타치구이스시 키와미 나가미에 요노쵸메텐

First Pressing

First Press

Greens Free

Brewed with barley shochu from Oita Prefecture, using 'Water Drunk by Fireflies' from Bungo Meijo, it offers a delicate yet high-quality sweetness inherent to barley.

Barley shochu from Fukuoka Prefecture, Nishiyoshida Brewery. Lightly fragrant with a toasty barley aroma, made with white koji that pairs well with fish.

Barley shochu from Miyazaki Prefecture, this exquisite product has a roasted, fragrant aroma of barley that spreads beautifully.

Imo shochu from Kagoshima Prefecture, produced by Sata Soji Shoten. It has the aroma of cooked rice, and when you taste it, you can enjoy a hint of the sweetness of sweet potatoes.

Imo shochu from Kagoshima Prefecture, this sake has a vibrant aroma and leaves a rich aftertaste. Truly the essence of a prestigious brand.

Sweet potato shochu from Miyazaki Prefecture, produced by Kyoya Shuzo. It has a fruity taste and aroma, making it a refined and refreshing shochu.

Rice shochu from Niigata Prefecture, Hakkaisan Brewery. Floral ginjo aroma, refreshing, and sharp taste.

Green tea shochu from Kagoshima Prefecture, Chiran. A refreshing green tea aroma and the rich flavor of sweet potato shochu.

The cultivation of plums is done in symbiosis with fairy clover, lotus, and clover, using organic and chemical-free farming methods for green plums.

A luxurious juice made exclusively from exceptionally high-sugar mikan grown in the Hayasou Orchard in Wakayama Prefecture.

A highball made with Dewar's.

A soda mixed drink made with ginjō shōchū brewed from sake lees of Ginjō sake from Yoshida Sake Brewery in Shimane Prefecture. Despite its subtle ginjō aroma, it has a sharp and adventurous flavor.

A highball made with shochu brewed with 'water that fireflies drink' from Bungo Meijo in Oita Prefecture, generously using grated wasabi.

A soda mix of the unique 'Satsuma Spirits' that allows you to indulge in the aroma of pesticide-free sansho from Sata Soji Shoten in Kagoshima Prefecture.

A soda mixed with 'Satsuma Spirits', which has a catchy aroma made by simmering mellow ginger candy and syrup from Sata Munji Shoten in Kagoshima Prefecture.

Using mineral-rich spring water that seeps from fossilized layers formed by the accumulation of shells from Dewatsuru Sake Brewery in Daisen City. It pairs well with seafood from the very beginning.

Tajimi City - A sake known as 'super dry sake' favored by sushi restaurants in the Tokai region, yet it has a clean and crisp flavor without any peculiarities.

Suzuka City, Shimizu Saburo Shoten. An elegant flavor woven with a vibrant fruity aroma, smooth sweetness, and pleasant acidity.

Shimonoseki City Choshu Sake has a fruity and rich aroma, with a slight effervescence that adds approachability, enhancing the satisfaction of its rich flavor.

Higashihiroshima City, Kanemitsu Sake Brewery. With the catchphrase 'Seeking deliciousness that lingers in the heart,' we offer everyone a moment of tranquility and inspiration.

A newcomer from Aichi Prefecture that was revived for the first time in 20 years by the 9th generation of the Ito family, Ito Yu, in 2020, east of Handa City.

In Nara City, the term 'Jikon' from Kiya Masashu Brewery Co., Ltd. means 'to live fully in the present without being bound by the past or the future.'

Kamiki Gen, based in Sakata City, is committed to the traditional sake brewing method and ginjo brewing, continuing to produce with luxury.

A dry type with overwhelming recognition known to everyone, produced by Hakkaisan Brewery in Minami-Uonuma City.

A unique sake born from the aspiration to create local sake loved by everyone at Fukuchiyo Sake Brewery in Kashima City, inspired by the warm support and courage received, and realizing our heartfelt wishes.

The sacred sake of Itakura Sake Brewery in Izumo City is the ideal that Tenon and Muku Tenon strive for. We pursue a pure and gentle, calm sake quality, creating sacred sake that soothes the hearts of those who drink it.

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