Shiraso Brewery is dedicated to crafting distinctive flavors, blending Western innovation with Japan’s traditional beverage-making techniques. Its latest offerings include Fairy Yogurt Liqueur with yuzu and sweet potato shochu made from upcycled snack byproducts. Additionally, the brewery has launched amazake, a sweet rice malt drink made from Koshihikari rice, catering to the growing functional beverage market.
Innovative Flavors and Market Strategy
Expanding into the Non-Alcoholic Market
Shiraso’s amazake is non-alcoholic but follows the same fermentation process as sake, using rice and koji mold. This allows for optimal resource utilization while tapping into the growing low- and no-alcohol beverage segment.
Balancing Quality and AccessibilityThe newly launched raw Junmai Ginjo sake is priced at ¥3,400 (1,800ml), positioning itself between the premium and mid-range brackets. This strategy balances quality and affordability, appealing to both seasoned alcohol enthusiasts and casual drinkers.
Expanding in the Asian Market
Shiraso currently exports its dessert-style alcoholic beverages to Taiwan and Hong Kong and plans to further expand its presence in Asia, leveraging Japanese cultural appeal while maintaining its commitment to locally sourced ingredients.
Innovative Alcoholic Flavors and Versatile Applications
Shiraso utilizes idle farmland to cultivate sweet potatoes, barley, chestnuts, peppers, and coffee, which are used to craft its shochu.
Fairy Yogurt Liqueur (8% alcohol content): Can be enjoyed neat or paired with ice cream.
Coffee Shochu (25% alcohol content): Suitable for drinking on its own or as a dessert drink with soda or milk.
Sansho Shochu (25% alcohol content): Features Japanese pepper and Nijo barley, offering flavors reminiscent of tonic cocktails or herbal gin.
Additionally, Tochiakane Red sake is brewed with strawberry flower yeast from Tochigi
Prefecture, making it ideal as an aperitif or dessert wine. Tochiakane Junmai Ginjo balances umami and acidity, pairing well with meals.
Profitability Through Innovation and Sustainability
Shiraso is exploring whiskey barrel aging for sake and shochu to meet the rising demand for cross-cultural alcoholic experiences.
Its latest sweet potato shochu is the result of a collaboration with snack manufacturer Sokan Co., upcycling unused sweet potato portions to reduce waste while maintaining high-quality flavor.
Fairy Yogurt Liqueur is made from raw milk sourced from Tochigi Prefecture dairy farmers, integrating sustainability with dairy innovation.
The brewery, located near the Nakagawa River, takes advantage of local resources, continuing the local production philosophy established during the Meiji era due to rice shortages.
Shiraso aims to further expand into Asia’s retail and restaurant markets, blending tradition with innovation to offer a unique Japanese sake experience.
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