Shunsai Washoku Aihara

Saitama Prefecture, Saitama City, Nishi Ward, Koyama Honke has a slightly rich flavor with a refined ginjo aroma and a taste of rice that spreads in the mouth.

A new sensation of sake that features sweetness and acidity reminiscent of white wine, from Kazo City, Saitama Prefecture. Recommended for women.

From Gotou Sake Brewery in Takahata Town, Higashiokitama District, Yamagata Prefecture, it has a slightly sweet and refreshing aroma reminiscent of juicy pears, with a gentle sweetness like wasanbon.

From Akita Prefecture, Daisen City, Kyowa Sakai Okuda Brewery, characterized by a dry and fresh strong acidity. It reminds one of a white wine with umami tightened by acidity.

A flavor that harmonizes a moderate ginjo aroma and umami with excellent sharpness from Yoshinokawa in Nagaoka City, Niigata Prefecture. It has a clean mouthfeel.

Recommended by the owner of Yoshinokawa in Nagaoka City, Niigata Prefecture, this sake has a rich and delicious flavor with a clean finish, brewed with 500,000 stones from Niigata Prefecture. It has a perfect balance of umami and crispness.

Saitama Prefecture, Kumagaya City, Mikajiri Shiida Sake Brewery, slightly dry and recommended for warming. Made with Saitama-produced sake, Musashi brewing. It has a robust and rich flavor.

Asabiraki from Oji Temple Town, Morioka City, Iwate Prefecture. It has a rich and dry flavor while maintaining a smooth mouthfeel. You can also feel the aroma of the rice.

From Kochi Prefecture, Kochi City, Nagahama Suigei Brewery. It has a crisp and sharp dry taste with a moderate acidity, offering a wide range of flavors while maintaining a clean finish.

Limited sake. If you are a sake lover, please inquire with the owner. We apologize if it is not available.

Limited edition nama sake from early summer, produced in Miyagi Prefecture, Satoura. It has a refreshing aroma typical of nama sake, and when tasted, a juicy umami spreads. The well-balanced acidity leaves a crisp finish. Sake degree: +1 to +2, acidity: 1.4, main ingredient rice: Manamusume, alcohol content: 16%, 1 go.

From Kanagawa Prefecture, Izumibashi Sake Brewery, this freshly pressed unpasteurized sake offers a unique freshness and richness in flavor. The acidity derived from the nama moto is subtle yet pronounced, tightening the aftertaste. Sake meter value: Not disclosed, acidity: Not disclosed, rice used: Yamada Nishiki, alcohol content: 18%, 1 go.

This Junmai sake from Wakayama Prefecture, produced by Meishu Shuzoten, has a rich flavor and acidity that can be strongly felt. The brewing water of Kuroushi contains a moderate amount of minerals, resulting in a full-bodied taste. Sake meter value: Not disclosed, acidity: Not disclosed, rice used: Omachi, alcohol content: 14%

A limited product jointly developed by Aki Sakura Brewery in Akita Prefecture and Sato, a barley shōchū. It is made using the traditional technique of 'Pillar Shōchū' by adding rice shōchū to sake. You can enjoy its strong umami and flavor, along with a clear finish. Sake degree: Not disclosed, acidity: 2.2, raw rice: Rice from Akita Prefecture, alcohol content: 20%

Drinking methods: on the rocks, with water, with hot water, with soda. Fuji Saito means 'ugly' or 'awkward' in Kagoshima dialect. It refers to 'a clumsy but honest man.' By minimizing filtration, it retains a rich aroma of sweet potatoes while achieving a sharp finish without lingering. This is truly a satisfying product that makes you feel like you are drinking sweet potato shochu. - Brewer's comment - Hidden within the aroma of baked sweet potatoes that everyone remembers, there are faint hints of mineral and fermented grain aromas. Koji mold: white rice. Distillation method: atmospheric distillation. Alcohol content: 25 degrees. Recommended drinking methods: with hot water, with water. <Sata Soji Shoten> Established in 1908, this long-established brewery's representative brands are 'Fuji Saito' and 'Kaku Tama.' They possess distillation techniques that are recognized worldwide.

Sweet Potato

Sweet Potato

Wheat

Wheat

Rice

A refreshing taste made by mixing the sweetness of rice and fruity aroma with carbonated water. Pairs well with sashimi and fried foods.

Region Limited

Kumamoto Prefecture produced

Produced in Ishikawa Prefecture

Kagoshima Prefecture Product

Origin: Yamanashi Prefecture. A vibrant aroma of berries and a soft mouthfeel. A refined acidity makes this red wine pleasant.

Origin: Yamanashi Prefecture. A light white wine with a refreshing aroma and a subtle astringency, balanced acidity.

Region: Hokkaido Yoichi, a red wine with elegant aromas and light tannins, offering a refreshing taste.

Region: Saitama Prefecture, Chichibu City. A red wine characterized by the aroma of red berries such as raspberry and blackberry, with a pleasant acidity.

Origin: Hokkaido. Fresh aromas of citrus and green apple. A crisp and refreshing white wine with a clean taste.

Origin: Saitama Prefecture, Chichibu City. A white wine characterized by rich fruit flavors and gentle acidity.

Origin: France Champagne region, with aromas of white peach and brioche. An elegant champagne with delicate bubbles and a crisp taste.

Origin: France Champagne region. Fresh aroma and light taste. A Champagne with elegant crispness derived from Chardonnay.

Produced in Kumamoto Prefecture

Produced in Ishikawa Prefecture

Produced in Kagoshima Prefecture