Ichiri

Oita Prefecture's finely textured, mellow flavor with a refreshing finish of pure rice shochu

The brewing method using 100% barley from Oita Prefecture brings out the original taste and aroma of barley.

Please enjoy the matured flavor from barley stored in Kashitaru, Miyazaki Prefecture.

A blended shochu made from aged sake stored in Kame, Miyazaki Prefecture, and glutinous rice.

Blended raw sake from Miyazaki Prefecture (Hyakunen no Kodoku). On the rocks or with hot water.

Sweet potato distilled using traditional wooden barrel distillation from Miyazaki Prefecture, characterized by its unique sweetness and sharpness.

Rice shochu handmade and stored in jars at a distillery deep in the mountains of Miyazaki Prefecture

Soft shochu made from barley, long-term stored in Tanushimaru, Fukuoka Prefecture

Sweet potato shochu like whiskey with an alcohol content of 43 degrees from Kagoshima Prefecture

Premium shochu made with organic rice from Kagoshima Prefecture, focusing on handmade production

Shochu made using the legendary rice 'Shiratama' that was produced in Kagoshima Prefecture during the Edo period

Shochu made with the famous water from Yakushima, Kagoshima Prefecture, with no odor from the sweet potato

Sweet potato shochu that is gentle for first-time drinkers and women from Kagoshima Prefecture

A sweet and soft shochu made using some Miyazaki Prefecture Benikyu sweet potatoes.

A traditional shochu that is said to have been loved by Saigo Takamori from Kagoshima Prefecture

Shochu made carefully using brown sugar from sugarcane in Amami, Kagoshima Prefecture

Slightly dry

Dry

Dry

Saga Kirelu Atokuchi

Kagoshima soft and refreshing

Very easy to drink from Yamaguchi

Yamaguchi slightly dry

Okayama Dry

Akita

Akita slightly dry

Yamagata Dry

Yamagata Dry

Niigata Dry

Niigata slightly dry

Niigata Dry

Niigata Karakuchi

Niigata Karakuchi

Niigata Karakuchi

Fukui Dry

Ishikawa Karakuchi

Nagano Dry

Nara Super Dry

Ariake Sake Brewery is committed to the new sake culture from the Ariake Sea coast. The coastal area spanning Fukuoka Prefecture, Saga Prefecture, Nagasaki Prefecture, and Kumamoto Prefecture has local sake breweries that have been loved by the community and unique regional products, creating a distinct culture of Ariake. We, at Ariake Sake Brewery, collaborate with local sake breweries and regional products to propose a new sake culture that has existed for a long time, originating from the Ariake Sea coast.

This is a special junmai sake made using rice from Reihou (produced in Miyama City, Yamakawa Town) with a sake meter value of +4, which is slightly dry, and a polishing ratio of 60%. It features a sharp taste while fully utilizing the umami of the rice. It pairs well with dishes made with Kyushu soy sauce and is best enjoyed with local snacks. Please enjoy this local sake with local accompaniments.

This is a dry junmai sake made using the strong fermentation power of Saga yeast 'F401', which has its roots in Kumamoto No. 9, with a sake meter value of +6 from Yano Sake Brewery and Nagano Sake Store. It has a refreshing aroma reminiscent of melon and banana, and excels in the balance of acidity and umami. With low sugar content and moderate acidity, it stands out for its crispness, making it ideal for pairing with food. It can be enjoyed widely from chilled sake to room temperature and slightly warmed sake.

Yanagawa Brewery x Nagano Sake Shop Sake Degree +3 Slightly Dry Junmai Sake 'Koma Kichi' is a junmai sake brewed carefully at low temperatures with 75% polished select domestic rice. It features a robust flavor and a refreshing mouthfeel, and can be enjoyed chilled or warm. Please enjoy pairing it with the delights of Ariake to your heart's content.

Zuiyuu Sake Brewery x Nagano Sake Shop, Sake degree +3, slightly dry with a refreshing and cool taste reminiscent of fruits and flowers. For enjoying the floral aroma and smooth mouthfeel, a drinking temperature of 10-15°C is recommended. A highly curved wine glass is recommended.