Jitokko Kumiai Kanayama Branch

Bottle Beer 740 yen including tax

Gyokuro High 480 yen including tax JJ 530 yen including tax Oolong High 480 yen including tax Strong Green Tea High (photo) 580 yen including tax

Coke Highball 580 yen including tax, Ginger Highball 580 yen including tax, Hyuganatsu Highball 580 yen including tax, Unshu Mikan Highball 580 yen including tax, Mango Highball 580 yen including tax, Dewar's 12 Year Highball 690 yen including tax

Hyuganatsu Sour 530 yen including tax, Wenzhou Mandarin Sour 530 yen including tax, Calpis Sour 530 yen including tax, Kishu Umeboshi Sour 530 yen including tax, Gari Sour 530 yen including tax, Apple Vinegar Sour 580 yen including tax

The second drink is a good deal with 'refill in progress'. Additional sour 530 yen including tax

Cassis Soda Cassis Apple Cassis Milk Cassis Oolong

Carefully made by contracted plum producers in the Takachiho area, using fully ripe plums grown in a deep mountain village, infused with authentic barley shochu and rock sugar, resulting in a rich plum wine that is additive-free and colorant-free. To enhance the richness and smoothness, additional aged sake is blended in.

A fresh and juicy peach sake made using patented technology.

A fragrant ginjo aroma reminiscent of strawberries (price is per 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 cold sake or warm sake. A bottle with high cost performance.

Brewed with 'Kuratsuki Hanbe Yeast' born in a sake brewery. This is a bold and masculine sake that impresses sake connoisseurs with its sharp and refined hot sake.

The rich and crisp adult dry rose is refreshing and has a taste that does not tire you out. It is a dry type of rose that can be enjoyed with any dish. It has a vibrant pink color with a slight hint of red. The tone resembles ripe strawberries and cherries, with a glossy finish that sparkles.

Committed to traditional techniques and hand-made koji. Kodomajozou is a historic brewery founded during the Edo period under the original name Fujiyaya. It produced Imo shochu named Fujiyu, inspired by Izu, the birthplace of the former lord of the Obi domain, the Ito family. Over time, during the Heisei era, the brewery was in a state of suspension for a while. I studied brewing at Tokyo University of Agriculture, just like my current representative father, Kazumaru Kazuo. After graduation, I returned to the sake brewery Miyazaki in Saitama and trained at two shochu breweries. In 2001, my family moved to Nichinan, and I inherited our brewery, Kodomajozou. With the dawn of the 21st century, new shochu production began again. With the continuation of the history of the two breweries in our hearts, we are all working together to deliver Japanese culture and the national liquor, shochu, to everyone, with the theme of our brewery, 'Brewing with Dedication,' on our backs.

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.

Eternal is a hundred years. From now on, unchanged, 'Asahi Mannen' will continue into the next hundred years. To represent the local area as a local shochu, 1. It is brewed only with locally sourced ingredients and water. 2. It incorporates various microorganisms that inhabit this area into the mash. 3. It observes fermentation without going against the mechanisms of this land. By relying endlessly on the environment of this area, a local shochu that can only be brewed here by us is born.

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.'

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. 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, it has been crafted into a shochu with a deep and rich flavor and aroma of sweet potato, providing a thick and smooth mouthfeel. It is a classic 20 degrees from Miyazaki.

Connecting people. Unraveling hearts. Since the first drop dripped from the distillation kettle in the 18th year of the Meiji era, Kuroki Main Store has been dedicated to the craft of shochu making. If we were to express the feelings that Kuroki Main Store puts into shochu making in one word, it would be 'Shochu Hitomune.' This not only signifies the continuous production of shochu but also embodies the will to protect and inherit the traditional culture rooted in the land that is shochu. That is why Kuroki Main Store starts with agriculture for shochu making. They till the land, sow seeds, and carry out everything from cultivation to harvest by their 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 Main Store's approach to shochu making. It is a method that takes time and effort. However, there is an ideal shochu that can only be created in this way.

The flavor has a solid structure, with a sense of concentration and balance, and possesses a fragrant and complex aftertaste.

Elegant and fragrant, with a slightly sweet grain aroma. The caramel-like flavor delicately spreads in the mouth, offering a pleasantly light taste.

A brewery created with the concept of making carefully crafted products in small quantities while coexisting with nature, in anticipation of the era that follows mass production and mass consumption.

Using the Miyazaki sake brewing suitable rice 'Hanakagura' as the raw material, and employing our own cultivated unique yeast, 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 respecting tradition. The challenge of the traditional craft of shochu brewing 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 sash of tradition means accumulating new creations. It is about capturing the times and continuing to produce shochu that I believe in. And, I must never forget the teachings of my predecessors who taught me the joy of craftsmanship. Imagining our customers enjoying shochu harmonized with the blessings of nature and pure water, we quietly continue our challenge to

Made with atmospheric distillation, it features 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 using traditional ceramic pots to steam and produce sweet potato shochu in wooden barrels made from the local specialty of Nichinan, Obi cedar, making us a representative shochu brewery of Nichinan City.

This is a rich-flavored sweet potato shochu that utilizes the unique characteristics of black koji, resulting in a mellow taste that is aged and stored.

Nichinan City is home to Inoue Sake Brewery, which has a large jar as its landmark in Nango. The brewery's premises are overflowing with rich water, which has also been designated as one of Miyazaki's famous waters. The shochu made using this famous water is distilled under reduced pressure, a method that has become common today. In 1983, when management became difficult, they developed their own reduced pressure distillation technique and succeeded in producing the first 100% reduced pressure distilled sweet potato shochu in Japan, saving the company. 'Culture is only culture if it is preserved. If management is not done properly, even wonderful culture cannot be preserved. I often do unusual things, so at that time, reduced pressure distillation was considered eccentric,' said President Tokuo Terada, who spoke with a nostalgic smile.

The most consumed local shochu in Nichinan City. Known for its smooth and light taste.

'Kuro Kirishima' is a genuine sweet potato shochu made from sweet potatoes 'Kogane Sengan' grown in the Shirasu plateau of Kyushu and the clear underground water 'Kirishima Rekkasui' from the Kirishima mountain range. It was first released in 1916 by the founder of Kirishima Shuzo, 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 genres, including Japanese, Western, Chinese, and ethnic cuisines. Bottle 900ml 2800 yen (excluding tax)

Oolong tea (decanter) 550 yen including tax cut lemon 120 yen including tax pickled plum 110 yen including tax

A brown sugar shochu distilled under reduced pressure, named after the famous water used in its brewing. It features a harmony of tropical fruit aromas typical of Amami brown sugar and the gentle sweet scent of brown sugar. The mouthfeel is soft, and it has a refreshing finish.

Gyokuro Tea / Oolong Tea / Jasmine Tea / Cola / Ginger Ale / Orange Juice