Menu : Museigen Nomi Houdai Koshitsu Izakaya Yottekiya

Varieties purchased so far: Tokushu Junmaishu/Junmai Daiginjo 104/Junmai Ginjo Kojo-no-Nishiki/Junmai Ginjo Comet/Junmai Daiginjo/Junmai Ginjo Akita Sake Komachi/Junmai Ginjo Yamadaho/Junmai Daiginjo Tobintori Junmai Daiginjo 45% Yamada Nishiki, Akita Komachi, Gin Eboshi/Special Junmai Sake Raw Junmai Ginjo Yamada Nishiki Summer/Junmai Ginjo Light Cloudy Raw/Yamahai Shikomi Special Junmai Junmai Ginjo Benkei/Watari Issue 2/ebima/ We purchase 17 types of seasonal sake from rice fields throughout the year. In December, we will be serving over 10 types of hidden sake compared to local sake drinkers.

Varieties purchased so far Toku Junmai Unfiltered Nama Genshu/Special Junmai Nama Tsume/Junmai Ginjo Nama Tsume Black Label/Special Junmai Kasumi Sake/Junmai Ginjo Aizan Honma/Hiroki Junmai Daiginjo

It has a gorgeous aroma and a well-balanced, beautiful sweetness when you put it in your mouth. A long aftertaste after swallowing. This is Junmai Daiginjo.

A seasonal drink that goes perfectly with your meal. Exceptional elegance, rich flavor, and delicate aftertaste.

Varieties purchased so far: Miyama Nishiki Junmai Daiginjo/Hattan Nishiki Junmai Daiginjo/Yamada Nishiki Junmai Ginjo Hattan Nishiki/Junmai Ginjo/Junmai Daiginjo Sake Musashi Origarami/Junmai Daiginjo Ginpu Unfiltered Raw Unprocessed sake / Yamada Nishiki Origarami / Bizen Omachi unfiltered unprocessed sake / We purchase 16 types of Hanayokuyo seasonal sake throughout the year.

Varieties purchased so far No. 6 (X.S.R,A) Ash - Ink / Viridian - Cosmos / Ecru / Yonotori / Flax Cat / Nirvana / New Year Junmai Freshly Squeezed / No. 6 is brought out according to the season I am.

Varieties purchased so far: Special Junmai / Hiiri Special Junmai / Unfiltered Nama Omachi / Junmai Ginjo Yamada Nishiki / Junmai Ginjo Hattan Nishiki / Junmai Ginjo Senbon Nishiki / Junmai Ginjo Asahi / Junmai Sake Mirai Jun Rice Ginjo/Aizan Junmai Ginjo Yoshikawa/Tojo Yamada Nishiki Junmai Ginjo/Akaiwa Omachi Kimoto/NABARI Junmai Daiginjo/Yamada Nishiki Junmai Daiginjo/Hakutsuru Nishiki Junmai Daiginjo We stock 17 types of seasonal sake each year. I'm here. In December, we will be offering over 10 types of hidden sake to compare.

We will be delivering new sake from February. We plan to have them all this year.

There is also a warehouse that has been designated as a nationally registered tangible cultural property and is used for storing sake. Takagi Sake Brewery, a famous Yamagata sake brewery known as Juyondai, is deeply involved. There is a story that former chairman Tatsugoro, who was the company's president at the time, toured the facility, gave advice on the manufacturing process, and supported the brewery's sake production. In addition, Hanamura was born by taking advice from former chairman Tatsugoro regarding the brewing mix, the variety of raw rice, and the product name, and adding the unique arrangements of Ryoseki Sake Brewery. ``Hanamura Junmai Sake'' has a gentle and gentle aroma, a juicy flavor, a fresh feeling, and a light lingering finish. It is difficult to obtain as it is a limited edition Junmai Namazake that is only available once a year.

The brewery was brewing over 50 types of sake, including regular sake and honjozo, but the 2011 Great East Japan Earthquake occurred and the brewery was completely destroyed. Due to the extensive damage, they considered going out of business, but with support from all over the country, they rebuilt the brewery in 2013 and made a comeback. At the same time as sake brewing resumed, the brewery changed its policy to producing all Junmai sake, and was reborn. “Miyakanbai” is available only in Junmai Daiginjo and Junmai Ginjo. In December 2016, ``Miyakanbai Junmai Ginjo 45%'' was adopted in ANA international first class and business class. The product was also offered at fashion designer Jil Sander's showroom at Milano Salone 2017. It has been exported overseas for nearly 20 years, and is said to be popular in Asian countries such as Hong Kong, Taiwan, and Singapore.

Mr. Takeki Ishihara, the 6th generation sake brewer, carries out a thorough sake brewing process, including unfiltered, bottled storage, and low-temperature aging. ``Chouryoku Junmai'' has a strong flavor and a sharp taste. You don't have to choose the dish, but even if you choose Meat Dishes, it has a flavor that can't be beat. They brew five types of sake, including Nakatori, direct-pumped, and namazume. In addition, ``Oryoku Junmai Daiginjo'' is released raw after being aged for 2 to 5 years. There are 4 types: bag-hanging funnel-retrieving unprocessed sake, bag-hanging funnel-retrieval ori, boat-hanging unprocessed sake, and boat-hanging ori. With its rich umami and mellow flavor, it can be enjoyed as an after-dinner drink.

Although it is a relatively new brand that has started selling mainly at local liquor stores, in 2010 it won the ``Champion Sake'' award in the sake category of the global wine competition ``International Wine Challenge.'' '' and gained nationwide popularity.

Yuta Abe, the 6th generation and next brewer of Abe Sake Brewery in Kashiwazaki City, Niigata Prefecture, is a former employee of the restaurant search site Gurunavi. He is working on innovative sake brewing by leveraging the marketing skills honed through Gurunavi, the first-hand information obtained through direct contact with restaurants, and customer needs. The ``Abe'' series is a series with restaurants in mind, and the concept behind the sake was created by Yuta Abe, who has a variety of experience including serving sake. The ``Abe'' series is all made with unprocessed sake in order to preserve the flavor of the rice. The idea is to have sake lovers enjoy it.

Saku is a popular brand from the only remaining brewery in Japan. There are many fans of this line because it is similar to the fictional weapon Zaku that appears in Gundam. Currently, a year-round production system is in place to meet demand. ``Made by Masanotomo Nakatori Junmai Daiginjo'' has an elegant taste and a delicate finish.

With the mottos of ``delicious,'' ``fun,'' and ``interesting,'' they brew a wide variety of sake using rice, yeast, and water from Kochi Prefecture. The name Kameizumi means "perpetual spring" because spring water, which does not dry up even in droughts, was used for brewing. They actively use sake rice from Kochi Prefecture, such as Tosa Nishiki, Gin no Yume, and Kaza Naruko. ``Kameizumi Junmai Ginjo Genshu Koiku 63'' has been polished to 55% Kazenaruko and brewed with the latest yeast developed at the Kochi Prefectural Industrial Technology Center. It has a fruity aroma reminiscent of melon and banana, and a refreshingly dry taste that goes against the sweet aroma. Chilled and paired with Fried food, it's refreshing.

It has a history dating back to 1983 in Otsuchi Town, Iwate Prefecture, along the Sanriku Coast. It is known as the origin of the representative brand Hama Musume, but the brewery was washed away by the tsunami during the 2011 Great East Japan Earthquake. As a disaster-stricken storehouse, we are forced to start from scratch. The warehouse was rebuilt two years later in 2013. ``AKABU'' is a new brand launched by Ryunosuke Furudate, the eldest son of the next brewer, at a revived brewery that moved from Otsuchi Town to Morioka City. The mainstay is specifically named sake made from rice produced in Iwate Prefecture, such as ``Yui no Ka'' and ``Ginginga.'' The fresh fruit aroma and the soft touch that can only be achieved by brewing with soft water will tempt you, and the glass will go down smoothly. Sea sake goes perfectly with seafood.

Uraku is a sake that is fresh and fresh, yet has a solid structure. We value the image of sake being sent out straight from the mouth, and we carefully craft sake to preserve the flavor and vibrancy of freshly squeezed sake. Yoshihiro Miyamori, who took over the sake brewery after working as a system engineer, is pursuing the flavor and potential of rice, including ``Juraku Junmai Ginjo Origarami.'' The ultimate sake that goes with any meal.

Because it is prepared with medium-hard water rich in minerals, the yeast becomes more active. We put a lot of effort into making Yamahai, which allows the mash to ferment vigorously, resulting in a sharp, dry flavor. The main focus is on producing sake with a high level of Japanese sake. In particular, the extremely dry ``Kipaku no Karakuchi'' with a sake level of +25 is the most popular and the driest Junmai sake. The sake brewing method is also unique, using a sake tank to squeeze all the sake. Because tank pressing is very time-consuming, there are only a few breweries in Japan that squeeze the entire amount using just tanks. The quality of the sake is high because it is carefully squeezed without putting too much pressure on the mash.

The sake brewed from Akita Sake Komachi, a rice suitable for sake brewing that is grown by the brewers themselves, has a clean taste without any unpleasant flavors. The motto is to leave the sake to the action of the yeast, so there is no paddleing, no filtration, and no water is added to the sake. ``Yuki no Kayasha Yamahai Junmai'' is a natural Yamahai rice that has moderate acidity, richness and flavor, and a smooth texture. It goes well with all Japanese-style meal.

The first floor of the apartment building is a small brewery. However, with state-of-the-art equipment, the air-conditioning and temperature control in the brewery is kept at near-ideal conditions, allowing for year-round brewing. The brewing water is one of Akita's softest waters, a two-hour round trip from Ohirayama spring water, and Akita Sake Komachi, Yamada Nishiki, and Aizan are used to brew a wide variety of sake. The only junmai sake in the prefecture that uses rice suitable for sake brewing.

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 series of unfiltered raw sake is very popular, and ``Eiko Fuji Aizan Junmai Daiginjo Unfiltered Nama Genshu'' has a fruity and deep taste. In addition, ``Eikofuji Junmai Daiginjo Aged Kurama Hidden Unfiltered Namatsume Genshu'' is a brewed aged sake brewed in Gohyakumangoku, with a light texture, aroma unique to Junmai Ginjo, and a rich flavor of rice. I want to pair it with dishes that are well-seasoned.

At just 20 years old, brewery chief brewer Iwao Niizawa became the youngest sake master in history, and he is generously displaying his wonderful taste buds. ``Hakurakusei Junmai Ginjo'' is a sake that goes well with any meal, as it has a refreshing aroma and a deep, deep flavor of rice. Among them, I would like to enjoy hot pot dishes, Shirako, and Red Bean Liver.

The rice used is polished to 60% at a glance, and although it is said to be super dry, it has a strong richness and flavor. It goes without saying that it has a smooth and elegant taste, and above all, it goes perfectly with fish dishes, so please enjoy it with sushi.

Located in Ishinomaki, the leading port town in Tohoku. The brewing equipment was destroyed in the Great East Japan Earthquake in 2011. With support from all over the country, they restarted sake brewing the following year, making full use of Miyagi prefecture yeast to produce soft and elegant sake. ``Bokue Nakakumi Special Junmai'', which is released in spring and fall, is a popular sake with a refreshing fruity aroma and fresh taste. ``Bokue Special Junmai Namazake'' is made using Gohyakumangoku, and has a clear flavor with a good balance of rice flavor and acidity, and is sure to go well with fresh seafood.

This brewery boasts over 260 years of history and is known for brewing all of its products using kimoto-zukuri methods. The company is dedicated to research to bring out the potential of sake rice, which has been refined using a uniquely developed ultra-flat rice polishing technology. The rich flavor, umami, and acidity blend together, with a nice aftertaste. The dishes range from Japanese to Western, such as hot pot, fried chicken, salmon and scallop terrine.

Honjozo has a juicy flavor that overturns the traditional image of honjozo, and a crisp, fresh and gorgeous taste similar to raw sake. Junmaishu has a sweet taste when you drink it, but it has a light and transparent aftertaste that doesn't overwhelm the sweetness. All of them have a taste that you won't get tired of drinking and can be matched with a wide variety of dishes.

Recently, supply has not been able to keep up with demand, making it difficult to obtain alcoholic beverages. The rice is steamed in an old-fashioned Japanese pot and then gently squeezed in a Sase-style sake tank to carefully brew it. The refreshing fruity aroma and ginjo aroma come to the fore, and the strong sweetness and complex flavor spread in your mouth. The limited edition "Phoenix Junmai Daiginjo Gold Phoenix" uses a champagne bottle made in Montierosa, Italy. Perfect for fancy seats.

Sado Island is registered as a World Agricultural Heritage Site. The motto of sake brewing is ``Shibou Wajo,'' which means brewing sake with the harmony of the four treasures: rice, water, and people, which are all important elements for brewing sake, and Sado. Focusing on Gohyakumangoku, a rice suitable for sake brewing, and Etsutanrei, a sake rice cultivated only in Niigata Prefecture, the sake brewed with soft spring water is beautiful and soft. ``Manozuru Manho'' brewed by the young master brewer, Kenya Kudo, has won the Gold Award at the National New Sake Awards for 6 years in a row, and the Gold Medal in the Sake Category at the International Wine Challenge 2007. It's layered.

What all products have in common is a clean, clean mouthfeel. The crisp, firm mouth that follows reflects the style of Echigo sake known as ``Tanrei Dry.'' Murakami City, where the sake brewery is located, is located in the northernmost part of Niigata Prefecture and is famous for its salmon. It goes without saying that it goes well with all kinds of seafood, including dishes that use salmon, which can be eaten in many different ways.

We use Ipponjime, a sake rice that is rare in Japan. It is a fixed variety of rice that is a cross between Gohyakumangoku and Toyosaka, and is a rice suitable for sake brewing managed by this brewery. Using this rice and other ingredients, they produce rich, delicious sake that completely turns Niigata's image of light and dry sake on its head. The brewing water is ultra-soft spring water from Makikiyama, located on the south side of the Echigo Sanzan and north of the Tanigawa mountain range, creating a quality sake that you won't get tired of drinking.

The fresh water that gushes out from the roots of a 300-year-old persimmon tree on the premises and the rice used as raw materials are mainly sake rice grown in the city. The storehouse is equipped with the latest cutting-edge equipment and strict product management. Expectations are growing for Kangiku's commitment to craftsmanship, which is created through traditional handiwork with a 130-year history and strict quality control.

Kujukuri Beach is located in the eastern part of Chiba Prefecture. ``OCEAN99'' was created to express this seasonal climate through sake. In order to deliver flavors that suit each season, all six products in the OCEAN99 series are seasonal drinks. Additionally, all of these sakes are made without pasteurization, so you can enjoy their fresh and juicy taste.

Distribution is through a special agent system, and the products are sold at specialty Stores nationwide. Just like the strong font on the label, this product is characterized by its rich and strong flavor, which is mainly made from unfiltered products. There is a wide range of sake quality, from honjozo to daiginjo, and you can compare the sake based on the manufacturing method as well as the rice used as the raw material.

Kirinzan is particular about producing tanrei-dry sake, based on the belief that "sake is spicy" passed down by the fifth generation head of the family, Norio Saito. The town is involved in tree-planting activities to protect the rich natural environment, and the town is working on sustainable sake brewing. ``Kirinzan Traditional Dry'', affectionately known as ``Dengara'', is a representative brand with a sharp taste that you won't get tired of drinking.

All of Haginishiki Sake Brewery's sake is soft and expresses a gentle flavor. In addition, because it is brewed to go well with meals, it has a mild aroma that brings out the individuality of the meal. Be sure to enjoy our carefully brewed small quantities of sake, made with Shizuoka's famous water, with your meal.

There is a sense of uniformity in the quality of the ginjo-style sake, which is made in small batches, and the style is consistent with its sweet, gorgeous flavor and impact. In Shizuoka Prefecture, most sake breweries use "Shizuoka Yeast" and advocate a unique style with a refreshing and refreshing touch called "Shizuoka Ginjo", but this is a nationally trendy type of Ginjo. It can be said that it has an alcoholic quality. We offer a wide variety of products based on different varieties of rice. Among the rare varieties, there is also a Junmai Ginjo made with “Tankumu Watifune”.

You can feel the mellow acidity and the hearty sweetness. The two overlap and fill the mouth, creating a satisfying drinking sensation and a lingering aftertaste. The light and well-balanced acidity, sweetness, and bitterness makes it the best food drink that can be enjoyed slowly with meals, whether cold or warm. Received the Honorable Mention Award at the ``2012 Omachi Summit'' and the IWC (International Wine Challenge). It received a gold medal at the Ise-Shima Summit, was used as both a toast sake and an accompaniment sake at the Ise-Shima Summit, received 90 Parker points, and won numerous awards, including the Gold Award at the National New Sake Appraisal Awards in 2008 and 2015.It has both popularity and ability. Sake brewery.

The current ``Sanzenmori'' brand was established. The sake released as ``Sansenmori Special Grade Sake'' is brewed with a rice polishing ratio of 50% and has a sake content of +10. It was a refreshing and dry sake that was very rare at that time. Since then, the company's credo has been to create sake that is dry and can be drunk like water without any hesitation, yet has the unique flavor of Japanese sake, and is a great way to soothe one's intoxication. The refreshing sharpness with a light acidity and elegant lingering finish make it suitable for a wide range of Japanese Western Cuisine.

Yamajima Village (currently Yasuyoshi Town) was once known as a sake-producing village, with more than 10 sake breweries, due to the rich underground water of the Tedori River, which originates from the sacred Mt. Hakusan, and the abundance of high-quality sake rice. ). Currently, this is the only sake brewery left, and its history is being passed down. This brewery has won the Gold Award at the National New Sake Appraisal for nine consecutive years, and its variety to suit TPO is also attractive.

Using high-quality soft groundwater as brewing water, we aim to produce sake that is bright, fresh, fruity, and flavorful just like that water. A refreshing taste from the umami.

Imanishi Sake Brewery has a history of more than 350 years, and today, the young 14th generation brewer, Masayuki Imanishi, is at the forefront of producing ``Mimorosugi'' and ``Mimurosugi.'' A sake characterized by a subdued gorgeous aroma and freshness. The scent is mild. This is a dry Junmaishu that has a umami flavor that spreads in your mouth and then finishes with a light and sharp acidity. It's not just spicy, it's a spicy type with a delicious flavor.

The new brand ``Sari'', released in 2013, takes advantage of its characteristic acidity and is gaining acclaim for being a good match for sushi, Vinegared dish, and Japanese citrus fruits. It is also known for attracting the attention of world-famous French cuisine chef Alain Ducasse.

``Kokuryu'' is a clear sake with an elegant aroma reminiscent of high-quality melon and white peach, and is now very popular overseas. ``Daiginjo Ryu'' was released in 1975 and was a pioneer in commercially available Ginjo sake, and has continued to produce many famous sakes such as ``Ishidaya'' and ``Nizaemon,'' which bear the name of the first generation. I have sent it out into the world. As a famous sake from the Hokuriku region, which is the representative production area that gave birth to the ginjo boom, ``Kokuryu'' has a history along with ginjo sake.

The name ``Seven Crown Horses'' comes from the racehorse ``Symboli Rudolf'' who was active in the 1980s. Rudolph became the first horse in history to win seven crowns in 1986, and in that year, the third generation of the horse owner's family and the sister of the 15th generation of the owner got married, and after that mysterious fate, the "Seven Crown Horse" was born 10 years later. did. It uses Kyokai No. 901 yeast, which is characterized by low acidity and strong aroma, and has a strong taste. As the name ``Seven Crowns'' suggests, it has won many awards and is a testament to its high quality. Unaffected by trends in Japanese sake, we value the "unwavering taste" while continuing to challenge ourselves in search of new possibilities.

Tetsuya Doi, the brewer's chief brewer, brews ``Houken.'' When he was in his 20s, he became the champion of the ``National Sake Tasting Championship,'' a gathering of brewers sponsored by the Sake Brewers Association, and was known as ``Hiroshima has a treasured sword. There is Tetsuya Doi.'' The sake created by the genius of taste is brewed with Houken Meisui, a spring water that flows within the brewery, and uses Hattan Nishiki from Hiroshima Prefecture. They practice steaming rice using a koshiki (koshiki) and making koji by hand.

The sake is brewed in a newly built brewery that respects tradition while not being bound by stereotypes, and is a brand that will continue to attract attention as it exhibits a fruity deliciousness and an innovative personality in every aspect.

Our goal is to create a drink that will make you feel delicious from the first glass.It has an elegant sweetness, is mellow and plump, and has a refreshing acidity on the finish. With this in mind, I have high expectations for Shigeie Sake Brewery's new brand ``Yokoyama,'' which has fulfilled the long-held dream of ``reviving sake brewing in Iki.''

It has a sweet aroma that wafts through your nose and a creamy umami that gently clings to your tongue. However, it is characterized by its dry, sugar-free flavor that slides down your throat.

This is the bottle that defines authentic rice shochu. The aroma of high-quality rice and the mellow taste. Light, easy to drink, and delicious that you won't get tired of. This is a classic authentic rice shochu that represents the local Hitoyoshi Kuma area.

It is made with white koji using this famous water and carefully selected sweet potatoes. The result is a sweet potato shochu that is mellow and easy to drink.

This is an elegant potato shochu with a refreshing citrus aroma and a crisp taste.

The fragrant aroma of burnt barley spreads in an instant. You can also feel the sweet scent of chocolate and vanilla. Perhaps because of the strong barley flavor, there is almost no alcohol smell. Overall, it has a strong scent and gives off a refreshing scent.

A shochu made by slowly aging barley shochu Nikaido. Its scent is both gorgeous and rich. Kichishiroku's ``pot'' is packed in pottery and sealed with a cork, allowing the wine to age in the pot.

By maximizing the original aroma and taste, we have created a fragrant barley aroma and deep taste that sets it apart from existing barley shochu. The sophisticated aroma and sweetness are reminiscent of barley chocolate.

It has a gorgeous flavor, and you can also feel the sweetness of fruit. We especially recommend drinking it chilled straight, on the rocks, or with water!

The life of ``Ginka Torikai'' lies in its gorgeous aroma and soft taste. It was created using ginjo koji-making techniques for distilled spirits and home-grown yeast. Enjoy the rich ginjo aroma.

When you close your eyes and drink it, it's like biting into a luxurious thigh. If you want to enjoy the juicy taste of thighs, we recommend rock.

We use plenty of domestic Satsuma mandarin oranges. You can enjoy the refreshing aroma, gentle sweetness, and just the right amount of acidity.

We use high-quality mango "Alfonso mango" and add sugars, honey, etc. to the brewed alcohol base.

・Premium Malts, Shandy Gaff, Red Eye, Cola Beer, Cassis Beer

Yuzu Honey Highball, Plum Highball, Peach Highball, Shikuwasa Highball, Peach Highball, Grapefruit Highball, Calpis Highball, Kyoho Highball, Shochu Highball, Coke Chuhai (Shochu cocktail), Whiskey (on the rocks, with water, Toris), Ginger highball, lime highball, acerola highball, lemon highball

Specialty Bar's Lemon Sour, Peach Sour, Plum Sour, Green Apple Sour, Kyoho Sour, Grapefruit Sour, Orange Sour, Lychee Sour, Calpis Sour, Yuzu Honey Sour, Shikwasa Sour, Acerola Sour, Green Tea High, Chuhai (Shochu cocktail), Oolong High, Tomato High

Cassis Liqueur (Orange, Grapefruit, Oolong Tea, Milk, Cola) Peach Liqueur (Orange, Grapefruit, Oolong Tea, Milk, Cola) Lyte Liqueur (Orange, Grapefruit) Mango (Orange, Grapefruit) Gin and Tonic, Moscow Mule, Malibu (Cola, Ginger, milk)

Refreshing plum wine, black tea plum wine, Shikuwasa plum wine, yuzu plum wine, brown sugar plum wine, Kyoho grape, lychee, Tsugaru apple, white peach, yuzu, mango (fruit wine)

Many brands of Japanese sake that change monthly. We have No. 1 sake bottle and No. 2 sake bottle.

Oolong tea, green tea, orange, grape, cola, ginger, Calpis (soda), Kyoho Calpis, ramune