Nichinan City Jitokko Kumiai Kamata Branch

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

Coke Highball 430 yen, Ginger Highball 430 yen, Hyuganatsu Highball 430 yen, Heibei 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 made by contracted plum producers in the JA Takachiho area, this rich plum wine is created 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 sake made using patented technology.

A luxurious yuzu liqueur made using 'Hōō Bitan 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 the 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)

Can be served as chilled or 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 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 color with a hint of red. The color tone resembles 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 that was founded during the Edo period under the original name Fujiya. It produced Imo shochu named Fuji, inspired by the land of the Ito family, former lords of the Obi domain, located in Izu. 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, who is 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 our brewery, 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, embodying the theme of our brewery: 'Brewing with Single-Minded Dedication.'

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 with 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 a quality that extends even when diluted.

Eternal is a hundred years. From now on, 'Asahi Mannen' will continue unchanged into the next hundred years. 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. Despite having a full body, it offers a harmonious flavor that allows for a leisurely drinking experience. 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 handmade brewing 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 using family techniques and new technologies, creating the authentic taste of ancient brews. Both the bitterness and aroma are robust, and regardless of how it is enjoyed—whether diluted with hot water, cold water, or on the rocks—it provides a bright and refreshing 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 everything we can do with full effort. That is the brewery's commitment.

Using carefully selected fresh golden sweet potatoes, this shochu is finished with a deep and rich mouthfeel that highlights the taste and aroma of the sweet potato. 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 is our sole focus.' This not only signifies our commitment to producing shochu but also embodies our will 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 concentrated balance, and possesses a fragrant and complex aftertaste.

Elegant and fragrant, with a hint of sweet grain aroma. 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 and ensuring safety, in anticipation of the era that follows mass production and mass consumption.

Made from the sake-brewing rice 'Hanakagura' from Miyazaki, using unique yeast cultivated in-house, it is brewed in a traditional manner, resulting in a refreshing aroma and a mellow taste.

Tradition is the accumulation of creation, and creation is to respect tradition. The challenge of the traditional craft of shochu making is not sweet. At times, I feel as if I might be crushed by the weight of tradition. Relentless headwinds can challenge me. In such moments, I close my eyes and remember. Inheriting the tradition is about accumulating new creations. 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 harmonized with the blessings of nature and pure water, 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 is characterized by 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 and steaming sweet potatoes in wooden barrels made from the local specialty, Obi cedar, making us a representative shochu brewery of Nichinan 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 a large clay pot. The brewery's premises are overflowing with rich water, which has also been designated as one of Miyazaki's famous waters. The shochu produced using this famous water is distilled under reduced pressure, a method that has become commonplace today. In 1983, when management became difficult, they developed their own reduced pressure distillation technique and succeeded in producing Japan's first 100% reduced pressure distilled sweet potato shochu, saving the company. 'Culture is only culture if it is preserved. If management is not done properly, even wonderful culture cannot be preserved. I tend to do things differently, so at that time, reduced pressure distillation was certainly seen as eccentric,' said President Tokuo Terada, who spoke with a nostalgic smile while laughing.

The most consumed local shochu in Nichinan City. Known for its smooth and light taste without any strong flavors.

'Kuro Kirishima' is a genuine 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 Kuroshio 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 stand sweet potato shochu' and 'Sweet potato shochu is too smelly to drink,' while preserving the flavor of sweet potatoes. It is a refreshing and easy-to-drink shochu made using the low-temperature distillation method. 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, this product has been available for about 30 years. We continuously pursue 'deliciousness and drinkability.' In the process, we have arrived at the best blend of atmospheric distillation and low-temperature distillation, as well as new refining methods, resulting in the current Kuro Uma. According to the 'Suiko-ki' written 1300 years ago, Miyazaki has been one of the leading horse-producing regions since ancient times. 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 size: 900ml, Price: 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