Chocotto Tienda de Sake y Aperitivos.

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 diverse range 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 high-quality 'designated name sake' that meets specific production standards, with traditions and techniques that have been carefully 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 toji (master brewer) named Kamemori Mataemon from Yamato Province (now Nara Prefecture) to brew sake at Aoba Castle's 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 toji from the Nanbu region, which corresponds to present-day Iwate Prefecture, leading to the foundation of today's Nanbu toji.

Wherever there are delicious foods, there are drinks that complement those flavors, and enjoying the drinks brings to mind the delicacies from the brewery. Breweries naturally aim to create drinks that pair well with daily meals, allowing you to enjoy sake that pairs perfectly with 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.

From the Otokoyama Main Store in Kesennuma, a port town in Miyagi Prefecture. A carefully brewed junmai sake that utilizes the characteristics of sake rice. Bottled with the powerful essence of unprocessed genshu that can only be tasted at the brewery, showcasing a fresh flavor typical of nama genshu! Features a refreshing fruity aroma and a pleasant sweetness unique to freshly pressed sake, with a crisp and light aftertaste.

Another sake born from the same ingredients (rice, polishing ratio, yeast) as Kenkonichi's standard 'Special Junmai Dry', but with a difference in the process of finishing it either dry or sweet. This is also an attempt to further bring out the charm of Sasanishiki. The 'Kenkonichi' finished sweetly. It is said that serving it in a wine glass is preferable, so we will serve it in a wine glass! And, this sake pairs well with Pocky♪ So, with Pocky Day coming up soon... for those who order, we will include Pocky...♪

Fastest! New sake from Miyagi!! This is the first unfiltered sake made from freshly milled new rice! The fresh taste reminiscent of green apples spreads throughout the mouth, and the pleasant acidity lingers beautifully as it fades away. It is a youthful and vibrant sake perfect for pairing with food. Unfiltered sake... this is a cloudy sake that has not undergone heat treatment after pressing. Please enjoy the freshest new sake available anywhere!!

Kinryū, the brewery at the northernmost tip of Miyagi. A precious sake from the Nanbu style that will leave drinkers in awe. Available exclusively at about 60 stores nationwide! This rare sake is not available to non-members. It is a small brewery where about 8 brewers live and work. The only sake produced here is the Junmai Ginjo 'Kinryū', making it a unique sake brewery. With a smooth texture and elegant aroma, this sake will make you want to keep pouring more!

The name 'Heavenly Dream' was born from the brewery owner sharing sake with climbing friends at the summit. It was a cup enjoyed while gazing at the beautiful sea of clouds below. A companion, moved by its flavor, remarked that it felt like seeing a dream or illusion above the heavens, leading to the name 'Heavenly Dream.' The label design encapsulates the moment of inspiration born from the grandeur of nature. Its crisp taste and moderate richness enhance the pairing with winter ingredients.

Made with 100% Gin no Iroha, a sake brewing rice from Miyagi Prefecture. Carefully aged for about 8 months in low-temperature bottle storage! Characterized by a mellow umami from long-term low-temperature aging, a faint ginjo aroma, and a refreshing crisp finish. Limited quantity sake.

From 'Mukonoe Brewery' in Ishinomaki City, a limited sake released once a year!! This is the fourth installment of the limited brewing series. It features the elegant aroma unique to Miyagi yeast and a refreshing, soft, and gentle flavor that harmonizes beautifully. It has a very crisp mouthfeel, with a clean finish that is refreshing. The 'Limited Brewing Series' with different sake rice varieties includes a total of four types: 'Hattan Nishiki', 'Omachi', 'Gohyakumangoku', and 'Yamada Nishiki', all released once a year! Don't miss this year's final limited Mukonoe!!

From 'Mukunokai Sake Brewery' in Ishinomaki City, a limited sake available once a year!! This is the fourth installment of the limited brewing series. It features the elegant aroma unique to Miyagi yeast and a refreshing, soft, and gentle flavor that harmonizes beautifully. It has a very crisp mouthfeel, with a clean finish that is refreshing. The 'Limited Brewing Series' with different sake rice varieties includes a total of four types: 'Hattan Nishiki', 'Omachi', 'Gohyakumangoku', and 'Yamada Nishiki', all released once a year! Don't miss this year's final limited Mukunokai!!

A beautiful and mellow flavor!! The sake, born as it is, has aged beautifully after surpassing summer. It is sake that has been pressed without applying pressure, bottling only the best part of the sake <middle extraction>. With a transparent mouthfeel that flows smoothly down the throat, it spreads a refined and calm aroma. While it has a clean and mellow taste, it finishes with a firm acidity, and its gentle yet solid presence is truly characteristic of 'Kurikoma Mountain'!!

While gentle, it has a wide range of fruity aromas such as melon and apple, with a smooth mouthfeel and a rich, mellow flavor full of depth. The dignified transparency and excellent balance are outstanding. Hiyadori refers to the practice during the Edo period when sake was transferred from storage barrels in the brewery to smaller barrels for sale without heating (pasteurization), which gave rise to the term 'hiyadori' meaning 'to transfer sake while it is still cold.' Nowadays, sake pressed from winter to spring is pasteurized and stored in tanks, slowly maturing from spring to summer. When summer passes, it is bottled without a second pasteurization, resulting in hiyadori! Due to short-term aging, it becomes mellow and is shipped at the perfect moment when the flavor is just right. It is neither namazake (unpasteurized sake) nor hiirezake (pasteurized sake), and can only be enjoyed in autumn! Hiyadori uniquely combines the best of both namazake and hiirezake! So, what about 'akiagari'? It refers to the state of sake pressed in spring that has matured and become more delicious after passing through summer into autumn. 'Hiyadori' refers to the process and type, while 'akiagari' refers to the state. They share the same category, but it might be interesting to keep this in mind while tasting autumn sake!

In Sapporo, or rather nationwide?? Probably, at this point, exclusively available at our store 'super' limited!!! <Only one bottle available> Bottled directly, it has a refreshing aroma and taste. A soft sweetness from the rice and a subtle refreshing fragrance. A crispness and light finish. The slight carbonation from the direct bottling makes it enjoyable without getting boring. A light bottle favored by sake drinkers.

A ginjo sake blended from several types of 'Waterbird Record' that started with the yeast 'Honofuku' born in Miyagi Prefecture. It has a soft and refreshing taste with a gentle ginjo aroma. The balance is neither too sweet nor too dry, making it easy to drink.

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 characterized by its soft and transparent quality, but with the latest brewing equipment, traditional handmade methods, and different water sources, each brewery competes with its own individuality. Receiving 'GI' certification as a whole is an extraordinary achievement.

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 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 techniques and know-how without reservation, to learn from each other, and to improve through mutual effort, 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 unprecedented 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' is cultivated exclusively in Yamagata Prefecture and has become the fourth most prominent sake rice in Japan, following the renowned sake rice varieties 'Gohyakumangoku', 'Yamada Nishiki', and 'Miyama Nishiki', gaining recognition as a major production area for sake rice.

A special limited pure rice ginjo that expands the deliciousness and enjoyment of the sake 'Hatsumasu'!! The rice used is polished down to 60%, aiming for a pure rice ginjo that feels fresh with fruity aromas, crafted using the traditional brewing technique of 'namamoto'!! Namamoto is a traditional brewing method where lactic acid is not artificially added when creating the yeast starter, suppressing the growth of unwanted bacteria with the power of natural lactic acid bacteria, creating an environment conducive to yeast activity and promoting alcohol fermentation. A characteristic feature is the process of grinding rice known as 'motosuri'. Hatsumasu (Tohoku Meijo) is a rare brewery that brews all of its sake using this labor-intensive namamoto method! It has a subtle aroma reminiscent of bananas, a mild and smooth mouthfeel, and a light, juicy umami that is gently fresh! The soft acidity is well-balanced, resulting in a bright and pleasant flavor. Enjoy the pop label and the fun deliciousness that has never been seen before in Hatsumasu♪

A limited sake that evokes the beautiful moon illuminating the Sea of Japan, reflecting the terroir of the Shonai region!! This Junmai Daiginjo Genshu is crafted using rice polished to 50% and brewed using the traditional method of Kimoto! The product name is inspired by the majestic peak 'Chokai Mountain (summit 2236m)' that straddles the border between Yamagata and Akita Prefectures, and the beautiful moon shining over the local port town of Sakata. It features a floral aroma reminiscent of melons, a soft and smooth mouthfeel, and a clean umami flavor with a moderate richness and depth, resulting in a well-balanced taste with a gentle finish♪ This sake pairs well with simmered fish♪♪

Currently, Matsumine no Fuji is being transformed into a brewery that produces small quantities of high-quality sake, with Masakazu Sato, the president of Jokigen, also serving as president. The brewing is led by young brewers centered around Daisuke Naito. This new brand, the Matsumine no Fuji 'Family Crest Series', combines the youthful brewers with the traditions of Matsuyama Sake Brewery. It is fruity and refreshing! With a rich aroma and a moderate dryness! This sake uses two types of rice, Dewasansan and Dewakirari. The polishing ratio is quite high at 45%! As specified, you can enjoy a fruity aroma and a clean taste with minimal off-flavors. Although the neck of the bottle indicates that it is dry, it is not excessively dry and has a well-balanced dryness!

This special junmai sake is brewed with the premium rice 'Miyama Nishiki' polished to 55%, aiming to create a dry junmai sake that can be enjoyed casually and loved for a long time. It possesses the classic deliciousness that can be said to be the essence of dry junmai sake, the ultimate dry evening drinking sake! It pairs well with seiriyaki (simmered vegetables) too♪ With a soft and gentle aroma, a smooth mouthfeel, and a sharp umami with a solid richness, it is approachable, and the smooth finish is very pleasant.

Boasting the best in Japan, the beech primeval forest of Yamagata. Yamagata's agriculture is rooted in the pure water produced by its rich forests and the vibrant earth. Yamagata Prefecture has carefully selected the Tsuyahime seedling from 100,000 varieties over a decade. Tsuyahime was born in 2008 as a hopeful grain aiming to be the most delicious rice in Japan. The characteristics of Tsuyahime are its glossy aroma and elegant sweetness. It expresses the essence of rice! The more you taste, the more you can feel the agriculture of Yamagata in this sake... This junmai ginjo sake is brewed with that sentiment. It has a high aroma reminiscent of Yamagata's European pear 'La France' and a rich umami flavor. The rice polishing ratio is 50%, polished to the level of junmai daiginjo. Perhaps due to the high polishing, it has a light mouthfeel and a smooth texture, finishing without heaviness!! We deliver a cup that allows you to fully experience Yamagata♪

Smooth and delicate sake quality. 'A refined lord's sake.' This junmai sake is perfect for the castle town of Tsuruoka! Rare for Eiko Fuji, this junmai sake is fruity. True to Eiko Fuji, it is a beautifully aromatic sake. The mouthfeel is smooth, yet it has a solid core of umami. It combines fruitiness with elegance and has a hint of sweetness. Enjoy the gentle aftertaste while dining!

The Yamagata Special Sake Series 'Yamaki Warehouse' uses 'Miyama Nishiki', which was the main sake rice in Yamagata Prefecture until the introduction of Dewasansan. This rice is luxuriously used. The polishing ratio is 50%. While Junmai Ginjo typically has a polishing ratio of 60% or less, this sake exceeds that and is a Junmai Daiginjo with a polishing ratio of 50%. The rice used is Miyama Nishiki, which has been cultivated in Yamagata Prefecture for a long time. It results in a soft and gentle sake. Over the past 20 years, Joki Gen has achieved an impressive record of being ranked first in national competitions!

Barrel-aged limited quantity sake! Breaks the concept of sake!? Aged in old barrels used for red wine from the local winery 'Oura Winery' in Nanyo City!! When you take a sip, you'll experience a bursting mouthfeel and a gentle lingering taste of the barrel. This is a new sensation that pleasantly betrays the traditional 'sake-ness'! The barrel aroma is subtly nuanced, and you can enjoy a punchy sweet and sour flavor just as depicted on the comic-style label!!

Developed with the concept of 'A clarity that surpasses dryness', this is a dry sake with a +10 rating, distributed exclusively in Yamagata Prefecture. The umami of the rice and the refreshing crispness shine through! This is a junmai daiginjo that surpasses the preferences of sake lovers, not just a simple dry sake! -As a side note- (Sake Meter Value) The sake meter value indicates the level of dryness or sweetness (such as +8 or -5). A higher positive value indicates dryness, while a negative value indicates sweetness. So, why does this happen? First, a special floating scale called a sake meter is floated in sake at a temperature of 5°C to measure it. At 15°C, sake with the same weight as pure water at 4°C (specific gravity = 1) has a sake meter value of ±0, and lighter ones are displayed as positive (+) while heavier ones are negative (?). The reason heavier sake tends to be sweet is that fermentation requires sugars that serve as food for yeast. The yeast consumes the sugars to produce alcohol and carbon dioxide (the bubbles that appear in the mash). The sugars that the yeast cannot fully consume are called residual sugars, and since sugars are heavier than water, a heavier specific gravity in sake indicates more residual sugars, leading to the conclusion that it is sweet. However, human taste perception is very complex, and factors like alcohol content and acidity (total acidity including amino acids, succinic acid, acetic acid, etc.) intertwine, so the judgment of sweetness or dryness varies by individual. Please consider the sake meter value as one guideline. Personally, I believe that enjoying sake without preconceptions and 'drinking the sake you encounter at that moment' is one way to have a delightful sake life! Here's to new encounters...

The unique 'Super Ura' of the Gasan style. This is the limiter release version of the Gasan style! A limited edition sake available only at select retailers for a limited time. The 'Super Ura' series of Gasan style is a limited distribution brand allowed to be handled only by select stores among Gasan style specialty shops! This is the flagship sake of the Gasan style series! 'While the aroma is nice, if there is junmai...' In response to many voices like this, the unique option of Gasan style, the 'Super Ura' series, was born! Made with sake brewing suitable rice from Toyama Prefecture, 'Ouyama Town'. A dry junmai sake with a good balance of flavor and a light, modern freshness!

Using the original sake rice from Yamagata Prefecture, 'Dewa Sansan'! A pure Yamagata sake made from rice, koji, and yeast all born in Yamagata. It features a gentle ginjo aroma and a moderate umami, resulting in a dry, crisp sake with a pleasant taste! After aging through the summer, it has mellowed, balancing moderate umami with a clean finish! An all-rounder sake typical of Yamagata, perfect for pairing with food!

A very easy-to-drink junmai daiginjo with a beautiful fruity aroma and a gentle mouthfeel that goes down smoothly! The alcohol content is slightly lower, making it recommended for sake beginners. It's been a while since we restocked! The beautiful label and sake quality are perfectly synchronized, truly a 'Himemegoto Fine Sake.'

This limited edition sake is released only in the autumn season in the local Shōnai region of Yamagata Prefecture, with the desire for more people to casually enjoy the deliciousness of sake made using the traditional namazume brewing method. The namazume method does not involve the artificial addition of lactic acid when creating the sake mother, instead relying on the power of natural lactic acid bacteria to suppress the growth of unwanted bacteria, creating an environment conducive to yeast activity and promoting alcohol fermentation. A characteristic feature is the process of grinding rice known as moto-suri. Hatsumago (Tōhoku Meijō) is a rare brewery that produces all of its sake using this labor-intensive namazume method, continuously creating sake with excellent cost performance. It features a refreshing and slightly floral aroma, a supple and smooth mouthfeel, and a soft, mild richness that showcases the characteristics of the namazume method, achieving a perfect balance that is neither too heavy nor too light. Enjoy the unique deliciousness of namazume sake from Hatsumago, which enriches your evening drinks during the autumn and winter seasons.

A fruity taste that has been bottle pasteurized after a certain period of aging! This is the autumn version of the 'Kamon Label' series, which has been cold-aged for a certain period after being freshly pressed into cloudy sake. The aroma is refreshing, reminiscent of bananas, with a slight remaining carbonation that adds a tingling sensation. The smooth and light umami evokes a fruity flavor similar to melon, resulting in a taste that is not found in regular cloudy sake.

This is a fresh sake made from Aizu-grown Yamada Nishiki rice polished to 45%! The aroma reminiscent of luxurious kiwi, melon, and white grapes is very elegant and vibrant, characteristic of fresh sake. It has a high-quality sweetness that is transparent, with elements of bitterness and spiciness that complement each other, creating a heavenly mouthfeel. Enjoy the exquisite umami in a light body, with a luxurious aroma that spreads beautifully, and a glamorous sweetness that feels very indulgent. The acidity is refined, fine, and clean, while the toasty bitterness and robust spiciness make a strong impression. Each of the five flavors stands out as expected from fresh sake, maintaining a harmonious balance typical of daiginjo. The smoothness on the palate is exceptional, and the aftertaste is dry and refreshing. By storing it until autumn, it has gained clarity and calmness, further enhancing its flavor. This is an impeccable daiginjo.

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 quiet evening drinking 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 fragrance 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's light and not easily tiresome, pairing well with a wide variety of dishes.

A sake contest where young people in Europe intuitively choose! 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, not from a bottle.

<Characteristics of Kokumachi Beer> 1. Uses local ingredients from Sendai! By using locally sourced barley, which is 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 connect CO2 gas cylinders to beer containers like kegs to force gas into the beer. Kokumachi Beer, similar to the method used for champagne, allows 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 Kokumachi Beer is not bottled from kegs. It is bottled directly from the original container, maintaining the same quality as draft beer. Like wine, it does not have an expiration date. Enjoy the freshness of the freshly 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 the UK. 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 made beer using only local ingredients?' 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 moderate bread-like feel, 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%

The HOCCA Cidre Sweet, created by the brewers of Awajiji (Japanese sake), combines playful spirit with Yamagata's apples to produce the 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 flavor. 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 flavor: <Red/Medium body> The aroma of well-ripened black fruits like cassis and a scent reminiscent of cooked jam, along with herbal notes, chocolate, and vanilla from the barrel, are harmonized. A refreshing mouthfeel from slightly higher acidity leads to youthful fruitiness, supported by rich tannins that provide structure.

100% Kamiyama-grown Merlot from Yamagata Prefecture. Color: Ruby color with a purple hue and 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 KELLOS is a small winery located in Araya, Tendō City, Yamagata Prefecture, which started in the summer of 2022. This sparkling wine is made from grapes harvested from old Campbell Early vines trained on trellises, undergoing secondary fermentation in the bottle. It features fine bubbles and distinctive 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, KELLOS 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 solid acidity, giving it a firm structure. This sweet wine is recommended more as an aperitif or after-dinner drink rather than with meals! It’s perfect for sipping after finishing your meal at the second or third place.

This wine is made from 100% high-quality Yam Sauvignon grapes grown in Tsuruoka City, Yamagata Prefecture (formerly Asahi Village) using fence cultivation! In Japan, it is not easy to cultivate European grape varieties for wine, so to adapt to the Japanese climate and enhance resistance to pests and diseases, the maternal variety is the native Japanese grape Yamabudo (Vitis coignetiae), and the paternal variety is Cabernet Sauvignon, which was crossed to create Yam Sauvignon. 'Soleil Le Vent' (the rising sun) has a deep crimson color with a hint of purple, rich fruity aromas, and the wild taste of Yam 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 liquid of each wine is settled and only the clear liquid 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. Carefully blended from 140 barrels of barrel-aged Muscat Berry 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 comes from 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 living on the moon. Made using Delaware, a white wine grape variety, it is produced through 'maceration fermentation' where the skins and juice are fermented together, bringing out a glossy orange hue! It offers a dry taste enriched with the freshness of Delaware and the depth from maceration fermentation!!

Yamagata Prefecture Akayu, Yellow Magic Winery. A juicy semi-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 of 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 number one 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!

This is a representative of black tea, featuring the refreshing aroma of the tea leaves 'Ceylon' blended with citrus 'Bergamot', luxuriously used in this bottle! 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, served on the rocks or mixed with milk or soda!

A luxurious blend of plum wine aged over a long period of 10 years. The deep richness and mellow smoothness unique to long-term aging come together for a special flavor. A limited edition plum wine from Miyagi with restricted availability!

Using the varieties 'Fujigorou' and 'Shirakaga' carefully cultivated at Kishinami-en in Kakuda City, Miyagi Prefecture, this is a sake-based umeshu. The brewery is the well-known Shinzawa Brewery, famous for 'Hakurakusei'. By soaking 1.5 times the usual amount of plums, the deep flavor infused with plum essence and the refreshing taste of green plums spread throughout the mouth! Enjoy the crisp taste of green plums on the rocks or with soda!

HOCCA WINERY, located in Tsuruoka City, Yamagata Prefecture, is operated by Ohu Jiman, 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-grown apples! It has a refreshing acidity that bursts 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 features 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 combined with Yamagata's apples has produced the apple sparkling series

From Miyagi, a new creation of 'Craft Gin' has arrived!! Focused on Japanese ingredients, 'Naru'. It uses grape pepper from Shinohata Farm in Arita River Town, Wakayama Prefecture, the birthplace of grape pepper. Known for its overwhelming aroma and high quality, grape pepper is considered the pinnacle of pepper. True to its name, the fruits are very large and grow like bunches of grapes. The flavor maximizes the characteristics of grape pepper! The fresh and refreshing citrus aroma resonates with 'Naru'. The resonance with juniper berries, the symbol of gin, creates a refreshing and vivid taste when mixed with soda, making it a remarkable bottle!!

The world's best craft gin comes from Miyagi. This craft gin 'Keyaki' is made using carefully selected ingredients nurtured by the land of Miyagi. 'Keyaki' is the prefectural tree of Miyagi and a symbol of the region. It is named after the 'Keyaki' tree, which firmly roots itself in the earth and stretches high into the sky. It uses botanicals produced in various locations within Miyagi Prefecture (yuzu peel, wild celery, tea leaves, grape peel). Upon tasting, the fresh aroma of yuzu spreads first, followed by the gentle sweetness of juniper berries. Coriander seeds and grapes support the base, while the finish is rounded off by the refreshing bitterness of wild celery and tea leaves. Since its release in 2020, it has won first place in a global competition in just a year and a half, making it the world's best craft gin!

Our celery is organic and chemical-free, suitable for raw consumption. We use Miyagi craft gin 'Keyaki' and blend fresh celery into a smoothie to create our special 'green' gin and tonic!

Natural pomegranate is carefully extracted with alcohol, and pomegranate juice is added for richness! By adding dried 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 methods: 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 mixers: black tea, 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 mixers: carbonated water, regular water, 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!

Enjoy the fresh and vibrant aroma of lychee! A sweet taste with 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 deliciousness that becomes addictive.

Limited to Yamagata Prefecture: 'Learn from the past 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 nuanced 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! Careful attention is paid to pesticide-free practices for safety and security, and the soba is cultivated with great care, which is used as the ingredient. Recommended served on the rocks or with soda!

The shochu from Tora-ya that has made a comeback after half a century. It has a unique flavor and umami made from 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 whiskey that combines the characteristics of 'Cafe Malt' and 'Cafe Grain' produced at the Miyagikyo Distillery's 'Cafe Still', embodying both strength and gentleness. The 'Cafe Still' is an old-fashioned machine. Masataka Taketsuru aimed to create a genuine blended whiskey that rivals Scotland, and in 1963, he introduced the 'Cafe Still' for the production of grain whiskey 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 that Masataka sought in grain whiskey. The rich 'Cafe Grain Whiskey' is indispensable to Nikka's blended whiskey. Limited to Miyagi Prefecture, rare.

Born from re-aging 'Marriage', it offers a rich flavor and depth, with a beautifully expanding aroma. After blending malt whiskey and grain whiskey that have undergone aging, it is barrel-aged once more for several months. This re-aging is called 'Marriage', and during this time, the distinct personalities of the whiskeys blend together deeply, creating a harmonious deliciousness. Many whiskeys that undergo re-aging are diluted with water before bottling to adjust the alcohol content to around 40-45%, but 'From The Barrel' minimizes dilution, setting the alcohol content at '51%'. Enjoy the robust drinking experience along with the rich yet delicate harmony of aromas and flavors born from re-aging (Marriage)!

The recommendation is highball!

Our restaurant has only one table. However, the space is very popular for its cozy atmosphere that makes you want to stay longer! 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 various types of sake that change with the seasons!