Okinawan Cuisine Okinawaya

<Rich & clear flavor born from a grand cru vineyard> A common trend among the new generation of Champagne producers is the deep pursuit of the question, 'What is real Champagne?' Among them, Vincent Dauvérnay stands out for his artisan rigor in challenging this proposition. His answer is, 'To express a vivid personality through a single variety from a single plot.' This is truly the essence of a récoltant, akin to that of Burgundy domains. Fortunately, the 7 hectares of vineyards he inherited in 1999 were all Grand Cru Bouzy. Among these, the masterpiece crafted from 100% Pinot Noir from the finest plot is 'Fine Fleur de Bouzy' ('The Charming Flower of Bouzy'). The white flower symbolically adorned on the bottle is the daisy, the flower of the Champagne region. It has a fruity aroma with hints of cashew nuts, and a splendid balance of vibrant apple-driven fruitiness, delicate yet firm body, and acidity. Bottle

<Fruity fruitiness and mineral sensation> The vineyard spans 40 hectares, with 20 hectares each in Fontenay and Chichis. Each plot is separated, and fermentation occurs in stainless steel tanks at 19 degrees for 15 days. Malolactic fermentation is carried out without any additives. The wine is aged in stainless steel tanks for 6 to 18 months. By blending multiple plots, complexity is achieved. It has a bright yellow with a greenish hue, aromas of white flowers mixed with lemon and grapefruit, and an attractive fruitiness that lingers. It cannot be compared to merchant wines. Bottle

Awamori Higa Shuzo 30 degrees

Awamori Higa Distillery 25 degrees

Awamori Higa Distillery 30 degrees

Okinawan Awamori Kumesen Sake 25 degrees. This will be discontinued as soon as stock runs out (cry)

Awamori Kumesen Distillery 30 degrees

Awamori Kamitani Brewery 25 degrees

Imo Shochu Nikkaido Brewery 25 degrees

Brown sugar shochu Amami Oshima Kaiun Shuzo 25 degrees

Harada Sake Brewery 30 degrees one cup

Arimura Sake Brewery 25 degrees one cup

Amami Oshima Kaiun Sake Brewery 25 degrees one cup

Asahi Sake 30 degrees one cup

Tomita Sake Brewery 25 degrees one cup

Yayoi Sake Brewery 30 degrees one cup

Harada Sake Brewery 30 degrees one cup

Amami Oshima Sake 30 Degrees One Cup

Imo Shochu Kyoya Shuzou 20 degrees one cup

Sweet Potato Shochu Satsuma Brewery 25 degrees one cup

Imo Shochu Kodama Brewing 25 degrees one cup

Imo Shochu Haraguchi Brewery 25 degrees one cup

Imo Shochu Shiraishi Brewery 25 degrees one cup

Barley shochu Bungo Meijo 25 degrees one cup

Barley Shochu Ebisu Brewery 25 degrees one cup

Rice shochu Torikai brewed 25 degrees one cup

Umeshu one two degrees sake base one cup

Umeshu one two degrees sake base one cup

Umeshu one two times sake base one cup

Fruit liquor one two times Awamori base one cup

Plum wine with a base of Awamori, one or two degrees, one cup

Plum wine one two degrees shochu base one cup

Umeshu made with a base of first and second distillation shochu, one cup

Higa Sake Brewery 25 degrees one cup

Higa Brewery 30 degrees one cup

Kojima Sake Brewery 30 degrees one cup

Tsukayama Sake Brewery 30 degrees one cup

Sakimoto Brewery 30 degrees one cup

Kume Island Kumesen 30 degrees one cup

Longquan Brewery 25 degrees one cup

Zuisen Sake Brewery 30 degrees one cup

Zuisen Brewery 43 degrees one cup

Mizuho Sake Brewery 43 degrees one cup

Yaezenshu Brewery 43 degrees one cup

Komejima Sake Brewery 30 degrees one cup

Qingfu Brewery 30 degrees one cup

Kinbu Distillery 25 degrees one cup

Higa Shuzo 30 degrees one cup

Kiku no Tsuyu Sake 30 degrees one cup

Kikuzuru Brewery 40 degrees one cup

Okinawa Prefecture Sake 43 Degrees One Cup

Naki Jin Sake Brewery 20 Degrees One Cup

Ikema Sake Brewery 30 degrees one cup

Kamiya Sake Brewery 25 degrees one cup

Kamiya Sake Brewery 40 degrees one cup

Naki Jin Sake 25 degrees one cup

Tarakawa thirty degrees one cup

Tarakawa thirty degrees one cup

Yaeizumi Sake Brewery 30 degrees one cup

Helios Sake Brewery 25 Degrees One Cup