Maizuru Kitchen Organic Japanese Restaurant

Sake menu changes daily

Limited production and hard to obtain!! The 'Chichibu Distillery', which is attracting great attention from around the world, uses empty barrels that have aged red wine to further mature the whiskey. This extra step of replacing the maturation barrels is the secret to its deliciousness. The whiskey, made from 100% malt, combines a floral and rich character with the uniqueness imparted by French oak barrels, featuring complex flavors of fruity top notes, bitter chocolate, and orange peel.

This limited release whiskey is named after Mr. Masataka Taketsuru, who played a key role in the creation of Japanese whiskey, and Mr. Kiichiro Iwai, in honor and gratitude towards the Iwai family. The Iwai Tradition is crafted using the original whiskey aged for over a year in casks that previously held red wine from the 'Hosaka Hinokuni Farm' at the Yamanashi Mars Winery. It has a slightly reddish amber color with a vibrant aroma, featuring woody notes and the astringency of red wine, perfectly balanced with a vanilla scent that wafts through the nose.

This winery won a GOLD medal at the 2022 IWSC with the world's highest score!

■100% Miyazaki Prefecture Mangoes■ It has a very good balance of sweetness, acidity and bitterness with a fresh aroma characteristic of mango, and a fresh, never tiring taste.

≪A leading winery in Japan≫ Spicy aromas of cinnamon and pepper, layered with notes of raisins and dried fruits, this wine has an elegant finish! Grape variety 100% Syrah grown in Miyazaki aged in barrels for 22 months

■Red Wine Full Body■France Bordeaux AOC Haut-Médoc■Château Camensac■Merlot 40% Cabernet Sauvignon 60%■Origin Designation AOC Haut-Médoc■Aged in oak barrels for 15 to 18 months (new barrel ratio 40%) average vine age 35 years historically the best super great vintage 2009 refined aromas of berries and cassis. A dignified taste with soft fruitiness and smooth, well-integrated tannins with a hint of oak!

■ Red wine, medium body ■ France, Burgundy ■ Domaine Cluson Do ■ 100% Pinot Noir, limited import of 120 bottles per year!!! A former musician produces wine using organic farming with zero acid and sugar supplementation, using only fully ripe fruits. The fruit flavor is strong and reveals its true character when opened!

■ Red wine full-bodied ■ France Bordeaux ■ Château Belle Ére ■ Appellation d'Origine Contrôlée A.O.C. Côtes de Bordeaux ■ Grape variety 90% Merlot 9% Cabernet Sauvignon 1% The leading château of the five great châteaux, often mistaken for Château Lafite Rothschild 2018 (laughs)

■100% Chardonnay, aged for 6 years. A noteworthy young producer whose prices are sure to rise in the future. The flavor develops complexity with toasty nuances reminiscent of nuts and freshly baked bread, as well as sweet nuances and umami similar to mushrooms (truffles), honey, and honeyed apples.

■Duvnay Mars■White wine Dry■France Burgundy Meursault village Sous la Belle plot■100% Chardonnay, only the finest grapes used without herbicides, chemical fertilizers, or insecticides! Natural yeast fermentation, 40% new oak ratio, ripe citrus fruit flavor + floral aroma + aromas of butter and vanilla + rounded body with depth!

■Jean Utal■Orange Wine■France Alsace Region■Grape Varieties: Pinot Gris 60%, Sylvaner 30%, Gewürztraminer 10% First appearance in Japan, certified organic, completely additive-free SO2 (sulfur dioxide = sulfites)

■Red Wine Full Body■France Bordeaux Haut-Médoc■Cabernet Sauvignon - Merlot aged in oak barrels for 16 months. A vintage year only in 2000! A rare wine that gives off the aroma of truffles when opened!! A historic château established since 1235, classified as Cru Bourgeois in Médoc in 1932.

■Vincent Brochet■Champagne White■80% Pinot Noir, 15% Chardonnay, 5% Pinot Meunier, Limited import quantity of 2,000 bottles, Aging period of 50 months, Vibrant bubbles with a sense of 'Pinot Noir' character, rich and robust! A versatile wine that pairs well with everything from appetizers to meat dishes.

■Domaine Dominique Galois■White Wine Dry■France Burgundy■100% Chardonnay A super rare wine that is hardly available in Japan, made by a former chef, natural wine with zero chemical substances, used in starred restaurants and hotels in France.

■ Red wine, medium body ■ France, Burgundy ■ Domaine Clusier-Dore ■ 100% Pinot Noir, limited to 200 bottles imported annually!!! A former musician produces wine using organic farming with zero added acid and sugar, using only fully ripe fruit. The fruit flavor is robust and truly shines when opened!

■Vauversan■France Champagne region / Côte des Blancs district / Grand Cru Oger village■100% Chardonnay■Aging period of 30 months Annual production of 20,000 bottles Grand Cru vineyard Organic farming 100% Chardonnay 2018 highest rated brand

■Duvney Mars■White wine Dry■France Burgundy Pommard village■100% Chardonnay You will be surprised when you drink it! The exceptional grapes + 40% new barrel ratio make this white wine unable to be called 'AOC Pommard', resulting in a lower price, but the quality inside is that of a white wine over 10,000 yen (laughs)

Corn shochu from Kumamoto Prefecture, 100% corn, barrel-aged for a bourbon-like flavor (^^♪ Good on the rocks or with soda!

Barley shochu, the original shochu aged in oak barrels from Nagasaki Prefecture! A sake brewery that was the official sake of the Hirado Domain in Nagasaki! Crafted using traditional methods, it has a rich finish similar to whiskey, and is the brewery selected for the luxurious train 'Nanatsuboshi in Kyushu.'

Natsume palm shochu, 100% from Kagoshima Prefecture, aged for 15 years. Soft mouthfeel. A shochu that has restored 'Arak', said to be the world's oldest distilled spirit.

Ginger shochu made from a barley base moromi (fermented mash) from Miyazaki Prefecture, infused with domestically produced aged ginger and then distilled! It has a dry and sharp flavor, and is recommended with soda!

Black sugar shochu, a raw liquor from Kagoshima Prefecture, aged for an additional 3 years in oak barrels. Soft flavor + barrel aroma. Similar to rum.

Rice shochu made by a sake brewery in Fukuoka Prefecture using luxurious good rice!! It has a soft aroma and a rich, mellow taste, aged for 3 years.

The 'Genshu Yakusugi' is a pot-distilled sweet potato shochu produced in Yakushima, Kagoshima Prefecture, aged in barrels made from Yakushima cedar at a strong 36 degrees, rich and full-bodied with excellent sweetness and cedar aroma! By the way, the definition of 'Yakusugi' is a tree that is over 1000 years old (laughs). Only 8 barrels available.

Barley shochu from Fukuoka Prefecture, with the richness of aged liquor such as vanilla aroma and a gentle spread of fruitiness like that of a pear, pairs well with seafood and other dishes. Limited to 3,000 bottles per year.

Using 100% Golden Senkan sweet potatoes grown in Tanaka Farm, Miyazaki Prefecture, with almost no fertilizer, the rich flavor, sweetness, and wonderful aroma and acidity are outstanding!

Sweet potato shochu from Miyazaki Prefecture, Wild Boar (Yamajishi) has an exceptionally strong sweet potato aroma, and the taste is robust and 'heroic.' This sweet potato shochu is released in limited quantities once a year, with a punch, limited to 3,000 bottles annually.

Imo shochu made with black koji from Kagoshima Prefecture, unfiltered. It has the flavor of sweet potatoes and an old-fashioned sweet potato smell.

The richness and sharpness of sweet potato shochu from Kagoshima Prefecture with black koji! A roasted nut-like aroma!

Made using specially crafted junmai ginjo sake lees shochu from Yamagata Prefecture, produced using a unique method. It features a soft mouthfeel and a fragrant gin aroma. Best served on the rocks. Winner of three championships at the Umeshu competition.

Umeshu sweet + spicy from the sake brewery 'Ippongi Kubohonten' in Fukui Prefecture, Fukui Prefecture!

Using 'Fully Ripe Nanko Plums' from Tanabe City, Wakayama Prefecture, this popular 'Baba Umeshu Series' is crafted with lemon, honey, and royal jelly. The taste of first love.

Using barley from Fukuoka Prefecture as the raw material, shochu is produced using koji (double distilled in a pot still), and the popular rising barley shochu aged for 8 years, 'Asakura', is used, further aged in barrels as umeshu for limited release.

In Fukuoka Prefecture, categorized as plum wine, this liqueur is made from round melons grown at the foot of Mount Aso in Shichijo Town. The rich melon flavor is fluffy and smooth. It has a gentle melon aroma and a refreshing taste that is not too sweet, making it popular. Recommended on the rocks! It's plum wine, yet it's melon.

The recommended way to drink it in Oita Prefecture is with soda or on the rocks, using plenty of locally produced kabosu juice. It is sweet and sour, making it perfect as an aperitif or for a drink after a meal. This liqueur is rich in vitamins and fruit acids unique to kabosu, making it delicious and good for the body. It is actually a popular product.

Recommended for on the rocks from Oita Prefecture, 'Adult Yogurt to Drink' utilizes the original flavors and thickness of yogurt, offering a refreshing and slightly bitter adult taste that can be enjoyed from the morning?!

Sake made from the famous confectionery 'Bontan Ame' from Kagoshima Prefecture. The rich flavor of Bontan and the refreshing aroma spread in your mouth. Enjoy it chilled straight, on the rocks, or mixed with soda. Very sweet.

Born from the meeting of the 'King of Melons, Yubari Melon' from Yubari City, Hokkaido, and the cloudy liqueur production technology of Matsuura Shuzo (Tokushima Prefecture)! This is a 'Premium Japanese Liqueur' fit for a king.

This is a straight juice made from Satsuma oranges from Kashima, Saga Prefecture. It is additive-free, with no flavoring or preservatives.

Okinawa Prefecture, with a subtle sweetness, refreshing, and crisp. Enjoy it as a soda mix! The Japanese name is Hirami Lemon.

Made with organically grown carrots from Italy's national natural parks, this is a 100% straight juice organic drink that uses only organically grown carrots and lemons. Certified by the Italian certification body ICEA, it is safe and secure enough to be used in baby food.

Tokushima Prefecture's 'Organic Ginger' itself is an organic ginger ale, which is actually a hidden popular product.

Domestic additive-free non-alcoholic product made only with German malt and hops, resulting in a cleaner finish without artificial off-flavors. Zero purine, zero synthetic additives, and an alcohol content of 0.00%.

Benifuki black tea, chinpi, maikaika (rose buds) black tea + acidity

Benifuki black tea, ginger, safflower, fennel tea + refreshing sensation

Glossy hawthorn, chinpi, safflower, benifuki black tea, turmeric black tea + turmeric flavor

Detox effect with perilla, dried tangerine peel, and corn silk, with a perilla flavor

Hatomugi, Sanzaishi, Kikka, Ketsumeishi (Ebisu grass seeds, also known as Habucha) easy to drink

Eye fatigue relief with chrysanthemum, peppermint, and satsuma mulberry (contains a lot of enzymes that break down sugars) with a refreshing aftertaste

Antibacterial and antiviral showrengyo, nindo, biwa leaves, banrankon *banrankon = shoban, hosobataisei, taisei roots, the taste of the herbal medicine banrankon for influenza prevention

Chinpi, Benifuki black tea, black garlic, and garlic flavor

A hojicha cafe from Kumamoto Prefecture, cultivated without fertilizers since the early Showa period, gentle on both nature and the body. It contains little caffeine, making it safe for everyone from babies to the elderly to enjoy.

This oolong tea, completed after 30 years of experimentation in Kumamoto Prefecture, stops fermentation immediately after it begins, resulting in a fragrant oolong tea that is close to green tea.

Kochi Prefecture, caffeine-free, breaks down sugars and fats! Researched at Kochi University and presented at academic conferences! Naturally cultivated without fertilizers or herbicides, easy to drink with a refreshing taste.

The 'super grade' tea leaves, considered the highest quality non-caffeine grade from South Africa, make up only 10% of the total, and among them, the classic tea leaves that are further limited in production account for only 0.3% of the total, making it a very rare and valuable product.

A coffee-flavored dandelion tea made from Polish caffeine-free dandelion roots that have been patiently washed, dried, sterilized, and roasted over an open flame.

In Fukuoka Prefecture, it is caffeine-free and can be enjoyed deliciously regardless of the season, whether brewed or steeped in water. It is expected to have effects on constipation, anti-aging, and suppressing blood sugar levels.