Izakaya Juraku

Served as individual skewers with house-made tare sauce

Served as individual skewers with house-made tare sauce

Served as individual skewers with house-made tare sauce

Served as individual skewers with house-made tare sauce

Served as individual skewers with house-made tare sauce

Served as individual skewers with house-made tare sauce

Served as individual skewers with house-made tare sauce

Served as individual skewers with house-made tare sauce

Grilled Hokkaido scallop with house Tare sauce

Pan-sauteed soybean in pod with garlic butter and rock salt

Boiled soybean in pod topped with sea salt

Lightly fried shishito pepper topped with sea salt

Shredded seaweed seasoned with soy and sesame

Korean spicy fermented napa cabbage (contains anchovies)

Blended miso paste with dashi (contains bonito), topped with tofu, scallion and seaweed

Organic greens topped with cherry tomato, cucumber, and carrot. Choice of Wasabi Yuzu Dressing or Roasted Sesame Dressing

Organic greens topped with cherry tomato, cucumber, and carrot. Choice of Wasabi Yuzu Dressing or Roasted Sesame Dressing

Cubed organic tofu and dried yuba (tofu skin) on a bed of organic greens. Choice of Wasabi Yuzu Dressing or Roasted Sesame Dressing

Steamed Bao buns with Chashu pork, fried chicken, or grilled veggie

Shredded burdock and carrots sauteed in soy and sesame, served chilled

Sauteed sliced washu beef (short rib) with Korean style BBQ sauce

Butter-sauteed greens with garlic soy sauce

Simmered fishcakes in a dashi broth with boiled egg and vegetables

Braised sliced beef with potato, carrots, onion and devils tongue noodles

Buta-no-kakuni is a classic Japanese dish of braised pork belly that is slowly cooked until the meat is tender, juicy, and packed full of umami

Sliced pork belly sauteed with kimchi topped with shredded dry chili

chicken fried dumplings with chili soy sauce

Japanese fried chicken thigh with lemon and spicy mayo

Deep-fried organic tofu served in tempura sauce with garnishes

Deep-fried organic eggplant served in tempura sauce with garnishes

Fried Mugi-Fuji pork or chicken breast cutlet. Served with tonkatsu sauce

Fried octopus balls with tonkatsu sauce, mayo, aonori and bonito

Fried squid tentacle marinated in soy and served with lemon wedge

Fried Japanese horse mackerel with mixed greens and tonkatsu sauce.

Potato croquette served with tonkatsu sauce

Japanese fried chicken thigh with grated daikon radish and yuzu wasabi dressing

Nagoya style Japanese chicken wings with sesame soy

Served with mixed greens and spicy mayo with mentaiko

2 breaded and fried shrimp cutlet served tonkatsu sauce and mixed green

House-made fries with braised pork (kakuni), shredded cheese, spicy mayo, and scallions

House-made fries with karaage (Japanese fried chicken), shredded cheese, spicy mayo, and scallions

Miso pork broth with egg noodles, hard-boiled egg, spinach, brown butter, chashu, bamboo shoots, scallions

Miso pork broth with egg noodles, hard-boiled egg, spinach, brown butter, chashu, bamboo shoots, scallions and white truffle oil

Braised pork bone broth with chili oil, egg noodles, hard boiled egg, spinach, braised pork loin, bamboo shoots, and scallions

Braised pork bone broth with egg noodles, hard-boiled egg, spinach, braised pork loin, bamboo shoots, scallions and house-made black garlic oil

Tonkotsu based broth, ramen noodles with sauteed pork and kimchi and boiled egg, topped with scallions

Chilled ramen noodles with cucumber, tamaboko, egg, chashu, tomato and soy dressing

Vegan soy-based broth with kale kneaded noodles with tofu, shishito pepper, and greens. We recommend adding black garlic or spicy chili oil

Vegan soy-based broth with kale kneaded noodles with tofu, shishito pepper, and greens and house made black garlic

Vegan soy-based broth with kale kneaded noodles with tofu, shishito pepper, and greens and house-made chili oil

Vegan kale noodles in a cold tomato broth with corn, tomato, scallions, jalapeno, and parsley

Pasta-style ramen dish with spiced pollock roe, fresh shiso, and shredded seaweed

Dry sauteed ramen noodles with chicken, mixed veggies and yakisoba sauce

Dry sauteed ramen noodles with mixed veggies and yakisoba sauce

Japanese curry with Mugi-Fuji pork or chicken cutlet and Japanese pickles

Braised sliced beef and onion with egg, served on white rice with pickled ginger and scallion

Fried Mugi-Fuji pork or chicken cutlet and sliced onion coated with egg, served on white rice

3 Grilled skewers over rice, your choice of pork, chicken, beef, zucchini, Tofu or tomato

Sauteed pork belly and kimchi over rice

2 pieces per order

Dorayaki is made of honey pancake sandwich with sweet red bean filling. It's wildly popular amongst children and adults alike in Japan

Dorayaki with a dipping sauce of hot chocolate nigori sake

Choose Your Flavor: Matcha, Vanilla

Matcha ice cream with Kyoto matcha IPA

Vanilla ice cream with matcha nigori sake

Shochikubai Nigori with vanilla ice cream

Dassai 45 Nigori sake with vanilla ice cream, the combination is heaven, vanilla with a hint of sake and a very (distinctly Dassai) banana finish

Chocolate Nigori sake with vanilla ice cream

Milkshake made with Amazake (none alcoholic sake) from Hakkaisan and Japanese vanilla ice cream

2 slices or Hokkaido milk castella (Japanese honey cake) with a scoop of Japanese vanilla ice cream

300ml Surioroshi (grated) Fuji apple juice

Completly alcohol free grain beverage that Yoshi got Kiyo to think was beer XD

Milkshake made with Amazake (none alcoholic sake) from Hakkaisan and Japanese vanilla ice cream

Vaguely reminiscent of iced tea with floral, honied aromatics and flavors plus a touch of sweet mint. Yuzu and Ginger provide balance along with a liveliness and zest without overwhelming. The gentle carbonation is perhaps the most beer-like characteristic of this this incredibly unique, non-alcoholic alternative

One of the highlights of Japanese cuisine is the tea. And one of the most delicate and flavorful Asian teas is made using the jasmine petals, called Matsurika in Japan. We added these petals to the recipe of a Pilsen, a soft and delicate beer, bringing floral notes to the aroma and palate

The original. The icon. Sapporo Premium Beer is a refreshing lager with a crisp, refined flavor and a clean finish. The perfect beer to pair with any meal and any occasion

The original. The icon. Sapporo Premium Beer is a refreshing lager with a crisp, refined flavor and a clean finish. The perfect beer to pair with any meal and any occasion

ABV is 5.2% for the international version. Asahi Super Dry is brewed with precision to very high quality standards, under the supervision of Japanese master brewers. Our Advanced brewing techniques deliver a dry, crisp taste and quick clean finish. We call it Karakuchi taste

ABV is 5.2% for the international version. Asahi Super Dry is brewed with precision to very high quality standards, under the supervision of Japanese master brewers. Our Advanced brewing techniques deliver a dry, crisp taste and quick clean finish. We call it Karakuchi taste

Orion Draft Beer offers mild taste and crisp aftertaste developed in the semitropical climate. It is invigorating, and yet has rich body that only beer can offer. It goes well with any dish, not to mention Okinawan cuisine, bringing out the best of each dish and stimulating appetite

Orion Draft Beer offers mild taste and crisp aftertaste developed in the semitropical climate. It is invigorating, and yet has rich body that only beer can offer. It goes well with any dish, not to mention Okinawan cuisine, bringing out the best of each dish and stimulating appetite

Brewery: Baladin Indipendente Italian Farm Brewery Country: Italy Style: Barley Wine ABV: 14% Volume: 500ml Xyauyù Kioke combines two great craft traditions in the world of fermentation: the art of beer making meets the art of producing craft soy sauce. The Kioke is an open cypress wooden barrel produced by Yasuo Yamamoto (Yamaroku Shoyu) in Japan, on the island of Shodo, and is used for the fermentation of soy sauce. Xyauyù was created in Piozzo, Italy, at the Baladin farm brewery, from Teo Musso's desire to explore the universe of oxidation. The beer, once fermented and aged for 18 months, is open-air matured inside a new Kioke barrel, i.e. which has never been used for the fermentation of soy. The barrel gives resinous cypress notes and a slightly acidic touch, for a unique aromatic profile

NE, IPA Smoothie with Blackberry and Raspberry

Meet our monster Gojaira: she is so angry that she won a Dank IPA to make her stop blowing off steam. Distracted people may confuse its aroma with that of a certain much debated herb. This aroma is called "dank", a combination of resinous, herbal, citrus and tropical fruit aromas of certain varieties of hops. Yes, it's just hops, there's nothing illegal here! Strata, Columbus, Simcoe, Citra and Mosaic mix with a smooth malt base for this delicious trip

On June 18, 1908, Kasato Maru, the first Japanese immigrant ship landed in Brazil, marking the beginning of an influence that contributed so much to our cultural formation. This beer is a tribute to all Japanese descendants and immigrants who have come here. An IPA, refreshing and highly hopped, with the addition of dekopon, a mandarin of Japanese origin that also arrived as "immigrant" to our home country. 6.5% - 40 IBU NE IPA with Dekopon

Classic German-style lager

A dark lager that gives you the characteristics of a stout in a light refreshing beer

Authentic Irish stout. Best balance among roasted malt aroma, refreshing scent from hops, fine bitterness and sweetness

Beautiful red color, medium-bodied ale. Fine bitterness and refreshing scent of citrus from hops. 2018 New York International Beer Competition GOLD AWARD

American style Indian Pale Ale. Strong bitterness-like the impact of a dragon flying up. The refreshing scent of citrus

Lager beer using Niigata Koshihikari rice. Crisp and refreshing with a smooth finish. "It is the worlds best, most boring beer" Kiyo

Weizen for a relaxing time Beautiful, slightly hazy liquid with a fruity and refreshing aroma derived from yeasts and an Enjoyable soft mouthfeel

Dry, smooth Saison boasting an aroma that is both phenolic and fruity as it derived from a combination of yeast and wheat

Golden ale with a surprisingly rich aroma derived from only the best seasonal hops. Far Yeast Tokyo Blonde got several awards including Japan Brewers Cup

Belgian IPA style beer with a gorgeous aroma from American hops and Belgian yeast

Light with a slight hoppy finish, brewed with the same water as Hakkaisan sake giving it an extremely smooth mouth feel

Nose: Has uniquely fresh citrus notes and herbal, floral tones from the hops. Flavor: Has a plump and mild hoppy flavor and a crisp, dry finish

Brewed using the recipe of a Russian Imperial Stout as base and cold matured with ground coffee beans with Saphir and Northern Brewer hops

West coast style IPA with a hint of Japanese bitter orange

Complex sake like flavors with malt sweet notes. Hints of strawberries in the nose and palate. An intriguing mix of sake, malt , and bitter notes in the finish. Malts: Larger Hops: Chinook Adjuncts: Red Rice, Flaked Barley Color: Smoky Pink

Brewed using "Kaneko Golden" Japanese ancient barley "Sorachi Ace" hop which was developed in Japan. From summer 2011, Nipponia has been bottom fermented

Vaguely reminiscent of iced tea with floral, honied aromatics and flavors plus a touch of sweet mint. Yuzu and Ginger provide balance along with a liveliness and zest without overwhelming. The gentle carbonation is perhaps the most beer-like characteristic of this this incredibly unique, non-alcoholic alternative

A perfect mixture of coffee, chocolate, and roasted flavors in the nose and on the palate. No bitterness, but sweet notes throughout to the very finish. Contains lactose

A refreshing mildly hopped Belgian styled beer with a complex flavor of coriander, orange peel, nutmeg

Anbai literally means "Salty Plum" and the word is also used to describe the state of taste and flavor. Ii Anbai means "just right"! Hitachino Nest Anbai Ale is brewed based on the high alcohol version (7%) of the siganture beer Hitachino Nest White Ale, infused with locally grown green sour plum (ume), and finished up with a pinch of Japanese sea salt (moshio). The balance of sourness, bitterness, comes from the plum and subtle saltiness, great umami taste of the sea salt is "Ii Anbai - just right!"

Hitachino Nest Weizen is a German-style hefeweizen with flavors of banana, clove, and vanilla. A touch of toasty wheat malt, hops, and orange are also evident. Brewed with Chinook Tettnang hops

He nose is made up of rose water, cream, apple, and melon aromas. Fruity, light, buoyant, bouncy, and soft this unfiltered sake drinks like it is floating. This is no sweet bum rush of flavor like other nigoris, rather it is soft, airy, and feels like it swooshes through the palate. Look for hints of fruit tones like cherries, pears, apples, grapes, and a touch of light whipping cream. This is what a Daiginjo nigori should taste like elegant, special, high-end and delicious

Japan/American Strong Ale- 7% ABV. Hitachino Real Ginger Brew is brewed with raw ginger and has complex flavors and aromas of ginger, citrus, and malt, which pair beautifully with spicy foods. Hops are Chinook, Perle, and Styrian Goldings

From Japan's most prestigious brewery, Hitachino Nest Commemorative Ale is brewed in the tradition of a true eisbock where the brew is concentrated by allowing the water to freeze (but not the alcohol). After the mashing of five different malts (Pale, Munich, Crystal, Chocolate , and wheat), four differing types of hops (Styrian Goldings, Hallertauer, Tettnang, and Saaz) are added in the brew kettle for bitterness aroma. Five different spices complete the Commemorative Ale recipe: coriander, orange peel, nutmeg, cinnamon, and vanilla beans. After a freezing period of three days at 24°F (-4°C) the frozen water protein are removed. The bottle conditioning will then ring in a six month maturation time

A light and splendid Session ale ( Malt: Pale - Hops, Amarillo, Cascade, Perle) using carefully selected Japanese Sansho Pepperes and Yuzu. Enjoy the spicy tingle of the sansho peppers and the gentle refreshing aroma of yuzu. - Sansho is one of the typical Japanese spices with a unique fresh aroma. Its distinctive feature is the unique refreshing aroma and tingling sensation. - Yuzu is a Japanese citrus fruit likened to a wild mandarin orange crossed with a lemon. The fruit has a delightful citrus aroma with a foral tone and it is widely used as seasoning for Japanese cuisines

This unique saison is brewed with Koji-kin (Aspergillus oryzae) which is a vital ingredient to create sake, and fermented by a combination of sake yeast and Belgian saison yeast. This beer has a distinctive sweet flavour of rice koji and a natural acidity caused by the fermentation with an aromatic kick of Yuzu citrus

witibier with orange peel and ginger

Crisp, dry, delicate and extremely refreshing. A delicious combination of Sorachi Ace and Lemondrop hops

Wheat Beer - Wheat Wine

Rich and full-bodied Belgian-style ale with flavors of roasted malt and spicy Sansho

Refreshing Belgian-style ale with a flavor of Yuzu, Sansho and yeast-derived phenolic aroma

Fruity and dry farmhouse ale with refreshing yuzu and sansho aroma

A beautiful amber ale with a strong floral aroma and caramel hop color. Slight bitter entry and a sweet round aftertaste

Refreshing and smooth wheat beer. Soft subtle entry on the palate and develops into a round full-bodied weizen with a sweet, slightly citrus finish

Unfiltered Rice Pilsner: Refreshing and clean with a subtle sweetness of rice and very little bitterness. Brewed using rare local rice called "Yukihotaka" as a secondary ingredient. Well-balanced rice and barley flavor. Pairs perfectly with any delicate Japanese food and other dishes using rice, including sushi

Refreshing and crisp with soft bitterness. A new style of beer called "JPA" (Japanese Pale Ale). Bitter than other Kawaba beers but light hop aroma and soft bitterness compared to regular Pale Ale or IPA (India Pale Ale). 100% malt beer brewed using Kawaba Village's sweet natural spring water. An excellent balance of bitterness, sharpness and umami. Pairs easily with light to thick flavored foods

Light-bodied ale with all the expertly balanced flavors and aromas of the famous sake rice "Yamadanishiki"

Light and refreshing Belgium White Ale featuring the sweet and irresistible aroma of Yuzu citrus, with a hint of coriander in the finish

A unique blend of Kyoto matcha green tea and strong hoppy style IPA beer. Unforgettable experience

This is a full bodied brew with a hoppy counterbalance that creates a refreshing flavor and clean finish

Brewed with Saaz hops, Yuzu and Sansho Pepper this beer has a light body with fruity aroma and refreshingly tart citrus taste

Great balance with bitterness of hops and deep taste from roasted malt. The use of "Yamadanishiki" rice in the production gives it a smooth aftertaste

Looking to produce a beer that pairs well with fried chicken the brewer opted to go with Mosaic hops to give it a strong bitterness and roasted malt to give it a rich sweetness with notes of passionfruit. The use of rice brings a refreshing aftertaste to the beer

Special edition Nago beer

Full flavor, and medium bodied. Enjoy the rich body and sweetness of dark roasted malt, notes of espresso and charred wood. Malt: Pale Ale, Caramel, Black Hops: Challenger, Fuggle

Rich in taste and dark-bodied. Enjoy the smooth smokiness of roasted malt and the bittersweet bite of chocolate. Malt: Pale Ale, Caramel, Black Hops: Challenger, Fuggle

Smooth and refreshing beer. Water from Kurohime Plateau, barley malt, hops

European Pears, grown in Yoichi, Hokkaido are used to compliment the clear lineage of lager beer with a sweet fragrance, characteristic of the European Pears. Malt: Pilsner Hops: Perle, Hersbrucker

Refreshingly cool taste produced with freshly squeezed lemon juice from Hiroshima Lemons that is fermented with this Summer thirst-quencher. A lager-based fruit beer that leaves you feeling invigorated. Malt: Pale Hops: Fuggle, Kent Golding

Brewed using honey and apples from Yoichi, Hokkaido, this cider-like beer has an incredibly crisp taste that's sure to leave you wanting more. Malt: Pale Hops: Fuggle, Kent Golding

Made using white grapes bore from Yoichi, Hokkaido. The flavor and sensation bear a close resemblance with drinking a fine white wine. Malt: Pale Hops: Fuggle, Kent Golding

The Yamanashi peaches brewed into this delicious, award-winning wheat beer are so sweet and juicy, you won't be able to put this one down

Using Hokkaido watermelons, our brewmaster has created something truly special. Bright and crisp, perfect for a hot summer day

Producer: Prisma Vintage: 2019 Country: Chile Region: Casablanca Valley Variety: Pinot Noir Color: Red Farming Practice: Sustainable

Pipeño is the traditional method of winemaking in Chile, which dates back to the late 16th century. The Aupa Pipeño from Viña Maitia is an old school blend of 80% País (aka Mission/Listan Negro/Criolla Grande) and 20% Carignan from a 10 hectare, 120-year-old, dry farmed vineyard in the Maule Valley of Chile. This valley benefits from a Mediterranean-like climate where high temperatures in the summer are cooled by the breeze from the Humboldt Current in the Pacific Ocean. Pipeño is a very rustic wine, especially when produced with País, a sacramental grape which was the first grape planted in the Americas, brought here by the Spanish

91.7% Sauvignon Blanc, 8.3% Semillon; Sagemoor Vineyard and Gunkle Vineyard (Columbia Valley AVA); Cool fermented in stainless steel; No malolactic fermentation; 12.8% abv

William's decisions in the cellar are inevitably influenced by the Cote de Beaune and Loire Valley and beyond. The wine is fermented in used barrels and demi-muid and matures on its lees. Chenin remains Clarksburg's signature variety, retaining succulent acidity thanks to the cool breezes which flow in across the Sacramento Delta every evening. 100% Chenin Blanc Sourced from mineral-rich alluvial, clay and silt soils Fermented in used barrel and demi-muids 12.1% alcohol

Appellation: Wachau Winery Village: Mautern Grape variety: Grüner Veltliner Vineyard: Sourced from multiple sites near Mautern Soil: Loess Wine Making: Long, slow fermentation in 100% Stainless steel Farming: Demeter Certified Biodynamic Nikolaihof's holdings are some of the farthest east in the Wachau near the village of Mautern on the Danube's south bank. These are also some of the oldest known vineyards in Europe with sites such as "im Weingebirge" being mentioned as far back as 470AD. Whether it's Nikolaus biodynamic know-how, his focus on ancestral vinification techniques, or the quality of his terroir, the resulting wines are wildly unique and joyful. They are singular wines; irreplicable anywhere else in the wine making world

From three vineyards in Steels Creek, Coldstream and Upper Yarra 40% whole bunch fermented, the rest whole berry A hint of carbonic maceration Aged in 3-5-year old 500L puncheon barrels 9 months Unfined and unfiltered

100% Chiavennasca (Nebbiolo) 50-100-year-old vines Sourced from lower slopes of Sassella and Grumello vineyards at 350-400 meters South/east exposure. 110-day maceration on the skins Aged 6-12 mo. in 50 -hectoliter untoasted casks 4, 000 cases produced annually First vintage 2003

Yuzu and shiso slushy with indigo infused soju

Iichiko shochu, club soda, fresh squeezed grapefruit

Super sized lemon chuhaii!!

Moshi Yuzu Peach spiked with Iichiko shochu

Iichiko shochu with sparkling passion fruit Ginger

Blood Orange and ginger with Iichiko shochu

Plum sake with club Soda

Lychee flavored sake with club soda

Fuji apple flavored sake with club soda

Orance flavored sake with club soda

Mucho Grande Oolong tea and Iichiko Shochu

Nigori sake with Sapporo with a splash of Yuzu Sake

Yuzu Sake and Soju with a splash of RedBull (warning you Will get F@cked!)

Shochikubai Nigori with vanilla ice cream

Dassai 45 Nigori sake with vanilla ice cream, the combination is heaven, vanilla with a hint of sake and a very (distinctly Dassai) banana finish

Strawberry Nigori sake with vanilla ice cream

A fun new way to drink sake, smack the bottom of the bottle and the sake turns to snow!

"One Cup Ozeki" is a refreshing and well balanced sake. Awarded the Monde Selection Gold Award for the ninth consecutive year

Little Sumo is a Junmai Genshu sake: a style made from just pure rice and water and left undiluted to make a stout 18% ABV sake. Balanced between sweet and dry with elements of fruit and nuttiness. SMV: +6 Aromas of melon and plum, and rich texture with flavors of Asian pear, banana and almonds. Packs a lot in a small package!

Smooth and refreshing from start to finish. Light aroma of honey and sugarcane, layered with roasted almonds. The flavor profile has subtle hints of pear, grapefruit, aniseed and dark chocolate

Have you ever tasted dry water? This unique sake in a cup is clean and dry with gentle flavors of rice and wheat toast. It is very even and balanced and does equally well at room temperature. Not a fruity sake in the least, but a great exploration of a dry sake that is so very drinkable

Made in Nada in Hyogo, famed for Miyamizu, an excellent mineral rich water source perfect for sake making. Hyogo sake is known for balance and this is no exception: soft and light, creamy and smooth, not overly sweet or dry, plenty of flavor and character

"One Cup Ozeki Nigori" is a refreshing and well balanced sake that is unfiltered giving it a creamy texture and slight sweetness from the rice. Awarded the Monde Selection Gold Award for the ninth consecutive year

Full, dry, savory with a clean finish. Serve chilled or warmed. Enjoy this dynamic sake experience in its newest cup style

The reincarnation of the Karakuchi saké pack, the Tanuki has the same rich style that's all about fruit-driven aromas; think candied apples. Amazingly accessible on the palate, this pairs with a variety of foods, from teriyaki to ramen to stir-fry

Rich, but refreshing, medium intensity of aromas. Quality rice notes with some floral characters and marshmallow. Velvety texture, subtle. Savoury umami on the mid palate. Dry, medium+ weight, lasting long

An easy drinking ginjo style socket with a carefree appeal. Attractive aromas and flavors of pineapple, melon rind, almond milk, and a hint of rice paper and candy with silky jicama, sugared white strawberry and plum

Suijin stands for 'God of Water'. Dry sake, full of taste. Powerful flavor of rice, sharpness of SMV+10

A delicate, silky, unfiltered nigori sake. Off dry with a touch of sweetness but balanced at 12.5% ABV. Aroma of lily flowers and cantaloupes, smooth and creamy texture, flavors of Muscat grape and strawberries with a lingering finish. Rich and delicious, this pairs well with big flavors: spicy foods, BBQ, curries and even ice cream

A smooth and refreshing sake that drinks as brisk and refrehsing as a cold winter morning. Internationally renowned as a perfect example of the Niigata region's signature crisp and clean brewing style, this Junmai Daiginjo has a restrained and delicate aroma offering hints of steamed rice with the barest touch of florility and earth, and the first sip evokes a gentle rice flavor with a pristine and invigorating dry finish

Rich, but refreshing, medium intensity of aromas. Quality rice notes with some floral characters and marshmallow. Velvety texture, subtle. Savoury umami on the mid palate. Dry, medium+ weight, lasting long

Sayuri means "little lily" in Japanese and the name is apt for this soft, floral noted nigori. Hints of white grape and elements of cherry blossom tie in seamlessly to create a lush, creamy saké with a deliciously smooth finish

Kizakura twists traditional sake with a new flavor of Kyoto Matcha. It has a light Matcha flavor with milky and sweet honeydew flavor with a hint of pistachio

Naturally fermented in bottle, resulting in a pleasant fruitiness and refreshing finish, this sake flavor and aroma are both smooth and fragrant. This uniquely lighter nigori style is reflective of the premium elegance of Dassai Junmai Daiginjo

This smooth, complex, nuanced full body sake is delicious and approachable. The Tokubetsu Junmai type sake displays a wide range of flavors depending on whether you serve it warmed or at room temperature. Either option will give you an enjoyably complex yet smooth, umami focused blend that will linger on your taste buds

Made from nigori sake and carefully selected chocolate syrup. It has an indulgent note of lightly toasted caramel and warming vanilla. The creamy texture of nigori sake and rich sweetness and gentle bitterness from chocolate create an enticing new flavor

Natural "Sakura" flavor which reminds you of Japanese traditional sweets, "Sakura Mochi" Milky sweet and sour taste with an enchanting aroma like cinnamon Smooth short after taste with a hint of anise

Tomio's Hanaichirin is brewed in Fushimi, a town famous for sake production. It is produced using Fushi Mizu and rice polished down to 50%. It is Clean, Lightly Aromatic, Delicately Fruit-Forward and smooth with a nice dry finish

Hizo Otokoyama Special Junmai is brewed using a blend of Hinohikari and Yumetsukushi sake brewing rice. It is robust, rice-forward, crisp and refreshingly dry. Pairs well with hearty cuisine

Say hello to one of the most polished sakes in Japan. This sake has been milled to 23% and it is in a class by itself. With a nose of grapes, flowers, strawberries and mineral water the flavor is as luscious as the aroma. Dassai is a clean and plump Daiginjo with chapters of flavors wrapped in a deep and layered structure. Look for hints of brown sugar, fleshy plums and minerals

Showing a luscious and juicy character with a nectar like sweetness on the palate, followed by a long bright finale

Its flavor and aroma are both smooth and fragrant. This uniquely lighter nigori style is reflective of the premium elegance of Dassai Junmai Daiginjo

"There is no reason for us to craft sake unless it's super delicious.", this is the Dassai way. Using Yamada-Nishiki rice polished down to 45%, we deliver fruit aromatics and delicate sweetness

A smooth and refreshing sake that drinks as brisk and refrehsing as a cold winter morning. Internationally renowned as a perfect example of the Niigata region's signature crisp and clean brewing style, this Junmai Daiginjo has a restrained and delicate aroma offering hints of steamed rice with the barest touch of florility and earth, and the first sip evokes a gentle rice flavor with a pristine and invigorating dry finish

Sayuri means "little lily" in Japanese and the name is apt for this soft, floral noted nigori. Hints of white grape and elements of cherry blossom tie in seamlessly to create a lush, creamy saké with a deliciously smooth finish

Yuzu sake made from high quality sake mixed with fresh yuzu juice and a bit of sugar added for balance. Less sweet and more citrusy than other yuzu sake, 12% ABV

Rich, but refreshing, medium intensity of aromas. Quality rice notes with some floral characters and marshmallows. Velvety texture, subtle. Savory umami on the mid-palate. Dry, medium+ weight, lasting long

This smooth, complex, nuanced full body sake is delicious and approachable. The Tokubetsu Junmai type sake displays a wide range of flavors depending on whether you serve it warmed or at room temperature. Either option will give you an enjoyably complex yet smooth, umami focused blend that will linger on your taste buds

Shirayuki Edo Genroku Junmai is produced using Hyogo Prefecture Yamada-Nishiki sake brewing rice milled to 88% of its original size. The Konishi Family have long been the guardians of old-world brewing traditions as documented in their uninterrupted daily brewing logs that date back to the late 1600s. Shirayuki Edo Genroku is a strong and complex and Junmai (Genshu), with an interesting salty sweetish haze. Dark chocolate, honey, yeast, dried corn as well as lime blossom and wood. It achieves its amber colour from the wooden barrels (taru) in which it is fermented

Suijin stands for 'God of Water'. Dry sake, full of taste. Powerful flavor of rice, sharpness of SMV+10

Slightly dry with rounded clean flavor throughout the finish. Served in a beautiful 1.5L bottle decorated to resemble a traditional sake taru (sake barrel). Perfect for a large group

Before establishing themselves with the Hitachino beer brand in 1996, Kiuchi had been a sake brewery since 1823. Taru sake is cedar-aged sake typically used ceremonially. Using Akita cedar barrels, Kiuchi Tarusake is full-bodied and smooth with warm woody aromas and slight pepper

Brewed with Yamadanishiki and Gohyakuman Goku rice. It tastes light, dry and clean yet richness from its rice that goes down very smoothly. Brewery: Tateyama Region: Hokuriku, Toyama

Hizo Otokoyama Special Junmai is brewed using a blend of Hinohikari and Yumetsukushi sake brewing rice. It is robust, rice-forward, crisp and refreshingly dry. Pairs well with hearty cuisine