Please inquire with our brewery first.
We will
introduce you to liquor stores in your area that we trust.
They are
sure to suggest sake that matches your preferences.
SAKE日本酒
横山五十WHITE
(Yokoyama Goju WHITE)
Variety:Junmai Daiginjo
Ingredients:Rice (produced in
Japan), rice malt (from Japanese rice)
Rice variety:100%
Yamada Nishiki
Milled rice:50% kakemai, 50% kojimai
Alcohol content:16%
Yeast/sake meter value/acidity/amino
acid level:Not available
Storage method:Refrigeration
required (10ºC or lower)
Volume:1,800ml/720mll (single
pasteurization)
A juicy sweetness tinged with the
aroma of muscat grapes takes hold of your mouth as if you
have bitten into a fruit.
Enjoy chilled, in a wine glass.
Period sold: year-round
Pairings:
White fish carpaccio,
salmon meunière, cream cheese dip
横山五十WHITE直汲み生
(Yokoyama Goju WHITE Jikagumi Nama)
Variety:Junmai Daiginjo
Ingredients:Rice (produced in
Japan), rice malt (from Japanese rice)
Rice variety:100%
Yamada Nishiki
Milled rice:50% kakemai, 50% kojimai
Alcohol content:16%
Yeast/sake meter value/acidity/amino
acid level:Not available
Storage method:Refrigeration
required (5ºC or lower)
Volume:1,800ml/720mll
(Unpasteurized sake)
A juicy sweetness tinged with the aroma of muscat grapes and freshness of unpasteurized sake takes hold of your mouth as if you have bitten into a fruit.
Period sold: December/January/February
Pairings:
White fish carpaccio, salmon meunière, cream
cheese dip
横山五十WHITEうすにごり生
(Yokoyama Goju WHITE Usunigori Nama)
Variety:Junmai Daiginjo
Ingredients:Rice (produced in
Japan), rice malt (from Japanese rice)
Rice variety:100%
Yamada Nishiki
Milled rice:50% kakemai, 50% kojimai
Alcohol content:16%
Yeast/sake meter value/acidity/amino
acid level:Not available
Storage method:Refrigeration
required (5ºC or lower)
Volume:1,800ml/720mll
(Unpasteurized sake)
A juicy sweetness like biting into a fruit, enhanced by the pasteurization process, and tinged with the aroma of muscat grapes.
Period sold: March/April/May
Pairings:
White fish carpaccio, salmon meunière, cream
cheese dip
横山五十BLACK
(Yokoyama Goju BLACK)
Variety:Junmai Daiginjo
Ingredients:Rice (produced in
Japan), rice malt (from Japanese rice)
Rice variety:100%
Yamada Nishiki
Milled rice:50% kakemai, 50% kojimai
Alcohol content:16%
Yeast/sake meter value/acidity/amino
acid level:Not available
Storage method:Refrigeration
required (10ºC or lower)
Volume:1,800ml/720mll(single
pasteurization)
With a fragrance of apples and the juicy sweetness of a fruit that spreads throughout your mouth when you taste it.
Period sold: Year-round product
Pairings:
White fish carpaccio,
salmon meunière, cream cheese dip
よこやまSILVER7生
(Yokoyama SILVER 7 Nama)
Variety:Junmai Ginjo
Ingredients:Rice (produced in
Japan), rice malt (from Japanese rice)
Rice variety:100%
Yamada Nishiki
Milled rice:55% kakemai, 50% kojimai
Alcohol content:16%
Yeast:Kyokai No. 701
Sake meter
value/acidity/amino acid level:Not available
Storage
method:Refrigeration required (5ºC or lower)
Volume:1,800ml/720mll(Unpasteurized sake)
It has the fragrance of muscat grapes and a mellow
sweetness.
The flavor is mild and fruity with a moderate
bitterness.
A straight-forward taste suited well for sake
novices. Enjoy chilled, in a wine glass.
Period sold: Seasonal product
Pairings:
Steamed oysters, creamy pasta, margherita
pizza, cured ham sausage
よこやまSILVER1814生
(Yokoyama SILVER 1814 Nama)
Variety:Junmai Ginjo
Ingredients:Rice (produced in
Japan), rice malt (from Japanese rice)
Rice variety:100%
Yamada Nishiki
Milled rice:55% kakemai, 50% kojimai
Alcohol content:16%
Yeast:Kyokai No. 1801+1401
Sake
meter value/acidity/amino acid level:Not available
Storage method:Refrigeration required (5ºC or lower)
Volume:1,800ml/720mll(Unpasteurized sake)
A clean fragrance characterized by notes of green apple and
a delicate acidity.
The flavor of banana is also present.
The florid taste carries well and has a smooth, refined
sweetness with faint tones of fresh green herbs. Enjoy
chilled, in a wine glass.
Period sold: Seasonal product
Pairings:
Steamed oysters, creamy pasta, margherita
pizza, cured ham sausage
よこやまSILVER189生
(Yokoyama SILVER 189 Nama)
Variety:Junmai Ginjo
Ingredients:Rice (produced in
Japan), rice malt (from Japanese rice)
Rice variety:100%
Yamada Nishiki
Milled rice:55% kakemai, 50% kojimai
Alcohol content:16%
Yeast:Kyokai No. 1801+901
Sake
meter value/acidity/amino acid level:Not available
Storage method:Refrigeration required (5ºC or lower)
Volume:1,800ml/720mll(Unpasteurized sake)
A touch of pineapple, banana, mango, and other fruit.A round
full body is balanced with a somewhat reserved sweetness.
The flavor grows more intense on the back end.Enjoy chilled,
in a wine glass.
Period sold: Seasonal product
Pairings:
Steamed oysters, creamy
pasta, margherita pizza, cured ham sausage
よこやまSILVER1810生
(Yokoyama SILVER 1810 Nama)
Variety:Junmai Ginjo
Ingredients:Rice (produced in
Japan), rice malt (from Japanese rice)
Rice variety:100%
Yamada Nishiki
Milled rice:55% kakemai, 50% kojimai
Alcohol content:16%
Yeast:Kyokai No. 1801+1001
Sake
meter value/acidity/amino acid level:Not available
Storage method:Refrigeration required (5ºC or lower)
Volume:1,800ml/720mll(Unpasteurized sake)
A wet and sticky well-rounded flavor.
A unified taste
with a subtle acidity that leaves behind a bit of sharpness
and bitterness, great for drinking with a meal.
Enjoy
chilled, in a wine glass.
Period sold: Seasonal product
Pairings:
Steamed oysters, creamy pasta, margherita
pizza, cured ham sausage
よこやまSILVER14生
(Yokoyama SILVER 14 Nama)
Variety:Junmai Ginjo
Ingredients:Rice (produced in
Japan), rice malt (from Japanese rice)
Rice variety:100%
Yamada Nishiki
Milled rice:55% kakemai, 50% kojimai
Alcohol content:16%
Yeast:Kyokai No. 1401
Sake meter
value/acidity/amino acid level:Not available
Storage
method:Refrigeration required (5ºC or lower)
Volume:1,800ml/720mll(Unpasteurized sake)
A fresh fragrance reminiscent of pear and a sharp sweetness. Enjoy chilled, in a wine glass.
Period sold: Seasonal product
Pairings:
White fish carpaccio, salmon meunière, cream
cheese dip
よこやまSILVER7火入
(Yokoyama SILVER 7 Hiire)
Variety:Junmai Ginjo
Ingredients:Rice (produced in
Japan), rice malt (from Japanese rice)
Rice variety:100%
Yamada Nishiki
Milled rice:55% kakemai, 50% kojimai
Alcohol content:16%
Yeast:Kyokai No. 701
Sake meter
value/acidity/amino acid level:Not available
Storage
method:Refrigeration required (10ºC or lower)
Volume:1,800ml/720mll (single pasteurization)
It has the fragrance of muscat grapes and a mellow
sweetness.
The flavor is mild and fruity with a moderate
bitterness. A straight-forward taste suited well for sake
novices. Enjoy chilled, in a wine glass.
Period sold: Year-round product
Pairings:
White fish carpaccio,
salmon meunière, cream cheese dip
よこやまSILVER1814火入
(Yokoyama SILVER 1814 Hiire)
Variety:Junmai Ginjo
Ingredients:Rice (produced in
Japan), rice malt (from Japanese rice)
Rice variety:100%
Yamada Nishiki
Milled rice:55% kakemai, 50% kojimai
Alcohol content:16%
Yeast:Kyokai No. 1801+1401
Sake
meter value/acidity/amino acid level:Not available
Storage method:Refrigeration required (10ºC or lower)
Volume:1,800ml/720mll (single pasteurization)
A clean fragrance characterized by notes of green apple and
a delicate acidity.
The flavor of banana is also present.
The florid taste carries well and has a smooth, refined
sweetness with faint tones of fresh green herbs. Enjoy
chilled, in a wine glass.
Period sold: Year-round product
Pairings:
White fish carpaccio, salmon meunière, cream
cheese dip
よこやまSILVER189火入
(Yokoyama SILVER 189 Hiire)
Variety:Junmai Ginjo
Ingredients:Rice (produced in
Japan), rice malt (from Japanese rice)
Rice variety:100%
Yamada Nishiki
Milled rice:55% kakemai, 50% kojimai
Alcohol content:16%
Yeast:Kyokai No. 1801+901
Sake
meter value/acidity/amino acid level:Not available
Storage method:Refrigeration required (10ºC or lower)
Volume:1,800ml/720mll (single pasteurization)
A touch of pineapple, banana, mango, and other fruit.
A
round full body is balanced with a somewhat reserved
sweetness.
The flavor grows more intense on the back end.
Enjoy chilled, in a wine glass.
Period sold: Seasonal product
Pairings:
White fish carpaccio, salmon meunière, cream
cheese dip
よこやまSILVER14火入
(Yokoyama SILVER 14 Hiire)
Variety:Junmai Ginjo
Ingredients:Rice (produced in
Japan), rice malt (from Japanese rice)
Rice variety:100%
Yamada Nishiki
Milled rice:55% kakemai, 50% kojimai
Alcohol content:16%
Yeast:Kyokai No. 1401
Sake meter
value/acidity/amino acid level:Not available
Storage
method:Refrigeration required (10ºC or lower)
Volume:1,800ml/720mll (single pasteurization)
A fresh fragrance reminiscent of pear and a sharp sweetness. Enjoy chilled, in a wine glass.
Period sold: Seasonal product
Pairings:
White fish carpaccio,
salmon meunière, cream cheese dip
よこやまSILVER1814火入
(Yokoyama SILVER 1814 Hiire)
Variety:Junmai Ginjo
Ingredients:Rice (produced in
Japan), rice malt (from Japanese rice)
Rice variety:100%
Yamada Nishiki
Milled rice:55% kakemai, 50% kojimai
Alcohol content:16%
Yeast:Kyokai No. 1801+1401
Sake
meter value/acidity/amino acid level:Not available
Storage method:Refrigeration required (10ºC or lower)
Volume:1,800ml/720mll (single pasteurization)
A clean fragrance characterized by notes of green apple and
a delicate acidity.
The flavor of banana is also present.
The florid taste carries well and has a smooth, refined
sweetness with faint tones of fresh green herbs. Enjoy
chilled, in a wine glass.
Period sold: Year-round product
Pairings:
White fish carpaccio, salmon meunière, cream
cheese dip
よこやま等外生
(Yokoyama Tougai Nama)
Variety:Standard sake
Ingredients:Rice (produced in
Japan), rice malt (from Japanese rice)
Rice variety:100%
Yamada Nishiki
Milled rice:50% kakemai, 50% kojimai
Alcohol content:16%
Yeast:Kyokai No. 701
Sake meter
value/acidity/amino acid level:Not available
Storage
method:Refrigeration required (5ºC or lower)
Volume:1,800ml/720mll (Unpasteurized sake)
With the fragrance of muscats and a refreshing sweet taste.
The flavor is gentle, mild, and fruity, and it has a
moderately light bitterness.
Try it chilled in a wine
glass with dinner.
Period sold: Limited quantity item
Pairings:
Seared bonito, roast beef
よこやま等外火入
(Yokoyama Tougai Hiire)
Variety:Standard sake
Ingredients:Rice (produced in
Japan), rice malt (from Japanese rice)
Rice variety:100%
Yamada Nishiki
Milled rice:50% kakemai, 50% kojimai
Alcohol content:16%
Yeast:Kyokai No. 701
Sake meter
value/acidity/amino acid level:Not available
Storage
method:Refrigeration required (10ºC or lower)
Volume:1,800ml/720mll (single pasteurization)
With the fragrance of muscats and a refreshing sweet taste.
The flavor is gentle, mild, and fruity, and it has a
moderately light bitterness.
Try it chilled in a wine
glass with dinner.
Period sold: Limited quantity item
Pairings:
Seared bonito, roast
beef
海彦山彦1,800ml/
山彦720ml
(Umihiko Yamahiko)
Variety:Standard sake
Ingredients:Rice (produced in
Japan), rice malt (from Japanese rice)
Fermented alcohol
Alcohol content:16%
Sake meter value:±0
Yeast/acidity/amino acid level:Not available
Storage
method:Room temperature
Volume:1,800ml/720mll (double
pasteurization)
A restrained fragrance and firmly sweet flavor. This all-purpose table sake that can be enjoyed chilled or heated.
Period sold: Sold only on Iki Island
Pairings:
Oden, braised pork belly, beef or fried chicken
sauteed in miso
海彦山彦 辛口
1,800ml/海彦 辛口720ml
(Umihiko Yamahiko Karakuchi)
Variety:Standard sake
Ingredients:Rice (produced in
Japan), rice malt (from Japanese rice)
Fermented alcohol
Alcohol content:16%
Sake meter value:±0
Yeast/acidity/amino acid level:Not available
Storage
method:Room temperature
Volume:1,800ml/720mll (double
pasteurization)
A restrained fragrance and firmly sweet flavor. This all-purpose table sake that can be enjoyed chilled or heated.
Period sold: Sold only on Iki Island
Pairings:
Oden, braised pork belly, beef or fried chicken
sauteed in miso
Please inquire with our brewery first.
We will
introduce you to liquor stores in your area that we trust.
They are
sure to suggest sake that matches your preferences.
Shochu焼酎
ちんぐ 白麹
(Chingu White koji)
Ingredients:Rice malt 1/3 (Nikomaru produced in Iki)
Two-rowed barley2/3(Nishi no Hoshi produced in Iki,
Haruka Two-rowed)
Malt:White Koji
Distillation:Blend of atmospheric distillation and
vacuum distillation
Storage:Enameled metal tank
Alcohol content:25%
Volume:1,800ml/900ml/720ml
Others:Blend of atmospheric distillation and vacuum
distillation
“Chingu” is a word that means “great friend” in the Iki
dialect.
Made from ingredients produced in Iki, and a
blend of both atmospheric-distilled and vacuum-distilled
shochu, this spirit brings a refreshing feel along with a
barley aroma and the sweetness of rice malt. Serve with
water or soda, or on the rocks.
We especially recommend
pouring yourself a “Shuwacchingu,” made by mixing 2 parts
soda and 1 part Chingu.
ちんぐ 黒麹
(Chingu Black koji)
Ingredients:Rice malt 1/3 (Nikomaru produced in Iki)
Two-rowed barley, Six-rowed barley2/3
Malt:Bkack Koji
Distillation:Atmospheric distillation
Storage:Enameled
metal tank
Alcohol content:25%
Volume:1,800ml/720ml
Others:Made with kuro koji
Made with kuro koji and a blend of two-rowed barley produced
in Iki and six-rowed barley produced in Nagasaki Prefecture.
This shochu is distinguished by its richness and deep barley
fragrance.
We especially recommend drinking mixed with
hot water.
ちんぐ 夏上々
(Chingu Natsujojo)
Ingredients:Rice malt 1/3 (Nikomaru produced in Iki)
Two-rowed barley 2/3 (Nishi no Hoshi produced in Iki)
Malt:White Koji
Distillation:Vacuum distillation
Storage:Enameled metal tank
Alcohol content:19%
Volume:1,800ml/720ml
Others:Available only in summer
With its low 19% alcohol content and sweet aroma reminiscent of pears, this shochu drinks like a refreshing summer beverage. The perfect choice for shochu beginners or summertime cookouts.
ちんぐ 燗酎
(Chingu Kanchu)
Ingredients:Rice malt 1/3 (Nikomaru produced in Iki)
Six-rowed barley 2/3 (Mishima-Hadaka produced in Nagasaki)
Malt:White Koji
Distillation:Atmospheric distillation
Storage:Enameled metal tank
Alcohol content:14%
Volume:1,800ml/720ml
Others:Available only in winter
A shochu meant to be drunk warm. Alcohol content of 14%. The use of naked barley helps produce subtle aromatics when warmed up. Enjoy on a cold winter day around a pot of soup.
確蔵(Kakuzo)
Ingredients:Rice malt 1/3 (Koshihikari produced in Iki)
Two-rowed barley 2/3 (Nishi no Hoshi produced in Iki)
Malt:White Koji
Distillation:Atmospheric distillation
Storage:Enameled metal tank
Alcohol content:25%
Volume:1,800ml/720ml
Others:Aged shochu, limited quantity
product
Made from Koshihikari rice and Nishi no Hoshi barley
produced in Iki, this spirit gets its name from Omoya
Shuzo Brewery founder Kakuzo Yokoyama.
This
atmospheric distilled and aged shochu made in
traditional earthenware pots is a rare, original
creation of Omoya Shuzo.
村主(Suguri)
Ingredients:Rice malt 1/3 (Koshihikari produced in Iki)
Two-rowed barley 2/3 (Nishi no Hoshi produced in Iki)
Malt:White Koji
Distillation:Atmospheric distillation
Storage:Enameled metal tank
Alcohol content:25%
Volume:1,800ml/720ml
Others:Aged shochu
This carefully crafted aged shochu is made from a blend of white koji and kuro koji shochu. The combination of rich, aromatic flavor from the kuro koji and the subtle sweetness of white koji creates a taste unlike any other.
雪洲 35度
(Sesshu 35%)
Ingredients:Rice malt 1/3 (Nikomaru
produced in Iki)
Two-rowed barley2/3(Nishi no Hoshi
produced in Iki)
Malt:White Koji
Distillation:Vacuum
distillation
Storage:Enameled metal tank
Alcohol
content:35%
Volume:1,800ml
Made from ingredients produced in Iki, this flagship Omoya Shuzo shochu is a longtime favorite of residents of the island. Its exquisitely balanced flavor is not too strong, not too light, a taste you will never tire of. Recommended mixed with water or on the rocks.
雪洲 25度
(Sesshu 25%)
Ingredients:Rice malt 1/3 (Nikomaru produced in Iki)
Two-rowed barley2/3(Nishi no Hoshi produced in Iki)
Malt:White Koji
Distillation:Vacuum distillation
Storage:Enameled metal tank
Alcohol content:25%
Volume:1,800ml/720ml/200ml
Others:The Most popular
product in Omoya Shuzo
Made from ingredients produced in Iki, this flagship Omoya Shuzo shochu is a longtime favorite of residents of the island. Its exquisitely balanced flavor is not too strong, not too light, a taste you will never tire of. Recommended mixed with water or on the rocks.
雪洲 20度
(Sesshu 20%)
Ingredients:Rice malt 1/3 (Nikomaru
produced in Iki)
Two-rowed barley2/3(Nishi no Hoshi
produced in Iki)
Malt:White Koji
Distillation:Vacuum
distillation
Storage:Enameled metal tank
Alcohol
content:20%
Volume:1,800ml
Others:Aged shochu, limited
quantity product
Made from ingredients produced in Iki, this flagship Omoya Shuzo shochu is a longtime favorite of residents of the island. Its exquisitely balanced flavor is not too strong, not too light, a taste you will never tire of. Recommended mixed with water or on the rocks.
雪洲 御島裸
(Sesshu Mishima-Hadaka)
Ingredients:Rice malt 1/3 (Nikomaru produced in Iki)
Six-rowed barley 2/3 (Mishima-Hadaka produced in
Nagasaki)
Malt: White Koji
Distillation:Atmospheric distillation
Storage:Enameled metal tank
Alcohol content:25%
Volume:900ml
Others:Reduced filtration
Made with Mishima-Hadaka barley, a naked barley only produced in Nagasaki Prefecture. Its flavor has a prominent barley aroma unlike the usual two-rowed barley. We recommend drinking it mixed with hot water.
重家蔵
(Omoyakura)
Ingredients:Rice malt 1/3 (Nikomaru produced in Iki)
Two-rowed barley2/3(Nishi no Hoshi produced in Iki)
Malt:White Koji
Distillation:Atmospheric distillation
Storage:Enameled metal tank
Alcohol content:28%
Volume:720ml
Others:Fermented in ceramic
This shochu is made from ingredients produced in Iki, aged, then transferred to ceramic casks. The casks are then buried in the earth for further fermentation. It is the most premium shochu offered by Omoya Shuzo.
うめっちんぐ
(Umecchingu)
Ingredients:Rice malt 1/3 (Nikomaru produced in Iki)
Two-rowed barley2/3(Nishi no Hoshi produced in Iki)
Iki plums, fruit sugar, sugar candy
Malt:White Koji
Distillation:Blend of atmospheric distillation and
vacuum distillation
Storage:Enameled metal tank
Alcohol content:18%
Volume:1,800ml
Others:Limited
quantity umeshu
Made from Koshihikari rice and Nishi no Hoshi barley
produced in Iki, this spirit gets its name from Omoya Shuzo
Brewery founder Kakuzo Yokoyama.
This atmospheric
distilled and aged shochu made in traditional earthenware
pots is a rare, original creation of Omoya Shuzo.
Please inquire with our brewery first.
We will
introduce you to liquor stores in your area that we trust.
They are
sure to suggest sake that matches your preferences.