SAKEO

This is a summer sake with a cute ghost label that is very popular every year. This year, the ghosts enjoying summer in the dark shine on a fun label. You must try it in a dark room after dinner. There is no doubt you will enjoy drinking and playing with it. It has a juicy and rich flavor while still giving a refreshing impression. It is a taste suitable for hot summer days. When well chilled, it gives a refreshing impression like ramune, making it even more delicious! Feel free to add ice as you like. Not only does it look refreshing, but its tight flavor enhances the freshness even more.

A reconstruction of Tamayoshi x Namamoto x low-polished rice. We pursued a new expression aiming to balance the charm of low-polished rice and the beauty of sake.

It is 900 yen for 80ml. The 'Hashira Shochu' mentioned in the brewing technique book 'Dōmō Shuzōki' written in the early Edo period refers to the technique of adding rice shochu to the mash. By adding 'Hi no Tori', a rice shochu that was once produced by Aburacho Shuzo, to the mash, a new taste experience called 'Kaze no Mori ALPHA9 Wind and Fire Connection' was born, which offers a deeper flavor. The 'Hi no Tori' added is a raw liquor that has been aged in the brewery's maturation cellar for over 10 years, characterized by a rich aroma reminiscent of vanilla and a smooth texture. It seems that various releases are being planned for the future, but don't miss this first installment!

This challenge sake is a bold exploration of the characteristics of Tamayaka. It uses 50% polished Tamayaka for the koji and yeast starter, and 77% polished rice for the main rice. Aiming to achieve both the umami unique to low polishing and the beauty of the sake's quality, it examines the expression of saccharification and lactic acid in the namamoto brewing process. It also focuses on the water absorption characteristics of the hard Tamayaka, pursuing new flavors brought about by the differences in polishing ratio. Please enjoy this bottle, which represents a new frontier for Nanahon Yari.

We used 'Asahi rice', known as table rice in western Japan. The three elements of flavor expansion, smoothness, and acidity create the structure and give the sake a refreshing quality.

Carefully brewed in a special fermentation tank under meticulous management. This is a pure rice sake that has been slowly aged through low-temperature management.

The fresh, slightly sparkling sensation unique to new sake is felt on the palate, with a blend of yeast strains that evokes the refreshing and elegant fruit aromas of pear and melon. Brewed with highly polished rice, it offers a clean and smooth mouthfeel, complemented by the gentle sweetness of rice that spreads softly on the tongue, and a refined aftertaste that flows with a balanced finish.

It has a fruity aroma and acidity, with a fresh feeling that evokes a bright future, resulting in a refreshing taste. The bottle comes with a strip of paper where you can write your wishes.

This is a local sake from Kumagaya, brewed with the sake rice 'Sake Musashi' unique to Saitama Prefecture, using yeast developed at a research institution in Kumagaya. It has a gentle aroma and a soft, refreshing taste. It harmonizes with the flavors of meals and snacks, enhancing each other.

The aroma is refreshing and fruity. The moment it touches the mouth, a rich flavor of rice spreads, followed immediately by a pure acidity that tightens the aftertaste. It has umami while maintaining a clear drinking experience. A high-quality sake that is well-balanced with a wide flavor profile, umami, sharpness, and remarkable completeness.

This is a junmai daiginjo made with 'Yamada Nishiki' rice polished to 40% and a junmai daiginjo made with 'Wataribune No. 2'.

30ml for ¥3,800. The Akkeshi Single Blended Japanese Whiskey 'Summer Solstice' represents the season when the days are longest and vitality is at its peak—'Summer Solstice'. Released as the twenty-third installment in the Twenty-Four Solar Terms series, 'Summer Solstice' embodies the briny character of Akkeshi, deep maturation, and the refreshing essence of summer. This 'Summer Solstice' uses Akkeshi malt whiskey along with grain whiskey made from Hokkaido ingredients, creating a single blended Japanese whiskey that adds softness and depth not achievable with malt alone, showcasing a new charm in the series. When poured into a glass, it releases sweet aromas of honey, citrus, and ripe fruits. From beneath, nuances reminiscent of Akkeshi's sea breeze and a hint of smokiness emerge. On the palate, it transitions from a gentle sweetness to a spicy sensation, leaving a pleasant barrel aroma and bitterness in the finish. The flavor lingers slowly and long, much like a summer evening. It is recommended to enjoy it on the rocks or as a highball, but savoring it straight at a leisurely pace is also a great option.

It is ¥2,200 for 30ml. This product is a single malt Japanese whiskey made exclusively from floor-malted barley crafted by the distillery staff at the Malt Star in the UK since the start of operations in 2008. The rich and full-bodied flavor unique to this barley, along with its softness reminiscent of vanilla and honey, evokes a sense of nostalgia, gently revealing the natural sweetness of the whiskey's barley alongside fruity notes reminiscent of luscious plums and peaches.

30ml for ¥1,190. The empty barrels used for aging red wine made of French oak are utilized for the secondary maturation of the whiskey. Hanyu distillate is the key malt, blended with several types of malt. The elegance and richness of the malt whiskey are enhanced by the character imparted by the French oak barrels. A blend of Hanyu distillate and Chichibu distillate. The Hanyu distillate primarily uses puncheon barrels along with sherry barrels, while the Chichibu distillate uses Mizunara barrels. The oriental flavor unique to Mizunara barrels brings out the sweetness of the Hanyu distillate, creating a wonderful harmony.

30ml for ¥1,190. Using Hanyu Distillery's original spirit as the key malt, blended with several types of malt, and re-aged in Mizunara reserve casks. A higher amount of peated malt is used to enhance the sweetness. You will feel a deep sweetness, which eventually spreads complex flavors and peatiness in your mouth.

The second distillery of Venture Whisky Chichibu Distillery, established in 2019, with a production volume five times that of the first distillery. It features a pursuit of the 'origin of whisky making' as envisioned by Ichiro Akuto, and is characterized by the extraction of complex and powerful flavors through gas direct fire distillation.

It is ¥980 for 30ml. Selected original spirits that demonstrate blending power are used as key malts, blending a total of 10 types of malt whiskies and grain whiskies from 2 distilleries. It is finished as a refreshing and elegant whiskey. You can feel the harmony of complex and profound original spirits within its sweet and light character. Enjoy the rich aftertaste.

30ml for ¥1,860. The long-awaited second release 'JAPANESE SINGLE MALT WHISKY Mitake 2025' has arrived from the Mitake Distillery in Kagoshima. Using yeast cultivated at Nishishuzo, carefully selected high-quality two-row barley, and pure natural water nurtured by Kagoshima's rich nature, it has been meticulously aged in carefully selected sherry casks. It features a rich aroma, deep complexity, and a smooth mouthfeel. This exquisite product, infused with the passage of time and the passion and skill of artisans, is a perfect cup to enhance a luxurious moment. The long-lasting sweet aftertaste creates an indulgent experience. Beautiful urban gold. A reddish depth of flavor derived from sherry casks. The rich and vibrant aroma is sweet and fruity, reminiscent of dried apricots, caramelized apples, and prunes stewed in red wine. The mouthfeel is very smooth and silky. The flavors of dried fruits and vanilla from the cask harmonize, creating a rich taste. With a smooth alcohol sensation, a gentle texture spreads comfortably towards the finish.

A traditional winery that has been a pioneer in the production of Crémant in Limoux, France, for seven generations, known for its unparalleled freshness and the perfect balance of fruitiness derived from a blend of grape varieties. This new brand, <La Fête>, is the result of a collaboration between a historic winery that specializes in producing Crémant de Limoux and Wine Experience.

With a refreshing and sweet aroma reminiscent of cherries, it has a pleasant accent of wild grape herbs and spices. The smooth acidity and natural sweetness provide a softness, making it an approachable finish that many can enjoy. Don't miss out!!

One of the most famous natural wines from Italy, 'Sassaiya', has a second presence called 'Mashery'. It is made using grapes from vineyards adjacent to Sassaiya, as well as grapes that are not fully ripe enough to be made into Sassaiya from the same vineyard and younger vines. It has a slightly cloudy yellow color. The aroma is refreshing with citrus notes, complemented by the juicy fruitiness of green apples and European pears, along with minerals and a beautiful underlying sweet nuance. When tasted, it has a rich mineral feel and a clear, pure fruitiness, providing a smooth drinking experience. There are also yeast-like nuances, but without roughness or imbalance, and the fresh acidity gives the body a smart finish.

A refreshing dry white wine carefully brewed using Delaware grapes specially cultivated for winemaking. The aromas of lemon and pineapple harmonize beautifully, creating a delightful taste with gentle acidity, a hint of sweetness, and a rich fruitiness.

Using 100% Delaware grapes that have been fully bathed in the summer sun, this dessert wine is slowly aged in the winery after bottling, resulting in a honey-like aroma and a richer sweetness. With a summery sunflower label, it is a summer limited wine that we hope you enjoy chilled or with ice.

80ml for ¥1,000. The appearance is overall a clear lemon yellow. The aroma includes lemon and grapefruit, along with softer fruit notes like mandarin, quince, and apple. The taste is dry with subtle fruitiness, complemented by refreshing acidity that spreads throughout, creating a strong structure and impressive volume. The finish is long, and as the temperature rises, spicy flavors like coriander and cardamom can also be detected.

80ml for ¥820. Typically blended from multiple varieties, but this year, due to the exceptional quality of the Fiano, it became a single variety for 2025. Sourced from McLaren Vale (biodynamic farming) and Riverland vineyards. Pressed after 24 hours of skin contact, naturally fermented. Bottled with a small amount of sulfur after 6 months of aging in stainless steel. Non-filtered, no fining agents used. Clear and refreshing fruitiness. Herb and mineral notes spread throughout the palate!

60ml for ¥990, 90ml for ¥1,420. It has a tight impression, with a lively aroma, transparency, and almost all the complex layers of flavor that great Burgundy white wine enthusiasts seek in Chablis. It is very juicy both on the nose and in the mouth, with a texture reminiscent of fruit flesh and stone fruit existing alongside fresh minerality, leading to a finish bursting with flavors of oyster shell and ripe grapefruit.

Beautifully shining amber color. Tropical aromas reminiscent of ripe apricot and pear, with nuances of almond, honey, dried flowers, and cardamom. The mouthfeel is soft, with rich fruitiness blending with abundant acidity, and a notable astringency and umami from black tea leaves that expands from the mid-palate to the finish. Overall, it is a smooth orange wine characterized by its minerality.

An organic and vegan-certified orange wine made from white grapes grown in our own vineyard at an altitude of 800 meters. The grapes are harvested at night and undergo low-temperature maceration to ensure freshness and acidity in the wine. Fermented with the skins in stainless steel tanks for 21 days. The fermentation with the skins gives it a beautiful pale orange color. It has aromas reminiscent of ripe apricot and orange peel, with smooth tannins and acidity.

A pale yellow with a slight reddish tint. It has aromas of pear and pineapple along with carbonation. You can feel a fine and solid effervescence.

A fresh orange wine made from Muscat Blanc à Petits Grains from McLaren Vale. Naturally fermented with wild yeast and skin contact for 20 days. Aged for 6 months in stainless steel tanks with the lees. Bottled with a small amount of sulfur dioxide. Unfiltered, no fining agents used.

It is 860 yen for 80ml. A complex and unique aroma with notes of guava, apricot, toasted apple, and caramel. It has a strong tannin presence due to a skin contact period of up to 180 days, but it also retains a fresh fruitiness, making it easy to drink.

80ml for ¥920. The appearance is a vibrant orange color. It has a bright and exotic impression with notes of white lily, granular white pepper, lychee, and tropical fruits. The acidity is slightly smooth, and the astringency is delicate. The finish has a bittersweet hint of citrus peel.

The new vintage of the popular funny face series from the Australian winemaker 'Greg Gregorio's' brand 'Delinquente' has arrived! This 'Pretty Boy' is a rosé wine made by pressing Nero d'Avola and allowing the skins to macerate for only 6 hours! It has the traditional acidity and a hint of sweetness characteristic of Nero d'Avola. With a charming strawberry candy-like quality and creamy texture, this rosé wine offers a pleasant taste with the natural acidity of the variety!

A blend of several classic red grape varieties from Valpolicella. Corvina and Rondinella contribute to the color, texture, and aroma. Molinara and a small amount of Croatina are used to further complexify the aroma. In this cuvée, the extraction of the red wine prior to the ripasso is light, focusing on the extraction from the skins of the grapes used for Amarone during the ripasso. As a result, it has a lightness combined with high-quality tannins and structure, making it a well-balanced ripasso. It undergoes a few days of maceration in stainless steel tanks and ages until around March of the following year. As the maceration of the Amarone finishes, the pomace is macerated for one month (ripasso). After that, it ages in large barrels for 24 months.

A slightly stronger reddish-brown color. Aromas of mulberries, jasmine, and acacia, with scents of melon, pear, and ripe lemon, along with tomato and mint, and a toasted note. It has a moist mouthfeel with aromas of melon and banana, and a slight effervescence on the tongue. The flavor is strong, with spices of cinnamon and nutmeg, hints of cashew and almond, and a touch of dried apricot and honey. The finish has a sweetness and toastiness reminiscent of hazelnuts.

A rich impression with aromas of black fruits such as ripe plums and smoky, sweet notes. There are also flavors of dark chocolate.

Under the leadership of president and winemaker Mathieu Bordeaux, we thoroughly pursue winemaking that maximizes the potential of great terroir. We also value harmony with nature and are committed to producing Grand Vin with minimal environmental impact. This wine is made from grapes grown in the vineyards owned by Chateau Lagrange in the Haut-Medoc. It is aged for 12 months using barrels that are 2-4 years old. The wine features rich fruit flavors reminiscent of cassis and blueberries, with soft tannins that blend seamlessly, offering a balanced volume while maintaining an elegant taste.

Aromas reminiscent of blueberry, cassis, and plum jam, along with brown sugar, smoky notes, spices like cinnamon and pepper, animalistic nuances, and mineral sensations. The concentrated rich fruit flavors expand richly, accompanied by flavors from barrel aging and spices. It has a relatively strong and clear acidity, is mineral-rich, voluminous, and possesses a robust structure. The tannins are strong and have a constricting feel, but there are no rough edges. The finish is long, leaving a lingering bitterness and astringency along with the fruit's umami.

This gin uses 14 types of botanicals, including 9 varieties of fresh citrus fruits nurtured in Hiroshima and 4 types traditionally used in gin, along with the unique Japanese 'Sakura flower'. It is produced using a hybrid method that combines steeping, where botanicals are infused in the base spirit and distilled, and a vapor method, where a basket is placed in the distillation path to extract flavors as alcohol vapor passes through. Each botanical is extracted using the optimal method, resulting in an aroma that blends citrus notes with the flavor of traditional gin.

The 'Aragoshi Umeshu' is the foundation of the liqueur brand 'Aragoshi Series' proudly produced by Umenoyado. Its charm lies in the luxurious fruitiness created by mixing paste made from pickled plums. By using sake as the base, it achieves a smooth and deep flavor. This dessert umeshu offers a rich and luscious plum aroma with a creamy texture.

A rich and fragrant aroma. The mouthfeel has a strong depth, and the dense texture is impressive. The sweetness feels stronger compared to the regular Yamaneko, providing a pleasant experience, and the concentrated flavor is irresistible. As you swallow the thick taste, a sweet and toasty aftertaste lingers gently.

Founded in 1919, this authentic barley shochu is crafted with traditional techniques passed down through generations, striving to maximize the natural aroma and flavor of barley. It offers a distinctive roasted barley fragrance and a deep taste that sets it apart from existing barley shochus.

During the Shosho period, when the sounds of summer festival music resonate in the evening sky, signaling the short yet rich arrival of summer. You can fully enjoy the peaty flavor characteristic of Akkeshi whiskey, highlighted by the original spirit aged in Mizunara oak barrels from Hokkaido.

Fireworks in the night sky over the land where the sea can be seen. Wishing for a bountiful catch this year, we offer prayers to the gods of nature. Enjoy the refreshing harmony of Akkeshi malt and grain nurtured by the sea breeze of Akkeshi Bay.

As the larch trees dye the mountains golden while shedding their leaves, the pure white whooper swans arriving at Akkeshi Lake herald the first snow. While warming up with Akkeshi whiskey wrapped in peat, the end of the year is filled with smiles.

The 'Single Malt Kano Suke Artist Edition #003' is themed around the 'Earth' of the 'Five Elements Philosophy'. It features shochu aged in a recharred barrel, matured in a storage facility located on a seaside hill, blended with original spirits aged in bourbon barrels and red wine barrels. It is further matured in barrels used for black sugar shochu from Amami Oshima, Kagoshima Prefecture, which is not commonly used in whiskey production. The label is a work created by artist Shito Kanai, who visited the Kano Suke Distillery and drew inspiration from the scenery of Buki Beach overlooking the East China Sea.

This product is a single malt Japanese whiskey made exclusively from floor-malted barley crafted by the distillery staff at the Malt Star in the UK since the start of operations in 2008. The rich and full-bodied flavor of the barley, along with its softness reminiscent of vanilla and honey, evokes a sense of nostalgia, gently revealing the sweetness of the whiskey's barley alongside fruity notes of luscious plum and peach. To enjoy the individuality of the original spirit, it has been bottled without chill filtration and with natural color. As you reflect on the years the distillery has journeyed and the ongoing tradition of floor malting, please take your time to savor it.