로바

Asturias Province, Gijon. Apple farm. Most of the apples produced are sold to nearby cider breweries, but it is a fresh dry cider with a tangy flavor made from locally sourced green apples. Variety: Abrol, slightly sweet, lightly sparkling.

The largest cider brewery in Asturias. Established in 1882. A fresh dry cider with a tangy flavor made from locally sourced green apples. An elegant and pleasant aroma reminiscent of fruits.

Asturias. Founded in 1939. Carefully selected apples with sweetness, acidity, and astringency collected during the harvest season from September to December are juiced using Mayador's unique traditional method, fermented for 5 to 6 months, and aged in large chestnut wood barrels. Unfiltered. No added SO2. Dry still. 700ml

Asturias. Made using only apples grown naturally on our own farm, brewed with wild yeast in traditional chestnut wood barrels. Aroma of ripe apples with a hint of herbs. Complex flavors derived from fermentation and aging in wooden barrels. Dry with a pleasant mouthfeel, tasting notes of acidity and tannins. Variety: Asturias apples 700ml

Asturias. Made using only apples grown naturally on our own farm, fermented with wild yeast in traditional chestnut wood barrels. Aromas of green fruits and dried rose flowers. Complex flavors with citrus nuances. 700ml

A mecca for Basque cider production, producing traditional cider in Astigarraga since 1870 for four generations. After hand-picking, the apples are washed, pressed, and fermented for four months in wooden barrels or stainless steel tanks. It is a natural type without added sugar or carbon dioxide. Dry and slightly sparkling. Varieties: Chacara, Urtibia, Hudeline, Hudor.

A mecca for Basque cider production, producing traditional cider since 1870 in Astigarraga. Obtained designation of origin. Uses late-harvest apples for a mellow flavor. Cider varieties: Chacala, Urtibia, Hudeline, Hudor.

San Sebastián, Basque Country. Only ciders that have received evaluations for quality and taste are bottled as this 'Premium'. It has a naturally sparkling sensation and a rich aroma that spreads pleasantly. Variety: Spanish apples (D.O. Euskal Sagardoa) • [2023]…4,500 yen • [2024]…4,500 yen

San Sebastián, Basque Country. A cider named after an ancestor of the current head of the family. A premium single orchard cider made exclusively from Trosa apples. Uses apples recognized by the designation of origin. The rich aroma of apples harmonizes beautifully with freshness and fruitiness. Single vineyard. No added SO2.

Gipuzkoa, Basque Country. It began in 1906 when my great-grandfather made cider for personal use, followed by my grandfather commercializing it, and my father modernizing it. Currently, it is operated by three sisters. A restaurant offering a course meal paired with cider is also available. No additives used. Dry and slightly sparkling. Varieties: Spanish varieties (goikoetxe, moko, gezamina, urtebi txiki, urtebi handi, txalaka) • [2022]... 4,500 yen • [2024]... 4,500 yen

Gipuzkoa, Basque Country. It began in 1906 when my great-grandfather made cider for personal use, followed by my grandfather commercializing it, and my father modernizing the process. Only those that have received quality and taste evaluations from certifying bodies can be called premium. Varieties: Spanish varieties (goikoetxe, moko, gezamina, urtebi txiki, urtebi handi, txalaka). [2020]... 4,500 yen. [2022]... 4,500 yen.

Sierra Nevada, Andalusia. Elevation 2000m. After crushing apples, maceration for 2-3 days. Pressed and fermented in stainless steel tanks. Bottled during fermentation, aged horizontally for 4-5 months before disgorgement. Wild yeast fermentation. No added SO2. The aroma is rich with the fullness and sweetness of apples, and the taste is dry. The balance of richness and acidity is good. Dry sparkling. Varieties: a blend of 5-10 indigenous varieties including Pero, Pero Huevo de Toro, Manzana Agria, Reynetta, and others.

Andalusia, Sierra Nevada. Elevation 2000m. Open vat maceration for 24 hours, pressing to extract juice. Alcohol fermentation in stainless steel tanks. Bottled during fermentation. Aromas and flavors of green apple and herbs, sharp. Characterized by fine bubbles. Crisp taste. Dry sparkling. Wild yeast fermentation. No added SO2. Varieties: Perros (including Ortel, Don Manuel, Huevo de Toro, Camueso, and 7 other local varieties)

Sierra Nevada, Andalusia. Elevation 2000m. In 2022, there were almost no weather-related impacts, with moderate rainfall, appropriate seasonal climate, and temperature differences between day and night resulting in good quality and quantity of apples. The aroma and flavor include green apples and herbs, with a sharp character. It features fine bubbles. Wild yeast fermentation. No added SO2. Dry sparkling. Varieties: a mix of 5 to 10 indigenous varieties including Pero, Pero Huevo Tiro, Manzana Agria, Reynetta, and others.

Sierra Nevada, Andalusia. Elevation 2000m. Wash the apples twice, remove the black parts with a knife, crush, macerate a portion of red apples for one day, press, and macerate the other apples for 2-3 days before pressing. Ferment with wild yeast in stainless steel tanks. Add the same apple juice for secondary fermentation and aging in the bottle. Disgorgement. No added SO2. Varieties: a blend of 5-10 indigenous varieties including Pero, Pero Huevo Tro, Manzana Agria, Reineta, and 10% Quince.

Sierra Nevada, Andalusia. Elevation 2000m. Apples are washed twice, black parts are removed with a knife, crushed, and macerated with quince for 2-3 days, pressed, fermented with wild yeast in stainless steel tanks, bottled during fermentation, and disgorged after 4-5 months. No added SO2. Varieties: a blend of 5-10 indigenous varieties including Pero, Pero Huevo Tro, and Manzana Agria.

Catalonia, Girona. Established in 2022. A natural cider with vibrant freshness and a rustic edge. Made from traditional apple varieties, it features a refreshing green apple aroma, subtle orchard spices, and a complex earthy touch. Enjoy the perfect freshness, lively effervescence, moderate body, and the authentic taste of Catalonia with minimal intervention. Varieties: Reineta Gris, Camosa, Eugènia, Verda, Donsella, and other wild apples (indigenous varieties).

Catalonia, Girona. Established in 2022. Characterized by high altitude and significant temperature differences between day and night, this orchard offers a delicate and sophisticated elegance. The top aroma features a refreshing apple flavor with fine tannins and a hint of nuttiness that harmonize beautifully. The balance of freshness and complexity is exquisite, providing a refined yet approachable drinking experience. It has a dry and tangy taste. Varieties: Opal, Crimson Crisp, Mandy (organic apples from the Pyrenees).

Catalonia, Girona. Established in 2022. A mix of 6 varieties, aged for 1 year, then dry-hopped with Nelson Sauvin and Motueka, and re-fermented with freshly pressed apple juice. A balance of acidity and bitterness with hoppy herbal characteristics. Additional ingredients: Nelson Sauvin, Motueka

Girona, Catalonia. Established in 2022. Pressing apples from Camprodon in the Girona region and fermenting them with persimmons from Sant Esteve de Palautordera in southern Catalonia. A subtle aroma of persimmons and tannins can be felt, with a delicate taste reminiscent of wine.

Catalonia, Girona. Established in 2022. After fermenting apples, blackberries and sloes (plums) collected from La Garrotxa and Ripollès in Catalonia are packed into tanks. Maceration is carried out for 3 months, followed by bottling with freshly pressed apple juice. There is a tartness from the apples and a fruity aftertaste from the blackberries, with a slight astringency from the sloes.

Catalonia, Girona. Established in 2022. Made with 50% apples and 50% pears collected from abandoned wild trees in the Pedra Valley of Solsones, Catalonia. Brewed using traditional methods and manually racked.

Catalonia, Girona. Established in 2022. A cider aged for 1 year in barrels of fortified wine 'Ratafia' from the Champagne region, blended with 80% of this year's vintage. It is a tart cider with aromas reminiscent of anise seeds, recommended as an aperitif.

Catalonia, Girona. Established in 2022. A natural cider made from old varieties of apples from Catalonia, planted in volcanic soil in the region of La Garrotxa, influenced by a Mediterranean climate and an Atlantic climate. It has a subtle fizz, floral and honey aromas, a medium body, and flavors of hazelnut with balanced acidity that spreads in the mouth. Fermented with wild yeast.

Catalonia, Girona. Established in 2022. A cider made using all British varieties in respect to the cider that owner Marc experienced in England. A beautiful balance with moderate residual sugar and acidity. Varieties: Dabinett, Ellis Bitter, Kermerrien.

Girona, Catalonia. Established in 2022. After soaking the Muscat of Alexandria variety from the Penedes region for 5 days, it is pressed and fermented with apples from Girona. 75% apples 25% grapes bottled with freshly pressed apple juice.

Girona, Catalonia. Established in 2022. After three days of maceration with the Parellada variety from Sant Esteve de la Sarga in Tarragona, 50% of apples from Campdevanol in Girona are added for fermentation. Secondary fermentation with freshly pressed apple juice.

Brittany region. Aradon village. Harvesting four types of ripe apples, hand washing, sorting, crushing, then pressing with a packet press, fermenting in fiberglass tanks, and bottling. The fruitiness of peach nectar and grated apple, juicy with plenty of sweetness, is accented by a slight bitterness, and a hint of spice can be felt in the aftertaste. Slightly sweet sparkling. Mari Menal, Deuce Moen, Deuce Coetrinier, Judor.

Brittany region. Aradon village. Apples are harvested, hand-washed, sorted, crushed, and then pressed using a packet press machine, fermented in fiberglass tanks, and bottled. Clear pale golden color, vibrant bubbles, aromas of Fuji apple, pear, early mikan, and dill, with a dry and refreshing taste and effervescence, juicy and smooth on the palate. Slightly sweet sparkling. Variety: Gilvick.

Brittany region. A cidery that cultivates and brews cider organically and without additives. After hand-picking, the apples are washed and fermented in fiberglass tanks for 4 months, bottled without added SO2. The sharp flavor of fully ripe apples, with a hint of saltiness, adds depth, while the astringency reminiscent of apple skin balances the overall taste. Dry sparkling. Varieties: Several types of apples from Brittany.

Brittany region. A cidery that practices organic and additive-free cultivation and brewing. After hand-picking, the apples are washed and fermented in fiberglass tanks. Fermentation is stopped through filtering. The rich aroma of apples is complemented by nuances of pine, cinnamon, and honey toast. On the palate, it is juicy with a pleasant sweetness that expands fully. Slightly dry sparkling. Varieties: Several types of apples from Brittany.

Brittany region. Groa Island. Visits to apple growers in Brittany to seek out and purchase traditional varieties of apples to make cider. Apples harvested by hand are aged for about a month and then processed in December. After crushing, they are rested for one day before being slowly pressed using a vertical press and decanted for one day. Fermentation occurs with natural yeast in stainless steel tanks. Bottled in January. Manual disgorgement around mid-June. Unfiltered, unclarified, and no added SO2. The aroma is initially sweet, with flavors of ripe apple honey, citrus from orange, and a refreshing herbal note, surprisingly dry. Dry sparkling. Varieties: 10 types of apples including Guilbick and Cheurl.

Brittany region. Groix Island. Cider is made from apples purchased after visiting apple growers throughout Brittany and searching for traditional varieties. Apples are hand-picked, rested for about a month, and then processed in December. After crushing, they are rested for one day before being slowly pressed using a vertical press and decanted for one day. Fermentation occurs with natural yeast in stainless steel tanks. Bottled in January. Manual disgorgement occurs around mid-June. Unfiltered, unclarified, and no added SO2. Notes of pomelo and grapefruit fruit, with hints of ginger and white pepper spice. A dry and full-bodied cider with pronounced fruitiness. Varieties: Guillevic, Caux, and Vieille Marguerite (three types of apples from the hometown of the winemaker Mathieu in Morbihan County).

Brittany region. Groix Island. Visits to apple growers in Brittany to seek out and purchase traditional varieties of apples to make cider. Apples harvested by hand are aged for about a month and processed in December. After crushing, they are rested for one day before being slowly pressed with a vertical press and decanted for one day. Fermentation occurs with natural yeast in stainless steel tanks. Bottled in January. Manual disgorgement around mid-June. Unfiltered, unclarified, no added SO2. The aroma has a slight volatile acidity, characterized by a firm acidity. Mineral sensation. Expanding gentle sweetness of muscat, with a salty taste lingering in the aftertaste. Dry sparkling. Variety: Gilbik (from Morbihan department)

Brittany region. Groix Island. Visits to apple growers in Brittany to find and purchase traditional varieties of apples to make cider. Apples harvested by hand are aged for about a month and processed in December. After crushing, they are rested for one day and then slowly pressed using a vertical press, followed by one day of decantation. Fermentation occurs with natural yeast in stainless steel tanks. Bottled in January. Manual disgorgement around mid-June. Unfiltered, unclarified, no added SO2. Aroma of ripe nectar. Smooth extract feel. Along with the fruit, dry spices and tannins such as herbs and pepper. Dry sparkling. Varieties: Luget de Dore, Local Vert, Marie Menard, Frecan (from Côtes d'Armor).

Normandy region. A prestigious producer of Calvados. Producing cider and Calvados for three generations. Apples are grown using lutte raisonnée. Created with the desire to make cider comparable to Champagne. Cider made with wild yeast. Uses the same three varieties of apples as Calvados. ・[2015]…6,500 yen ・[2021]…6,500 yen

Normandy region. Famous Calvados production area Donfront. Established in the 1800s. Currently, Jane, the granddaughter of Calvados master Isidore Lemolton, produces Calvados and cider. The harvested apples are stored in fruit pallet boxes for several days, and when they reach the appropriate ripeness, they are crushed and pressed, then fermented in tanks. Bottled without additives during fermentation. 4 to 6 months of bottle fermentation and aging. Cool Dure, Douce Mont, Kermelian, Frecan Rouge, Malt, etc.

Normandy region. Saint Desir village. A producer of apples and pears for three generations. Biodynamic. Harvested apples are roughly crushed, packed into cloth bags, and pressed. The extracted juice is aged at low temperatures for a while and blended with juice from other varieties. Fermented with wild yeast in stainless steel tanks. Bottled during fermentation (ancestral method). The flavor of fully ripe apples, with a hint of bitterness and complexity. A warm taste that evokes a bit of the countryside. Dry sparkling. Variety: Over 60 types of apples.

Normandy region. Village of Saint-Désir. A producer of apples and pears for three generations. Biodynamic. Harvested apples are roughly crushed, packed into cloth bags, and pressed. The extracted juice is aged at low temperatures for a while and blended with juice from other varieties. Fermented with wild yeast in stainless steel tanks. Bottled during fermentation (ancestral method). Dry sparkling. A refreshing flavor spreads in the mouth, reminiscent of biting into a pear. Variety: Pear

Normandy region. Cultivated and brewed using natural methods without any pesticides. Fallen apples are picked, pressed, and the juice is left to settle to remove large sediments. Fermented for several months in stainless steel tanks with the natural action of wild yeast, then bottled to continue fermentation and achieve carbonation. It has a brownish-orange hue, flavors reminiscent of grated apples, gentle bubbles, and a sweetness with residual sugar of 27g/L. Varieties: Marie Menard, Bedan, Frequin Rouge, Frequin Lae.

Normandy region. Cultivated and brewed using natural methods without any pesticides. A special cuvée made from the finest pear variety 'Plant de Blanc'! It shines with a golden color, and the bubbles are very fine. The aroma has hints of yellow apple and quince fruit flavors and a slight astringency, reminiscent of a somewhat rustic cider. Yellow fruit and honey-like flavors spread in the mouth, with a refreshing taste and sweet nuances of fruit varieties: Pomera, Gobert, Plant de Blanc.

Normandy region. Cultivated and brewed using natural methods without any pesticides. A groundbreaking drink that is a blend of apples and pears! It has a pale apricot hue with fine, creamy bubbles. Features the flavor of pear, with the bitterness of cider apples and rich acidity. Varieties: Pear for Poire and cider apples.

Normandy region. Cultivated and brewed using natural methods without any pesticides. A micro-cuvée made from a single variety, characterized by exotic flavors. It has a pale yellow hue, with fine and subtle bubbles. The flavor has a honey-like quality, featuring freshness and an impressive contrast between sweetness and moderate acidity. Variety: Fosse pear.

A project that began in 2021 by Champagne producers, driven by the desire to brew apples and pears produced in the historic great terroir of Normandy. Instead of traditional cider-making methods, it follows the principles of winemaking to create a special dry cider of high quality and small production. After one year of fermentation in oak barrels, secondary fermentation occurs in the bottle. This secondary fermentation uses natural sugars derived from apples instead of sugar. Released after aging with the lees for 12 months. Varieties: Dabinett, Harry Master, Judor.

Normandy region. After gaining 10 years of winemaking experience in famous wineries in the Champagne region and Rhône, he took over his grandparents' orchard. His cider is used in the 5-star hotel 'George V' in Paris and the Michelin three-star 'Alain Passard'. Hand-picked, fermented with wild yeast in stainless steel tanks. Filtered and undergoes secondary fermentation in the bottle. Fine bubbles. Long and elegant apple aftertaste with a pleasant bitterness at the end.

Normandy region. After gaining 10 years of winemaking experience in famous wineries in the Champagne region and Rhône, he took over his grandparents' orchard. His cider is used in the 5-star hotel 'George V' in Paris and the Michelin three-star 'Alain Passard'. Hand-picked, fermented with wild yeast in stainless steel tanks. Filtered and bottled. No racking. Complex aromas of floral, citrus fruits, and spices. Slightly sparkling. Varieties: Lucan Rouge, Bosque, Saint Martin, Rambo.

Normandy region. After gaining 10 years of experience in winemaking at famous wineries in the Champagne region and Rhône, he took over his grandparents' orchard. His cider is used in the five-star hotel 'George V' in Paris and the Michelin three-star 'Alain Passard'. A poire made only from pears. A sparkling wine with a delicate dry taste. The finish continues with fresh pear notes.

Normandy region. After gaining 10 years of winemaking experience in famous wineries in the Champagne region and Rhône, he took over his grandparents' orchard. His cider is used in the five-star hotel 'George V' in Paris and the Michelin three-star 'Alain Passard'. A rare still type cider from Normandy. Hand-picked harvest. Fermented with wild yeast in stainless steel tanks, aged. Mineral notes, aromas of pear and citrus. Freshness, with a slight bitterness and saltiness at the end.

Normandy region. Originally a botanist and biologist, Jacques Peritaz began making cider to spread the value of old apple varieties that are close to their wild ancestors, using these apples to bring happiness to people. This cuvée uses not only traditional cider apple varieties but also old varieties that are not well known locally. Unlike the slightly cloudy style typically seen in Normandy ciders, it features a clear freshness and crisp flavor. It has a roasted and mineral quality, while the aroma is fruity and sweet. Varieties: Frican Ley, Petit Jaune, Vine Rouge, among others.

Normandy region. Originally a botanist and biologist, Jacques Peritaz began making cider to spread the value of old apple varieties that are close to their wild ancestors, using these apples to bring happiness to people. A refined poire characterized by an aromatic scent reminiscent of tea and perfume, made with multiple varieties of pears. It features a glamorous and elegant aroma, juicy fruit flavors, and a hint of astringency. Varieties: Plant de Blanc, Fosse, Du Cloche, and others.

Normandy region. Originally a botanist and biologist, Jacques Peritaz began making cider to spread the value of old apple varieties that are close to their wild ancestors, using these apples to create something that brings happiness to people. This poiré, blended from over 25 local pear varieties, features a pure aroma and a sharp drinking experience. The scent is pure and soft, reminiscent of white flowers, with a gentle sweetness, but upon tasting, a straightforward acidity stands out, leaving a very sharp and crisp impression. Variety: Pear (over 25 traditional varieties)

Normandy region. Originally a botanist and biologist, Jacques Peritaz began making cider to spread the value of old apples that are close to their wild ancestors, using these apples to bring happiness to people. A poire that combines sweetness and elegance. Typically, it uses carefully selected pears from old trees that are usually used for distillation. It features a refreshing quality and a hard, sharp nuance, with a straight and beautiful acidity that stands out. Variety: Pear (from high-age trees used for distillation)

Normandy region. Originally a botanist and biologist, Jacques Peritaz began making cider to spread the value of old apple varieties that are close to their wild ancestors, using these apples to bring happiness to people. A cuvée made by simultaneously pressing and blending apples, pears, blackcurrants, redcurrants, and strawberries. It has notes of lingonberry, plum, berry, yogurt, and saltiness, with a sweet aroma that is subtly sweet, and a clean acidity in the finish. Varieties: apple, pear, blackcurrant, redcurrant, strawberry.

Loire County. Lury Village. A cider house that practices completely organic and additive-free cultivation and brewing. Varieties are separated, and after debourbage, natural fermentation is carried out using wild yeast while managing the temperature, with some being aged in stainless steel tanks and barrels. Minimum aging of 1 year with secondary fermentation in the bottle. Disgorgement is included. It features delicate aromas and prominent fruitiness, with a pleasant tension and a long finish. Dry sparkling. Varieties: 2/3 Sébinn and 1/3 Abrol.

French Basque. Dominique, a winemaker from Brittany, moved to the Basque region during his childhood. Passionate about the old traditions of cider, he established the agricultural processing company 'Txopinondo' in 1998. He began serious cider production in 1999. It has a sweet and gentle aroma of candied white fruits. Pure and natural apple flavor. Not overly sweet, making it easy to drink. Ideal as a food pairing wine. Made with apples from the Basque region.

Tsubaki Hajimete Hiraku 2023…5,500 yen, Hirosaki City, Aomori Prefecture. A farm located at the foot of the volcano Iwaki Mountain, which is selected as one of Japan's 100 famous mountains. Mainly uses apples harvested around November. After juicing, wild yeast fermentation occurs. Just before bottling, apple juice is added, and secondary fermentation takes place in the bottle. Unfiltered, unclarified, no added SO2. Characterized by cloudiness, yet has a light drinking experience. One year has passed since brewing, resulting in a deeper flavor. Dry sparkling. Varieties: Shinano Gold 50%, Jonagold 16%, Fuji 20%, others. Kusatsuyu Shiro 2024…5,500 yen, Hirosaki City, Aomori Prefecture. A farm located at the foot of the volcano Iwaki Mountain, which is selected as one of Japan's 100 famous mountains. Mainly uses apples harvested in early September. After juicing, wild yeast fermentation occurs. Just before bottling, apple juice is added, and secondary fermentation takes place in the bottle. Unfiltered, unclarified, no added SO2. A light drinking experience with lower alcohol, characteristic of early-harvest refreshing apples. The acidity of the Hime apple (Maypole) is distinctive. Varieties: Tsugaru 60%, Maypole 35%, others. Kogan Kitari 2024…5,500 yen, Hirosaki City, Aomori Prefecture. A farm located at the foot of the volcano Iwaki Mountain, which is selected as one of Japan's 100 famous mountains. Mainly uses apples harvested in early October. After juicing, wild yeast fermentation occurs. Just before bottling, apple juice is added, and secondary fermentation takes place in the bottle. Unfiltered, unclarified, no added SO2. The richness of Toki and the crisp acidity of Kogyoku can be felt. Varieties: Toki 40%, Kogyoku 40%, others. Kirigirisu Tonari 2024…5,500 yen, Hirosaki City, Aomori Prefecture. A farm located at the foot of the volcano Iwaki Mountain, which is selected as one of Japan's 100 famous mountains. Uses apples and wild grapes harvested in late October. After juicing, wild yeast fermentation occurs. Just before bottling, apple juice is added, and secondary fermentation takes place in the bottle. Unfiltered, unclarified, no added SO2. Varieties: Jonagold 60%, Shinano Gold 25%, wild grapes 10%, others. Tsubaki Hajimete Hiraku 2024…5,500 yen, Hirosaki City, Aomori Prefecture. A farm located at the foot of the volcano Iwaki Mountain, which is selected as one of Japan's 100 famous mountains. Uses apples and wild grapes harvested in late October. After juicing, wild yeast fermentation occurs. Just before bottling, apple juice is added, and secondary fermentation takes place in the bottle. Unfiltered, unclarified, no added SO2. Varieties: Shinano Gold 50%, Akano Yume 35%, others.

・Make sense 2023 Fattoria AL FIORE…8,500 yen, Kawasaki Town, Miyagi Prefecture. A winery that has been renovated from a closed elementary school and is used as a brewery. The first cider produced. Fermented for a long time with the pomace of orange wine made from Fuji apples and Delaware grapes, pressed after fermentation, and undergoes secondary fermentation in the bottle. After fermentation, disgorgement. Aromas with depth reminiscent of honey and flavored tea. Fine bubbles. Dry sparkling. Pomace from Fuji (Yamagata Prefecture, Kaminoyama City) and Delaware (same city) 2023 Fattoria AL FIORE…8,000 yen, Kawasaki Town, Miyagi Prefecture. A winery that has been renovated from a closed elementary school and is used as a brewery. Uses apples from the cider brewery 'Ringorirappa' that produces organically grown apples. A mix of cider and wine finished with Kyoho and Neo Muscat. Sparkling with umami brought out by the ancestral method. Organically grown apples (Yamagata Prefecture, Shinjo City), Kyoho, Neo Muscat (Yamagata Prefecture)・Pear Cider 2024 Takahiro wine…6,500 yen, made by winemaker Takahiro Suzuki. Brewed at Fattoria AL FIORE. Uses La France and apples from Yoshida Orchard in Kaminoyama City, Yamagata Prefecture. After harvest, the fruits are ripened in the refrigerator for two months, allowing moisture to be appropriately removed and sugar content to rise before crushing and pressing the next day. A little Neo Muscat juice is added before bottling. Varieties: La France 70%, Fuji apple 29%, Neo Muscat 1%

・A Certain Night Encounter 2024 Apple Rappa…6,000 yen Yamagata Shinjo City. Cultivating apples specialized for processing. Practicing sustainable agriculture, obtained organic JAS certification. Not pressed immediately after crushing, fermented with wild yeast for about one month with an image of orange wine. Pressed with low pressure to minimize oxidation and barrel-aged. After about one month of barrel fermentation, apple juice is added at the timing when the barrel aroma has fully transferred, and then bottled. Unfiltered, unclarified, no added SO2. Varieties: Bramley, Jonathan, Jonagold, others. ・Mountain Echo 2024 Apple Rappa…6,500 yen Yamagata Shinjo City. Cultivating apples specialized for processing. Practicing sustainable agriculture, obtained organic JAS certification. Mainly using high-acidity varieties. To maximize the flavor of organic apples, not pressed immediately after crushing, but after one month of fermentation. After about one month of barrel fermentation, about 4% of wild grape juice is added at the timing when the barrel aroma has fully transferred, and then bottled. Varieties: Bramley, Jonathan, Jonagold, others. ・Apple Republic 2023 GRAPE REPUBLIC…5,500 yen Nanyo City, Yamagata Prefecture. A natural cider produced by the natural winery GRAPE REPUBLIC. After harvest, sorted and pressed by hand. Just before the end of alcoholic fermentation, the reserved juice is added back, and after adjusting the sugar content, it undergoes bottle fermentation. No added SO2. The aroma is fresh and refreshing, as if packed with the scent of freshly cut apples. The taste is also fresh and juicy, with a refreshing sensation reminiscent of green herbs in the aftertaste and a unique salty finish. Varieties: Akiyoh 34%, Orin 33%, Shinano Sweet 33% (produced in Yamagata Prefecture). ・Apple Republic 2024 GRAPE REPUBLIC…5,500 yen Nanyo City, Yamagata Prefecture. A natural cider produced by the natural winery GRAPE REPUBLIC. After harvest, sorted and pressed by hand. Just before the end of alcoholic fermentation, the reserved juice is added back, and after adjusting the sugar content, it undergoes bottle fermentation. No added SO2. The aroma is just like freshly cut apples, with a clean and fresh impression. The taste is fresh as per the aroma, with a mid-palate extract sensation like eating apples with the skin. The fruit-derived acidity and carbonation enhance the drinkability. Varieties: Akiyoh 60%, Shinano Sweet 30%, Orin 10% (produced in Yamagata Prefecture).

Hakuros 2022 Les Vins Vivants... 5,500 yen, Higashiomi City, Nagano Prefecture. Apples from our own orchard are crushed and pressed. Fermented with wild yeast in an open wooden fermentation tank. Bottled during fermentation. Disgorged after 22 months of bottle aging. No added SO2, unfiltered, and not clarified. Characterized by complexity from 2 years of aging and a round sweetness. The aroma of fresh apples is impressive. Sun Fuji 100% dry sparkling. Inazuma 2024 Les Vins Vivants... 5,500 yen, Higashiomi City, Nagano Prefecture. Apples and pears are crushed and juiced. Fermented with wild yeast in a sealed stainless steel tank. Bottled at the end of fermentation. Disgorged after 3 months of bottle aging. No added SO2, unfiltered, and not clarified. Aroma and subtle sweetness from pears. The acidity is distinctive. Sun Fuji 44%, Shinano Gold 30%, pear 11%, Jonagold 9%, Akibae 6% dry sparkling.

・Pigalle Cidre 2021 Pigalle×LES VINS VIVANTS…7,500 yen A beer bar and bottle shop Pigalle in Sangenjaya has brewed this original cider with its long-time friend LES VINS VIVANTS. A large amount of grape pomace used in wine production. Wild yeast fermentation. No added SO2, unfiltered, and not clarified. Fuji 80%, neutral varieties (Jonagold, Shinano Sweet) 20%, pomace (Muscat Berry A) Dry still. ・Pigalle Cidre 2022 Pigalle×LES VINS VIVANTS…8,000 yen A beer bar and bottle shop Pigalle in Sangenjaya has brewed this original cider with its long-time friend LES VINS VIVANTS. Grape pomace and juice used in wine production. Wild yeast fermentation. No added SO2, unfiltered, and not clarified. San Fuji (Yamagata Prefecture), Muscat Berry A (Tomi City, Nagano Prefecture)

CHILAN Cidre Weizen 2022 CHILAN x Tsuijirabo…7,000 yen. A cider brewed by the Vietnamese restaurant CHILAN in Hatsukaichi, Hiroshima, at the entrusted brewing location Tsuijirabo in Nagano Prefecture. Fermented in stainless steel tanks. Total production of 360 bottles. A fruity taste with gentle bubbles and a slight residual sugar feel. Sparkling Fuji, Akibae, Shinano Gold, Shinano Sweet. Yeast: Weizen. CHILAN Cidre Saison 2023 CHILAN x Tsuijirabo…7,000 yen. A cider brewed by the Vietnamese restaurant CHILAN in Hatsukaichi, Hiroshima, at the entrusted brewing location Tsuijirabo in Nagano Prefecture. Fermented in stainless steel tanks. Total production of 360 bottles. A crisp and refreshing taste. Sparkling Fuji, Akibae, Pink Lady, and over 20 other varieties. Yeast: Sauvignon.

East Coast Sarunashi Remix Sanoba Smith…8,500 yen, Omachi City, Nagano Prefecture. Three types of apples harvested in different years are brewed and aged in different ways. Sarunashi is fermented with apples and blended. Our own Cascade hops are added. The spiciness from Sarunashi extends the aftertaste of tannins from the apples. Multiple apple varieties, Sarunashi (Hakuba Village, Nagano Prefecture), Cascade hops. East Coast Hozuki Remix Sanoba Smith…8,500 yen, Omachi City, Nagano Prefecture. Three types of apples harvested in different years are brewed and aged in different ways. Hozuki is fermented with apples and blended. Our own Cascade is added. The aroma of peach and apricot from Hozuki, along with hops and tannins from wooden barrels, are characteristic. Multiple apple varieties, Hozuki (Hakuba Village, Nagano Prefecture), Cascade hops.

FARMER'S APPLE WINE Farm & Cidery KANESHIGE…3,500 yen, Shimojo Village, Shimoina District, Nagano Prefecture. Interested in advanced fruit tree cultivation in America, after training as an apple farmer in Oregon, founded 'Kaneshige Farm' in 1974. Conducts everything from cultivation to juicing and sales by themselves, and in order to spread the products they manufacture, they also produce apple juice, hard cider, and craft beer. The flagship model is the FARMER'S series. To achieve a soft mouthfeel, they repeatedly clarify and settle the sediment, removing impurities as much as possible, and finish with a hint of sweetness for a moderately sweet still cider that is easy to drink. 720ml - Pink Lady Cider 2024 Twijilab…5,500 yen, Togakushi City, Nagano Prefecture. A winery consisting of owner Tsukiji, who cultivates grapes in both Nagano and Tokyo, and brewer Suga, who has bases in Nagano and Australia. A cider made by blending 75% Pink Lady apple variety with Fuji apples, steeped with both skin and flesh. 75% Pink Lady, 25% Fuji.

Barrel Fermented Cider 2024 Tsuji Lab…5,500 yen, Togakushi City, Nagano Prefecture. A winery consisting of owner Tsukiji, who cultivates grapes in two locations, Nagano and Tokyo, and brewer Suga, who has bases in Nagano and Australia. A standard cider from Tsuji Lab. Fermented and aged in barrels. Received the highest rating of ★★★ in the design category at the Japan Cider Awards. Fuji 100%

Fuji Apple 2019 Ladybug Yokohama Winery…5,500 yen A city-type winery that produces natural wine located at the tip of Yamashita Pier in Yokohama. It also has its own grape farm established in the city. Fermented with wild yeast in stainless steel tanks. A gentle cider with a soft mouthfeel. A slightly sweet still cider. No added SO2. Fuji apple (Fukushima Prefecture, Iizaka Town, Momoyama Orchard)・Cidre Fuji Apple 2022 Yokohama Winery…4,500 yen A city-type winery that produces natural wine located at the tip of Yamashita Pier in Yokohama. It also has its own grape farm established in the city. Fermented with wild yeast in stainless steel tanks. A dry sparkling cider finished with primary fermentation in the bottle. Fuji apple (Fukushima Prefecture, Iizaka Town, Momoyama Orchard) 720ml・Cidre Toki Apple 2020 Yokohama Winery…5,500 yen A city-type winery that produces natural wine located at the tip of Yamashita Pier in Yokohama. It also has its own grape farm established in the city. Fermented with wild yeast in stainless steel tanks. A dry sparkling cider finished with primary fermentation in the bottle. Toki (Aomori Prefecture, Goshogawara City, Toki Apple Orchard) 720ml

・Numata Apple Sweet FukiwareCidrerie…5,000 yen, Numata City, Gunma Prefecture. Established in 2021, a cider specialty brewery. Uses fully ripe apples from Numata City. Every year, it travels to Europe and other places with a long history of cider to incorporate traditional methods into cider making. 100% uses fully ripe apples from Numata City. A moderate sweetness that enhances the fruitiness through a unique sur lie method. No added SO2. ・Gunma Meigetsu Sweet FukiwareCidrerie…5,000 yen, Numata City, Gunma Prefecture. Established in 2021, a cider specialty brewery. Uses fully ripe apples from Numata City. Every year, it travels to Europe and other places with a long history of cider to incorporate traditional methods into cider making. 100% uses Gunma Meigetsu. A moderate sweetness that enhances the fruitiness through a unique sur lie method. No added SO2.

・Raison d'etre Cider 2022 Ross on Wye…7,000 yen Herefordshire. Established in 1930. Cultivates and brews apples and pears on its own farm. Ferments clean, ripe bittersweet apples in oak barrels, maturing them slowly and quietly, and performs bottle conditioning. A harmonious cider, filled with complexity, expressing the identity and passion of the maker. Barrel-aged dry cider. No added SO2. No added sugar. ・Foxwellp Meets Discovery Ross on Wye…7,000 yen Herefordshire. Established in 1930. Cultivates and brews apples and pears on its own farm. A special limited collaboration with Nightingale Cider. A blend of Nightingale's Discovery 2022 Cider and Foxwellp 2021 Cider. A bright and lively cider, reminiscent of strawberry sorbet. Lightly sparkling.

• Brown Snout & Chisel Jersey Ross on Wye…7,000 yen Herefordshire. Established in 1930. Cultivates and brews apples and pears on their own farm. The first harvest in 2019 was fermented in oak barrels, resulting in a robust chocolate cider. However, tannins needed time, so it was rested until the second crop in 2021. The two barrels harvested in 2021 were softer and gentler, blended with older cider to create depth and complexity, allowing enjoyment of both young and aged cider in the same flavor. • Ditchit Hill 2021 Wilding Cider…7,000 yen North Somerset. A couple who ran a famous restaurant opened a cidery in a town near Bristol after selling their restaurant. In 2021 and 2022, the warm winter resulted in lower yields and lower sugar levels than usual, but by blending various varieties, they achieved a very well-balanced cider that is sweet yet complex. Varieties: Dabb, Harry Masters Jersey, Yarlington Mill, Ashton Brown Jersey, Brown, Sweet Coppin.

• Ditchit Hill 2022 Wilding Cider…7,500 yen, North Somerset. A couple who ran a famous restaurant opened a cidery in a town near Bristol after selling their restaurant. The year 2022 had an extremely hot and dry climate, resulting in fruits with high sugar, tannin, and aroma, producing an exceptionally concentrated cider. The most concentrated cider of all the vintages so far. Well-balanced and elegant. Crisp acidity, fruity aroma, and tannin grip with ripe apples, wild strawberries, and tannins reminiscent of oolong tea. Varieties: Yarlington Mill 40%, Browns 40%, Ashton Brown Jersey 15%, Sweet Coppin 5%. • Barlands 2022 Wilding Cider…7,500 yen, North Somerset. A couple who ran a famous restaurant opened a cidery in a town near Bristol after selling their restaurant. The flavor became concentrated and extremely pleasant. Aromas of lime marmalade, stewed fruits, and leather, with a lively acidity and a solid tannin structure that spreads sweetness throughout the mouth, making it enjoyable no matter how many times you drink it. Very easy to drink and suitable for pairing with meals.

• Dabinett & Foxwhelp 2022 Wilding Cider…8,000 yen, North Somerset. A couple who ran a famous restaurant opened a cidery in a town near Bristol after selling their restaurant. It became clear that it was too late to make a dry cider during fermentation, so they changed to leave some sugar (Rural Method) after a racking in winter. It features high sugar content, intense aroma, and tannins. There is acidity, and it is well-balanced. Varieties: Foxwhelp 25%, Dabinett 75% • Yarlington Mill & Stork Red 2022 Wilding Cider…7,000 yen, North Somerset. A couple who ran a famous restaurant opened a cidery in a town near Bristol after selling their restaurant. Co-fermentation in stainless steel before finishing bottle fermentation. A long 20-month lees aging creates secondary flavors from the breakdown of tannins, resulting in a cider that is soft, with a velvety mouthfeel and complex tannins and aromas. Varieties: Yarlington Mill 85%, Stork Red 15%

・Comics 2022 Wilding Cider…7,500 yen, North Somerset. A couple who ran a famous restaurant opened a cidery in a town near Bristol after selling their restaurant. It has the aroma of fresh fruit, a refreshing acidity that cleanses the palate, a body with a moderate tannin presence, and a touch of sweetness, resulting in a well-balanced and easy-to-drink cider. 90% blend of Yarlington Mill, Dabb, and Browns, 10% Chisel Jersey. ・Marl 2020 Wilding Cider…6,000 yen, North Somerset. A couple who ran a famous restaurant opened a cidery in a town near Bristol after selling their restaurant. It is light and easy to drink, characterized by a pleasant mineral sensation, reflecting the various clay and limestone geology of the orchard. Varieties: Mainly a blend of Yarlington Mill, Dabb, and Browns, along with many other varieties.

• Symphony 2021 Wilding Cider…6,000 yen, North Somerset. A couple who ran a famous restaurant opened a cidery in a town near Bristol after selling their restaurant. The aroma is bittersweet, reminiscent of spices, ripe apples, and peels. Rich in tannins, it balances sweetness from fermentation using the rural method, leaving residual sugar while having ripe fruit flavors and phenolic notes. Varieties: Dabinett, Yarlington Mill, Harry Masters Jersey Pepper Shells 2020 Wilding Cider…6,000 yen, North Somerset. The couple used fruit from the orchard named Pepper Shells, which is also the name of the cider. The first vintage after renting this orchard was in 2021, using the best apples of that year for selection. It is powerful, rich, and concentrated, with cooked fruit flavors and spicy aromas, and a moderate tannin structure. Yarlington Mill, Blenheim Orange, Tremlett's Bitter, Harry Masters Jersey, Browns.

・Blakeney Red & Yellow Huffcap 2020 Wilding Cider…7,500 yen, North Somerset. A couple who ran a famous restaurant opened a cidery in a town near Bristol after selling their restaurant. A combination of delicate and mild Blakeney Red and the bitter and sharp Yellow Huffcap, rich in aroma, acidity, sweetness, and texture. Soft natural carbonation, refreshing acidity, and balanced sweetness. Moderate tannins with aromas reminiscent of apple sour sweets, flowers, and sorbet. Varieties: Blakeney Red, Yellow Huffcap. ・Perry Hill 2020 Wilding Cider…7,500 yen, North Somerset. A couple who ran a famous restaurant opened a cidery in a town near Bristol after selling their restaurant. Fermented in stainless steel with one racking before bottling. Still (slightly sparkling) and medium-dry (slight sweetness). Includes apples aged 110 years. Uses 12 varieties of apples. ・Yarlington Mill & Stork Red 2019 Wilding Cider…6,500 yen, North Somerset. A couple who ran a famous restaurant opened a cidery in a town near Bristol after selling their restaurant. Co-fermented in stainless steel before finishing bottle fermentation. A long 20-month aging on the lees creates flavors from tannin breakdown, resulting in a cider that is soft, with a velvety mouthfeel and complex tannins and aromas. Aromas of copper, skin, and spices are prominent. Varieties: Yarlington Mill, Stork Red.

• Eastwood Manor 2021 Wilding Cider…6,000 yen, North Somerset. A couple who ran a famous restaurant opened a cidery in a town near Bristol after selling their restaurant. The light and juicy fruitiness of the Yeovil Sour pairs exceptionally well with the soft and gripping tannins of the Black Dabinett, making it very easy to drink overall. Rather than pairing, the balance is completed by enjoying this cider on its own. Varieties: Dabinett, Black Dabinett, Yeovil Sour. Reason to Be Cheerful 2020 Wilding Cider…6,500 yen, North Somerset. A couple who ran a famous restaurant opened a cidery in a town near Bristol after selling their restaurant. Using high-quality fruit harvested from old orchards, careful racking is done during the winter, and slow fermentation allows for the creation of cider that contains natural sugars from the apples left in the bottle. (Rural method) A blend of late-harvest rich fruits. The variety composition enhances the aroma of tropical fruits while maintaining a balance of moderate tannins and gentle acidity. Varieties: Ashton Brown Jersey, Dabinett, Stoke Red, Wellberry.

• Court of Noak 2021 Skybury Cider & Perry…6,500 yen, Knighton, Powys, Wales. A small cidery run by two brothers. No fertilizers, no pesticides, and basically, the fruits are mostly harvested by hand. After hand-picking, the fruits are sorted, washed, crushed, pressed, and sent to fermentation tanks. After 7 months of fermentation, it is bottled and aged in the bottle for 6 months. Racking. Unfiltered, unclarified, no added SO2. Soft carbonation. Subtle tannins and bitterness. Sweet aroma of ripe fruits, reminiscent of apricots and brown sugar sweetness. Slightly sparkling. Yarlington Mill, Chisel Jersey, Foxwhelp, Knighton 2021 Skybury Cider & Perry…6,500 yen, Knighton, Powys, Wales. A small cidery run by two brothers. No fertilizers, no pesticides, and basically, the fruits are mostly harvested by hand. After hand-picking, the fruits are sorted, washed, crushed, pressed, and sent to fermentation tanks. After 7 months of fermentation, it is bottled and aged in the bottle for 6 months. Racking. Unfiltered, unclarified, no added SO2. Soft carbonation, with a very good balance of fruitiness and tannins. Yarlington Mill, Stoke Red, Dabinett, Kingston Black, Browns, Frederick.

• Cider 2023 Floribunda…6,500 yen Trentino-Alto Adige. Began cider production after inheriting an apple farm. Tree age 20 years. After harvest, crushed and pressed. Fermented gently in small tanks. Late-harvested apples are pressed, juice added, and bottled for secondary fermentation in the bottle. No racking. No added SO2. Varieties: Topaz, Goldrush • Cider with Quince 2023 Floribunda…6,500 yen Trentino-Alto Adige. Began cider production after inheriting an apple farm. Tree age 20 years. After harvest, crushed and pressed. Fermented with quince grown in the same field as the apples. Bottled with stored apple juice added for secondary fermentation in the bottle. No racking. No added SO2. A cider that compensates for the tannins not found in apples with quince, possessing the potential for long-term aging. Varieties: Topaz 40%, Goldrush 40%, Quince (Cydonia) 20% • Cider with Elderflower 2023 Floribunda…6,500 yen Trentino-Alto Adige. Began cider production after inheriting an apple farm. Tree age 20 years. After harvest, crushed and pressed. At the start of fermentation, elderflower is added. Late-harvested apples are pressed, juice added, and bottled for secondary fermentation in the bottle. No racking. No added SO2. A cider with the sweet aroma and refreshing character of elderflower, full of personality. Varieties: Topaz 99%, elderflower 1%. • Cider with Ginger 2023 Floribunda…6,500 yen Trentino-Alto Adige. Began cider production after inheriting an apple farm. The harvested apples are crushed together with ginger grown in the local South Tyrol. Fermented gently, and apple juice is added for secondary fermentation in the bottle. Released without racking. No added SO2. A cider with the refreshing taste of ginger complementing the apple flavor, a wonderful pairing. Varieties: Goldrush 99%, ginger 1%.

• Cider with Peperoncino 2023 Floribanda…6,500 yen Trentino-Alto Adige region. Started cider brewing after inheriting an apple farm. 20 years old trees. After harvesting, crushing and pressing. At the start of fermentation, add two types of fresh chili peppers (sweet chili, habanero) and wait for fermentation to finish. Add late-harvested apple juice and bottle. Secondary fermentation in the bottle. Released without racking. The spiciness of the chili enhances the sweetness of the apple, creating a unique cider. Varieties: Goldrush 80%, Topaz 20%, Sweet Chili, Habanero • Cider al Cornio 2023 Floribanda…6,500 yen Trentino-Alto Adige region. Started cider brewing after inheriting an apple farm. 20 years old trees. After harvesting, crushing and pressing. At the timing when fermentation begins, add Cornio (a plant native to Europe with red berries) harvested from Casteljuval and ferment together. Press late-harvested apples, add juice, bottle, and secondary fermentation in the bottle. No racking. A pale-colored cider with strong pigments and tannins from Cornio, resembling light red wine. Varieties: Goldrush, Topaz, Cornio • Cider Rosato 2024 Floribanda…6,500 yen Trentino-Alto Adige region. Started cider brewing after inheriting an apple farm. 20 years old trees. After harvesting, crushing and pressing. Ferment gently in small tanks. Press late-harvested apples, add juice, bottle, and secondary fermentation in the bottle. Released without racking. The addition of red-fleshed apples (Red Love) creates a rosé cider. The refreshing acidity is pleasant, making it a cider perfect for hot seasons. Varieties: Topaz 70%, Natura 20%, Red Love 10% • Cider with Mint 2024 Floribanda…6,500 yen Trentino-Alto Adige region. Started cider brewing after inheriting an apple farm. After harvesting, crushing and pressing. At the timing when fermentation begins, add mint leaves that grow wild in the same field and ferment. Press late-harvested apples, add juice, bottle, and secondary fermentation in the bottle. No racking. No added SO2. The sweet aroma of apples and the refreshing sensation of mint are a perfect match. Varieties: Goldrush 80%, Topaz 20%, Mint leaves

• Cider from the Etna Land 2023... 6,000 yen. Vitaly, a cider producer from Ukraine who lost his winery due to the Russian invasion of Ukraine, brews at the Etna Land winery located on the slopes of Mount Etna in Sicily. He harvests semi-wild apples planted in an abandoned village and brings them for brewing. Wild yeast fermentation, no added SO2. Ancestral method. Varieties: Cola, Gelato Cola, Romanello, Saturno, Repetta. Etna Pet-Nat Orange 2023... 7,000 yen. Vitaly, a cider producer from Ukraine who lost his winery due to the Russian invasion of Ukraine, brews at the Etna Land winery located on the slopes of Mount Etna in Sicily. A co-fermentation of Etna's grapes and apples. Three days of skin contact. Wild yeast fermentation, no added SO2. Ancestral method. Varieties: Carricante (white grape from Etna), Cola, Gelato Cola, Romanello, Saturno, Repetta. Etna Pet-Nat Rosé 2023... 7,000 yen. Vitaly, a cider producer from Ukraine who lost his winery due to the Russian invasion of Ukraine, brews at the Etna Land winery located on the slopes of Mount Etna in Sicily. A co-fermentation of Etna's grapes and apples. Three days of skin contact. Wild yeast fermentation, no added SO2. Ancestral method. Varieties: Nerello Mascalese (black grape from Etna), Cola, Gelato Cola, Romanello, Saturno, Repetta. Porta Mi Altrove 2022 Pellagroso... 6,500 yen. Mantova, Lombardy. Cider made from a small winery. The name of the winery comes from a fighting newspaper published over 200 years ago for farmers called 'Il Pellagroso.' Biodynamic farming. Fermented with wild yeast, without temperature control, and no added SO2. Hand-picked apples undergo primary fermentation in fiberglass tanks. Dry hopping method with bergamot peel and a small amount of juice added. Secondary fermentation is done with Merlot must that has been dried to increase sugar content. Aged in the same tank for six months. Despite being cider, it has the complexity and umami of wine.

・Apple Wine no.05-2022 Kemukakurutoa…7,500 yen A small village near Münster, Germany, called Alverskirchen. Reflecting the culture, history, and agriculture of Münster in its values, it brews beer and cider. Cider fermented for one year in oak barrels and cherry wood barrels. It has a complex acidity with salty lemon, cherry flesh, and a floral aroma. Made only from apples.・Apple Wine Blend no.01-2022 Kemukakurutoa…7,500 yen A small village near Münster, Germany, called Alverskirchen. Reflecting the culture, history, and agriculture of Münster in its values, it brews beer and cider. Cider made from apples and quince (Western medlar). Fermented for one year in oak barrels. Bold flavors of citrus and flowers, with nuances of the barrel. The balance of pleasant acidity and tannins is best. Apples, quince.・Apple Wine Blend no.03-2022 Kemukakurutoa…7,000 yen A small village near Münster, Germany, called Alverskirchen. Reflecting the culture, history, and agriculture of Münster in its values, it brews beer and cider. Cider made with a small amount of quince and Japanese quince in addition to apples. Aged for one year in oak barrels. It has a rich, bread-like quality with aromas of pineapple and lemon. Apples. Quince, Japanese quince.・Pomona Kemukakurutoa…5,500 yen A small village near Münster, Germany, called Alverskirchen. Reflecting the culture, history, and agriculture of Münster in its values, it brews beer and cider. A cider version of Piquette. Apples are pressed a second time and mixed with quince and fermented blackcurrant leaves. Flavors of apple skin, brioche, lemon, blackberry, and pineapple. Apples, blackcurrant leaves, papaya.

Belgium. Based in the Hargeland region, famous for fruit production. A cult-favorite brewery in Europe. Producing beer, cider, wine, and blends of the three. All fermented with wild yeast. Cultivating various plants such as fruit trees, grapevines, hops, and herbs. Barrel-aged cider fermented with wild yeast. After aging, blended with their own red wine made from Leonmillo and Pinot Tan, adding angelica (a plant from the celery family), citrus peels, and wormwood. Apples, grapes, orange peel, wormwood, angelica.

・Cider Low Boscope 2020 Cidrerie du Vulcan…5,500 yen Originally a plant and biologist, Jacques Peritaz began making cider to spread the value of old apples that are close to their wild ancestors, using those apples to create something that brings happiness to people. This cider is made from the Bereduboscope variety, which originated in the Netherlands in 1856. It has a mineral feel and acidity, with a dry and refreshing taste. The aroma is pure and delicate, reminiscent of elderflower. ・Cider Brut de Lieu 2020 Cidrerie du Vulcan…7,500 yen Originally a plant and biologist, Jacques Peritaz began making cider to spread the value of old apples that are close to their wild ancestors, using those apples to create something that brings happiness to people. This cider is made from over 50 varieties of apples. It has a wild flavor like craft beer, with a strong sense of fruitiness amidst bitterness, acidity, and astringency. ・Cider Rose de Torni Cidrerie du Vulcan Originally a plant and biologist, Jacques Peritaz began making cider to spread the value of old apples that are close to their wild ancestors, using those apples to create something that brings happiness to people. This cider uses apples grown from branches taken from the apple tree that inspired cider making. 【2018】 Flavors of rose and lemon, pleasant acidity, and mineral feel. The taste is very complex. 【2019】 Aroma of rose. Complex umami and fruitiness. A hint of tannin in the aftertaste. There is also an atmosphere reminiscent of dark lager. 【2018】…8,500 yen 【2019】…8,500 yen ・Cider a Propos d'Erl 2019 Cidrerie du Vulcan…6,500 yen Originally a plant and biologist, Jacques Peritaz began making cider to spread the value of old apples that are close to their wild ancestors, using those apples to create something that brings happiness to people. This cuvée was started at the request of high-end restaurants in New York. It was created with the concept of a large-scale, rich flavor that overturns the image of cider. Flavors of pear and honey.

・Cider Sec Sonsuel 2019 Cidrerie du Vulkane…6,500 yen Originally a botanist and biologist, Jacques Peritaz began making cider using old apple varieties close to their wild ancestors to promote their value and bring happiness to people. The cuvée name means 'sensual dry.' It has a strong concentration and a crisp drinking experience. ・Brut Nature 2022 Zofinger Keller…5,500 yen Zofingen, Aargau. After losing his brewery due to bombings from the Russian invasion of Ukraine, cider producer Vitaly borrowed the Swiss brewery Zofinger Keller to brew. Hand-harvested, fermented with wild yeast in stainless steel tanks, rustic method. No added SO2. Fresh and rich, with the aroma of freshly grated apples. A dry and crisp cider. It has a mineral feel, delicate bubbles, and a refreshing juiciness. Varieties: Apple (Pivona, Reinette, Braeburn, wild types) ・Hoppfen 2022 Zofinger Keller…7,000 yen Zofingen, Aargau. After losing his brewery due to bombings from the Russian invasion of Ukraine, cider producer Vitaly borrowed the Swiss brewery Zofinger Keller to brew. Hand-harvested, fermented with wild yeast in stainless steel tanks, ancestral method. No added SO2. A flavored cider blended with hops. A hint of hoppiness. There is a bitterness in the aftertaste, but it has a smooth drinking experience. Varieties: Apple (Pivona, Reinette, Braeburn, wild types), hops.

Yuzuhama 2022 Zofinger Keller…7,000 yen, Zofingen, Aargau. Vitaly, a cider producer from Ukraine who lost his brewery due to the Russian invasion of Ukraine, brews at the Swiss brewery Zofinger Keller. Hand-harvested, fermented with wild yeast in stainless steel tanks, rustic method. No added SO2. A flavored cider blended with yuzu peel and juice. Fermented with wild yeast in stainless steel tanks. Ancestral method. Varieties: Apple (Pivona, Reinette, Braeburn, wild types), Yuzu. Pinot Apple 2022 Zofinger Keller…7,500 yen, Zofingen, Aargau. Vitaly, a cider producer from Ukraine who lost his brewery due to the Russian invasion of Ukraine, brews at the Swiss brewery Zofinger Keller. Hand-harvested, fermented with wild yeast in stainless steel tanks, rustic method. No added SO2. A hybrid cider blended with second-press juice and pomace of wine grapes and apples. Varieties: Pinot Noir from Aargau and Thurgau and apples (grape ratio 25%). Pulson Jurassien 2022 Zofinger Keller…7,500 yen, Zofingen, Aargau. Vitaly, a cider producer from Ukraine who lost his brewery due to the Russian invasion of Ukraine, brews at the Swiss brewery Zofinger Keller. Hand-harvested, fermented with wild yeast in stainless steel tanks, rustic method. No added SO2. A hybrid cider blended with the fungus-resistant grape variety Cabernet Jura and apples born in Switzerland. Varieties: Cabernet Jura from Aargau and Thurgau and apples (grape ratio 25%).

Established in 1919. Jules Defriese, who returned from World War I, poured his passion into the apples of his hometown Normandy and began making cider from the fruits of the family farm. After gaining a local reputation, he challenged the distillation of Calvados for the first time in 1923. This marked the beginning of a family business that has been passed down for over 100 years. They protect traditional high-stem orchards and produce products using only fruits rooted in land protected by AOC (Appellation d'Origine Contrôlée). Calvados Pays d'Auge 3 Years... 30cc 1,500 yen, distilled twice in a pot still. Aged for 3 years in oak barrels. Retains the vitality and lively freshness of young spirits. Calvados Pays d'Auge 10 Years... 30cc 2,000 yen, distilled twice in a pot still. Aged for 10 years in oak barrels. Aromas of fruity apricot and plum, with hints of oak. Accompanied by nuances of vanilla and spice. Calvados Pays d'Auge 20 Years... 30cc 2,500 yen, distilled twice in a pot still. Aged for 20 years in oak barrels. Rich in aromas of cigar, dried grapes, honey, and quince. Further enhanced by clear notes of herbs, spices, and oak nuances. Calvados Pays d'Auge 40 Years... 30cc 4,000 yen, distilled twice in a pot still. Aged for 40 years in oak barrels. Balanced apple flavor, with aromas of oak and various spices adding complexity.

In 1949, Léon, the son of Jules Defriese, the head of Clos de la Pommeraye, established the brand in honor of his father. The commitment to quality has evolved to even greater heights, leading to its adoption by renowned restaurants in France. The vineyards have been practicing organic and biodynamic farming for generations. - Calvados NV...30cc 800 yen aged in oak barrels for 2 years. A fresh and invigorating aroma of apples. Pure apple flavor can be felt. - Calvados 3 years...30cc 1,300 yen aged for 3 years in oak barrels while undergoing alcoholic fermentation. The flavor of fresh apples can be felt. - Calvados 40 years...30cc 3,000 yen aged for 40 years. Complex aromas with nuances from the barrel and spiciness. - Eau-de-vie de Normandie NV...30cc 1,100 yen made from cider through double distillation. (Clear spirits) Freshness and rich aroma.

Known as an excellent producer of Calvados in the Normandy region, with many successful applications in high-end restaurants centered around Paris. Lemorton's Calvados is made from a blend of pears (at least 30%) and apples. - Vieille Calvados 1985...30cc 4,000 yen Rare vintage Calvados. Made from 48 varieties of apples and pears, cider and poire are prepared and distilled.

Today's Cider 1. Sidra Natural (Trabancho) Spain, Asturias region, chestnut tree, wild yeast fermentation, glass 100cc... 750 yen, bottle... 4,500 yen 2. Sidro di Miele Dettna (Etnella Land) Italy, Sicily, Mount Etna, wild yeast fermentation, no added SO2, glass 100cc... 950 yen, bottle... 6,000 yen 3. Pierre Pierre Pierre (Ferme de Pomme Custique) France, Brittany, Groix Island, wild yeast fermentation, no added SO2, glass 100cc... 850 yen, bottle... 5,000 yen 4. East Coast Hozuki Remix (Sanoba Smith) Japan, Nagano Prefecture, Omachi City, wild yeast fermentation with Hozuki, glass 100cc... 1,350 yen, bottle... 8,500 yen 5. Brut Nature (Baju Bajina and Fernandez) Spain, Asturias, wild yeast fermentation, 15 months sur lie aging, glass 100cc... 1,250 yen, bottle... 8,000 yen 6. Pear Cider 2024 (Takahiro Wine) Japan, Miyagi Prefecture, Kawasaki Town, using La France and Fuji apples, glass 100cc... 950 yen, bottle... 6,500 yen 7. Pepper Shells 2020 (Wilding Cider) United Kingdom, North Somerset, wild yeast fermentation, no added SO2, glass 100cc... 950 yen, bottle... 6,000 yen 8. Cider Brut (Le Père Jour) France, Normandy region, biodynamic farming, wild yeast fermentation, glass 100cc... 850 yen, bottle... 5,000 yen

White Latido Bidaia 2023 <Saras Selections> Chacoli de Getaria. Ondarrabi Zuri, Gros Mansan, Petit Courbu fermented and aged in stainless steel tank. Glass 100cc... 1,000 yen, Bottle... 7,000 yen. White Paso de Villarey 2024 <Paso de Villarey> Rias Baixas Albarino 100% fermented and aged with wild yeast in stainless steel tank. Glass 100cc... 1,250 yen, Bottle... 8,000 yen. Red Ikachacolina Red 2022 <Ika Chacolina> Chacoli de Getaria Ondarrabi Beltza 100% fermented in stainless steel tank, aged in French oak barrel. Glass 100cc... 1,350 yen, Bottle... 8,500 yen. Red Pupi Balbarot 2020 <Balbarot> Rioja Alta Tempranillo 92%, Merlot 8% fermented and aged in stainless steel tank. Glass 100cc... 1,450 yen, Bottle... 9,500 yen.

330cc

Bishigosho (Ice Cider, Spain) 50cc…1,200 yen; Apple Boy (Ice Cider, Japan) 50cc…900 yen; Pommeau de Normandie (Pommeau France) 50cc…900 yen

Cider Sangria...900 yen, Hot Cider...900 yen, Pacharai...900 yen, Calvados Soda or Ginger...900 yen each

Fuji Apple...950 yen organic Yamagata Prefecture Apple Rilappa 180ml refreshing apple...950 yen organic Yamagata Prefecture Apple Rilappa 180ml early harvested apple...950 yen organic Yamagata Prefecture Apple Rilappa 180ml La France juice...950 yen organic Yamagata Prefecture Apple Rilappa 180ml white grape...950 yen Spain, Galicia region grape variety: Airen 200ml ginger ale...700 yen cola...700 yen Dutch coffee hot/iced/cafe au lait...700 yen mineral water Spain, Castilla-La Mancha region non-carbonated 500ml carbonated 330ml...700 yen