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Heartland Beer. Discovering the true value of 'somo' (the essence). Realizing and discovering the inherent value of things without being influenced by trends, authority, or existing values, and pursuing what is genuine for oneself. Draft beer 500ml glass 380, bottled Kirin Ichiban Shibori, Asahi Super Dry 500, non-alcoholic bottle 380.

Brewed using traditional Irish methods, Guinness lies quietly in barrels and cans. Beautiful bubbles rise as if taking a deep breath, creating a mesmerizing flow. Now, take a moment for yourself. A deep breath in a glass. Guinness Surger 650 Corona Bottle 600 Zima Bottle 550

Made from the legendary purple sweet potato 'Murasakimasari'. It is named 'Akakirishima' because the mash turns bright red in response to the polyphenols abundant in Murasakimasari and the citric acid produced by 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.

A carefully crafted product made from 'Hinohikari' rice grown using the duck farming method by Iwakura Sake Brewery in Miyazaki Prefecture, and selected sweet potatoes 'Kogane Sengan'. 'Wife' is a premium version of the extremely popular shochu 'Tsuki no Naka', made only with carefully selected ingredients. It is characterized by a smooth and easy-to-drink texture. It is said to have a very high level of exclusivity and is difficult to obtain.

The shochu first released in 1916 by Yoshisuke Enatsu, the founder of Kirishima Distillery, is made with 'black koji' fermentation. The history of Kirishima Distillery began with black koji shochu. 'Kuro Kirishima' recreates the flavor of the original black koji shochu using state-of-the-art equipment and our unique brewing methods. The deliciousness brought forth by black koji lies in its rich sweetness and crisp finish. This exquisite taste is crafted from over 90 years of tradition and exceptional skill at Kirishima Distillery.

Yamaneko from the Ozuki Mountain Distillery (the new distillery of Kuroki Honten). It is a bottled storage sake made from Kyushu 108 (a variety of sweet potato) and produced at the Ozuki Mountain Distillery. This sweet potato shochu has a unique flavor developed through the blessings of nature and matured in storage bottles. The original sake is stored and aged in clay pots for several years.

This is an unfiltered authentic purple sweet potato shochu made using Ayamurasaki sweet potatoes from southern Kyushu, brewed with white koji and distilled under normal pressure. The brewing water is sourced from spring water that flows from across the river from the brewery. Thanks to the skill of the brewers, you can enjoy the mellow taste and rich fruity aroma that retains the original umami and sweetness of the Ayamurasaki sweet potatoes. Since it is unfiltered, there may be slight cloudiness and oiliness, but these are components of the umami, so please enjoy it as is.

This shochu is made using 'kame shikomi' for both the first and second fermentation. The koji mold used is black koji. The flavor is rich and full-bodied, and the lingering aroma that comes after it passes through the throat is irresistible no matter how many times you drink it.

Founded in the 4th year of the Showa era. It is the only handmade brewery in Oita Prefecture that carries out all processes from steaming the raw materials to labeling by hand. Rather than pursuing ease of drinking, it is a shochu with a substantial flavor. It is finished with a blend of reduced pressure distillation and atmospheric distillation for a smooth taste!

100% barley distilled under reduced pressure - This shochu is made only from handmade koji and carefully selected barley, finished as a light type with the characteristic lightness of barley through reduced pressure distillation. Moreover, within its flavor, it retains a solid richness that can withstand long-term storage, as it is the original liquor of the long-aged sake 'Hyakunen no Kodoku'.

A pure rice 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 degree +3 / acidity 1.5. Produced by Asahi Shuzo in Yamaguchi Prefecture, it is very popular among women, with a slightly rich, sweet, and smooth mouthfeel. The aroma further spreads in the mouth upon tasting. It gives a rich sweetness, and the first impression is that of a sweet sake, but the aftertaste is clean, leaving no residual sweetness. This sake can maintain its sparkling deliciousness not only in the first cup but also in the second and third cups. 1 go (180ml) for 980 yen.

This is a clean and refreshing junmai sake. It features a subtle ginjo aroma unique to Kumamoto yeast and a distinctive acidity that adds depth and sharpness to the flavor. Its light taste pairs well with a variety of dishes. 1 go 750 yen

Urakasumi's Junmai sake is made from 100% Sasanishiki rice grown in Miyagi Prefecture. It is a pure rice wine with a rich flavor that embodies the umami of the rice. The sake has a gentle drinking experience with a full-bodied aroma that hints at the umami of the rice, accompanied by a subtle fruity fragrance. Its intricate taste unfolds softly, and the finish is enhanced by a crisp acidity that brings out a lightness. 600 yen per 180ml.

Boso local sake Koshikoi 'Nama' stored sake Volume: 300ml This is our original label. It is very popular at a low price. 300ml 580 yen

This sake follows the traditional Niigata style of 'refreshingly dry' that contains flavor amidst its dryness. It is a honjozo brewed slowly in a winter environment, priced at 700 yen for 1 go.

A representative sake from Chiba, it is a well-balanced drink with a refreshing sharpness and a rounded umami flavor. Taste type: slightly dry, Alcohol content: 15 degrees. Sake meter value: +3.5, 1 go 450 yen.

This is a Junmai Ginjo sake made with 60% polished 'Bō no Mai' (produced in Onjuku Town). It is a limited edition product created to commemorate the trade between Onjuku Town and Mexico, available in a 500ml bottle for 1500 yen.

This umeshu is made with a larger quantity of ume than usual, resulting in a refreshing type. The original flavor and aroma of the ume are concentrated. The aftertaste features the unique acidity of green ume. It is recommended to enjoy it on the rocks or with soda.

A genuine taste that features a strong aroma of yuzu and a hint of sweetness, along with the unique richness of sweet potato shochu 'Red Hare'. When you take a sip, you can distinctly feel the richness characteristic of sweet potato shochu, while the refreshing flavor of yuzu spreads, allowing you to enjoy a crisp taste. Please enjoy it on the rocks.

A liqueur that allows you to enjoy the refreshing taste of mikan and the texture of bursting pulp. This dessert-like liqueur is packed with juicy flesh from the Satsuma mikan. Approximately 22 mikan are used for 1800ml. The outer skin, inner skin, seeds, and fibers are carefully removed, and the flesh of each mikan is blended gently to avoid crushing. Enjoy not only the refreshing aroma and taste of mikan but also the light and intriguing texture of the pulp dancing in your mouth.

Chilean wine that benefits from the cold air brought by the Andes mountains towering along the border of Chile and Argentina, as well as the cold air from the Humboldt Current flowing north from Antarctica, creating a significant temperature difference between day and night, which allows high-quality grapes to thrive.

Water/Ice 100 yen, Cut Lemon 200 yen, Pickled Plum 100 yen, Carbonated Drink (250ml) 200 yen, Decanter Oolong Tea 500 yen, Decanter Green Tea 500 yen

Oolong High, Green Tea High, Black Tea High, Grape Sour, Plum Sour, Grapefruit each 380 yen