Kantou

90-minute all-you-can-drink plan available for groups of 10 or more!

Niigata: A famous sake from Asahi Shuzo. It is the pinnacle of the many 'Kubota' brands.

Niigata: A renowned sake from Asahi Shuzo, characterized by its unique light and dry taste typical of Niigata. It can be enjoyed at an affordable price.

Shizuoka: A sake from Isojiman Brewery that you must try at least once. Aroma, richness, and a refreshing finish. A product that is often out of stock.

Shizuoka: This sake from Isojiman Brewery is quite hard to obtain. Enjoy the deliciousness and aroma of the rice, along with the distinctive taste of a Junmai Ginjo with a clean finish.

Yamagata: Please forgive us if this product is out of stock. Although 'Juyondai' is priced at a premium, it is available at the regular price. In any case, this is a difficult-to-obtain sake. Please enjoy the deliciousness of Japanese sake (served cold).

Yamagata: The taste is unlike that of a typical junmai from Takagi Shuzo, and once you take a sip, you might become captivated by 'Juyondai.' It has a ginjo aroma and a refreshing mouthfeel. The secret to its popularity lies in the fact that a young and passionate sake brewer is crafting a small quantity of wonderful sake.

Fukushima: A flavorful sake brewed in a small brewery in Aizubange Town, Fukushima, by Hiroki Sake Brewery. The young sake brewer and toji, Kenji Hiroki, leads a team of young brewers to carefully polish locally grown rice using their own milling process, and they brew slowly with low-temperature fermentation. It features the umami and rich flavor characteristic of sake.

Niigata: Hakkaisan Brewery for those who prefer a refreshing Niigata style. Using the soft water from Hakkaisan's spring water, it undergoes low-temperature long fermentation to create a clean and rich flavor, resulting in a refreshing sake that you won't tire of. In the Heisei era, an underground storage facility was completed, allowing for ideal low-temperature storage.

This sake, brewed at the Umenishiki Yamakawa Brewery in Ehime, was introduced to the metropolitan area for the first time by the late Mr. Mitsuhisa Kodama, who is remembered as the 'parent of ginjo sake' and passed away at a young age. It is a sake with a pleasant aroma, good sharpness, and a refreshing taste.

Ouroku, produced by the OuRoku Sake Brewery in Shimane, is currently gaining attention. The pure rice sake crafted by the young toji (master brewer) Takeaki Ishihara is extremely dry (with a sake meter value of plus 9 to 10) yet possesses a wonderful balance of flavor.

A bestseller from Kamenoi Shuzo, brewed directly by the brewery using Yamagata's Kamenoi Shuzo sake rice, Miyama Nishiki. It is a sweet type of sake with a sake meter value of around plus 1, but it is a clean and refreshing drink that does not feel heavy.

Aomori: Brewed in the cold region of Aomori City by Nishida Sake Brewery, primarily using locally produced rice, Hanabuki. It is dry yet rich in flavor, with a taste that doesn't become tiresome, and in recent years, it has become the number one popular sake in izakayas in Tokyo.

Aozora, brewed in a small sake brewery in Fushimi, Kyoto, where many major manufacturers like Fujio Sake Brewery are located, is produced in limited quantities (around 6,000 bottles a year?). With an alcohol content of 18% to 19%, it is a rich and flavorful sake. Please experience the handmade taste of this small brewery.

This sake is brewed by the young successor of a brewery that has a 200-year history and tradition, having rebuilt the Kiya Masashu brewery in Mie. It is now gaining popularity for its pleasant aroma and the deliciousness of the rice. It has become a sake that is difficult to obtain even at local sake shops in Tokyo that handle regional sake.

Delicious umeshu selected by sake breweries from across the country has arrived at the peak of umeshu making. You can choose from various variations, including umeshu made with sake, umeshu made with mirin, and umeshu made with brown sugar.

Long-term storage of homemade plum fruit soaked in Kumamoto's Kinoshita Shuzo rice shochu raw liquor. A rare umeshu that can only be produced in very small quantities.

A plum wine made by soaking Kishu plums in Gifu's Hakusen Shuzo Fukuraisun three-year aged authentic mirin. Unlike plum wine made with added sugar and other additives, this new flavor harmonizes the mellow sweetness of three-year aged authentic mirin with the refreshing acidity of plums.

We have infused ten-year-old kasu shochu, a pride of the Yamaguchi Yamagata Main Store, with organically grown plums. The soft mouthfeel is made possible by the long-aged shochu that has been mellowed. The balance of gentleness and softness makes it a standout bottle.

This umeshu is luxuriously made with the flesh of Nankobai plums harvested near the 1st temple of the Shikoku 88 Temples in Naruto City, Tokushima. It features a refreshing plum aroma blended with sake and shochu, infused with local honey, resulting in a pleasant umeshu that is not overly sweet and easy to drink without becoming monotonous.

This plum wine is made by infusing plums in sake brewed at Gyokusendo in Gifu and in rice shochu produced in-house, then blending them together. The stems of the fruit are all removed by hand. It has a refreshing acidity with a restrained sweetness, making it a plum wine that you won't tire of. The selection of ingredients and production methods took five years from planning to release.

Using 'brown sugar' as a sweetening ingredient from Honbo Shuzo in Kagoshima. The various benefits of brown sugar combine with its unique flavor and gentle sweetness, resulting in a rich and flavorful plum wine. A distinctive masterpiece.

The brewers at Umenoyado in Nara carefully wash each plum by hand and steep them in the sake they brewed themselves. It has a unique plum aroma and juiciness, with a refreshing acidity that glides smoothly down the throat. Its light texture makes it highly recommended as a pairing with meals.

The essence of Nagano's Shinshu famous plum harmonizes perfectly, creating a fresh and refreshing taste with a mild acidity and sweetness. The base for the infusion is the regular sake from the brewery. Glucose is used to finish it lightly, resulting in an overall light and refreshing flavor.

Produced by the Sada Soji Shoten in Kagoshima, known for their sweet potato shochu 'Seiko Udo'. Fresh green plums are soaked in three-year-aged rice shochu for one year. It is minimally filtered, retaining some cloudiness, which is a sign of high quality. A superb product with excellent plum flavor and richness.

Wine enjoyed with ice

Frontera is the best-selling Chilean wine in the world (according to a 2012 INTELVID survey). It is a dry rosé wine characterized by red fruits such as cherries and a refreshing acidity.

A soda mix that bursts with the vibrant aroma of apricots. The sweet and sour taste of apricots spreads throughout the mouth, perfectly complementing meals.

It has a refreshing taste that is perfect as a food pairing drink.

A blend of fruity apricot flavor and aromatic black tea that pairs perfectly. With its vibrant aroma, it brings a sense of happiness.

Grape, Ume, Green Apple, Black Yuzu, Grapefruit, Cassis, Lemon, Lychee, Peach, Calpis

Moscow Mule, Salty Dog, Cassis Oolong, Cassis Grapefruit, Cassis Orange, Kahlua Milk, Grape Milk, Apple Tea