로지우라와리코 아마노

Kirin Ichiban Shibori, Sapporo Lager each

(Yamagata Kamenoi Sake Brewery) One cup

IPL (India Pale Lager) ALC. 6% Rich yet refreshing with a clean aftertaste of India Pale Lager.

Wheat Ale ALC. 5.5% A white ale with a silky, high-quality, and smooth mouthfeel. *Uses wheat malt.

Variety: Cabernet Sauvignon Muscat Berry A Cultivation Area: Yamanashi Prefecture Red: Medium body with a rich fruit flavor and soft acidity, characterized by a well-balanced astringency. Half... 2,700 yen... Full... 5,200 yen

Producer: Antonin Guyon Country: France Region: Burgundy Variety: Pinot Noir A smooth aroma of ripe red fruits accompanied by fine acidity, with flavors of strawberry and raspberry in a well-balanced profile.

Region: France Bordeaux Variety: Cabernet Sauvignon Merlot Classification: Medoc Third Growth A beautiful fruit flavor and rich tannins blend together, creating an elegant style with a rich and long finish.

Variety: Koshu Cultivation Area: Yamanashi Prefecture White: Pairs well with dry miso, soy sauce, wasabi, etc., making it characteristic of good compatibility with Japanese cuisine - Half... 2,700 yen - Full... 5,200 yen

Producer: Gérard Tremblay Country: France Region: Burgundy Village: Chablis Classification: Premier Cru The taste is fruity and delicate, with subtle oak aromas that spread refined scents in the mouth.

Producer: Jack Carillon Country: France Region: Burgundy Village: Puligny Montrachet Classification: Premier Cru Grape Variety: Chardonnay Rich in minerals but not too heavy, with delicate acidity that gives the wine elegance and grace.

While being gorgeous, the pleasant acidity and sharpness are perfect for toasting and pairing with food. Please be careful not to let it overflow when opening! Rice used: Matsuyama Mitsui, polishing ratio: 50%, alcohol content: 14-15%, sake meter value: +3, acidity: 1.5, amino acid level: 0.7, yeast used: Kochi yeast, brewery: Hamakawa Shoten (Kochi), single-serving bottle 300ml.

Following the citrus aroma of grapefruit, there are also scents of yeast and nuts, providing a depth of flavor that is rich and savory. Spanish dry medium body half bottle 375ml.

Mie Dry Degree ★ Raw Rice: Aiyama from Hyogo Prefecture, Polishing Ratio 50%, Alcohol 16%, Sake Degree ±0, Acidity 1.6, Yeast: Not Disclosed, Brewery: Kiya Masashu, Smooth mouthfeel and deep aftertaste, Characterized by unique aroma and sweetness.

Akita Dryness Level -3, Rice Used: Omachi, Polishing Ratio: 50%, Alcohol: 15%, Sake Meter Value: -6.7, Acidity: 1.6; Sweet yet crisp taste, high-quality sake that pairs well with food.

Kochi Dryness Level ★★★ Rice Used: Domestic Rice Polishing Ratio 55% Alcohol 17% Sake Meter Value +7 Acidity 1.9 Yeast: Kumamoto Yeast Brewery: Drunken Whale Brewery - The freshness of the new sake and its sharp acidity pair well with food.

Yamagata Dryness Level -2, Rice Used: Hakutsuru Nishiki, Polishing Ratio 33%, Alcohol 16 to less than 17, Sake Meter Value -5, Acidity 1.2, Yeast: Ogawa No. 10, M 310, Produced by: Kamenoi Sake Brewery, Characterized by a gentle aroma and a crisp softness.

Nagasaki Dryness ★★★★★ Rice used: Yamada Nishiki polishing ratio / Not disclosed Alcohol 15% Sake degree +12 Acidity 1.9; High-quality richness and a faint fruity aroma; Fruity dry, not sweet fruit

Nara Dry Degree ★★ Raw Material Rice: Yamada Nishiki Polishing Ratio 60% Alcohol 15.5 Degree Sake Degree +3 Acidity 1.8 Yeast / No. 9 Yeast Brewery / Imanishi Sake Brewery - Perfectly pairs with rich seafood - Fresh aroma and the umami of rice

Shizuoka dry degree ★★★ Rice used: Hyogo Prefecture special A district Tojo Yamada Nishiki polishing ratio 50/55% Alcohol 15 or more but less than 16 Sake degree +6 to 7 Acidity 1.1; smooth mouthfeel; transparent sweetness and gentle acidity

Akita Dryness -3, Rice used: Sakemirai, Polishing ratio 50%, Alcohol 15%, Sake meter value -8.8, Acidity 1.4, Brewery: Ryosakizukuri, Fresh and rich, with a clean aroma and fruity sweetness.

Kagawa Dryness ★★★★ Rice used: Yamada Nishiki, Rice polishing ratio 60%, Alcohol 14 to less than 15, Sake meter value +10, Acidity 1.7, Yeast: Kumamoto No. 9, Brewery: Maruo Honten; Aroma is subtle; Good balance of sweetness, acidity, and rice flavor.

Kagawa Dryness Level ★★★★ Rice: Hattannishiki from Hiroshima Prefecture, Polishing Ratio 50%, Alcohol 15 to less than 16, Sake Meter Value +9, Acidity 1.3; Rich rice flavor, slightly dry mouthfeel and fullness.

Kagawa Dryness Level ★★★ Rice Used: Sanshu Yamada Nishiki Polishing Ratio 50% Alcohol 18 or above but below 19 Sake Meter Value +5 Acidity 2.2 Yeast Used: Kumamoto No. 9; Good balance of acidity and flavor; Rich and expansive taste

Shimane Dryness Level ★★★★ Rice Used: Gohyakumangoku, Polishing Ratio 70%, Alcohol 17%, Sake Meter Value +9, Acidity 1.8, Produced by Yoshida Sake Brewery; Despite being dry, it has a solid umami flavor; Within the dryness, there is a beautiful sweetness of rice.

Niigata Dryness ★★★★★ Rice used: Miyama Nishiki, polishing ratio: flat polishing 65%, alcohol content: between 16 and 17, sake meter value: +19, acidity: 1.5, produced by: Takachiyo Sake Brewery; a strong umami of rice; flat polishing that follows the shape of the rice.

Akita Dry Degree ★ Ingredient Rice: Gin no Seimai Polishing Ratio 55% Alcohol 14 Degrees Sake Degree +3 Acidity 1.5 - Fresh Fruit Aroma - The acidity in the aftertaste is pleasant, sweet and sour

Kumamoto Dry Degree ★★ Rice Ingredient: Yamada Nishiki Polishing Ratio 55% Alcohol 13 Degree Sake Degree / Not Public Acidity / Not Public - Refreshing and Light Style - Fruity Aroma and Yogurt-like Aroma

Mie Dryness Level ★ Raw Rice and Koji / Yamada Nishiki, Gohyakumangoku or Hattan Nishiki Rice Polishing Ratio 60 / 60% Alcohol 16.5% Sake Meter ±0 Acidity 1.7 Yeast / Type 9 Yeast - Characterized by a light and long aftertaste - Natural umami and acidity can be felt

Osaka Dryness Level ★★★★ Rice Used: Yamada Nishiki, Polishing Ratio 60%, Alcohol 16%, Sake Meter Value +10, Acidity 2.0, Brewery: Akika Sake Brewery, Perfectly pairs with autumn ingredients, Crisp and clean finish due to acidity.

Akita dry degree -1, rice polishing ratio 45/55%, alcohol 13 degrees, sake degree - undisclosed, acidity - undisclosed, manufacturer / Shinsei Brewery, gentle and sweet aroma like white peach, combining richness and sharpness.

Akita Dryness Level -2 Ingredients Rice: Saké Komachi Polishing Ratio 55/65% Alcohol 13% Sake Meter Value: Not disclosed Acidity: Not disclosed A purity reminiscent of melted snow A rare sake with a serial number

Akita Dry Degree -2 Raw Material Rice: Improved Shinkou Seimai Ratio 55/60% Alcohol 13 Degrees Sake Degree: Not Public Acidity: Not Public Soft and Sweet Sake Quality: Characterized by a Presence of Enchanting Acidity

Akita Dryness Level -5, Rice Used: Miyama Nishiki, Polishing Ratio 40/60%, Alcohol 15%, Sake Meter Value -15, Acidity 2.2, Yeast: No. 6 Yeast; Rich sweetness and pronounced acidity; A luxurious sake brewed not with water but with sake.

Tochigi Dry Degree ★ Raw Material Rice: Tochigi Prefecture Sakura City Yamada Nishiki (Dunoor Sakura Yamada Nishiki) Rice Polishing Ratio 50/60 Alcohol 13 Degree Sake Degree / Not Disclosed Acidity / Not Disclosed - Sweet and Sour Juiciness - Clear with a High Center of Gravity and a Light Aftertaste

Aomori Dryness ★ Rice used: Akita Sake Komachi, Polishing ratio 45%, Alcohol 16%, Sake meter value ±0, Acidity 1.5; Slight acidity and elegant sweetness; A bit floral and refreshing ginjo aroma.

Miyagi Dryness Level ★★ Rice Used: Gin no Iroha Polishing Ratio 50% Alcohol 16% Sake Meter Value +3 Acidity 1.6 Yeast: Miyagi Yeast; Soft and gentle aroma; Retains sweetness and acidity while finishing clean.

Kochi dry degree ★★★★ Ingredients: rice, rice koji, polishing ratio 50% Alcohol 17 degrees Sake degree +8 Acidity 1.7 Brewery: Minami Sake Brewery - A vivid aroma like pear - A robust and solid flavor

Tochigi Dryness ★ Rice used: Yamada Nishiki, Rice polishing ratio 50%, Alcohol 13%, Sake meter value / Not disclosed, Acidity / Not disclosed - Sparkling gas sensation - Silky mouthfeel and smooth finish

Kagawa Dry ★ Rice used: Kagawa Prefecture Ooseto, polishing ratio 50%, alcohol 15%, sake meter value ±0, acidity not disclosed; refreshing aroma and light taste; pleasant aftertaste that does not become tiresome.

Saga Dryness Level ★★★★ Ingredients Rice: Aiyama Rice Polishing Ratio 55% Alcohol 16% Sake Meter +11 Acidity / 1.6 Yeast / Saga Hagakure Yeast Brewery / Yano Sake Brewery - With a refreshing dryness, it provides a pleasant accent of freshness that does not become tiresome to drink.

Niigata Dryness Level ★★★★ Rice Used: Gohyakumangoku, Polishing Ratio 65%, Alcohol 16%, Sake Meter Value +10, Acidity 1.8, Yeast 1401, Brewery: Matsunoi Sake Brewery - Young and with a lingering spiciness, extremely dry and firmly spicy, with a dry finish.

Shimane Dryness ★★★★ Ingredients: Gohyakumangoku Rice Polishing Ratio 58% Alcohol 15.5% Sake Meter Value +13 Acidity 1.8 Brewery: Li Bai Sake Brewery - Crisp and dry - The balance of spiciness and the umami of the rice is exquisite.

Saga Dryness Level -1, Rice Used: Yamada Nishiki, Polishing Ratio 50%, Alcohol 16%, Sake Meter Value -1, Acidity 1.3, Brewery: Fukuchiyo Sake Brewery, Sweet and fruity aroma, the rich flavor of rice spreads in the mouth.

Tochigi Dryness Level ★★ Ingredients: Yamada Nishiki rice from Sakura City, Tochigi Prefecture (Donur Sakura Yamada Nishiki) Rice Polishing Ratio 50/60 Alcohol 14% Sake Meter Value / Not disclosed Acidity / Not disclosed - Juicy acidity like fruit - Commonly known as 'Adult Lemon Squash'

Kagawa Dryness Level -2 Ingredients: Sanuki Koyimai Rice Polishing Ratio 65% Alcohol 13% Sake Meter Value -3 Acidity 1.9 Yeast: Sanuki Olive Yeast Brewery: Kawatsuru Sake Brewery - Refreshing acidity and muscat-like aroma - Both yeast and sake rice are sourced from Kagawa

Akita Dry Degree ★ Rice used: Akita Sake Komachi, Polishing Ratio / 50% Alcohol 15 degrees, Sake Degree +1, Acidity 1.6 Brewery / Yamamoto Gomei Company - Moderately floral and beautiful aroma - Refreshing and fresh mouthfeel

Hiroshima Dry Degree ★★★ Rice Used: Hattan Nishiki Polishing Ratio 60% Alcohol 16% Sake Degree +6 Acidity / 1.8 Yeast / No. 9 Yeast Brewery / Aihara Sake Brewery - Clear and beautiful mouthfeel that enhances various dishes as a food pairing sake.

Fukui Dry Degree ★★ Raw Rice: Fukui Prefecture Gohyakumangoku Rice Polishing Ratio / 55% Alcohol 17 Degrees Sake Degree +3 Acidity 1.7 Brewery / Kokuryu Sake Brewery - Freshly bottled new sake - the fresh taste of freshly pressed sake

Mie Dry Degree ★ Rice used: Yamada Nishiki, Polishing ratio 60%, Alcohol 15%, Sake degree: Not disclosed, Acidity: Not disclosed, Yeast: In-house preserved yeast production / Seisaburo Shimizu Store - Similar to pear, with a burst of acidity and a clean finish.

Aomori Dryness ★ Rice used: Akita Sake Komachi, polishing ratio 45%, alcohol 16%, sake meter value -1, acidity 1.7, brewery: Nishida Sake Brewery; refreshing fruity aroma like grapes; beautiful umami spreads in the mouth.

Aomori Dryness Level -2, Rice Ingredients / Aomori Prefecture Rice, Polishing Ratio 55%, Alcohol 14%, Sake Meter Value -6, Acidity 1.5, Produced by Hachinohe Brewery, A refreshing sweetness that flows smoothly in the mouth, with a floral and clear ginjo character.

Akita Dry Degree ★ Raw Material Rice: Yamada Ho, Polishing Ratio 55% Alcohol 15.7% Sake Degree / +2.5 Acidity / 1.5 Yeast / In-house Yeast; Tasting notes reminiscent of sweet white wine; Balance of rice sweetness and mild acidity.

Hyogo Dryness Level ★★★★ Rice Used: Hyogo Nishiki, Polishing Ratio 60%, Alcohol 17%, Sake Meter Value +10, Acidity 1.2, Brewery: Izumi Sake Brewery - Crisp finish with a subtle hint of rice flavor.

Kagawa Dryness Level ★★ Rice used: Hyogo Prefecture Yamada Nishiki Rice Polishing Ratio: 35% Alcohol: 16% Sake Meter Value: Not disclosed Acidity: Not disclosed - Sharp and elegant dry taste - Pairs well with simply seasoned dishes ◎

Yamagata Dryness Level ★★★★★ Rice Used: Gohyakumangoku, Polishing Ratio 50%, Alcohol 16%, Sake Meter Value +15, Acidity 1.3, Yeast: Kuramoto Yeast, Brewery: Sakata Sake Brewery - A dry and crisp flavor with sweetness minimized to the extreme and a clean aftertaste.

Miyagi Dryness Level ★★ Ingredients: Bizen Omachi rice from Okayama Prefecture, polishing ratio 55%, alcohol 16%, sake meter value +3, acidity 1.8. Brewery: Suminoe Sake Brewery. Fresh aroma and refreshing fruit fragrance; transparency and crispness are exquisitely balanced.

Nagano Dryness Level ★★★★★ Rice Used: Hitogokochi, Polishing Ratio 59%, Alcohol 16%, Sake Meter Value +14, Acidity 1.5, Brewery: Oshinshu Sake Brewery - Not only spicy but also has acidity - Rich flavor with a dry aftertaste.

Gifu Dryness ★★★★ Ingredients: Gifu Hatsu Shimo, polishing ratio 60%, alcohol 15%, sake meter value +10, acidity 1.4. Brewery: Hayashi Honten. Aromas of citrus fruits and herbs, silky acidity, and a hint of sweetness match well.

The content of the sake varies depending on the season.