Washi Bar Onon Toranomon Hills Filiale

Draft Beer (Small) Sapporo Black Label Highball Japanese Sake Kinoshita Shochu Small Crane (Sweet Potato) Sarukawa (Barley) Plum Wine Star House's Additive-Free Plum Wine Sour Black Oolong High Azuki Tea High Hiroshima Lemon Sour Tokushima Sudachi Sour Okinawa Shikuwasa Sour Wine Shinshu Grape Wine (Red, White) Cocktail Cassis Soda Cassis Orange Cassis Oolong

～300 yen～ Brown Sugar Cashew Nuts, Kombu Pickled Camembert Cheese ～500 yen～ Assorted Sashimi (3 types), Pesticide-Free Vegetable Green Salad, Chewy Tofu with Fig Balsamic Sauce, Fried Young Chicken, Shrimp Spring Rolls, Spicy Fried High Shrimp, Potato Dumplings with Mozzarella Cheese Fry

Japanese cuisine is a UNESCO Intangible Cultural Heritage. Sake is on par with world heritage, a rich Japanese food culture that has been carefully passed down by the toji of each sake brewery since ancient times.

We had Koichi Kawaguchi, the toji of Iinuma Honke, who won first place at the Nanbu Toji Competition, specially brew sake that pairs well with Japanese cuisine. If you're unsure about which sake to choose, please order this one as a starting point! *The rice used may vary by season. It can be purchased through Clione online shopping.

Chiba Sake Degree +4.0 to 5.0 Acidity 1.3 to 1.5 Yamada Nishiki or Gohyakumangoku Rice Polishing Ratio 55% 'Nanbu Toji Self-Brewed Sake Competition' Award-Winning Product. Brewed slowly over 30 days at low temperatures, this fragrant pure rice ginjo sake is carefully matured. *Depending on the season, the sake rice may change, and we will stock 'Unfiltered Fresh Sake Directly Drawn' and 'Once Pasteurized'. • 90cc…Special Price 640 yen → 610 yen • 180cc…Special Price 1280 yen → 1220 yen

Chiba Sake Degree - 6.0 Acidity 1.34 Yamada Nishiki I Rice Polishing Ratio 40% This pure rice daiginjo sake is carefully brewed by hand using only Yamada Nishiki rice polished to a ratio of 40%, along with rice and rice koji. It has a fragrant aroma reminiscent of apples and a sweet, full-bodied, juicy flavor. ・90cc…Special Price 770 yen → 740 yen ・180cc…Special Price 1540 yen → 1480 yen

Founded in the 19th year of the Meiji era. Located in the northern part of Gunma Prefecture, at the foot of Oze, Nagai Sake Brewery values natural beauty in its sake production. [World's first: A brewery that produces 'bottle-fermented sake' like champagne.]

Gunma sake degree, acidity varies by season, Yukihotaka or Yukihotaka/Yamada Nishiki I, rice polishing ratio 55-60%. Made with Koshihikari 'Yukihotaka' grown in the great nature of Kawaba Village, this is a limited sake designed with the flavor balance of Junmai Ginjo in mind. *Depending on the season, the blend of sake rice Yukihotaka will be changed to 'Yukihotaka' or 'Yamada Nishiki' upon arrival. - 90cc... Special price 680 yen → 650 yen - 180cc... Special price 1360 yen → 1300 yen

Tokushima Sake Degree -1.0 Acidity 1.4 Yamada Nishiki I Rice Polishing Ratio 65% Matsuura Brewery Kura Master 2019 Platinum Award (Top 5) in the Junmai Sake category, featuring a refreshing aroma and gentle acidity that creates a crisp flavor. This taste pairs well not only with Japanese cuisine but also with Italian and French dishes, making it one of the reasons you should definitely try it. ・90cc…550 yen ・180cc…1,100 yen

Miyagi Sake Degree +3.0 Acidity 1.5 Yamada Nishiki I Rice Polishing Ratio 60% This sake won the Gold award for four consecutive years in the Junmai category at the SAKE competition that determines delicious sake, held in 2014, 2015, 2016, and 2017. Created with the concept of being the ultimate food pairing sake, this drink enhances the flavors of the ingredients and serves as an excellent accompaniment to meals. It is a refreshing type of sake with a crisp acidity and low sugar content. ・90cc…610 yen ・180cc…1,220 yen

Tochigi Sake Degree +2.0 Acidity 1.4 Toyama Produced Gohyakumangoku I Rice Polishing Ratio 55% Kobayashi Sake Brewery Most of the sake from this brewery is made using the 'shizuku shibori' method for Daiginjo sake created for competitions, which gives it the atmosphere of Daiginjo in terms of taste and aroma, resulting in a high-quality sake. The ginjo aroma reminiscent of melon and the unique freshness created by the careful process make it delicious, a cost-effective and tasty sake. ・90cc…670 yen ・180cc…1,340 yen

Akita Sake Degree +3.0 Acidity 1.8 Sakamachi I Rice Polishing Ratio 50% This sake is crafted by the sixth generation of the Yamamoto company, who personally oversees every step from rice cultivation to brewing. It is undoubtedly a sake that represents a part of modern Japanese sake. The aroma is intentionally subdued, and when tasted, it evokes gentle sweetness and hints of citrus fruits, balanced with acidity, followed by a sharp finish that characterizes this sake. ・90cc…770 yen ・180cc…1,540 yen

Saga Sake Degree -1.0 Acidity 1.4 Omachi I Rice Polishing Ratio 55% Amabuki Sake Brewery uses no pesticides, herbicides, or chemical fertilizers, and produces high-quality rice through a unique duck farming method, along with good water from Mount Seburi, and the signature 'Flower Yeast' of Amabuki Sake Brewery. The sake made by Amabuki, utilizing the blessings of nature and a unique brewing method, features the exquisite umami of rice and the floral aroma of flower yeast. This sake uses yeast harvested from strawberry flowers, and while it does not taste like strawberries, it has a subtle fragrance. ・90cc…810 yen ・180cc…1620 yen

Aichi Sake Degree +0.0 Acidity 1.7 Yamada Nishiki I Rice Polishing Ratio 50% Banjou Sake Brewery Eau Du Desir means 'Water of Hope'. I want you to feel the energy of hope from this sake when you taste it. For the drinker and the maker, I want sake to be something that brings 'happiness'. This sake embodies that feeling. ・90cc…850 yen ・180cc…1700 yen

This sake is the base for the development of 'MIZUBASHO PURE', a sparkling sake made using the world's first champagne method, with Yamada Nishiki rice polished to 60% by Gunma Nagai Sake Brewery. After 10 years of planning and hundreds of trials and errors, the dry sparkling sake was born, followed by 'MIZUBASHO PURE'. It has a subtle hint of sediment and fine bubbles from secondary fermentation in the bottle. It has a dry and elegant flavor. 180cc

Kanagawa Izumibashi Sake Brewery Yamada Nishiki Rice, with a polishing ratio of 70%. The brewery is committed to sake production starting from the creation of rice paddies where dragonflies thrive, adhering to the motto 'Sake comes from rice.' This sparkling sake has a pleasant fizz while also showcasing the rich flavor of the rice. 250cc

Luxurious Japanese sake. Kijo sake is made in the final stage of the three-step brewing process, where sake is used instead of water for fermentation. This method makes fermentation slower, resulting in a very sweet, thick, and rich amber-colored sake that sparkles like noble rot wine.

Ibaraki sake degree -50.0 acidity 3.1 sake brewing suitable rice I polishing ratio not disclosed Raifuku Sake Brewery. This brewery continues to challenge itself with the motto of believing in 'new possibilities' for sake, producing sake using flower yeast and rich sake like Mellow. It has a unique, thick sweetness and a good balance of acidity, making it a sake that can be enjoyed like a dessert. It feels sweet and sour, making it an exquisite sake that does not feel heavy even though it is sweet. ・90cc…630 yen ・180cc…1260 yen

Hyogo Sake Degree +2.5 Acidity 1.6 Yamada Nishiki I Rice Polishing Ratio 70% Kobe Shushinkan is not well known, but it is a brewery that produces ginjo sake served at the official Nobel Prize celebration. This sake is a standard representative of this brewery. It is crafted in a way that you won't get tired of drinking, and although it is a dry sake, it has a smooth, feminine flavor with a soft sweetness from Yamada Nishiki, and the umami of the rice spreads the moment it touches your mouth. Suitable for hot sake; 90cc... 550 yen; 180cc... 1100 yen.

Wakayama sake degree +4.0 acidity 1.5 Yamada Nishiki and Gohyakumangoku rice, with a polishing ratio of 55%. Heiwa Shuzou is a brewery that is gaining attention in the young sake brewing industry. It boasts a stable quality of sake with great cost performance. The brewery is a leading figure among the younger generation. 'Kido' (Kido) was created with the desire to convey the charm of sake to young people, as if raising a child. This junmai sake is perfect for evening drinking, with a pleasant mouthfeel and soft umami. ・90cc…610 yen ・180cc…1,220 yen

Yamaguchi sake degree not disclosed, acidity not disclosed, rice used not disclosed, polishing ratio not disclosed. This is a special limited sake of the representative brand 'Toyo Bijin' from Sumikawa Sake Brewery, which continues to produce sake with transparency while adhering to traditional methods. The limited sake brewed as Junmai Daiginjo is full of transparency, with a refined aroma and smooth rice flavor, leaving a lingering finish. ・90cc…650 yen ・180cc…1300 yen

Fukui Sake Degree +2.0 Acidity 1.7 Fukui-produced Gohyakumangoku I Rice Polishing Ratio 55% Kokuryu Brewery 'Icchorai' is a Fukui dialect term meaning 'one fine garment.' This is a standard ginjo sake that serves as the foundation of Kokuryu Brewery, showcasing the incredible level of their brewing. It has a smooth and mild mouthfeel, with no off-flavors, entering very clearly. The taste is refreshing and dry with a rich umami. ・90cc…690 yen ・180cc…1380 yen

Mie sake degree not disclosed, acidity not disclosed (domestic rice). Famous for being selected as the toast sake for the 2016 Ise-Shima Summit. The brewery has built a strong fan base using only the high-quality rice from Ise and the underground water from Suzuka, known as the birthplace of sake. *Due to popularity, we will provide the available type among the three varieties of Junmai sake. ・90cc…690 yen ・180cc…1380 yen

Tokyo sake degree +2.0 acidity 1.6 Gohyakumangoku I rice polishing ratio 60% Nozaki Sake Brewery. In an era where mechanization is advancing, 'Kishou' still uses 'Koshiki' and is a genuine handmade sake crafted with care by the toji (master brewer). It is a rich sake that allows you to enjoy the original flavor of the rice. It is good served cold or warmed. ・90cc…550 yen ・180cc…1100 yen

Tottori Sake Degree +15.0 Acidity 1.3 Gohyakumangoku I Rice Polishing Ratio 55% Chiyo Musubi Brewery aims to enrich the bond with customers through safe and healthy sake brewing. This is a super dry junmai sake from the brewery. The label features the character 'Konaki Jiji' by manga artist Shigeru Mizuki, making it visually appealing and tempting to drink. It is a popular sake with a deep flavor and a refreshing aftertaste. It is also great when served warm. ・90cc…600 yen ・180cc…1200 yen

Niigata sake degree +5.0 acidity 1.0 Gohyakumangoku and Todoroki Wase I rice polishing ratio 60%. Hakkaisan Brewery is one of the leading sake breweries representing Japan. Its soft mouthfeel and refined taste are truly representative of national sake. The quality of this sake pairs well with any dish, which may be the reason it is known as one of the three great sake of Niigata (Kubota, Koshino Kanbai, Hakkaisan). 90cc...600 yen, 180cc...1200 yen

Hiroshima sake degree +10.0 acidity 1.6 Hattan Nishiki I rice polishing ratio 60% The spring water from Noroyama that flows into Hōken Sake Brewery is called 'Hōken Meisui', and Hōken is brewed with this high-quality soft water. It has a pleasant mouthfeel derived from the brewing water, and while it is super dry, it is not just dry or merely refreshing; it is a sake where moderate umami, aroma, and spiciness are harmonized. ・90cc…630 yen ・180cc…1260 yen

Nara Sake Degree +5.0 Acidity 1.9 Robahou I Rice Polishing Ratio 60% Imanishi Sake Brewery Robahou is the only sake brewing rice in Nara Prefecture. Its production volume drastically decreased for a time, making it a legendary sake rice, but in recent years it has gradually gained attention within Nara Prefecture, and the number of breweries using this rice has been increasing. It is fresh, youthful, and dry, while still allowing you to taste the umami of the rice. ・90cc…630 yen ・180cc…1260 yen

Shimane sake degree +0.0 acidity 1.5 Gohyakumangoku I rice polishing ratio 60% Yoshida Sake Brewery It is generally considered difficult to make sake with soft water, but this brewery uses ultra-soft water with a hardness of 0.3, said to be the softest in Japan, for sake production. Believing that using water from Japan makes it easier to drink, they have persevered through difficulties to create this sake. Enjoy this fresh and elegant junmai sake. ・90cc…550 yen ・180cc…1100 yen

Ishikawa Japanese Sake Degree Not Public Acidity Not Public Not Public (Domestic Rice) I Polishing Ratio Not Public Nōguchi Naohiko Research Institute 'Kanagaso' is named after the land where the Nōguchi Naohiko Research Institute is located. A gentle, sweet aroma derived from rice. Like pure flowing water, the smooth mouthfeel is pleasant, followed by a moderate drinking experience. After the umami derived from the ingredients spreads throughout the mouth, a balanced aftertaste of the five flavors quietly fades away with a crisp finish.

Osaka Sake Degree +4.0 Acidity 1.6 Yamada Nishiki I Rice Polishing Ratio 60% A sake brewery that produces sake used for the toast at the Osaka Summit, all of which is pure rice sake. The president personally oversees everything from rice cultivation to sake production, ensuring a consistent quality. With a modest aroma and a robust flavor, this sake is particularly enjoyable at room temperature or slightly warmed.

Aomori sake degree +6.0 acidity 1.6 Hanabuki I rice polishing ratio 60%. The catch of squid, the largest in Japan, comes from Aomori Hachinohe Port, where fishing boats line the horizon from summer to autumn, and at night, their lights create a fantastical scene. This light is said to be called 'gyo fire.' Developed with the concept of being a food-friendly sake that pairs well with fish dishes, this sake is a rich, dry type that, while not flashy, has a finish that you won't tire of.

Fukushima sake degree +1.0 acidity 1.3 Dream Aroma I rice polishing ratio 60%. Aizuwakamatsu, with its temperature differences in spring, summer, autumn, and winter, abundant water resources, and fertile land that grows good rice, is a blessed area. This sake is crafted in that environment, aiming to deliver the pursued umami of sake to people across the country. When tasted, it has a tropical fruit-like flavor, and the balance of gentle aroma, umami, and sweetness is very good.

Non-Alcoholic / Beer Taste

The bubbles essential to sparkling wine are created through various methods. 'Secondary Fermentation in the Bottle' refers to the process of conducting a second fermentation inside the bottle. Bubbles are not injected into the bottle; instead, they are generated within it. This process creates small, delicate bubbles that dissolve into the liquid. These bubbles have lasting effervescence, and the resulting flavor is creamy and elegantly finished, making it a high-quality sparkling wine.

A genuine sparkling wine from France, made from Uni Blanc grapes, featuring a dry, fresh, and fruity taste that is appealing. Its fruity flavors reminiscent of apple and pear pair excellently with any dish. A refreshing lemon-like finish cleanses the palate. Glass... 760 yen Bottle... 3,800 yen

Wakayama Hassaku Mimosa Wakayama Hassaku Juice + Sparkling Wine, Nagano Nakajima Peach Bellini Nakajima White Peach Nectar + Sparkling Wine

<Domestic Orange Wine> Orange wine is made using white grapes and produced in the same way as red wine. By fermenting with the skins and seeds, components such as tannins are extracted similarly to red wine. Although not as pronounced as with black grapes, white grape skins also contain pigment components, which are extracted, giving the wine a golden yellow or orange color. ・Orange Gris (Bottle)…4,200 yen [Domestic Orange] A wine rich in fruitiness that highlights the individuality of the grapes. This is a slightly dry Koshu from Yamanashi, with a rich aroma and umami derived from the skins of the Koshu variety, and the pigment components are sufficiently extracted, resulting in a wine with a slight orange hue. It features a pleasant astringency and umami from the skins, resulting in a wine rich in fruitiness that emphasizes the individuality of the grapes. ・Lumiere Bottle Fermented Orange (Bottle)…4,200 yen [Domestic Orange Sparkling] A sparkling wine made using the dry Koshu variety from Yamanashi Prefecture, created through secondary fermentation in the bottle. It is brewed using carbonic maceration to extract umami and color from the grape skins and seeds, and aged for one year after fermentation. This dry sparkling wine has an orange color, highlighting the mellow flavor of the Koshu variety, with a hint of bitterness as an accent.

・Shinshu Wine White (Glass)…520 yen A slightly sweet Niagara variety from Nagano, featuring a sweet and noble aroma, allowing you to enjoy the sensation of biting into grapes. ・Esprit de Vin Japonais Izumi-SEN (Glass/Bottle)…750 yen/4,000 yen A representative Japanese white wine primarily made from Koshu grapes, slightly dry, served at the Ise-Shima Summit. It offers a refreshing aroma with a hint of astringency and acidity, showcasing the unique taste of Japanese wine. ・Grand Polaire Hokkaido Yoichi Kerner Dry (Bottle)…4,500 yen A dry wine made from 100% Kerner grapes grown in cooperative contract farms in Yoichi, Hokkaido. It has a fresh and fruity aroma reminiscent of green apples, with a crisp and refreshing taste. ・Takahata Classic Chardonnay (Bottle)…5,500 yen A dry Yamagata Chardonnay, crafted with multiple yeasts and brewing methods, resulting in a vibrant and fruity citrus flavor with a rich and dynamic taste. ・Ajimu Wine Sauvignon Blanc (Bottle)…6,500 yen A dry Oita Sauvignon Blanc with a refreshing aroma of citrus like grapefruit and herbs. It has a lively acidity that gives a crisp impression, while a subtle bitterness adds depth to the flavor. ・Shiwa Premium Riesling Lion (Bottle)…7,500 yen An Iwate Riesling Lion, slightly dry, is a variety that combines Riesling and Koshu Sanjaku, said to be suited to the local characteristics of Iwate. It has a refreshing aroma like green apples, with a sharp acidity and pleasant fruitiness.

・Shinshu Red Wine (Glass)…520 yen, Yamagata Concord Medium, made from Shinshu Concord grapes. This red wine is easy to drink with rich berry aromas and fruit flavors. ・Kaminoyama Merlot (Glass/Bottle)…730 yen/4,000 yen, Yamagata Merlot Medium, brewed and aged from Merlot grown on sunny slopes and in basins of the Zao mountains. This red wine has a pleasant balance of concentrated fruitiness and subtle oak aroma. ・Matsumoto Black Queen (Bottle)…4,500 yen, Nagano Black Queen Medium, a rare domestic variety with high pigmentation and moderate acidity, developed through research to create wine. It has now become famous as a representative red wine made from a native Japanese variety. ・Kai Noir (Bottle)…5,500 yen, Yamanashi Kai Noir Medium, made from the

Japanese wine is wine made from 100% grapes grown in Japan and brewed in Japan. The characteristic of Japanese wine is its diversity. In addition to indigenous grape varieties such as 'Koshu', a representative white wine variety, and 'Black Queen', a red wine variety, hybrids with American native Labrusca varieties have been introduced, and in recent years, wine-specific varieties such as Chardonnay and Merlot have also been adopted, resulting in a wide range of wines with diverse flavors. It is characterized by a delicate and fruity taste with little off-flavor, making it pair well with Japanese cuisine, which also has a delicate flavor.

Craft Cola Highball using beet sugar, Craft Ginger Highball using beet sugar, Agave syrup each 600

・Black Nikka Clear Highball…550 yen Blended Hokkaido Yoichi Distillery 37 degrees A whiskey born from the desire of Masataka Taketsuru to let many people enjoy delicious whiskey and to know the fun of whiskey. This whiskey, which was created as a groundbreaking blended whiskey, uses 'non-peat malt' made from barley malt that is dried only with hot air without using peat, making it smooth and refreshing on the palate. ・Peak Whiskey…620 yen Blended Gifu Gyokusendo Brewery 37 degrees A whiskey that had many fans during the first whiskey boom in the 1980s, it has maintained its strong popularity by steadfastly preserving its taste even during the downturn of the whiskey market. With a long aging period and a relatively low alcohol content of 37 degrees, it is easy to drink and has a refreshing aftertaste, making it recommended for those not accustomed to whiskey. ・Mars Whiskey…640 yen Blended Kagoshima Mars Tsunuki Distillery 37 degrees A long-selling whiskey from the southernmost distillery on the mainland, once called 'the western hero of local whiskey.' This whiskey, made to suit Japanese flavor preferences, has a nostalgic charm reminiscent of the era when its unique blend was all the rage. It is made with a slightly lower alcohol content of 37 degrees, resulting in a fruity and smooth finish. ・Smoky Whiskey from Saburo Maru Distillery…680 yen Blended Toyama Saburo Maru Distillery 40 degrees The only distillery in Hokuriku located in Toyama, known for its commitment to producing smoky whiskey. Using the world's first cast iron pot still 'ZEMON' to create the raw spirit, it envelops the palate with complex aromas reminiscent of smoldering wood and sea breeze. The mouthfeel is smooth, harmonizing the strength of peat with subtle sweetness and woodiness. Enjoy the individuality and richness typical of 'local whiskey' at your leisure.

・Iwai Tradition…720 yen Blended Nagano Mars Shinshu Distillery 40 degrees Japanese whiskey. The father, Mr. Masataka Taketsuru, had a boss at the time, Mr. Kiichiro Iwai. At Iwai's command, Taketsuru went to Scotland to learn the know-how of whiskey, and the Taketsuru notebook was completed. After the post-war recession, Taketsuru and Iwai separated into different distilleries, but a few years after Taketsuru made Japan's first whiskey, Iwai also completed this 'Iwai Tradition' whiskey at Hombo Shuzo based on the Taketsuru notebook. ・Kura Pure Malt…780 yen Pure Malt Okinawa Helios Brewery 40 degrees Aged liquor. The 'Kura' brand of Okinawa Helios Brewery produces this domestic pure malt whiskey. It is stored and aged in white oak barrels used for rum. The characteristic is a faint sweet aroma derived from rum that subtly wafts from the smoky scent of the whiskey. ・Golden Horse Musashi…800 yen Pure Malt Saitama Hanyu Distillery 43 degrees. Temporarily closed in the 1990s. In 2016, it made a remarkable comeback in response to fan support. Mr. Ichiro Akuto, the founder of Ichiro's Malt, is actually the son of the second generation of Toa Shuzo, and during the crisis of closure, he inherited the original liquor (single malt) from this Hanyu Distillery and became independent. The initial Ichiro's Malt, which was blended from that original liquor, has an interesting story. Currently, it is a blend of imported original liquor, but there is growing hope for the resumption of malt production.

・Fujisanroku Signature Blend…860 yen Blended Shizuoka Fujigotenba Distillery 50 degrees This whiskey is a premium whiskey created by carefully selecting raw spirits that have reached their peak of maturation, using the world's best blending techniques. (Blend by Mr. Jota Tanaka, winner of the IOW2017 Best Award) Enjoy the smooth and mature mouthfeel. ・Nagahama Amagahan World Malt…1000 yen Blended Shiga Nagahama Distillery 47 degrees Distillation began in 2016, focusing on blending as an important process for future single malt releases. This whiskey has a pleasant finish with the aroma of malt from Nagahama and a fruity note reminiscent of orange chocolate. ・Ichiro's Malt…1,220 yen Blended Saitama Chichibu Distillery 46 degrees This whiskey is distilled at a distillery that has won multiple awards at the prestigious World Whiskey Awards in the UK, and it can be considered the standard of that distillery. The founder, Mr. Akuto, preserved the raw spirits made by his father at the Hanyu Distillery (now the Golden Horse Musashi Distillery) from the brink of closure, and with the belief of creating a whiskey that is sure to sell, he overcame difficulties by fermenting in barrels made of Mizunara, a traditional Japanese wood. Ichiro's Malt has become a representative of Japanese whiskey alongside Yamazaki and Hakushu. We invite you to taste this world-renowned whiskey.

Wilkinson / 500ml 100-Year Brand 'Wilkinson' Carbonated Water 'Strong Carbon Dioxide' and 'Refined Water' - Purely enjoy the stimulation of carbonation - You can choose a genuine highball to enjoy 'the strength of carbonation to your liking' for an additional 300 yen with the above whiskey. Special price +300 yen

<Yellow Koji> Koji used in sake production. Before the introduction of black koji, shochu was made with yellow koji. This koji requires a lot of effort in production and is difficult to manage in terms of temperature. It is characterized by a fruity and refreshing transparent taste. <Black Koji> Koji used in Okinawa's 'Awamori', which is less prone to spoilage during the manufacturing process compared to yellow koji, and has been used in shochu since the Meiji era. It brings out a strong richness of sweet potato, resulting in a deep flavor with a strong impact. <White Koji> A mutation that became mainstream in the early Showa period, replacing black koji. It has a light aroma and offers a sweet and soft taste that conveys the gentleness of sweet potato, with no peculiarities and a mild drinking experience.

・Kozuru Yellow Koji…520 yen Yellow Koji, Kagoshima Prefecture, 25 degrees. It retains a strong sweet potato flavor while offering a refreshing aftertaste, with a subtly gentle aroma and faint sweetness. ・Kuro Kirishima…570 yen Black Koji, Miyazaki Prefecture, 25 degrees. A classic shochu that consistently ranks high in popularity. ・Katana Kanemitsu…600 yen Black Koji, Kagoshima Prefecture, 25 degrees. Made by Sata Soji Shoten, it features a crisp finish and a lingering sweetness of Satsuma sweet potato due to high distillation techniques. ・Whale Bottle Ayamurasaki Black Koji…660 yen Black Koji, Kagoshima Prefecture, 25 degrees. Ayamurasaki, Oumi Shuzo. The unique aroma of purple sweet potato and the character of black koji blend harmoniously with the hot spring water 'Juzuru' from Sakurajima, offering a mellow umami flavor. ・Tominobouzan…800 yen Yellow Koji, Kagoshima Prefecture, 25 degrees. Golden sweet potato, Nishi Shuzo. The sweet and soft aroma of sweet potato and the long-lasting mineral-like fragrance expand the innovative taste of authentic shochu.

・Sarukawa…570 yen, white koji, Nagasaki Prefecture, 25 degrees, barley, Sarukawa Izu Brewery, Iki shochu. A fragrant, sweet, and soft aroma of barley. ・Nakanaka…640 yen, white koji, Miyazaki Prefecture, 25 degrees, two-row barley, Kuroki Honten, a refined and fragrant barley shochu with a well-balanced light sweetness of grains. ・Daien Gold…700 yen, white koji, Kagoshima Prefecture, 25 degrees, barley, Daien Brewery, a mellow flavor and gentle sweetness developed over more than 3 years.

・Zuisen Blue - 600 yen - Awamori with black koji from Okinawa, 30 degrees. Uses deep ocean water for brewing. Characterized by a fruity and elegant aroma. ・Mankoi - 600 yen - Brown sugar with white koji from Amami Oshima, 30 degrees. Light sweetness and aroma of brown sugar, with a hint of barrel aroma giving a smoky nuance. ・Toyonagura - 840 yen - Aged in sherry casks, 100% organic rice from Kumamoto, 25 degrees. This organic rice shochu is aged by soaking in sherry casks, adding a unique color and sweetness.

・Kurokirishima [Sweet Potato]…4000 yen・Katana Kanemitsu [Sweet Potato]…4500 yen・Daiyen Gold [Barley]…4500 yen

・Sado Deep Sea Water…300 yen medium hard water *service price・Hot Water…200 yen・Sparkling Water…300 yen strong carbonated Wilkinson *service price・Ice…200 yen・Lemon…200 yen each slice / cut・Pickled Plum 1 piece…220 yen

・Domestic Black Oolong Tea Highball…600 yen・Uji Matcha Highball…600 yen・Organic Akane Tea Highball…600 yen Non-caffeinated・Using JAS organic Akane tea rich in polyphenols.

Hiroshima Lemon Sour... 620 yen, Craft Ginger Sour... 620 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 Umeshu…550 yen. This is an additive-free umeshu that does not use any domestic flavoring agents, coloring agents, or acidity regulators. ・Zuisen Brown Sugar Umeshu…600 yen. Made with Okinawan black koji and all koji brewed Ryukyu awamori. It uses Kishu Nanko plums and Okinawan brown sugar for a rich and high-quality taste. ・Aoya's 7-Year Aged Premium Umeshu…700 yen. Aged for 7 years using 'Jojyu Shiro' plums from Aoya, Kyoto. It has a unique elegant aroma and a mellow flavor that cannot be found elsewhere.

・Thick Peach Liqueur: Made with 40% juice from 'Shimizu White Peach' from Okayama Prefecture, this is a dessert-like peach liqueur with a smooth texture. ・Kinjirou Yuzu Liqueur: Made with 45% juice from Kagawa yuzu, it fully brings out the fresh aroma and flavor of natural yuzu. ・Blue Lemon Liqueur: This liqueur features the refreshing aroma of lemon juice from Aoi Lemon Island, Iwaki Island in Ehime, with a crisp acidity and moderate bitterness. ・Kiwi Liqueur with Pulp: Contains plenty of kiwi pulp from Saitama, with a perfect balance of acidity and sweetness. ・Amaou Strawberry Liqueur: Made with plenty of 'Hakata Amaou' strawberries from Fukuoka and domestic honey from Fukuoka, this liqueur contains no coloring agents or preservatives.

Rum is a liquor made from sugarcane. Domestic rum has recently received high praise for its smooth taste and has won awards at international competitions.

Gold rum from Okinawa, Ie Island Distillery 37 degrees. Available as highball, on the rocks, or straight. This rum features a rich oak barrel aroma that envelops the scent of sugarcane from Ie Island.

White rum from Okinawa, Helios Distillery, 40 degrees. Available as highball, on the rocks, or straight. This rum is made from 100% Okinawan sugarcane and has a dry and fruity flavor reminiscent of the shining sun of Okinawa.

Gold Rum from Kochi Kikusui Brewery 40 degrees. Available as highball, on the rocks, or straight. A smoky domestic rum with a sweet and rich aroma of brown sugar extracted from Kochi-grown sugarcane.

Wilkinson / 500ml 100-year brand 'Wilkinson' carbonated water 'Strong Carbonic Gas' and 'Refined Water' - Enjoy the pure stimulation of carbonation - You can choose a premium rum for an additional 300 yen to 'enjoy the strength of carbonation to your liking'. Special price +300 yen

Smooth yet with a solid core flavor, it has a light citrus aroma, making it easy to use as a cocktail base for gin and tonic or martini. It can be enjoyed on the rocks, straight, or with soda using domestic gin clear.

Botanical from Niseko, Hokkaido, with a light citrus aroma (using high-quality soft water from the Niseko Annupuri area to create a more delicate flavor). Featuring willow (from Niseko, Hokkaido), Japanese mint (from Niseko, Hokkaido), juniper berries, coriander, angelica root, yuzu, lemon, and orange, this distillery quietly stands in harmony with nature, embodying the spirit of Niseko town that values coexistence with the environment. It produces whiskey in beautiful forests of Niseko Annupuri, using a lot of local Karasawa larch in the building materials, creating a warm wooden space for production, with high-quality spring water from Niseko Annupuri. Fermentation takes place in wooden tanks that bring deep flavors, and distillation is done using pot stills made in Scotland.

・Okinawa Yellow Man Mango Okinawa Yellow Man + Mango Drink ・Okinawa Shikuwasa Panache Draft Beer + Shikuwasa Juice ・Craft Ginger's Japanese Vodka Moscow Mule Japanese Vodka + Craft Ginger Ale ・Wakayama Hassaku Mimosa Wakayama Hassaku Juice + Sparkling Wine ・Nagano Nakajima Peach Bellini Nakajima White Peach Peach Nectar + Sparkling Wine ・Cassis and Citrus Orange Cassis + Citrus Orange Juice

・Citrus Orange Juice Ehime Prefecture Special Cultivation Tamachi Farm Juice made only from fruit without any added water, a 'no additives, no coloring, no sugar' 100% straight juice. ・Ito Farm Hassaku Juice Wakayama Prefecture Directly shipped juice from Ito Farm, a refreshing drink of 'Hassaku'. If you are not fond of sweet juices, please try this one. ・Kawanakajima White Peach Peach Nectar Nagano Prefecture Made with Kawanakajima white peaches, this rich drink utilizes the natural sweetness of Shinshu Kawanakajima white peaches.

Craft Cola…480 yen, made with beet sugar and over 10 types of spices and herbs, plus rose hips and hibiscus for an original cola. Craft Ginger Ale…480 yen, made with beet sugar and agave syrup, using plenty of golden ginger from Kochi Prefecture. Herbal Cola…580 yen, made with beet sugar and agave syrup. [Herbs used] star anise, cloves, cinnamon, ginger, dried tangerine peel, Sichuan pepper, goji berries, black pepper. Supervised by a nutrition herbalist, it is expected to maintain stomach health, increase appetite, recover from fatigue, and improve cold sensitivity. Herbal Ginger Ale…580 yen, made with agave syrup. [Herbs used] cloves, cinnamon, ginger, Sichuan pepper. Supervised by a nutrition herbalist, it is expected to improve cold sensitivity, promote blood circulation, and aid digestion.

Chilled Uji Matcha... 480 yen, Domestic Black Oolong Tea... 480 yen, Organic Akane Tea... 480 yen, Alfonso Mango... 480 yen, Ripe Tomato Juice... 500 yen, Coffee... 480 yen

Bottle 500ml hardness 300 medium hard natural mineral water containing magnesium 32.6mg (per 500ml). A famous water nurtured by the blessings of the sea of Sado. This deep sea water utilizes the natural mineral components it possesses, designed to supplement the minerals that modern people often lack, especially magnesium, by achieving a hardness of 300. Magnesium is a nutrient necessary for the formation of bones and teeth, and its deficiency is said to increase the risk of lifestyle-related diseases such as osteoporosis, heart disease, and diabetes.

Bottle 500ml 100-year brand 'Strong Carbonic Gas' and 'Refined Water' - Enjoy the pure stimulation of carbonation.

※ Our restaurant charges an appetizer fee.