Hakata Ramen Debuchan Takadanobaba Honten

There is also a small beer for 490 yen.

Koshu Nirasaki, Four Roses, Ballantine's

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

※Bottle set available

※Ramune Sour

Carbonated or hot water version, with options to add more umeboshi or shochu.

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

Additional tea 330 yen / Additional shochu 2,650 yen

Touichi Plum Wine

Craft cola made by the owner + highball

Mizunara Wood Reserve Double Distilleries Wine Wood Reserve

・Koshu Nirasaki 3,200 yen ・Four Roses 4,620 yen ・Ichiro's Malt 13,200 yen

Oolong Tea/Rooibos Tea/Mariage Frères Marco Polo

Black Kirishima, Red Kirishima, Akane Kirishima

A well-balanced sweet potato shochu with a very pleasant aroma and strong richness and umami.

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

A light sweet potato shochu brewed with yellow koji, renowned as an innovative and easy-to-drink sweet potato shochu.

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

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

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

The aroma is strong but has a light finish. The sharpness is outstanding, using 'White Toyo'.

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

A refined sweet potato koji made entirely from Ayamurasaki sweet potatoes.

Characterized by the gentle sweetness of sweet potatoes due to the use of yellow koji, it has a mellow flavor typical of aged sake and a smooth drinkability.

A shochu that is particular about being brewed in a clay pot. It has a mellow and soft taste, with a refreshing sweet potato flavor remaining in its excellence.

Sweet potato shochu aged for 8 years in oak barrels. It has an exceptional concentrated flavor and barrel aroma.

A barley shochu that breaks the concept of barley shochu with an explosive roasted aroma. The shop 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.

This is the genshu (undiluted sake) of Kanpachi. As it is genshu, the characteristic roasted aroma of Kanpachi is rich.

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

A barley shochu that has been long-aged in oak barrels with a remarkable base spirit.

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, gentle aroma and moderate acidity. It is also suitable for warming.

Sake from a liquor store owned by the shopkeeper's classmate. A smooth and crisp sake that pairs well with food.

Although it is Junmai Ginjo, it is perfectly suited as a dry sake for food pairing.

The only sake in Kyushu created by women. A lightly sweet and easy-to-drink sake with a crisp finish.

A richer flavor than junmai, with the fruitiness characteristic of junmai ginjo.

A sake from Hōzan's Nishi Brewery, created in collaboration with Takagi Shuzō of Juyondai. Already difficult to obtain!