Izakaya Waraemon Kurashiki Station Front

Okayama Prefecture Kurashiki City Tamashima Kikuchi Sake Brewery <slightly sweet> A rich flavor unique to Omachi, with a refreshing aftertaste. Sake degree 0, rice polishing ratio 55% Raw rice: Omachi. This is a Junmai Ginjo sake with a rich aroma and the full-bodied flavor of Omachi.

Okayama Prefecture Kurashiki City Honmachi Morita Sake Brewery <Super Dry> A clean and crisp dry sake that does not interfere with the taste of food. Sake meter value +8, rice polishing ratio 70%. This brewery, established in 1910, is located in the Kurashiki Bikan Historical Area. It uses a traditional completely open fermentation method, which has become quite rare, and employs an old-fashioned pressing machine called a funa.

Okayama Prefecture, Takahashi City, Naruhamachi, Shiragiku Sake Brewery. Dry with a calm aroma, smooth and dry. Sake meter value +5, rice polishing ratio 55%

Okayama Prefecture Kurashiki City Hayashi Kumaya Sake Brewery Limited Company <Dry> A refreshing dry sake unique to Asahi rice. Sake meter value +3 Rice polishing ratio 60%

Aroma-rich and light on the palate, with a refreshing aftertaste.

<Dry> Sake degree +2 Rice polishing ratio 55% Rich and solid dry flavor.

<Super Dry> Sake Meter Value +10 Rice Polishing Ratio 60%

<Dry> Sake degree +5, rice polishing ratio 60%. A fragrant aroma, deep flavor, and a refreshing aftertaste. The young seventh-generation toji, Yuki Ota, brews this new era sake. After graduating from the Brewing Department of Tokyo University of Agriculture, he trained at a local brewery. He became the toji in the first year of Reiwa. With the concept of 'connecting food and people,' he brews new era sake using traditional handmade methods and youthful ideas.

<Directly Drawn Fresh Sake> Fresh and with a bubbly sensation, it is crisp and dry.

<Slightly Sweet> Sake Meter Value -4 Rice Polishing Ratio 50%

Slightly dry

(One cup) each

Cold or Warm