Our Shochu and Sake
The culture of shochu for people around the world — driven by Tradition, Innovation and Heritage
Denbeegura
The distillery of tradition that has paved our way. The techniques, spirit and flavors, have been carefully passed down ever since.
Exported
Sasshu Sekitoba
Smooth yet Rich Sweet Potato Shochu, Re-defined
Exported
Sekitoba Yuzu Liqueur
Yuzu Tartness and the Full-flavored Sekitoba, in Perfect Harmony
Exported
Sekitoba Plum Liqueur
Richness of Sekitoba and Sourness from Nanko Ume Plums Overlap into One
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Exported
Kaneshige Sweet Potato Crock-Aged
Slowly Aged in Special Crocks Mellowed Sweet Potato Honkaku Shochu at its Finest
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Exported
Kaneshige Barley Crock-Aged
Refreshing and Floaty Honkaku Shochu Brewed with Barley Koji
Exported
Kuro Koji Jikomi Ukichi
Brewing with Black Koji: Freeing the Sweet Flavor of Potatoes A Feat Possible Only with Time-Honored Techniques
Honkaku Shochu Nariakira's Dream
The unrefined Honkaku Imo Shochu made in the traditional method is bottled in gorgeous Satsuma Cut Glass, one of the traditional handicrafts of Kagoshima.
Traditional organic refined Shochu: Nanako
The ancient taste has come back to life The classic Shochu expresses a strong presence of sweet potatoes.
Exported
Ki koji Jikomi Den
The Ki koji mold has come back in Shochu making Honkaku Imo Shochu made in the traditional method
Sasshu Sekitoba Gokumi-no-Shizuku
A Citrus Fruit Evoking Scent. The Mild Flavor Tickles the Palate.
Sasshu Ryohu
A Sweet, Gorgeous Aroma Reminiscent of Ripe Fruit
Den: 10 Year Crock-Aged
A vintage sweet potato honkaku shochu, aged to perfection by time-honored craft techniques handed down at the Denbeegura distillery.
Denzouingura
Pursuit of the pinnacle of honkaku shochu making. An evolving distillery with state-of-the-art technology and craftsmanship.
Exported
DAIYAME
The new aroma comes from the ‘Koujuku-imo’ developed using a new aging method.
Exported
Kaido iwainoaka
The bottle image represents the red sun setting into the East China Sea, This is the premium Honkaku Imo Shochu
Exported
Kakushigura
Stored and aged in oak barrels, Honkaku Barley Shochu of amber color
Exported
CHILL GREEN Spicy & Citrus
Botanic Barley Shochu, Explore New Palate
Exported
Kaidou
Purely domestic raw materials, traditional fermentation with Kuro koji mold Honkaku Imo Shochu.Purely domestic raw materials, traditional fermentation with Kuro koji mold Honkaku Imo Shochu.
Exported
Ukaze
Showcase of Pastry Fragrance with Blending Technology That Captures 1%
Exported
Bijin na Umeshu
Plum Liqueur Made with Nanko Ume Plums from Kishu Region That Are Steeped in Barley Honkaku Shochu Distilled in Kagoshima Prefecture
Daimaō: Finest
An extra-long cask-aged shochu created with kogane-sengan sweet potatoes and white koji in fermentation. Its condensed viscosity and sweetness, and oak barrel-laden flavor provide a perfect harmony.
Exported
DAIYAME 40
40% ABV Shochu Designed for the Cocktail Market, Providing New Possibilities to the Mixology Scene
Exported
SASSHU GIN
Truly Unique Craft Gin Has Arrived for the World's Spirit Lovers
Exported
CHILLGREEN bitter＆tropical
Botanic Barley Shochu, Explore New Palate
Kinzangura
The histories of honkaku shochu and Satsuma meet. One of the rarest mine-built shochu distilleries.
Exported
Fuku-Kinzan Gold Leaf
Sweet Potato Honkaku Shochu with Gold Leaf
Exported
Kinzangura Extra-Aged Plum Liqueur
Sweet Potato Honkaku Shochu Infused with Nanko Ume Plum
Exported
Satsuma Shochu Kinzangura
Wake-up, Gold.
Sake Sasshu Masamune Junmaishu (sake made without added alcohol or sugar)
Sake brewed in Satsuma by experienced master distillers trained at a distinguished sake brewery
Sake Sasshu Masamune Junmaiginjoshu (sake made without added alcohol or sugar)
Sake brewed in Satsuma by experienced master distillers trained at a distinguished sake brewery
Aging brings about quality flavor and aroma
The traditional method in the Edo era (17th to 19th century) is brought back to use. Honkaku Imo Shochu made by the Donburi method* *traditional method: put all ingredients (koji mold, raw materials, yeast and water) in a jar and store to ferment for about 12 days and distill the fermented mash
Ume-Kinzan
Barley Honkaku Shochu Infused with Kishu Ume Plum
Satsuma Shochu Kinzangura RED
A premium that goes beyond. A refined, elegant aroma that originate from gold koji prevails on the nose before a mellow and deep finish that only the mine storage process can provide.
Ware Tadataru o Shiru
Oak-Aged Sweet Potato Honkaku Shochu in Further Deep Flavor
