Blanco Sakagura SAKE Shokudo

Medium bottle

Non-alcoholic

Craft Beer ALL

Craft beer utilizing the blessings of Awaji Island

Eikijima Sake Brewery

Shiki Tamba Distillery

Please ask the STAFF for details

Niiimo Shochu

Mochimugi Shochu (Himeji)

Chestnut Shochu (Tanba)

Black Bean Shochu (Tamba)

Barley

Sweet potato

Vodka + Soda + Rosemary

Akashi Craft Gin (Strait Distillery)

Red and white from 800 yen each

The sake brewing in Hyogo Prefecture has been thriving since ancient times, being the birthplace of one of Japan's three major sake brewers (Tamba brewers). It is home to one of Japan's top 100 famous waters and boasts the highest sake production volume in Japan. Additionally, it ranks first in the shipment volume of sake rice, making it a top sake-producing region. Please enjoy the carefully selected fine sake from the 76 breweries located in the prefecture, starting with the Nada Five Districts.

The more you drink Hakutsuru sake, the more you won't get tired of its quality, a skill that only major sake breweries can achieve. It is neither dry nor sweet, truly a delicious sake. It demonstrates its potential both chilled and warmed, and its wide range and cost performance are impressive.

+2 Kobe Sakashinkan Fresh aroma like ripe apricots and high praise for the umami of rice! This sake was served at the Nobel Prize award ceremony dinner!

+3 Hakutaka Sake Brewery Yoshikawa Town (Special A District) uses 100% Yamada Nishiki. This sake is imbued with Hakutaka's special feelings for 'Miyamizu.' It has a rich and full-bodied flavor typical of Nada sake, with a sharp taste that highlights the umami of the rice. *Limited distribution in Nishinomiya City.

While being a dry sake, the Yamahai Junmai Tomibito brewed with Yamahai method offers a mellow flavor and rich depth that pairs well both warm and cold!

Unfiltered heat-treated sake, 500,000 stones Tomibito Brewery, showcasing the essence of Tomibito, with powerful rice flavor and crispness. The owner's favorite sake.

Ibaraki Sake Brewery's refined and delicate sake with a well-balanced soft flavor. The differences that arise when warmed are also enjoyable...

Abelia flower yeast pure rice unpasteurized sake +2 Ibaraki sake brewery flower yeast, a fruity and light type reminiscent of pear and apple. Highly recommended for women as well.

A Junmai Ginjo sake made with 100% Yamada Nishiki rice, contract-grown in the special A district of Yoshikawa, Miki City, Hyogo Prefecture by Kikumasamune Sake Brewery. The umami of the rice and a subtle acidity enhance the flavors of the dishes.

Special Junmai Nama Sake, the sake rice Yamadanishiki, which represents Hyogo, is the root of the sake rice 'Shinriki'. Named for the sake rice created by the power of the gods, Shinriki. After much hardship that was not straightforward, Shinriki has successfully made a comeback, resulting in a fruity aroma and a clean, sharp dry finish without any off-flavors.

+3 Yamana Sake Brewery offers a consistently gentle flavor throughout the year that enhances various dishes. In winter, it can be warmed, and in summer, it can be served chilled. An essential sake for daily meals.

This is the driest sake brewed with 100% rice (Gohyakumangoku) grown by the brewery's master brewer, with a strong desire to create a very dry sake.

A mellow dry junmai sake brewed with Taji rice "Gohyakumangoku" from Hyogo Prefecture. It has a characteristic smoky and heavy acidity from the aging process at the brewery!

A mellow taste and flavor that continues to be loved in the Tanba region by Nishiyama Sake Brewery. When warmed, the umami of the rice is further enhanced. This sake won the gold medal at the Slow Food Japan Warm Sake Contest and is enjoyable both warm and cold.

This sake can be considered the representative work of Kenbishi Sake Brewery. It has a strong umami and a bold finish. The balance of spiciness and sweetness is exquisite, making it a truly historical 'supreme' drink that is satisfying to enjoy.

Today's sake: Shimomura Sake Brewery, rich and toasty flavor with a smooth texture. Enjoy the diverse expressions that change depending on how you drink it. The commitment to limit distribution to only sake specialty stores makes this sake highly regarded among sake enthusiasts nationwide. From 780 yen.

Today's Sake: Kasumi Tsuru is crisp and slightly dry, with a gentle aroma and a mild acidity and rich flavor from the Kimoto brewing method, making it a great match for Japanese cuisine. Although it can only be enjoyed at restaurants, it is an unpretentious sake that can be enjoyed every day. Starting from 780 yen.

Unfiltered raw sake brewed with 100% Hyogo Prefecture rice, this unfiltered raw sake offers a fresh and bubbly sensation, sure to appeal to women, with a gorgeous aroma. It has a crisp taste that pairs well with food.

A honjozo sake made using Okufuji Shouji yeast with the yamahai method. It has a deep and robust flavor unique to the yamahai brewing process, and the honjozo shines with a strong crispness. Highly recommended for those who enjoy dry sake!

Using Hyogo Yumekinishiki from Banshu, Sanyo Cup Brewery. The aroma and flavor become mellow and deepen, spreading the deliciousness of mature rice in the mouth. The aftertaste is also pleasant...

As a new endeavor by Fukukin, we want to refine our skills and sensibilities to create the best sake. Without losing sight of the essence of traditional sake brewing, and free from the concepts of past trends and customs, we have poured our thoughts into this new brand 'Junsei', which represents a delicate and high-quality cup.

Cheers with Fukujin Japanese sake! Recommended as an aperitif. Low alcohol content of 8%! Surprisingly fruity, light, and refreshing. One sip brings a smile. If you are not fond of sake, this is definitely recommended for you. This is a product that can be the reason you start to like sake.

Junmai Ginjo Sōba Chokumi * Kuramoto Limited Sake Hyogo Kitanishiki Tanba

Spring waiting for pure rice ginjo sake Himeji Hyogo Yume Nishiki

Freshly squeezed new sake unfiltered raw original pure rice ginjo from Kamimachi Yuunotori cultivated rice five million stones

Junmai Daiginjo Isehikari with a refreshing aroma and sweetness.

Tanba's beautiful sake, Junmai sake made from Tanba Sasayama rice, recommended warm! Room temperature

SPRING SHINE Junmai Ginjo pairs well with seasonal ingredients from Shiso City! A flavor like a spring breeze ♡ Special A district Yamada Nishiki

Junmai Daiginjo Itami City Yamada Nishiki Fresh Flavor

Ikkoku Oboro Akashi Light Cloudy Limited Brew of 'One Stone'

Super dry sake Junmai Ginjo Himeji Hyogo Yumekinishiki The super dry! Perfect for pairing with food!

Special Junmai Kobe Hyogo Yume Nishiki Nadan's Men's Sake!

Pillar shochu brewed Asaka city warms up at room temperature!

Dragon Black Junmai Ginjo Himeji Hyogo Nishiki Crisp and Dry!

Divine power cloudy Himeji divine power dry cloudy!

Yamahai Junmai 25° Red Label, available in Kamimachi at 25 degrees! Served in 60cc. Highly recommended at the very end.

Ginjō freshly squeezed Kobe Hyogo Yumekinishiki limited to this season! Fruity and rich.

Special Junmai 100% using self-cultivated rice from Hakutsuru Nishiki, Tanba Sasayama

Special Junmai unfiltered raw sake Kakogawa five million stones fruity.

Recommended as a special junmai sake from Dokan, served warm in Kobe

Special Junmai sake with a deliciousness amidst the Awaji spiciness! Tastes great even when warmed!