神田 よあかし

Founded in 1837 (Tenpo 12) by the founder Taniguchi Heibei, it is the only brewery on Izu Oshima. In the past, they employed a master brewer, but under Taniguchi Hidehisa, he alone handles everything from preparation to bottling. As a result, they don't ship many, and prioritize shipping to their local Izu Oshima, so their sake is only available in a few stores on the mainland.

Ingredients: Domestic Nijo barley, barley koji Notes: 25% alcohol [A staple product of Goshinka] The origin of the umami flavor and fragrant, sweet aroma of barley

Ingredients: Ibaraki-grown organic sweet potato (Benihonoka), domestically grown Nijo barley, barley koji. Notes: 25% alcohol. [Enjoy the exquisite flavor of the combined barley and potato] This unique product is made by fermenting domestically grown organic sweet potato and barley in a ratio of 70% potato to 30% barley. The brewing method is unique among the Izu Seven Islands.

Ingredients: Domestically grown Nijo barley, barley koji, and Ashitaba leaves. Notes: 25% alcohol. [Enjoy the aroma of Ashitaba leaves from Oshima] This shochu is fermented by adding the stems and leaves of Ashitaba leaves to the mash. The subtle green aroma of Ashitaba leaves rises to the back of your tongue.

Ingredients: Domestic Nijo barley, barley koji Notes: 25% ABV [Enjoy a masterpiece that brings long-term aging to fruition] This product is made by blending relatively young shochu with flavorful shochu that has been quietly sleeping in the brewery. Enjoy the distinctive, mellow flavor and the rich aroma of barley that spreads throughout your mouth.

Ingredients: Domestic Nijo barley, barley koji Notes: 25% ABV, distilled under reduced pressure [Enjoy a refreshing, fruity aroma] The original barley aroma, which is refreshing yet elegant, is preserved. This fruity aroma makes this a masterpiece that can be recommended to anyone who genuinely loves shochu.

Founded in 1898.The name "Moriwaka" comes from the fact that it means "young and lively," so it has been popular among fishermen since the Meiji period as a sake for "young people in their prime."

◇Ingredients: Barley ◇Notes: 25% alcohol [A representative brand from Kozushima with a gentle aftertaste] Stored and aged in oak barrels, it has a rich flavor and a mellow taste.

◇Ingredients: Barley ◇Notes: 25% ABV [The floral aroma of Moriwaka that cannot be found in oak barrels] This is a genuine barley shochu made by brewing Moriwaka undiluted shochu at 25% ABV.

Ingredients: Single-distilled barley, continuous distilled molasses. Note: 25% ABV, mixed shochu (62% single-distilled shochu, 38% continuous distilled shochu). [Blended Mori Shochu] This shochu is made by storing Moriwaka undiluted shochu in oak barrels and blending it with Ko-rui shochu.

Founded in 1926, it is the only brewery on Niijima.

◇Ingredients: Sweet potato, barley koji (domestic) ◇Notes: 25% alcohol [The fragrant aroma of barley koji and the sweetness of American sweet potato] Production of sweet potato shochu ceased on Niijima around 1985, but it was restarted in 2003 by sweet potato producers and related parties.In 2012, it was given the official name of "American sweet potato," "Shichi Fuku," and was reborn as a product that Shichi Fukujima is proud of.

Ingredients: Barley, barley koji (domestic), white koji Notes: 25% alcohol, atmospheric distillation [Shima Jiman's signature brand] A light, fragrant barley aroma and a subtle sweetness.

Ingredients: Barley, barley koji (domestic) Notes: 25% alcohol [Characterized by barrel aroma and a mellow, sweet, and mellow flavor] Shima Jiman undiluted sake has been stored and aged.

Ingredients: Barley, barley malt (domestic) Notes: 25% ABV [Highly recommended as it brings to mind the refreshing coastline] A barley shochu with a refreshing aroma and mouthfeel that evokes the refreshing image of Habushiura Beach, a scenic spot on Niijima.

Ingredients: Sweet potato, barley koji (domestic) Notes: 25% ABV [Michishizuku, unfiltered, cultivated in-house] The raw material, Michishizuku, is said to be a successor to Koganesengan, and is resistant to root rot. It is known for its high quality shochu and starch, and its aroma and flavor are reminiscent of Koganesengan shochu.

Ingredients: Domestic rice, rice koji (Made with domestic rice) Notes: 25% ABV [Even if it's just average, aim for something a little better] Shochu making isn't about doing something flashy or unusual. This is Tokyo's Shimashu's only rice shochu, and it brings out the delicious aroma and sweetness of the rice.

◇Ingredients: Sweet potato, barley koji (domestic) ◇Notes: 25% alcohol [Shima Jiman Potato in a reduced pressure distillation version] We have been trying out a reduced pressure distillation version for several years now.A refreshing and gorgeous fragrance and a light sweetness

The company was founded in 1929 as Igaya Sake Brewery, but in 2000 the entire island was evacuated due to a volcanic eruption. The evacuation was lifted in 2005, and in 2008 the company changed its name to Miyakejima Sake Brewery (name) when it moved to a new factory.

Ingredients: Barley, rice malt (white) Notes: 25% ABV [Barley shochu filled with the spirit of reconstruction] Made with the same white rice malt as "Ozan," which was produced before the eruption. A gentle, warming taste.

Founded in 1947 (Showa 22) by Zennosuke Komiyama

Ingredients: Barley, barley koji. Koji mold: White koji. Distilled under reduced pressure at 25%. [An island drink you'll never tire of, and should try first] The name Jōgeshima comes from a line in the Hachijojima folk song "Hachijo Shome Bushi," which goes, "When I saw it from the ocean, it looked like an island of demons, but when I came here, I realized it was an island of compassion."

◇Ingredients: Barley, barley koji, white koji ◇Notes: 25% alcohol, distilled at atmospheric pressure [Winner of the Liquor Store's Choice Shochu Awards, Barley Shochu Category Grand Prize] Made with the desire to "produce Japan's finest barley shochu here on Hachijojima."This is a satisfying barley shochu, distilled with a fragrant aroma that pairs well with food. The yellow label is inspired by Kihachijo, a traditional craft of Hachijojima.

◇Ingredients: Barley, barley koji ◇Notes: 25% alcohol [Limited production of just one barrel] Sweet and smoky.The barrels used were used to age American bourbon, then transported to the EU to age single malt, and then landed on Hachijojima Island to age Jogashima barley, creating Mugisui.

Ingredients: Sweet potato, barley koji Koji mold: White koji Notes: 25% alcohol, distilled at atmospheric pressure [If you're trying sweet potato for the first time, this is the product for you] Most sweet potato shochu consumed in the world is made with rice koji and sweet potato, but Tokyo Shimashu's sweet potato shochu is made with barley koji.The aroma of barley koji and the sweetness of Beniazuma combine to create the aroma of roasted sweet potatoes.

Ingredients: Barley, sweet potato Notes: 35% alcohol (sweet potato and barley in a 6:4 ratio) [A masterpiece that may change your life] It has a strong impact, yet is smooth on the palate.I never get tired of drinking it every night

◇Ingredients: Barley ◇Notes: 25% ABV [Thank you! A token of our gratitude] This exquisite barley shochu, with its gorgeous aroma and refreshing taste, has been aged in oak barrels for over three years. It features a fragrant bourbon-like aroma and makes a perfect gift.

The company was founded in 1925 (Taisho 14).Our factory is located on the slopes of Mt. Mihara, and we manufacture our products in an environment surrounded by greenery.

Ingredients: Barley, barley koji Notes: 25% alcohol [High-quality, simple and elegant flavor] Characterized by a rich, fragrant barley flavor and mellow aroma. By using far-infrared heaters in the steamer and distiller, the flavor of the barley is brought out without any burnt smell.

◇Ingredients: Barley, barley koji ◇Notes: 25% alcohol [The perfect balance of saltiness] It has an even gentler taste than "Shima no Hana." It has a light and gentle flavor that is perfect for women.

Founded in 1925 as "Seigoro Sake Shop," the company became the current "Hachijojima Shuzo Partnership Company" in 1927. Hachijojima Shuzo's shochu is characterized by the fact that "all brewing is done with barley koji," "all sweet potatoes are produced on Hachijojima Island," and "all barley is domestically produced."

Ingredients: Barley (domestic), sweet potato (from Hachijojima), barley koji (white koji) Notes: 25% ABV, reduced pressure and atmospheric distillation blend [A gentle shochu that can be enjoyed every day] By blending a small amount of sweet potato shochu with barley shochu, a subtle, gentle sweetness is added. At the beginning of drinking, you can smell the aroma of barley, and as it goes down your throat, you can smell the soft aroma of potato, making this a rare shochu.

Ingredients: Sweet potato (from Hachijojima), barley (domestic), barley koji (white koji) Notes: 35% alcohol, reduced pressure and atmospheric distillation blend [Highly recommended, please try it!] During the Edo period, many political prisoners were exiled to Hachijojima.They were loved and cherished by the people of the island, and they lived a life of luxury, with time and their hearts flowing slowly.Named after the many people who returned to their home countries after serving their sentences and went on to live happy lives.

Ingredients: Sweet potato (from Hachijojima), barley koji (white koji) Notes: 25% ABV, blended at reduced pressure and normal pressure [Our most popular product! A miraculous taste created by the interweaving of three types of sweet potato] It has been sleeping for a long time due to the wishes of our master brewer, but it has finally been released. It uses all three types of sweet potato: white-yellow, purple, and orange. The blend is also slightly changed depending on the year, allowing you to enjoy the deep changes in flavor.

Ingredients: Barley (domestic), barley koji (white koji) Notes: 25% alcohol, high-pressure distillation [Take aim and catch one!] The fragrant flavor of barley is very refreshing with a clean aftertaste. It goes well with any dish, and adding a slice of lemon is also refreshing. The brand name "Ipponzuri" (Ippon-zuri) was chosen in hopes of a good catch for fishermen all over Japan, including those on Hachijo Island.

Founded in 1925.Although sake brewing was temporarily suspended after the death of the previous master brewer, it resumed in 2021.

Ingredients: Barley, barley koji. Notes: Barley koji (25% ABV). A blend of 90% barley and 10% sweet potato. [An excellent choice for drinking with soda or during meals.] Light and easy to drink, with little distinctive flavor, it pairs well with any dish. A blend of barley and sweet potato, it has a more robust flavor than regular barley shochu.

Ingredients: Barley, barley koji Notes: Single distillation (25% ABV) [A delicate and loving flavor inherited from generations past] This is a barley shochu made with yellow koji that we would rather you taste rather than explain too much about it.

Ingredients: Barley, barley koji, sweet potato Notes: Single distillation, oak barrel aged (25% ABV) [Named after the wife of the previous owner, who said, "Love is the best"] A blend of Kuroshio sake aged in oak barrels and Kuroshio sake. Enjoy the richness and sweet aroma of this aged sake with a toast to your taste with a "Jonah High."

Ingredients: Barley, barley koji, sweet potato. Notes: Single distillation, oak barrel aging (25% ABV). [Hachijojima terroir shochu, blended equal parts of sweet potato shochu and barley shochu]. On Hachijojima, where rice mashing was once prohibited for sake brewing, barley koji supported the island's sake tradition. Enjoy the fully extracted flavor and aroma, as well as the distinctive taste and off-flavors inherent to the ingredients.

Since ancient times, shochu has been made in each household as a by-product of the production of sweet potatoes, a staple food, but in 1984, producers (master brewers) came together and established the company.

Ingredients: White koji, cultured yeast, barley (domestic and off-island), barley koji Notes: Three-stage brewing process [A very mellow and easy-to-drink everyday sake] Water is added to 25% to make it even more refreshing and easy to drink.

Ingredients: Barley cultured yeast, barley (domestic and off-island), barley koji Notes: Three-stage brewing (preferably at 25°C before drinking) Aged for over six years, this is a very mellow and fragrant barley shochu.

◇Ingredients: Natural yeast, barley (homemade koji), barley koji (barley is sourced from outside the island and domestically) ◇Notes: Three-stage brewing process [Recommended! A vibrant, lustrous taste like fresh greenery] The fragrant aroma of steamed barley fills your mouth.It is a sweet barley shochu.

Ingredients: White koji, cultured yeast, sweet potato (from outside the island, domestic), barley (from outside the island, domestic), barley koji. Note: Three-stage brewing process. [Please drink this first before drinking other Aochu products.] Sweet potato and barley are distilled separately and then blended in a well-balanced manner.

◇Ingredients: Natural yeast, barley (domestic), barley koji (domestic) ◇Notes: Production method: Bowl-style brewing [A casually enjoyable 20% alcohol ABV Aochu] This is aochu distilled at that alcohol ABV without any blending.It is shipped after aging for over a year.

Ingredients: Natural koji, natural yeast, sweet potato (home-grown), barley koji (barley used is sourced both from outside the island and domestically) Notes: Prepared in a bowl [Very easy to drink, with a subtle sweetness and crisp taste] This is an unblended blue liquor pressed that year.Enjoy the change in taste

◇Ingredients: Natural koji, natural yeast, sweet potato (home-grown), barley koji (barley is sourced from outside the island and domestically) ◇Notes: Prepared in a bowl [A refreshing minty taste with a sweet potato flush] Every year, new sake that has been aged for a year is blended with older sake.

◇Ingredients: Natural koji, natural yeast, sweet potato (home-grown), barley koji (barley is sourced from outside the island and domestically) Note: Prepared in a bowl [A mellow aroma, how can you create a taste like this? A vodka-like mouthfeel, with a buckwheat-like spiciness] Every year, new sake that has been aged for a year is blended with older sake.

Ingredients: Natural koji, natural yeast, sweet potato (home-grown), barley koji (barley is sourced both from outside the island and domestically). Note: Prepared in a bowl. [A gentle, comforting flavor with a rich, savory taste] Every year, new sake that has been aged for a year is blended with older sake.

Ingredients: Natural koji, natural yeast, sweet potato (home-grown), barley koji (barley is sourced both from outside the island and domestically) Notes: Prepared in a bowl [Strong potato flavor, outstanding sweetness in the aftertaste, a taste that can only be enjoyed with aged sake] Only aged sake aged for more than three years is blended.

Ingredients: Natural koji, natural yeast, sweet potato (home-grown), barley koji (barley is sourced both from outside the island and domestically). [Enjoy the rich flavor of sweet potato, with a wonderful finish and a long-lasting aftertaste.] Only aged sake aged for over 5 years is blended.

Just as fresh as when it was born.It was bottled as is without adding water, pasteurizing or filtering.The vibrant flavor and fizzy gas are testament to the youthful vitality of the sake.

When served chilled, it has a mellow and gentle taste. When served warm, the flavor is enhanced to a "warm" state. It is a reliable sake to drink with meals, enhancing the flavor of any dish, whether fried, grilled, or simmered.

This Junmai Daiginjo has a perfect balance of the charms of an elegant and refreshing aroma and a soft, savory flavor. The smooth flavor spreads throughout your mouth, followed by a crisp acidity and a beautiful lingering finish.

This Junmai Daiginjo is made from carefully selected rice suitable for sake brewing, polished and brewed using only the core. It is the pinnacle of our brewery's sake, combining a rich, uplifting aroma with a delicate flavor, making it a luxurious taste suitable for a banquet.

The royal road to yamori.A classic product with many repeat customers. Fruity and juicy, just like Yamori. Unpasteurized sake bottled using only the "naka" part, which is said to have the most harmonious flavor.

A unique piece that blends "rough running" and "punishment."Highly popular among enthusiasts, this beer combines the freshness of a rough run with the bitterness of a harsh run. Its powerful flavor makes it a satisfying drink!

Made with the oldest sake rice, "Omachi." Limited quantities available due to its rareness. A rare bottle with the rich, powerful sweetness and umami of Omachi, with a fresh touch.

A sweet and refreshing aroma reminiscent of Ramune. A clear taste with a good crispness. Refreshing yet satisfying, this is a bottle that can be enjoyed with a meal or on its own.

It has a sweet and gorgeous aroma like pineapple and the sweetness of rice derived from the "ori" (rice syrup). It is sweet, but also has a clear taste that you won't tire of drinking. Even if you don't usually drink sweet sake, try it.

The most popular of the Yamori series! Limited-edition "Adult Cider" with aromas of Ramune and starch syrup. Sweet and savory, yet refreshing with a strong effervescence.

This bottle is made from only the "naka" part, which is said to have the most harmonious flavor. A popular choice among women! This elegant and gentle pure rice sake has a smooth, gentle taste.

A gorgeous aroma of tropical fruits. A harmonious balance of sweetness, acidity, and umami. A satisfying drink with a crisp finish that leaves a tingling sensation. A gorgeous, well-balanced flavor.

The aroma is like honeyed apples. The taste is sweet, but gradually changes to a dry impression. There are nuances of herbs and spices. It is a satisfying drink, so it goes well with meat dishes.

Made with the oldest sake rice, "Omachi." Limited quantities available due to its rareness. A rich, powerful sweetness and umami flavor typical of Omachi. A full-bodied taste from start to finish.

This Junmai sake has been carefully crafted to allow you to rediscover the charm of traditional sake, just like the Edo people enjoyed. It is a pure rice sake that allows you to enjoy the natural flavor of rice.

This sake is made using the "direct-draw method" to create a dancingly fresh, vibrant taste with a natural effervescence. It has a rich, multi-layered flavor with sweetness, bitterness, sourness, and astringency.

This Junmai Daiginjo sake, made using the "direct-draw method," has a fresh, dancing aroma with a refreshing, fruity aroma and a clear, soft mouthfeel that will lift your spirits.

A sweet aroma and a mellow mouthfeel. A juicy taste reminiscent of tropical fruit. A luxuriously sweet and satisfying drink. A very rare "Nama no Kijoshu."