Omiki Shochu Bar 焼酎バー オミキ屋

It was our last night in Hokkaido. We were staying in Sapporo. We went to Susukino ramen street for dinner. After which we were walking around for some drinks. We spotted an advertising board for a Shochu bar. We had not been to one that was focus on shochu only.

The bar was located in the basement B1. It was pretty small, typical Japanese bars. There was one lady staff who was the owner. We seated ourselves at the counter. There was maybe about 300-400 bottles of shochus. The good thing about shochu was that they could be kept in normal room temperature.

Normally we drank Shochu from Kyushu. So we would like to try some local Hokkaido one. The first we started with was Jusshoumuhai (十勝無敗), a shochu made from mugi from Tokachi.

Shochu made from Silksweet (シルクスイート) potato that was first "developed" in 2012. However it was very popular now, due to its sweetness and smoothness.

Broad bean shochu (干咾不動尊) from Fukushima. This was the first time we came across such shochu.

Imo shochu (青天桜島) from Kagoshima. This was made from the common sweet potato黄金千貫 .

Tabelog: https://tabelog.com/hokkaido/A0101/A010103/1035034/