鸡屋 冢田农场 西新宿小泷桥店

A premium aroma and flavor with a blend of sweet potato and barley aged in barrels.

A fruity aroma reminiscent of Ginjo sake.

A flavor that combines the sweetness and bitterness of bitter chocolate with an outstanding roasted aroma.

Using yeast with beer yeast, it has a faintly sweet citrus aroma and a sharp sweetness of sweet potato shochu.

It is crafted to encapsulate the aroma of brown sugar, allowing you to enjoy a more authentic brown sugar flavor.

A shochu characterized by a vibrant aroma reminiscent of white flower nectar.

A homemade ginger liquor made by infusing brown sugar shochu with ginger, cloves, and four other types of spices.

This is a highball made with domestically sourced Japanese pepper. It pairs exceptionally well with fried foods, dishes seasoned with a sweet and spicy flavor, and rich dishes.

This is a bitter coffee liqueur made by marinating coffee beans with an aroma similar to roasted almonds in barley shochu 'Mannenboshi'. It can also be served on the rocks or with soda.

This is a shochu cocktail that highlights the aroma of black tea and the personality of mandarin orange.

This is a drink with a flavor reminiscent of lychee from the fragrant sweet potato shochu 'Daiyame' that pairs well with ginger ale.

Kobayashi Farm, Makinohara City, Shizuoka Prefecture

Tenryu District, Shizuoka Prefecture

Oigawa River Basin, Shizuoka Prefecture

The citrus fruits produced by the citrus master 'Ryokun of Midori no Sato' in Nichinan City, Miyazaki Prefecture, are mostly 'open field' varieties. Since these agricultural products are susceptible to climate change and natural disasters, we have established our own standards that include the condition, quality, sugar content, and ripeness of the products, and we are constantly exploring ways to create delicious citrus that everyone will enjoy.

This is a delicious drink with the sweetness of brown sugar shochu and the sweetness and aroma of domestically produced kumquats.

The Midori gin made with Japanese botanicals pairs perfectly with kumquat.

Drink it with mixed spices submerged. It's a slightly adult lemon sour.

Contains one whole 'Nichinan Lemon' grown with reduced pesticides. A refreshing drink that allows you to feel the sourness as it melts.

Enjoy a dry rosé for adults with citrus and lemon-like acidity, fresh sweetness of green apple and peach, followed by a bitterness reminiscent of pink grapefruit, served with soda.

I want to reuse sake lees that are discarded even though they are edible. This uses 'sake lees syrup' born from the history woven over a hundred years in Toyama, Himi.

This is a sour made using Ira Cola, which is made with 10 types of spices, herbs, and citrus, with a focus on the manufacturing process.

The term 'pre-mixed' for shochu refers to the process of mixing shochu with water in advance, allowing it to blend. If the mixture is left to sit for a few days to a week, the shochu and water blend well together, resulting in a much smoother taste compared to a freshly made water mix, and it is said to be more delicious.

Wakashio Brewery, Kagoshima, Sweet Potato, Barley, Rice Koji, Barley Koji, 33 degrees

Komaki Brewing (Kagoshima) [Sweet Potato, Rice Koji (White Koji) / 25 degrees]

Obuse Mountain Distillery (Miyazaki) [Rice Koji / 25 degrees]

Wakashio Sake Brewery (Kagoshima) [Rice Koji / 25 degrees]

Nishi Sake Brewery (Kagoshima) [Sweet Potato, Rice Koji (White Koji) / 25 degrees]

Hamada Sake Brewery (Kagoshima) [Aged Sweet Potato and Rice Koji (Black Koji) / 25 degrees]

Watanabe Sake Brewery (Miyazaki) [Barley, Barley Koji / 25 degrees]

Yamada Sake Brewery (Kagoshima) [Brown Sugar, Rice Koji (White Koji) / 30 degrees]

Takahashi Sake Brewery (Kumamoto) [Rice, Rice Koji (White Koji) / 25 degrees]