Exhibitors

Tokyo Island Sake, a potato (IMO) shochu crafted on Tokyo's Niijima Island, features the subtle sweetness of barley koji characteristic of TOKYO SHIMAZAKE and the gentle flavor of sweet potatoes, making it a shochu you can enjoy slowly over time.東京新島所釀造的芋燒酎，兼具東京島酒特有的麥麴淡雅甘甜與芋頭溫潤風味，是款能讓人悠然細品的燒酎。

This shochu is made from the lees of ginjo sake and aged in sherry casks and clay pots. It's a new-style lees-pressed shochu characterized by its ginjo aroma and the sweet scent of sherry.此款燒酎採用吟釀清酒酒粕釀製，並於雪莉酒桶與陶甕中熟成。作為新型酒粕壓榨燒酎，其特色在於兼具吟釀清酒的馥郁香氣與雪莉酒的甘醇芬芳。

Bourbon barrel-aged potato (IMO) shochu for 30 months. Features flavors reminiscent of chestnuts and black sugar syrup with a hint of vanilla, offering a rich, smooth, and gentle mouthfeel. Located at the southernmost tip of Miyazaki Prefecture, Shoro Shuzo is a distillery actively embracing new techniques like barrel aging.波本桶熟成三十個月的芋燒酎。散發著栗子與黑糖蜜般的風味，佐以香草氣息，口感醇厚柔順。位於宮崎縣最南端的松露酒造，是積極嘗試桶熟成等創新技法的酒造。

This shochu is made from the lees of ginjo sake. Using Nadeshiko flower yeast, it boasts a floral aroma reminiscent of sake and a clean, crisp sweetness.這款燒酎是以日本酒的吟釀酒酒粕為原料製成。採用菖蒲花酵母，擁有如日本酒般華麗的香氣與清爽的甘甜滋味。

This innovative shochu offers a surprisingly tropical aroma unlike any other sweet potato shochu. While boasting a fresh, tropical fragrance, its finish delivers a pleasantly dry bitterness that pairs well with any dish. Best enjoyed with soda.這款創新燒酎散發著令人驚豔的熱帶香氣，與其他地瓜燒酎截然不同。在清新熱帶芬芳的襯托下，尾韻呈現出令人愉悅的乾爽苦味，能完美搭配任何菜餚。建議搭配蘇打水享用。

This barley(MUGI) shochu is crafted unfiltered to preserve the barley's natural characteristics, offering a remarkably impactful, toasty barley aroma and a substantial, weighty flavor profile.這款大麥燒酎採用未過濾工藝釀製，完整保留大麥的天然特質，散發著極具衝擊力的烘烤大麥香氣，口感醇厚飽滿，風味層次豐厚紮實。

This shochu is made by blending potato (IMO)shochu with a base of barley shochu aged in sherry casks, produced on Hachijojima Island in Tokyo. It features the distinctive amber color of oak aging, a sweet aroma, and the natural sweetness of sweet potatoes.這款燒酎以東京八丈島生產的麥芽燒酎為基底，經雪莉酒桶陳釀後，再與馬鈴薯燒酎調和而成。酒液呈現橡木桶陳釀特有的琥珀色澤，散發甜美香氣，並蘊含地瓜的天然甘甜。

Hachijojima potato (IMO) shochu, crafted on Tokyo's Hachijojima Island, achieves a remarkably complex flavor profile by blending various sweet potato varieties. Its gentle mouthfeel makes it ideal for drinking with Mizuwari (with water).東京八丈島所釀造的芋燒酎，透過使用多種不同品種的芋頭精心調製，呈現出極其豐富的層次風味。其口感溫潤柔和，推薦以水割方式品飲。

The barley(MUGI) shochu produced on Tokyo's Hachijojima Island boasts a robust, toasty barley aroma that leaves a lasting impression. It also offers a well-balanced richness from aging and a pleasantly rounded sweetness that becomes addictive.東京八丈島生產的大麥燒酎，散發著濃郁而帶有烘烤風味的大麥香氣，令人印象深刻。其陳年帶來的醇厚感與圓潤甘甜完美平衡，令人一喝便上癮。

Developed together with the local community of Komae, this is our first canned beer. The beer style is Hazy IPA. Featuring a juicy, fruity flavor reminiscent of mango and grapefruit, we've added coriander to enhance its refreshing quality. With an alcohol content of 5%, it's kept low for a Hazy IPA, making it easy to drink.這款與狛江地區在地社群共同開發的罐裝啤酒，是我們的首款產品。酒體採用渾濁IPA風格，呈現多汁的果香風味，令人聯想起芒果與葡萄柚的氣息，並添加芫荽籽提升清爽感。酒精濃度控制在5%，相較於渾濁IPA而言屬低度，易於暢飲。

A traditional Helles-style beer with a refreshingly crisp finish and the sweetness of pure barley that never gets old. This gentle lager, at 5% ABV, is perfect for everyday meals.一款傳統赫爾斯風格啤酒，尾韻清爽脆爽，純大麥的甘甜令人回味無窮。這款溫和淡啤酒酒精度5%，是日常餐點的完美搭配。

This refined beer is brewed in wooden barrels using Akaiwa Omachi rice, a sake rice variety. It features a fruity aroma reminiscent of citrus and pear, paired with a pleasant acidity. The elegant flavor profile, born from domestic malt and rice, leads to a deeply satisfying finish. It graces the beer lists of Michelin-starred sushi restaurants across Japan.這款精釀啤酒採用酒米品種赤岩小町米，於木桶中發酵釀製。散發柑橘與梨子交織的果香氣息，佐以怡人酸度。由國產麥芽與米釀造的優雅風味層次，引領至餘韻悠長的滿足感。其身影遍佈日本米其林星級壽司餐廳的啤酒酒單。

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