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UPC: 086395 410006
Distilled at: Kurokabegura, Miyazaki, Japan
ABV: 25.0%
Sulfite Free

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You must be 21 years or older in order to place orders. Adult signature required upon delivery of all alcohol products.

We are currently shipping sake to the following states:

  • All Sake: AK, CA, DC, FL, MA, MN, MT, NV, NH, NM, NC, ND, OR, SC, VA, & WY
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TOWARI is a rare, 100% soba shochu made with soba koji rather than the commonly used rice or barley koji. As a result, TOWARI emanates the bounty of the soba.

TOWARI is a honkaku shochu made from 100% buckwheat (soba). Creating soba koji is notoriously difficult due to the very hard surface of the buckwheat kernel. Thus, most shochu breweries use rice or barley for the koji and primary moromi (main fermentation mash). Breaking from the norm, TAKARA uses its proprietary technology to create superior quality soba koji, resulting in a 100% soba shochu, TOWARI. This shochu also uniquely blends two methods of distillation - pot distillation and vacuum distillation - resulting in an authentic shochu with nutty flavors of roasted soba and a buttery smooth palate.

The aroma brings to mind a wide range of savory foods: fresh and charred vegetables, including spring onion, broccoli rabe, and radish, along with buckwheat, sesame seed, black olive and leather. The palate is smooth, mellow, and very complex.

Serving Suggestions:
Room temperature or warm.

Taste Profile

Hot Cold Room Temp










Mellow and earthy

Pairing Suggestions

TOWARI will thrive when paired with foods which present a similar medley of subtle, earthy flavors. Try it with stewed chicken on couscous with black olive, soba noodles with vegetable broth or roasted Fall vegetables.

Serving Recommendations

Neat or added to warm water in a white wine or whiskey glass. Warm: heat water to 175º F (80º C). Pour in a ratio of 4 parts shochu to 6 parts hot wate, or 5:5 for richer mix. Always pour hot water first, temper the cup, and add shochu lastaiming for an ideal mixed temperature of 100º F - 115º F (40º C - 45º C). Adding shochu to hot water will dissipate or damage the delicate flavor nuances, and cause bitterness.