Menu : Washoku Baru Otooto

和食は世界無形文化遺産。日本酒も世界遺産と同格、各蔵元の杜氏が古来から大切に受け継いできた
豊かな和食文化です。

Koichi Kawaguchi, the chief brewer of the Iinuma family who won first place at the Nanbu Toji Competition, has specially brewed sake that goes well with Japanese-style meal. If you can't decide which sake to choose, just order this! *The rice used changes depending on the season. You can purchase from Clione mail order.

Chiba Sake level +4.0~5.0 Acid level 1.3~1.5 Yamada Nishiki or Gohyakumangoku I Rice polishing ratio 55% Winner of the Honorable Mention Award at the Nanbu Brewery Self-Brewed Sake Appraisal Association. A highly aromatic Junmai Ginjo sake brewed to perfection. *Sake rice will be changed depending on the season, and we will be stocking ``unfiltered raw unprocessed sake, directly drawn'' and ``once pasteurized.''・90cc…Special price 590 yen → 560 yen ・180cc…Special price 1,150 yen → 1,120 yen

Chiba Sake level - 6.0 Acidity 1.34 Yamada Nishiki I Rice polishing ratio 40% The raw rice used is Yamada Nishiki polished to a rice polishing ratio of 40%, and Junmai Daiginjo is carefully prepared by hand using only rice and rice malt. Liquor. It has a gorgeous apple-like aroma and a sweet, bodied, juicy taste.・90cc…Special price 720 yen → 690 yen ・180cc…Special price 1,410 yen → 1,380 yen

Founded in 1896. Nagai Sake Brewery brews sake in Kawaba Village, at the foot of Oze in northern Gunma Prefecture, with a focus on natural beauty. [World's first: A brewery that produces "sake with secondary fermentation in the bottle" just like champagne]

Gunma Sake level Depending on the season Acidity Depending on the season Yukihotaka or Yukihotaka/Yamada Nishiki I Rice polishing ratio 55-60% The raw material rice is Koshihikari ``Yukihotaka'' grown in the nature of Kawaba Village, and the flavor balance of Junmai Ginjo This is a limited edition sake with this in mind. *Depending on the season, the blend of sake rice Yukihotaka may be changed to ``Yukihotaka'' or ``Yamada Nishiki'' in stock.・90cc…Special price 630 yen → 600 yen ・180cc…Special price 1,230 yen → 1,200 yen

Tokushima Sake level -1.0 Acid level 1.4 Yamada Nishiki I Rice polishing ratio 65% Matsuura Sake Brewery Kura Master 2019 This sake won the Platinum Award (Top 5) in the Junmai Sake category and is attracting attention as a sake that can be enjoyed in a wine glass. The refreshing aroma and gentle acidity create a refreshing taste, and this is one of the reasons why you should try it, not only for Japanese Japanese-style meal but also for Italian Cuisine and French cuisine cuisine.・90cc…500 yen ・180cc…1,000 yen

Miyagi Sake level +3.0 Acid level 1.5 Yamada Nishiki I Rice polishing rate 60% Niizawa Brewery This sake won the Gold Award in the Junmai Sake category for the fourth consecutive year on 2014.15.16.17 at the SAKE Competition to determine delicious Japanese sake. This alcoholic drink, created with the concept of being the ultimate drink to go with a meal, brings out the power of the ingredients in the dish and plays a supporting role in enhancing the meal. A refreshing type of sake with a refreshing acidity and low sugar content.・90cc…560 yen ・180cc…1,120 yen

Tochigi Sake level +2.0 Acidity 1.4 Made in Toyama Gohyakumangoku I Rice polishing ratio 55% Kobayashi Sake Brewery Most of the sake from this brewery is squeezed using the ``Shizuku Shibori'' method of squeezing Daiginjo made for Kanpyōkai. The sake has a Daiginjo atmosphere in terms of taste and aroma, resulting in a high-quality sake. It is a delicious alcoholic drink that is rich in cost performance, with a ginjo aroma reminiscent of melon and a unique freshness created by the effort put into it.・90cc…620 yen ・180cc…1,240 yen

Akita Sake level +3.0 Acidity 1.8 Sake Komachi I Rice polishing ratio 50% Yamamoto Partnership Company This is a carefully crafted sake that was produced by the 6th generation brewer who was personally involved in the whole process from rice cultivation to brewing. There is no doubt that this sake is one of the most important types of Japanese sake today. The aroma is deliberately kept to a low level, and when you put it in your mouth, it has a gentle sweetness and a well-balanced acidity that reminds you of citrus fruits, followed by a sharp, sharp taste.・90cc…720 yen ・180cc…1,440 yen

Saga Sake level -1.0 Acid level 1.4 Omachi I Rice polishing ratio 55% Amabuki Sake Brewery Good rice made using the Aikamo farming method that does not use any pesticides, herbicides, or chemical fertilizers, good water from Mt. Sefuri, and the name of Amabuki Sake Brewery. "Flower yeast". Amabuki's sake is made using a unique method that utilizes the blessings of nature, and has the exquisite flavor of rice and the gorgeous aroma of flower yeast. This sake uses yeast collected from strawberry flowers, and although it does not taste like strawberries, it does have a slight aroma.・90cc…760 yen ・180cc…1,520 yen

Aichi Sake level +0.0 Acid level 1.7 Yamada Nishiki I Polishing ratio 50% Manjo Sake Brewery Eau Du Desir means ``water of hope.'' When you taste this sake, I want you to feel the energy of hope within the liquid. We want to make sake that brings a lot of happiness to both the drinker and the brewer. This sake embodies this feeling. It is a pioneer of Japanese sake that can be enjoyed in a wine glass.・90cc…800 yen ・180cc…1,600 yen

``The aroma of sake is determined by yeast.'' Yeast is oval-shaped and about 5 to 10 microns in size, and in nature it lives in fruits, tree sap, and flower nectar, giving it the fruity aroma of ginjo sake. is produced by the action of yeast. Just because they have been isolated and cultured from flowers does not necessarily mean that the sake will have the aroma of each flower, but flower yeast has the ability to more clearly reflect the flavor balance in the sake, and the differences between yeasts. As a result, alcoholic beverages with a variety of delicious tastes have been developed. Another appeal of “flower yeast” is that you can enjoy the characteristics of each type of flower.

Gunma I Nagai Sake Brewery I Yamada Nishiki I Rice polishing ratio 60% This sake was the basis for the development of "MIZUBASHO PURE", the world's first sparkling sake made using champagne methods. After 10 years and hundreds of trial and error since the concept was conceived, a dry sparkling sake was first created, and then "MIZUBASHO PURE" was born. A sparkling sake with a subtle hint of sediment and fine bubbles, made through secondary fermentation in the bottle. It has a dry and elegant taste. 180cc

Kanagawa I Izumibashi Sake Brewery I Yamada Nishiki I Rice polishing ratio: 70% With the motto "Sake starts with rice," the brewery is engaged in sake brewing, starting from cultivating rice fields where dragonflies grow. This sparkling sake, with the symbol mark on the label, has a pleasant fizz and effervescence, while also bringing out the flavor of the rice. 180cc

When poured into a glass, fine, cool bubbles rise up in the light snow-colored color, and the smooth, champagne-like finish makes this sake recommended for women. (Manufacturing method) [Secondary fermentation method in the bottle, similar to champagne] The mash, which has not yet stopped alcoholic fermentation, is bottled with yeast still alive without being pasteurized, and fermentation continues in the bottle to release carbon dioxide gas. How to trap it in a bottle. This is a manufacturing method often used for Junmai sake. This manufacturing method is the same as champagne for wine. 《Slight effervescence due to residual carbon dioxide gas》 Some types of sake made using the carbon dioxide gas injection method and freshly squeezed have slightly effervescent properties due to residual carbon dioxide gas.

Luxurious Japanese sake. Kijoshu is made by using sake instead of water in the final stage of three-stage preparation. Brewing with sake prevents fermentation from proceeding, resulting in a very sweet, thick, rich, and sweet amber-colored sake similar to noble rot wine.

Ibaraki Sake level -50.0 Acid level 3.1 Suitable rice for sake brewing I Rice polishing ratio Not disclosed Raifuku Sake Brewery This brewery has a motto of believing in ``new possibilities'' for sake and continuing to challenge it, making sake like sake and mellow using flower yeast. We make Kijoshu. It has a unique smooth sweetness and a good balance of acidity, making it a drink that feels like a dessert. It has a sweet and sour taste, making it an exquisite sake that does not feel heavy even though it is sweet.・90cc…580 yen ・180cc…1,120 yen

Hyogo Sake level +2.5 Acid level 1.6 Yamada Nishiki I Polishing ratio 70% Kobe Shushinkan This is a brewery that is not well known, but brews the ginjo sake that was served at the official celebration of the Nobel Prize. A standard sake representative of this brewery. Although it is a dry sake, it has a smooth feminine taste with the soft sweetness of Yamada Nishiki, and the flavor of the rice spreads the moment you put it in your mouth. For hot sake ・90cc…500 yen ・180cc…1,000 yen

Wakayama Sake level +4.0 Acid level 1.5 Yamada Nishiki/Gohyakumangoku I Rice polishing ratio 55% Heiwa Sake Brewery A brewery that is attracting attention among young sake brewers. As a sake brewery that boasts stable sake quality with cost performance and quality, it is a brewery that is a leader among young people. ``Kid'' was created with the desire to convey the appeal of Japanese sake to young people, just like raising a child. This pure rice sake has a pleasant texture and a soft flavor, making it the perfect drink for evening drinks.・90cc…560 yen ・180cc…1,120 yen

Yamaguchi Sake level not disclosed Acidity not disclosed Rice used not disclosed I Rice polishing rate not disclosed Sumikawa Sake Brewery A special limited edition of Toyo Bijin, the representative brand of Sumikawa Sake Brewery, which continues to produce clear sake while adhering to traditional manufacturing methods. It's alcohol. This limited-edition sake made with Junmai Daiginjo is full of the clarity of an oriental beauty, with an elegant aroma, smooth rice flavor, and a lingering finish.・90cc…600 yen ・180cc…1,200 yen

Fukui Sake level +2.0 Acid level 1.7 Fukui production Gohyakumangoku I Rice polishing ratio 55% Kokuryu Sake Brewery ``Icchorai'' means ``Icchora'' in the Fukui dialect. This standard ginjo sake is the basic Japanese sake of Kokuryu Sake Brewery, and it is a sake that shows the level of brewing at Kokuryu Sake Brewery. The mouthfeel is smooth and mild, with no unpleasant flavors and a very clear finish. As for the taste, it is refreshing and dry with umami.・90cc…640 yen ・180cc…1,280 yen

Mie Sake level not disclosed Acidity not disclosed Not disclosed (domestic rice) I Polishing ratio 60% Shimizu Seizaburo Shoten It is also famous for being selected as the toast at the 2016 Ise-Shima Summit. The brewery has built a strong following by using only underground water from Suzuka, known as the birthplace of Japanese sake, and high-quality rice from Ise. *Due to the popularity of this sake, we will only be offering one of the three types of Junmai sake that we have in stock.・90cc…640 yen ・180cc…1,280 yen

Sake is usually pasteurized twice before being shipped, but ``Namazume'' is an alcoholic beverage that is heated only once. When sake is freshly squeezed, it has a high alcohol content, and water is added to adjust the alcohol content and flavor. The water added at this time may also contain bacteria that can change the quality of the alcoholic beverage. Normally, the wine is pasteurized once more before bottling to sterilize this bacteria. After the first pasteurization of raw sake, water is added and the sake is not pasteurized again. Although the quality of the sake may change, since it is not pasteurized a second time, the slightly fresh taste and unique flavor can be expressed straight.

Bottle 500ml Hardness 300 Medium hard water Natural mineral component Magnesium 32.6mg (per 500ml) Famous water nurtured by the blessings of Sado's sea. This mineral water is unique to deep ocean water and has a hardness of 300, making use of the natural mineral components of Sado deep ocean water and replenishing minerals that modern people tend to lack, especially magnesium. Magnesium is a nutrient necessary for the formation of bones and teeth, and a deficiency is said to increase the risk of lifestyle-related diseases such as osteoporosis, heart disease, and diabetes.

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・Shirafuji local beer (glass) unfiltered. White yeast is alive. Fruity scent. This is a beer that perfectly matches the right amount of acidity and sweetness, so you'll never get tired of drinking it no matter how many times you drink it.・Uji Matcha Beer (Glass) - Beer Cocktail Shirofuji used - ・Hifuji Local Beer (Glass) A pale ale characterized by a gorgeous hop aroma and bitterness.Uses aroma hop ``Cascade'' with a fruity aroma reminiscent of citrus. , has the strong aroma and bitterness typical of a pale ale (top-fermented), yet has a pleasant drinking taste.

・Guinness beer…880 yen ・Asahi Super Dry [medium bottle]…780 yen ・Asahi Dry Zero [non-alcoholic/beer taste/small bottle]…550 yen

Bubbles, which are essential to sparkling wine, are produced by various methods. ``Secondary fermentation in the bottle'' is a process where the second fermentation takes place inside the bottle. Bubbles are not injected into the bottle, but bubbles are generated inside the bottle. By generating it inside the bottle, small, delicate bubbles are created that dissolve into the liquid. The bubbles have a long-lasting rise, and the taste is creamy and elegant, making it a high-quality sparkling wine.

France Ugni Blanc Dry Authentic sparkling wine with a fresh and fruity taste. The fruity taste of apples and pears goes perfectly with any dish. The refreshing lemon-like aftertaste refreshes the palate.・Koboshi glass…740 yen ・Bottle…3,200 yen

・Wakayama Hassaku Mimosa Wakayama Hassaku Juice + Sparkling Wine ・Nagano River Nakajima Peach Bellini Kawanakajima White Peach Peach Nectar + Sparkling Wine

<Domestic orange wine> Orange wine is a wine made using white grapes using the same method as red wine. By brewing wine with the skins and seeds still attached, components such as tannins are extracted, just like red wine.Although not as much as black grapes, the skins of white grapes also contain pigments, and by extracting these pigments, The wine will turn bright yellow or orange in color.・Orange Gris (bottle)…4,000 yen [Domestic Orange] A wine with a rich fruit flavor that highlights the individuality of the grapes.Yamanashi Koshu Slightly dry The rich aroma and flavor present in the skin of the Koshu variety, as well as the pigment components are fully brought out.Slightly This is an orange colored wine. It has a pleasant astringency and umami flavor derived from the fruit skin, resulting in a wine with a rich fruit flavor that highlights the individuality of the grapes.・Lumiere Secondary fermentation in the bottle Orange (bottle)…4,000 yen [Domestic orange foam] Yamanashi Koshu Dry Sparkling wine made by secondary fermentation in the bottle using Koshu grapes from Yamanashi Prefecture. Brewed using carbonic maceration, which brings out the flavor and color from grape skins and seeds, it is aged for one year after fermentation. A dry orange sparkling that brings out the mellow flavor of Koshu grapes and is accented with a hint of bitterness.

・Shinshu Wine White (Glass)...500 yen Nagano Slightly Sweet You can enjoy the sweet and noble aroma unique to Niagara grapes and the grape taste that makes you feel like you are stuffing your mouth with grapes.・Esprit de Vin Japonais Izumi-SEN (glass/bottle)…720 yen/4,000 yen Japan Mainly Koshu grapes Slightly dry Japan's representative white wine served at the Ise-Shima Summit. You can enjoy the unique taste of Japanese wine, with its refreshing aroma and subtle astringency and acidity.・Grand Polaire Hokkaido Yoichi Kerner Dry (bottle)…4,500 yen Hokkaido Kerner Mainly Dry Made with 100% Kerner grapes from collaborative contract cultivation fields in Yoichi. This is a white wine with a refreshing, crisp, and refreshing taste that brings out a fresh, fruity aroma reminiscent of green apples from slightly acidic grapes.・Takahata Classic Chardonnay (bottle)...5,500 yen Yamagata Chardonnay Dry A gorgeous fruity fruit flavor with citrus, created by multiple yeasts and brewing methods, and a lively rich taste.・Ajimu Wine Sauvignon Blanc (bottle)…6,500 yen Oita Sauvignon Blanc Refreshingly dry with a refreshing scent of citrus fruits like grapefruit and herbs. The lively acidity gives it a refreshing impression, but the slight bitterness gives it a deep flavor.・Shinami Premium Riesling Rion (bottle)…7,500 yen Iwate Riesling Rion Slightly Dry Riesling Rion is a variety that is a cross between Riesling and Koshu Sanshaku, and is said to be a variety suited to the local characteristics of Iwate. You can feel the refreshing aroma of green apple, crisp acidity and pleasant fruit taste.

・Shinshu Wine Red (Glass)…500 yen Yamagata Concord Medium Made with Concord grapes from Shinshu. This is an easy-drinking red wine with a rich berry aroma and fruit aroma.・Kaminoyama Merlot (Glass/Bottle)…680 yen/4,000 yen Yamagata Merlot Medium We brewed and aged Merlot grown in fields cultivated on sunny slopes and basins at the foot of Mt. Zao. This is a red wine with a pleasant balance of fruit concentration and just the right amount of oak.・Matsumotodaira Black Queen (bottle)…4,500 yen Nagano Black Queen Medium This wine was created through research and development to see if it could be made into wine as it has a lot of pigment and has a moderate acidity, which is unusual for a domestic variety. Nowadays, it has become famous as a red wine that is representative of Japanese wine, made using varieties unique to Japan.・Kai Noir (bottle)…5,500 yen Yamanashi Kai Noir Grape Medium Uses Kai Noir grapes, a red wine variety developed by Yamanashi Prefecture that is a cross between Black Queen and Cabernet Sauvignon. Partly aged in Otaru barrels, this red wine has an impressive elegant bouquet and a harmonious balance of tannins and acidity.・Noto Wine Kokoro no Shizuku Barrel Aged Yama Sauvignon (bottle)…6,500 yen Ishikawa Yama Sauvignon Medium A wine that attracted attention after appearing in the sommelier manga “Mariage”, the sequel to “Kami no Shizuku”. Aging in oak barrels for half a year enhances the wild flavor and creates a wine with a strong structure and strong tannins.・Echigo Merlot Yukimuro storage (bottle)…7,500 yen Niigata Merlot Full Made from 100% Merlot seeds grown in Minamiuonuma City, Niigata Prefecture. A mellow, easy-to-drink red wine with gentle acidity and soft tannins.・Hokkaido Yoichi Pinot Noir (bottle)…8,500 yen Hokkaido Pinot Noir Light This is an attractive wine with a gorgeous aroma reminiscent of violets and strawberries, soft tannins, bright acidity, and a velvety smooth finish.

"Japanese wine" is wine brewed in Japan using 100% grapes grown in Japan. A characteristic of Japanese wine is its diversity. In addition to varieties unique to Japan such as Japan's representative white wine variety ``Koshu'' and red wine variety ``Black Queen,'' there are hybrid varieties with the American Labrusca variety, and in recent years, wine-specific varieties such as Chardonnay and Merlot. has also been introduced, and wines with a variety of flavors are produced from a wide range of varieties. It is characterized by a delicate and fruity flavor with few unpleasant flavors, and goes well with Japanese Cuisine, which also has a delicate flavor.

・Craft Cola Highball with beet sugar ・Craft Ginger Highball with beet sugar and agave syrup each

・Black Nikka Clear Highball…500 yen Blended Hokkaido Yoichi Distillery 37% We want many people to enjoy delicious whisky, and to know the joy of whisky. This whiskey was born as an innovative blended whisky, inheriting the wishes of Masataka Taketsuru. In pursuit of ease of drinking, this whiskey uses ``non-peated malt,'' barley malt that is dried using only hot air without using peat, and has a pleasant mouthfeel and a refreshing aftertaste.・Peak Whiskey…600 yen Blended Gifu Gyokusendo Sake Brewery 37% A whiskey that had many fans during the first whiskey boom in the 1980s, and even when the whiskey market was in a downturn, the manufacturing method remained unchanged and the taste remained unchanged. and maintains its deep-rooted popularity. Due to its long aging period and low alcohol content of 37%, it is easy to drink and has a refreshing aftertaste, making it recommended even for those who are not used to whisky.・Mars Whiskey…620 yen Blended Kagoshima Mars Tsunuki Distillery 37 degrees The southernmost distillery on the mainland, a long-selling Mars whiskey that was once called the ``Western Master of Local Whiskey.'' A one-sho bottle of whiskey made to suit the flavor preferences of Japanese people, with a unique blend that evokes a nostalgic atmosphere. Made at a slightly lower temperature of 37 degrees, it has a fruity and easy-drinking finish.・Sunshine Whiskey Premium…680 yen Blended Toyama Saburomaru Distillery 40% Whiskey first released by Wakatsuru Sake Brewery in 1952. The name of this whiskey symbolizes the hope that Japan, which had lost everything after the war, would once again see the sun rise again through the distillation industry, which is made up of water, air, and sunlight. This is a blended whiskey made from malt whiskey that has been in storage for over 20 years. The complex and deep flavor typical of local whiskey continues to be loved by locals.

・Iwai Tradition...700 yen Blended Nagano Mars Shinshu Distillery 40% Mr. Kiichiro Iwai, who was the boss at the time of Mr. Masataka Taketsuru, the father of Japanese whisky. At Iwai's behest, Taketsuru traveled to Scotland to learn the know-how of whisky, and completed the Taketsuru Notebook. Due to the post-war depression, Taketsuru and Iwai separated into separate distilleries, but a few years after Taketsuru created Japan's first whiskey, Iwai also completed it at Honbo Sake Brewery based on Taketsuru Notes. This whiskey is ``Iwai Tradition.''・Kura Pure Malt…760 yen Pure Malt Okinawa Helios Sake Brewery 40% Domestic pure malt whiskey produced by Okinawa Helios Sake Brewery of the old sake “Kura” brand. The rum is stored and aged in white oak barrels. It features a sweet aroma derived from rum that emanates from the depths of the smoky scent of whiskey.・Golden Horse Musashi…780 yen Pure Malt Saitama Hanyu Distillery 43% Temporarily closed down in the 1990s. In 2016, they made a successful comeback in response to the support of their fans. Mr. Ichiro Akuto, the founder of Ichiro's Malt, is actually the son of the second generation of Toa Sake Brewery, and when the company was in danger of going out of business, he took over the unblended malt (single malt) of Hanyu Distillery and became independent. The distillery has an anecdote that it was the first Ichiro's malt that was blended with the original sake from that time and released to the world. Currently, it is a blend of imported whiskey, but we are looking forward to restarting malt production.

・Mt.Fuji Foothills Signature Blend...840 yen Blended Shizuoka Fuji Gotemba Distillery 50% This whiskey is a premium whiskey created using the world's best blending technology, carefully selected from unblended whiskey that has reached its peak of maturation. (Blend by Mr. Jota Tanaka who won the IOW2017 Grand Prize) Enjoy the mellow, mature and gentle taste.・Nagahama Amahagan World Malt...980 yen Blended Shiga Nagahama Distillery 47% Distillation started in 2016, focusing on blending, which is an important process for future single malt releases. The malt aroma derived from Nagahama malt and the fruitiness reminiscent of orange chocolate intertwine to create a very pleasant whiskey with a lingering finish.・Yoichi…980 yen Single Malt Hokkaido Yoichi Distillery 45% Masataka Taketsuru was so impressed by the climate and land that this whiskey resembled the authentic Scottish climate that he built a distillery and took the brand name from it. The great nature of Yoichi and the passion and technology inherited from Masataka Taketsuru have resulted in a ``masculine, strong, and profound'' whisky, allowing you to fully enjoy the core flavor that is the core of Nikka.・Ichiro's Malt...1,200 yen Blended Saitama Chichibu Distillery 46 degrees This is a distillery that distills whiskey that has won many awards at the prestigious British competition "World Whiskey Awards" and can be said to be the standard for that distillery. It's whiskey. The original sake of Hanyu Distillery (currently Golden Horse Musashi Distillery), created by founder Akuto's father, was saved from the danger of going out of business by being kept in vats made of Quercus oak, an ancient Japanese wood. Ichiro's Malt, which was born after overcoming hardships with the belief that it would make a whiskey that would definitely sell through fermentation, has come to be called one of the representative Japanese whiskies, along with Yamazaki and Hakushu. Please enjoy our world-renowned whiskey.

Wilkinson/500ml 100-year-old brand "Wilkinson" carbonated water "Strong carbon dioxide" and "refined water" - Enjoy the pure stimulation of carbonation - Add 300 yen to the above whiskey to "enjoy the strength of carbonation to your liking" You can choose an authentic highball. Special price + 300 yen

<Yellow Koji> Koji used in sake brewing. Before the introduction of black koji, shochu was made with yellow koji. It is a type of koji that takes time to make and difficult to control the temperature of. It is characterized by a fruity, refreshing and transparent taste. <Black koji> This is the koji used in Okinawa's ``Awamori.'' It is less susceptible to spoilage during the manufacturing process than yellow koji, and began to be used in shochu from the Meiji era onwards. The richness of the sweet potato is brought out, giving it a deep flavor. It has a strong impact. <White koji> Due to a mutation, it became mainstream in the early Showa era, replacing black koji. The aroma is light and the taste is sweet and soft, reminiscent of the gentleness of sweet potatoes, and the drink is mild and has no aftertaste.

・Kotsuru Yellow Koji…500 yen Yellow Koji Kagoshima Prefecture 25% Kogane Senkan Kosho Jozo Co., Ltd. It has a refreshing aftertaste while retaining a strong sweet potato flavor, with a slightly gentle aroma and a slight sweetness.・Kuro Kirishima…550 yen Black Koji Miyazaki Prefecture 25% Kirishima Sake Brewery A classic shochu that always ranks high in the popular shochu rankings.・Sword Kanemitsu...580 yen Black Koji Kagoshima Prefecture 25% Kogane Sengan Sata Souji Shoten It has a clean sharpness made using advanced distillation technology and a slight sweetness of sweet potato in the aftertaste.・Kujira Bottle Ayamurasaki Black Koji…640 yen Black Koji Kagoshima Prefecture 25% Ayamurasaki Oumi Sake Brewery The unique aroma of purple sweet potatoes and the individuality of black koji blend with the hot spring water “Jutsuru” from Sakurajima to create a mellow flavor. Yes.・Tomino Takarazan…780 yen Yellow Koji Kagoshima Prefecture 25% Kogane Sengan Nishi Shuzo The sweet, soft sweet potato aroma and beautiful mineral scent with a long lingering finish is an innovative taste that opens up a new world of authentic shochu.

・Sarukawa…550 yen White koji Nagasaki prefecture 25% barley Sarukawa Izu Sake Brewery Iki shochu. A sweet and soft aroma of wheat.・Medium...620 yen White koji Miyazaki Prefecture 25% Ni-rowed Barley Kuroki Honten This barley shochu is elegant and fragrant, with a nice balance of light sweetness from the grains.・Denen Gold…680 yen White koji Kagoshima Prefecture 25% barley Denen Sake Brewery A mellow taste and gentle sweetness brought out over 3 years.

・Zuisen Aoi -blue-…580 yen Awamori Black Koji Okinawa 30% Zuisen Sake Brewery Uses deep ocean water for brewing water. Characterized by a fruity and gorgeous scent.・Pussy...580 yen Brown sugar White koji Amami Oshima 30% Sugar cane Yayoi Sake Brewery The light sweetness and aroma of brown sugar, with a slight barrel aroma, gives it a smoky texture.・Toyonaga Brewery…820 yen Completely aged in sherry barrels 100% organic rice Kumamoto Prefecture 25% organic rice Toyonaga Sake Brewery Organic rice shochu that is aged in sherry barrels to give it a unique color and sweetness.

・Kuro Kirishima [Potato]…3,680 yen ・Sword Kanemitsu [Potato]…3,980 yen ・Tenen Gold [Wheat]…3,980 yen

・Sado deep ocean water…300 yen Medium hard water *Service price ・Hot water…200 yen ・Carbonated water…300 yen Strongly carbonated Wilkinson *Service price ・Ice…200 yen ・Lemon…200 yen each Slice/cut ・1 pickled plum…220 circle

・Domestic black oolong tea high…500 yen ・Uji matcha high…560 yen ・ Organic Food madder tea high…560 yen Uses JAS organic madder tea that is non-caffeine and rich in polyphenols.

・Hiroshima Lemon Sour…600 yen ・Craft Ginger Sour…600 yen ・Tokushima Sudachi Sour…620 yen ・Okinawa Shikuwasa Sour…620 yen ・Wakayama Hassaku Sour…620 yen ・Kishu Umeboshi Sour…620 yen

・Hoshisha's additive-free plum wine...500 yen Made in Japan Additive-free plum wine that does not use any fragrances, colorants, or acidulants.・Zuisen brown sugar plum wine…580 yen Ryukyu awamori made with Okinawa black koji and all koji. A rich, high-quality flavor made with Kishu Nanko plum and Okinawan brown sugar.・Aoya Plum 7-year aged premium plum wine...680 yen Kyoto Aged for 7 years using umeboshi ``Joshu White'' from Aoya, Kyoto. An elegant aroma and mellow taste like no other.

・Tororin Peach Sake Okayama A dessert-like peach sake that uses 40% fruit juice from Shimizu Hakuto from Okayama Prefecture and has a melty texture.・Kinryo Brewery-Made Yuzu Sake Kagawa 45% yuzu juice is used to fully bring out the fresh aroma and flavor of natural yuzu.・Blue Lemon Sake Made in Iwaki Island, Blue Lemon Island, Ehime. This liquor has a refreshing aroma of lemon juice, a refreshing sourness, and a moderate bitterness.・Kiwi sake with fruit pulp Saitama Plenty of kiwi pulp. It has a perfect balance of sourness and sweetness.・Amaou Sake Fukuoka This sake is made with plenty of Fukuoka's strawberry ``Hakata Amaou'' and Fukuoka's domestic honey, and contains no additives such as colorants or preservatives. each

Rum is an alcoholic beverage made from sugarcane. Domestic rum has recently been receiving high praise for its mellow taste, winning awards at international competitions.

(White rum) The raw liquor that has acquired color from aging in barrels is finished with activated charcoal to make it colorless and transparent. It is often used as a base for cocktails as it has little distinctive flavor. [How to drink it deliciously] Highball, on the rocks (Gold rum) Rum that has been aged for a short period of less than three years, with a deep brown color like whiskey and a moderate aroma. [How to drink it deliciously] Highball, on the rocks, straight (Dark rum) A deep brown color that has been aged for a long period of time (more than three years). Because of its strong flavor, it is often used as an ingredient in sweets. [How to drink it deliciously] On the rocks, straight

Gold Rum Okinawa Ie Island Ie Island Distillery 37% ◎Highball Also available on the rocks or straight This rum is characterized by the soft aroma of plump oak barrels wrapped in the scent of sugar cane from Ie Island.

White Rum Okinawa Helios Sake Brewery 40% ◎Highball Also available on the rocks or straight This rum is made from 100% Okinawan sugar cane and has a dry and fruity taste like the shining Okinawa sun.

Gold Rum Kochi Kikusui Sake Brewery 40% ◎Highball Also available on the rocks or straight A smoky domestic rum made from Kochi sugarcane with a sweet and rich brown sugar aroma.

Wilkinson/500ml 100-year-old brand "Wilkinson" carbonated water "Strong carbon dioxide" and "polished water" ~ Enjoy the pure stimulation of carbonation ~ Add 300 yen to the above rum to enjoy the strength of carbonation to your liking ” You can choose authentic rum. Special price + 300 yen

Rock Straight Soda Mixed Domestic Sansho Gin Premium Gin made with traditional continuous distillation machine “Cafe Still”

We use Japanese citrus fruits such as yuzu and kabosu, and Japanese pepper. (In order to create a more delicate flavor, Japanese citrus and Japanese pepper are used domestically.) Japanese pepper/Yuzu/Kabosu/Apple/Corn/Barley malt/Juniper berry Continuous distillation machine ``Cafe Still'' Masataka Taketsuru is ideal. In order to create a blended whisky, in 1963 they introduced a ``café-style continuous distillation machine'', which was already considered old-fashioned at the time. Although it is difficult to operate and inefficient, it was chosen because it has the characteristic of leaving a scent and taste in the distilled liquid. "Café Gin" is made by combining the flavorful distilled liquid with domestically produced Japanese pepper, a Japanese spice, and Japanese citrus, which has a fresh flavor.

I'll make you a gin and tonic.I'll bring the gin and tonic water separately. Please drink while enjoying the aroma and taste alternately. +200 yen

・Okinawa Yelum Mango…750 yen Okinawa Yelum + Mango Drink ・Okinawa Shikuwasa Panache…750 yen Draft Beer + Shikuwasa Juice ・Craft Ginger Japanese Vodka Moscow Mule…750 yen Japanese Vodka + Craft Ginger Ale ・Wakayama Hassaku Mimosa Wakayama Hassaku Juice + Sparkling Wine ・Nagano River Nakajima Peach Bellini, Kawanakajima White Peach Peach Nectar + Sparkling Wine ・Cassis and Citrus Mix…750 yen Cassis + Citrus Mix Juice

・Mixed citrus juice Ehime Prefecture Specially cultivated Tameike Farm 100% straight juice with no additives, no coloring, and no sugar, made from fruit juice with no added water.・Hassaku Juice from Ito Farm Uses fruit juice directly delivered from Ito Farm in Wakayama Prefecture. Hassaku has a refreshing taste. If you don't like sweet juices, please try this one.・Kawanakajima White Peach Peach Nectar Made with Kawanakajima White Peach from Nagano Prefecture A rich drink that takes advantage of the original mellow sweetness of white peaches from Kawanakajima, Shinshu. each

・Craft Cola…480 yen An original cola made with beet sugar and over 10 types of spices and herbs, as well as rose hips and hibiscus. Craft Ginger Ale…480 yen Made with sugar beet sugar and agave syrup. Ginger ale made with plenty of golden ginger from Kochi Prefecture.・ Medicinal Food cola…580 yen Uses sugar beet and agave syrup [Medicinal Food used] Star anise, clove, cinnamon, ginger, Chinese peel, Chinese pepper, goji berries, black pepper Supervised by a nutrition Medicinal Food chef Keeps the stomach healthy and increases appetite , can be expected to recover from fatigue and improve sensitivity to cold. ・ Medicinal Food ginger ale...580 yen Uses agave syrup. [Medicinal Food ingredients used] Clove, cinnamon, ginger, pepper Supervised by Medicinal Food. Improve sensitivity to cold, promote blood circulation, promote digestion, etc. can be expected

・Chilled Uji matcha…480 yen ・Domestic black oolong tea…480 yen A blend of tea leaves from Shizuoka Prefecture and richly flavored tea leaves from Yakushima.・ Organic Food madder tea…480 yen Caffeine-free ・Apple juice…480 yen ・Alfonso mango…480 yen ・Ripe tomato juice…500 yen

・Coffee (hot/ice)…480 yen each ・Tea (hot/ice)…520 yen each

Bottle 500ml Hardness 300 Medium hard water Natural mineral component Magnesium 32.6mg (per 500ml) Famous water nurtured by the blessings of Sado's sea. This mineral water is unique to deep ocean water and has a hardness of 300, making use of the natural mineral components of Sado deep ocean water and replenishing minerals that modern people tend to lack, especially magnesium. Magnesium is a nutrient necessary for the formation of bones and teeth, and a deficiency is said to increase the risk of lifestyle-related diseases such as osteoporosis, heart disease, and diabetes.

Bottle 500ml 100-year-old brand "Strong carbon dioxide" and "polished water" ~ Enjoy the pure stimulation of carbonic acid ~

*Our restaurant charges a delivery fee.