Kurabito Kushi Nenohi Nagoya Eki Mae Ten

At 'Kurabito Chuu Neno Hi', we use tin sake utensils to ensure that you can enjoy Japanese sake deliciously. Tin has the property of maintaining a constant temperature for the sake inside and removing any off-flavors. It keeps the sake at a delicious temperature while it is at your table.

Drinking water while enjoying alcohol is gentle on the body and enhances the taste of both the alcohol and the side dishes. Our shop offers 'Echizen Natural Water', sourced from the mountains of Echizen, with a hardness of 16, featuring a smooth and mild drinking experience.

Using sake brewing suitable rice, Yamada Nishiki, polished to 35%. Brewed with the pure water of Mount Mitake, this sake is pressed three times in one winter. The limited edition raw sake Kinmon Konohi can only be enjoyed at Kurabito Kitchen. Please enjoy the deep flavor with rich body, carefully polished by the Kurabito of Morita, a sake brewery in Owari Mikawa, Aichi Prefecture. [Polishing Ratio: 35% / Production Area: Aichi Prefecture]

Brewed with a 350-year-long tradition inherited from the Owari region, Kozugaya village. It has a dry and refreshing mouthfeel, with a deep flavor that has a satisfying richness. Production area: Aichi Prefecture.

Using the excellent sake brewing rice 'Yamada Nishiki', polished to 60% or less for both koji rice and brewing rice, this ginjo sake is crafted with a commitment to handwork and slow fermentation. You can enjoy its floral aroma, refreshing mouthfeel, and mellow aftertaste. [Production Area: Aichi Prefecture]

This is a ginjō sake that expresses the heart of the Japanese who love nature with a simple yet elegant name and label. It features a faint floral aroma, a soft mouthfeel, and a refreshing finish. Production area: Aichi Prefecture.

A special honjozo sake that embodies traditional brewing techniques. Brewed with a 350-year-long tradition inherited from the Owari region, Kozugaya. It features a rich yet refreshing aftertaste. Production area: Aichi Prefecture.

This is a junmai daiginjo genshu made using excellent sake brewing rice 'Yamada Nishiki' and 'Gohyakumangoku'. It features a rich aroma and the deep flavor and solid body characteristic of genshu. The label features the handwritten characters of the 15th generation head of the family, Morita Kyuzaemon (the late Akio Morita, honorary chairman of SONY). [Production area: Aichi Prefecture]

Using the excellent sake rice 'Yamada Nishiki', it was carefully brewed with the natural water from 'Kiso Ontake Mountain' suitable for ginjo brewing. The sake, brewed slowly at low temperatures, has an elegant and gorgeous aroma, with a rich flavor that fully contains the umami of the rice. [Production Area: Aichi Prefecture]

Flavor of barrel aging. A technique sealed with the evolution of craftsmanship over time. Looking to the next generation, we return to the roots of sake brewing. This is a refined junmai ginjo sake polished to 58%, with the unique character of the barrel's wood flavor gently wafting through. Production area: Aichi Prefecture.

This sake, characterized by the traditional taste of Aichi Prefecture known as 'rich and flavorful', is brewed with carefully selected ingredients. It pairs well with Haccho miso, tamari, and is a beloved flavor among the locals. [Production Area: Aichi Prefecture]

This is a Junmai Ginjo sake made using Aichi Prefecture's sake-brewing rice 'Yume Ginga'. It is unfiltered to retain the umami derived from the rice. It features a gentle aroma and a deep flavor characteristic of Junmai. It pairs well with relatively rich-flavored dishes. Limited quantity product. [Production area: Aichi Prefecture]

A technique passed down from the Owari region. This junmai sake represents the essence of Nenohi, nurtured alongside local cuisine. It is a junmai sake brewed with traditional techniques that fully captures the original deliciousness of junmai sake, offering a rich flavor and a clean finish, characterized as a high-concentration, rich, and dry type of junmai sake. Production area: Aichi Prefecture.

This is a top-quality daiginjo sake brewed using the excellent sake rice 'Yamada Nishiki', polished to 40% or less for both the koji rice and the main rice, and carefully brewed over a long period at low temperatures, employing the best techniques in every step of the process. You can enjoy the elegant aroma that is only permitted for daiginjo, along with a light and refreshing finish. (80ml per cup / 180ml per serving / 500ml bottle) [Production area: Aichi Prefecture]

Morita's junmai sake, which has been nurtured alongside the rich flavors of Chita Peninsula's local cuisine, offers a full-bodied and satisfying taste. The brewing water is sourced from the natural water of Mount Ontake in Kiso. The flavor, which fully brings out the umami of the rice, pairs well with rich dishes and enhances the dining experience as a food sake. It presents different characteristics depending on the temperature, whether served chilled, at room temperature, or warmed. [Production Area: Aichi Prefecture]

This pure rice sake, brewed with Hasegawa spring water, uses plenty of the brand strawberry 'Bijin Hime' from Okuda Farm, including the fruit flesh.

Crisp drinking experience.

Brewed with Yamada Nishiki.

Gently squeezed hassaku juice mixed with soda.

Added honey to the refreshing yuzu.

Rich pomegranate juice mixed with soda.

This is a local beer with a deep richness and satisfying taste, blending the flavors of malt and red miso.

Each ingredient is carefully selected and aged luxuriously over time, creating a flavor that evokes a sense of sophistication, 'Asahi Premium Draft Beer Jukusen'. Please savor this adult-flavored beer that offers a deep taste and exquisite aroma.

Other options: Lemon, Umeboshi each / Ice / Hot water / Mineral water 500ml

This is pomegranate juice, which has been regarded as a food of beauty since ancient times.

Gently squeezed to avoid bitterness and astringency from the skin and pith.

Only the stems of the tea leaves have been lightly and uniformly roasted. Enjoy the unique roasted aroma and refreshing taste.

The spiciness of ginger becomes addictive.

Please enjoy the refreshing taste of hassaku.

This is a health drink rich in citric acid and amino acids made by pressing the moromi called 'kashije' that remains after distilling Okinawa's specialty, awamori.