Kyomachiya Kodenmacho

[Functional Ingredient: Anserine 50mg (per 350ml)/Alcohol 0.00%] A non-alcoholic beer taste beverage containing 'Anserine' that lowers uric acid levels.

Additional Hoppy Medium [Additional Shochu] 253 yen Outside White [Hoppy Only] 363 yen Outside Black [Black Hoppy Only] 363 yen

Chiba / Iinuma Honke / Yamada Nishiki Sake Degree: Not disclosed / Acidity: Not disclosed. A fragrant junmai ginjo sake carefully brewed over approximately 30 days at low temperatures, allowing it to mature perfectly. Depending on the season, we will change the sake rice and offer 'Unfiltered Nama Genshu Directly Drawn' and 'Once Pasteurized'. The brewery in Shisui has a history of 300 years, Iinuma Honke. More than just history, we speak of and create the future. Crafting sake that goes 'beyond the times'.

Gunma / Nagai Sake Brewery / Made from Koshihikari 'Yuki Hotaka' rice, nurtured by the great nature of Kawaba Village, this is a limited sake that considers the balance of flavors in Junmai Ginjo. *Depending on the season, the sake rice blend of 'Yuki Hotaka' and 'Yamada Nishiki' will be changed and stocked.

Yamaguchi / Sumikawa Sake Brewery / Sake Meter Value: Not disclosed / Acidity: 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 clarity, with a refined aroma and smooth rice flavor, leaving a lingering finish.

Saga / Tenbuki Sake Brewery / Omachi Sake Meter: -1.0 / Acidity The aroma has a hint of strawberry flavor, but it is still sake. The balance of sweetness and acidity is excellent, and the aftertaste of the rice's umami is a delicious masterpiece.

Aichi / Banjou Brewing / Omachi Sake Meter: +0 / Acidity: 1.7 This is a well-balanced umami sake with a mellow sweetness and a ginjo aroma reminiscent of tropical fruits.

Aomori / Nishida Sake Brewery / Sake Meter Value: -18 / Acidity: 5.0 As the name suggests, this junmai sake strongly asserts that it does not use any brewing alcohol or brewing sugars produced outside of Japan's rice. It is a pure rice sake that brings out the umami of the rice. A fine local sake made with Aomori Prefecture's sake-brewing suitable rice 'Hanabuki'. While it has a rich flavor, it is refreshing and does not become tiresome to drink.

Iwate / Akabu Brewery / Iwate Prefecture Rice Sake Sake Meter: -18 / Acidity: 5.0 This is a ginjō sake brewed with the thought of 'brewing sake that can be enjoyed deliciously every day.' 'For you' is abbreviated as 'F.' It is brewed in pursuit of ultimate sharpness.

Miyagi / Shinzaemon Brewery / Yamada Nishiki Sake Meter: +4.0 Acidity: 1.7 A sake from a brewery that has won the gold medal in the Junmai sake category for two consecutive years. The name Hakurakusei comes from the legend that a horse carefully raised by a horse connoisseur (Hakuraku) ascended to heaven when the time came. The aroma is calm, but when tasted, the umami spreads, and the acidity is not felt much, smoothly going down the throat. This sake conveys a strong commitment as a food pairing sake.

Akita / Yamamoto Gomei Company / Akita Sake Komachi Sake Degree: Not disclosed / Acidity: Not disclosed. It features a modern freshness, with fruity and juicy notes, evoking the sharpness of a Japanese sword. The subtle sweet aroma that drifts in the glass and the healthy flavor are refreshing.

Fukushima / Miyasaka Brewing / Dream Aroma Sake Degree: +1.0 / Acidity: 1.3 A representative brewery of recent Fukushima sake. The pure love brewing mentioned on the back label means brewing sake that loves rice, loves sake, loves people, and is loved by people. The pleasant fruity aroma and smooth texture with a fresh feel when tasted reveal the reason for its popularity.

Ibaraki / Raifuku Sake Brewery / Sake Meter Value: Not disclosed / Acidity: Not disclosed. This is a light type among premium sakes, perfectly crafted for casual enjoyment.

Tochigi / Senkin / Seasonal Sake Degree: +0.0 to +5.0 / Acidity: 2.1. A brewery that adheres to the labor-intensive process of all bag-pressed, unfiltered, and raw sake, bottled on the same day. Despite having a negative sake degree in all brands, it has a solid acidity and can be enjoyed like wine. The main flavor profile is 'slightly sweet and sour,' and the sake is crafted to be easily drinkable, so please be careful not to overindulge.

Saitama / Shinkame Brewery / Yamada Nishiki Sake Meter: +6.0 / Acidity: 1.6 In 1987, this brewery was the first to produce only 100% Junmai sake. It is a sake that seeks the essence of Japanese sake, and the maker does not want to create anything other than Junmai sake that they find delicious. This sake is filled with such thoughts. Beginners may find it somewhat difficult to drink, but the rich flavor with a historical commitment is irresistible for sake lovers.

Niigata / Hakkaisan Brewery / Rice Variety: 500 Man Stone / Sake Meter Value: +5.0 / Acidity: 1.0 One of Japan's leading sake breweries. Its soft texture and refined flavor truly represent a nationwide sake. The quality of this sake pairs well with all types of cuisine, which may be the reason it is known as one of the 'Three Great Sakes of Niigata' (Kubota, Koshino Kanbai, Hakkaisan).

Toyama / Fumikiku Brewery / Yamada Nishiki, Tominoka Sake Degree: +3.0 / Acidity: 1.5

Ishikawa / Kiku Hime Co., Ltd. / Yamada Nishiki Sake Meter: +1.0 / Acidity: 1.8 A Japanese sake made with carefully crafted koji and robust yamahai yeast, fully extracting the umami of the rice. Its rich and full-bodied flavor, with a strong acidity, is a distinctive taste that will appeal to discerning drinkers. For those trying it for the first time, please start with 90cc.

Gifu / Miwa Sake Brewery / Akebono Sake Degree: -25.0 / Acidity: 1.8. This is one of the few breweries in the country that sells doburoku as sake. Despite its pure white appearance, it has a strong rice flavor and a soft mouthfeel, making it popular among women. Why not try it as a unique option?

Shizuoka / Isojiman Sake Brewery / Akihikari, Yamada Nishiki Sake Meter: +3.0 / Acidity: 1.4 Despite being honjozo, it has a refined ginjo aroma, a slight sweetness, and a calm, clean sake quality with low acidity.

Mie / Shimizu Seisaburo Shoten / Not disclosed (domestic rice) Sake degree: Not disclosed / Acidity: Not disclosed. It is also famous for being selected as the toast sake for the 2016 Ise-Shima Summit. The brewery has created a strong fan base by using only the underground water from Suzuka, known as the birthplace of sake, and high-quality rice from Ise. All products have specifications such as sake degree kept undisclosed, reflecting the brewery's intention for drinkers to enjoy the sake as they feel without being influenced by information.

Shiga / Tomita Sake Brewery / Wataru Sake Meter: +15.0 / Acidity: 2.0 The legendary sake rice 'Wataru' is an old variety that was born in 1895 at the Shiga Prefectural Agricultural Experiment Station. It is a parent strain of the king of sake rice 'Yamada Nishiki' and was widely cultivated for a time, but disappeared about half a century ago due to the difficulty of its cultivation. However, in 2004, cultivation was successfully revived from a handful of seeds that remained at the Shiga Prefectural Agricultural Experiment Station, achieving a remarkable comeback. Enjoy this dry sake with a refreshing acidity.

Kyoto / Kyo Hime Sake Brewery / Yamada Nishiki Sake Meter +2.0 / Acidity: 1.4 A premium sake made with great care, polished up to 50 percent of the sake rice 'Yamada Nishiki'. It has a sharp and refined flavor.

Kyoto / Matsumoto Brewery / Gohyakumangoku Sake Degree +5.0 / Acidity 1.2 While retaining the essence of Matsumoto, it has become richer in flavor, with a balanced acidity and a hint of bitterness, making it a sophisticated sake for adults.

Kyoto / Mukai Sake Brewery / Ancient Rice Sake Degree: -18 / Acidity: 5.0 A refreshing new sensation using ancient rice, with a taste reminiscent of fruit wine. This sake is vibrant red and has a pleasant mouthfeel, making it a completely new experience unlike any other sake.

Osaka / Akika Sake Brewery / Yamada Nishiki Sake Meter: +7.0 / Acidity: 1.7 A representative brewery of Osaka, all of their sake is junmai, and the president personally oversees everything from rice cultivation to sake production, ensuring a consistent quality. I believe that the desire to create something satisfying is reflected in the unique acidity and the rich aroma of rice in their sake.

Hyogo / Sanyo-hai Sake Brewery / Yamada Nishiki Sake Meter Value: +15.0 / Acidity: 1.8 Our driest sake. Brewed under the concept of “not just dry, not heavy, full of flavor, and with a superb finish.” It pairs exceptionally well with food, and its never-boring taste works equally well whether served ice-cold or piping hot.

Nara / Aburanokoji Sake Brewery / Akitsuho Sake Meter: Not disclosed / Acidity: Not disclosed

Kagawa / Kawazuru Brewery / Domestic Rice Sake Degree -70 / Acidity 5.0 A sake developed with the thought of creating a sake that even those who cannot drink sake can enjoy! It has a taste similar to a lactic acid drink like Calpis, with an alcohol content of 6%, making it exceptionally easy to drink. This sake has a huge fan base as an entry point for young people into the world of sake.

Wakayama / Heiwa Brewery / Yamada Nishiki, Gohyakumangoku Sake Meter: 4.0 / Acidity: 1.3 Named after the 'Kishu region', this brewery is gaining attention in the young sake industry. The lack of friends in their 20s and 30s who drink sake around the toji (master brewer) sparked a desire to convey the power of sake to younger drinkers, leading to the creation of this sake. It is a confident product from a brewery that boasts cost performance and high quality.

Tottori / Chiyo Musubi Sake Brewery / 500 Man Stone Sake Degree: +15.0 / Acidity: 1.5 Unfiltered Bottled Heat Pasteurized Refrigerated Storage Product. When you take a sip, it is surprising. The spiciness spreads on the tongue. With a solid flavor and a smooth finish, this super dry sake impresses even connoisseurs. It is delicious on its own but also perfect for warm sake.

Shimane / Fuji Sake Brewery / Yamada Nishiki Sake Meter: +5.0 / Acidity 1.7 This sake is a new standard product of Izumo Fuji, created with the motto of being a sake that can be enjoyed safely throughout the year. When tasted, the softness of Yamada Nishiki spreads. It has a subtle aroma that does not interfere with food, making it a sake that pairs well with any dish and can be enjoyed with confidence. One might say it is a straightforward and classic Junmai Ginjo, with top-class drinkability.

Tokushima / Honke Matsuura Sake Brewery / Made with rice from Tokushima Prefecture Sake Meter Value: +4.0 / Acidity: 1.1 100% rice from Tokushima Prefecture is used. The rich aroma reminiscent of ripe bananas and the umami flavor type create a substantial drinking experience.

Ehime / Ishizuchi Sake Brewery / Yamada Nishiki, Matsuyama Mitsui Sake Meter: +7.0 / Acidity: 1.6 A small brewery where a family of four is dedicated to crafting sake. This is the most popular sake from that brewery. It has a history of being used on ANA's international flights, and while it lacks flamboyance and brilliance, its solid core and slowly melting, permeating flavor are evidence of careful craftsmanship. It is a sake that can be appreciated as a complement to Japanese cuisine.

Kanagawa / Izumibashi Brewery / Yamada Nishiki Sake Degree: Not disclosed / Acidity: Not disclosed

Please enjoy the flavor changes at four different temperatures as time passes. [Body Temperature] The light and koji aroma are enhanced, and the flavor and aroma expand when tasted. Approximately 35°C at serving. [Warm] The aroma is more pronounced than at body temperature. This is the temperature at which you can enjoy sake the most. Approximately 40°C, served about 1 minute later. [Hot] The flavor tightens compared to warm. This is a temperature where you can enjoy the aroma. Approximately 45°C, served about 2 minutes later. [Very Hot] The flavor becomes sharp and dry. The aroma changes, and you can enjoy a sharp taste. Approximately 50°C, served about 3 minutes later.

Mr. Masataka Taketsuru, the father of Japanese whiskey, had a superior named Mr. Kiichiro Iwai. At Iwai's command, Taketsuru went to Scotland to learn the know-how of whiskey and completed the Taketsuru Notebook. After the post-war recession, Taketsuru and Iwai were separated into different distilleries, but a few years after Taketsuru created Japan's first whiskey, Iwai also completed this whiskey based on the Taketsuru Notebook at Honbo Shuzo, which is this 'Iwai Tradition.'

Whiskey + Strong Carbonated Bottle Soda [Wilkinson/500ml] *You can choose an authentic highball that allows you to enjoy your preferred level of carbonation for an additional 220 yen.

This rum features a rich oak barrel aroma that envelops the scent of sugarcane from Ie Island. Served as a highball, on the rocks, or straight.

A refreshing craft gin made at the Niseko Distillery in Hokkaido

Miyazaki / Kirishima Distillery / A classic shochu that consistently ranks high in popularity rankings for black koji shochu.

Kagoshima / Okuchi Sake Brewery / The aroma of yellow koji is light, but the deep umami and careful brewing can be said to have built a new world of sweet potato shochu.

Kagoshima / Oumi Sake Brewery / The unique aroma of purple sweet potato with black koji blends harmoniously with the soft flavor from the hot spring water 'Juzuru' from Sakurajima.

Nagasaki / Saru River Izu Sake Brewery / White Koji Iki Shochu. The fragrant, sweet, and soft aroma of barley.

Miyazaki / Kuroki Main Store / This barley shochu has a refined and fragrant white koji, with a pleasantly light sweetness of grains that blends well in balance.

Kagoshima / Tanen Sake Brewery / A mellow flavor and gentle sweetness developed over more than 3 years with white koji.

Okinawa / Zuisen Brewery / Made with black koji and deep ocean water. Characterized by a fruity and elegant aroma.

Amami Oshima / Yayoi Shuzo / A light sweetness and aroma of white koji black sugar, with a hint of barrel aroma that gives a smoky nuance.

Kumamoto / Toyonaga Sake Brewery / An organic rice shochu aged to add a unique color and sweetness by blending into white koji sherry casks.

・Fukujubai (1 piece) 220 yen ・Lemon [sliced/cut] 132 yen ・Ice 165 yen ・Hot water 165 yen ・Carbonated water [strong carbonated Wilkinson] 220 yen ・Sado deep sea water [medium hard water] 220 yen

■Natural mineral component magnesium 32.6mg Sado deep sea water is sourced from 3.6km offshore at a depth of 332m, bottled fresh without exposure to outside air. The deep sea water off the coast of Sado is known for its very high purity due to its low average annual water temperature of below 1°C, making it difficult for bacteria to thrive compared to the average water temperature of 5-10°C in the Pacific deep sea. Despite being medium hard water, it is easy to drink and provides a good balance of minerals. We use it as a mixer for alcohol and as soothing water. Bottle 500ml

Standard flavor.

Ryukyu Awamori made with black koji and all koji brewing. A high-quality flavor using Kishu Nanko plums and Okinawan black sugar.

This is a dessert-like peach sake made with 40% juice from 'Shimizu White Peach' grown in Okayama Prefecture, resulting in a smooth and rich texture.

Packed with kiwi fruit pulp. A perfect balance of tartness and sweetness.

Onoya's Kabosu is a liqueur made by blending kabosu grown by farmers in Takeda City, Oita Prefecture, with the proud barley shochu produced by Ono Sake Brewery.

This is a secret apricot wine from Kobayashi Brewery, made by infusing apricots from Tochigi Prefecture into the fragrant ginjo sake 'Phoenix Beautiful Rice.' It features a refined and mellow sweetness, packed with the deliciousness of apricots.

This sake is made with plenty of Fukuoka strawberries 'Hakata Amaou' and domestically produced honey from Fukuoka, without the use of coloring agents or preservatives.

France / Uni Blanc variety / A dry, fresh, and fruity sparkling wine that is truly appealing. Its fruity flavors reminiscent of apple and pear pair excellently with any dish. The refreshing lemon-like finish cleanses the palate.

Chile / Sauvignon Blanc / Characterized by a refreshing dryness, with a well-balanced acidity and freshness.

Hokkaido / Kerner based / A dry wine with refreshing citrus aromas and a light yet moderate body.

Chile / Merlot / Medium body with ripe fruit notes of cassis and cherry, and a spicy aroma reminiscent of black pepper, characterized by a smooth mouthfeel.

Yamanashi / Muscat Berry A / Medium Japanese native grape variety 'Muscat Berry A', a robust wine with moderate acidity and tannins.

・Tokushima Sudachi Sour ・Okinawa Shikuwasa Sour ・Hiroshima Lemon Sour ・Wakayama Hassaku Sour ・Kishu Umeboshi Sour ・Homemade Ginger Sour

Matcha Highball, Domestic Oolong Tea Highball, Akane Tea Highball

Japanese Vodka + Golden Ginger + Soda

Tsubutsubu Kiwi Sake + Coconut

Draft beer + Shikuwasa juice

Okinawa Ieral + Mango Drink

Cassis + Ehime Ripe Citrus Juice

Wakayama Hassaku juice + sparkling wine

Kawanakajima White Peach Peach Nectar + Sparkling Wine

A 100% straight juice made only from fruit juice without any added water, preservatives, coloring, or sugar! A blend of four fully ripe citrus fruits: Ehimeka, Nada Orange, Haruka, and Seimei.

A refreshing drink made from 'hassaku'. If you are not fond of sweet juices, please try this one.

This is a rich drink that utilizes the natural sweetness of the white peaches from Kawanakajima, Shinshu.

・Alfonso Mango ・Domestic Oolong Tea ・Akane Tea ・Chilled Matcha

Sado Deep Ocean Water ■ Natural mineral content magnesium 32.6mg drawn from a depth of 332m, bottled fresh without exposure to outside air. The deep ocean water off the coast of Sado is known for its very high purity due to its low average annual water temperature of below 1°C, making it difficult for bacteria to thrive compared to the average water temperature of deep ocean water on the Pacific side. Despite being medium hard water, it is easy to drink and provides a well-balanced mineral supply. We use it as a mixer for alcoholic beverages.

Strong carbonation and polished water - enjoy the pure stimulation of carbonation

An original cola made with over 10 types of spices and herbs using beet sugar, with added rose hips and hibiscus.

Ginger ale made with plenty of golden ginger from Kochi Prefecture using agave syrup.

Uses beet sugar and agave syrup

Uses beet sugar and agave syrup