Enya

＜Iki Shochu Cooperative Association: 25%Iki Shochu is a smooth but delicious barley shochu made using reduced-pressure distillation to achieve the richness and sharpness that are the essence of Iki shochu, which has become particularly popular recently. It is a great value for the price. ＜It is a rare island shochu from Hachijojima in Tokyo. Many island shochu are expensive, but this one is not only reasonable, but also has the original aroma and strength of barley, which is rare in the Kanto region. ＜Nishi Shuzo: 25% "Tominohozan" is a barley shochu made by Nishi Shuzo. It has a soft, clean, and elegant taste.

<Chingu Black Koji (Nagasaki)> This exquisite product defies the common belief that 'black koji means sweet potato' by deliberately focusing on barley. It is a shochu distilled with a three-step process and aged for two years. It has a punchy roasted barley aroma with a hint of sweetness from rice, and an excellent crisp finish. <Usa Barley (Oita)> This is the regular sake from Yotsuya Shuzo, famous for its 25-degree barley shochu 'Kanpachi'. It values the harmony of taste and aroma, offering a soft yet crisp drinking experience.

<Nakanaka (Miyazaki)> Kuroki Honten, a pure barley shochu finished at 25 degrees with a light touch. <Tokujou Taimei (Oita)> Fujii Brewing, a higher-grade shochu of Taimei at 25 degrees. It is a shochu with very good richness, aroma, and balance. Rather than being easy to drink, it has been crafted to be a shochu with a satisfying depth.

Yotsuya Shuzo 25 degrees, no explanation is needed for this. Once you get hooked on this aroma, you can't drink other barley shochu.

<Kikaijima (Kagoshima)> Kikaijima Shuzo's 25-degree Kurochuu is a beloved classic sake. Due to its long aging process, it has an extremely smooth throat feel and a slight sweetness. It is a genuine black sugar shochu that is widely accepted. <Rento (Kagoshima)> Amami Oshima Kaiun Shuzo's 25-degree shochu is uniquely aged using a method that involves playing classical music in storage tanks, which has an 'international patent.' This results in a light and refreshing shochu that perfectly matches the image of its blue bottle.

Aged for over 2 years in oak barrels, this is the original spirit of Nishihira Honke 25-degree brown sugar shochu. The flavor of the barrel and the sweetness of the brown sugar harmonize beautifully. It is a masterpiece nurtured by the nature of Amami and the passage of time in aging.

Yamada Shuzo 30 degrees. This brewery boasts of being a 'hands-on brewery,' with an annual production of just under 400 koku. Using traditional atmospheric distillation, it fills the glass with an indescribably sweet aroma of brown sugar. Moreover, it has a rich and profound flavor.

We will serve the brown sugar shochu of the moment. Please feel free to ask our staff.

25 degrees

25 degrees

25 degrees

<Kuro Kirishima (Kagoshima)> is the original 25-degree shochu from Kirishima Shuzo, and its flavor, which can be considered the root of Kirishima Shuzo, has a rich and robust taste with a lingering bittersweet aftertaste. <Imo-sei Tanabata (Kagoshima)> is a 25-degree aged sweet potato shochu from Tazaki Shuzo, featuring a smooth and rich flavor. The soft sweetness becomes more pronounced with each sip, and the aftertaste is refreshing. It has a deep flavor that draws you in the more you drink. <Shirogane no Tsuyu (Kagoshima)> is a 25-degree shochu from Shirogane Shuzo, with a substantial flavor that stands out even when diluted with hot water. It is recommended for those looking for a sweet potato-flavored shochu.

<Shusui (Kagoshima)> Ibusuki Cooperative Association 25 degrees shochu made with a new brewing method that subtly brings out only the sweetness with a modest aroma. Due to the production method, it cannot be mass-produced, so it is made in small quantities, and only when satisfied is it given the name 'Shusui,' making it a rare shochu. <Satsushuhouzan (Kagoshima)> Nishi Brewery 25 degrees shochu made with a three-step brewing process, using a lower koji ratio than usual, dividing the sweet potatoes into three parts for brewing, and allowing them to ferment slowly, resulting in a sweet aroma reminiscent of steamed sweet potatoes. This is a treasure that is not available in mass retailers. <Fujisai (Kagoshima)> Sata Soji Shoten 25 degrees 'Fujisai' means a good man. Clumsy but liked by others, and somehow lovable. It refers to a good man and is used in a positive sense. It provides a rich and pure taste of sweet potatoes with very little impurity. <Kadotama (Kagoshima)> Sata Soji Shoten 25 degrees, the very popular Sata Soji Shoten revived 'Kadotama,' which was sold locally 40 years ago, after four years of effort in 2005. The balance of sharpness is excellent. It tastes great no matter how you drink it!

<Tenten (Tottori)> Ogawa Gomei Company 25 degrees. While there have been sweet potato shochu before, it is likely that Tenten is the only one made from 'dried sweet potatoes' as the ingredient. A sweet aroma wafts through, and it has quite a distinctive taste, but once you take a sip, the flavor of the dried sweet potatoes spreads. <Tengu Sakura (Kagoshima)> Shiraishi Shuzo 25 degrees. A floral aroma, rich flavor, and a mellow mouthfeel created through aging. It is truly a work of art in shochu. It is our number one popular item. <Chiran Hotaru (Kagoshima)> Chiran Brewing 25 degrees. Chiran Town has long been known as a place where fireflies dance, and during the war, this town was home to a special attack base. This shochu carries the thoughts of young people who saw their own lives reflected in the fireflies that continue to shine brightly in their short lives. It is perfect for pairing with food. <Nasakejima (Tokyo)> Hachijo Kōtahatsu 25 degrees. A rare island shochu made using barley koji. It uses barley grown under harsh conditions on Hachijo Island, with a drinking experience that starts with the roasted aroma of barley, followed by the rich sweetness of sweet potatoes. It has a unique flavor that cannot be found elsewhere.

<Osuzuyama Yamaneko (Miyazaki)> Kuroki Honten 25 degrees has a mellow flavor with a sharpness, finishing with a refreshing aftertaste. <Osuzuyama Yamaneko (Miyazaki)> Seikou Uduku (Kagoshima) is a sweet potato shochu made with 25 degrees of white koji, carefully crafted, and blended with a slight amount of rice shochu to achieve a rich sweet potato flavor and a smooth drinking experience, making it an urban-style sweet potato shochu.

<Kiroku (Miyazaki)> Kuroki Honten 25 degrees. Since its establishment, Kuroki Honten has been brewing in jars using white koji. The flavor is not content with its reputation; it has a wonderfully soft mouthfeel with a hint of sweet vanilla-like taste. <Murasaki (Tanegashima)> Tanegashima Sake Brewery 25 degrees. Made using purple sweet potatoes from Tanegashima and brewed in jars with white koji. This luxurious product uses natural deep underground water 'Kozan Water,' which is valued as precious soft water worldwide. A sweet sweet potato shochu that women are likely to prefer. <Bright Rural Village (Kagoshima)> Kirishima Town Distillery 25 degrees. Characterized by a sweet aroma typical of sweet potatoes from jar storage, rich body, and a light sweetness. It is a shochu with a pleasant aroma and noticeable sweetness.

<Bright Rural Red Sweet Potato Distillation (Kagoshima)> Kirishima Distillery 25 degrees, the popular 'Bright Rural' made with Ayamurasaki, is also famous for producing a fruity and sweet potato shochu. It is a popular shochu shipped three times a year. <Kicchou Houzan (Kagoshima)> Nishi Shuzo 25 degrees, compared to its sister product 'Tomino Houzan', has a robust and deep flavor, with a sweet taste reminiscent of baked sweet potatoes. It is a genuine expression of the delicious sweet potato shochu that has been enjoyed since ancient times, presented in a modern way. <Tomino Houzan (Kagoshima)> Nishi Shuzo 25 degrees uses the same yellow koji as sake brewing, ferments the mash at low temperatures like ginjo sake, and through a unique distillation method, it offers a fruity citrus aroma that overturns the common perception of sweet potato shochu, along with a soft sweetness.

<Miyake (Kagoshima)> Miyake Shuzo 25 degrees, a pure sweet potato shochu made from the famous water of the World Heritage site 'Yakushima' and locally grown sweet potatoes. It is extremely popular among true shochu fans, offering a light and refreshing sweetness that is never boring. <Hana to Chou (Kagoshima)> Kirishima Town Distillery 25 degrees, a product that adheres to traditional manufacturing methods, using black koji and fermenting in jars for both primary and secondary fermentation. It features a subtly sweet aroma unique to sweet potato shochu and a smooth umami flavor. <Farmer's Bride (Kagoshima)> Kirishima Town Distillery 25 degrees, made from Kagoshima-grown 'Kogane Sengan' sweet potatoes that are slowly roasted over charcoal. The roasting process concentrates the sweet potatoes, resulting in a finish with a rich, roasted flavor and sweetness.

Sata Soji Shoten 30 degrees 'Hi' refers to unfiltered sake, and this is an unfiltered authentic shochu created by producing the traditional Fuji Sake without filtration, pursuing a more rustic and robust flavor.

Please let the staff know your preferences such as 'light', 'full-bodied', or 'unique varieties'!

Honbo Shuzou's umeshu with 12 degrees of alcohol, made without any flavorings, colorings, or acidity regulators, preserving the traditional natural taste. Popular among women due to the addition of honey.

This is a luxurious umeshu (plum wine) from Osaka with an alcohol content of 12 degrees, made exclusively from domestically produced Nanko plums. It has a refreshing plum flavor that is pleasant and a crisp taste.

Sakura no Sato Brewery's 12-degree, additive-free, and colorant-free umeshu, focused on reducing sweetness, is gentle on the body. Its soft flavor is appealing.

This is a home-style umeshu from Kagoshima, made by soaking fresh green plums from the 'Oin-do Farm' in Yoshino, Nara Prefecture, known for its organic farming at 14 degrees, in authentic shochu with honey. It features a refreshing and sweet-sour plum aroma, along with a refined and rich sweetness.

A red plum wine made with Kishu plums and red shiso at 12 degrees by Nakano BC. It has a refreshing and fruity aroma reminiscent of plum gum.

Nakano BC 12 degrees, the appearance is surprising, but the aroma is truly matcha! The flavor also reminds me of nostalgic green tea. However, the production is authentic, using Kishu Nanko plums and Uji green tea for a carefully crafted plum wine.

A high-quality umeshu made with Nakano BC 12-degree Nanko plums, blended generously with lemon juice from Wakayama. This umeshu offers a fresh lemon flavor that harmonizes beautifully with the rich sweetness of Nanko plums, creating a new sensation.

This is a new sensation umeshu made by carefully steeping 100% Nanko plums from Nakano BC at 12 degrees, and adding yuzu juice from Shikoku. Its refreshing flavor is perfect for hot weather.

A cute tea-based plum wine that combines high-quality jasmine tea, which is rich in aroma and has a floral character at 13 degrees, with juicy plum wine. A hint of pineapple juice adds a subtle accent.

This is a fruity and juicy umeshu that is easy to drink, with a hint of lychee juice known for its 13-degree beauty from Chinese brewing.

A plum wine based on rice shochu, created by Sata Soji Shoten with an alcohol content of 12 degrees. By minimizing filtration, it maximizes the flavor and richness of the plums. It has a refreshing taste with a depth of flavor.

This awamori plum wine is made by soaking plenty of Nanko plums from Wakayama in 'Ryukyu Awamori' with an alcohol content of 14 degrees, without using any additives. It has a refreshing taste with a moderate sweetness, retaining the flavor of awamori while highlighting the essence of the plums.

Heiwa Shuzo 8.5 degrees, the rich aroma and juicy sweetness are enhanced by the lower alcohol content. It has a very clean taste, with a refined flavor that does not become tiresome to drink.

A Kyoto-style plum wine that balances the sweet and sour taste of plum wine made with Kitagawa Honke 12.5-degree rice shochu and the slight bitterness of the finest variety of Uji tea, Gyokuro. It is a refreshing plum wine with a moderate sweetness.

A genuine umeshu made with the popular 14-degree sweet potato shochu 'Himuka Kotobuki' from Jukai Shuzo. The elegant sweet and sour flavor of the plum harmonizes with the crispness of the red sweet potato shochu, offering a moderate sweetness and a refreshing taste.

This umeshu is made with 100% Nanko plums from Wakayama at 12 degrees, and has added tropical flavors from shikuwasa juice, which is rich in vitamins.

This is a collaboration of plum wine and grapes from a winery that produces grapes in its own vineyard with a 12.4-degree Kawachi wine. It features a brandy base aged for over 20 years, highlighting a sharp sweetness and a moderate acidity.

A high-quality umeshu made by steeping Nanko plums from Nakano BC at 12 degrees, blended with coarsely strained juice from the top local strawberry brand 'Koshigawa Strawberry' from Wakayama. The fresh aroma of strawberries spreads all around.

This umeshu is made by Nakano BC with 12% alcohol and is enriched with plenty of fresh juice from 100% fully ripe blueberries from Iwate Prefecture. It is an interesting umeshu aimed at being healthy. The rich flavor of blueberry is quite remarkable.

This umeshu, made by Nakano BC at 12 degrees, uses 100% Nanko plums from Wakayama and is generously infused with Hassaku citrus juice from Wakayama. The slight bitterness of the Hassaku perfectly complements the sweetness of the umeshu, resulting in a well-balanced drink.

This umeshu is bottled as is, made using traditional methods by Hakutsuru Sake Brewery with an alcohol content of 20 degrees. It has won a gold medal at the Monde Selection. In addition to the richness of the base liquor, it offers a lingering umami flavor.

This is a plum wine made with local plums from the Yoshino Plum Village in Okutama and based on the brewery's own sake, with an alcohol content of 12 degrees. The umami of the sake and the acidity of the plums create a pleasant balance, resulting in a clean aftertaste and a moderate sweetness, making it a masculine plum wine.

This umeshu is based on original sake brewed specifically for umeshu by Saika Toyotarou Shoten, using the authentic Nanko plums from Kishu. It features a rich aroma of plums and a refreshing aftertaste that does not resemble sake, making it a recommended umeshu with a unique flavor not found in shochu-based drinks.

Saika Toyotarou Shoten 12 degrees, the rich flavor of black sugar spreads in the mouth, followed gently by the fruity aroma of plum. The mellow and robust taste is unmatched by other black sugar plum wines.

A long-aged liquor made by infusing the carefully selected rare variety 'Kojou Ume' into the 18-degree sesame shochu 'Kurenai Otome' from Kurenai Otome Brewery, which has been aged for several more years. With a higher alcohol content of 18 degrees, it has a rich viscosity and a faintly roasted sesame aroma that lightly passes through the nose.

Inoue Gomei Company 8 degrees, a lactic acid-based umeshu similar to 'Calpis'. It has a rich flavor and is delicious when mixed with soda or hot water. Recommended for those who are not strong drinkers.

This is a spirit (distilled liquor) distilled from high-quality umeshu raw liquor made from Nakano BC's 25-degree Kishu Nanko plums. It has a faint plum aroma when tasted and is recommended for those who enjoy shochu spirits but do not typically drink regular umeshu. It is not sweet.

This umeshu is made by Amabuki Brewery with a 9-degree Japanese sake base, using Italian blood oranges and flower yeast. It has a moderate acidity and sweetness from the blood oranges, providing a refreshing sensation that makes it easy to drink like juice.

Banana umeshu delivered from Mojiko, the birthplace of the 9-degree banana bargain, produced by Kobayashi Sake Brewery. It has a sweet, creamy mouthfeel of banana with a hint of plum fragrance. It's a mysterious umeshu, but it's quite good.

Yamaguchi Gomei Company 9-degree mango umeshu contains about one-third fruit components. 50% is sake. The sweetness is more moderate than typical umeshu, but it allows you to fully enjoy the mango juice. It is perfect for those who are not fond of alcohol.

A refreshing umeshu made by Wakabayashi Shuzo, featuring a base of 9-degree French cassis, complemented by strawberries and blueberries, and finished with Japanese plums. It has a sweet and sour taste, reminiscent of enjoying a dessert full of berries.

This plum wine is made from super cassis, crafted from the finest variety of cassis picked at the most aromatic time, sourced from the No. 1 'Vetrenne Company' in France, with an alcohol content of 9 degrees. It features a pleasant tannin bitterness reminiscent of red wine and a lingering cassis finish.

Yamaguchi Shuzo's 14-degree shochu is made from the best part of locally sourced Nanko plums, aged for 2 years. It has a rich, full-bodied flavor and a moderate acidity that sets it apart from ordinary thick plum wines, making it a rare delicacy that is hard to find elsewhere.

A new addition to the Kawachi Wine 13-degree Fukume series. This is a cloudy type of plum wine. It is brandy-based and includes not only plum flesh but also 'plum jam,' resulting in a slightly tangy, thick plum wine.

This is umeshu made with Hakkaisan, famous for its 14-degree sake. The flavor of sake is well-preserved, and the sweetness is moderate. It is a masculine umeshu. If you are not fond of sweet drinks, this is definitely worth trying.

Meiri type, 14 degrees, with a rich and thick texture filled with abundant fruit, the acidity and umami of plum spread throughout the mouth. The production volume is also very low, making it an exquisite plum wine that surpasses other cloudy plum wines.

Kawachi Wine 15 degrees, not the ordinary Ebisu plum wine, but the fully ripe version. Blended with a carefully selected plum wine based on plum wine aged for over 20 years and a brandy base. Rich mouthfeel, sweetness, and acidity are exquisite. Shipped once a year.

A premium plum wine made from plums harvested from ancient trees over 100 years old in Mito, known for the 'Kairakuen' plum garden, with the addition of brandy honey and aged for over 5 years. It has a rich sweetness and deep flavor, winning first place in plum wine competitions.

This luxurious product is made by straining high-quality plums used in the brewing of 10-degree Saika Umeshu. It features a rich, smooth texture when tasted and is a limited edition, high-quality umeshu with a high level of perfection.

A generous blend of plum juice from Umenoyado Brewery's 12-degree umeshu. This umeshu is juicy and full of fruity flavor. It has a mysterious texture reminiscent of nostalgic nectar.

This is a rare plum from Nakano BC that can sometimes have years with no harvest at all. It is a luxurious product made with 1.5 times the usual amount of plums.

A collaboration between Ooyama Dream Workshop and the domestic black tea specialty store 'Kouyou'. The noble aroma of Earl Grey spreads throughout the mouth, offering a taste that is incomparable to the many black tea plum wines available on the market.

Ooyama Dream Workshop, 14 degrees, reminiscent of the moistness of marron glacé. Enjoy it as a dessert plum wine after a meal.

12 degrees

10 degrees

10 degrees

9 degrees

16 degrees

9 degrees

14 degrees

11 degrees

40 degrees

Lemon/Lime/Green Apple/Yuzu/Grapefruit Fresh Shikuwasa/Black Tea/Pomegranate Vinegar

・Orange Juice ・Cola ・Oolong Tea ・Pomegranate Vinegar Juice ・Hot Honey Lime

・Draft Beer・Sake (Warm/Cold)・Chuhai (Lemon/Lime/Green Apple/Yuzu/Grapefruit/Shikuwasa)・Highball・Whiskey・Oolong High・Shochu 20 varieties・Plum Wine 10 varieties・Soft Drinks (Oolong Tea/Orange Juice/Coke) *Other alcoholic drinks +100 yen per glass*