
4TH ST BEVERAGE, INC.
KOME(RICE)-SHOCHU/SOJU
![9052[1].jpg](https://static.wixstatic.com/media/6d425e_11f6ac6af33448599781f274e40e9bec~mv2_d_2500_3100_s_4_2.jpg/v1/crop/x_773,y_126,w_944,h_2884/fill/w_78,h_238,al_c,q_80,usm_0.66_1.00_0.01,enc_auto/9052%5B1%5D.jpg)
BROWN YOKAICHI
よかいち 米焼酎 宝酒造 宮崎県 アルコール度数:25% 原料:米 麹:黄麹菌 単式蒸留焼酎
RICE TAKARA SHUZO / MIYAZAKI
Alcohol Level: 25% Ingredients: Rice Koji: Yellow-Koji Single Distillation Shochu
Created by the "Gin-Jikomi" method characterized by highly polished ingredients, specifically rice, Yokaichi is fermented at a low temperature. With pedigree ingredients and brewing technique, indulge in a brew with a superb aroma and mild flavor known as “Yokaichi Kome”.
#9052 (25%) 6/750ml HL
![9074_Gankutsuou[1].jpg](https://static.wixstatic.com/media/6d425e_6761d43c82ec4339b748186cc3d5d393~mv2_d_1360_3100_s_2.jpg/v1/crop/x_92,y_119,w_1202,h_2863/fill/w_87,h_208,al_c,q_80,usm_0.66_1.00_0.01,enc_auto/9074_Gankutsuou%5B1%5D.jpg)
GANKUTSUOH
巌窟王 米焼酎 宝酒造 宮崎県 アルコール度数:25% 原料:米 麹:黄麹菌 単式蒸留焼酎
RICE TAKARA SHUZO / MIYAZAKI
Alcohol Level: 25% Ingredients: Rice Koji: Yellow-Koji Single Distillation Shochu
GANKUTSUOH is 100% made only from Kome (rice) Koji fermentation. It is distilled and poured into large porcelain pots which are then stored in a natural cave where the temperature and humidity are very mild. This unique process gives GANKUTSUOH an exceptionally smooth taste and pleasant aroma.
#9074 (25%) 6/750ml HL
![4102_Hakutake_Zenkoji2[1].jpg](https://static.wixstatic.com/media/6d425e_653d68c432d045cf9bd2fec7cb579549~mv2.jpg/v1/fill/w_80,h_246,al_c,q_80,usm_0.66_1.00_0.01,enc_auto/4102_Hakutake_Zenkoji2%5B1%5D.jpg)
HAKUTAKE ZENKOJI
白岳 全麹 米焼酎 高橋酒造 熊本県 アルコール度数:24% 原料:米 全麹: 単式蒸留焼酎
白岳全麹は「しろシリーズ」とは異なる製造方法「全麹仕込み」を採用した本格米焼酎です。
RICE TAKAHASHI SHUZO / KUMAMOTO Alcohol Level: 24%
Ingredients: Rice ZenKoji: Single Distillation Soju
Kome Soju is normally made with a mixture of steamed rice and rice Koji, rice inoculated with Koji fungus. However, Hakutake Zenkoji is made with 100% Koji and aged for 3 years which produces deep rich flavors. Its light aroma enhances the flavor of delicate dishes like sashimi or nimono, while its deep flavor pairs well with rich foods such as yakiniku or deep-fried dishe
#4101 (24%) 6/750ml SOJU
![4111[1].jpg](https://static.wixstatic.com/media/6d425e_cf1cc0e6ddfd414e99f7e833e49fe3f1~mv2_d_2500_3100_s_4_2.jpg/v1/crop/x_739,y_82,w_985,h_2926/fill/w_78,h_232,al_c,q_80,usm_0.66_1.00_0.01,enc_auto/4111%5B1%5D.jpg)
KINJO SHIRO
謹醸しろ 米焼酎 高橋酒造 熊本県 アルコール度数:24% 原料:米 麹:白麹菌 単式蒸留焼酎
RICE TAKAHASHI SHUZO / KUMAMOTO
Alcohol Level: 24% Ingredients: Rice Koji: White-Koji Single Distillation Soju
Kinjo Shiro is aged in three types of American barrels (white barrels, cognac barrels, and sherry casks) then blended with Honkaku rice Soju, known as ‘Shiro’, to create an exquisite Soju with a mellow fragrance.
#4111 (24%) 6/750ml SOJU #4300 (24%) 24/200ml SOJU
![4113_Ginrei_Shiro[1].jpg](https://static.wixstatic.com/media/6d425e_b625ea95de9b41d4ba82bfe6b5b51480~mv2_d_1728_5270_s_2.jpg/v1/fill/w_73,h_223,al_c,q_80,usm_0.66_1.00_0.01,enc_auto/4113_Ginrei_Shiro%5B1%5D.jpg)
GINREI SHIRO
吟麗しろ 米焼酎 高橋酒造 熊本県 アルコール度数:24% 原料:米 麹:黄麹菌 単式蒸留焼酎
RICE TAKAHASHI SHUZO / KUMAMOTO
Alcohol Level: 24% Ingredients: Rice Koji: Yellow-Koji Single Distillation Soju
Ginrei Shiro is made with the finest water, rice and Ginjo yeast and delicately fermented at low temperature. Ginjo yeast brings out the natural sweet flavor of rice ingredients. Ginjo’s subtle aroma is similar to that of Premium Sake and it is mild and smooth on the palate.
#4113 (24%) 6/750ml SOJU #4299 (24%) 24/200ml SOJU
![4100[1].jpg](https://static.wixstatic.com/media/6d425e_acdbf1956f024b239cb0d2de1b2c3850~mv2_d_2500_3100_s_4_2.jpg/v1/crop/x_732,y_0,w_1036,h_3082/fill/w_80,h_238,al_c,q_80,usm_0.66_1.00_0.01,enc_auto/4100%5B1%5D.jpg)
25-DO HAKUTAKE SHIRO
白岳しろ 米焼酎 高橋酒造 熊本県 アルコール度数:25% 原料:米 麹:白麹菌 単式蒸留焼酎
RICE TAKAHASHI SHUZO / KUMAMOTO
Alcohol Level: 25% Ingredients: Rice Koji: White-Koji Single Distillation Shochu
Created from just the essentials, select rice and natural spring water, this shochu is sure to please the palate of any shochu purist. Serve on-the-rocks to fully enjoy Hakutake's fruity, elegant aroma and light flavor.
#9110 (25%) 12/750ml HL
![4100[1].jpg](https://static.wixstatic.com/media/6d425e_acdbf1956f024b239cb0d2de1b2c3850~mv2_d_2500_3100_s_4_2.jpg/v1/crop/x_732,y_0,w_1036,h_3082/fill/w_80,h_238,al_c,q_80,usm_0.66_1.00_0.01,enc_auto/4100%5B1%5D.jpg)
HAKUTAKE SHIRO
白岳しろ 米焼酎 高橋酒造 熊本県 アルコール度数:24% 原料:米 麹:白麹菌 単式蒸留焼酎
RICE TAKAHASHI SHUZO / KUMAMOTO
Alcohol Level: 24% Ingredients: Rice Koji: White-Koji Single Distillation Soju
Created from just the essentials, select rice and natural spring water, this Soju is sure to please the palate of any Soju purist. Serve on-the-rocks to fully enjoy Hakutake's fruity, elegant aroma and light flavor.
#4100 (24%) 12/750ml SOJU #4186 (24%) 24/200ml SOJU
![6158_Kawabe[1].JPG](https://static.wixstatic.com/media/6d425e_0f6f5574ec8b41309ce3b3ddfc16ae11~mv2.jpg/v1/crop/x_30,y_10,w_787,h_2347/fill/w_85,h_252,al_c,q_80,usm_0.66_1.00_0.01,enc_auto/6158_Kawabe%5B1%5D_JPG.jpg)
KAWABE
川辺 純米焼酎 繊月酒造 熊本県 アルコール度数:24% 原料:米 麹:白麹菌 単式蒸留焼酎RICE SENGETSU SHUZO / KUMAMOTO
Alcohol Level: 24% Ingredients: Rice Koji: White-Koji Single Distillation Soju
Banana and honey dew melon on the nose with clean, crisp and dry finish.
#6158 (24%) 6/750ml SOJU

MUGON
無言 本格米焼酎 繊月酒造 熊本県 アルコール度数:40% 原料:米 麹:白麹 単式蒸留焼酎
RICE SENGETSU SHUZO / KUMAMOTO
Alcohol Level: 40% Ingredients: Rice Koji: White-Koji Single Distillation Shochu
The result is a fine product with a distinctive fragrance and depth of flavor. Extra mild , rounded texture with a delicious long lasting after taste.
#4848 (40%) 6/750ml HL

SENGETSU
繊月 本格米焼酎 繊月酒造 熊本県 アルコール度数:24% 原料:米 麹:白麹菌 単式蒸留焼酎
RICE SENGETSU SHUZO / Kumamoto
Alcohol Level: 24% Ingredients: Rice Koji: White-Koji Single Distillation Soju
Its flagship brand, “Sengetsu”. is made from the clear waters of the artesian-fed Kuma river and with high-quality rice. It is known for its mild, flavorful taste, and is very popular among locals.
#4102 (24%) 6/750ml SOJU
NEW

HYAKU
百 米焼酎 高橋酒造 熊本県 アルコール度数:23% 原料:米 麹:麹菌 単式蒸留焼酎
RICE TAKAHASHI SHUZO / KUMAMOTO
Alcohol Level: 23% Ingredients: Rice Koji: -Koji Single Distillation Soju
鮨の繊細な旨みを引き出せるようにたどり着いたアルコール度数は少し低めの23度。これまでの焼酎
の概念を覆すなめらかな旨みと甘み、また品格ある切れ味を持つ究極の米焼酎。繊細な和食と米
焼酎の最高のマリアージュを楽しめる一品
"HYAKU" is made by the distinguished Takahashi Brewery, where the company's dream "to spread the joy of Rice Soju Food Pairings" has given birth to "The Ultimate Rice Soju for Sushi".The gentle umami and sweetness defy all previous, conventional Soju, and its dignified finish makes this the Ultimate Rice Soju.