小倉 真空間

This unique flavor is created by the deep taste of koji that is characteristic of 'Kirakucho', balancing the umami of rice with a sake meter of +14 for spiciness. It is not just spicy; please pay attention to the original umami of sake and the changing aftertaste of spiciness. It pairs well with squid, white fish sashimi, and salt tempura.

This is a sake made by selecting the best lively moromi from among many regular special junmai sakes and advancing the fermentation to create a dry flavor. It retains the taste of regular special junmai sake while being a sharp and smart drink. It quickly washes away the heaviness of oily dishes. It is recommended to serve chilled or at a warm temperature.

A refreshing and soft aroma reminiscent of grapes, with a beautifully balanced concentration of rice flavor and acidity that brings it all together. This is a sake that is delicious to drink and to pair with food. [Brewery Comment] Itoshima Sake Brewery is located in Itoshima City, Fukuoka Prefecture, which is renowned for producing the sake rice Yamadanishiki. We faced this wonderful rice head-on, brewed with passion, and gently pressed using traditional methods. Please enjoy the sake 'Tanaka Rokugo' born from the rice paddies of Yamadanishiki.

Senkin Modern Ichi-shiki (Heat Pasteurized) is a sake that, despite being heat pasteurized, offers an astonishingly fresh and juicy flavor. The refreshing aroma reminiscent of fruit is impressive, and this fragrance becomes even more pronounced when tasted. It feels as if you are biting into a luxurious Shine Muscat grape. Additionally, the balance of sweetness and acidity is exquisite, creating a light and clear drinking experience! With an alcohol content of 13%, which is low for sake, it still delivers the depth characteristic of Kimoto-style brewing and a solid flavor as a genshu (undiluted sake). The carbonation derived from fermentation adds a lively mouthfeel. This sake is approachable even for those unfamiliar with it, making it a perfect choice for sake beginners!

The moment it touches your mouth, you are captivated by its exquisite flavor. First, the aroma evokes hints of green apple and pear. Just this aroma alone can immerse you in a somewhat special mood. What spreads on the tongue is the rounded umami of rice. The balance of sweetness and acidity makes it easy to pair with any dish. Served cold, it stands out for its crispness and freshness, while warming it reveals a mellow and deep richness, truly changing its character with the drinking temperature. A slight pleasant astringency lingers in the aftertaste, inviting the next sip. It pairs excellently not only with Japanese cuisine but also with creamy dishes and lighter Western dishes. This is a versatile bottle that can be enjoyed in a wide range of settings.

The second name 'Sekirei' is inspired by the trajectory of the wagtail that glides in a straight line just above the surface of the Nishikigawa River flowing in front of the brewery, evoking a refreshing drinking experience. This sake is filled with elegant aromas reminiscent of melon and a subtle sweetness, followed by a clean and lingering aftertaste.

This sake is made with 'Omachi', which has a rich and full-bodied flavor, crafted to be enjoyable and not tiresome, making you want to have another glass. The initial aroma gives a refreshing impression, and when you taste it, you will find it to be a sake with a substantial presence. Please enjoy the unique deliciousness that is different from standard products.

The flavor profile is characterized by an extremely low presence of sweetness, aroma, and alcohol, offering a sake that can be enjoyed with a whole bottle at the dining table. The most shocking low-alcohol sake I recently tasted was Nichinichi. It has a clear and soft mouthfeel, yet the delicate umami of the rice is distinctly felt. The beauty of the water and the flavor of the rice are expressed with great care, making it a sake that makes you think, 'I'm glad to have been born in Japan!' The Akitsu area, located at the northernmost part of the former Tojo Town in Hyogo Prefecture, boasts a high elevation and is composed of three villages (Nishito Village, Tokita Village, and Furuyama Village), representing the most ideal terrain. It expresses a strong umami that can only be born here. The most shocking low-alcohol sake I recently tasted was Nichinichi. It has a clear and soft mouthfeel, yet the delicate umami of the rice is distinctly felt. The beauty of the water and the flavor of the rice are expressed with great care, making it a sake that makes you think, 'I'm glad to have been born in Japan!'

The 'No.6 S-type' produced by Aramasa Sake Brewery is extremely popular among sake, characterized by a fruity and delicate flavor that can be enjoyed like wine. 'S' stands for 'Superior.' True to its name, it is known as a higher-quality bottle with excellent balance within the No.6 series. Its light sweetness, refreshing acidity, and slightly sparkling texture match exquisitely, making it loved by a wide range of people from sake beginners to connoisseurs. When chilled, the fresh fruit aroma stands out, giving an impression similar to white wine. This is a bottle that we highly recommend for those who might think, 'I might not be good with sake...'

A masterpiece that is positioned one rank above among the many lineups of Kokuryu. It is a pioneer of the now-common 'Daiginjo' and has been a long-selling product loved for many years since its release in 1975. It uses 40% polished Yamada Nishiki rice from Hyogo Prefecture. The 7th generation brewer, Masato Mizuno, applied the wine aging techniques he learned in France, carefully maturing this Daiginjo sake at low temperatures.

A modern and refined daiginjo sake carefully brewed using the techniques accumulated throughout the history of 'Matsuno Tsukasa.' The ingredients are the finest sake rice polished to 30% from the top A region of Hyogo Prefecture, specifically the Tojo Yamada Nishiki. This sake is named 'Ultimus,' which carries the meanings of 'fundamental' and 'ultimate,' representing the pinnacle of 'Matsuno Tsukasa.' Typically, it is shipped after aging for over a year, allowing you to fully enjoy its unique flavor that conveys the freshness of new sake while possessing a gentle elegance.

This Junmai Ginjo aged sake uses 100% of the highest quality Yamada Nishiki rice, known as the king of sake rice, specifically from the Tokubetsu A district in Tojo. Only the best part of the sake, called 'Nakadori', is aged for a minimum of 3 years, and it is blended with several varieties to achieve a rich depth characteristic of aged sake while maintaining a harmonious finish. This sake, which every Gikyo fan wants to drink, is a wonderful gift for oneself or for celebrations and special occasions.

Born in 2004 as a hot sake daiginjo after five years of trial and error, 'Kuzuryu Daiginjo' was created to celebrate the 200th anniversary of Kurodragon. After two years of aging, it maintains the delicate and elegant quality inherent to Kurodragon, while offering a smooth and rich aroma typical of daiginjo that transports the drinker into a dreamlike state.

Using pesticide-free Yamada Nishiki grown in contract-farmed rice paddies, this sake is carefully crafted with a labor-intensive traditional method. It is imbued with the hope that it will illuminate the path of Komagura, symbolized by the meaning of 'Tahi' (the fire held in hand to light the way). While retaining the nuances of Komagura, it still has a youthful and firm impression. The acidity typical of the traditional method is pleasantly felt even at room temperature, and when warmed, it softens slightly, allowing the natural umami of the rice to be appreciated.

Stylishly conceived as 'sake that can be enjoyed beautifully in any scene', this sake was born to be easy to drink and to enhance the charm of women. It uses Yamada Nishiki rice cultivated by contracted farmers in the local Kiyama area, polished to 50%, and brewed with underground water from the Seburi mountain range. The balance of fruity aroma and delicate sweetness spreads in your mouth! This sake undergoes secondary fermentation in the bottle, resulting in a natural effervescence. Enjoy the smooth flavor and refreshing taste with just the right amount of carbonation.

Yakushima was registered as a 'World Natural Heritage' site in 1993, and due to its unique topography, it receives a lot of rainfall each year, providing rich and high-quality water suitable for shochu production.

Expresses a unique strength and solid body from black koji fermentation, with a fragrant aroma of Kogane Sengan and an impactful sweetness.

This is a sweet potato shochu made using a handmade method that results in a smooth texture. You can enjoy its elegant aroma, flavor, and aftertaste. It is a shochu that could not exist without the cooperation of many people, including farmers, and is a true embodiment of effort.

Based on carefully selected ingredients, we used black koji to brew in traditional jars, finishing it with care, which we express as 'Old Shochu'. Please enjoy this exquisite product, crafted from mythical sweet potatoes and mythical rice, featuring a rich aroma and deep flavor.

The umami developed by luxuriously using two types of koji is an unparalleled flavor.

This is a shochu made in the birthplace of barley shochu, Iki. It is brewed with rice and barley from Iki. A blend of pressure and atmospheric distillation. It has a refreshing taste and a fruity flavor that you can enjoy. It pairs exceptionally well with fish dishes. Recommended ways to drink it include on the rocks or with water. In summer, a carbonated mix of 3 parts soda to 1 part shochu is recommended, called Shuwacching! The sweetness of the rice malt is enhanced by the carbonation. Please give it a try.

The fragrant aroma of barley spreads in an instant with 'Sato Barley.' Made with barley and barley koji, it has a toasty scent reminiscent of roasted barley, combined with sweet notes of chocolate and vanilla. It is unfiltered, soft, and has a rich, deep sweetness that expands.

This shochu is based on the concept of authentic shochu brewed with sake made from pure rice ginjo and daiginjo sake lees, which are produced in a brewery. The koji is made with the same type of koji (yellow koji) used for pure rice daiginjo, and the yeast is the sake yeast used for pure rice daiginjo. It is a shochu brewed using reduced pressure distillation, which lowers the boiling point to extract a raw spirit without any off-flavors.

Ichinojo Asahi is a limited brew named after the fourth generation toji, Yoshikata Hiroyuki, who first brewed it. The most notable feature of Ichinojo Asahi is the luxurious use of high-quality brown sugar (2.5 times that of regular Asahi), which clearly brings out the aroma of brown sugar and achieves a refreshing sweetness by using black koji. It has a strikingly rich aroma, with a soft mouthfeel and a refreshing sweetness combined with a unique depth of flavor.

A representative Awamori from Kume Island with an alcohol content of 30 degrees. Kume Island is located 100 km west of Naha on Okinawa Island. It is known for its great nature, clear water, and air. Made using natural spring water from Kume Island and crafted through traditional methods passed down since ancient times, it features a refreshing taste with a hint of sweetness.

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