Japanese Alcohols

Takata distillery favors quality over quantity, producing shochu in the most natural way possible, looking both to the distillery's 100+ year history and to the 100 years to come. Using local rice grown in Hitoyoshi Kuma region by the distillery itself as its main ingredient, Takata is committed to making Kuma Shochu...

Komodaru or sakadaru is a barrel that has been used to store sake for over three hundred and fifty years. In its traditional and luxurious version, it is made of cedar wood. This type of cask has no pouring system or tap, so it must be filled and then sealed with a...

“Nyoisan” is the name given to the mountain that stands behind the Tsuji brewery. Nyoisan is made from locally produced Yamadanishiki rice that is 55% polished. It is a reflection of the true Bitchu know-how highlighting the mastery of Ginjo brewing.

A shochu produced according to original methods dating back nearly five centuries! Its manufacture was recorded in archives dating back to the Meiji era, which were found and recovered by our Yamatoichi craftsman. Distillery produced this shochu by reproducing Kabuto alembic distillation process...

This Junmai Daiginjo Kin sake is brewed with Kumamoto yeast and offers elegant aromas, luxurious flavors and a crisp taste. This sake is the ultimate from Zuiyo sake brewery. Brewed from the "king" of sake rice, Yamada-Nishiki, polished to 38%, it is aged at an extremely low temperature for one year. Elegant, this smooth sake suggests aromas of apple,...

Zuiyo Junmai Daiginjo Gin sake is made from Yamada Nishiki, one of the most prized sake rices, polished to 48%. It is abundant in umami with elegant aromas. This exquisite sake, with its powerful umami, offers a rich, aromatic, floral, fruity bouquet, evoking green apple, pear, melon, yellow peach and mango. The...

This junmai sake is made from rice grown exclusively in Kumamoto prefecture, as well as clear Aso groundwater and Kumamoto yeast. It is brewed in Kumamoto's natural environment. You'll love this sake for its chalky, iodized, dry character. The nose is very long on the palate, with relevant flavors. Very fresh and...

Minoyaki porcelain, dating back to the 7th century and produced in the Mino region (Gifu), is the most popular in Japan. Crafted in cities such as Tajimi and Toki, it stands out for its shades, texture, and high-quality glazing, fired at high temperatures (1300°C) for exceptional strength and durability. 'HORI' refers to the irregularity of shapes. Nishikidôri offers you this duo of...

We are here in the presence of a very voluptuous sake , with dominant fruity notes: fuji apple not too ripe, "piel de sapo melon or canary melon, white peach, banana.

DAMI means strong and dark. TOKUSA is a fern in Toxopodiaceae family. It is a plant without flowers or leaves, just a stem that grows vertically. Its upright shape has been appreciated since Edo period (1603-1867) as a symbol of growth and prosperity. TOKUSA is a plant that grows in Japanese homes front yard, with numerous stems...