니이가타 사도가시마 료즈코우나오소쿠 도후로 오카치마치텐

Enjoy the changes in flavor at four different temperatures over time. 【Warm to Body Temperature】 The light and aroma of the koji are enhanced, and the flavor and aroma expand when tasted. Approximately 35°C at serving. 【Slightly Warm】 The aroma is more pronounced than at body temperature. This is the temperature at which you can enjoy sake the most. Approximately 40°C, about 1 minute after serving. 【Warm】 The flavor becomes more refined compared to slightly warm. This is a temperature where you can enjoy the aroma. Approximately 45°C, about 2 minutes after serving. 【Hot】 The flavor becomes sharp and dry. The aroma changes, and you can enjoy a crisp taste. Approximately 50°C, about 3 minutes after serving.

90cc 572 yen, 180cc 1144 yen

Japan's number one sake producing region, Niigata

Sake Meter Value: +2 Acidity: 1.8 Mine no Shiroume Brewery / Gohyakumangoku Koshihibuki Rich and flavorful, unlike typical Niigata sake. The balance of the rice's umami and refreshing acidity is superb. ■ Brewmaster's Commitment / Kenji Iijima The sake has sweetness but a light taste. It is finely textured and a clean sake. <90cc>... 550 yen <180cc>... 1100 yen

Sake Meter Value: 7, Acidity: 3, Ishimoto Sake Brewery / Gohyakumangoku, Yamadanishiki. Characterized by a light and refreshing taste. It is suitable to be called 'dry and crisp', and when enjoyed at room temperature or chilled, it is refreshing; when served warm, you can enjoy the broadening of flavors. ■ Brewer's Commitment / Brewer's Style: Echigo Brewer, clean and elegant. It is slowly aged at low temperatures, allowing the umami to expand in the aftertaste. <90cc>...572 yen <180cc>...1144 yen

Sake Meter Value: -3.5, Acidity: 1.2, Maruyama Sake Brewery / Gohyakumangoku & Yamadanishiki. The taste is slightly sweet. It is recommended to enjoy it chilled or at room temperature, but a gently warm version that softly seeps into the body is also one of the ways to enjoy Snowy Plum. ■ Brewer's Commitment / Toshirou Murayama. The koji making, which is one of the important aspects of sake brewing, is carefully crafted, and even in this modern age of mechanization, many hands are involved. <90cc>... 638 yen <180cc>... 1276 yen

"Nanbu Shashi Self-Brewed Sake Evaluation Meeting" Award-winning product. Depending on the season, we change the sake rice and offer "Unfiltered Nama Genshu Directly Drawn" and "Once Pasteurized". [Sake Rice] Yamada Nishiki or Gohyakumangoku. *Please inquire about [Sake Meter Value] and [Acidity] with the staff. This fragrant Junmai Ginjo sake is carefully brewed over approximately 30 days at low temperatures, allowing it to mature fully. Wine glass <90cc>... 594 yen <180cc>... 1386 yen

Depending on the season, the blend of sake rice Yukihotaka will be changed to "Yamada Nishiki" or "Gohyakumangoku" for delivery. 【Sake Rice】 Yukihotaka, Yamada Nishiki or Gohyakumangoku ※ Please inquire about 【Sake Meter Value】 and 【Acidity】. This limited sake is based on Junmai Ginjo made from Koshihikari "Yukihotaka" nurtured by the great nature of Kawaba Village, blended in a golden ratio with specially cultivated Yamada Nishiki and Gohyakumangoku, considering the balance of flavors. Wine glass <90cc>... 682 yen <180cc>... 1364 yen

Sake Meter Value: +8 Acidity: 1.3 Hasegawa Sake Brewery / Niigata Prefecture Gohyakumangoku Sake Meter Value +8, a dry sake with a crisp and refreshing finish. ■ Brewmaster's Commitment / Tadaji Sawanaka This sake pairs well with any dish and is recommended for everyday drinking. <90cc>... 528 yen <180cc>... 1056 yen

Sake Meter Value: +7, Acidity: 1.3, Kikusui Sake Brewery / Using polished rice, it has a sharp dryness with a solid umami flavor, allowing for a wide range of enjoyment whether warmed in winter or chilled in summer. ■ Brewmaster's Commitment / Daisuke Takazawa, Brewmaster In recent years, there has been a slight evolution. It is now a given to strive for quality improvement, and for the future of creating 'good sake', it is necessary to create an environment where customers can be made happy with Japanese sake. <90cc>... 528 yen <180cc>... 1056 yen

Sake Meter Value: +12 <90cc>... 550 yen <180cc>... 1100 yen

Sake Meter Value: +6, Acidity: 1.3, Kirinzan Sake Brewery / Gohyakumangoku, Koshiibuki is recommended for warm sake. While maintaining a traditional dry taste, it features an excessive acidity that gives it a bold and refreshing flavor. ■ Brewmaster's Commitment / Yoshitaka Hasegawa, Brewmaster: For me, whether the sake is delicious depends on the person I drink with. If I can drink with fun companions, the sake will taste better, right? I believe that the drinking partner is the 'best accompaniment for sake.' <90cc>…550 yen <180cc>…1,100 yen

Three types of local sake, changed daily

Sake Meter Value: +3 Acidity: 1.4 Tenryobai Brewery / Using Koshiibuki rice, this sake is crafted to be dry with a subtle aroma, perfect for enjoying with food. It is great chilled, and even better warm! This sake offers a wide range of enjoyment. ■ Brewer's Commitment / Toji Yukinori Ichihashi uses spring water from the sacred peak, Mt. Kinpoku. The fermentation process is carried out at low temperatures to highlight the characteristics of the yeast. <90cc>... 528 yen <180cc>... 1056 yen

Sake Meter Value: +5 Acidity: 1.25 Kato Sake Brewery / Recommended for warming with Gohyakumangoku and Koshiibuki. It is a brand that is well-loved for its good balance of richness and sharpness, with a gentle and expansive rich aroma and a standard taste that you won't tire of. ■ Toji's Commitment / Toji Yu Ikeda aims for a clean and refreshing sake that brings out the flavors of the dishes. <90cc>...550 yen <180cc>...1,100 yen

Sake Meter Value: +2.5, Acidity: 1.5, Itsumisake Brewery / Gohyakumangoku. Characterized by a softness that is well maintained in its flavor. This is a rich and fragrant junmai sake. ■ Brewmaster's Commitment / Akimasa Itsumi. We aim to create local sake that is loved by the islanders, staying true to the basics.

Sake Meter Value: +14 Acidity: 1.4–1.5 Obata Brewery / Although it is a Junmai sake made from Gohyakumangoku and Koshiibuki, it is refreshing and has a vivid sharpness, making it a limited edition masterpiece. ■ Brewer's Commitment / Brewer Kenya Kudo is dedicated to preserving 'handmade' without sparing any effort. This is the greatest commitment of 'Manotsuru' and Brewer Kudo. <90cc>...572 yen <180cc>...1,144 yen

Sake Meter Value: +5, Acidity: 1.3, Kitayuki Sake Brewery / A sharp and dry junmai ginjo sake that allows you to feel the umami of the Gohyakumangoku rice. ■ Brewer's Commitment / Brewer Kanji Watanabe. The alcohol content is 1 degree higher than that of junmai daiginjo, offering a rich and crisp dry taste. <90cc>...572 yen <180cc>...1,144 yen

Sake Meter Value: Not disclosed, Acidity: Not disclosed. Shirataki Sake Brewery / Murayuki Sake Brewery / Not disclosed. We are committed to sake brewing that is delicious in a wine glass, aiming for a sake that conveys the inherent deliciousness and sweetness of rice to the drinker, based on a soft and crisp finish. ■ Brewer's Commitment / Toji Kensuke Murayama. This sake has a sweetness characteristic of Murayuki, and with its gentle acidity, it shines even when paired with food, allowing the sweetness of the rice to come through. We have chosen not to disclose components, as we want people to appreciate the taste of the sake without being bound by fixed concepts. <90cc>…616 yen <180cc>…1232 yen

Sake Meter Value: Not disclosed, Acidity: Not disclosed. Takachiyo Sake Brewery / Junmai standard. Delicious sake in a wine glass. This is the only pasteurized junmai sake from Takachiyo. It is bottled with unfiltered, unpasteurized sake mixed with sediment and has been pasteurized in the bottle only once. ■ Brewer's Commitment / Brewer Shigeo Abe: The ginjo aroma resembles white peach and firm melon, with a pleasant fruitiness reminiscent of loquat and persimmon, offering a clear sweetness. The balance of acidity and aroma spreads well, and the fluffy sediment gives a pleasant fullness on the palate as it smoothly goes down the throat. Warm sake is also recommended. <90cc>... 616 yen <180cc>... 1,232 yen

Sake Meter Value: 4 Acidity: Not disclosed Kamo Nishiki Brewery / Yamada Nishiki & Gohyakumangoku Delicious sake in a wine glass While adhering to basic principles, we approach sake brewing from various angles. The Haza sake of Kamo Nishiki was created by the young toji (master brewer) Yuichi Tanaka. All are Junmai Daiginjo. ■ Toji's Commitment / Toji Yuichi Tanaka The sake he brews is Junmai Daiginjo, which differs from the image of Niigata sake that everyone has. He skillfully uses different sake rice and yeast to create a rich variety of sake. <90cc> 660 yen <180cc> 1320 yen

↑ ( +6 ): Very Dry | ( +5 ) ~ ( +4 ): Dry | ( +3 ) ~ ( +2 ): Slightly Dry | ( +1 ) ~ ( -1 ): Normal | ( -2 ) ~ ( -3 ): Slightly Sweet | ( -4 ) ~ ( -5 ): Sweet ↓ ( -6 ): Very Sweet 【Acidity】 A guideline for determining the richness of flavor Large 15 Small (Rich) (Light) ←――――――――――――――――→ Even if the sake meter value is high, rich ones may have a softened dryness on the palate, while light ones may feel dry even if the sake meter value is low. 【Recommended Drinking Temperatures for Sake】 <Hot Sake> About 50°C | Recommended for regular sake | Not too lukewarm, not too hot <Warm Sake> About 40°C | Recommended for Junmai sake | The flavor of the sake is well appreciated <Room Temperature> About 20°C | Recommended for Ginjo sake | Enjoy the fruity aroma <Cold> About 10°C | Recommended for Namazake, Taruzake, and Junmai Daiginjo | Enjoy the crispness of the sake 【What is a Specific Designation Sake?】 (Honjozo) Sake made using rice polished to 70% or less, fermented, and then brewed alcohol is added before pressing the mash to adjust the flavor. (Junmai) Since there are no additives, the variety of the rice and the choice of yeast can lead to a wide range of types from light to rich, making it the sake that best reflects the personality of the brewery. (Junmai Ginjo) Made using rice polished to 60% or less, following the same method as Daiginjo and Junmai Daiginjo. Junmai Ginjo does not have added brewing alcohol. (Junmai Daiginjo) Rice polished to 50% or less. Uses special yeast that enhances aroma and ferments slowly at low temperatures. Junmai Daiginjo does not have added brewing alcohol.

Sake Meter Value: +4, Acidity: Not disclosed. Miyao Sake Brewery / Gohyakumangoku & locally produced general rice. Recommended as a warm sake. Shimeharitsuru 'Hana' is a brand that is sold within Niigata Prefecture and is not widely available. ■ Brewer's Commitment / Miyao Sake Brewery Employee. Positioned as a standard sake among Shimeharitsuru, it is perfect for daily dining as an evening drink. It has a light and refreshing taste, with a soft aroma to enjoy. <90cc>... 528 yen <180cc>... 1056 yen

Sake Meter Value: +4 Acidity: 1.0 Hakkaisan Brewery / Gohyakumangoku & Todorokiwase Recommended for warm sake, good chilled or warm, this is a representative sake of Hakkaisan. The subtle aroma of koji when warmed is also one of the pleasures of this sake. ■ Toji's Commitment / Haruo Takahama Toji The land of Uonuma created by water, snow, and earth. Within this, the brewers aim for the best sake brewing based on the skills they have cultivated over many years. <90cc>...550 yen <180cc>...1,100 yen

Sake Meter Value: +7 Acidity: 1.2 Yoshinogawa Co., Ltd. / Gohyakumangoku - Delicious sake in a regular wine glass with a refreshing aroma and a smooth, transparent mouthfeel. A masterpiece crafted by a toji and brewery workers who are particular about rice and water, allowing no compromises. ■ Toji's Commitment / Masayoshi Nakagawa The toji and brewery workers have created this ginjo sake by engaging in rice cultivation themselves to produce 'better sake.' <90cc>...550 yen <180cc>...1,100 yen

Sake Meter Value: +6, Acidity: 1.2. Asahi Shuzo / Recommended for warming with Gohyakumangoku rice. Aiming for 'Ginjo sake to enjoy with meals', it has a gentle aroma and a taste that doesn't become tiresome. ■ Toji's Commitment / Kintaro Kiso, Masahiro Sato. I want to convey Niigata and its sake to customers nationwide. <90cc>... 616 yen <180cc>... 1,232 yen

Sake Meter Value: +6, Acidity: 1.3, Niigata Meijo Co., Ltd. / Gohyakumangoku - Rice from Niigata Prefecture. This is a dry sake with a refreshing umami flavor that is clear in both aroma and taste. ■ Toji's Commitment / Toji Tadaaki Hosokawa: Carefully polished rice from Niigata Prefecture, crafted with traditional techniques and passion by the toji and kura workers. The fine, smooth taste, rich body, and refreshing aftertaste express the quality of the rice polishing. <90cc>... 528 yen <180cc>... 1,056 yen

Sake Meter Value: +3, Acidity: 1.5, Produced by Echigo Tsurukame Co., Ltd. Recommended for warming, this sake features a light and smooth mouthfeel with a distinct umami. It has a clean aftertaste and can be enjoyed as a food pairing sake that goes well with various dishes. It is delicious whether served chilled or warmed. ■ Brewmaster's Commitment / Takashi Fujita: Enjoy the deep and robust flavor. <90cc>…528 yen <180cc>…1,056 yen

Sake Meter Value: +5, Acidity: 1.3, Morohashi Brewery / Recommended for warming with Gohyakumangoku rice. It has a gentle and calm aroma, a refreshing finish, and a moderate umami flavor of rice, embodying the Niigata style of 'light and dry'. ■ Brewer's Commitment / Koichi Takahashi, Master Brewer. The soft and mellow quality of the sake creates a unique style that 'is dry yet does not feel harsh', which is not found in other dry sakes. <90cc>...550 yen <180cc>...1,100 yen

Sake Meter Value: +3.5 Acidity: 1.3 Aoki Brewery / Koshitanrei, Gohyakumangoku A light and dry junmai sake with a hint of rice flavor and aroma. It enhances the umami of dishes and allows the sake's own flavor to expand even more. ■ Brewer's Commitment / Takahiro Imai, Brewer 'Maker', 'Seller', 'Drinker'. This balance is believed to produce good sake. <120cc>... 616 yen <180cc>... 1,232 yen

Medium glass

Sapporo Draft Beer - Black Label

Sapporo Draft Beer Black Label

Sapporo Black Label

"Strong Carbonic Gas" and "Refined Water" ~ Purely enjoy the stimulation of carbonation ~ 100-year brand "Wilkinson" carbonated water <500ml> available for each whiskey for an additional "+200 yen"

【Black Nikka】 A malt whiskey with a soft, unpretentious aroma and a subtle sweetness from grain whiskey, creating a perfect balance and a pleasant taste. ・Highball (with lemon, also available on the rocks or with water)…550 yen ・Original Ginger Highball…572 yen 【Koshinoshin / Niigata】 A blend of the finest original spirits selected from various distilleries around the world. ・Soda, on the rocks, or with water…605 yen 【Akashi White Oak Malt & Grain / Hyogo】 A fragrant malt with a delicate and slightly dry taste. ・Soda, on the rocks, or with water…605 yen 【Iwai Tradition Malt & Grain / Kagoshima】 An elegant and rich aroma with a soft body feel. ・Soda, on the rocks, or with water…660 yen

・Hoppy Set…605 yen・Black Hoppy Set…605 yen【For additional orders】Please order the additional Hoppy mixers from below.・Shochu (medium)…352 yen・Hoppy (outside)…385 yen・Black Hoppy (outside)…385 yen

・Tierra Nueva Sauvignon Blanc Tradition Chile / Dry / Sauvignon Blanc <Glass>…528 yen <Bottle>…2200 yen ・Shinshu Wine…<Glass> 550 yen ・Musee de Vin Zenkoji Ryugan <Bottle>…3850 yen

・Tierra Nueva Cabernet Sauvignon Tradition Chile / Medium Body / This Chilean Cabernet Sauvignon features sweet aromas reminiscent of cassis and wild strawberries. <Glass>…528 yen <Bottle>…2200 yen ・Shinshu Wine <Glass>…550 yen ・Excellent Kaminoyama Merlot <Bottle> 3850 yen

Yellow Koji 25 degrees / Hokuyuki Sake on the rocks or hot water <glass>... 572 yen <720ml bottle>... 4400 yen

Yellow Koji 25 degrees / Hakkaisan Brewery on the rocks or hot water <glass>... 572 yen <720ml bottle>... 4400 yen

Black Koji Miyazaki / 25 degrees / Kirishima Brewery <Glass>... 528 yen <720ml bottle>... 3850 yen

<Glass>…528 yen <900ml bottle>…3850 yen

White Koji Kagoshima / 25 degrees / Hamada Sake Brewery <Glass>

White Koji Kagoshima / 25 degrees / Hamada Sake Brewery <Glass>

White Koji Miyazaki / 25 degrees / Kuroki Honten <Glass>... 638 yen <720ml bottle>... 4400 yen

Hardness 300, moderately hard water 500ml・308 yen → 275 yen

Soba soup dilution is recommended.

Large fruit, 1 piece

1ヶ

Carafe 500ml

Carafe 500ml

Carafe 500ml

500ml of 'Strong Carbonic Acid Gas' and 'Refined Water'

Types of Shochu: (Sweet Potato) characterized by a rich aroma and depth, with a gentle sweetness; (Barley) fragrant and mild in taste; (Rice) has a heavy grain aroma and a thick flavor; (Awamori) an old Japanese distilled spirit; (Brown Sugar) features high-quality sweetness and aroma. The flavor changes with the type of koji used: (Black Koji) used in Okinawa's 'Awamori', it is less prone to spoilage during the production process compared to yellow koji, and has been used in sweet potato shochu since the Meiji era. It tends to bring out the flavor of the raw materials, characterized by a solid richness and depth. (White Koji) a mutation of black koji, it has many advantages such as maintaining cleanliness in the brewery, and became mainstream in the early Showa period. It has a light and smooth aroma, with no strong aftertaste. (Yellow Koji) was used to make shochu before the introduction of black koji. It requires a bit more effort in the koji-making process and is difficult to manage temperature-wise. It is characterized by a soft mouthfeel and a fruity, refreshing taste. Enjoy it in your preferred way: (Hot Water) the basic method is to add shochu to hot water afterward. Warming it releases steam and aroma, enhancing the umami and creating a mellow blend. (On the Rocks) a way to enjoy almost any shochu. After a crisp coldness, you feel the alcohol in your stomach. (Watered Down) a way to enjoy shochu even for those who are not strong with alcohol. It softens the mouthfeel while retaining the aroma and flavor.

Cassis + Orange Juice

Cassis + Soda

Cassis + Oolong tea

It has a clear and smooth yet firm flavor with a light and citrus aroma, making it easy to use as a base for cocktails such as gin and tonic or martini.

・Rich Umeshu…495 yen・Umeshu made with Hakkaisan's original sake…638 yen Niigata, Minami-Uonuma City / Hakkaisan Brewery / 13 degrees

・Tokushima Sudachi Sour…594 yen・Hiroshima Lemon Sour…594 yen・Okinawa Shikuwasa Sour…594 yen・Kishu Umeboshi Sour…594 yen・Craft Ginger Sour…594 yen【Kochi Prefecture, Shimanto】Made with homemade pickled 'Kogane' ginger from Shimanto, Kochi Prefecture. This ginger is safe to eat with the skin and is purely domestic, with minimal pesticide use.

・Niigata Bancha Highball…550 yen Niigata's Joetsu region is the northernmost tea-producing area. Normally, bancha is made by harvesting the leaves and stems that grow after the new buds are picked for sencha, but Niigata bancha is made using the new buds, which is said to give it a very good flavor. ・Domestic Black Oolong Highball…550 yen ・Domestic Green Tea Highball…550 yen