SIKI

At SIKI, we offer a wide selection of Tosa sake, nurtured by the climate of Kochi. From dry and crisp options that pair well with food to highly rated sweet varieties, we have carefully chosen selections. You may also encounter rare bottles not listed on the grand menu, selected by our Tosa sake advisor. We also offer the 'Three Types Tasting' to enjoy multiple recommended varieties.

In the nature-rich Kochi Prefecture, there are 19 sake breweries from east to west. Each brewery uses carefully selected rice, brewing water, and yeast, and they all brew with great care. Tosa sake, which boasts top-level taste nationwide, is characterized by its clean and dry flavor. Many of them are easy to drink and pair well with food, but in recent years, sweet and easy-to-drink Tosa sake has also received high praise overseas and outside the prefecture. In addition to the Tosa sake on this grand menu, we also have many rare limited-time and limited-quantity sakes available. We hope you can enjoy comparing various types and pairing them with SIKI's dishes. 1. Hamakawa Shoten 2. Minami Sake Brewery 3. Tosa Tsuru Sake Brewery 4. Kikusui Sake Brewery 5. Arimitsu Sake Brewery 6. Sendou Sake Brewery 7. Takagi Sake Brewery 8. Arisawa 9. Matsuo Sake Brewery 10. Tosa Sake Brewery 11. Suigei Sake Brewery 12. Kochi Sake Brewery 13. Kameizumi 14. Tsukasabotan 15. Nishioka Sake Brewery 16. Bunbun Sake Brewery 17. Mutemukan 18. Fujimusume Sake Brewery 19. Kawazawa Sake Brewery

The fresh and sweet aroma of the unpasteurized sake gently wafts, offering a refined mouthfeel, while the fresh attack and substantial flavor spread out quickly. The strong aftertaste leaves a firm impression, inviting a tightening sensation, and the youthful umami swiftly passes through, leaving only a robust and voluminous aftertaste lingering. Despite the alcohol content, it has a smooth mouthfeel and is easy to drink, so please enjoy the fresh taste as if it were just squeezed, while sipping on soft water. ◎ Crisp & Voluminous / Pairs well with fish dishes like bonito / Serve chilled Rice polishing ratio: 60% Rice used: Gin no Yume Alcohol content: 15%

100% made with Aiyama rice, known as the diamond of sake rice, produced in Hyogo Prefecture. The red heart label inspired by Aiyama is exceptionally unique. It has a rich yet delicate flavor with ginjo aromas reminiscent of melon and muscat. It pairs well with a wide range of dishes, and its gentle acidity passes smoothly through the throat. ◎ Subtle ginjo aroma / Chill well / Pairs with Japanese, Western, or Chinese cuisine. Polishing ratio: 60% Rice used: 100% Aiyama (produced in Hyogo Prefecture) Alcohol content: 15 degrees

Made with 100% sake rice 'Gin no Yume' from Kochi Prefecture. This is a limited release of freshly pressed junmai ginjo sake, characterized by a rich and fruity flavor, and is an unfiltered, raw sake. 'Usurai' refers to the thin ice that forms in early spring. This seasonal limited sake has a beautiful hazy color reminiscent of that thin ice, offering a fresh and fruity taste that evokes the feeling of spring. ◎ Clear and refreshing flavor / Best served chilled with food / Pairs well with Japanese, Western, and Chinese cuisine. Rice polishing ratio: 55% Rice used: Gin no Yume Alcohol content: 15-16%

This is an unfiltered sake with a lively gas sensation, a refreshing aroma and flavor reminiscent of grapefruit, and a pleasant secondary fermentation in the bottle. It has characteristics similar to white wine, making it suitable for both Western and Japanese cuisine, and it is favored by women and those who are not fond of sake. It is also suitable as an aperitif and is recommended for a stylish toast in a wine glass. ◎ Strong fruity aroma / Sweet and sour / Low fermentation power resulting in a lower alcohol content Sake meter value: -12 Amino acid level: 1.0 Acidity: 1.8 Polishing ratio: 50% Alcohol content: 14% Yeast used: CEL-24 (produced in Kochi Prefecture) *CEL-24 is the name of the yeast developed in 1993 at the Kochi Prefectural Industrial Technology Center.

This sake is produced by a brewery with a history of about 240 years in Kure, a town known for single-hook fishing in Tosa, using underground water from the Shimanto River, which is said to be Japan's last clear stream. It has a fresh feeling with a hint of gas, initially presenting a moderate spiciness, followed by a rich umami that fills the mouth. Arabashiri refers to the sake that comes out first during the process of separating the mash into sake and lees. Since it is from the beginning of the pressing, it features a slight carbonation and has a light taste compared to other methods. ◎ Crisp and dry / Pairs best with first bonito / Suitable as a food sake. Rice polishing ratio: 60% Alcohol content: 18% Sake meter value: +5 Rice used: Matsuyama Mitsui (produced in Ehime Prefecture)

This sake is made using Tosa Rei (a sake rice produced in Kochi Prefecture) grown by agricultural students at the Monobe campus of Kochi University. It was realized due to the connection that Takagi Sake Brewery is located nearby the university and that the previous generation's fourth-generation owner graduated from the university's Faculty of Agriculture. The Tosa Rei was cultivated with reduced pesticide use and has grown well. Starting next year, this sake lees will also be used as fertilizer for livestock within the university. Enjoy the light and refreshing dry taste characteristic of Tosa Rei, along with banana-like ginjo aroma. ◎ Banana-like ginjo aroma / Biscuit-like toastiness / From chilled sake to warm sake. Rice polishing ratio: 70% Alcohol content: 15 degrees Sake meter value: +10 Acidity: 1.9 Rice used: 100% Tosa Rei (produced in Kochi Prefecture) Yeast used: AA41, AC17 (Deep Space Yeast)

This sake is a collaboration between the gentle flavor of Dewasansan, a sake rice that is not commonly used in breweries in western Japan, and the aromatic Kochi yeast. The aroma is somewhat subdued, showcasing the gentle taste characteristic of Dewasansan. Additionally, the strong acidity typical of Nan and the high sake meter value tighten the overall profile, resulting in a refreshing aftertaste. This is a rare sake released only once a year by the brewery. ◎ Freshness and Ginjo aroma / Crisp aftertaste / Serve well chilled Rice polishing ratio: 55% Alcohol content: 16% Sake meter value: +8 Rice used: Dewasansan (Yamagata Prefecture) Acidity: 1.7

Junmai ginjo sake brewed with the unique yeast 'CEL-24' from Kochi Prefecture. It has a floral aroma reminiscent of delicious apples unique to 'CEL-24' and a pure sweetness, combined with a refreshing finish characteristic of Bijofu. It can be likened to a flavorful white wine, making it a great pairing for both Japanese and Western dishes. Please try the wide possibilities of CEL24. ◎ Fragrant ginjo aroma / Sweet fruity / Pairs well with both Japanese and Western cuisine. Rice polishing ratio: 55% Alcohol content: 14% Sake meter value: -12 Acidity: 1.2 Amino acid level: 2.2 Rice used: Gin no Yume (produced in Kochi Prefecture) Yeast used: Super CEL24 (Kochi Prefecture yeast)

Brewed by Arisawa Sake Brewery, this is the first challenge of 2020 using the Tosa Urara, a sake rice developed from the new sake rice 'Kōiku 80' which was created in Kochi Prefecture after 17 years. Tosa Urara is a hybrid of 'Kōiku 63' and the table rice 'Hitomebore'. It has a soft ginjo aroma and a light, airy taste, perfect for the arrival of a pleasant spring. It is wrapped in a cute pink cherry blossom label. ◎ Clear and slim umami / soft aroma / pairs well with spring ingredients. Rice polishing ratio: 50% Alcohol content: 16.5% Sake meter value: Not disclosed Acidity: Not disclosed Amino acid content: Not disclosed Rice used: Tosa Urara (Kochi Prefecture) 100%

When it comes to Kameizumi Brewery's CELL24, it usually refers to the sake rice 'Hattan Nishiki', but this one uses the Kochi Prefecture sake rice 'Tosa Urara', resulting in a rich and sweet sake. Its aroma features fruity notes reminiscent of melon, pineapple, or even La France, making it seem like a sweet white wine. Chilled, it offers a refreshing acidity and an astonishing juiciness that becomes addictive. Its sweet flavor and pleasant aroma make it very popular among those who usually dislike sake, as well as among women. ◎ Rich and fruity aroma / Pairs well with both Japanese and Western cuisine / Serve very chilled Origin: Kochi Prefecture Manufacturer: Kameizumi Brewery Type: Junmai Daiginjo Sake

Risshun Asashibori is the sake pressed in the early hours of Risshun and bottled on the same day. The sake shop visits the local brewery and delivers the freshly pressed sake that has been purified by a Shinto priest. Please enjoy this auspicious limited edition sake (available by reservation only) during this season when a new spring begins after a harsh winter. This year's finish is also very good!! ◎ Bubbly and rich flavor / Fresh and elegant aroma / Serve chilled Origin: Kochi Prefecture Manufacturer: Tsukasa Botan Sake Brewery Type: Junmai Ginjo Sake Namagenshu

The rice used, 'Gin no Yume', is a sake rice that was first cultivated in Kochi Prefecture. 'Takai 54' is named after the test number 'Takai Sake 54' from the breeding process of the rice 'Gin no Yume'. It features a crisp acidity and a strong flavor typical of fresh sake. When tasted, it expands with rich umami, and the sharp acidity that tightens the aftertaste expresses 'Tosa's fresh sake' well. This is a bottle that can only be enjoyed during the spring new sake season. ◎ Versatile and easy to pair with meals / Expanding umami and sharp finish / Best served chilled. Origin: Kochi Prefecture. Manufacturer: Suigei Sake Brewery. Type: Junmai Ginjo Sake.

Although it is slightly cloudy due to being unfiltered, its flavor is very fresh and robustly dry. The fruity and sweet aroma characteristic of Kochi yeast is truly remarkable. The taste combines a bold dry flavor with a refined aftertaste, making it very pleasant, and it is an unfiltered junmai sake with a clean finish. This recommended product offers a rich depth of flavor unique to unfiltered sake and the refreshing sharpness of new sake. ◎ Full-bodied with high acidity / Fresh unfiltered raw sake available now / Best served chilled Origin: Kochi Prefecture Manufacturer: Nan Sake Brewery Type: Special Junmai Sake

This is a popular Zankara series version made from 'Omachi rice' produced in Okayama Prefecture, crafted by the Sendou Sake Brewery in Kochi. It features the umami and firm acidity of the rice. The unique character of 'Omachi' is complemented by the smoothness characteristic of Tosa Shiragiku, resulting in the birth of a new dry sake. The lightly fragrant flavor is well-balanced, with a solid mouthfeel and a clean finish that pairs well with rich dishes. ◎ Pleasant sharpness / High acidity freshness / Various temperature ranges Origin: Kochi Prefecture Manufacturer: Sendou Sake Brewery Type: Special Junmai Sake

Brewed with the sake rice 'Gin no Yume' from Kochi Prefecture, this Junmai Daiginjo has a refreshing taste with a hint of acidity. It is combined with another Junmai Daiginjo brewed with the top-quality sake rice 'Yamada Nishiki', which offers a rich ginjo aroma and elegant flavor. By adding a suitable amount of coarsely filtered moromi from the Junmai Daiginjo, it achieves a light, slightly cloudy appearance that provides a 'gentle roundness' while allowing you to enjoy the 'florality' and 'refreshing acidity'. This Junmai Daiginjo is perfect for the spring cherry blossom viewing season. ◎ Serve well chilled / Floral and refreshing / Spring limited Origin: Kochi Prefecture Manufacturer: Suigei Sake Brewery Type: Junmai Daiginjo Sake

The sound of the cold wind blowing from the mountains in the Honkawa Kuwase area, lifting the dry leaves high into the air. This sake expresses the playful scene of the wind and fallen leaves laughing together. It has a sweet aroma reminiscent of white peaches, and a unique crispness that evokes the empty wind, followed by a light spread in the mouth. It is an incredibly light and easy-to-drink Junmai Daiginjo sake. Please enjoy not only the craftsmanship of the brewery but also the thoughts of the sake rice farmers. ◎ Fruity with a peach-like aroma / Light and easy to drink / Made with water from the Yoshinogawa system, the only one in Kochi Prefecture. Origin: Kochi Prefecture. Manufacturer: Kawazawa Sake Brewery. Type: Junmai Daiginjo sake.

This special junmai sake is made entirely from Yamada Nishiki rice produced in Hyogo Prefecture and is bottled unfiltered in its original form. It features a soft aroma and a rich flavor profile. It won a gold medal in the Premium Junmai category at the 'Delicious Sake Award 2021' in wine glasses. Enjoy it in a wine glass! ◎ Tosa Crane's unique light and dry flavor / Pairs well with rich dishes / Serve chilled. Origin: Kochi Prefecture. Manufacturer: Tosa Crane Sake Brewery. Type: Special Junmai Sake.

This is the classic sake that can be called Bijofu, now available as a limited edition raw sake Arabashiri version for this season. (The 'Tama' on the label is the company president's pet cat.) It has a pure citrus aroma and a hint of sweetness, with a sharp crispness. It is made from only the first part of the pressing, 'Arabashiri', resulting in a more refreshing fruitiness and a taste bursting with freshness. You can enjoy the youthful qualities unique to raw sake even more deliciously. ◎ Serve well chilled / Sharp crispness / General release is on February 22 (Cat Day) Origin: Kochi Prefecture Manufacturer: Hamakawa Shoten Type: Junmai Ginjo Sake

Inspired by the familiar 'Tama Label', this spring sake features a label designed with a unique cat and cherry blossoms. By using the original rice milling method, it achieves an even clearer aftertaste than before! With a modest yet elegant ginjo aroma and a refreshing citrus-like acidity, it is perfect for pairing with food. It pairs exceptionally well with delicate dishes made with spring vegetables, wild plants, and white fish. This sake is crafted to be delicious whether served chilled or warmed, making it a versatile drink. ◎ Fruity with an apple aroma / Good balance of acidity and bitterness / Delicious whether chilled or warmed. Origin: Kochi Prefecture Manufacturer: Hamakawa Shoten Type: Junmai Ginjo Sake

This is the summer limited raw sake version of Shibotan's most popular product, 'Sanchu Hassaku.' It has a light and pleasant umami that expands smoothly in the mouth, with a refreshing and sharp finish, making it an excellent choice for summer! Its compatibility with fresh bonito is outstanding, to the point that there are enthusiastic fans who refuse to eat fresh bonito until this sake is released every year. ◎ Sharp and crisp finish / Grilled sweetfish, fresh bonito, etc. / Serve chilled. Sake meter value: +8, Acidity: 1.6, Amino acid level: around 1.3, Rice polishing ratio: 60%, Alcohol content: 16-17%, Yeast used: Kumamoto yeast (in-house cultivated)

Named after the lyrics of the Toyono Ume Ondo sung during the Dorome Festival, 'Yoyoyo' is a sake that makes your daily evening drinks more enjoyable. The gently rising aroma brings a moment of joy to your usual dining table, reminiscent of a festival night. It has a refreshing dry taste typical of Tosa sake while allowing you to appreciate the umami of the rice, making it a perfect match for food and ideal for casual evening drinks. The crisp finish from the refreshing acidity enhances the next sip. ◎ Refreshing aroma of young grass and banana / Pairs well with any Tosa cuisine / Best served chilled. Rice polishing ratio: 60% Raw rice: Tachiharu and others (Kochi Prefecture rice) Alcohol content: 16% Yeast used: AC95

A summer limited product from the Ginrei series! This junmai ginjo sake is perfect for summer, with a light and refreshing taste that goes down smoothly. It has a high acidity and a clear print bottle that evokes the feeling of summer. With a smooth mouthfeel, it pairs perfectly with summer ingredients. ◎ Crisp and light bitter notes / High acidity / Pairs well with summer vegetables Sake meter value: +8 Acidity: 1.7 Amino acid level: 1.1 Rice polishing ratio: 50% Rice used: Ginfuu (Hokkaido) Alcohol content: 16 degrees

As the name suggests, this is a limited edition junmai ginjo sake with a pure and refreshing taste. You can feel sweetness and umami within its crisp flavor. It can be enjoyed easily and deliciously. Pairs well with vinegared dishes and sashimi. Light and sweet. Alcohol content: moderate. Sake meter value: +2, acidity: 1.6, polishing ratio: 50%. Rice used: Hiroshima Hattan Nishiki. Alcohol content: approximately 14 to 14.9 degrees.

This is a summer limited blend sake based on Junmai Ginjo sake such as Gin no Yume and Matsuyama Mitsui. It features a fruity aroma, a well-balanced taste, and a refreshing aftertaste. Please enjoy it chilled and stylishly. This is a limited edition available from the date of the Dorome Festival (the last Sunday in April) until the end of August. ◎Refreshing summer limited sake / ◎Chill it well / ◎Fruity aroma Sake degree: +1 Acidity: 1.7 Polishing ratio: 60% Rice used: Gin no Yume, Tachiharu, etc. Yeast used: Kochi Prefecture yeast Alcohol content: 16 degrees

Until last year, we were releasing Junmai Ginjo Natsukujira, but this year it has been renewed to 'Junmai Daiginjo Genshu'! This sake allows you to fully enjoy its rich flavor. Additionally, to preserve the fresh aroma, bottling is done immediately after pressing. It has been crafted into a rich sake that offers a ginjo aroma reminiscent of pineapple. Please enjoy it during the hot summer months! ◎ Pineapple-like ginjo aroma / ◎ Sparkling intoxication / ◎ Serve chilled Sake meter value: +7 Amino acid level: 1.3 Acidity: 2.0 Polishing ratio: 50% Rice used: Ginfuu (Hokkaido) Yeast used: Kumamoto yeast (in-house cultivated) Alcohol content: 17 degrees

This sake is dry yet pop and easy to drink, just like the label that imagines the rough waves of Kochi. It is a typical dry sake from Kochi, but it has a transparent aroma and a good balance, making it a drink that you can enjoy endlessly. It has a refreshing fragrance, a crisp dry mouthfeel, and a soft, gentle umami. It pairs well with food, making it suitable as a sake for meals. ◎ Crisp and gentle flavor / ◎ Refreshing aroma / ◎ Serve chilled Sake Meter Value: +8 Amino Acid Level: 0.9 Acidity: 1.7 Polishing Ratio: 60% Rice Used: Hattan Nishiki Alcohol Content: 16% Yeast Used: AA41

With a remarkable balance of citrus acidity and umami, this refreshing sake, adorned with a cool goldfish label, is a standout player that goes down smoothly. It offers a refreshing quality that blows away the sweat and humidity of hot days. This special summer junmai sake thrives with food, featuring a crisp finish that never gets tiresome. ◎Chill it well/◎Refreshing citrus aroma/◎Perfect with sashimi and tempura Sake meter value: +4 Acidity: 1.6 Polishing ratio: 60% Rice used: Matsuyama Mitsui Yeast used: Kochi Prefecture yeast (AA-41) Alcohol content: 15%

The name 'Bijofu Sana' was born from the image of Chiba Dojo's 'Chiba Sana' and Ryoma Sakamoto, merging their essence with Bijofu's spirit. The label features the family crest of the Chiba family, which includes a moon and stars! This sake offers a modest yet elegant ginjo aroma and a refreshing citrus-like acidity, providing a graceful aftertaste that feels both dignified and gentle. It is a perfect food pairing sake. By adopting the original rice polishing ratio, it achieves a very clear aftertaste. ◎ Elegant ginjo aroma and refreshing acidity / ◎ Perfect for food pairing / ◎ Chill well. Sake Meter Value: +4, Amino Acid Level: 0.9, Acidity: 1.4, Rice Polishing Ratio: 60%, Alcohol Content: 15%, Yeast Used: Kumamoto Yeast.

This is a refreshing junmai ginjo sake that perfectly suits summer, inspired by the design of a white tenugui that evokes a summer feel, featuring a fun glowing label with a ghost of sake. It has a slightly sweet yet crisp finish, reminiscent of 'adult ramune'. The aroma is gentle, and the flavor is enjoyable without becoming tiresome. ◎ Serve chilled or on the rocks / ◎ Juicy and rich / ◎ Enjoy the label as well. Sake meter value: ±0 Rice polishing ratio: 50% Alcohol content: 16.5%

Limited to autumn and winter, this is a hidden sake from Tsukasa Botan that is bottled irregularly. As it is called Ura Hiyadori, it is an alcohol that is distributed only through back channels. It features a subtle citrus aroma and juicy umami. It has a dryness characteristic of Tsukasa Botan, with a crisp and refreshing taste, and a sake meter value of +8. Perfect as a food pairing sake. ◎ Juicy with citrus aroma / Perfect for food pairing / Good chilled or warm. Origin: Kochi Prefecture Manufacturer: Tsukasa Botan Sake Brewery Type: Junmai Sake

A chilled sake made from the high-quality rice 'Dewasansan' produced in Yamagata Prefecture, known to those in the know. This is a signature sake from Kochi called 'Minami'. It has a moderate aroma and a soft rice flavor, yet retains the crispness characteristic of Minami. It expresses a 'refreshingly delicious' taste that is both dry and flavorful. ◎ Suitable for serving cold or warm / Harmony of aroma and acidity / Pairs well with bonito tataki and cheese. Origin: Kochi Prefecture Manufacturer: Minami Sake Brewery Type: Special Junmai Pasteurized

This year's Aki Tora Junmai Ginjo Hiyagoroshi is carefully brewed using the sake rice 'Omachi' polished down to 60%. The initial aroma is reminiscent of bananas, and upon tasting, the fragrance of melon spreads along with a pleasant acidity and gentle sweetness. After aging through the summer, it has developed a mellow character, allowing for a rich flavor experience. ◎ Best served chilled or slightly warmed / Pairs well with any dish / Mellow aging Origin: Kochi Prefecture Manufacturer: Arimitsu Sake Brewery Type: Junmai Ginjo Sake

A sake brewed with great care from rice by a sake brewer who loves the sake of Nishioka Brewery in Kure, Nakatosacho. This sake is made to be enjoyed by the brewer himself. It is a one-time pasteurized sake from the 'Dokure' series, slowly stored in a cave after being pressed in spring, and is a seasonal 'Hiyaworoshi' available only in autumn. It has a mature umami flavor that can only be enjoyed in autumn, with a wonderful balance of crispness and smoothness. ◎ Elegant ginjo aroma / Dry with a sharp finish typical of Kochi / Enjoyable chilled or at room temperature. Origin: Kochi Prefecture Manufacturer: Nishioka Brewery Type: Junmai Ginjo Sake

This is a fresh version of the representative 'Junmai Ginjo Yamada Nishiki' from Tosa Shiragiku. It is an autumn sake that allows you to enjoy a gentle aroma and the fluffy umami of rice. It pairs perfectly with dishes rich in flavor, such as simmered dishes and thick sauces. ◎ Beautifully clear with a mellow umami / Refreshing citrus aroma / Well-balanced sweetness and acidity. Origin: Kochi Prefecture. Manufacturer: Sendou Sake Brewery. Type: Junmai Ginjo Sake.

In Aikawa, Tosa Town, Tosa District, Kochi Prefecture, rice cultivation has been practiced for centuries on the terraced fields that spread across the slopes of the mountains. At an elevation of 350 to 600 meters, with a temperature difference of 15°C between day and night. The sake rice 'Gin no Yume' grown in this land blessed with delicious water and air is polished to 58% and made into junmai sake through yamahai brewing. I believe that imagining the beautiful terraced landscape while enjoying this sake will enhance its deliciousness. ◎ Richness and depth of rice flavor / Crisp acidity / Enjoyable both chilled and at room temperature. Origin: Kochi Prefecture. Manufacturer: Tosa Sake Brewery. Type: Junmai Sake.

This is a pure rice ginjo sake made with all ingredients sourced from Kochi Prefecture. The sake rice, Kounaruko (Takayuki 63), is polished down to 55%, and it is carefully brewed using local yeast and spring water from the Niyodogawa river system. The sake, which has been allowed to rest for a summer, awakens with a soft acidity and a deep flavor. ◎Melon aroma / Rich taste / Slightly chilled Origin: Kochi Prefecture Manufacturer: Kameizumi Sake Brewery Type: Pure Rice Ginjo Sake

Part of the original sake of 'Junmai Ginjo Ginrei' is stored at low temperatures and shipped in autumn! The rice used is Ginpu, and it is carefully brewed with Kumamoto yeast. The sake is stored after being made in winter, and by aging over the summer, the flavor matures, allowing you to experience a deep taste by the time autumn arrives. Suigei offers two types of labels, 'Hakuro' and 'Kanro', to reflect the changing of the seasons. This is the 'Hakurei Label'. ◎ Served chilled / Unique acidity of Suigei / Good umami and aftertaste Origin: Kochi Prefecture Manufacturer: Suigei Sake Brewery Type: Junmai Ginjo Sake

This sake is brewed using the high-quality rice 'Tosa Rei' from Kochi Prefecture. It features a refreshing ginjo aroma and a well-balanced new sake characteristic of Aki Tora. Enjoy the fresh taste unique to shiboritate! ◎Unfiltered, Namazake / Crispness and umami / Awarded the gold prize at the 1992 National New Sake Competition. Origin: Kochi Prefecture. Manufacturer: Arimitsu Sake Brewery. Type: Junmai Ginjo Sake.

Fresh snowman label from Katsuyuki Sake Brewery in Tosa Town, Kochi Prefecture. A harmonious blend of fruity and elegant pleasant aromas with a juicy taste. Enjoy it with white fish sashimi, dishes using herbs and garlic, or Italian cuisine. It has a fresh and light taste of freshly squeezed sake. ◎ Fresh & Fruity / Pairs well with Western dishes / Chill well. Origin: Kochi Prefecture. Manufacturer: Tosa Sake Brewery. Type: Junmai Daiginjo Sake.

This is the junmai nama genshu from 'Mutemukan', famous for its chestnut shochu, Dabadahiburi! This year, it has been released in conjunction with Beaujolais Nouveau as 'Shimanto Nouveau'. This sake is the first draw from the sake vessel, capturing the fresh sake that drips down, and is a limited release from the brewery. Since it is unfiltered, it includes some cloudy parts that add to its flavor. This year's first draw has a particularly well-balanced finish, combining both spiciness and sweetness. ◎Chill it well / Rich mouthfeel / Crisp acidity Origin: Kochi Prefecture Manufacturer: Mutemukan Co., Ltd. Type: Junmai Sake

Pursuing fresh transparency and rich fruitiness, with a good aftertaste. A refreshing junmai ginjo with a citrus aroma reminiscent of grapefruit and a sharp acidity. While feeling the fullness of the rice, the finish is sharp, making you think, 'This is Bijofu!' This is a pure and beautiful sake. ◎ Crisp aftertaste / Serve well chilled / Suitable as a food pairing. Origin: Kochi Prefecture. Manufacturer: Hamakawa Shoten (Brewery Brand Bijofu). Type: Junmai Ginjo Sake.

The long-awaited first release of this season! This is freshly bottled raw sake made from this year's new rice. It has a juicy and fresh flavor with a soft mouthfeel and a crisp finish. Perfect with SIKI sashimi! As expected from Bijo! The taste of this new sake is a limited offering available only at this time. Don't miss out! ◎ Rich umami unique to raw sake / Fresh aroma / Soft mouthfeel and crisp finish Origin: Kochi Prefecture Manufacturer: Hamakawa Shoten Type: Special Junmai Sake

The pure rice super dry sake 'Senchu Hassaku Series' brewed by Tsuji Bonten Sake Brewery first appeared in 2019 as 'Kimoto'. Kimoto refers to the method of making the yeast starter by hand, a labor-intensive process by the toji (master brewer). It retains the clear and natural aroma and smooth expanding flavor typical of the series, while the Kimoto origin adds a subtle acidity that broadens the profile. ◎ Good acidity and crispness / Sharp aftertaste / Limited to 4,000 bottles nationwide Origin: Kochi Prefecture Manufacturer: Tsuji Bonten Sake Brewery Type: Kimoto Pure Rice Sake

A powerful and crisp junmai sake that matches the rich flavor of rice with the fresh taste of unpasteurized sake. Experience a sharp and dry flavor that tingles on the palate. Enjoy this fresh unpasteurized sake, available only during the sake brewing season. ◎Serve well chilled / Strong freshness / An irresistible taste for dry sake lovers Origin: Kochi Prefecture Manufacturer: Yoidukuri Sake Brewery Type: Special Junmai Sake

The first pressing of new sake has begun, and the first bottle of ginjo sake has been bottled as namazake. The initial brewing occurs during a season when temperatures are still high, making it challenging for ginjo production, but we carefully extract the goodness of the ingredients. After pressing, it is aged at low temperatures in refrigerated tanks for about 10 to 14 days, and once the flavor is confirmed to be balanced, it is bottled as namazake. Origin: Kochi Prefecture Manufacturer: Suigei Sake Brewery Type: Junmai Ginjo Sake

A genuine dry sake brewed with the underground water of the clear Shimanto River, known for its authentic and refined taste from Kochi Prefecture. Producer: Nishioka Sake Brewery. Type: Dry Junmai Tokkuri. Price: 880 yen.

Yasuda Town Nankai Brewery's commitment to sharpness and flavor. Perfect for pairing with food. Origin: Kochi Prefecture Manufacturer: Nankai Brewery Type: Special Junmai Sake Price: 880 yen

Aki City, Arimitsu Brewery. A robust flavor with a full body. Can also be served warm. Origin: Kochi Prefecture. Manufacturer: Arimitsu Brewery. Type: Dry Junmai. Rice: Awatanishiki. Polishing ratio: 80%. Tokkuri: 880 yen.

Kameizumi Brewery from Tosa City. Extremely fruity and sweet. Enjoy it like white wine. Origin: Kochi Prefecture. Manufacturer: Kameizumi Brewery. Type: Junmai Ginjo Sake. 1,210 yen.

Soft mouthfeel and gentle umami derived from high-quality rice. Characterized by a clean aftertaste. Rice used: Ginjō Dream. Origin: Kochi Prefecture. Manufacturer: Mizukubo Shoten. Type: Daiginjō sake. Price: 1,210 yen.

The sake brewed by the famous brewery in Shimanto Town, known for its Dabada Firefly, is made with locally grown organic rice and local water. It features the soft umami of rice grown in Shimanto and a refined, gentle aroma. Characterized by a clear taste that has been polished to perfection, this is a top-quality Junmai Daiginjo that embodies the pride of the brewers. Enjoy it chilled. ◎ Gently fragrant ginjo aroma / Pairs well with both Japanese and Western cuisine / Serve chilled. Origin: Kochi Prefecture Manufacturer: Mute and Crown Co., Ltd. Type: Junmai Daiginjo Sake

The sake brewed by the famous sake brewery in Shimanto Town, Taisho, is made with locally grown organic rice and local water. It has a rich flavor unique to the original sake, with a fresh and crisp drinking experience, and a sake meter value of +10!! It is thoroughly fermented to ensure no sweetness remains, resulting in an exquisite dry taste. Please enjoy it chilled. ◎ Rich and crisp flavor / Pairs well with grilled fish and meat dishes / Serve chilled Origin: Kochi Prefecture Manufacturer: Mutei Mukan Co., Ltd. Type: Honjozo Sake

This sake is brewed by a toji who loves the sake from Nishioka Brewery in Kure, crafted with great care from rice to create the sake he wants to drink and try. 'Dokure' is a sake that strongly brings out the characteristics of Kure. As the pinnacle of the 'Dokure' series, it is an impactful 'Kemonoseries' Zebra-patterned 'Dokure Junmai Daiginjo Nama Sake'. ◎ Mild aroma / ◎ Perfect balance of acidity and umami for food pairing / ◎ Best served chilled Sake meter value: +5 Rice polishing ratio: 40% Rice used: Gin no Yume (Kochi Prefecture rice) Alcohol content: 18% Special notes: Nama sake / Rare

Made with 100% 'Gin no Yume', a sake rice suitable for brewing from Kochi Prefecture. The yeast used is 'Kochi Yeast', and the brewing water is spring water (soft water) from the Niyodo River system, all sourced from Kochi Prefecture, making it a pure rice sake. Although it is a junmai sake with a polishing ratio of 65%, it also has a fruity aroma similar to ginjo sake due to the use of ginjo yeast (Kochi Yeast), while possessing the refreshing and enveloping fullness characteristic of junmai sake. The aftertaste is crisp and refreshing. This is a junmai sake that we would like those who are not fond of sake to try. ◎ Fullness characteristic of junmai / ◎ Fruity aroma like ginjo / ◎ Suitable for warm to chilled serving. Sake Meter Value: +5 Amino Acid Level: 1.0 Acidity: 1.4 Polishing Ratio: 60% Rice Used: Gin no Yume (Kochi Rice) Alcohol Content: 16-16.9% Yeast Used: Kochi Yeast

100% made with high-quality sake rice 'Tosa Rei Ichitosaurara' from Kochi Prefecture. The yeast used is 'Kochi Yeast', and the brewing water is spring water (soft water) from the Niyodo River system, all sourced from Kochi Prefecture. It has a fruity and elegant aroma with a clean taste free of off-flavors, finishing with a refreshing crispness. ◎ Clean taste without off-flavors / ◎ Refreshing finish / ◎ Served at room temperature to chilled. Sake Meter Value: +4 Amino Acid Level: 1 Acidity: 1.5 Polishing Ratio: 60% Rice Used: Tosa Rei (Kochi Rice) Alcohol Content: 15-15.9% Yeast Used: Kochi Yeast

A Junmai Ginjo sake recommended with confidence by a prestigious sake association, featuring a light and refreshing taste that captures the aroma through heat-treated bottle storage. Wrapped in washi paper and sealed, it offers a delicate ginjo fragrance like that of flowers, with a sharp and dry mouthfeel that balances well with a soft and smooth flavor. This sake has a moderate dryness that exudes elegance. ◎ Floral and vibrant ginjo aroma / ◎ A sake that you won't tire of drinking with meals / ◎ Best served chilled Sake Meter Value: +4 Amino Acid Level: 1.0 Acidity: 1.2 Polishing Ratio: 55% Rice Used: Yamada Nishiki (Hyogo Prefecture Rice) Alcohol Content: 15-15.9% Yeast Used: KA-61, Kyokai No. 1801

Draft beer and ginger ale

Draft beer and tomato juice

Lemon / Yuzu / Plum / Plain

Sweet

Refreshing

A sake brewery located in the Kitabata region, the best chestnut-producing area in Shimanto Town, Kochi Prefecture. Carefully distilled at low temperatures to capture the aroma of chestnuts. A subtle fragrance and soft sweetness spread gently.

Ripe berries with a hint of mint add a refreshing touch, while the barrel flavor is subtle with rich fruitiness and soft tannins. Aged for 8 months in French oak.

Juicy fruit flavors are accented by refreshing citrus notes, leading to a clean, crisp finish. This flavorful Sauvignon Blanc is made from cool-climate grapes from Victoria, fermented at low temperatures.

A prestigious producer from the historic Somur region, known for producing high-quality wines. It has a fresh yet deep and very elegant flavor that enhances various dishes. Full 5,830 yen

※Sparkling light cloudy active sake with a refreshing taste, perfect for enjoying. Recommended for a toast in a champagne glass♪.

Red wine and ginger ale

White wine and ginger ale

Freshly squeezed juice from Yamabuki mikan oranges is abundant in this liqueur

A liqueur with a pleasant acidity and natural sweetness of yuzu.

Rich and smooth texture of fully ripe apricots with a fruity aroma

Grapefruit / Orange / Soda / Oolong Tea

Orange / Soda / Oolong Tea

Tonic / Soda / Ginger Ale

Grapefruit / Tonic / Ginger Ale

Grapefruit / Orange / Soda / Oolong Tea

Orange / Soda / Oolong Tea

Oolong Tea / Orange / Grapefruit / Ginger Ale / Cola