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The deliciousness of beer is revealed in its foam. Please enjoy the Divine Foam Premium Malt with the best pouring method. Our establishment uses a pilsner glass that allows the taste and aroma of the beer to flow into your mouth all at once. The flavor is also very sharp and does not become tiresome to drink.

The sweetness of Yamada Nishiki rice can be appreciated because it is a cloudy sake. No added carbon dioxide. The refreshing effervescence created by the secondary fermentation of live yeast in the bottle. Finally, a delicate yet robust aroma of pure rice Daiginjo is revealed.

16 degrees / Rice polishing ratio (40% Koji rice, 60% Kake rice) using all 'Akita Sake Komachi' to clearly assert the individuality of the sake rice. Although it is pure rice sake, the '40% polished Koji rice' is comparable to Daiginjo, and it is made with great care. The unique subtle gas sensation pleasantly stimulates the tongue, and the refreshing acidity adds an accent.

16 degrees / polishing ratio (30% koji rice, 30% sake rice) top-grade 'X-type'. Pure rice daiginjo made with No.6 yeast is almost non-existent in the market, and its flavor is worthy of being called the pinnacle of Shinsei, where classic and modern coexist. A gem that plays a delicate balance of volume and clarity.

Junmai Daiginjo / 16 degrees, a fruity sake that does not become tiresome to drink and has a sharp acidity. Extremely popular among women. A Junmai Daiginjo recognized by the world.

Junmai Daiginjo / Please order the third glass at 16 degrees. The deliciousness of Dassai will surprise your palate, which is in a pleasant buzz.

Junmai / 16 degrees, fruity aroma. The taste has a well-balanced rice flavor with a clean aftertaste. Although it is a standard sake, it is difficult to obtain. A splendid fine sake.

Junmai / 16 degrees, a brewery located to the east of Konpira-san in Shikoku, Sanuki. Made with Kagawa Prefecture's 'Ooseto rice'. A dry junmai with a solid acidity and a sense of volume.

Junmai Ginjo / 16 degrees, high-quality 'Gohyakumangoku' from the Ono region of Fukui Prefecture. The inherent umami of the rice. Pairs well with delicate dishes. A junmai ginjo with deep flavor.

Special Junmai / 16 degrees with a faint aroma reminiscent of pear and a fresh mouthfeel. In the latter half, it has a crisp acidity that sharpens, making it excellent as a food pairing sake.

Junmai Ginjo / 16 degrees, a rich body and sparkling brilliance. A fine sake that brings out the best of Hyogo Prefecture's Aiyama rice to the utmost limit. Extremely rare.

Junmai Ginjo / 17 degrees, made with Toyama-grown 'Gohyaku Mangoku' using underground water from the Tateyama water system. It features a clean and pure taste. Platinum Award at 'KURA MASTER 2018'.

Junmai Daiginjo / 15 degrees. The only one using 'Omachi' at Tatenokawa. A soft and calm aroma, with a well-balanced rich flavor of rice.

Junmai Ginjo / 17 degrees, a secret sake brewed by a toji that even the brewery was surprised by. Made with Yamada Nishiki from a contracted local farmer in Gifu.

Junmai / 17 degrees, a collaboration of sharpness and aroma. A rich and extremely dry sake with the distinct personality of 'Mutsu Hassen' fully integrated.

Special Junmai / 16 degrees. A dry sake from Tosa that you won't get tired of drinking. Uses 50% polished rice of the first sake brewing suitable rice 'Shizuku Hime' from Ehime. The sharpness is appealing.

This is a sake brewed by Mr. Noguchi, the top brewer in Japan, known as the 'God of Sake Brewing.' It is a fine sake that expresses the ideal 'smoothness on the palate.'

Special Honjozo / 20 degrees alcohol content, with a fresh and lively taste that provides a speedy drinking experience. The balance of spiciness and umami is also good, offering a full-bodied drinking satisfaction.

Namazake Special Junmai / 16 degrees, the rice used is Shinshu grown 'Kinmon Nishiki'. A sense of fullness from aging and gentle acidity. Although it is the third year, it has already become a representative specification of Juroku Dai Kuroemon.

Junmai / 16 degrees, brewed with water that has won the highest gold award at the Monde Selection for three consecutive years. A soft mouthfeel where the subtle aroma spreads, allowing you to feel the umami and the quality of the water.

Special Junmai / A product that has been heat-treated once, fully utilizing the flavor of the rice at 16 degrees. The fruity aroma and the umami of the rice spread smoothly in the mouth.

Special Junmai / 16 degrees, a gentle flavor combined with the strength unique to Junmai sake. A sharpness that transforms the fishy smell of blue fish and shellfish into umami. A versatile sake for food pairing.

Junmai / 15 degrees, a junmai sake brewed specifically for warming. It has a mild acidity that makes it easy to drink, perfect for beginners in warming sake.

Junmai/14 degrees sake made with Yamada Nishiki. Its soft texture, pleasant acidity, and refined flavor make it recommended even for those not accustomed to drinking hot sake.

Namamoto Junmai / 16 degrees, produced by a sake brewery with a small number of production stones, using the 'Sase-style pressing' method. This is a Namamoto Junmai sake made entirely from Yamada Nishiki rice produced in Hyogo Prefecture.

Ginjo / 16 degrees, the most suitable for being called 'refreshingly dry' among Koshino Kanbai. A refreshing mouthfeel and a light aftertaste. Best served warm.

Junmai Ginjo / 16 degrees, a brewery located to the east of Konpira-san in Shikoku, Sanuki. Made with 'Yamada Nishiki' from Tokushima Prefecture. It has a gentle and soft character while maintaining a solid flavor profile.

Vin Nature is a wine made from organically grown grapes, created with minimal human and scientific intervention. (Vin = wine, Nature = natural) It is a natural wine (also referred to as bio, biologic, etc.) that allows the inherent flavors of the grapes to appeal to the senses, thanks to the power of wild yeast and various microorganisms.

Regional Beaujolais / Grape Gamay / Producer Christian Ducroix

Region Alsace / Grape Pinot Noir / Domaine Thurm Roman

Region Loire / Grape Cabernet Franc / Sebastian Delvoux

Regional Burgundy / Grape Chardonnay / Producer Dominique Dolan

Regional Burgundy / Grape Chardonnay / Producer Frederic Coser

Regional Cotes du Rhone / Grape Grenache / Producer Mazel Gerald Ustrik

Region Rhône / Grape Syrah, Carignan, Grenache / Producer Domaine Luss Grezes

Region Loire / Grape Sauvignon Blanc / Joel Curto

Regional Bordeaux / Grape Merlot & Cabernet

All natural wines from France / Poodle Descampette (Grenache Noir, Gris, Carignan, Syrah) Peps (Claret) Magic of Juju (Moulin de Bourgogne) Slan (Sauvignon) Cahors (Ouxerolles, Tannat) Pap Noir (Grenache, Syrah Sanso) Bistrology (Chenin Blanc) etc. Full bottles

Local Macon / Grape Chardonnay / Producer Jill & Catherine

Region Jura / Grape Chardonnay / Producer Emmanuel Wiyon

Regional Burgundy / Grape Gamay / Producer Claret & Francois

Region Loire / Grape Groslot / Producer Jean-François Chêne

Regional Burgundy / Grape Gamay / Producer Nicolas Vautier

Regional Jura / Grape Pulsar / Producer Alexis Potel

Region Loire / Grape Chenin Blanc / Producer Agnes & Rene Mos

Regional Grape / Chardonnay / Producer Emmanuel Wiyon

Region Burgundy / Grape Chardonnay / Nicolas Vautier

Region Macon / Grape Chardonnay / Gilles & Catherine

Region: Southern France, Languedoc / Grapes: Carignan, Syrah, Grenache

The safety of natural wines (including organic and biological), and above all, their genuine deliciousness and depth that pairs exceptionally well with Japanese cuisine. We want many customers to know about their goodness. Our wines are directly sourced from individual importers who meet and talk with French natural wine producers. We believe we can offer innovative wines that are not widely distributed and interesting wines that overturn conventional concepts.

Ryukyu Awamori

Rice Shochu

Amami Brown Sugar

Fruit-filled

Cassis, Peach, Campari... etc. each 600 yen (excluding tax)

Light body

Full body