Nappa Gochisou Gotanda

A sangria full of seasonal fruits, just like nectar! Contains grated fruit, a white wine-based sangria.

By mixing sleeping oolong tea and shochu and letting it rest, the molecular structure changes, resulting in a smoother taste. It is made with rich green tea that includes matcha, and does not use syrup or concentrate, only 100% tomato juice and carbonated water for the tomato sour (not sweet). A refreshing and authentic lemon sour that is not sweet. Saitama Sayama tea umeshu sour, made with the umeshu of one of Japan's three major teas, 'Sayama tea,' with carbonated bubbles. Grapefruit sour with pulp, using carefully hand-made grapefruit juice.

Black Nikka Highball, a clear non-peat whiskey from Nikka Whiskey. The famous Kamiyabar was founded by Denbei Kamiya, whose company produces the whiskey 'Red'. The 'Red Label' was created by Shinjiro Torii and later renamed and resold by his second son, Keizo Saji as 'Sunpeace'. The whiskey from Miyazaki's famous Kanemitsu is made in Mie since the post-war chaos. Mars Extra Highball, created based on the notes of Masataka Taketsuru, was brewed by the distilling industry leader Kiichiro Iwai, who helped Taketsuru during his studies. Charmant Brandy Highball, a domestic brandy produced by Eigashima Shuzo in Akashi City, Hyogo Prefecture, boasts a 100-year history. Takakura Highball, a rare amber-colored brown sugar shochu aged in oak barrels from Amami Oshima. Soba Whiskey Highball, whiskey infused with buckwheat, enhanced by strong carbonation! Shochu Highball, known as 'Chu-hai', tastes pure and adult. Ginger Highball, with grated fresh ginger for a strong kick. Homemade honey lemon highball uses a carefully crafted lemonade base with pure honey and lemon. 'Sansho and Rosemary' refreshing gin soda, infused with sansho berries and rosemary, enhances the aroma and spices. Brown sugar shochu and cucumber highball, with a refreshing aroma that becomes addictive. Sweet potato shochu and rock salt highball, a highball that doesn't need any snacks.

Mandarin juice... Preserved by compote using seasonal mandarins, served deliciously throughout the year. Cassis mandarin, lychee mandarin, peach mandarin, mandarin sour, grapefruit... Sometimes mixed with ruby and mashu varieties. Campari grapefruit, mango grapefruit, passion grapefruit, grapefruit sour.

Using a carefully crafted lemonade base made with pure honey and lemon, honey lemon highball, honey lemon sour, American honey lemonade (lemonade + red wine)

Enjoy a spicy ginger ale infused with grated ginger. Options include Moscow Mule (vodka-based), Gin Buck (gin-based), Tequila Ginger (tequila-based), Ginger Highball (whiskey-based), Ginger Lemon Sour (shochu-based), and Kitty (red wine-based).

● Base alcohol: Cassis, Passion Fruit, Peach, Mango, Campari, Lychee ● Mixers: Ginger Ale, Mandarin Juice, Oolong Tea, Strong Carbonated Water, Grapefruit, White Wine, Sparkling Wine

Using 'Wilkinson' simple gin soda with over 10 types of botanicals, this aromatic gin soda is enhanced with a slice of lemon that sharpens the flavor and pairs well with food. For those who want it more sour, add two slices of lemon. 'Sansho and Rosemary' refreshing gin soda is made by infusing gin with sansho berries and rosemary, resulting in a fragrant and spicy drink. Some say you can't eat with gin and tonic, but everyone has their preferences. A slice of lemon goes well with a slightly sweet gin and tonic. Adding two slices of lemon brings a bitter accent from the lemon peel. 'Black Pepper' salt and pepper gin and tonic has salt spread on the rim of the glass, and coarsely ground black pepper sprinkled on top of the cocktail.

Mutsu Ouyama CLASSIC Aomori, a sake beloved by the fishermen of Hachinohe. It has a rich flavor. *Subject to change based on availability.

Imo Shochu Obisugi from Nishinihama City, Miyazaki Prefecture, mostly consumed locally. Barley Shochu Sarukou from Iki Island, Nagasaki Prefecture, a famous sake from the birthplace of barley shochu (various theories exist). Awamori Shimauta from Itoman City, Okinawa Prefecture, the brewery's bank is Okinawa Bank Shuri Branch. Brown Sugar Shochu Takakura from Amami Oshima, Amami District, Kagoshima Prefecture, aged in oak barrels, amber in color with a sweet aroma. Botanical Barley Shochu CHILL GREEN, infused with the spice

Dry daily changing wine (white wine) medium dry daily changing wine (red wine) dry sparkling (sparkling wine)

Kir (white wine + cassis) Kitty (red wine + ginger ale) Kir Royale (sparkling wine + cassis)

Sayama Tea Plum Wine made with Sayama tea, one of Japan's three great teas. Spicy Masala Plum Wine, a harmony of plum wine and garam masala. Grandma's Plum Wine, as if it were simply made by grandma.

Sparkling water (Would you like lemon squeezed in?) Ginger ale with ginger, homemade honey lemonade, mandarin juice, grapefruit juice, tomato juice, oolong tea, non-alcoholic beer (small bottle), Naranja Pomarance (a non-alcoholic cocktail like cassis orange), Cinderella (a non-alcoholic cocktail with fruits and pomegranate syrup)

We always have three types of dry white bottle wines available, mainly from France, Italy, and Spain, that pair well with dry dishes.

A selection of dry service bottles sourced based on mood, focusing on refreshing and fruity options that change daily.

We always have three types of red bottled wine, focusing on medium body.

Sangria with plenty of seasonal fruits / 598

Daily changing dry sparkling wine bottle / 3480 Daily changing dry sparkling wine glass / 598 Daily changing beer / 798

Daily special beer / 798 Shandy Gaff / 798 Red Eye made with ginger ale / 798 Beer + tomato juice Dog Nose (beer + gin) / Not only easy to get drunk, but also a masterpiece that enhances the aroma of gin.

Sleeping Oolong High / 498 Mixing Oolong tea and shochu and letting it rest changes the molecular structure, resulting in a rounder taste. Green Tea High / 498 Made with rich green tea containing matcha. Tomato Sour (not sweet) / 598 100% tomato juice and carbonated water without syrup or concentrate. Lemon Sour / 498 A refreshing and not sweet classic lemon sour. Saitama Sayama Tea Umeshu Sour / 598 Carbonated drink made with Umeshu from one of Japan's three major teas, Sayama tea. Pulp Grapefruit Sour / 598 Made with carefully hand-crafted grapefruit juice.

Black Nikka Highball / 498 Clear non-peat whiskey 'Kokun' Highball from Nikka Whiskey / 598 Whiskey 'Red' from the founder of Kamiya Bar, known for Electric Brandy, Denbei Kamiya's company / 598 'Sanpiece' Highball, renamed by the second son Keizo Saji from the thin peated 'Akafuda' created by Masataka Taketsuru / 598 'Mars Extra' Highball, whiskey from the famous Miyazaki Main Store of Kanemitsu, produced in Mie since the post-war chaos / 598 'Charmant Brandy' Highball, brewed based on the Taketsuru Note by the distilling industry heavyweight Kiichiro Iwai, who helped Masataka Taketsuru study abroad / 598 'Takakura' Highball, domestic brandy produced by Eigashima Shuzo in Akashi City, Hyogo Prefecture, boasting a 100-year history / 598 Rare amber-colored brown sugar shochu aged in oak barrels from Amami Oshima 'Soba Whiskey' Highball / 598 Whiskey infused with buckwheat, the carbonation enhances the aroma, strong carbonation! Shochu Highball / 398 So-called [Chu-hai] taste pure and adult with ginger, dry Ginger Highball / 598 Grated ginger packs a punch, homemade honey lemon Highball / 598 Using a carefully crafted lemonade base with pure honey and lemon 'Sansho and Rosemary' refreshing gin soda / 598 Gin infused with sansho berries and rosemary, the aroma and spice stand out deliciously, brown sugar shochu and cucumber Highball / 598 The refreshing aroma becomes addictive, sweet potato shochu and rock salt Highball / 598 A highball that doesn't need snacks.

◆Mandarin Juice... Seasonal mandarins are preserved as compote and served deliciously throughout the year. Cassis mandarin, lychee mandarin, peach mandarin, mandarin sour. ◆Grapefruit... Ruby and Marsh seed varieties are sometimes mixed. Campari grapefruit, mango grapefruit, passion grapefruit, grapefruit sour.

Using a carefully crafted lemonade base made with pure honey and lemon, honey lemon highball, honey lemon sour, American honey lemonade (lemonade + red wine)

Enjoy a spicy ginger ale infused with grated ginger. Options include Moscow Mule (vodka-based), Gin Buck (gin-based), Tequila Ginger (tequila-based), Ginger Highball (whiskey-based), Ginger Lemon Sour (shochu-based), and Kitty (red wine-based).

◆Base Alcohol: Cassis, Passion Fruit, Peach, Mango, Campari, Lychee◆Mixers: Ginger Ale, Mandarin Juice, Oolong Tea, Strong Carbonated Water, Grapefruit, White Wine, Sparkling Wine

Wilkinson simple gin soda / A fragrant gin soda made with over 10,000 types of botanicals, served with a slice of lemon / The lemon sharpens the flavor and pairs well with food. Gin soda with two slices of lemon / For those who want it more sour, add two slices of lemon. 'Sansho and Rosemary' refreshing gin soda / Gin infused with sansho berries and rosemary has a prominent aroma and spice, delicious gin and tonic / Some say you can't eat with gin and tonic, but everyone has their own preference. Gin and tonic with a slice of lemon / A slightly sweet gin and tonic pairs well with lemon. Gin and tonic with two slices of lemon / The bitterness of the lemon peel adds an accent. 'Black Pepper' salt and pepper gin and tonic / The rim of the glass is coated with salt, and coarsely ground black pepper is sprinkled on top of the cocktail.

Mutsu Oyamazaki Classic / 698 Aomori, a sake loved by the fishermen of Hachinohe, with a rich flavor

Sweet potato shochu Obisugi / 598 Miyazaki Prefecture, Nichinan City. Most of it is consumed locally. Barley shochu Sarukou / 598 Nagasaki Prefecture, Iki Island. Famous liquor from the birthplace of barley shochu (various theories exist). Awamori Shimauta / 598 Okinawa Prefecture, Itoman City. The brewery's bank is Okinawa Bank Shuri Branch. Brown sugar shochu Takakura / 598 Kagoshima Prefecture, Amami District, Amami Oshima. Aged in oak barrels, amber color with a sweet aroma. Botanical barley shochu / 598 CHILL GREEN. Extracted spice

Sauvignon Blanc (White Wine) / 598 Tempranillo (Red Wine) / 598 Dry Sparkling / 598

Kir (White Wine + Cassis) / 598 Kitty (Red Wine + Ginger Ale) / 598 Kir Royale (Sparkling Wine + Cassis) / 698

Sayama Tea Plum Wine / 598 One of Japan's three major teas, made with tea from Sayama, Saitama, spicy masala plum wine / 598 The harmony of plum wine and garam masala, grandma's plum wine / 598 A simple plum wine that feels like it was made by grandma.

Sparkling water (Would you like lemon squeezed in?) / 498 Ginger ale with ginger / 598 Homemade honey lemonade / 598 Mandarin juice / 598 Grapefruit juice / 598 Tomato juice / 498 Oolong tea / 498 Non-alcoholic beer small bottle / 598 Naranja Pomarance / 598 Non-alcoholic cocktail Cinderella like cassis orange / 598 Non-alcoholic cocktail with fruit and pomegranate syrup

We always have three types of red bottle wine available, focusing on medium body. Prices range from 1980 yen to 3480 yen.

We always have three types of dry white bottled wine available. 2980 yen to 3480 yen

A dry service bottle sourced based on mood / Daily selection centered around refreshing and fruity options at 3470. Definitely a great deal.