Lamaglama

Medium

A very particular small brewery specializing in IPA, offering seasonal craft beers. This is the only place in Kansai. Our top recommendation.

A simple cocktail popular among the British Navy, a hot cocktail with added lemon and sugar.

A combination of spicy chai syrup from Seihei Okinawa and the rich aroma of rum.

Very light with an apple aroma

Premium drink, ripe fruit

Single malt aged barrel aroma, pear fragrance, bourbon barrel and sherry barrel

Single malt fruitiness and flavors from sherry cask, ripe fig

Single Malt

Tropical fruit-like aroma

Blended cold brew coffee

Traditional triple distillation, non-peated, bourbon barrel aged, sweet, spicy, and clean

Creamy aged in charred bourbon barrels

Fig raisin's unique sweetness recommended

Hybrid barrel made from various types of wood

Natural wine including red/white from 900 yen each

7800 yen and up

Kagoshima sweet potato with a soft sweetness and melting flavor, distinct from others.

Kagoshima Imo Ganso Premium Shochu with a rich flavor, no peculiarities, and a good finish

Kagoshima Imo

Sweetness and roasted flavor reminiscent of Tokyo Hachijo Island barley chocolate

All rice is hand-crafted, allowing for a deep umami and richness compared to 25℃. Very popular.

Wakayama Organic

Dewasakura from Yamagata is the base, smooth and rock is good. Soda mix is also available.

Red wine mixed with citrus and hibiscus spice, very easy to drink and popular among women

Uses botanicals such as Kyoto gyokuro and yuzu, and Fushimi underground water

Scotland vibrant and floral

It is infused with natural kelp harvested from the St. Lawrence River in gin distilled in Canada.

Gifu Kinugasatake Mushroom Queen

Fukushima's bright and fragrant, excellent quality, refined (unfiltered sake) only fills the 'naka-dori' part.

A famous sake characterized by the aroma of aged pure rice sake from Fukui and its golden color, known for its dry taste and excellent when warmed.

Osaka Junmai Sake, fresh and stored cool, beautifully fragrant, a soothing pure sake

Miyagi Junmai Ginjo First Touch softness, crisp aftertaste

A syrup cordial fragrant with citrus, hibiscus, and spices... The history of cordial is ancient, rooted in traditional British herbal remedies, and was a drink made in households. In our shop, we use enzyme syrup made from locally sourced herbs, spices, and citrus fruits handcrafted in Seihei, northern Okinawa. Available as soda or hot.

Kombucha is a fruity enzyme drink made by fermenting black tea and sugar with a yeast called SCOBY, which pairs well with tempura.

Hot or soda with brown sugar