じとっこ組合 甲府昭和店

Bottle Beer 580 Yen

Gyokuro Highball, Jasmine Highball, Oolong Highball, Strong Green Tea Highball (photo)

Dewar's Highball 530 yen, 12-Year Highball 690 yen, Hyuga Summer Highball 580 yen

As the frozen lemon melts, the flavor intensifies, creating an irresistible refreshing drinking experience. The premium lemon sour is a bliss for adults.

Famous in Miyazaki, this is Tono Wine. It's a rosé dry but a cool drink that doesn't interfere with the food.

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, enjoyable both chilled and warmed. The subtle aroma of koji when warmed is also one of the pleasures of this sake. (Price is per glass)

Available from chilled sake to warm sake. A bottle with high cost performance.

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

We are committed to traditional techniques and hand-made koji. Kodomajozou is a historic brewery that was founded during the Edo period under the original name Fujiyaya. It produced Imo shochu named Fujiy, inspired by Izu, the birthplace of the former lord of the Obi domain, the Ito family. After some time, the brewery was in a state of suspension during the Heisei era. I studied brewing at Tokyo University of Agriculture under my father, Kazumaru Kazuo, who is the current representative. After graduating, 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 our brewery, Kodomajozou. With the dawn of the 21st century, we began a new era of shochu production. With the continuation of the history of the two breweries in our hearts and the theme of our brewery, 'Brewing with Dedication,' we are all committed to delivering Japanese culture and the national liquor, shochu, to everyone.

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 mixing with soda or hot water.

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

Manen lasts for a hundred years. From now on, Asahi Manen will continue into the next hundred years. To represent the local area as a regional 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 ferments without going against the mechanisms of this land. By relying on the environment of this area as much as possible, a regional 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' and is a signature brand.

A rich sweetness and depth characteristic of white koji. Despite having a full body, it offers a harmonious flavor that allows for a relaxed drinking experience. This is a standard product from Watanabe Sake Brewery that lets you enjoy the essence of the ingredient sweet potato 'Kogane Senkan'.

A classic barley shochu 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 developed through aging. 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 using both traditional family techniques and new technologies, creating the true ancient flavor. Both the bitterness and aroma are robust, and whether enjoyed with hot water, cold water, or on the rocks, it provides a bright and crisp intoxication.

This has a well-balanced flavor that feels both rich in umami and soft, 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 evolve steadily without showing off. We incorporate changes within the unchanging, making the usual taste even better. We want to deliver authenticity to everyone's daily evening drinks. We face everything we can do with full effort. That is the spirit of our brewery.

Using carefully selected fresh golden sweet potatoes, this shōchū has a deep and rich flavor and aroma of sweet potato with a smooth and thick 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 Honten has been dedicated to the craft of shochu making. If we were to express Kuroki Honten's passion for shochu in one phrase, it would be 'Shochu One-Track Mind.' This reflects not only the commitment to continuously produce shochu but also the intention to preserve and pass down the traditional culture rooted in the land. That is why Kuroki Honten starts with agriculture for shochu production. 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 Honten'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 by doing so.

The flavor has a solid structure, with a concentrated balance, and possesses 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 Miyazaki sake brewing rice 'Hanakagura' as the main ingredient, and employing our own cultivated unique yeast, this is crafted through traditional methods, 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 making is not sweet. At times, I feel like 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 make 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 through atmospheric distillation, it features a strong and deep richness and flavor. The rich and lingering aftertaste has been well received by sake enthusiasts, 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, all products are handmade and hand-carried from production to completion. Since its founding, it has been producing shochu using traditional ceramic pots, steaming sweet potatoes in wooden barrels made from the local specialty, Obi cedar, representing the shochu breweries of Nichinan City.

This is a rich-flavored sweet potato shochu that utilizes the unique characteristics of black koji, resulting in a mellow taste from the aged storage.

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 Saketani and Ootsuka, water from the sake brewery in Sakuragaoka, 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 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 Japan's first 100% reduced pressure distilled sweet potato shochu, 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 often seen as eccentric for my unconventional ideas, including reduced pressure distillation,' 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.

'Kurokirishima' is a genuine sweet potato shochu made from sweet potatoes 'Kogane Sengan' grown in the Shirasu plateau of Kyushu and the pure underground water 'Kirishima Rekkasui' from the Kirishima mountain range. It was first released in 1916 by the founder of Kirishima Sake Brewery, 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 cuisines, including Japanese, Western, Chinese, and ethnic foods. Bottle 900ml 2800 yen (excluding tax)

The ingredients are carefully selected sweet potatoes from southern Kyushu, using pure water sourced from the lush subtropical forests of Miyazaki and Aya, and our unique yeast 'Hyuga-nada Black Current Yeast' harvested from Hyuga-nada in Miyazaki Prefecture. Crafted with care by skilled brewers at Aya Brewery, this authentic sweet potato shochu 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 smells and is undrinkable.' It is crafted using a low-temperature distillation method, preserving 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 'Tensonkourin' that is passed down in Takachiho. Bottle 900ml 2800 yen (excluding tax)

Made from 100% domestically produced two-row barley, dedicated to quality for about 30 years since its release. Continuously pursuing 'deliciousness and drinkability.' Through this process, we have 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, 2 Pickled Plums 100 yen

A brown sugar shochu distilled under reduced pressure, named after the famous water used in its brewing. It features a tropical fruit aroma characteristic of Amami brown sugar, harmonizing with the gentle sweetness of brown sugar. It has a soft mouthfeel and a refreshing finish.