じとっこ组合 五井驿前店

Bottle Beer Sapporo Red Star

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

Coke highball, ginger highball, Hyuga summer highball, Wenzhou mandarin highball, mango highball

Hyuganatsu Sour, Satsuma Mandarin Sour, Calpis Sour, Kishu Umeboshi Sour, Ume Sour, Ginger Sour

Takara Rich 360ml Frozen Lemon

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 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 liquor made using patented technology.

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 per glass)

Can be served as cold sake or warm sake. A bottle with high cost performance.

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

The rich and crisp adult dry rose 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 tone resembles that of ripe strawberries and cherries, with a glossy finish that sparkles.

This is the number one wine popular among women. The fruitiness is pleasant! It has a sparkling pink color. With a charming hue reminiscent of acerola and cherries, the dazzling bright rose color is very attractive.

Committed to traditional techniques and hand-made koji. Kodomajozou is a historic brewery founded during the Edo period under the original name Fujiyaya. 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, during the Heisei era, the brewery was temporarily inactive. I studied brewing at the Tokyo University of Agriculture under my father, Kazumaru Kazuo, who is the current representative. After graduation, I returned to the sake brewery in Miyazaki, Saitama, and trained at two shochu breweries. In 2001, my family moved to Nichinan, and I inherited Kodomajozou. With the dawn of the 21st century, new shochu production began again. With the continuation of the history of the two breweries in our hearts, we are all committed to delivering Japanese culture and the national liquor, shochu, to everyone, guided by our brewery's theme of 'Brewing with Dedication.'

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.

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

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

Eternal is a hundred years. From now on, '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 the fermentation process without going against the local mechanisms. By relying on the environment of this area as much as possible, 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. While it has a full body, it offers a harmonious flavor that can be enjoyed slowly and steadily. 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 'light barley' unsatisfactory.

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 one batch at a time under the family tradition and new techniques, 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 refreshing 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 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 all our strength. That is the brewery's commitment.

Using carefully selected fresh golden sweet potatoes, it has been crafted into a shochu with a deep and rich flavor and aroma of sweet potatoes, providing a thick and smooth 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 the feelings that Kuroki Main Store puts into shochu making in one word, it would be 'Shochu Ism.' This embodies not only the commitment to continue making shochu but also the intention to preserve and pass down 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 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 in this way.

The flavor has a solid structure, a sense of concentration, and a balance that carries 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, in anticipation of the era that follows mass production and mass consumption.

Using the sake brewing suitable rice 'Hanakagura' from Miyazaki as the raw material, 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 brewing 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 produce shochu that I believe in. And, I must never forget the teachings of my predecessors who taught me the joy of craftsmanship. Imagining our customers enjoying shochu harmonized with the blessings of nature and pure water, we quietly continue our challenge to

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 is characterized by 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, Obi cedar, making us a representative shochu brewery of Nichinan City.

This is a rich and mellow flavor of sweet potato shochu, aged and stored to bring out the unique characteristics of black koji.

Founded in the fifth year of the Tenpo era, we honor tradition and heritage while challenging ourselves with new flavors. We cultivate authentic shochu that beautifully matches modern cuisine, using sweet potatoes from Sakaguchi and Ootsuka, water from Sakuragaoka where our brewery is located, and over 170 years of traditional techniques. We are committed to spreading shochu that can only be made with 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 premises are overflowing with rich water, which has also 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 was always doing unusual things, 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 clear underground water 'Kirishima Rekkasui' from the Kirishima mountain range. It was first released in 1916 by the founder of Kirishima Shuzo, 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 produced by the renowned evergreen forests of Miyazaki and Aya, and our unique yeast 'Hyuga-nada Black Current Yeast' harvested from Hyuga-nada in Miyazaki Prefecture. Skilled brewers at Aya Brewery have crafted this authentic sweet potato shochu with care. It features a refreshing sweetness and a crisp mouthfeel. Bottle 900ml 2800 yen (excluding tax)

This shochu was developed in response to voices saying, 'I can't handle sweet potato shochu' and 'Sweet potato shochu is too smelly to drink.' It is crafted using a low-temperature distillation method that preserves the flavor of sweet potatoes while being refreshing and easy to drink. 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)

Committed to 100% domestic two-row barley for about 30 years since its release. Continuously pursuing 'deliciousness and drinkability' every day. In the process, we 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-producing regions 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 the brewing process. It features a harmony of tropical fruit aromas typical of Amami brown sugar and the gentle sweet scent of brown sugar. The texture is soft, and it has a refreshing finish.

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