SAKE cafeteria by Noguchi Naohiko Research Institute

A tasting of three different types of basic sake made with Gohyakumangoku rice. - Honjozo - Junmai - Seasonal Sake

Yamahai brewing, which is synonymous with the Noguchi Naohiko Research Institute. A tasting of refined Japanese sake made from different sake rice varieties. - Yamahai Aiyama - Yamahai Miyama Nishiki - Yamahai Gohyakumangoku

A luxurious tasting of three types of Daiginjo sake. - Junmai Daiginjo - Junmai Daiginjo (Heat Pasteurized) - Daiginjo

You can compare the 'Yamahai Ginjo' sold exclusively at the Nouguchi Naohiko Research Institute's direct store and the 'Junmai Miyama Nishiki' which is sold only within Ishikawa Prefecture. This is the only place where you can compare these two types.

A set of seasonal sake, Junmai Miyama Nishiki, and Yamahai Junmai Ginjo (45ml each) along with three types of snacks. This is a set that allows you to further enjoy the original tasting set.

A selection of sake accompaniments served on one plate. Enjoy a variety of flavors at once.

Japanese sake served exclusively at SAKE Dining. The contents change depending on the season. Please visit in person to confirm. *180ml is 830 yen.

Japanese sake released each season. We hope you visit each season to confirm. *180ml is 1,380 yen.

This is a dry sake with a very gentle mouthfeel, where each flavor blends well together, leaving a lingering richness with a hint of brown sugar and spicy notes.

This sake offers a finely textured and smooth mouthfeel, with a good balance of minerality and concentrated umami, providing an enjoyable dry finish. *180ml is 950 yen.

A balanced and refreshing flavor with a concentrated umami, accompanied by pleasant acidity and bitterness that guide the taste. A gentle and soft aroma reminiscent of steamed rice and white flowers lingers in the aftertaste. *180ml is 1,080 yen.

A soft, rich, and creamy sweetness on the palate, balanced with a minerally nuance and astringency that complements the sweetness, leaving a flavor reminiscent of fermented butter in the finish. *180ml is 2,300 yen.

It has a concentrated umami flavor, yet a mineral and light mouthfeel. The astringency and bitterness, along with fresh acidity, create a well-balanced overall taste, leaving a lingering flavor reminiscent of cedar berries along with the umami. *180ml is 2,300 yen.

It has a rich umami with depth, but thanks to the balance with juicy and fresh acidity, you can enjoy a light and expansive flavor and aftertaste. *180ml is 2,300 yen.

With a gentle mouthfeel, it has a concentrated richness and depth of umami and sweetness, giving a rich impression to the taste. The lively acidity and pleasant bitter flavor provide a lingering enjoyment reminiscent of the aging characteristics of custard cream.

It forms a good balance with a contrast of concentrated umami and fresh, elegant acidity. A slight astringency lingers gently along with a caramel-like flavor from aging. *60ml is 1,260 yen, 180ml is 3,690 yen.

The concentrated umami is pleasant, with a refined bitterness and a well-structured balance. The slight caramel-like flavor from aging interacts complexly with the fruity notes and umami, allowing for a long-lasting finish. *60ml is 1,390 yen, 180ml is 4,050 yen.

This is a sake exclusive to restaurants, not available for retail sale. It has a rounded, soft touch on the palate, with a sense of volume while maintaining a well-defined outline. The rich umami spreads lightly in the mouth along with a mineral taste, leaving a hint of complex flavors reminiscent of custard cream due to aging. *180ml is 1,850 yen.

Sake lees shochu from the Noguchi Naohiko Research Institute. This shochu is made by distilling the sake lees left after pressing sake. It offers a different aroma from rice shochu, allowing you to enjoy the fragrance of sake lees. You can choose to have it on the rocks, with water, with hot water, or with soda.

Rice shochu from the Noguchi Naohiko Research Institute. This is the first rice shochu made by the toji (master brewer). You can choose it on the rocks, with water, with hot water, or with soda.

This is a highball made with sake from the Noguchi Naohiko Research Institute mixed with soda. Since the unpasteurized sake has a high alcohol content, please try it if you want to enjoy a lighter drink.

This is a craft beer brewed using rice koji and sake lees from the Noguchi Naohiko Research Institute. You can feel the koji aroma like sake, but the flavor is distinctly beer. *Served in a bottle.

Non-alcoholic beer

A mildly sweet and refreshing homemade lemonade.

(COLD ・ HOT)