Hokkaido Jingisukan Citron

Akkeshi whiskey, inheriting the traditional methods of Scotland. Although difficult to obtain, it is available in various types, delighting whiskey lovers. Its high rarity value and excellent pairing with lamb are the pride of the shop.

Recently, Japanese whiskey has been attracting global attention! Please enjoy the supreme whiskey that is hard to find in the market as a 'highball'! Our shop recommends a highball that allows you to enjoy the aroma even more.

The sweetness of Akkeshi malt and peat is pleasant. This is a whiskey where sweetness and peat are distinctly felt. {Key Malt: Hokkaido-grown Mizunara}

It is fragrant and sweet, with a slightly peaty aftertaste that emerges later. You can sense the toasty aroma and sweetness of barley, reminiscent of whole grain cookies. {Key Malt: Hokkaido Mizunara}

The aroma emphasizes a strong smokiness, but the taste does not feel overwhelmingly smoky; instead, it gradually reveals a bitter note with a faint sweetness of citrus peel. {Key Malt: Hokkaido-grown Mizunara}

A flavor enhanced with sweetness and elegance from sherry casks and wine casks. The subtle peat and the sweetness of Akkeshi malt are well balanced in the finish. {Key malt: Hokkaido Mizunara}

An oriental scent reminiscent of fruity incense, followed by a persistent smokiness that never gets boring, with a honey-like mouthfeel and flavors of citrus, herbs, and a briny taste that is characteristic of Akkeshi. {Key Malt: Hokkaido Mizunara}

With a refreshing and smooth taste, it pairs perfectly with Genghis Khan!

Let's have a 'refill' with lemon as it is!

This is an easy-to-drink lemon sour that you can enjoy not only the sourness of lemon but also the gentle sweetness of honey.

As the sherbet with the tang of lemon melts, you can enjoy a texture similar to a frozen drink!

By grating the lemon with the skin on, you can fully experience the aroma, acidity, and bitterness of the lemon!

Alcohol content 15.5%. This sake utilizes the deliciousness of rice, offering a refreshing taste despite being junmai sake. It is produced by the northernmost sake brewery in Japan. Brewed with soft water from the Shokanbetsudake mountain, this sake has a crisp finish and a soft mouthfeel, and 95% of the sake produced is consumed within Hokkaido, loved by the locals.

With an alcohol content of 15.7%, it has a refreshing aftertaste and is a satisfying drink that never gets boring. Established 131 years ago, it is a rare sake brewed by the easternmost brewery in Japan. It is also famous for being difficult to obtain outside the local area. The rich natural environment and traditional techniques create a rich and delicate flavor.

This sake has an alcohol content of 15-16% and is made from rice and rice malt, preserving the original flavor and aroma of sake, and is a slightly dry type of drink. It is a sake brewery that is particular about 'undiluted sake without water adjustment', 'water', 'air', and 'environment'. The water used is snowmelt from the Niseko Weiss mountain range and 'spring water' from Mount Yotei. The aroma of the sake is strong and rich. It is a famous sake that conveys umami directly.

With an alcohol content of 16%, this sake is characterized by the delicate sweetness and floral aroma derived from rice, polished to 45% using Yamada Nishiki. It is made exclusively from sake with a rice polishing ratio of 50% or less (in other words, pure Junmai Daiginjo sake) without the use of brewing alcohol or other adjuncts. The brewery's policy is 'not to sell sake for getting drunk, but to seek sake for savoring.'