Okinawa Sakaba Haisai Umeda Honten

Rich flavor that can only be made in Okinawa

A miraculous encounter of mango juice and beer. A new sensation beer cocktail that perfectly matches fruity sweetness and the bitterness of beer.

Perfectly refreshing for Okinawa! 0% alcohol, 0 sugar, 0 calories, and zero purine in Orion 'Clear Free'.

A new highball from Okinawa, blended with hub extract, which is said to be good for health, and 13 types of beneficial herbs, mixed with refreshing carbonation. The unique aroma of hub liquor and a slightly sweet, crisp taste make it addictive.

A drink made by mixing nutritious habu sake with familiar cola. It has a refreshing sweetness and is recommended for beginners of habu sake.

A drink made by mixing nutritious habu sake with familiar tonic. It has a refreshing spiciness and is recommended for beginners of habu sake.

Blended whiskey made using original liquor produced at the Aberfeldy distillery in Scotland

A fruity aroma reminiscent of barrel aging and marmalade, with a solid malt fragrance and a pleasant smokiness. It has a smooth and rich flavor, where the sweetness of ripe fruits is balanced by the bitterness of peat.

Okinawa whiskey made by the oldest sake brewery in Okinawa, boasting a history of over 175 years. Shinza Sake Brewery was founded in the third year of Koka (1846). It is said to be the oldest existing sake brewery in Okinawa. The product, Shinza WHISKEY, was born from the desire to create a whiskey that is uniquely Okinawan, as only the oldest brewery in Okinawa can. It is a rich-tasting whiskey that emphasizes the blending ratio of whiskey and spirits.

A superb tropical single malt whiskey produced in the subtropical Okinawa. The rich and complex flavors of the original spirit are further enhanced, and it is adjusted to open up its aroma the moment it is poured into a glass. Enjoy the scents of berry-like dried fruits such as raisins from sherry casks, orange, concentrated jam, dark chocolate, and the spicy and exotic aromas from Spanish virgin oak casks, along with the powerful, rich, and heavy taste unique to the original spirit.

Masahiro Shuzo is particular about deliciousness, and the rare 16-year-old aged Awamori, which is the original sake of Goto Uma, has been stored in Mizunara barrels for one year, resulting in a treasure of Ryukyu spirits. The top notes feature sweet aromas like caramel, vanilla, honey, and brown sugar, gradually expanding into a vibrant barrel fragrance, with a fresh fruitiness and a floral scent reminiscent of lavender.

A tropical texture reminiscent of barrel-derived vanilla and mango. A refined and gorgeous aroma unique to new white oak barrels. Yet, it evokes a refreshing quality similar to apple fruit wine. This whiskey is produced by the very popular 'Kumesen Shuzou'.

One of the most beloved awamori in Okinawa, 'Shima Uta' is mixed with carbonated water. It retains the unique aroma of awamori while being refreshing and easy to drink. It is perfect for pairing with food.

A smooth Awamori called 'Shima Uta' mixed with slightly bitter tonic water. It is a refreshing drink with a citrus aroma and a crisp finish.

Recommended for Awamori beginners! By mixing with familiar cola, the flavor of Awamori becomes mellow. It's a refreshing drink that pairs well with meals.

Uses Shikuwasa from Okinawa Prefecture. Without adding extra sweetness, the sourness of Shikuwasa refreshes the palate.

A drink that perfectly matches the rich sweetness of mango with the refreshing sensation of sour. Juicy and easy to drink, it is perfect for after meals or relaxation time.

The melting sweetness of pineapple makes it easy to drink even for those who are not good with alcohol, making it a recommended sour for beginners.

This is a rare hibiscus sour made using the juice of the hibiscus 'Beni' cultivated in Okinawa's Miyako Island. It features the unique floral aroma of hibiscus and a sweet and sour taste reminiscent of cranberries. It is a drink that can only be experienced here, born from the nature of Okinawa.

In Okinawan dialect, jasmine tea is called Sanpin tea!

A familiar drink in Okinawa, a tea high made with UCC's unsweetened black tea

The ultimate green tea high made specifically for tea high. It uses the finest tea leaves from Uji, Kyoto.

Limited to 10 cups! We used a whole pineapple cut in half and squeezed plenty of fresh fruit flesh. The juicy juice overflowing from the glass and the refreshing acidity spread throughout your mouth. This is our proud tropical sour, which is also visually impressive.

Freshly squeezed whole grapefruit mixed with fruity guava juice. Upon tasting, the smooth sweetness of guava spreads first, followed by the refreshing aroma and subtle bitterness of grapefruit, making it a drink that is delicious in two ways.

Based on rich mango juice, we boldly added a whole fresh kiwi. After the intense sweetness of the mango, the refreshing aroma and grainy texture of the kiwi follow. With every sip, you can feel the breeze of the tropics, a luxurious taste.

The snow salt from Miyako Island in Okinawa enhances the sourness and sweetness of the lemon. This lemon sour has a mellow, sweet, and deep flavor that becomes addictive.

"This is a unique bottle created by Mizuho Sake Brewery, utilizing the techniques of awamori production. It lavishly uses Okinawan botanicals, including high-quality peach pine from Iriomote Island, gajumaru, and shikwasa. You can enjoy a tropical and profound aroma and flavor."

"A rare domestic rum from Okinawa, infused with the spirit of sugarcane. Made using the freshly pressed juice of sugarcane from Minami Daito Island, it has a rich aroma and a smooth flavor."

Masahiro Sake Brewery◆ A new generation (new type) of awamori that feels 'light, refreshing, and transparent', using black koji fermentation, characteristic of Ryukyu awamori, and yeast used in ginjo sake.

Higa Distillery ◆ A light and beautiful tasting awamori. It is affectionately known by the nickname 'Zanshiro'.

Seifuku Brewery ◆ When it comes to the most consumed awamori on Ishigaki Island, Seifuku is the one! When mixed with water, it becomes refreshingly sweeter, making it very delicious.

Shinzato Sake Brewery ◆ A mellow and rich flavor with a fruity aroma characteristic of low-temperature fermentation. Aged for 3 years. Perfect for pairing with food.

Original Awamori. Awamori that has been aged for more than 3 years is called 'koshu', and by putting it in jars or bottles to 'rest', the aroma becomes rich and the flavor becomes mellow.

Ishikawa Brewery ◆ Tamayou means 'the best friend'. The deep aroma born from the rare kame shikomi is best enjoyed on the rocks with a larger glass.

Higa Sake Brewery◆A deep and rich flavor created by blending 60 percent of carefully selected aged sake that has been matured for five years in an old sake warehouse.

Miyako Island Taragawa Sake Brewery ◆ The key to the flavor is the use of hard and soft water. Using mineral-rich hard water that flows underground on the coral island of Miyako Island as brewing water, it creates a rich and robust flavor.

During the Okinawa War, many sake breweries were destroyed, and most of the black koji mold essential for the production of awamori was lost. However, it is said that the first head of Mizuho Sake Brewery miraculously managed to evacuate and preserve this black koji mold. 'Oshuu' is made using this historically significant black koji mold that survived the flames of war, and it can truly be called a 'phantom sake' filled with the history of Okinawa's hardships and the thoughts of the people who overcame them.

A new sensation of 'Isaina Authentic' sweet potato shochu that changes aroma depending on how it is consumed. With 'carbonated mix', it is fruity and suitable for dining and Western cuisine. With 'on the rocks', you can enjoy a warm, sweet aroma reminiscent of baked sweet potatoes due to the 'all sweet potato brewing'. Great for after meals too.

Like a sword, refine the heart and know oneself. You can enjoy the original aroma and flavor of barley.

Okinawa Ishigaki Island's Awamori brewery. Carefully steeped Nanko plums in the renowned Awamori of Ishigaki Island, finished with pure domestic brown sugar.

Okinawa Ishigaki Island's Awamori brewery ◆ Carefully selected Awamori blended with domestic yuzu and locally produced shikuwasa, resulting in a refreshing finish.

You can enjoy the whole pineapple squeezed as a sour or soft drink! Sweet and juicy pineapples are rich in Vitamin B1, as well as Vitamins A and C!

The salt from Miyako Island, rich in minerals, pairs perfectly with the refreshing and aromatic lemon!

The vitamin C content of guava is about twice that of lemon!

Gentle fruit flavor and tropical tartness!

Gentle fruit flavor and tropical acidity!

In Okinawan dialect, jasmine tea is called Sanpin Tea!