日代古屋炭烤雞肉串

Small Draft/420 yen, Medium Draft/580 yen, Large Draft/770 yen, Asahi Super Dry Medium Bottle/650 yen

All Free

Lemon, Lime, Lychee, Green Apple, Calpis, Otoko Ume

Grape vinegar, pineapple vinegar, tomato vinegar

Barley shochu / Wanko

Cassis Orange, Cassis Grapefruit, Cassis Soda, Cassis Oolong

The unique sweetness of sweet potato shochu and the distinctive sharpness of black koji intertwine subtly to create a unique richness.

A small sake brewery carefully crafted by a family of four. Both the taste and aroma exude the atmosphere of authentic shochu.

It has a rich and deep flavor, but its mouthfeel is very mild and soft, with a sufficient sweetness, making it a genuine shochu.

Everything is handmade with a new sweet potato aroma that has never been experienced before. The mellow flavor speaks to the drinker as one.

A classic sweet potato shochu from Furusawa Brewery. It preserves the traditional handmade flavor in the only earthen storehouse brewery in the prefecture.

Made with the popular Joy White sweet potato. Perfect for young people and those who are not used to sweet potatoes.

Limited sake from Kawagoe Brewery. A blend of sweet potato shochu and rice shochu, it has a sweetness that makes it easy to enjoy even for those trying it for the first time.

A standard sake from Matsutake Brewery. It has a slightly thin aroma and is finished as a genuine shochu with deep flavors and ample umami.

Standard product of Kawagoe Sake Brewery. The careful brewing of the brewery is fully conveyed to the drinker. Gentle aroma. Rich flavor.

This is a flavorful shochu made using barley cultivated by the local farmer group 'Reviving the Earth Association'. It is crafted with meticulous hand-making.

A shochu finished in a light type through reduced pressure distillation, maintaining a solid richness.

Although it lacks the unique roasted aroma of barley shochu, its rich fragrance and smooth taste evoke a sense of sweetness.

Despite being distilled at normal pressure, it has a gentle aroma and a smooth taste, making it enjoyable as a food pairing sake.

The successor, Masashi Yanagida, has returned, and 'Red Deer Coat' becomes the debut work. It evokes an image of a gentle shochu overall.

Normally, shochu is brewed by distilling moromi in a secondary fermentation, but in this case, rice koji is added and moromi is distilled under normal pressure in a tertiary fermentation.

Made from locally produced Hinohikari rice and using our own yeast, this is a thoroughly handcrafted shochu. A refreshing shochu with a fragrant ginjo aroma.

Long-term storage with the sweet aroma of brown sugar and a mellow texture.

Brown sugar shochu made with water rich in minerals. It has a light and easy-to-drink taste.

Made using spring water called Dogar. It has sweetness and a refreshing mouthfeel.

Coke, Oolong Tea, Calpis, Ginger Ale, Orange Juice, Grapefruit Juice