Jitokko Kumiai Yamato Yagi

Bottle beer 690 yen

Strong green tea highball 530 yen, Gyokuro highball 450 yen, Jasmine highball 450 yen, Oolong highball 450 yen

Coke Highball 530 yen, Ginger Highball 530 yen, Hyuganatsu Highball 530 yen, Unshu Mikan Highball 530 yen, Mango Highball 530 yen

Rich Grapefruit Sour 580 yen, Rich Yuzu Herb Sour 630 yen

Hyuganatsu Sour 530 yen, Satsuma Mandarin Sour 530 yen, Calpis Sour 480 yen, Kishu Plum Sour 480 yen, Ginger Sour 480 yen, Refreshing Tomato Sour 480 yen, Apple Vinegar Sour 530 yen

Additional Sour 480 yen

Frozen Hyuganatsu Sour, Frozen Mango Sour, Frozen Grape Sour, Frozen Pineapple Sour, Frozen Strawberry Sour

Cassis Soda, Cassis Orange, Cassis Milk, Cassis Oolong, Cassis Jasmine

Carefully crafted by contracted plum producers in the JA Takachiho area, this rich plum wine is made by steeping fully ripe plums, grown in a deep mountain village, in authentic barley shochu and rock sugar, resulting in a thick plum wine that is additive-free and colorant-free. To enhance its richness and smoothness, aged liquor is blended in.

A fresh and juicy peach liquor made using patented technology.

A rich and sweet flavor with the rich taste of plum and brown sugar.

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 for a glass)

Suitable for both chilled and warmed sake. A bottle with high cost performance.

Brewed with 'Kuratsuki Hanbe Kubo' yeast born in the sake brewery. This bold and masculine sake impresses sake connoisseurs with its sharpness, especially when served warm.

This rich and crisp adult dry rosé is refreshing and has a taste that doesn't tire you out. It is a dry type of rosé that can be enjoyed with any dish. It has a vibrant pink hue with a slight reddish tint. 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 Brewing is a historic brewery that was founded during the Edo period under the original name Fujiya. It produced a sweet potato shochu called Fuji, named after Izu, the birthplace of the former lord of the Obi domain, the Ito family. Over time, the brewery entered a period of dormancy during the Heisei era. I studied brewing at the Tokyo University of Agriculture, just like my father, Kazumaru Kazuo, the current representative. After graduating, I returned to Miyazaki, where there is a sake brewery in Saitama, and trained at two shochu breweries. In 2001, my family moved to Nichinan, and I inherited Kodama Brewing. With the dawn of the 21st century, new shochu production began once again. Carrying on the legacy of the two breweries, we are all committed to delivering Japanese culture and shochu, the national liquor, to everyone, with the theme of our brewery, "Devoted Brewing," guiding us.

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, resulting in a sake that maintains its quality even when diluted.

Manen lasts for a hundred years. Even in the future, 'Asahi Manen' will continue into the next hundred years. To represent the local area as a local shochu, we: 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 as much as possible on the local environment, we create a local shochu that can only be brewed here by us.

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' and is a flagship brand.

Handcrafted 'Ancient Taste.' Since its establishment, it has been the only brewery in the prefecture built with traditional earthen storehouses, using koji lids in the koji room, and has stubbornly maintained handmade production 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 Nishi-Nippon, and distilled with great care in each pot using family traditions and new techniques, creating the authentic taste of ancient times. Both the bitterness and aroma are robust, and regardless of how it is consumed—whether diluted with hot water, cold water, or on the rocks—it provides a bright and crisp intoxication.

A well-balanced flavor that has a solid umami while also feeling the softness characteristic of Kozawa Brewing.

Due to the careful craftsmanship of completely handmade processes, it is finished into a superb 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 flavors passed down from parent to child continue to evolve steadily without showing off. By 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 all our strength. That is the brewery's commitment.

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

Connecting people. Unraveling hearts. Since the first drop dripped from the distillation kettle in 1885, Kuroki Honten has been dedicated to the craft of shochu. If we were to express Kuroki Honten's passion for shochu in one phrase, it would be 'Shochu is our sole focus.' This not only signifies our commitment to producing shochu but also embodies our intention to preserve and pass down the traditional culture rooted in the land. That is why Kuroki Honten starts with agriculture for shochu production. We till the land, sow the seeds, and carry out everything from cultivation to harvest by our 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 Honten's approach to shochu production. 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.

It has a refined and toasty aroma with a hint of sweet grain. The caramel-like flavor delicately spreads in the mouth, offering a pleasantly light taste.

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

Made from the sake-brewing rice 'Hanakagura' from Miyazaki, using 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 to respect 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 tradition is about accumulating new creations. It is about capturing the times and continuing to produce shochu that we 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!

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 taste and aroma 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 for brewing, and we are a representative shochu brewery of Nichinan City, making sweet potato shochu steamed in wooden barrels made from the local specialty, Obi cedar.

A rich flavor that utilizes the unique characteristics of black koji, this sweet potato shochu offers a mellow taste that comes from being aged and stored.

Founded in the fifth year of the Tenpo era, we value tradition and heritage while also challenging ourselves with new flavors. We cultivate authentic shochu that beautifully matches modern cuisine, using sweet potatoes from Sakaguchi and Ootsuka, water from the Sakuragaoka brewery, and over 170 years of traditional techniques, all nurtured by the sun of Miyazaki. We are committed to spreading shochu that can only be made with the rich nature of Miyazaki.

Inoue Sake Brewery, located in Nango, Nichinan City, is marked by a large clay pot. The brewery's premises are overflowing with rich water, which has been designated as one of Miyazaki's famous waters. The shochu produced using this famous water employs vacuum distillation, a method that has become commonplace today. In 1983, when management became difficult, they developed their own vacuum distillation technology and succeeded in producing Japan's first 100% vacuum-distilled sweet potato shochu, saving the company. 'Culture is only culture if it is preserved. If management is not done properly, even wonderful culture cannot be preserved. I tend to do things differently, so at that time, vacuum distillation was certainly seen as 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 without any strong flavors.

Bottle set (ice, hot water, water) 300 yen, Oolong tea (decanter) 550 yen, cut lemon 120 yen, 2 pickled plums 120 yen

A brown sugar shochu distilled under reduced pressure, named after the famous water used in its brewing. It features a harmonious blend of tropical fruit aromas derived from Amami brown sugar and the gently fragrant sweetness of brown sugar. The texture is soft, and it has a refreshing finish.

Gyokuro Tea / Oolong Tea / Jasmine Tea / Cola / Ginger Ale / Orange Juice / Hyuganatsu Squash / Mango Squash / Wenzhou Mikan Squash / Apple Vinegar Squash / Apple Vinegar Ginger