Yakitori Nihonshu Fuku no Tori Kanda-ten

A collaboration using the variety 'Hakutsuru Nishiki', which is a sibling strain of Yamada Nishiki developed by Hakutsuru Sake Brewery in 2007. It has a fine sweetness characteristic of Juyondai, with an impression of umami as well. Prices range from 950 yen to 1,800 yen for 1/2 to 1 go.

The nigori sake 'THE DAY' from a notable brewery in Fukuoka means 'the snow condition is in the best condition' in the slang of snowboarders and skiers. It is finished with a beautiful sweetness, achieving the best condition. Recently, the famous toji (master brewer) has left the brewery, and a new system is being implemented. The true value of the brewery will be tested from now on. 1/2 go to 1 go priced at 440 yen to 780 yen.

A brewery primarily run by young brewers. Despite having a high polishing ratio of 45%, it does not boldly claim to be a Junmai Daiginjo. It has a refined and beautiful sake quality typical of Miyagi, with a moderate ginjo aroma. It is approachable even for those who are not accustomed to drinking sake. Prices range from 440 yen to 810 yen for 1/2 to 1 go.

The smallest sake brewery in Japan. Specializes in rich and sweet sake. Uses the original variety 'Ibi no Homare' from the brewery. This is a limited tasting project with significantly different rice polishing ratios. Enjoy the difference between 40% and 80% polishing ratios. Prices range from 790 yen to 1,500 yen for 1/2 to 1 go.

A limited edition brand using the high-quality rice variety 'Aiyama', which is suitable for sake brewing. It has a cleaner and more refreshing impression compared to the usual Hiraki. 800 yen to 1,500 yen for 1/2 to 1 go.

This brand can be considered the leading next-generation popular sake, following Juyondai and Hiraki. 'Jikon' means 'to live fully in the present, unbound by the past or future.' It has a fragrant and fresh taste. This time it is nama (unpasteurized), but it has a flavor similar to that of pasteurized sake. Prices range from 650 yen to 1,200 yen for 1/2 to 1 go.

This sake is produced in a brewery located in Hanyu, Saitama Prefecture, and is one of the most popular brands among ginjo fans despite being in the vicinity. Its vibrant ginjo aroma can be considered top class nationwide. If you love flamboyant fragrances, this is definitely a must-try. Prices range from 650 yen to 1,200 yen for 1/2 to 1 go.

Using all of the 'Kasaomoi' rice, which was developed by Aomori Prefecture in 2002 as a high-quality sake brewing rice comparable to Yamada Nishiki, this is THE Aomori local sake. 'Hyakushijū' is derived from the previous name of the agricultural research station system 'Aokai Sake No. 140' before it was named 'Kasaomoi'. You can enjoy a different flavor from the usual Tanshu. 650 yen to 1,200 yen for 1/2 to 1 go.

Due to its commitment to the quality of the rice used and its focus on aged sake, this brand has many enthusiastic fans among sake enthusiasts. The dedication to the rice in this sake is remarkable, as it is made from specially cultivated, low-pesticide, organic Yamadanishiki rice from the top A district in Hyogo Prefecture, grown under contract. The concept is that if the rice is good, there is no need for polishing, resulting in a quality that is convincing. Prices range from 430 yen to 750 yen for 1/2 to 1 go.

This brewery, which produces sake such as 'Shinomiya' and 'Kushira', has been recognized for its quality, winning gold medals consecutively at sake competitions in recent years. While it is known for its fresh sake, this 'Chiyo' is a more refined type that has been pasteurized. The acidity is used very skillfully, resulting in a calm and refreshing flavor profile. Prices range from 480 to 850 yen for 1/2 to 1 go.

A small brewery run by a parent and child duo. Due to the limited number of original batches, this sake is difficult to obtain. The sake brewed in extremely small tanks of 700K class expresses a very simple and straightforward flavor, allowing you to enjoy the direct umami of the rice. The subtle astringency in the finish gives it a tightened impression. 650 yen to 1,200 yen for 1/2 to 1 go.

A high-spec model of the popular brand 'Phoenix Beauty' in the ginjo category. This junmai daiginjo has a rice polishing ratio of 40%, showcasing a beautiful aroma and a smooth mouthfeel, reflecting the brewery's dedication and effort. Prices range from 950 yen to 1,800 yen for 1/2 to 1 go.

This sake is brewed as a hobby by the Obuse Winery in Nagano during the off-season when they take a break from regular production. It is made using a natural method called kimoto, emphasizing a commitment to quality brewing. It uses a rare yeast strain, Association No. 3, which is not commonly used, giving it a unique sweet and sour flavor reminiscent of white wine. Prices range from 650 yen to 1,200 yen for 1/2 to 1 go.

This is the brewery where the oldest yeast, No. 6 yeast, currently distributed by the association, originated. By using this No. 6 yeast, the current brewery has created a new sake quality characterized by sweetness and acidity through innovative brewing methods. This modern sake, which redefines industry trends, can truly be called a revolutionary brand. 650 yen to 1,200 yen for 1/2 to 1 go.

A fine sake that showcases unique dedication in Shizuoka. It has had a significant impact on the sake brewing industry, being one of the first to adopt refrigeration technology in the brewery. This particular sake is a super limited edition named after the toji (master brewer), featuring a refined finish with a unique and delicate aroma derived from Shizuoka yeast. Prices range from 950 yen to 1,800 yen for 1/2 to 1 go.

Kudoki Jozo, which has now become a popular brand, started with a special specification when they shipped out previously aged stock after their inventory ran out due to its popularity. Thanks to being stored in a low-temperature refrigerated environment, it offers a clean mouthfeel and a pleasant sense of aging that is hard to believe for a 10-year-old sake. The color of the label is also impressive. Prices range from 650 yen to 1,200 yen for 1/2 to 1 go.

Yamada-Nishiki from the special A district of the local Hyogo Prefecture, the king of sake rice, is used. It has a rich, full-bodied flavor and rice flavor that is typical of sake brewing using the "ikuhashi-zukuri" method. Warmed sake has a milky flavor. 480-850 yen

This is a premium series of the renowned sake 'Kiku Hime' made in small batches using the Yamahai method. It is the brand that became the first champion in the sake category at the International Wine Challenge in 2007. It is brewed with meticulous management in small tanks. After being shipped, it has been aged for about 7 years without being opened. It is recommended to be served warm. Price: 650 to 1,200 yen for 1/2 to 1 go.

Bodaimoto is an ancient brewing method said to be the root of modern Japanese sake production. Typically, it has a strong aroma reminiscent of yogurt or cheese, but this 'Suginashiki' has a clean finish with little to no strong characteristics, resulting in a crisp, dry taste. Additionally, it is crafted with a relatively light alcohol content of around 13%, making it easy to enjoy without fatigue. Prices range from 430 to 750 yen for 1/2 to 1 go.

A brewery that specializes in yamahai brewing. The pasteurized sake pursues the traditional characteristics of yamahai. This nama sake is, of course, made with yamahai brewing, and it features a fresh and crisp flavor with a hint of yamahai character and refreshing acidity reminiscent of melon. Price: 530 yen to 950 yen for 1/2 to 1 go.

This brewery is committed to the traditional Yamahai brewing method, avoiding trends, and believes in a straightforward character that does not become tiresome to drink, as well as a sake quality that enhances food. This sake is carefully brewed in a minimum class 700K tank, resulting in a rich finish characteristic of Yamahai. You can enjoy the concentrated and direct umami of the rice. 1/2 go - 1 go 480 yen - 850 yen

This brand is popular among enthusiasts, partly due to its focus on aged sake. The commitment to the rice used in this nama sake is extraordinary, as it is made from specially cultivated Yamada Nishiki rice from the Tojo Special A area, grown without herbicides or chemical fertilizers through contracted cultivation. The belief is that good rice does not need polishing, so the rice polishing ratio is intentionally set at 70%. The flavor is undeniably rich in rice character. Prices range from 430 yen to 750 yen for 1/2 to 1 go.

Founded in 1658, this is an extremely long-established brewery. Their motto is 'The way of brewing sake reflects the heart of the brewer; brewing sake is about the connections between people; if the brewery is clean, the sake will naturally be pure.' They aim to create the best sake. This unfiltered nama sake uses locally sourced Ooseto rice from Kagawa, offering a juicy and rich flavor of the rice. Prices range from 480 yen to 850 yen for 1/2 to 1 go.

This sake is from a brewery that was on the verge of closing down, but the current fifth generation has successfully revitalized it, bringing it back to popularity. What is distinctive about this sake is that it uses Yamada Ho rice, which is a parent of Yamada Nishiki. The flavor is richer and has more body than the usual Hidakami, with a striking acidity that balances it out. Prices range from 480 yen to 850 yen for 1/2 to 1 go.

Using contract-grown rice 'Akita Sake Komachi' from the area around the brewery, and employing the original Akita yeast No. 12, this sake is a true representation of Akita. Additionally, the pressing method is unique, utilizing a centrifugal separation technique that is only adopted by about 10 breweries nationwide, resulting in an exceptionally clean mouthfeel, reminiscent of a highly polished Daiginjo. Price: 530 to 950 yen for 1/2 to 1 go.

A limited edition sake with undisclosed specifications, designed by the artist Sukei Hirano, who is active globally, including in France. The intention is to enjoy it without preconceptions, which is why the numerical specifications are kept private. In addition to the natural flavor of rice and the crispness derived from hard water that Yamagata Masamune is known for, the rich, complex, and impressive acidity created by the Namamoto brewing method is delightful. Priced between 480 yen and 850 yen.

This sake brewery believes in providing a fresh and vibrant drinking experience as a gateway to enjoying Japanese sake. It uses locally grown sake rice 'Sakon Nishiki' and bottles the most stable part of the pressing process, known as Nakadori, directly. The result is a fresh and fruity flavor that embodies the brewery's concept. Prices range from 530 yen to 950 yen for 1/2 to 1 go.

A food-friendly sake with a shining personality, characterized by a complex flavor and transparency, which has been offered at Ise Jingu Shrine. This unique sake is a junmai ginjo made from Tokushima-grown Yamadanishiki, known for its strong umami, and has been aged for 11 years in refrigerated storage. The aging does not have a strong old sake feel, instead offering a refined, rounded, and gentle taste with complex aftertastes. This is an ultra-limited edition product priced at 530 to 950 yen for 1/2 to 1 go.

This brewery is committed to using carefully selected rice and yeast under the philosophy of a super dry +18 true competition. It actively uses flower yeast developed by the Tokyo University of Agriculture's Flower Yeast Research Group, which has gained attention in recent years. This sake is brewed with local Ibaraki-grown sake rice called 'Hitachinishiki' and 'Begonia' flower yeast. The aroma is subtle, and it is not just dry but also a rich-tasting dry sake. Prices range from 430 yen to 750 yen for 1/2 to 1 go.

This is a Kijoshu from a brewery that leads the industry with its modern sake quality. When it comes to Shinsei's Kijoshu, 'Hinotori' is well-known, but due to trademark issues, it was shipped under the name 'Akane Peacock' only between 2011 and 2014. I have obtained a limited supply that has been aged in the brewery for about five years. The juicy and tropical sweetness, which is clearly derived from rice, is impressive. It can also be enjoyed on the rocks. 800 to 1,500 yen for 1/2 to 1 go.

This is a limited edition sake from Fukui's renowned sake. It uses 'Ginpu', a highly regarded sake rice from Hokkaido, which is the hometown of the master brewer Hatakeyama. After one year of aging, it is shipped. It took five years to commercialize this product, resulting in a delicate and elegant flavor with a beautiful aroma. Prices range from 950 yen to 1,800 yen for 1/2 to 1 go.

Bourbon

Speyside Single Malt

Islay Single Malt

Chichibu Craft Whiskey

This is a sweet potato shochu made from purple sweet potatoes, a sister brand of 'Bright Rural Village.'

Standard balanced type

It has a sweet aroma of brown sugar, yet it also has a refreshing feel and a good sharpness.

Umeshu made with five types of citrus fruits from Wakayama (Wenzhou mikan, Hassaku, Daidai, Amanatsu, and Sanbokan)