Buta Senmon Shimizu

Shimane, Sake degree ±0, a rich aroma reminiscent of fully ripe apples fills the chest. It has a vibrant fragrance. From a light mouthfeel, a refreshing and light sweetness spreads along with a fresh texture. A juicy and rich umami follows, increasing its presence. The expansive flavor is beautiful, creating a sense of brightness as if the front opens up. A gentle acidity outlines the contours, giving a rich yet sharp impression. It finishes cleanly with a clear crispness.

Saga - This sake has a rich and juicy flavor packed with the umami of rice, with a sake meter value of -1. Since it is not pasteurized, the mouthfeel is smooth. Chilling it a bit more enhances the crispness.

Aomori, Sake degree ±0, a fine local sake made using Aomori Prefecture's sake-brewing suitable rice 'Hanabuki'. It has a dry taste yet is rich and refreshing, making it not tiresome to drink.

The ultra-limited brand 'Hanamura' was born under the exceptional technical guidance of Akito Takagi, the president of the renowned Yamagata sake brewery 'Juyondai', overseeing everything from the selection of sake rice to brewing, quality control, labels, and names. It has become a prominent presence among sake enthusiasts nationwide as a sake that inherits the genes of Juyondai.

Akita Sake Degree -9.1 The renowned sake 'Juyondai' is produced under the exceptional technical guidance of President Akito Takagi, overseeing everything from the selection of sake rice to brewing, quality control, labels, and names, resulting in the ultra-limited brand 'Hanamura'. It has become a prominent presence among sake enthusiasts nationwide as a sake that inherits the genes of Juyondai.

Akita, Sake degree unknown. What is Improved Shinkou rice!? It is a raw material rice that was recognized as the first sake brewing suitable rice in Akita in 1959. Since it has 'Shinkou No. 190' rice as a parent, it is said to have a sibling relationship with Miyama Nishiki rice from Nagano Prefecture. The characteristic of this 'Improved Shinkou' rice is its smooth and expansive flavor.

A gentle and sweet aroma of sweet potato. The texture is smooth, and there is hardly any sensation of sharpness even when served on the rocks, providing a mellow throat feel. The unique sweetness characteristic of 'Beni Azuma' is quite addictive. To ensure enjoyment for women as well, the alcohol content is intentionally kept at 20 degrees.

Isami is the original premium shochu. Among sweet potato shochu, Isami was the first to gain national recognition. Subsequently, many sweet potato shochus became widely accepted, marking Isami as a pioneer of the shochu boom. While many shochu breweries typically release various brands with different aging periods and ingredients, Kai Sake Store continues to produce only the Isami brand.

A long-term stored sweet potato shochu, harmonizing the sweetness from oak barrels with the inherent flavor and natural sweetness of the sweet potato. It has a soft mouthfeel and offers a very long aftertaste. Enjoy a leisurely moment after a meal! A long-term barrel-aged old liquor. This is a base liquor aged in oak barrels for over 7 years. It features a unique, rich mouthfeel and aftertaste.

Hottata Koutarou Shop has been engaged in the tea business since the Tenpo era in Uji, Kyoto, and we create a drink by mixing our tea with alcohol.

Due to a sweet potato crop failure, a sweet potato shochu that was made by chance has won the Shochu Grand Prize selected by liquor stores for three consecutive years and has been inducted into the hall of fame. Enjoy it as a highball.

This is a Nikka Frontier soda mix available only at restaurants.

Our original lemon sour made by peeling lemons, soaking the flesh from the peeled state, and then adding the peel back in.

A luxurious plum wine made with plenty of high-quality 'Wakayama fully ripe plums'. The 'Tsuruume' series was created with the desire to convey 'authentic' plum wine from the home of Kishu 'Wakayama' to the whole country. It uses plenty of high-quality 'tree-ripened fully ripe plums' from Wakayama. To preserve the freshness of the ingredients, we take the time to repeatedly make small batches to extract the essence of the plum wine. The sweet aroma reminiscent of 'peach' and the 'creaminess' that comes from this effort will overturn the common sense of plum wine until now. It has a 'rich' deliciousness that you won't get tired of no matter how much you drink.

Yaki Plum Wine uses only fully ripe 'Nanko Plum' from Wakayama, which is said to be the highest quality variety among plums. Nanko Plum has a thin skin and small seeds, making it ideal for making plum wine. These plums are not harvested while still green but are allowed to ripen fully on the tree, and only those picked in the morning are used. Plum wine made with green plums can have a grassy and bitter taste, but when made with fully ripe plums, the natural peach-like aroma of the plums is preserved as a characteristic.

This is the refreshing yuzu sake that I have been hoping for, made with plenty of yuzu juice.

Using high-quality domestic mountain grapes (from Iwate) and adding a hint of cassis for an adult bitterness. Enjoy the wild acidity and sweetness unique to mountain grapes straight, on the rocks, or with soda.

Chingu White Koji is a barley shochu from Iki that blends tradition and innovation. It is produced at Shigeie Sake Brewery on Iki Island in Nagasaki Prefecture, featuring a fruity sweetness and complex umami that spreads in the mouth, with a refreshing aftertaste. It is suggested to be enjoyed in various scenes, from before meals to after, with diverse drinking methods proposed.

The 'Mugi Shochu Mud Turtle 20 degrees 720ml' is a barley shochu created over three years by the members of the Mud Turtle Association in Ehime and Oshima Brewery in Nagasaki Prefecture, focusing on the theme of being 'smooth and easy to drink,' which is a seemingly simple yet quite challenging goal.

A shochu series exclusive to designated retailers, made from the sake lees of Daiginjo and Ginjo sake, distilled under reduced pressure. This Ginjo sake lees shochu features a fruity and elegant aroma, with a refined and mellow mouthfeel and taste. It can be enjoyed on the rocks, as a highball, or as a base for cocktails.

Yaeyama Sake is a traditional awamori that has been loved and nurtured by the people of Ishigaki Island since its establishment. For over 65 years, it has been a masterpiece that represents the essence of Yaeyama Sake, which has gone through trial and error. Enjoy the rich and fragrant aroma from direct-fire distillation and black koji brewing, along with a well-balanced taste and a depth of sweetness.

This is an awamori crafted with great care by a master brewer over many years, conducting repeated taste tests. It is blended with aged liquor that has been stored for over 8 years, resulting in a unique sweetness and smoothness. Its flavor has consistently received high praise, winning the 21st All Japan Sake Competition.

No Filter Niigata

Ginjo Chokarakuchi Yamagata

Junmai Hachiwari Milled Umakara Chiba

Namazake Junmai Yomotofuji Shizuoka

Junmai Super Dry Miyagi

Louis Roederer is characterized by its commitment to being enjoyed in the best condition, even in the collection of standard cuvées with the shortest aging period. It is shipped after a minimum of three years of aging in the bottle, which is significantly longer than the 15 months required by Champagne regulations, taking nearly three times longer than other typical Champagnes. The collection series that represents Louis Roederer is a non-vintage Champagne, yet it is blended based on wines made from grapes harvested each year, with cuvées released bearing numbers such as '242, 243, 244...'. The first release of the collection is '242'. This corresponds to the 2017 vintage, which is based on the wine from the 242nd harvest since the establishment of the Maison. Of course, although the blends differ each year, the elegant yet powerful style of Roederer remains consistent, meaning that even within the same collection, one can feel the individuality depending on the year it was produced. It is a Champagne that expresses the characteristics of the vintage and terroir.

This is a 'Blanc de Blancs' made from 100% Chardonnay. As the representative cuvée of the maison, it has been named 'Signature' since spring 2012. The grapes are selected from the hills of Mesnil-sur-Oger, the mid-slope of Oger, and the vineyards of Montgueux, providing a complex multi-layered terroir. The smooth texture of the bubbles is pleasant, and the lime citrus notes combined with robust limestone minerals leave a strong impression on the drinker's memory. While maintaining a fresh touch, it has a structured taste, making this the recommended choice for experiencing the refined Blanc de Blancs crafted by Philip Gonet.

Golden yellow with a hint of green. A blend of aromas of Western pear, apricot, and peach, with a smooth and elegant taste amidst the fragrance of white flowers.

Using the Zenkoji Ryugan variety from Shinshu, it has been aged in French oak barrels. It features a unique aroma and a mild acidity.

Stratum is a series that embodies the winery's passion for New Zealand, offering a vibrant, exciting, and cheerful wine that brings exhilaration to the drinker, with flavors and passion intertwining. It has a pale lemon yellow hue. This lively Sauvignon Blanc features rich aromas of gooseberry and tropical fruits, complemented by hints of citrus and a subtle scent of asparagus. It is fresh and lively yet characterized by rich, concentrated fruit flavors, with a long finish that enhances the tasting experience.

Deep ruby color. The aroma of flowers spreads with notes of blackberry, black currant, and cherry, and the smooth tannins provide a pleasant sensation.

Rich flavor and affordable price provide high cost performance. There are not many wines made exclusively from the Black Queen variety. The easy-to-drink Black Queen is characteristic of the Alps.