Hegisoba Takumi Roppongi

Non-alcoholic beer

Ginger Highball

Highball Ginger Highball Apple Vinegar Highball

The fresh and refreshing aroma and crisp taste of this recommended umeshu contains no additives such as flavoring or coloring.

Authentic plum wine made with genuine rice shochu and domestically sourced green plums. The natural sweetness and elegant aroma of the plums are unique to Hakkaisan.

A plum wine characterized by a refreshing taste, harmonizing the tartness of plums with a pleasant aroma, offering a crisp and gentle flavor.

Made with plums from Unnan, Shimane Prefecture, and local sake 'Toyonoaki'. It has a soft mouthfeel and a moderate acidity with a subtle sweetness.

A low-alcohol liqueur with an alcohol content of 8%, blended with 100% yuzu juice from Mizu Town, Masuda City, Shimane Prefecture, and 100% Toyono Aki Junmai Sake made from Shimane Prefecture rice is recommended.

Cassis soda, cassis orange, cassis oolong

Lemon Sour, Yuzu Sour, Apple Vinegar Sour, Buckwheat Tea High, Turmeric High, Oolong High, Jasmine High, Green Tea High, Black Oolong High 780 yen

Perrier Black Oolong Tea

Orange Juice, Yuzu Juice, Apple Vinegar Soda, Yuzu Soda, Coca-Cola, Dry Ginger Ale, Oolong Tea, Jasmine Tea, Green Tea, Turmeric Tea, Dattan Soba Tea

The artisan's sake has finally been born and will continue to evolve... The artisan's thoughts created by Kitayuki Sake Brewery in Sado. A collaborative project with the thoughts of the Echigo toji.

Hakkaisan Junmai Ginjo 1300 yen is a typical clean and dry sake, brewed with a commonality in the 'elegance and freshness of the drinking experience' from regular sake to Daiginjo.

Shimeharatsuru Junmai Ginjo 1300 yen. Brewed with carefully selected rice and pure soft water in a rich natural environment, this sake has a delicate and mellow flavor. It is also a sake that has many fans nationwide.

Tsuruage Junmai Ginjo 1260 yen, established 300 years ago, continuously brewed without interruption, in one of Japan's major heavy snowfall areas, producing about 2000 koku of sake only during the winter season known as 'Kan-zukuri', utilizing various blessings brought by snow and the traditional skills of Echigo brewers, dedicated to handmade authentic brewing.

Using soft water from 50 meters underground for the brewing water, and conducting low-temperature fermentation and long-term low-temperature storage, the sake is very gentle and delicate. It has a subtle aroma and a richness in flavor that is not simply light.

The initial aroma is a gentle melon scent. Unlike simply beautiful sake, it combines fruity aromas with a depth of flavor that makes it a junmai daiginjo that you won't tire of drinking. It is one of the sake that pairs very well with hegi soba.

A best-selling classic from the sake brewery 'Kokuryu', representing the Hokuriku region. It is one of the few junmai types at Kokuryu, but its unique clarity is well expressed, with a slightly subdued aroma and a hint of acidity that enhances the meal. When slightly warmed, you can also enjoy the rich umami of the rice and its lingering finish.

This sake is brewed with passion by dedicated brewers led by the young toji Ryunosuke Kodate. The goal is to create a sake that, while not compromising, has a vibrant aroma in each brewing process, a solid core, and a clean finish.

Expresses a unique strength and solid body created with black koji, featuring the fragrant aroma and impactful sweetness of Kogane Sengan. It offers a strong aroma and flavor, along with a delicate and smooth texture achieved through careful aging, providing a rich drinking experience.

A gentle sweetness of grains, black tea, and a strong, rich aroma. The taste has a solid structure with a concentrated balance, leaving a fragrant and complex aftertaste. When mixed with water, the flavor becomes richer, with the sweetness of grains and a slightly roasted flavor lingering. When mixed with hot water, the flavor softens, resulting in a well-balanced, rounded taste.

Using a carefully crafted method with a homemade distiller, it maximizes the original aroma and flavor of barley by blending shochu distilled at normal pressure and reduced pressure. It brings out the toasty and slightly sweet aroma of barley while finishing with a refreshing aftertaste.

Elegant and fragrant, with a hint of sweet grain aroma. The caramel-like flavor delicately spreads in the mouth, offering a pleasantly light taste. The sweetness of the grain is predominant, leaving a consistently gentle and toasty aftertaste. When diluted with hot water, the sweetness deepens, creating richness, and the compatibility with the toastiness improves.

The new possibility of 'mixing sake', a new challenge from Takumi Roppongi. Experience the richness and depth of brewed sake that is not found in distilled spirits.

Using the Niigata Prefecture specialty variety 'Toyomusume' cultivated in Ojiya. A refined and mild flavor that utilizes the techniques of sake brewing.

A 4-go bottle for 4200 yen, carefully crafted over time in the 'Gokase Brewery' blessed with nature in the mountains of Kyushu. A rich and sweet-flavored authentic soba shochu.

Four-go bottle 5700 yen. A culmination of the life dedicated to shochu making by the pioneer of the shochu boom, Maemura Distiller. A masterpiece that combines the original flavor of sweet potatoes with exceptional smoothness.

Among the many sweet potato shochus, this one stands out for its exceptional taste. It is less likely to cause a hangover because impurities have been removed.

This 'Nakamura' is made by Nakamura Sake Brewery, which is dedicated to using only the finest sweet potatoes and traditional handmade methods for those who love sweet potato shochu.

4-go bottle 5700 yen. It is not an exaggeration to say that there is no one in Japan who does not know this brewery. Nishishuzou's top brand is vibrant and never gets boring, with many fans.

A limited item that can be enjoyed with seasonal dishes. Please ask the staff for details.

Four-go bottle 5700 yen. With a mild yet delicate flavor, this barley shochu from Sato Shuzo expresses the natural sweetness and aroma derived from the ingredients, showcasing the characteristics of the distillery. In any case, this sake is delicious!

5400 yen for a 5-go bottle. This shochu uses local bamboo charcoal from Usuki as a filtration agent, and while it is distilled under reduced pressure, it gently retains the characteristics of barley.

Echigo rice shochu made by the famous sake brewery 'Hakkaisan' from Niigata. It has a rich flavor, ginjo aroma, and a refreshing finish.

This is a carefully selected black sugar shochu. Please ask the staff for details.

This is a carefully selected fine Ryukyu Awamori. Please ask the staff for details.