Omusubi-dokoro Koji Taro

A very rare and delicate nama genshu that can only be tasted at this brewery, without any heat treatment or dilution for alcohol adjustment. It has a mild acidity and a refreshing mouthfeel. Recommended No. 1 (Alcohol content 17% - Rice polishing ratio 55%)

A sake with a rich aroma reminiscent of fruits and a flavor that brings out the umami and sweetness of rice. Pairs well with light-tasting dishes. (Alcohol content 15% - Rice polishing ratio 40%) 100% Yamada Nishiki

Carefully aged for about 35 days at a low temperature around 10°C, this sake embodies the essence of ginjo sake with the rich flavor of rice concentrated. (Alcohol content 15% - Rice polishing ratio 40%)

A limited release sake with a ginjo-like pear aroma and a soft mouthfeel due to ultra-soft water brewing. Sekiya Brewing has pursued the highest quality in all processes starting from rice cultivation to mark the 150th anniversary of its founding. (Alcohol content 16% - Rice polishing ratio 30%) 100% Yumeyama water

Since its birth in 1890, Yebisu has continued to focus on the authentic taste of Germany, delivering the unchanged deliciousness as a pioneer of real beer. Made with 100% malt, Yebisu yeast, generously used Bavarian aroma hops, and long-term aging. The carefully selected ingredients and brewing method create a rich flavor full of umami. Yebisu Beer. It is a one-of-a-kind beer.

The charm of 'Suntory Whiskey Chita' blossoms in a highball. It retains a certain maturity while offering a light and breezy drinking experience. A refreshing and gentle aroma, along with a hint of sweetness, enhances the umami.