Nihonshu to Kobachi Hayashi

Aromatic fragrance reminiscent of Aomori fruits spreads, with a good balance of umami and acidity.

This year in Miyagi Prefecture, the aroma is slightly milder than last year. The overall balance is good, and while you can firmly feel the umami, the acidity is beautifully integrated. Although there is a range of flavors, it has a clean quality typical of Kenkonichi. The taste expands even more after a few days of opening.

Miyagi Prefecture has a moderate acidity, and the crispness in the latter half is not tiresome to drink. It is characterized by a rich aroma derived from aging.

Junmai Ginjo brewed with the sake rice 'Kura no Hana' from Miyagi Prefecture. The refreshing aroma and smooth mouthfeel are gentle, and the slightly astringent umami enhances the flavors of the dishes. The subtle yet impactful umami is characteristic of Mitsuya.

A junmai sake with a refreshing taste that harmonizes the umami and acidity of rice from Miyagi Prefecture.

Carefully brewed in all processes in Miyagi Prefecture, with thorough quality control such as cold storage. This dry junmai sake has an excellent sharpness that washes away the flavors of one dish and enhances the next.

Fukushima Prefecture has a moist and smooth mouthfeel. After taking a sip, a gentle, subtle sweetness follows after a moment. It feels more like rice than fruity. Not too flashy, not too plain, it has a stable flavor that is exquisitely satisfying without becoming tiresome.

This is a junmai sake brewed in Fukushima Prefecture in 1988. After aging in the brewery, it has been released for the third time this year, marking its 36th year. When poured, it has a thick texture and an orange-tinted amber color. The aroma is very sensual, with a faintly spicy scent. It is extremely mellow and rich. A gentle acidic attack and a smoky finish spread out pleasantly.

The aroma of rice from Nagano Prefecture is gentle, with juicy umami and a mild acidity without any unpleasantness.

Gunma Prefecture rich umami and fruity aroma create a deep and refined sake quality

The aroma reminiscent of Kyoho grapes and lychee from Ibaraki Prefecture can be felt, along with a refreshing scent like fresh grass. When tasted, a juicy and soft sweetness spreads. A citrus-like acidity attack is also felt, along with a sharp and refreshing crispness.

Saitama Prefecture, the aroma is gentle with a sharp finish. It has a refreshing umami and wonderful sharpness. It is also very delicious when warmed. The owner's recommendation is warm sake!

A sweet and refreshing balance with a lychee-like aroma from Mie Prefecture. While the umami of the rice is firmly felt, the aftertaste is crisp.

Sharp taste and smooth finish of dry junmai sake made from delicious rice from Shiga Prefecture

Shiga Prefecture, the aroma attack is refreshing, with an overall green fragrance, and you can also feel the scent of blue bananas and pears along with the fluffy aroma of rice.

Elegant fruitiness and refreshing sensation from Kyoto Prefecture. A slight effervescence when tasted. A refreshing sweetness and a juicy calmness reminiscent of Yamato Nadeshiko. While it has a moist umami, the body is not too heavy, allowing for a pleasant aftertaste.

Nara Prefecture fruity melon aroma is pleasant, with a gentle scent like white peach

Nara Prefecture, characterized by a transparent mouthfeel and smooth texture. A flavor that conveys the volume of rice.

Nara Prefecture fruity sweetness and refreshing acidity blend together, creating a fresh and rich flavor

From Nara Prefecture, it has a moderate volume while being low in off-flavors, offering a well-balanced taste with clarity. Although it is pasteurized, it features a freshness characteristic of unpasteurized sake.

A soft aroma from Wakayama Prefecture, with a rich flavor that brings out the umami of the rice.

This is a cloudy sake made with the nama moto method from Tottori Prefecture. It has a rich aroma of rice juice. While it is abundant, it has a silky texture and energetic, powerful acidity. It is delicious even at room temperature, but when diluted with about 30-40% water and warmed, it offers a soft and deep flavor. In summer, it is also tasty when mixed with carbonated water up to double the amount. (Excerpt from the brewery's comments)

Junmai sake of the Junmai Daiginjo standard from Tottori Prefecture. Aged and matured in the brewery for over 3 years before shipping. The taste is gentle on the palate, with a rich umami that is good. It is also very delicious as warm sake.

In Tottori Prefecture, the aroma is rich, with a comforting rice scent and a toasty fragrance reminiscent of reeds and straw. Upon tasting, it offers a mellow and gentle sweetness, accompanied by a pleasant acidity that envelops the flavor.

Oru Sake Brewery in Shimane Prefecture is a small sake brewery located in Shimane Prefecture. It is not open to the public at all, and the sixth-generation brewer, Mr. Takehiro Ishihara, faces sake brewing with stoicism every day. The brand is changed from time to time. From 900 yen.

Rich flavor and depth reminiscent of rice cooked in Hiroshima Prefecture. Good hot or cold.

Cicala Natsu Jun Gin from Fukuoka Prefecture is a sake characterized by its refreshing acidity. It uses yeast that produces a high amount of malic acid, which is commonly found in wine.

(Perfect for dessert!) Starting from 1,000 yen, this rich brewed sake combines luxurious sweetness with elegance. Its thick and rich flavor offers a unique charm that is different from typical Japanese sake. Be sure to enjoy a light glass at the end! ・Kuzuryu Rich Brewed Sake...1,000 yen, Fukui Prefecture ・Yoshida Brewery Ishikawamon Rich Brewed Sake...1,100 yen, Ishikawa Prefecture

The brands in stock change from time to time, so please check with the staff. Each is from 600 yen.

After the lively sensation that bursts in the mouth, a subtle sweetness of 'cloudiness' can be felt. It is a delicious and enjoyable sake that allows you to savor the umami of pure rice and the refreshing smoothness.

A sparkling sake that has a refreshing aroma and a crisp mouthfeel, made with secondary fermentation in the bottle from Kanagawa Prefecture.

Fukuoka Prefecture (Sake degree +5, acidity 1.6) Light and refreshing, yet you can feel the deliciousness and gentleness of the rice. Bottle enclosure means bottled and stored (R5)

This has a sharp flavor characteristic of Akika in Osaka, with a well-fermented taste. It is not just spicy; the sweetness and umami from the rice derived from the koji are distinctly felt.

Yamagata Prefecture (Sake Degree 1, Acidity 1) A refreshing and clean taste with a mellow rice flavor (R5)

Yamagata Prefecture (Sake Degree -, Acidity -) When warmed, it has a gentle and elegant flavor that feels soft.

Using rice from Yamagata Prefecture (Sake degree +10, acidity 1.6), this sake is brewed with Association No. 7 yeast. While it does not have a flashy ginjo aroma, it has a gentle fragrance and a dry finish, harmonizing the flavors developed through aging.

Yamagata Prefecture (Sake Meter Value +5, Acidity 1.4) Rich body and umami, with acidity perfectly blended, and a pleasant aftertaste. When warmed, it envelops you with a deliciousness that seeps into your heart.

Fukuoka Prefecture (Sake degree one, acidity minus) Fresh and light on the palate, yet deep in flavor, a sake that makes you want to have a refill.

Mie Prefecture (Sake degree +6, acidity 2.0) was brewed slowly and carefully at low temperatures without adding yeast, using natural fermentation. Enjoy the umami of Yamadanishiki and the unique acidity of Namamoto, along with its deep flavor. This sake is recommended to be served at room temperature to warm.

A rich special junmai sake brewed using 'Bizen Omachi' rice from Okayama Prefecture (Sake degree +6, acidity 1.7) with a yamahai method that does not add yeast. It has a voluminous umami characteristic of Omachi rice, a moderate acidity unique to yamahai brewing, and a deep richness (R4).

This is a matured junmai sake made using Awamiyama Tanakanishiki from Kanagawa Prefecture (alcohol content 5.5, acidity 1.4), aged in tanks for over a year. It has a honey-like richness and viscosity that gently clings to the tongue, while also delivering a strong and robust umami flavor.

Shimane Prefecture (Sake Degree +1, Acidity 1) In the 30th year of the Heisei era, it has a solid golden color and a slightly dried aroma, but it gives an image of being beautifully and slowly aged. When warmed, the sweetness, umami, and acidity spread all at once, allowing you to enjoy the roasted flavor and crispness, feeling the potential of Genki Rice.

Shimane Prefecture (Sake degree 7.5, Acidity 1.7) unexpectedly delicious. The aroma is a modest ginjo characteristic of yeast No. 7, and the flavor is very subdued umami (R2)

Kanagawa Prefecture (Sake degree, acidity -) A traditional Nama Moto brewing method that has been slowly aged for more than 2 years. A moderate lactic acid, umami, and pleasant sweetness (R3)

Kanagawa Prefecture (Sake Degree 1, Acidity 1) Brewed using the Yamahai method, it has matured and increased its rich flavor, offering a gentle umami that is easy on the body, Junmai Sake (R1)

Tottori Prefecture (Sake Degree 10, Acidity 3.0) has a deep golden yellow appearance. While there is a roasted aroma and a hint of sweetness, it is balanced with the sharp acidity and crisp flavor characteristic of Hioki Sakura (R4).

Tottori Prefecture (Sake degree 12.5, Acidity 2.2) Light viscosity with a bit of youth and firmness, the sharp acidity and crispness are outstanding (R4)

Tottori Prefecture (Sake Degree -, Acidity -) has a robust flavor. The sweetness and richness of aging, along with a soft texture, are delicious. Super aged sake (H27)

Tottori Prefecture (Alcohol content 13, Acidity -) It has a solid umami flavor from the rice and a sharp acidity, with a slight astringency in the aftertaste. It is recommended to enjoy the changing flavors as the temperature gradually decreases (R2)

A sake that popularized cloudy warm sake in Nara Prefecture (Sake degree -, acidity -). It has richness while the refreshing sensation becomes more pronounced as you drink. Soda mixed version is also well received (R5).

Nara Prefecture (Sake Degree 1, Acidity -) A strong and crisp masculine sake. While it has a solid body, the refreshing acidity tightens the overall flavor, allowing for a light and enjoyable drinking experience. A masterpiece aged for several years in the sake brewery (H30)

Kyoto Prefecture (Sake degree one, acidity minus) uses red rice, which is an ancient rice, so it is a bright red Japanese sake. It is almost like wine... The flavor has a sweet and sour fruit wine-like mouthfeel, which might be close to wine? We recommend drinking it warm rather than chilled.

This is Takesuru's standard sake from Hiroshima Prefecture (Sake degree one, acidity one). This 'Hidden Tradition' was the first 'Junmai Sake' released in Hiroshima Prefecture in 1970. The label features a painting of 'Crane among Bamboo' by Taikan Yokoyama (H30).

(Sake degree one, acidity -) Brewed using traditional Nama Moto method without adding any yeast or other ingredients in a wooden barrel, allowing the mash to ferment naturally without artificial cooling, and bottled as unprocessed genshu. There is certainly a rich sweetness, but the acidity is not overpowering. The aftertaste has a sweetness intertwined with acidity (R5) 2/3 go.

Saitama Prefecture (Sake degree one, acidity one) has a strong aroma of aged sake, making it a product that divides preferences. The color is amber, and it has a unique flavor characteristic of aged sake. It has a sharpness and a strong acidity. Please enjoy the high quality and smooth texture.

Saitama Prefecture (Sake Degree +6, Acidity -) Hikomago is bottled and shipped after being aged for at least three years in the brewery. During this aging process, the slight off-flavors of the sake settle as sediment, resulting in a transformation into a clearer and deeper flavor. It can be enjoyed with a wide range of food pairings as a food sake.

Saitama Prefecture (Sake degree one, acidity one) a rich and full-bodied sake that feels like eating steamed rice

Produced in Saitama Prefecture (Sake degree one, acidity negative), this sake uses Gohyakumangoku rice grown organically in Chiba Prefecture, cultivated solely with compost. It is a sake unique to Shinkame, characterized by a gentle umami and rich flavor. It has a smooth, gentle taste with a clean aftertaste.

Shimane Prefecture (Sake Degree +1, Acidity) Brewed using the traditional Japanese brewing method 'Namamoto Shikomi', this genshu has been aged for about 5 years, resulting in a characteristic acidity and a deep richness from aging, with complex aromas reminiscent of cashew nuts, caramel, cocoa, and pepper.

Gunma Prefecture (Sake degree one, acidity minus) low-polished type made with kimoto method is firmly golden in color. The sake, which does not use any additives including yeast, lactic acid, or any other substances (of course, enzyme agents are also not used), has a rich flavor reminiscent of brown rice, with a toasty aroma and a slightly sweet and sour taste.

Hyogo Prefecture (Sake strength: -, Acidity: -) Firm flavor. A blend of sake that has matured well in the brewery (a blend of 4-, 8-, and 11-year-old matured sake).

This sake from Chiba Prefecture won a gold award at the 'National Kan Sake Contest,' one of the largest kan sake competitions in Japan. When served chilled, it offers a gentle aroma and delicate umami characteristic of ginjo sake. However, its true essence is revealed when warmed. At a lukewarm temperature (around 40°C), the umami and sweetness of the rice expand, and the aroma rises more vibrantly. When served hotter (around 50°C), the flavor tightens, highlighting its crispness, and you can enjoy the robust character unique to hot sake.

There is rare aged sake. The brand varies depending on the season, so please ask the staff. From 1,300 yen.

We are doing various other drink comparisons! Check the blackboard. From 1,400 yen.

Hiroki, Ikko, Tanizake, Shinshu Kameirei... and others will be temporarily available.

(Soda mixed with sake) A carbonated drink made with local sake from Shimane, 'Tamazakura'. Instead of beer, let's go with 'Mileeky'!!

(Whiskey Highball)

This is a vibrant and rich plum flavor made by thoroughly soaking plums from the Ume no Sato in Oita Hita City, along with authentic barley shochu 'Taimei'. Since it is plum wine soaked in barley, you can also taste the sweetness of the barley.

Fukuoka Prefecture

(Like yogurt sour!!)