Fukusen Tachibana

Cherry blossoms, cherry leaves, roasted green tea, gyokuro, sansho pepper, yuzu. Six seasonal Japanese ingredients are encapsulated. Please feel the refreshing breeze that circulates through the four seasons. Season, bloom.

A taste that continues to be loved.

A dignified sweetness, leisurely smoky.

A deliciousness that seeps into the body

Non-alcoholic beer taste beverage

Shiraz (red) Semillon Sauvignon Blanc (white)

• Cabernet Sauvignon (red) • Chardonnay (white) full bottle

Brewed using 'yellow koji' which is used in sake from Kagoshima Prefecture. It has a refined aroma and drinkability that is popular, making it hard to believe it is sweet potato shochu.

Kagoshima Prefecture's traditional flavor focused on the quality of white koji brewing. It has a solid taste where the soft sweetness of sweet potatoes and the crispness of the dry finish coexist.

This shochu from Miyazaki Prefecture has a rounded, glossy sweetness derived from purple sweet potatoes, leaving a lingering taste while having a clean finish, with a rich and gentle mouthfeel.

Using barley 'Nishi no Hoshi' from Saiki, recommended by Oita Prefecture. It has a smooth mouthfeel and a gentle sweetness, with a deliciousness that does not become tiresome to drink.

This barley shochu from Miyazaki Prefecture utilizes the flavor of barley, featuring a fruity aroma without any peculiarities, a soft mouthfeel, and a clean, refreshing aftertaste that makes it easy to drink.

From Miyazaki Prefecture, it has a refreshing transparency with a mint-like coolness, and a crisp sweetness derived from barley.

Yamaguchi Prefecture, Sake Meter Value: +15, Acidity: 1.5, Rice Used: Yamada Nishiki. The rich flavor does not make you feel the spiciness of 'Da Karakuchi' too much, just a hint, and the aftertaste is crisp and dry.

Shiga Prefecture, Sake Meter Value and Acidity: Not disclosed, Rice used: Yamada Nishiki. This sake is not only dry but also has an excellent smoothness that allows you to fully appreciate the umami of the rice.

[Kochi Prefecture] Sake Meter Value: +5, Acidity: 1.4, Rice Used: Yamada Nishiki, Matsuyama Mitsui. It features a pleasant fruity aroma, a light and crisp mouthfeel characteristic of Tosa's dry sake, and a well-balanced flavor.

[Gifu Prefecture] Sake degree and acidity: not disclosed, main ingredient rice: Yamada Nishiki. The fullness of the rice and a hint of sweetness are expressed in the sake. A firm acidity runs through the sake.

Mie Prefecture, Sake Meter Value and Acidity: Not disclosed, Rice used: Domestic rice. It has a sweet and refreshing balance with a lychee-like aroma. While firmly expressing the umami of the rice, it also has a crisp and clean finish.