Kojimura
麹村
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A Japanese-style izakaya where you can enjoy seasonal ingredients
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For reservations between 11:00 a.m. and 10:00 p.m.: Set Menu: 5,500 yen All-You-Can-Drink: 2,200 yen Total: 7,700 yen (tax included)
We offer a variety of sake types, including 'unfiltered', 'nama genshu', 'naka-gumi', 'choku-gumi', 'ori-garami', and 'nama-zume'... from vibrant and juicy fresh types to light and dry sake.
When taken into the mouth, it has a fresh umami flavor and a pleasant fruity aroma.
A superb sake with a miraculous fruit flavor and aroma, known for its delicious sweetness.
Fresh and vibrant fruity aroma is a major attraction
Features a lingering aroma like ripe fruits and the sweetness of soft rice.
A gentle rice flavor can be felt amidst the muscat-like aroma.
A superb sake with a miraculous fruit flavor and aroma, known for its delicious sweetness.
A beautiful flavor with a vibrant aroma and a moderate umami and sweetness.
A refreshing aroma like a gentle breeze, with a slightly bitter and dry taste of sake.
A refreshing aroma like a gentle breeze, with a slightly bitter and dry taste of sake.
A softness that is not typical of pure rice and a pleasant drinking experience
A sake that has depth of flavor while being finished cleanly.
The deliciousness of the rice layered multiple times is like a mille-feuille of flavor.
The gentle and refreshing aftertaste is simply exquisite.
Returning to the origins of sake, a dignified and authentic drink
This is the ultimate balance IWC Best Japanese Sake Brewery
Rich sake packed with sweetness and acidity
The joy of dew splashes - sweetness, savoriness, and aroma are a trinity
Hiroki, Jikon, Juyondai, etc.
Freshly Squeezed Lemon, Kishu Nanko Plum Sour, Oolong Highball, Green Tea Highball
A representative work crafted by the head chef, sweet but easy to drink.
Plum wine with a soft, elegant, and rich sweetness, accented with brandy and honey.
A flavor that prominently features the elegant aroma of black tea
A flavor reminiscent of peach-like fruit aroma and apricot-like sweetness
The secret of its depth is the whiskey base
This is a drink with a pleasant acidity and the aroma of yuzu that match perfectly.
This sake is full of fruity flavor, as if you are eating a peach dessert. It has a refreshing aftertaste and leaves a refined finish.
A light and refreshing shochu that you won't get tired of, made in Nagashima, the northernmost part of Kagoshima Prefecture.
A masterpiece with a soft, water-like texture and rich umami that spreads in the mouth.
The refreshing aroma reminiscent of citrus fruits encapsulates the charm of sweet potato shochu.
A shochu made with Joy White, known for its crisp finish.
Has a strong aroma and flavor that utilizes the characteristics of black koji
A genuine shochu masterpiece. It has a refined and deep richness that is hard to believe it is sweet potato shochu. A soft umami flavor.
The original liquor of 'One Hundred Years of Solitude'. A masterpiece that retains the richness of barley while pursuing a light drinking experience.
The original liquor of 'One Hundred Years of Solitude'. A masterpiece that retains the richness of barley while pursuing a light drinking experience.
This is an authentic barley shochu that offers the fragrant aroma of roasted barley and a deep flavor.
A fragrant aroma reminiscent of ginjo sake that is not found in rice shochu.
It has a soft aroma, but it is not weak, and the umami is well balanced.
Finished with a light mouthfeel due to acoustic aging, it can be enjoyed smoothly.
Autumn small turnip, thousand-layer pickled, salted roasted ginkgo and maitake mushroom tempura, autumn eggplant and mochi pork spicy miso stir-fry, shrimp paste wrapped in yuba, fried oysters, grilled marinated mackerel, assorted oden from Koji Village
Returning Bonito Tataki Kan 8 Sashimi True Sea Bream Sashimi True Octopus Sashimi Salmon Sashimi Today's Sashimi Platter
Potato salad, soft tofu, crispy dried fish, seafood carpaccio salad, fried eggplant, homemade thick fried tofu, plenty of vegetables, satsuma-age, deep-fried tofu in broth, nostalgic grandma's croquette, thick-cut ham cutlet, chicken cartilage, delicious salt fried chicken, grilled hokke fish, Koshun healthy chicken fried
Pickled nagaimo yam, grilled konnyaku with mentaiko, cream cheese marinated in Saikyo miso, firefly squid, Okinawan mozuku seaweed with vinegar, grilled stingray fin, and Tokushima specialty Kamikatsu
Tokushima Prefecture produced hand-stretched noodles, stone-grilled rice with cold or hot pork belly and kimchi, curry udon with shirasu and perilla, and tea rice (Kishu plum, mentaiko, salmon)
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