Fukushin

Please enjoy the truly delicious Premium Malt's made with 100% malt, hops, and 100% natural water. Alcohol content is approximately 5%. We are committed to using high-quality raw materials, with 1.2 times more malt and double the aroma hops compared to regular beer. This premium beer is crafted using techniques such as 'Aroma Rich Hopping method', 'Double Decoction method', 'Sparging method', and 'Long-term aging'.

Enjoy the truly delicious Premium Malt's made with 100% malt, hops, and 100% natural water. Alcohol content is approximately 5%. Thoroughly committed to the raw materials, using 1.2 times the malt of regular beer, and double the aroma hops, created through methods such as 'Aroma Rich Hopping method,' 'Double Decoction method,' 'Spume Separation method,' and 'Long-term Aging' to produce this premium beer.

A sweet and gentle aroma of ripe peaches with a soft and juicy taste.

A refreshing taste with a hint of sweetness and the unique acidity of Shikuwasa.

A highball is a refreshing drink made by mixing whiskey with carbonated water. The unique richness of aged whiskey enhances the lively flavor even more. Our refreshing highball, made by mixing with ice-cold soda in a square jug, is a specialty of our shop. Enjoy our Kakubin Highball, Yuzu Lemon Highball (highball with yuzu lemon cocktail), Sunset Highball (highball with Campari cocktail), Umihotaru Highball (highball with Cream de Koshu grape cocktail), and Ariake Sea Highball (highball with Blue Curacao cocktail).

Plum wine made with carefully selected Kishu Nanko plums. Enjoy on the rocks or with soda.

Gekkeikan is a sake brewery that produces various types of alcoholic beverages with a focus on sake. It is also the brand name of the sake produced by the company. Since the Meiji era, it has rapidly expanded nationwide and, along with Nada's Hakutsuru Shuzo, has become the largest sake brewery in Japan. After the war, it was known for pioneering the construction of a 'Four Seasons Brewing Facility' that could brew sake throughout the year, successfully supplying large quantities of sake. The corporate brand concept is 'For Your Lifestyle Taste, Moisturize with You,' and the basic philosophy is 'Aiming for health, scientifically brewing sake, creating pleasure.'

The brewery welcomed Dr. Nojirakaneichi as the first chief engineer and then as the president. Even now, Mr. Nojirakane, who is still called the 'God of Sake,' is the creator of 'Kouro' and a person who raised the level of sake brewing. He has made significant contributions such as devising the 'Nojirashiki Tenmadoko' in the koji room, collecting and cultivating the No. 9 (Kumamoto) yeast, and the 'Kubidzuri' technique of putting ginjo moromi into a sake bag and squeezing it. He has continued to lead ginjo brewing for over 80 years since then, and many sake breweries nationwide take him as a model. Many sake breweries consider it a status symbol to obtain yeast directly from 'Kouro,' and the number is said to be in the tens of companies. Akio Kayashima, who succeeded him, said, 'I want to brew ginjo sake that is truly like ginjo sake, even if the quantity is small. For daiginjo with a polishing ratio of around 40%, junmai ginjo has a polishing ratio of 50%. However, when considering the balance of 'flavor' against the 'aroma' of the finished sake, it may not be said unequivocally that daiginjo is superior. That judgment is up to the drinker...' The ginjo sake that comes out from here is indeed a model. When you take a sip, you can feel the convincing deliciousness. The owner of Sakuraza says, 'Kouro's junmai ginjo has become the standard for me to judge sake.'

Development of barley shochu and boom In 1951, when barley control was abolished, the development of barley koji began. Then, amidst the prevalence of rice koji, in 1973, a shochu made from 100% barley as the main ingredient and barley koji was released by Nikaido Shuzo. At that time, premium and sweet potato shochu were mainstream, but Nikaido Shuzo and Sanwa Shurui developed barley shochu using ion exchange filtration technology, which was well received in Tokyo and other places. As a result, Oita's barley shochu gradually became known throughout Japan. Originally, in Oita, which was a sake culture area, in 1975, the then Governor of Oita Prefecture, Katsu Tachiki, took up barley shochu as a key item in the local product love movement, which helped spread barley shochu. In conjunction with the One Village, One Product movement advocated by the then Governor of Oita Prefecture, Morihiko Hiramatsu in 1979, a boom was spreading nationwide. Oita Prefecture's single-distilled shochu (shochu category B) tax export volume became the highest by prefecture, and Sanwa Shurui became the top manufacturer in tax export volume of shochu category B in Japan. In the full-scale shochu boom from around 2003, shochu that focused on ingredients and production methods, mainly sweet potato shochu, became popular, but the mainstream Oita barley shochu using ion exchange filtration and vacuum distillation methods did not attract much attention. In recent years, small-scale Oita barley shochu manufacturers have been increasing the number of products with atmospheric distillation and non-filtration, and a variety of products with various features under the name of Oita barley shochu have appeared, expanding the range. While both Sanwa Shurui and Nikaido Shuzo, which account for a majority of Oita Prefecture's shipments, have reduced their shipments compared to before the full-scale shochu boom, other small-scale breweries have increased their shipments, indicating that consumer needs are shifting from vacuum and ion exchange filtered barley shochu to atmospheric and low-filtered barley shochu. In January 2007,

This is a pure barley shochu made by carefully nurturing handmade koji and selected barley only in the traditional 'kame' (turtle) vessel, and finishing it as a light type through reduced pressure distillation to bring out the lightness of barley's characteristic smoothness. Moreover, to ensure that it can withstand long-term storage as the base shochu for the long-aged sake 'Hyakunen no Kodoku' (Hundred Years of Solitude), it retains a solid richness. To fully enjoy the combination of lightness and depth in 'Nakanaka,' please try it on the rocks or with hot water. It is a barley shochu with a quite distinctive flavor.

In the 5th year of Taisho, the shochu first released by Kirishima Shuzo founder Kenatsuka Kisuke was made with 'black koji'. The history of Kirishima Shuzo began with shochu made with black koji. 'Kuro Kirishima' reproduces the taste of black koji brewing from the founding era with state-of-the-art facilities and our unique brewing process. The deliciousness created by the sweetness and sharp finish of black koji is derived from Kirishima Shuzo's over 90 years of tradition and outstanding technology.

Compared to other sweet potato shochu, the aroma is subtle. The taste has a roughness but at a general level. The richness of the taste is appealing, with an oily sensation enveloping the sweetness. The base is solid, with a good finish and a short aftertaste. Highly recommended if health benefits are a priority at this level! Simon potato (Kaiapo) is a white Satsuma potato brought from Brazil in 1972. Compared to other vegetables, it contains significantly higher levels of natural minerals, vitamins A, E, and K. Also, rich in fiber, it has been used as a folk medicine for over 2,000 years in its place of origin. It is said to have effects such as blood purification and removal of intestinal waste, and has been discussed in medical and food science communities. ● Folic acid effective for anemia ● Vitamin B1 effective for neuralgia and rheumatism ● Vitamin B2 effective for pregnancy, liver disease, and mouth ulcers ● Vitamin B6 effective for diabetes and brain disorders ● Vitamin C effective for subcutaneous bleeding, cancer, stress, and skin beauty ● Vitamin E effective for cataracts, stroke, and liver disease ● Vitamin P effective for purpura and stroke prevention ● Niacin effective for constipation and nerve disorders ● Polyphenol effective for cancer prevention, hematopoiesis, and anemia ● Pantothenic acid effective for stress relief and duodenal ulcers, among other beneficial ingredients.

A miracle created by nature and people. The story of Shirataka. Located at the southern tip of Kumamoto in Kyushu, the Hitoyoshi-Kuma region. The local people have been producing fragrant distilled spirits since the Kamakura period. Rice with a deep flavor nurtured by fertile land and a climate with extreme temperature differences. Clear, cool water rich in high-quality minerals. Only when these conditions are met, miracles are born. Upholding the tradition of using carefully selected rice and high-quality water, and refining the production process,

Just looking at it brings back memories. Watching children drink it makes you feel like a child again (^ ^)

Available in both hot and iced options.

- Orange Juice (Bottle) - 100% Grapefruit Juice (Kumamoto Fruit Association) - 100% Grape Juice (Kumamoto Fruit Association) - 100% Apple Juice (Kumamoto Fruit Association)