Sake Bar Kagura Kanda

A soft flavor and refreshing mouthfeel. Rice from Fukui Prefecture, Kuro-ryu Sake Brewery: Sake suitable rice, Sake meter: +3

Light and sharp taste. Rice used from Niigata Prefecture, Kirinzan Sake Brewery: Takane Nishiki, Koishibuki Sake Meter: +12

Gentle aroma with a crisp and sharp taste. Rice from Matsuyama Brewery in Yamagata Prefecture: Dewasansan, Dewakirari. Sake meter value: +9

A smooth and refreshing dry sake made using the Kimoto method. Rice from Yamagata Prefecture, Fukutsukuri. Sake meter value: +9

A rounded dry sake that has matured in the brewery. Rice from Ehime Prefecture, Ishizuchi Sake Brewery. Sake Meter Value: +10

Crisp flavor with no off-tastes and excellent sharpness. Rice from Yamamoto Gomei in Akita Prefecture: Mankoi Sake Degree: +15

A faint umami followed by a fleeting finish. Rice from Osawa Brewery in Nagano Prefecture: Miyama Nishiki Sake Meter Value: +13

Rich flavor and bold finish characteristic of Tosa sake. Rice from Minami Brewery in Kochi Prefecture: Matsuyama Mitsui Sake Meter: +9

A sake from Kochi with a subtle umami and a clear finish. Rice used: Akitsuhon, Sake meter value: +5.5

A subtle ginjo aroma with umami and a crisp finish. Rice from Hiroshima Prefecture, Aihara Sake Brewery: Yamada Nishiki, Hattan Nishiki. Sake meter value: +5

Mild umami and a refreshing finish. Rice from Onuma Brewery in Miyagi Prefecture: Sasanishiki Sake Meter Value: +4

A rich flavor with a beautiful acidity. Rice from Akita Prefecture, Akita Brewing: Yamada Nishiki, Sakekomachi. Sake meter value: +3

Mild and fragrant aroma, refreshing taste. Nagano Prefecture, Oshinshu Sake Brewery, Rice: Hitogokochi, Sake Meter Value: +5

Clean and sharp flavor. Pairs well with sashimi. Rice from Miyagi Prefecture, Hirataka Sake Brewery: Hitomebore Sake Meter: +11

A refreshing aroma like white flowers and a refined mouthfeel. Rice from Fukui Prefecture, Kurodragon Sake Brewery: Sake suitable rice, Sake meter: +5

A clean umami with a distinctly dry taste. Rice from Nagano Prefecture, Ban no Shuzou, Rice: Hitogokochi, Sake Meter Value: +15

Fresh with a crisp and light mouthfeel. Rice from Fukuoka Prefecture, Yamaguchi Sake Brewery: Yamada Nishiki, Yume Ikken Sake Meter: +3

A refreshing taste full of transparency. Rice used from Fukui Prefecture, Ippongi Hisakubo Main Store: Gohyakumangoku, Yamada Nishiki Sake Degree: Not disclosed

Mild flavor of Yamada Nishiki. Clear mouthfeel. Fukuoka Prefecture, Shiraito Sake Brewery, Rice: Yamada Nishiki, Sake Meter Value: +3

Refreshing aroma and a beautiful, sharp umami. Rice used from Matsumoto Sake Brewery in Kyoto Prefecture: Gohyaku Man Goku Sake Meter: +2

A sharp and clear umami flavor. Gifu Prefecture, rice used: domestically produced rice, sake meter: +12

A dry sake with a subtle umami and a hint of Slam Dunk. Rice used from Fukuoka Prefecture: Yamada Nishiki Sake Meter: +14

Refined flavor backed by meticulous brewing. Rice from Shizuoka Prefecture, Aoshima Sake Brewery: Yamada Nishiki, Nihonbare Sake Meter: +6.5

A flavor with sufficient strength and sharpness without any off-flavors. Rice used: Hokkaido Kamikawa Taisetsu Sake Brewery: Domestic rice Sake degree: Not disclosed

A representative of light and dry sake. Crisp and refreshing taste. Niigata Prefecture, Hakkaisan Brewery, Rice used: Gohyakumangoku, General sake meter: +5

A Yamahai Junmai sake that combines the spiciness with the umami of rice. Rice from Akita Prefecture, Akita Seishu: Miyama Nishiki, Sake Meter Value: +12

Subtle aroma with a deep flavor. Rice from Ibaraki Prefecture, Raifuku Sake Brewery: Hitachi Nishiki, Sake Meter Value: +18

The type may change depending on the season. A notable brewery with a transparent umami flavor. Ibaraki Prefecture, Morishima Sake Brewery, using rice with a sake meter value.

Like the flow of a waterfall, it has a refreshing and crisp taste without stagnation. Rice used from Mie Prefecture, Takijiman Sake Brewery: Yamada Nishiki, Gohyakumangoku Sake Meter: +10

Fresh and sharp mouthfeel with a clean finish. Rice used: Yamada Nishiki from Nara Prefecture. Sake meter value: +10

A firm acidity with umami and a strong finish. Rice from Kitajima Brewery in Shiga Prefecture: Tamayoshi. Sake meter value: +13

Well-balanced aroma with a clean aftertaste. Rice from Tochigi Prefecture, Watanabe Sake Brewery: Yamada Nishiki, Hitogokochi Sake Meter: +6.5

Characterized by a transparent taste and a refreshing acidity. Rice used: Miyagi Prefecture, Abe Kan Sake Brewery. Sake meter value: +7

Refreshing aroma and a light, smooth umami. Rice from Yamanashi Prefecture, Yamanashi Meijo: Hitogokochi, Asahi no Yume. Sake meter value: ±0

Rich aroma with a firm finish. Tochigi Prefecture, Kobayashi Sake Brewery, Rice: Gohyakumangoku, Sake Meter Value: +6

Subtle ginjo aroma and sweetness. Light and refreshing taste. Iwate Prefecture, Akabu Sake Brewery, Rice: Iwate Prefecture grown rice, Sake meter value: +2

A well-defined umami and acidity reminiscent of citrus. Rice from Nakano Sake Brewery in Oita Prefecture: Hitomebore Sake Meter: +1

Unfiltered sake with a refined sweetness and acidity. Niigata Prefecture, Murayuu Sake Brewery, Rice: Not disclosed, Sake meter value: Not disclosed

Refreshing sweetness like a lactic acid drink. Kagawa Prefecture, Kawazuru Sake Brewery, Rice used: Domestic rice, Sake degree: Not disclosed

An elegant balance of sweetness, acidity, and umami. Hanazumi Brewery, Fukushima Prefecture. Rice used: Gohyakumangoku, Yumenoka, Himenomochi. Sake Meter Value: ±0

A gorgeous ginjo aroma with a beautiful and smart acidity. Tochigi Prefecture - Senkin rice used: Yamada Nishiki, Hitogokochi Sake Meter: Not disclosed

Fruity aroma. Crisp umami. Rice from Fukushima Prefecture, Miyasaka Brewing: Yume no Ka. Sake meter value: +1

Fruity aroma with a well-balanced umami and acidity. Aomori Prefecture, Hachinohe Brewery, Rice used: Aomori Prefecture grown rice, Sake meter value: Not disclosed

A fragrant and vibrant aroma with a light aftertaste. Rice from Kamo Nishiki Brewery in Niigata Prefecture: Not disclosed Sake meter value: Not disclosed

Delicate sweetness and gorgeous aroma derived from rice. Yamaguchi Prefecture, Asahi Shuzo rice used: Yamada Nishiki Sake degree: Not disclosed

A refined aroma and sweetness reminiscent of fruit. Rice used from Yamaguchi Prefecture, Sumikawa Sake Brewery: Domestic rice, Sake meter: Not disclosed

A beautiful sweetness that changes color to match the dish. Rice from Matsuura Sake Brewery in Ishikawa Prefecture: Omachi Sake Meter: -6

Melon-like aroma. Sweet and sour taste. Kochi Prefecture, Kameizumi Sake Brewery, Rice used: Hattan Nishiki, Sake meter value: -10 or below

A fragrant aroma with a balanced sweetness and acidity. Rice from Fukushima Prefecture, Oki Yoshiyuki Honten: Yume no Kaori Sake Degree: +1

A fresh aroma like green apple with a sharp acidity. Rice used: Shimizu Seizaburo Shoten from Mie Prefecture; Rice type: Domestic rice; Sake meter value: Not disclosed

A rich aroma reminiscent of lychee. Rice used from Nagasaki Prefecture, Shigeie Sake Brewery: Yamada Nishiki, Sake Meter Value: Not disclosed

A junmai sake with a subtle citrus aroma. Fukuoka Prefecture, Yama no Kotobuki Brewery, Rice used: Yamada Nishiki, Sake meter value: Not disclosed

A gentle aroma, but a soft umami when tasted. Rice used from Saga Prefecture, Ko-Imari Sake Brewery: Yamada Nishiki, Sake meter value: ±0

Refreshing sweetness like green apple. Rice used from Ishikawa Prefecture, Yoshida Sake Brewery: Yamada Nishiki, Gohyaku Man Goku. Sake meter value: Not disclosed.

Pleasant sweetness and acidity. Refreshing crispness. Rice from Seishu Brewery in Gunma Prefecture: Wakamisui Sake Degree: +3

Pioneer of the ginjo boom. Fruity ginjo aroma. Yamagata Prefecture, Dewasakura Sake Brewery, Rice used: Domestic rice, Sake meter: Not disclosed

Muscat-like ginjo aroma, refreshing acidity. Rice from Kitakoshi Brewery in Saitama Prefecture: Omachi Sake Meter Value: Not disclosed

A refined and smooth taste with a fragrance reminiscent of fruits. Rice from Gunma Prefecture, Ryujin Sake Brewery: Not disclosed, Sake meter value: Not disclosed

The type varies depending on the season. A gorgeous aroma and a beautiful mouthfeel. Chiba Prefecture - Cold Chrysanthemum brand sake, Japanese sake degree.

A gentle, melon-like fruitiness. Shizuoka Prefecture, Hatsugame Brewery, Rice used: Yamada Nishiki and other external rice, Sake meter value: +5

A pure rice ginjo sake that has a rich flavor and a clean finish, with a satisfying drinking experience. Rice used from Kochi Prefecture, Hamakawa Shoten: Matsuyama Mitsui, Sake Meter Value: +4

The type may change depending on the season. A brewery known for its fruity flavor and high popularity. Uses rice from Yamagata Prefecture - Fuji Sake Brewery, Japanese sake degree.

Juicy sweetness and acidity without any off-flavors. Rice from Choshu Sake Brewery in Yamaguchi Prefecture: Yamada Nishiki, Saito no Shizuku Sake Meter: Not disclosed

Special Japanese sake for enjoying mackerel more deliciously. Rice from Ibaraki Prefecture, Yoshikubo Sake Brewery: Not disclosed, Sake degree: Not disclosed

Special sake for enjoying salmon more deliciously. Rice from Ibaraki Prefecture, Yoshikubo Sake Brewery: Not disclosed, Sake degree: Not disclosed

Crisp and soft umami with a lingering finish. Rice from Heiwa Shuzou in Wakayama Prefecture: Yamada Nishiki, Japanese sake meter: +3

Richness and sharpness that enhance the flavor of the fish. Rice used from Yoshimura Hideo Shoten in Wakayama Prefecture: Yamada Nishiki Sake Degree: +5

Soft and high-quality umami from Yamada Nishiki rice produced in Shimane Prefecture. Rice used by Fuji Sake Brewery in Shimane Prefecture: Yamada Nishiki. Sake meter value: +1

A rich and full-bodied dry sake. Hokkaido Otokoyama rice: Yamada Nishiki Sake meter: +1

A refined and elegant flavor without ostentation. Rice from Sakata Brewery in Yamagata Prefecture: Dewasato Sake Meter: +4

Strong umami and clear sharpness of Yamahai. Rice from Okura Honke in Nara Prefecture: Ooseto Sake Meter: +18

Crisp finish with fresh umami and lively acidity. Rice used from Nagayama Honke Sake Brewery in Yamaguchi Prefecture: Yamada Nishiki, Hattan Nishiki. Sake meter value: +5

A gentle umami that enhances the meal. Rice from Fukuda Brewery in Nagasaki Prefecture: Yamada Nishiki Sake Meter: +1

Delicate yet flavorful. A gentle taste with depth. Niigata Prefecture, Aoki Sake Brewery, Rice: Yamada Nishiki, Sake Meter Value: +1

Refreshing and beautiful aroma and taste. Hiroshima Prefecture, Kankou Sake Brewery rice: Omachi, Hattan Nishiki, Sake meter value: +4

Clear umami and sharp finish. Rice from Okayama Prefecture, Juhachisakuzou: Omachi Sake Meter: +4

No.9 yeast that Kumamoto is proud of. Harmony of aroma and flavor. Rice used by Kamewan Sake Brewery in Kumamoto Prefecture: Shinjikara, Reihou. Sake meter value: +4

Clear umami and sharp finish. Gunma Prefecture, Tsuchida Sake Brewery, Rice: Rice from Gunma Prefecture, Sake Meter Value: Not disclosed

A subtle umami that supports the flavors of the dish, with a lingering finish. Rice from Joyo Brewery in Kyoto Prefecture: Gohyakumangoku Sake Meter: +5

A gentle and light flavor profile created using the Kimoto method. Rice from Haginokura Brewery in Miyagi Prefecture: Gohyakumangoku Sake Meter Value: Not disclosed

A gentle richness with a refreshing and crisp acidity. Rice from Saijo Tsuru Brewery in Hiroshima Prefecture: Nakase Shinseihon Sake Meter: -2

The concept is 'Sweetness is Umami'. Rice used from Honda Shoten in Hyogo Prefecture: Hyogo Nishiki Sake Degree: +4

A rich and stable junmai sake with a solid core. Rice from Fukushima Prefecture, Yume Kokoro Sake Brewery: Gohyakumangoku Sake Meter: +4

Rich flavor and depth with a full-bodied taste. Rice from Daishichi Sake Brewery in Fukushima Prefecture: Gohyakumangoku Sake Meter: +2

A Yamahai Junmai with a solid fullness and lightness. Rice used from Akita Prefecture, Saimiya Brewery: Yamada Nishiki, Sakekomachi. Sake meter value: +1

A sake that is well-balanced with umami, sweetness, and acidity, perfect for pairing with food. Rice used: Gohyakumangoku from Fukushima Prefecture. Sake meter value: +3

A sake that seems to gently accompany you without being too forward. Rice used: General rice from Fukushima Prefecture, Sake meter value: +3

Subtle sweetness, soft mouthfeel, and a refreshing aftertaste. Rice from Doi Sake Brewery in Shizuoka Prefecture: Yamada Nishiki Sake Meter Value: +5

Calm yet with a solid core of flavor. Rice used: Fukui Prefecture, Miyake Hikoemon Sake Brewery; Sake meter value: Not disclosed

A subtle umami flavor. Smooth and easy to drink. Rice from Matsuzaki Sake Brewery in Fukushima Prefecture: Yume no Ka. Sake Meter Value: +2

Pale golden color, gentle aging aroma and umami. Rice used from Shiroki Tsunezuke Shoten in Gifu Prefecture: Nihonbare Sake Degree: Not disclosed

Soft lactic flavor, strong umami. Rice from Miso Sake Brewery in Ishikawa Prefecture, Sake Meter Value: +6

A rich and flavorful junmai sake with a characteristic acidity of yamahai. Rice from Ishikawa Prefecture, Kurata Sake Brewery: Gohyakumangoku Sake Meter: +3

Rich and full-bodied flavor made with the Yamahai method. Rice used from Hyogo Prefecture, Shimomura Sake Brewery: Gohyakumangoku, Noto Hikari Sake Meter Value: +5

A robust drinking experience with a sharp finish. Rice from Kanazawa, Ishikawa Prefecture; Gohyakumangoku rice; Sake meter value: +3

Rich flavor of Yamahai with a solid finish. Rice from Amabuki Brewery in Saga Prefecture: Omachi Sake Meter Value: Not disclosed

Rich and full-bodied 'man's sake'. Rice from Ishikawa Prefecture: Yamada Nishiki, Sake Meter Value: -3

Rich flavor from aging. Rice used: Gohyakumangoku from Saitama Prefecture. Sake meter value: +6

A crisp mouthfeel that gradually expands into richness. Rice from Otani Sake Brewery in Tottori Prefecture: Yamada Nishiki, Sake Meter Value: +4

Complex umami and strong lactic acid. For connoisseurs. Aichi Prefecture, Aoki Sake Brewery, Rice used: Miyama Nishiki, Sake meter value: +2

A gentle and slightly fragrant aroma with umami. The aftertaste is clean and well-finished. Rice used from Fukushima Prefecture: Yamada Nishiki, Gohyakumangoku.

Rich flavor yet not heavy, with a gorgeous aroma. Rice used from Fukushima Prefecture: Yamada Nishiki, Gohyakumangoku

Aroma of flowers and melon. The balance of sweetness and acidity is exquisite. Rice used from Aichi Prefecture: Yamada Nishiki

Masculine umami characteristic of Omachi. Fresh fruit-like umami and aftertaste. Aichi Prefecture, Manjo Brewery rice: Omachi

A work that aims to bring out the best of the renowned Kame no O, known as a parent of many rice varieties and sake rice. Rice from Akita Prefecture, Shinsei Sake Brewery: Kame no O

Rikuha 132 is a rice variety that is a descendant of Kame no O and Aikoku. It is an iconic sake rice of the new government, alongside Kaisei Shinkou. Rice used by Shinsei Sake Brewery in Akita Prefecture: Rikuha 132 (Aikame)

A creation using the high-quality sake rice 'Mikawa Nishiki' from Akita. Rich flavor. Rice used from Akita Prefecture: Mikawa Nishiki

Kairyo Shinkou is related to Miyama Nishiki, but the taste is completely opposite, smooth and expansive. Rice from Akita Prefecture, Shinsei Sake Brewery: Kairyo Shinkou

Enjoy the pure taste reminiscent of the snowmelt water from cold regions, unique to Sakkomachi. Rice used: Sakkomachi from Akita Prefecture, Aramasa Sake Brewery.

With a high-quality finish, it is possible to vividly feel the elegant yet powerful presence of No.6 yeast. Rice used: Rice from Akita Prefecture, produced by Shinsei Brewery in Akita Prefecture.

A balance of individuality and perfection. The charm lies in the contrast between the rich taste in the first half and the crisp finish in the second half. Rice used from Akita Prefecture, produced by Shinsei Sake Brewery: Akita Prefecture rice.

Enjoy the rich flavor of fresh sake, emphasized by the traditional kimoto brewing method, without any waste. Rice used: Akita Prefecture rice from Akita Prefecture.

Premium sake brewed with sake that has been aged for one year in Mizunara oak barrels. It has a vanilla-like aroma and a refined sweetness. Rice used: Akita Prefecture rice from Shinsei Sake Brewery.

A work that offers a unique acidity reminiscent of sake, using strong acidity koji (white koji) typically used for shochu. Rice from Akita Prefecture, produced by Shinsei Sake Brewery.

<Draft Beer> - Kirin Ichiban Shibori Draft Medium 550 yen (tax included) Draft Small 330 yen (tax included) <Fruit Liquor> (on the rocks, soda, water, hot water) each 550 yen (tax included) - Plum, Kyoho Grape, Yuzu, Peach <Shochu> (on the rocks, soda, water, hot water) each 550 yen (tax included) - Sweet Potato, Barley, Buckwheat, Rice <Wine> (glass) each 550 yen (tax included) - White, Red <Tea Highball> each 550 yen (tax included) - Green Tea High, Oolong High, Jasmine High <Sour & Highball> each 550 yen (tax included) - Lemon, Grapefruit, Cola, Ginger Ale, Plum, Yuzu Syrup, Tomato, White Peach, Pineapple, Acerola, Shikuwasa <Non-Alcoholic> 550 yen (tax included) - Non-Alcoholic Beer <Non-Alcoholic Sour> each 550 yen (tax included) - Lemon, Grapefruit, Shikuwasa, Yuzu Syrup, Tomato, White Peach, Pineapple, Acerola, Plum <Soft Drinks> each 440 yen (tax included) - Cola, Ginger Ale, Green Tea, Oolong Tea, Jasmine Tea, Sparkling Water