離島百貨店 (離島キッチン日本橋店)

We have a selection of craft beers that combine Okinawa's nationally known Orion Beer with the specialties of the outlying islands.

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Masters Dream

¥ 660(税込)

"Akamamemame" from Shodoshima, Kagawa Prefecture

¥ 1050(税込)

An American-style red ale made with citrus fruits from Shodoshima, with a gorgeous aroma and a balanced blend of malt sweetness and hop bitterness.The dry hopping method allows you to enjoy different hop aromas with each brew.

"Kuromame Mame" from Shodoshima, Kagawa Prefecture

¥ 1050(税込)

A craft dark beer made with the mash of soy sauce brewed in wooden barrels, a specialty of Shodoshima, as a secondary ingredient.It is characterized by its unique sweetness and umami, which is produced by long-term aging of soy sauce mash.

"Kinmame Mame" from Shodoshima, Kagawa Prefecture

¥ 1050(税込)

This beer is made using rice and rice koji from Shodoshima and has a flavor similar to sake.It is unfiltered and the yeast is still alive, giving it a gentle flavor.

"Golden Ale" from Iki Island, Nagasaki Prefecture

1200 yen(税込)

Barley shochu originated on Iki Island, and ISLAND BREWERY was founded by the fifth generation of a brewery that has been making shochu there since the Meiji era.Try this beer, which combines the aroma of white koji used in barley shochu and hops, making it a perfect match for fish dishes.Golden Ale...This is the brewery's signature beer.The acidity of white koji and the aroma of Citra hops combine to make this beer the perfect pairing with sashimi.

"Yuzu Koji Ale" from Iki Island, Nagasaki Prefecture

1200 yen(税込)

Barley shochu originated on Iki Island, and ISLAND BREWERY is a brewery founded by the fifth generation of a brewery that has been making shochu there since the Meiji era.Try this beer, which combines the aroma of white koji used in barley shochu and hops, making it a perfect match for fish dishes.Yuzu Koji Ale...A gorgeous fruit beer made using the whole yuzu, an essential ingredient in Iki's fish cuisine.It's just the right size for a light drink, even for those who don't usually drink alcohol.

"Ashitaba Yell" from Kozushima, Tokyo

1150 yen(税込)

A unique and soothing light ale made with plenty of Ashitaba, a local produce of Kozushima.The refreshing scent of asa-ba fills your nose, and you can taste the slight bitterness that is unique to asa-ba.

"YAKUSHIMA CEDAR" from Yakushima, Kagoshima Prefecture

1150 yen(税込)

A Belgian amber ale made with Yakusugi wood chips, with a subtle cedar aroma.This craft beer uses Belgian yeast and has a high alcohol content.

"Drum Can Conference" from Mutsushima, Okayama Prefecture

1150 yen(税込)

This craft beer is made using hijiki, a specialty of Muto Island, and is characterized by its rich seashore aroma.It also pairs perfectly with smoked cheese and sausages.

"Saison Tomato" from Osakikamijima, Hiroshima Prefecture

1200 yen(税込)

A saison-style beer made with fresh tomatoes from Osakikamijima, featuring a fruity and spicy aroma.You can enjoy the refreshing aroma and sweetness.

"Saison Tomato" from Osakikamijima, Hiroshima Prefecture

1200 yen(税込)

This product is made by MICHISHIO BREWING, a craft beer brewery that was established on Osakikamijima.Made with generous amounts of ripe tomatoes harvested on the island, it features a fruity flavor that is an exquisite blend of the spicy aroma of saison yeast and the sweetness of tomatoes.

"MIYAJIMA WIZEN" from Miyajima, Hiroshima Prefecture

1200 yen(税込)

This white beer is brewed using natural water from Miyajima and is characterized by its smooth taste.This craft beer is fruity and easy to drink, making it popular among women.

"Passion Wheat Ale" from Amami Oshima, Kagoshima Prefecture

1300 yen(税込)

This yellow wheat ale is made using passion fruit grown in Amami and brewed by Amami Hanahana Ale, a craft beer brewery on Amami Oshima.The luxurious marriage of exquisite acidity and sweetness creates an atmosphere of tropical Amami.

"Orion Beer" (can) from Okinawa Prefecture

500 yen(税込)

Okinawa's leading beer brand.This classic beer has a light, tropical taste and pairs well with any dish.?

We have sours and highballs made with local specialties from the island.Regular highballs are also available.

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[Iwagi Island] Lemon sour

¥ 650(税込)

[Kumejima] Shikuwasa Sour

¥ 750(税込)

[Iwagi Island] Lemon Highball

¥ 650(税込)

Horn High Ball

600 yen(税込)

Rice farming is popular on remote islands, but there are not many places where sake is produced.

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You can enjoy rare Japanese sake from remote islands.*Merchandise can also be purchased.

"Oki Homare Premium One Cup" from the Oki Islands, Shimane Prefecture

¥ 750(税込)

This cup sake, produced by Oki Shuzo, is characterized by its refreshing taste and well-balanced flavor.It comes in a one-cup style that is easy to enjoy and is perfect for everyday drinking in the evening.

"Jokyu no Utage (Junmai Ginjo)" from the Oki Islands, Shimane Prefecture

¥ 650(税込)

This pure rice ginjo sake is made using the sake rice "Kairyo Omachi" grown in Ama Town and the famous local water "Tenkawa no Mizu".It has a smooth texture and a wide range of flavors, and is best enjoyed chilled.

"Fufufu (Ginjo)" from Shodoshima, Kagawa Prefecture

¥ 650(税込)

This ginjo sake is made using sake rice grown in the natural environment of Shodoshima and is characterized by its gorgeous aroma and refreshing taste.It's a well-balanced drink that can be enjoyed with meals.

"Hachihachi (Junmai)" from Shodoshima, Kagawa Prefecture

¥ 750(税込)

This pure rice sake is made using "Ooseto" sake rice grown in the terraced rice fields of the Nakayama district of Shodoshima, and is polished to 88%.A cup that reflects the local climate and lets you fully experience the flavor of rice.

"Utoto (Junmai)" from Shodoshima, Kagawa Prefecture

¥ 650(税込)

A delicious pure rice sake with a lingering honey-like sweetness.It has a rich, full-bodied taste that leaves you feeling fuller for longer, making it a great drink to have after a meal.

"Fuwa Fuwa (Junmai Ginjo)" from Shodoshima, Kagawa Prefecture

¥ 650(税込)

"Fuwa Fuwa" is a sake brewery in Shodoshima, brewed by Morikuni Sake Brewery." is a carefully brewed Junmai Ginjo sake made from locally grown Senbon Nishiki sake rice, polished to 55%.It has a gentle fruity aroma and a smooth taste that brings out the umami of rice, and just as its name suggests, it has a gentle, enveloping mouthfeel that is appealing to drink.

There are varieties such as brown sugar shochu, which is only made in the Amami Islands, barley shochu, which originated in Iki, and Aogashima's blue shochu, which is said to be a legendary shochu.

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We offer shochu that is popular on each remote island across the country.*Merchandise can also be purchased.

Brown sugar shochu "Takataro" from Kikaijima, Kagoshima Prefecture

600 yen(税込)

Takataro, produced by Asahi Shuzo on Kikai Island, means "thunderclouds rising after the rainy season" in the island's old dialect.It has a fruity aroma and a refreshing taste.This is a light and easy-to-drink brown sugar shochu that can be enjoyed on the rocks, with water, or with carbonated water.

Brown sugar shochu "Island Napoleon" from Tokunoshima, Kagoshima Prefecture

600 yen(税込)

"Island Napoleon," produced by Nishikawa Brewery on Amami Oshima, Tokunoshima, is a brown sugar shochu characterized by its rich brown sugar aroma and mellow mouthfeel.A long-time local favorite, it's the perfect drink to enjoy with a meal.

Brown sugar shochu "Rento" from Amami Oshima, Kagoshima Prefecture

600 yen(税込)

"Rento," produced by Amami Oshima Kaiun Sake Brewery, is known for its unique brewing method, in which the sake is aged while listening to classical music.This brown sugar shochu has a harmonious balance of sweetness from the brown sugar and a refreshing aftertaste, making it popular among women.

Brown sugar shochu "Tenkaichi" from Okinoerabu Island, Kagoshima Prefecture

¥ 650(税込)

"Tenkaichi," produced by Niiro Shuzo, which was founded in 1920, is a brown sugar shochu that carries on the traditions of Okinoerabu Island.It is characterized by its deep richness extracted through atmospheric distillation and the rich flavor of brown sugar, and uses twice as much brown sugar as rice in the brewing process, making full use of the characteristics of the ingredients.Enjoy it in a refreshing way with carbonated water in the summer, or warm with hot water in the winter, depending on the season.

Brown sugar shochu "Inanotsuyu" from Okinoerabu Island, Kagoshima Prefecture

¥ 650(税込)

Inano Tsuyu, a brown sugar shochu nurtured by the nature and traditions of Okinoerabu Island, is a masterpiece that has been carefully brewed and aged for a long period of time by Okinoerabu Shuzo.It has a rich aroma and a mellow taste, and its appealingly not-too-sweet thickness is felt in the mouth.The finish is long and the gentle fragrance fades away quietly.You can especially enjoy its mellowness and fragrant aroma when mixed with hot water.

Brown sugar shochu "Tenka Musou" from Okinoerabu Island, Kagoshima Prefecture

¥ 650(税込)

This innovative drink, released by Niino Shuzo in 2009, opens up new possibilities for brown sugar shochu.Unlike conventional methods, we use a new method in which brown sugar blocks are added directly to the primary mash.This seals in the sweet aroma unique to brown sugar, resulting in a mellow aroma and a mellow, rich flavor.Although the alcohol content is high at 35%, its smooth taste makes it hard to notice the high alcohol content.Served on the rocks, poured over ice to bring out the gorgeous aroma.

Suirendo Koshu, a brown sugar shochu from Okinoerabu Island, Kagoshima Prefecture

850 yen(税込)

This brown sugar shochu is made from raw liquor brewed using traditional atmospheric distillation methods and aged for over five years.The name comes from the Suiren Cave, a limestone cave on the island, and expresses the quiet and deep flavor of a cave.Drink it straight or on the rocks to fully enjoy its rich aroma and deep flavor.

Barley shochu "Iki GOLD" from Iki Island, Nagasaki Prefecture

500 yen(税込)

Iki Island is known as the birthplace of barley shochu, and "Iki GOLD," produced by Genkai Shuzo, which continues that tradition, is a particularly popular brand of Iki shochu.Made using carefully selected barley and rice koji, and aged for a long period in white oak barrels, it has a mellow taste and a rich aroma.The alcohol content is a modest 22%, making it easy to drink.You can enjoy it in any style you like, such as straight, on the rocks, or with water.

Aochu "Love is Deep" barley shochu from Aogashima, Tokyo

850 yen(税込)

Made with natural koji and the traditional rice bowl brewing method, this barley shochu has an impact that will overturn your image of barley shochu! It is a barley shochu made by fermenting barley with natural koji, part of the traditional shochu "Aochu" made in Aogashima.Although it is written in kanji, the master brewer is Hiroe Junko and the shochu is made using a two-stage brewing process.It has a deep, rich aroma, and after an initial sour taste, the aroma of roasted barley fills your mouth.It has a clean aftertaste and is a popular shochu among women.

Sweet potato shochu "Aochu Naoko Okuyama" from Aogashima, Tokyo

850 yen(税込)

This potato shochu, made in Aogashima (Tokyo), has a strong personality! It was originally made for the islanders and not for sale outside the island.Even today, several potato farmers each produce their own "Aochu," and the flavor varies depending on the master brewer.Naoko Okuyama's brand is characterized by its rich, clean taste.

Sweet potato shochu "Aochu GREEN" from Aogashima, Tokyo

850 yen(税込)

Aochu is a traditional island alcoholic beverage from Aogashima.In the past, wives in each household would prepare it for their husbands.It is said to be a legendary sake because it is still made using traditional methods."Aochu GREEN" is a new brand developed to be easily enjoyed by shochu beginners and young people.The deep flavor of Aochu remains the same, but the alcohol content has been adjusted to make it easier to drink.

"Sakishima" sweet potato shochu from Sakushima Island, Aichi Prefecture

600 yen(税込)

This is a genuine sweet potato shochu made from sweet potatoes grown on Sakushima Island.All of the sweet potatoes used are "Beni Haruka" harvested on Sakushima Island.We use a generous amount of Beni Haruka, which has a high sugar content and elegant sweetness.A refreshing taste that reduces the "potato smell" that is typical of sweet potato shochu.We recommend drinking it on the rocks or with water.

Sweet potato shochu "Annou Kurokoji" from Tanegashima, Kagoshima Prefecture

850 yen(税込)

This special sweet potato shochu is made from the sweet and delicious "Annou sweet potato" using black koji mold, and is brewed in domestically produced earthenware pots for both the first and second fermentation stages.The rich, brandy-like flavor will change your image of sweet potato shochu.

"Mishimamura" sweet potato shochu from Kuroshima, Kagoshima Prefecture

850 yen(税込)

Kuroshima, Mishima Village, a remote island in Kagoshima Prefecture.This is a genuine sweet potato shochu brewed at the publicly owned and operated "Mishima Shochu Muku no Kura."Please enjoy the sweet aroma of "Beniotome" sweet potatoes grown in Kuroshima, Mishima Village, and the pure taste of Kuroshima's delicious water.

Awamori, which has been produced in Okinawa Prefecture for a long time, is said to be the oldest distilled alcoholic beverage in Japan.

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Made with rice koji, water, and black koji, you can enjoy the deep flavor that comes from being aged for a long time.*Merchandise can also be purchased.

"Kumesen" from Kumejima, Okinawa Prefecture

¥ 650(税込)

Awamori made using traditional methods.Brewed with natural spring water from Kumejima, it is popular for its refreshing taste and traditional flavor!

"Tokiwa" from Izena Island, Okinawa Prefecture

¥ 650(税込)

Izena Brewery's oldest awamori.Each piece is carefully crafted by a skilled craftsman.In addition to its mellow taste, it is characterized by its rich aroma.The name comes from the belief that it will never change.

"White Lily" from Ishigaki Island, Okinawa Prefecture

¥ 650(税込)

This is a masterpiece that boasts a rich aroma and flavor.The founder, Yokichi Ikehara, named it this way, hoping to create a feeling of cleanliness and freshness, like the lilies that bloom in the fields of Ishigaki Island in early spring.This awamori is made entirely by hand, from washing the rice to distillation, and is 100% natural brewed without any additives and distilled in a direct-fire kettle.

"Kiku no Tsuyu VIP" from Miyakojima, Okinawa Prefecture

¥ 650(税込)

By blending multiple types of aged sake that has been stored and aged for approximately eight years, this is a masterpiece that exudes sweetness and a mellow aroma.Enjoy the deep richness and mellow, gentle taste that only aged sake can offer.

"Miya no Hana" from Miyakojima, Okinawa Prefecture

¥ 650(税込)

Many of the staff, including the master brewer, who is the key to sake brewing, are women, and this brewery's Awamori is made using all five senses to create flavorful Awamori.The delicate flavor and subtle sweet aroma gently envelop your mouth.

"Ryukyu Dynasty" from Miyakojima, Okinawa Prefecture

850 yen(税込)

This awamori is made from aged sake, and has been crafted in pursuit of the finest flavor.A masterpiece with a gorgeous aroma, a crisp taste, and a dignified flavor.We recommend drinking it on the rocks or with water.

"Yonaguni" from Yonaguni Island, Okinawa Prefecture

850 yen(税込)

Awamori from Yonaguni Island, the westernmost point of Japan.Our awamori is completely handmade and distilled using a clay pot method.A mellow, sweet aroma.It has a soft sweetness and a rich flavor.

Enjoy brown sugar shochu, made exclusively in the Amami Islands, in highball style.

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The gentle aroma of brown sugar and the rich flavor of rice koji are beautifully enhanced by the carbonation.*Merchandise can also be purchased.

"Takataro Highball" from Kikaijima, Kagoshima Prefecture

500 yen(税込)

Asahi Shuzo's popular brand "Takataro" mixed with carbonated water.This shochu is distilled under reduced pressure, resulting in a light and refreshing taste and aroma.It has a faint scent reminiscent of fruits such as peaches."Takataro" is an old dialect of Kikaijima and means "a cumulonimbus cloud rising after the rainy season."

"Midnight Highball" from Tokunoshima, Kagoshima Prefecture

500 yen(税込)

The Midnight Highball, designed with the Ryukyu Scops Owl that lives on Tokunoshima Island, a World Heritage Site, is a delicious highball made with the umami flavor of brown sugar shochu produced in the Amami Islands and the smooth texture of carbonation.In addition, the alcohol content is only 5% and it is low in calories, so you can enjoy authentic brown sugar shochu without any worries.

"Maasan Highball" from Okinoerabu Island, Kagoshima Prefecture

500 yen(税込)

The deliciousness of Amami brown sugar shochu "Maasan" is intact! A highly carbonated highball."Maasan" is a delicious brown sugar shochu blended with atmospherically distilled spirits aged in sherry casks and lighter, reduced-pressure distilled spirits. Now with strong carbonation, it's even more delicious and easier to drink! "Maasan" means "delicious" or "tasty" in the Okinoerabu Island dialect.

"SHIMA SHUWA" from Tokunoshima, Kagoshima Prefecture

500 yen(税込)

Amami Aging, a product of Amami Shurui, is mixed with carbonated water.This exquisite product is an exquisite blend of several types of malt and brown sugar shochu distilled at atmospheric pressure using white koji and stored and aged in oak barrels for over three years.You can enjoy the unique aroma of oak barrel aging, which goes well with the sweet-smelling brown sugar shochu, and its mellow flavor.

Made with sugarcane grown on the island, it has a rich, sweet aroma and a refreshing aftertaste.

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Japan's sugarcane harvest is not large compared to the rest of the world, so rum is said to be extremely rare.*Merchandise can also be purchased.

"Ogasawara Rum" from Hahajima, Tokyo

¥ 650(税込)

Taking advantage of the subtropical climate, Ogasawara saw a thriving sugar industry through the cultivation of sugarcane, and the islanders began to drink alcohol made by fermenting and distilling the by-products of this process.The rich sweetness and strength unique to sugarcane truly evoke the taste of the subtropical sun.

Ielam Santa Maria "Gold" from Iejima, Okinawa Prefecture

850 yen(税込)

This rum is made from sugarcane juice from Ie Island in Okinawa Prefecture, and is produced at the Iejima Distillery on the southern coast of the island.A gold rum that has been carefully aged in oak barrels and has a rich, casked aroma.We recommend drinking it on the rocks or with soda.

Ielam Santa Maria "Crystal"

850 yen(税込)

This rum is made from sugarcane juice from Ie Island in Okinawa Prefecture, and is produced at the Iejima Distillery on the southern coast of the island.This white-type rum is characterized by the refreshing aroma of sugarcane.

"Makugan" from Miyakojima, Okinawa Prefecture

850 yen(税込)

Miyakojima sake artisans have created Miyakojima rum using Miyakojima water, Miyakojima yeast, and Miyakojima sugarcane.This is a fresh rum with a refreshing sugarcane aroma and a mild taste.

We have gathered together liqueurs and fruit wines that make generous use of the island's specialties, as well as rare alcoholic beverages made on the island.

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You can enjoy the rich flavor and aroma of fruits grown on an island rich in nature.*Merchandise can also be purchased.

"Passion Fruit Liqueur" from Hahajima, Tokyo

¥ 650(税込)

This tropical-flavored liqueur is made from Ogasawara rum and refreshing passion fruit juice.

"Shirakamidare" Jyochu from Misumi Island, Hiroshima Prefecture

1250 yen(税込)

Jochu is a luxurious alcoholic beverage made from sake, with only the pure alcohol extracted.Enjoy the gorgeous aroma and sweet taste of sake.

"Amber Jochu" from Misumi Island, Hiroshima Prefecture

1250 yen(税込)

Jochu is a luxurious alcoholic beverage made from sake, with only the pure alcohol extracted."Amber Jochu" is an exquisite drink made by aging jochu in American white oak barrels and then flavoring it with Setouchi lemon peel.

"Pineapple Wine" from Ishigaki Island, Okinawa Prefecture

800 yen(税込)

This is an authentic wine made by carefully fermenting the juice of pineapples grown in Okinawa Prefecture.It is not too sweet, and has the bitterness and astringency that is unique to wine.It's refreshing and delicious when chilled.It also goes well with fish dishes.

"Seifuku Plum Wine" from Ishigaki Island, Okinawa Prefecture

¥ 650(税込)

"Seifuku Plum Wine" is made by slowly steeping Nanko plums harvested in Kishu, Wakayama Prefecture, in Awamori, a famous liquor from Ishigaki Island, and finishing it with pure domestic brown sugar.This plum wine from the southernmost tip of Japan has a mellow richness and unique flavor not found in other plum wines.The natural flavor of the plum is brought out to the fullest, so you can enjoy the refreshing sourness of the plum without compromising the taste.

"MIYAKO JIN" from Miyakojima, Okinawa Prefecture

850 yen(税込)

Just like Miyakojima, which has its own unique culture and history, this craft gin has a one-of-a-kind flavor and aroma.The base spirit used is the awamori "Taragawa."Based on juniper berries, it is scented with spicy botanicals such as cinnamon and cardamom.This is a fragrant gin that leaves a spicy black pepper flavor and a sweet aftertaste.