Menu : Kaisen Izakaya Sakegumi

Carefully selected Japanese sake purchased from all over the world ◎ We offer a space and set for a short break that will give your mind and body a break!

It is a well-balanced sake with a harmonious sharpness and rounded flavor.

A refreshing and light drink with an exquisite balance of sweet and spicy.

The sake is slowly fermented at a low temperature during the midwinter period, which is the most suitable time for sake brewing. It has a light, sharp and dry taste, yet the flavor of the rice spreads through.

The spiciness of sake is 10+, with a refreshing and pleasant aroma, and the richness of the flavor of Sake Komachi. I see, this is a dry junmai sake that can be described as ``super delicious and dry.'' It has a firm, mellow body, a crisp mouthfeel and a refreshing finish, and the more you drink it, the more you feel the rich flavor in your mouth, and the more you drink it. This is a recommended book for those with a spicy taste to try.

A pure rice sake that combines the flavor of rice with a sharp aftertaste. The aroma is only modest, and it has a sour taste unique to Suigei, resulting in a wide but sharp taste. It goes well with food and is perfect for drinking with meals.

This sake is produced in Shiga Prefecture, and has a soft texture, fine-grained flavor, and citrus acidity, making it a refreshing drink! The label is also cute, so please take a look at it when ordering.

This sake is from Akita Prefecture and is characterized by a sharp aftertaste! This is a bottle that will please dry sake lovers!

This sake is from Kiso District, Nagano Prefecture, and has a refreshing taste, but when it spreads in your mouth, you can feel the deliciousness! It can stand up to strong-flavored dishes, so it goes great with cream cheese Oyster pickled in soy sauce, simmered rockfish, etc.

A dry Junmai Ginjo sake with a rich flavor that goes well with sushi and sashimi, and a good ginjo aroma. For all the gourmets out there, we highly recommend this dish, saying, ``Bluefin tuna is the fish of choice!''

This sake is from Akita Prefecture, and has the gorgeous aroma of raw unprocessed sake, but is full of the flavor of rice, making it a typical Japanese sake!

This is a special seasonal sake brewed from Kyoto Prefecture's sake, polished to 60% from Kyoto's sake rice, ``Kyo no Kira''. It is characterized by the freshly squeezed flavor that is unique to Arabashiri and the rich, smooth taste that is unique to ``unfiltered''.

This sake is produced in Iwakuni City, Yamaguchi Prefecture, and has an elegant aroma and a fresh taste that can only be expected from freshly squeezed sake!

This sake is produced in Shichinohe Town, Aomori Prefecture, and is characterized by its fresh yet deep flavor! The rice, Ao-kei No. 140, was bred with Yamada Nishiki as the mother and Hanafubuki as the father, with the aim of cultivating a high-quality variety suitable for sake brewing like Yamada Nishiki, and the name of the rice is still unknown. Because there is no one, it is blue size 140! It's very easy to drink, even if you're not used to drinking sake or if you're a woman!

This is Japanese sake from Niigata Prefecture! It has the freshness of freshly squeezed sake and the profound taste of unprocessed sake! It has a strong flavor, so why not try it with fatty mackerel or tuna?

A fine, mellow, beautiful flavor with a subtle, elegant sweetness. The craftsmanship of brewers has been honed by continuing to produce the best sake year after year. This Daiginjo is made by polishing the Yamada Nishiki and Gohyakumangoku rice selected for this sake to 45%, using handmade koji, and brewing Raiden-sama no Shimizu, a spring water sourced from melted snow from Mt. Hakkaisan. . It is a somewhat high-class sake that complements your dishes with a fine, mellow, and beautiful flavor, and a subtle sweetness.

This sake is from Yamaguchi Prefecture and is famous for being served on ANA's international first class in 2016! After the fruity and gorgeous aroma, you can feel the umami and taste of rice! The taste changes depending on the temperature, so we recommend enjoying it slowly!

At Sakegumi, we have a selection of seasonal sake that matches each season. We look forward to seeing you when you visit! From 605 yen (tax included)

The first shochu produced in 1912 by Kirishima Sake Brewery founder Kichisuke Enatsu was brewed with black koji malt. The authentic potato shochu ``Kuro Kirishima'', which inherited the roots of black koji preparation from the time of the company's founding, is characterized by its rich sweetness and crisp aftertaste. Regardless of the genre Western Cuisine such as Japanese-style meal, Western, Chinese, or Ethnic Cuisine, it serves as a complement to make delicious dishes shine even more.

Tominohozan, which uses yellow koji, carefully polishes carefully selected ``Golden Sengan'' and carefully prepares them under low temperature control. The aroma is light when poured into the glass, and the flavor is deep when you take a sip, opening up a new world of sweet potato shochu. This is an elegant potato shochu with a refreshing citrus aroma and a crisp taste. Rock is recommended!

A heavy yet light traditional piece. A handmade sweet potato shochu that is sweet and fragrant when warmed, and silky smooth when cooled. You can enjoy the elegant aroma, taste, and aftertaste. This shochu is the result of a lot of hard work, and would not have been possible without the cooperation of many people, including the farmers.

It has a gorgeous aroma and a fresh taste.

By using the atmospheric distillation method, this is a masterpiece that allows you to fully enjoy the original flavor of barley. Feel free to use it with water, hot water, on the rocks, straight, etc. The flavor and aroma are inherited from Tominohozan, and are soft, clean, and elegant.

A masterpiece with a fragrant aroma of roasted wheat. The rich flavor is neither too spicy nor too sweet, maintaining an exquisite balance. When mixed with hot water, the sweetness becomes deeper, richer, and goes better with the aroma.

A popular drink with a refreshing aftertaste!

A sour that cherishes the taste of real fruit! Everything is refreshing and delicious! !

Since lemon and grapefruit are frozen instead of ice, the flavor does not become diluted and you can enjoy the 100% deliciousness of the fruit.

Since lemon and grapefruit are frozen instead of ice, the flavor does not become diluted and you can enjoy the 100% deliciousness of the fruit.

Sapporo Draft Beer Black Label <Keg Draft>. The perfect draft beer. The flavor of barley and a refreshing aftertaste. Creamy foam that keeps taste and aroma fresh. Balance so you won't get tired of drinking no matter how many cups you drink

Japan's oldest beer brand, launched in 1877 by Kaitakushi Beer Brewery, the predecessor of Sapporo Beer. It continues to be loved by beer lovers for its traditional feel and strong taste.

A mellow taste with just the right amount of sweetness and sourness.Made with 100% Shirakaga plums grown at the foot of Mt. Haruna in Gunma Prefecture. It has a good balance of sweetness and sourness, and can be enjoyed in a variety of ways, including on the rocks, with soda, and as a cocktail base.

Speaking of Kita no Sakura, it is said to be the ``Seven Lucky Gods of Happiness Fruit'', and its signature product is a rich, mellow fruit wine made with domestically grown fruits! In order to cherish the natural sour taste and juiciness of plums, we used a generous amount of 46 plums to create an overwhelming presence. Not only can you enjoy it on the rocks, but you can also enjoy it refreshingly with soda.☆彡 You may never go back to other plum wines. !

When poured into a glass, the aroma of freshly picked natural yuzu fills your mouth. The refreshing acidity and moderate sweetness create a perfect harmony.

We use approximately 7 pieces of natural La France from Yamagata Prefecture, which is known as the ``Queen of Fruits.'' The mellow aroma, rich sweetness, and smooth texture are alluring! It has an elegant taste that can be enjoyed not only by women but also by men!

We use kiwis that are sweet and juicy with just the right amount of acidity because we give them so much love that we visit each kiwi tree once every three days to check on its health.

Bourbon boasts a history of over 200 years and has been the world's No. 1 selling bourbon since 1973. It is made using large, high-quality dent corn as the raw material, using a secret yeast and traditional manufacturing method that has been passed down from generation to generation. It has a well-balanced aroma and taste, and is characterized by a pleasant drinking experience.

Kakubin is a well-balanced blend of bourbon barrel whiskey from Yamazaki and Hakushu distilleries, and is characterized by a sweet aroma, thick body, and dry aftertaste. Its deliciousness is even more enhanced by making it into a highball.

This is a single malt whiskey made only from malt whiskey produced at the "Forest Distillery" using natural water from the Southern Alps. Clear water, clear air, and a harsh climate brought about by the altitude. The flavor of Hakushu is infused with the very nature of the forest, which is full of vitality.

A refreshing taste that goes well with any meal. We recommend the soda version.

We have a variety of items available.