Joetsu Yasuda Ginza 2-Chome Filiale

We offer a selection of sake carefully chosen by a sake sommelier, primarily from Niigata Prefecture. We also have many rare and valuable brands available. Please feel free to inquire.

The fragrant sake is served in a wine glass. From refreshing aromas reminiscent of fruits and flowers to scents that evoke freshly cooked rice. Please find your preferred sake in a glass. Of course, we also have tokkuri (sake carafes) available.

How about toasting with sparkling sake at a celebratory occasion or special event? - Awamori Hakkaisan - Hakkaisan Junmai Sparkling Nigori Sake - Kubota Sparkling

We also have a selection of sake bottles suitable for entertaining. Please feel free to contact us. - Hakkaisan Kongoshin Junmai Daiginjo - Higan Daiginjo - Kitazek NOBU Junmai Daiginjo, among many others.

90ml 1,380 yen Katabune Junmai Daiginjo has a gorgeous Daiginjo aroma and the richness and fullness of pure rice, making it a slightly sweet sake. The rice used is the high-quality sake rice 'Koshitanrei' from Niigata, polished down to 50%. It features a rich aroma that spreads in the mouth, the umami of rice, and a refreshing, crisp aftertaste.

90ml 1,080 yen Hachie Kubiki 'Kaze' is a Junmai Daiginjo sake inspired by the gentle breeze of Niigata, characterized by a refined aroma, a rich umami, and a refreshing acidity that harmonizes to create a gentle yet crisp flavor. It is made using 'Koshi Tanrei' rice cultivated by the brewers of Kiyokawa Sake Brewery, crafted with gratitude for the eight blessings of the hometown Kakizaki. It pairs well with various Japanese and Western dishes such as sashimi, carpaccio, grilled fish, and tempura of wild vegetables, making it suitable as a toast sake.

90ml 740 yen Yukichuume Junmai Sake uses 100% of the sake brewing suitable rice 'Gohyakumangoku' as the raw material. It is carefully brewed with a moderate polishing ratio and labor-intensive koji making using the cover koji method. It has a smooth and rich sweetness that showcases the characteristics of Yukichuume, and the aroma felt after it passes through the throat and the umami unique to junmai is reminiscent of the seasonal limited 'Special Junmai' and is particularly exceptional.

90ml 700 yen 'Echigo Oyaji' is a genuine dry sake produced by Myoko Brewery, made from high-quality rice from Niigata Prefecture and underground water from Mount Myoko. It features a robust rice flavor and a sharp finish. As a nama-chozoshu (fresh stored sake), it has a refreshing taste and can be enjoyed at a wide range of temperatures, from chilled to slightly warmed. It pairs well with fish dishes, tempura, and other dishes that use dashi, as well as seafood.

90ml 780 yen 'Ayumasamune Junmai Nigori Sake 'Bi'' is a bottle that offers a smooth and flavorful mouthfeel. It has a slight sweetness, making it recommended for those who have previously disliked nigori sake and for women. It pairs well with rich dishes, and it is also recommended to enjoy it as chilled sake or on the rocks with a small piece of ice.

90ml 1,080 yen Kimi no I Eshin Junmai Daiginjo is brewed using Kimi no I Sake Brewery's unique 'kuratsuki lactic acid bacteria brewing' method, featuring a good balance of sweetness, umami, and acidity, with a smooth mouthfeel and pleasant aftertaste. It offers a fresh flavor and the deliciousness of rice. The name is also derived from Shinran Shonin's wife, 'Eshin Niko'.

90ml 1,680 yen. This Junmai Daiginjo is made from Koshitanrei rice produced in Niigata Prefecture, polished to 40%, and brewed at low temperatures to bring out the umami of the rice, resulting in a soft flavor. It features a fragrant aroma reminiscent of fruits and a gentle umami that spreads within its crisp and easy-to-drink profile. Aoki Sake Brewery is located in the heavy snowfall region of Uonuma, Niigata Prefecture, and is a representative sake brewery of the country.

90ml 880 yen Midorikawa's Junmai Ginjo is characterized by a clean and dry flavor typical of Niigata, carefully aged at low temperatures. It features a subtle fruity note reminiscent of apple, deep umami from the rice with a transparent quality, and a harmonious balance of clean acidity and sharp dryness, offering a refined umami and aroma that is enjoyable without becoming tiresome.

90ml 880 yen. Using the spring water from 'Mori no Mori', selected as one of Japan's famous waters. In Niigata, known for sake, the history of brewing Junmai sake is long, and this special Junmai sake brewed with famous water, backed by tradition, maximizes the umami of the rice with a clear mouthfeel. It is a masterpiece that impresses with the high skill of the toji (master brewer).

90ml 1,050 yen A modern and sharp junmai daiginjo sake that pursues a new deliciousness, blending aroma, sweetness, and crispness. It features a high-quality and gorgeous aroma, a taste that harmonizes sweetness and acidity, and the characteristic crispness of Kubota creates a harmony in the mouth.

90ml 880 yen Black Imayo Tsukasa Super Dry Junmai Sake is the driest junmai sake produced by Imayo Tsukasa Brewery, characterized by a high sake meter value (+15) and a sharp taste. Despite being alcohol-free, it suppresses umami and pairs excellently with rich meat and fish dishes, enjoyable both as chilled sake and warmed sake. The ingredients are 100% 'Gohyaku Mangoku' from Niigata Prefecture, and the brewing water is natural water from the Echigo Suganadake.

90ml 920 yen A relaxed aroma rises, with a mellow and refreshing aftertaste that is light and crisp. The sake itself does not overpower, and its delicate nature makes it a good match for sashimi and simmered dishes. It can be said that its unique elegance, which transcends the flow of time, is worthy of being called 'the true taste.'

90ml 2,180 yen. This Junmai Daiginjo sake, crafted with great care by the toji, is polished to 35% using Yamada Nishiki rice and born from long-term low-temperature fermentation. Enjoy the gentle aroma, delicate and deep flavor, and refreshing aftertaste to your heart's content.

90ml 1,850 yen 'Higan' is a special daiginjo sake developed over 20 years in collaboration with Taiyo Shuzo in Niigata Prefecture and Hoshin. It features a modest aroma, a deep and spreading umami flavor, and a crisp aftertaste. Its subtle taste pairs well with Japanese cuisine, and you can enjoy the pleasant aroma from low-temperature aging and a clear aftertaste.

90ml 1,300 yen A flowing star soaring through the distant night sky, this elegant junmai daiginjo expresses a vivid mouthfeel and an ever-expanding transparency. With a modest yet refined and crisp delicious fruit aroma, a smooth and soft mouthfeel, and a remarkable balance and clarity, it leaves a refreshing aftertaste with a light finish.

Using the same bottle fermentation method as champagne, it achieves fine bubbles. This is a sparkling sake that is a step above, certified by the Awa Sake Association. Bottle

The bottle has a refreshing acidity and a gorgeous aroma, with the carbonation bubbles bursting pleasantly in the mouth. It is a sparkling nigori sake with a clean and crisp aftertaste. It is recommended as an aperitif, but it also pairs well with rich dishes, spicy dishes, and desserts such as fruits.

The bottle 'Kubota Sparkling' features fine bubbles and an appealing aroma reminiscent of muscat grapes. It has a crisp and sharp mouthfeel, characterized by a light and refreshing sensation. The pleasantly bursting bubbles are enjoyable, and it is recommended to pour it into a glass and drink it like sparkling wine. Of course, 'Kubota Sparkling' is delicious even when enjoyed on its own.

This is a limited edition sake produced once a year, made with 100% Yamadanishiki rice from the top A region of Tojo Town, Hyogo Prefecture, which is the best for sake rice. It is a new sake made for competition, bottled as genshu. It has a refined aroma and flavor, with a smooth and refreshing finish. The label is a reproduction from the Taisho era and is sold in limited quantities once a year.

The 720ml bottle of “Senshin” embodies a return to one’s roots, a respect for others, and a life lived with radiance. Made from contract-grown “Takane Nishiki” rice polished to 28%, then brewed and slowly aged, its flavor is supremely light and crisp, yet offers a refined depth.

This is a 720ml bottle of sake that has been aged for three years using the power of nature. It utilizes the traditional low-temperature food storage method known as 'Yukimuro' that has been passed down in the snow-rich region of Uonuma, allowing the sake to mature in a storehouse filled with large amounts of snow. The low temperature of around three degrees is stably maintained by the snow. This sake has matured smoothly over three years in this environment.

The 720ml bottle of 'Higan' is a special Daiginjo sake developed over 20 years in collaboration with Taiyo Shuzo from Niigata Prefecture. It features a modest aroma, a deep and rich umami flavor, and a crisp aftertaste. Its subtle taste pairs well with Japanese cuisine, offering a pleasant aroma from low-temperature aging and a clear aftertaste.

The 720ml bottle of 'Shimohari Crane Jun' inherits the tradition of fine sake while utilizing the latest brewing techniques, fermenting and aging with only rice, rice koji, and water. It has a gentle aroma that rises, with a smooth and refreshing aftertaste. The sake itself is never overpowering, presenting a delicate character that pairs well with sashimi and simmered dishes.

A 500ml bottle carefully nurtured through long-term low-temperature fermentation, resulting in a delicate yet fruity flavor, with a strong sense of the umami of rice. This taste, which could only be enjoyed at the restaurants of 'NOBU' around the world, has been made available to the public due to Mr. NOBU's belief that 'many people should be able to enjoy it.'

720ml bottle of a new sensation Junmai Ginjo sake. Made with 55% polished Gohyakumangoku and Yamadanishiki rice, it features a gentle ginjo aroma and a smooth, soft flavor. While it is a Junmai sake that allows you to easily appreciate the umami of the rice, it is also light and easy to drink, finishing with a taste that does not become monotonous, as suggested by the name 'Sui' (meaning to wash away cleanly and refreshingly).

720ml bottle of the flowing star that soars through the distant night sky, an elegant junmai daiginjo that expresses a vivid mouthfeel and an ever-expanding transparency. It features a modest yet refined and crisp delicious fruit aroma, a smooth and soft mouthfeel, with transparency and balance as its main characteristics, leaving a refreshing aftertaste with a light finish.

720ml bottle from a small village blessed by nature in the snow country of Niigata, this is a super limited brew from the special store 'Wajou Ryoushu - Sake is the Wind Association' that sells the sake of Kusumi Shuzou. It is the symbol of the brewery located at the peak of clear springs, a legendary sake that is a coveted item among sake lovers, known as 'Turtle's Elder'. In 1980, at Seisen, dreams were entrusted to recreate the legendary rice 'Kame no O' that had disappeared before the war, carefully cultivated over three years from just 1,500 grains of seed rice, and it was the first sake brewery in post-war Japan to revive it through self-cultivation. In the autumn of 1983, this Kame no O was polished and carefully brewed into pure rice daiginjo using the skilled techniques of Echigo toji, reviving it beyond nearly half a century of history. Even now, it boasts immense popularity among local sake fans as a representative of legendary sake. Using the renowned rice 'Kame no O' from the Kame no O production association centered around the brewers of Kusumi Shuzou, it is polished to 40% through self-milling, and brewed with the advanced techniques of Echigo toji. Furthermore, this story of rice cultivation and sake brewing became the motif for the manga 'Natsuko's Sake', and was introduced nationwide in Japan and even in New York through the consecutive TV drama 'Natsuko's Sake' in 1994, turning even those who had little interest in sake towards it. We hope you enjoy it while imagining the daily lives of farmers and brewers from the old Wajima village in the snow country of Niigata.

720ml bottle with a vibrant ginjo aroma reminiscent of green apples, refreshing yet firmly highlighting the original umami of the rice, resulting in a refined taste. There is no other sake that balances aroma and umami like this.

800ml bottle of Junmai Daiginjo Hakkaisan Kongoshin brewed at Koha Brewery. True to its name, this sake possesses an unwavering elegance in both aroma and taste, making it a top-tier beverage. The meticulously polished Yamada Nishiki rice, of the highest quality, is brewed with utmost care and time, undergoing a long maturation period of two years before being transformed into 'Kongoshin.'

The 720ml bottle is designated as one of the top 100 famous waters in the country, using the clear spring water from the famous water source as brewing water. The sake brewed is 'Koshino Kagetora Famous Water Brewed'. It features a gentle ginjo aroma and a delicate, clean taste reminiscent of water.

The 720ml bottle name itself piques interest with the 'Forbidden Fruit'. It features a 'meltingly delicate' flavor, with a paradoxical expression of taste that intriguingly coexists in a layered aroma. It has a soft acidity and a luxurious, smooth texture, with a high-quality and sweet fragrance wafting through. From the initial process of washing the sake rice to the final step of pasteurization, everything is done by hand. Therefore, it is a limited edition sake produced in extremely small quantities.

The 720ml bottle of Gintakagawa Junmai Ginjo sake features a modest yet elegant aroma, along with a crisp and refreshing mouthfeel. It brings out the inherent umami of the rice while offering a lightness that makes it easy to drink, and it is said to pair well with seasonal ingredients, fried foods, and grilled dishes as a food-friendly sake.

The 720ml bottle of Noh Takah Pure Rice Daiginjo uses the representative sake rice of Niigata, 'Koshitanrei', and is characterized by the umami of the rice and a refined aroma. With careful low-temperature fermentation and bag pressing, the umami unique to pure rice sake harmonizes with the elegant fragrance of ginjo brewing. Although it is dry, it has a mellow mouthfeel, and it is recommended to drink it chilled.

The 720ml bottle of Shukame Masamune Daiginjo features a floral aroma and a crisp taste. Specifically, you can enjoy a rich fragrance with a slightly dry flavor. Additionally, there is a Daiginjo made using the 'tobin-tori' method, which offers a smoother taste with less off-flavors.

The 720ml bottle of Midorikawa 'Midori' features snow cave storage, utilizing the snow caves of the heavy snowfall region in Niigata Prefecture. It is a sake that combines the freshness of freshly squeezed Junmai Ginjo sake with the mildness of aged sake, resulting in a cool and fruity Ginjo aroma.

The first local beer in the country, Echigo Beer 'Pilsner', is a classic style lager made with 100% Czech aroma hops 'Saaz hops' and malt. It features a harmonious taste characterized by a fragrant hop aroma, refreshing bitterness, and rich malt flavor. With its beautiful golden color, crisp and refreshing mouthfeel, and an alcohol content of 5%, it is a genuine beer that pursues authentic Czech style and can be enjoyed in various settings.

The characteristics of Suntory Masters Dream are a rich depth, soft bitterness, subtle sweetness, and a pleasant aroma that combine to create a 'multi-layered and dense' flavor, supported by special ingredients and techniques. It uses rare 'diamond malt', employs a labor-intensive 'triple decoction method', 'copper brewing', and unique 'fermentation technology' to extract the umami of the ingredients through an 'unfiltered' process.

A refreshing aroma and rich flavor ale beer. The moment it touches your lips, a refreshing fruity aroma rises, and the rich flavor spreads throughout your mouth, making you naturally want to take the next sip or the next glass. This deliciousness has been recognized worldwide, winning the Monde Selection Grand Gold Award for three consecutive years.

Asahi Super Dry medium bottle features **'the moment you drink it, you feel the richness and the sharpness instantly'**. The dry structure remains intact, with a balanced increase in the aroma of hops, fermentation-derived scents, and the deliciousness typical of beer, allowing you to enjoy a continuous 'richness' and 'sharpness' as a vibrant taste. This is the charm unique to dry beers, with a refined clear taste, a smooth mouthfeel, a sharp throat hit, and a crisp finish. There is a beer called Akaboshi. Sapporo Lager Beer, established in 1877, is the most historic beer brand in Japan, inherited from the former Sapporo Beer, the Kaitakushi Brewery. It continues to be loved by beer enthusiasts due to its sense of tradition and robust flavor.

Non-alcoholic beer in a bottle, Suntory 'All-Free' is a non-alcoholic beer-flavored beverage that achieves '0.00% alcohol', 'zero calories', 'zero carbohydrates', and 'zero purine'. Its features include the use of '100% select barley malt' and 'aroma hops', which bring out the richness of barley and a refined aroma, while also imparting a 'crispness and sensation' similar to beer during the boiling process, resulting in an authentic taste and a refreshing aftertaste.

Moriizo can be enjoyed on the rocks, with water, with soda, or straight. It is a smooth sweet potato shochu made using organically grown sweet potatoes from Kagoshima and rice koji, crafted through traditional earthenware pot brewing. It features a refined sweetness that eliminates the typical sweet potato odor, along with the rich aroma inherent to the sweet potato, reminiscent of the richness found in brandy. While it is extremely popular, its production is limited as one of the 3M (Moriizo, Murao, Maou), leading to its high rarity and earning it the title of 'phantom shochu.'

The 'Demon King' shochu, served on the rocks, with water, soda, or straight, features a fruity and elegant aroma that overturns the traditional 'sweet potato smell' image, along with a refreshing and smooth taste as its main characteristic. It uses yellow koji, which is used in sake brewing, and is finished using a vacuum distillation method, creating a refined flavor that is hard to believe is sweet potato shochu. Additionally, it promotes drinking on the rocks, creating a new trend in how to enjoy sweet potato shochu, which is also one of its innovative concepts.

The rock, water, soda, and straight shochu 'Murao' features a fragrant aroma typical of sweet potato shochu, a rich depth, and a sweetness reminiscent of baked sweet potatoes. It has a smooth mouthfeel from being brewed in a ceramic pot, and the balance of its strong flavor is excellent, offering a complex and profound taste. While it has a robust flavor that follows the traditional path of sweet potato shochu, it is also smooth like silk and does not become tiresome to drink, captivating many fans.

On the rocks, with water, soda, or straight, it has the strength of black koji brewing and the fragrant aroma and sweetness of Kogane Sengan. It is a bottle with a strong aroma and flavor, a delicate and smooth mouthfeel due to careful aging, and a solid drinking experience.

On the rocks, with water, with soda, or straight. The flavor and aroma of sweet potato are enhanced by the white koji, which has a supple sweetness and a delicate quality that never gets tiresome. Before you know it, you'll find yourself reaching for a second or third glass of this shochu, and the sweetness that lingers in your mouth has a gentleness that you want to savor forever. The best way to enjoy this characteristic is when it is warm.

On the rocks, with water, soda, or straight, Tominobouzan features a refreshing citrus aroma and a crisp mouthfeel, utilizing yellow koji and ginjo brewing techniques. Made from 'Kogane Senkan' produced in Kagoshima Prefecture, it offers a fruity aroma and mellow umami created through low-temperature fermentation, innovating the image of sweet potato shochu. It is recommended on the rocks and enjoyed widely from beginners to enthusiasts of sweet potato shochu.

Whether served on the rocks, with water, with soda, or neat, “A Hundred Years of Solitude” is characterized by its elegant aroma and complex flavor, the result of long-term aging in oak barrels for over three years. Specifically, it features notes of oak and cigar reminiscent of whiskey, layered with flavors of coconut and toasty barley, resulting in a concentrated profile and a smooth mouthfeel. Although the alcohol content is relatively high at 40 degrees, it is mellow and gentle on the palate, making it enjoyable in a variety of ways, such as on the rocks, with water, or with hot water.

On the rocks, with water, with soda, or straight, the authentic barley shochu 'Nakana' features a refined and toasty barley aroma, along with a delicate sweetness reminiscent of caramel. It has a soft mouthfeel yet possesses a solid structure and richness, allowing you to enjoy the umami of barley, nut-like flavors, and a light aftertaste. It is recommended to drink it on the rocks or with hot water, especially to deeply appreciate the flavor of barley.

On the rocks, with water, with soda, or straight, the rice shochu version is characterized by 'Yoroshiku Senman Arubeshi'. The feature of 'Yoroshiku Senman Arubeshi' is the 'three-step brewing' method, where sake yeast and yellow koji are added in three stages. During the fermentation process of the mash, sake lees are added, resulting in a richer umami and ginjo aroma, finishing with a refreshing aftertaste.

Using yomogi from Niigata Prefecture, the 'Yomogi-chan' herbal product is made with high-quality natural yomogi nurtured in the rich nature of Joetsu, Niigata. It has a fragrant aroma and rich flavor. This product was developed to make it easier to enjoy yomogi tea, which is made using traditional methods, and features a refreshing taste thanks to the ultra-soft water from Tainai Kogen. It is caffeine-free and suitable for relaxation time, hydration, and as a companion to meals.

On the rocks, with water, with soda, straight

On the rocks, with water, with soda, or straight, the characteristics of Yamazaki (single malt whiskey) include a vibrant aroma of flowers and fruits, along with a sweet and soft mouthfeel. By skillfully blending original spirits aged in multiple casks, such as Mizunara oak and wine barrels, a diverse personality harmonizes to create a complex and deep flavor. Notably, the honey-like sweetness from the Mizunara cask and the fruity aroma from the wine cask are impressive, earning it global recognition as a representative of Japanese whiskey. Hakushu is a single malt whiskey characterized by a forest-like freshness and crispness. Its aroma and taste feature fresh scents reminiscent of young leaves, mint, and sudachi citrus. The flavor is light and sharp, with a subtle smokiness and fruitiness, harmonizing with a gentle sweetness, allowing for a refreshing aftertaste that is not tiresome. The balance is excellent, with the sweetness of the malt and the flavor of peat harmonizing well to create delicate aromas.

Hibiki is a Japanese whiskey that is regarded as the pinnacle of blended whiskey, made by blending malt whiskey and grain whiskey. Its main characteristics reflect the beauty of Japan's nature and seasons, as well as the delicate blending techniques crafted by human hands, resulting in a vibrant, fruity, and smooth aroma and flavor. Notably, the subtle scent of fragrant wood (sandalwood) from aging in Mizunara oak barrels and the enhanced fruity taste when water is added are said to align with Japanese preferences. Additionally, the bottle is designed with 24 facets to represent the four seasons, making it visually enjoyable as well.

Yoichi single malt whiskey is a smoky and peaty whiskey with a strong and rich flavor, produced at the Yoichi Distillery in Hokkaido. Its distinctive taste is created through the rare traditional method of direct coal-fired distillation and the natural environment of Hokkaido.

Rock, water mix, soda mix, straight Suntory World Whiskey 'Ao' is a premium blended whiskey made from a blend of the world's five major whiskey base spirits. Its greatest feature is the sweet and floral aroma combined with a smooth mouthfeel, followed by a pleasant smokiness that can be felt later, allowing for enjoyment of a variety of flavor changes. It can be enjoyed straight, on the rocks, as a highball, or mixed with water, making it highly versatile and well-suited for pairing with Japanese cuisine.

On the rocks, with water, with soda, or straight. 'Chita' refers to the light and sweet flavor of the Japanese single grain whiskey 'Chita' produced by Suntory, as well as the traditional culture and coastal industry of Chita City in the Chita Peninsula, Aichi Prefecture, and the cotton produced in Chita City, Aichi Prefecture. It has multiple meanings that vary depending on the context.

On the rocks, with water, with soda, or straight. Only using carefully selected spirits aged for at least 12 years in Spanish oak barrels. The most standard The Macallan.

On the rocks, with water, with soda, or straight. 'V.S.O.P' stands for Very: very, Superior: superior, Old: old, Pale: pale. It is highly recommended to drink it straight first. After enjoying its rich aroma and flavor, trying it on the rocks or with soda is also recommended.

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Chardonnay, Pinot Meunier (Champagne bottle) has a pale golden color, with bubbles that are smooth like silk and lively. The aroma evokes a delicate impression reminiscent of freshly picked citrus and white flowers. In the later notes, the scent of white-fleshed fruits like white peaches expands, adding complexity. The taste is fresh and elegant. It is a dry Champagne with a pleasant finish, characterized by an impressive, elegant, and well-balanced flavor.

Pinot Noir, Chardonnay

Koshu/Japan (Sparkling White Bottle) A well-balanced sparkling wine characterized by fruity aromas and a refreshing acidity that enhances the flavors of food. It pairs well with everyday meals and can be enjoyed in daily life. The moderate sweetness and acidity of 'Koshu' are distinctive, and it is a dry type that highlights the deliciousness of the fruit without any off-flavors.

Muscat Berry A / Japan (Sparkling Rose Bottle) Iwanohara Zen Sparkling Rose is a sparkling wine made using the Muscat Berry A variety improved by Kawakami Zenbee, produced through secondary fermentation in the bottle. It features a fruity aroma and a sweet strawberry scent, with a refreshing acidity and a hint of sweetness that harmonize to create a dry taste. It pairs well with a wide range of dishes, including fried foods and salmon, making it a perfect wine for everyday meals.

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Iwanohara Vineyard, founded by the father of Japanese wine grapes, is located in Joetsu City, Niigata Prefecture. (White bottle) This is a representative brand of Iwanohara Vineyard, a dry white wine that brings out the qualities of both the domestic European variety Chardonnay and the Japanese variety Rose Shiota, created by Zenbei Kawakami at this vineyard. It has a taste that reflects the lightness and casualness of white wine, with a slight acidity that sharpens the flavor.

Coco Farm Winery / Farmer's Dry (White, Dry) has a pale lime green hue, with gentle aromas of kabosu, grapefruit, refreshing herbs, and ginjo fragrance. The taste, carefully fermented and aged in stainless steel tanks, is very clean. Based on sharp and tight acidity, it features rich fruitiness and minerality, with a slight bitterness reminiscent of citrus peel that sharpens the overall profile. It pairs wonderfully with dishes that highlight the natural flavors, such as ohitashi and kakiage.

Hakkosho / Kotoringo (White, Dry) is a meticulously crafted white wine that focuses on the clarity of the juice. After low-temperature fermentation, it is aged by combining oak barrels and acacia barrels. The sulfur dioxide (SO2) at bottling is additive-free and unfiltered. The wine features a high-quality, luxurious barrel aroma that rises from the glass, along with a beautiful acidity created through reductive winemaking. From the mid-palate, the unfiltered nature brings out juicy flavors, creaminess from malolactic fermentation (MLF), and a unique accent that creates a long finish. It pairs excellently with Japanese cuisine that utilizes dashi and dishes that highlight the ingredients.

Fermier / Albarino (White, Dry) This is the finest Albarino in Japan, crafted by Takashi Honda, a winemaker who pioneered this region after leaving his previous job. It authentically expresses the terroir of Niigata's sea and sand. From the transparent liquid, elegant aromas of grapefruit and other citrus, orange peel, and white peach emerge. By finishing in stainless steel tanks without malolactic fermentation, it maximizes the clean and tight acidity inherent to the variety. From the mid-palate, nuances of the sea (magnesium and saltiness) that blend into the sandy soil gradually expand with umami, forming a rich and long-lasting three-dimensional finish.

Sauvignon Blanc / New Zealand (white bottle) Rolling Meg is the second brand of wine produced by Mount Difficulty, using varieties from Central Otago. The Pinot Noir variety features 'natural fruitiness and oak spiciness' with 'a smooth mouthfeel and a long finish', while the Sauvignon Blanc variety is characterized by 'rich flavors of tropical fruits, fresh herbs, and lime, along with a mineral sensation.'

Riesling (white bottle) Rich and vibrant drinking-aged Riesling. Bright floral notes, with a hint of lemon and lime citrus aroma, accompanied by a mineral sensation from the soil, creating a very vibrant and rich wine. It combines strength and delicacy, with fruity flavors and clear minerals that linger on the palate, providing a rich aftertaste.

Riesling (white bottle) Nikolaihof's Riesling is a high-quality wine nurtured in the thin soils and extreme climate of the Wachau region in Austria. It is characterized by a firm acidity and sharp mineral notes, which become mellow with aging, revealing rich fruit flavors reminiscent of peach and apricot, along with prominent minerals that evoke slate and flint. It is suitable for long-term aging and is highly regarded as a wine with great potential.

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(Red Bottle) This red wine, Muscat Berry A, represents Iwanohara Vineyard with its rich fruitiness and a subtle roasted aroma derived from the barrels, featuring a well-balanced and soft mouthfeel. The wine is named

Fermier / Sunset Niigata Cabernet Merlot (Red) A medium body that overturns the usual strong image of Cabernet, delicate and harmonizing with Japanese dining. The refreshing herbal aroma typical of Cabernet and the juiciness of blueberries gently blend with the sweet vanilla-like scent derived from French oak barrels. The attack is very soft, with mellow fruitiness from Merlot and tight, beautiful acidity forming a long finish. By intentionally keeping the extraction gentle and modest, it pairs wonderfully with roasted duck, teriyaki yellowtail, and grilled eel, enhancing the flavors of the ingredients.

Hakkoshou / Litus (Litus) (Red, Medium Light) Brewmaster Kobayashi's approach is to 'let the microorganisms watch over it,' expressing the liquid's freshness and lightness through old barrel aging. When poured into a glass, complex and botanical aromas gently rise, featuring red fruits like raspberries, along with dry herbs, forest soil, mushrooms, and spices. The attack is very supple, and the high acidity of white grapes (such as orange Chardonnay) blends in as a hidden flavor, creating a tight finish and a pleasant tannic aftertaste that cannot be achieved with black grapes alone. It pairs wonderfully with Japanese dishes that use dashi, mirin, and soy sauce.

Cabernet Sauvignon, Merlot, Malbec, Petit Verdot (red bottle) Moswood Amies is a red wine primarily made from Cabernet Sauvignon grown in the Amies vineyard in the Margaret River region of Western Australia. It features rich aromas of cassis, dark berries, and cherry chocolate, along with complex flavors of tar, cedar, and oak. The powerful fruitiness, along with the firm tannins and balanced acidity characteristic of Margaret River, creates a dry and crisp finish.

Pinot Noir/New Zealand (red bottle) A complex aroma layered with plum, black cherry, licorice, dry lavender, and anise. While it is glamorous, it also has a restrained impression, with weight and depth in the flavor, reflecting uncompromising craftsmanship. A wonderful item that combines balance, elegance, and power.

Pinot Noir (red bottle) Gevrey-Chambertin is a renowned red wine region located in the Côte de Nuits area of Burgundy, France, made from 100% Pinot Noir grapes. It is often described as a 'masculine' wine, powerful and suitable for long aging. It features rich fruit flavors, firm tannins, acidity, and a mineral quality, evolving into a smooth and complex taste with aging.

The biggest feature of Coco Farm Koshu F.O.S (Orange Bottle) is the 'F.O.S. (Fermented on Skins)' method, which ferments the skins and seeds of Koshu grapes together, resulting in a deep color, complex aromas, and a unique astringency that is not found in regular white wine. This method is similar to that of red wine, but the result is white wine (orange wine) that offers a powerful and profound flavor.

On the rocks, with water, soda, or straight. This umeshu is made with Hakkaisan shochu and has been enhanced with a paste of nigori plums, increasing the plum flavor and creating a smooth texture. It is a nigori umeshu made with high-quality domestic plums, using the original sake of 'Yoroshiku Senman Arubesh.' The addition of plum paste enhances the flavor and results in a rich, thick taste. It has a high extract content, making it enjoyable on the rocks, with water, or with soda.

On the rocks, with water, with soda, or straight, Lurekche liqueur is made from the juice of the Western pear 'Lurekche' produced in Niigata Prefecture and pure rice sake. It is sugar-free, characterized by the rich and fruity aroma unique to Lurekche, and a refreshing sweetness without sugar. It is recommended to enjoy it chilled, on the rocks, or with soda, making it a drink that can be enjoyed like a dessert.

On the rocks, with water, with soda, straight

Non-alcoholic sparkling Duc de Montagne Rose is a Belgian non-alcoholic sparkling wine made from grapes, with alcohol completely removed through a unique low-temperature, low-pressure method after fermentation. Its characteristics include retaining the flavor and richness of real wine, with aromas reminiscent of berry fruits and a refreshing acidity, making it a dry, crisp type. Additionally, its pale cherry color is distinctive, with fine bubbles that are pleasant and easy to pair with meals.

Non-alcoholic wine made from high-quality red and white grapes, achieved through a unique low-temperature, low-pressure distillation process that preserves the original flavor without removing the alcohol. To ensure that the rich aroma and taste developed during fermentation are not lost, the alcohol is removed through careful distillation under low-temperature and low-pressure conditions. This is the first key point: it has the aroma and richness typical of alcoholic beverages while being non-alcoholic. The second key point of its deliciousness lies in the unique blending know-how of a long-established Belgian cider manufacturer founded in 1895. Although some aromas and components are inevitably lost during distillation, the manufacturer uses flavoring and acidity blending techniques honed over years of cider-making experience to recreate the balance of flavors found in freshly made wine and cider. Thanks to these two commitments, a non-alcoholic beverage is created that rivals the richness and deliciousness of regular alcoholic wine! This is a long-awaited non-alcoholic still white wine made from the classic white grape variety Chardonnay, known for its citrus aroma and complexity. It pairs well with white meats and fish dishes. It uses a screw cap.

The 'finely carbonated' texture is smooth and has no peculiarities. We developed an original bottle with a clean light blue color that embodies the spirit of 'Wa' that Japan takes pride in, featuring a rounded shape that is easy to handle. Please enjoy the delicate and soft mouthfeel and the unique world view of this product.

Acqua Panna is a natural mineral water born in Tuscany, Italy, characterized by a refreshing taste described as 'velvety smooth.' It is medium hard water, loved in fine dining around the world for its excellent balance that enhances rather than interferes with the flavors of food and wine.

A refreshing juice drink that allows you to enjoy the tangy sweetness of cranberries. It highlights the characteristics of cranberry fruit and is made without using sugar, resulting in a crisp and clean taste.

Using mugwort from Niigata Prefecture, 'Mugwort-chan' is made with high-quality natural mugwort nurtured in the rich nature of Joetsu, Niigata. It has a fragrant aroma and rich flavor. This product was developed to make traditional mugwort tea easier to enjoy, using ultra-soft water from Tainai Kogen, characterized by its refreshing taste. It is caffeine-free and suitable for relaxation time, hydration, and as an accompaniment to meals.

Made from the 'hairs' of corn, it features a subtle sweetness and a roasted flavor. This tea is very popular in Korea. It is also pleasing for those concerned about calories, as it contains no sugar and has 0 Kcal. Caffeine-free.