Popular bar BEETLE Fujisawa

Medium 480 yen, Large 930 yen

Sapporo Lager Red Star, Sapporo Black Label, Kirin Classic Lager, Kirin Ichiban Shibori, Asahi Dry, each

Changes every month. Please ask the staff.

Made with homemade ginger syrup.

A regular size highball will be free.

Regular size highball is half price.

Double the price, 2.5 times the amount! Upgrade to a value mega mug.

Small 540 yen Large 870 yen

Bottle keep for 2 months

Aged barley shochu x ginger ale

Changes with the seasons. Please ask the staff.

Robetia Chardonnay

Kuma Cabernet Sauvignon

Cola, Ginger Ale (Sweet, Dry), Orange Juice, Cider

• Oolong Tea • Green Tea

This sake is dry yet has a mellow mouthfeel and a pleasant aftertaste. It is a versatile honjozo sake that can be enjoyed chilled or warmed.

A dry sake with exceptional sharpness. Enjoyable at a wide range of temperatures.

A gentle aroma derived from rice, with a well-balanced harmony of umami and acidity. The mouthfeel is smooth with a refreshing taste. The aftertaste is clean and crisp, which is a characteristic feature.

This is a super dry junmai sake with a sharp finish and a sake meter value of +10. It offers a clean drinking experience while allowing you to fully appreciate the umami of the rice. This sake can be enjoyed at a wide range of temperatures, from chilled to warm.

With a sake meter value of +12, this is one of the driest sakes in Niigata Prefecture, starting with Morohashi Sake Brewery. This sake, created with skill, brewing water, and carefully selected rice, has a good balance of flavors.

This is a dry sake brewed with 55% polished Gohyakumangoku rice and the essence of snow. It has a smooth and refreshing taste, not only with a clean finish and a clear flavor like water but also with a soft fullness that showcases the wonderful qualities of this sake. The aroma and taste are never overpowering, allowing the inherent umami of the sake to shine through, while the aftertaste is crisp and refreshing.

Junmai Ginjo sake made using the original sake rice 'Homare Fuji' from Shizuoka Prefecture. All ingredients, including rice, water, and yeast, are sourced from Isshiki in Shizuoka Prefecture. A flavor that strongly conveys a rich umami taste.

The elegant sweetness of rice unique to nigori, with a charming smooth texture.

The Junmai Ginjo sake from Kikusui Sake Brewery, Shimanto River, is a refreshing Junmai Ginjo sake made from the popular sake rice 'Yamada Nishiki' polished to 60%. It is brewed with rice, koji, and yeast that have been polished without using any additives, pursuing the natural deliciousness, and is made with pure natural water. It has a smooth mouthfeel and finish reminiscent of the 'Shimanto River,' known as the last clear stream.

The sake was first brewed by Kani Kinichiro, who established the Yamahai method at the end of the Meiji era, and it was tested in the early Taisho era. It is a junmai sake with a good balance of sweetness and acidity.

A standard sake of the Kido brand. The initial aroma is subtle. It has a mild mouthfeel with a gentle umami and a crisp finish that flows smoothly. You can feel a calm ginjo aroma lightly. The acidity and umami spread moderately and then recede, making it a sake that naturally invites you to have one or two more cups while enjoying a meal, embodying a 'relax' style. When served warm, it transforms into a creamy texture with a refined aroma, allowing you to fully enjoy the umami of the rice, making it a 'soft' type of warm sake that is gentle on the palate.

A genuine dry sake brewed with the traditional techniques of the Tanba brewers, this is a drink that you won't tire of. A masterpiece with rich depth.

Please ask the staff.

Available only in the summer season.

A refreshing aroma and a crisp finish. Kikumasamune 'Taru Sake' is a genuine dry sake characterized by the scent of Yoshino cedar. Enjoy the refreshing aroma of Yoshino cedar and the crisp finish. It is most recommended to drink chilled from the refrigerator. Depending on your preference, it can also be enjoyed at room temperature. If warming, a lukewarm temperature of 40-45°C is recommended.