Nagasaki-ken Goto Rettou Ojika-cho Kanda Ogawamachi

This sake uses spring water from the traditional grounds, seeking sharpness, smoothness, and a pleasant finish. It is a slightly dry sake.

This is barrel sake aged in cedar barrels, which has thoroughly absorbed the aroma of cedar. It is a sake that allows you to enjoy the fragrant scent of barrel sake even without pouring it into a masu.

This is a sake that allows you to feel the umami and richness of the rice used in junmai sake. It is a sake that is full of the characteristics of Japanese sake.

A subtly fragrant and elegant aroma, along with a refreshing taste that is pleasant on the palate, making it a well-received sake that you won't tire of drinking.

A moderate richness and crispness, the umami of Junmai and the rich aroma spread gently in a perfect balance in the mouth.

A smooth and clean mouthfeel with light acidity and a refreshing fruity sweetness that spreads in the mouth. The flavor is full-bodied, and the finish is crisp.

The smooth texture that flows into the mouth is reminiscent of ripe fruit, with a light acidity and a rich sweetness that evokes the flavor of juicy pears, spreading throughout the mouth.

This is a 'nama' sake that has not undergone any heat sterilization during bottling. It uses 100% Yamada Nishiki, a rice suitable for sake brewing, which has been polished down to 55%. It has a subtle fruity ginjo aroma.

The sweetness of the sweet potato is well expressed, with the aroma leading the way, and the flavor gradually expanding afterwards, allowing you to enjoy a shochu that you won't get tired of drinking.

The main ingredient, sweet potato, is sourced primarily from Nishikaishi and only uses domestic sweet potatoes (Beni Azuma). It contains significantly more sweetness compared to sweet potatoes used for shochu. It retains the unique aroma of the potato and has a sweet, smooth, and easy-to-drink flavor.

Hirado Highway is a sweet potato shochu made with 100% 'Golden Senkan' and black koji, focusing on a rich and smooth flavor.

This is a shochu made from sweet potatoes produced in Hirado. It has a subtle and elegant sweet potato aroma. When mixed with hot water, its deliciousness is enhanced.

Authentic sweet potato shochu 'Goto Nada' is made using only sweet potatoes (Kogane Senkan) harvested in Kamigotomachi, brewed with black koji. It is a sweet potato shochu born and raised in the Goto Islands. It has a fragrant and robust richness, with a smooth mouthfeel.

The main ingredient, the golden sweet potato, is primarily sourced from Nagasaki City. It is carefully brewed with black koji and then distilled under normal pressure. This shochu has a unique deep richness from the black koji, along with a sweetness reminiscent of steamed sweet potatoes.

Mugi shochu 'Iki' is a genuine shochu with a 500-year tradition, made using 1/3 rice koji and 2/3 barley. It features the flavor of barley and a natural sweetness due to the use of rice koji.

Since the Meiji era, we have inherited the brewing method of using koji room and ceramic tanks. It has a sweet and soft yet refreshing mouthfeel, with a subtle hint of 'barley roasted aroma'.

This is a genuine shochu made with 1/3 rice koji and 2/3 barley. It has the original flavor of barley shochu along with the sweetness of rice, plus richness and umami.

This is a genuine shochu made by sequentially brewing rice malt and barley in traditional 'kame' pots, capturing the finest aromatic parts during atmospheric distillation, and then storing and aging it in tanks. It features the aroma of barley and the natural sweetness of rice malt.

The barley shochu 'Ikikinoshima' is crafted using rice koji and barley, perfected through traditional methods to fully bring out the flavors of the ingredients. The exquisite blend of the deliciousness of rice and the aroma of barley makes it highly recommended as a drink during meals.

The traditional method using barley and rice koji sets it apart from other barley shochu. Among them, the traditional shochu 'Iki no Hana' is committed to traditional atmospheric distillation, leaving a deep aroma and a mellow mouthfeel. It has a profound flavor characteristic of authentic shochu.

This is a mild and easy-to-drink type of shochu made from seaweed ingredients. It uses 'wakame' from the Ariake Sea, which is rich in nutrients from the ocean, and has a unique smoothness characteristic of seaweed-based ingredients.

Nagasaki Prefecture is actually a suitable area for the production of potatoes, and 'Jagatara Oharu' is a potato shochu made using potatoes produced in Nagasaki Prefecture.

We use underground water from the Mori no Mori, selected as one of the top 100 water source forests, to dilute the shochu, enhancing its deliciousness. This shochu is easy to drink with no strong aftertaste, making it recommended for women and those who are not fond of shochu.