ibushidanji

Asahi Super Dry (Medium) 480 yen (Small) 380 yen

Asahi Super Dry Dry Black (Small Bottle) 580 yen

Asahi Dry Zero 480 yen

On the rocks 680 yen, water mix/highball 580 yen

Lemon/Yuzu/Grapefruit/Plum/Lime/Calpis/Oolong Tea/Green Tea

[France - Light Body] A lively and fruit-rich all-round red wine.

[France - Dry] Fresh and lively mouthfeel. Characterized by a bright yellow derived from grapes.

[France - Medium Body] Among Bordeaux wines, it has outstanding balance.

[France - Dry] Fruity with a mild acidity. A concentrated and rich flavor.

[France - Dry] A mineral-rich taste that is synonymous with Chablis!

[Chile] Red (Medium Body)… A smooth red wine with fruity flavors like ripe plums! White (Dry)… A flavorful and well-balanced dry taste!

[Yamagata Prefecture] Nakajima White Peach and Cherry Luxurious Collaboration!

[Nara Prefecture] We have finished squeezing the yuzu tightly, making it sweet and juicy!

[Nara Prefecture] A cup with a texture of pulpy fruit that seems addictive.

[Wakayama Prefecture] A citrus plum wine made with five types of citrus fruits, focusing on the balance of flavors, including Wenzhou mikan.

[Wakayama Prefecture] This is a plum wine full of strawberry juice.

[Wakayama Prefecture] This is a sweet and sour plum wine rich in blueberry juice.

Ichiban Fuda 480 yen, Nasakejima (Hachijo Island) 480 yen, Hyakuten Manten (Ehime) 480 yen, Daiban (Ehime) 480 yen, Akashatsu (Ehime) 480 yen. *In addition to the above, seasonal items and rare products are also available. Please ask the staff.

[Nihonmatsu City, Miyazaki Prefecture] There is value in the constant pursuit of the supreme taste.

[Miyazaki Prefecture, Obi City] Carefully brewed with white koji using the most richly flavored purple sweet potato. It has a gentle sweetness, resembling a noble dessert.

[Kagoshima Prefecture, Kawauchi City] The production volume is extremely low. A highly specialized shochu made by reviving the legendary 'Genti Imo' and brewed in an earthenware pot.

[Kagoshima Prefecture Yakushima] Yakushima produced shochu. Made using traditional methods of 'handmade' and 'pot brewing'.

[Kagoshima Prefecture, Shibushi City] Aged for over 3 years. A mellow flavor with the unique smoothness of old sake.

[Akune City, Kagoshima Prefecture] A sweet potato shochu created by the best toji (master brewer) in Japan, Yasumitsu Kurose. It has a lightly sweet and toasty flavor.

[Akita Prefecture, Shinsei Sake Brewery] Chilled recommended, beautiful acidity is clearly felt, accompanied by sweetness and umami like white peach.

[Hiroshima Prefecture, Kinkou Sake Brewery] Recommended cold, with a gentle aroma and a sweetness characterized by a tartness reminiscent of wild strawberries. It is a refreshing and pleasant sake.

[Hyogo Prefecture, Tomibito Sake Brewery] Recommended for warming/cooling. This product features a deep flavor profile crafted by the young toji 'Yamauchi Toji', who learned the yamahai brewing method from the famous Noto toji, Mr. Noguchi.

[Ehime Prefecture, Ishizuchi Sake Brewery] Recommended cold. This sake was selected as the in-flight beverage for ANA's international business class in 2012. It is the ultimate food pairing sake that Ehime takes pride in.

[Kochi Prefecture, Sentou Sake Brewery] This sake tastes even better when enjoyed with recommended warm dishes. The umami of the rice is prominent, making it gentle and delicious even with its spiciness!

[Kochi Prefecture, Takamatsu Sake Brewery] Recommended cold, the umami expands in the mouth and finishes smoothly. This is an exceptionally dry sake with outstanding sharpness.

[Ehime Prefecture, Takeda Sake Brewery] Recommended for warming, it has a punchy strength that resonates powerfully in the body. After all, if you're going to drink it, it has to be hot sake!

[Kochi Prefecture, Suigei Brewery] Recommended for warming/cooling, this product brings out the rich umami characteristic of Omachi while combining it with the crisp acidity of Suigei.