니혼슈 칸즈케도코 마쿠라키

This sake is stored raw at -3°C after pressing and is heat-treated only once just before shipping, giving it a flavor reminiscent of fresh sake (rice polishing ratio 59%). A trial size of 100ml is also available for 330 yen.

A sake that offers a refreshing taste and fresh flavor (Rice polishing ratio 59%)

A classic sake with a rich sweetness and a balanced umami that you won't get tired of drinking, making you feel relaxed (Rice polishing ratio 65%)

Liqueur blended with apple juice from Nagano Prefecture and special junmai sake (Alcohol 5%)

A dry sake that pairs well with soba, served in a compact, single-serving size. An extra dry sake with a sake meter value of +8 (rice polishing ratio 65%).

A sake that truly embodies super dryness while allowing you to feel its deliciousness within the refreshing taste. This is the most consumed sake at our restaurant (rice polishing ratio 65%). We also offer a 180ml for 1,000 yen and a trial 100ml for 550 yen.

This sake is made with 100% Miyama Nishiki rice from Nagano Prefecture. It has a rich flavor yet a clean finish, with a hint of sweetness from the rice. Available in 180ml for 800 yen, and a trial size of 100ml for 520 yen.

Using sake rice from Nagano Prefecture, this is a refreshing and easy-to-drink sake (polishing ratio 65%). There is also a 180ml one cup for 800 yen and a trial 100ml for 480 yen.

Uses water filtered through natural ceramic obsidian rock as brewing water. Smooth and refreshing like silk, with a clear finish that offers a gem-like taste (rice polishing ratio 59%). A trial size of 100ml is also available for 380 yen.

A sake that is stored without pasteurization and is pasteurized at the time of shipment, allowing you to enjoy the changes in flavor during storage (polishing ratio not disclosed)

Pure rice ginjo sake made from 100% contract-grown rice from Matsukawa Village, Azumino City, Nagano Prefecture (polishing ratio 59%). A trial size of 100ml is also available for 600 yen.

Junmai Daiginjo sake made with 100% Miyama Nishiki, a sake brewing rice (polishing ratio 49%)

Umeshu based on sake Kamenose, infused with plums. Contains plum fruit.

Using 'Takane Nishiki' cultivated under contract in Minami Shinshu. A rich yet crisp and refreshing sake (polishing ratio 60%). A tasting option of 100ml is also available for 550 yen.

Using the water from the nationally selected famous water 'Saruko no Izumi'. A refined ginjo aroma and rich flavor from long-term low-temperature fermentation (rice polishing ratio 55%)

This sake is bottled with the fresh flavor of honjozo sake, offering a light and refreshing taste (rice polishing ratio 65%).

Brewed with lactic acid bacteria from the brewery, this sake has a rich umami and deep flavor unique to Yamahai (rice polishing ratio 65%). Available in 180ml for 1,000 yen, and a trial size of 100ml for 550 yen.

A gentle sake overflowing with flavor woven from the terroir of Myoko (rice polishing ratio 65%). Available in 180ml for 850 yen, and a trial size of 100ml for 450 yen.

A dry sake with a definite umami and a refreshing aftertaste (rice polishing ratio 65%)

This sake is made with 100% of the sake rice 'Koshitanrei' developed in Niigata Prefecture and is stored in snow, resulting in a strong-bodied sake (polishing ratio 50%). There is also a trial size of 100ml for 550 yen.

This sake is made using the sake rice 'Koshitanrei' developed in Niigata Prefecture and has been aged until bottling (polishing ratio 50%). A trial size of 100ml is also available for 360 yen.

It has a richness within its lightness. A sake that pairs well with flavorful dishes (polishing ratio 58%). A trial size of 100ml is also available for 380 yen.

A full-bodied honjozo sake with a strong acidity (rice polishing ratio 58%)

The pinnacle of 'ordinary sake' made through long-term low-temperature fermentation, unfiltered and bottled with heat treatment. A non-standard ordinary sake from Yahiko Sake Brewery aiming for the extreme. This sake ranks high in the tasting rankings at the Niigata Ponshu Museum (rice polishing ratio 65%).

A classic sake brewed with locally grown Yamada Nishiki using the traditional Japan Sake Brewers Association No. 9 yeast (polishing ratio 58%)

A low-polished, flavorful sake brewed in collaboration with the brewery and local farmers (polishing ratio 80%). A trial 100ml is also available for 600 yen.

A type of sake that has undergone secondary fermentation in the bottle, followed by pasteurization to retain its effervescence. There are four label colors (blue, green, pink, red) available (rice polishing ratio 70%).

Made entirely from Okayama Prefecture's Omachi rice. This sake has a refined and elegant aroma, and when tasted, it offers a rich umami characteristic of Omachi rice (polishing ratio 55%). A trial size of 100ml is also available for 650 yen.

The rising aroma is gentle. You can enjoy the umami and the expansion of flavors from the Omachi rice. When chilled, it has a refreshing and crisp finish, while warm it transforms into a deep and profound taste. There is also a trial option of 100ml for 500 yen, perfect for drinking according to your mood (rice polishing ratio 65%).

100% made with the original Hiroshima sake rice 'Senbon Nishiki'. The flavor of the original sake is stronger, with a gorgeous aroma and rich taste (polishing ratio 65%). A trial size of 100ml is also available for 480 yen.

100% made with the representative sake rice of Hiroshima Prefecture, 'Hattan Nishiki'. The flavor of the original sake is strongly preserved, offering a refreshing taste with a slightly dry flavor (polishing ratio 70%). A trial size of 100ml is also available for 440 yen.

A unique nigori sake with rich sweetness and a refreshing aftertaste (polishing ratio unknown)

The beer that took the world by storm with the slogan 'Men are silent with Black Label.' The TV commercial from that time (1970) featured only music as audio, with text flowing on the screen in a 'silent' advertisement.

The more you drink, the drier it gets, crisp and fresh. (1987 commercial copy) It is not an exaggeration to say that this beer established the dry beer genre in the Japanese beer market.