Chotto Bar Gotsubo + cafe

Medium...600 yen, Small...450 yen

Non-alcoholic

Plain, Lemon each

Soda mix is +100 yen

Red, White each

From 590 yen

From 580 yen

From 690 yen

From 690 yen

From 640 yen

This is a delicious shochu with a fruity and gentle sweetness of sweet potatoes at 25 degrees, produced by Kagoshima Uekiya Shuzo. It has a pleasant aftertaste and a sense of quality, with a remarkably deep flavor. It is natural to be particular about the ingredients, both rice koji and sweet potatoes, and this rare product is luxuriously made using only the finest distilled parts, crafted with traditional techniques and spring water from the snowy peaks of Mount Shiboyama in northern Satsuma.

This is a special bottle that reproduces the brewing method from the 42nd year of the Meiji era (1909) by Oishi Sake Brewery in Kagoshima at 25 degrees. It is characterized by a coarser filtration than the regular 'Tsurumi', allowing the original flavor and umami of the sweet potato to be felt directly.

The flavor of the 25-degree Kagoshima Ooyama Shuzo sweet potato 'Isa Oizumi' is characterized by its rich taste and smooth mouthfeel, which come from the meticulous brewing process. It has a refreshing aroma that evokes the sweetness of sweet potatoes, along with a refined umami that spreads, resulting in a light and easy-to-drink flavor.

25 degrees Kagoshima Kai Shoten Imo, also known as 'Original Premium Shochu', Isami is said to have been a catalyst for the shochu boom that occurred in the 2000s. The characteristic of Isami is its robust and solid flavor typical of sweet potato shochu. With a punch yet smooth taste, Isami captivates many shochu fans. During the shochu boom, it was so difficult to obtain that it was referred to as a phantom shochu.

25 degrees Kagoshima Kagoshima Sake Brewery continues to bake sweet potatoes day and night. While being bathed in the hot air of the kiln, we diligently sweat and create delicious sweet potato shochu. The flavor of baked sweet potatoes is reflected in its rich aroma and comforting sweetness.

25 degrees, Kagoshima Kamikawa Sake Brewery. The sweet potato used is freshly harvested Satsuma sweet potato (Kogane Senkan) grown in the local Osumi area. The water is sourced from the high Kumakuma mountain range, and it is carefully brewed using traditional ceramic pot methods. Furthermore, by carefully selecting the finished raw sake and aging it in ceramic pots, it has been crafted into a product that offers a gentle aroma of sweet potato and a smooth flavor without any strong aftertaste.

A 26-degree sweet potato shochu from Kagoshima, made with 100% sweet potatoes and white koji. This shochu has a direct sweet potato flavor and is characterized by its sharp taste. When mixed with hot water, the sweetness of the sweet potato increases significantly, and when served on the rocks, the sharpness enhances, resulting in a refreshing taste. Since the flavor changes with hot water and on the rocks, it is also recommended to enjoy it in different ways.

25 degrees, Kagoshima, Kokubu Sake Brewery, a vibrant flavor using sweet potato yellow koji, suitable for sweet potato shochu beginners. This sweet potato shochu uses yellow koji, which is generally used in sake brewing. It has a pleasant mouthfeel, and rather than emphasizing the sweet potato flavor, it is characterized by its refreshing taste and drinkability.

At 26 degrees, Kagoshima Kokubu Sake Brewery has an astonishingly complex sweet potato aroma, with hints of jasmine-like floral scents, lychee and citrus fruit aromas, and a cool mint-like fragrance blending together. The taste is very smooth and soft even when drunk straight. There is a sharp and stylish bitterness in the aftertaste.

25 degrees Kagoshima Kokubu Brewery. A fruity aroma that is hard to believe for sweet potato shochu. It has a pure, transparent mouthfeel that overturns the image of sweet potato shochu. Made 100% with 'Manmugenji' that was brewed without using rice koji, following a method from 100 years ago. The sweet potatoes of 'Manmugenji' are aged for about two weeks before brewing, and it is characterized by a very high value of monoterpene alcohols, which leads to the unique fruity and citrus aromas of sweet potato shochu.

At 26 degrees, the moment it is poured into a sweet potato glass from Kagoshima Kokubu Sake Brewery, a sweet and vibrant fruit aroma spreads. It evokes the image of a fresh combination of pear and orange. When tasted, a tea-like fragrance is felt along with the fruit, harmonizing beautifully with the sweetness of the sweet potato.

26 degrees, Kagoshima, Kokubu Sake Brewery, a refreshing aroma reminiscent of sweet potato mint, and a sweetness like banana ice cream. Enjoy it with soda in warm seasons.

The moment you open the bottle at 27 degrees, the sweet and rich aroma of banana from Kagoshima Kokubu Shuzo is so surprising that it makes you gasp. When poured into a glass and in contact with ice, the scent of melon also emerges. The aftertaste reminiscent of custard cream has a hint of slightly bitter chocolate. It's so delicious that you might find yourself saying, 'One more cup, one more cup...' The characteristics of the aroma can be felt well from the fermentation stage, and the finished shochu has a higher value of 'isoamyl acetate,' which is compared to the aromas of banana and melon, than 'cool mint green.' It is recommended to drink it chilled, either on the rocks or mixed with soda.

25 degrees Kagoshima Sakurai Brewery has a unique after flavor of sweet potato. In terms of taste, it is more of a crisp and refreshing type rather than a rich type.

25 degrees, Kagoshima, Saito Sojiro Store. Sweet potato shochu with a faint aroma of minerals and fermented grains. On the palate, it has a spicy flavor of roasted black sesame and black pepper. Within the sharp dryness, there is a solid soft flavor of sweet potato, a smooth and rich impression, with a syrupy sweetness and a dry finish.

At 25 degrees, from Kagoshima, Sada Sojiro Shoten, we cultivated Kogane Sengan (a type of sweet potato) on the best land contracted from sweet potato farmers. Through atmospheric distillation, we maximized the umami of the ingredients. By blending a small amount of rice shochu, we created a sweet potato shochu that is easy to drink with a subdued sweet potato flavor.

30 degrees Kagoshima Sada Sojiro Sake Brewery In the aroma of baked sweet potatoes that everyone remembers, there are hints of mineral scents and the fragrance of fermented grains. When tasted, there are also spicy flavors of roasted black sesame and black pepper, but it leaves a smooth and rich impression. Try it not only with sweet and spicy dishes and slightly heavier cuisine, but also with nuts and chocolate.

25 degrees Kagoshima Satsuma Musou expresses the warm aroma of sweet potato and rich flavor in a well-balanced manner.

25 degrees, Kagoshima Sato Brewery, has the strength of sweet potato black koji brewing and the fragrant aroma and sweetness of Kogane Sengan (a type of sweet potato). It is a bottle with a strong aroma and flavor, a delicate and smooth mouthfeel due to careful aging, and a solid drinking experience. It is recommended to enjoy it with hot water.

25 degrees Kagoshima Sato Brewery was developed as a sweet potato shochu that retains the straightforward aroma of sweet potatoes while being easy to drink. The true value of shochu is revealed when warmed. When diluted with hot water or warmed, flavors, quirks, and off-tastes that are hidden in on the rocks or with water become immediately apparent. It is crafted to enjoy the natural sweetness and straightforward aroma of sweet potatoes even at that level. Hot water dilution, warm sake, and on the rocks are recommended.

25 degrees, Kagoshima, Sato Brewery. This brand has been loved and supported by the local people for a long time. It is a gentle and mellow sweet shochu made using white koji, and it is a carefully crafted bottle that has been thoroughly aged without compromise. Please enjoy it with hot water.

25 degrees, Kagoshima, Sato Shuzo, a popular sweet potato brand 'Sato', this shochu is wonderful with a balance of the unique acidity from black koji and the subtle sweetness of sweet potato.

25 degrees Kagoshima Shioda Sake Brewery, while having a lightness on the palate typical of sweet potato shochu, it firmly retains the individuality and characteristics of the ingredients. This shochu is carefully crafted with great effort, ensuring that excessive filtration in its original state is avoided, and only the oily components that float on the surface of the tank during maturation are skimmed daily with a cloth until shipment. It is recommended to enjoy it straight, with water, or with soda.

25 degrees, Kagoshima, Jikuya Sake Brewery. Made from locally sourced sweet potatoes and rice malt, using underground water that flows continuously from the Shibo mountain range at a depth of 146 meters. We use this water for both brewing and dilution. We do not add unnecessary ingredients and do not cut corners; this is the foundation of sake making. 'Products are made by people' - the spirit of sake brewing that has been infused into Shibino Tsuyu through the Meiji, Taisho, Showa, and Heisei eras. It is recommended to enjoy it on the rocks.

25 degrees Kagoshima Shirotama Sake Brewery Imo, a signature shochu that has been drunk locally since ancient times, is expertly blended from the original spirits of two regions. Because it is unfiltered, it retains some oil, resulting in a 'cloudiness.' This 'cloudiness' is the source of the rich sweet potato flavor and sweetness. You can truly enjoy the flavor of sweet potato shochu on the rocks. With hot water, you can savor the flavor of sweet potato shochu until the very last sip.

At 25 degrees, Kagoshima Wakashio Sake Brewery's sweet potato 'GLOW continues to challenge with the concept of delivering surprise and excitement.' GLOW EP05 is characterized by an astonishing fruitiness, making it a recommended choice for shochu beginners. You can enjoy various aromas including muscat, banana, cherry, lychee, and grapefruit. It pairs well not only with soda but also with cola.

25 degrees, Kagoshima, compared to the regular Yamato Sakura from Yamato Sakura Brewery, this new sake has a rich sweet potato aroma typical of new sake. The taste is gentle and has a very well-balanced quality. The label can be peeled off to become a sticker, which adds a playful touch. It seems that the design changes every year, so fans of Yamato Sakura should not miss out.

25 degrees, Kagoshima Yamato Sakura Brewery, the purple sweet potato white koji has a refreshing and soft combination of fruity and citrus aromas, with a smooth mouthfeel from the clay pot brewing. The rounded taste, softened by aging, is complemented by a pleasant citrus aroma. You can enjoy the delicate, fruity-like pleasant aroma of the white koji and the soft scent of the sweet potato. Recommended served on the rocks, with hot water, or with water.

25 degrees, Kagoshima, Yachiyo Den Sake Brewery. This black koji shochu, made using the traditional kamezuki method, has a rich flavor crafted by the modern master brewer Masami Yoshiyuki. It offers a strong taste of sweet potatoes, with a rich, sweet, and fragrant profile. Despite its rich flavor, it has a clean finish.

25 degrees, Kagoshima, Yachiyo Sake Brewery. The name of the sweet potato sake comes from the ripe persimmons that remain on the tree in late autumn, looking as if they are about to melt. It has a soft, gentle, and smooth mouthfeel. The aroma is very sweet, enveloping you in the scent of good sweet potatoes. When you taste it, you can further experience the sweetness of the aroma and the pleasant mouthfeel, with a nostalgic and refined sweetness spreading throughout your mouth.

25 degrees Nagasaki Kubo Sake Brewery, carefully aged barley for 3 years, resulting in a deep richness, umami, and mellow flavor of shochu. It is recommended to enjoy it on the rocks, with water, with soda, or with hot water.

25 degrees Miyazaki Kuroki Main Store, a classic beloved barley shochu that is fragrant and sweet with a rich barley aroma. Carefully brewed in wooden barrels, the mash is nurtured and distilled to create a shochu with a rich aroma. A toasty and slightly sweet fragrance elegantly wafts through. The soft mouthfeel reveals a delicate sweetness reminiscent of caramel. A light and sweet flavor takes center stage, forming a mellow taste. Even after swallowing, a gentle toasty aftertaste lingers comfortably. It can be enjoyed deliciously in any way.

25 degrees, Aogashima, Tokyo, Aogashima Sake Brewery. This is a pleasant barley shochu with a crisp and refreshing aftertaste that feels the roasted aroma of barley and minerals. When enjoyed with water, you can feel the natural sweetness of the ingredients.

25 degrees Miyazaki Iwakura Sake Brewery uses rice koji for the first fermentation, barley koji for the second fermentation, and further rice koji for the third stage of fermentation. The moderate roasted flavor and rich umami are truly a masterpiece that connoisseurs have been eagerly awaiting.

25 degrees Kumamoto Miyahara Sake Brewery Co., Ltd. The rice aroma has a refreshing scent reminiscent of ginjo sake, with a smooth mouthfeel and a rich umami and depth, along with a refined sweetness that spreads richly. This is a wonderful shochu that lives up to the hundreds of years of history of Kumamoto, a designated Japanese heritage site. This is the 651st bottle out of a limited edition of 1000.

This shochu has an alcohol content of 25 degrees and is produced by Asahi Shuzo in Kagoshima. It contains the highest amount of brown sugar among the brown sugar shochus (2.5 times the usual amount). The aroma of brown sugar is distinctly present, and by using black koji, it results in a refreshing and sharp drinking experience with a clean taste. It pairs well with richly flavored dishes and can be enjoyed on the rocks, with water, or with slightly warm water.

25 degrees Kagoshima Asahi Brewery, the brown sugar is slightly toned down compared to regular Asahi, and it has been made with low-temperature fermentation. It was designed to enjoy the slowly rising aroma of brown sugar when mixed with slightly warm water. It has a harmonious, fruity, and soft flavor.

30 degrees Kagoshima Kikaijima Distillery is a rare shochu that is not permitted for production, made on the islands known as the Amami Oshima archipelago in Kagoshima. It offers a sweet aroma and a refreshing throat feel. It is a shochu that is balanced in every aspect.

25 degrees Amami Yamada Shuzo Natural sweetness and aroma of brown sugar, characterized by a gentle mouthfeel and rich flavor. The aftertaste is refreshing, making it a recommended choice for women and those trying brown sugar shochu for the first time. It is also recommended to enjoy it on the rocks, with water, or with hot water.

30 degrees Amami Yamada Sake Brewery, a fragrant aroma aged with brown sugar and a mellow mouthfeel. Deep richness intertwines complexly, creating a wonderful harmony with a refined sweet scent.

This is a liqueur made from cardamom, known as the king of rice spices and one of the oldest spices. It was created in response to a request for a shochu that pairs well with curry spices. The base rice shochu is specially crafted for this purpose. Enjoy it mixed with soda water. A recommended ratio is 1 part shochu to 3 parts soda.

At 25 degrees, Kagoshima Wakashio Sake Brewery Imo GLOW started in 2018 as a new challenge to create the future of shochu with the concept of 'Designing the table with a playful spirit.' The theme of GLOW EP08 is 'The sun also rises on you.' Various things happen every day, but with the belief in oneself and the team, it embodies the feeling of courage to move forward into this new day. It is recommended to mix it with soda, and also with tea.

27 degrees Kagoshima Wakashio Brewery uses ginger cultivated in the 'Abandoned Farmland Revival Project' in Kanoya City, Kagoshima Prefecture, to flavor sweet potato shochu with wine yeast. The fruity notes of the shochu and the spicy, floral aroma of the ginger create a pleasant experience, revitalizing both the mind and body.

25 degrees Miyazaki Kodama Brewing fermented 'Golden Masari' sweet potato with white koji, distilled under normal pressure after long-term fermentation, and aged for about one year. It is a sweet potato shochu with a honey-like sweet aroma and a refreshing, spicy flavor.

The theme of the 7th installment of the Imo GLOW series from Kagoshima Wakashio Brewery at 25 degrees is 'Ready for anything!! - Bring it on!!'. In these uncertain times, we infused the spirit of encouraging oneself by striking one's chest with one's fist! While inheriting the unique fruitiness of the GLOW series, it features a sweet and noble aroma reminiscent of wisteria flowers, along with scents of plum, raisin, yogurt, and the sweetness of honey sweet potatoes, with a lingering acidity and astringency like cassis, embodying a vibrant elegance with a strong core.

27 degrees Kagoshima Wakashio Brewery Sweet Potato, Barley, Yuzu. This sake is inspired by the Kagoshima dialect phrase 'Let's not think too much during difficult times, let's just take action,' which translates to 'Shall we cry or shall we jump? It's better to jump than to cry.' It is a bottle that makes your heart leap, flavored with sweet potato shochu and barley shochu, and scented with yuzu peel and juice.

30ml 40 degrees. This is a domestically produced craft rum made by the Oyamajinshichi store in Ibusuki City, Kagoshima. The main ingredients are organic molasses cultivated in Ibusuki City, brown sugar from Kagoshima Prefecture, and standard white rum made with underground natural water. It features a floral aroma and sweet nuances derived from sugarcane, and can be enjoyed mixed in cocktails or with soda. The brand name 'ACOU' is derived from the sacred tree 'Akou no Ki' in the Miyagahama area where the distillery is located.

30ml 45 degrees Kagoshima Sata Soji Shoten Sweet potato, with a clear shine of sansho. The aroma is very complex, with scents of green sansho leaves, crushed sansho berries, and root vegetables like burdock. The taste is very sharp with a clean aftertaste. The aroma of sansho will keep you intoxicated with Satsuma spirits! It is recommended to enjoy it straight or on the rocks, as well as mixed with soda or ginger ale.

30ml 34 degrees Kagoshima Oyamajinshichishoten Imo This sweet potato is characterized by its exceptional sweetness among the many purple sweet potatoes. It is cultivated in small quantities in the Minamisatsuma Ei area, and due to its sweetness, fragrant aroma, and deep purple color, it is often used for confectionery. Although its sugar content is high, the starch content is lower than that of sweet potatoes like 'Ougon Senkan', resulting in less efficient production yield. The original alcohol content is usually around 37% to 38%, but 'Eishi' is lower at about 34%. Due to its low yield and the rarity of the sweet potato itself, mass production is not possible, but it offers a noble aroma reminiscent of lavender and a rich sweetness that can only be expressed with this sweet potato.

30ml 43 degrees Kumamoto Oishi Sake Brewery is located in Kumamoto Prefecture, Kumagu District, Mizukami Village, and has long-term storage of shochu made with clear water and carefully selected rice in a sakura wood barrel at the upper reaches of the Kumagawa River. It has a shining amber color. The sweet and roasted aroma reminiscent of orange, apricot, and nuts, along with a soft and rounded taste, can be enjoyed straight or on the rocks.