I went after a long time, but the master is amazing! The sake that comes out is amazing, to the point where I wanted to ask if they have normal sake. The 1850 Madeira wine... This place is insane.

I was taken to a hidden bar in Kokura. It's a bit pricey and there's a check at the entrance, so it can be intimidating to enter. There aren't many food bloggers' reviews, and the rating is average, but apparently this is the number one authentic bar in Kokura. Even though I'm not familiar with showbiz, I heard that big-name actors often visit, which got me excited. I enjoyed a vintage whiskey I hadn't tried before, and had a great time. I would love to visit this place again.

Calvados, the number one bar in Japan. The owner of Tensushi made a reservation for me. I compared Calvados aged 30, 60, and 100 years. The 100-year Calvados tingles on the tongue to the point of giving goosebumps. It's like the taste is condensed with the years that have accumulated. It was a happy time and space. I am alone in the completely dark store.

After thoroughly enjoying sushi, I finally visited this place that I had been wanting to go to. As soon as I entered, I was overwhelmed by the impressive collection of old vintage bottles. I was amazed to see so many Romano Levi Grappas, which I fell in love with after visiting Levi Distillery in Italy. This was my first time seeing such a variety of them. This time, I tried two different types of Calvados old vintages. The differences were clear, but both were deeply delicious. I would love to visit this place again when I come to Kitakyushu.

I had always wanted to visit this bar, which is famous nationwide as a treasure trove of old bottles. Although they didn't have my favorite VAT 69 old bottle, I enjoyed a few glasses of rare blended old whiskey instead. The bar maintains a constant temperature inside all year round (with the air conditioning always on in the summer), ensuring that the flavor and taste of the old bottles are preserved perfectly. Oh, it was so delicious! The conversation with the owner, Wasai-san, was also enjoyable. It was a luxurious adult time filled with happiness. Wasai-san, the owner, regularly travels to France to purchase Calvados and old bottles, and he is the only person in Japan who has been recognized for his expertise in Calvados. Whenever I visit Kitakyushu, this is a must-visit spot for me.

For lunch, I went to Tenshushi Kyoto Machi store, and for dinner, I went to TOBIUME in Orio. When I returned to Kokura and had nothing to do, I went to STAG. I usually drink whiskey, but this night I asked for grappa. Mixing grappa with soda makes a surprisingly delicious highball. While whiskey has a sharp taste, grappa has a rich flavor that seems to make you drunk quickly. STAG offers a variety of grappas, living up to its reputation as the number one bar in western Japan.

I enjoyed my favorite sushi without alcohol, which made me appreciate it even more. Honestly, I love alcohol but I'm not very knowledgeable about it, so I usually just drink and enjoy. However, this place had amazing atmosphere, service, and an incredible selection of drinks. I didn't pay this time as my friend treated me, but I think it's worth the price. Even without considering that, it's a fantastic restaurant. It doesn't seem like just anyone can walk in, which is understandable. I feel like a grown-up now. I definitely want to come back next time and pay for myself.

When I looked at this bar on a review site, whiskies and brandies stood out, but as the title suggests, the cocktails are also very delicious. The first time I went to a bar, I was surprised by the difference in taste and deliciousness compared to drinking gin and tonic at an izakaya, but I was once again surprised at STAG. Since then, I only drink cocktails here haha. If you're curious, be sure to check it out.

After enjoying the delicious Kyushu nigiri sushi at Tenjushi Kyoto-cho store, head to STAG to enjoy one of the best lineups in Japan. Identify yourself at the intercom and enter. Have a Macallan highball, then leave it to the staff to choose for you, and enjoy various antique-class sake. Years ago, I acquired a precious bottle at an auction. It includes unfamiliar brands, as well as familiar ones with a slight twist (laughs). Don't worry about the final bill here, just enjoy. Who knew whiskey could be this delicious...

I visited Tenju Shi Kyoto Machi store based on the recommendation of the owner. It is a members-only, referral-only bar. They have a great selection of vintage wines and whiskies. The atmosphere is chic, authentic, and cool.

Amazing shop. I have been building relationships with the producers for many years, to the point where they can create custom labels and bottles for me during my local purchases. If you're lucky, you may even get to try a dessert with white truffles over vanilla ice cream.

I think this atmosphere where you can enjoy the sake slowly is a space of happiness.

Rare and expensive liquors are lined up.

This is a recommended restaurant that the head chef at Tenshuji in Kokura suggested. I just want to mention upfront that every time I visit, I end up staying for about 3 hours, with the longest being 6 hours haha. If you end up drinking some really precious stuff from about 100 years ago, the bill can get quite high. It's a whole different experience if you can drink quickly and leave, right? I'm sorry for staying so long, but I just can't help it! When you press the intercom and enter, you're greeted by a dimly lit interior with only the counter illuminated, and the walls are lined with bottles of alcohol. There are also a lot of incredibly old bottles of alcohol. It's amazing! The master of the husky voice, Wasai-san, personally sources and appraises everything, only buying what he's truly satisfied with. Wasai-san is also a very interesting person to talk to. The more you listen to him, the more you're moved by his extraordinary passion. The highball that I love is made in a way that I've never seen anywhere else, and the flavor is surprisingly rich. I'm not very knowledgeable about alcohol, but I've always liked Calvados. Wasai-san visited the producer of Calvados to convey its excellence, and was personally honored by France for it. The original blend of Calvados was also amazing (*^_^*) It's become a routine for me to visit when I go to Tenshuji, but it's still sad that I can't go to Kokura regularly. This is a restaurant that I want to continue to cherish. Thank you for the wonderful meal.

There is an amazing bar that is well-known nationwide. When I went on a business trip or when I am with friends, I sometimes feel like having a few more drinks at a second bar. On this day, after having a satisfying meal at Tenjusushi Kyoto-machi, I asked the owner if there was a good place nearby. He recommended a place to me, saying it was really good. It was located on the second floor of a building in the busy downtown area. When I rang the intercom and entered, I found myself in a dimly lit interior with only the counter resembling a stage. Standing behind the bar counter was the owner and bartender, Wasai-san. Wasai-san, in his early 40s, was extremely knowledgeable about alcohol. At first, I would order drinks myself or ask for his recommended cocktails, but it was truly impressive when I left it up to him. He served me Macallan, Johnnie Walker Swing, DRC Marle, and other rare drinks I had never seen or heard of before. They were all from decades ago, I wonder where he managed to get them. The atmosphere was lively with jokes. I was introduced to a really amazing bar (laughs).

I went to a second party with my friends. It's a hidden adult hideaway with small batch and vintage bottles lined up. The location is in the same vertical street as "Bon Pierre," which is located on the corner of Nankoku Building, south of Ogai Street, in Kaji-cho 1-chome. At the entrance, there is an intercom with a serious atmosphere. When I asked, "Is it okay for three people?" they replied, "Of course, please come in." The interior of the store has a calm atmosphere with a counter seating for seven and two tables. First, a consomme soup is served. The charm is a mix of homemade smoked nuts and dried fruits. First, I had the "Ancient Age 10 Year," followed by the "Tutan 50 Year 40%," and "Stagg Jr." The "Ancient Age 10 Year" is a bourbon named "Good Old Days" made at the Buffalo Trace Distillery, which also produces Blanton's. It is said that the good base alcohol is used for Blanton's, and the rest is used for other bourbons, but there are rumors that Blanton's base alcohol is blended into the 10-year-old base alcohol. It has an alcohol content of 43% and is a mellow and easy-to-drink bourbon. The "Tutan 50 Year 40%" is a Calvados made in the Calvados region of France, where only apple brandy made can be called Calvados. Just like the "Tutan 30 Year 44% Single Cask" aged in wine barrels that the master purchases at the distillery every year, the label also has the name of the store on it. The mellow and sweet deep flavor is unique to the 50-year-old. It's delicious. The "Stagg Jr. 66%" is a sister product of the elusive bourbon "George T. Stagg," with an annual production of 300 bottles. It is aged for 8-9 years, about half of George T. Stagg, and is a limited edition produced twice a year. It is non-filtered and varies in alcohol content batch by batch, with this one being 66.25%. Surprisingly, it has a soft mouthfeel, but the alcohol hits you strongly on the aftertaste. The passionate master, who becomes unstoppable when talking about alcohol, once warned a customer who only ordered juice, saying, "It's like going to a sushi restaurant and saying you don't like fish," and since then, he has put a lock on to set boundaries. The assistant, who was shaking a non-filtered bottle while looking at it, was scolded, saying, "Sediment mixes in, so..." but later, the master politely explained, "Sediment is flavor." He really wants only those who love alcohol to come, and he is particular about quality control, keeping the temperature at 22-23 degrees with the air conditioning on 24 hours a day in summer. Many customers come from outside the prefecture. It was a good restaurant that may be a bit expensive with 3 drinks costing 13,500 yen, but it is worth more than that.

After finishing a meal at "Sato" in November 2016, we decided to disband and enjoy the streets of Kokura on our own. My wife and I, along with our close friends, decided to visit a bar in the area. Our "Fukuoka, Yamaguchi, Food and Golf Trip" had been planned over three months in advance. We had always planned for free time in the evenings in Kokura, so when we visited "Caruso" in Shinjuku, the owner, Suzuki-san, recommended that we visit "STAG" if we were going to Kokura. Upon researching "STAG" on Tabelog, we found descriptions like "the door is locked and you have to ring the intercom to enter" or "the master is a difficult person" or "by referral only." When we visited "Caruso" again, we made sure to ask Suzuki-san to call ahead to "STAG" for us. We even went back to Suzuki-san's place three days before and asked him to remind us again, as if our blood type being A wasn't persistent enough (laughs). When we arrived at the front of the store, there was indeed an intercom. Nervously, we pressed the button and announced our names. A cheerful female voice responded, "We've been waiting for you, please come in." Huh? Wow, the atmosphere was really nice, nothing like what was written on Tabelog (laughs). When the four of us sat at the counter, the owner greeted us with a bright smile, saying, "Welcome, we've been waiting for you." The friendly atmosphere immediately dispelled any tension we had (laughs). I ordered a "Boston Cooler" and my wife ordered a "Moscow Mule." Watching the owner shake the drinks, I couldn't help but smile, knowing they would be delicious. When I took a sip of the "Boston Cooler," it was as good as I imagined! I couldn't help but smile again (laughs). The "Moscow Mule" was also delicious! Looking around, I saw a countless number of bottles lined up on the shelves. I was at a loss, what should I drink next? I decided on the "Calvados Prestige <BAR ATAG> Pierre Huet," which was an original Calvados from BAR STAG with "KOKURA, JAPAN" written on it. Next, I tried the "Grappa distillata da ignari," which was gentle and smooth, not what I expected from Grappa, it was a bit of a cultural shock. The label was handwritten, and I couldn't understand what was written on it, so I have no further information (laughs). The "Marcel Ragnaud 1929 Folle Blanche Grande Fine Champagne 1er Grand Cru de Cognac" was a very precious drink. I felt so lucky to be able to drink something like this, I wanted to take the empty glass home and sleep with it. I don't remember if I drank it or if my wife did, and I don't even remember what it was, I just have a photo (laughs). The "Buchanan's Deluxe" I remember, I asked for a final drink, probably? Well, I got drunk for the first time in a long time, I was completely wasted (laughs). The atmosphere of the store, the master, and the mama (is she the wife?) were all lovely people, and the drinks were fantastic. "STAG" in Kokura is a must-visit, when you think of Kokura, you think of "STAG," and when you think of "STAG," you think of Kokura. I will definitely visit when I come to Kokura, thank you, Wasai-san.

This is a bar in Kokura that specializes in hard liquor. I've been here twice. The first time was a while ago, probably for the third round, so I don't remember much. This time was for the second round, so I remember it well (laughs). They first served a vegetable consommé. The snacks included raisin au Sauternes with orange peel chocolate, white chocolate and truffle mille-feuille-like sweets. I don't drink hard liquor often, so I'm not very knowledgeable about it, but they offer various types of 40-50 year old liquors. My companions had an old Calvados, and I had a 20-year-old Glenfarclas from a special decanter released in 1988, meaning it's made from original spirits from before 1968. Another companion had an old Bowmore and a fine DRC.

The rumors were true, it was amazing! There were 100-year-old Calvados, 40-year-old original Scotch, and a collection of DRC and Marler empty bottles. To prevent those who don't understand the value from entering, the door was locked and you had to ring the intercom to be let in. According to regulars, the master can read customers' minds and choose drinks at the perfect timing.