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The limited distribution product 'Daina', which means 'Great Blessing of Nasu'. It uses high-quality sake rice produced in Nasu as the main ingredient, and through small-batch long-term low-temperature fermentation, it features a concentrated umami that feels like chewing rice, along with a pleasant acidity and smooth finish.

The definitive version of Junmai Nama Moto, highly regarded in reputation. Rich body and umami, with acidity perfectly blended, and a clean aftertaste. When warmed, it envelops you with a deliciousness that seeps into the heart.

This is a dry junmai ginjo made by polishing only 'Yamada Nishiki' to 55%, carefully fermenting at low temperatures to bring out a fruity aroma and a crisp flavor. It enhances delicate dishes, especially pairing excellently with fish dishes such as sashimi and sushi.

This is a bottle that allows you to feel the essence of 'Yamagata' brewed only with 100% of the sake rice 'Dewasansan', using only Yamagata original ingredients such as 'Orise Yamagata (koji mold)' and 'Yamagata yeast'. It has a juicy aroma reminiscent of green apples, with a delicate balance of soft umami and elegant acidity.

A pure rice sake that emphasizes the original flavor of rice while being light and soft, making it easy to drink without getting tired of it. This bottle harmonizes a subtle aroma with a gentle, rich flavor.

This is a slightly diluted version of the popular 'Junmai Muroka Nama Genshu' that has been pasteurized once.

A mellow and delicate flavor type. Focused on Kyoto production, using the famous water 'Ginmeisui' that Sen no Rikyū used as brewing water, and the sake brewing suitable rice 'Iwai', along with Kyoto ginjo yeast 'Kyo no Koto'.

Glass 660 yen

Glass 660 yen

Cherry blossom, cherry leaves, sencha, gyokuro, sansho, yuzu. Using six types of botanicals Mini glass 1,100 yen

Bottle 3850 yen Glass 770 yen

Bottle 3850 yen Glass 770 yen

(Small) 550 yen (Large) 660 yen

(Medium bottle) 770 yen

The first Japanese whiskey distilled in Japan was born in Showa 4 (1929). Twenty years later, in the early post-war Showa 24 (1949), the history of Mars Whiskey begins. During the high economic growth period of the Showa 30s to 40s, whiskey began to establish itself in Japan, leading to a boom in 'local whiskey' production across various regions of Japan. Despite its small production scale, it diligently worked on creating unique local whiskeys and is said to have sparked the local whiskey boom of the 1980s.

Sake, Takasago Beer, Sapporo Black Label Authentic Barley Shochu, Authentic Barley Shochu from Wara, Karari Imo White Wine, Condado de Castro Chardonnay Red Wine, Ayuso Abadia de Lobre Soft Drinks, Cola, Ginger Ale, Orange Juice, Oolong Tea