코시츠이자카야 부코 야에즈본점

Lemon Sour / Grapefruit Sour / Cola Sour / Ginger Sour / Lime Sour / Shikuwasa Sour / White Peach Sour / Giant Grape Sour / Green Apple Sour / European Pear Sour / Pineapple Sour / Ramune Sour / Yuzu Honey Sour / Calpis Sour / Male Plum Sour /

Gin and Tonic / Gin Soda / Gin Cola / Vodka Soda / Moscow Mule / Rum Soda / Rum Cola / Campari Soda / Campari Orange / Campari Grapefruit / Cassis Soda / Cassis Orange / Cassis Grapefruit / Cassis Oolong / Peach Soda / Peach Orange / Peach Grapefruit / Peach Oolong / Malibu Soda / Malibu Cola / Malibu Orange

Using five hundred thousand stones of sake brewing suitable rice, it has brought out the original flavor of the rice. The deep taste created by the harmony of aroma and flavor.

The pinnacle of Japanese sake recognized worldwide, 'Dassai'. This Junmai Daiginjo is made by polishing the finest sake rice, Yamadanishiki, down to 50%. It is a masterpiece that maintains a perfect balance of a clean and fresh taste with a soft and delicate aroma.

A crisp dry sake that offers a refreshing taste with a solid umami flavor and a clean finish, along with a pleasant mouthfeel. It is a standard evening drinking sake from Niigata that can be enjoyed in various ways: at room temperature, chilled, or warmed.

Aiming for 'sake to enjoy with meals', it has a gentle aroma and a taste that you won't tire of. It has a soft mouthfeel and is suitable for both chilled and warmed serving.

This is a representative sake of Nechi Otokoyama. It is a Junmai Ginjo that is crafted to have a soft taste of rice and a pleasant aroma. Using local Gohyakumangoku rice from the Nechi Valley, it features a gentle aroma and flavor that does not become tiresome to drink.

A sweet potato shochu that expresses a unique strength and solid body created with black koji fermentation. It features a strong aroma and flavor, along with a delicate and smooth texture achieved through careful aging.

The koji is handmade using a koji lid. Since its establishment, it has consistently used black koji, and the primary fermentation is done in earthenware pots. It does not use enamel tanks, but ferments in earthenware pots. The fermentation occurs only between September and March when the raw material, sweet potatoes, is harvested. With careful and meticulous fermentation, it results in a refreshing shochu that has a solid sweetness and richness.

This is a standard sweet potato shochu made with Kogane Sengan, white koji, and distilled at normal pressure. It uses Tarumi hot spring water 'Juzuru'. Please enjoy it warm or with hot water.

Born from carefully selected high-quality 'Ougon Senkan' and naturally filtered clear water from the unique Shirasu plateau in Kagoshima. The mouthfeel is refreshing, yet it has a rich flavor that flows down the throat.

Using the local Kanoya variety of sweet potato called 'Beniotome' as the main ingredient, it is brewed with 'yellow koji', carefully fermented at low temperatures, and distilled under reduced pressure, resulting in a mild sweetness, a vivid aroma, and a refreshing aftertaste.

Tominobouzan, made with yellow koji, carefully polishes selected 'Golden Senkan' and brews it with meticulous low-temperature management. The aroma at the moment of pouring into the glass is light, and the flavor when sipped is deep, opening up a new world of sweet potato shochu.

The authentic shochu 'Kirishima' is made from sweet potatoes grown in the vast fields of southern Kyushu, specifically the Satsuma Imo and the golden Senkan. The water used for brewing and diluting comes from a massive water reservoir located 150 meters underground in the Miyakonojo basin of southern Kyushu, known as 'Kirishima Rakkasui.' This water contains a moderate amount of minerals and carbon dioxide, and it has almost no iron, which is a major enemy in shochu production, providing optimal conditions for yeast fermentation.

Using 100% of the Kagoshima Prefecture sweet potato 'Ogon Senkan'. By carefully distilling the raw liquor (luxurious distillation with sweet potato over low heat) slowly and meticulously, we achieved a rich, creamy texture and a clear aftertaste.

Using 'Kogane Senkan' from Kagoshima. By harmonizing it with a crisp and non-intrusive shochu of the first class, it has been finished with a rich depth while maintaining a light mouthfeel.

A carefully crafted bottle that allows you to enjoy the original taste and aroma of the raw ingredient, barley, straight. The delicate yet robust flavor of the barley shines even more when served with hot water.

This is a distilled, colorless and transparent shochu raw spirit (Nakanaka) that has been aged for a long time in oak barrels. To enjoy the sweetness from aging and the complex aroma derived from the barrels, it is recommended to drink it on the rocks or with water.

This is a 100% barley shochu made using handmade koji and carefully selected barley, finished with a light flavor through vacuum distillation.

The initial aroma is light and sharp, with a base scent of roasted wheat, and it brings out a rich and rounded depth of flavor and umami that rivals that of sweet potatoes, along with a soft lingering taste. It is a superb product.

Blended with shochu raw spirit aged in oak barrels for whiskey, based on a refreshing fruity flavor. You can enjoy the elegant aroma and mellow taste of authentic premium shochu.

Using carefully selected barley, a luxurious blend of various base spirits. By harmonizing with a clean and crisp shochu, we have created a smooth yet refreshing flavor.

This is Amami brown sugar shochu characterized by a faint sweet aroma of brown sugar, a refreshing and easy-to-drink light flavor, and a mellow taste resulting from aging the original liquor for more than three years.

We use fragrant red shiso specially cultivated for Tandakatam in Shiranuka Town, Hokkaido. Enjoy the vibrant aroma unique to carefully selected shiso and the refreshing flavor that spreads in your mouth.

Using plenty of chestnuts, 50% in total, we slowly distilled it at low temperatures to capture its aroma. As a result, it has been crafted into a luxurious chestnut shochu that is distinctly different in flavor. The subtle aroma of chestnuts and soft sweetness will gently spread in your mouth.

A Ryukyu awamori characterized by its low alcohol content and fruity aroma. It is easy to drink when mixed with water, hot water, or even squeezed with shikwasa♪

A rich and deep flavor made with brown sugar from Okinawa Prefecture, featuring a fragrant aroma.

Thick and deep, with a luxurious sweetness. This plum wine uses a portion of five-year aged plum wine, and adds honey and salt for a rich and deep flavor.

Mellow and fragrant plum wine

Oolong Tea / Green Tea / Orange Juice / Grapefruit Juice / Cola / Ginger Ale / Calpis / Calpis Soda