Sumibi to Wain to Junmaishu King Momo

Short or Long

Short or Long

Dry: Merlot / Cabernet Sauvignon. It has a bright pale rose color, rich fruit flavors reminiscent of red currant and cherry, and a very refreshing mouthfeel.

Full-bodied: Spätburgunder (Pinot Noir) is fermented in stainless steel tanks, with 50% aged in 600L oak barrels and 50% in stainless steel tanks for 12 months. Ripe red fruit and elements from the barrels blend very harmoniously, offering pleasant acidity and a refined taste.

Full-bodied: Syrah / Garnacha / Aged for about 6 months in American oak barrels. Bright, deep red. A blend of violet flowers and cherry aromas. A hint of vanilla and cocoa can be sensed. The tannins from each variety, obtained through careful maceration, blend harmoniously to create a wine with wonderful balance.

Full-bodied: Merlot 70% / Cabernet Sauvignon 20% / Malbec 10% This is a chateau owned by the Baserot family on the right bank of the Dordogne River in the Cote de Bourg since 1900. It is aged for 12 months in French oak barrels. Rich aromas and flavors of ripe red and black fruits spread out. On the palate, pleasant fruitiness and silky smooth tannins can be felt. It has a very well-balanced finish.

Full-bodied: Feteasca Neagra has rich tannins that pair well with barrels, allowing for the possibility of long-term aging. The vineyard is located in Valul lui Traian. Aging takes place in stainless steel tanks, with a portion in oak barrels for 6 months. It has aromas of wild berries, cherries, and prunes, with subtle hints of sweet spices like cinnamon and vanilla.

Full-bodied: Touriga Nacional 50% / Touriga Franca 40% / Other harvests are done by hand, 100% destemmed and crushed. 50% is aged in French oak barrels, and 50% is aged in stainless steel tanks for 8 months. It has concentrated fruit flavors and a rich taste with a solid structure.

Full-bodied: Cabernet Sauvignon. The temperature difference between day and night is significant, allowing sugars to accumulate in the grapes during the day, while the cooler night preserves the aromatic components and fresh acidity. Using wild yeast and selected yeast, fermentation and aging are carried out in temperature-controlled stainless steel tanks at 26 degrees, followed by aging in French oak barrels for 3 months, and a minimum of 3 months in bottle.

Full-bodied: This wine pairs exceptionally well with all types of meat, including Zinfandel-aged meats, teppanyaki, and grilled meats. It has a rich and ripe black fruit aroma reminiscent of lamb raisins and dried plums, with hints of vanilla and brown sugar. It features a fruitiness that evokes warm sunshine, along with smooth acidity and tannins, and a rich body. The very elegant aroma of berry fruit and mineral elements blend harmoniously with the pleasant vanilla scent from the barrel. It offers a fruity and fresh taste with a long finish.

Dry: Garganega / Trebbiano Toscano / Friulano. This is a lively and fresh spumante made using the Charmat method. It has a bright pale straw color, youthful and fresh hues. Aromas of citrus fruits and white flowers can be sensed. It has a crisp dryness with a rich flavor that spreads.

Dry: After pressing the Riesling, it is fermented and aged in stainless steel tanks while managing the temperature. It has delicate aromas of wild flowers with a hint of ripe apricot. Very fresh, with a solid and pleasant acidity supporting the whole.

Dry: The Viognier undergoes no malolactic fermentation and is aged for several months with high-quality lees. It has a sweet aroma reminiscent of tropical fruits, along with fresh citrus notes of lemon and grapefruit. It features floral flavors typical of Viognier, while also providing a refreshing finish.

Dry: Grillo 40% / Bianco D'Alessano 30% / Chardonnay 30%. Grillo is a variety used in Marsala, and is currently referred to as a local grape from Sicily, but originally it is a variety from Puglia. It has a soft and elegant style. Greenish-yellow color. Notes of canned yellow peach and vanilla. It has a round fruitiness, with a firm acidity reminiscent of lemon, and a slight tannin presence.

Dry: Sauvignon Blanc is crafted to achieve a pleasant acidity, fresh and crisp Sauvignon. It uses relatively young vines, bringing out very fresh citrus aromas like lemon and grapefruit.

Dry: Arinto has a bright pale yellow color with aromas of peach, ripe apple, and a hint of tropical pear. The palate is very fresh with a harmonious taste.

Dry: Grauburgunder (Pinot Gris) has a style with volume and a solid structure, but Fafman values fresh and fruity, charming elements. There are aromas of yellow fruits, along with hints of rhubarb and mint. It is light, fruity, and fresh.

Dry: A bright yellow with a greenish hue, it has fruity aromas reminiscent of green apples and pineapples. There is a long finish with a rich fruitiness.

[ Yamawa Sake Brewery / Miyagi Prefecture ] Rice used: Kura no Hana Polishing ratio: 50% ALC: 15 degrees Sake meter value: -2 Acidity: 1.5 A refreshing and delicate aroma reminiscent of apples. The beautiful umami of the rice spreads in a well-balanced manner, and a refined sweetness like that of night cherry blossoms can also be felt.

[Kankoubai Sake Brewery/Mie Prefecture] Rice used: Not disclosed Polishing ratio: 60% ALC: 15 degrees Sake meter value: Not disclosed Acidity: Not disclosed The aroma is softly spring-like and adorned with a floral presence, fruity. The taste is exquisite, light and sweet, without any hardness or astringency.

[Nakajima Sake Brewery / Gifu Prefecture] Rice used: Yamagata Prefecture produced Dewasansan Rice polishing ratio: 60% ALC: 15.5 degrees Sake meter value: +1.0 Acidity: 2.2 Fresh pineapple and melon-like juicy and sweet aroma. The fresh umami of the freshly pressed sake has a more defined quality. A taste that feels transparent spreads, and the aftertaste is a pleasant sake.

[Raifuku Brewery/Ibaraki Prefecture] Rice used: Gohyakumangoku Polishing ratio: 59% ALC: 17 degrees Sake meter value: -1 to +1 Acidity: 1.8 to 2.0 Uses sakura flower yeast. Characterized by a soft sweetness and acidity that evokes spring, resulting in a pleasantly juicy flavor with a light finish.

[Yamaguchi Sake Brewery / Fukuoka Prefecture] Rice used: Yamada Nishiki Yumekikkan Polishing ratio: 50% ALC: 16 degrees Sake meter value: ±0 Acidity: 1.5 This is a fresh and fruity sake with a unique juicy sweetness and light mouthfeel, characteristic of unfiltered junmai ginjo sake.

[Tsuchiya Sake Brewery/Nagano Prefecture] Rice used: Nagano Prefecture grown Hitogokochi Polishing ratio: 59% ALC: 16 degrees Sake meter value: Not disclosed Acidity: Not disclosed A limited bottled fresh unfiltered junmai ginjo with a fragrant and rich flavor, emphasizing the umami of the rice and leaving a sweet aftertaste.

[Heiwa Shuzou / Wakayama Prefecture] Rice used: Gohyakumangoku Polishing ratio: 50% ALC: 15 degrees Sake meter value: Not disclosed Acidity: Not disclosed A fresh texture on the palate, gently expanding with a delicate sweetness and light umami. The fruity acidity and refreshing bitterness felt within the floral impression of the aroma create a nice balance.

[Fuku Chiyo Sake Brewery/Saga Prefecture] Rice used: Tajima Kyoryoku Rice polishing ratio: 50% ALC: 15 degrees Sake meter value: Not disclosed Acidity: Not disclosed The flavor produced by the 'Kyoryoku Rice', said to be an ancestor of Omachi rice, is characterized by a soft mouthfeel and a crisp aftertaste. It features a ginjo aroma and a flavor of green apple.

[Hagino Sake Brewery / Miyagi Prefecture] Rice used: Gin no Iroha Polishing ratio: 60% ALC: 16 degrees Sake meter value: +3 to +4 Acidity: 1.6 Rich umami and acidity unique to Nama Moto, while maintaining a transparent and refined mouthfeel. It is refreshing and allows you to fully enjoy the crisp finish while leaving a light and invigorating aftertaste.

[Kitajima Sake Brewery/Shiga Prefecture] Rice used: Ginbuhyaku Polishing ratio: 55% ALC: 16 degrees Sake meter: +6 Acidity: 1.8 Ginbuhyaku was born from Yamada Nishiki as the father and Tamazakae as the mother. It is a straight and crisp dry sake. Recommended as a food pairing sake.

This Champagne, known as the house wine of the Hall Bouquiez, is made from 100% Chardonnay from the Champagne region of France. It features nuances of grapefruit, green apple, white flowers, and herbal tea, complemented by a beautiful acidity and minerality that brings everything together. Over time, the nuances of fruitiness begin to change.

[France/Champagne Region] Chardonnay Dry. Mr. Robuchon fell in love with it, and it has received overwhelming interest from Michelin-starred restaurants around the world. In just 30 years since its establishment, it has become a maison with high acclaim and influence, similar to giants in the Champagne world such as Veuve Clicquot, Chandon, and Bollinger. The body is firm with fine bubbles, and as you drink, flavors of lime, grapefruit, and raspberry emerge, along with aromas of pineapple and almond that develop over time.

[Spain] Xarel-lo/Macabeo/Parellada Dry The cava produced by the highly praised producer by Mr. Parker is a Spanish sparkling wine that threatens the status of Champagne. With a Parker score of 90, the yellow color exudes luxury, complemented by aromas of green apple and lemon, along with a hint of toastiness, and it feels dry with a good acidity.

Australia Full-bodied: The Shiraz has rich fruit flavors of dark plum and blackberry. Aromas of tar and graphite follow, with hints of dried herbs and tobacco, while supple tannins provide structure, and flavors of coffee grounds and Himalayan cedar spread. The gorgeous taste of black fruits and the spicy notes of white pepper add color to the finish.

Italy Full-bodied: A cuvée that embodies the strength and elegance of the Nebbiolo grape, which is used in Barolo and Barbaresco, while also offering a softness that can be enjoyed at a young age. On the palate, the juicy fruitiness is accompanied by vibrant acidity that leaves a strong impression. The finish reveals a spicy nuance. This is from the 2021 vintage, which is considered an excellent year.

France Full Body: The Pinot Noir La Gibrilotte Burgundy Rouge is a red wine produced by the négociant division of Claude Dugat, the top producer in Gevrey-Chambertin. As the wines surpass the village name of Gevrey, they become more complex, while Burgundy Rouge is crafted with the belief that enjoying simple deliciousness is important, aiming for a fresh and softer taste.

France / Bordeaux: Dry: A wine praised as a model of Sauvignon Blanc Bordeaux white. It has a pale lemon yellow appearance, with rich fruity aromas of apple, grapefruit, and minerals. On the palate, fresh acidity is accompanied by a spread of spice flavors. It has a good balance and a fresh, elegant taste with a sense of maturity.

【Spain】Dry: 100% Verdejo from ancient vines, praised as a gift from Bacchus by Mr. Parker, this wine is full of charm. It has a rich fruit flavor similar to its aroma, with refreshing acidity and a hint of bitterness. It has a gentle and long finish, making it pleasantly easy to drink. You can also feel the umami unique to ancient vines, which spreads across the entire palate.

France / Bordeaux: Dry: A monster Chablis from the world's best production area, Burgundy's Grand Cru. It is praised for having the best cost performance among Chablis. Following the aromas of grapefruit, lemon, and pineapple, there are also flavors of honey, white pepper, and ginger. On the palate, it impresses with mineral-like qualities and rich, sharp acidity.