미야자키지도리 단파치

Asahi

Lemon, lime, yuzu, shikuwasa, Calpis, black tea, tomato each

Black Nikka Rich Blend and other separate sheets

Sapporo Lager Red Star

1 go... 495 yen 2 go... 990 yen

A harmonious blend of soft barrel aging aroma and rich malt sweetness with fruity notes, strong peat flavor and toastiness, gently lingering oak sweetness and smoky finish.

Taketsuru is a unique pure malt that creates a world of diverse aromas and flavors, including strength, elegance, richness, and lightness.

Miyagikyo is vibrant and fruity. A smooth single malt whiskey with a sweet and floral aroma reminiscent of apples and pears, along with a gentle vanilla scent derived from the cask. The sweetness of the malt and the cask aroma create a gentle flavor.

A well-balanced blend of bourbon barrel original spirits from Kaku Yamazaki and Hakushu distilleries. This whiskey features a sweet aroma, rich body, and a dry finish.

A supreme product woven from the personalities of the world's five great whiskeys. A sweet and floral aroma with a smooth mouthfeel and a rich flavor. A pleasant smokiness. A whiskey with various expressions.

Senkin's Yamada Nishiki, a fire-processed sake from the Tochigi Modern series. The taste of Senkin is characterized by a sweet and sour flavor, which is the main component of its juicy Japanese sake.

Brewed with the sake rice 'Hattan', which is a pride of Hiroshima, it was carefully brewed at low temperatures to last through the summer. The finish has an impactful flavor. Characterized by the sharp taste of Hattan, it pairs well with autumn dishes and is easy to drink.

Kubota Niigata Kubota Senju has a gentle aroma and a taste that does not become tiresome. It is the pinnacle of dry and crisp sake.

Hakugakusen from Fukui Prefecture. It has a transparent taste without any off-flavors, with a smooth and soft mouthfeel. Thanks to the crisp acidity that comes later, it is finished in a way that you won't get tired of drinking it continuously. It is a slightly dry sake.

Refreshing mouthfeel from Niigata's lightly sparkling. A harmony of subtle sweetness and crisp acidity creates a refreshing taste with a sharp finish.

Sake brewed in a small brewery in Ueno, Nakatsugawa City, Gifu Prefecture. It is a pure rice ginjo sake made using Gifu Prefecture's sake brewing suitable rice 'Gohyaku Mangoku' and 'Hida Homare'. The aroma is gentle, with a crisp and refreshing dry finish.

Toyosaki Hyogo Junmai Daiginjo 'Toyosaki' is a sake from Nishinomiya, Hyogo Prefecture, just made this year. It has a pleasant aroma, a refreshing mouthfeel, and a moderate sweetness with a smooth, rounded, fresh taste.

Kannonshita in Kanagawa, Ishikawa Prefecture. A pleasantly fragrant aroma. The smooth and gentle texture allows you to fully appreciate the original taste of the rice, with umami and acidity harmonizing naturally, leaving a lingering finish as soft and quiet as the snow that accumulates in the land of Kannonshita.

Limited release in July from Chochin Aichi Chochin Sake Brewery. A newspaper series of pure rice unfiltered sake. The rice used is 100% Awamiyama Yamadanishiki. The polishing ratio is 65% for both koji rice and sake rice, with a gentle aroma yet the unique umami of Yamadanishiki and a gradual floral note with a sake meter value of +10. A deep and flavorful product with a satisfying drinking experience.

A highly rare black label series limited to 900 bottles in Hiroshima. A pure rice daiginjo made with 100% Aiyama. It has a light aroma and an elegant, stylish flavor. This is a masterpiece that you cannot miss out on!!

100% Yamada Nishiki rice from Saga Hyogo Prefecture is used. The pleasant aroma is gentle yet reminiscent of tropical fruits, and the flavor of the rice is concentrated, resulting in a refreshing and crisp sake.

Bunise is a sharp and spicy shochu from Kagoshima, with a solid sweet flavor. The term 'Bunise' in Kagoshima dialect means 'a man who is not handsome,' but it also implies that one is sincere at heart and well-liked by everyone. This is a renowned shochu that true connoisseurs should definitely try.

Sato Kagoshima black koji brewed with a unique strength and solid body. The fragrant aroma of Kogane Kansen and impactful sweetness. A shochu with a strong aroma and flavor, a delicate and smooth texture due to careful aging, and a rich drinking experience.

Yamato Sakura from Kagoshima is luxuriously brewed using 100% clay pots. It uses high-quality red satsuma from Kagoshima. It features a strong sweetness from the red sweet potato and has a vibrant aroma.

Uses sweet potatoes of the varieties Yellow Koji and Benio Tome. Fermented carefully at low temperatures, resulting in a mild sweetness and a vibrant aroma. This shochu is easy to drink and popular among women.

The unique soft fragrance of Tengu Cherry rises, and its gentle sweetness and richness smoothly pass through the throat. The robust structure and the sweetness and flavor of the potato elegantly blend together.

This is an authentic shochu made from unmilled ingredients, maximizing the potential of the ideal raw material, the golden Satsuma sweet potato, and diluted with natural spring water from the famous Nanakubo.

A glamorous flavor using yellow koji. A shochu suitable for beginners. It has a pleasant mouthfeel and a refreshing taste. Very popular among women, this is a sweet potato shochu.

A sweet potato shochu that is difficult to obtain and is worth trying at least once. It can be said to be a pioneer brand of the shochu boom. It uses black koji and the primary fermentation is done in earthenware pots. No enamel tanks are used; it is brewed in pots.

To preserve the individuality and characteristics of the Kagoshima ingredients, it is crafted without excessive filtration in its original state, ensuring it embodies the essence of sweet potato shochu. Careful attention is given by skimming only the oily components that float on the surface of the tank every day until shipment. It has a slightly sweet and gentle aroma, a rich flavor, and a lingering, vibrant aftertaste. Once tasted, the unforgettable aroma and flavor will remain in your memory.

Nikaido is a classic Oita barley shochu that never gets boring. It is made only from carefully selected barley, barley koji, and pure water. It is an excellent shochu with a wonderful aroma and smooth texture.

A barley shochu that expresses the straightforward and rich sweetness and aroma derived from the characteristics of Sato Kagoshima ingredients. It contains a high amount of premium fatty acids, resulting in a rich aroma and flavor.

This is a highly regarded bottle known as the phantom barley shochu from Oita. It has a strong roasted aroma reminiscent of barley chocolate. The strong barley scent and deep flavor linger as an aftertaste, making it a genuine barley shochu.

A genuine shochu made by fermenting Kagoshima brown sugar, rice malt, and yeast. It has a rich aroma and smooth flavor created by the nature and culture of Amami. It contains absolutely zero sugar, making it a drink that health-conscious individuals can enjoy with peace of mind.

Oolong tea, cola, ginger ale, Calpis, orange each

The menu is just an example and may vary depending on the season and availability of ingredients.