Okonomiyaki Noro Akasaka Hitotsuki Dori Ten

'A Man is Silent with Sapporo Beer'

The more you drink, the drier it gets, dry and fresh.

'This is the Kirin Beer of the future!'

Suntory Draft Beer uses a 'Triple Decoction' method that involves boiling three times in a kettle. This method brings out the flavor of the ingredients, achieving both a satisfying taste and easy drinkability!!

Suntory Draft Beer uses a 'Triple Decoction' method that involves boiling three times in a kettle. This method brings out the umami of the ingredients, achieving both a satisfying taste and easy drinkability!!

Today, I want to drink sherbet hoppy with low calories, low sugar, zero purine, fluffy and soft tonpeiyaki, together.

A shochu made using 100% purple sweet potatoes 'Murasaki Yuu' that are cultivated only in Miyazaki Prefecture. It has a rounded, glossy sweetness and a clean finish that melts away, derived from the purple sweet potatoes. This shochu has a rich, rounded, and gentle mouthfeel without any harshness. It was used as a service drink in ANA's business class.

Using carefully selected two-row barley as the main ingredient, and by using barley koji and white koji for distillation, we have created a finish with a solid flavor, roasted aroma, and richness of barley. This authentic barley shochu is made by blending 80% of the low-pressure distilled raw liquor and 20% of the atmospheric distilled liquor, and maturing it in oak barrels for 3 years to make it easy to drink.

The aroma transcends the concept of tropical fruit shochu, known as 'Gin Ko Tori Kai.' It is not a typical shochu made by distilling sake lees after brewing sake. The sake rice 'Yamada Nishiki' and 'Gohyakumangoku' are polished to 50-60% like ginjo sake. (At this point, it already surpasses the concept of authentic shochu.) This is a luxurious rice shochu distilled directly from the moromi. It has a fragrant aroma reminiscent of vibrant, fully ripe tropical fruits. Please enjoy the ginjo aroma that rivals that of daiginjo sake slowly. After 15 years of research under President Kazunobu Torikai, the polished technique and home-cultivated yeast have produced a world-class rice shochu, 'Gin Ko Tori Kai.' It won the special gold award at the 'Mond Selection '96,' a competition that gathers fine sake from around the world. It transcends the category of shochu. The vibrant aroma reminiscent of fully ripe tropical fruits and delicious apples evokes the essence of ginjo sake. The taste may be better described as 'crisp, dry daiginjo' rather than shochu. It is also recommended for sake and wine enthusiasts.

This shochu is made using 100% purple sweet potatoes called 'Murasaki Yuu', which are cultivated only in Miyazaki Prefecture. It has a rounded, glossy sweetness and a clean finish that melts away, leaving a lingering aftertaste derived from the purple sweet potatoes. It is a rich and smooth shochu with a gentle mouthfeel that is not stimulating. It was adopted as a service drink in ANA's business class.

～Summer Limited Matsuro～ The theme of this brewing is 'Return to the Origin'... 'A refreshing and delicious shochu for the summer' 'A refreshing and deep flavor characteristic of authentic shochu.' The key points are the richness derived from grains created by the koji. The aroma typical of shochu produced by Miyazaki yeast. The sweet aroma of red sweet potato, reminiscent of dried raisins. A slight addition of the roasted notes from the aftertaste that was not included last year, followed by careful filtration in winter, and stored for about six months. Sweet potato variety: Benimazari (Red Sweet Potato) Koji: White Koji ALC degree: 20 degrees

This is a shochu that I would first recommend to beginners of imo shochu. It is made using yellow koji and red sweet potato (Beniotome), and is fermented at low temperatures and distilled under reduced pressure. It has a gorgeous fruitiness and a refreshing taste. In addition to on the rocks or with water, it is also recommended with soda.

The sweet aroma rises gently, and when tasted, the rich sweetness of the red sweet potato expands, leaving a pleasant aftertaste that lingers after passing through the throat. The refreshing sweet scent unique to the red sweet potato is nicely tightened by the white koji, creating a flavor that makes you want to drink several cups with a stronger soda mix. Among the lineup of Goto-nada, it stands out with its brilliance, giving a cheerful impression that conveys the excitement of summer in Goto. Ingredients: Beni Haruka (self-cultivated), red sweet potato (contract cultivated), rice koji, koji mold: Kawachi mold, white koji, excellent ALC: 25%, distillation: atmospheric distillation.

Kurokirishima EX is a completely new authentic sweet potato shochu that boasts the deliciousness of the 'Delicious Pentagon' in a golden ratio. The prominent feature of its aroma is the sweet fragrance inherent to authentic sweet potato shochu. It is not 'potato-smelling,' but rather has a gentle sweet aroma that envelops you, retaining the essence of sweet potato, which is the key to its flavor. Its taste is truly rich and full-bodied. While it maintains a crispness that prevents drink fatigue, the sweet aroma characteristic of sweet potatoes creates a thick texture that offers a deep and robust flavor. Additionally, it has a smooth mouthfeel described as 'thick,' which allows you to feel the expansion of flavor even after drinking. It is delicious not only on the rocks or with water but also when diluted with hot water. It pairs well with food and is also enjoyable to sip slowly on its own after a meal. This authentic sweet potato shochu broadens the ways to enjoy it. Alcohol content: 25 degrees. Raw materials: Sweet potato (Tama Akane) and rice koji. Distillation method: Single distillation.

This is an imo shochu made on Yakushima Island, which is located about 60 kilometers south-southwest of the Osumi Peninsula in Kagoshima Prefecture, and is registered as a UNESCO World Natural Heritage site, known for its untouched nature, including Jomon Sugi. 'Mitake' is named after the three mountains that tower over Yakushima: 'Miyanoura-dake', 'Nagata-dake', and 'Kuro-mitake'. Using water filtered through thousands of years of primeval forest, which is also selected as one of Japan's top 100 famous waters, it is brewed with locally produced 'Kogane Sengan' sweet potatoes and white koji, and aged in tanks after distillation (at normal pressure). It maximizes the original flavor of the sweet potato (richness and sharpness) and is a popular shochu with a taste that appeals to everyone, made from sweet potatoes (Kogane Sengan) and white koji at 25 degrees, distilled at normal pressure.

This 'Red Hare (Sekitoba)' is produced at the carefully crafted shochu brewery 'Hamada Denbee Brewery' in Kagoshima Prefecture, using carefully selected high-quality sweet potatoes known as 'Kogane Senkan' and naturally filtered clear water from the unique Shirasu plateau in Kagoshima. It has a refreshing mouthfeel while delivering a rich flavor that flows smoothly down the throat, making it a very popular sweet potato shochu. The name 'Red Hare (Sekitoba)' comes from a famous horse mentioned in the Romance of the Three Kingdoms, said to run a thousand miles in a single day.

Using yellow koji for sake, this features a low-temperature fermented mash, characterized by a refreshing citrus aroma and a crisp taste. It is recommended to drink it on the rocks.

Spirits such as whiskey and brandy are stored in barrels for a long time, and due to the breathing action and other maturation processes, the amount of original liquor gradually decreases. This liquor has been referred to as 'the angel's share' since ancient times, and is considered a precious and auspicious drink. The authentic shochu 'Demon King' is named to signify a special liquor brought forth by demons who seduce angels to procure the finest spirits from the demon realm. The gentle flavor, unique to aged liquor, does not tire the palate, allowing one to appreciate the grandeur of time through the glass. It blooms with a splendid aroma and leaves a rich aftertaste. Truly the essence of a prestigious lineage. Please enjoy a drop of romance that is passed down this evening.

This is sweet potato shochu from Koshikijima in Kagoshima Prefecture. It has a rich sweet potato aroma and a solid sweet potato flavor, making it a true representation of sweet potato shochu, whether served with water or hot water. Ingredients: sweet potatoes, rice koji Distillation: atmospheric pressure

A subtle aroma of 'sesame' combined with a gentle umami flavor. The sesame shochu 'Benio' has a refreshing taste when mixed with water. It is also recommended for those trying sesame shochu for the first time.

Among the islands in Japan, the rare black sugar shochu, which is only produced by the breweries on the islands known as the Amami Oshima Islands in Kagoshima Prefecture, is a staple of Kikai Island Brewery, affectionately known as 'Kurochuu.' Because it is aged, it has an extremely smooth throat feel and a slight sweetness.

This year's 'Summer Red Bay' features a smoky flavor reminiscent of roasted barley! It can be enjoyed not only mixed with soda but also chilled straight! Raw material barley: Kyushu-produced two-row barley; Haruka two-row koji mold: Kawachi Genichiro Shoten produced white koji ALC degree: 20%

The roasted and soft sweet aroma of two-row barley, Blue Roan is a uniquely rich and cloudy barley shochu characterized by the distinctive roasted flavor and deep umami of barley. On the rocks, it offers a bitter aftertaste, while when diluted with warm water or served slightly cooled, you can enjoy a smooth sweetness and a rich mouthfeel. Raw material barley: Two-row barley from Saga Prefecture, Koji mold: Kawachi Genichiro Shoten produced white koji yeast: Kagoshima No. 2 yeast ALC degree: 25%

This year's 'Summer Red Maiko' features a smoky flavor reminiscent of roasted barley! It can be enjoyed not only mixed with soda but also chilled straight! Raw material barley: Kyushu-produced two-row barley; Haruka two-row koji mold: Kawachi Genichiro Shoten-made white koji ALC degree: 20%

Using carefully selected two-row barley as the main ingredient, and brewing with barley koji and white koji for distillation, we have created a finish with a solid flavor, roasted aroma, and richness of barley. By blending 80% of the low-pressure distilled raw spirit and 20% of the atmospheric distilled spirit, and aging it in oak barrels for 3 years, we have made a genuine barley shochu that is easy to drink.

This is a genuine barley shochu that has been long-aged, crafted with reliable techniques backed by tradition in the rich natural environment of Kurume, Kyushu. It features a rich aroma created by aging the carefully selected barley shochu base for over three years, along with a mellow flavor derived from oak barrels.

Based on rice shochu, carefully extracted gyokuro tea leaves. The tea leaves used as raw materials are from Uji, Kyoto, which is renowned as a production area for gyokuro, and only the particularly rare 'first flush' tea leaves, which are picked at the very beginning of the harvest season, are used, allowing you to enjoy the unique aroma and deep flavor of gyokuro.

The aroma transcends the concept of tropical fruit shochu, presenting 'Gin-kou Torikai'. It is not a typical shochu distilled from sake lees after brewing sake. The sake rice 'Yamada Nishiki' and 'Gohyakumangoku' are polished to 50-60% like ginjo sake for shochu production. (At this point, it already surpasses the concept of authentic shochu.) This luxurious rice shochu is distilled directly from the moromi. It has a fragrant aroma reminiscent of vibrant, fully ripe tropical fruits. Enjoy the ginjo aroma that rivals that of daiginjo sake slowly. After 15 years of research under President Kazunobu Torikai, the polished technique and home-cultivated yeast have produced the world-class rice shochu 'Gin-kou Torikai'. It won the special gold award at the 'Mond Selection '96', a competition that gathers fine sake from around the world. It transcends the category of shochu. The fragrant aroma reminiscent of fully ripe tropical fruits and delicious apples evokes the essence of ginjo sake. The taste may be better described as 'a crisp, dry daiginjo' rather than shochu. It is recommended for both sake and wine enthusiasts.

This is a food-friendly sake that pairs well with any dish, bringing out the inherent goodness and flavors of the ingredients. It has a refined aroma and a light mouthfeel. It is a clean and refreshing type with a transparent taste. It is recommended to enjoy it on the rocks, with water, or as a highball, but it is also great when mixed with tea, oolong tea, or tomato juice.

From the aroma to the finish, there are no outstanding flavor elements, and it is extremely stable with a gentle flavor. It is also characterized by being enveloped in a subtle ginjo sake that evokes the image of fluffy rice. The best way to drink it is on the rocks, but a water mix does not compromise the flavor, making it recommended for beginners. As an aperitif, it enhances the flavors of various dishes.

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This is a carefully crafted Cava that uses high-quality grapes grown with minimal pesticide use, in collaboration with producers who utilize state-of-the-art brewing equipment. It features a longer aging period of over 24 months, which is longer than the usual Cava, and adopts the same bottle fermentation method as Champagne. It has a beautiful salmon pink appearance and a long-lasting fine bubble, with aromas reminiscent of red berries like raspberries and a hint of dried fruit, along with a brioche-like aroma that evokes good Champagne. The taste is fresh and fruity, with acidity and a soft richness, making it very well-balanced and elegant. This dry sparkling wine pairs well with a wide range of dishes, including Chinese cuisine, Japanese food, and desserts.

750ml

750ml

Chandon Brut is a sparkling wine that represents Australia, made using traditional methods, and is a symbol of Chandon. It has a refreshing pure fruit flavor reminiscent of fresh citrus, created from a beautiful blend of Chardonnay and Pinot Noir.

Chandon Rosé is a sparkling wine made using traditional methods. It has aromas reminiscent of fresh strawberries, pomegranates, and cherries, with a refreshing finish, offering fresh flavors and a smooth acidity.

750ml

A representative brut (dry) champagne of Moët & Chandon. Since its birth in 1869, it has been loved by people all over the world. It is characterized by fresh fruit flavors, enchanting taste, and elegant aging. Its balanced and elegant flavor pairs well with all kinds of dishes, from appetizers to mains to desserts.

Using a 3kg small harvest basket. After harvesting at the timing for each plot, it arrives at the cellar within one hour, and thorough selection is carried out. Aged for 8 months in French oak used for 5 years (3% new barrels), it has a charming aroma of small red fruits and a flavor reminiscent of minerals, with a gentle fullness, well expressing the characteristics of Burgundy Pinot Noir.

750ml

750ml

A blend of Cabernet Sauvignon, Tempranillo, Merlot, and Syrah. Strong aromas of dark red fruits with hints of anise, chocolate, and roasted coffee. It has a silky texture and an elegant finish that lingers. This organic wine features mild and sweet tannins that combine with a fresh mouthfeel, creating an approachable flavor.

750ml

750ml

The wine has a deep red color. Aromas of blackberry, black currant, and ripe cherry are accompanied by herbal notes. It is a full-bodied wine with concentration, featuring charming blackberry complemented by touches of black cherry and prune. The finish is long and complex, supported by firm tannins, with a hint of oak nuances.

Characterized by the rich fruitiness and ample sweetness typical of Southern Italy. The attack is somewhat strong, with aromas reminiscent of black fruits like cherry and cassis.

750ml

750ml

Trimbach was founded in 1626 and has nurtured history and tradition for 13 generations over four centuries, making it one of the most prestigious wineries in Alsace. It was selected as the best brand in the 'Grands Prix de La Revue du vin de France 2025' by the influential wine magazine La Revue du Vin de France, not only in France but globally. This is a dry wine made from their signature grape, Riesling. It has a greenish lemon yellow appearance. Fresh aromas of lemon, ripe white peach, apricot, and green apple waft from the glass. The taste is dry and pure. Lively fruitiness is layered with crisp acidity and a beautiful mineral sensation, leading to an elegant finish. The wine maximizes the transparent flavor of the grapes.

Bright straw color with a crystal clarity. The main aromas are yellow plum, pear, quince, and peach. On the palate, the scent of ripe yellow fruits spreads, offering a soft and well-balanced experience, finishing with a light acidity that mirrors the aromas.

It features the fruity flavors of tropical fruits reminiscent of pineapple and mango, characteristic of Southern Italy.

Mouton Cadet is a casual wine crafted by Baron Philippe de Rothschild, who owns a first-growth Château in Médoc, at his base in Bordeaux. This wine was born from the desire to deliver wines that respect both people and the environment to everyone. It has a refreshing finish, combining citrus fruit aromas with floral scents that expand when in contact with air. It pairs well with a wide range of dishes, making it an approachable and appealing choice. When poured into a glass, citrus aromas of lemon and grapefruit emerge, along with hints of jasmine and fresh apricot as it interacts with the air. The charming fruitiness is complemented by lively acidity, creating a refreshing impression. Citrus fruits, anise, and floral notes are present, with a lingering flavor of licorice in the aftertaste. Its refreshing taste that complements meals is particularly attractive. When poured into a glass, citrus aromas of lemon and grapefruit emerge, along with hints of jasmine and fresh apricot as it interacts with the air.

750ml

700ml

A summer sake brewed by young toji (master brewer) Taiichi Iizuka. This is a cold-brewed genshu that has fermented slowly at low temperatures. It is characterized by a slight cloudiness. It has a rich flavor that incorporates sediment filtered through silk. ● This 'summer sake' comes from a brewery in Echigo that only produces junmai sake. Brewery: Yukitsubaki Sake Brewery. Designation: Junmai Ginjo Genshu (Unfiltered). Alcohol content: 17%. Sake meter value: ±0. Acidity: 1.7. Rice used: Gohyakumangoku, rice from Niigata Prefecture. Polishing ratio: 60%. Flavor profile: Light and moderately dry.

A refreshing junmai ginjo that pairs well with summer food! This junmai ginjo sake has a clean and refreshing taste that can be enjoyed even in the hot summer. It features a beautiful and light mouthfeel. On the back of the label, goldfish swim gracefully, making it a popular summer sake that is enjoyable to look at as well. Rice used: Rice from Miyagi Prefecture, Rice polishing ratio: 55%, Sake meter value: Not disclosed, Acidity: Not disclosed, Amino acid content: Not disclosed, Alcohol content: 15%

A junmai sake with a refreshing taste that harmonizes the umami and acidity of rice. Rice used: Manamusume, polishing ratio 65%, sake meter value +1 to +2, acidity 1.3

A long-favored representative of the dry and crisp category. It is characterized by a light and refreshing taste brewed only with yeast that has a light aroma and flavor, and sake rice suitable for brewing. It has a smooth mouthfeel and is a ginjo sake that is worthy of being called 'dry and crisp' among Koshino Kanbai. It is refreshing when enjoyed at room temperature or chilled, and you can enjoy a wider range of flavors when served warm.

A sake created with the aim of being the ultimate ordinary sake! Recommended to be served warm! - This is a product that Mr. Hiroyuki Tsuji, a Shimo-no master brewer, has pursued his ideals and refined over many years through trial and error. It has a delicate balance of sweetness, umami, acidity, aroma, and crispness. Therefore, it is a food-friendly sake that does not tire you out while drinking, and you will find the second cup more delicious than the first, making you want to have a refill. The ideal drinking temperature can be cold, at room temperature, or warm, with room temperature being particularly recommended. Raw material rice: Domestic rice ALC degree: 16%

A rich and enveloping round flavor spreads, making it an ideal junmai sake that seems to accompany anything, leaving a smart and elegant impression typical of Akita sake. It is versatile, good both chilled and warmed. The town of Misato in Akita Prefecture, where the brewery is located, is known for its beautiful clear water springing up from about 600 places. Ingredients: Rice from Akita Prefecture, polished to 60%. Yeast: Proprietary cultivated yeast. Alcohol content: 15.2%. Sake meter value: +3. Acidity: 1.7.

A refreshing and juicy aroma reminiscent of herbs and fresh greenery. The fresh mouthfeel combined with lively acidity and crispness is pleasant. This junmai ginjo has a refined sweetness and a refreshing impression. Rice used: 82% Fukunoka (kake mai) Rice polishing ratio: 43% koji rice, 60% kake mai ALC degree: 15% Sake degree: -4

This very delicious sake was made by a sake brewery located in Kasumi, a neighboring town of the countryside where the store manager grew up, famous for crabs on the Sea of Japan!! It is a sake that has many fans due to its unpretentious and non-boring flavor. Alcohol content (15 degrees) Ingredients: Hyogo Prefecture Yamada Nishiki and Tajima general rice, polishing ratio 68% Light and smooth type, dry.

This very delicious sake was made by a sake brewery in Kasumi, a neighboring town of the countryside where the store manager grew up, famous for its crabs on the Sea of Japan!! The richness and sharpness stand out. Sake quality: dry (Sake meter value +7) Alcohol content: 15 degrees Acidity: 1.3 Amino acids: 1.1 Raw rice: Hyogo Prefecture grown Gohyakumangoku Polishing ratio: Koji rice 63%, Kakemai 68% Yeast: K-701 Yeast starter days: 29 days Fermentation days: 26 days

A daily junmai sake from Akika Sake Brewery, one of the top pure rice sake breweries in Kansai. The alcohol content is kept a bit lower, so it won't tire you out. It's good both chilled and warmed.

Yama Junmai Ginjo Nama Hanamura has been crafted into a fine product that combines the fresh umami of freshly squeezed sake with the unique fragrant aroma and elegant sweetness characteristic of Hanamura. Please enjoy it chilled to an appropriate temperature.

A dry sake with a solid umami flavor. It has a body that is elegant and dignified, worthy of the name King, with a well-balanced taste. The Macho series features a polishing ratio of 80%, and the umami stands out because it is made from low-polished rice that is hardly milled. True to the Macho series, it overturns the common sense of low-polished rice with its excellent balance, making it easy to drink more. It is recommended to drink it chilled, around 10°C to 5°C, in a floral or snowy chill. The balance of umami and sharpness is good and pairs well with food. Enjoy it as a sake for meals.

Made with 100 percent Yamada Nishiki. A summer limited edition, Summer Moon. The crescent moon floating in the summer night sky is a stylish label. It has a delicate and gorgeous aroma typical of summer sake. The acidity and sweetness enhance the fragrant aroma, and it finishes with a clean cut. It has a well-balanced flavor.

Among the popular brand 'Fudō' that Chiba Prefecture is proud of, this is the most affordable sake, perfect for daily evening drinks. It is carefully brewed using 100% Akita-produced sake rice 'Miyama Nishiki', and finished dry with low-temperature long fermentation. By not using carbon filtration, the rich umami of the rice is preserved. It features a light and refreshing umami that you won't get tired of even if you drink it every day, and can be enjoyed chilled or warmed.

The 'Houka' Junmai Ginjo offers a rich aroma and deep umami that can only be experienced with unpasteurized sake. It is a carefully crafted Junmai Ginjo born from the natural environment of Shinshu. This sake is brewed with 100% Nagano Prefecture rice by dedicated young brewers in the extremely cold region of 'Shinshu Suwa no Hira' (Okaya City). 'Houka' is brewed using more than eight different types of rice, including Kinmon Nishiki, Takane Nishiki, Yamae Nishiki, Miyama Nishiki, Hitogokochi, Shirakaba Nishiki, Yamada Nishiki, and Yoneshiro, tailored to the characteristics of the product. Enjoy the rich and soft flavors harmonized with the five tastes of sweet, sour, astringent, bitter, and spicy, created by Shinshu's rice, water, and people.

This is a junmai sake made from rice grown by Fukuda Farm, which is committed to cultivating without pesticides. Enjoy the local rice and the unique terroir of the area. It has a slight cloudiness and you can also enjoy the fizzy sensation from the secondary fermentation. Its robust flavor pairs well with both meat and fish. There is a refreshing quality reminiscent of ramune, but if you add ice to the glass, it becomes easy to drink even in the hot summer.

・Hakushu Highball…1,600 yen・Yamazaki Highball…1,900 yen・Kaku Highball…500 yen・Kaku Highball (Large)…950 yen・Chita Highball…1,100 yen・Takahashi Highball…2,000 yen・Ginger Highball (Sweet)…550 yen・Ginger Highball (Spicy)…550 yen・Glenmorangie…1,000 yen・Glenmorangie Orange Highball…1,100 yen A citrusy and uplifting orange highball. This refreshing drink highlights the fresh and fruity flavor that is also the signature of Glenmorangie Original.・Coke Highball…550 yen・Talisker 10 Year Spicy Highball…1,100 yen The highball made with Talisker 10 Year mixed with soda can be enjoyed as is, but to enhance the sea-salt-like aroma and spicy flavor of Talisker 10 Year, add a sprinkle of black pepper on top. The spiciness of the black pepper stimulates the appetite, making it an ideal highball not only as an aperitif but also as a drink during meals.・Cut Lemon…50 yen

・Zubrowka…600 yen・Underberg…600 yen German herbal liquor! Perfect for a final drink or a starting drink!・Benedictine…600 yen

Cassis Grapefruit…650 yen, Cassis Soda…650 yen, Cassis Oolong Tea…650 yen, Uguisu Inn Cloudy Plum Wine…580 yen

・Shikuwasa High…650 yen・Sharikin Soda…650 yen・Karada Sukoyaka Tea W High…650 yen A blend tea with specific health benefits that works to "suppress fat absorption and moderate sugar absorption" due to the action of plant-derived dietary fiber and indigestible dextrin, mixed with shochu!・Calpis High…550 yen・Fresh Squeezed Orange High…650 yen・Fresh Squeezed Grapefruit High…650 yen・Fresh Squeezed Lemon High…650 yen・Refreshing Yukari Sour…600 yen Perfect for hot seasons! A refreshing red shiso drink!!・Green Tea High…550 yen・Tomato High…550 yen・Oolong High…550 yen・Salt Watermelon Sour…550 yen The taste of summer, like eating watermelon with salt. A sweet and salty summer flavor!!・Plum Shiso Sour…600 yen A sour drink packed with plum and shiso. This salty-sweet flavor is recommended for rich dishes.

Lemon Hall Umashio 7%…480 yen A mellow lemon sour with a tight flavor enhanced by Setouchi salt. Lemon Hall Honey Lemon 3%…480 yen A sour drink finished with a hint of sweetness from honey. Lemon Hall Strong Lemon Juice 21% 7%…480 yen A lemon sour made with a generous amount of lemon juice, using the juice of 2 whole lemons for a rich flavor. Lemon Hall Devil's Demon Shari-Kin…900 yen An arrangement of the demon lemon in a slower version! It’s actually a shochu sorbet mix (￣◇￣;) Named 'Devil's Demon Shari-Kin', please enjoy it moderately! Lemon Hall Not Sweet Lemon Hall 5%…480 yen A light and easy-to-drink lemon sour that enhances your usual meals. Lemon Hall Not Sweet Lemon Hall Lemon and Sudachi 7%…480 yen A satisfying drink with an alcohol content of 7% and a refreshing aroma of sudachi that you won't get tired of. Lemon Hall Standard 5%…480 yen A refreshing lemon sour made with plenty of lemons. This is the classic taste!

・Refreshing Yukari Juice…480 yen Perfect for hot seasons! A refreshing red shiso drink!!・Green Tea…480 yen・Strong Carbonated Water…300 yen Strongly fizzy carbonated water・Oolong Tea…480 yen・Orange…480 yen・Body Healthy Tea W…550 yen A blend tea with two functions: 'suppresses fat absorption and moderates sugar absorption' due to the action of plant-derived dietary fiber and indigestible dextrin.・Calpis…480 yen・Coca-Cola…480 yen・Grapefruit…480 yen・Ginger Ale (Sweet)…480 yen・Ginger Ale (Dry)…480 yen・A drink for the staff 'Thank you in advance!!'…500 yen・Tomato Juice…480 yen・Mineral Water Mount Fuji Natural Water FUJI SUN SUI…400 yen