Menu : Yakitori Sakaba Igossou Hanare

25 degrees (Miyazaki) Kuro Kirishima, which inherited the roots of black koji brewing from the time of Kirishima Sake Brewery's founding, is characterized by a thick, sweet flavor and a crisp aftertaste. glass

25 degrees (Kagoshima) The sweet, soft aroma of sweet potatoes and the beautiful mineral scent with a long lingering finish is an innovative taste that opens up a new world of authentic shochu. glass

25% (Kagoshima) This authentic sweet potato shochu is made from sweet potatoes from the World Heritage site of Yakushima and brewed with the abundant water from a pure stream that has been selected as one of Japan's 100 famous waters.

25 degrees (Okinawa) It is widely known as ``Zanshiro'' and is characterized by its fruity aroma and clear, refreshing taste. glass

25 degrees (Kagoshima) Made in Uken Village, Amami Oshima, this sake has a perfect balance of highly aromatic and deep flavored sake. We have created an unprecedented flavor. glass

25 degrees (Oita) Shochu made only with pure water, carefully selected barley and barley malt. It suppresses the taste of shochu and brings out the sweetness of barley. glass

25 degrees (Oita) This barley shochu has a moderately full mouth and a refreshing aftertaste with no unpleasant taste, and the more you drink it, the more pleasant it becomes. glass

25 degrees (Niigata) A rice shochu made by Hakkaisan, famous for its sake. Sake lees is added to the fermentation process of moromi to create a refreshing aftertaste. glass

25 degrees (Kochi) We use plenty of chestnuts and distill them slowly at low temperatures to seal in their aroma. A luxurious chestnut shochu with a unique taste. glass

There is something called sake degree that expresses the sweetness and spiciness of sake. It is determined by the amount of sugar contained in the sake; the more positive it is, the spicier it is, and the more negative it is, the sweeter it is. Sake degree is measured using a special hydrometer called a ``Sake degree meter,'' which takes advantage of the difference in mass that sugar is heavier than alcohol.

Junmai sake with just the right amount of acidity and flavor, made using 100% Akita Akita Komachi and brewed using Akita's low-temperature, long-term brewing method ★Sake content...+1

Niigata A calm and elegant aroma, a refreshing mouthfeel, and a smooth aftertaste with spiciness, sourness, and umami. ★Sake content...+5

Yamanashi Refreshing acidity and umami are in perfect harmony Perfectly compatible with food when eaten at room temperature ★Sake level...+1

Niigata Authentic dry sake with a refreshing aroma and a tight taste. ★Sake level…＋10

Toyama More than 420 years have passed since the Battle of Sekigahara. Enjoy the powerful tanrei dry sake while thinking about the epic romance of the Sengoku period. ★Sake level…＋7

Yamagata A traditional taste that was founded in 1898. Uses meltwater from the eternal snow of Mt. Gassan. It is characterized by a clear throat and elegant flavor. ★Sake level…+-0

Toyama A light and refreshing Junmai Ginjo sake that does not linger until the next day and is very popular ★Sake level...＋8

Gifu Nigori sake with the rich sweetness of rice.A mild flavor recommended to be enjoyed as an accompaniment to a meal.★Sake level...-5

Fukui Junmai Ginjo sake brewed by Echigo's brewers using rice produced in Niigata Prefecture. Calm aroma, rich flavor, and sharp spiciness. ★Sake level...+-0

Gifu Junmai sake with a rich flavor. It has a rich flavor but a smooth aftertaste that goes well with fish. ★Sake level…-5

(Lime & Lemon)

(ordinary)

(double)

(sugar-free)

◎Uses domestic Akamatsu charcoal powder

each

(Red and white)

(soda) with cut lemon