Yakitori Akagi

Akishika is a pure rice sake brewed by Akishika Sake Brewery in Nose Town, Osaka Prefecture, characterized by the umami of rice and rich acidity. Using self-cultivated Yamada Nishiki and Omachi, it adheres to 'integrated brewing' with a focus on organic farming without pesticides and circular agriculture, and its unique flavor of 'dry and high acidity' is well-supported for pairing with dishes.

Each tank has a different flavor. This brewery is particular about unfiltered sake that is served as is, as well as sake that has been diluted and lightly filtered. Among the many types of sake, Etsu Kaijin stands out with its rich and robust flavor, showcasing an exceptional personality. It is passionately supported by fans who are enamored with its unique taste.

Chochin's sake brewing is based on three pillars. It is a sake that can be enjoyed with food, ages well, tastes great when warmed, and pursues a robust sake quality. It maintains its integrity even when stored at room temperature, and its flavor deepens with aging.

Successfully achieving high quality in fruity and delicate flavored ginjo sake, it takes pride in 'creating its own new sake brewing while learning from the traditional sake brewing known as "Noto style," without ever imitating it.'

Learn about the characteristics of the sake rice, and enjoy the individuality of each sake that brings out the essence of the rice from that year's harvest. Please enjoy the unique qualities of each pure rice sake that have been brought out by overcoming the challenges of each brewing process.

A sake that is good even when aged. It is not a sake that must be aged, but rather a sake that is good when aged. I hope that we can brew a sake that becomes even better when aged. The aging of sake has a wider temperature range compared to wine. There are aged sakes that are sometimes matured in harsh high temperatures, from room temperature (cool temperature) in the brewery to ice temperature. To brew a sake that reaches a good state when aged, we rely on classical varieties of sake rice.

The taste of sake is not limited to 'dry' and 'sweet.' There is also a flavor known as 'umakuchi.' The moment it touches your mouth, the richness and sweetness of the rice spreads, leaving a refreshing aftertaste that passes down your throat and then quickly disappears. This is the true delicious sake.

Gunma Izumi is a sake produced by Shimaoka Brewery in Ota City, Gunma Prefecture. It is characterized by a strong and deep flavor, focusing on Yamahai method brewing and long-term aging. The use of natural lactic acid bacteria in the sake mother creates a solid acidity and umami, which expands even more when served warm. Made with locally sourced rice, it is a classic brew loved by warm sake enthusiasts.

Located in the northwestern part of the Banshu Plain in Hyogo Prefecture, which is a rich grain-producing area of the Seto Inland Sea, Okubayashi is home to the Shimomura Sake Brewery in Yasutomi Town. This area is surrounded by mountains on three sides, providing clear and abundant water, fresh air, and, above all, a rich environment for high-quality sake rice known as 'Yamada Nishiki.'

Believing in the 'unity with food', we aim for a harmonious relationship where not only does the sake play a supporting role, but it also brings out the flavors of the food, while at the same time enhancing the taste of the sake with the food. A sake that leaves a deep flavor and lingering finish, yet finishes cleanly.

Japanese sake Takezuru (Kosazaya Takezuru, Sake Takezuru) is made from Yamato Omachi and Shukune Omachi using duck farming methods. Takezuru, produced by Takezuru Sake Brewery in Takehara City, Hiroshima Prefecture, is famous for its aged junmai sake characterized by the umami of rice and strong acidity. It is well-regarded as a sake for food pairing and offers a unique and core flavor through traditional kimoto brewing and wooden barrel fermentation (Kosazaya Takezuru).

Immediately after opening, Kaze no Mori has natural carbon dioxide derived from the fermentation of the mash, providing a gentle effervescence that gives a fresh, bubbly sensation when tasted. As you take your time to enjoy the drink, after a few days, the natural carbon dioxide felt right after opening will dissipate, but you can fully enjoy the rich flavors, umami, and sweetness derived from the rice, as well as the fruity aromas and acidity created by the yeast.

70% Pinot Noir, 30% Chardonnay with a floral nose reminiscent of yellow peach and apricot. This champagne is smooth, mellow, and has a sweet taste. The concentrated fruitiness continues until the finish.

A versatile sparkling wine that is refreshing yet has a creamy mouthfeel, with a strong fruit flavor that can be enjoyed with a long-lasting aftertaste. Glass 1200 yen

The creamy nuances of vanilla are very well balanced with the flavors of tropical fruits such as papaya and mango. You can enjoy a clean and fresh finish. Glass 1200 yen

Aromas with a mineral quality, featuring scents of white flowers, mango, melon, and grapefruit. On the palate, fresh citrus flavors unfold, followed by a long and pleasant finish reminiscent of white flowers and melon. This is an organic wine.

A Chardonnay that incorporates modern elements while preserving the traditions of the Hunter Valley. The flavor is close to that of white stone fruit seeds. Beautiful oak spices and texture, along with a weight reminiscent of lees.

This elegant wine is filled with the fruity aromas of cherry and cranberry, with a toasty, roasted scent. The finish reveals nuances of black pepper.

It has the characteristics of a classic variety, with rich fruit flavors, enchanting toasty spices, refreshing and bright acidity, and high-quality tannins. The production volume is 1500 bottles. This is the last vintage before the rootstock was removed, and it is the last and best bottle.

Sapporo Red Star 900 yen, Kirin Classic Lager 900 yen, Ebisu Small Bottle 700 yen

Bottle 360ml