九州 力

A limited release every autumn, this is the raw sake made from traditional black koji sweet potato shochu from Minamisatsuma. Each autumn, it is released in limited quantities with a vintage designation, making it a rare and exquisite product.

Annual production and shipment volume of 5,000 bottles. Using black koji and yellow koji for secondary fermentation, this shochu is brewed and aged in ceramic pots with exceptional technique, resulting in a smooth, rich, and crisp flavor that is easy to drink.

This is handmade sweet potato shochu made in the registered tangible cultural property 'Ishikura'. It is a supreme product distilled entirely in a wooden barrel distiller.

This is a handmade sweet potato shochu made at the registered tangible cultural property 'Ishikura'. It is a supreme product distilled entirely in a wooden barrel distiller. The black koji brew has a soft texture, yet offers a strong aroma of sweet potatoes and a rich aftertaste, providing a profound flavor.

A long-selling product released in the first year of the Taisho era. It has the natural subtle sweetness and umami of sweet potatoes, and its clean, refreshing aftertaste makes it enjoyable without getting tired of it. It is recommended for daily evening drinks.

A regular sake brewed with black koji from Hakugin Shuzo. It features a rich and robust mouthfeel along with a fragrant aroma, allowing you to enjoy the unique sweetness and lingering finish characteristic of black koji.

It is made using traditional 'wooden barrel distillation'. It has a soft mouthfeel unique to wooden barrel distillation and a subtle, elegant aroma of wood, making it a rich and authentic sweet potato shochu.

The moromi was carefully prepared through a labor-intensive process of peeling steamed sweet potatoes and meticulously removing any damaged parts by hand, then slowly and gently distilled. You can enjoy the rich sweetness derived from black koji even when served on the rocks.

The unique aroma of sweet potato shochu is subtle, allowing you to enjoy a refreshing and crisp taste. Please try this carefully crafted bottle, which features an impressive retro-style label.

While inheriting the fruity flavor and taste of the traditional Nanokubo, we further pursued a refreshing taste by using the excellent E-type white koji.

This is a raw spirit made from locally sourced 'Shiroyutaka' sweet potatoes and 'Beni-Satsuma' sweet potatoes, with koji rice sourced from local Hinokihikari. It has a rich and robust sweet potato aroma, with a thick yet mellow sweetness that spreads throughout the mouth. The balance between the sweetness and the slight bitterness unique to red sweet potatoes (Beni-Satsuma) feels just right.

This is a sweet potato shochu raw spirit that allows you to enjoy the 'pure taste as it is made in the brewery,' without any adjustments to the alcohol content through filtration or dilution after distillation. It has a rich and full-bodied flavor that retains its original umami, and despite its high alcohol content, it has a very smooth mouthfeel and a strong presence.

A new sensation sweet potato shochu that allows you to experience various aromas such as flowers, black tea, and tropical fruits. This innovative sweet potato shochu offers a rich sweet fragrance and refreshing citrus notes, allowing you to enjoy different scents with every sip.

Using the local Kanoya variety of sweet potato called 'Taka-kei No. 14', it offers a mild sweetness and a refreshing throat feel, providing a clean and enjoyable taste.

A limited edition made from the rare sweet potato 'Kuri Ougon'. It features an elegant and sweet, vibrant flavor, and the creamy texture is a characteristic unique to Kuri Ougon sweet potatoes.

Three years of storage and aging with white and black koji, distilled at normal pressure, and unfiltered. It has a rich flavor and body, making it incredibly delicious and hard to stop drinking once you start!

A genuine sweet potato shochu with a sharp cutting edge like a sword. Made using Kagoshima's golden senkan and Kawachi mold black koji gold, this original liquor is carefully brewed in a clay pot and aged for two years in a storage jar, resulting in a rich and mature sweet potato shochu.

This is the original sake of 'Sword', a genuine sweet potato shochu with a sharpness akin to a sword, at 37 degrees. Please enjoy the richness and depth of the original sake that cannot be experienced at 25 degrees.

Made from fresh sweet potatoes (Kogane Sengan) produced by contracted farmers in Kagoshima Prefecture, using mineral-rich spring water from the Kirishima mountain range, which is ideal for shochu production. Furthermore, by aging the original spirit in unglazed 'kame' jars, it is finished as a mellow and smooth sweet potato shochu.

Made from 'Shiroyutaka' cultivated in our own farm, it is brewed using traditional 'kame-tsubo' for both the primary and secondary processes. Furthermore, the finished raw sake is aged in kame-tsubo for two years, resulting in a shochu with a subtle sweet potato aroma and a crisp finish.

This is a 'cloudy sweet potato shochu' made with a wild and rich flavor using purple sweet potatoes. The shoulder label reads, 'One should drink without speaking or hearing!!' True to its cloudy nature, it is a shochu with deep flavor. This shochu is recommended for connoisseurs.

This is a 'cloudy' shochu that is as close to unfiltered as possible, with minimal filtration after distillation. The unique sweetness that spreads in your mouth and the rich aroma that wafts through your nose can only be experienced with sweet potato shochu. It is recommended for those who prefer a rich sweet potato shochu.

It features a refreshing fruity aroma and a crisp mouthfeel. The sparkling gold leaf enhances the celebratory atmosphere, making it recommended for special occasions such as wedding receptions, Father's Day, Respect for the Aged Day, and celebrations for opening a business or store.

A special limited edition made with traditional ceramic pot brewing and completely hand-made washi paper label. It is finished with coarse filtration to enhance the flavor of the sweet potato. This is a rich and flavorful sweet potato shochu that allows you to enjoy the solid aroma, depth, and taste of the sweet potato.

The 'Eel Red' made with white koji and purple sweet potato has a soft texture and a rich aroma, making it a rare item that can only produce about 300 bottles per month. You can enjoy the gentle sweetness while feeling the fruity aroma unique to purple sweet potato as it smoothly enters your mouth.

The locally contracted cultivated 'Kogane Sengan' is thoroughly processed by removing parts that cause off-flavors, such as the skin and rotten areas. A superb blend of base shochu made with white koji and shochu made with black koji! This is a sweet potato shochu with a high-quality, soft sweetness and a round, expansive flavor without any off-flavors!

A shochu made using the red sweet potato 'Beniharuka' from Kagoshima Prefecture and sake rice in the primary moromi, distilled under atmospheric pressure, featuring an exquisite aroma and rich umami from black koji.

Premium Sakurai! Uses sake brewing suitable rice for the koji rice. Characterized by a beautiful and rich umami typical of Sakurai, with a body that spreads horizontally.

In Yamada, Aira district, Kagoshima Prefecture, there is a triumphal arch built to pray for the safety of soldiers engaged in the Russo-Japanese War. It is brewed with rice carefully grown in the Yamada area. It is characterized by a soft sweetness and has little stimulation, so it can be enjoyed straight.

This shochu is made using the golden Senkan variety produced in Kagoshima Prefecture, carefully prepared by peeling the sweet potatoes. It is expertly blended with white and black koji and diluted with Kagoshima's hot spring water. The taste is very smooth and easy to drink.

The locally loved 'Asahi' has a robust and masculine flavor that is somewhat dry, but by blending in aged sake, it has been crafted into a masterpiece that combines a refreshing crispness with smoothness.

A passage praised by Sakamoto Ryoma during his meeting with Saigo Takamori. Over time, its unchanged existence is still filled with an indescribable charm. This is a genuine sweet potato shochu made using a technique that ferments with black koji and then follows with yellow koji at a staggered timing. While savoring its rich and bold flavor, one reflects on the extraordinary hero.

Enma Ten is a carefully crafted sweet potato shochu made by slowly and meticulously roasting 'Tanegashima Gold (purple sweet potato)'. When enjoyed on the rocks, it offers a refreshing sweet aroma and a crisp throat feel, while when mixed with hot water, it provides a round, comforting taste and a roasted sweet potato flavor.

This shochu is made using a rare carotene-based sweet potato (Vegeta Red) as its main ingredient. The sweet aroma derived from the gently spreading sweet potato, the moist and mellow mouthfeel, and the silky, finely textured flavor all hint at the meticulous craftsmanship that went into producing this shochu.

While retaining the essence of Iza Oizumi, this shochu becomes mellow by using Jizō Onsen water for dilution, making it delicious to drink on the rocks. Naki Mushi was born from the desire to spread the culture of shochu.

Reviving the white rice that was cultivated until the end of the Edo period, it is used as koji rice. It has a unique richness and mouthfeel, but this flavor is unlike anything before. It is very popular in restaurants and has been revived after 154 years. This is a premium authentic shochu that evokes the aroma of the time when samurai existed.

This is a high-quality shochu made from Benisatsuma sweet potatoes, aimed at a sweet and fruity flavor for women. It is elegant, very easy to drink, and when enjoyed on the rocks with just a little bit of water, the aroma is further enhanced.

The koji rice is new Koshihikari from Minamisatsuma, and the sweet potato is a luxurious product made exclusively from the golden Senkan variety, awarded the Emperor's Cup and the Yellow Ribbon Medal by Mr. Higashibaba. It is the original brand that boasts 'pot storage' for authentic shochu, characterized by a rich aroma from aging, a gentle mouthfeel, and a deep, lingering finish.

The genshu of 'Kurano Shikon', which had been resting for about three years in a ceramic jar at the Kamikawa storage facility, has been bottled without dilution. You can enjoy it straight or on the rocks, taking advantage of the high alcohol content, or you can also try it with hot water or water, experiencing a different flavor compared to when it is mixed with 25-degree shochu.

We have revived the cultivation of the 'Norin No. 2' variety of sweet potato, which was widely grown in Kagoshima Prefecture until the 1960s, and recreated the taste of 'traditional sweet potato shochu' that highlights the uniqueness of the ingredients. This is a genuine sweet potato shochu with a rich sweet potato aroma and a full-bodied flavor.

A shochu with a 'rich and robust' taste and aroma made using an unfiltered method - Limited to Kagoshima, this shochu was created in response to the passionate voices of shochu lovers who want to drink 'the unique shochu of the past' by incorporating the methods from the 1960s and finishing it with an unfiltered process, resulting in a 'rich and robust' taste and aroma.

Made from fresh sweet potatoes produced in Kagoshima Prefecture, using high-quality underground water that springs from the Takakuma Experimental Forest of Kagoshima University. It is characterized by a refreshing and elegant sweetness.

A blend of 20% rice shochu made with an indirect heating distiller and sweet potato shochu. The sweetness and umami of the sweet potato harmonize well with the refreshing quality of the rice shochu. The differences in sweet potato shochu and rice shochu, as well as the distillation methods, create a delicate balance, resulting in a complex flavor and a unique shochu.

A natural plum wine made with sweet potato shochu. The rich flavor unique to sweet potato shochu and the elegant aroma of plums truly make it a luxurious plum wine.

This is a traditional homemade umeshu made with plenty of fresh green plums and honey from the Oin-do Farm. The rounded flavor, harmonizing the aroma and acidity of the plums with the richness of shochu, is healthy, stimulates the appetite, and soothes fatigue.

This is a plum wine made by the villagers of 'Kagoshima Furusato Yatai Village' once a year, using hand-picked plums from Kagoshima Prefecture, which are then aged in ceramic jars. It is a traditional plum wine that is not too sweet and has a hint of sweet potato shochu aroma.

Fresh green plums from 'Nara, Oin-do' are carefully hand-picked one by one without damaging them, and then brewed with the rare 'authentic shochu' in Japan, allowing it to mature slowly over a long period. Enjoy the concentrated essence of the plums and the rich, syrupy flavor that comes from long aging.

This is a genuine plum liqueur made from plums from Yamato Village on Amami Oshima, crafted with authentic rice shochu. It preserves the flavor of the plums while enhancing the qualities of the rice shochu, making it a unique product from Kozou Brewing.

This liqueur is made with authentic barley shochu, preserving the flavor of yuzu from Kagoshima Prefecture. It is a genuine shochu liqueur unique to Kozou Brewing, highlighting the best qualities of both yuzu and barley shochu.