낫파 주이시 카와사키

A sangria full of seasonal fruits, just like nectar! A white wine-based sangria with grated fruit pulp, used in a long cocktail with plenty of seasonal fruit sour sangria.

By mixing sleeping oolong high oolong tea with shochu and letting it rest, the molecular structure changes, resulting in a rounder taste. The green tea high is made with rich green tea that includes matcha. Tomato sour (not sweet) uses 100% tomato juice and carbonated water without syrup or concentrate, creating a refreshing and not sweet authentic lemon sour. Saitama Sayama tea umeshu sour features carbonated umeshu made from one of Japan's three major famous teas, 'Sayama tea.' Grapefruit sour uses carefully hand-made grapefruit juice.

Black Nikka highball made from clear non-peat whiskey 'Kokun'. The founder of Kamiya Bar, Denbei Kamiya, roots the company that produces whiskey 'Red'. The thin peat 'Akafuda' was created by Shinjiro Torii and later renamed and resold by his second son, Keizo Saji as 'Sanpiece'. The whiskey famous for Kanemiya is made in Mie since the post-war chaos. Mars Extra highball, a distillery industry leader 'Kiichiro Iwai' who contributed to Masataka Taketsuru's study abroad, later brewed based on Taketsuru's notes. Charmant Brandy highball, a domestic brandy produced by Eigashima Shuzo in Akashi City, Hyogo Prefecture, boasting a 100-year history. Takakura highball, a rare amber-colored brown sugar shochu brewed in oak barrels from Amami Oshima. Soba whiskey highball, whiskey infused with buckwheat, enhances the aroma with strong carbonation! Shochu highball, so-called [Chu-hai] tastes pure and adult. Ginger-infused dry ginger highball, grated ginger packs a punch. Homemade honey lemon highball uses a carefully crafted lemonade base with pure honey and lemon. 'Sansho and Rosemary' refreshing gin soda, gin infused with sansho berries and rosemary, enhances aroma and spice. Brown sugar shochu and cucumber highball, the refreshing aroma becomes addictive. Sweet potato shochu and rock salt highball, a highball that doesn't need snacks.

Mandarin juice... Preserved by making a compote from seasonal mandarins, served deliciously year-round. Cassis mandarin, lychee mandarin, peach mandarin, mandarin sour, grapefruit... Sometimes mixed with ruby and mashu varieties. Campari grapefruit, mango grapefruit, passion grapefruit, grapefruit sour.

Using a carefully prepared lemonade base made with pure honey and lemon, honey lemon highball, honey lemon sour, American honey lemonade (lemonade + red wine)

Enjoy the spicy ginger ale infused with grated ginger. Moscow Mule (vodka-based), Gin Buck (gin-based), Tequila Ginger (tequila-based), Ginger Highball (whiskey-based), Ginger Lemon Sour (shochu-based), Kitty (red wine-based)

●Base alcohol: Cassis, Passion Fruit, Peach, Mango, Campari, Lychee ●Mixers: Ginger Ale, Mandarin Juice, Oolong Tea, Strong Carbonated Water, Grapefruit, White Wine, Sparkling Wine

Using 'Wilkinson' simple gin soda with over 10 types of botanicals, this aromatic gin soda is enhanced with a slice of lemon, which sharpens the flavor and pairs well with food. For those who want a more sour taste, add two slices of lemon. 'Sansho and Rosemary' refreshing gin soda is made by infusing gin with sansho berries and rosemary, resulting in a fragrant and spicy flavor. Some say you can't eat with gin and tonic, but it varies from person to person. A slice of lemon goes well with a slightly sweet gin and tonic. Adding two slices of lemon brings a bitter accent from the lemon peel. 'Black Pepper' salt and pepper gin and tonic has salt spread on the rim of the glass, and coarsely ground black pepper sprinkled on top of the cocktail.

Mutsu Ouyama CLASSIC Aomori Sake loved by the fishermen of Hachinohe. It has a rich flavor. Note: Availability may vary.

Imo Shochu Obisugi, Nishi City, Miyazaki Prefecture, most of which is consumed locally. Mugi Shochu Sarukou, Iki Island, Nagasaki Prefecture, a famous sake from the birthplace of barley shochu (various theories exist). Awamori Shimauta, Itoman City, Okinawa Prefecture, the brewery's banking partner is Okinawa Bank Shuri Branch. Kokuto Shochu Takakura, Amami Oshima, Amami District, Kagoshima Prefecture, aged in oak barrels, amber-colored with a sweet aroma. Botanical Barley Shochu CHILL GREEN, infused with the spice

Dry daily changing wine (white wine) medium dry daily changing wine (red wine) dry sparkling (sparkling wine)

Kir (White Wine + Cassis) Kitty (Red Wine + Ginger Ale) Kir Royale (Sparkling Wine + Cassis)

Sayama Tea Plum Wine uses Sayama tea, one of Japan's three great famous teas. Spicy Masala Plum Wine, a harmony of plum wine and garam masala. Grandma's Plum Wine, a simple plum wine that feels like it was made by grandma.

Carbonated water (Would you like lemon squeezed in?) Ginger ale with ginger homemade honey lemonade mandarin juice grapefruit juice tomato juice oolong tea non-alcoholic beer small bottle Naranja Pomarance (a non-alcoholic cocktail like cassis orange) Cinderella (a non-alcoholic cocktail with fruit and pomegranate syrup)

We always have three types of dry white bottle wine available, mainly from France, Italy, and Spain, that pair well with dry dishes.

A refreshing and fruity service bottle with a dry taste, sourced daily based on mood.

We always have three types of red bottled wine, focusing on medium body.

Plenty of seasonal fruit sangria / 598 Plenty of seasonal fruit sour / 598

Daily changing dry sparkling wine bottle/2970 Daily changing dry sparkling wine glass/598 Daily changing beer/598

Daily special beer / 598 Shandy Gaff / 598 Ginger Ale Red Eye made with ginger / 598 Beer + Tomato Juice Dog Nose (Beer + Gin) / 698 Not only easy to get drunk, but also a masterpiece that enhances the aroma of gin Cassis Ginger Beer / 698 Original Beer Cocktail

Sleeping Oolong High / 498 Mixing Oolong tea and shochu and letting it sit changes the molecular structure, resulting in a rounder taste. Green Tea High / 498 Made with rich green tea containing matcha. Tomato Sour (not sweet) / 498 100% tomato juice and carbonated water without syrup or concentrate. Lemon Sour / 498 A refreshing and not sweet classic lemon sour. Saitama Sayama Tea Plum Wine Sour / 598 Carbonated with plum wine made from one of Japan's three major teas, 'Sayama Tea.' Grapefruit Sour with Pulp / 598 Made with carefully hand-crafted grapefruit juice.

Black Nikka Highball / Clear non-peat whiskey 'Kokun' from Nikka Whiskey / Famous for Electric Brandy, the founder of Kamiya Bar, Denbei Kamiya's company produces whiskey 'Red' Highball / The thin peat 'Red Label' created by Shinjiro Torii and renamed for resale by his second son Keizo Saji 'Sanpiece' Highball / Famous for Kanemiya, whiskey from the Miyazaki main store has been made in Mie since the post-war chaos 'Mars Extra' Highball / The distilling industry heavyweight 'Kiichiro Iwai' who helped Masataka Taketsuru study abroad later brewed 'Charmant Brandy' Highball based on Taketsuru's notes / Domestic brandy 'Takakura' produced by Eigashima Shuzo in Akashi City, Hyogo Prefecture, boasting a 100-year history / Rare amber-colored brown sugar shochu brewed in oak barrels from Amami Oshima 'Buckwheat Whiskey' Highball / Whiskey infused with buckwheat, the carbonation enhances the aroma, strong carbonation! Shochu Highball / So-called [Chu-hai] taste pure and adult with ginger, dry Ginger Highball / Grated ginger packs a punch, homemade honey lemon Highball / Using carefully crafted lemonade base with pure honey and lemon 'Sansho and Rosemary' refreshing aromatic gin soda / Gin infused with sansho berries and rosemary, the aroma and spice stand out deliciously, brown sugar shochu and cucumber Highball / The refreshing aroma becomes addictive, sweet potato shochu and rock salt Highball / A highball that doesn't need snacks.

◆Mandarin Juice... Preserved seasonal mandarins in compote for delicious year-round offerings. Cassis mandarin, lychee mandarin, peach mandarin, mandarin sour. ◆Grapefruit... Sometimes mixed with ruby or mashu varieties. Campari grapefruit, mango grapefruit, passion grapefruit, grapefruit sour.

Using a carefully prepared lemonade base made with pure honey and lemon, honey lemon highball, honey lemon sour, American honey lemonade (lemonade + red wine)

Please enjoy the spicy ginger ale infused with grated ginger. Moscow Mule (vodka-based), Gin Buck (gin-based), Tequila Ginger (tequila-based), Ginger Highball (whiskey-based), Ginger Lemon Sour (shochu-based), Kitty (red wine-based)

Base alcohol: Cassis, Passion Fruit, Peach, Mango, Campari, Lychee. Mixers: Ginger Ale, Mandarin Juice, Oolong Tea, Strong Carbonated Water, Grapefruit, White Wine, Sparkling Wine.

Wilkinson Simple Gin Soda / A fragrant gin soda made with over 49810 types of botanicals, garnished with a slice of lemon / The lemon sharpens the flavor and pairs well with food. Add two slices of lemon to the gin soda / For those who want it more sour, add two slices of lemon. 'Sansho and Rosemary' refreshing gin soda / Gin infused with sansho berries and rosemary has a prominent aroma and spice, making it delicious. Gin and Tonic / Some say you can't eat with gin and tonic, but everyone has their own preference. Add a slice of lemon to the gin and tonic / A slightly sweet gin and tonic pairs well with lemon. Add two slices of lemon to the gin and tonic / The bitterness of lemon peel also adds an accent. 'Black Pepper' Salt and Pepper Gin and Tonic / Salt is spread on the rim of the glass, and coarsely ground black pepper is sprinkled on top of the cocktail.

Mutsu Ouyama Classic / 598 Aomori The fishermen of Hachinohe love this sake deeply with a rich flavor

Imo Shochu Obisugi / 598 Miyazaki Prefecture, Nichinan City. Most of it is consumed locally. Barley Shochu Sarukou / 498 Nagasaki Prefecture, Iki Island. A famous sake from the birthplace of barley shochu (various theories exist). Awamori Shimauta / 498 Okinawa Prefecture, Itoman City. The brewery's bank is Okinawa Bank Shuri Branch. Brown Sugar Shochu Takakura / 598 Kagoshima Prefecture, Amami District, Amami Oshima. Aged in oak barrels, amber in color with a sweet aroma. Botanical Barley Shochu / 598 CHILL GREEN. Extracted spice 'Makao' passed down from the Tayan people of Taiwan.

Sauvignon Blanc (White Wine) / 598 Tempranillo (Red Wine) / 598 Dry Sparkling / 598

Kir (White Wine + Cassis) / 598 Kitty (Red Wine + Ginger Ale) / 598 Kir Royale (Sparkling Wine + Cassis) / 698

Sayama Tea Plum Wine / 498 One of Japan's three major teas, made with tea from Sayama, Saitama, spicy masala plum wine / 498 The harmony of plum wine and garam masala, grandma's plum wine / 498 A simple plum wine that feels like it was made by grandma

Sparkling water (Would you like lemon squeezed in?) / 498 Ginger ale with ginger / 598 Homemade honey lemonade / 598 Mandarin juice / 598 Grapefruit juice / 598 Tomato juice / 498 Oolong tea / 498 Non-alcoholic beer small bottle / 498 Naranja Pomarance / 598 Non-alcoholic cocktail Cinderella like cassis orange / 598 Non-alcoholic cocktail with fruit and pomegranate syrup

We always have three types of red bottle wine available, focusing on medium body. Prices range from 1780 yen to 3480 yen.

We always have three types of dry white bottled wine available, priced from 1780 yen to 3480 yen.

A dry service bottle sourced based on mood / Daily selection mainly featuring refreshing and fruity options at 2970, definitely a great deal