Made with Yamada Nishiki sake rice polished to 50%, a combination of Sake Yeast Society No.9 yeast, and an aroma producing yeast. A florid nose and full-bodied flavour that is typical of Yamada Nishiki sake rice make for a well-balanced spread mid palate.

Awarded a Silver medal at the 2015 and 2016 IWC (International Wine Challenge), in the Junmai Ginjo, Junmai Daiginjo category, and a Silver medal at ‘Sake Competition 2016’ in the Jummai Daiginjo category.

A sake that captures the essence of a delicious ginjo, polished down to 50% using 100% Hyogo-grown Yamada Nishiki. This Junmai Daiginjo is designed to be a central item in the Tatenokawa lineup. It boasts a rich, full-bodied flavor and a distinctive floral aroma that blooms the moment it’s poured into a glass.
Made with the king of sake rice, Yamada Nishiki from Hyogo Prefecture, it delivers robust umami and a long, satisfying finish. Combining flavor, drinkability, and ease of enjoyment, this sake is a delight for both beginners and connoisseurs alike.

Aging under cool conditions enhances its mellow, refined character, increasing its overall complexity. Allowing it to mature for a while can be an intriguing experience. Compared to other regular products from Tatenokawa, this is a limited edition sake with a smaller production quantity.

It’s elegant and sophisticated Junmaidaiginjo produced with the Aiyama brewer’s rice, which is called the secret rice. The first note is slightly fruity, and it becomes stronger when it goes through the nasal cavity. The attack is very clean and silky-smooth. The main part of its taste is the layered and robust umami. Toward to the end, the gentle sourness gradually shows up and makes its aftertaste more juicy and clean. Its comfortably fading sweetness in the aftertaste is the most attractive point. It’s just elegant and delicate Sake which has the supreme balance of 5 taste. It’s produced for celebrating the special occasions and it’s just like a lucky charm.

Ume Makkoi is a Japanese plum wine, or umeshu, renowned for its rich and authentic flavor. Produced by Kirin, this 720ml bottle contains a 10% alcohol content. The term “Makkoi” translates to “deep and rich,” reflecting the liqueur’s full-bodied taste. Crafted using the “frozen fully-ripened immersion method,” it utilizes fully ripened Nanko plums from Wakayama Prefecture, known for their exceptional quality. This technique involves freezing the plums to preserve their natural sweetness and flavor, resulting in a thick, mellow umeshu that captures the essence of the fruit. The meticulous process ensures that the deliciousness of fully ripened Nanko plums is fully enjoyed, offering a fruity and rich taste characteristic of this premium umeshu.

This Hamada Kaido Imo Shochu is made from Koagane-Sengan sweet potatoes (specially harvested in the Kagoshima prefecture), black koji and clean premium seawater. This gives this shochu its iconic clean aftertaste and its mild taste of sweet potato, with an overall rich finish. This high-quality imo shochu would be great with any meat dishes.

The iichiko Frasco Shochu has a clean aroma, rich body and deep flavour. It is made from 100% barley koji, positioning it at the top of the iichiko product range. Its highly-pearled, low-temperature fermentation means it can be enjoyed on the rocks, with cold water, or with hot water without compromising on its supreme taste. Recommended pairing with sashimi like otoro, salmon belly, saba fish.

Alcohol: 30%.

Awards:
San Francisco World Spirits Competition 2017 – Gold Medal.

The iichiko Mugi (Hana Label) Shochu has an outstanding aroma combined with an excellent body. Only produced during the sakura season, this bottle of exquisite limited edition packaging is best for the sakura season! It can be enjoyed in a variety of ways – on the rocks, or with cold or hot water – each bringing out its sophisticated flavour in a different manner.

The taste of iichiko Special Shochu stays in the mouth for a long time. Due to the maturation in wooden barrels it has soft vanilla, light oak and spicy notes. The finish is straight with a long lasting aroma. On the palate this Shochu is smooth and piquant. The iichiko Special is made with white koji. In addition, 60 percent polished barley grains are used. Barley is also used for fermentation. This is very rare, as in most cases rice is inoculated with koji. With 30% alcohol the iichiko Special is a very gentle and elegant Shochu.

Since 2015, by the way, its taste has also regularly convinced the jury of the renowned International Wine & Spirit Competition (IWSC). It is awarded almost annually in the Shochu categories “Trophy” and “Gold Outstanding”. At the Ultimate Beverage Challenge (UBC) in New York, the special has also been winning prizes for years.

With a soft, faintly yammy nose, the first thing that strikes you about the flavor is that it’s much richer than the barley or rice shochus. The taste is just a hint smokey, lightly sweet, with an underlying complexity that’s difficult to describe. It’s still clear so the rich flavour is unexpected. There is an almost warm mouthfeel despite the ice with the pleasant aftertaste of melon. It lingers unobtrusively on the pallet until you have another sip. Brewed by KIRISHIMA SHUZO.

With a soft, faintly yammy nose, the first thing that strikes you about the flavor is that it’s much richer than the barley or rice shochus. The taste is just a hint smokey, lightly sweet, with an underlying complexity that’s difficult to describe. It’s still clear so the rich flavour is unexpected. There is an almost warm mouthfeel despite the ice with the pleasant aftertaste of melon. It lingers unobtrusively on the pallet until you have another sip. Brewed by KIRISHIMA SHUZO.