Kojimura
麹村
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Izakaya japonais avec des ingrédients de saison
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We offer a variety of sake types, including 'unfiltered', 'nama genshu', 'naka-gumi', 'choku-gumi', 'ori-garami', and 'nama-zume'... from types bursting with a vibrant and juicy freshness to light and dry sake.
When you take it in your mouth, it has a fresh umami and a pleasant fruity aroma of sake.
A superb sake with a miraculous fruit flavor and aroma, known for its delicious sweetness.
Fresh and vibrant fruit aroma is a major attraction
Features a lingering aroma like ripe fruits and the sweetness of soft rice.
A gentle rice flavor can be felt amidst the muscat-like aroma.
A superb sake with a miraculous fruit flavor and aroma, known for its delicious sweetness.
A beautiful flavor with a vibrant aroma and a moderate umami and sweetness
A refreshing aroma like a gentle breeze, with a slightly bitter and dry taste of sake
A refreshing aroma like a gentle breeze, with a slightly bitter and dry taste of sake
A softness that is not typical of pure rice and a pleasant drinking experience
A sake that has depth of flavor while being finished cleanly.
The deliciousness of the rice layered in multiple layers is like a mille-feuille of flavor.
The gentle and refreshing aftertaste is simply exquisite.
Returning to the origin of sake, a dignified and authentic drink
This is the ultimate balance IWC Best Japanese Sake Brewery
Rich sake packed with sweetness and acidity
The joy of dew splashes - sweetness, umami, and aroma are a trinity
Hiroki, Jikon, Juyondai, etc.
Fresh Squeezed Lemon, Kishu Nanko Plum Sour, Oolong Highball, Green Tea Highball
A representative work crafted by the head chef, sweet but easy to drink.
Plum wine with a soft, elegant, and rich sweetness, accented with brandy and honey.
A flavor that emphasizes the elegant aroma of black tea
A flavor reminiscent of peach with a sweetness similar to apricot
The secret of its depth is the whiskey base
This is a drink with a pleasant acidity and the aroma of yuzu that match perfectly.
This sake is full of fruity flavor, as if you are eating a peach dessert. It has a refreshing aftertaste and leaves a refined finish.
A light and refreshing shochu that you won't get tired of, made in Nagashima, the northernmost part of Kagoshima Prefecture.
A masterpiece with a soft, water-like texture and rich umami that spreads in the mouth.
The refreshing aroma reminiscent of citrus fruits encapsulates the charm of sweet potato shochu.
A shochu made with Joy White, known for its crisp finish.
Has a strong aroma and flavor that utilizes the characteristics of black koji
A genuine shochu masterpiece. It has a refined and deep richness that is hard to believe for a sweet potato shochu. A soft umami flavor.
The original liquor of 'One Hundred Years of Solitude'. A masterpiece that retains the richness of barley while pursuing a light drinking experience.
The original liquor of 'One Hundred Years of Solitude'. A masterpiece that retains the richness of barley while pursuing a light drinking experience.
This is a genuine barley shochu that offers the fragrant aroma of roasted barley and a deep flavor.
A fragrant aroma reminiscent of ginjo sake that is not found in rice shochu.
It has a soft aroma, but it is not weak, and the umami is well balanced.
Finished with a light drinking mouth due to acoustic aging, it can be drunk smoothly.
Sashimi of Senshu Water Eggplant with Spicy Flavor, Mashed Cucumber with Edamame, Salt Boiled Crunchy New Lotus Root, Stir-fried Goya with Cheese in Spring Roll, Fragrant Perilla, Chicken Tender Cheese Fry with Plenty of Aromatic Vegetables, Mouthwatering Chicken
Live-caught natural conger eel, blanched sea bass, grilled and sliced red sea bream, sashimi of kanpachi, sashimi of live Hokkaido octopus, sashimi today's sashimi platter
Potato salad, soft tofu, crispy dried fish, seafood carpaccio salad, fried eggplant, homemade thick fried tofu, plenty of vegetables, satsuma-age, deep-fried tofu in broth, nostalgic grandma's croquette, thick-cut ham cutlet, chicken cartilage, delicious salt fried chicken, grilled hokke fish, fried chicken from Koshukenmi chicken
Long yam marinated with tamari, grilled konnyaku with spicy cod roe, cream cheese marinated in Saikyo miso, firefly squid, Okinawan mozuku seaweed with vinegar, grilled stingray fin, and Tokushima specialty Kamikatsu
Tokushima Prefecture produced hand-stretched noodles, cold or hot pork belly stew, and kimchi stone-grilled rice, chef's curry udon, grilled rice balls with shirasu and perilla, and tea rice (Kishu plum, mentaiko, salmon)
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