츠카미도리

An ultra-limited edition of Koshino Kanbai, sold only at select stores in Niigata City, has arrived.

The sweet potato shochu 'Namika', made in Haleiwa, Hawaii, has arrived in limited quantities. Although few people are familiar with this shochu, it is a rare sweet potato shochu known for its difficulty to obtain, crafted by someone who trained at the famous 'Manzen' distillery. Currently, it is handmade in Hawaii's North Shore using 100% locally sourced ingredients, making it an extremely rare sweet potato shochu.

This is a kasu shochu made by Asahi Shuzo, the brewery that produces 'Dassai'! Of course, it uses the sake lees from Dassai.

Made from the bright and vividly colored orange sweet potato 'Tama Akane'. It features a sweet, fruity richness and a colorful taste that feels rounded.

A sweet potato shochu with an alcohol content of 44 degrees. This is the best alcohol content for selling as authentic shochu. It is made from the first drops that come from the distiller, known as 'Hatsudore-dare' (the first distillate) and 'Hana-tare' (the first to drip).

The Moriizo pot-stilled shochu is carefully matured and fermented in traditional pot stills using sweet potatoes grown under contract, following techniques passed down from the first generation. Its sweet and mellow flavor is a source of pride for the brewery.

This shochu, brewed by Mr. Toshihiko Murao, who handles most of the processes by himself, is quite hard to obtain and is popular as a legendary shochu. It has a rich aroma and a mellow taste, with a wonderful lingering sweetness and sharpness that spreads in the mouth. It is a highly recommended product.

Kogura Shuzo's authentic shochu Hachiman, Takakura, and Ko-Hachiman are all limited editions crafted one by one in 60 jars, inheriting the blessings of nature and the wisdom of our ancestors. In particular, Ko-Hachiman is a rare product made from long-term stored original liquor, making it difficult to obtain.

The smooth texture and mellow flavor are popular among women. The secret to its deliciousness lies in the use of yellow koji, which is mainly used in sake. This brand is named in honor of the first Kurose toji, Katahira Hajime, who passed down the techniques of shochu making to the Kurose village.

Mao is named to mean a special liquor brought by demons who seduce angels to procure the finest alcohol from the demon world. I believe the secret to its popularity lies in the gentle smoothness and soft mouthfeel characteristic of aged liquor.

Banzan-an is made using traditional methods centered around handmade koji, fermentation in ceramic jars, and distillation in wooden barrels, with a base of yellow koji. It showcases the elegant sweetness and softness of yellow koji, providing a unique character that embodies Banzan-an, while perfectly complementing meals without being overpowering.

Cordyceps, which has been valued for its health benefits since ancient times, meets Kirishima Distillery's authentic shochu 'Kuro Kirishima'. It features a deep richness derived from Cordyceps and a mild, soft mouthfeel.

Known as the 'black diamond of the forest' in Russia, 'chaga' combines with the authentic sweet potato shochu 'Kuro Kirishima' born from the nature of Kirishima. The natural treasures have come together to create 'Black Treasure Kirishima.'

A truly rustic flavor characteristic of sweet potato shochu. It has a smoothness that gives a gentle impression at first glance, but in reality, it has a robust and solid structure. As suggested by the retro label, it is not overly refined and retains the traditional taste, which is the charm of Isami shochu.

A staple product from the Yamakoja brewery 'Banzen Brewery', made using traditional methods such as handmade koji, fermentation in ceramic pots, and distillation in wooden barrels, 'Banzen' is brewed with black koji from Kawachi NK. It features a bitter richness and a sweet aftertaste unique to black koji, along with a nutty aroma and a hearty flavor of sweet potatoes characteristic of wooden barrel distillation.

It expresses the unique strength and solid body of black koji fermentation, with a fragrant aroma of Kogane Sengan and an impactful sweetness. The strong aroma and flavor are complemented by a delicate and smooth texture from careful aging, providing a rich drinking experience.

This shochu expresses the gentle quality of white koji and the straightforward sweetness of Kogane Sengan. It enhances the atmosphere of a gathering in a calm and gentle manner, allowing you to feel the flow of time leisurely.

Rare shochu Yasuda has arrived. It is a shochu that combines the characteristics of both 'imo koji imo' and 'manmugenji', made from 'manmugenji' sweet potatoes from 100 years ago, and is a 100% sweet potato shochu. Both the ingredients (the sweet potatoes of 'manmugenji') and the brewing method (brewing with 100% sweet potatoes by making koji from raw sweet potatoes) are unique and unparalleled, resulting in a taste that is also one of a kind.

Iwakura Sake Brewery is a small family-run brewery, so they cannot produce in large quantities, and their products have become difficult to obtain due to their popularity. The sweet potato shochu 'Tsuki no Naka' has a rich umami flavor and is favored by connoisseurs.

Made from the elusive purple sweet potato 'Murasakimasari'. It is named 'Akakirishima' because the mash turns bright red in response to the citric acid produced by the polyphenols abundant in Murasakimasari and the shochu koji. This is a completely new type of sweet potato shochu characterized by a lingering sweetness and an elegant aroma. This deliciousness is created from years of tradition and exceptional craftsmanship.

This is an exquisite sweet potato shochu with a mellow and beautiful mouthfeel and a depth of flavor that never gets tiresome. It has a very easy-to-drink mild texture, allowing you to fully enjoy the unique umami and aroma of sweet potatoes. It is a genuine sweet potato shochu that is representative of Japan, also available in All Nippon Airways' international first class.

Kirishima Sake Brewery has released the 'Miyazaki Limited Kirishima' to commemorate its 100th anniversary! It brings back memories of the old Kirishima. It is characterized by a rich body and aroma that evokes the old Kirishima with a strong essence!

The fermentation liquid is made by re-fermenting sake lees primarily from Daiginjo sake, which is then distilled under reduced pressure and frozen filtered. This is carefully aged for about 5 years, resulting in a genuine shochu with a refined and clear aroma.

This Ranbiki shochu is characterized by its unique flavor from oak barrel aging and its beautiful amber color, offering a rich taste reminiscent of whiskey. The production quantity is extremely limited, making it far more difficult to obtain than the sake Juyondai.

Due to its limited production, this rice shochu is even more difficult to obtain than the sake 'Juyondai.' It is a refined rice shochu that has undergone long-term storage and aging, characterized by a fruity ginjo aroma similar to ginjo sake, a deep flavor without any peculiarities, and a rich fragrance.

This is a barley shochu distilled at normal pressure and aged for over 15 years. It has a wonderful quality with a smooth sweetness and roasted flavor, and you can also feel a hint of fruitiness. Despite its very deep flavor, it is remarkably well-rounded, giving a sense of perfect balance in this barley shochu.

A new sensation Kanahachi, long-aged in wooden barrels from 'Kanahachi Genshu'. It is a rare item with a flavor that seems to whisper the scent of wood from the forest.

When mixed with water, the sweetness of the grains emerges, blending with various flavors to create a gentle yet complex taste. When mixed with hot water, richness develops, allowing you to enjoy a fuller flavor along with various complex tastes.

Sato Mugi is a shochu that is very easy to drink compared to sweet potato shochu. It is a recommended premium shochu for those who find sweet potato shochu a bit difficult to enjoy.

Using six-row barley 'Ichibanboshi' and Kuroki Honten No. 2 yeast for the barley koji, this shochu has been meticulously handcrafted and aged for over two years, resulting in a rich, matured aroma and a toasty scent of barley. Among many unique barley shochus, this one offers a standard and clean flavor. It has a smooth mouthfeel, a deep richness with a slight smoky aroma, and provides a satisfying drinking experience.

A super star of barley shochu made using Kyushu-grown two-row barley [Nishinohoshi], achieving a light aroma and smooth taste! The ultimate standard that suits any drinking style.

A super limited edition of Nagakumo, this treasured old liquor is created from the famous water that springs from the Nagakumo mountain range and is aged for over five years using traditional methods. It features a rich and delicate aroma of slightly sweet brown sugar typical of Nagakumo, with a smooth umami flavor and a pleasant aftertaste that lingers beautifully.

This unfiltered brown sugar shochu, made with homemade brown sugar, commemorates the total solar eclipse on 'July 22, 2009' and is dedicated to 'Kikaijima'. The base spirit used is the 'Famous Sake of the Rising Sun' distilled in 2009, finished with an alcohol content of 28 degrees.

Unfiltered original sake from Ryugu. Brewed using a traditional method with a commitment to all clay pot fermentation, the rich and wild flavor of this unfiltered original sake is incredibly impactful. It features the dense aroma unique to brown sugar, a complex taste full of umami, and a sharp, crisp finish with a lingering aftertaste. It's exquisite.

Ryugu's limited edition sake 'Maranshu' is brewed with the image of shochu that has a rich, syrupy taste like old aged liquor. Made entirely from black sugar sourced from Tokunoshima, this 33-degree black sugar shochu is crafted using a traditional method with a focus on all-pot fermentation. It features a rich aroma, umami, and a deep, flavorful taste.

A remarkable product that has been aged for about two years, this unfiltered spirit from Ryugu boasts a rich aroma characteristic of brown sugar, a complex flavor packed with concentrated umami, and a sharp, crisp finish with a lingering aftertaste. It beautifully showcases the deliciousness of brown sugar shochu.

This is a new sake of Harusame; it is a young sake but has a smooth finish as an awamori.

This is a very limited stock of Spring Rain's secret liquor.

Please enjoy the 15 years of aging slowly and straight at 43%.

Hiyagoroshi has arrived from Asahikawa Brewery, the producer of Yamabuki Kyoku. This Junmai Kimoto Unfiltered Genshu, made using the legendary sake rice 'Kame no O' and 'Sawanohana', has been aged for one summer at the brewery. Enjoy the unique and distinctive flavor of Yamabuki Kyoku.

Tatenokawa Junmai Daiginjo Genryu Cold Unfiltered is a cold unfiltered sake that is bottled as is from the standard product of Tatenokawa Brewery, the Junmai Daiginjo Miyama Nishiki Nakadori. After being bottled and pasteurized in the bottle, it is stored in a refrigerated environment for a summer aging period. This sake features a mellow umami flavor developed through low-temperature aging, a crisp acidity characteristic of Miyama Nishiki, and pairs well with rich seasonal ingredients that peak in autumn.

Founded in the mid-Muromachi period, Hiraizumi is a renowned sake brewery with a long history not only in Akita but also in the Tohoku region. Brewed with Akita-style Yamahai sake mother and Akita Konno Yeast No. 24, it features a citrusy, fruity aroma, a soft mouthfeel, and a rich umami from the rice, with a well-rounded flavor and a pronounced acidity.

Dassai Nigori Sake 50 is made using the same 'secondary fermentation in the bottle' method as champagne, based on Junmai Daiginjo polished to 50%. Despite being a nigori sake, it is not overly sweet, offering a sparkling sensation, along with the elegant aroma and crispness unique to Junmai Daiginjo nigori. Enjoy!

A Junmai Daiginjo brewed with Yamada Nishiki, said to be the best sake rice, polished to 50%. It maintains a perfect balance of a clean and fresh taste with a soft and delicate aroma.

Sake that pairs well with 'yakitori'! Compatibility score over 87.5%! It's clear at a glance from the label that this sake goes well with yakitori. The rich flavor of the rice and the full-bodied taste, along with its rich acidity, were developed using a taste sensor that replicates human taste, pursuing the perfect marriage (compatibility) with grilled chicken and other skewer dishes.

Mango, strawberry, kiwi, very berry 680 yen (excluding tax) Grapefruit, lemon 480 yen (excluding tax) Our fresh fruit sours, which are popular among female customers, are at the center of our offerings, along with a wide variety of umeshu and fruit wines♪ We have everything from classic umeshu to rare liquors that are hard to find.

A refreshing and crisp highball that does not interfere with the taste of the food is popular. Of course, we also offer it at our establishment. It pairs perfectly with our proud skewers and motsunabe. In addition to the familiar Kakubin highball, you can also enjoy highballs made with premium whiskeys like Yamazaki, Hakushu, Taketsuru, Hibiki, and Ao.

Koshino Kanbai's shochu has a wide range of flavors and is expected to have sufficient aging. It features 'Kishu Nanko Ume', known for its beautiful and clear aroma, 'Gunma's Shirokaga', and locally sourced 'Kameda's Togo Ume'. Additionally, it uses rock sugar made from Hokkaido's sugar beets, resulting in a rich flavor.

This is a specially crafted umeshu made using the famous 'Bunzo 35 Degrees' from among the many Kumamoto shochu varieties. It gains depth of color and a rich flavor through long-term aging. This is our most popular umeshu.

In 2007, the first Umeshu Grand Prix was held at Osaka Tenmangu, famous for its plums. In this prestigious inaugural Umeshu Grand Prix, Nakano BC's 'Kishu Kounankou Umeshu' won the grand prize.

When poured into a glass, you can see that it is thick and cloudy. The rising aroma has a sweet and sour feeling. Upon tasting, the sweetness comes first, followed by a refreshing acidity that spreads smoothly in the mouth. It has a rich body while being very smooth on the palate, with a pleasant finish that leaves a hint of sweetness and sourness.

Akatobuma Umeshu is a genuine umeshu made by steeping Nanko plums from Kagoshima Prefecture in Akatobuma sweet potato shochu. It features the rich depth of Akatobuma shochu and the refreshing acidity derived from the fruitiness of Nanko plums.

This shochu is infused with homemade rice shochu. The shochu is made using a traditional atmospheric distillation method and is aged in the brewery for 3 years until it reaches the best harmony, at which point the plums are infused. The resulting shochu is characterized by its rich umami and deep flavor. A limited edition produced in small quantities.

This is a traditional plum wine made by the brewery that produces 'Maou'. It is carefully crafted using selected plum fruits. It has a well-balanced flavor of acidity and sweetness, with a pleasant aroma.

This is a premium seasonal and limited quantity Amaou plum wine made by combining fresh juice from the brand strawberry 'Amaou' sourced from local farmers in Fukuoka Prefecture with plum wine produced in the brewery. Enjoy the exquisite harmony of the rich, fresh strawberry juice and the tartness and sweetness of the plum wine.

The collaboration between the taste of first love 'Calpis' and the plum wine from Mie Prefecture Kanbai Plum Wine Brewery has been realized. It brings back memories of sweet and sour youth. Nostalgic yet new. A rich, sweet mouthfeel followed by the flavor of plum wine that comes later.

Just one sip and you'll be smitten. You can fully enjoy the overwhelming juiciness, but surprisingly, it has a refreshingly smooth finish. This is an amazing fruit umeshu banana umeshu. This is incredible!!

Mellow Melon Plum Wine is made from the exceptionally juicy 'Earl's Melon' grown in Shichijo Town, Kumamoto Prefecture, at the foot of Mount Aso, where pure spring water flows.

Plum wine has been released from the famous sake 'Koshino Kagetora' in Niigata. It is a plum wine made with 'Koshino Kagetora Ryuu' as a base, using sake with a moderate amount of sugar. The crisp taste of the sake harmonizes beautifully with the acidity of the plums. It has a fragrant, refreshing, and gentle flavor.

To emphasize the refreshing taste characteristic of sake, we minimized the addition of sugar, allowing the natural flavor of the plums, 'sourness', to shine through. It has a refined taste typical of Hakkaisan.

The brewers hand wash each ume fruit and infuse it in the sake they brewed themselves, then blend in more ume fruit. This results in a dessert umeshu bursting with fruity flavor. When you actually drink it, it has a smooth, melting texture. And the ume fruit flavor is outstanding! The richness is among the top class of umeshu.

An exquisite plum wine selected as the best in Japan. It is uniquely crafted by infusing plums into homemade spirits distilled from the popular beer 'White Ale,' resulting in a one-of-a-kind flavor and aftertaste. Please experience this exceptional plum wine, which is both light yet deeply flavorful, and truly one of a kind in the world.

This is a genuine umeshu made from carefully selected green plums from ancient trees over 100 years old. The ingredients include brandy and honey, and it has undergone long-term aging and storage, making it a top-quality product.

A special plum wine crafted by the master of plum wine, Mr. Kondo, using green plums from the Oin-do Farm in Nara. With over 20 years of aging, this brandy-based plum wine offers a depth that can only be expressed through such meticulous craftsmanship. The plum wine, created with a great deal of effort, time, and passion, is undoubtedly a top-quality product.

This is a slightly unusual watermelon liquor. It is made by simmering watermelon juice, a specialty product of Yamagata Prefecture. The taste and aroma are just like watermelon... It is a moderately sweet and refreshing light pink liquor. With an alcohol content of 8-9%, enjoy it chilled straight, on the rocks, or mixed with soda.

This is a luxurious yuzu sake made by blending natural domestic yuzu juice with Umenoyado sake. The yuzu is sourced from various regions in Japan, primarily Shikoku and Kyushu. The aroma, acidity, oil content, and bitterness are blended with a perfect balance, ensuring that the juice itself is carefully crafted.

This is a mango liqueur rich in natural fruit juice. It has a fresh aroma and a rich flavor with a moderate acidity. It feels like a refreshing breeze from the tropics.

100% domestic Wenzhou mikan used! No added sugar, just the natural sweetness of the mikan!! A gentle and refreshing aroma with not only sweetness but also a wonderful moderate acidity! Serve well chilled on the rocks or with soda.

A liqueur made using 'Jabara' grown in Shimokitayama Village, Nara Prefecture, is here! 'Jabara' is not a commonly heard term. It is a type of citrus fruit, related to 'yuzu' and 'kabosu', and its name comes from the meaning of 'driving away evil spirits'.

It captures the gentle sweetness and unique aroma characteristic of figs. With a smooth, syrupy mouthfeel and a poppy texture, it is crafted to taste just like biting into a fig.

"What does pumpkin sake taste like?" "It tastes like pumpkin." The rich sweetness of pumpkin melts together with creamy condensed milk. It has a moist and smooth mouthfeel, as if you are eating pumpkin pudding. Enjoy it on the rocks.

Plenty of kiwi pulp is used, including the seeds. It has a gentle flavor with the refreshing acidity and soft sweetness unique to green kiwi.

Using tomatoes that have grown robustly in rich soil while basking in the summer sun. The umami that spreads throughout the mouth and the gentle sweetness is reminiscent of biting into a perfectly ripe tomato.

Richly filled with sweet, smooth chestnut puree. By adding condensed milk, it enhances the richness. It has been crafted to deliver a deep flavor, reminiscent of eating a Mont Blanc.

Irresistible for those who love it. Packed with crushed persimmon flesh. A deep, rich flavor that feels like eating soft, ripe persimmons.

Carefully cultivated strawberries, rich in sweetness and aroma, are luxuriously used. A touch of condensed milk is added to enhance the richness. It brings out the charm of strawberries that everyone loves.

This is a fruit liqueur packed with the rich flavor of grape juice☆ The deliciousness of grapes, full of juice, is packed into 1.8L. It pairs perfectly not only straight but also when mixed with soda.

This is a drink made with plenty of freshly squeezed natural juice from ripe peaches. It utilizes the natural sweetness of the peaches and has a refreshing aftertaste. Enjoy it straight, on the rocks, or mixed with soda according to your preference.

It tastes so delightful that you wouldn't think you're drinking alcohol; it's as if you're savoring the juice of tropical fruits directly. This is no surprise, as 60 passion fruits are used per 1.8L. With a low sugar content, you can enjoy the true deliciousness of the fruit. It feels almost like you're eating the fruit itself, creating a sense of illusion.

Using plenty of bright red ripe red grapefruits under the scorching sun. It is sweeter than grapefruit, with mild acidity and bitterness, creating a perfect balance. No sugars are used, allowing you to enjoy the fresh and fruity taste that highlights the natural flavor of the fruit.

If you love sour drinks, you must give this a try. 'Lovely Shikuwasa Liqueur' is a drink made from the juice of 100 freshly picked shikuwasa fruits. It is refreshing and has a smooth sensation in the mouth. With an alcohol content of 7%, it's low enough to enjoy on the rocks without worry. It may look rich, but it's very easy to drink.

Yamagata Prefecture boasts the highest production volume in the country, and Yamagata La France is a popular brand following Yamagata apples. It has a more fragrant aroma than familiar apples and pears (like ginjo sake), is rich and full-bodied, and is called the king of fruits due to its strong sweetness! The taste is truly satisfying. This flavor is encapsulated in a bottle of childbearing liqueur.

This is not your ordinary pineapple liqueur. It is a 'cloudy' pineapple liqueur filled with plenty of fruit pulp. Its light and airy taste, along with its creamy texture, is truly appealing.

Medium bottle 500 yen (excluding tax) / Glass 380 yen (excluding tax)

Asahi Non-Alcoholic

Kaku Coke High Kaku Ginger

Rare whiskey has arrived in limited quantities.

Cassis (Soda, Orange, Oolong) / Campari (Soda, Orange) / Lychee (Soda, Orange) / Peach (Soda, Orange) / Shandy Gaff / Red Eye

Two Go 700 yen

A winery located in Habikino City, Osaka Prefecture, that uses 100% self-cultivated grapes for its production. The grape cultivation is done with reduced pesticide use and no pesticides, and the fermentation is carried out naturally using wild yeast. The aroma has a vibrant berry nuance. The taste has a fresh sensation, with a natural fruitiness. The tannins are not very strong, but the use of Merlot adds richness and depth to the impression.

Dedicated to 100% domestic grapes and in-house production, this winery captures the blessings of the land in Obuse, Nagano, and creates wine using all five senses. Please enjoy the wine crafted with passion by Akihiko Soga, a young winemaker full of frontier spirit, who is currently one of the most notable producers of domestic wine.

This winery opened in November 2004 in the famous Kikyōgahara region. It was established to fulfill the dream of creating wines with a personal touch. Such a feat is only possible with an extraordinary passion for wine. The winery, run by the owner, his wife, and family, produces each bottle with care, crafting the wines they envision.

Cola / Ginger Ale / Calpis / Orange Juice / Oolong Tea / Sokenbicha