BREWERY MAP
COLOR CODED
1 – Hokkaido
2 – Aomori
3 – Iwate
4 – Miyagi
5 – Akita
6 – Yamagata
7 – Fukushima
8 – Ibaraki
9 – Tochigi
10 – Gunma 11 – Saitama 12 – Chiba
– Tokyo
– Kanagwa
– Niigata
– Toyama
– Ishikawa
– Fukui 19 – Yamanashi 20 – Nagano 21 – Gifu 22 – Shizuoka
23 – Aichi
– Kyoto
– Osaka
– Hyogo
– Nara
– Mie 25 – Shiga
– Wakayama 31 – Tottori
– Shimane
– Okayama
– Hiroshima
– Yamaguchi
– Tokushima 37 – Kagawa
– Ehime
– Kochi
– Fukuoka
– Saga
– Nagasaki
– Kumamoto
– Oita
– Miyazaki
– Kagoshima
– Okinawa
Amami Oshima Shuzo (Kagoshima)
Denen Shuzo (Kagoshima)
Hamada Shuzo (Kagoshima)
Higa Shuzo (Okinawa)
Komaki Jozo (Kagoshima)
Manzen Shuzo (Kagoshima)
Nankai Shochu (Amami Islands)
Nishi Shuzo (Kagoshima)
Nishiyoshida Shuzo (Fukuoka)
Nissin Shurui (Tokushima)
Noguchi Naohiko Institute (Ishikawa)
Sanwa Shurui Shuzo (Oita)
Satsuma Shuzo (Kagoshima)
Seifuku Distillery (Okinawa)
Sengetsu Shuzo (Kumamoto)
Shinozaki Shuzo (Fukuoka)
Takahashi Shuzo (Kumamoto)
Takara Shuzo (Miyazaki)
AMAMI OSHIMA
AMAMI ISLANDS, KAGOSHIMA
Brewery: Amami Oshima Shuzo (est.1970)
Location: Amami Islands, Kagoshima Prefecture
Amami Oshima is the only distiller in Japan that uses only 100% Amami Oshima brown sugar. They only sell Shochu that has been aged for over 2 years.
KOKUTO (BLACK SUGAR CANE)
JOUGO
KOKUTO SHOCHU
Jougo has a light and fruity aroma, a soft and light mouthfeel and a clean, smooth swallow. Great Shochu to have with food.
MAIN INGREDIENT: Kokuto
DISTILLATION: Single (Less Pressure)
KOJI: White Koji (Rice)
ABV: 25% (50pf)
SKU# 4329
750ml. / 12 /cs.
DENEN
Brewery: Denen Shuzo (est.1979)
Location: Kagoshima Prefecture
Established in northern Kagoshima in 1905, Denen Shuzo pioneered the idea of barrel stored Shochu. They continue to do so while also implementing the “ongaku jikomi” technique, which is playing music while they make their Shochu, which is believed to enhance fermentation and barrel aging.
MUGI (BARLEY)
MUGI SHOCHU
The soft, round elegance of this Shochu is supposedly a result of the music that is played to the mash and barrels while it is being made. Has a light and sweet barley aroma and a clean, dry finish.
MAIN INGREDIENT: Two Row Barley
DISTILLATION: Single (Normal Pressure)
KOJI: White Koji (Rice)
ABV: 25% (50pf)
SKU# 9010
750ml. / 12 /cs.
KAGOSHIMA
HAMADA
KAGOSHIMA
Brewery: Hamada Shuzo (est.1868)
Location: Kagoshima Prefecture
Founded in Kagoshima prefecture (the birthplace of Imo Shochu) Hamada Brewery has passed down and preserved their traditions and skills for over 140 years. By combining this with research and innovation, they hope to help the world understand the appeal of Shochu.
MUGI (BARLEY)
KAKUSHIGURA
MUGI SHOCHU
Kakushigura Mugi Shochu is a carefully cultivated and Oak Barrel aged Barley Shochu, with a nose of sweet vanilla and a rich flavor.
MAIN INGREDIENT: Barley
DISTILLATION: Single (Less Pressure)
KOJI: White Koji (Barley)
ABV: 24% (48pf)
SKU# 13942
750ml. / 12 /cs.
IMO (SWEET POTATO)
KAIDO
IMO SHOCHU
Has a soft mouthfeel, huge presence of umami, and a clean aftertaste. Kaido Shochu is a blend of sweet potato and rice Shochu. It is made using Koganesengan sweet potatoes from Kagoshima, and rice koji made with 100% Japanese rice, then is crafted skillfully and carefully using Black Koji.
MAIN INGREDIENT: Koganesengan Sweet Potato
DISTILLATION: Single (Normal Pressure)
KOJI: Black Koji (Rice)
ABV: 25% (48pf)
SKU# 4681
750ml. / 12 /cs.
HIGA
Brewery: Higa Shuzo (est.1948)
Location: Okinawa Prefecture
Located in Yomitan Village in the center of Okinawa Prefecture, Higa Shuzo’s headquarters and factory enjoy the fresh sea breeze and land that is rich in nature. Their philosophy centers on “Smile Be Waves.” Higa Shuzo wants Zanpa to put a smile on everyone’s faces and spread smiles like the waves of Okinawa. In their commitment to quality, Higa Shuzo has obtained an FSSC 22000 certification, and they are committed to environmentally friendly initiatives such as the installation of a solar power system and recycling of manufacturing wastewater. The distillery also offers a diverse product lineup to suit various occasions.
AWAMORI (THAI RICE)
AWAMORI SHOCHU
Clean and smooth flavor with a soft finish, which makes it very easy to drink. Notes of green banana, white florals, sweet orange peel, walnut, and baking spice on the nose. A more herbal component, similar to angelica root, emerges on the palate. Enjoy it straight, on the rocks or mixed with club soda.
MAIN INGREDIENT: Thai Rice
DISTILLATION: Vacuum
KOJI: Black ABV: 24% (48pf)
SKU# 10673
720ml. / 12 /cs.
ZANPA WHITE
OKINAWA
KOMAKI
KAGOSHIMA
Brewery: Komaki Jozo (est.1909)
Location: Kagoshima Prefecture
Located in Satsuma county of Kagoshima prefecture, and established in 1909. Their motto is “Kodawari” and they feel free to pursue their “Kodawari” because Komaki Jozo is a family-run business. Koadawari is, roughly translated, the uncompromising pursuit of perfection.
IMO (SWEET POTATO)
ISSHO BRONZE
IMO SHOCHU
Made with local ingredients from Kagoshima, the sweet potato is mashed and fermented using white koji mold and beer yeast, and the fermentation process is managed at a low temperature below 20 degrees Celsius leads to a refreshing and citrusy flavor.
MAIN INGREDIENT: Sweet potato
DISTILLATION: Atmospheric Distillation
KOJI: Akita Konno White Koji
ABV: 25%
SKU# 10801
720ml. / 12 /cs.
MANZEN
Brewery: Manzen Shuzo (est.1922)
Location: Kagoshima Prefecture
Hand-crafted, traditional tools and techniques are Manzen Shuzo’s specialties.
IMO (SWEET POTATO)
MUGI SHOCHU
Made using Akita Prefecture’s Hitomebore rice and a traditional and handmade Wooden Pot Still and condensing coil, Manzen Imo Shochu is lush and full of flavor. MANZEN
MAIN INGREDIENT: Koganesengan Sweet Potato DISTILLATION: Single (Normal Pressure)
KOJI: Black Koji (Rice) ABV: 25% (50pf)
1750ml. / 6 /cs. SKU# 5700
KAGOSHIMA
NANKAI
AMAMI ISLANDS
Brewery: Nankai Shochu (est. 2017)
Location: Amami Islands
Nankai, which translates to the”South Sea,” is an homage to Amami, an island paradise off the southwestern coast of Japan. Amami is where their exquisite kokuto, or “black sugar,” shochu has been handcrafted from premium sugarcane and rice using classic and modern techniques for over 60 years.
KOKUTO (BLACK SUGAR CANE)
NANKAI GOLD KOKUTO
KOKUTO SHOCHU
Elegantly smooth and drinkable, Nankai Gold offers remarkable layers of fruit, floral, and malty aromas with gentle notes of raisins, chocolates and honey. Enjoy this rare and exquisite spirit neat or on the rocks.
MAIN INGREDIENT: Kokuto
STILL: 75% Vacuum-Distilled
25% Atmospheric Blend
KOJI: White Koji
ABV: 43%
SKU# 10842
750ml. / 6 /cs.
NANKAI KOKUTO
KOKUTO SHOCHU
Nankai is sweetly fragrant with notes of pear, has a creamy mouthfeel, and a delicate finish. Incredibly easy to drink and highly enjoyable with food, this clean, smooth craft spirit is a perfect introduction to the shochu category.
MAIN INGREDIENT: 80% Kokuto
20% Rice Koji
DISTILLATION: Vacuum-Distilled
KOJI: White Rice Koji
ABV: 24%
SKU# 10843
750ml. / 12 /cs.
NISHI
KAGOSHIMA
Brewery: Nishi Shuzo (est. 1845)
Location: Kagoshima Prefecture
Believing that good shochu, like a good harvest, is nothing less than a gift from the earth, Nishi Shuzo only uses potatoes and rice grown by local farmers. Additionally the brewery itself is surrounded by mountains, and thus they are blessed with good water.
MUGI (BARLEY)
HITOTSUBU NO MUGI
MUGI SHOCHU
Everything you expect out of a Barley Shochu and more. Full of Umami and Barley flavor, with a sharp top note in the aroma, and the light fragrance of wheat at the base. Has a creamy, buttery quality that makes it difficult to stop drinking.
MAIN INGREDIENT: Two Row Barley
DISTILLATION: Single (Normal Pressure)
KOJI: White Koji (Barley)
ABV: 25% (50pf)
SKU# 9251
750ml. / 12 /cs.
IMO (SWEET POTATO)
HAKUTEN HOUZAN
IMO SHOCHU
Hakuten Houzan is a premium sweet potato shochu from Nishi-Shuzo, which also makes products like Tomino Houzan and Kiccho Houzan. This shochu is produced only once a yea and the shochu is stored in a ceramic jar known as “Kametsubo.” The shochu has a buttery feeling while providing floral and aromatic flavors.
MAIN INGREDIENT: Koganesengan Sweet Potato
DISTILLATION: Single (Normal Pressure)
KOJI: White Koji (Rice)
ABV: 25% (50pf)
SKU# 8182
750ml. / 12 /cs.
KICCHO HOUZAN
IMO SHOCHU
Made with premium quality sweet potatoes and black koji, and best enjoyed diluted with hot water (oyuwari), as the steam from the hot water will bring the sweet aroma into play. Full bodied and crisp, this is a shochu that will almost certainly tempt the palate of any fine shochu connoisseur.
MAIN INGREDIENT: Sweet Potato, Rice Koji
DISTILLATION: Single (Normal Pressure)
KOJI: Black Koji
ABV: 25% (50pf)
SKU# 9065
750ml. / 12 /cs.
SATSUMA HOUZAN
IMO SHOCHU
The making of this Satsuma Houzan is the culmination of improving on tradition since Nishi Sake Brewing’s establishment in 1845, and the taste should be thought of as a representation of all their Houzan. Has a sweet aroma and a firm, heavy mouthfeel.
MAIN INGREDIENT: Sweet Potato, Rice Koji
DISTILLATION: Single (Normal Pressure)
KOJI: White Koji
ABV: 25% (50pf)
SKU# 9030
750ml. / 12 /cs.
TOMINO HOUZAN
IMO SHOCHU
Using low-temperature fermentation, yellow koji (usually used in sake rather than shochu) and carefully selected sweet potatoes, Tomi no Houzan displays a sweet and citrusy aroma and light, enjoyable flavor.
MAIN INGREDIENT: Sweet Potato, Rice Koji
DISTILLATION: Single (Normal Pressure)
KOJI: Yellow Koji
ABV: 25% (50pf)
SKU# 9066
750ml. / 12 /cs.
SYASYA RAKURAKU RED DRAGON
IMO SHOCHU
Lychee aroma and a deep, rich flavor with a wide range of nuances. Grown in the ‘Grand Cru’ (special grade) fields, known for their good soil and exposure to sunlight, as well as the ‘Yamada Nishiki’ rice carefully nurtured in their own rice paddies, and finished with the techniques developed over their 160 years of history.
MAIN INGREDIENT: Sweet Potato, Rice Koji
DISTILLATION: Unclassified
KOJI: Unclassified
ABV: 35% (70pf)
SKU# 10647
720ml. / 6 /cs.
TENSHI NO YUWAKU
IMO SHOCHU
A highly prized Imo Shochu aged in Sherry Barrels and made with premium sweet potatoes and white koji. Tenshi no Yuwaku has a thick and creamy texture, and a sophisticated and elegant aroma. Shares brandy and sherry characteristics, while retaining all the richness of a sweet potato genshu.
MAIN INGREDIENT: Sweet Potato, Rice Koji
DISTILLATION: Single (Normal pressure)
KOJI: White Koji-Kin
ABV: 40% (80pf)
SKU# 9040
750ml. / 12 /cs.
NISHIYOSHIDA
FUKUOKA
Brewery: Nishiyoshida (est.1893)
Location: Fukuoka Prefecture
Believing that making Shochu makes smiles, Nishiyoshida Brewery’s goal is to contribute to society by producing Honkaku Shochu (premium Shochu). They have strived to develop new technology while still improving the traditional craftsmanship since establishment in 1893. Rooted in the local area of the Tsukushi Plain and using local water and produce, the brewery presents a genuine Fukuoka flavor.
MUGI (BARLEY)
KINTARO
MUGI SHOCHU
Barley is roasted to perfection before being used to make this rare and special Shochu. High aromatics, with an initially sweet, roasted flavor that rises and fades into a dry, grassy bite, with a tail of buttercream and chocolate. Dangerously good.
MAIN INGREDIENT: Barley, Barley Koji
DISTILLATION: Single (Normal Pressure)
KOJI: Black Koji
ABV: 25% (50pf)
SKU# 4835
750ml. / 12 /cs.
TSUKUSHI KURO
MUGI SHOCHU
A rich and flavorful Shochu with faint roasted notes and a war mouthfeel, even when served chilled.
MAIN INGREDIENT: Barley, Barley Koji
DISTILLATION: Single (Normal Pressure)
KOJI: Black Koji
ABV: 25% (50pf)
SKU# 4833
750ml. / 12 /cs.
TSUKUSHI SHIRO
MUGI SHOCHU
Tsukushi Shiro is made using modern high-pressure distillation techniques. It is light, fruity, and highly aromatic.
MAIN INGREDIENT: Barley, Barley Koji
DISTILLATION: Single (Low Pressure)
KOJI: Black Koji
ABV: 25% (50pf)
SKU# 4834
750ml. / 12 /cs.
JAKUUN BAKU
MUGI SHOCHU
Made with barley and black koji in an unaltered atmospheric distillation process. Jakuun Baku is bottled unfiltered, which requires an intense level of skill and dedication to achieve. The result teeters on the borders of profundity and excellence.
MAIN INGREDIENT: Barley, Barley Koji
DISTILLATION: Single (Normal Pressure)
KOJI: Black Koji-Kin
ABV: 25% (50pf)
SKU# 4836
750ml. / 12 /cs.
NISSIN SHURUI
TOKUSHIMA
Brewery: Nissin Shurui (est.1948)
Location: Tokushima Prefecture
Nissin Shurui Co., Ltd. has employed traditional techniques since the middle of the 19th century to brew sake and shochu, and developed a diverse line of other alcoholic beverages including liqueur, fruit sakes and mirin. They are especially esteemed for our Sudachi-chu and Naruto Kintoki Satomusume shochu products which utilize the unique natural bounty of the Awa area. Nissin Shurui uses modern, eco-friendly equipment in their production line that is veered towards high efficiency and strict quality management. They are ISO 22000 standard certified.
KO-RUI (MULTIPLE DISTILLED SHOCHU)
SUDACHI CHU
KO-RUI SHOCHU
Made using the juice of the Sudachi citrus, which is a Tokushima specialty popular nationwide. Sudachi Shochu retains some of this bitterness, acidity, and a sweet citrusy aroma. Great in cocktails, on the rocks, with water or club soda, and in cocktails.
MAIN INGREDIENT: Sudachi
DISTILLATION: N/A
KOJI: N/A
ABV: 20% (40pf)
SKU# 9080
/ 12 /cs.
NOGUCHI NAOHIKO
Brewery: Noguchi Naohiko Sake Institute Inc. (est.2017)
Location: Ishikawa
About 70 years of pursuit of sake brewing, this sake brewery was established by Naohiko Noguchi who is the brewery of Japan’s greatest, known as “God of sake brewing,” as the culmination of the sake brewing life. The sake brewery, which opened in November 2017, was named as a mission to study the craftsman’s technique, spirit, and way of life in the sake brewing, and pass it on to the next generation.
KASUTORI (SAKE LEES)
NOGUCHI SAKE KASU SHOCHU
KASUTORI SHOCHU
This light and smooth shochu displays intense aromatics reminiscent of Noguchi Institute’s Ginjo sake, and the palate retains a gentle rice-derived flavor laden with fruit and spice, ending in a robust and reverberant finish that allows the drinker to enjoy the sake-like notes without any distinctive sweetness.
MAIN INGREDIENT: Sake Kasu
DISTILLATION: Single Distillation
KOJI: Yellow Koji
ABV: 38% (76pf)
SKU# 13952
750ml. / 6 /cs.
ISHIKAWA
SANWA SHURUI
Brewery: Sanwa Shurui Co., LTD. (est.1958)
Location: Oita Prefecture
The lush greenery, refreshing breezes and pure cool water of Oita Prefecture provide a fitting setting for the ditillery and brewery of Sanwa Shurui. Sanwa Shurui was started in 1958 when three companies merged. A fourth company joined the group the following year and this effectively brought foru fermenttaion- related licenses under the one roof. The company’s motto is always the same: “Quality comes first.”
MUGI (BARLEY)
IICHIKO FRASCO
MUGI SHOCHU
Fantastic grapey aromas followed by ripe plum, ripe apricot and confectionery raspberry form a powerful bouquet on the nose but once in the mouth it takes a more elegant and subtle turn. Subdued flavors of ripe pear and ripe apricot still make themselves seen before a very soft and delicate finish.
MAIN INGREDIENT: Barley, Barley Koji
DISTILLATION: Single (Less Pressure)
KOJI: Yellow Koji
ABV: 24-25% (48-50pf)
SKU# 4839
750ml. / 6 /cs.
IICHIKO KUROBIN
MUGI SHOCHU
A delicate perfume of ripe melon, litchi and barley gives way to a soft, mellow mouthful. Silky and round in the mouth, it’s full of fleshy fruit and ethereal florals. Just short of sweet, quietly elegant.
MAIN INGREDIENT: Barley, Barley Koji
DISTILLATION: Single (Less + Normal Pressure)
KOJI: White Koji
ABV: 25% (50pf)
SKU# 4838
750ml. / 6 /cs.
IICHIKO PAPER CARTON
MUGI SHOCHU
Soft and pleasant to the taste. Its rich flavor extends even when mixed with water. Experience the excellent taste of genuine shochu produced using a process exclusive to this 20% proof drink.
MAIN INGREDIENT: Barley, Barley Koji
DISTILLATION: Single (Less + Normal Pressure)
KOJI: White Koji
ABV: 20% (40pf)
SKU# 10660
IICHIKO SEIRIN
MUGI SHOCHU
/ 6 /cs.
Taking their meticulously made unblended iichiko Shochu, and then filtering it with bamboo charcoal produces Seirin’s unique refreshing aroma.
MAIN INGREDIENT: Barley
DISTILLATION: Atmospheric & Vacuum
KOJI: White Koji
ABV: 20% (40pf)
SKU# 4185
/ 12 /cs.
IICHIKO SILHOUETTE
MUGI SHOCHU
Outstanding aroma combined with excellent body. iichiko SILHOUETTE is a genuine shochu that further refines the taste of iichiko. Drink it on the rocks or with cold or hot water. Enjoy its highly sophisticated flavor.
MAIN INGREDIENT: Barley, Barley Koji
DISTILLATION: Single (Less + Normal Pressure)
KOJI: White Koji
ABV: 25% (50pf)
SKU# 4083
IICHIKO SAITEN
MUGI SHOCHU
Nutty, oily, roasted barley aromas followed by a lovely palate. Beautifully layered and complex with good umami.
MAIN INGREDIENT: Barley, Barley Koji
DISTILLATION: ???
KOJI: White Koji
ABV: 43%
SKU# 11141
IICHIKO SPECIAL
MUGI SHOCHU
Complex, broad and savory on the nose with a balanced oak presence bringing a spicy vanilla notes that compliment rather than mask the base spirit. Subtle and smooth on the palate, with an amazing roundness that reveals chocolatey toasty notes that linger long on a powerhouse finish.
MAIN INGREDIENT: Barley, Barley Koji
DISTILLATION: ???
KOJI: White Koji
ABV: 30%
SKU# 10649
720ml. / 6 /cs.
Cocktail Characterized Rock
SATSUMA
KAGOSHIMA
Brewery: Satsuma Shuzo (est.1936)
Location: Kagoshima Prefecture
Satsuma Shuzo is located in the southernmost part of Satsuma Hanto (the Satsuma Peninsula), which is an area of clean waterand ideal and fertile soil for growing sweet potatoes. With these good ingredients and the skills and traditions of their Toji,delicious and high quality Shochu is made. Their motto is quality first, and to that aim they do not freeze any of the potatoes that they make their Shochu with.
IMO (SWEET POTATO)
SAKURA SHIRANAMI
IMO SHOCHU
This extremely popular sweet potato shochu uses 100% fresh Kogane Sengan sweet potatoes from the Satsuma Region, and is brewed using yellow koji. Thanks to this stellar combination, the brew is highly aromatic, and the flavor is crisp and subtle - suitable to be served on the rocks, or even mizuwari / cut with water.
MAIN INGREDIENT: Sweet Potato
DISTILLATION: ???
KOJI: Yellow Koji
ABV: 24-25% (48-50pf)
SKU# 7260
750ml. / 12 /cs.
SATSUMA KURADASHI GENSHU
IMO SHOCHU
This Genshu - i.e. an undiluted Shochu - has a mellow and sweet taste despite it’s high alcohol content. Contains all natural ingredients and no additives.
MAIN INGREDIENT: Sweet Potato, Rice Koji
DISTILLATION: Single (Normal Pressure)
KOJI: White Koji
ABV: 37% (74pf)
SKU# 5558
750ml. / 6 /cs.
SATSUMA KURO SHIRANAMI
IMO SHOCHU
Kuro Shiranami is made with 100% carefully selected top grade Kogane Sengan sweet potatoes, and is masterfully crafted by their Toji from Kurose. It has a mild sweetness, and light aromatics and body. The name “Kuro Shiranami” is derived from the Kuro (black) Koji that is used in the distillation process.
MAIN INGREDIENT: Sweet Potato, Rice Koji
DISTILLATION: Single (Normal Pressure)
KOJI: Black Koji
ABV: 24% (48pf)
SKU# 5680
750ml. / 6 /cs.
SATSUMA SHIRANAMI
IMO SHOCHU
Satsuma Shiranami, which is one of the most popular Imo Shochu brands in Japan, is made with 100% carefully selected top-grade Kogane Sengan sweet potato from South Kagoshima. It has the natural sweetness of that sweet potato, with a full body and aroma.
MAIN INGREDIENT: Sweet Potato, Rice Koji
DISTILLATION: Single (Normal Pressure)
KOJI: White Koji
ABV: 25% (50pf)
SKU# 92
750ml. / 6 /cs.
MUGEN SHIRANAMI
IMO SHOCHU
We use “Tsuchimuro Saccharified Potatoes”, which are grown using a “patented technology” that takes time to ripen them in the soil to bring out their sweetness. It is characterized by a concentrated sweetness and umami flavor, which is seen by the sweetness of potatoes.
MAIN INGREDIENT: Sweet Potato, Rice Koji
DISTILLATION: ???
KOJI: White Koji
ABV: 25%
SKU# 10760
900ml. / 6 /cs.
SEIFUKU
Brewery: Seifuku Distillery Co., Ltd. (est. 1949)
Location: Okinawa
Awamori distillery Seifuku Shuzo is found on Ishigaki Island, about 250 miles south of the main island of Okinawa. The distiller’s popularity on Ishigaki Island has led to its increasing acclaim in Okinawa Prefecture and throughout Japan. In recent years, Seifuku has focused on developing new liqueurs to meet customer demand. Seifuku Plum Wine has won top prizes in Japan’s national plum wine competition, and their Yuzu Shikuwasa Liqueur is another popular product. As of 2021, they have been producing and selling Imuge, an spirit distilled from Okinawan sweet potatoes, and are expanding their sales.
AWAMORI (THAI RICE)
SEIFUKU VINTAGE
AWAMORI SHOCHU
A pure, non-blended aged sake that thoroughly pursues the flavor and appeal of aged Awamori. 100% aged for 3 years.
MAIN INGREDIENT: Thai Rice
DISTILLATION: Atmospheric
KOJI: 100% Black Koji
ABV: 43% (86pf)
OKINAWA
SENGETSU
KUMAMOTO
Brewery: Sengetsu Shuzo (est.1903)
Location: Kumamoto Prefecture
Established over 110 years ago, Sengetsu Shuzo produces mainly traditional Rice Shochu. Their name is borrowed from the famous and beloved Hitoyoshi Castle of Kumamoto Prefecture, which also carries a second name “Sengetsu Castle” or Crescent Moon Castle. The current Toji is the 6th distillery head, and he carries with him all the techniques and secrets of his predecessors.
KOME (RICE)
MUGON AGED 10 YEARS
KOME SHOCHU
Sengetsu Shuzo’s premium Rice Shochu sleeps in barrels of Kokuji (Evergreen Oak) for over ten years, lending it a peculiar and addictive flavor, a mellow aroma, and an impossibly round character. Pours a light, lovely amber color.
MAIN INGREDIENT: Rice, Rice Koji
DISTILLATION: Single (Less Pressure)
KOJI: White Koji
ABV: 40% (80pf)
SKU# 4848
KAWABE
KOME SHOCHU
750ml. / 6 /cs.
This premium rice Shochu is made using the pure waters of the Kawabe river, which were recognized for 8 consecutive years as Japan’s most desirable water. Even the rice grown in Sagara Village is raised using this highly desirable water.
MAIN INGREDIENT: Rice
DISTILLATION: Single (Decompressed)
KOJI: White Koji
ABV: 24% (48pf)
SKU#10898
750ml. / 6 /cs.
SENGETSU
KOME SHOCHU
Has a pleasant taste and mild umami. Quite possibly the most popular Shochu in the homeland of Kome Shochu. Sengetsu Shuzo recommends that this be enjoyed on the rocks or diluted with water (oyuwari).
MAIN INGREDIENT: Rice, Rice Koji
DISTILLATION: Single (Less Pressure)
KOJI: White Koji
ABV: 24% (48pf)
SKU# 10899
750ml. / 6 /cs.
SHINOZAKI
FUKUOKA
Brewery: Shinozaki (est.Edo Period)
Location: Fukuoka Prefecture
The Shinozaki Company exists to challenge the conventions of flavor and make a different kind of product, and they age their shochu in Kashi Taru (White Oak Barrels).
MUGI (BARLEY)
SENNEN NO NEMURI
MUGI SHOCHU
Sennen no Nemuri has an elegant and refined vanilla aroma and a mild, deep flavor that leaves a fine aftertaste. Creamy and thick mouthfeel and excellent on the rocks.
MAIN INGREDIENT: Barley, Barley Koji
DISTILLATION: Single (Normal Pressure)
KOJI: White Koji
ABV: 40% (80pf)
SKU# 5749
750ml. / 6 /cs.
TAKAHASHI
KUMAMOTO
Brewery: Takahashi Shuzo (est.1900)
Location: Kumamoto Prefecture
Takahashi Shuzo, established in Meiji 33 (1900) does not make your Run of the Mill Kome Shochu. They believe their Shochu carries the tradition and flavors of 400 years, and they are recognized as the standard of all Kumamoto Shochu, which is the center of Japan for Kome Shochu. Using only the most carefully selected rice, clean Kumamoto water, and their own capable hands and traditions, they work to create the best Kome Shochu possible.
KOME (RICE)
GINREI SHIRO
KOME SHOCHU
Ginrei Shiro Shochu is brewed carefully using only the cleanest waters and the most delicious rice. The mash it is distilled from is fermented in very low temperatures using Ginjo Yeast, giving the final product an elegant, floral aroma that is much like Ginjo sake. Soft, smooth and easy to drink.
MAIN INGREDIENT: Rice, Rice Koji
DISTILLATION: Single (Less Pressure)
KOJI: White Koji
ABV: 25% (50pf)
SKU# 17616
720ml. / 6 /cs.
HAKUTAKE SHIRO
KOME SHOCHU
The #1 sellling premium rice shochu in Japan - Hakutake Shiro Kome Shochu - is clean and easy with an elegant aroma and a soft mouthfeel. Takahashi Shuzo makes it with water from the Hitoyoshi basin, which is high in minerals, and flavorful rice. Makes a perfect lowcalorie vodka replacement in cocktails.
MAIN INGREDIENT: Rice, Rice Koji
DISTILLATION: Single (Less Pressure)
KOJI: White Koji
ABV: 25% (50pf)
SKU# 9110
750ml. / 12 /cs.
HYAKU
KOME SHOCHU
With Nakazawa-san’s expertise and Fujimoto-san’s special techniques, the resulting shochu Hyaku displays a umami-rich shochu very much like a sake. The slightly lower abv (23%) allows flavors to shine and grow, especially when sipped chilled to fully savor Hyaku’s umami.
MAIN INGREDIENT: Rice, Rice Koji
DISTILLATION: Vacuum
KOJI: White Koji
ABV: 23% (46pf)
SKU# 542
KINJO SHIRO
KOME SHOCHU
This special Honkaku Shochu is aged in three separate barrels - White American, Cognac and Sherry - and is then masterfully blended. This creates a dense, rich aroma and excellent balance. Just like whisky, sherry, cognac and brandy, you can enjoy this sake as digestif or enjoy with desert.
MAIN INGREDIENT: Rice, Rice Koji
DISTILLATION: Single (Less Pressure)
KOJI: White Koji
ABV: 25% (50pf)
SKU# 4328
720ml. / 6 /cs.
TAKARA
MIYAZAKI
Brewery: Takara Shuzo (est.1925)
Location: Miyazaki Prefecture
Takara Shuzo has greatly contributed to the development of the Shochu industry by creating and nurturing the Shochu market, answering to changing trends of the consumer market. Their ability to do this comes from their possession of original distillation technology, skills, and storage technology. They wish to continue to develop new original Honkaku Shochu products in the future as well.
MUGI (BARLEY)
YOKAICHI MUGI
MUGI SHOCHU
Takara Shuzo polished the Barley down to 60% of the original size and used their own Tanrei Shiro Koji, fermenting in a low temperature (a technique known as Ginrei Jikomi). This creates refreshing yet aromatic Shochu.
MAIN INGREDIENT: Barley, Barley Koji
DISTILLATION: Single (Less Pressure)
KOJI: White Koji
ABV: 25% (50pf)
SKU# 9060
750ml. / 6 /cs.
KOHAKU NO YOKAICHI
MUGI SHOCHU
Kohaku no Yokaichi is a single-barrel release shochu made solely from barley, then aged to perfection. The nose is sweet and mellow, with notes of barley, cinnamon, leather, aged wood, light caramel, and dry tobacco. It’s smooth and lightly creamy on the palate, with flavors that include cocoa, dried mint, light caramel, and porcini mushroom. The graceful finish is lightly salty with no bite.
MAIN INGREDIENT: Barley, Barley Koji
DISTILLATION: Single (Less Pressure)
KOJI: White Koji Kin
ABV: 25%
SKU# 10690
720ml. / 6 /cs.
IMO (SWEET POTATO)
KURO YOKAICHI
IMO SHOCHU
Has a rich aroma and a deep, full bodied flavor thanks to the aromatic Black Koji. They also use premium quality raw materials, hoping to pursue and showcase the true Imo taste.
MAIN INGREDIENT: Sweet Potato
DISTILLATION: Normal Pressure
KOJI: Black Koji
ABV: 24% (48pf)
SKU# 4104
BENI-IKKO
IMO SHOCHU
750ml. / 6 /cs.
Distilled from 100% Beni Satsuma Sweet Potatoes (a sweet, mild specialty sweet potato of Southern Kyushu) and made using an original Sweet Potato Koji instead of Rice Koji. The sophisticated round, sweet taste and elegant, soft aromatics of Beni Satsuma are drawn out with Komaki Jozo’s technique.
MAIN INGREDIENT: Beni-Satsuma Sweet Potato
DISTILLATION: Single (Normal Pressure)
KOJI: White Koji (Sweet Potato)
ABV: 25% (50pf)
SKU# 7500
IKKOMON
IMO SHOCHU
750ml. / 6 /cs.
Made with 100% Southern Kyushu Sweet Potatoes and their original Sweet Potato Koji, rather than Rice Koji which is usually used even in Imo Shochu. From these, Ikkomon draws it’s sweet yet refreshing aroma and flavor.
MAIN INGREDIENT: Sweet Potato
DISTILLATION: Single (Normal Pressure)
KOJI: White Koji (Sweet Potato)
ABV: 25% (50pf)
SKU# 10818
/ 6 /cs.
KOME (RICE)
YOKAICHI KOME
KOME SHOCHU
With exclusively Japan-grown rice polished down to 70% and their original aromatic yeasts, and fermenting at a low temperature (a method known as Gin Jiokomi) an elegant floral aroma and a clean tasting Shochu.
MAIN INGREDIENT: Rice, Rice Koji
DISTILLATION: Single (Less Pressure)
KOJI: Yellow Koji
ABV: 25% (50pf)
SKU# 9050
/ 6 /cs.
KO-RUI (MULTIPLE DISTILLED SHOCHU)
TAKARA JUN
KO-RUI SHOCHU
A premium blend of 11 different barrel aged Shochu, Takara Shuzo was able to create this soft, aromatic and well balanced Shochu. Perfect for cocktails.
MAIN INGREDIENT: Sugar Cane Molasses, Barley, Corn
DISTILLATION: Continuous Distillation
KOJI: N/A
ABV: 35% (70pf)
SKU# 9020
750ml. / 12 /cs.
TAKARA SHOCHU KO-RUI
KO-RUI SHOCHU
Takara Shuzo’s Shochu is steeped in 100 years of tradition. This is their #1 Bestselling Kou-rui Shochu, revered for it’s high quality and good taste. They blended multiple aged Shochu in order to create this uniquely addictive smoothness.
MAIN INGREDIENT: Sugar Cane Molasses, Barley
DISTILLATION: Continuous Distillation
KOJI: N/A
ABV: 24% (48pf)
SKU# 10844
1750ml. / 6 /cs.
SOBA (BUCKWHEAT)
TOWARI
SOBA SHOCHU
Using their original creation “Soba Koji” and 100% buckwheat, Kurokabegura presents this blended Otsu-rui Genshu Shochu. The combination of ingredients and technique create a rich, toasted, nutty and semi-sweet Shochu that is easy and pleasant to drink.
MAIN INGREDIENT: Soba, Soba Koji
DISTILLATION: Single (Normal & Less Pressure)
KOJI: White Koji
ABV: 25% (50pf)
SKU# 5770