Nekka Kome Shochu is a premium rice shochu made from 100% estate-grown rice cultivated by the brewery itself. It reveals a rich, expressive aroma and a distinct depth of rice flavour. The fragrance is driven by carefully selected yeast, including a “sparkling yeast” developed in Fukushima Prefecture. This results in an exceptionally aromatic profile, offering more than twice the level of ginjo-style aromas typically found in Japanese sake.
Nekka Okuaizu Vodka is produced by filtering sake lees—a by-product of rice shochu distillation—together with high-alcohol spirits from re-distillation, using white birch charcoal. With sake lees increasingly treated as waste, this vodka forms part of an upcycling project that transforms unused resources into something of renewed value. Distilled with the vision of contributing to the Tadami UNESCO Eco Park, it embodies both craftsmanship and sustainability.
Nekka Baga Kome Shochu is crafted using a technique inspired by sake brewing, this shochu stands out for its distinctive brewing and distillation process. Its expressive, fruity aroma—often even more pronounced than sake—has gained international acclaim. Locally grown Yumenokaori rice is polished to 60%, brewed in a sake-style method, and then carefully distilled. The result is an exceptionally refined and luxurious shochu, showcasing elegant floral ginjo aromas that pair effortlessly with food. Awarded multiple international accolades, it is rich and complex enough to be enjoyed in a wine or sake glass.
Nekka Tadami 44 is a powerful shochu with a bold 44% ABV. Its intensely expressive aroma rivals that of gin and vodka, representing a new generation of Japanese spirits. For the ultimate experience, chill the bottle in the freezer until slightly viscous, then serve in a frosted shot glass. Its pronounced aroma and robust flavour also make it an exceptional base for refined cocktails.
Nekka Okuaizu Vodka is made by filtering sake lees—a by-product of rice shochu distillation—together with re-distilled spirits, using white birch charcoal. Cinnamon sticks are steeped in the vodka, adding a distinctive flavour profile. With sake lees increasingly treated as waste, this vodka is part of an upcycling project that gives new value to unused resources. Distilled with the aim of contributing to the Tadami UNESCO Eco Park, it combines craftsmanship with sustainability.
Nekka Ryu Sho Daiginjo got a wonderful vibrant aroma, rich flavour, and a refreshing aftertaste. By adding their own distilled shochu, this Daiginjo has become even more aromatic. The gentle bag pressing method extracts the sake's rich essence. The proprietary production method enables room-temperature storage, preserving the exquisite quality. Savor the experience when chilled and served in a wine glass. A complex and deep aroma that combines the floral notes of pear and banana with nuances of almond and mineral. Sophisticated balance of elegant rice sweetness and acidity, characterized by a complex and layered umami. The long finish is pleasant. After opening: Initially feels slightly tight, but the aroma and flavour open up richly over time. Serving temperature advice is in between 10°C and 14°C. Enjoy the depth of flavour by avoiding excessive chilling. Pairs well with French and Italian seafood dishes, as well as chicken and pork dishes featuring white wine or herbs.
Nekka Oku Aizu Kome Shochu is a refined rice shochu aged for over three years in sherry casks, offering a profile that appeals to both wine and whisky lovers. Elegant vanilla notes from the cask blend seamlessly with Nekka’s distinctive ginjo aroma, resulting in a complex yet harmonious expression. Aromas of cedar, white peach and white rose lead into a smooth, subtly sweet palate with depth, structure and a long, warming finish. Enjoy it at room temperature to fully appreciate its layered character and full-bodied style, or serve it on the rocks for a smoother, fresher expression with gentle sweetness.