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A 1300-year-old tradition transforming modern dining tables: "Living seasonings" that are never cooked.
Azuma Shuzo's "Kuroshu 500 (Gold Label)" is a cooking seasoning made from unpasteurized sake that has never been heated, and is chosen by professional chefs.
Thanks to the power of 18 natural amino acids derived from rice and live enzymes derived from koji, it can be easily and deliciously cooked with simple seasonings such as black sake and salt, or black sake and soy sauce, making it truly a ``magic product.''
With this one product, even ingredients purchased at the supermarket can be given a deep, restaurant-like flavor.
The meat is plump and tender, and the fish's odor disappears, bringing out its flavor.
This is the power of "live enzymes" produced using a traditional method that has been in use for 1,300 years.
What is Haimochizake?
Haimochizake is a unique sake made using a traditional method passed down in Kagoshima Prefecture, in which wood ash is added to the mash to enhance its shelf life.
This "Kuroshu" (Kurozake) is an evolution of the traditional Haimochizake production method, with a higher content of amino acids and organic acids.
The result is a cooking sake that has the power to bring out the full flavor of ingredients.
Five Reasons to Choose Kuroshu 500
With 1.5 times more amino acids than normal, it gives an overwhelming depth of flavor.
Kuroshu 500 is a rich sake made by increasing the amount of rice used in the standard brewing process and raising the amino acid value to over 1.5 times that of the regular type (270).
It contains about twice as many amino acids as real mirin, and because it is made up of a variety of amino acids, the flavor does not deteriorate even when diluted.
When used in cooking, it brings out the natural flavor of the ingredients to the fullest.
No heat treatment at all. "Live enzymes" transform ingredients
Azuma Sake Brewery's Haimochi Sake adheres to traditional brewing methods and is completely unpasteurized, keeping the enzymes active. Its greatest feature is that it is well-balanced in natural amino acids derived from rice.
These live enzymes break down proteins into amino acids, making ingredients plump and tender.
It functions like Shio Koji (salt koji) and is also ideal for preparing meat and fish.
Mirin and cooking sake, two functions in one bottle
A traditional Satsuma cooking sake that combines the functionality of mirin and sake in one bottle.
There is no need to keep many condiments in the kitchen.
This one product will give any dish, from simmered dishes to grilled dishes and stir-fries, an authentic flavor.
It's simple yet surprisingly delicious
"Black sake + salt" or "Black sake + soy sauce" — that's all it takes to achieve a professional-level flavor.
Even cheap ingredients bought at the supermarket can be elevated to the next level simply by spraying them with black sake and letting them sit, according to culinary experts.
Even if you're not confident in your cooking skills, anyone can make delicious dishes with this one item.
Brewed with Kagoshima's pure, famous water
We collected spring water from 28 locations in Kagoshima Prefecture and conducted careful brewing experiments and analysis repeatedly, eventually arriving at a single source.
It is the spring water of Oshigeya, located in Nanakubo, Kagoshima City.
The water used is produced by a huge natural filtration system called the Shirasu Plateau.
This famous water further enhances the flavor of the black sake.
FAQ
What is the difference between regular cooking sake and mirin?
The biggest difference is that it is not pasteurized. Because it is made without pasteurization, the enzymes remain active, breaking down proteins in the ingredients into amino acids and drawing out their umami. It also contains approximately twice as many amino acids as hon-mirin (real mirin), making it exceptionally rich and bringing a deep, complex flavor to dishes.
What kind of dishes can it be used in?
It can be used in a wide variety of dishes, from Japanese and Western cuisine to Chinese and Japanese dishes. It can be used to season fried chicken, braised pork, teriyaki, bouillabaisse, and noodle soup. Culinary experts recommend spraying it on fish and meat as soon as you get home from the supermarket and then storing them in the refrigerator.
How to store after opening?
After opening, store in the refrigerator and consume as soon as possible. Because this is unpasteurized sake, the enzymes are still active, so white floating particles or sediment may appear, but this does not affect the quality of the product.
Can it be used to cook for children?
Since the alcohol content is 13.5-14.5%, we recommend cooking with it to evaporate the alcohol before using. Although heating will cause some of the enzymes to lose their activity, the rich amino acids will still add flavor to your dishes.
Specific ways to change your everyday cooking
As pre-treatment
Spray or sprinkle dark sake on meat or fish and let it sit for 10-15 minutes before cooking.
It removes odors and leaves the meat plump and soft.
As a seasoning
For simmered dishes: Use only dark sake instead of regular cooking sake and mirin.
For grilled dishes: Teriyaki sauce made with soy sauce, dark sake, and honey
For stir-fries: Just a sprinkle at the end will add depth to the flavor.
For making sauces and soups
How to make easy mentsuyu
100cc dashi stock
2 tablespoons soy sauce
Black sake 50cc
Simply add the ingredients to a pot, bring to a boil, and then turn off the heat.
The end result is a mentsuyu (noodle dipping sauce) with an amazingly authentic taste.
Finishing touches
A final sprinkle of this on your finished dish will add depth and richness to the flavor.
Azuma Shuzo - A 110-Year Story
A miracle born from the belief that "nature is the best in everything"
Azuma Shuzo is a shochu brewery with over 100 years of history since its founding in 1915.
However, shochu is not the only product that this brewery has continued to protect.
In Kagoshima, haimochishu has long been known as jizake (local sake) and has been an indispensable ingredient in local dishes such as sake-zushi (sake sushi) and satsuma-age (fried fish cake).
In the past, it was used in households as cooking sake and for celebratory occasions, but after the war, production of Haimochishu ceased in Kagoshima.
It was our founder, Higashi Kinai, who revived this lost tradition with passion and research.
The founder's determination to remain active until age 102
He loved nature, was deeply curious, and had an undying love for shochu and sake produced by koji (malted rice mold) within natural processes.
At the age of 90, he proclaimed, "I'll be active until I'm 100," and he was particular about the water, the sweet potatoes, and the manufacturing process, and created the sweet potato shochu "Kotobuki Hyakusai." He remained active until he was 100 years old, and lived to the ripe old age of 102.
The belief that Kinai upheld throughout his life was, "Nature is the best in everything."
Founder Higashi Kinai steadily conducted research and made improvements, reviving Haimochishu.
The techniques used here are a legacy of 1,300 years of tradition, dating back to the Engishiki of the Heian period.
Fusion of modern science and traditional techniques
At Azuma Shuzo, we continue to evolve our brewing techniques to preserve 1,300 years of traditional methods and produce highly functional sake.
High hygiene control is essential for sake breweries that handle microorganisms.
Through strict climate control management, the temperature inside the brewery is kept constant throughout the year.
While preserving tradition, we pursue quality through a scientific approach.
That is the manufacturing process at Azuma Brewery.
Our brewing, blending, and development teams work together day and night in pursuit of delicious flavors, without any compromise in developing new quality sake.
The reason why it's loved nationwide, from professional chefs to families
As a cooking sake that combines functionality to bring out the flavor of the ingredients themselves, it is widely used throughout the country not only for home use but also by professional chefs and as an ingredient in food processing.
Kurozake has become an indispensable ingredient in professional kitchens, including a fried chicken restaurant that won the Kumamoto Fried Chicken Championship three years in a row, and a company operating multiple izakaya restaurants.
Further evolution in July 2025
Our long-cherished Haigochi sakes, "Takasago no Mine" and "Kurozake," which have been enjoyed by customers for many years, have now been unified under the Kurozake brand.
The previous "Kurozake" has been renamed "Kurozake 500 (Gold Label)," making it easier to understand.
The "500" in the product name represents the approximate total amount of amino acids.
The quality of the contents remains the same as before.
We sincerely hope to be able to bring the traditional flavors of Kagoshima to more people than ever before.
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