아오야마 토리미쿠라 본점

Pint

Kirin Ichiban Shibori

Non-Alcoholic Beer

A drink made with kabosu and ginger. Recommended as a pairing with meals. The freshness of kabosu and the spiciness of ginger blend pleasantly.

The craft gin 'Yatsuboshi Wakanmitsu' from Yatsushiro Shiranui Brewery, recognized worldwide. A refreshing aroma and deep aftertaste created by three types of Japanese citrus.

A fruity aroma reminiscent of the tropics, with a mellow flavor. Strong carbonated soda for a crisp and refreshing aftertaste.

Thick type of umeshu with a rough texture

Plum wine with the rich sweetness of brown sugar

A standard plum wine with a pleasant taste

A drink made with kabosu and ginger. Recommended as a pairing with meals. The freshness of kabosu and the spiciness of ginger blend pleasantly.

A sake made with Jabara, a citrus fruit from Wakayama. It pairs well with grilled chicken due to its refreshing acidity and well-balanced umami and sweetness.

A fragrant aroma reminiscent of toasted barley that is distinctly recognizable. A strong mouthfeel and a rich barley flavor in the mouth.

A gentle and creamy flavor. The texture flows while moderately expanding, tightening at the throat. A type of wheat that is easy to drink.

Features a soft and vibrant aroma and mouthfeel reminiscent of whales living in the vast ocean. A standard sweet potato shochu made with Kogane Sengan, white koji, and distilled under normal pressure.

This shochu was born from the idea that 'sweet potatoes taste better when roasted.' The sweet potatoes are roasted until they are charred to bring out a strong aroma. A fragrant scent wafts through, and the flavor is rich with a deep sweetness.

A refreshing aroma that is hard to believe comes from a sweet potato shochu with citrus notes. The texture is light and transparent, allowing it to pass smoothly without feeling the sharpness of the alcohol content, making for a pleasant drinking experience. Recommended with soda.

The flavor is rich. This is due to the rice oil from koji, which dissolves in the sake to bring out umami, connecting the sweetness of the sweet potato. 'Nakamura' excels in the balance of umami and sweetness.

The aroma is rich and thick, wrapping around the throat from the nose, reminiscent of sweet potatoes. The alcohol has a strong kick, possibly due to the combination of golden senkan and black koji. The taste is, in contrast, refined. The sweetness is moderate, creating a harmonious drinking experience.

A fragrant sweet potato aroma, rich flavor, and spicy bitterness. It has a robust body and strong character. When mixed with water, it maintains its firm taste while offering a smooth drinking experience.

The gradually rising aroma of brown sugar, with a fruity and soft flavor and gentle sweetness that spreads in the mouth, creates a refined deliciousness.

This is a bottle created under the concept of wanting to make awamori that is easy to drink for women and those not accustomed to awamori. It features a fruity aroma and a clear, refreshing taste without any strong aftertaste.

A compelling sharpness that follows the path of elegant dry sake. It pairs excellently with chilled or slightly warmed, and goes perfectly with water-boiled dishes.

A convincing sharpness that follows the path of elegant dry flavor. It pairs excellently with chilled or slightly warmed, and goes perfectly with water-boiled dishes.

Highly recommended for those who love dry sake. It is a smooth, crisp, and easy-to-drink dry sake.

This is a standard ginjo sake brewed with Gohyakumangoku rice from Fukui Prefecture, known for its pleasant ginjo aroma and smooth taste.

Despite being super dry, it has this goji berry and umami. The well-balanced flavor makes it unforgettable once you drink it.

A perfect sake for drinking with food. The aroma, fullness, and crispness flow smoothly, truly a harmonious combination.

A soft drinking experience with a moderate sweetness and bitterness, this is a refined product that embodies 'this is Nabeshima.'

Red and White

(Chile)

(France)

(California)

(Chile)

(France)

(California)