Menu : Jitokko Kumiai

Bottled beer 638 yen tax included

Gyokuro High 418 yen including tax Jasmine High 418 yen including tax Oolong High 418 yen including tax Dark green tea high (photo) 473 yen including tax

Coke Highball 473 yen including tax Ginger Highball 473 yen including tax Hyuga Summer Highball 473 yen including tax Wenzhou Mikan Highball 473 yen including tax Mango Highball 473 yen including tax Dewar's 12 Year Highball 638 yen including tax

Hyuga Summer Sour 473 yen including tax Wenzhou Mikan Sour 473 yen including tax Calpis Sour 418 yen including tax Kishu Umeboshi Sour 418 yen including tax Otokoume Sour 473 yen including tax Gari Sour 473 yen including tax Refreshing tomato sour 473 yen including tax Apple vinegar sour 473 yen

For the second cup, you can get a "refill" at a discount. Additional sour 385 yen tax included

Frozen mango sour Frozen grape sour Frozen pineapple sour Frozen strawberry sour

Cassis soda, Cassis orange, Cassis milk, Cassis oolong, Cassis jasmine

Carefully made by a contracted plum grower in the JA Takachiho area, ripe plums grown in a village deep in the mountains are soaked in genuine barley shochu and rock sugar to create a rich plum wine with no additives or coloring. In order to increase the richness and mellowness, aged sake is further blended.

Fresh and juicy peach liquor made using a patented manufacturing method.

A gorgeous ginjo fragrance reminiscent of strawberries (price is by glass)

``This is Hakkaisan's representative alcohol, which is good cold or hot.The faint aroma of koji when warmed is also one of the pleasures of this alcohol.(Price is by the glass)

We can handle everything from cold sake to hot sake. A book with high cost performance.

Brewed with ``Kurazuki Hanbei yeast,'' which was born in a sake brewery. A bold and masculine sake that will impress sake connoisseurs with its warm and refreshing taste.

This dry rosé for adults is full of richness and sharpness, and has a refreshing taste that won't make you tired of drinking it. A dry type of rosé that can be enjoyed with any type of cooking. It has a bright pink color with a slight reddish tinge. The color has tones of ripe strawberries and cherries, and is shiny and sparkly. Bottle 3,080 yen tax included

We are particular about the traditional technique of hand koji. Kodama Jozo is a historic brewery founded in the Edo period, originally named Fujiya. They produced a sweet potato shochu called Fuji, named after Izu, the birthplace of the Ito family, the former lords of the Obi domain. As time passed and the Heisei era entered, the brewery remained dormant for a while. I also studied at Tokyo University of Agriculture, Faculty of Agriculture, Department of Brewing, along with my father, Kazuo Kanemaru, who is the current leader. After graduating, I returned to Miyazaki, a sake brewery in Saitama, and trained at two shochu breweries. In 2001, the family moved to Nichinan and took over Kodama Brewery. With the dawn of the 21st century, new shochu production began again. With the continuation of the history of the two breweries in mind, and the brewery's theme of ``devoting ourselves to brewing,'' all of our brewers will work together to deliver Japanese culture and the national sake of shochu to everyone.

A shochu brewed by hand using edible Miyazaki beni, with the themes of ``delicacy'', ``harmony'', and ``lingering flavor''. It is characterized by the mild aroma and sweetness unique to red sweet potatoes.

Mild aroma and mellow taste. The range of flavors is widened, and the quality of the sake grows even when cracked.

Mannen is 100 years. ``Asahi Mannen'' will continue to move forward into the next hundred years. In order to be a representative local shochu, 1. It is brewed using only locally sourced ingredients and water. 2. Incorporating various microorganisms that live in this area into the moromi. 3. Don't go against the local institutions and watch the issue. By relying on the local environment, we are able to produce local shochu that only we can brew here.

The black koji has a thick body and a deep, fragrant aftertaste. Even in Miyazaki Prefecture, where there are many types that are generally easy to drink, this is a signature brand that customers rate as ``unusual'' for its richness.

A classic made from barley shochu distilled under normal pressure and aged for over three years. A wine that harmonizes the outstanding aroma of barley with a mature, mellow flavor. Recommended for those who feel that refreshing barley is not enough.

Handmade, an ancient taste.Since our founding, we have been using the only earthenware brewery in the prefecture and a koji lid in our koji room, and we continue to stubbornly maintain handmade methods that are supported by a long history and are in keeping with the climate and natural features.Moromi is fermented in large shimeyaki jars, carefully selected ingredients grown in the strong sun of Nichinan, and distilled with all our heart and soul, one pot at a time, using traditional techniques and new techniques to create authentic sake. It exudes an ancient taste.It has a strong taste and flavor, and whether you drink it with hot water, cold water, or on the rocks, it is refreshing and intoxicating.

It has a well-balanced taste that has a strong umami, but also a softness typical of Furusawa brewing.

The entire process is completely hand-made and carefully made, resulting in a delicious sake with a mellow aroma and richness.

Founded in 1929 in Kushima City, located at the southernmost tip of Miyazaki Prefecture and on the border with Kagoshima Prefecture. The taste that has been passed down from parent to child continues to evolve steadily without being flashy. Incorporating change into the unchanging to make the usual taste even more delicious. We want to deliver authentic products to drinkers' everyday evening drinks. To that end, I will do my best to do what I can. That is Kura's idea.

We use carefully selected fresh Kogane Sengan to create a shochu with a rich sweet potato taste and aroma, and a rich mouthfeel. The temperature is 20 degrees, which is typical of Miyazaki.

Connect people. Unravel your heart. Since the first drop from the distillation kettle in 1891, Kuroki Honten has devoted itself to the production of shochu. If we could sum up Kuroki Honten's passion for making shochu in one word, it would be ``dedicated to shochu.'' This reflects our intention not only to continue making shochu, but also to protect and pass on the traditional culture of shochu, which is rooted in the land. That's why Kuroki Honten starts making shochu from agriculture. They cultivate the land, sow the seeds, and do everything from cultivation to harvest with their own hands. Furthermore, waste generated during the manufacturing process is effectively used as organic fertilizer, returning the blessings of nature to nature. That is the shochu making at Kuroki Honten. This is a time-consuming and labor-intensive method. However, there is an ideal shochu that can only be created by doing so.

The taste is well-balanced with a solid structure and a sense of concentration, with a lingering aroma and complex flavor.

It has an elegant, fragrant, slightly sweet grain aroma. The caramel-like flavor spreads delicately in the mouth, and the taste is moderately light.

Aware of the coming era of mass production and mass consumption, this brewery was built with the concept of coexisting with nature while creating products safely and carefully, even in small quantities.

Made from Miyazaki's Hanakagura rice, which is suitable for sake brewing, and created in a traditional manner using our own proprietary yeast, it has a refreshing aroma and a mellow taste.

Tradition means repeating creation. Creation means respecting tradition. Taking on the challenge of making the traditional technique of making shochu is not an easy one. At times, we may feel overwhelmed by the weight of tradition. A relentless headwind challenges me. When that happens, I close my eyes and remember. Inheriting the traditional tasuki means accumulating new creations. Capturing the times and continuing to make shochu that we believe in. And never forget the teachings of our predecessors who taught us the joy of manufacturing. We quietly continue to take on the challenge of brewing, imagining our customers enjoying shochu that is a blend of nature's blessings, clean water, and craftsmanship. With tradition in mind!

It is made by atmospheric distillation and has a strong, deep richness and flavor. The rich and long aftertaste has been well-received by sake drinkers who say, ``You can enjoy the flavor of a distilled liquor that rivals Western liquor.''

Established in 1898. Following tradition, Nichinan City has been particular about making and transporting everything by hand from manufacturing to final product, and since its founding has been making shochu by steaming potatoes in old-fashioned wooden barrels (made from Obi cedar, a specialty of Nichinan) using the kametsubo method. This is a shochu brewery that represents

It has a rich flavor that takes advantage of the unique characteristics of black koji, and a mellow taste that can only be achieved by aged and stored potato shochu.

Inoue Sake Brewery, located in Nango, Nichinan City, is known for its large jars. The brewery grounds are filled with abundant water, which has been designated as one of Miyazaki's most famous waters. Shochu is made using this famous water using vacuum distillation, which is now commonplace. In 1981, when business was becoming difficult, he developed his own vacuum distillation technology and succeeded in producing Japan's first 100% vacuum distilled potato shochu, saving the company. ``Culture must be preserved,'' says company president Norio Terada. ``If you don't manage your business properly, you won't be able to leave a wonderful culture behind.I do a lot of strange things, so when I started doing vacuum distillation, I was treated as a weirdo at the time.'' Although he was smiling, he narrowed his eyes nostalgically.

The most popular local shochu in Nichinan City. It has a good reputation for its smooth taste and light taste.

``Kuro Kirishima'' is an authentic potato shochu made with black koji malt, made from the sweet potato ``Kogane Sengan'' grown on the Shirasu Plateau in Kyushu and ``Kirishima Rekka Sui'', the clear groundwater of the Kirishima Mountains. We have recreated the taste of black koji brewing, which was first released in 1916 by Kirishima Sake Brewery's founder, Kichisuke Enatsu. It is characterized by the creamy sweetness of black koji and a sharp aftertaste. Regardless of genre, such as Western Cuisine Japanese-style meal, Western food, Chinese food, Ethnic Cuisine, etc., it is a complement that makes delicious dishes even more brilliant. Bottle 900ml 2800 yen (excluding tax)

The raw materials are carefully selected sweet potatoes from southern Kyushu, Kogane Sengan, and pure water from Japan's leading evergreen forests in Miyazaki and Aya. ”, and was painstakingly created by the skilled brewers at Aya Brewery. This authentic potato shochu is characterized by its crisp sweetness and refreshing taste. Bottle 900ml 2800 yen (excluding tax)

Bottle set (ice, hot water, water) 330 yen (tax included) Oolong tea (decanter) 550 yen (tax included) Cut lemon 110 yen (tax included) 2 pickled plums 110 yen (tax included)

Brown sugar shochu distilled under reduced pressure, named after the famous water used for brewing. A harmony of the tropical fruit aroma derived from Amami brown sugar and the gentle sweet aroma of brown sugar. It has a soft texture and a refreshing finish.

Gyokuro tea/Oolong tea/Jasmine tea/Cola/Ginger ale/Orange juice