Hakodate Dining Bingoya

The No.6 X-Type is the flagship model meaning 'eXcellent' (luxury version). It uses polished rice, resulting in a more refined finish, and allows you to vividly experience the elegant yet powerful presence of yeast No.6. This creation evokes the taste of the original fermentation vessel from the time of yeast No.6's birth, transcending 90 years.

The S-Type, a representative work of 'NO.6'. A mid-range model that combines richness and sharpness. Designed as a 'Superior' version, it seeks to balance individuality and completeness. The contrast between the concentrated feel in the first half and the sharpness in the second half is appealing. It is brewed with the hope that it will be an expressive work that does not become monotonous even when enjoyed on its own.

From the brewery: The only standard sake series of Shinsei, 'NO.6'. The R-Type serves as the foundation, truly embodying 'Regular' as an entry model that can be enjoyed casually. We hope you can fully appreciate the rich flavor characteristic of sake, emphasized by the Kimoto brewing method.

Developed in 1973 based on Japan's oldest sake brewing method, 'Kijo Sake' is made by replacing some of the water used in the brewing process with sake itself. This allows the sake to undergo fermentation again within the mash. As a result, the finished sake is richer and has a stronger sweetness. With the switch to wooden barrel brewing, it truly becomes a one-of-a-kind 'Kijo Sake.'

Amane Ko is said to be the most unique work in the Aramasa lineup. It is brewed using not only the usual koji for sake but also koji for shochu (white koji) that has a strong acidity, allowing for a flavor profile that is distinct from traditional sake. Additionally, since white koji is essential in the production of awamori, Amane Ko can be considered a hybrid of sake and Ryukyu culture.

Ingredients: Sake Komachi. Amagaeru is a low-alcohol sparkling sake with an alcohol content of 10% or less and a slight cloudiness. As it is a 'bottle-conditioned sake,' the alcohol fermentation by the living yeast progresses rapidly, which may lead to excessive internal pressure. We request strict management at a temperature of minus 5 degrees Celsius or lower, both in the brewery and at handling stores. It is produced in very small quantities.

Ingredients: This is a junmai sake brewed with rice that has been polished to about 90%, known as low polishing. Typically, brewing sake with such minimally polished rice tends to produce off-flavors and is extremely challenging. In this work, we strive to express the elegance of modern ginjo by incorporating the techniques of ginjo brewing that our brewery possesses. Brewed in wooden barrels.

Raw material rice: The highest quality product of Kame no O Shinsei standard. 'Kame no O' is a well-known parent of many table rice and sake rice. Suiboku is the top class of Shinsei's lineup. It has a sweet and light aroma. The umami blended with acidity and gentle sweetness, the mouthfeel is light but also has depth. After drinking, a bit of umami and bitterness remains. The acidity tingles on the tongue.

The rice used: Rikuho 132 (Aikame) is cultivated entirely without pesticides, and 'Earth' is the most focused on agricultural aspects among 'Colors'. It is said that the flavor changes with temperature, with a refreshing acidity in the aroma and a smooth texture. When tasted, a refreshing acidity melts into umami and gentle sweetness spreads. Finally, it finishes with a slight bitterness and a clean throat feel.

Raw material rice: The polishing ratio of the rice used is 50% with flat polishing, which brings out the potential of 'Mikawa Nishiki' the most. 'Velvet' is the strongest style in the Colors lineup, with the most thickness and lingering finish. It can be enjoyed with a rich flavor right after pressing, but also possesses the ability for long-term aging.

Raw material rice: Improved Shinkou. 'Improved Shinkou' is a sake brewing rice that was first developed in Akita in 1959. It is genetically related to 'Shinkou No. 190', making it a sibling of 'Miyama Nishiki'. However, the taste is said to be completely opposite; while 'Miyama Nishiki' gives a hard impression, 'Improved Shinkou' is smooth and has a flowing flavor.

Raw material rice: This bottom line uses the sake rice 'Sake Komachi' born in Akita. It has a different polishing ratio with 40% for the koji rice and 60% for the sake rice. You can enjoy the pure taste reminiscent of the melting snow in cold regions. As an entry model, we hope many people will enjoy this sake.

Shinsei, a hard-to-obtain sake, has the best selection in Hakodate. Among them, the No. 6 series is so popular that it is difficult to obtain even in the local Akita area. Additionally, the Private Lab series and seasonal limited edition sakes are continuously arriving. Please ask the staff about the glass sale items available that day.

A long-awaited sake brewery 'Goryo no Kura' has been established in Hakodate City for the first time in 54 years. The sake 'Goryo' is brewed using sake rice from Hokkaido and local pure soft water, including from Kameo Town in the city. It features a refreshing taste while also having a rich flavor and soft fullness, making it a sake that is described as 'nomasaru' (a dialect term meaning to drink it all).

This sake is made with the brewing water, sake rice, and terroir of Nanae Town. It has a sweet and gentle aroma that is pleasant, and the aftertaste is crisp and refreshing, being a single pasteurized nama storage sake. Please enjoy this local sake from southern Hokkaido after 35 years!

Mini Glass 480 Yen

※You can use the all-you-can-drink option alone. (Food separate)【Beer】 The Premium Malt's with perfect foam【Highball】 Jim Beam Highball (Ginger, Cola)【Sour】 Specialty Tavern Lemon Sour, Grapefruit Sour, Kyoho Grape Sour, Plum Sour, Tomato Sour【Chuhai】 Oolong High, Green Tea High【Shochu】 Sweet Potato, Barley【Japanese Gin】 Sui Gin Soda Lemon × Sui Gin Soda Green Tea × Sui Gin Soda Ginger × Sui Gin Soda Yuzu × Sui Gin Soda【Wine】 Red, White, Rosé, Sangria (Red, White)【Plum Wine】 Nanko Plum Wine (On the rocks, Soda, Watered)【Sake】 Cold Sake, Hot Sake【Cocktails】 Cassis Soda, Cassis Orange, Cassis Oolong, Peach Soda, Peach Orange, Peach Oolong, Kir, Shandy Gaff, Red Eye, Operator【Non-Alcoholic Cocktails】 Non-Alcoholic Cassis (Oolong Tea, Orange, Soda, Mango), Non-Alcoholic Peach (Orange, Oolong Tea, Mango), Mango Yan Orange (Mango + Orange), Spice Girl (Grapefruit + Ginger Ale), King Crimson (Tomato + Lemon + Soda)【Soft Drinks】 Oolong Tea, Green Tea, Tomato Juice, Orange Juice, Grapefruit Juice, Cola, Ginger Ale. ※The all-you-can-drink option is limited to 2 hours. Last order is 15 minutes before the end. ※If there is a lot of leftover drinks, additional charges may apply.

Zero Sugar Beer

Can be served on the rocks or with water. Cola Highball (600 yen) / Ginger Highball (600 yen)

Can be served on the rocks or with water. Super carbonated highball, on the rocks, or with water.

A Burgundy winery seeking new horizons in Hakodate. Deep ruby color with vibrant purple hues. Aromas of violet and well-ripened red fruits. Flavors of crushed black cherry and pink pepper with hints of nutmeg. The body is light yet satisfying, preserving the concentrated taste of the fruit. Enjoy the balance of sweet fruit nuances, spices, and acidity.

This is an aromatic dry white wine. It is pressed from Kerner grapes grown in Yoichi, Hokkaido, without de-stemming, and fermented with wild yeast. The Norapon series expresses the 'Hokkaido-ness' that Noragura envisions. It features tropical fruits, citrus flowers, honey aromas, and a hint of creaminess, but the 2023 vintage is characterized by a refreshing juiciness reminiscent of Japanese citrus. This is the first nationwide release of wine produced at the new winery. We have always focused on creating a lingering 'spring water sensation,' and I believe the precision has significantly improved since the relocation.

This wine is made from Chardonnay grapes sourced from the same vineyard that supplied the sparkling wine released exclusively in the Hakodate area in April. It seems that this will be the first and last year using grapes from Yamagata Prefecture. The unique bitter elements of grapefruit and lemon peel from the maceration balance the fruitiness and gentle acidity of the wine. The reductive and thick personality derived from the grape skins suggests potential for bottle aging, but of course, I believe it can also be enjoyed if consumed early.

Nōgakuzō Hokuto Müller-Thurgau table wine that pairs well with a wide range of dishes. Available only in restaurants in the southern region. Grape Ranger series. Production will be on hold for a while starting this time.