"Black" meat consisting of black pork, black beef, and black Satsuma chicken; a sweet potato culture encompassing satsuma-age (fried fish cakes) and karukan (steamed sweets); and authentic sweet potato shochu align in Kagoshima. Alongside the robust food uniquely typical to land looking out at Sakurajima, sake vessels like Satsuma Kiriko and kuro-joka (bare clay spouted pots) are passed down. When organizing a Made in Japan-first evening drink time, you can combine and enjoy Kagoshima's meat dishes, shochu, and tableware.
Black pork characterized by umami and richness, mellow-tasting black beef, and chewy black Satsuma chicken are represented livestock brands of Kagoshima. We will introduce a lineup focused on fresh meat and processed goods enjoyable at home for "tasting black meat"—such as shabu-shabu, tonkatsu, steaks, yakitori, curries, and stews.
Satsuma-age, deep-fried minced fish, is a staple Kagoshima side dish delicious either as is or lightly roasted. Together with sweet things like karukan and sweet potato tarts, we pair authentic sweet potato shochu and local shochu, introducing products with an image of a "Kagoshima set" where you can enjoy the evening moments.
Satsuma Kiriko glasses and guinomi (sake cups), applying cuts to colored glass, are gorgeous sake vessels generating different expressions depending on the lighting. Together with kuro-joka (clay pots) intending to enjoy sweet potato shochu at a lukewarm temperature, and shochu cups, we introduce tableware supporting Kagoshima's way of enjoying drinks.
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