Kura

All awamori is made from Thai rice and black koji mold. First, steamed Thai rice is mixed with black koji mold to make koji. Then, water and yeast are added to the koji to create moromi, which is then sufficiently fermented and distilled to produce awamori. 'Harusame' was presented as a 'royal offering sake' at the Okinawa International Ocean Expo (1975) and was selected as the top choice at the selection meeting for the banquet at the Okinawa Summit (2000). If you were to describe the taste in one word, it would be 'gentle and mellow sweetness on the palate.' It has a high fragrance and a lingering aftertaste that makes you want to taste it again.

25° Miyazato Sake Brewery, Naha City, Okinawa

30° Miyazato Sake Brewery, Naha City, Okinawa

30° Miyazato Sake Brewery, Naha City, Okinawa Prefecture

43° Miyazato Sake Brewery, Naha City, Okinawa Prefecture

A liquor called 'Kobako' made by the sake brewery 'Tatenokawa Sake Brewery' in Yamagata Prefecture, with an alcohol content of 7-8 degrees

Alcohol content 7%

Alcohol content of 7-8%

Currently, white koji has become the basis for making shochu. At the beginning of the Taisho era, a white variety was successfully cultivated through a sudden mutation separated from the black koji mold, which has become the mainstream for shochu making. Since then, using white koji instead of the black koji mold, which is easy to handle in terms of temperature control but can dirty the brewery, has become the mainstream for shochu making. Compared to black koji brewing, the sake made with white koji has a milder flavor profile, making it easy to drink without any pretense. For those who find the sharp texture of black koji unpleasant, white koji has a smooth mouthfeel that goes down easily. The characteristic of sweet potato shochu brewed with white koji is its gentle aroma and soft sweetness. After drinking, the pleasant sensation of a gentle sweetness lingering is also enjoyable. When served on the rocks or diluted with water, both the aroma and flavor become more subdued, resulting in a slightly rough drinking experience.

This shochu has no roughness, with a rich taste and aroma, moderate sweetness, and a clean finish. It is a precise shochu with the soft taste of burnt flavor characteristic of roasted sweet potatoes.

This shochu is aged for 10 years in the cellar of this brewery, known for its 'Kitsu Morohaku'. It is smooth like silk, elegant, soft, and very easy to drink without any harshness.

A manly shochu that expresses the original richness, sweetness, sharpness, structure, and umami of sweet potato shochu in a straightforward manner.

This sake has a gentle taste with a sharpness, a strong core and richness. It has a deep, rich flavor that feels slightly dry and lingers in the mouth for a long time.

25° Ogikomi Shoten, Kagoshima Prefecture, Kawabe District. Extremely rich, with a smooth texture that is pleasing to the palate and nose. A blissful sake with a continuous robust gentleness from start to finish, without any interruption in its 'swelling' character.

A shochu that combines a slightly refreshing sweetness with a nutty flavor that spreads in the mouth. As it goes down the throat and you take your mouth off the glass, you can't help but mutter 'Delicious!' The aroma of sweet potatoes lingers for a long time, and once you get hooked, you can't escape from its deeply rich and unique taste.

The refreshing scent that uplifts the mood, with a crisp and fragrant dry taste balanced with the gentle sweetness of the potato, creating a pleasant experience.

Aged for over a year in a turtle shell, this sake has a fine, delicate taste that reflects the careful craftsmanship. Initially light and refreshing, it gradually reveals a profound flavor typical of turtle shell aging. The sake exudes a quiet charm with its subdued silver glow.

Pursuing 'local agriculture, local consumption,' using locally grown organic rice and sweet potatoes. The flavor of sweet potatoes is strong, with a soft and deep richness. It has a voluminous flavor and a gentle and excellent spread of taste. A highly perfected shochu with a well-balanced and high level of completion.

A sophisticated and soft taste where the rich sweetness and dryness intersect. The rounded taste with smooth edges is wonderful. While Gou Sato is bold and strong, this one has the charm of softness.

A refreshing aroma that is invigorating. The sensation of sweet potato juice is wonderful, smoothly flowing down the throat. It shares a soft texture and a sharp stimulation, with the taste expanding the more you drink.

A refreshing shochu with a light and refreshing taste followed by a soft sweetness, finishing cleanly.

Despite being made with Miyazaki yeast, this shochu made with Kagoshima yeast has an equal or greater richness and depth of flavor. The taste is comforting with a well-balanced blend of five flavors, offering a plump sensation similar to when cooking rice.

This shochu has a vibrant and sharp aroma typical of red sweet potatoes, with an elegant drinking feel, no alcohol burn, and a smooth and easy-to-drink texture.

Although known for being used in sake brewing, before black koji was introduced from the Ryukyu Islands, shochu was also made with yellow koji. The delicate yellow koji is difficult to control in terms of temperature, and in the warm Kyushu region, it often caused the mash to spoil. As a result, by the end of the Meiji era, black koji became the mainstream, followed by white koji in the Taisho era. However, recently, yellow koji, which produces a fruity and refreshing taste, has been reevaluated.

A revolutionary shochu that overturns the traditional image of sweet potato shochu. It has a impactful aroma reminiscent of flowers and fruits, with the remarkable presence of yellow koji. Since its debut in 1995, the standing aroma has become softer, the flavor has become richer, and the finish has become more refined, continuing to evolve.

Yellow koji has a good aroma, but tends to be thin. However, this sake has a deeper umami flavor. It has a rich and full-bodied sweet potato flavor with a sense of richness and depth, yet it is very smooth and well-balanced, making it easy to drink.

Enjoy a refreshing sweetness, vivid aroma, and exhilarating smoothness using hot spring water. It is truly fresh in a word. Perfect for those who dislike the earthy taste and beginners who want to try sweet potato shochu with a refreshing feeling.

Black koji mold, which has been used in the making of awamori in Okinawa since ancient times, contains a lot of citric acid and is now also used in the warm Kyushu region to prevent the decay of mash. However, a drawback is that the black spores scatter inside the brewery and soil the brewer's clothing black. The characteristic of sweet potato shochu made with black koji is first and foremost its fragrant flavor. It evokes delicious foods such as roasted chestnuts, caramel, scorched rice, and roasted barley, stimulating the appetite. The taste is sharp with a dry finish. The flavor story has peaks and valleys, with a sharpness coming first, followed by the spread of the sweet potato's sweetness, and then a clean finish, allowing you to enjoy a dynamic and well-balanced taste experience.

Recreating the shochu made from aged black koji that was popular during the Taisho era. It has a mellow and rich flavor reminiscent of the good old days.

It has a fragrant and mellow texture with a rich and expansive depth of flavor and sharpness. The five flavors intertwine complexly like a twill weave, creating a rich and expressive taste.

Aromatic flavor that is appealing to the heart, rich sweetness, and bold sharpness. It has a delicate and smooth texture due to aging, with a pleasant sweetness lingering after drinking. It has an elegant and full-bodied taste, with kindness within its strength.

A very dense volume with a rich umami and sweetness. The floral aroma is also prominent. While Joy White shochu tends to be light in general, it has a solid body with concentrated sweetness and umami.

It has a light and soft sweetness and flavor of sweet potatoes, but the taste has a firm structure. Especially, the lingering aftertaste is good, with a long-lasting sweet aroma like millet. It becomes more delicious as you drink it, and it has an irresistible charm that is hard to leave.

A new sake brewed with 'Satsuma Su's' black koji. After passing through one winter, the aroma and flavor have calmed down gently. However, it still retains the sweet aroma of the elegant potato unique to new sake, and you can feel a rich taste in the softness.

You can enjoy the punchy richness of the aroma. It has a robust flavor with a softness that spreads, a fluffy sweetness like steamed potatoes, sharpness, crispness, good throat feel, and a pleasant aftertaste.

A shochu with a rich aroma and a sharp taste that can be enjoyed at all temperature ranges. Particularly distinctive for its jam-like sweetness.

A rich and robust flavor that combines a crispy aroma with softness and strength. A powerful and masculine shochu.

This sake has a refined sweetness that envelops the entire palate, with a concentrated umami flavor. It has a clear black refreshing aroma, a dry and sharp finish, and a perfect balance of flavors. The elegant aroma that lingers in the aftertaste is particularly captivating.

A robust and dry type with a flavor reminiscent of bitter and smoky black koji. It has a taste that evokes the old Satsuma shochu, with a somewhat mysterious charm.

Usually, shochu is heated after distillation, and water is added at the end to adjust the alcohol content (dilution water). Shochu that is distilled without adding any dilution water is called 'undiluted'. If you prefer spirits like gin or vodka, you might understand the true taste of shochu better starting from undiluted. The alcohol content is 35-45 degrees, which is more than 10 degrees higher than regular potato shochu. Like spirits, it is recommended to drink it straight with ice or a chaser. While shochu is often associated with being a drink to accompany meals, this particular shochu is best enjoyed after a meal.

A clean sweet potato aroma that does not spoil the taste. The only food sake among raw sake. It has a distinctive taste with a rich sweetness and impact.

Shochu filled with the unfiltered sake of lilies, squeezed as is. It has an impactful taste yet offers a smooth throat sensation.

A shochu that is particular about being exactly 40 degrees, with a faint sweet aroma reminiscent of sherry barrels. It is smooth and mellow, with no roughness for its 40-degree strength, and is full of sweetness.

The raw sake is stored and aged in tanks for 4-5 years, then further aged in oak barrels for 3 years. It has a smooth and exquisite brandy-like mouthfeel, with an impressive amber color unique to oak barrel aging. The floral vanilla aroma blends harmoniously with the earthy scent, creating a balanced profile.

The raw sake after distillation is bottled without dilution or added water. The bottling date and alcohol content may vary depending on the tank. It has a condensed richness of mugi (barley) and a distinctive fragrant sweet richness of black koji. You can enjoy the depth of the mugi shochu.

The first sake that comes out when distilling the secondary mash is called the first distillation or first drip (Hachinatare), with an alcohol content of nearly 60 degrees. Following that are the middle drip and the unfinished drip, with decreasing alcohol content. The first distillation is taken out and diluted with water to adjust the alcohol content, creating the first temporary extraction. It has a pure taste and a charming aroma right after distillation. There are various types of shochu made using the first distillation that flows out of the still within 60 seconds, as well as the original sake of the first distillation. Enjoy the chilled, smooth texture by cooling it in the refrigerator.

At 44.1-44.9 degrees, the black wood main store in Miyazaki Prefecture, Koyu-gun, has a unique smoothness, a rich aroma that spreads out like cherry blossoms, a sweet and smooth throat cut, and a refreshing finish.

During distillation, the first sake that flows out is collected for 60 seconds and 240 seconds respectively. The First Distillation 60 has a vivid taste with a floral aroma. The First Distillation 240 has a rich, thick taste with a velvety texture.

By reducing the unique smell of shochu that divides preferences through reduced pressure distillation, it has a light and clean taste with a balanced flavor that hides umami in the depth.

Aged for over 3 years in oak barrels, it has a sweet aroma like caramel and vanilla, with a complex taste profile of astringency and sweetness layering. The spread in the mouth is high in alcohol content yet easy to drink. It is a refined shochu with a rich wheat flavor that can be enjoyed in a similar way to whiskey.

It has a rich and mellow aroma. It combines richness, umami, and depth more than 'average'. It has a natural taste of barley, not strong in impact, with a refreshing feel, making it enjoyable as a mealtime sake.

A unique umami that mixes sweetness and bitterness pleasantly, this shochu is refined yet moderate, with a balanced flavor and aroma that are not too strong.

This shochu has a rich flavor of barley and a gentle, nutty aroma like brown rice, with a plentiful and rich umami taste. It is a shochu that also captivates sweet potato shochu lovers.

This sake, characterized by its softness and elegant taste of barley, has depth and breadth, resulting in a clean taste with a sense of sophistication and luxury.

This shochu is made by removing protein and fat to the extreme limit by refining the barley close to its core, resulting in a subtle and clean aroma with a sharp and pleasant taste.

Following the popular 'Sato Kuro, Shiro,' this brown label appears, astonishing fans of sweet potato shochu. It has a sweet and abundant aroma reminiscent of freshly baked bread. It has a depth of flavor, and its refined taste and richness show the cleverness that makes one admire Sato.

A shochu with a strong drinking presence that has been aged for over 3 years. It has a fragrance of roasted barley, a smooth and thick mouthfeel, and a rich sweetness. The mellow and deep flavors from aging are excellent.

This shochu, with its minimal astringency, stands out from the rest. Its unparalleled toasty flavor reminiscent of barley chocolate is unforgettable once tasted. The lingering finish is long and very pleasant. This shochu has attracted many passionate fans who have fallen in love with its wonderful aroma.

Not only loved by barley shochu enthusiasts, but also praised by sweet potato shochu lovers, the taste of this sake goes beyond the concept of barley shochu, allowing you to feel the richness of the barley flavor and depth in abundance.

A clear taste that brings out the umami of honest rice. It has a smooth texture and leaves a dignified round sweetness even after drinking. A shochu that even sake lovers will approve of.

A shochu aged for 15-18 years in sherry barrels made of white oak, with a taste that can be likened to 'Cognac Brandy'. The golden color and aroma reminiscent of vanilla, along with its deep flavor, make it a masterpiece that can rival the world's finest spirits.

A superb sake with a perfect balance of flavor, richness, and sharpness. It has a clean taste that evokes the essence of Japanese sake.

Made using organic rice cultivated for over 3 years without pesticides or chemical fertilizers. This shochu is brewed without polishing the rice, giving it a roasted aroma and a unique depth of nostalgia.

Made using the traditional method of brewing with only koji and water, resulting in a smooth and rich flavor.

A shochu made with the image of distilled sake and sake made from glutinous rice passed down in Southeast Asia. It is a blend of aged rice shochu and glutinous rice shochu. It has a refreshing and pure taste with a sweet aroma lingering in the aftertaste. However, it is not a frivolous drink but a serious man's drink.

Kurozato Shochu, made primarily from sugarcane, is a type of shochu that is only allowed to be produced in Kagoshima Prefecture and the Amami Islands. In 1953, when Amami Oshima was returned from the United States, the production of shochu made from kurozato (brown sugar) was recognized, and the production of alcoholic beverages using kurozato as a raw material was permitted under the Liquor Tax Law. In Amami, kurozato shochu is deeply rooted in the region to the extent that when people talk about alcohol, they are referring to kurozato shochu. While rum is also a distilled spirit made from sugarcane, kurozato shochu has a clearer and more distinct flavor compared to rum.

Made with more than double the amount of brown sugar and brewed with black koji. The sweet aroma of brown sugar itself spreads throughout the mouth, and the taste has a sharp sweetness with a refreshing and elegant lightness.

The brewing is very good, so even with low alcohol content, it does not feel watery. It has a refreshing sweet aroma of brown sugar and a smooth taste that you can easily drink.

A 5-year aged sake. It has a deep flavor that layers upon layers, with a deep richness, soft sweetness, and a thick sweetness that does not feel aged, making it a prestigious sake.

The well-balanced structure and wide sweetness give off an atmosphere of 'Japanese-style rum'. It uses black koji, with a solid backbone and a dry, spicy flavor.

Among the 28 black sugar shochu breweries in the entire Amami Islands, Harada Sake Brewery stands out for its 'depth of aroma' and 'elegance of aftertaste' with its aged liquor aged for over 5 years. It has a gentle and mellow taste with a rich aroma unique to aged liquor that is sensual.