Nihonshu to Kobachi Hayashi

Aromatic like fruits from Aomori Prefecture, with a good balance of umami and acidity.

Miyagi Prefecture has a moderate acidity, and the crispness in the latter half is not tiresome to drink. It is characterized by a rich aroma derived from aging.

A clean-tasting junmai sake that harmonizes the umami and acidity of rice from Miyagi Prefecture.

Carefully brewed in all processes in Miyagi Prefecture, with thorough quality control such as cold storage in bottles. This sharp dry sake has an excellent crispness, washing down dishes and enhancing the next course.

Fukushima Prefecture, with a moist and smooth mouthfeel. After taking a sip, a gentle, subtle sweetness follows after a moment. It is more of a rice flavor type rather than fruity. Not too flashy, not too plain, with a stable taste that is exquisitely satisfying and never tiresome.

This is a junmai sake brewed in Fukushima Prefecture in 1988. After aging in the brewery, it has been released for the third time this year, marking its 36th year. When poured, it has a thick texture and an orange-tinted amber color. The aroma is very sensual, with a hint of spiciness. It is extremely smooth and rich. A gentle acidic attack and a smoky finish spread pleasantly.

The aroma of rice from Nagano Prefecture is gentle, with juicy umami and a mild acidity without any unpleasantness.

Gunma Prefecture's rich umami and fruity aroma create a deep and refined sake quality.

A sweet and refreshing aroma reminiscent of lychee from Mie Prefecture. While the umami of the rice is distinctly felt, the aftertaste is crisp.

Elegant fruity notes and refreshing qualities from Kyoto Prefecture. A tingling effervescence when tasted. A refreshing sweetness and a juicy calmness reminiscent of Yamato Nadeshiko. While it has a moist umami, the body is not too heavy, allowing for a pleasant aftertaste.

Nara Prefecture with a subtle fruity aroma, and the rich umami and sweetness characteristic of Yamada Nishiki rice

Nara Prefecture, characterized by a transparent mouthfeel and smooth texture. A flavor that allows you to feel the volume of the rice.

A gentle aroma reminiscent of sweet and vibrant scents like white peaches and muscat grapes from Nara Prefecture. A soft and pleasant fragrance.

From Nara Prefecture, it has a moderate volume while being low in off-flavors, offering a well-balanced taste with clarity. Although it is pasteurized, it features a freshness characteristic of unpasteurized sake.

A soft aroma from Wakayama Prefecture, with a rich flavor that brings out the umami of the rice.

Oura Sake Brewery is a small sake brewery located in Shimane Prefecture. It is not open to the public at all, and the sixth-generation master brewer, Takeaki Ishihara, faces sake brewing with stoicism every day. The brand is changed from time to time.

Rich flavor and depth reminiscent of rice cooked in Hiroshima Prefecture. Good hot or cold.

Fukui Prefecture

Tochigi Prefecture Small Glass 900 Yen and up

The brands in stock change regularly, so please check with the staff. Each 700 yen and up.

In Gunma Prefecture, after the lively sensation bursts in your mouth, you can feel a slight sweetness of 'nigori'. You can enjoy the delicious and fun sake with the umami of pure rice and a refreshing smoothness, available in a 180ml bottle.

A refreshing sparkling sake with a crisp taste, bottle-conditioned with secondary fermentation, 250ml bottle from Kanagawa Prefecture.

Fukuoka Prefecture / R5 / Sake Meter Value +5, Acidity 1.6. While light and refreshing, it conveys the deliciousness and gentleness of rice. Bottled means stored in bottles.

Yamagata Prefecture / Sake Meter Value +5, Acidity 1.4 Rich depth and flavor, the acidity blends perfectly, and the aftertaste is also good. It is a deliciousness that envelops you and seeps into your heart.

Fukuoka Prefecture / Sake Meter Value - , Acidity - Fresh and light on the palate, yet deep in flavor, a sake that makes you want to have a refill.

Rich body and flavor, with acidity perfectly blended, and a good aftertaste. "Good chilled, even better warmed" delicious sake.

Mie Prefecture / R3 / Sake Meter Value +5, with an acidity of 2.0, it has an outstanding stability and a comforting flavor. Perfect for enjoying slowly warmed, this is a fundamental sake.

Awarded the gold prize at the 'National Warm Sake Contest' held in Chiba Prefecture. When served warm (around 40°C), the umami and sweetness of the rice expand, and the aroma becomes even more vibrant. When served hotter (around 50°C), the flavor tightens, the crispness stands out, and the robust character unique to hot sake can be enjoyed.

Shimane Prefecture / R2 / Sake degree 7, acidity 1.7, surprisingly delicious. The aroma has a modest ginjo fragrance unique to yeast number 7. The taste is very subtle and flavorful.

This has a sharp flavor characteristic of Aki Shika from Osaka, with a well-fermented taste. It is not just spicy; you can also clearly feel the sweetness and umami from the rice derived from the koji.

Kanagawa Prefecture / Alcohol content 5.5, Acidity 1.4. This is a matured junmai sake made using Awabanda Nishiki, aged in tanks for over a year. It has a honey-like richness and smoothness that clings to the tongue, while also delivering a strong and robust umami flavor.

Tottori Prefecture / R2 / Sake degree 13, acidity - a firm umami of rice with a sharp crisp acidity, a slight astringency in the aftertaste. It is recommended to enjoy the changing flavors as the temperature gradually decreases.

A sake from Nara Prefecture/R5/with no sake degree and no acidity, made into a major version of cloudy warm sake. It has richness yet a refreshing soda mix that becomes more pronounced the more you drink, which is also well received.

Nara Prefecture / H30 / Sake Meter Value - , Acidity - A strong and crisp masculine sake. While it has a solid body, the refreshing acidity tightens the overall flavor, allowing for a light and enjoyable drinking experience. A masterpiece aged for several years in the sake brewery.

Hiroshima Prefecture / H30 / Sake degree - Acidity - This is Takezuru's standard sake. The label features a painting of 'Crane among Bamboo' by Taikan Yokoyama.

Sake degree +10, acidity 1.8, a delicate balance of crispness and the rich flavor of rice! The finish is also quite nice.

Hiroshima Prefecture / Sake Degree - Acidity - This sake leaves a presence with its sharp umami and crisp spiciness. It has not only spiciness but also a rich umami.

Gunma Prefecture / Alcohol content - , Acidity - Rice: Gunma Prefecture produced table rice, polishing ratio 90% / Alcohol by volume 14% / No added yeast. The low-polished type made with yellow koji for shochu is a solid golden color. The sake, which does not use any additives including yeast, lactic acid, or any other substances (of course, no enzyme agents are used), has a rich flavor with a hint of brown rice, a roasted aroma, and a slightly sweet and sour taste.

Fukushima Prefecture's once-in-12-years brewery release, this is the third time for the 36-year aging. It is an ultra-rare sake.

If you are someone who enjoys warm sake regularly in Tottori Prefecture, this is undoubtedly a top recommendation. It is a gently aged sake.

A rare pure rice sake that is not widely available even in Toyama Prefecture, where it is locally produced. It has a complex and deep flavor that will impress enthusiasts with its unique character.

This is a very rich sake from Tottori Prefecture. Once you get hooked, it's a dangerously addictive drink!

Hyogo Prefecture / Alcohol Content: —, Acidity: —; Full-bodied flavor. This sake is a blend of sakes that have been thoroughly aged in the brewery, crafted as a one-of-a-kind sake (a blend of 4-year, 8-year, and 11-year-old aged sakes).

Saitama Prefecture / Sake degree -, acidity - This is a product that divides opinions due to its strong aged sake aroma. The color is amber, and it has a unique flavor of aged sake. It has a crisp finish and a strong acidity. Please enjoy its high quality and smooth texture.

Approximately 25 years of aging. This is pure rice sake made with ancient rice (red rice). It is quite rare to encounter. The color is closer to black than red. The flavor is very mellow, with a rich sweetness that feels unlike typical sake. It is a drink to be sipped slowly.

R5/Sake Degree -, Acidity - Brewed in a traditional wooden barrel without adding any yeast or other ingredients, the mash is fermented without artificially cooling it, and bottled as unprocessed genshu. It has a lingering sweetness intertwined with acidity.

Ibaraki Prefecture's rich umami and full-bodied flavor becomes a smooth and easy-to-drink sake when warmed.

Kyoto Prefecture / Alcohol content - , Acidity - This sake is made using red rice, which is an ancient rice, resulting in a bright red Japanese sake. It’s almost like wine. The flavor has a sweet and sour fruit wine-like mouthfeel, so it might be close to wine? We recommend serving it warm rather than chilled, but it might also be quite good on the rocks.

This is a carbonated drink made with local sake from Shimane, 'Tamazakura'. Instead of beer, try 'Mizuriki'!!

This is a vibrant and rich plum flavor made by thoroughly soaking plums from the Ume no Sato, Oita Hita City, in the authentic barley shochu 'Taimei'. Since it is plum wine soaked in barley, you can also taste the sweetness of the barley.

Fukuoka Prefecture

Like a yogurt sour!

Hiroki, Ikko, Tanizake, Shinshu Kameirei... and others will be available as temporary stock.

Let's compare different sake rice!

We offer 2 types of warm sake introduction

We will serve dishes from lighter to richer flavors in order.

This is a tasting course featuring aged sake (over 5 years) that the owner loves.