Menu : Kyuushuu Koshitsu Izakaya Hakata Hanakura

Lemon sour/Grapefruit sour/Cola sour/Ginger sour/Lime sour/Shikuwasa sour/White peach sour/Kyoho grape sour/Green apple sour/Pear sour/Pineapple sour/Ramune sour/Yuzu honey sour/Calpis sour/Otokoume sour/

Gin and tonic/Gin and soda/Gin and cola/Vodka soda/Moscow mule/Rum soda/Rum cola/Campari soda/Campari orange/Campari grapefruit/Cassis soda/Cassis orange/Cassis grapefruit/Cassis oolong/Peach soda/Peach orange/Peach grapefruit/Peach oolong/Malibu soda/Malibu cola/Malibu orange

The sake brewing rice Gohyakumangoku is highly polished to bring out the original flavor of the rice. The deep flavor created by the harmony of aroma and taste.

Dassai is the pinnacle of Japanese sake that is recognized around the world. This Junmai Daiginjo is made by polishing Yamada Nishiki, which is said to be the best sake rice, to 50%. A masterpiece that maintains an exquisite balance between a clean, fresh taste and a soft, delicate aroma.

Despite its light taste, this refreshing dry sake has a strong umami flavor, a sharp aftertaste, and a smooth feel that goes down the throat. Niigata's classic evening drink that can be enjoyed in a variety of ways: at room temperature, cold, or warmed.

Aiming to create a "ginjo sake to enjoy with meals," we created a mild aroma and a flavor that you won't tire of drinking. It is a ginjo sake with a soft mouthfeel that is suitable for both chilled and warm sake.

This potato shochu expresses the unique strength and solid body of black koji brewing. It features a strong aroma and flavor, as well as a delicate and smooth texture due to careful aging.

The koji is handmade using koji lids. Since the company's founding, they have consistently used black koji and the first brewing is done in earthenware jars. They do not use enamel tanks, but brew in earthenware jars. Brewing is only done between September and March, when the sweet potatoes used as the raw material are harvested. The careful brewing process results in a refreshing shochu with a strong sweetness and richness.

This is a standard potato shochu made with Koganesengan, white koji, and atmospheric distillation. It uses Tarumizu hot spring water "Kotobukizuru." Please enjoy it warm or with hot water.

Made from carefully selected, high-quality "Kogane Senkan" rice and clear water naturally filtered through the Shirasu plateau unique to Kagoshima. It has a light taste, yet a rich flavor that runs down your throat.

Tominohozan, which is made with yellow koji, is made by carefully polishing the carefully selected "Kogane Senkan" and brewing it at low temperatures. The light aroma the moment you pour it into the glass and the deep flavor when you take a sip have opened up a new world of potato shochu.

The raw material for the authentic shochu ``Kirishima'' is Kogane Senkan, a sweet potato grown in a vast potato field in southern Kyushu. The water used for preparation and splitting is Kirishima Hikkasui, which springs from a giant water jar located 150 meters underground in the Miyakonojo Basin in southern Kyushu. It contains just the right amount of minerals and carbon dioxide gas, almost no iron, which is the enemy of shochu production, and has the perfect growth conditions for yeast fermentation.

Made entirely from Kagoshima Prefecture's "Kogane Senkan" sweet potato. The raw liquor is distilled slowly and carefully over a longer period of time than usual (luxurious potato bonfire distillation), resulting in a rich, creamy flavor and a clear aftertaste.

Made with Kagoshima-produced "Kogane Senkan" shochu, this shochu has a mellow, full-bodied flavor and a light texture, thanks to its harmony with the clean, crisp shochu type-1.

This is a carefully crafted beer that allows you to enjoy the original taste and aroma of the barley used as the raw material. The delicate yet robust flavor of the barley is best enjoyed when mixed with hot water.

This is a 100% barley shochu made using only handmade koji and carefully selected barley, and distilled under reduced pressure to give it a light flavor.

The standing incense has a light and sharp impression, and the base aroma has a barley aroma, and it is an exquisite product that brings out a rich, round flavor and soft flavor that rivals that of sweet potatoes.

This drink has a refreshing fruity flavor as its base, and is blended with shochu aged in oak barrels used for whiskey. You can enjoy the gorgeous aroma and mellow flavor of this authentic premium shochu.

Made with carefully selected barley and a luxurious blend of various types of unblended liquor, this liquor is harmonised with the mild, crisp shochu type 1 to create a mellow yet refreshing taste.

This Amami brown sugar shochu is characterized by its subtle sweet aroma of brown sugar, a refreshing, light taste that you will never tire of, and a mellow flavor that comes from aging the raw liquor for over three years.

We use highly fragrant red shiso that is specially grown for Tantakatan in Shiranuka-cho, Hokkaido. Please enjoy the gorgeous fragrance of carefully selected shiso and the refreshing flavor that spreads in your mouth.

Ryukyu Awamori is characterized by its low alcohol content and fruity aroma. It is easy to drink with water or hot water, or even with a squeeze of shikuwasa.

Made with Okinawan brown sugar, it has a fragrant flavor and a rich, deep taste.

A thick, deep, luxuriously sweet plum wine made with some plum wine that has been aged for five years, and with honey and salt as secret ingredients, this plum wine has a deep, rich flavor.

Mellow and aromatic plum wine

Oolong tea/Green tea/Orange juice/Grapefruit juice/Cola/Ginger ale/Calpis/Calpis soda