Jitokko Kumiai, Kisarazu Station East Exit

Bottle Beer Sapporo Red Star

Gyokuro High Jasmine High Oolong High Strong Strong Green Tea High (photo)

Coke highball, ginger highball, Hyuganatsu highball, Wenzhou mikan highball, mango highball

Hyuganatsu Sour, Satsuma Mandarin Sour, Calpis Sour, Kishu Umeboshi Sour, Ume Sour, Ginger Sour

Takara Rich 360ml Frozen Lemon

Frozen Hyuganatsu Sour, Frozen Mango Sour, Frozen Grape Sour, Frozen Pineapple Sour, Frozen Strawberry Sour

Cassis Soda, Cassis Orange, Cassis Milk, Cassis Oolong, Cassis Jasmine

Carefully made by contracted plum producers in the JA Takachiho area, this rich plum wine is created by soaking fully ripe plums grown in a deep mountain village in authentic barley shochu and rock sugar, without additives or coloring. To enhance its richness and smoothness, additional aged sake is blended in.

A fresh and juicy peach sake made using patented technology.

This is a representative sake of Hakkaisan, which is good both chilled and warmed. The subtle aroma of koji when warmed is also one of the pleasures of this sake. (Price is per glass)

Can be served as cold sake or warm sake. A bottle with high cost performance.

Brewed with 'Kuratsuki Hanbe Yeast' born in a sake brewery. It is a bold and masculine sake that impresses sake connoisseurs with its sharpness when served warm.

The rich and crisp adult dry rosé is refreshing and has a taste that doesn't tire you out. It is a dry type of rosé that can be enjoyed with any dish. It has a vibrant pink color with a slight hint of red. The color tone resembles that of ripe strawberries and cherries, with a glossy finish that sparkles.

This is the number one wine popular among women. Its fruitiness is pleasant! It has a sparkling pink color. With a charming hue reminiscent of acerola and cherries, the dazzling bright rose color is very attractive.

We are committed to traditional techniques and hand-made koji. Kodomajozō is a historic brewery that was founded during the Edo period under the original name Fujiyaya. It produced Imo shochu named Fujiy, inspired by Izu, the birthplace of the former lord of the Obi domain, the Ito family. Over time, during the Heisei era, the brewery was in a state of suspension for a while. I studied brewing at the Tokyo University of Agriculture, just like my father, Kazumaru Kazuo, who is the current representative. After graduation, I returned to the sake brewery in Miyazaki, Saitama, and trained at two shochu breweries. In 2001, my family moved to Nichinan, and I inherited our brewery, Kodomajozō. With the dawn of the 21st century, we began a new era of shochu production. With the continuation of the history of the two breweries in our hearts, we are all working together to deliver Japanese culture and the national liquor, shochu, to everyone, under the theme of our brewery: 'Brewing with Single-Minded Dedication.'

A shochu brewed by hand using edible Miyazaki red sweet potatoes, themed around 'delicacy', 'harmony', and 'aftertaste'. Characterized by the light aroma and sweetness unique to red sweet potatoes.

'Miyano Tsuyu', brewed with the classic sweet potato 'Kogane Senkan', is a shochu with the deliciousness of traditional sweet potatoes, making it recommended for mixing with soda or hot water.

A gentle aroma and a mellow taste. The flavor profile is broad, and it has been finished to have a quality that expands even when diluted.

Ban'nen is a hundred years. From now on, 'Asahi Ban'nen' will continue into the next hundred years. To represent the local area as a local shochu, 1. It is brewed only with locally sourced ingredients and water. 2. It incorporates various microorganisms that inhabit this area into the mash. 3. It observes fermentation without going against the mechanisms of this land. By relying as much as possible on the environment of this area, a local shochu that can only be brewed here by us is born.

A robust body brewed with black koji, with a deep and fragrant aftertaste. Even in Miyazaki Prefecture, where generally easy-to-drink types are common, its richness is evaluated by customers as 'rare' and is a flagship brand.

A rich sweetness and depth characteristic of white koji. Despite having a full body, it offers a harmonious flavor that allows for a leisurely drinking experience. This is a standard product from Watanabe Sake Brewery that lets you enjoy the essence of the raw sweet potato 'Kogane Senkan'.

A standard barley shochu that has been carefully aged for over 3 years through atmospheric distillation. This bottle harmonizes the prominent roasted aroma of barley with a mellow flavor developed through aging. Recommended for those who find 'light barley' unsatisfactory.

Handcrafted 'Ancient Flavor.' The only traditional earthen storehouse brewery in the prefecture since its establishment, using koji lids in the koji room, it has stubbornly preserved handmade brewing supported by a long history, living in harmony with the climate and local environment. The mash is fermented in tightly sealed large jars, carefully selecting ingredients that have fully absorbed the strong sun of Nichinan, and distilled with great care in each pot using family techniques and new technologies, creating the true ancient flavor. Both the bitterness and aroma are robust, and regardless of how it is consumed—whether with hot water, water, or on the rocks—it provides a bright and crisp intoxication.

It has a well-balanced flavor that feels both a solid umami and the softness characteristic of Kozawa Brewing.

Through a completely handmade process, it has been crafted into a superb sake with a mellow aroma and rich flavor.

Founded in Showa 3 (1928) in Kushima City, located at the southernmost tip of Miyazaki Prefecture, on the border with Kagoshima Prefecture. The flavors passed down from parent to child continue to evolve steadily without showing off. Incorporating change within the unchanging, we aim to make the familiar taste even better. We want to deliver authenticity to everyone’s daily evening drinks. We face everything we can do with all our strength. That is the feeling of the brewery.

Using carefully selected fresh golden senkan, it is finished as a shochu with a deep and rich flavor and aroma of sweet potato, with a thick and smooth mouthfeel. It is a standard 20 degrees from Miyazaki.

A sweet potato shochu with a rich umami flavor, featuring a soft and full-bodied sweet potato aroma, and a smooth, mellow taste.

Connecting people. Unraveling hearts. Since the first drop dripped from the distillation kettle in the 18th year of the Meiji era, Kuroki Honten has been dedicated to the craft of shochu making. If we were to express Kuroki Honten's passion for shochu making in one word, it would be 'Shochu Issoku' (One Mind for Shochu). This not only signifies the continuous production of shochu but also embodies the will to preserve and inherit the traditional culture rooted in the land that is shochu. That is why Kuroki Honten starts with agriculture for shochu making. They till the land, sow seeds, and carry out everything from cultivation to harvest by their own hands. Furthermore, the waste generated during the manufacturing process is effectively utilized as organic fertilizer, returning the blessings of nature back to nature. This is Kuroki Honten's approach to shochu making. It is a method that takes time and effort. However, there is an ideal shochu that can only be created in this way.

The flavor has a solid structure, with a sense of concentration and balance, and it possesses a fragrant and complex aftertaste.

Elegant and fragrant, with a faintly sweet grain aroma. The caramel-like flavor delicately spreads in the mouth, offering a pleasantly light taste.

A brewery created with the concept of making carefully crafted products in small quantities while coexisting with nature, with an awareness of the era that follows mass production and mass consumption.

Using the sake brewing suitable rice 'Hanakagura' from Miyazaki as the raw material, and employing our own cultivated unique yeast, it is brewed in a traditional manner, resulting in a refreshing aroma and a mellow taste.

Tradition is the accumulation of creation, and creation is respecting tradition. The challenge of the traditional craft of shochu brewing is not sweet. At times, I feel as if I might be crushed by the weight of tradition. Relentless headwinds can challenge me. In such moments, I close my eyes and remember. Inheriting the tradition is about accumulating new creations. It is about capturing the times and continuing to produce the shochu I believe in. And it is about never forgetting the teachings of our predecessors who taught us the joy of craftsmanship. Imagining our customers enjoying shochu harmonized with the blessings of nature and pure water, we quietly continue our challenge to 'brewing.' With tradition in our hearts!

This is our signature shochu, popular even among those who are not accustomed to drinking shochu, with a fruity sweet aroma and a mellow taste.

Made through atmospheric distillation, it is characterized by a strong and deep richness and flavor. The rich and lingering aftertaste has been well received by 'sake drinkers' who enjoy the aroma and taste of distilled spirits that rival Western liquors.

Established in the 10th year of the Meiji era. Adhering to tradition, we are committed to handmade and hand-carried production from manufacturing to finished products. Since our founding, we have been producing shochu by steaming sweet potatoes in traditional wooden barrels made from the local specialty of Obisugi in Nichinan City, making us a representative shochu brewery of the area.

A rich flavor that utilizes the unique characteristics of black koji, this sweet potato shochu offers a mellow taste that is a result of aging and storage.

Founded in the fifth year of the Tenpo era, we honor tradition and heritage while challenging ourselves with new flavors. We cultivate authentic shochu that beautifully matches modern cuisine, using sweet potatoes from Saketani and Ootsuka, water from the sakagura in Sakuragaoka, and over 170 years of traditional techniques, all made possible by the rich nature of Miyazaki. We are committed to spreading shochu that can only be made with the blessings of Miyazaki's environment.

Characterized by a deep flavor from large tank brewing and a rich, gentle taste from low-temperature distillation. Easy to drink at 20 degrees!

Inoue Sake Brewery, located in Nango, Nichinan City, is marked by a large jar. The brewery's premises are overflowing with rich water, which has also been designated as one of Miyazaki's famous waters. The shochu made using this famous water is distilled under reduced pressure, a method that has become commonplace today. In 1983, when management became difficult, they developed their own reduced pressure distillation technique and succeeded in producing the first 100% reduced pressure distilled sweet potato shochu in Japan, saving the company. 'Culture is only culture if it is preserved. If management is not done properly, even wonderful culture cannot be preserved. I often do things differently, so at that time, reduced pressure distillation was certainly seen as eccentric,' said President Tokuo Terada, who spoke with a nostalgic smile.

The most consumed local shochu in Nichinan City. Known for its smooth and light taste without any strong flavors.

'Kuro Kirishima' is a genuine sweet potato shochu made from sweet potatoes called 'Kogane Sengan' grown in the Shirasu plateau of Kyushu and the clear underground water of the Kirishima mountain range, known as 'Kirishima Rekka Water'. It was first released in 1916 by the founder of Kirishima Shuzo, Yoshisuke Enatsu, and recreates the flavor of black koji brewing. It features a rich sweetness from the black koji and a crisp finish. It enhances delicious dishes across various genres, including Japanese, Western, Chinese, and ethnic cuisines. Bottle 900ml 2800 yen (excluding tax)

The ingredients are carefully selected sweet potatoes from southern Kyushu, using pure water sourced from the renowned evergreen forests of Miyazaki and Aya, and our unique yeast 'Hyuga-nada Kuroshio Yeast' harvested from Hyuga-nada in Miyazaki Prefecture. Crafted with care by skilled brewers at Aya Brewery, this authentic sweet potato shochu features a refreshing sweetness and a crisp mouthfeel. Bottle 900ml 2800 yen (excluding tax)

From the voices of those who say, 'I can't handle sweet potato shochu' and 'Sweet potato shochu is too smelly to drink,' we have worked on developing a shochu that is refreshing and easy to drink while preserving the flavor of sweet potatoes, created using the method of low-temperature distillation. This product was born from the desire to allow more customers to enjoy sweet potato shochu. The product name is derived from the myth 'Tensonkōrin' that is passed down in Takachiho. Bottle 900ml 2800 yen (excluding tax)

Committed to 100% domestically produced two-row barley for about 30 years since its release. Continuously pursuing 'deliciousness and drinkability' every day. In the process, we arrived at the best blend of atmospheric distillation and low-temperature distillation, as well as new refining methods, resulting in the current Kuro Uma. According to the description in the 'Suiko-ki' from 1300 years ago, Miyazaki has been one of the leading horse-producing regions since ancient times. The name 'Himuka no Kuro Uma' was given with the hope that it would grow to be a shochu that runs throughout Japan from the land of Himuka. Bottle 900ml 2800 yen (excluding tax)

Bottle Set (Ice, Hot Water, Water) 300 yen, Oolong Tea (Decanter) 500 yen, Cut Lemon 100 yen, 2 Pickled Plums 100 yen

A brown sugar shochu distilled under reduced pressure, named after the famous water used in its brewing. It features a harmony of tropical fruit aromas characteristic of Amami brown sugar and the gentle sweet scent of brown sugar. The mouthfeel is soft, and it has a refreshing finish.

Gyokuro Tea / Oolong Tea / Jasmine Tea / Cola / Ginger Ale / Orange Juice