Otoon Ochanomizu Sola City

Japanese cuisine is a UNESCO Intangible Cultural Heritage. Sake is on par with world heritage, and the toji of each brewery have carefully inherited the rich culture of Japanese cuisine since ancient times.

We had Koichi Kawaguchi, the toji of Iinuma Honke who won the top prize at the Nanbu Toji Competition, specially brew sake that pairs well with Japanese cuisine. If you're unsure about which sake to choose, please order this one as a starting point! *The type of rice used may change with the seasons. It can be purchased through Clione's online store.

Chiba Sake Degree +4.0 to 5.0 Acidity 1.3 to 1.5 Yamada Nishiki or Gohyakumangoku Rice Polishing Ratio 55% 'Nanbu Toji Self-Brewed Sake Competition' Award-Winning Product. Brewed slowly over 30 days at low temperatures, this fragrant pure rice ginjo sake is carefully matured. *Depending on the season, the sake rice may change. 'Unfiltered Fresh Sake Directly Drawn' and 'Once Pasteurized' will be available. ・90cc…Special Price 640 yen → 610 yen ・180cc…Special Price 1280 yen → 1220 yen

Chiba Sake Degree - 6.0 Acidity 1.34 Yamada Nishiki I Rice polishing ratio 40% Using Yamada Nishiki polished to a ratio of 40%, this pure rice daiginjo sake is carefully brewed by hand using only rice and rice koji. It has a fragrant aroma reminiscent of apples and a sweet, full-bodied, juicy flavor. ・90cc…Special price 770 yen → 740 yen ・180cc…Special price 1540 yen → 1480 yen

Founded in the 19th year of the Meiji era. Located in the northern part of Gunma Prefecture, in Kawaba Village at the foot of Oze, Nagai Sake Brewery values natural beauty in its sake production. [World's first: Brewery that produces 'sake with secondary fermentation in the bottle' like champagne]

Gunma Sake Degree Seasonal Acidity Seasonal Yukihotaka or Yukihotaka and Yamada Nishiki I Rice Polishing Ratio 55-60% Using Koshihikari 'Yukihotaka' nurtured by the great nature of Kawaba Village, this is a limited sake designed with the flavor balance of Junmai Ginjo in mind. *Depending on the season, the sake rice blend of Yukihotaka will be changed to 'Yukihotaka' or 'Yamada Nishiki' for delivery. ・90cc... Special Price 680 yen → 650 yen ・180cc... Special Price 1360 yen → 1300 yen

Tokushima Sake Degree -1.0 Acidity 1.4 Yamada Nishiki I Rice Polishing Ratio 65% Matsuura Brewery Kura Master 2019 Platinum Award (Top 5) in the Junmai Sake category, featuring a refreshing aroma and gentle acidity that creates a crisp flavor. This sake pairs well not only with Japanese cuisine but also with Italian and French dishes, making it a taste you definitely want to try. ・90cc…550 yen ・180cc…1,100 yen

Miyagi Sake Degree +3.0 Acidity 1.5 Yamada Nishiki I Rice Polishing Ratio 60% This sake won the Gold award for four consecutive years in the Junmai category at the SAKE Competition, which determines delicious sake, in 2014, 2015, 2016, and 2017. Created with the concept of being the ultimate food pairing sake, this drink enhances the flavors of the ingredients and serves as an excellent supporting role for meals. It is a refreshing type of sake with a crisp acidity and low sugar content. ・90cc…610 yen ・180cc…1,220 yen

Tochigi Sake Degree +2.0 Acidity 1.4 Toyama Produced Gohyakumangoku I Rice Polishing Ratio 55% Kobayashi Sake Brewery Most of the sake from this brewery is made using the 'shizuku shibori' method for Daiginjo sake, which is designed for competitions, giving it the atmosphere of Daiginjo in terms of taste and aroma, resulting in high-quality sake. The ginjo aroma reminiscent of melon and the unique freshness created by the careful process make it a delicious sake with great cost performance. ・90cc…670 yen ・180cc…1,340 yen

Akita Sake Degree +3.0 Acidity 1.8 Sake Komachi I Rice Polishing Ratio 50% This sake is crafted by the sixth generation of the Yamamoto company, who personally oversees every step from rice cultivation to brewing. It is undoubtedly a sake that plays a significant role in the current sake landscape. The aroma is intentionally subdued, and when tasted, it evokes gentle sweetness and hints of citrus fruits, balanced with acidity, followed by a sharp finish that characterizes this sake. ・90cc…770 yen ・180cc…1,540 yen

Saga Sake Degree -1.0 Acidity 1.4 Omachi I Rice Polishing Ratio 55% Amabuki Sake Brewery uses no pesticides, herbicides, or chemical fertilizers, and produces high-quality rice through a unique duck farming method, along with good water from Mount Sefuri, and the signature 'Flower Yeast' of Amabuki Sake Brewery. The sake made by Amabuki, utilizing the blessings of nature and a unique brewing method, features the exquisite umami of rice and the floral aroma of flower yeast. This sake uses yeast harvested from strawberry flowers, and while it does not taste like strawberries, it has a subtle fragrance. ・90cc…810 yen ・180cc…1620 yen

Aichi Sake Degree +0.0 Acidity 1.7 Yamada Nishiki I Rice Polishing Ratio 50% Banjou Sake Brewery Eau Du Desir means 'Water of Hope'. I want you to feel the energy of hope from this sake when you taste it. For the drinker and the maker, I want sake to be something that brings 'happiness'. This sake embodies that feeling. ・90cc…850 yen ・180cc…1700 yen

This is the sake that served as the base for the development of the world's first sparkling sake made using the champagne method, 'Mizubasho Pure', with a rice polishing ratio of 60% from Gunma Nagai Sake Brewery's Yamada Nishiki. After 10 years of planning and hundreds of trials and errors, the dry sparkling sake was born, followed by 'Mizubasho Pure'. It features a subtle hint of sediment and fine bubbles from secondary fermentation in the bottle. It has a dry and elegant flavor. 180cc

Kanagawa Izumi Bridge Sake Brewery Yamada Nishiki Rice, polishing ratio 70%. With the motto 'Sake comes from rice', this brewery is dedicated to sake production starting from the creation of rice paddies where dragonflies thrive. This sparkling sake has a pleasant fizz while also showcasing the rich flavor of the rice. 250cc

Luxurious Japanese sake. Kijo sake is made in the final stage of the three-step brewing process, where sake is used instead of water for fermentation. By using sake for fermentation, the process becomes less prone to fermentation, resulting in a very sweet, thick, and rich amber-colored Japanese sake that sparkles like a noble rot wine.

Ibaraki Sake Degree -50.0 Acidity 3.1 Rice Suitable for Sake I Rice Polishing Ratio Not Public Raifuku Sake Brewery This brewery continues to challenge itself with the motto of believing in 'new possibilities' for sake, producing sake using flower yeast and precious sake like Mellow. It has a unique, thick sweetness and a good balance of acidity, making it a sake that can be enjoyed like a dessert. It feels sweet and sour, making it an exquisite sake that does not feel heavy even though it is sweet. ・90cc...630 yen ・180cc...1260 yen

Hyogo sake degree +2.5 acidity 1.6 Yamada Nishiki I rice polishing ratio 70% Kobe Sakashinkan is not well known, but it is a brewery that brews ginjo sake served at the official Nobel Prize celebration. This sake represents a standard type of Japanese sake. It is crafted in a way that you won't get tired of drinking, and although it is a dry sake, it has a smooth, feminine flavor with a soft sweetness from Yamada Nishiki, and the umami of the rice spreads the moment it touches your mouth. Suitable for hot sake; 90cc... 550 yen; 180cc... 1100 yen.

Wakayama sake degree +4.0 acidity 1.5 Yamada Nishiki and Gohyakumangoku I rice polishing ratio 55%. Heiwa Shuzou is a brewery that is gaining attention in the young sake brewing industry. It boasts a stable quality of cost performance and is a leading brewery among the younger generation. 'Kid' was created with the desire to convey the charm of sake to young people, as if raising a child. This junmai sake is ideal for evening drinking due to its pleasant mouthfeel and soft umami flavor. - 90cc... 610 yen - 180cc... 1,220 yen

Yamaguchi sake degree not disclosed, acidity not disclosed, rice used not disclosed, polishing ratio not disclosed. Continuing to produce sake with transparency while adhering to the traditional methods of Sumikawa Brewery, this is the special limited sake of the representative brand 'Toyo Bijin'. The limited sake brewed as Junmai Daiginjo is full of transparency, with a refined aroma and smooth rice flavor, leaving a pleasant aftertaste. ・90cc…650 yen ・180cc…1300 yen

Fukui Sake Degree +2.0 Acidity 1.7 Fukui-produced Gohyakumangoku I Rice Polishing Ratio 55% Kokuryu Brewery 'Icchorai' is a dialect term from Fukui meaning 'one best outfit.' This is a standard ginjo sake that serves as the foundation of Kokuryu Brewery, showcasing the incredible level of their brewing. It has a smooth and mild mouthfeel, entering very clearly without any off-flavors. The taste is refreshing and dry with a rich umami. ・90cc…690 yen ・180cc…1380 yen

Mie sake degree not disclosed, acidity not disclosed (domestic rice) I polishing ratio 60% Seisaburo Shimizu Brewery is famous for being selected as the toast sake for the 2016 Ise-Shima Summit. The brewery has built a strong fan base using the underground water from Suzuka, known as the birthplace of sake in Japan, and high-quality rice from Ise. *Due to its popularity, we will provide you with the available one among the three types of Junmai sake. ・90cc…690 yen ・180cc…1380 yen

Tokyo sake degree +2.0 acidity 1.6 Gohyakumangoku I rice polishing ratio 60% Nozaki Sake Brewery. In an era where mechanization is advancing, 'Kishou' still uses 'koshiki' and is a genuine handmade sake crafted with care by the toji. It is a rich sake that allows you to enjoy the original flavor of the rice. It is good chilled or warmed. ・90cc…550 yen ・180cc…1100 yen

Tottori Sake Degree +15.0 Acidity 1.3 Gohyakumangoku I Rice Polishing Ratio 55% Chiyomusubi Sake Brewery aims to enrich the connection with customers through safe and healthy sake production. This is a super dry junmai sake from the brewery. The label features the character 'Konaki Jiji' from the manga artist Shigeru Mizuki, making it visually appealing and tempting to drink. It is a popular sake with a deep flavor and a refreshing aftertaste. It is also great when served warm. ・90cc…600 yen ・180cc…1200 yen

Niigata sake degree +5.0 acidity 1.0 Gohyakumangoku and Todoroki Wase I rice polishing ratio 60% Hakkaisan Brewery is one of the leading sake breweries representing Japan. Its soft mouthfeel and refined taste are indeed characteristic of a nationally recognized sake. The quality of the sake that pairs well with any dish is perhaps the reason it is referred to as one of the three great sake brands of Niigata (Kubota, Koshino Kanbai, Hakkaisan). 90cc...600 yen, 180cc...1200 yen

Hiroshima sake degree +10.0 acidity 1.6 Hattan Nishiki I rice polishing ratio 60% The spring water from Noroyama that flows into the Treasure Sword brewery is called 'Treasure Sword Famous Water', and Treasure Sword is brewed with this high-quality soft water. It has a pleasant mouthfeel derived from the brewing water, and while it is super dry, it is not just dry or merely refreshing; it is a sake where moderate umami, aroma, and spiciness are harmonized. ・90cc…630 yen ・180cc…1260 yen

Nara Sake Degree +5.0 Acidity 1.9 Robahou I Rice Polishing Ratio 60% Imanishi Brewery Robahou is the only sake brewing suitable rice in Nara Prefecture. Its production volume drastically decreased for a time, making it a phantom sake rice, but in recent years it has gradually gained attention within Nara Prefecture, and the number of breweries using this rice is increasing. It is fresh, youthful, and dry, while still allowing you to taste the umami of the rice. ・90cc…630 yen ・180cc…1260 yen

Shimane sake degree +0.0 acidity 1.5 Gohyakumangoku I rice polishing ratio 60% Yoshida Brewery It is generally considered difficult to make sake with soft water, but this brewery uses ultra-soft water with a hardness of 0.3, said to be the softest in Japan, for sake production. Believing that using water from Japan makes it easier to drink, they have persevered through difficulties to create this sake. Enjoy this fresh and elegant junmai sake. ・90cc…550 yen ・180cc…1100 yen

Ishikawa Sake Degree Not Public Acidity Not Public Not Public (Domestic Rice) I Polishing Ratio Not Public Nōguchi Naohiko Research Institute 'Kannonshita' is named after the land where the Nōguchi Naohiko Research Institute is located. A gentle, sweet aroma derived from rice. Like pure flowing water, the smooth mouthfeel is pleasant, followed by a moderate richness. After the umami derived from the ingredients spreads throughout the mouth, a balanced aftertaste of five flavors quietly fades away with a crisp finish.

Osaka Sake Degree +4.0 Acidity 1.6 Yamada Nishiki I Rice Polishing Ratio 60% A sake brewery that produces sake used as the toast sake at the Osaka Summit, all of which is pure rice sake. The president personally oversees everything from rice cultivation to sake production, ensuring a consistent quality. With a modest aroma and a robust flavor, this sake is particularly enjoyable at room temperature or slightly warmed.

Aomori sake degree +6.0 acidity 1.6 Hanabuki I rice polishing ratio 60%. The catch of squid, the number one in Japan, at Aomori Hachinohe Port, fishing boats line up across the horizon from summer to autumn, and at night, their lights create a fantastic scene. This light is said to be called 'Gyokabi'. Developed with the concept of being a food-friendly sake that pairs well with fish dishes, this sake is a rich, dry type that is not flashy but has a finish that does not become tiresome.

Fukushima sake degree +1.0 acidity 1.3 dream aroma I rice polishing ratio 60% The difference in temperature between spring, summer, autumn, and winter, abundant water resources, and fertile land that grows good rice make Aizuwakamatsu a blessed land. This sake is produced in that environment, aiming to deliver the pursued umami of sake to people across the country. When tasted, it has a fruity flavor reminiscent of tropical fruits, and the balance of gentle aroma, umami, and sweetness is very good.

Non-Alcoholic / Beer Taste

The bubbles that are essential for sparkling wine are created through various methods. 'Secondary Fermentation in the Bottle' refers to the process of conducting a second fermentation inside the bottle. Bubbles are not injected into the bottle; instead, they are generated within it. By producing bubbles inside the bottle, small and delicate bubbles that dissolve into the liquid are created. These bubbles have lasting persistence, and the flavor results in a creamy and elegant finish, making it a high-quality sparkling wine.

A genuine sparkling wine from France, featuring a dry, fresh, and fruity taste that is its charm. The fruity flavors reminiscent of apple and pear pair excellently with any dish. A refreshing lemon-like aftertaste cleanses the palate. Glass...760 yen Bottle...3,800 yen

・Wakayama Hassaku Mimosa Wakayama Hassaku Juice + Sparkling Wine・Nagano Nakajima Peach Bellini Nakajima White Peach Nectar + Sparkling Wine

Domestic orange wine is made using white grapes and produced in the same way as red wine. By fermenting with the skins and seeds, components such as tannins are extracted, and while not as much as black grapes, white grape skins also contain pigment components that, when extracted, give the wine a golden yellow or orange color. - Orange Gris (Bottle)…4,200 yen [Domestic Orange] A wine rich in fruitiness that highlights the individuality of the grapes. This slightly dry Koshu from Yamanashi has a rich aroma and umami derived from the thick skin of the Koshu variety, and the pigment components are fully extracted, resulting in a wine that is slightly orange in color. It features a pleasant astringency and umami from the grape skins, resulting in a wine rich in fruitiness that highlights the individuality of the grapes. - Lumiere Bottle Fermented Orange (Bottle)…4,200 yen [Domestic Orange Sparkling] A sparkling wine made using dry Koshu grapes from Yamanashi Prefecture, produced through secondary fermentation in the bottle. It is brewed using carbonic maceration to extract umami and color from the grape skins and seeds, and aged for one year after fermentation. This dry sparkling wine has an orange color, bringing out the mellow flavor of the Koshu variety, with a hint of bitterness as an accent.

・Shinshu Wine White (Glass)…520 yen A slightly sweet Niagara variety from Nagano with a unique sweet and noble aroma, allowing you to enjoy the sensation of biting into grapes. ・Esprit de Vin Japonais Izumi-SEN (Glass/Bottle)…750 yen/4,000 yen A representative Japanese white wine primarily made from Koshu grapes, slightly dry, served at the Ise-Shima Summit. It offers a refreshing aroma with a hint of astringency and acidity, showcasing the unique flavors of Japanese wine. ・Grand Polaire Hokkaido Yoichi Kerner Dry (Bottle)…4,500 yen A dry wine made from 100% Kerner grapes grown in a cooperative contract vineyard in Yoichi, Hokkaido. It features a fresh and fruity aroma reminiscent of green apples, with a crisp and refreshing taste. ・Takahata Classic Chardonnay (Bottle)…5,500 yen A dry Yamagata Chardonnay that combines multiple yeasts and brewing methods to create a vibrant and fruity citrus flavor, resulting in a rich and dynamic taste. ・Ajimu Wine Sauvignon Blanc (Bottle)…6,500 yen A dry Oita Sauvignon Blanc with a refreshing aroma of citrus like grapefruit and herbs. It has a lively acidity that gives a refreshing impression, but a subtle bitterness adds depth to the flavor. ・Shiwa Premium Riesling Lion (Bottle)…7,500 yen An Iwate Riesling Lion, slightly dry, is a variety that combines Riesling and Koshu Sanjaku, said to be suited to the local characteristics of Iwate. It has a refreshing aroma like green apples, with a sharp acidity and pleasant fruitiness.

・Shinshu Red Wine (Glass)…520 yen, Yamagata Concord Medium, made from Shinshu-grown Concord grapes. This red wine is easy to drink with rich berry aromas and fruit flavors. ・Kaminoyama Merlot (Glass/Bottle)…730 yen/4,000 yen, Yamagata Merlot Medium, brewed and aged from Merlot grown on sunny slopes and in basins of the Zao mountains. This red wine has a pleasant balance of concentrated fruitiness and moderate oak aroma. ・Matsumoto Black Queen (Bottle)…4,500 yen, Nagano Black Queen Medium, a rare domestic variety with high pigmentation and moderate acidity, developed through research to create wine. It has now become famous as a representative red wine made from a native Japanese variety. ・Kai Noir (Bottle)…5,500 yen, Yamanashi Kai Noir Medium, made from the

Japanese Wine refers to wine made in Japan using 100% grapes grown domestically. The characteristic of Japanese Wine is its diversity. In addition to indigenous varieties such as 'Koshu', a representative white wine grape of Japan, and 'Black Queen', a red wine grape, hybrids with the American native Labrusca variety have been developed. In recent years, wine-specific varieties such as Chardonnay and Merlot have also been introduced, resulting in a wide range of wines with diverse flavors. It is characterized by a delicate and fruity taste with little off-flavor, making it a great match for the similarly delicate flavors of Japanese cuisine.

Craft Cola Highball using beet sugar, Craft Ginger Highball using beet sugar, Agave syrup each 600

・Black Nikka Clear Highball…550 yen Blended Hokkaido Yoichi Distillery 37 degrees A whiskey born from the desire of Masataka Taketsuru to let many people enjoy delicious whiskey and to know the joy of whiskey. This whiskey, which aims for drinkability, uses 'Non-Peat Malt' made from barley malt dried only with hot air without using peat, resulting in a smooth mouthfeel and a refreshing aftertaste. ・Peak Whiskey…620 yen Blended Gifu Gyokusendo Brewery 37 degrees A whiskey that had many fans during the first whiskey boom in the 1980s, it has maintained its strong popularity by steadfastly preserving its taste even during the whiskey market's downturn. With a long aging period and a relatively low alcohol content of 37 degrees, it is easy to drink and has a refreshing aftertaste, making it recommended for those not accustomed to whiskey. ・Mars Whiskey…640 yen Blended Kagoshima Mars Tsunuki Distillery 37 degrees A long-selling whiskey from the southernmost distillery on the mainland, once called 'The Western Hero of Local Whiskey.' Nostalgic and reminiscent of the era when it dominated with its unique blend, this one-shaku bottle whiskey is crafted to suit Japanese flavor preferences. Made at a slightly lower alcohol content of 37 degrees, it has a fruity and smooth finish. ・Saburo Maru Distillery Smoky Whiskey…680 yen Blended Toyama Saburo Maru Distillery 40 degrees The only distillery in Hokuriku located in Toyama, known for its commitment to producing smoky whiskey. Using the world's first cast iron pot still 'ZEMON' to create the raw spirit, it envelops the palate with complex aromas reminiscent of smoldering wood and sea breeze. The mouthfeel is smooth, harmonizing the strength of peat with subtle sweetness and woodiness. Enjoy the individuality and richness typical of 'local whiskey' at your leisure.

・Iwai Tradition…720 yen Blended Nagano Mars Shinshu Distillery 40 degrees Japanese whiskey. The father of Japanese whiskey, Mr. Masataka Taketsuru, had a superior named Mr. Kiichiro Iwai. At Iwai's command, Taketsuru went to Scotland to learn the know-how of whiskey, and the Taketsuru notebook was completed. After the post-war recession, Taketsuru and Iwai separated into different distilleries, but a few years after Taketsuru created Japan's first whiskey, Iwai also completed this 'Iwai Tradition' whiskey at Hombo Shuzo based on the Taketsuru notebook. ・Kura Pure Malt…780 yen Pure Malt Okinawa Helios Shuzo 40 degrees Aged 'Kura' brand domestic pure malt whiskey produced by Okinawa Helios Shuzo. It is stored and aged in white oak barrels used for rum. The whiskey features a smoky aroma with a hint of sweet aroma derived from rum. ・Golden Horse Musashi…800 yen Pure Malt Saitama Hanyu Distillery 43 degrees Temporarily closed in the 1990s. In 2016, it made a remarkable comeback in response to fan support. The founder of Ichiro's Malt, Mr. Ichiro Akuto, is actually the son of the second generation of Toa Shuzo, and during the crisis of closure, he inherited the original liquor (single malt) from this Hanyu Distillery and became independent. The initial Ichiro's Malt, which was blended from that original liquor, has an interesting story. Currently, it is a blend of imported original liquor, but there are growing expectations for the resumption of malt production.

・Fujisanroku Signature Blend…860 yen Blended Shizuoka Fujigotenba Distillery 50 degrees This whiskey is a premium whiskey created by carefully selecting raw spirits that have reached their peak of maturation, using the world's best blending techniques. (Blend by Mr. Kota Tanaka, winner of the IOW 2017 Best Award) Enjoy the gentle and mellow mouthfeel. ・Nagahama Amagahan World Malt…1000 yen Blended Shiga Nagahama Distillery 47 degrees Distillation began in 2016, focusing on blending as an important process for future single malt releases. This whiskey features a malt aroma derived from Nagahama and a fruity note reminiscent of orange chocolate, with a very pleasant finish. ・Ichiro's Malt…1,220 yen Blended Saitama Chichibu Distillery 46 degrees This whiskey is distilled at a distillery that has won numerous awards at the prestigious World Whiskey Awards in the UK, and it can be considered the standard of that distillery. The founder, Mr. Akuto, preserved the raw spirits created by his father at the Hanyu Distillery (now the Golden Horse Musashi Distillery) from the brink of closure, and with the belief of creating a whiskey that is sure to sell, he overcame difficulties by fermenting in barrels made from Japan's traditional wood, Mizunara. Ichiro's Malt has become one of the representatives of Japanese whiskey, alongside Yamazaki and Hakushu. We invite you to taste this world-renowned whiskey.

Wilkinson / 500ml 100-Year Brand 'Wilkinson' Carbonated Water 'Strong Carbonic Gas' and 'Polished Water' - Purely enjoy the stimulation of carbonation - You can choose a genuine highball to enjoy 'the strength of carbonation to your liking' for an additional 300 yen. Special price +300 yen

<Yellow Koji> Koji used in sake production. Before the introduction of black koji, shochu was made with yellow koji. It is a koji that requires a lot of effort in production and has difficult temperature management. It is characterized by a fruity and refreshing transparent taste. <Black Koji> Koji used in Okinawa's 'Awamori', which is less prone to spoilage during the manufacturing process compared to yellow koji, and has been used in shochu since the Meiji era. It brings out a strong richness of sweet potatoes and has a deep flavor. It has a strong impact. <White Koji> A mutation that became mainstream in the early Showa period, replacing black koji. Its aroma is light and has a sweet and soft taste that conveys the gentleness of sweet potatoes, with no peculiarities and a mild drinking experience.

・Kozuru Yellow Koji…520 yen Yellow Koji, Kagoshima Prefecture, 25 degrees. It retains a solid sweet potato flavor while offering a refreshing aftertaste, with a gentle aroma and a hint of sweetness. ・Kuro Kirishima…570 yen Black Koji, Miyazaki Prefecture, 25 degrees. A classic shochu that consistently ranks high in popularity. ・Katana Kanemitsu…600 yen Black Koji, Kagoshima Prefecture, 25 degrees. Made by Sata Soji Shoten, it features a crisp finish from high distillation technology, with a subtle sweetness of Satsuma sweet potato spreading in the aftertaste. ・Whale Bottle Ayamurasaki Black Koji…660 yen Black Koji, Kagoshima Prefecture, 25 degrees. Ayamurasaki, Oumi Shuzo. The unique aroma of purple sweet potato and the character of black koji blend with the hot spring water 'Juzuru' from Sakurajima, allowing you to enjoy a mellow umami. ・Tominobouzan…800 yen Yellow Koji, Kagoshima Prefecture, 25 degrees. Golden Senkan, Nishi Shuzo. The sweet and soft aroma of sweet potato and the long-lasting mineral-like clean scent represent an innovative taste that expands the new world of authentic shochu.

・Sarukawa…570 yen, white koji, Nagasaki Prefecture, 25 degrees, barley, Sarukawa Izu Brewery, Iki Shochu. A fragrant, sweet, and soft aroma of barley. ・Nakanaka…640 yen, white koji, Miyazaki Prefecture, 25 degrees, two-row barley, Kuroki Honten, a refined and fragrant barley shochu with a well-balanced light sweetness of grains. ・Daien Gold…700 yen, white koji, Kagoshima Prefecture, 25 degrees, barley, Daien Brewery, a mellow flavor and gentle sweetness developed over more than 3 years.

・Zuisen Blue - 600 yen Awamori with black koji from Okinawa, 30 degrees. Uses deep ocean water for brewing. Characterized by a fruity and elegant aroma. ・Mankoi - 600 yen Brown sugar with white koji from Amami Oshima, 30 degrees. Light sweetness and aroma of brown sugar, with a hint of barrel aroma giving a smoky nuance. ・Toyonagura - 840 yen Perfectly aged in sherry casks, 100% organic rice from Kumamoto, 25 degrees. This organic rice shochu is aged by soaking in sherry casks, adding a unique color and sweetness.

・Kurokirishima [Sweet Potato]…4000 yen・Katana Kanemitsu [Sweet Potato]…4500 yen・Dainen Gold [Barley]…4500 yen

Sado Deep Sea Water…300 yen medium hard water *service price, hot water…200 yen, carbonated water…300 yen strong carbonated Wilkinson *service price, ice…200 yen, lemon…200 yen each slice / cut, pickled plum 1 piece…220 yen

・Domestic Black Oolong Tea Highball…600 yen・Uji Matcha Highball…600 yen・Organic Akane Tea Highball…600 yen Non-caffeinated・Using JAS organic Akane tea rich in polyphenols.

Hiroshima Lemon Sour... 620 yen, Craft Ginger Sour... 620 yen, Tokushima Sudachi Sour... 620 yen, Okinawa Shikuwasa Sour... 620 yen, Wakayama Hassaku Sour... 620 yen, Kishu Umeboshi Sour... 620 yen

・Hoshisha's Additive-Free Umeshu…550 yen. This is an additive-free umeshu that does not use any domestic flavoring agents, coloring agents, or acidity regulators. ・Zuisen Brown Sugar Umeshu…600 yen. This is Ryukyu Awamori made with Okinawan black koji and all koji brewing. It uses Kishu Nanko plums and Okinawan brown sugar for a rich and high-quality taste. ・Aoya's 7-Year Aged Premium Umeshu…700 yen. Aged for 7 years using 'Jojuhaku' plums from Aoya, Kyoto. It has a unique elegant aroma and a mellow flavor that cannot be found elsewhere.

・Thick Peach Liquor: Made with 40% juice from 'Shimizu White Peach' produced in Okayama Prefecture, this is a dessert-like peach liquor with a smooth texture. ・Kinryo Brewery's Yuzu Liquor: Made with 45% juice from Kagawa yuzu, it fully brings out the fresh aroma and flavor of natural yuzu. ・Blue Lemon Liquor: This liquor features the refreshing aroma of lemon juice from Aoi Lemon Island, Iwaki Island in Ehime, with a crisp acidity and moderate bitterness. ・Kiwi Liquor with Pulp: Contains plenty of kiwi pulp from Saitama. The balance of acidity and sweetness is exquisite. ・Amaou Liquor: Made with plenty of strawberries from Fukuoka, 'Hakata Amaou', and domestic honey from Fukuoka, this liquor contains no additives such as coloring agents or preservatives.

Rum is an alcoholic beverage made from sugarcane. Domestic rum has recently received high praise for its smooth taste and has won awards at international competitions.

Gold Rum Okinawa Ie Island Ie Island Distillery 37 degrees. Available as highball, on the rocks, or straight. This rum features a rich oak barrel aroma that envelops the scent of sugarcane produced on Ie Island.

White Rum Okinawa Helios Distillery 40 degrees. Available as highball, on the rocks, or straight. This rum is made from 100% Okinawan sugarcane and has a dry and fruity flavor reminiscent of the shining sun of Okinawa.

Gold Rum Kochi Kikusui Distillery 40 degrees. Highball, on the rocks, or straight are also available. A smoky domestic rum with a sweet and rich aroma of brown sugar extracted from Kochi-produced sugarcane.

Wilkinson / 500ml 100-Year Brand 'Wilkinson' Carbonated Water 'Strong Carbonic Gas' and 'Refined Water' - Purely enjoy the stimulation of carbonation - You can choose a premium rum for an additional 300 yen to 'enjoy the strength of carbonation to your liking'. Special price +300 yen

Smooth yet with a solid core flavor, it has a finish that evokes a light citrus aroma, making it easy to use as a cocktail base for gin and tonic or martini, whether on the rocks, straight, or mixed with soda using domestic gin clear.

Produced in Niseko Town, Hokkaido, Botanical features a light citrus aroma (using high-quality soft water from the Niseko Annupuri area to create a more delicate flavor). It includes willow (from Niseko Town, Hokkaido), Japanese mint (from Niseko Town, Hokkaido), juniper berries, coriander, angelica root, yuzu, lemon, and orange. The distillery quietly stands in harmony with nature, embodying the spirit of Niseko Town, which values coexistence with the surrounding conservation forests. It creates whiskey in beautiful forests of Niseko Annupuri, using a lot of local Karasugi (larch) in the building materials, creating a warm wooden space for production, with high-quality spring water from Niseko Annupuri. Fermentation takes place in wooden tanks that provide deep flavors, and distillation is done using pot stills made in Scotland.

Okinawa Yellow Man Mango Okinawa Yellow Man + Mango Drink, Okinawa Shikuwasa Panache Draft Beer + Shikuwasa Juice, Craft Ginger's Japanese Vodka Moscow Mule Japanese Vodka + Craft Ginger Ale, Wakayama Hassaku Mimosa Wakayama Hassaku Juice + Sparkling Wine, Nagano Nakajima Peach Bellini Nakajima White Peach Peach Nectar + Sparkling Wine, Cassis and Citrus Orange Cassis + Citrus Orange Juice

・Citrus Orange Juice Ehime Prefecture Special Cultivation Tamike Farm Juice with no added water, a 100% straight juice that is 'additive-free, color-free, and sugar-free'. ・Ito Farm Hassaku Juice Wakayama Prefecture Directly shipped juice from Ito Farm, a refreshing drink called 'Hassaku'. If you are not fond of sweet juices, please try this one. ・Kawanakajima White Peach Peach Nectar Nagano Prefecture Made with Kawanakajima white peaches, this rich drink utilizes the natural sweetness of Shinshu Kawanakajima white peaches.

・Craft Cola…480 yen, made with beet sugar and over 10 types of spices and herbs, plus rose hips and hibiscus for a unique cola. Craft Ginger Ale…480 yen, made with beet sugar and agave syrup, using plenty of Kochi Prefecture's golden ginger. ・Herbal Medicine Cola…580 yen, made with beet sugar and agave syrup. [Herbs Used] Star Anise, Cloves, Cinnamon, Ginger, Dried Tangerine Peel, Sichuan Pepper, Goji Berries, Black Pepper. Supervised by a nutrition herbalist, it is expected to maintain stomach health, enhance appetite, recover from fatigue, and improve cold sensitivity. ・Herbal Ginger Ale…580 yen, made with agave syrup. [Herbs Used] Cloves, Cinnamon, Ginger, Sichuan Pepper. Supervised by a nutrition herbalist, it is expected to improve cold sensitivity, promote blood circulation, and aid digestion.

Chilled Uji Matcha... 480 yen, Domestic Black Oolong Tea... 480 yen, Organic Akane Tea... 480 yen, Alfonso Mango... 480 yen, Ripe Tomato Juice... 500 yen, Coffee... 480 yen

Bottle 500ml hardness 300 medium hard natural mineral content magnesium 32.6mg (per 500ml) a famous water nurtured by the blessings of the sea of Sado. This mineral water, made from Sado deep sea water, utilizes the natural mineral content it possesses to help supplement the minerals that modern people often lack, especially magnesium, by achieving a hardness of 300. Magnesium is a nutrient necessary for the formation of bones and teeth, and it is said that a deficiency can increase the risk of lifestyle-related diseases such as osteoporosis, heart disease, and diabetes.

500ml bottle, 100-year brand 'Strong Carbonic Gas' and 'Refined Water' - Purely enjoy the stimulation of carbonation

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