Jitokko Kumiai Meguro

Bottle Beer 580 Yen

Gyokuro High 380 yen, Jasmine High 380 yen, Oolong High 380 yen, Strong Green Tea High (photo) 430 yen

Coke Highball 430 yen, Ginger Highball 430 yen, Hyuganatsu Highball 430 yen, Heibei Vinegar Honey Highball 430 yen, Unshu Mikan Highball 430 yen, Mango Highball 430 yen, Craft Highball 530 yen

Hyuganatsu Sour 430 yen, Heibei Vinegar Honey Sour 430 yen, Unshu Mikan Sour 430 yen, Calpis Sour 380 yen, Kishu Umeboshi Sour 380 yen, Salty Ume Sour 380 yen, Luxurious Salty Ume Sour 480 yen, Gari Sour 430 yen, Refreshing Tomato Sour 430 yen

Set (includes ice and carbonated water) 1,580 yen, Takara Rich 360ml 980 yen, Frozen Lemon 280 yen

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

Cassis Soda 480 yen Cassis Orange 480 yen Cassis Milk 480 yen Cassis Oolong 480 yen Cassis Jasmine 480 yen

Carefully made by contracted plum producers in the Takachiho area, using fully ripe plums grown in a deep mountain village, infused with authentic barley shochu and rock sugar, resulting in a rich plum wine with no additives or coloring. To enhance the richness and smoothness, additional aged sake is blended.

A fresh and juicy peach sake made using patented technology.

A luxurious yuzu liqueur made using 'Phoenix Beauty Junmai Sake' as the base. It has a high extract content, and the flavor of the tightly packed yuzu pulp harmonizes pleasantly with its sweet and sour taste and the slight bitterness of the peel.

A liqueur with a rich texture where the noble aroma of banana and sake blend surprisingly well, lightly brought together with umeshu.

Although Japanese sake may look similar, each has its own differences. This sake was brewed with the wonderful Yamadanishiki rice from Kato City in Hyogo Prefecture and Kyoto's water. It expresses a 'high-quality umami' within its lightness. (Price is per glass)

A fragrant ginjo aroma reminiscent of strawberries (price is per glass)

This is a representative sake of Hakkaisan that 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 rose is refreshing and has a taste that does not tire you out. It is a dry type of rose that can be enjoyed with any dish. It has a vibrant pink color with a slight hint of red. The tone is reminiscent of ripe strawberries and cherries, with a glossy finish that sparkles. Bottle 2,800 yen

This wine is the number one favorite 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. Bottle 2,800 yen

Red Cabernet Sauvignon White Chardonnay & Sauvignon Blanc Decanter Red/White 1800 yen

We are committed to traditional techniques and hand-made koji. Kodomajozou 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. As time passed and we entered the Heisei era, the brewery was in a state of suspension for a while. I studied brewing at Tokyo University of Agriculture, just like my father, the current representative, Kazumaru Kazuo. After graduating, 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, Kodomajozou. 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 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.

Brewed with the classic sweet potato 'Kogane Senkan', 'Miyano Tsuyu' has the deliciousness of traditional sweet potato shochu, 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 maintain its quality even when diluted.

Eternal is a hundred years. From now on, 'Asahi Mannen' 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 the fermentation process without going against the local mechanisms. By relying on the environment of this area as much as possible, 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 shiroko. While it has a full body, it offers a harmonious flavor that can be enjoyed slowly and steadily. This is a standard product of Watanabe Sake Brewery that allows you to taste 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 distinctive roasted aroma of barley with a mellow flavor that has matured. 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 techniques 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 sunlight 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, cold water, or on the rocks—it provides a bright and crisp intoxication.

This has a well-balanced flavor that feels both rich in umami and soft, characteristic of Kozawa Brewing.

Through a completely handmade process, it has been crafted into a fine sake with a mellow aroma and exquisite richness.

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 constancy to make the usual 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 brewery's commitment.

Using carefully selected fresh golden sweet potatoes, it has been crafted into a shochu with a deep, rich flavor and aroma of sweet potato, resulting in a thick and smooth mouthfeel. This is a classic 20 degrees from Miyazaki.

A sweet potato shochu with a rich flavor, 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 Is Our Life.' This not only signifies our commitment to producing shochu but also embodies our will to preserve and pass down the traditional culture rooted in the land. That is why Kuroki Honten starts with agriculture. We till the land, sow the seeds, and carry out everything from cultivation to harvest by our 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 this way.

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

Elegant and fragrant, with a slightly 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 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. Creation is respecting tradition. The challenge of the traditional craft of shochu making is not sweet. At times, I feel like 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 sash of tradition means accumulating new creations. It is about capturing the times and continuing to make the shochu I believe in. And, I must never forget the teachings of my predecessors who taught me the joy of craftsmanship. Imagining our customers enjoying shochu harmonized with the blessings of nature and pure water, we quietly continue our challenge to

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 with atmospheric distillation, it features a strong and deep richness and flavor. The rich and lingering aftertaste is 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, Obi cedar, making us a representative shochu brewery of Nichinan City.

This is a rich and flavorful sweet potato shochu that utilizes the unique characteristics of black koji, resulting in a mellow taste from the aged 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 Sakaguchi and Ootsuka, water from the sake brewery in Sakuragaoka, and over 170 years of traditional techniques, all nurtured by the sun of Miyazaki. We are committed to spreading shochu that is only possible thanks to Miyazaki's rich natural 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!

Nichinan City is home to Inoue Sake Brewery, which has a large jar as its landmark in Nango. The brewery's premises are filled with abundant 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 common 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 was always doing things differently, so at that time, reduced pressure distillation was considered 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.

'Kuro Kirishima' is a genuine sweet potato shochu made with sweet potatoes grown in the Shirasu plateau of Kyushu, specifically the 'Kogane Sengan' variety, and the pure underground water from the Kirishima mountain range, known as 'Kirishima Rekka Water'. It was first released in 1916 by the founder of Kirishima Sake Brewery, 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 cuisines, including Japanese, Western, Chinese, and ethnic foods. Bottle size: 900ml, Price: 2800 yen (excluding tax)

The ingredients are carefully selected sweet potatoes from Southern Kyushu, using pure water produced by one of Japan's leading evergreen forests in Miyazaki, Aya, and our unique yeast 'Hyuga-nada Black Current Yeast' harvested from Hyuga-nada in Miyazaki Prefecture. Skilled brewers at Aya Brewery have crafted this authentic sweet potato shochu with great care. It 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 refreshing and easy-to-drink shochu that brings out the flavor of sweet potatoes, made using the method of low-temperature distillation. This product was created with the desire for more customers to enjoy sweet potato shochu. The product name is derived from the myth 'Tensonkourin' that is passed down in Takachiho. Bottle 900ml 2800 yen (excluding tax)

Committed to 100% domestic 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. Miyazaki has been one of the leading horse breeding areas since ancient times, as noted in the 'Suiko Chronicles' from 1300 years ago. 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 Pickled Plum 2 pieces 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 typical of Amami brown sugar and the gentle sweet scent of brown sugar. It has a soft mouthfeel and a refreshing finish.

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