, 25 degrees) Finished with a unique distillation method that utilizes both pressure and vacuum, it enters the throat smoothly while feeling rich in aroma and gentleness. Glass

(Kagoshima Prefecture, 25 degrees) The shochu made using water that springs from the majestic forest has a rich sweet potato flavor and a smoothness that stands out. It has now become a staple of sweet potato shochu. Due to the low production volume of the brewery, it is becoming a rare sweet potato shochu. Glass

(Kagoshima Prefecture, 25 degrees) Although it is a small amount, the addition of barley as an ingredient creates a unique richness. It is bottled after aging the original sake for 2 years, resulting in an even smoother taste. Glass

(Miyazaki Prefecture, 25 degrees) Named Akakirishima because the mash turns bright red in response to the polyphenols abundantly contained in purple sweet potatoes and the citric acid produced by the shochu koji. Glass

(Miyazaki Prefecture, 25 degrees) Made using 'Kirishima Rekkasu Water', it is brewed with black koji, the origin of shochu koji. The deliciousness of the authentic shochu 'Kurokirishima' lies in its rich sweetness derived from black koji and its crisp, pleasant aftertaste. Glass

(Kochi Prefecture, 25 degrees) A local specialty made abundantly with chestnuts from the source of the Shimanto River. It was carefully distilled at low temperatures to preserve the mellow aroma and sweetness of the chestnuts. Glass

(Kagoshima Prefecture, 25 degrees) In musical terms, it means 'gently... slowly.' By blending shochu brewed from fragrant yeast and flavorful yeast, it creates a taste unlike any other. Glass

(Kagoshima, 25 degrees) Made with natural spring water from Amami's 'Yuwan Dake' and brown sugar, which is said to be a source of longevity. It has a subtle sweetness that spreads in the mouth, characterized by smoothness and a rich aroma. Glass

(Okinawa Prefecture, 30 degrees) Ranked 1st in the Awamori category at the 21st National Liquor Competition in Heisei 17! With an alcohol content of 30 degrees, it is easy to drink even on the rocks, and when held in the mouth, the unique mellow sweetness characteristic of old sake spreads.

(Okinawa Prefecture, 30 degrees) 'Kumesen from Kume Island' is the most popular awamori in Okinawa. It is brewed with the pure water of the famous spring 'Doga'. Awarded the Gold Prize at the Awamori Tasting Competition and the Governor's Prize at the Awamori Tasting Competition. Glass

(Fukuoka Prefecture, 25 degrees) A product carefully brewed with a faint aroma of sesame, low-temperature fermentation, and low-temperature distillation. It is recommended to enjoy it on the rocks or with water. It is the best as a food pairing sake. Glass

(Hokkaido, 20 degrees) Made from locally sourced shiso from Shiranuka Town in Hokkaido, it offers a natural taste that is not artificial shiso juice. The subtle sweetness is likely based on dates.

(Kumamoto Prefecture, 25 degrees) A fruity and sweet milk aroma created by simultaneously fermenting traditional Kumamoto shochu rice and alkaline spring water with fresh milk. A light and refreshing taste. Glass

(Kagoshima Prefecture, 25 degrees) A masterpiece of rice shochu characterized by its enchanting ginjo aroma, wonderful gentle scent reminiscent of tropical fruits, and soft flavor. Glass

(Oita Prefecture, 25 degrees) 'Earth, Water, Fire, Wind, Sky' There are places in old sake breweries that people must never approach. Even after many years, something is sleeping... Enma, a mellow taste that has been aged in barrels for a long time. Glass

(Miyazaki Prefecture, 25 degrees) The ingredient of barley shochu, 'barley', is made from pure domestic two-row barley nurtured by the natural environment of Kyushu, which is known for its barley production. It features a rich aroma of 100% barley and a refreshing taste. Glass

1. Sky Moon (Miyazaki Prefecture, 12 degrees) A plum wine made by soaking carefully selected ripe plums in barrel-aged barley shochu. It has a rich aroma and aims for a refreshing taste, finished with a slightly dry touch. 2. Uguisu Yuzuki Dry (12 degrees) A refreshing flavor and mouthfeel with restrained sweetness, perfect for mixing with hot water. 3. ? (Please choose your favorite plum wine)

1. Akakirishima (Miyazaki Prefecture, 25 degrees) is named after the bright red color of the mash that reacts with the polyphenols abundant in purple sweet potatoes and the citric acid produced by the shochu koji. 2. Satsuma Bijin White Koji (Kagoshima Prefecture) has a clean and refreshing taste with no peculiarities, made from Satsuma sweet potatoes and Kogane Senkan, nurtured by Kagoshima's rich nature. It is brewed carefully using traditional earthenware pots with white koji. 3. ? (Please choose your favorite shochu)

(Miyazaki Prefecture, 12 degrees) Made using carefully selected fully ripe plums, infused in barrel-aged barley shochu. It has a rich aroma, aims for a refreshing taste, and is finished with a slightly dry touch. Glass

(Aichi Prefecture, 12 degrees) This plum wine is made from 100% domestic plums, with an extract carefully extracted from Darjeeling black tea leaves added. It is a relaxing plum wine where the aromas of black tea and plum wine strangely match. Glass

(Niigata Prefecture, 12 degrees) Made using Koshinokagetora (Dragon) from Niigata Prefecture, brewed with the secret method of the brewery. The refreshing taste of 'Koshinokagetora' harmonizes with the acidity of the plum. This umeshu is characterized by its pleasant aroma and refreshing, gentle flavor! Glass

(Ibaraki Prefecture, 12 degrees) This is truly a 'drinkable dessert.' The rich and voluminous flavor is accompanied by a fragrance that wafts through the nostrils, as if smelling perfume, and then the taste of brandy further spreads throughout the mouth. Glass

(Wakayama Prefecture, 12 degrees) Full of refreshing lemon aroma, it has a strong acidity. If you find it a bit sour when served straight, try it on the rocks; it becomes much easier to drink. And it becomes addictive... Glass

(12 degrees) The refreshing flavor and mouthfeel with subdued sweetness are perfect for hot water dilution. Glass

(Kochi Prefecture, 11 degrees) A friend to women's skin, it includes 'collagen'. It's irresistible for sake lovers to be able to get collagen from plum wine! Glass

(Wakayama Prefecture, 12 degrees) This plum wine is made by steeping Nanko plums and adding traditional Japanese tea leaves from Uji, 'green tea', resulting in a refreshing bitterness that is rich in flavor. Glass

(Oita Prefecture, 12 degrees) One bottle of Rieen contains about one pear. Its refreshing sweetness and depth will satisfy you to the point of addiction. Glass

(18 degrees) Unlike tomato shochu, this has a sweetness, making it recommended even for those who don't drink much. Especially for those who say they like cocktails. When enjoyed on the rocks with crushed ice, the sweetness and acidity become more pronounced, enhancing the refreshing taste and making it even more delicious! Glass

(18 degrees) Two types of infused sake made by soaking yuzu fruit and peel in spirits, combined with fruit trees, creating a refreshing spread of yuzu aroma, achieving a juicy acidity and pleasant bitterness. Glass