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Denzouingura Products

Sweet potato and rice koji All our ingredients are made in Japan

Kaido

Kaido

Purely domestic raw materials, traditional fermentation with Kuro koji mold
Honkaku Imo Shochu.

This Shochu is made from special sweet potatoes called Koganesengan, which are grown in Kagoshima prefecture. It is fermented with Kuro koji mold and distilled by an atmospheric distillation method.
With its fresh taste, Kaido goes well not only with Japanese cuisine but also with meat, fish and noodles.
The taste of your meal will be greatly enhanced when enjoyed with Shochu. This shochu features the full fragrance of sweet potatoes and the full bodied sweetness unique to Kuro koji mold.

Category Imo (sweet potatoes)
Raw ingredients Sweet potatoes produced in Kagoshima Prefecture / rice koji (domestically grown rice)
Koji mold Kuro koji mold
ABV
(Alcohol by volume)
25%
We make our traditional Kuro koji mold with 100% domestic rice
Koji mold determines the taste of Shochu. Therefore, we use 100% domestic rice as an ingredient to enhance the deliciousness.
Kuro koji mold brings out the rich and sweet taste of sweet potatoes. It also indicates that this Shochu is safe and of the highest quality.
We use quality sweet potatoes ‘Koganesengan’ grown in Satsuma (Kagoshima) as an ingredient.
Kagoshima-grown Koganesengan sweet potatoes are the most popular variety being used as an ingredient of Shochu. This is due to its large yield, richness in starch, its flavor, and the authentic taste of sweet potato.
As for the raw material of Kaido iwainoaka, the high quality Koganesengan sweet potatoes grown in Satsuma (present day Kagoshima) soil are used. Only the freshest sweet potatoes, chosen through hand sorting, are used.

Sweet potato and rice koji All our ingredients are made in Japan

Kaido iwainoaka

Kaido iwainoaka

All the ingredients are from Japan,
You can enjoy the rich and crispy taste produced through Kuro koji fermentation,
The bottle image represents the red sun setting into the East China Sea,
This is the premium Honkaku Imo Shochu

Fresh Kagoshima-grown sweet potatoes are used.
This Satsuma Honkaku Shochu is a blend of the unrefined shochu of Benisatsuma and Koganesengan, both of which are known for their sweet taste.
The rich and mellow taste of the Shochu goes perfectly well with meat dishes of pronounced flavor and Chinese foods. The taste of your meal will be greatly enhanced when enjoyed with Shochu. This Shochu features a fruity fresh flavor and the full sweetness unique to Kuro koji mold.

Category Imo (sweet potatoes)
Raw ingredients Sweet potatoes produced in Kagoshima Prefecture / rice koji (domestically grown rice)
Koji mold Kuro koji mold
ABV
(Alcohol by volume)
25%
Thinking about the young people who set sail from here
Denzoingura Distillery is located in Ichikikushikino City where 19 young samurai warriors known as Satsuma Students left for the UK. They would likely have viewed the sun setting into the East China Sea from Hashimaura, Ichikikukshikino City. Our red bottle represents this setting sun.
The taste of various dishes will be greatly enhanced when enjoyed with Shochu.
Kaido iwainoaka features a refreshing yet crispy, and rich and mellow taste. It goes well not only with Japanese cuisine but also with Italian and Chinese cuisine. You can enjoy it while having a meal.
Enjoy Sweet Potato Soda
Kaido iwainoaka is exceptional on the rocks, mixed with cool or hot water, as well as straight.
‘Sweet potato highball’, Shochu mixed with soda, is also recommended.

We took our time producing this Shochu, so please take your time enjoying it.

Kakushigura

Kakushigura

Stored and aged in oak barrels,
Honkaku Barley Shochu of amber color

This matured barley Shochu has a wonderful taste produced after a long period of time.
Behind the mild and smooth oak taste emerges a hint of sweetness.

Category Barley
Raw ingredients barley / barley koji mold
Koji mold Shiro koji mold
ABV
(Alcohol by volume)
25%
Aging in oak barrels produces the rich flavor and taste.
Our carefully selected unrefined barley Shochu sits in oak barrels for aging. The color slowly changes into an amber color with fragrance and good taste. The more it matures, the more it brings forth the fragrance of the oak barrels. To blend in a well-balanced way, the storage length is set from 1 to 3 years. At the end of this time period, this Shochu will have taken on the fragrance and taste that goes so well with meals.