Introducing sake and shochu.

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
SILVER1810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
SILVER14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

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：19%
  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：20%
  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.