Kurobuta Shabu-Shabu Dining Sumika

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A winery that was established in 2000 in Anshin-in Town, Oita Prefecture. A genuine sparkling wine that has won the highest gold award multiple times in Japan.

A winery that was born in 1996 in Touno Town, Miyazaki Prefecture. A representative winery of Kyushu that produces Asia's No.1 wine. A fresh and fruity sparkling wine made from Chardonnay.

Yoshi is a sparkling wine perfect for celebrations. Made from 100% grapes from Yamagata Prefecture, the fruit kingdom, it offers a fresh and fruity flavor. It can be enjoyed with Japanese, Western, or Chinese cuisine.

Only Chardonnay grown in our own vineyard (*Bakiuchi Agricultural Production Cooperative) was used, and it was fermented and aged in oak barrels. During this time, malolactic fermentation and sur lie were performed.

Chardonnay from Imori Valley that pursues terroir. A shimmering pale yellow with a greenish tint. Barrel fermentation and barrel aging. Impressive aromas of citrus like grapefruit, ripe fruits like pineapple and pear. It is called Imori Valley because it resembles the shape of a newt when viewed from above.

Only Chardonnay grown in our own vineyard was used. It was fermented at low temperatures in stainless steel tanks without using oak barrels. Please enjoy the fruitiness and fragrance created by the Chardonnay itself and the natural environment of the Makuchi Plateau.

A winery established in 1990 in Takahata Town, Yamagata Prefecture. This wine is characterized by aromas of honey, pear, herbs, and citrus, with a refreshing crisp taste and a rich acidity.

A transparent aroma of fresh apples and Japanese citrus. A wine filled with the thoughts of Mr. and Mrs. Suzuki. The astringency from the unique skin of the Koshu grape is minimal, and the aftertaste is clear and gentle. 100% Koshu wine from Yamanashi.

It is said that the origin of the Ozuki grape began when Mr. Hyakuni planted grapevines in a rice field. This wine has a very beautiful rose color and is characterized by a sweet aroma reminiscent of strawberries and cotton candy. It is not too sweet, has a very fruity and pleasant taste, and is the number one wine in Asia that is very popular among women.

This is a winery managed by Fujikko. The concept is wine that pairs well with Japanese food! A wine that can be enjoyed casually with Japanese cuisine, featuring a vibrant aroma reminiscent of pineapple and a hint of sweetness.

Tono's black jewel, Bijou Noir. Its deep color and firm tannins are captivating. A red wine that combines strength and intricate flavors. 'Bijou' means jewel in French, and 'Noir' means black, resulting in the name 'black jewel.' It is a domestic hybrid variety created by crossing Koshu Sanjaku with Merlot and Malbec.

A bright red-purple appearance with transparency. Enchanting aromas of bonfire, cocoa, wild small berries, and violet. On the palate, a soft astringency and acidity accompany berry-like fruit flavors that gently spread like the petals of a red rose opening. A pleasant nuance of roasted mocha in the aftertaste. Production volume: 930 bottles.

100% grapes from Takahata Town, with a rich aroma of dark fruits such as blueberries and blackcurrants, combined with notes of vanilla and toast. A wine with a concentrated fruit texture and harmoniously soft and smooth tannins.

Using the representative grape variety Zweigelt for red wine produced in Hokkaido. It features a refined and gentle aroma with a crisp mouthfeel due to its light tannins.

A blend of Cabernet Sauvignon, Merlot, and Berry A cultivated in the Hosaka area. This wine is popular among women and is not tiresome to drink.

Saga Prefecture, a rice-producing area in Kyushu. We cultivate our own rice and create carefully crafted sake. This is a sake that anyone who loves Japanese sake should definitely keep in mind.

This sake was born from Nishi Shuzo, the maker of the renowned 'Houzan'. When you take a sip, a mellow attack is followed by a creamy umami sensation.

The concept is 'sake with waves of flavor = pushing waves and pulling waves.' A soft sweetness pushes forward, then it smoothly cuts off with a refreshing finish. It is brewed by a young team of brewers led by the only female brewing manager in Fukuoka, Imamura-san.

A sake that is currently rising in popularity. It has a fresh feel and is a sharp sake that brings out umami.

The city of Ogi in Saga Prefecture, where Koeigiku Sake Brewery is located, is famous as a hotel town, with the beautiful Gion River flowing through it. The area is rich in clean water, and you can see fireflies dancing around the brewery. The citrus aroma and refreshing sweet scent spread throughout the mouth, and the taste is dry and light.

A sake named 'Water of Hope' by Wo-de-Jīru. It has a ginjo aroma reminiscent of ripe tropical fruits, and when tasted, the umami of Yamadanishiki spreads abundantly. A sake recognized by a three-star chef in Paris.

A sake that allows you to feel the wonderfulness of junmai sake, with a base of rice sweetness, a sharp aftertaste, and the changing touch of aging that varies with the seasons, unique to sake.

This sake, with the concept of being the ultimate food pairing drink, has a light first touch and a pleasant aroma reminiscent of bananas, while the finish features a refreshing acidity like grapefruit that enhances its crispness.

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A masterpiece meticulously crafted by the stubborn and dedicated toji, Mr. Murao. Using a water bucket distiller, it expresses a unique and soft flavor. It is a popular shochu said to be a phantom shochu.

The shochu made from the golden senkan harvested in the morning is processed on the same day, crafted with great care by the couple through many meticulous steps.

Sweet potato shochu made from purple sweet potatoes. Brewed using Sekitoba's distinctive filtration method. Enjoy the fruity aroma characteristic of the ingredients and the sweet, rich flavor.

This is a sweet potato shochu made with yellow koji, which is typically used for sake. Therefore, it is represented with a yellow label. It is also recommended to drink it mixed with soda.

Imo shochu created by the distiller Maemura, who made 'Maou'. The 'Katsu' white koji raw sake is blended with three types of black koji raw sake in small amounts, and further aged to create a unique flavor.

A sweet potato shochu that is more vibrant, fragrant, and truly aromatic like cherry blossoms. It is finished with a fruity and sweetly floral aroma.

With a traditional technique passed down through generations, you can enjoy the fragrant aroma and deep flavor of barley, maximizing its natural scent and taste.

A refined and fragrant aroma of slightly sweet shellfish. Enjoy a consistently toasty aftertaste with a caramel-like flavor.

This shochu is made using the lees from Daiginjo and Junmai Ginjo sake, allowing you to enjoy a soft flavor rather than the crispness typical of rice shochu.

This is a luxurious rice shochu made from rice cultivated using natural farming methods. It has a refreshing taste that is not tiresome to drink, with a clear presence of the deliciousness of the rice even within its lightness.