Nihonshu to Kushiten Za Heso Shimbashi

Glass from 399 yen. There are also brands not listed. There may be cases where the listed brands are not available. If you have a specific request, please contact the store representative.

As the name suggests, it is a sake made only from rice grown in rice fields, with a commitment to pure rice sake production. It revives the local Aomori ancient rice known as Kojo Nishiki, and also uses the locally produced sake rice Hanamoi, maintaining its position as a regional sake of Aomori.

A rich and flavorful sake brewed with locally sourced rice from Aomori Prefecture and high-quality spring water from Oirase. The name of the sake comes from a day when a white dove flew into the brewery and made its home on the altar. This dove was cherished as the guardian deity of the house, leading to the name 'Hato Masamune.' It is characterized by a clean taste and a refreshing quality that makes it easy to drink without getting tired of it.

Akita Prefecture consistently ranks high in the consumption of sake in Japan. Among them, the consumption in Yajima Town is said to be outstanding. Located in Yajima Town is the long-established sake brewery, Chokai Mountain Brewery 'Tenju Sake Brewery', founded in 1874. Chokai Mountain uses 'Akita Sake Komachi' and 'Miyama Nishiki', which have been cultivated by the 'Tenju Sake Rice Research Association' composed of brewers and local farmers since the 1980s, as the raw rice. The results of this dedication are reflected in the numerous prestigious awards it has received in various contests. 'Chokai Mountain' is recognized by top sommeliers active around the world. We look forward to its further achievements.

Yamamoto Co., Ltd. is known for having Beatles background music playing in its brewery. Founded in 1901 during the mid-Meiji period in the fishing village of Hachibori, famous for the Akita prefectural fish Hatahata along the Sea of Japan coast. 'Shirataki' is the flagship brand of this brewery. The current head is the sixth generation, Mr. Tomofumi Yamamoto. After studying in the United States, he worked in the music industry in Tokyo. The music flowing in the brewing cellar and the cleaning Roomba and floor-cleaning robot in the koji room may be due to this background. With innovative ideas, they have achieved reforms one after another, and new lineups have been added to 'Shirataki.' Series such as 'Yamamoto' and 'Do' are examples of this. It has gained popularity with its distinctive taste.

Abe Kan, the 14th generation head, is dedicated to sake brewing. They are committed to creating sake that pairs well with fresh seafood from Shiogama, making it a beloved choice.

Founded with the concept of 'ultimate food pairing sake', Shinzaemon Brewery in Miyagi Prefecture is known nationwide for its 'Hakurakusei'. The historic brand of this brewery, established in 1873, is 'Atago no Matsu'. It is said to be the sake that the poet Doi Bansui, who wrote 'The Moon Over the Ruined Castle', loved dearly.

A long-established brewery in Shonai, founded in the 7th year of the An'ei era (1778). The sake brewed using Yamagata yeast and No. 10 yeast, with sake rice such as Miyama Nishiki, Dewasansan, and Dewanosato, has a well-balanced flavor and a clean aftertaste. Among them, the unfiltered raw sake series is popular.

Founded in the 8th year of the Meiji era (1875), this long-established sake brewery is located at the entrance of Haguro Mountain, known for the Dewasanzan. 'Kudoki Jozo' became a nationally recognized sake with its impactful name and ukiyo-e label. Using yeast with low acidity, it offers a refined taste and aroma, with a unique flavor full of the deliciousness of rice.

Located in the town of shogi, Tendo City in Yamagata Prefecture, this is one of the finest sake made with hard water. Known for its sharpness, it is also called the famous sword Yamagata Masamune. The brewery's toji, Asanobu Mitobe, has been nicknamed 'Inazo' since childhood. As the name suggests, he is also dedicated to rice cultivation on his own farm and has established an agricultural corporation. He is promoting reduced pesticide farming.

All rice used is locally sourced from Minamiaizu District, and the raw rice includes the sake-brewing suitable rice 'Yume no Kaori' developed in Fukushima, as well as locally produced 'Gohyaku Mangoku'. Yeast is also sourced from Fukushima, using the 'Utsukushima Yume Yeast' developed in the prefecture, emphasizing local ingredients. The new brand 'Ro Man Series' is brewed using the famous water 'Takashimizu' and traditional techniques with four stages of glutinous rice brewing.

The Hiroki Sake Brewery, located along the Echigo Highway in Aizubakuhonmachi, has been cherished for a long time under the brand name 'Izumigawa.' The current president, Kenji Hiroki, took over the family business and launched the new brand 'Hiroki' in 1999, which quickly took the sake world by storm. It is a versatile sake that is delicious anytime, with a perfect balance of sweetness, umami, and aroma.

The Daikichihon store, which presents an appearance reminiscent of an old family, is located in Yabuki Town, Nishishirakawa District, Fukushima Prefecture, and was founded in the first year of the Keio era (1865). The 'Gakki Masamune' sake, which has been brewed since the founding, was originally a very popular brand in the local area, but has further evolved in recent years.

Founded in the second year of the Kaei era (1849) by the first generation, Shimazaki Hikobei. The second generation, Kumakichi, inherited a sake brewery with a history of over 200 years in the current Karasuyama. Additionally, because Kumakichi was an unparalleled sumo enthusiast, the sake was named 'Higashirikkishi.'

The raw materials are Kamenoo and Omachi, and all the rice is limited to the rice fields located above the groundwater and brewing water veins of the brewery.

A small brewery located in a beautiful rural area, it produces a representative brand of Tochigi. Recently, it has become increasingly difficult to obtain due to supply not keeping up with demand. Rice is steamed in traditional Japanese pots, gently pressed in a Sase-style sake press, and brewed with care. It features a refreshing and fruity aroma along with a prominent ginjo fragrance, with strong sweetness and complex umami spreading in the mouth.

In sake brewing, we have inherited the tradition of the Echigo toji for generations, but since 1996, we have been brewing sake with the local Yuki toji. Instead of focusing on increasing production, we conduct seasonal brewing aimed at improving the quality of the sake, ensuring careful fermentation management for each batch. To bring out the characteristics of the raw rice in the sake, the natural color developed through aging is left in the sake without carbon treatment. Using good sake rice, good water, and good techniques, we create unique sake. In the unique climate and environment of sake brewing, as the sake continues to change and mature, we invite you to remember 'Buyou' and taste it during moments that flow slowly in time. We are confident that you will feel something new within tradition and be moved by the series of actions created by heaven, earth, and humanity.

A cup of the brewery with a complex flavor that is irresistible.

Exceptional drinkability! Perfect for the new food pairing sake! We mainly have Junmai in stock!

This is the perfect food companion that does not interfere with the cuisine. We have a selection mainly featuring special junmai sake!

A popular standard drink at our shop. The author of Slam Dunk is a fan of the sake 'Mitsui no Kotobuki' and reportedly incorporated the name into the characters. If you are a Slam Dunk fan, please give it a try!

Monday to Friday 12:00 to 18:00, Saturday 12:00 to 14:00 Regular price 437 yen → Amazing! 244 yen!!! Sour (Lemon, Grapefruit, Shikuwasa, Lime, Sudachi, Acerola, Calpis)

Monday to Friday 12:00 to 18:00, Saturday 12:00 to 14:00 Regular price 547 yen → Amazing! 366 yen!!!

You can have chuhai with plum for an additional charge.

(Lemon, Grapefruit, Lime, Sudachi, Acerola, Shikuwasa, Calpis)

A sour drink with citric acid that soothes daily fatigue / Nobel's Otoko Ume in a sour! Others

It features a fragrant aroma and a fresh taste. Recommended mixing methods: with water, on the rocks. Recommended pairing: sashimi.

This is crafted for those who truly love sweet potato shochu, with a traditional, earthy aroma and unique character. It embodies the nostalgic yet new essence of sweet potato, born from the brewer's quest for excellence. Drink with intention. [Recommended mixing method... On the rocks] [Recommended pairing... Stir-fried offal]

It's shochu, but does it taste like whiskey? Won first place in the National Liquor Competition for authentic shochu! [Recommended mixing method... on the rocks, soda mix] [Recommended pairing... Hokkaido Zangi]

It is characterized by a sense of concentration and smoothness, with layers of roasted barley flavor. Recommended mixing methods: on the rocks, hot water mix. Recommended pairing: grilled char siu.

A pitch-black bottle overflowing with the rich aroma of barley, offering a refined and mellow deep flavor. Recommended mixing methods: on the rocks, hot water mix. Recommended pairing: thick fried horse mackerel.

After a slightly youthful aroma and the stimulation of alcohol, lemon and orange peels follow, with a fruity character leading to the richness of malt and a moderate finish of oak. Recommended mixing method: highball, on the rocks. Recommended pairing: stewed beef.

Smooth and clean, fresh vanilla, a hint of pear, with a soft and fruity subtle sweetness and a lingering balance of smokiness. Recommended pairing... highball. Recommended dish... fried chicken.

Using authentic Scotch 'Dewar's'!