지토코쿠마이 카도마에나카마치텐

Bottle Beer 580 Yen

We are committed to traditional techniques and hand-made koji. Kodomajozou is a historic brewery that was founded during the Edo period under the original name Fujiyaya. We used to produce a sweet potato shochu called Fujiy, named after Izu, the birthplace of the former lord of the Oibi domain, the Ito family. After some time, the brewery was in a state of suspension 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 I trained at a sake brewery in Saitama and two shochu breweries. In 2001, my family moved to Nichinan, and I inherited our brewery, Kodomajozou. With the dawn of the 21st century, we began a new era of shochu production. With the history of the two breweries in our hearts and the theme of our brewery, 'Brew with Dedication,' we are all working together to deliver Japanese culture and the national liquor, shochu, to everyone.

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.

A gentle aroma and a mellow taste. The flavor profile is broad, and it has been finished to maintain its quality even when diluted.

The dignified and fragrant aroma of barley harmonizes well with the concentrated flavor, and the aftertaste is exceptional.

No matter how you drink it, it is smooth, with a refreshing aroma and a light mouthfeel, combining a soft and deep flavor.

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. 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 local mechanisms. By relying infinitely on the local environment, a local shochu that can only be brewed here by us is born.

A robust body brewed with black koji, with 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 shiroko. While it has a full body, it offers a harmonious flavor that can be enjoyed slowly. This is a standard product of Watanabe Sake Brewery that allows you to taste the essence of the raw sweet potato 'Kogane Senkan'.

A standard shochu made from barley 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 that has matured. Recommended for those who find regular barley too light.

Handcrafted ancient flavor. The only traditional earthen warehouse brewery in the prefecture since its establishment, using koji lids in the koji room, it has stubbornly preserved handmade techniques 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 true ancient flavor. Both the bitterness and aroma are robust, and regardless of how it is consumed—whether with hot water, cold water, or on the rocks—it provides a bright and crisp intoxication.

This has a well-balanced flavor that feels both rich in umami and the softness characteristic of Kozawa Brewing.

Through a completely handmade process, it has been crafted into a fine 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 taste that is passed down from parent to child continues to evolve steadily without showing off. Incorporating change within the unchanging, making the usual taste even better. We want to deliver authenticity to everyone's daily evening drinks. We face everything we can do with all our strength. That is the brewery's commitment.

Limited 'Unfiltered Nigori Sake'. Contains high-quality fatty acids that bring richness to the flavor, spreading a melt-in-your-mouth deliciousness throughout.

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 path 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 the 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 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 making carefully crafted products in small quantities while coexisting with nature, with an awareness of the era that follows mass production and mass consumption.

Using the sake brewing rice 'Hanakagura' from Miyazaki as the main ingredient, and employing our own cultivated unique yeast, this is a refreshing aroma with a mellow taste created through traditional brewing methods.

Tradition is the accumulation of creation, and creation is to respect tradition. The challenge of the traditional craft of shochu making is not easy. At times, I feel as if I might be crushed under 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 make the shochu I 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

The only sweet potato shochu that has been passed down since the founding of the brewery. Although production temporarily ceased, it made a comeback in 2013 after 35 years, and it is a product we are proud of. The sweet potatoes are 'Kogane Senkan,' which are abundantly harvested in southern Kyushu, and the water is drawn from a well inherited by the brewery, just like other shochus. Handmade black koji is added to create a rich and robust mouthfeel. Its gentle sweetness is also popular among women.

The fifth generation, who was previously an engineer, has a natural love for machines and adjusts the boiling point of the mash and the distiller to discover new flavors. This is a barley shochu that was born in 2004, aiming for a simple and soft taste, through trial and error. It has a pleasant mouthfeel, a slight sweetness inherent to barley, and a flavor that spreads throughout the mouth, making it a popular new sensation of barley shochu favored by a wide range of age groups.

Established in the 10th year of the Meiji era. Adhering to tradition, all products are handmade and hand-carried from production to completion. Since its founding, it has used the traditional method of brewing with clay pots, steaming sweet potatoes to create shochu, and is a representative shochu brewery of Nichinan City, using wooden barrels made from the local specialty, Obi cedar.

A rich flavor that utilizes the unique characteristics of black koji, with a mellow taste that is typical of aged stored sweet potato shochu.

The 'Cornish-type boiler.' Kyoya Sake Brewery uses this unfamiliar traditional distiller, said to be one of only three in Miyazaki Prefecture. It is difficult to handle and manage, but it produces soft, high-quality steam. When steaming sweet potatoes and mash, it can bring out a unique mellowness that modern, efficient boilers cannot achieve. This is likely connected to the unique flavor that feels deep within the mellowness characteristic of this brewery.

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 jar. The brewery's grounds are overflowing with rich water, which has been designated as one of Miyazaki's famous waters. The shochu made using this famous water is now produced through vacuum distillation, a method that has become standard. In 1983, when management became difficult, they developed their own vacuum distillation technology and succeeded in producing the first 100% vacuum 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, vacuum 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 smoothness and light taste.

Authentic shochu mixed with soda. Mixing with soda makes it refreshing and smooth, making it easy to drink.

Kirishima Sake Brewery 'Kuro Kirishima' 【Sweet Potato】 Black Koji / 20 degrees 900ml 2,800 yen Shoro Sake Brewery 'Shoro' 【Sweet Potato】 White Koji / 20 degrees 900ml 2,800 yen Kodama Brewing Company 'From Obino Kura' 【Barley】 25 degrees 720ml 3,500 yen Kinmiya Shochu 【Ko】 20 degrees 720ml 1,800 yen Bottle Set (Ice, Hot Water, Water) 300 yen Oolong Tea (Decanter) 500 yen Cut Lemon 100 yen Pickled Plum 2 pieces 100 yen

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

Widely loved by the nickname 'Zanshiro', this 25-degree beverage boasts a fruity aroma and a refreshing taste that is highly popular among women. It is characterized by a clear and smooth flavor with no strong aftertaste.

A celebrity brand created by the pride of Kyushu, leading the domestic wine industry. A wine made from 100% locally grown Obusuyama grapes, selected as one of the world's top 100 wines. Many voices of praise have been received, expressing surprise that such delicious wine exists in Miyazaki!

The fresh acidity gives the impression of eating freshly picked strawberries. Additionally, the depth of flavor reminiscent of firm citrus and wild strawberries is very pleasant.

Very fruity with various aromas of strawberries, apricots, apples, peaches, and citrus. When tasted, it feels fresh like biting into an apple, with a pleasant acidity that spreads throughout the mouth, and a refined sweetness that naturally fades away in harmony with the refreshing acidity.

Enjoy the refreshing taste of mint with a crisp Waiboru.

(Red) Cabernet Sauvignon Blanc pairs best with 'Jitokko Yaki' and has a strong, robust flavor that complements the aroma of 'Charcoal Grilled'. It also goes well with fried foods like 'Rebateki' and 'Burdock Chips'. (White) Chardonnay & Sauvignon Blanc has an excellent pairing with 'Tataki', offering a refreshing yet juicy fruit flavor. Its crisp aroma and light acidity are perfect for 'Jitokko Tataki' and vegetable dishes. Decanter 1,800 yen

This is a low-sweetness, additive-free plum wine made from carefully selected high-quality plums from Takachiho, recreated to reflect the traditional style of plum wine.

Smooth and juicy, sweet and sour... in any case, 'rich'. This is an umeshu that I want to slowly drink on the rocks, while the ice melts.

A fresh and juicy peach liquor made using patented technology.

The sweetness of Wenzhou mikan juice from Hiroshima Prefecture results in a refreshing and very crisp finish.

Refreshing yet slightly sweet. Mojito 480 yen

Cassis Orange, Cassis Grapefruit, Cassis Oolong, Cassis Soda

A pleasant junmai daiginjo that harmonizes with the body. It has a light mouthfeel and smoothly integrates into the body, making it a very enjoyable sake. The aftertaste features a refreshing and transparent umami of rice that lingers, making it enjoyable both with food and on its own. (Price is glass price Tokkuri 930 yen)

The locally grown sake rice 'Gohyakumangoku' is polished to 55%, and fermented slowly at low temperatures. A gorgeous ginjo aroma spreads. (Price is glass price Tokkuri 880 yen)

Using snowmelt water known as 'Raiden-sama no Shimizu'. A high-quality honjozo made from five million grains polished to 55% and aged at low temperatures for a long time. (Price is 730 yen per glass)

This sake is made by directly purchasing rice from contract farmers, which is considered non-standard rice. It is a ginjo class sake with a polishing ratio of 55%, offering excellent cost performance while being the ultimate pairing sake with food. (Price is 580 yen per glass)

When it comes to the scent of spring in Miyazaki, this is Hyuga Natsu. Its color and taste are closer to grapefruit than summer oranges, but it is said to have less acidity and a milder, refreshing flavor. Hyuga Natsu was discovered in Miyazaki during the Edo period and was named Hyuga Natsu orange around 1890, continuing to this day. This is a representative drink of Miyazaki made with the juice of Hyuga Natsu at its peak season, created as an original drink base. Hyuga Natsu Sour 430 yen, Hyuga Natsu Highball 430 yen.

Named after Heibei-san, who discovered the Heibesu growing wild in the mountains of Hyuga during the late Edo period. It is widely purchased locally for use with grilled fish and shochu. Heibei Vinegar Honey Sour 430 yen, Heibei Vinegar Ginger Sour 430 yen, Heibei Vinegar Honey Highball 430 yen, Heibei Vinegar Ginger Highball 430 yen.

Ponkan sour with a mild sweetness and little acidity 430 yen Ponkan highball 430 yen

An original drink base blended with the juice of the king of mangoes, 'Alfonso Mango'. (The photo shows a luxurious mango sour) Luxurious Mango Sour 530 yen, Mango Sour 430 yen, Mango Highball 430 yen

A white lactic acid drink called Love's Squall, boasting exceptional popularity in Kyushu. Love's Squall Sour 480 yen, Love's Squall Mango Sour 480 yen.

Pairs well with chicken dishes and has a strong carbonation. Hyuganatsu Highball 430 yen, Heibei vinegar honey Highball 430 yen, Heibei vinegar ginger Highball 430 yen, Ponkan Highball 430 yen.

Thick Green Tea High (photo) Oolong High 380 yen Kishu Fresh Plum Chuhai 380 yen Lemon Sour 380 yen Grapefruit Sour 380 yen