Sumiya Rokkon

Using "keykeg," a dedicated sake server. Hyogo Prefecture Takezumi Draft Nama Sake" is the first sake server introduced in Hokkaido. By directly connecting freshly pressed, unfiltered, unpasteurized sake, you can enjoy the taste of freshly pressed, unpasteurized sake without oxidation until the very last glass. We hope you will try it.

Hokkaido. A balanced flavor profile. Characterized by rich umami. The mouthfeel is stable. Sake degree +1, rice polishing ratio 70%

A superb balance of sweetness and depth made with 100% Akita Komachi from Aomori Prefecture. The sharpness on the palate is also remarkable. Sake degree +8, acidity 1.8

Miyagi Prefecture, 2018 Kura Master Junmai Sake Division Gold Award. A refreshing and well-balanced flavor that fully brings out the umami of the rice. Sake degree +15, acidity 1.5.

Aomori Prefecture, the aroma is very gorgeous and fruity. The mouthfeel is also good with a gentle and mild taste. Sake degree +2, rice polishing ratio 60%

Akita Prefecture, the deliciousness of rice. Sweetness and acidity are all elegant. Aged ginjo aroma, sake degree +3, rice polishing ratio 50%

Iwate Prefecture, a gorgeous ginjo aroma with fresh and fruity scents like melon and apple. The taste is also voluminous. Sake degree +2, acidity 1.5

Kyoto Prefecture, crisp and refreshing with a sharp finish. It does not interfere with meals at all. Proudly dry, Sake degree +12, rice polishing ratio 60%

Kochi Prefecture, with a refreshing balance of acidity and umami, this is a popular sake from Kochi. Sake degree +7, rice polishing ratio 50%

A sake that insists on using only rice from the rice fields of Aomori Prefecture, focusing on junmai sake production. It uses the local Aomori rice known as Kojou Nishiki, which is said to be a phantom rice. Sake degree ±0, acidity 1.5.

Yamaguchi Prefecture Dassai uses only the sake rice known as the 'king of sake rice,' Yamadanishiki. A long aftertaste after swallowing. This is pure Junmai Daiginjo. Sake degree +3, acidity 1.5.

This Junmai Daiginjo, made with Yamada Nishiki from Aichi Prefecture, is so exceptional that it is served at a Michelin-rated three-star restaurant in Paris. Sake degree ±0, acidity 1.7

Due to its rarity, available while supplies last! If you love shochu, you must try it at least once! A tasting set that allows you to enjoy Moriizo, Maou, and Murao all at once.

Sweet potato shochu made from Hokkaido-grown sweet potatoes. It features a soft potato aroma and a refreshing taste.

100% Hokkaido-grown two-row barley is used. The rich aroma and flavor of the barley are utilized to create a soft and light drinking experience.

This is a refreshing shochu made using carefully selected aromatic shiso from Shiranuka Town in Hokkaido and the pure water of Asahikawa, which overlooks the Daisetsuzan mountain range.

Miyazaki Prefecture. Brewed with 'black koji'. The deliciousness produced by black koji is characterized by a rich sweetness and a crisp finish. The ingredients are sweet potatoes and Kogane Sengan.

Kagoshima Prefecture 'Shirokoji' brewing. Although it is sweet potato shochu, it has a smooth mouthfeel and is easy to drink. Additionally, its rich and robust flavor is also appealing.

100% use of Satsuma sweet potatoes from Miyazaki Prefecture. The natural sweet aroma of the potato and a refreshing, elegant taste.

In Kagoshima Prefecture, using fresh golden senkan in its entirety, it has a rich, slightly oily flavor with sufficient umami components when tasted.

Kagoshima Prefecture 'Black Koji'. It has a light mouthfeel while also possessing a robust and solid flavor.

Using Kagoshima Prefecture's Ougon Senkan and being particular about the source water, the flavor and taste are also mellow.

Kagoshima Prefecture 'Shiro Koji'. It has no peculiarities typical of sweet potatoes, making it easy to drink with a sweetness that is of top quality.

Kagoshima Prefecture 'Kuro Koji'. It offers a strong aroma and flavor, providing a rich drinking experience.

Kagoshima Prefecture. It has a soft drinking mouthfeel and sweetness, with a refreshing taste of sweet potato. The balance is very well achieved.

Kagoshima Prefecture - There is no unique odor of shochu. Rather, when poured into a glass, a fruity aroma rises, and just with that gorgeous scent, the drinkability is greatly enhanced.

Kagoshima Prefecture. It is characterized by having no sweet potato odor, being light, and easy to drink. It is known as a phantom shochu.

Oita Prefecture, a deep flavor brewed with all koji. Its refreshing and elegant drinkability is a perfect match for delicate dishes.

A shochu made using two-row barley and barley koji from Miyazaki Prefecture, it has a refined sweetness and a toasty aroma.

Unlike typical shochu that is bottled and shipped immediately after distillation, this one is aged in barrels.

Miyazaki Prefecture, rich aging aroma, the toasty scent of barley spreads. The sweetness of barley and the depth of flavor are outstanding.

Kagoshima Prefecture, you can feel a soft sweetness, and the aroma and flavor are strong, making the taste of barley very pronounced.

A refreshing taste with a light wine and orange base. Cheers with a powerful glass!

In 2011, we were honored with the championship in the 'Plum Wine Category' at the Tenmatenjin Plum Wine Competition.

Made using Wakayama Nanko plums. Among them, carefully selected plums are used, and to enhance the sourness of the plums, approximately three times the amount of plums is soaked.

This plum wine is made using the shiso that is used in 'Shiso Shochu Tandakatana', and it is finished without the addition of flavoring or coloring agents. It is a plum wine that you can enjoy with a beautiful ruby color and rich shiso flavor.

This is a tea split made with carefully selected tea. The sweetness and astringency are remarkably different.

This is a tea split made with carefully selected tea. The sweetness and astringency are remarkably different.

This is a tea split made with carefully selected tea. The sweetness and astringency are remarkably different.

Uses Kishu Nanko plums. Ripe plums are crushed with a special stick and combined with shochu.

Gin and Tonic, Gin Buck, Vodka Tonic, Moscow Mule, Bulldog, Screwdriver, Fuzzy Navel, Kunyann, Cassis Soda, Cassis Orange, Cassis Grape, Cassis Oolong, Shandy Gaff

The fresh fruit and caramel aroma create a vivid and complex flavor that spreads, pairing exquisitely with meats and white fish.

Italy, characterized by a bright straw color and fruity aroma. It features a refreshing and well-balanced acidity.

Italy's crisp and refined elegant wine. A dry wine with a balanced aroma reminiscent of ripe fruits and trees.

Made in the Burgundy region of France, it has a unique crispness that is pleasant, and while it is a refreshing dry wine, it also offers plenty of elegance.

Spain full-bodied. It has a strong aroma with scents of berries and cherries, and a fully ripe fragrance.

A smooth mouthfeel with soft tannins, rich flavors of concentrated jam spread across the palate.

A vibrant and juicy flavor of ripe berries enveloped by soft tannins, making it a medium-bodied wine that you won't tire of drinking.

Recommended Japanese Whiskey, Recommended Scotch Whiskey, Recommended Bourbon

Orange Juice, Grapefruit Juice, Ginger Ale, Pepsi Cola, Green Tea, Oolong Tea, Tonic Water