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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.

DAIYAME

DAIYAME

The new aroma comes from the ‘Koujuku-imo’ developed using a new aging method.
~ The masterpiece we launched to celebrate our 150th anniversary and to
pass on the culture of ‘Daiyame’ to future generations ~

The traditional imo shochu is made from the ‘Koujuku-imo’ we developed using our original technology. You will be surprised as the fragrant aroma (like that of lychee) fills your mouth. The product features a sweet and mellow taste and a crispy aftertaste. The design concept is to make it possible to enjoy the fragrant aroma and the meal together from the beginning to end. The aroma becomes more intense when diluted with strong carbonated water.

‘Koujuku-imo’ ・・・ We developed it independently by multiplying the components which bring out an abundant amount of aroma. DAIYAME is marked by a fragrance like that of fresh lychee coming from the monoterpene alcohol (MTA) contained in large amounts in Koujuku-imo.

Category Traditional imo shochu
Raw ingredients Sweet potatoes (produced in Kagoshima Prefecture),rice mold (rice produced domestically)
Koji mold Black rice mold
ABV
(Alcohol by volume)
25%

Japanese Spirits SASSHU SPIRIT

Japanese Spirits SASSHU SPIRIT

An innovative product with a unique flavor
coming from well-aged traditional mugi shochu and white oak

~A new, internationally focused Japanese liquor from the distiller of Satsuma traditional shochu~
New liquors with different flavors and tastes have debuted one after another recently in the alcohol beverage market with the goal of capturing the changing needs of consumers. We developed an original method to combine traditional shochu with a flavor derived from koji mold and white oak and launched Japanese Spirit SASSHU SPIRIT in bottles (net volume: 700ml and 40% alcohol content) featuring a vanilla-like sweet and rich aroma, mellow sweetness and concentrated flavor.

~An original method to produce a rich aroma, mellow sweetness and concentrated taste~
The Japanese spirit combines a vanilla-like sweet aroma, mellow sweetness and concentrated flavor in an exquisite balance. Enjoy it in different ways: straight up, on the rocks, with water or with soda. It is strongly recommended for people looking for liquors with a new flavor or taste.

Category Spirit
Raw ingredients Traditional shochu (barley, barley koji), white oak
Koji mold White koji mold (used to make traditional mugi shochu)
ABV
(Alcohol by volume)
40%

Japanese Craft Gin JUJU

Japanese Craft Gin JUJU

Harmony of traditional shochu brewed with a flavored yeast and seven choicest herbs

Made from traditional rice shochu brewed with our original flavored yeast and seven herbs such as domestically produced citron, the Japanese Craft Gin is a new product specially developed by a brewery of traditional shochu with 150 years of history.
The combination of the elegant aroma, mellow texture and rich taste of traditional shochu, deriving from koji mold and yeast, and the flavors of the seven herbs (such as citron) which are extracted slowly and carefully, makes the characteristic flavor and taste.

【Recommended ways of serving】
・You can enjoy it in different ways. Adding soda (carbonated water) is strongly recommended since it is the best way to emphasize the rich aroma.

・Mix JUJU with carbonated water at a ratio of 1 : 2, and you will enjoy the rich flavor and a multifaceted taste. This is particularly true if you take the time to enjoy it after a meal with light finger food such as boiled green soybeans, cheese or crackers. The mixture of JUJU : soda = 1 : 4 makes the refreshing flavor more outstanding. The drink goes great with flavorful dishes (such as stewed meat and spicy ethnic dishes) from the beginning to the end of the meal.

Category Spirit (Gin)
Raw ingredients Traditional shochu, citron (domestically produced), juniper berry, herbs
ABV
(Alcohol by volume)
38%