TOMO BANYA

Premium beer aged for a long time

A lightly cloudy wheat beer brewed with spices and fruits such as coriander, orange peel, and nutmeg. It features a fruity and refreshing aroma, with a tartness from the wheat and a soft flavor, characteristic of domestic craft beer.

Surprisingly smooth and easy to drink compared to regular dark beers. A beer for adults that allows you to enjoy the flavor of roasted malt rather than just the throat feel.

Enjoy the aroma of matcha, green foam, and bitterness derived from hops, with a refreshing aftertaste. It features a smooth foam and a deep matcha flavor.

A blended whiskey created to commemorate the 90th anniversary of the founding. It features heavy peated malt from the Yoichi distillery, which is the origin of Nikka. The fruity and smoky aroma, along with a smooth mouthfeel and expanding sweetness, enhances the dining experience.

Since starting whiskey production in 1952, Saburo Maru Distillery has aimed to create whiskey that pairs well with Japanese cuisine. The smoky aroma and refreshing sweetness create a pleasant mouthfeel.

Only high-quality malt is used as the raw material. Yoichi and Miyagikyo are the key malts, achieving a floral and fruity aroma with a smooth mouthfeel.

From Chichibu to the world, Ichiro's Malt's challenge. Ichiro's Malt, produced at the Chichibu Distillery in Saitama Prefecture, is known as a whiskey overflowing with craftsmanship, using handmade production processes and locally sourced ingredients. The Classical Edition enhances the ratio of malt whiskey, offering a smoky yet soft and complex aroma. The individuality of the whiskey is well expressed, allowing for enjoyment of a long finish and changes in aroma. A delicate aroma and deep flavor completed through careful blending characterize the classical Ichiro's Malt.

Akkeshi Distillery is committed to traditional Scottish methods of production, reflecting the aging environment of Akkeshi Town in Hokkaido and the intentions of the makers, aiming to create a whiskey unique to Akkeshi Distillery. The equipment used is from Forsyths in Scotland. Similar to whiskey production on Islay, water that has passed through peat layers is used for brewing, and in the cool, humid location of 'Akkeshi' where sea breezes blow, aging progresses daily. We offer a selection of five carefully chosen varieties from a lineup of twenty-four seasonal offerings. Prices start at 2000 yen.

A carefully crafted gin made using 14 types of ingredients, including 9 types of fresh citrus fruits nurtured in Hiroshima and 4 types of traditional botanicals, along with cherry blossoms unique to Japan. It is produced using a hybrid method that simultaneously employs both steeping and vapor infusion techniques.

The base is Imo Shochu Kamashizuku, along with another premium sweet potato brand 'Sky, Wind, and Earth' used as one of the base spirits. The botanicals include nine types: juniper berry, yuzu, sansho, ginger, cucumber, hebes, Hyuga summer orange, coriander, and clove. The refreshing aroma and flavor are best enjoyed with soda.

The ingredients include high-quality rice spirits made from rice, yuzu, lemon, sansho, ginger, and gyokuro, harvested at their optimal state. The development of 'Ki no Bi' took considerable time to create a harmonious blend of botanicals and flavors that reflect the essence of Kyoto. 'Ki no Bi' offers a dry taste, but also a clean and unique aroma that harmonizes well, providing a lingering finish filled with the essence of Japanese tradition.

Yellow flowers, the aroma of wild fruits. A barley shochu overflowing with the mixology feel of wine yeast and lemongrass. Even when mixed with soda, it does not interfere with the refreshing sensation of the soda, offering a quiet sense of quality.

The fragrant aroma of barley spreads instantly in 'Sato Barley', made with barley and barley koji, featuring a toasty scent reminiscent of roasted barley, along with sweet notes of chocolate and vanilla. It is unfiltered, soft, and has a rich, deep sweetness that expands.

A barley shochu made only through atmospheric distillation. The robust flavor that follows the toasty aroma creates a sensation that permeates the stomach, making it addictive once tasted. It is recommended to drink this type during or after meals. It is a shochu that should be savored slowly on the rocks or with water. When mixed with soda, its distinctive aroma becomes refreshingly prominent.

Mr. Yasumitsu Kurose, known as the master among masters. In 2013, he was awarded the title of Modern Master as an outstanding skilled worker by the government. This sweet potato shochu was born from the idea that sweet potatoes taste better when roasted, breaking the conventional concept of sweet potato shochu. It has a fragrant aroma and a well-balanced taste of umami and sweetness, offering a high-quality flavor.

This shochu uses yeast extracted from the white grape variety Sauvignon Blanc. It has a gorgeous aroma and a moderate acidity, reminiscent of white wine. A new shochu with a flavor you have never encountered before. It is recommended to drink it chilled straight, on the rocks, or mixed with soda. Enjoy this rare shochu with its unique personality.

With the vibrant aroma of yellow peach, apricot, osmanthus, and Darjeeling tea, along with a refreshing herbal scent reminiscent of lemon verbena, sweet spice notes like clove, and nuances of sweet root vegetables like carrot, it offers a complex and deep fragrance. The soft and smooth texture supports a lively mouthfeel with its spicy flavor.

Expresses a unique strength and solid body created with black koji, featuring the fragrant aroma and impactful sweetness of Kogane Sengan. It offers a strong aroma and flavor, along with a delicate and smooth texture achieved through careful aging, providing a rich drinking experience.

The shochu 'GLOW' is created under the concept of 'Playful Line.' It is meant to be enjoyed from the heart without being confined to specifications or brands, and its production method is kept secret. It has a fruity profile. Moreover, it is super fruity! It is a product that we want you to drink and truly experience its deliciousness.

The exquisite flavor that overturns the common sense of sweet potato shochu is one of a kind. It has undergone more than 10 years of aging, and the name comes from 'Angel's share.' This refers to the evaporation of alcohol during the aging process of distilled spirits like whiskey, resulting in a reduction in quantity. Like whiskey, it is recommended to enjoy it on the rocks, straight, or with soda. Please enjoy 'Angel's Temptation,' where you can savor the aromas of white peach, nuts, and vanilla, and experience the profound world of sweet potato shochu.

A junmai sake that is good both chilled and warmed, allowing you to feel close to Kurodai in everyday settings. It has a light and smooth mouthfeel, with a gentle rice flavor that finishes clean and smooth. The gentle umami spreads, creating a perfect balance with acidity, making it an ideal sake for savoring.

A Junmai Ginjo with 50% polishing rate using Yamada Nishiki for the koji rice and Seito no Shizuku for the sake rice. It has a refined aroma reminiscent of green apples, with nuances of ripe fruit sweetness like bananas lingering in the aftertaste. A well-balanced bottle with a solid umami and a gentle body feel.

This sake is crafted by pioneers using organic rice, emphasizing the flavors of natural ingredients such as rice and koji. It is brewed with kimoto-style yeast and finished unfiltered and without pressure. The sake is characterized by a sharp sweetness and umami that expands in the aftertaste, along with a well-balanced acidity derived from lactic acid bacteria. 'BIO' is an abbreviation for BIOPRESERVATION, which refers to a preservation method that effectively utilizes bio-preservatives from plants, animals, or microorganisms that people have consumed for many years without any harmful effects.

Yamamoto Tomofumi has gone through trial and error, and now this is the culmination of a process that has become synonymous with Shirataki rice production, starting from the cultivation of 'Yamamoto' rice to the polishing and squeezing. It prominently features a modern F.F.J (Fresh, Fruity, Juicy) style, and according to Mr. Yamamoto, it evokes the image of 'a sharpness like a Japanese sword.' The subtle sweet fruit aroma wafting from the glass is refreshing, with a solid and healthy flavor that is not extravagant, truly reflecting the style of a young producer.

This sake is made using 'Nikomaru', a recommended variety of edible rice from Nagasaki. It is also a rice that was started to be used with the desire to showcase the uniqueness of a brewery in Nagasaki, despite the lack of local sake rice. The gentle and flavorful taste beautifully expresses the concept of 'becoming happy after tasting', which is the essence of Nikomaru.

Midorikawa Junmai Ginjo is one of the regular series of Midorikawa. It is an easy-to-drink Junmai Ginjo sake that has been carefully aged at low temperatures, allowing you to fully enjoy the rich flavor of new rice and the aroma of Ginjo in perfect harmony. It pairs well with various dishes, making it an irresistible choice for sake lovers.

A rich and sweet aroma reminiscent of European pears, a smooth sweetness and umami with a solid flavor, a refreshing finish that disappears gracefully along with the expansion of acidity, this is a perfectly balanced Junmai Ginjo sake. It can be said to be one of the completed forms of Junmai Ginjo.

A lingering finish known as 'transparency.' This is a beautifully clear bottle crafted by Kokuryu Sake Brewery, offering a refined taste. The nuances of aroma evoke citrus, reminiscent of white wine. Fresh herbs like green apple and citrus, along with a hint of bamboo, create a pure, clear, and refreshing scent. The mild texture, slightly viscous, gently complements the refreshing aroma, providing a strong yet soft impression that tightens the palate. The flavor expands gradually and broadly, culminating in a contrast of savory bitterness and refreshing notes that finish with a sense of transparency.

The label with shoulder design, EAU DU DESIR means 'water of hope' in French. It is listed in three-star restaurants in France and has received high praise. The acidity is unique, and it has a flavor that feels detached from traditional sake, creating an illusion as if you are drinking a fine white wine. Therefore, we serve it in a wine glass to fully enjoy its rich aroma and taste.

A gentle aroma reminiscent of small flowers. The mouthfeel is smooth, characterized by a strong attack typical of Nōguchi Naohiko's sake. From there, a smooth umami derived from aging and a light, gentle sweetness beautifully spread. The flavor is deep and harmonious, finishing with a remarkable crispness that disappears smoothly. Despite its thickness and depth, it maintains a light impression, showcasing its exceptional quality.

A daiginjo sake of Shimeharitsuru that is shipped once a year. This exquisite product is brewed with Yamada Nishiki rice polished to 35%. It features a soft fruity aroma, a rich flavor, and a clean finish.

From Fukuchiyo Sake Brewery, which brews Nabeshima, we have newly arrived the Nabeshima 'Junmai Daiginjo 35% in a box'. This is the highest quality junmai daiginjo made from Yamada Nishiki rice grown in the Tojo area of Hyogo Prefecture, polished down to 35%. It features a gorgeous and delicate ginjo aroma, with a refreshing sweetness reminiscent of juicy fruits, and an elegant, clear flavor that spreads across the palate.

The king of sake rice, 'Yamada Nishiki' - among the Yamada Nishiki, this is the highest quality, polished down to 40% from the top-grade Yamada Nishiki from the special A district in Hyogo Prefecture. Using Miyagi yeast, it has an elegant and gorgeous character while allowing you to enjoy the rich umami and crispness of the rice, making it a top-quality product.

The pinnacle of the ginjo sake brand 'Kikuisumi' from the Tanaka Brewery! By pressing without applying pressure and using the shizuku shibori method, we have created a clean and refreshing sake with minimal off-flavors. Its beautiful and elegant taste is perfect for celebratory occasions.

The long-awaited annual release for Tanizake fans! Nishida Sake Brewery's highest peak limited edition sake! This is a top-tier Yamahai brewing method that is crafted with great care and effort in the traditional way. Please enjoy the elegant ginjo aroma and the rich flavor balance characteristic of Yamahai brewing.

A masterpiece eagerly awaited by aged sake fans and Gikyo fans. This junmai daiginjo is made from Yamada Nishiki rice polished to 40% from the special A district of Tojo, Hyogo Prefecture, and blended from aged sake that has been carefully matured for over three years. The true value of Yamada Nishiki is exemplified in its exquisite, supple umami flavor that is revealed through aging.

Founded in 1872, Hōken is known for its spring water from the Noro Mountain, which is recognized as a rare famous water in the prefecture, named 'Hōken Famous Water.' The fifth generation toji, Tetsuya Doi, achieved national victory in the national sake tasting championship at a young age in his 20s. This 'Super Dry' stands apart from typical super dry sakes, showcasing the umami of the rice with a crisp and refreshing taste. Warm sake is recommended during the cold season.

A popular product mainly distributed within Shizuoka Prefecture. Loved and consumed locally, it has not been widely available elsewhere until now, the usual Isojiman, standard Isojiman. Carefully polished sake rice to 65%, using famous water sourced from Mount Kaikoma in the Southern Alps. Utilizing soft water from the Oi River's underground water, fermentation is carried out slowly at low temperatures. Enjoy this excellent honjozo brewed with handmade koji and high-quality yeast, featuring a ginjo aroma.

Yamahai Junmai brewed using locally sourced Yamada Nishiki from Nanto. A sake designed with the essence of Sanshoraku in mind. It has a soft mouthfeel and a robust flavor profile that embodies the true taste of sake.

A perfect drink for summer, made with the fins of tiger pufferfish. Fugu is associated with 'fortune', making it a lucky beverage.

As the name suggests, this creamy plum wine is made using Yamagata Masamune's junmai sake. It is filled with plenty of plum flesh, and it has a thickness that could even be described as smoothie-like, rather than just being cloudy. This is a new sensation that changes the previous concept of plum wine. The base alcohol is junmai sake made in the brewery. The plums used are high-quality Nanko plums. Many people have said, 'Once you drink this, you can't go back to regular plum wine...' making it a dangerously tempting choice.

A luxurious yuzu liqueur made using carefully selected domestic yuzu juice from across the country, blended with Umenoyado sake, offering a refreshing flavor and acidity unique to yuzu. The flavor of the juice varies each year depending on the variety and region of the yuzu, and the blend is adjusted to achieve balance. The juice used is equivalent to about 20 yuzu, totaling 1800mL. By blending with Umenoyado sake, the alcohol sensation and the acidity and bitterness of the yuzu are softened, resulting in a more pronounced fruitiness and a smooth liqueur. It is recommended to enjoy it on the rocks or with soda.

A liqueur that allows you to enjoy the fresh taste of mikan and the popping texture of the pulp. This bottle is packed with plenty of juicy Wenzhou mikan, making it a dessert-like experience. The mikan used is equivalent to about 33 pieces in 1800ml. The outer skin, inner skin, seeds, and fibers are carefully removed, and each piece of mikan pulp is blended gently to avoid crushing. You can enjoy not only the refreshing aroma and taste of mikan but also the light and mysterious texture of the popping pulp in your mouth. Best served on the rocks.

A legendary ginger liqueur. This is a kabosu version made with ginger syrup that can only produce five small bottles from one pot, combined with kabosu from Oita Prefecture. It is said that this liqueur was only served at the long-established restaurant 'Yokarou' within the brewery due to the labor-intensive process of making it. It truly is a legendary liqueur. The refreshing taste combines the crisp acidity and rich aroma of kabosu with the sharp scent of ginger, creating a delightful flavor.

A dry wine made using the sur lie method, allowing the indigenous Japanese grape Koshu to slowly interact with the wine and its lees. It pairs well with foods that are often considered difficult to match with wine, such as miso, soy sauce, and wasabi, making it particularly compatible with Japanese cuisine. Its refreshing acidity also pairs well with grilled dishes.

A prestigious winery from Southern Italy that expresses the Mediterranean sunshine. A chilled red wine born from the traditions of hot Southern Italy. It has a vibrant ruby red color. The glass releases rich aromas of red fruits like strawberries and raspberries, followed by delicate scents of roses and thyme. The mouthfeel is fresh, with a pleasant balance of refreshing fruitiness and acidity, along with soft and smooth tannins, creating a light and enjoyable taste. The fruity flavor with a hint of salt continues into the aftertaste.

A noble Bordeaux wine 'Claremdor' that descends from the lineage of Haut-Brion. Its charm lies in the elegant fruitiness and the smooth texture developed through aging. The appearance is a bright, deep ruby red. A lively fruity aroma of plum, red currant, and raspberry jam, along with a refined bouquet that hints at chocolate nuts, menthol, and smoked meat nuances. On the palate, the lively structure and velvety smooth tannins are impressive. It has a strong, fruity flavor, with a finish that lingers with notes of licorice and spiciness. A noble Bordeaux wine 'Claremdor'. Its charm lies in the elegant fruitiness and the smooth texture developed through aging.

One of the most attractive Pinots. A standard cuvée that serves as a benchmark for the Central Coast, with a lively and soft flavor. The appearance is a deep ruby hue. Aromas of ripe raspberry and blackberry are layered with nuances of nutmeg, cedar, and vanilla. On the palate, energetic fruit flavors and a clear, supple acidity spread out, creating an elegant impression. Hints of herbs emerge in the finish, adding complexity. A bottle that embodies both approachability and the elegance of Burgundy wine.

A stylish sparkling wine created by the original Italian sparkling wine producer, featuring freshness and elegance. It is characterized by delicate aromas and fine bubbles. A full bottle is also available.

A champagne adorned in a bright, sparkling deep golden color. The aroma features hints of lemon sorbet, brioche, and a subtle impression of pear. With gentle and pleasant bubbles, the moment it bursts, tropical fruits like candied pineapple and refreshing citrus flavors of lemon and lime spread across the palate. The finish leaves an impression of white flowers.

Uses Asahi's premium oolong tea

Uses 'Kabuse Tea' which has the umami of Gyokuro and the refreshing taste of Sencha. Perfect for those who prefer a richer flavored tea high.

The tea leaves used are carefully roasted to the core from our specially selected 'first tea' among domestic first teas. This hojicha highball maximizes the unique sweet and fragrant 'aroma of happiness.'

A nostalgic lemon sour with a hint of bitterness and refreshing acidity

A non-alcoholic beer that offers a refreshing sensation as if you are drinking beer.

The very popular 'Ume no Yado Fresh Peach' is now available as a non-alcoholic drink. It uses the equivalent of 3.6 peaches per 1800mL bottle, resulting in a fresh and rich flavor reminiscent of freshly squeezed white peaches. With a perfect balance of sweetness and bitterness, it provides a sense of exhilaration and luxury as if you are drinking 'Ume no Yado Fresh Peach'. Whether you want to refrain from alcohol or are unable to drink, this authentic non-alcoholic beverage allows you to enjoy a special moment.

This is 100% straight juice made by Katsunuma Winery located in Yamanashi Prefecture. It uses the indigenous Japanese grape variety 'Koshu', which has been cultivated since ancient times. The juice preserves the original flavor of this historic grape, showcasing a delicate balance of sweetness and acidity characteristic of 'Koshu', served in a wine glass.

Oolong Tea / Iced Green Tea / Iced Hojicha / Cola / Spicy Ginger Ale