Hakata Ramen Debuchan Takadanobaba Filiale

Small beer available for 490 yen

Koshu Nirasaki, Four Roses, Ballantine's

Approximately 3L. No sharing glasses! For communal drinking only.

Bottle set available

※ Ramune Sour

Carbonated or hot water version, with options to add pickled plums or shochu

Oolong tea, green tea, jasmine tea, unsweetened black tea

Additional tea 330 yen / Additional shochu 2,650 yen

Toichi Plum Wine

Craft cola made by the owner + highball

Mizunara Wood Reserve Double Distilleries Wine Wood Reserve

Koshun Nirasaki 3,200 yen - Four Roses 4,620 yen - Ichiro's Malt 13,200 yen

Oolong Tea / Rooibos Tea / Mariage Freres Marco Polo

Black Kirishima, Red Kirishima, Akane Kirishima

A sweet potato shochu with a very pleasant aroma, strong richness, and umami, perfectly balanced.

Among the black koji sweet potatoes, it has an outstandingly strong aroma and sharpness, and the aroma when mixed with hot water is exceptional.

A light sweet potato shochu brewed with yellow koji. It has gained a reputation as an easy-to-drink innovative sweet potato shochu.

Baoshan made with white koji. A sweet potato shochu with a high level of flavor stability that suits any drinking style.

Uses the purple sweet potato 'Ayamurasaki' known for its vibrant sweetness and aroma

Uses the sweet potato 'Benitō' that enhances the rich aroma characteristic of sweet potatoes.

The aroma is strong but has a light aftertaste. The crispness is outstanding, using 'White Rich'.

A sweet potato shochu made entirely from sweet potatoes, with koji mold attached directly to the sweet potatoes, without using rice koji.

A refined sweet potato koji made using Ayamurasaki sweet potatoes from the above-mentioned full quantity.

Using yellow koji, the sweet potato's characteristics are gentle, featuring a mellow flavor typical of aged sake and an easy drinkability that goes down smoothly.

Shochu that is committed to being brewed in a clay pot. It is excellent, with a mellow and soft sweetness that retains a refreshing potato flavor.

Sweet potato shochu aged for 8 years in oak barrels. Exceptional concentrated flavor and barrel aroma.

A barley shochu that breaks the concept of barley shochu with an explosive roasted aroma. The owner's top recommendation for barley shochu. This fragrance is shocking.

Amber-colored barley shochu with a rich and floral aroma, aged for a long time in white oak barrels

A fragrant and sweet aroma of grains. The aftertaste is slightly sweet with a good finish. Made with barley koji.

Kanpachi's genshu. Being genshu, it has a rich roasted flavor characteristic of Kanpachi.

Kanpachi's genshu is aged for one year in locally sourced wooden barrels. The aroma and toastiness of the barrel wafts through the nose.

Barley shochu aged for a long time in oak barrels

A rare shochu with a limited production. It has a completely different vector of aroma and taste compared to typical rice shochu.

The owner's top recommendation, a refined sake with a crisp and gentle aroma and moderate acidity. It is also suitable for warming.

Sake from the sake shop of the owner's classmate. A smooth and crisp sake suitable for pairing with food.

Although it is Junmai Ginjo, it is a perfect sharp dry sake for pairing with food.

The only sake made by a woman in Kyushu. A softly sweet and easy-to-drink sake with a clean finish.

A richer flavor than junmai with the fruitiness unique to junmai ginjo

This sake from Hozan's Nishishuzo was created in collaboration with Takagi Shuzo of Juyondai. It is already difficult to obtain!