니혼슈 토 코바치 하야시

Aromatic like fruits from Aomori Prefecture, with a good balance of umami and acidity.

Miyagi Prefecture has a moderate acidity, and the crispness in the latter half is not tiresome to drink. It is characterized by a rich aroma derived from aging.

A clean-tasting junmai sake that harmonizes the umami and acidity of rice from Miyagi Prefecture.

Carefully brewed in all processes in Miyagi Prefecture, with thorough quality control such as cold storage in bottles. This sharp dry sake has excellent sharpness, washing away the flavors of the previous dish and enhancing the next dish.

Fukushima Prefecture, with a moist and smooth mouthfeel. After taking a sip, a gentle, subtle sweetness follows after a moment. It has a rice flavor rather than being fruity. Not too flashy, not too plain, with a stable taste that is exquisitely satisfying and never tiresome.

This is a junmai sake brewed in Fukushima Prefecture in 1988. After aging in the brewery, it has been released for the third time this year, marking its 36th year. When poured, it has a thick texture and an orange-tinted amber color. The aroma is very sensual with a hint of spiciness. It is extremely smooth and rich. A gentle acidic attack and a smoky finish spread pleasantly.

The aroma of rice from Nagano Prefecture is gentle, with juicy umami and a mild acidity without any unpleasantness.

Rich flavor and fruity aroma from Gunma Prefecture, with a deep and refined sake quality.

A sweet and refreshing aroma reminiscent of lychee from Mie Prefecture, with a well-balanced flavor. The umami of the rice is prominent, while the aftertaste is crisp.

Elegant fruity notes and refreshing sensations from Kyoto Prefecture. A slight effervescence when tasted. A refreshing sweetness and a juicy calmness reminiscent of Yamato Nadeshiko. While it has a moist umami, the body is not too heavy, allowing for a pleasant aftertaste.

Nara Prefecture, a subtly fruity aroma, and the rich umami and sweetness characteristic of Yamada Nishiki rice.

Nara Prefecture, characterized by a transparent mouthfeel and smooth texture. A flavor that conveys the fullness of the rice.

A gentle aroma reminiscent of sweet and vibrant scents like white peaches and muscats from Nara Prefecture. A soft and delicate fragrance.

From Nara Prefecture, it has a moderate volume while being low in off-flavors, offering a well-balanced taste with clarity. Although it is pasteurized, it features a freshness characteristic of unpasteurized sake.

A wide flavor that brings out the umami of rice with a soft aroma from Wakayama Prefecture.

Oura Sake Brewery is a small sake brewery located in Shimane Prefecture. It is not open to the public at all, and the sixth-generation master brewer, Takeaki Ishihara, faces sake brewing with stoicism every day. The brand is changed from time to time.

Rich flavor and depth reminiscent of rice cooked in Hiroshima Prefecture. Good both warm and cold.

Fukui Prefecture

Tochigi Prefecture Small Glass 900 Yen and up

The brands in stock change regularly, so please check with the staff. Each costs 700 yen and up.

In Gunma Prefecture, after the lively sensation bursts in your mouth, you can feel a slight sweetness of 'nigori'. You can enjoy the delicious flavor of pure rice and the refreshing smoothness of this enjoyable sake in a 180ml bottle.

A refreshing sparkling sake with a pleasant aroma from Kanagawa, bottle conditioned with secondary fermentation, 250ml bottle

Fukuoka Prefecture / R5 / Sake Meter Value +5, Acidity 1.6, while being light, it conveys the deliciousness and gentleness of rice. Bottled means stored in bottles.

Yamagata Prefecture / Sake Meter Value +5, Acidity 1.4 Rich body and flavor, with acidity perfectly blended, and a clean aftertaste. It has a comforting, heartwarming deliciousness.

Fukuoka Prefecture / Sake Meter Value -, Acidity - Fresh and light on the palate, yet deep in flavor, a sake that makes you want to have a refill.

Rich body and flavor, with acidity perfectly blended, and a good finish. A delicious sake that is good chilled and even better warmed.

Mie Prefecture / R3 / Sake Meter Value +5, with an acidity of 2.0, it has an outstanding stability and a comforting flavor. Perfect for enjoying slowly warmed, this is a fundamental sake.

Awarded the gold prize at the 'National Warm Sake Contest', a sake competition in Chiba Prefecture. When served warm (around 40°C), the umami and sweetness of the rice expand, and the aroma becomes even more vibrant. When served hotter (around 50°C), the flavor tightens, highlighting its crispness, allowing you to enjoy the robust character unique to hot sake.

Shimane Prefecture / R2 / Sake degree 7, acidity 1. 7 unexpectedly delicious. The aroma has a modest ginjo fragrance characteristic of yeast No. 7. The taste is very subdued and savory.

This has a sharp flavor characteristic of Aki Shika from Osaka, with a well-fermented taste. It is not just spicy; you can also distinctly feel the sweetness and umami derived from the rice malt.

Kanagawa Prefecture / Alcohol content 5.5, Acidity 1.4. This is a matured junmai sake made using Awabanda Nishiki, aged in tanks for over a year. It has a honey-like richness and smoothness that envelops the tongue, while also delivering a strong and robust umami flavor.

Tottori Prefecture / R2 / Alcohol content 13, acidity - a firm umami of rice with a sharp crisp acidity, a slight astringency in the aftertaste. It is recommended to enjoy the changing flavors as the temperature gradually decreases.

A sake from Nara Prefecture/R5/with no sake meter and no acidity, this sake has been popularized as a cloudy warm sake. Despite its richness, it has a refreshing soda mix that is also well-received.

Nara Prefecture / H30 / Sake Meter Value - , Acidity - A strong and crisp masculine sake. While it has a solid body, the refreshing acidity tightens the overall flavor, allowing for a light and enjoyable drinking experience. A masterpiece aged for several years in the sake brewery.

Hiroshima Prefecture / H30 / Sake degree - Acidity - This is Takezuru's standard sake. The label features a painting of 'Crane on Bamboo' by Taikan Yokoyama.

Sake degree +10, acidity 1.8, a delicate balance of crispness and the rich flavor of rice! The finish is also quite nice.

Hiroshima Prefecture / Sake Degree - Acidity - This sake leaves a presence with its sharp umami and crisp spiciness. It has not only spiciness but also a rich umami.

Gunma Prefecture / Alcohol content - , Acidity - Rice: Gunma Prefecture produced table rice, polishing ratio 90% / Alcohol level 14% / No added yeast. The low-polished type made with yellow koji for shochu is a rich golden color. The sake, which does not use any additives including yeast, lactic acid, or any other substances (of course, no enzyme agents are used), has a thick flavor reminiscent of brown rice, with a roasted aroma and a slightly sweet and sour taste.

This is the third release of the 36-year aged sake from Fukushima Prefecture, which is produced once every 12 years. It is an ultra-rare sake.

If you are someone who enjoys warm sake regularly in Tottori Prefecture, this is undoubtedly the top recommendation. It is a gently aged sake.

A pure rice sake that is rarely found even in Toyama, the local area of Toyama Prefecture. It has a complex and deep flavor that will impress enthusiasts with its unique character.

This is a very rich sake from Tottori Prefecture. Once you get hooked, it's a dangerously addictive drink!

Hyogo Prefecture / Alcohol Content: —, Acidity: —; Full-bodied flavor. This sake is a blend of sakes that have been thoroughly aged in the brewery, crafted as a one-of-a-kind sake (a blend of 4-year, 8-year, and 11-year-old aged sakes).

Saitama Prefecture / Sake Meter Value - , Acidity - This is a product that divides opinions due to its strong aroma of aged sake. The color is amber, and it has a unique flavor characteristic of aged sake. Enjoy its crispness and pronounced acidity, along with a high-quality, smooth mouthfeel.

Approximately 25 years of aging. This is pure rice sake made with ancient rice (red rice). It is quite rare to encounter. The color is closer to black than red. The flavor is very mellow, with a rich sweetness that feels unlike typical sake. It is a drink to be enjoyed slowly.

R5/Sake Degree -, Acidity - Brewed traditionally in a wooden barrel without adding any yeast or other ingredients, the mash is fermented without artificially cooling it, and bottled as unprocessed genshu. It has a lingering sweetness intertwined with acidity.

Ibaraki Prefecture's rich umami and full-bodied flavor becomes a smooth and easy-to-drink sake when warmed.

Kyoto Prefecture / Sake degree -, acidity - This sake is made using red rice, which is an ancient rice, resulting in a bright red Japanese sake. It resembles wine... The flavor has a sweet and sour fruit wine-like mouthfeel, which might be close to wine? Our establishment recommends it warm rather than chilled, but it might also be quite good on the rocks.

This is a carbonated drink made with local sake from Shimane called 'Tamazakura'. Instead of beer, try 'Mileeky'!!

This is a vibrant and rich plum flavor made by thoroughly soaking plums from the Ume no Sato in Oita, Hita City, in the authentic barley shochu 'Taimei'. Since it is plum wine soaked in barley, you can also taste the sweetness of the barley.

Fukuoka Prefecture

Like a yogurt sour!

Hiroki, Ikko, Tanizake, Shinshu Kameirei... and others will be available temporarily.

Let's compare different sake rice!

We offer 2 types of warm sake for beginners.

We will serve dishes from lighter to richer flavors in order.

This is a tasting course featuring aged sake (over 5 years) that the owner loves.