Chokotto Nihonshu to Ate no Omise

Miyagi Prefecture is said to have been the first in the nation to declare 'Miyagi Pure Rice Sake Prefecture' in 1986, excelling in carefully brewing distinct flavors and delicate tastes that vary by rice variety, allowing enjoyment of a rich variety of flavors from local breweries. To pair with delicious ingredients from Miyagi, such as seafood and mountain produce, many sakes are light and crisp, making them an excellent match for meals! Furthermore, Miyagi Prefecture boasts that about 90% of its sake is 'designated name sake,' which meets specific production standards and is of high quality, reflecting the traditions and techniques that Miyagi has diligently preserved, resulting in premium sake. The development of sake culture in Miyagi Prefecture is deeply connected to Date Masamune, the founder of the Sendai domain. In the early Edo period (1608), Date Masamune invited a sake brewer named Kayo Mori Mataemon from Yamato Province (now Nara Prefecture) to brew sake at Aoba Castle San-no-Maru, leading to the establishment of the domain's official sake brewery. Inspired by this, local sake breweries such as 'Hōyō,' 'Katsuyama,' 'Kenkonichi,' 'Abe Kan,' 'Urakasumi,' and 'Manzuru' began brewing sake, competing with the official brewery in techniques, which blossomed the sake culture. By the 1800s, when cultural activities were most vibrant during the Edo period, sake breweries that obtained brewing licenses began to invite brewers from the Nanbu region, which corresponds to present-day Iwate Prefecture, leading to the foundation of today's Nanbu brewers.

Wherever there are delicious foods, there is a sake that complements those flavors, and when enjoying the sake, the delicacies of the brewery come to mind. Breweries naturally aim to create sake that pairs well with daily meals, allowing you to enjoy sake that perfectly matches seafood in port town breweries and local vegetables and meats in inland breweries. When drinking sake from Miyagi, please take a moment to appreciate the land that nurtured the sake and enjoy the local cuisine as well.

Also known as: Manazuru's Newspaper. Unfiltered raw sake carefully aged in a thermal tank. Smooth yet gradually intense spiciness with a solid umami! A hidden sake that is not usually available in stores, limited to events!!

Famous for its 'Kenkoichi' brewing, Oonuma Sake Brewery is located in the southern part of Miyagi Prefecture and offers the super limited brand 'Oonuma-ya'. It has a gentle aroma with a moderate richness and umami. You can fully enjoy the flavor of the rice, with a smooth and rich aftertaste. Please be sure to taste the super limited sake 'Oonuma-ya' named after the brewery!

Born in Ishinomaki City, Miyagi Prefecture - a fishing port town, this is a super limited collaboration label with Hidakami and Tomita Sake Brewery - Junmai Daiginjo made with 'Nanahon Yari'. The contents, polished to 40% using top-grade Yamada Nishiki from the TokA Yoshikawa region, is a special Junmai Daiginjo. It is a sake that you can see, learn about, and enjoy deliciously. With a limited production quantity, it is an extremely limited sake available only at select liquor stores!

The sake brewing of Otokoyama Honten, which inherits the lineage of Nanbu Toji. This sake, born from pouring all the techniques into it, is the 'Biroku' series. The exquisite flavor that can only be encountered at certain times truly makes you feel that it is a wonderful gift from heaven, just as the saying 'Sake is the beauty of heaven' has been passed down through the ages. The seafood 'Hoya' from Miyagi, which is said to be difficult to pair with sake due to its unique flavor. This sake was produced and developed with the pairing with 'Hoya' in mind! The nama genshu has been aged in a refrigerator for one year, resulting in a unique matured aroma and a complex, deep flavor! Its distinctive taste and aroma harmonize with the equally unique flavor of Hoya, allowing you to enjoy both! Of course, it pairs well with Hoya! It is also a remarkable bottle on its own!! Please enjoy it with our Hoya dishes!

Kurikoma Mountain's summer sake, the second release! The soft and beautiful flavor of 'Hassaku' is well-known as a variety of mandarin orange, but it also refers to the first day of the eighth month in the lunar calendar. On this day, farmers celebrate the new crops of the year and hold customs and traditional events to pray for a bountiful harvest in various regions. Following this tradition, it has been released!! It has a gentle flavor, is easy to drink, and is a must-try!!

A premium cloudy sake with a silky smooth texture and pleasant ginjo aroma! Hand-filled by veteran brewers. A luxurious sake that is filled with the smooth part filtered through paper. Made with Manamusume, a rice variety from Miyagi Prefecture!! ★IWC International Wine Challenge 2026★ Sake Category Junmai Ginjo Division GOLD Award★Milan Sake Challenge 2025★ Triple Crown Achievement - Double Gold Award in Sake Tasting Judging - Best Design Award in Design Judging - Best Food Pairing Award in Food Pairing Judging (Penne Arrabbiata)★Milan Sake Challenge 2024★ Platinum (Highest Rank) Award - Manifica Award (Best in Cloudy Division) The Milan Sake Challenge is a sake contest judged in Milan, Italy, by experts in sake and food, including Italian sommeliers and bartenders with sake sommelier qualifications. The competition evaluates in three categories: 'Sake Tasting Judging' by Italian sake sommeliers, 'Food Pairing Judging' with Italian ingredients and dishes, and 'Design Judging' by renowned designers, and this product won awards in all three categories.

Kinkenichi's contracted rice cultivation series!! Using the precious 'Akaiwa Omachi' grown with passion by the dedicated farmer Kunihira in the Akaiwa region of Okayama Prefecture, renowned as the highest quality production area for the sake rice 'Omachi', we intentionally brew it with 70% polished rice!! The well-rounded umami spreads richly, offering a moderate drinking experience that is soft and easy on the palate. The distinctive acidity typical of Kinkenichi and its refreshing crispness beautifully harmonize the overall flavor. By carefully applying heat treatment, the taste settles, resulting in a robust yet perfectly balanced sake that pairs wonderfully with food! If you drink it without knowing anything about the sake, you'll definitely wonder, 'What is this flavor!' Omachi lovers, of course! Sake enthusiasts must not miss this!!

Collaboration with Kesennuma's popular character 'Hoya Boya'! <Soten Den Kura no Hana Junmai Sake> features a gentle aroma and smooth mouthfeel, with a hint of sweetness and mild umami. The refreshing acidity leaves a clean aftertaste!

Refreshing and light sweetness with the umami of rice!! Made with 'Manamusume' rice from Miyagi Prefecture! The seasonal limited summer sake of 'Urakasumi' offers a refreshing and light sweetness along with the umami of rice, making it perfect for summer. It has a moderate aroma and is crafted to be soft and smooth! It is designed to be enjoyed during the cool evenings when the heat subsides, paired with light snacks, allowing you to savor a relaxed atmosphere and flow of time.

A refreshing taste with a solid umami. A lingering finish. A beautiful sake. Made with 100% Miyama Nishiki from Miyagi Prefecture! Special Junmai with first pasteurization. When you take a sip, a gentle ginjo aroma spreads, and the refreshing acidity enhances the flavors of the dish! Enjoy the changes in taste after opening!

A hospitality sake that can only be obtained in Miyagi Prefecture! A special bottle available only through limited distribution within Miyagi Prefecture! This ultra-limited sake is sold exclusively at designated stores in Miyagi Prefecture, embodying the meaning of hospitality that can only be found in Miyagi. The finest Sasanishiki rice is polished down to 33% in reference to its name 'Sasa'. This results in a rich and mature sake that invites umami from the depths of each grain. This sake is also a challenge from the brewery, polishing the commonly used 'Sasanishiki' rice to an unprecedented 33%! A sake that is not available outside the prefecture, Miyakanbai! And for fans of Miyakanbai in Hokkaido! Don't miss out on this ultra-limited bottle!

Shines in the hot summer! A sharp and crisp flavor! 'Kenkonichi' summer sake 'Suzukaze'. Enjoy a soft mouthfeel, a hint of grapefruit aroma, and a refreshing aftertaste! A beautifully sharp finish that stands out in the hot season! With a cool label and bottle design, this is a drink that will accompany you during the muggy summer.

A young female toji who succeeded a brewery that has consistently won gold medals at the new sake appraisal competitions since its establishment in 1902, the 35th year of the Meiji era. This sake brewery has an outstanding gold medal winning rate in the national new sake appraisal competition. Born as the only daughter, Yurin Kawana began serious sake brewing in 2012 under her father's guidance. Now, she has taken over the brewery and is engaged in sake production primarily based on the traditional yamahai method, which is synonymous with 'Golden Swamp.' The sake brewed with a woman's sensibility overturns the rugged image of yamahai brewing, resulting in a light mouthfeel and a well-defined flavor. The second summer sake features a refreshing aroma reminiscent of muscat grapes, with a crisp acidity that is refreshing and, while being Brut (dry), allows you to enjoy the umami of the rice characteristic of Golden Swamp. Perfectly chilled on a hot day, it is ideal as an aperitif!!!

A refreshing ginjo aroma and umami are harmoniously balanced! Made with top-grade Yamada Nishiki rice from Hyogo Prefecture, polished to 50% like a Junmai Daiginjo class product! The label is inspired by a summer aquarium, exuding a refreshing feeling. While retaining umami within the refreshing ginjo aroma, it has been crafted to maintain a solid flavor profile and structure. The balance with acidity is also good, making it enjoyable without getting tired of it! Be sure to try this super popular summer sake!

In December 2016, Yamagata Prefecture received the designation of 'GI Yamagata' for sake. 'GI' stands for Geographical Indication, a system that links the characteristics of production areas, such as traditional production methods, climate, natural environment, and soil, to the quality and social reputation of the products, registering and protecting the place name as intellectual property. It is similar to the system that protects regional brands like Bordeaux, Burgundy, and Champagne in wine. Although there are examples of 'GI' certification in limited areas for sake, this is the first designation at the prefectural level, attracting significant attention. Yamagata Prefecture is home to 51 sake breweries. Yamagata sake is generally known for its soft and transparent quality, but with breweries equipped with the latest sake-making facilities, those that continue traditional handmade methods, and differences in water and brewers, each competes with its own individuality. It is unusual for the entire region to receive 'GI' certification.

In the sake-producing region of Tohoku, Yamagata Prefecture does not have a single brewery that stands out as a representative of the prefecture. Therefore, there is a consciousness to unite and promote the region as a whole. Additionally, the toji, or sake brewing master, is often the owner or an employee of the brewery, meaning that local technicians are in charge. In 1987, the Yamagata Prefecture Brewing Research Association was established to combine the strengths of each brewery for research and development. The local government also joined in to advance this initiative. The willingness to share their own techniques and know-how without reservation, to learn from each other, to improve, and to strive together, along with the seriousness and diligence common among the people of Yamagata, has enhanced the quality of sake. The focus on breeding original sake rice from the prefecture has also played a significant role in improving sake quality. The collaboration among brewers, agricultural stakeholders, and the government is unique and has no precedent in other prefectures. In 1995, 'Dewa Sansan' was born, followed by 'Dewa no Sato' in 2005, and in 2015, 'Yuki Megami' became the flagship of Yamagata-produced sake rice. 'Dewa Sansan' has even become the fourth most prominent sake rice in Japan (as of 2013), following the renowned sake rice varieties 'Gohyakumangoku', 'Yamada Nishiki', and 'Miyama Nishiki', despite being cultivated only in Yamagata Prefecture, thus gaining attention as a production area for sake rice.

A sake that captures the season and leaves a mark on the heart. 'Reframe' reflects the air of a summer night filled with fireflies in a single cup... ▼ Brewer's Comment ▼ Imagining the 'air of the night' where fireflies dance, feeling the coolness of a summer night. After the rain passes, a quiet atmosphere envelops the summer night. I hope you drink while envisioning the fleeting light of summer in the distance. This is a refreshing cup crafted for early summer. On a night after the rain, a delicate light dances gently beyond the lantern's glow. The momentary sparkle that only visits the pure waters of Yudagawa in Tsuruoka City is encapsulated in the name 'Fire Drip.' 'Fire' (Ho) means to drop light, an ancient origin of fireflies. The light's trajectory quietly flows through the darkness of the night, layered with a light mouthfeel. Although the sake has a slightly sweet design with a sake meter value of -5, the clean acidity of 1.9 tightens the overall experience, creating a refreshing taste without heaviness. The alcohol content is also a gentle 14%, resulting in a light mouthfeel despite being unfiltered sake. 'Wagauji Fire Drip' will accompany your night as a cup that lightly illuminates the summer evening. Anticipating the summer that is about to begin... while feeling the fleeting nature of the short summer in the distance...

A limited edition sake aimed at achieving a refreshing taste like riding the waves with the wind!! This junmai daiginjo sake is crafted using 50% polished original sake rice from Yamagata Prefecture, 'Yuki Megami', and is designed to be light and fresh, perfect for summer, as if riding the heat waves. 'Yuki Megami' is a sake rice developed by Yamagata Prefecture, following 'Dewa Sansan' and 'Dewa no Sato', and represents the culmination of over 30 years of sake rice development. Unlike the daiginjo production that relies on the king of sake rice, 'Yamada Nishiki', this sake was born to create high-quality daiginjo sake entirely from pure Yamagata Prefecture-grown rice. 'Aerial' refers to a surfing technical term that describes a dynamic move that utilizes the power of the waves to leap into the air. Since Yunohama Beach in Tsuruoka City, Yamagata Prefecture, is considered the birthplace of surfing culture, the product name was chosen to reflect respect, lightness, and freedom. It has a refreshing aroma with nuances similar to apples, a soft gas sensation right after opening, a smooth mouthfeel, and a fresh, juicy, and clean umami that is light and pleasant, resulting in a bright flavor profile. Enjoy the deliciousness that has been thoroughly pursued to be enjoyable even in the hot summer.

～Moon Jellyfish～ -Refreshing summer pure rice daiginjo- In Tsuruoka City, Yamagata Prefecture, there is the world's best jellyfish aquarium, the Jellyfish Dream Hall. It is the only place in the world that exhibits over 50 species of jellyfish. As a commemorative release for the renewal opening on June 1, 2014, the new product released that year is named 'Dewa Kirari 50%' with the subtitle 'Jellyfish'. It has a soft and elegant sweetness, along with a refreshing and crisp finish of gentle pure rice daiginjo. The refreshing aroma and bright acidity make it perfect for summer! It is also ideal for pairing with food!! By the way, the jellyfish on the label is said to be drawn by the innkeeper, Kozue Aihara. Be sure to enjoy it with summer ingredients..♪

This sake uses 100% of a special rice developed for Daiginjo and Junmai Daiginjo. In Yamagata Prefecture, farmers are working together to increase the quality of sake rice by improving the sorting ratio and producing larger grains. As a result, many high-quality rice grains are often discarded along with broken and immature grains. The rice that is slightly smaller in size but of equal quality is discarded. The rice that has not undergone grade inspection and is milled up to 50% is the raw material for 'Eiei One Water.' Just because it is classified as 'non-standard' does not mean that the quality of the sake is also 'non-standard.' This sake skillfully brings out the inherent characteristics of the rice, achieving both superior quality and cost performance. The refreshing taste of summer 'Eiei One Water' is newly introduced this season! It features a slightly sweet sake quality with a refreshing acidity. It is the highest grade of non-standard rice from that original Yamagata sake rice, fully utilizing the excellent properties of the original rice! Due to the nature of the rice used, it cannot be labeled as Junmai Daiginjo, but the production is equivalent to that of Junmai Daiginjo. You should be able to fully appreciate the delicate quality of this sake!

This series was brewed with the extreme interpretation of the meaning of Gassan Style's 'free thinking that is not bound by anything,' but we never considered whether it would be okay to sell it! This time, we have a limited pure rice wine using 'Shunyo,' which is increasingly being used by breweries these days! It is a playful bottle that incorporates the 'Muscat aroma' of Shunyo into its name!!

A super rare item available at only 5 designated stores nationwide! This new brand 'Shuin' was launched at the 'Shuhou' designated store. 'Shu' refers to round grains like pearls, and 'in' represents the lingering taste! The beauty of pearls can be said to be a universal beauty for everyone. This sake has a lingering taste that makes everyone feel beautiful like a pearl. When opened, a floral aroma spreads, and upon tasting, you first experience sweetness, followed by a subtle bitterness (acidity) that harmonizes in your mouth. Even after swallowing, the flavor slowly expands, providing a satisfying richness that never fades! This is a sake to be enjoyed not only with meals but also during relaxing moments! The brewery wishes for you to experience the true taste without being influenced by preconceived notions about sake rice or polishing ratios, so most data is kept private. For reference, the specification is 'Junmai Daiginjo.' The specifications may change depending on the brewing lot, but they all feature a special high-polishing ratio in the 30% range! If you're curious, the unpublished specifications can be revealed after tasting! First, please enjoy a sip♪

A refreshing and crisp summer limited sake with a deliciousness that stands out! Made using Yamagata Prefecture's sake-brewing rice 'Dewa Sansan', this sake is crafted with a light and refreshing drinking experience in mind, reflecting the summer season. The ingredients are rice and rice koji, and while it is a junmai type, the rice polishing ratio is not disclosed! There are no specific designations such as 'junmai' or 'junmai ginjo' on the label. Achieving a dry sake quality with a low alcohol content in the 14-degree range! Label comment-----The blue sky, gentle sunlight, and crashing waves. It feels good to take a leisurely walk on the beach while feeling the cool breeze, waiting for the true arrival of summer. This product is crafted to provide a refreshing and light drinking experience suitable for such a season. As we talk about what kind of summer we want this year, let's start with a toast together.----------A gentle aroma reminiscent of melon and banana, with a smooth mouthfeel, soft gas sensation right after opening, and a fresh, clean umami that is light and dry, resulting in a crisp and refreshing taste! Enjoy the unique summer deliciousness of Jouki Gen to the fullest!

A special taste to overcome the heat!! This summer limited junmai sake is a blend of pure rice sake carefully brewed with 70% polished original sake rice 'Dewa no Sato' from Yamagata Prefecture and special junmai sake brewed with domestic rice polished to 55% or less. To evoke a sense of coolness during the hot season, we focused on a Venetian blue bottle and a label design reminiscent of clear streams, along with a refreshing sake quality. 'Dewa no Sato' is a sake rice with a high occurrence rate of heart white (the part that causes off-flavors in sake is minimal), allowing for a clean sake quality without polishing, making it a very high cost-performance sake rice that can only be realized with Yamagata's local sake. It features a gentle aroma, a smooth mouthfeel, and a moderately fresh umami that is clear and smart, resulting in a crisp and well-balanced taste. Enjoy this special taste to overcome the heat to the fullest!!

Tawarayuki showcases its deliciousness unique to summer! This Tawarayuki, which is highly popular every year during the summer, is available in limited quantities this year as well! Just like the changing seasons that bring us joy, this Tawarayuki series also delights us with freshly squeezed sake, summer junmai ginjo, and autumn aged varieties. With a subtle aroma that does not overpower, the well-rounded umami maintains a perfect balance of exquisite flavor even when served chilled. Enjoy the deliciousness of this summer limited junmai ginjo, renowned for its focus on the umami of rice, brought to you by Haneda Sake Brewery!

Kudoki Jozo Sake Mirai! This is a very popular bottle among the Kudoki Jozo series, made with Takagi Shuzo's cultivated sake rice, Sake Mirai 50! It is famous as a sake rice developed by Takagi Shuzo, known for its Junmai Daiginjo sake, Junmai Ginjo sake, and more! It features a gorgeous ginjo aroma and a rich, fruity flavor with a refreshing and smooth mouthfeel. It has a crisp finish with a refreshing aftertaste. Many people look forward to it every year, and it is especially popular among the Kudoki Jozo series! It's always a unique brand, so sometimes it's nice to have a classic, super popular sake too!

Freshly pressed junmai sake stored as unfiltered genshu in a snow room. This has a more robust flavor compared to Wakanoi's seasonal 'Treasure' series! Overall gentle, yet the moderate umami gradually expands, making it recommended as a food pairing sake! Wakanoi Sake Brewery changes the label colors according to the seasons: 'Spring Treasure' green, 'Summer Treasure' navy, 'Autumn Treasure' red, and 'Winter Treasure' white. 'Good water, good air. And the makers have passion.' A river flows near the village's guardian deity, Wakamiya Hachiman Shrine, and when a well was dug downstream, clear spring water gushed forth like a fountain. This water has a quality well-suited for sake brewing, and the brewers were delighted to create delicious sake. This is the origin of the company name and brand. Wakanoi Sake is long-term stored at low temperatures in 'Yukimuro,' managed by the Yamagata Prefecture Iide Town Yukimuro Facility Management Association. The sake aged in this storage room, nestled at the foot of the sacred Mt. Iide, maintains a constant temperature of 0 to 3 degrees Celsius, allowing for a uniquely enjoyable flavor.

This limited edition sake is made from Yamagata Prefecture's original sake brewing rice 'Dewa Sansan', polished to 60% to fully extract the umami of the rice. It is carefully brewed and bottled in Nakagumi Muroka style, which means only the most balanced and high-quality part of the mash is bottled during the pressing process. Muroka refers to the state where no filtration process, such as using activated carbon to remove impurities and color, has been done, allowing you to fully experience the original aroma and character of the sake. It has a gentle aroma with nuances similar to apples, a smooth and silky mouthfeel, and a clear and beautiful umami with a distinct presence. The bright impression is rounded off by a refreshing acidity! It covers a wide range of temperatures from chilled sake to warm sake, allowing you to enjoy its delightful taste that pairs well with various foods!

A masterpiece of Junmai Ginjo that condenses the blessings of Yamagata from the 'Oldest Brewery in Yamagata'!! The sake rice 'Dewasansan' is polished to 50%, and carefully brewed using Yamagata yeast, Yamagata water, and traditional handmade techniques, creating an 'All Yamagata' Junmai Ginjo sake. By fermenting slowly at low temperatures, it brings out a mellow mouthfeel, a solid richness, and a gorgeous, rich aroma! The aftertaste has a pleasant sharpness, making it an excellent match with food. Enjoy the refined flavor woven from the terroir and techniques of Yamagata!!

The flavor, which boasts a beautiful 'sharpness' and refreshing aroma, is crafted through new attempts while inheriting tradition. It is excellent as a food pairing sake and also suitable for a quiet evening drink enjoyed alone.

Brewed based on Japanese sake making with the finest Hong Kong LockCha Phoenix Dacong Oolong Tea, it has a citrus aroma reminiscent of orange peel and a refreshing dry type of sake.

The unique aroma of craft sake combined with the gentle nuances of Japanese black tea creates a well-balanced drink that pairs easily with meals. Using Japanese black tea based on sake brewing, it offers a soft sweetness reminiscent of honey and a refreshing aroma derived from the tea. With a light fruitiness that evokes apples and pears, it has a clean aftertaste that makes it hard to get tired of drinking!

Based on Japanese sake brewing, this uses hops to create a fruity aroma reminiscent of white grapes, accompanied by a subtle bitterness and a crisp dry taste! It is light and not easily tiresome, pairing well with a wide range of dishes.

A sake contest where young people in Europe choose intuitively! Sake Pop 2026 'No.1.No.2'

Founded in the Netherlands in 1864, Heineken is one of the most famous premium beers in the world. Heineken takes pride in the fact that 25 million bottles are consumed daily in 192 countries around the globe, while never forgetting that quality is judged not by the scale of the brand, but by the purity of the beer. The rich and balanced flavor of Heineken, along with its subtle fruity aroma, has remained unchanged since 1873, using only three ingredients: 'water', 'barley malt', and 'hops', along with Heineken's unique 'Heineken A yeast'. Even as it spreads across borders to the world, Heineken's passion for quality and taste remains unwavering. We serve it as freshly poured 'draft beer' rather than in a bottle.

Characteristics of Koku Town Beer: 1. Uses local ingredients from Sendai! By using locally sourced barley, the main ingredient of beer, we aim to create a system where you can enjoy local production for local consumption just by drinking it. 2. Natural CO2 from yeast Many small-scale craft beers force CO2 gas into the beer by connecting a gas cylinder to the beer container. Koku Town Beer, similar to the method used for champagne, allows the yeast to slowly ferment inside the container after bottling or kegging, resulting in carbonation that dissolves into the beer, achieving fine bubbles and complex flavors. 3. Delicious bottled beer Koku Town Beer is not bottled from kegs. It is bottled directly from the original container, maintaining the same quality as draft beer. Like wine, it has no expiration date. Enjoy the freshness of the newly made beer and the matured flavors of the aged ones.

Unique umami, tropical and spicy flavor, smooth alcohol sensation with a hint of bitterness. Amber-colored beer. A refined version of the recipe that won a gold medal at the Japan Great Beer Awards 2020. ⚪︎ Beer Style: Belgian Strong ⚪︎ Alcohol Content: 10%

This is the first beer I made thinking about creating a beer opposite to Super Dry. By using twice the usual amount of malt and adding honey, it has a rich and full-bodied flavor. It uses malt, hops, and ale yeast from England. This beer has a whiskey aroma, a fruity scent reminiscent of figs, and a dark color that gives a sense of body. It won the gold medal in the 'Barley Wine Style' category at the International Beer Cup 2021. Beer Style: Belgian Strong. Alcohol Content: 10%.

Mead is an alcoholic beverage made from honey. The origin of honey wine dates back to the Paleolithic era and is said to be the oldest alcoholic drink known to humanity. Gokumachi Mead 14 has a color and aroma reminiscent of champagne, and despite its high alcohol content, it is a refreshing sparkling mead. Alcohol content: 12%.

This luxurious fruit beer is based on 'Kokumachi Ale 10' and uses ripe plums from the long-established 'Sato-ya' in Yamagata. While it is based on barley wine, the acidity of the ripe plums gives it a refreshing taste.

This beer was born from the idea of what would happen if we used only local ingredients to brew beer. It is made with 100% 'Hope Barley' malt from Higashimatsushima in Miyagi Prefecture and hops from Ishinomaki, allowing you to directly taste the crops harvested from the land. ⚪︎ Beer Style: English Pale Ale ⚪︎ Alcohol Content: 6%

A craft beer made with 100% beer yeast found in the pear orchards of Rifu and barley from Higashimatsushima. Enjoy the floral aroma, complex flavor, and moderate bitterness! Silver Award in the Belgian Style Tripel category at the Japan Great Beer Awards 2026. Beer Style: Belgian Tripel. Alcohol Content: 8%.

A beer created with the desire to make lambic. Made with 100% 'Hope Barley' from Higashimatsushima City, Miyagi Prefecture. A dry beer with a wine-like acidity and a hay-like aroma. It has a soft acidity from the lactic acid produced by the yeast and a pleasant breadiness, making it a brut (dry) beer. Beer style: Lambic. Alcohol content: 6%.

A refreshing type of white beer made with 100% natural yeast from Rifu, perfect for hot days! Made with barley malt from Higashimatsushima, Miyagi Prefecture. (Wheat malt is sourced from Germany). ⚪︎ Beer Style: Belgian White ⚪︎ Alcohol Content 3.6%

HOCCA Cidre Sweet, created by a sake brewer from Awajiji, combines playful spirit and Yamagata apples to produce this sparkling HOCCA Cidre series. It captivates with its natural honey-like sweetness and vibrant apple aroma! Made with apples from Yamagata Prefecture!! Rich yet refreshing in taste. A dessert wine that highlights the sweet and sour notes of apples!

Using Cabernet Sauvignon from Kamiyama, Yamagata Prefecture. Color: Clear, bright purplish garnet. Aroma and taste: <Red/Medium body> The aroma of well-ripened black fruits like cassis and the scent of cooked jam, along with herbal notes, chocolate, and vanilla from the barrel, are harmonized. A refreshing mouthfeel from slightly higher acidity leads to a youthful fruitiness, supported by rich tannins that provide structure.

100% Kamiyama-grown Merlot from Yamagata Prefecture. Color: Ruby color with a purple hue and a brilliant shine. Aroma and flavor: <Red/Medium body> A light aroma of red fruits like raspberry and cherry harmonizes with herbal notes. The fresh fruitiness and gentle acidity are balanced by smooth tannins for a well-rounded taste.

Type: Red Taste: Dry / Medium Body This is a secret wine that only winery personnel have been able to taste until now. Bottled without filtration to preserve the flavor and aroma of the wine. The ingredients used are Black Queen, Muscat Bailey A, and Merlot from Asahi Town, Yamagata Prefecture. It is a red wine with rich flavor and depth.

100% Campbell Early (slightly sparkling) Domaine Kelos is a small winery located in Araya, Tendō City, Yamagata Prefecture, which started in the summer of 2022. The wine is made from grapes harvested from old Campbell Early vines trained on trellises, undergoing secondary fermentation in the bottle. The bubbles are fine, and it features aromas of sweet and sour cherries, strawberries, and yeast. The taste is dry with umami and a slight bitterness derived from the yeast. Grape variety: Campbell Early, Araya, Tendō City, Yamagata Prefecture, KELOS Field 7-10, Sugar content 15.1% (Brix), Harvest dates 2025/8/31 and 9/1, Total production: 596 bottles.

As the name suggests, this wine is based on the brewing notes used by the grandfather of the current producer, Kazuhiro Sato, and recreates the brewing methods from 30 years ago. It is sweet, but with a firm acidity, giving it a well-defined structure. This sweet wine is recommended more as an aperitif or after-dinner drink rather than with meals! It’s perfect for sipping leisurely after finishing your meal at the second or third place.

This wine is made from 100% high-quality Yama Sauvignon grapes cultivated in Tsuruoka City, Yamagata Prefecture (formerly Asahi Village)! In Japan, it is not easy to cultivate European grape varieties, so to adapt to the Japanese climate and enhance resistance to pests and diseases, the maternal variety is the native Japanese grape Yama Budou (Vitis coignetiae), and the paternal variety is Cabernet Sauvignon. Yama Sauvignon is a blend of these two. 'Soleil Ruban' means 'the rising sun.' It has a deep crimson color with a hint of purple, rich fruity aroma, and the wild taste of Yama Sauvignon! It is a dry red wine that offers softness, lightness, and a moderate body feel!

The remaining sediment collected from the tank after removing the clear wine of each variety is settled and only the clear part is bottled. Therefore, the varieties and vintages are all mixed. It has a rich body, a refreshing acidity, and a rustic fruity aroma. Please be sure to try the taste of the grapes from Akayu Torikamisaka.

A wine used at the Ise-Shima Summit. A blend carefully selected from 140 barrels of barrel-aged Muscat Bailey A, Merlot, and Black Queen, bottled unfiltered and non-heated! An exceptionally rich and fruity red wine with a full-bodied flavor!

A dry orange wine that combines the freshness of Delaware grapes with richness and depth from maceration fermentation! This charming orange wine is produced by a winery at the foot of the beautiful peak, Gassan, in Yamagata. Its orange color resembles the moon floating in the night sky, evoking the image of a rabbit that lives on the moon. Made using Delaware, a white wine grape variety, it is crafted through 'maceration fermentation' where the skins and juice are fermented together, bringing out a glossy orange hue! The taste is a dry flavor enriched with the freshness of Delaware and the richness and depth from maceration fermentation!!

Yamagata Prefecture Akayu, Yellow Magic Winery. A juicy, lightly sparkling wine made with Steuben grapes! A beautiful bright raspberry red color. The approachable grape flavor spreads throughout the mouth, and the delicate, gentle bubbles further enhance the freshness of the fruitiness. The gradually permeating umami and moderate acidity create a captivating taste! This deliciousness is undoubtedly loved by everyone! Maybe? Haha. The refreshing drinking experience harmonizes well with the gentle bitterness of the tannins, providing excellent stability.

Yogurt sake made with 100% fresh milk from Zao Highland in Miyagi Prefecture, a representative dairy region of Tohoku. Using fresh 100% milk produced at the foot of the rich natural mountains in Zao Highland, it is crafted with carefully selected lactic acid bacteria, resulting in a smooth yet rich texture! No heat treatment, high-quality fresh liqueur!

This is a Japanese liqueur delivered by Shinzawa Brewery (Hakurakusei), which has been ranked first in the world sake brewing rankings. It has a much richer and creamier taste compared to other manufacturers' yogurt liqueurs! Jersey cows are a breed originating from Jersey Island in the Channel Islands, located in the English Channel. Originally, this breed was created by crossing the Breton and Normandy breeds in France, but it has been isolated and improved over many years on Jersey Island to produce royal milk, making it a unique breed that yields the richest milk among dairy cows. It is a prestigious breed favored by the British royal family. The milk yield is only about one-third of that of regular cows, making it very expensive and precious. Those who have tried it know that once you drink this, other fruit wines will seem unsatisfactory, so be careful!

Due to the super limited production, there may be instances of stock shortages. You can't drink this anywhere else! This is the super limited version of the 'Super Rich Yogurt Sake' series. This is a hidden sake made outside the menu, using 100% fresh milk produced in Zao Kogen. It makes abundant use of seasonal strawberries, allowing you to enjoy the sweetness and acidity of fresh strawberries. You'll understand once you drink it! It's a deliciousness that becomes addictive and can't be tasted anywhere else! This yogurt sake is crafted by Niizawa Brewery, which has been popular for three consecutive years from 2022 to 2024, shining as the number one in the 'World Sake Brewery Ranking.' It is a creamy Japanese liqueur made with yogurt using 100% Jersey cow's fresh milk and sake. Yogurt is said to have a digestive effect due to lactic acid bacteria and is believed to enhance the body's immune system. Additionally, with an alcohol content of 5%, it is low in alcohol and easy to drink, making it popular not only among sake lovers but also among those who are a bit hesitant about alcohol! Of course, the classic Jersey fresh milk version is also available!

This is a representative of black tea, featuring the refreshing aroma of the tea leaves 'Ceylon' blended with the citrus 'Bergamot' to create a luxurious 'Earl Grey'! It is characterized by the elegant taste of carefully brewed sake and the restrained sweetness of black tea. Enjoy it as a finishing drink after a meal, either on the rocks or mixed with milk or soda!

Using the varieties 'Fuji Goro' and 'Shirokaga' carefully cultivated at Kishi Nami En in Kakuda City, Miyagi Prefecture, this is a sake-based umeshu. The brewery is well-known for 'Hakurakusei', Shinzawa Brewery. By soaking 1.5 times the usual amount of plums, it achieves a deep flavor with the essence of the plums fully dissolved, and the refreshing taste and richness of the green plums spread throughout the mouth! Enjoy the crisp taste of the green plums on the rocks or with soda!

HOCCA WINERY, located in Tsuruoka City, Yamagata Prefecture, is operated by Ouwajiman, a sake brewery known for its unique offerings. They may also have rare shield wines in stock?? Cider Dry is a sparkling wine made from Yamagata Prefecture apples! It has a refreshing acidity that cuts through, making it a dry and cool cider. The Fuji apples from Yamagata Prefecture are pressed in-house, carefully filtered, and undergo secondary fermentation in the bottle to create this sparkling cider. It has a floral aroma reminiscent of elderflower and honey, along with a concentrated apple nectar. The aftertaste is gentle, evoking the sensation of champagne! Wild Grape is a dry sparkling wine that delights both the taste and visual senses of the drinker! The playful spirit of sake makers and Yamagata's apples have given birth to the apple sparkling series 'HOCCACidre'. Among them, 'HOCCACidre Wild Grape', which adds an accent of acidity similar to rosé wine to the deliciousness of apples, will entertain the taste and visual senses of the drinker. Join us for a relaxing time with Wild Grape in hand. ——————————————— JAPAN CIDER AWARDS 2019 Taste Category: 2 Stars for Japanese Dry over 500ml Design Category: 3 Stars for Label Note: The highest rating is 3 stars 3rd Fuji Cider Challenge 2019: GOLD Award ———————————————

Natural pomegranate is carefully extracted with alcohol, and pomegranate juice is added for richness! By adding dry cranberries to enhance the aroma, the depth of acidity is achieved! You can feel a slight tannin-like astringency within the fresh acidity! <Recommended Mixing Options> - With soda - With tonic

A fresh and rich orange liqueur made using all parts of the non-standard oranges, including the peel, flesh, and zest! This crème-type liqueur is crafted using an abundance of non-standard oranges and the super-concentrated method that Kanegasaki Herbal Distillery excels at. It captures the bitterness of the orange peel, the freshness of the flesh, and the juicy flavor of the orange, providing a taste as if you are biting into the whole orange! Recommended with water or soda!

A bitter berry liqueur made from three types of berries: mulberry, blueberry, and chokeberry (aronia)! It features the astringency of aronia, a specialty product of Morioka, combined with the deep richness and sweetness of mulberry and the acidity of blueberry. The liqueur offers a cocoa-like richness, a refreshing aroma of blueberry, and a unique tannin sensation reminiscent of concentrated red wine, creating an unparalleled flavor experience. <Recommended Mixes> - With black tea - With tonic

A genuine tea liqueur with an alcohol content of 30%! It uses a generous amount of Kuwan tea, which is popular as a health tea, and high-quality Ise hojicha from Mie, finishing with cold-brewed Kuwan hojicha to create a rich aroma and flavor of tea! The sweetness is moderate, with a higher alcohol content of 30 degrees! Recommended mixing options: with soda, with water, or with hot water.

The sharp acidity of fresh lemon perfectly matches the mellow sweetness of honey. The sweet and sour taste of honey lemon is addictive, super lemon sour!

You can enjoy the fresh and vibrant aroma of the lychee! With a sweet taste, this is a smooth and fresh super lychee sour!

A tea mix using Hokkaido black beans 'Kuro Senjaku' and a buckwheat tea mix with a rich buckwheat flavor! The taste of black beans and buckwheat creates a deliciously addictive flavor.

Crafting gin that utilizes the aroma of native plants brewed in Kawauchi Village, Fukushima Prefecture. Naturadistill spreads north and south, with varying elevations in Japan. The native plants that inhabit the rich nature of Japan. Based on the aroma of these native plants, we have created a craft gin that is distinctly Japanese, 'Naturadistill'! With a refreshing citrus-like aroma based on 'Kayanomi' and a forest-like green scent. A soft sweetness spreads in the background. Various aromas intersect delicately. A faint sweetness can be felt when tasted. The best way to enjoy it is as a gin and tonic! Therefore, it will be served only with tonic water! Limited availability, so please come early!!

Limited to Yamagata Prefecture: 'Learning from the old to know the new.' Not only preserving tradition, but also constantly challenging ourselves. While maintaining tradition, we have achieved further evolution, pursuing a deliciousness that never gets boring. 'Kirara' is handcrafted with traditional methods, using carefully selected ingredients and the pure water of the snowy country, and was born with the introduction of a special pot still. The finely detailed flavor and elegant aroma that have never been seen in previous shochu is a unique taste of 'Kirara'!

100% Yamagata-grown Wakawari used, from field preparation, sowing, growth management, to harvesting! The work is done without pesticides, ensuring safety and peace of mind, and the soba is carefully cultivated and used as the ingredient. It is recommended to enjoy it on the rocks or with soda!

The shochu from Tora-ya, revived after half a century. A unique flavor and umami made with ginjo sake lees and rice. It is recommended to enjoy it simply on the rocks or with water!

A pleasant barrel-aged aroma with a soft, malty scent. Sweetness like vanilla and a smooth taste. This is a new flavor of blended whisky that combines the characteristics of 'Cafe Malt' and 'Cafe Grain' created at the Miyagikyo Distillery's 'Cafe Still', embodying both strength and gentleness. The 'Cafe Still' is an old-style machine. Masataka Taketsuru aimed to create a genuine blended whisky that could rival Scotland, and in 1963, he introduced the 'Cafe Still' (cafe-style continuous distillation machine) for the production of grain whisky for blending. He was particular about achieving ideal deliciousness and purchased a distillation machine that was extremely old-fashioned even for that time. The 'Cafe Still', which has become a rare existence in the world, has lower alcohol purity and distillation efficiency compared to other continuous distillation machines, but it leaves a moderate sweetness and flavor components in the distillate. This is precisely the deliciousness of the grain whisky that Masataka sought. The rich-tasting 'Cafe Grain Whisky' is indispensable to Nikka's blended whisky. Limited to Miyagi Prefecture, rare.

Born from re-aging 'Marriage', it has a rich flavor and depth, with a beautifully expanding aroma. After blending malt and grain whiskies that have undergone aging, it is barrel-aged again for several months. This re-aging is called 'Marriage', and during this time, the whiskies with different characteristics blend deeply together, creating a harmonious deliciousness. Many whiskies that undergo re-aging are adjusted to an alcohol content of about 40-45% by adding water before bottling, but 'From The Barrel' minimizes the addition of water, setting the alcohol content at '51%'. Enjoy the robust drinking experience along with the rich and delicate harmony of aromas and flavors born from re-aging (Marriage)!

The recommendation is highball!

Our restaurant has only one table. However, the space and comfort are highly praised, making it easy to linger! If you have up to 6 people, you can create a private space just for your group! Enjoy Heineken draft beer, highballs, and seasonal fruit wines. Of course, we will assist you in creating great memories in our small shop with the changing selection of sake!