燒雞あきら 中目黑本店

This is a draft beer made with only the first pressed wort that flows out during the wort filtration process, using 100% malt. Of course, the clear taste without any off-flavors from the first pressed wort is present, and it is a classic beer full of the original flavor of barley.

Blended with key malts from nine distilleries and grain whiskey from two distilleries. It features a refreshing citrus fruit top note, a gentle and straightforward taste without any peculiarities, lightness, and a refined sweetness derived from barley. It excels in the balance of drinkability, price, and flavor. Recommended to drink straight or with soda.

The charm of 'Chita' lies in its subtly sweet aroma, soft flavor, and smooth, pleasant aftertaste. Due to its complex and non-boring taste, it has been highly regarded worldwide, winning a gold medal at the International Spirits Challenge (ISC), a global liquor competition held in the UK in 2020.

A creamy and soft texture with a fruity flavor, rich aromas of ripe white peach, European pear, and apricot, and a rich taste reminiscent of fruit tart spread throughout the mouth.

One of the three major whiskies, a single malt whisky with a delicate and elegant taste. Characterized by sweet vanilla aroma and ripe fruit fragrance, with layers of flavors that come in waves.

One of the three major whiskies, characterized by a harmony of fruity aromas like pineapple and berries, and sweet aromas reminiscent of cream, with a very light taste.

One of the three major whiskeys, it has a fresh aroma like young leaves in the forest, with a light and refreshing mouthfeel. It has a crisp taste with a hint of acidity. A faint smokiness and subtle sweetness linger in the finish.

A fruitful autumn where all living things enjoy sweet blessings. The northern land is adorned with its first frost this year. Akkeshi 'Shimofuri' is a traditional classic blend. Please enjoy the Japanese citrus aroma nurtured by whiskey aged in Akkeshi.

This is a honjozo characterized by a clean, dry taste with a smooth texture and a mellow finish. It is a sake that pairs well with both chilled (room temperature) and warmed servings.

Tanaka Sixty-Five is a sake crafted primarily by Katsunori Tanaka, the eighth generation of the Shiraito Sake Brewery. 'Tanaka' refers to the Tanaka family name and also conveys the meaning of 'sake brewed in a brewery located in the rice fields.' 'Sixty-Five' indicates that it is a junmai sake made exclusively from Yamada Nishiki rice produced in Itoshima, polished to 65%. The message to convey is neither more nor less than that. Sake is entertainment. Without overthinking, enjoy drinking it. That is everything. Whether you like it or not, that is all that matters. What Tanaka Sixty-Five aims for is the essence of a 'standard.' It is neither one-of-a-kind nor number one, but a standard. It is a sake that is naturally loved in Fukuoka and is familiar in everyday life. Tanaka Sixty-Five is pursuing that from Itoshima.

The name 'Gakki Masamune' originates from the time of the second generation Daikichi during the Taisho era, when Prince Asaka visited the area and requested the sake from Daikichi's main store, which he greatly enjoyed. It is said that the court musician, Okuyoshi, who accompanied him and is considered the composer of the national anthem, remarked, 'Both sake brewing and playing musical instruments are originally offerings to the gods.' The second generation Daikichi developed this sake brewery, which branched off from a soy sauce shop, and laid the foundation for Daikichi's main store with innovative ideas that broke existing concepts in sake brewing.

Yamahai is the traditional sake brewing method of Hirasei. It features a rich flavor with pleasant acidity and a strong body that does not become tiresome or lose its taste.

A fragrant aroma and a beautiful sweetness reminiscent of honey when tasted. A long aftertaste after swallowing. This is Junmai Daiginjo.

A series of heat-treated sake made to appreciate the individuality of Akita's sake rice. Brewed at a rice polishing ratio that best brings out the charm of each sake rice, and fixed in its characteristics through appropriate heat sterilization. It is also made entirely in wooden barrels, making it the most standard line to enjoy the taste of 'Shinsei' without any loss. From this year, the alcohol content will be in the 13% range, but the clarity has increased, and the complexity has also grown. It better draws out the potential of the number 6 yeast and is optimal for storage as a vintage.

The 'No.6' series differs from 'colors', which focuses on single rice varieties, as it emphasizes the quality of the rice itself produced by each farmer. Therefore, the variety of the raw rice is not necessarily consistent. For this reason, we do not specifically indicate the names of the raw rice used, but we always use rice from Akita Prefecture or sake rice equivalents such as 'Kame no O' or 'Riku no U 132'.

Choose 3 types from your preference

We have a selection of 15 types of seasonal sake not listed on the menu. For more details, please ask the staff.

Founded in 1830, Shibata Sake Brewery is now run by the 9th generation head, who is still in his mid-30s but has become a notable producer in recent years. The brewery is located in an area called Kanzui, where the brewing water is overwhelmingly soft, making it truly feel like 'water from the gods.' The average hardness of water in Japan is 60mg/L, while this brewery uses ultra-soft water with a hardness of only 3.5mg/L, which is one-twentieth of the average. For sake rice, they mainly use 'Yume Sansui,' a variety developed in 1998 for mountainous areas by the Aichi Prefectural Agricultural Research Center.

Kouei Kiku Sake Brewery is located in Ogi City, Saga Prefecture, which is in the central part of Saga Prefecture, facing the Chikushi Mountains to the north and the Ariake Sea to the south. The clear stream 'Gion River,' where fireflies dance, flows through the area, and you can see fireflies dancing around the brewery due to the abundant clean water. This is the standard sake 'Sukai Seikai.' The citrus aroma and fresh sweet scent spread throughout the mouth. Contrary to the aroma, the taste is dry and light. The aftertaste is not long-lasting, leaving a refreshing and pleasant astringency on the tongue.

This is a special sake characterized by a light and fruity flavor, often served in traditional Japanese restaurants. The name is derived from the famous haiku by Hattori Ransetsu, 'One plum flower, the warmth of a single bloom,' expressing the joy and warmth of spring brought by a single plum blossom.

In addition to the characteristic flavor of Yamagata Masamune, which is a 'robust rice umami and sharp taste from mineral-rich hard water,' the complex and layered flavors born from the kimoto brewing method will captivate you. The brewery hopes that everyone will enjoy it according to their own sensibilities, so the specifications are not disclosed. It is recommended to drink it warm with meat dishes.

The business partners are currently limited to 25 locations nationwide, only handling a select series of stores. Even with regular products, there is a rich variety including direct draws, middle cuts, and seasonal items, attracting a large fan base, especially the middle cuts which are highly rare. Overall, it has a strong impression, allowing for a full appreciation of the rice's umami. The balance of acidity is good, and it has a crisp quality that is enjoyable with food.

In the 5th year of the Taisho era, the shochu first released by the founder of Kirishima Shuzo, Yoshisuke Enatsu, was made with 'black koji' fermentation. This ambitious work was brewed using the original brewing records from the time of establishment to recreate the ancient black koji shochu, utilizing natural water 'Kirishima Rakkasui' as the brewing and dilution water, and employing a unique fermentation technique called 'sandwich brewing.' The result is a rich sweetness with a refreshing aftertaste.

A vibrant flavor made with yellow koji, suitable for shochu beginners. This sweet potato shochu uses yellow koji, which is commonly used in sake brewing. It has a smooth mouthfeel, and rather than emphasizing the sweet potato flavor, it is characterized by its refreshing quality and ease of drinking.

This shochu, made in a distillery deep in the mountains, uses the Kyushu 108 (Joy White) sweet potato variety as its main ingredient, is brewed in wooden barrels, and has a unique flavor developed through more than two years of storage and aging.

One of the sweet potato shochus that became a leading figure in the popularity of authentic shochu that swept the nation, Tomi no Hozan overturns the previous concept that 'sweet potato shochu is smelly,' captivating many people of all ages and genders. With a sweet and soft aroma of sweet potatoes and a long-lasting clean mineral scent that sets it apart from previous sweet potato shochus, it offers an innovative taste that expands the new world of authentic shochu.

Using the ingredient of the golden sweet potato, one of the three major shochus, and brewed in traditional clay pots. Murao uses domestically produced rice. 'I want to create a shochu that can be enjoyed as a dry, crisp drinking companion, rather than the strong aromatic shochus that are common these days,' says Mr. Ujigawa. He views spiciness and bitterness as positive elements, aiming to create a shochu that is not too sweet and can be enjoyed without getting tired of it.

One of the three major shochus, whiskey and brandy are types of Western liquor that are stored in barrels for a long time. Due to the breathing action and aging process, the amount of original liquor gradually decreases, and this liquor has been referred to as 'the angel's share' since ancient times, considered a precious and auspicious drink. The authentic shochu 'Demon King' is named to signify a special liquor brought forth by demons who seduce angels to procure the finest liquor from the demon realm.

One of the three major shochu, the current fifth head of the family, Mr. Kakushi Mori, took over in 1986. While inheriting the spirit of shochu making from his predecessor, his father Mr. Izo, he embarked on bold reforms. He transformed the family-run brewery into a limited company and implemented various initiatives, such as sourcing raw sweet potatoes and rice for koji directly from farmers. Of course, he also continued to innovate in shochu production, carefully processing selected sweet potatoes to create a refined and unprecedented taste in sweet potato shochu. To honor his father's commitment to quality and to overturn the conventional wisdom of sweet potato shochu being 'strongly flavored' and 'intensely aromatic,' he named it 'Mori Izo.'

Awarded the Grand Prize for three consecutive years at the Shochu Awards selected by sake shops and inducted into the hall of fame. Due to the spread of a disease called Fusarium wilt affecting sweet potatoes, GLOW EP05 was made using a different variety than originally planned. This resulted in an unexpectedly wonderful flavor.

It has the strength of black koji brewing and the fragrant aroma and sweetness of Kogane Sengan. This is a bottle with a strong aroma and flavor, a delicate and smooth mouthfeel due to careful aging, and a solid drinking experience.

The koji rice is made from rice produced in Kagoshima Prefecture, and the sweet potato is a luxurious product made exclusively from the golden Senkan variety cultivated by Nobu Baba, who has received the Emperor's Cup and the Yellow Ribbon Medal.

Using Purple Sweet Potato combined with yeast used for red wine fermentation, it was distilled under normal pressure. The resulting sake has a wine-like aroma, wrapped in the fruity scent unique to purple sweet potatoes, finishing with a refreshing and juicy taste.

Using yeast extracted from the white grape variety 'Sauvignon Blanc', which is one of the wine yeasts, we fermented and distilled it to create a flavor profile that is very sweet, reminiscent of melon and banana, with a moderate acidity, truly allowing you to experience a taste like never before, akin to white wine.

This is a shochu brewed with Beniharuka sweet potatoes and white koji. It has a fruity and elegant aroma with a refined sweetness and a solid flavor. Soda water is recommended as a mixer.

A gentle sweetness of grains, black tea, and a strong, rich aroma. The flavor has a solid structure with a concentrated balance, leaving a fragrant and complex aftertaste.

A sweet potato shochu carefully made from locally grown sweet potatoes called 'Kogane Senkan'. In Kagoshima dialect, 'Fujisai' means an unattractive man, but it also implies someone who may not look good but is sincere and beloved by everyone. This sweet potato shochu 'Fujisai' may not have a glamorous or fresh taste, but its depth of flavor and body are truly appreciated by connoisseurs.

This is a genuine sweet potato shochu that boasts immense popularity among shochu fans. It is brewed using sweet potatoes, local spring water, and traditional clay pots. It features a smooth texture and a deep sweetness. Please enjoy the gentle throat feel and the sweet aroma of sweet potatoes that fills your mouth.

A shochu that possesses the majestic kindness and strength of a whale living in the vast ocean. It is a standard sweet potato shochu made with Kogane Sengan, white koji, and atmospheric distillation, characterized by its rich aroma of sweet potato and soft mouthfeel.

From the moment it is poured into the glass, a sweet and vibrant fruit aroma spreads. It evokes the image of a fresh assortment of pears and oranges. When tasted, the fragrance of fruit mingles with a tea-like aroma, harmonizing beautifully with the sweetness of the sweet potato. The name 'flamingo orange' is derived from the beautiful orange color of hibiscus. This is a flavor that we want those who usually do not drink shochu to try, as it overturns the conventional image of shochu.

Coolmint, brewed with Kagoshima Aroma Yeast No. 1, is a sweet potato shochu that focuses on a refreshing aroma. It has a refreshing scent reminiscent of mint and a sweetness like banana ice cream. Please enjoy it mixed with soda in the upcoming warm season!

The concept of the label is 'a flower with the scent of banana' = 'Karataneo-gatama'. It is composed with the image of the scientific name Magnolia and the sunlight. This flower is an evergreen small tree native to China, with flowers about 3 cm in diameter. It is also known as banana bush or banana tree.

Manmugenji was discovered and cultivated in Kagoshima Prefecture in the 40th year of the Meiji era. It is one of the few indigenous varieties of sweet potato. Driven by the passionate desire of Master Yasuda to recreate the shochu of the Taisho era, Manmugenji, which had been in a state of extinction since the 40th year of the Showa era, was revived from just 10 seedlings. Manmugenji is rich in nectar, delicious to eat, and its sweetness is well utilized. Additionally, it has a gentle fragrance reminiscent of roses that wafts through the nostrils, which is unimaginable from its somewhat austere label.

"Yasuda" is a pioneering presence in the current trend of "flavored shochu" that many breweries are working on! Named after Nobuhisa Yasuda, who received the 2017 "Modern Master" award (for outstanding skilled workers), this is a 100% sweet potato shochu made from the century-old sweet potato variety "Tsurunashigenji." The sweet potatoes are aged for about two weeks before being distilled, resulting in a very high level of "monoterpene alcohol," which contributes to the unique fruity and citrus aromas characteristic of sweet potato shochu. It has a fruity sweetness reminiscent of lychee and muscat, filling the mouth with a refreshing and elegant fragrance.

Brewed only with carefully selected barley, barley koji, and pure, high-quality water. It is a smooth and non-boring best-selling authentic shochu.

Keikou to Narumo is made solely from barley produced in Fukuoka Prefecture, distilled under normal pressure, and shipped after a three-year aging period. The flavor is sweet, mellow, and transparent due to aging, with a gentle aroma of the rich and fragrant taste of barley wafting through. The name 'Keikou to Narumo' is derived from the idiom 'Better to be the head of a chicken than the tail of an ox.' It embodies the desire of Ebisu Shuzou to continue pursuing the creation of shochu that only they can produce, with pride even as a small brewery.

A refined and fragrant flavor reminiscent of caramel, with a subtly sweet grain aroma that delicately spreads in the mouth, offering a pleasantly light taste. The sweetness of the grain is predominant, leaving a gentle and toasty aftertaste throughout.

This barley shochu is crafted with various techniques to fully express the potential umami of two-row barley. The slight cloudiness is intentional for this purpose. It features a deep richness and a sweet, long-lasting aftertaste reminiscent of roasted barley. The name Aoshikage represents a muscular and robust quality, similar to a thoroughbred racehorse.

The fragrant aroma of barley spreads in an instant with 'Sato Mugi'. Made with barley and barley koji, it has a toasty aroma reminiscent of roasted barley, combined with sweet notes of chocolate and vanilla. It is unfiltered, resulting in a soft texture with a rich and robust sweetness that expands.

Made from barley cultivated by the agricultural production corporation 'Reviving the Earth's Association' and barley from Kyushu, it has a sweet and fragrant aroma of barley, with strong notes reminiscent of cocoa. It has a rich body, with a strong taste of roasted sweetness, and the aftertaste lingers with the fragrant aroma of barley.

A limited edition new shochu that is released once a year! It has a strong aroma that uniquely penetrates the nose, and a fresh, moderate roughness that is only present during this early distillation period. Despite this, it retains the traditional sweetness and richness, making it a luxurious shochu.

Chingu means best friend in the dialect of Iki. Using ingredients from Iki, it is blended with shochu distilled at normal pressure and shochu distilled at reduced pressure, resulting in a shochu that is refreshing yet has the roasted aroma of barley and the sweetness of rice malt.

This is a food-friendly sake that complements any dish and brings out the inherent goodness and flavor of the ingredients. It has a refined aroma and a light mouthfeel. It is a clear and refreshing type with a transparent and crisp taste.

A vibrant aroma and a soft flavor. Please enjoy the rich ginjo fragrance created by techniques polished over many years and home-cultivated yeast.

This is a spice liqueur based on rice shochu, created in response to a request for a shochu that pairs well with curry made with spices, after seven rounds of trial production. It uses a special rice shochu and plenty of the king of spices, cardamom, resulting in a refreshing aroma of cardamom and a taste that captures the sweetness of rice.

You can feel a gentle aroma of black sugar along with a faint fruity scent reminiscent of fruits like peach. The recommended way to drink it is definitely mixed with soda. 'Takatarou' means 'the thunderclouds that rise after the rainy season' in an old dialect of Kikai Island.

By trapping the rich flavor of brown sugar that escapes when dissolving it into shochu, we expressed a taste and aroma reminiscent of biting into brown sugar. You can enjoy the sweet aroma characteristic of this shochu whether on the rocks or diluted with hot water. The name of the sake is derived from the name of a bridge that spans Nagakumo Pass.

A shochu that has a strong popularity among brown sugar shochu fans. It offers a sweet aroma and a refreshing throat feel. This rare brown sugar shochu, known as 'Kurochuu', is produced only in the distilleries of the Amami Islands in Kagoshima Prefecture, Japan, where it is uniquely authorized for production. Due to its aging process, it has an exceptionally smooth throat feel and a subtle sweetness. This authentic brown sugar shochu is widely accepted, appealing to both regular drinkers of brown sugar shochu and those who are considering trying it for the first time.

Using plenty of chestnuts, 50% in total, we slowly distilled it at low temperatures to capture its aroma. As a result, it has been crafted into a luxurious chestnut shochu that is distinctly different in flavor. The subtle aroma of chestnuts and soft sweetness will gently spread in your mouth.

Its sake quality features a refreshing mouthfeel and a gentle sweetness that slowly spreads in the mouth, characterized by the unique deliciousness of Komejima Sake Brewery that fades away smoothly.

Nakama Sake Brewery is the smallest sake brewery in Okinawa Prefecture, located in Miyara on Ishigaki Island. They continue to carefully use wooden steaming machines and traditional pot stills, preserving the methods from their founding in 1948. Aiming to create awamori loved by the locals, they produce only one brand, 'Miyano Tsuru.' Due to being family-run, they do not manufacture in large quantities.