Jitokko Kumiai Kofu Showa Ten

Bottle Beer 580 yen

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

Coke Highball 190 yen, Ginger Highball 430 yen, Hyuganatsu Highball 430 yen, Hirabayashi Vinegar Honey Highball 430 yen, Satsuma Mandarin Highball 430 yen, Mango Highball 430 yen, Craft Highball 530 yen

Hyuganatsu Sour 430 yen, Heibei Vinegar Honey Sour 430 yen, Satsuma Mandarin Sour 430 yen, Calpis Sour 380 yen, Kishu Plum Sour 380 yen, Salty Plum Sour 380 yen, Luxurious Salty Plum Sour 480 yen, Ginger Sour 430 yen, Refreshing Tomato Sour 430 yen

Set (including ice and soda) 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 crafted by contracted plum producers in the JA Takachiho area, this rich plum wine is made by steeping fully ripe plums, grown in a deep mountain village, in authentic barley shochu and rock sugar, resulting in a thick plum wine that is additive-free and colorant-free. To enhance its richness and smoothness, aged liquor is blended in.

A fresh and juicy peach liquor made using patented technology.

A luxurious yuzu liqueur made with 'Houou Bitten Ginjo 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, subtly brought together by umeshu.

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

A fragrant ginjo aroma reminiscent of strawberries (price is for a 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)

Suitable for both chilled and warmed sake. A bottle with high cost performance.

Brewed with 'Kuratsuki Hanbe Kubo' yeast born in the sake brewery. This bold and masculine sake impresses sake connoisseurs with its crisp and refined dry flavor when served warm.

This 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 hue with a slight reddish tint. The color tone resembles that of ripe strawberries and cherries, with a glossy finish that sparkles. Bottle price: 2,800 yen.

This is the number one wine popular among women. Its fruitiness is delightful! It has a sparkling pink color. With a charming hue reminiscent of acerola and cherries, the dazzling bright rosé color is very attractive. Bottle: 2,800 yen

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

Committed to traditional techniques and hand-made koji. Kodama Brewing is a historic brewery founded during the Edo period under the original name Fujiya. It produced a sweet potato shochu called Fuji, named after Izu, the birthplace of the former lord of the Obi domain, the Ito family. Over time, the brewery entered a period of dormancy during the Heisei era. I studied brewing at the Tokyo University of Agriculture, just like my father, Kazumaru Kazuo, the current representative. After graduating, I returned to Miyazaki, where there is a sake brewery in Saitama, and trained at two shochu breweries. In 2001, my family moved to Nichinan, and I inherited Kodama Brewing. With the dawn of the 21st century, new shochu production began once again. With the continuation of the history of the two breweries in our hearts, we are all committed to delivering Japanese culture and shochu, the national liquor, to everyone, under the theme of our brewery, "Devoted Brewing."

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 that has 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 maintain its quality even when diluted.

Eternal for a hundred years. From now on, 'Asahi Mannen' will continue into the next hundred years unchanged. To be a representative local shochu, we: 1. Brew only with locally sourced ingredients and water. 2. Incorporate various microorganisms that inhabit this area into the mash. 3. Observe fermentation without going against the mechanisms of this land. By relying as much as possible on the environment of this area, we create a local shochu that can only be brewed here by us.

A robust body brewed with black koji, leaving 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. While it has a full body, it offers a harmonious flavor that can be savored slowly. This is a standard product from Watanabe Sake Brewery that allows you to enjoy the essence of the raw sweet potato 'Kogane Senkan'.

A classic 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 developed through aging. Recommended for those who find 'light barley' unsatisfactory.

Handcrafted 'Ancient Taste.' Since its establishment, it has been the only brewery in the prefecture built with traditional earthen storehouses, using koji lids in the koji room, and has stubbornly maintained its handmade methods 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 under the family’s traditional techniques and new technologies, creating the authentic taste of ancient times. Both the bitterness and aroma are robust, and regardless of how it is consumed—whether diluted with hot water, cold water, or on the rocks—it provides a crisp and bright intoxication.

A well-balanced flavor that has a solid umami while also feeling the softness characteristic of Kozawa Brewing.

Due to the careful craftsmanship of completely handmade processes, it is finished into a superb sake with a mellow aroma and exquisite richness.

Founded in 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. By 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 all that we can do with full effort. That is the brewery's sentiment.

Using carefully selected fresh golden sweet potatoes, this shochu is finished with a deep and rich flavor and aroma of sweet potato, providing a thick and smooth mouthfeel. It is a classic 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 1885, Kuroki Honten has been dedicated to the craft of shochu. If we were to express Kuroki Honten's passion for shochu in one phrase, it would be 'Shochu First.' This reflects not only our commitment to producing shochu but also our intention to preserve and pass down the traditional culture rooted in the land. That is why Kuroki Honten starts with agriculture for shochu production. 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 production. It is a method that takes time and effort. However, there is an ideal shochu that can only be created by doing so.

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

It has a refined and toasty aroma with a hint of sweet grain. The caramel-like flavor delicately spreads in the mouth, offering a pleasantly light taste.

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

Made from the sake-brewing rice 'Hanakagura' from Miyazaki, using 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 creativity, and creativity is about respecting tradition. The challenge of the traditional craft of shochu making is not easy. At times, I feel as if I might be crushed under the weight of tradition. Relentless headwinds may challenge me. In such moments, I close my eyes and remember. Inheriting the tradition is about building new creativity. It is about capturing the times and continuing to produce shochu that we 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 that harmonizes the blessings of nature and pure water with skill, we quietly continue our challenge to 'brew.' 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 with atmospheric distillation, it features 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 using traditional ceramic pots, steaming sweet potatoes in wooden barrels made from the local specialty, Obi cedar, representing the shochu breweries of Nishi City.

A rich flavor that utilizes the unique characteristics of black koji, this sweet potato shochu offers a mellow taste that comes from being aged and stored.

Founded in the fifth year of the Tenpo era, we value tradition and heritage while also challenging ourselves with new flavors. We cultivate authentic shochu that beautifully matches modern cuisine, using sweet potatoes from Sakaguchi and Ootsuka, water from the Sakuragaoka brewery, and over 170 years of traditional techniques, all nurtured by the sun of Miyazaki. We are committed to spreading shochu that can only be made with the rich nature of Miyazaki.

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 its large clay pot. The brewery's premises are overflowing with rich water, which has been designated as one of Miyazaki's famous waters. The shochu produced using this famous water employs vacuum distillation, a method that has become commonplace today. In 1983, when management became difficult, they developed their own vacuum distillation technology, successfully producing Japan's first 100% vacuum-distilled sweet potato shochu, which saved 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 unusual things, so at that time, vacuum 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.

'Kurokirishima' is an authentic sweet potato shochu made from sweet potatoes called 'Kogane Sengan' grown in the Shirasu plateau of Kyushu and the pure underground water of the Kirishima mountain range, known as 'Kirishima Rekkasui'. 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 sourced from the renowned evergreen forests of Aya, Miyazaki, and our unique yeast 'Hyuga-nada Black Current Yeast' harvested from Hyuga-nada in Miyazaki Prefecture. Crafted with great care by skilled brewers at the Aya Brewery, this authentic sweet potato shochu features a refreshing sweetness and a crisp mouthfeel. Bottle 900ml 2800 yen (excluding tax)

This shochu was developed in response to voices saying, 'I can't handle sweet potato shochu' and 'Sweet potato shochu is too pungent to drink.' It is crafted using a low-temperature distillation method that preserves the flavor of sweet potatoes while making it refreshing and easy to drink. 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 size: 900ml, Price: 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 current Kuro Uma through the best blend of atmospheric distillation and low-temperature distillation, as well as new refining methods. Miyazaki has been one of the leading horse-producing regions since ancient times, as described 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, 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 harmonious blend of tropical fruit aromas derived from Amami brown sugar and the gently fragrant sweetness of brown sugar. The mouthfeel is soft, and it has a refreshing finish.

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