47 Prefectures Japanese Sake and Robatayaki Urashima Funabashi
47都道府県の日本酒と炉端焼き 浦島 船橋店
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An izakaya to enjoy sake and robatayaki from across the country
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Menu
Enjoy special dishes such as "Thick-sliced Beef Tongue Steak" and "Flounder with Seasonal Vegetable Ankake" using rich seasonal ingredients from the sea, the mountains, and the hometowns. It is perfect for business entertainment, dinners, important anniversaries, and celebrations.
<Extension fee ◼︎Without Sake◼︎1,000yen/30min/person ◼︎with Sake◼︎1,500yen/30min/person
Gorgeous" is the perfect dish for this season! This is a distinguished kaiseki course featuring a luxurious menu of seasonal ingredients such as "Oyster Shabu Nabe", "Three Kinds of Fresh Fish Sent Direct from Toyosu", and "Grilled Kita-Akari and Scallop with Squid Goro (squid roe)". It is perfect for business entertainment, dinners, anniversaries, and celebrations. *Two-hour service is available on Fridays, Saturdays, Saturdays, and eve of national holidays, and on all days from December 28 to January 5, two-hour service is available.
The menu features a gorgeous lineup of seasonal ingredients, including "tuna cheek steak" as the main dish, "omakase oden assortment" and "three kinds of fresh fish" that are perfect for this season. It is also perfect for business entertainment, dinners, anniversaries, and celebrations. *Not available on Fridays, Saturdays, and eve of national holidays, and from December 28 to January 5, all meals are 2 hours.
The five types of sashimi, carefully selected seasonal seafood, are captivating with the aroma of the sea that rises the moment the knife touches them and the deliciousness that melts in your mouth.
The moment you open the lid, the aroma of the sea rises with steam, and colorful seasonal fish appear, allowing you to enjoy a luxurious taste.
Melt-in-your-mouth Wagyu Yukke layered with plenty of chopped green onions, allowing you to enjoy the rich flavor and aroma that spreads on your tongue, accompanied by a gentle rising fragrance.
Enjoy the luxurious texture and flavor of angel shrimp, which are crispy on the outside and sweet on the inside, grilled to perfection and can be savored with the shell.
This is an elegant sake appetizer featuring the crunchy texture of lotus root, with a fragrant aroma from being stir-fried, and a lingering spiciness from the seven spices.
This dish features scallops that are grilled to a fragrant finish, with the flavor of butter gently permeating, creating a rich umami that leaves a refined aftertaste.
This dish features a crispy skin that bursts with rich fat, spreading a savory flavor that is perfect for pairing with drinks.
The aroma rising from the fluffy grilled flesh stimulates the appetite, allowing you to fully enjoy the moderate saltiness and the richness of the fat.
This dish features the rich flavor of fat that overflows from the beautifully grilled collar, complemented by the crispy texture of the skin, making it a standout at any drinking occasion.
This dish features rich Hara topped with plenty of grated daikon and ikura, filling your mouth with a gradually spreading umami flavor.
This dish features exceptionally fresh tuna, carefully sliced to create a smooth texture that melts in your mouth, delivering a rich umami flavor.
This dish features carefully sliced chutoro, which is rich in fat, allowing you to enjoy its melt-in-your-mouth flavor and moist texture.
Carefully sliced fatty salmon that melts in your mouth, allowing you to enjoy its rich flavor and soft texture.
You can enjoy the kanpachi, which has a moderately firm texture and elegant fat, along with a refreshing coldness.
You can enjoy fresh octopus with a moderate chewiness and umami, served with a refreshing cool texture.
Thick and sweet scallops are carefully prepared as sashimi, allowing you to enjoy the rich flavor that spreads with each bite and the 'melt-in-your-mouth texture'.
You can enjoy the fresh surf clam with just the right texture and sweetness that spreads with every bite, experiencing a texture where the umami bursts forth.
This dish features finely chopped fatty tuna that harmoniously combines with crunchy takuan, allowing you to enjoy the exquisite balance of melting flavor and texture.
A dish made by finely chopping fresh horse mackerel with miso and seasonings to bring out its umami, featuring a rich texture and the flavor of aromatic vegetables, making it perfect as an accompaniment to sake.
A dish featuring fluffy dashi-maki egg rolled with popping ikura, offering a refined taste that stimulates the appetite with the aroma rising with the steam.
A colorful assortment of pickles made from carefully pickled seasonal vegetables, this dish enhances the lingering taste of sake with its crisp and refreshing texture.
The tataki cucumber finished with fragrant sesame oil and salt sauce is a dish that adds a pleasant refreshing feeling to the drinking occasion with its 'crisp and bursting juiciness.'
Edamame infused with the umami of kombu is a dish that harmoniously balances 'subtle saltiness and the sweetness of the beans,' making it perfect as a snack with sake.
The smoked quail eggs, with a fragrant smoke gently rising, are a refined dish that offers a moist texture and deep umami flavor.
This elegant dish features crispy grilled chicken skin coated in refreshing ponzu, offering a delightful balance of flavor and a pleasant chewiness that spreads in your mouth.
Carefully selected seasonal ingredients make this three types of sake appetizers a refined dish, beautifully arranged with vibrant colors, allowing you to enjoy the rich flavors that spread in your mouth.
This is an elegant dish with a crunchy texture of shark cartilage, lightly fragrant with refreshing plum flavor, and a pleasant balance of acidity and umami that spreads in the mouth.
You can enjoy the elegant taste of the chewy octopus's umami intertwined with the refreshing aroma of wasabi, providing a pleasant stimulation that tickles the nose.
The rich cream cheese and flavorful tuna sake paste blend together, creating a melting taste in the mouth along with a rich aroma that spreads.
The spicy kick and deep umami spread in the mouth, allowing you to feel the depth of flavor along with a crunchy texture. Its rich aroma is an enticing delicacy.
A dish carefully prepared with a variety of seasonal vegetables, offering a refreshing texture and flavor that spreads in your mouth. It is a standout dish that highlights freshness.
A dish that combines fresh seafood and colorful vegetables, offering a light texture that highlights the flavors of the ingredients. You can enjoy a juicy texture.
This elegant dish features tender beef tongue and smooth potatoes that harmoniously blend together, providing a melt-in-your-mouth texture. It offers a rich umami flavor.
A dish that offers a rich flavor with a special sauce that clings to the moist chicken, spreading a delightful taste and moderate spiciness in your mouth.
The aroma rising with the steam stimulates the appetite, and the fluffy dashi-maki tamago is an elegant dish that spreads a gentle umami flavor in the mouth.
This dish features chicken neck that is grilled to a fragrant perfection, infused with the rich flavor of miso sauce, allowing the delicious taste to spread elegantly.
The savory grilled beef tongue steak releases juicy meat flavors with every bite, allowing you to enjoy its deep taste elegantly.
The fried octopus is crispy and fragrant on the outside, while being tender and juicy on the inside, offering a rich umami flavor and a refined taste.
The rich flavor of oysters rises with the aroma of butter, spreading a luxurious yet refined taste in the mouth.
The fried cartilage, which is crispy on the outside and has a moderate elasticity on the inside, is a carefully fried dish that locks in flavor.
The Toyama Prefecture white shrimp fried has a fragrant and crispy texture on the outside, and it is an elegant dish that spreads delicate sweetness and umami.
The potato, which is crispy and fragrant on the outside and has a fluffy texture on the inside, offers a refined taste that enhances the umami of the ingredients.
The outside is fragrant and crispy, while the inside is moist and juicy, spreading the delicious flavor of chicken in a refined taste.
This exquisite dish features smooth homemade tofu that is elegantly coated with refreshing Yamagata dashi, releasing the delightful aroma of seasonal vegetables.
This is an elegant dish where the savory flavors of the sea blend gently into the perfectly grilled yakisoba, with steam rising and an enticing aroma that stimulates the appetite.
A dish that combines the refreshing sourness of plum and high-quality tea, with an aroma that rises with steam, stimulating the appetite, offering an elegant and calming flavor.
The flavor of black pork rises with the steam, filling your mouth with a luxurious shabu shabu that allows you to enjoy the sweetness of high-quality fat and delicate taste.
The aroma rising with the steam stimulates the appetite, and this elegant shabu shabu allows you to fully enjoy the melting fat and delicate umami of carefully selected Wagyu.
The aroma rising with the steam stimulates the appetite, allowing you to delicately enjoy the rich flavor of tender yet chewy beef tongue in an elegant shabu shabu.
A refined dessert with the rich sweetness of mango and the smooth coldness of vanilla ice cream, creating a delightful melt-in-your-mouth experience. The vibrant colors stimulate the appetite.
A dish with a crispy tart crust, lavishly topped with rich custard and seasonal strawberries and berries, spreading a refreshing sweetness.
This dish features a crispy exterior and a fluffy interior of deep-fried taiyaki, paired with rich vanilla ice cream for a perfect balance of sweetness.
You can enjoy the elegant flavor of smooth vanilla ice cream blended with just the right amount of salt, melting in your mouth. It is a dish that stands out for its coldness.
Named after the concept of 'acid burst', the 'Sunburst' is a sake that focuses on acidity! For the past five years, we have been experimenting each year to gradually change the characteristics of the acidity to create an interesting drink to enjoy in the midsummer. This season, it is said to feature a round acidity while being smooth! The carbonation is pleasant, making it perfect for hot days. Enjoy it chilled! On the rocks is also recommended! It contains a small amount of natural carbon dioxide produced during fermentation. Variety: Rice type: Not disclosed Ingredients: Rice, Rice Koji Price: Glass 480 yen / 1 go 950 yen / 2 go 1,900 yen Origin: Saga Prefecture
To the north is the Shikoku Mountain Range, and to the south is the Pacific Ocean. In a small village rich in nature in Aki District, Kochi Prefecture, Sento Brewery has been producing sake for over 100 years. With the concept of 'Fresh & Juicy', we pursue a pleasant drinkability. This Zankara, as the name suggests, is a dry sake with a sharp taste. Made with Hattan Nishiki rice from Hiroshima Prefecture, it has a gentle aroma, a light flavor, and a clean aftertaste. It pairs well with Japanese dishes such as vinegared dishes and sushi. Rice variety: Hattan Nishiki (from Hiroshima Prefecture) Ingredients: Rice, Rice Koji Price: Glass 400 yen / 1 go 790 yen / 2 go 1,580 yen Origin: Kochi Prefecture
Junmai Ginjo made from "Fukunoka," a rice variety developed in Fukushima Prefecture! Fukunoka" is a variety of rice developed by Fukushima Prefecture in 2028, with "Honorifuji" as the mother and "Dewanosato" as the father. This Junmai Ginjo has a gorgeous fruity, fresh aroma, light mouthfeel, and a delicious rice flavor! Since this rice is still new, it will continue to evolve as it is produced, and we can look forward to its future. Variety Rice: Fukunoka Ingredient: Rice, Rice Koji Price Glass 520 yen / No.1 1 1,020 yen / No.2 2,000 yen Place of Origin Fukushima Prefecture
Toyo Bijin's 'Jundou Itto' appears with a different sake rice. The one released this time uses the sake rice 'Hakutsuru Nishiki', which was developed over nearly 10 years by Hakutsuru Sake Brewery in Hyogo Prefecture! It boasts a quality that rivals the king of sake rice, 'Yamada Nishiki', and features a refreshing aroma, a gorgeous and soft flavor, along with the fruity and crisp aftertaste that is synonymous with Toyo Bijin. Please enjoy it as a cup to relieve your fatigue. Variety: Sake Rice Used: Hakutsuru Nishiki Ingredients: Rice, Rice Koji Price: Glass 450 yen / 1 Go 900 yen / 2 Go 1,800 yen Origin: Yamaguchi Prefecture
The popular sparkler every year! Modern Senkin and classic Senkin brewed exclusively for 'sparkler' using Yamada Nishiki, blended together. It expresses the sweet and sour taste characteristic of the old Senkin, with a clear drinking experience. After a summer, enjoy the rich and beautiful acidity with a unique sharpness, balanced mature acidity and sweetness due to aging. Experience the pleasant silkiness filled with minerality, a gem-like flavor suitable for seasonal transitions. Varietal: Rice used: Yamada Nishiki (produced in Sakura City, Tochigi Prefecture) Ingredients: Rice, Rice Koji Price: Glass 530 yen / 1 go 1,060 yen / 2 go 2,120 yen Origin: Tochigi Prefecture
Using Hokkaido sake rice 'Suisei', this junmai ginjo sake is carefully brewed by traditional handmade methods. It has a gorgeous aroma and a clean umami flavor balanced with acidity. Variety: Rice used: Suisei (Hokkaido grown) Ingredients: Rice, rice koji Price: Glass 480 yen / 1 go 960 yen / 2 go 1,920 yen Origin: Hokkaido
From summer to autumn, the night view of Hachinohe Port is filled with squid fishing boats lined up along the horizon, and the bright isaribi (fishing lights) floating on the sea creates a beautiful night scene. 'Mutsu Hassen ISARIBI' is inspired by this fantastical sight and was brewed with the concept of 'enjoying sake with fresh seafood.' It has a slight bitterness and spiciness that cuts through smoothly. Please enjoy its attractive flavor that feels powerful within a clean taste. Variety: Rice used: Aomori Prefecture rice. Ingredients: Rice, rice koji. Price: Glass 480 yen / 1 go 960 yen / 2 go 1,920 yen. Origin: Hachinohe City.
A junmai sake characterized by its outstanding spiciness! When you take a sip, you can feel a subtle sweetness, but as soon as you swallow, a wave of spiciness rushes in, making its surprising two-stage attack addictive. It also has a flavor that shines when warmed. Variety: Rice used: Ginsan (from Yuzawa City, Akita Prefecture) Ingredients: Rice, Rice Koji Price: Glass 360 yen / 1 go 720 yen / 2 go 1,440 yen Origin: Akita Prefecture
AKABU created by young brewers. This is a standard sake named 'F' which stands for 'For you' with the concept of 'delicious sake to drink every day.' It has a gentle sweet aroma reminiscent of bananas and a refreshing scent like melons. The elegant rice aroma similar to steamed rice spreads in the mouth and harmonizes. The taste starts with a light impression, followed by a mellow sweetness, smooth acidity, and a hint of bitterness that leaves a refreshing aftertaste. Variety: Rice used: Iwate Prefecture rice. Ingredients: Rice, rice malt, brewing alcohol. Price: Glass 380 yen / 1 go 740 yen / 2 go 1,480 yen. Origin: Iwate Prefecture.
With the concept of 'the ultimate food pairing sake', this sake enhances the flavors of dishes to the fullest. It has a light first touch and a pleasant aroma reminiscent of bananas, while the finish features a refreshing grapefruit-like acidity that adds a crispness. It naturally leads you to want another glass, another dish. This is a guiding bottle for the brewery. Variety: Rice used: Kurano Hana Ingredients: Rice, Rice Koji Price: Glass 410 yen / 1 go 820 yen / 2 go 1,640 yen Origin: Miyagi Prefecture
This is a genuine dry junmai sake made using the 'kimoto' method from this brewery, featuring a deep flavor that you won't tire of. It pairs well with a variety of Japanese dishes, and its rich taste complements the pleasant dryness of the sake, harmonizing beautifully with the umami of rice and fish. It is an excellent match for sushi. Variety: Rice used: Miyama Nishiki (from Yamagata Prefecture) Ingredients: Rice, rice koji Price: Glass 400 yen / 1 go 800 yen / 2 go 1,600 yen Origin: Yamagata Prefecture
Gakki Masamune is derived from the phrase 'Both sake brewing and playing musical instruments are originally offerings to the gods.' This brand inherits the aspirations of the second generation who developed the Daiki Daikichi main store, which branched off from a soy sauce shop, into a sake brewery, focusing on innovative ideas and the evolution of brewing culture. This is a junmai sake type, featuring a refreshing aroma reminiscent of muscat grapes, with a slight gas sensation and juicy sweetness due to being unfiltered and undiluted. It also has a light quality that makes it easy to drink without fatigue. Variety: Rice used: Yume no Kaori Ingredients: Rice, Rice Koji Price: Glass 410 yen / 1 go 820 yen / 2 go 1,640 yen Origin: Fukushima Prefecture
The brand 'Kiri Tsukuba' and 'Urari' is brewed by Urari Sake Brewery located in Tsukuba City, Ibaraki Prefecture. 'Urari' is a new brand created by the sixth-generation brewer, Chikara Urari. This is a pure rice sake made entirely from Ibaraki-grown 'Gohyaku Mangoku' rice and underground water from the Tsukuba mountain system, brewed with Ogawa yeast and Marufuku bean sprouts! It is crafted with a focus on the balance of aroma, sweetness, acidity, umami, and crispness, making it a sake that you won't tire of while enjoying food. The moderate sweetness and soft flavor spread throughout the mouth, finishing with a gentle crispness. Variety: Rice used: Gohyaku Mangoku (grown in Ibaraki Prefecture) Ingredients: Rice, rice koji Price: Glass 400 yen / 1 go 810 yen / 2 go 1,620 yen Origin: Ibaraki Prefecture
Brewed using the rare rice known as 'Aiyama', which is said to be a phantom sake rice due to its scarcity, this is a popular item from Phoenix Beauty. When you open the bottle, a fruity aroma reminiscent of perfectly ripe pineapple spreads out. The juicy flavor of the fruit fills your mouth, making it feel as if you are drinking a voluminous white wine. It has a rich acidity and a soft, luscious mouthfeel, allowing you to fully enjoy the charm of Aiyama, including the changes in flavor due to temperature variations. Variety: Rice used: Aiyama (produced in Hyogo Prefecture) Ingredients: Rice, Rice Koji Price: Glass 540 yen / 1 go 1,080 yen / 2 go 2,160 yen Origin: Tochigi Prefecture
This challenge sake was crafted with the intention of achieving a high level of flavor that would be recognized at the National New Sake Appraisal Competition. It features a solid sweetness and the aroma of ripe fruits from yeast number 701, resulting in a well-rounded finish. It has a lightness and bitterness that are not typically found in Tsuchida's usual sake, providing a unique accent. Please enjoy this special 'Tsuchida' that can only be experienced at WARAKU. Variety Price Glass 520 yen / 1 go 1,050 yen / 2 go 2,100 yen Origin Gunma Prefecture
The expert of junmai sake changes the way of drinking according to the condition and mood of the day, as well as the pairing with food. This three-year-old genshu is perfect for such experts. Please enjoy it slowly and thoroughly. Variety: Rice used: Awoyamada Nishiki Ingredients: Rice, Rice Koji Price: Glass 540 yen / 1 go 1,080 yen / 2 go 2,160 yen Origin: Saitama Prefecture
Tokyo Port Brewing, which opened in 2011 in Minato, Tokyo, specializes in a rare microbrewery that uses tap water for sake production. This is a junmai ginjo sake inspired by the ever-changing Tokyo. Each tank uses different yeast and production methods, as well as varying alcohol content, allowing you to enjoy the unique aromas and flavors of the sake produced each time. Variety of differences can be enjoyed with this bottle. Rice variety: Yamada Nishiki. Ingredients: Rice, Rice Koji. Prices: Glass 600 yen / 1 go 1,200 yen / 2 go 2,400 yen. Origin: Tokyo.
This is a Junmai Daiginjo that utilizes Akita Prefecture's sake rice 'Sake Komachi' polished to 50%. It highlights the light flavor characteristic of Sake Komachi, resulting in a delicious taste. The technique called 'Tsurushi Shibori' is employed, where the mash is placed in a cotton bag and the sake is collected as it naturally drips. It is often referred to as 'Shizuku Sake', and due to being unfiltered, the sake appears slightly cloudy. The unique softness from this Tsurushi Shibori method contributes to a well-balanced flavor profile. *Requires refrigeration. Variety: Sake Komachi. Ingredients: Rice, Rice Koji. Price: Glass 510 yen / 1 Go 1,020 yen / 2 Go 2,040 yen. Origin: Chiba Prefecture.
This is a Junmai Ginjo sake polished to 50% using Yamada Nishiki rice. It offers a pleasant texture that can be enjoyed widely before and during meals. While it has the flavor range characteristic of Junmai, it features a light taste. Variety: Rice used: Yamada Nishiki Ingredients: Rice, Rice Koji Price: Glass 520 yen / 1 go 1,030 yen / 2 go 2,060 yen Origin: Kanagawa Prefecture
From the brewery: We use 'Hitogokochi' and 'Asahinoyume' grown by contracted farmers in a high-altitude area of Hokuto City. We have perfected the brewing method to bring you a surprising and moving experience. This high-quality flavor is the essence of Shichiken's Junmai sake. We cherish the umami of the rice that spreads in your mouth and the fruity ginjo aroma that pierces your nose, finishing with a crisp and slightly dry throat feel. It can be enjoyed chilled, at room temperature, or warmed, according to your preferred temperature. Varieties: Rice used: Hitogokochi, Asahinoyume. Ingredients: Rice, rice koji. Price: Glass 360 yen / 1 go 720 yen / 2 go 1,440 yen. Origin: Yamanashi Prefecture.
This junmai sake features a deep flavor and lightness with a restrained spiciness, made using Yamada Nishiki rice. It offers a rich and elegant aroma from long-term low-temperature fermentation, allowing you to enjoy a leisurely flow of time. Perfect for the upcoming hot season, it will refresh your body. Please enjoy it chilled. Variety: Rice used: Gohyakumangoku, Yamada Nishiki, Todoroki Wase, and others. Ingredients: Rice, rice koji. Price: Glass 480 yen / 1 go 970 yen / 2 go 1,940 yen. Origin: Niigata Prefecture.
The 7th yeast developed by Miyazaka Brewery that brews Masumi. In recent years, Miyazaka Brewery has focused on creating food-friendly sake that highlights the characteristics of this 7th yeast. As part of this effort, this 'Black (KURO)' was born, a Junmai Ginjo sake crafted with a focus on flavor harmony. It possesses a dry taste while also having a sense of transparency and fullness. Please try Masumi's flagship line that adds color to your daily dining table. Varieties: Rice used: Miyama Nishiki (from Nagano Prefecture), Yamada Nishiki (from Kato City, Hyogo Prefecture), Hitogokochi (from Nagano Prefecture). Ingredients: Rice, Rice Koji. Prices: Glass 450 yen / 1 go 890 yen / 2 go 1,780 yen. Origin: Nagano Prefecture.
This sake, newly released by Tedorigawa as part of the 'Origin Series,' connects the taste that has been loved for 150 years to the future. This daiginjo sake has a delicate yet powerful sparkle, reminiscent of stars twinkling in the night sky. It features a refreshing aroma and sweetness akin to apples and pears, with a refined and smooth mouthfeel, making it a beautiful and refreshing drink. Just as everyone finds joy in spotting stars in the sky, this sake is crafted with the hope that it will bring joy to those who drink it. Varietals: Rice used: Koji, Yamada Nishiki (from Hyogo Prefecture), Kake, Gohyakumangoku (from Ishikawa Prefecture). Ingredients: Rice, rice koji, brewing alcohol. Prices: Glass 450 yen / 1 go 900 yen / 2 go 1,800 yen. Origin: Ishikawa Prefecture.
From the brewery: This is a pure rice ginjo nama sake that captures the bursting deliciousness as it is. It shines like the brilliant fireworks that color the night sky, while gently enveloping like the sea. It is glamorous yet has a certain understated elegance. It is a gentle sake with a taste that seeps into the heart. *Requires refrigeration. Varietal: Rice used varies by season. Ingredients: Rice, rice koji. Price: Glass 480 yen / 1 go 960 yen / 2 go 1,920 yen. Origin: Toyama Prefecture.
Icchorai is a dialect from Fukui meaning 'the best outfit.' The fragrance and taste worthy of that name are carefully packed in the bottle. This ginjo sake is brewed with high-polished Gohyakumangoku rice from Fukui Prefecture, crafted with great care. It has an extremely high quality with a clear mouthfeel and no off-flavors. A superb product that allows you to fully enjoy the goodness of Kokuryu! The image color is white. How about pairing it with grilled shrimp, squid, eel, or seafood ajillo? Variety: Rice used: Gohyakumangoku (from Fukui Prefecture) Ingredients: Rice, rice malt, brewing alcohol Price: Glass 390 yen / 1 go 780 yen / 2 go 1,560 yen Origin: Fukui Prefecture
Haginishiki Brewery is located in Nishiwaki, Suruga Ward, Shizuoka City. They produce a clean and soft sake typical of Shizuoka, brewed with the underground water of the Abe River, one of Japan's top clear streams. This is a junmai sake made using the namamoto method, now in its third year. It uses Hitogokochi rice and Shizuoka yeast, with the rice polishing ratio changed from 70% last year to 65%. After pressing and pasteurization, it is stored at room temperature, then diluted and pasteurized to create a soft and warm flavor. (The sediment is made up of rice components) Variety: Rice used: Hitogokochi Ingredients: Rice, Rice Koji Price: Glass 450 yen / 1 go 900 yen / 2 go 1,800 yen Origin: Shizuoka Prefecture
A new standard 'Junmai Ginjo'! This bottle aims to achieve the ideal sake quality by incorporating our techniques and philosophy, along with the introduction of new equipment. It utilizes the super soft water, which is the most distinctive feature of our brewery, to create a clean taste without any off-flavors. The finish is clean and characteristic of soft water. It is designed with the theme of feeling the overwhelming softness when it enters the mouth and the moment it passes through the throat. Please also enjoy the flavor that extends after the slight effervescence dissipates. Variety: Rice used: Yumeyamasui (Aichi Prefecture) Ingredients: Rice, Rice Koji Price: Glass 450 yen / 1 go 900 yen / 2 go 1,800 yen Origin: Aichi Prefecture
From the brewery: A fragrant and fruity aroma. A pleasant balance of subtle sweetness and refined acidity, creating a sophisticated junmai daiginjo. The finely textured finish is fleeting yet beautiful. Rice variety: Koji, Yamada Nishiki; Kake, Gohyakumangoku. Ingredients: Rice, rice koji. Price: Glass 500 yen / 1 go 990 yen / 2 go 1,980 yen. Origin: Gifu Prefecture.
Shimizu Seizaburo Shoten, located in Suzuka City, Mie Prefecture, has a brewery. 'Zaku' is a proud product of the brewery made using only locally harvested rice! This is the Junmai sake series of Zaku, brewed with different yeasts. Enoch is a Junmai Ginjo sake made using 'in-house cultivated yeast.' It features a pear-like aroma and a refreshing taste due to its acidity. Please enjoy it at a wide range of temperatures, from chilled to warmed! Variety: Rice used: Domestic rice Ingredients: Rice, rice koji Price: Glass 510 yen / 1 go 1,020 yen / 2 go 2,040 yen Origin: Mie Prefecture
The contemporary series 'Sensation' was launched by Warashiki with the aim of balancing enjoyable prices and flavors for everyday enjoyment. This season, we have adopted a kimoto method to express a more vivid taste. The black label offers a refreshing and fresh aroma derived from the Kyokai No. 7 yeast strain, along with a rich flavor and a crisp finish, making it versatile and easy to pair with spiced ethnic and European dishes. Variety: Rice used: Shiga Prefecture sake rice suitable for brewing. Ingredients: Rice, rice koji. Price: Glass 370 yen / 1 go 740 yen / 2 go 1,480 yen. Region: Shiga Prefecture.
Using Gohyakumai rice from Nanto, Toyama Prefecture with a polishing ratio of 65%. Although it is a junmai sake, it is carefully brewed in a ginjo style. It has a clear acidity, and you can feel the transparency, umami, and freshness in this sharp junmai sake. Variety: Rice used: Gohyakumai (Nanto, Toyama Prefecture) Ingredients: Rice, rice koji Price: Glass 390 yen / 1 go 780 yen / 2 go 1,560 yen Origin: Kyoto Prefecture
Dio Abita means 'God resides' in Italian. This is a low-alcohol, unfiltered sake that can be enjoyed in various situations, both Japanese and Western. It has a ginjo aroma reminiscent of ramune, with a juicy fruitiness and a rich sweetness and umami. The finish is refined with a clean acidity, making it a light and easy-to-enjoy flavor. Variety: Rice used: Yamada Nishiki Ingredients: Rice, Rice Koji Price: Glass 480 yen / 1 go 950 yen / 2 go 1,900 yen Origin: Nara Prefecture
The brand named 'Kido' means 'the climate of Kishu.' At the brewery, we cultivate our own rice in cooperation with local farmers, and it is made with the passion to convey the climate of Kishu and Wakayama. It features a soft mouthfeel and a fragrant ginjo aroma reminiscent of citrus when tasted. The flavor flows smoothly with a transparent umami, combining elegance and delicacy. Variety: Yamada Nishiki. Ingredients: Rice, Rice Koji. Price: Glass 420 yen / 1 go 840 yen / 2 go 1,680 yen. Origin: Wakayama Prefecture.
Banshu Ikken flagship 'Super Dry Series'. Among them, the first to be born, the essence known as 'Junmai'. There are many Japanese sakes that claim to be dry, but this is a 'Super Dry' full of umami. The mouthfeel is soft, yet the aftertaste is refreshing without any lingering. It has a slim and smart flavor. As a 'sake that complements food', it pairs well not only with fish but also with a wide range of dishes, making it a beloved choice for everyday dining. Variety: Rice used: Hyogo Kitanishiki Ingredients: Rice, Rice Koji Price: Glass 380 yen / 1 go 750 yen / 2 go 1,500 yen Origin: Hyogo Prefecture
95% of this sake is made from sake brewed in the current and previous year, while the remaining 5% is blended with aged sake of 3, 5, and 8 years, resulting in a deep flavor as the name suggests. It has a calm aroma reminiscent of fragrant wood, and a dry taste with a deep, smooth sweetness felt in the background. The more you savor it, the more the flavors expand, providing a satisfying umami experience. It is recommended to enjoy it at room temperature or warmed, without chilling. Variety: Rice used: Yamada Nishiki (self-cultivated rice from Okayama Prefecture) Ingredients: Rice, rice koji Price: Glass 450 yen / 1 go 900 yen / 2 go 1,800 yen Origin: Okayama Prefecture
This challenge sake is the first to use wild yeast cultivated from separated yeast from the brewing cellar. It has completely different genetic information from the rare association yeast found nationwide, and there are many unknown aspects, making the brewing process a bit thrilling. The aroma is gentle, characterized by a soft mouthfeel and juicy fruity acidity. Please enjoy the rich and deep flavor created by wild yeast and kimoto. Variety: Rice used: Hattan Nishiki Ingredients: Rice, Rice Koji Price: Glass 530 yen / 1 go 1,050 yen / 2 go 2,100 yen Origin: Hiroshima Prefecture
Taka Yu's signature sake! This is a carefully crafted bottle that only contains the part called 'Nakadare' which flows out naturally. It is the best part that comes after the initial flow called 'Arabashiri' when the mash is pressed. With a gorgeous aroma typical of Ginjo brewing, it spreads in the mouth with a smooth texture and a refined umami, balanced with richness. It pairs perfectly with meals! Variety: Rice used: Yamada Nishiki, Tamae Ingredients: Rice, Rice Koji Price: Glass 480 yen / 1 go 960 yen / 2 go 1,920 yen Origin: Tottori Prefecture
Itakura Sake Brewery, located in Izumo City, Shimane Prefecture. The brand 'Tenon' is crafted using the traditional Izumo toji technique known as 'San'in Ginjo-zukuri' to create a pure and gentle flavor reminiscent of sacred sake. The white label is a blend of 5BY new sake (fast fermentation 7+6) made with San'in Ginjo and 3-day steamed koji, and 4BY stored sake (namamoto). It is brewed with the aim of achieving a balanced and natural state that fits many people, and it is a bottle that honestly expresses the direction of Tenon. Variety: Rice used: Koji - Gohyakumangoku, Sake rice - Tsuyahime. Ingredients: Rice, Rice Koji. Price: Glass 380 yen / 1 go 750 yen / 2 go 1,500 yen. Origin: Shimane Prefecture.
A standard sake from Dassai that can be enjoyed casually. It was previously widely loved as 'Dassai 50', but because it is a sake meant to be enjoyed casually, they wanted to create a product of even higher quality. With the desire to achieve the ideal taste of Dassai and to bring joy to customers, the polishing ratio was reduced by 5% and it was renewed. With just a 5% difference in polishing ratio, the delicacy and clarity of the flavor have clearly increased. Rice variety: Yamada Nishiki. Ingredients: rice, rice koji. Price: Glass 570 yen / 1 go 1,150 yen / 2 go 2,300 yen. Origin: Yamaguchi Prefecture.
The main ingredient rice is sourced from Kagawa Prefecture. This is a sweet and sour cloudy sake with an alcohol content of 6%. Please enjoy it poured into a glass filled with plenty of ice. It is also recommended for beginners of sake. Variety: Using rice: Domestic rice Ingredients: Rice, rice malt, brewing alcohol Price: Glass 380 yen / 1 go 750 yen / 2 go 1,500 yen Origin: Kagawa Prefecture
The ideal 'dry' of this brewery is not a crisp and refreshing dry sake, but rather a sake that is brewed with the belief that the ultimate dry sake has 'a moderate aroma, a rich and flavorful taste with fullness, a smooth finish, and a refreshing aftertaste.' It is a bottle that allows you to feel the gentle umami of the rice with every sip. Variety: Rice used: Matsuyama Mitsui. Ingredients: Rice, rice koji, brewing alcohol. Price: Glass 330 yen / 1 go 660 yen / 2 go 1,320 yen. Origin: Ehime Prefecture.
Minami Sake Brewery is located in Yasuda Town, in the eastern part of Kochi Prefecture. We use the water from the clear Yasuda River as brewing water, and this gentle water rich in minerals is the essence of Minami's sake. In harmony with the bountiful nature, we create a sake that is pure, soft, yet hints at strength, unique to this place. This sake has a fluffy rice flavor and a crisp aftertaste, making it versatile with food and a classic product that you won't tire of drinking. Variety: Rice used: Matsuyama Mitsui Ingredients: Rice, Rice Koji Price: Glass 400 yen / 1 go 790 yen / 2 go 1,580 yen Origin: Kochi Prefecture
This sake is made with locally sourced rice and spring water from the Sekiburi mountain range, crafted slowly by artisans using traditional wooden presses. The 8th generation master brewer, Mr. Katsunori Tanaka, practices sake making with the concept of being 'always subtly present like white rice, complementing any dish, yet feeling lonely without it.' The sake features a refreshing flavor reminiscent of dry herbs and a transparent umami. A moderate bitterness in the aftertaste tightens the overall balance. Variety: Rice used: Yamada Nishiki (produced in Itoshima City, Fukuoka Prefecture). Ingredients: Rice, rice koji. Price: Glass 500 yen / 1 go 1,000 yen / 2 go 2,000 yen. Origin: Fukuoka Prefecture.
Using 'Hinohikari' grown in Usa, a rice-producing area in Oita Prefecture. This sake has a subtle sweetness and freshness. Please enjoy the carefully brewed flavor and gentle intoxication. ■Rice used: Hinohikari (produced in Oita Prefecture) ■Polishing ratio: 50% ■Alc.: 14-15 degrees Variety Rice used: Hinohikari Ingredients: Rice, Rice Koji Price Glass 470 yen / 1 go 930 yen / 2 go 1,860 yen Origin Oita Prefecture
Since its start in 2019, Koeigiku has aimed for a sake quality that is both light and flavorful. However, many voices have expressed their anticipation for the previous flavors crafted by Toji Yamamoto, and 'Gekka Burai' aims to respond to these requests with a robust and rich finish! Last year, we used 65% polished Kame no O from Iwate Prefecture, but this time we are using 'Omachi', which has good dissolving properties and brings out more flavor, and it is brewed with a low polishing ratio of 80%, a first for Koeigiku. Please enjoy this slightly different flavor! Variety: Rice used: Omachi (from Okayama Prefecture) Ingredients: Rice, Rice Koji Price: Glass 520 yen / 1 go 1,040 yen / 2 go 2,080 yen Origin: Saga Prefecture
Fukuda has been reborn as Fukuumi! The concept of Fukuumi is 'sake that expresses the sea.' Right in front of the brewery is Shishikigawa Bay, and we are fully committed to creating sake that expresses the beautiful, rich sea while feeling the sea breeze. This sake is bottled using a method called binkan hiire, ensuring that the lively and fresh sensations are preserved when tasted. Enjoy the clean acidity and the soft umami of the Yamada Nishiki rice. Variety: Rice used: Yamada Nishiki Ingredients: Rice, Rice Koji Price: Glass 500 yen / 1 go 990 yen / 2 go 1,980 yen Origin: Nagasaki Prefecture
This sake was born from Nishi Shuzo, which also produces the sweet potato shochu 'Hozan'! Brewed with 50% polished Yamadanishiki rice, this sake features a floral ginjo aroma reminiscent of fruits, along with a creamy and deep fragrance. Upon tasting, it offers a smooth attack with umami and a creamy, rich structure, creating further harmony when enjoyed with food. It is a refined sake that I would love for you to drink in a wine glass. Variety: Rice used: Yamadanishiki Ingredients: Rice, rice koji Price: Glass 580 yen / 1 go 1,160 yen / 2 go 2,320 yen Origin: Kagoshima Prefecture
This item was created by Nishida Sake Brewery, which brews Tanizake! It has a fragrant impression reminiscent of apples and muscat grapes, with a delicate and beautiful ginjo aroma. There is a smooth sweetness in the lovely fragrance, and the mid-palate features a dimensional acidity with a hint of bitterness in the finish. The aftertaste has a refreshing acidity, making it easy to pair with sushi and Japanese cuisine! Varietal Ingredients: Rice, Rice Koji Price: Glass 630 yen / 1 Go 1,200 yen / 2 Go 2,300 yen Origin: Aomori Prefecture
This is a product that has been heat-treated in preparation for the warming season. It is a classic regular product with excellent umami, comfort, and sharpness. Sake degree +3 / acidity 1.6 Varieties Used: Yamada Nishiki, Gohyakumangoku Ingredients: Rice, Rice Koji Price: Glass 490 yen / 1 go 950 yen / 2 go 1,800 yen Origin: Fukushima Prefecture
This sake has a good balance of aroma and flavor, with a delicate finish that does not emphasize acidity. It is a well-balanced sake that does not make acidity prominent. Variety: Rice used: Hattan Nishiki (produced in Hiroshima Prefecture) Ingredients: Rice, rice koji Price: Glass 800 yen / 1 go 1,500 yen / 2 go 2,850 yen Production area: Mie Prefecture
This sake is made using soft water from the underground springs of Toyama and Kanazawa yeast, polished to 50% of the rice. It has a gentle aroma and a dry taste. This sake, crafted by just five people, seeks quality over quantity, embodying the essence of 'true luxury.' This brewery is waiting to shine even more. Among sake enthusiasts, it is said to be a legendary sake, claiming the number one spot in popularity, a Cinderella of Japanese sake. Variety: Rice used: Domestic rice Ingredients: Rice, rice koji Price: Glass 450 yen / 1 go 850 yen / 2 go 1,600 yen Origin: Toyama Prefecture
Finding the value of sake within the local personality and potential of the land, aiming to create the best sake that can only be found here, Hanano Ka Shuzo's 'Ubuzuna'. This is a rare bottle brewed with the Edo period Kumamoto native variety 'Homaze', cultivated without pesticides or fertilizers in the Kikuchi River area, which shares the same water source as the brewery. The unique blessings of the land and the nuances brewed by natural lactic acid bacteria resonate together, creating a truly one-of-a-kind sake. Variety: Rice used: Homaze (grown in the Kikuchi River area, Kumamoto Prefecture) Ingredients: Rice, Rice Koji Price: Glass 750 yen / 1 go 1,400 yen / 2 go 2,650 yen Origin: Kumamoto Prefecture
Draft beer (Asahi Super Dry), 680 yen Shandy Gaff, 680 yen Red Eye, 700 yen
Highball (Black Nikka), 500 yen square highball, 580 yen
Green gin soda, 550 yen; green gin soda lemon, 580 yen; lemon sour, 580 yen; male plum sour, 550 yen; oolong high, 550 yen; jasmine high, 550 yen; green tea high, 550 yen; soba tea high, 600 yen; corn silk tea high, 600 yen.
Gin and tonic, 550 yen, Moscow mule, 550 yen, Mojito, 550 yen, Cassis orange, 550 yen, Cassis oolong, 550 yen, Peach oolong, 550 yen, Fuzzy navel, 550 yen, Kitty, 550 yen
House red wine, 500 yen House white wine, 500 yen
Orange juice, 380 yen Cola, 380 yen Ginger ale, 380 yen Calpis, 380 yen Green tea, 380 yen Oolong tea, 380 yen Jasmine tea, 380 yen Buckwheat tea, 450 yen Corn silk tea, 450 yen Tomato juice, 450 yen
Yaki Plum Wine (Nanko Plum) on the rocks or soda, 800 yen; Koshinokagetora Plum Wine on the rocks or soda, 830 yen; Special Selected Plum Wine Uguisu Toro on the rocks or soda, 900 yen
Aqua Highball, 770 yen, Chita Highball, 800 yen, Yamazaki Highball, 1,020 yen, Hakushu Highball, 1,020 yen, Hibiki Highball, 1,020 yen, Yamazaki 12 Year Highball, 2,000 yen
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