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This sparkling wine, made from Muscat Bailey A, Koshu, and Shine Muscat, has a fruity and refreshing aroma while maintaining a dry taste, making it easy to pair with any meal. The aftertaste features a subtle sweetness reminiscent of cotton candy, characteristic of Bailey A, along with a charming quality typical of Japanese wine. Glass... 750 yen Bottle... 4200 yen

A refreshing acidity and crisp mouthfeel, this approachable sparkling wine features the characteristic aroma and tight umami of Koshu. It showcases the fresh and fruity traits of Koshu. It pairs well with white fish sashimi and fried chicken. The name 'Collier de Perle Blanc Mousseux Luxe' conveys the meaning of 'a luxurious white sparkling wine with bubbles like a pearl necklace.'

Made from 100% Koshu grapes from Katsunuma, Yamanashi Prefecture. After brewing to maximize the citrus aroma characteristic of Koshu grapes, the cuvée was aged in a blend of old and new French and American oak barrels. This is a delicious white wine with fruity acidity and a pleasant oak aroma.

The aroma features tropical fruits such as pear, lychee, and pineapple. Beneath that, you can sense the greenness of Sauvignon Blanc. The mouthfeel is soft and transforms into a syrupy liquid over time. While it does not exhibit the typical characteristics of Sauvignon, I believe it is the optimal expression of Sauvignon Blanc from Niigata's sandy soil. This flavor evokes images of the beach and the sea, which is why it is named Sea Turtle.

Made with Muscat Bailey A, Shine Muscat, Pione, and Koshu grapes from Yamanashi Prefecture. Fermented with the skins using stainless steel tanks and Georgian clay pots called 'Amphora', the wine has a pleasant balance of orange-like richness and gentle tannins. Glass 780 yen

Muscat Bailey A, Koshu, Shine Muscat with a vibrant aroma of Shine Muscat. A texture that bursts in the mouth. A medium volume feel on the palate. Soft acidity and gentle sweetness. A taste similar to sake. Pairs well with Japanese cuisine. 700 yen per glass

We have introduced a wine-specific cap called 'Stillvan' to maintain a fresh taste. Harvested from contracted fields. Trellis trained. The Chardonnay is fermented and aged only in stainless steel tanks, untouched by wooden barrels, in a sense, in its natural state. Aromas of pineapple and pear can be sensed. A calm and subtle acidity.

Made with 100% Steuben, a specialty product from the Tsugaru region of Aomori Prefecture. This dry white wine, made from black grapes (Blanc de Noir), offers a refreshing balance of white wine crispness and gentle tannins. It pairs very well with all types of Japanese cuisine. Glass 700 yen

An elegant impression that maintains the softness and concentration brought by barrel aging, while allowing for a refreshing aftertaste. It creates shadows throughout the wine, resulting in a three-dimensional finish. Aromas of citrus fruits like lemon and grapefruit, with a hint of lemongrass. The addition of toasty notes reminiscent of bread and nuts gradually increases the complexity. With vibrant acidity and a tight, firm body, it offers a refreshing taste that showcases the fusion of fresh fruit and oak.

This is the Albarino, which can be considered the symbol of Curvedocchi. The flavor has an elegant fragrance reminiscent of jasmine, frozen peak oolong, and white peach, with hints of dill, clove, and vanilla in the background. When tasted, the acidity and bitterness derived from the variety, along with rich fruitiness, create a pleasant experience, and the noble aroma lingers long after. It has a lightness from sandy soil yet possesses a dense flavor that does not feel thin. It pairs very well with seafood dishes.

This wine has an aroma reminiscent of Iwate Prefecture black tea and cocoa, with a rich flavor that slowly spreads in the mouth and a pleasant aftertaste. It pairs well with meat dishes. Glass of wine 930 yen.

A slightly sweet aroma of Muscat Bailey A, Pione, Kyoho, and Black Queen. Medium-bodied. Characterized by drinkability, with a hint of acidity and tannins from the Black Queen. It has a delicate aspect and pairs well with meat dishes and Japanese cuisine. Glass 700 yen

Iwanohara Vineyard, the hometown of Muscat Bailey A, has maximized the potential of this variety. It offers a rich and complex aroma that spreads widely, with a soft and gentle taste and a sufficient aftertaste. This red wine showcases the characteristics of Muscat Bailey A from Iwanohara Vineyard.

Aromas of ripe strawberries and raspberries from California, USA, combined with hints of dry herbs, subtle vanilla, and smoky nuances. Silky tannins and moderate acidity create an elegant finish. Pairs excellently with pork, chicken, beef, game, and mushroom dishes.

'Wine enjoyed with food' When fermented with wild yeast, Muscat Berry A has a slightly spicy finish! Due to yield restrictions, it tends to have a deep color and also has a sense of concentration. It pairs well with meat dishes.

Birafu is a relatively cool area in Kochi Prefecture with a large temperature difference between day and night, suitable for grape cultivation. It has a clear pink color. Aromas of strawberry, stone fruits, and candy. It is off-dry (medium dry) with a moderate acidity.

This special junmai sake, made in Miyagi Prefecture, is freshly pressed and released from the brewery during the time when authentic sake brewing begins in winter. Priced at 1100 yen for 180ml, it has a fresh and slightly sweet elegant aroma, with a rich umami and rounded, soft flavor characteristic of Sasanishiki, creating a well-balanced and expansive taste.

This is a special sake made from Iwate Prefecture's Daiginjo, using less than half of the premium Yamada Nishiki rice and the specially cultivated rice 'Ginotome' from Ninohe City, Iwate Prefecture. It is a well-balanced, refined Daiginjo with a gorgeous aroma and a moist texture, retaining a solid sweetness and umami. It is also served in top restaurants in New York. 180ml 2200 yen

Aichi Prefecture Junmai Daiginjo with a ginjo aroma reminiscent of tropical fruits. When tasted, the umami of Yamadanishiki spreads abundantly, with a mild sweetness, creating a well-balanced and flavorful sake. It has many female fans and has been recognized by famous three-star chefs in Paris, showcasing the profound charm of sake. 180ml 1430

This is a Junmai Daiginjo sake made from the high-quality rice 'Yamada Nishiki' polished to 45%. It is carefully brewed at low temperatures, resulting in a gentle honey-like aroma and a rich, smooth flavor. The yeast used is cultivated in-house from strains developed by the Kanazawa National Tax Agency. This versatile sake pairs well with a variety of dishes.

Kyoto, a slightly dry junmai daiginjo made from Omachi rice, features a natural soft aroma, balanced with natural acidity and umami, creating a drinking experience that feels rich and full-bodied. It is a masterpiece that you will never tire of drinking. 180ml

Non-alcoholic beer

A sour made with domestically sourced, limited-time lemons. It has a fragrant aroma and exceptional refreshing quality.

Bottle