BCB 2015 - Ueno Gourmet

BCB 2015
Bar Covent Berlin
6 - 7 October 2015
Hall 7, Booth F06
SHOKOKAI JAPAN presents 29 Premium Sake, 1 Koshu Wein, 2 Awamori,
10 Liqueur and 14 Kokuto Shochu. Enjoy the beauty and variety of
Premium Drinks from Japan.
乾杯 Kanpai!
SHOKOKAI JAPAN präsentiert 29 Premium-Sake, ein
Koshu-Wein, zwei Awamori, 10 Liköre und 14 KokutoShochu. Genießen Sie die Vielfalt und Schönheit
von Premium-Getränken aus Japan.
乾杯 Kanpai!
日本酒
Premium Saké
4
黒糖焼酎
Kokuto Shochu
16
泡盛 Awamori24
甲州ワイン
Koshu Wine 26
リキュールLiqueur
27
カクテル
Cocktail recipe
30
蔵元
Supplier List
32
Premium Saké
Only top quality products from personal selection
Premium saké from Japan is the perfect pairing to any fine food. We recommend to drink it slightly chilled and
enjoy like a fine wine. Premium saké is produced in artisanal way from selected rice and pure spring water from
the Japanese mountains. Saké matches fine food by its purity and gives them extra finesse due to its natural
umami taste. Saké is free of sulfate and low in acidity and therefore very easily digestible.
Today there are some 1300 family run breweries. They are further developing based on 2000 years
of brewing tradition.
Die perfekte Begleitung zu jeder guten Speise ist Premium-Sake aus Japan. Wir empfehlen, ihn kalt zu trinken
und wie einen hochwertigen Wein zu genießen. Handwerklich aus erlesenem Reis und reinem Quellwasser
der japanischen Berge hergestellt, adelt er Speisen durch seine Reinheit und gibt ihnen durch seinen
natürlichen Umami-Geschmack zusätzliche Finesse. Sake ist frei von Schwefel sowie arm an
Säure und daher besonders bekömmlich.
Es gibt zur Zeit etwa 1300 familiengeführte Brauereien, die eine 2000-jährige
Brautradition in die moderne Zeit überführen.
4
Our Suppliers:
Saké, wine & liqueur
Iwate
Yamagata
Fukushima
Tochigi
Niigata
Yamanashi
Nagano
Gifu
Hyogo
Wakayama
Okayama
Fukuoka
Saga
NANBU BIJIN 南部美人
KAMOGAWA 加茂川 DAITENGU 大天狗 NINKI-ICHI 人気一 AZUMA RIKISHI 東力士 S01
S02
S03
S04
S05
HATSUHINODE 初日の出 KIRIN/KANBARA 麒麟/蒲原 SHIOKAWA 塩川 S06
S07
S08
KEIRYU 渓流 S11
SHICHIKEN 七賢 S09
(WINE) RUBAIYAT ルバイヤート S10
LADY OF THE CASTLE 女城主 S12
OKUHIDA 奥飛騨 S13
ROJOH-HANA-ARI 路上有花 S14
CHIDORI MASAMUNE 千鳥正宗 S15
ARIMOTO NOEN 有本農園 PLUM FOOD プラム食品 S16
S17
IKEKAME 池亀 S19
SAKURA MUROMACHI 櫻室町 S18
AMABUKI 天吹 S20
5
Classification of Premium Saké
Rice polishing ratio defines quality and taste
For high quality saké, the rice is polished before processing in
order to obtain the highest possible proportion of the starch,
which is concentrated in the centre of the saké rice grain.
The smaller the rice polishing ratio, the finer and more
aromatic the saké will be.
Für hochwertigen Sake wird der Reis vor dem Verarbeiten
poliert, um einen möglichst hohen Anteil der im
Reiskern konzentrierten Stärke zu erhalten.
Je kleiner der Poliergrad, desto feiner und
aromatischer wird der Sake.
Rice polishing ratio (Yamada Nishiki):
100%
6
50%
35%
Source: www.japan-gourmet.com
Percentages on the bottle
show production share in
Japan.
All saké in Junmai categories are brewed from polished rice and water only.
For other premium saké it
is allowed to add brewer’s
alcohol under 10% of rice
weight. For non-premium
sake it is allowed to add
more alcohol and other
ingredients like glutamate.
Production share
純 Junmai Daiginjo
米
大 Rice-polishing ratio:
under 50%
吟
醸 Great harmony of
of Saké in Japan
6 4
% %
10%
aroma and rice umami
純 Junmai Ginjo
米
吟 Rice-polishing ratio:
under 60%
醸
Fruity & mild taste
純
米
11%
69%
Non-premium
saké
Daiginjo
Rice-polishing ratio:
under 50%
High aromatic
artisan work
Ginjo
Rice-polishing ratio:
under 60%
Aromatic & clear taste
Junmai
Honjozo
Rice-polishing ratio:
not defined since 2005
Full-bodied terroir saké
Rice-polishing ratio:
under 70%
Fresh & light allround saké
大
吟
醸
吟
醸
本
醸
造
7
S01-1
S02-1
S02-2
S03-1
南部美人　吟醸生貯蔵
蔵人考　純米大吟醸
貴醸大古酒　古時計　40年熟成
大天狗　特別純米酒
NANBU BIJIN
Ginjo
KAMOGAWA
Kuroudokou
KAMOGAWA
Furudokei 40 years
DAITENGU
Tokubetsu Junmai
SAKE
日
本
酒
8
Category: Ginjo
Ingredients: Rice, Koji Rice,
Brewing Alcohol
Rice: Miyama Nishiki, 60% pol.
Style: Light & Smooth
SMV: Medium-Dry (+4)
Alcohol: 14% vol.
Drinking Tip: cold
Category: Junmai Daiginjo
Ingredients: Rice, Koji Rice
Rice: Sawanohana, 50% pol.
Style: Rich
SMV: Medium-Dry (+3)
Alcohol: 16% vol.
Drinking Tip: cold,
room temperature, on the rock
Category: Non Premium (Kijo-shu)
Ingredients: Rice, Koji Rice, Sake
Rice: Sawanohana, 65% pol.
Style: Aromatic & Rich
SMV: Sweet (-35)
Alcohol: 16% vol.
Drinking Tip: room temperature,
warm, cold
Category: Tokubetsu Junmai
Ingredients: Rice, Koji Rice
Rice: Yumenoka, 60% pol.
Style: Light & Smooth
SMV: Medium-Dry (+5)
Alcohol: 15% vol.
Drinking Tip: cold,
room temperature, warm
A clean and refreshing impression
rather than unpasteurized sake. It
also has a thick umami flavor.
Using the local sake rice „Sawanohana“ polished to 50% and the local
underground water that also has
grown the rice. The full flavor of the
rice brings out the flavors of dishes.
This sake is classified as „Kijo-shu“
-double brewed sake. Furudokei is
a blend of 1972, 1973, 1974, and the
oldest Kijo-shu. A fully developed
richness with a flavor similar to matured sherry.
Using „Yumenoka“, a sake rice developed by Fukushima pref and its
original Ginjo yeast that produce a
fruity aroma and elegant flavors.
720ml
720ml
500ml
720ml
Nanbu Bijin Sake Brewing
Kamogawa Brewing Incorporated Company
Daitengu Sake Brewery Co., Ltd.
S04-1
S04-2
S05-1
S05-2
人気一　瓶内発酵スパークリング純米吟醸
人気一　ゴールド人気純米大吟醸
東力士　本醸造　秘伝旨口
熟露枯　山廃純米原酒 2013年
NINKI
AZUMA RIKISHI
NINKI
Gold Label
Honjozo
AZUMA RIKISHI
Ageing in Cave 2013
SAKE
Sparkling J-Ginjo
日
本
酒
Category: Junmai Ginjo
Ingredients: Rice, Koji Rice
Rice: Chiyo Nishiki, 60% pol.
Style: Light & Smooth
SMV: Sweet (-70)
Alcohol: 7% vol.
Drinking Tip: cold
Category: Junmai Daiginjo
Ingredients: Rice, Koji Rice
Rice: Chiyo Nishiki & Gohyakumangoku, 50% pol.
Style: Aromatic
SMV: Medium-Dry (+2)
Alcohol: 15% vol.
Drinking Tip: cold, room temp.
Category: Honjozo
Ingredients: Rice, Koji Rice,
Brewing Alcohol
Rice: Yuki no sei, 65% pol
Style: Rich
SMV: Sweet (-6)
Alcohol: 15% vol.
Drinking Tip: cold, warm, hot
Category: Junmai
Ingredients: Rice, Koji Rice
Rice: NA, 65% pol.
Style: Aged
SMV: Medium-Sweet (±0)
Alcohol: 17% vol.
Drinking Tip: cold, warm, hot
This Junmai Ginjo is bottle-fermented. A fruity bouquet and a charming sweet-and-sour taste make
fun for a casual party or to pair with
desserts.
Very harmonic Junmai Daiginjo;
excellent value. Crisp and clear.
Fine pairing with light fish dishes.
This elegant Honjozo saké has a
characteristic fine sweetness. It
goes very well with fish or vegetable
dishes
Aged for 2-3 years in the breweryowned cave that is an ideal natural
environment for slowly maturing
sake. A rounded mellowness with a
complex depth given by the traditional method of „Yamahai“.
300ml
720ml
720ml
720ml
Ninki Inc.
Shimazaki Shuzo Co., Ltd.
9
S06-1
S06-2
S07-1
S07-2
初日の出　純米大吟醸　蒼光
初日の出　純米吟醸
蒲原　純米吟醸
麒麟　時醸酒
HATSUHINODE
Souko
HATSUHINODE
Junmai Ginjo
KANBARA
Bride of the Fox
KIRIN
Vintage 2006
SAKE
日
本
酒
Category: Junmai Daiginjo
Ingredients: Rice, Koji Rice
Rice: Iwai, 40% pol.
Style: Aromatic
SMV: Medium-Dry (+1)
Alcohol: 15% vol.
Drinking Tip: cold, room temp.
Polishing to 40% of the original size
of „Iwai“, an original sake rice cultivated in Kyoto, the ultimate Junmai Daiginjo is made by traditional
hand-made methods. An elegant
Ginjo scent and a deep clear taste.
Good with delicate foods.
Category: Junmai Ginjo
Ingredients: Rice, Koji Rice
Rice: Gohyakumangoku, 55% pol.
Style: Rich
SMV: Medium-Dry (+2)
Alcohol: 15% vol.
Drinking Tip: room temperature,
cold, warm
Category: Junmai Ginjo
Ingredients: Rice, Koji Rice
Rice: Gohyakumangoku, 50% pol.
Style: Aromatic
SMV: Medium-Dry (+2)
Alcohol: 16,5% vol.
Drinking Tip: cold, warm
Category: Junmai
Ingredients: Koji Rice, Rice
Rice: Yamada Nishiki, 70% pol.
Style: Aged
SMV: Sweet (-13)
Alcohol: 17,5% vol.
Drinking Tip: cold, warm
The brewery‘s vaunted work. A
gentle fragrance, with a clean and
deep flavor. Regularly used in many
high-class restaurants in Kyoto.
A very unique type of sake focusing
on the initial impression with an
impact of the glorious flavor, in Niigata pref. which is famous for light
and dry sakes. Highly evaluated in
the USA market.
A rich saké with great potential for
aging. Reminds of Sherry. Can also
be enjoyed young - pairs with fish or
cheese. After aging it becomes darker and more intense.
720ml
720ml
720ml
720ml
10
Haneda Shuzo Co., Ltd.
Kaetsu Sake Brewery Co., Ltd.
S08-1
S08-2
S09-1
S09-2
カウボーイ山廃テンダー
フィシャーマン速醸
七賢　絹の味
七賢　風凛美山
SHIOKAWA
SHIOKAWA
SHICHIKEN
SHICHIKEN
Fisherman Sokujo
Kinu no Aji
Furin Bizan
Category: Junmai Ginjo
Ingredients: Rice, Koji Rice
Rice: Rice from Niigata, 60% pol.
Style: Rich
SMV: Medium-Dry (+3.5)
Alcohol: 14,5% vol.
Drinking Tip: cold, room temp.
Category: Junmai Ginjo
Ingredients: Rice, Koji Rice
Rice: Rice from Niigata, 60% pol.
Style: Fresh and Rich
SMV: Medium-Sweet (-13.7)
Alcohol: 14,5% vol.
Drinking Tip: cold, room temp.
Category: Junmai Daiginjo
Ingredients: Rice, Koji Rice
Rice: Yumesansui, 47% pol.
Style: Light & Smooth
SMV: Medium-Sweet
Alcohol: 16% vol.
Drinking Tip: cold
Category: Junmai
Ingredients: Rice, Koji Rice
Rice: Hitogokochi, 70% pol.
Style: Light & Smooth
SMV: Medium-Dry
Alcohol: 16% vol.
Drinking Tip: cold
Born for meat dishes only! The
traditional yamahai method gives a
solid acidity that cleanses the palate
of greasiness from meat. An excellent match for grilled meat with rich
sauce.
A brilliant fruity aroma and a light
sweetness reminiscent of high class
white wine. This is created by freely
developing the manufacturing skill
using only rice and koji rice.
Brewed with the underground
water from Mt. Kai-Komagatake
in the Japanese South Alps. This is
not a showy Daiginjo, but also has a
clean refined texture to enjoy with
food. One of the best Daiginjo to
accompany a meal.
A refreshing Junmai made with
the underground water from Mt.
Kai-Komagatake in the Japanese
South Alps. An expansive umami
flavor of rice in the mouth and a
pleasant crispy fragrance through
the nose, with a slightly dry finish.
720ml
720ml
720ml
720ml
SAKE
Cowboy Yamahai Tender
日
本
酒
Shiokawa Sake Brewery Co., Ltd.
Yamanashi Meijo Co., Ltd.
11
S11-1
S11-2
S12-1
S13-1
渓流　純米酒
渓流　純米吟醸
女城主　辛口純米酒
奥飛騨　特撰　純米大吟醸
KEIRYU
LADY OF THE CASTLE
KEIRYU
70 Junmai
60 Junmai Ginjo
Dry Junmai
OKUHIDA
Junmai Daiginjo
SAKE
日
本
酒
12
Category: Junmai
Ingredients: Rice, Koji Rice
Rice: Shirakaba Nishiki, 70% pol.
Style: Light & Smooth
SMV: Medium-Dry (+1)
Alcohol: 15% vol.
Drinking Tip: room temperature,
cold, warm
Category: Junmai Ginjo
Ingredients: Rice, Koji Rice
Rice: Yamada Nishiki, 60% pol.
Style: Light & Smooth
SMV: Medium-Dry (+2)
Alcohol: 15% vol.
Drinking Tip: room temperature,
cold, warm
Category: Junmai
Ingredients: Rice, Koji Rice
Rice: Hidahomare, 50% pol.
Style: Light & Smooth
SMV: Dry (+9)
Alcohol: 15,5% vol.
Drinking Tip: cold, room temperature
Category: Junmai Daiginjo
Ingredients: Rice, Koji Rice
Rice: Yamada Nishiki, 35% pol.
Style: Rich
SMV: Medium-Dry (+1)
Alcohol: 16% vol.
Drinking Tip: cold
Matured for half a year in the
brewery, the Junmai sake has a
full-bodied character and a moderate scent to enjoy a meal.
The master brewer‘s choice. A glorious Ginjo sake with an excellent
balance of the fruity fragrance and
the depth of flavor.
It is dry but also has a gentle
sweetness. Very fresh and light throughout the year.
Using „Yamada nishiki“, called the
king of sake rice, polished to 35%
(65% of the original size is milled
away). A mellow and rich taste with
a refined Daiginjo aroma. Best served as an aperitif.
720ml
720ml
720ml
720ml
Endo Brewery Inc.
Iwamura Brewery Inc.
Okuhida Shuzou Co., Ltd.
S13-2
S14-1
S14-2
S15-1
奥飛騨　限定大吟醸
路上有花　葵
路上有花　桃花
純米大吟醸　三福田
OKUHIDA
ROJOH-HANA-ARI
ROJOH-HANA-ARI
CHIDORI MASAMUNE
Aoi
Tohka
Sanpukuden
SAKE
Gentei Daiginjo
日
本
酒
Category: Gentei Daiginjo
Ingredients: Rice, Koji Rice,
Brewing Alcohol
Rice: Yamada Nishiki, 35% pol.
Style: Light & Smooth
SMV: Dry (+4)
Alcohol: 15% vol.
Drinking Tip: cold
Category: Junmai Daiginjo
Ingredients: Rice, Koji Rice
Rice: Yamada Nishiki, 50% pol.
Style: Clear
SMV: Medium-Dry (±0)
Alcohol: 16,5% vol.
Drinking Tip: cold, room temp.
Category: Junmai Daiginjo
Ingredients: Rice, Koji Rice
Rice: Hyogo Kita Nishiki, 50% pol.
Style: Light & Smooth
SMV: Medium-Sweet (±0)
Alcohol: 16,5% vol.
Drinking Tip: cold, room temp.
Category: Junmai Daiginjo
Ingredients: Rice, Koji Rice
Rice: Yamada Nishiki, 50% pol.
Style: Light & Smooth
SMV: Medium-Sweet (+1)
Alcohol: 15,5% vol.
Drinking Tip: cold, room temp.
Using „Yamada nishiki“, called the
king of sake rice, polished to 35% (65%
of the original size is milled away). A
good size for drinking up as an aperitif or selling in stores. A dry and clean
sake that one can keep on drinking.
A delicate sweetness that fades
out pleasantly. Robert M. Parker,
Jr. rates this sake the highest point
among 216 sakes selected from all
over Japan and evaluates „a sake superior to wine“.
It has a comfortable sweetness derived from the umami of the rice. The
mellowness brings out the flavors of
food.
Brewed from only rice and rice koji
of Yamada Nishiki, the king of sake
rice, polished to 50%. A wonderful
Daiginjo with a perceptible umami
flavor.
300ml
720ml
720ml
720ml
Okuhida Shuzou Co., Ltd.
Nishiyama Shuzojo Co., Ltd.
Okamura Shuzojo
13
S15-2
S18-1
S19-1
S19-2
純米酒　三田壱
櫻室町　純米吟醸　佐近レアル
池亀　黒仕立て　純米大吟醸
池亀　蓑亀　純米酒
CHIDORI MASAMUNE
SAKURA MUROMACHI
Sandaichi
Sakon-Real
IKEKAME
IKEKAME
Turtle Red
Turtle Black
SAKE
日
本
酒
14
Category: Junmai
Ingredients: Rice, Koji Rice
Rice: Gohyakumangoku, 70% pol.
Style: Rich
SMV: Medium-Sweet (-1)
Alcohol: 16,5% vol.
Drinking Tip: cold, room temp.
Category: Junmai Ginjo
Ingredients: Rice, Koji Rice
Rice: Omachi, 55% pol.
Style: Aromatic
SMV: Medium-Dry (+3)
Alcohol: 16,5% vol.
Drinking Tip: cold
Category: Junmai Daiginjo
Ingredients: Rice, Koji Rice
Rice: Yamada Nishiki, 50% pol.
Style: Aromatic, Rich
SMV: Medium-Sweet (-2)
Alcohol: 15% vol.
Drinking Tip: cold, warm, hot
Category: Junmai
Ingredients: Rice, Koji Rice
Rice: Yume Tsukushi, 75% pol.
Style: Light & Smooth
SMV: Dry (+5)
Alcohol: 15% vol.
Drinking Tip: cold, warm, hot
An authentic junmai-shu that you
can enjoy the umami richness of the
rice.
The oldest sake rice „Omachi“
cultivated by Mr. Sakon, an expert of
omachi-making is used to brew the
sake with a mellow fragrance and a
full-bodied flavor. Best served in a
wine glass.
Aroma reminds of strawberries.
Smooth and rich taste. Produced
with very rare black koji.
All purpose Junmai. Low-temperature fermentation gives a fresh and
clean taste to this sake. Pairs well
with variety of foods.
900ml
720ml
720ml
720ml
Okamura Shuzojo
Muromachi Shuzo Co., Ltd.
Ikekame Shuzo Co., Ltd.
S20-1
天吹　大吟醸　山田錦
AMABUKI
SAKE
Himmelswind
日
本
酒
Category: Daiginjo
Ingredients: Rice, Koji Rice,
Brewing Alcohol
Rice: Yamada Nishiki, 40% pol.
Style: Aromatic
SMV: Dry (+5)
Alcohol: 16% vol.
Drinking Tip: cold
Tender aroma from melon and white peach with a creamy and light
sweetness. Brewed with yeast from
the blossoms of Abelia. Fine and
long finish.
720ml
Amabuki Shuzo Co., Ltd.
15
Amami Kokuto Shochu
Kokuto Shochu – the premium spirit from cane sugar
is exclusively produced in the subtropical archipelago in the south of Japan. Kokuto is locally called as „black diamond“
and accompanied well with Kokuto Shochu, like salt and lime with Tequila. The difference to Rum from Molasses is due to
the unique mash fermentation. Koji rice (with mould fermented rice) and Kokuto (muscovado) are given in two steps in the
mash. Thanks to single distillation, the original flavour keeps in Shochu. Kokuto Shochu has a fine sweet aroma and a mild
taste. It contains 25-44% vol. alcohol. For fruity nose, the vacuum distillation will be used for some products. By maturing
in steel tank and/or oak barrel the original flavour of premium spirit is developed. Enjoy straight, on the rocks or as base
alcohol for cocktails... Kokuto Shochu offers many possibilities to enjoy the precious gift from southern Japan.
Kokuto Shochu - der Edelbrand aus Rohrzucker wird ausschließlich auf dem subtropischen Amami-Archipel im Süden Japans
hergestellt. Kokuto, ein unraffiniertes Rohrzuckerprodukt, dort „Schwarzer Diamant“ genannt, wird zu Kokuto Shochu
gereicht wie Salz und Limone zu Tequila. Der Unterschied zum Rum aus Melasse liegt in der einzigartigen Maischegärung: Koji-Reis (mit Schimmelpilz fermentierter Reis) und Kokuto (Rohzucker) werden zweistufig der Maische
zugegeben. Dank der einstufigen Destillation bleiben die Eigenschaften der Grundstoffe im fertigen Shochu.
Kokuto Shochu zeichnet sich durch feine süßliche Aromen und milden Geschmack aus und hat einen
Alkoholgehalt zwischen 25 und 44 %. Um fruchtige Noten zu erzielen, wird für manchen Kokuto
Shochu die Vakuumdestillation verwendet. Durch Reifung im Stahltank und/oder im Eichenfass
entfaltet sich der Geschmack des Edelbrands weiter. Pur, on the rocks oder als Cocktailgrundlage...Kokuto Shochu bietet viele Möglichkeiten, den kostbaren Geschmack
aus Japans Süden zu genießen.
16
Shochu Suppliers:
Shochu distilleries we carefully selected
Tokunoshima
KURO AMAMI 黒奄美 A06
Okierabujima
INENOTSUYU 稲乃露 A07
SHORYU 昇龍 A08
Kikaijima
Amami Oshima
ASAHI 朝日 A01
YAYOI 弥生 A03
KIKAIJIMA 喜界島 A02
JOUGO じょうご A04
SATO NO AKEBONO 里の曙 A05
17
17
18
KOKUTO SHOCHU
黒
糖
焼
酎
20
A01-1
A01-3
A02-1
A02-3
壱乃醸朝日
たかたろう
キャプテンキッド
喜界島
ASAHI
ASAHI
No.1
Takataro
Category: Kokuto Shochu
Ingredients: Kokuto (Muscovado),
Koji Rice
Koji Type: Black Koji
Distillation: Atmospheric
Aging: 1-2 years
Alcohol: 25% vol.
Drinking Tip: on the rock, with
water, with hot water
Category: Kokuto Shochu
Ingredients: Kokuto (Muscovado),
Koji Rice
Koji Type: White Koji
Distillation: Vacuum
Aging: 8-9 years
Alcohol: 25% vol.
Drinking Tip: on the rock, with
water, with soda
With more Muscovado than usual
and black koji mold to enhance a
clear outline of sweet fragrance. A
sharp body with a crispy dry finish.
Made by vacuum distillation and a
long maturation, both the aroma and
the taste are gentle and light. „Takataro“ means a towering thundercloud
at the end of the rainy season.
700ml
900ml
Asahi Distillery Co., Ltd.
KIKAIJIMA
Captain Kidd
Category: Kokuto Shochu
Ingredients: Kokuto (Muscovado),
Koji Rice
Koji Type: White Koji
Distillation: Atmospheric
Aging: 7 years in tank and
several months in oak
Alcohol: 43% vol.
Drinking Tip: on the rock,with
water, with hot water
Unhampered by traditional Muscovado shochu, it has an elegant richness,
a smooth texture, and a deep umami
flavor. First place at the national Kokuto Shochu awards for 3 years in a row.
KIKAIJIMA
Kikaijima 25
Category: Kokuto Shochu
Ingredients: Kokuto (Muscovado),
Koji Rice
Koji Type: White Koji
Distillation: Atmospheric
Aging: 1 year or more
Alcohol: 25% vol.
Drinking Tip: with hot water, with
water, on the rock
Using carefully selected Kokuto and
natural hard water containing a lot
of minerals. An appetizing aroma of
Kokuto is fully enjoyed.
700ml
700ml
Kikaijima Shuzo Co., Ltd.
A03-3
A04-1
弥生荒ろか
弥生不濾過（ろかせず）
じょうご
YAYOI
AMAMI OSHIMA
YAYOI
Araroka
Unfiltered
Jougo
Category: Kokuto Shochu
Ingredients: Kokuto (Muscovado),
Koji Rice
Koji Type: White Koji
Distillation: Atmospheric
Aging: 2 years
Alcohol: 25% vol.
Drinking Tip: on the rock,
with water
Category: Kokuto Shochu
Ingredients: Kokuto (Muscovado),
Koji Rice
Koji Type: Black Koji
Distillation: Atmospheric
Aging: 4 years
Alcohol: 37% vol.
Drinking Tip: on the rock, straight
Category: Kokuto Shochu
Ingredients: Kokuto (Muscovado),
Koji Rice
Koji Type: White Koji
Distillation: Vacuum
Aging: 2-3 years
Alcohol: 25% vol.
Drinking Tip: on the rock, with
water, with hot water
Through the original method of
roughly filtering, more umami is extracted. This umami ingredient called the higher fatty acid, brings out
a smooth texture and rich flavor.
Unfiltered and undiluted! A sharp
body formed by black koji mold and a
deep rich flavor by unfiltering. Recommend on the rock.
Distilled under reduced pressure,
the light body with a fruity aroma is
perfect for beginners. Won the gold
quality award at Monde Selection.
700ml
700ml
700ml
Yayoi Shochu Brewery LPC
Amami-Oshima Shuzo Co., Ltd.
黒
糖
焼
酎
KOKUTO SHOCHU
A03-2
21
KOKUTO SHOCHU
黒
糖
焼
酎
22
A05-1
A05-2
A06-1
A06-2
里の曙　フロスト
里の曙　原酒
黒奄美
奄美　エイジング
SATO NO AKEBONO
SATO NO AKEBONO
Category: Kokuto Shochu
Ingredients: Kokuto (Muscovado),
Koji Rice
Koji Type: White Koji
Distillation: Vacuum
Aging: 3 years or more
Alcohol: 25% vol.
Drinking Tip: on the rock, with water
Category: Kokuto Shochu
Ingredients: Kokuto (Muscovado),
Koji Rice
Koji Type: White Koji
Distillation: Vacuum
Aging: 3 years or more
Alcohol: 43% vol.
Drinking Tip: on the rock, with water
Known as a distillery that used the
new technology of distillation under reduced pressure in advance. A
full-flavored, smooth texture. The
unpleasant feeling due to sobering
is markedly reduced!
Special graded Muscovado made
in Okinawa used. A naturally
sweet-smelling and mellow flavor
of the undiluted liquid makes it difficult for you to suppress a grunt of
admiration.
700ml
700ml
Frost
Genshu 43°
Machida Shuzo Co., Ltd.
AMAMI SHURUI
Kuro Amami
AMAMI SHURUI
Amami Ageing
Category: Kokuto Shochu
Ingredients: Kokuto (Muscovado),
Koji Rice
Koji Type: Black Koji
Distillation: Atmospheric
Aging: 2 years or more
Alcohol: 25% vol.
Drinking Tip: on the rock, with
water, with hot water
Category: Kokuto Shochu
Ingredients: Kokuto (Muscovado),
Koji Rice
Koji Type: White Koji
Distillation: Atmospheric
Aging: 3 years or more in oak
Alcohol: 25% vol.
Drinking Tip: on the rock, with
water, with hot water
Using black koji mold, giving it a
clear sweetness and a dry finish. It
goes well with various kinds of dishes.
Aged for over 3 years in oak. Rich in
flavor and a well-rounded body. On
the rock is the most recommended.
700ml
700ml
Amami Shurui Co., Ltd.
A07-2
A08-3
白ゆり
稲乃露
三種の神氣　昇龍（赤ラベル）
INENOTSUYU
White Lily
INENOTSUYU
Dew of Rice
SHORYU
Red Label
Category: Kokuto Shochu
Ingredients: Kokuto (Muscovado),
Koji Rice
Koji Type: White Koji
Distillation: Atmospheric
Aging: 5 years or more in tank & oak
Alcohol: 40% vol.
Drinking Tip: straight, on the rock
Category: Kokuto Shochu
Ingredients: Kokuto (Muscovado),
Koji Rice
Koji Type: White Koji
Distillation: Atmospheric
Aging: 1 year or more
Alcohol: 30% vol.
Drinking Tip: on the rock, with
water, with hot water
Category: Kokuto Shochu
Ingredients: Kokuto (Muscovado),
Koji Rice
Koji Type: White Koji
Distillation: Atmospheric
Aging: 5 years
Alcohol: 40% vol.
Drinking Tip: straight, on the rock
An undiluted Shochu aged for 5 years in tank and oak. A woody flavor
and richness but a refreshing attack. Serve straight or on the rock.
A rich fragrance and very smoothing texture. Thickness felt in
mouth is not too sweet, accompanied by a pleasant lingering finish.
Awarded as the first prize in Kagoshima prefecture.
A soft texture in the mouth despite
the high alcohol content. Blending
with oak-aged Shochu gives a very
mellow fragrance.
700ml
900ml
700ml
Okierabu Shuzo Co., Ltd.
Harada Shuzo Co., Ltd.
黒
糖
焼
焼
酎
酎
KOKUTO SHOCHU
A07-1
23
AWAMORI
泡
盛
Awamori
Destillier from Okinawa
S21-1
S21-2
忠孝　よっかこうじ
忠孝　原酒　三年古酒
CHUKO
Yokkakouji
CHUKO
Genshu 3 years old
Awamori is an original Destillier from Okinawa,
Japan, which is made from long grain indica
rice and black Koji mold. The aging of Awamori
„Shitsugi“ is similar as the Solera System of
Sherry. The trational clay pots contribute to
improve the flavor and mellowness.
Awamori ist ein original Destillat aus Okinawa
in Japan, der vom Longkornreis, Indika und
Schwarze-Koji-Pilz hergestellt wird. Die Reifung
von Awamori „Shitsugi“ ist ähnlich wie das
Solera-System von Sherry. Dafür verwendete
Ton-Krüge verleihen dem Awamori die Tiefe
und Geschmeidigkeit.
Category: Awamori
Ingredients: Koji Rice
Koji Type: Black Koji
Distillation: Atmospheric
Aging: Less than 1 year
Alcohol: 43% vol.
Drinking Tip: on the rock, with
water, with soda
Category: Awamori
Ingredients: Koji Rice
Koji Type: Black Koji
Distillation: Atmospheric
Aging: 3 years
Alcohol: 43% vol.
Drinking Tip: on the rock, with water
To bring out rich flavor components
of the fresh spirits, more labors are
spent on koji-making. A fruity aroma and a pear-like sweetness are
felt.
Using the yeast isolated from mango, the three-year-old awamori offers a vanilla-like ageing fragrance
and a smooth sweetness that lingers
long.
700ml
700ml
Chuko Awamori Distillery Co., Ltd
24
Awamori Supplier:
Awamori from Okinawa
Okinawa
CHUKO 忠孝 S21
25
KOSHU WINE
甲
州
ワ
イ
ン
Koshu Wine
Japan’s most important autochthone variety
S10-1
ルバイヤート甲州 2012
RUBAIYAT
2012 Koshu
Koshu is Japan’s most important autochthone variety, which came one thousand
years ago via the Silk Road from the Caucasus. Koshu is very pale in colour, with
delicate Aromas of citrus and white peach and has low Alkohol and crisp acidity.
Koshu ist die wichtigste japanische autochthone Traube, die vor eintausend Jahren
vom Kaukasus über die Seidenstraße kam. Koshu Wein ist sehr Hell in der Farbe mit
filigranen Aromen von Zitrusfrüchten und Pfirsich. Er hat einen niedrigen Alkoholgehalt sowie eine lebendige Säure.
Category: White Wine
Ingredients: Koshu Grape
Alcohol: 11,5% vol.
Drinking Tip: 7-10 ̊C
Based on EU standard, brewing
Koshu grape harvested in 2012
favored by good weather. Best paired with Japanese food, especially
fresh scallops, squids, and oysters.
750ml
Marufuji Winery Co., Ltd.
26
Fresh and juicy benefit
S01-2
S03-2
南部美人　糖類無添加梅酒
大天狗の純米酒で丁寧に仕込んだ梅のお酒
NANBU BIJIN
DAITENGU
Ume Rosé
Junmai Umenosake
Japanese liqueur is very juicy and natural due to the
high proportion of fresh fruit. Sake as base alcohol
adds full body and umami to the fruit component,
while shochu as base alcohol results in a light and
clear taste.
Japanischer Likör ist dank seines hohen Anteils an
frischem Obst sehr saftig und natürlich. Sake als Basisalkohol ergänzt Geschmeidigkeit und Umami zur Fruchtkomponente, Shochu als Basisalkohol ergibt ein leichtes
und klares Geschmacksprofil.
Category: Sake-based Liqueur
Ingredients: Sake, Plum
Alcohol: 9% vol.
Drinking Tip: straight (cold)
Category: Sake-based Liqueur
Ingredients: Sake, Plum, Sugar
Alcohol: 10% vol.
Drinking Tip: straight,on the rock,
with soda
Japanese plum (ume) is put into
Junmai Sake by a patented process
without adding sugar. A fascinating
drinking experience. Pairs also well
with red meat, game, duck. Beautiful rosé colour.
Made by immersing local brand
plum in Junmai sake of Daitengu.
A fresh aroma of the plum and a refreshing acidity give a crispy texture
in the mouth.
720ml
500ml
Nanbu Bijin Sake Brewing
Daitengu Sake Brewery Co., Ltd.
LIQUEUR
Liqueur
リ
キ
ュ l
ル
27
S12-2
S16-1
S17-1
S17-2
女城主　柚子酒　YZ
プラミティー　ブラック
オリジナル梅リキュール　星子
柚子梅酒
LADY OF THE CASTLE
Yuzu YZ
ARIMOTO NOEN
Ume Plumity Black
PLUM FOODS
Ume Liquer Hoshiko
PLUM FOODS
Yuzu Umeshu
LIQUEUR
リ
キ
ュ l
ル
28
Category: Sake-based Liqueur
Ingredients: Sake, Yuzu, glucose,
Spirits
Alcohol: 9% vol.
Drinking Tip: straight (sold), on
the rock
Category: Spirits-based Liqueur
Ingredients: Spirits, Plum, Sugar
Alcohol: 19% vol.
Drinking Tip: on the rock, with soda
Category: Vodka-based Liqueur
Ingredients: Plum, Vodka, Sugar,
Spice
Alcohol: 20% vol.
Drinking Tip: on the rock, with
water, with hot water
Category: Spirits-based Liqueur
Ingredients: Yuzu, Plum, Spirits,
Sugar
Alcohol: 9% vol.
Drinking Tip: straight (cold), on
the rock
A Ginjo sake is used for a base. The
natural scent of yuzu and the light
bitterness is well-balanced.
Using fully-ripened plum picked by
hand in the brewery-owned farm.
A very fruity and rich flavor is enjoyed.
After 25 years of trial, this vintage
Umeshu is released once a year.
Using vodka for a base in order to
make the best use of the fragrance
of spice.
Blending yuzu and plum brings out
rich flavors of both and is resulted in
masking the bitterness of yuzu.
500ml
720ml
720ml
500ml
Iwamura Brewery Inc.
Arimoto Noen
Plum Foods Co., Ltd.
S18-2
S20-2
A04-3
A08-4
櫻室町　日本酒で漬けた梅酒
天吹　ブラッドオレンジ梅酒　アポロン
あまみ梅酒
コーヒーリキュール
SAKURA MUROMACHI
AMABUKI
AMAMI
SHORYU
Apollon
Umeshu
Coffee Liqueur
Category: Sake-based Liqueur
Ingredients: Sake, Plum, Sugar
Alcohol: 6,5% vol.
Drinking Tip: straight (cold), on the
rock, with soda
Category: Sake-based Liqueur
Ingredients: Blood orange, Lemon,
Genko orange, Passionfruit, Plum,
Grapefruit, Sake, Brewing Alcohol,
Sugar
Alcohol: 9% vol.
Drinking Tip: with soda, on the rock
Category: Shochu-based Liqueur
Ingredients: Kokuto Shochu, Plum,
Sugar
Alcohol: 12% vol.
Drinking Tip: on the rock,
with water, with soda
Category: Shochu-based Liqueur
Ingredients: Kokuto Shochu, Coffee
Beans, Dietary Fiber
Alcohol: 20% vol.
Drinking Tip: on the rock, straight,
for cocktails
Made by immersing the contractcultivated plum in sake brewed
from omachi rice for more than a
year. This golden Umeshu has the
umami flavor of sake and the acidity
of plum in a perfect harmony.
A fine harmony between mild saké
and the fruity presence of Japanese
plums and blood oranges. A fruity
aperitif or a basis for cocktails.
A very rare, Kokuto Shochu-based
Umeshu. Made by immersing fully-ripened plum in Kokuto Shochu
for 2 years to extract essences from
the flesh and seeds. It can be used
for syrup for desserts.
Made by immersing coffee beans in
Kokuto Shochu. A sweet and mellow
flavor.
500ml
720ml
720ml
500ml
Muromachi Shuzo Co., Ltd.
Amabuki Shuzo Co., Ltd.
Amami-Oshima Shuzo Co., Ltd.
Harada Shuzo Co., Ltd.
LIQUEUR
Nihonshu Umeshu
リ
キ
ュ l
ル
29
Kokuto Shochu
Ambassador Recipes
Learn from the best
KOKUTO SHOCHU ist mit seinem süßlichen Aroma
und seiner Finesse eine gute Grundlage für Cocktails.
Zwei kreative Top-Bartender in Berlin wurden durch
SHOKOKAI Kagoshima zum KOKUTO SHOCHU
Ambassador ernannt. Entdecken Sie die
Möglichkeiten von KOKUTO SHOCHU!
KOKUTO SHOCHU with its sweet flavor and finnesse an
excellent basis of cocktails. Two creative top bartenders
in Berlin are nominated to KOKUTO SHOCHU
Ambassador by SHOKOKAI Kagoshima.
Explore the possibilities of KOKUTO SHOCHU!
30
Arnd Heissen
Bar Manager,
The Curtain Club,
The Ritz Carlton Berlin
Gregor Dill
Head Bartender,
Sra Bua by Tim Raue,
Hotel Adlon Kempinski Berlin
“Goji blossom” Cocktail
“Honeur” Cocktail
2cl Hibiskusblüten Shochu
1 Spalte Limette
14clRosenlimonade
2cl Rosen infused Shochu
2cl Tanqueray ten
2clZitronensaft
4cl Rhabarber Nektar
2clJasmin-Weihrauch-Vetiversirup
Alle Zutaten auf Eis in einem Weinglas aufbauen,
umrühren. Fertig!
Alle Zutaten in den Shaker gefüllt auf Eis
geshaked und doublestrain ins Glas abgeseiht.
Ohne Dekoration, da das Glas
bereits Bände spricht.
“Sirayuri Love” Cocktail
“Jougo Fashion” Cocktail
0,5cl Monkey 47
1 Schote Kardamom
5cl Sirayuri (White Lily Shochu) 1,5 cl Ingwerläuterzucker
2cl Limette, frisch gepresst
1 kleine Rispe Johannisbeeren
4cl
1cl
1
1
1cl
Das Cocktailglas mit dem Gin benetzen. In einen Shaker den
Kardamom leicht zerstoßen. Den Shochu und die anderen
Zutaten hinzufügen. Mit Eiswürfel füllen, kräftig shaken, und
anschließend in das Cocktailglas durch ein Teesieb doppelt
sieben. Mit einer Johannisbeerrispe garnieren. Genießen.
Prozedur: Shake - DoubleStrain
Deko: Rispe Johannisbeere
Jougo Shochu
Yuzu Sakelikör Fukuju
Zeste Limette, twist & dump
dash Orange Bitters
Läuterzucker
Alle Zutaten in einen Tumbler geben. Limettenzeste
über dem Drink verdrehen, aber nicht ins Glas geben.
Eiswürfel hinzugeben und kurz kalt rühren. Genießen.
Prozedur: Build - Stir
Deko: kleiner Selleriezweig
31
31
Suppliers
buy from the best
No.Brand
Company
URL
S01
Nanbu Bijin Sake Brewing
www.nanbubijin.co.jp
S02 KAMOGAWA NANBU BIJIN
Kamogawa Brewing Incorporated Company
www.goo.gl/P4BhmY
S03
Daitengu Sake Brewery Co., Ltd.
www.daiteng.com
S04 NINKI-ICHI
Ninki Inc.
www.ninki.co.jp
S05
DAITENGU
Shimazaki Shuzo Co., Ltd.
www.azumarikishi.co.jp
S06 HATSUHINODE
AZUMA RIKISHI
Haneda Shuzo Co., Ltd.
www.hanedashuzo.co.jp
S07
Kaetsu Sake Brewery Co., Ltd.
www.sake-kirin.com
S08 SHIOKAWA
Shiokawa Sake Brewery Co., Ltd.
www.shiokawa.biz
S09 SHICHIKEN Yamanashi Meijo Co., Ltd.
www.sake-shichiken.co.jp
S10
RUBAIYAT KOSHU Marufuji Winery Co., Ltd.
www.rubaiyat.jp
S11
KEIRYU
Endo Brewery Inc.
www.keiryu.jp
S12
LADY OF THE CASTLE
Iwamura Brewery Inc.
www.torokko.co.jp
S13
OKUHIDA Okuhida Shuzou Co., Ltd.
www.okuhida.co.jp
S14
ROJOH-HANA-ARI
Nishiyama Shuzojo Co., Ltd.
www.kotsuzumi.co.jp
KIRIN
Contact in Germany UENO GOURMET GmbH: ueno@japan-gourmet.com
32
No.Brand
Company
URL
S15
CHIDORI MASAMUNE
Okamura Shuzojo
www.eonet.ne.jp/~okamura-sake/
S16
ARIMOTO NOEN
Arimoto Noen
www.plumeister-arimoto.com
S17
PLUM FOODS
Plum Foods Co., Ltd.
www.plumone.co.jp
S18
SAKURA MUROMACHI Muromachi Shuzo Co., Ltd.
www.sakuramuromachi.co.jp
S19
IKEKAME Ikekame Shuzo Co.,Ltd.
www.ikekame.com
S20 AMABUKI Amabuki Shuzo Co.,Ltd.
www.amabuki.co.jp
S21
Chuko Awamori Distillery Co., Ltd
www.chuko-awamori.com
A01 ASAHI
Asahi Distillery Co.,Ltd.
www.kokuto-asahi.co.jp
A02 KIKAIJIMA Kikaijima Shuzo Co.,Ltd.
www.kurochu.jp
A03 YAYOI Yayoi Shochu Brewery LPC
www.kokuto-shouchu.co.jp
A04 JOUGO
Amami-Oshima Shuzo Co.,Ltd.
www.jougo.co.jp
A05 SATO NO AKEBONO Machida Shuzo Co.,Ltd.
www.satoake.jp
CHUKO A06 KURO AMAMI
Amami Shurui Co.,Ltd.
www.amamishurui.co.jp
A07 INENOTSUYU Okierabu Shuzo Co.,Ltd.
www.erabu.net/hanarenbo
A08 SHORYU
Harada Shuzo Co.,Ltd.
-
Information KOKUTO SHOCHU: www.kokuto-shochu.de
33
Notes
34
35
BCB 2015
Bar Covent Berlin
6 - 7 October 2015
Hall 7, Booth F06
www.Japan-Shokokai.de

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