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| Shochu, pronounced "show-choo", is a colorless, Japanese spirit made from high starch grains and vegetables such as millet, buckweat, molasses, sweet potatoes, rice, barley, and sugar cane. |
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Rice delivers an elegant, full-bodied grain flavor that's satisfying, with lingering traces of sweetness which resembles a fine Jizake. Browse  |
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| Barley Shochu stands distinct, with a well-rounded and sweet flavor of barley. Although Barley Shochu is known for being mild tasting, these days, consumers are attracted to a stronger barley accent. Likewise, its aged variety which has similarities to the full flavored single malt whiskey, is gaining in popularity. Browse |
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| The attraction of sweet potato is its mellow, rich flavor and a well-rounded natural sweetness. While one Shochu may be fruity, another may remind us of herbs. Sweet Potato Shochu is hardy - when mixed with hot or cold water, it retains its signature sweet potato flavor. Browse |
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| Sugar Cane Shochu can be distilled only on the Amami Islands of Kagoshima prefecture. This Shochu is rather dry, despite its sweet flavor and aroma. It is a Japanese Rum. The clean and light after taste is comfortable, which makes it a good accompaniment with a main dish or an after dinner drink. It can be enjoyed on-the-rocks, with cold water, with soda, or as a base for mixed cocktails. Browse |
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| More than 500 years ago, the manufacturing technique for distilled spirits was introduced to Okinawa from Thailand. This was the beginning of Awamori, the ancestor to all Japanese Shochu. Awamori is made of 100% Thai rice and black aspergillus - no substitutes are allowed to earn the genuine Awamori label. These special ingredients reveal a rich flavor and an aged aroma like no other Shochu. Browse |
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| The strong charcter delivering a clean and smooth aftertaste, is attractive to the modern day consumers. Black Aspergillus has a deep dark color, conspicuously covering the hands of the handlers as they wowrk in the production cellars. Browse |
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| This is standard aspergillus that is widely used. It brings out a light, gentle, crisp taste. The best of White Aspergillus can be savored by slowly sipping Shochu mixed with plain water. Browse |
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| Yellow Aspergillus creates a graceful and elegant brew, while at the same time, suppressing the harsh aromatic characters of the sweet potato. Browse |
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| Hokkaido is the northernmost island of Japan. It's summers are warm and it's winters are cold with heavy snow. Hokkaido's natural surroundings are beautiful. |
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| Tohoku is a mountainous region. The people of the Tohoku region have used the flat coastal plains and mountain basins to create Japan's major rice-producing region. |
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| This region is the region confining the Sea of Japan. The Hokuriku region has abundant water resources. |
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| Kanto is the largest region of Japan. Region of the major cities such as Tokyo, it is surrounded by agricultural land. |
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| Chubu, also a mountainous region where Mount Fuji sits. Noticably the most naturally diverseregion of Japan, with its mountainous areas and its beautiful beaches. |
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| Kinki, the area famous for vegetables, fruits , and rice cultivation. The heart of Japan's culture and history. |
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| The westernmost region of Honshu. Famous for rice and fruit cultivation in the agricultural plains along the Sea of Japan. |
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| Shikoku is the smallest and least populated of the four main islands. This quiet island offers many elements of traditinal Japan that are unavailable elsewhere. |
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| Another one of Japan's mountainous regions. Also the home of Japan's largest active volcano. In the subtropical climate of Kyushu, rice, tea, and soy are major agricultural products. |
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| Japan's southernmost prefecture, and consists of hundreds of islands. Okinawa has the most beautiful beaches in all of Japan and normally enjoys above 70 degree weather for most of the year. |
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| Modern Shochu is distilled and distilled continuously to reach pure alcohol, resulting an odorless and clean, flavorless state, much similar to Vodka. Inexpensive materials such as corn and molassess are most often used as ingredients, brewed, and then filtered. Added at the final stage are water to dilute. Due to its clean, characterless flavor, blends well with juices and other flavor mixers. Browse |
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| Authentic Shochu goes through a single distilling process, where the flavor and aromatic integrity is kept intact, coming from its original ingredient most notably steamed rice, barley, buckwheat, sugar cane and sweet potatoes. The result is a brew laced with a delicate aroma and flavor, much like tequila and gin. Browse |
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