Wagyu

Since its birth in 1890, it has a rich flavor and depth created by carefully selected ingredients and brewing methods.

Features the legendary hop 'Sorachi Ace' with aromas and aftertaste reminiscent of cypress and lemongrass.

The rich flavor of barley spreads in the mouth with a refined aroma of hops. It is rich yet has a clean and refreshing aftertaste.

A refreshing aroma using some rare Japanese hops. A high-quality bitterness with a clean aftertaste.

A dark beer characterized by a coffee-like roasted aroma from roasted malt, a rich mouthfeel, and a clear finish.

A genuine fruit beer type characterized by the pleasant acidity of raspberries, a refreshing taste, and a vibrant ruby color.

・Asahi Super Dry・Kirin Ichiban Shibori・Suntory Malt's

All-Free Non-Alcohol

A special 'Yamazaki' luxuriously blended from original spirits aged for over 12 years in Mizunara oak, resulting in a rich barrel aroma and a full-bodied flavor.

A blended whiskey concept that brings together the four seasons of Japan, the delicate sensibility of the Japanese people, and the craftsmanship of Japanese artisans.

Blended with the 'Sakura Cask Finish' whisky, which is aged in cherry blossom casks for the first time in the brand's history, based on the main component whiskies of 'Hibiki'.

A special product blended by the master blender using some aged spirits over 30 years, with a minimum age of 12 years.

Launched in 1989 to commemorate the 90th anniversary of Suntory, it is now discontinued.

Restocking may be difficult... It's quite expensive, but it's a masterpiece that you want to try at least once.

・Lands 50° Blended・Fuji 43° Blended・Fuji 46° Single Malt・Fuji 46° Single Grain

・Black Nikka Rich Blend 40° Blended・Nikka The Nikka 43° Blended・Taketsuru 17 Year 43° Pure Malt・Yoichi Non-Peated 47° Single Malt・Yoichi Sherry & Sweet 55° Single Malt・Yoichi Woody & Vanilla 55° Single Malt・Yoichi Peaty & Salty 55° Single Malt・Miyagikyo 43° Single Malt・Miyagikyo Aromatic Yeast 47° Single Malt・Miyagikyo Peated 48° Single Malt

• Daikan (1/20~2/3) 48° Blended • Shoman (5/21~6/5) 48° Blended • Koyuki (11/22~12/6) 48° Blended • Keichitsu (3/5~3/20) 55° Single Malt • Seimei (4/5~4/19) 55° Single Malt • Hakuro (9/8~9/22) 55° Single Malt

Shizuoka United S 2023 Summer 50° Single Malt, Shizuoka Pot Still K 2023 55.5° Single Malt, Shizuoka Pot Still K 55.5° Single Malt, Shizuoka Blended M48° Blended

YUZA 1st Edition '22 61° Single Malt, YUZA 2nd Edition '22 62° Single Malt, YUZA 3rd Edition '23 55° Single Malt, YUZA 2023 Single Malt 51° Single Malt

Daisen 40° Blended, Kurayoshi 43° Pure Malt, Kurayoshi 43° Single Malt

Ichiro's Malt Classical Edition 48° Blended, Ichiro's Malt Mizunara Wood 46° Blended, Ichiro's Malt Wine Wood Reserve 46° Pure Malt, Ichiro's Malt Double Distilleries 46° Pure Malt, Ichiro's Malt Limited Edition 48° Blended

Tsukinuk 50° Single Malt, Komagatake 50° Single Malt, MARS The YA #02 49° Blended

Sakurao 43° Single Malt, Tokokuchi 43° Single Malt

Rokko Mountain Mizunara Peated 42° Pure Malt

Kiyosu 40° Single Grain

Kamiji 43° Blended

Eikijima Bourbon Barrel 3 Years 61° Single Malt

①Niigata Prefecture ②Gohyakumangoku ③50% ④Aged sake ⑤A high-quality and elegant aroma, a taste where sweetness and acidity harmonize, and the crispness characteristic of Kubota creates a harmony in the mouth.

①Miyagi Prefecture ②Asahi ③50% ④Aromatic sake ⑤The straightforward sweetness of Asahi rice from Okayama Prefecture and its clean, crisp quality allow for a delightful change in flavor with each cup.

①Wakayama Prefecture ②Yamada Nishiki ③50% ④Aromatic sake ⑤This is a Junmai Daiginjo sake that offers a beautiful and gentle fullness characteristic of Kido, along with the aroma and fruitiness typical of Daiginjo class.

①Nara Prefecture ②Yamada Nishiki ③50% ④Aromatic sake ⑤Features a super dry and clear taste that refreshes the image of Daiginjo.

①Toyama Prefecture ②Yamada Nishiki ③50% ④Aromatic sake ⑤A luxurious, dry, and crisp sake with a gentle aroma and smooth mouthfeel.

①Niigata Prefecture ②Gohyakumangoku ③50% ④Aged Sake ⑤The initial taste is soft, allowing you to enjoy a dry finish. When chilled, it has a pleasant acidity and crispness; at room temperature, the acidity stands out, and you can feel the lingering umami.

①Yamagata Prefecture ②Yozan Nishiki ③55% ④Aromatic sake ⑤The rich sweetness of the rice spreads in the mouth, and while feeling a full-bodied flavor, the finish is refreshing.

①Akita Prefecture ②Yamada Nishiki ③55% ④Aromatic sake ⑤This sake has a rich and elegant mouthfeel with a moderate aroma.

①Kochi Prefecture ②Matsuyama Mitsui ③55% ④Aromatic sake ⑤A refined ginjo aroma and the light, crisp taste characteristic of Bijofu. It evokes the saying that good sake is like water, with a refreshing and smooth finish.

①Wakayama Prefecture ②Yamada Nishiki ③60% ④Aromatic sake ⑤Once tasted, it has a high-quality, fresh ginjo aroma, with a clean aftertaste that leaves no off-flavors.

①Miyagi Prefecture ②Hitomebore ③60% ④Junshu ⑤While having a gentle aroma and moderate rice flavor, it offers a crisp and refreshing taste.

①Yamagata Prefecture ②Dewa ③60% ⑤A gentle and fresh aroma reminiscent of pears. A dry sake with excellent cost performance that retains the umami of rice.

①Miyagi Prefecture ②Manamusume ③65% ④Junmai sake ⑤Characterized by a pleasant aroma and a finish that doesn't become tiresome. This is a limited distribution product.

①Fukushima Prefecture ②Gohyakumangoku Super Flat Rice Polishing ③69% ④Rich Sake ⑤Super flat rice polishing is a unique rice milling technique that removes the surface of brown rice to the same thickness at any point. It efficiently removes proteins that are predominantly found near the surface of the rice to an unprecedented level, while preserving useful starch without waste. The distinctive creamy aroma of nama moto elegantly spreads, and the mouthfeel is smooth. The rich depth and umami, along with acidity, blend perfectly, resulting in an outstanding finish.

①Niigata Prefecture ②Gohyaku Mangoku ③60% ④Refreshing Sake ⑤Please enjoy the robust flavor and refreshing aroma balance of this fresh and rough unfiltered sake.

①Nara Prefecture ②Gin no Sato ③70% ④Refreshing sake ⑤Yamahai Shikidashi has a fruity aroma, a solid richness, a mellow sweetness, and a deep flavor.

①Nara Prefecture ②Yamada Nishiki ③70% ④Rich sake ⑤A rich and delicious flavor that spreads comfortably in the mouth with elegance and softness.

①Nara Prefecture ②Yamada Variety ③70% ④Refreshing Sake ⑤A dry and refreshing sake with a fruity aroma and a crisp finish.

① Yamaguchi Prefecture ② Yamada Nishiki ③ 60% ④ Refreshing sake ⑤ This is a sparkling sake that has been carefully fermented in the bottle. You can feel the solid umami of Yamada Nishiki characteristic of Gangi amidst the fine bubbles.

①Kochi Prefecture ②Shizuku Hime ③50% ④Refreshing Sake ⑤Slightly cloudy sake is a champagne-type sparkling sake that undergoes in-bottle fermentation using freshly pressed Junmai Ginjo. It has a crisp and refreshing flavor reminiscent of green apples.

Nestled quietly in the Okuyama region of Niigata, with a terrain ideally suited for sake rice production, the climate and environment of the Nechi Valley, known as the Valley of Miracles, are reflected in the taste. This is a special brand exclusive to designated retailers, called 'Nechi,' which steps into a new realm of sake known as terroir. 'Nechi' pursues the essential value of sake brought about by the origin, variety, and quality (grade) of the raw rice, akin to the A.O.C and domains of wine.

The Grade 1 rice of 5 Million Stones has a 55% milling rate. Its thick, plump grains offer a rich flavor and sweetness, particularly highlighted by a natural sweetness that expands in the aftertaste.

② 5 Million Stones First Class Rice (Organic Version) ③ 55% ⑤ Despite the competition for survival with weeds, the personality of the organic rice cultivated reflects the excellent terroir of Nechitani Valley, resulting in an impressive impact with a concentrated, deep flavor reminiscent of exquisite wine and a long finish.

A subtle aroma accompanied by a faint sweetness and acidity reminiscent of fruits, with a refined umami that can be felt within a concentrated deep flavor, and a gentle, soft sweetness that is impressive.

Produced in the Negoya area, this special grade Koshihikari rice has a quality that is rarely experienced by producers, as it is not easily produced. The completeness of the sake can be attributed to the quality of the rice.

② Produced in the Hinotsume area, Koshihikari Special Grade Rice ③ 55% ④ The rice fields located in the lower part of the right bank of the Nechigawa River in the 'Hinotsume' area produce the highest quality special grade rice, allowing enjoyment of the unique flavors and terroir created by nature.

・Daiyame DAIYAME 25°・Kaido Baked Sweet Potato 25°・Satsuma Hayahito 25°・Yahata Kameshikomi 25°・Nanakubo 25°・Gold Label Kirishima 20°・Ikokukata Stone Warehouse Aged 27°・Ikokukata Stone Warehouse Aged Red 27°・Ikokukata Extreme Aged Long-Term Storage 27°・Sweet Potato Shochu Aogashima Blue Shochu Black 35°・Sweet Potato Shochu Houzan Jousen Tamakan 26°

・Iichiko NEO 25°・Iichiko Silhouette 25°・Ukaze 25°・CHILL GREEN Spicy & Citrus 25°・Kaminokawa Black Long-term Storage 25°・Kogen Sparkling Yeast Brew 25°・Sogen Wine Yeast Brew 25°・Kanma Barrel Aged 25°・Kojiya Denbee Barrel Aged 41°・Chikushi no Bozu Long-term Storage 38°・Iki Shochu Iki Super Gold 22°・Barley Shochu Aoshō 25°

・Awamori Kikunotsuyu VIP Gold 8 Years 30°・Awamori Zuisen Sho 40°・Awamori Kumesen from Kume Island Aged 25°・Hakkaisan Yoroshiku Senman Arubeshi 25°・Hakkaisan Oak Barrel Storage Fubaihana 40°・Authentic Kasutori Shochu Hakkaisan Yuu Aru Senman 40°・Noguchi Naohiko Research Institute Sake Lees Shochu 38°・Kuma Shochu Ginjo Torikai 25°・Kuma Shochu (Rice) Oishi 25°

Azuki Long-term Storage 25°

① Yamagata Prefecture ② Muscat Bailey A ③ Medium ④ Harvested in early November as 'late harvest', it has not been barrel-aged but has developed a rich, ripe fruit flavor and spicy aroma, resulting in a smooth and full-bodied red wine.

①Yamanashi Prefecture ②Koshu ③Dry ④The aromas reminiscent of citrus and white peach, which are the charm of the Koshu variety, have been fully brought out, along with a refreshing acidity and a crisp mouthfeel.

①Yamagata Prefecture ②Chardonnay ③Dry ④A refreshing taste with a glamorous aroma reminiscent of citrus and white flowers, and a rich, flavorful acidity.

①Osaka Prefecture ②Merlot, Cabernet Sauvignon, M Berry A ③Medium ④A well-balanced red wine with a crisp and refreshing finish.

①Osaka Prefecture ②Chardonnay, Delaware, Koshu ③Dry ①Characterized by a fresh aroma and a crisp finish

① Yamagata Prefecture ② Chardonnay ③ Dry ④ Made from Chardonnay grown in sunny slopes and basins at the foot of Mount Zao. A gentle taste with rich fruit flavors.

① Aomori Prefecture ② Sauvignon Blanc ③ Dry ④ Characterized by fruity aromas reminiscent of green apples, sweet ripe grapefruit, and passion fruit, along with a refreshing herbal note.

①Yamagata Prefecture Chardonnay ③Dry ④Chardonnay from four regions was blended. A vibrant and fruity citrus flavor created by multiple yeasts and winemaking methods.

①Yamanashi Prefecture ②Koshu ③Dry ④A wine made from Koshu grapes produced in Yamanashi Prefecture, designed with food pairing in mind, offering a friendly and pleasant drinking experience.

① Hokkaido ② Kerner ③ Dry ④ A refreshing and rounded aroma reminiscent of green apple and honey. The taste is fruity, with acidity and gentle tannins that tighten the flavor, a dignified Chardonnay from a snowy country.

① Yamagata Prefecture ② Albariño ③ Dry ④ A blend wine made from six different base wines of Albariño, essentially a 100% Albariño blend. The refreshing and crisp acidity shines in the summer, and as it ages beyond summer, the thickness of the fruit gradually returns.

① Yamagata Prefecture ② Chardonnay ③ Dry ④ A smoky aroma from new barrels and a melting mouthfeel, with a rich flavor.

①Yamanashi Prefecture ②Petit Verdot, Merlot ③Full-bodied ④The flagship wine of Tomi no Oka Winery. A multi-layered aroma of dark purple fruits and pine resin, with a rich taste from aging. A masterpiece with an overwhelming presence.

①Yamanashi Prefecture ②Petit Verdot, Cabernet Sauvignon, Merlot ③Medium ④Features a fragrance reminiscent of plums and geranium flowers, with a rich aroma akin to dried fruits derived from aged spirits.

① Yamagata Prefecture ② Muscat Bailey A ③ Medium ④ The Muscat Bailey A grapes were harvested in early November as 'late harvest' after waiting for sufficient sugar content and fruitiness to develop. The wine was carefully crafted to bring out the characteristics of the Muscat Bailey A variety and aged for 10 months in French wine barrels before being bottled unfiltered and unheated.

①Nagano Prefecture ②Merlot ③Medium ④Blended with grapes from contracted farmers in the Kikyo-gahara area of Shiojiri City and our own grapes, aged in American oak barrels. A red wine with rich fruit flavors that can also be enjoyed with long-term aging.

①Osaka Prefecture ②Cabernet Franc ③Medium ④After fermentation of the harvested Cabernet Franc, it is aged for 12 months in old barrels. This red wine features a balance of moderate tannins and a solid structure, with elegance standing out.

① Yamagata Prefecture ② CS ③ Medium Full ④ A year blessed with sunlight in 2020. The strong cassis flavor continues to a refreshing aftertaste, and the smooth tannins highlight the harmony with the oak-derived aromas.

① Yamagata Prefecture ② Merlot, Cabernet Sauvignon, Petit Verdot ③ Full-bodied ④ Only small, highly ripe grapes are selected for small batches and aged in French oak barrels. This wine is primarily Merlot, with a high concentration and a solid, deep flavor.

① Hokkaido ② Pinot Noir ③ Medium ④ Uses Pinot Noir from 10, 20, and 30-year-old vineyards. Sensory evaluations are conducted during barrel aging in French oak, and the best three barrels are selected. Bottle aging takes place in Chitose, where the winery is located.

① Aomori Prefecture ② Chardonnay, Pinot Noir ③ Dry ④ A high-quality sparkling wine with a refreshing aroma reminiscent of green apples and a rich acidity, featuring a smooth and velvety taste due to secondary fermentation in the bottle.

①Osaka Prefecture ②Delaware ③Slightly Dry ④We want you to enjoy the real thing casually. A grape farmer and a small winery in Osaka have handcrafted sparkling wine with bottle fermentation, one bottle at a time.

Pineapple candy sour, fluffy and soft pineapple, Furano melon liquor from Hokkaido

Kumquat liqueur 40°, pear liqueur from the pear orchard, baked sweet potato

・Pudding-flavored liqueur with caramel taste・Pudding-flavored liqueur with almond tofu taste

SUNTORY Midori, SUNTORY Roku, MATSUI White Rabbit 40°, MATSUI White Rabbit Premium 47°, SAKURAO White Herb 47°, Yatsushiro Shiranui Kura Yatsuhoshi Wa Citrus 43°.

・SUNTORY White 40°

・MATSUI Plum Wine Whiskey Cask Aged ・MATSUI Plum Wine Brandy Cask Aged ・Yamazaki Distillery Aged Plum Wine Whiskey Blend

Domestic white peach juice made from rich domestic white peaches, bottled with 50% fruit pulp. 100% Shinshu Fuji apple juice, freshly grated, reminiscent of the taste my mother used to make, with plenty of grated apples and finished with 100% Fuji apple juice. 180ml of domestic La France pear, transformed into a drink full of the aroma of domestic La France. It is packed with the texture of La France fruit. 180ml of mixed juice with plenty of fruit pulp, smoothly finished with 100% fruit juice, reminiscent of nostalgic mixed juice. 180ml of Mikami mikan from Shizuoka Prefecture, squeezed straight from mikan grown in 'Mikami' in Shizuoka Prefecture, 100% pure. 180ml of Shinshu grapes, made only from Shinshu grapes, roughly pressed with the skin to retain the fruit texture, allowing you to feel the astringency of the grapes amidst the sweetness. Kobe Foreign Settlement carefully selected materials, domestic ginger ale made with domestic ginger juice and lemon juice, finished with a refreshing aftertaste, a genuine ginger ale made without artificial sweeteners or coloring agents, with a focus on carefully selected ingredients.