지토코쿠미아이 하마마츠몰가이텐

Bottle Beer Sapporo Red Star

Gyokuro High Jasmine High Oolong High Strong Green Tea High (Photo)

Coke highball, ginger highball, Hyuganatsu highball, Wenzhou mandarin highball, mango highball

Hyuganatsu Sour, Satsuma Mandarin Sour, Calpis Sour, Kishu Plum Sour, Plum Sour, Ginger Sour

Takara Rich 360ml Frozen Lemon

Cassis Soda, Cassis Milk, Cassis Oolong

Carefully made by contracted plum producers in the JA 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 with no additives or coloring. To enhance the richness and smoothness, additional aged sake is blended.

A fresh and juicy peach sake made using patented technology.

This is a representative sake of Hakkaisan, enjoyable 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 chilled or warmed. A bottle with high cost performance.

Brewed with 'Kuratsuki Hanbe Yeast' born in a sake brewery. A bold and masculine sake that impresses sake connoisseurs with its crisp and refined dry flavor when served warm.

This adult dry rose, with richness and sharpness, 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 color tone resembles that of ripe strawberries and cherries, with a glossy finish that sparkles.

Committed to traditional techniques and hand-made koji. Kodama Brewery is a historic brewery founded during the Edo period under the original name “Fujiya.” In homage to Izu—the birthplace of the Ito family, former lords of the Obi Domain—the brewery produced a sweet potato shochu called “Fuji.” As time passed and the Heisei era began, the brewery remained dormant for a while. I studied alongside my father, Kazuo Kanemaru—the current representative—in the Department of Brewing at Tokyo University of Agriculture. After graduation, I returned to Miyazaki, a sake brewery in Saitama, and trained at two shochu distilleries. Later, in 2001, my family and I moved to Nichinan, where I took over this distillery, Kodama Brewing. With the dawn of the 21st century, a new era of shochu brewing began once again. Keeping the history of these two breweries close to our hearts and guided by our theme of “Brewing with Single-Minded Dedication,” all of us at the brewery are committed to bringing Japanese culture—and shochu, Japan’s national spirit—to you.

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.

Brewed with the classic sweet potato 'Kogane Senkan', 'Miyano Tsuyu' is a shochu with the deliciousness of traditional sweet potatoes, making it recommended for mixing with soda or hot water.

A gentle aroma and a smooth taste. The flavor profile is broad, and it has a quality that expands even when diluted.

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.'

A rich sweetness and depth characteristic of shiroko. Despite having a full body, it offers a harmonious flavor that can be savored slowly. This is a standard product from Watanabe Sake Brewery that allows you to enjoy the essence of the ingredient sweet potato 'Kogane Senkan'.

A classic barley shochu 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 'light barley' unsatisfactory.

Handcrafted ancient flavor. The only earthen storehouse brewery in the prefecture since its establishment, using a koji room with koji lids, it has stubbornly preserved handmade techniques supported by a long history, living in 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 using traditional family techniques and new technologies, creating the true ancient flavor. Both the bitterness and aroma are robust, and no matter how you drink it—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 soft, 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 Showa 3 (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 spirit of our brewery.

Using carefully selected fresh golden sweet potatoes, this shōchū has a deep and rich flavor and aroma of sweet potato with a smooth and thick mouthfeel. It is a classic 20 degrees from Miyazaki.

A sweet potato shochu with a rich umami flavor, featuring a soft and full-bodied sweet potato aroma, and a smooth, mellow taste.

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 Kuroki Main Store's passion for shochu in one word, it would be 'Shochu Hitomune.' This signifies not only the continuous production of shochu but also the commitment to preserving and passing down the traditional culture rooted in the land. That is why Kuroki Main Store begins with agriculture. 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 this way.

The flavor has a solid structure, with a sense of concentration and balance, possessing 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, keeping in mind the era that follows mass production and mass consumption.

Using the Miyazaki sake brewing suitable rice 'Hanakagura' as the main ingredient, 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 making 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 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 'brew.' With tradition in our hearts!

This is our signature shochu, popular even among those who are not accustomed to drinking shochu, with a fruity sweet aroma and a mellow taste.

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 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, offering a mellow taste that comes from being aged and stored.

Founded in the fifth year of the Tenpo era, we honor tradition and heritage while challenging new flavors. We cultivate authentic shochu that beautifully matches modern cuisine, using sweet potatoes from Sakaguchi and Ootsuka, water from Sakuragaoka where the sake brewery is located, and over 170 years of traditional techniques. We are committed to spreading shochu that is made possible by the rich nature of Miyazaki.

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 filled with abundant water, which has 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 things differently, 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 pure underground water 'Kirishima Rekkasui' from the Kirishima mountain range. It was first released in 1916 by the founder of Kirishima Sake Brewery, 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)

The ingredients are carefully selected sweet potatoes from Southern Kyushu, using pure water sourced from the renowned evergreen forests of Miyazaki and Aya, and our unique yeast 'Hyuga-nada Black Current Yeast' harvested from Hyuga-nada in Miyazaki Prefecture. Crafted with care by skilled brewers at Aya Brewery, this authentic sweet potato shochu features a refreshing sweetness and a crisp mouthfeel. Bottle 900ml 2800 yen (excluding tax)

This shochu was developed in response to voices saying, 'I don't like sweet potato shochu' and 'Sweet potato shochu is too smelly to drink,' while preserving the flavor of sweet potatoes. It is a refreshing and easy-to-drink shochu made using the low-temperature distillation method. This product was created with the desire for more customers to enjoy sweet potato shochu. The product name is derived from the myth 'Tensonkorin' that is passed down in Takachiho. Bottle 900ml 2800 yen (excluding tax)

Made with 100% domestic two-row barley, dedicated to quality for about 30 years since its release. Continuously pursuing 'deliciousness and drinkability.' Through this process, we have arrived at the best blend of atmospheric distillation and low-temperature distillation, as well as new refining methods, resulting in the current Kuro Uma. Miyazaki has been one of the leading horse breeding areas since ancient times, as noted in the 'Suiko Chronicles' from 1300 years ago. The name 'Himuka no Kuro Uma' was given with the hope that it would grow to be a shochu that runs throughout Japan from the land of Himuka. Bottle 900ml 2800 yen (excluding tax)

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 preparation. It features a harmony of tropical fruit aromas derived from Amami brown sugar and the gently fragrant sweetness of brown sugar. The mouthfeel is soft, and it has a refreshing finish.

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