Swimming Squid & Motsu Hot Pot Kyushu Cuisine Benkei Okayama Ekimae Branch

Each

Each

Oolong High, Yuzu, Calpis, Lemon, Lime, Shikuwasa, Grapefruit, Pomegranate, Melon, Kyoho, Kyoho Calpis, White Peach, White Peach Calpis, Mango, Mango Calpis, Orange, Orange Calpis, Apple, Apple Calpis, Kiwi, Kiwi Calpis

Yuzu, White Peach, Calpis, Grapefruit, Lemon, Orange, Lime, Kiwi, Shikuwasa, Apple, Kyoho Grape, Melon, Pomegranate

Rock, water split, soda split

On the rocks, with water, with soda

On the rocks, with water, with soda

Rock, water mix, soda mix

A junmai sake made using the sake-brewing rice 'Omachi' produced in Okayama Prefecture. It has a smooth and rich flavor with a crisp and slightly dry taste.

This is a honjozo sake made using Akebono rice from Okayama Prefecture. It has a slightly dry taste that is refreshing and does not become tiresome to drink.

Brewed with high-quality rice and water from Fukuoka Prefecture, it has a mellow and rich flavor.

2 Go / 980 yen

This sake has a refreshing acidity reminiscent of fresh fruit and a rich, full-bodied flavor.

A classic dry sake with a soft mouthfeel and a refined taste from Niigata Prefecture.

Kagoshima Prefecture, Nishishuzou. Made with yellow koji. The aroma at the moment of pouring into the glass is light, and the flavor when taken in is deep. Carefully polished selected 'Ougon Senkan' and brewed meticulously under low temperature management, it has opened up a new world of sweet potato shochu. (Serving suggestions → on the rocks, with water, with soda, with hot water)

From Hamada Shuzo in Kagoshima Prefecture, this shochu is slowly aged, making it smooth and easy to drink despite being a sweet potato shochu. Its rich and robust flavor is also a charm of this shochu. (Serving suggestions: on the rocks, with water, with soda, or with hot water)

Kagoshima Prefecture, Oguchi Sake Brewery uses traditional black koji for brewing, characterized by a vibrant aroma and a rich, mellow mouthfeel. (Serving suggestions → on the rocks, with water, with soda, with hot water)

《Kagoshima Prefecture, Oguchi Sake Brewery》Uses traditional black koji for koji making, characterized by a gorgeous aroma and a rich, mellow mouthfeel. (How to drink → on the rocks, with water, with soda, with hot water)

Kagoshima Prefecture, Hamada Shuzo. By skillfully combining steamed sweet potatoes and charcoal-grilled sweet potatoes in the distillation process, it creates a rich flavor that allows you to feel a 'toasty aroma and aftertaste' within a 'mellow richness.' (Serving suggestions: on the rocks, with water, with soda, or with hot water.)

The richness brewed by black koji has a smooth sweetness and a crisp finish. This is a genuine shochu made with over 90 years of tradition and exceptional techniques inherited from Kirishima Shuzo. (How to drink → on the rocks, with water, with soda, with hot water)

《Kagoshima Prefecture, Hamada Sake Brewery》Carefully selected barley is brewed with white koji, distilled under reduced pressure, and aged in oak barrels. Enjoy the subtle sweetness that can be felt behind the mild and smooth drinking experience of the barrel wood. (How to drink → on the rocks, with water, with soda, with hot water)

《Fukuoka Prefecture, Shinozaki Sake Brewery》It is finished as a uniquely rich aged shochu with a wonderful balance of amber aroma and flavor. (How to drink → on the rocks, with water, with soda, with hot water)

This is a bottle that fully encapsulates the charm of barley shochu, with a refined and brisk aroma and a rich flavor that is satisfying to drink. (How to drink → on the rocks, with water, with soda, with hot water)

《Saga Prefecture, Munemasa Sake Brewery》The aroma of barley nurtured by the warm climate of Saga's land is preserved as it is. (How to drink → on the rocks, with water, with soda, with hot water)

《Fukuoka Prefecture Beniohime Sake Brewery》 Please enjoy the deep flavor that produces a rich aroma of sesame, reminiscent of cognac, and the mellow taste that comes from aging. (How to drink → on the rocks, with water, with soda, with hot water)

《Kumamoto Prefecture, Yamato Ichi Sake Brewery》 A shochu made by fermenting traditional rice from Kumamoto with our unique alkaline spring water and fresh milk at the same time. It features a fruity and slightly sweet milk aroma, with a light and refreshing taste. (Serving suggestions → on the rocks, with water, with soda, or with hot water)

From Kagoshima Prefecture, Asahi Shuzo, it is characterized by a richness derived from the ingredients and a sharp aftertaste. (How to drink → on the rocks, with water, with soda, with hot water)

Each

Kitty, Kalimocho, Cardinal, Spritzer Rouge, Red Wine Cooler, Umeshu Red Wine, Operator, Kir, Spritzer, Beer Spritzer, Wine Cooler, Umeshu White Wine

Plum Wine, Apple Wine, Mandarin Wine, Peach Wine

Yuzu Umeshu, Kyoho Umeshu, Lemon Umeshu, White Peach Umeshu, Melon Umeshu, Shikuwasa Umeshu, Mango Umeshu, Apple Umeshu, Mandarin Umeshu, Pomegranate Umeshu, Calpis Umeshu, Kiwi Umeshu [On the rocks, Watered down, Hot water, Soda, Ginger]

[Liqueurs: Cassis, Vodka, Peach, Green Gin, Mango, Rum, Lychee, Red Grape (Akadama)] × [Soft Drinks: Coca-Cola, Ginger Ale, Orange Juice, Grapefruit Juice, Calpis Water, Calpis Soda, Oolong Tea]

[Liqueurs: Kyoho Grape, Orange, Cassis, Melon, Lychee, Yuzu, Pomegranate, White Peach, Apple, Mango] × [Soft Drinks: Coca-Cola, Ginger Ale, Orange Juice, Grapefruit Juice, Calpis Water, Calpis Soda, Oolong Tea]

Coca-Cola, Ginger Ale, Orange Juice, Grapefruit Juice, Calpis Water, Calpis Soda, Oolong Tea, Hot Oolong