This undiluted Ginjyo Shochu is bottled in a Takaratsubo (treasure bottle) and embodies the Spirit of Japan (Nihon no Kokoro). A true treasure (Hizo), the Genshu (undiluted) 40% alcohol content sake is laid to rest in large earthenware crocks until it is perfected. Feel free to drink this shochu as soon as you get it, but letting it sit in its crock at room temperature and occasionally giving it a light shake will keep it flavoring even longer, making it truly one of a kind.

Ingredients:

Rice / Rice Koji　

Alcohol Content:

40%

Suggested Retail Price (excl. tax):

• 5L 　\22,000 
• 1.8L 　\9,350 

Using sake lees from Dai-Ginjyo sake made of Yamada Nishiki, this Ginjyo Shochu is vacuum distilled with Ginjyo moromi mash. In combining a wide variety of Japanese Sake cultures, this sake condenses the essence of Ginjyoshu, making some say that this is the ultimate distilled spirit. This shochu was named the “Nihon no Kokoro” because it truly is the Spirit of Japan.

Ingredients:

Rice / Rice Koji・Dai-Ginjyo Sake Lees　

Alcohol Content:

25%

Suggested Retail Price (excl. tax):

• 720ml 　\1,800 

This vacuum distilled Ginjyo Shochu is made combining select Fukuoka-grown rice, Ginjyo sake lees, water from the underground streams of Yabe River, and Ginjyo yeast for fermentation. We hope you enjoy the sweet Ginjyo fragrance and mild flavor.

Ingredients:

Dai-Ginjyo Sake Lees・Rice / Rice Koji　

Alcohol Content:

25%

Suggested Retail Price (excl. tax):

• 1800ml 　\2,400 
• 720ml 　\1,200 

Ginjyo yeast and yellow koji from refined sake (seishu) are added to the brew, then vacuum distilled. The flavor of this shochu is in essence the “umami” from rice.

Ingredients:

Rice / Rice Koji　

Alcohol Content:

25%

Suggested Retail Price (excl. tax):

• 1800ml 　\1,900 

■IWSC2022 最高得点99pts GOLD OUTSTANDING(最高金賞)受賞 ■第九回 福岡県酒類鑑評会 麦焼酎 常圧蒸留の部 福岡県議会議長賞
Harushizuku, locally cultivated in Fukuoka, is used to produce this authentic barley shochu, a well-balanced blend of multiple flavors of Shochu originated from atmospheric distillation and vacuum distillation.

Ingredients:

Barley / Barley Koji　

Alcohol Content:

25%

Suggested Retail Price (excl. tax):

• 1800ml 　\2,100 
• 720ml 　\1,050 

Yame Green Tea, both Sencha and Gyokuro, are blessed by the bright sun, clean rivers, and deep fog that the Yame landscape has to offer, making a tea so rich in aroma it would be worthy of the heavens. The green tea fermented with rice and rice koji then distilled is a patented process that makes this green tea shochu astoundingly fragrant and delectable.

Ingredients:

Rice / Rice Koji・Green Tea (Sencha / Gyokuro)　

Alcohol Content:

25%

Suggested Retail Price (excl. tax):

• 1800ml 　\1,950 
• 720ml 　\980 

Using only heaven-worthy, high-quality, Gyokuro Green Tea from Yame, this brew is fermented with rice and rice koji. Extracting the essence of Gyokuro Green Tea, the shochu is richly fragrant with a delicate sweetness.

Ingredients:

Rice / Rice Koji・Green Tea (Sencha / Gyokuro) Gyokuro)　

Alcohol Content:

25%

Suggested Retail Price (excl. tax):

• 500ml Bottle　\1,150 

　
Polishing the rice down to less than 60%, this Ginjyo Shochu uses the Yamada Nishiki rice grains, a Shuzo Kotekimai (high-grade rice of brewing quality). Using Ginjyo yeast reserved for refined sake (seishu), the moromi mash is slowly fermented at a low temperature. At this point the batch is ready to be pressed into Junmai Ginjyo Sake, but instead is distilled at low temperature and low pressure into a large earthenware vat and kept until matured. We are sure you will enjoy the rich, mellow taste and the hallmark Ginjyo fragrance.

Ingredients:

Rice / Rice Koji　

Alcohol Content:

25%

Suggested Retail Price (excl. tax):

• 1800ml 　\4,950 
• 720ml 　\2,300 

　
The 'Ginku' blend is made by preparing the Yamada Nishiki sake rice (sakamai) and other Ginjo sake lees. Using Ginjo yeast to ferment this rice shochu, the moromi mash is then vacuum distilled and matured for three years. You will surely notice the sweet fragrance of Ginjo sake and the refined, mellow flavor.

Ingredients:

Ginjyo Sake Lees・Rice / Rice Koji　

Alcohol Content:

25%

Suggested Retail Price (excl. tax):

• 1800ml 　\3,000 
• 720ml 　\1,400 

　
Top of its class, this shochu is made of choice barley then matured for over four years. The undiluted shochu is matured in both a barrel and earthenware crock to bring out the deep, full-bodied, rich flavor in this Zekoo. The depth of the extensive flavor and aroma will render an ecstasy that will have you saying “This is it!”

Ingredients:

Barley / Barley Koji　

Alcohol Content:

37%

Suggested Retail Price (excl. tax):

• 1800ml 　\5,800 
• 720ml 　\2,800 

　
Select barley is processed into shochu, then matured in a barrel to bring out the deep and mellow flavors hidden within this shochu.

Ingredients:

Barley / Barley Koji　

Alcohol Content:

25%

Suggested Retail Price (excl. tax):

• 1800ml 　\3,000 
• 720ml 　\1,400 

　
Produced with black koji, then atmospherically distilled, this undiluted barley shochu is matured to perfection for at least four years in an earthenware crock. The savory scent and lasting, deep, mellow flavors are unique to the process of letting the shochu mature in an earthenware crock at normal air pressure. Because this shochu is unfiltered, you may notice the essence of barley shochu floating or sunk at the bottom of the bottle. Rest assured; this is part of the unique character of this shochu, thus the quality is not in any way affected.

Ingredients:

Barley / Barley Koji　

Alcohol Content:

25%

Suggested Retail Price (excl. tax):

• 1800ml 　\3,000 
• 720ml 　\1,400 

　
Produced with black koji, then atmospherically distilled, this undiluted barley shochu is matured to perfection for at least seven years in an earthenware crock. Mellow and lasting, we urge you to try this aged shochu, the deep flavors of which can only be understood by experiencing it.

Ingredients:

Barley / Barley Koji　

Alcohol Content:

42%

Suggested Retail Price (excl. tax):

• 720ml 　\4,100 

　
Kogane Sengan sweet potatoes, from Minami Satsuma in Kagoshima, and black koji (Kurokoji) aspergillus oryzae mold from Yamada Nishiki are the primary ingredients of this wonder. Each sweet potato is carefully washed and peeled, prepared in an earthenware crock, then distilled at atmospheric pressure. Only the best tasting and most aromatic portions of the undiluted shochu produced are selected to be bottled. The results are an amazing sweet potato shochu with a hint of sweetness while simultaneously light and fruity.

Ingredients:

Sweet potatoes / Rice Koji　

Alcohol Content:

40%

Suggested Retail Price (excl. tax):

• 720ml 　\3,300 

　
Kogane Sengan sweet potatoes, from Minami Satsuma in Kagoshima, and black koji (Kurokoji)　are combined in an earthenware crock, then distilled at atmospheric pressure. This sweet potato shochu is full of flavor, having a sweetness that is both light and refined.

Ingredients:

Sweet potatoes / Rice Koji　

Alcohol Content:

25%

Suggested Retail Price (excl. tax):

• 1800ml 　\2,800 
• 720ml 　\1,380 

　
The “Murasaki Imo Jinku” is made of delectable “Ei Murasaki” potatoes picked from Minami Kyushu City’s Ei Machi, Beppu, located on the southern tip of the Satsuma Peninsula. The Murasaki Imo (purple potatoes) and black koji are prepared in an earthenware crock and distilled at atmospheric pressure. This shochu is characterized by its sweet flavor and elegant aroma.

Ingredients:

Sweet potatoes / Rice Koji　

Alcohol Content:

25%

Suggested Retail Price (excl. tax):

• 1800ml 　\2,900 
• 720ml 　\1,400 

　
Kogane Sengan sweet potatoes, from Minami Satsuma in Kagoshima, and black koji are combined in an earthenware crock, distilled at atmospheric pressure, and then bottled without filtration. This slightly opaque sweet potato shochu is uniquely flavorful and sweet while simultaneously giving off a light and refined scent.

Ingredients:

Sweet potatoes / Rice Koji　

Alcohol Content:

25%

Suggested Retail Price (excl. tax):

• 720ml 　\1,400 

　
The techniques to make this treasured umeshu (plum liqueur) have been carefully passed down from generation to generation through Kitaya’s long-standing traditions. Using Sanaburi Shochu, an old, traditional way of making shochu from sake lees, the select plums are marinated for seven years, then bottled without filtration. The sweet flavor and rich aroma are a combination you must absolutely try.

Ingredients:

　

Alcohol Content:

14%

Suggested Retail Price (excl. tax):

• 720ml 　\3,300 

　
Combining the Jinku shochu with select Nankobai plums grown in our very own region of Tachibanamachi, Yame, this umeshu (plum liqueur) is unfiltered. You may notice some ume (plum) grinds settling, but rest assured; this is part of the unique character of this liqueur, and is a testament to its quality.

Ingredients:

　

Alcohol Content:

14%

Suggested Retail Price (excl. tax):

• 1800ml 　\3,080 
• 720ml 　\1,540