Zagin

Each

Each

Ishikawa Prefecture

Ishikawa Prefecture / Soft and smooth with a pleasant aftertaste.

Ishikawa Prefecture / A junmai sake that is flavorful yet refreshing.

A refined aroma and a crisp finish made with 100% Yamada Nishiki from Ishikawa Prefecture.

Ishikawa Prefecture / A genuine dry sake characterized by its rich flavor and crisp finish.

Ishikawa Prefecture / A rich and flavorful junmai sake with a harmonious balance of acidity.

Yamagata Prefecture / The spiciest sake in Japan, Sake Meter Value +28. Not only spicy but also has a refined umami.

Ishikawa Prefecture / An extra dry junmai sake with a crisp finish and a rich flavor.

A luxurious dry sake made from 100% Yamada Nishiki rice from Fukui and Hyogo Prefectures. The driest sake in the Hokuriku region.

Toyama Prefecture / A soft and rich flavor that fully brings out the characteristics of the rice.

Ishikawa Prefecture / Fruity flavored Daiginjo Namazake.

Akita Prefecture / Smooth texture with a crisp finish, fresh and fruity.

A genuine sweet potato shochu made from the sweet potato 'Kogane Sangan' grown in the Shirasu plateau of southern Kyushu and the pure underground water 'Kirishima Rekkasui' from the Kirishima mountain range. This shochu recreates the flavor of the black koji brewing method first introduced by the founder of Kirishima Shuzo, Yoshisuke Enatsu. It features a rich sweetness produced by the black koji and a crisp finish.

A smooth and gentle barley shochu. The products from the manufacturer, Nihon Hakkou Kasei, use no additives and are made from 100% barley, representing authentic shochu that has been aged for a long time. Each product is brewed in the rustic environment and nature of Oku-Noto, and has received high praise from many as a fine sake that awakens from the eternal slumber of aging.

Elegant and strong, with hints of oak and a subtle cigar aroma. It is characterized by its concentration and smoothness, with layers of coconut and toasty barley flavors. When diluted with water, a sweetness from the grains emerges, blending with various flavors to create a gentle yet complex taste. When mixed with hot water, it develops richness, allowing for a fuller flavor experience alongside various intricate notes.

A genuine sweet potato shochu made from the sweet potato 'Koganesangann' grown in the Shirasu plateau of southern Kyushu, and the pure underground water 'Kirishima Rekkasui' from the Kirishima mountain range, brewed with black koji. This shochu recreates the flavor of the black koji brewing first introduced by the founder of Kirishima Shuzo, Yoshisuke Enatsu. It is characterized by the rich sweetness produced by the black koji and a crisp finish.

A gentle sweetness of grains, with a strong and rich aroma reminiscent of black tea. The taste has a solid structure and a concentrated balance, leaving a fragrant and complex aftertaste. When diluted with water, the flavor becomes richer, with the sweetness of grains and a slightly roasted note lingering. When mixed with hot water, the flavor softens, resulting in a well-balanced and rounded taste.

This sweet potato shochu, made at the Obuzuyama Distillery deep in the mountains, uses the Joy White variety of sweet potato as its main ingredient and is crafted with meticulous hand-made methods. By aging it for three years, it has been finished to have a refreshing aroma and a cool sensation unlike any other sweet potato shochu. Its fruity flavor and smooth throat feel make it a popular choice among women.

This authentic shochu is carefully crafted in Kyushu, the home of shochu, using 'Goro Island Kintoki' grown in the clear streams of Mount Hakusan and the unique sand dunes of Goro Island in Kanazawa. While preserving the flavor of 'imo' (sweet potato), it has been finished with a refreshing taste.

Alcohol content 44-45 degrees