Kyushu Cuisine Izakaya Enki Yaesu

Lemon Sour / Grapefruit Sour / Cola Sour / Ginger Sour / Lime Sour / Shikuwasa Sour / White Peach Sour / Giant Grape Sour / Green Apple Sour / European Pear Sour / Pineapple Sour / Ramune Sour / Yuzu Honey Sour / Calpis Sour / Male Plum Sour /

Gin and Tonic / Gin Soda / Gin Cola / Vodka Soda / Moscow Mule / Rum Soda / Rum Cola / Campari Soda / Campari Orange / Campari Grapefruit / Cassis Soda / Cassis Orange / Cassis Grapefruit / Cassis Oolong / Peach Soda / Peach Orange / Peach Grapefruit / Peach Oolong / Malibu Soda / Malibu Cola / Malibu Orange

Using the sake brewing suitable rice, Gohyakumangoku, with high polishing, it brings out the original umami of the rice. The deep flavor is created by the harmony of aroma and taste.

The pinnacle of sake recognized worldwide, 'Dassai.' This Junmai Daiginjo is made by polishing the finest sake rice, Yamadanishiki, down to 50%. It is a masterpiece that maintains a perfect balance of a clean and fresh taste with a soft and delicate aroma.

A crisp dry sake that offers a refreshing taste with a solid umami flavor and a clean finish, along with a smooth mouthfeel. It is a classic Niigata sake that can be enjoyed in various ways: at room temperature, chilled, or warmed.

Aiming for 'sake to enjoy with meals', it has a gentle aroma and a taste that doesn't become tiresome. It has a soft mouthfeel and is suitable for both chilled and warmed serving.

This is a representative sake of Nechi Onnoyama. It is a Junmai Ginjo that is crafted to have a soft taste of rice and a pleasant aroma. Made with locally sourced Gohyakumangoku rice from the Nechi Valley, it features a gentle fragrance and flavor that makes it easy to drink without getting tired of it.

A sweet potato shochu that expresses the unique strength and solid body of black koji brewing. It features a powerful aroma and flavor, along with a delicate and smooth texture achieved through careful aging.

The koji is handmade using a koji lid. Since its establishment, it has consistently used black koji, and the primary fermentation is done in earthenware pots. No enamel tanks are used; fermentation is done in pots. The fermentation occurs only between September and March, when the raw material, sweet potatoes, is harvested. With careful and meticulous fermentation, it results in a refreshing shochu with a solid sweetness and richness.

This is a standard sweet potato shochu made with Kogane Sengan, white koji, and distilled under normal pressure. It uses Tarumi hot spring water 'Juzuru'. Enjoy it warm or with hot water.

Born from carefully selected high-quality 'Golden Senkan' and the naturally filtered clear water from the unique Shirasu plateau of Kagoshima. It has a refreshing taste while delivering a rich flavor that flows down the throat.

Using the local Kanoya variety of sweet potato called 'Beniotome' as the main ingredient, it is brewed with 'yellow koji', carefully fermented at low temperatures, and distilled under reduced pressure, resulting in a smooth sweetness, a vivid aroma, and a refreshing finish.

Tomi no Hozan, made with yellow koji, is carefully polished from selected 'Golden Senkan' and brewed with care under low temperature management. The aroma at the moment it is poured into the glass is light, and the flavor when sipped is deep, opening up a new world of sweet potato shochu.

The authentic shochu 'Kirishima' is made from sweet potatoes, specifically the 'Kogane Sengan' variety, which are cultivated in the vast sweet potato fields of southern Kyushu. The water used for brewing and diluting comes from the 'Kirishima Rakkasei Water,' which springs from a massive underground reservoir located 150 meters below the Miyakonojo Basin in southern Kyushu. This water contains a moderate amount of minerals and carbon dioxide, and is almost free of iron, which is a major enemy in shochu production, providing optimal conditions for yeast fermentation.

Using 100% of the Kagoshima-grown sweet potato 'Kogane Sengan'. The original spirit, distilled slowly and carefully over time (luxurious distillation with sweet potato and low heat), achieves a rich, creamy texture and a clear aftertaste.

Using 'Kogane Senkan' from Kagoshima. By harmonizing it with a clean and crisp distilled shochu, we have created a rich yet light mouthfeel.

A carefully crafted bottle that allows you to enjoy the original taste and aroma of the raw barley straight. The delicate yet robust flavor of the barley shines even more when served with hot water.

This is a distilled, colorless shochu (Nakanaka) that has been aged for a long time in an oak barrel. To enjoy the sweetness from the aging and the complex aromas derived from the barrel, it is recommended to drink it on the rocks or with water.

This is a 100% barley shochu made using handmade koji and carefully selected barley, finished with a light flavor through vacuum distillation.

The initial aroma is lively and sharp, with a base scent of roasted wheat, and it brings out a rich and rounded depth and umami that rivals that of sweet potatoes, along with a soft mouthfeel, making it an exquisite product.

Blended with shochu base stored in oak barrels for whiskey, featuring a refreshing fruity flavor. You can enjoy the elegant aroma and mellow taste of authentic premium shochu.

Using carefully selected barley, a luxurious blend of various base spirits is created. By harmonizing with a clean and crisp shochu, it results in a smooth yet refreshing taste.

This is Amami brown sugar shochu, characterized by the subtle sweet aroma of brown sugar, a refreshing and easy-to-drink light flavor, and a mellow taste resulting from aging the original spirit for over three years.

We use fragrant red shiso specially cultivated for Tandakatana in Shiranuka, Hokkaido. Enjoy the exquisite aroma unique to carefully selected shiso and the refreshing flavor that spreads in your mouth.

Using a generous 50% chestnut, it was slowly distilled at low temperatures to capture its aroma. As a result, it has been crafted into a luxurious chestnut shochu that is distinctly different in flavor. The subtle aroma of chestnut and soft sweetness will gently spread in your mouth.

A Ryukyu awamori characterized by its low alcohol content and fruity aroma. It is easy to drink when mixed with water, hot water, or even squeezed with shikwasa!

A rich and deep flavor with a fragrant taste made using black sugar from Okinawa Prefecture.

Thick and deep, with a luxurious sweetness. This plum wine uses a portion of five-year aged plum wine, with honey and salt added for a rich and deep flavor.

Smooth and fragrant plum wine

Oolong tea / Green tea / Orange juice / Grapefruit juice / Cola / Ginger ale / Calpis / Calpis soda