“Boku CHU-CHU” is a casual, low-alcohol barley shochu designed for easy enjoyment. It is crafted with carefully selected Japanese barley, and brewed using our brewery’s traditional kametsubo fermentation method. Its mellow and toasty barley flavor offers a light mouthfeel, yet a deep and satisfying taste. Packaged in a pouch you can sip directly from, it’s perfect for outdoor activities or relaxing moments at home.
“Boku CHU-CHU” is a casual, low-alcohol barley shochu designed for easy enjoyment. It is crafted with carefully selected Japanese barley, and brewed using our brewery’s traditional kametsubo fermentation method. Its mellow and toasty barley flavor offers a light mouthfeel, yet a deep and satisfying taste. Packaged in a pouch you can sip directly from, it’s perfect for outdoor activities or relaxing moments at home.
Inherited traditions, refined to perfection— “Mugimoto” is a handcrafted barley shochu that made with the profound brewing heritage of Kouzou Shuzo. Not only the first, but even the second fermentation takes place entirely in unglazed kametsubo buried underground. This traditional earthenware pot allows the mash to breathe with nature, enabling a slow, deliberate fermentation and maturation process. After aging, a unique wintertime technique known as “Tegumi filtration” is performed: In the crisp morning air, fusel oil crystals that rise to the surface are carefully removed by hand, preserving the rich umami at the heart of the spirit. The result is a shochu with deep, expansive flavor, a remarkably smooth mouthfeel, and a toasty, full-bodied aroma derived from black koji. As you sip, the natural sweetness and strength of barley unfold in perfect harmony—leading to a long, elegant finish.
Inherited traditions, refined to perfection— “Mugimoto” is a handcrafted barley shochu that made with the profound brewing heritage of Kouzou Shuzo. Not only the first, but even the second fermentation takes place entirely in unglazed kametsubo buried underground. This traditional earthenware pot allows the mash to breathe with nature, enabling a slow, deliberate fermentation and maturation process. After aging, a unique wintertime technique known as “Tegumi filtration” is performed: In the crisp morning air, fusel oil crystals that rise to the surface are carefully removed by hand, preserving the rich umami at the heart of the spirit. The result is a shochu with deep, expansive flavor, a remarkably smooth mouthfeel, and a toasty, full-bodied aroma derived from black koji. As you sip, the natural sweetness and strength of barley unfold in perfect harmony—leading to a long, elegant finish.
“Hampidon” is a premium sweet potato shochu, proudly crafted by Kouzou Shuzo from a blend of distillates aged for three years. Using carefully selected sweet potatoes, Kogane Sengan and black koji, the mash is slowly fermented and aged in kametsubo buried underground. Pure spring water sourced locally is used in the brewing process, resulting in a bold 35% alcohol spirit. Despite its strength, it delivers an incredibly smooth and mellow sensation on the palate—like the clarity of refined natural water. With every sip, you’ll discover the essence and profound depth of sweet potato shochu. Bottled in a beautiful ceramic vessel, Hampidon makes an elegant gift or the perfect companion for a quiet evening drink. Step away from the hustle and bustle of daily life—savor a tranquil moment with Hampidon.
“Hampidon” is a premium sweet potato shochu, proudly crafted by Kouzou Shuzo from a blend of distillates aged for three years. Using carefully selected sweet potatoes, Kogane Sengan and black koji, the mash is slowly fermented and aged in kametsubo buried underground. Pure spring water sourced locally is used in the brewing process, resulting in a bold 35% alcohol spirit. Despite its strength, it delivers an incredibly smooth and mellow sensation on the palate—like the clarity of refined natural water. With every sip, you’ll discover the essence and profound depth of sweet potato shochu. Bottled in a beautiful ceramic vessel, Hampidon makes an elegant gift or the perfect companion for a quiet evening drink. Step away from the hustle and bustle of daily life—savor a tranquil moment with Hampidon.
The name “Mukashi Katagi” means “old-fashioned spirit”—a reflection of the artisan mindset that values time-honored craftsmanship and unwavering dedication to tradition. True to its name, Mukashi Katagi is a rice shochu carefully crafted using methods that have become increasingly rare today. Made from high-quality, domestically grown rice,Hinohikari, this authentic shochu honors tradition at every step. It is brewed with black koji and fermented with care in kametsubo buried underground, then distilled under atmospheric pressure to draw out a bold, full-bodied flavor. After distillation, the spirit is aged for one full year in the same kametsubo, allowing the natural sweetness of rice to deepen into a mellow, complex richness. Each bottle reflects the unwavering dedication of craftsmen who refuse to compromise with time. Their devotion to craftsmanship and the traditional shochu-making method lives on in every sip. With its calm aroma and rounded, umami-rich taste, Mukashi Katagi evokes a sense of nostalgia—yet feels refreshingly modern. Discover the true spirit of the “good old days,” beautifully attuned to modern tastes—an experience worth savoring.
The name “Mukashi Katagi” means “old-fashioned spirit”—a reflection of the artisan mindset that values time-honored craftsmanship and unwavering dedication to tradition. True to its name, Mukashi Katagi is a rice shochu carefully crafted using methods that have become increasingly rare today. Made from high-quality, domestically grown rice,Hinohikari, this authentic shochu honors tradition at every step. It is brewed with black koji and fermented with care in kametsubo buried underground, then distilled under atmospheric pressure to draw out a bold, full-bodied flavor. After distillation, the spirit is aged for one full year in the same kametsubo, allowing the natural sweetness of rice to deepen into a mellow, complex richness. Each bottle reflects the unwavering dedication of craftsmen who refuse to compromise with time. Their devotion to craftsmanship and the traditional shochu-making method lives on in every sip. With its calm aroma and rounded, umami-rich taste, Mukashi Katagi evokes a sense of nostalgia—yet feels refreshingly modern. Discover the true spirit of the “good old days,” beautifully attuned to modern tastes—an experience worth savoring.
“Genjirou” is crafted from carefully selected barley, slowly brewed in kametsubo, and aged for one year. The richness from black koji blends with the mellow character and nutty sweetness of barley, creating a full-bodied and smooth flavor. With each sip, a nostalgic aroma rises to the nose, followed by a clear, lingering finish that gently spreads through the throat. Keeping the full flavor from coarse filtration, it can be enjoyed on the rocks, with soda, or paired with meals,—making it suitable for drinkers of all generations. With its calm presence and clean, refined taste, Genjirou represents the essence and origin of authentic barley shochu, pairing beautifully with both daily life and special occasions.
“Genjirou” is crafted from carefully selected barley, slowly brewed in kametsubo, and aged for one year. The richness from black koji blends with the mellow character and nutty sweetness of barley, creating a full-bodied and smooth flavor. With each sip, a nostalgic aroma rises to the nose, followed by a clear, lingering finish that gently spreads through the throat. Keeping the full flavor from coarse filtration, it can be enjoyed on the rocks, with soda, or paired with meals,—making it suitable for drinkers of all generations. With its calm presence and clean, refined taste, Genjirou represents the essence and origin of authentic barley shochu, pairing beautifully with both daily life and special occasions.
Authentic sweet potato shochu “Kouzou”, is crafted with carefully selected sweet potatoes, Kogane Sengan, grown on the Osumi Peninsula in Kagoshima and domestically produced rice, brewed with natural spring water sourced from our brewery. Using a traditional method of fermenting and aging in kametsubo buried up to their necks in the ground, we bring out the natural sweetness, rich depth, and smoothness of the sweet potatoes. Brewed with black koji and finished with coarse filtration, this shochu offers a rich, full-bodied flavor that can be enjoyed not only on the rocks or with soda, but also with hot water for a warm and fragrant experience. Refined yet approachable, it is a shochu that can be enjoyed by both beginners and connoisseurs alike. The elegant gift box option lends a sophisticated touch—perfect for gifts or memorable occasions.
Authentic sweet potato shochu “Kouzou”, is crafted with carefully selected sweet potatoes, Kogane Sengan, grown on the Osumi Peninsula in Kagoshima and domestically produced rice, brewed with natural spring water sourced from our brewery. Using a traditional method of fermenting and aging in kametsubo buried up to their necks in the ground, we bring out the natural sweetness, rich depth, and smoothness of the sweet potatoes. Brewed with black koji and finished with coarse filtration, this shochu offers a rich, full-bodied flavor that can be enjoyed not only on the rocks or with soda, but also with hot water for a warm and fragrant experience. Refined yet approachable, it is a shochu that can be enjoyed by both beginners and connoisseurs alike. The elegant gift box option lends a sophisticated touch—perfect for gifts or memorable occasions.
