Amami no Yurai Dokoro Gokui

Orion Beer, a familiar name in Okinawa and Amami, small bottle 660 yen, Kirin Lager Beer, medium bottle 740 yen, Asahi Super Dry, medium bottle 740 yen

◆ Amami Passion Fruit Chuhai: Passion fruit is rich in vitamin A, potassium, and beta-carotene. ◆ Amami Tankan Chuhai: Amami tankan is abundant in vitamin C, which is effective for fatigue recovery! ◆ Amami Guava Chuhai: Amami guava is a fruit that is very rich in vitamin C! ◆ Amami Mango Chuhai: Freshly squeezed mango from the blessings of the sun in Amami! It is also rich in vitamin A and beta-carotene. ◆ Amami Plum Chuhai: The vibrant red fruit of Amami plum is characterized by its sweet and sour taste and aroma! It is also rich in polyphenols.

◆ Passion Fruit / Tankan / Guava / Mango / Plum

◆ You can also order your own original cocktail, including Spritz, Passoa Orange, Fuzzy Navel, and more!

◆ Banshirou (Guava, Peach, Gin, Lemon, Tonic) ◆ Tokeisou (Passion Fruit, Lychee, Orange, Tonic) ◆ Amami Mango (Mango, Yogurt, Vodka, Grenadine) ◆ Plum Cassis (Plum, Cassis, Brown Sugar Shochu, Carbonated Water)

・Godai Plum Wine 550 yen ・Kakudama Plum Wine 500 yen ・Brown Sugar Plum Wine 550 yen ・Ume Mitsuki 550 yen ・Saika Plum Wine 550 yen ・Kaga Plum Wine 550 yen ・Chiebijin 620 yen ・Sentou Plum Wine 550 yen ・Yogurt Plum Wine 650 yen ・Fully Ripe Cloudy Plum Wine 650 yen ・Aoya Plum Wine 550 yen ※We have a wide variety available! Please feel free to ask♪

[Sweet Potato] - Tomino Hozan, Sato (Black), Umi, Mitake, Hachiman, etc. [Barley] - Kanpachi, Nakata [Rice] - Torikai, Wild Rabbit's Run [Awamori] - Zanpa, Harusame Curry

What is Black Sugar Shochu? It is a zero-sugar shochu made from alkaline black sugar, which contains a high amount of minerals. The components of black sugar include important minerals such as glucose, calcium, potassium, and various B vitamins. The components in shochu are known to dissolve blood clots, improve blood flow, and aid in fatigue recovery. Scientific data suggests that its effects are about twice as potent as those of wine. It is characterized by being easy to get drunk and easy to sober up, making it less likely to cause hangovers or bad intoxication. The history of Black Sugar Shochu dates back approximately 500 years when shochu was brought from Siam (present-day Thailand) to Okinawa. The people of Amami used black sugar, a major agricultural product of Amami, in the shochu brought from Okinawa, making many improvements and innovations in the production techniques, leading to the current form of black sugar shochu. This achievement was recognized, and in December of Showa 28, when the Amami Islands were returned from America, the production of alcoholic beverages using black sugar as a raw material was legally permitted only in the Amami Islands (Amami Oshima, Kikaijima, Tokunoshima, Okinoerabu Island, and Yoron Island).

Amami Oshima *Limited to 360 bottles / only 600 bottles produced of this elusive sake

A smooth and easy-to-drink flavor with no strong characteristics. It is said to be enjoyed straight in Yoron offerings.

With just a slight increase in alcohol content, the sweetness and aroma of brown sugar are more pronounced in the flavor.

A rounded aroma and mellow flavor characteristic of the blend.

The most popular shochu in Tokunoshima. It has no strong flavor and is easy to drink.

The flavor, aged in oak barrels for a long time, is close to that of Western spirits, with a rich and flavorful taste.

"Aja" is a dialect from Tokunoshima meaning "father." The subtle sweetness captivates those who drink it.

A rich and full-bodied flavor created through traditional jar brewing and atmospheric distillation. This shochu has a slightly unique character due to the jar storage, but it is deeply flavorful.

While retaining the original flavor of brown sugar, it has a smooth finish.

A blend of atmospheric distillation and reduced pressure distillation. It is aged with the sound of the town revitalization enka song 'Hanarenbo,' resulting in a light mouthfeel and a refreshing shochu that you won't tire of drinking.

By using a ratio of 2 parts brown sugar to 1 part rice, you can enjoy the rich aroma and mellow taste of brown sugar shochu.

It has a smooth taste with almost no peculiarities, allowing you to enjoy a subtle sweetness.

The refreshing sweet aroma gives a sense of freshness. It has a crisp taste and although the alcohol content is high, it can be quite enjoyable for those trying brown sugar shochu for the first time.

This is a limited edition sake that has been aged for a long period (over 5 years). I believe you will surely be satisfied with its soft texture and deep richness.

The best 25 degrees in the world. It's surprising how much it changes just by lowering the alcohol content! When you take a sip, you can feel the sweetness of brown sugar, and it has a refreshing taste.

A blend of raw sake stored in oak barrels and raw sake aged for over 5 years in enamel tanks. The rough taste is complemented by the mellow flavor of brown sugar from long-term aging, resulting in a rich and aromatic profile.

This shochu, which was sold exclusively on the island, is loved by locals, and its flavor is rich with an excellent crispness. It is a black sugar shochu that leaves you feeling refreshed after drinking.

The raw sake is diluted to 18 degrees before bottling, making it easy to drink with a gentle mouthfeel. It is recommended to drink it straight or on the rocks!

Preferred by shochu fans seeking a unique flavor with a distinctive aroma, it features a clear sweet scent of brown sugar and a softness on the palate that highlights its sweetness.

This is the shochu brewed by the young fourth generation, Mr. Yoshihiro Kikei, as the toji (master brewer) for the first time. Brewed with double the usual amount of brown sugar, it offers a sweeter aroma of brown sugar and a rich flavor.

Using only domestically produced rice, changing the yeast, and brewing at low temperatures, it offers a soft sweetness in contrast to the crisp sweetness of 'Ichinojo Asahi'. It is easy to drink, with a fruity and gentle umami that stands out.

A shochu that has a strong popularity among black sugar shochu fans.

By aging the original sake made using a secret method passed down since ancient times for 2 years, it acquires a characteristic brown sugar flavor, with a moderate maturity adding smoothness and richness to the aroma.

A blend primarily of 3-year-old aged sake with additional aged sake from 5 to 10 years. It has no sharpness despite being 30 degrees, and a mild sweetness along with a moderate bitterness spreads throughout the mouth.

A truly exquisite product that spreads an indescribably sweet and rich flavor, making it clear that it was made with genuine care and attention.

The exquisite aroma of high-quality brown sugar spreads throughout the glass. It has a rich flavor reminiscent of an exceptional Western liquor.

A masterpiece created through trial and error by the current toji (master brewer) Takashi Yamada and the next generation toji Takahiro Yamada, aiming to retain more of the flavor of brown sugar! The fragrant aroma of brown sugar is firmly captured, and the concentrated sweetness is indescribable.

The aroma of brown sugar is gentle and rounded. The balance of sweetness and spiciness is good, and when diluted with hot water, the roundness is enhanced.

A rich and smooth flavor with plenty of umami, aged for over 3 years and further matured in oak barrels, imparting a rich taste and aroma.

A light and refreshing taste made from 100% brown sugar produced in Amami Oshima, using reduced pressure and low-temperature distillation.

Using double the amount of raw brown sugar and finishing with vacuum distillation, it highlights the flavor of brown sugar, featuring a slightly sweet aroma and a refreshing taste. This is a rich and flavorful sake that we would like women to enjoy as well.

A mild and exquisite product that maximally brings out the potential of brown sugar shochu. It is finished smoothly and easy to drink due to the use of bamboo charcoal in the filtration process.

A long-term stored sake that is carefully made with rice and brown sugar, aged at low temperatures, offering a mellow mouthfeel with the aroma and richness of brown sugar, and a rich flavor.

Using carefully selected brown sugar and water from the pristine forest of Kinsakubaru, this is brewed in a vat. The sharpness and rich flavor unique to black koji is outstanding! The store manager's absolute favorite!

The raw material, brown sugar, is produced in Tokunoshima, and the rice koji is also made from domestic rice. The degree of 33 is derived from 'South = Southern = 33'. It has a rich flavor that feels like eating brown sugar directly, and it is a legendary product that is shipped once a year!

This is a black sugar shochu raw spirit that has been slowly aged in a ceramic jar. It is a super limited edition released only once a year. A masterpiece that offers a rich flavor, sharpness, deep aroma, and richness.

Aged for a long time, the original spirit is diluted to 25 degrees. It has a light mouthfeel and a refreshing finish, making it recommended for those who are trying shochu for the first time.

Very easy to drink, with a smooth flavor that feels the aroma of oak barrels and the sweetness of brown sugar.

When tasted, a subtle sweet aroma of brown sugar spreads, characterized by a clear and refreshing light mouthfeel.

The shochu is brewed in a ceramic pot and aged in oak barrels for two and a half years, resulting in a sweet aroma reminiscent of rum, complemented by the smoky scent of the oak barrels, creating a soft and gentle experience.

A subtly sweet aroma characteristic of brown sugar, with a rich depth that spreads. Easy to drink, it does not give a sense of alcohol content.

Kana means 'beloved person' in the Amami dialect. It has a rich and deep flavor and aroma, and although it is 40 degrees, you can also feel the clean sweetness of brown sugar. To enjoy the flavor of brown sugar, please try it on the rocks.

This is a carefully crafted black sugar shochu that offers a unique depth of flavor, sweetness, and aroma derived from black sugar. It is a masterpiece that allows you to feel the passion of Master Honda.

"Mankoi" is a unique name, but it means "a thousand customers and ten thousand arrivals" and "inviting good fortune" in the local dialect. It has a gentle sweet aroma of brown sugar, with a lightly smoky scent from the barrel. It has a smooth and refreshing taste that is easy to drink.

This is a 7-year long-term aged liquor that has been produced for over 20 years, stored in oak barrels. It has a sweet aroma of brown sugar and a good balance of the barrel scent from the oak aging, with a subtle sweet taste and a refreshing aftertaste.

When taken into the mouth, it gently spreads with a soft sweetness unique to brown sugar, and it is refreshing while still having the distinct character of brown sugar shochu.

This is a fine product that has been aged for over 5 years, made from the raw spirit distilled at 38 degrees. As expected from a raw spirit, it offers a satisfying taste in terms of flavor, aroma, and sweetness.

After distillation, it is cooled and filtered, and aged for more than 2 years before being precisely filtered again before bottling. It has a smooth mouthfeel and is a very easy-to-drink shochu.

Named after the musical term 'Lento,' which means 'slowly,' this shochu is naturally aged in a cradle of music by listening to classical music for about three months, resulting in a smooth and easy-to-drink brown sugar shochu.

The flavor produced from 100% local brown sugar from Ukene Village is refreshing and mellow compared to Rentou, with a strong sweetness characteristic of brown sugar shochu. Neriyakanaya means 'paradise beyond the sea' in the Amami dialect.

FAU is produced in a small village with just 2,200 residents. FAU stands for 'From Amami Ukenson.' Would you like to hear a little bit of the lively voices from this small village? (Excerpt from a message card from the brewery) It has a fruity aroma and a rich flavor. This is the first distillation of a pressure-distilled sake that focuses more on 'full-bodied taste' rather than 'easy drinkability.'

This shochu has a strong personality and deep flavor, preserving the taste since its establishment, and embodies the true deliciousness of brown sugar shochu.

Brewed with white koji, aged in tanks for 1 year, and then aged in oak barrels for 3 months, finished with atmospheric distillation. The quality of the sake is relatively light and easy to drink. It has a refreshing vanilla aroma and a hint of citrus, providing a crisp mouthfeel.

It has a smooth mouthfeel, with a moderate richness and flavor, making it easy to drink.

Super limited edition! A carefully crafted aged sake. A phantom bottle that is hard to obtain. The rich umami and sweet, fragrant aroma are exquisite.

Once planned to be released under the brand name 'Yanchan', this limited edition sake has been revived over the years as 'Takara Mon'. The unique roasted sweetness of Tomita Sake Brewery expands even more in flavor due to long-term storage, filling the mouth with deliciousness.