Ichiki

[Kokuryu] [Juyondai] [Seisen/Kame no Okina/Dewa Zakura] [Ichigo no Japanese Sake] and so on

Currently, one of the most popular sake brands, the brewery of 'Fourteenth Generation' in Yamagata is Takagi Shuzo Co., Ltd. They have produced a pure rice shochu. It is not commonly found in drinking establishments. The essential flavor is surprisingly easy to drink, to the point where you don't feel the alcohol content in a good way. If you don't chill it too much, the unique sweetness of pure rice shochu spreads throughout your mouth, which is impressive! The sake 'Fourteenth Generation' is indeed delicious, but it is surprising how delicious shochu can be when crafted by a top-tier producer.

Oni Kabo Ranbiki Sake is made by repeatedly performing 'ranbiki', extracting only the part called the heart (chest part, middle cut), and after long-term storage and aging, it is further matured in white oak barrels. It is referred to as the cognac of sake, with a strong alcohol content of 40 degrees and an extremely high purity of 100% original sake (malt). Ranbiki Sake is known as the 'Water of Life', associated with longevity and the elixir of life, and was sold as medicine in ancient times. Please fully enjoy the world of Oni Kabo Ranbiki.

Specially brewed with pure water. The reason why Mizukagami excels in its craft without resentment is due to its lack of self【Records of the Three Kingdoms】

Oishi Sake Brewery is located in clear water and rich nature. It is a brewery characterized by mellow flavors from long-term aging, such as ultrasonic aged sake and oak barrel aged sake. This is a genuine junmai shochu distilled from a mash using Yamada Nishiki, a sake brewing suitable rice, polished to 60%, and aged for one year using Kumamoto No. 9 ginjo yeast.

It has long been said that the ideal ingredient for imo shochu is the golden senkan. This time, we obtained plump and high-quality golden senkan. Therefore, I felt it was the brewery's duty to maximize the potential of this sweet potato. To make the most of it, we used the natural spring water from Meisui Nanakubo and conducted traditional wooden barrel distillation. And, the unfiltered production - would the sweet potato have been pleased? When I saw the sweet potato this time, it reminded me of a mole. And this became the origin of the name of the sake.

This is a barley shochu with a drinking experience that rivals sweet potato shochu. To achieve this quality, we utilize 'atmospheric distillation' to maximize the flavor of the ingredients and aim for an impactful, burnt, dry taste with 'black koji production.' By using these two methods, we carefully aged and matured the shochu. As a result, we succeeded in creating a barley shochu that overturns the image of a mild flavor. For fans of sweet potato shochu, how about trying Black Scorpion!

■Ingredients: Satsuma sweet potato, rice malt. ■In a rich environment where the green nature and history nurtured by the mountains of Kitasa are felt, this product embodies over a hundred years of tradition and technique from a sake brewery, with a commitment to handmade craftsmanship. ■Kamikura, Takao Town, Izumi District, Kagoshima Prefecture.

Crafted by hand using traditional large earthenware pots, 'Kanro' is a sweet potato shochu that beautifully balances a gentle sweetness and aroma while suppressing the unique scent of sweet potato shochu. It embodies the essence of shochu from the tropical Miyazaki region, offering a light yet substantial presence that doesn't become tiresome. Why not try enjoying it in different ways, such as on the rocks or with hot water? It seems we have found another delicious shochu.

A legendary shochu. It is made using traditional methods from the past, crafted with high-quality sweet potatoes and rice koji.

This is another somewhat hard-to-obtain sweet potato shochu made by Shiratama Brewing Company, which also produced the premium shochu 'Maou'. It has a robust flavor and aroma, yet the mouthfeel is very smooth. The absolutely recommended way to drink it is straight and warmed (like sake), and you will surely be satisfied with its sweet and soft taste. The essence of Maou is found here!

What kind of brutal title is 'Tenchu'? There is a reason for that. Originally, it was a shochu made from the rich harvest of rice and sweet potatoes given by heaven, a shochu brewed from heavenly abundance, in other words, 'Tenju.' However, in the context of the times and the surrounding environment of the industry, it was deliberately named 'Tenchu.' Even now, it maintains the commitment to traditional brewing methods, resulting in a rich and flavorful authentic shochu that harmonizes the deep taste of rice shochu with the unique smoothness of sweet potato shochu.

This is 100% sweet potato, but it has no unpleasant odor and has a flavor reminiscent of eating steamed sweet potatoes directly. It has a very sharp taste. Since it does not use rice koji, it contains less oil, and there is no need for filtration at all. It is intentionally not blended with aged shochu for flavor uniformity. Therefore, the year of production (vintage) is indicated on the label. This is a 'pure' shochu that allows you to enjoy the sweet potatoes harvested that year.

The now hard-to-obtain famous sake 'Maou.' Previously a long-aged liquor, but now it is bottled as a regular new sake. Even without an aging period, it is a product that can be enjoyed without feeling any roughness. In particular, 'Maou' is characterized by its strong concentrated extract and citrus aroma, which does not give a 'sweet potato smell,' and instead, it tastes younger and better than before. It is said to be a product that created the legendary Maou!

The legendary barley shochu that needs no introduction! Its flavor reminiscent of whiskey is truly exquisite. Made from carefully selected barley, it is produced using a single distillation method with a hot still, allowing the raw spirit to quietly age for a long time, resulting in a smoother and more flavorful shochu.

A pure sake nurtured by the history of Ryukyu and the nature of the southern islands. Awamori brewed with the pure spring water of 'Doga'. Awarded the Gold Prize at the Awamori Tasting Competition and the Governor's Prize at the Awamori Tasting Competition.

Awamori 'Kumesen' nurtured by the blue sea and sun. A refreshing taste and smooth flavor make it a remarkable product. It is a popular staple item.

Founded in 1949. We continue to focus on fermentation and storage in ceramic pots, and we use all koji brewing with rice and black koji. 'Gomonjo' is characterized by its fragrant aroma derived from koji.

This is Awamori that has mostly been consumed within Okinawa Prefecture and could only be obtained as a souvenir until now. It is a 43-degree version released to make it easy to drink and to let many people know about its deliciousness. When you pour cold Yonaguni into your mouth, a smooth sweetness spreads instantly, and a gentle aroma wafts through your nose. I believe many people will become addicted to this sensation! This is also recommended for women!

A strong and intense flavor followed by a surprisingly refreshing aftertaste. Amidst the noise of Uchinaguchi (Okinawan language) heard from around, I enjoyed the chaotic yet blissful intoxication of paradise. This brand became the catalyst for my entry into the captivating world of Awamori. It is a heartfelt Awamori carefully handcrafted by just four production staff.

Zanpa, which grew up against the backdrop of Zanpa Cape, one of the most beautiful landscapes in Okinawa. Its flavor is incredibly close to transparency, and it is reputed to have a 'clean taste of awamori.' This awamori is said to have a clear taste, reminiscent of the pristine waters of Okinawa. With a focus on the rice and brewing water used, its flavor has been called 'awamori that surpasses awamori,' making it Okinawa's number one item.

Ruisei Shuzo Co., Ltd. was founded on May 1, 1887, in the 20th year of the Meiji era. This year marks the 115th anniversary of its founding. In the past, the Ryukyu Kingdom allowed the brewing of awamori only in the Shuri castle town known as Sankan, specifically in the areas of Sakiyama, Akata, and Torihori, under strict management to maintain high quality and preserve the traditional taste.

This is an aged liquor with an alcohol content of 25 degrees, which, while mild, fully brings out the flavor and aroma of Awamori.

Aawamori with a refreshing floral aroma, it is dry and easy to drink. It is a drink you want to enjoy with water, and it has a rich sweetness and an impressive crispness that makes it hard to get tired of.

Chianti Crush Large, Small

Chardonnay Trentino Large, Ruffino Toscano Bianco Florentine Small