Menu : Nihonshu To Kushiten Za Heso

Glass 399 yen ~ Other brands not listed are also available. There may be no listed brands. If you have a nomination, please contact restaurant manager.

As the name suggests, this sake is made using only rice grown in the rice fields, so they are particular about making pure rice sake. We have revived Aomori's Kojo Nishiki, which was said to be a mythical rice, and we also use Kasoai, a rice from the prefecture that is suitable for sake brewing, in keeping with the position of Aomori's local sake.

A delicious Towada sake brewed with locally grown rice from Aomori Prefecture and high-quality underground water from Oirase. The name of the sake originates from the fact that one day, a white dove flew into the brewery and took up residence at the shrine. This pigeon was carefully enshrined as the guardian deity of the house and was named ``Hato Masamune''. It has a beautiful taste and is characterized by a crisp quality that you won't get tired of drinking.

Akita Prefecture always ranks high in the ranking of sake consumption. Among them, Yajima Town is said to have the highest consumption. Located in Yajima Town is Tenju Sake Brewery, a long-established sake brewery founded in 1874 (Meiji 7). Chokaisan uses Akita Sake Komachi and Miyama Nishiki, which have been cultivated by the Tenju Sake Rice Study Group, a group of brewers and local farmers, since the 1980s. The results of our efforts are evidenced by our brilliant award history in numerous contests. "Mt. Chokai" is recognized by top sommeliers around the world. I'm looking forward to your further activities.

Yamamoto is a partnership company known for having Beatles BGM played in the warehouse. It was founded in 1901, in the middle of the Meiji era, in Yamori Village, a fishing village on the Sea of Japan coast famous for Akita's prefectural fish, sandfish fishing. ``Hakutaki'' is the signature brand of this brewery. The current head of the company is Tomofumi Yamamoto, the 6th generation. After studying in America, he worked in music in Tokyo. This may be the reason why music is played in the brewery and roomba cleaning machines and floor-wiping robots are used in the koji room. With innovative ideas, we have achieved reforms one after another, and new lineups have been added to Shirataki. This includes series such as ``Yamamoto'' and ``Do.'' It is a big hit with its sharp taste.

Abe Kan, the 14th generation head of the family, is in charge of sake brewing. We are particular about making sake that goes with meals, and it is popular as a sake that goes well with fresh seafood from Shiogama.

Niizawa Brewery in Miyagi Prefecture is known nationwide for ``Hakurakusei,'' which was created with the concept of ``the ultimate sake to accompany meals.'' Established in 1873, this brewery's historic brand is ``Atago no Matsu.'' It is said that Doi Bansui, the poet who wrote the lyrics for ``Kojo no Tsuki'', loved this drink.

A long-established storehouse in Shonai, founded in 1778. Sake brewed using Yamagata yeast or No. 10 yeast and sake rice such as Miyama Nishiki, Dewa Sansan, or Dewa no Sato has a well-balanced flavor and a beautiful lingering finish. Among them, the unfiltered raw sake series is popular.

A long-established sake brewery founded in 1875, it is located in front of the gates of Mt. Haguro, known for the Dewa Sanzan. With its impactful name and Ukiyo-e label, ``Kudoki Jozu'' suddenly became a nationally popular drink. Made with low-acid yeast, it has an elegant taste and aroma, and a unique taste full of rice flavor.

Located in Tendo City, Yamagata Prefecture, a town of shogi, this sake is one of the best brewed with hard water. Due to its sharpness, it is also known as Yamagata Masamune. Since he was a child, brewery chief brewer Tomonobu Mitobe has been nicknamed "Inazo." As the name suggests, they focused on growing rice in their own fields and also established an agricultural corporation. We are promoting cultivation with reduced pesticides.

All of the rice used is locally produced in Minamiaizu County, and the raw materials include Yumenoka, a rice developed in Fukushima that is suitable for sake brewing, and locally produced Gohyakumangoku. The yeast is also carefully sourced from the prefecture, including the Utsukushima Yume yeast developed by Fukushima prefecture. The new brand ``Roman Series'' is brewed using the famous ``Takashimizu'' water as the brewing water, using the traditional technique of 4 stages of glutinous rice.

The main branch of Hiroki Sake Brewery, located along Echigo Kaido in Aizu Sakashita-cho, has been popular for its brand name ``Izumikawa'' for a long time. The current president, Kenji Hiroki, took over the family business and introduced a new brand, Hiroki, in 1999, which quickly took the Japanese sake world by storm. An almighty sake that is delicious no matter when you drink it, with the trinity of sweetness, flavor, and aroma.

Located in Yabuki-cho, Nishishirakawa-gun, Fukushima Prefecture, Okiyoshi Main Store, which has the quaint appearance of an old house, was founded in 1865. Gakki Masamune, which has been brewed since the company's founding, was originally a very popular brand in the local area, but has evolved even further in recent years.

Founded in 1849 by Hikobei Shimazaki. The second generation, Kumakichi, took over a sake brewery with a history of over 200 years in present-day Karasuyama. The sake was also named ``Higashi Rikishi'' because Kumakichi was an unparalleled lover of sumo.

The raw material for the domaine is rice from Kamenoo, Omachi, etc., and the entire amount of rice is limited to rice fields that are above the water veins of the brewery's groundwater and preparation water.

Although it is a small brewery located in the beautiful countryside, it produces brands that represent Tochigi. Recently, supply has not been able to keep up with demand, making it difficult to obtain alcoholic beverages. Rice is steamed in an old-fashioned Japanese pot, gently squeezed in a Sase-style sake tank, and carefully brewed. The refreshing fruity aroma and ginjo aroma come to the fore, and the strong sweetness and complex flavor spread in your mouth.

In terms of sake brewing, we have inherited the tradition of Echigo toji from generation to generation, but since 1996 we have been brewing sake in the hands of the local Yuki toji. We do not use three-season brewing for the purpose of increasing production, but rather three-season brewing for the purpose of improving sake quality, and we strive to manage fermentation to satisfy each bottle. In order to bring out the characteristics of the raw rice in the sake, the natural luster created by aging is left in the sake without carbon treatment. This is the origin of unique sake that can only be made by using good sake rice, using good water, and brewing with good techniques. As you spend time in the slow flow of time, as sake continues to change and mature in the unique climate of sake, why not remember the spirit of ``valour'' and sip it in your mouth? We are confident that you will feel something new in the midst of tradition, and be moved by the series of actions performed by heaven, earth, and humans.

A cup of brewery with an irresistible complex flavor

Super easy to drink! NEW Perfect for drinking with meals! We mainly stock pure rice!

This is THE mealtime sake that won't interfere with your cooking. We mainly have special pure rice in stock!

A popular standard drink at our store. Apparently, the author of Slam Dunk was a fan of the Japanese sake ``Mitsui Kotobuki'' and incorporated it into the name of one of the characters. If you like slam dunk, please give it a try!

Monday, Tuesday, Wednesday, Thursday, and Friday 12:00-18:00, Saturday 12:00-14:00 Regular price 418 yen → What! 209 yen!!! Sour (Lemon, Grefle, Lime, Camu Camu, Kyoho, Sudachi, Sheikh, Calpis)

Monday, Tuesday, Wednesday, Thursday, and Friday 12:00-18:00, Saturday 12:00-14:00 Regular price 495 yen → What! 319 yen!!!

For an additional fee, you can make Chuhai (Shochu cocktail).

(Lemon, grapefruit, lime, sudachi, acerola, Kyoho grapes, shekwasha, Calpis)

A sour with citric acid that relieves daily fatigue/Nobel Otoko plum in sour! other

Let's have fun drinking collaboration sour! / Garigari-kun, if you win, have another drink!

It has a gorgeous aroma and a refreshing taste. [Recommended way to split...with water, on the rocks] [Recommended for...sashimi]

Sweet potato shochu made with black koji has a mellow texture and a gentle flavor and high-quality taste. [Recommended way to split…rock] [Recommended to eat…meat gyoza]

For those who truly love potato shochu, we have created a shochu with an old-fashioned sweet potato smell. A nostalgic yet new sweet potato smell created by the inquisitive spirit of the brewer. Drink with care. [Recommended way to split...Rock] [Recommended to eat...Stir-fried hormones]

It's shochu, but it tastes like whiskey? Won 1st place in the authentic shochu category at the National Liquor Contest! [Recommended way to split…rock or soda] [Recommended to eat…Hokkaido Zangi]

It is characterized by its concentration and smoothness, and you can feel the aromatic barley flavor. [Recommended way to split...on the rocks, with hot water] [Recommended to serve...broiled chashu]

The jet-black bottle is filled with the rich aroma of barley, and the elegant, mellow, deep flavor. [Recommended way to split...on the rocks, split with hot water] [Recommended for...thick fried horse mackerel]

Please enjoy the uniqueness created by the combination of malt, which is as fresh as young leaves in the forest and has a faint smoky flavor, and unblended sake, which gives complexity and depth. [Recommended way to split...Rock] [Recommended to eat...Fried sprouted garlic]

A slightly youthful aroma and alcohol stimulation, followed by lemon and orange peel, fruitiness, followed by malt richness and a moderate oak lingering finish. [Recommended way to split...Highball, Rock] [Recommended to eat...Simmered in tendons]

Smooth and clean with a lingering finish of fresh vanilla, a hint of pear, a soft, fruity hint of sweetness and a balance of smokiness. [Recommended way to split…Highball] [Recommended to serve…Fried chicken]

Uses authentic Scotch "Dewar's"!

Oronamin C and highball collaboration sour

Collaboration sour of cola and highball

Add the frozen lemons from the strongest lemon sour to your highball! Clean, delicious and refreshing taste!

Collaboration sour of ginger ale and highball