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For now, draft beer is the way to go!

Even those who are drinking potato shochu for the first time can enjoy it without any hesitation. Drinking it on the rocks is especially recommended.

It makes the most of the unique flavor of potato shochu, resulting in a flavorful, full-bodied sake. The sweetness of old-fashioned shochu is also a memorable characteristic of its umami flavor.

[Service price] 1.8L bottle 12,000 yen, 1 cup 900 yen

Shochu from Kuroki Honten, a brewery known for "One Hundred Years of Solitude." This barley shochu is made using handmade koji and selected barley, giving it a light taste that is characteristic of barley.

This shochu is made by bundling reduced-pressure distilled shochu with normal-pressure distilled shochu that has been aged for four years, retaining the original aroma and flavor of traditional shochu while still having a refreshing taste.

It has a slightly sweet taste, a fragrant aroma of barley, and a creamy, full-bodied flavor that slowly spreads in your mouth. This is the birth of a new Oita barley shochu that combines a deep, full-bodied flavor with a sharp finish.

It is a very sharp potato shochu with a pleasant aroma and a refreshing sweetness that does not leave a sticky feeling in the mouth. It is a masterpiece that is well worth the money.

It has a mild taste and can be enjoyed straight, on the rocks, with water, or with hot water, depending on your preference.

It has a slightly sweet aroma but contains absolutely no sugar. It is a shochu made by fermenting brown sugar with rice malt and yeast.

This is a masterpiece of rice shochu, characterized by its wonderful, alluring ginjo aroma, gentle tropical fruit aroma and soft flavor.

This is a drink that fits keywords such as simple and rustic.

As soon as you open it, a light fragrance hits you. It has a fruity ginjo aroma. When you put it in your mouth, it has a crisp, dry taste.

An exceptional product that the head chef recommends you try at least once

The light, soft and delicate aroma is achieved by polishing Yamagata Shonai rice Miyamanishiki to 50%, making for a taste and aroma that brings out the natural flavors of the rice that will really entice your soul.

A gentle aroma spreads in your mouth, followed by a soft flavor. The finely tuned quality of this sake shows the careful craftsmanship involved. When warmed, the flavor spreads and the richness of the rice comes through.

It is a refreshing, dry sake that is easy to drink. Its elegant and gentle aroma makes it a masterpiece that tastes good chilled or warmed for a mellow flavor.

It has a refreshing sensation that makes the mouth feel like ripples. It is a representative sake of Tateyama that embodies non-sweet sake. It is now one of the representative local sakes of Japan.

A refreshing breeze-like aroma. A slightly bitter, dry taste that is refreshing and easy to swallow. A sake with a dignified, lingering aftertaste.

It doesn't have much of a fruity ginjo aroma, and the mild aroma is mixed with a refreshing minty scent. When you put it in your mouth, the pleasant aroma softly and elegantly swells. The aftertaste is tight and smooth.

It has no unpleasant taste and is very clear on the palate. It is not watery and has a good amount of umami flavor. The way the flavor is presented is exquisite. It shows the amazing level of Kuroryu, which is not just a light and dry sake.

It has a gorgeous fruity aroma, like delicious apples. It has a fresh, upright aroma, a sweet and refreshing aftertaste, and a beautiful lingering aroma. It is a sake that fully expresses the beauty of ginjo sake.

With every sip, the unique elegance of aged sake comes to the forefront, creating a well-balanced flavor. It also has a clean aftertaste.

This pure rice ginjo sake has a crisp taste and a good umami flavor, thanks to Tengumai's unique Yamahai brewing method. It is a soft sake with a pleasant aroma.

This "sosan-doho" sake is brewed with Aizu sake rice and water. It has a gentle aroma and rich flavor.

It is a gorgeous type of ginjo sake made in small batches. It has a dry finish, but the umami of the rice adds a gentle flavor.