TinTin SriLankan Curry

A national beer of Sri Lanka established in 1881, it is a beer with a very smooth finish. Alcohol content is 4.8%, and it won a Monde Selection award in 2020.

A beer praised by Michael Jackson! Flavors reminiscent of chocolate, coffee, and dark caramel. A subtle sweetness and bitterness create a great balance.

Made from the natural fermentation of 33.5° coconut flower sap, distilled twice. It has a sweet and fragrant aroma like coconut, with flavors reminiscent of vanilla and tropical fruits. • On the rocks... 700 yen • With water... 700 yen • With soda... 750 yen • With Ceylon tea... 750 yen

A cup I drank on SriLankan Airlines. It can also be served hot.

Spice straight tea with a strawberry aroma

Daily changing flavored rooibos

Self-roasted hojicha from Kagurazaka 'Gakuzan'

Using Ceylon Uva

A drink I had on SriLankan Airlines. It can also be served hot.

Refreshing original lemon sour with a spicy kick from chili peppers

A drink that you can enjoy while feeling the aroma of cardamom, perfect for gulping down.

This is a sour made with fresh pink grapefruit and pink pepper.

Original highball made with Sri Lankan mustard, curry leaves, and Ceylon tea

A blend of 43° whiskey from the world's top five distilleries, filmed at the bar of the hotel 'Jetwing Lighthouse' located in Galle, Sri Lanka.

40° Ceylon Cinnamon is crafted by one of the few artisans in Sri Lanka using 'C3'. Its aroma and sweetness are exceptional, featuring a refreshing and invigorating scent of Ceylon cinnamon, with a spicy and elegant flavor. Only the second layer of bark from the cinnamon tree is carefully dried and used.

20° all Okinawan black sugar liqueur, made from base spirits using Awamori from Mizuho Shuzo, rum made with Okinawan black sugar, and black sugar from Iriomote Island and Yonaguni Island.

Features an aroma that blends the scent of citrus using 47° lemon, navel orange, summer mikan, Kawane yuzu, orange, hinoki, green tea, and red shiso with the flavor of traditional gin.

A refreshing aroma unique to Sansho at 45°. A crisp sensation that brings a freshness as if taking a deep breath in the forest.

A fragrant domestic craft gin made with 45° Kagoshima prefecture roasted hojicha tea leaves and infused with botanicals.

Using yeast extracted from island bananas grown under the abundant sun of Okinawa, it has a fruity aroma characteristic of Zampa and a lingering scent reminiscent of bananas.

A sweet potato shochu with a ginjo aroma and sweetness that is unlike typical sweet potato shochu, featuring a delightful fragrance reminiscent of apples and pears.

Authentic shochu aged in oak barrels at 30°, with a rising aroma and a sweetness on the palate that has a solid 'umami'.

Fermented and distilled using yeast extracted from Sauvignon Blanc, one of the 25° wine yeasts, resulting in a very sweet flavor with hints of melon and banana, and a moderate acidity.

25° Cardamom, the king of spices, liqueur with a base of rice shochu, refreshing taste, recommended to drink with soda.

A liqueur made in Miyagi Prefecture, blended with Ceylon tea leaves and citrus Earl Grey, characterized by a refreshing aroma of 12°.

25° easy to drink and mellow sweet potato shochu

The aroma of tea at 25° and a moderate astringency can be felt, followed by a pleasant mellow sweetness that offers a refined taste.