Koshien Yakiniku Niku Nishi

This Junmai Daiginjo is made by a brewer from Tanba, Hyogo Prefecture, who personally handles everything from the cultivation of the rice to the brewing process, created with love for the local area and the blessings of Tanba. - 1 go - half go

A local sake made in the Nakurokuninbu area of Fukuchiyama City, Kyoto Prefecture, with an alcohol content of 16 degrees, created to revitalize the village. It has a pleasant aroma and is a crisp, dry sake. Enjoy the taste of your hometown Nakurokuninbu. - 1 go - half go

A pure rice ginjo sake drawn from the first pressing at 17 degrees in Nagano Prefecture. It has a striking floral and fruity aroma. The transparent sweetness and acidity refreshingly flow through and finish cleanly, making it perfect for pairing with food. - 1 go - half go

Saga Prefecture, 16 degrees, with a gentle aroma, the flavor of rice spreads softly in the mouth and fades out beautifully. This is a calm sake that exhibits outstanding charm as a food pairing sake. - 1 go - half go

The sake made from Aiyama rice at 15 degrees in Saga Prefecture expresses an elegant and charming flavor, and each year it enhances its title as a premium sake rice. The taste begins with a medium body, capturing the heart with its elegant sweetness, beautifully intertwining with a light gas sensation and acidity, continuing until the end. - 1 go - half go

Saga Prefecture, 16-17 degrees, elegant and refreshing aroma. The lively sensation and umami and sweetness roll around on the tongue. Not too strong, not too light. And the pleasant aftertaste. This sense of balance is one of the charms of Nabeshima! - 1 go - half go

Niigata Prefecture 15 degrees 'Kubota Manju Junmai Daiginjo' is the pinnacle of the 'Kubota Series', expertly crafted by the brewers in both aroma and flavor. With a soft mouthfeel and well-balanced umami, it asserts its presence whether served lightly chilled or slightly warmed. - 1 go - half go

Mie Prefecture 15 degrees, a representative Junmai Ginjo of Mie Prefecture. A Junmai Ginjo brewed using a dozen types of yeast, blended by the toji (master brewer). It has a moderate aroma and a refreshing taste. This sake does not interfere with your meal and enhances the deliciousness of your dining table. 1 go

Brewed with yeast that has a light and refreshing characteristic at 16 degrees, and only with sake-brewing rice, it features a crisp and clean taste. It is aptly called 'dry and refreshing', and when enjoyed at room temperature or chilled, it is refreshing, while at a slightly warmed temperature, you can enjoy the expansion of flavors. This luxurious everyday sake is perfect for when something good happens or when you want to treat yourself a little. 1 go

Ishikawa Prefecture, 17 degrees, has a sweet and rich aroma reminiscent of caramel and brown sugar due to moderate aging, with a smooth and deep flavor that is calming. - 1 go - half go

This is the second label of Rashomon from Wakayama Prefecture, with an alcohol content of 16-17 degrees! Enjoy the dignified aroma, refreshing mouthfeel, wonderful depth, and delicate flavor. - 1 go - half go

This sake is made from a project where Mr. Tetsuji, who loves sake, experiences all the processes of sake brewing starting from rice planting, in Kyoto Prefecture, with an alcohol content of 15-16 degrees. - 1 go - half go

Glass

A bottle that showcases the strength of a major producer. Charming aromas of red fruits and flavors reminiscent of minerals. It has a gentle fullness and well-expresses the characteristics of Burgundy Pinot Noir.

Shiny red ruby color. A refined and elegant aroma spreads, blending notes of red currant and raspberry with hints of brioche and violet flowers. The attack is rounded with well-integrated tannins. From beneath, a juicy flavor emerges. In terms of taste, the balance of freshness, minerality, and structure is wonderful, with a subtly smooth and mellow chocolate-like flavor that is faintly felt. The aftertaste is harmoniously refreshing, leaving a lingering hint of sweet fruitiness.

Grapes harvested by hand at the perfect ripeness for each variety are softly pressed, followed by fermentation after maceration. It has aromas of fresh amarena cherries and other red fruits, with a robust mouthfeel yet a well-balanced and easy-to-drink flavor. (Dry)

When it comes to Bordeaux wine from 1983, it is overshadowed by the great vintage of 1982, but Michael Broadbent also rated it with three stars, stating that 'the balance of tannin, fruitiness, and acidity is ideal, and it matures nicely with age.'

When tasted, it has a firm tannin presence, but it is never too strong, well-balanced, very fruity, with a rich flavor, and a smooth and elegant wine style that boasts high popularity.

The moment it touches your mouth, you can feel both strength and delicacy in the attack. Following that, a refined acidity and finely textured, fresh tannins envelop the tongue with a silky smoothness, spreading gently in combination with rich fruit flavors throughout the mouth. Its dense and profound taste, along with a pleasantly supple mouthfeel, will surely bring a long and gentle aftertaste.

Bottle

Bottle

Bottle

Bottle

Red/White glass each

On the rocks, with water, with hot water, with soda, with green tea

On the rocks, water dilution, hot water dilution, soda dilution, green tea dilution

On the rocks, with water, with hot water, with soda, with green tea

On the rocks, with water, with soda

On the rocks, with water, with soda

Bottle

Watered down, soda mixed

Watered down, soda mixed

Watered down, Soda mixed