하코다테다이닝 빙고야

The X-Type of the 'NO.6' top model is a flagship model that means 'eXcellent' (luxury version). It uses polished rice, resulting in a more refined finish, and allows you to vividly experience the elegant yet powerful presence of the No.6 yeast. It is a work that evokes the taste of the fermentation vessel from the time of the No.6 yeast's birth, transcending 90 years.

The representative work of 'NO.6', the S-Type. A mid-range model that combines richness and sharpness. Designed as a 'Superior' version, it aims to balance individuality and completeness. The contrast between the concentrated feel in the first half and the sharpness in the second half is appealing. It is brewed with the hope that it will be an expressive work that does not become monotonous even when enjoyed on its own.

From the brewery: The only standard sake of Shinsei, the 'NO.6' series. The R-Type supports the bottom and is truly a 'Regular' model, allowing you to enjoy it casually as an entry-level option. We hope you can fully enjoy the sake's rich flavor, emphasized by the Kimoto brewing method.

Developed in 1973, Kijo Sake is based on the oldest sake brewing method in Japan. Sake is usually brewed with rice, rice malt, and water, but in this case, some of the water is replaced with sake during the brewing process. The sake undergoes fermentation again within the mash. As a result, the finished sake is richer and has a stronger sweetness. With the switch to wooden barrel brewing, it is truly a one-of-a-kind Kijo Sake.

Amane Cat is said to be the most unique work in the Aramasa lineup. It is brewed using not only the usual sake koji but also a strong acidic shochu koji (white koji), allowing for a flavor profile that is distinct from traditional sake. Additionally, since white koji is essential in the production of Awamori, Amane Cat can be considered a hybrid of sake and Ryukyu culture.

Raw material rice: Sakekomachi. Amagaeru is a low-alcohol sparkling sake with an alcohol content of 10% or less and a slight cloudiness. As it is a 'bottle-conditioned sake,' the alcohol fermentation by the living yeast progresses rapidly, which may lead to excessive internal pressure. We request strict management at a temperature of minus 5 degrees Celsius or lower, both in the brewery and at handling stores. It is produced in very small quantities.

Ingredients: This is a junmai sake brewed with rice that has been milled to about 90% for both the koji and the sake rice, known as low polishing. Typically, brewing sake with such minimally polished rice tends to produce off-flavors and is extremely challenging. In this work, we strive to express the elegance of modern ginjo by incorporating the finest techniques of ginjo brewing that our brewery possesses. Brewed in wooden barrels.

Raw material rice: Kame no O Shinsei standard product's highest quality. 'Kame no O' is a well-known parent of many table rice and sake rice. Suiboku is the top class of Shinsei's lineup. It has a sweet and light aroma. The umami is blended with acidity and a gentle sweetness, and while the mouthfeel is light, it also has depth. After drinking, a bit of umami and bitterness remains. There is a slight acidity on the tongue.

The base rice: Rikuho 132 (Aikame) is cultivated entirely without pesticides, and 'Earth' is the most dedicated in terms of agriculture among 'Colors'. It is said that the flavor changes with temperature, with a refreshing aroma that has a tangy note, and a smooth texture. When tasted, a refreshing acidity blends with umami and gentle sweetness. It finishes with a slight bitterness and a clean throat feel.

Raw material rice: The polishing ratio of the rice used is 50% using flat polishing, which brings out the potential of 'Mikawa Nishiki' the most. 'Velvet' is the strongest style in the Colors lineup, with the most thickness and lingering finish. It can be enjoyed with a rich flavor right after pressing, but it also has the ability for long-term aging.

Raw material rice: Improved Shinkou. 'Improved Shinkou' is a sake brewing rice that was first developed in Akita in 1959. It is genetically related to 'Miyama Nishiki' as it has 'Shinkou No. 190' as its parent. However, the taste can be said to be completely opposite; while 'Miyama Nishiki' gives a hard impression, 'Improved Shinkou' is smooth and has a flowing taste.

Raw material rice: This bottom line uses the sake rice 'Sake Komachi' born in Akita. It has a different polishing ratio of 40% for the koji rice and 60% for the kakemai. You can enjoy the pure taste reminiscent of the melting snow in cold regions. As an entry model, I hope many people will enjoy this sake.

Shinsei, a hard-to-obtain sake, has the best selection in Hakodate. Among them, the No. 6 series is so popular that it is hard to find even in the local Akita area. In addition, the Private Lab series and seasonal limited sake are also arriving in succession. Please ask the staff about the glass sale items of the day.

A long-awaited sake brewery, 'Goryo no Kura', has been established in Hakodate City for the first time in 54 years. The sake 'Goryo' is brewed using sake rice from Hokkaido and local pure soft water, starting from Kameo Town in the city. It features a refreshing taste while also having a rich flavor and a soft fullness, making it a sake that is described as 'nomasar' (a dialect meaning to drink it all).

This sake is made with the brewing water, sake rice, and terroir of Nanae Town. It has a sweet and gentle aroma that is pleasant, and the aftertaste is crisp and refreshing, being a single pasteurized nama storage sake. Please enjoy this local sake from southern Hokkaido after 35 years!

Mini Glass 480 Yen

You can use the all-you-can-drink option alone. (Food separate) 【Beer】 The Premium Malt's with perfect foam 【Highball】 Jim Beam Highball (Ginger, Cola) 【Sour】 Specialty Tavern Lemon Sour, Grapefruit Sour, Kyoho Grape Sour, Plum Sour, Tomato Sour 【Chuhai】 Oolong High, Green Tea High 【Shochu】 Sweet Potato, Barley 【Japanese Gin】 Sui Gin Soda Lemon × Sui Gin Soda Green Tea × Sui Gin Soda Ginger × Sui Gin Soda Yuzu × Sui Gin Soda 【Wine】 Red, White, Rosé, Sangria (Red, White) 【Plum Wine】 Nanko Plum Wine (On the rocks, Soda, Watered) 【Sake】 Cold Sake, Hot Sake 【Cocktails】 Cassis Soda, Cassis Orange, Cassis Oolong, Peach Soda, Peach Orange, Peach Oolong, Kir, Shandy Gaff, Red Eye, Operator 【Non-Alcoholic Cocktails】 Non-Alcoholic Cassis (Oolong Tea, Orange, Soda, Mango), Non-Alcoholic Peach (Orange, Oolong Tea, Mango), Mango Yan Orange (Mango + Orange), Spice Girl (Grapefruit + Ginger Ale), King Crimson (Tomato + Lemon + Soda) 【Soft Drinks】 Oolong Tea, Green Tea, Tomato Juice, Orange Juice, Grapefruit Juice, Cola, Ginger Ale. Note: The all-you-can-drink option is limited to 2 hours. Last order is 15 minutes before the end. Note: If there is a lot of leftover drinks, additional charges may apply.

Zero Sugar Beer

Can be served on the rocks or with water. Cola Kaku High (600 yen) / Ginger Kaku High (600 yen)

On the rocks, can also be served with water. Super carbonated highball, on the rocks, with water.

A Burgundy winery seeking new horizons in Hakodate. Deep, vivid purple with ruby color. Notes of violet and well-ripened red fruits. Flavors of crushed black cherry and pink pepper with hints of nutmeg. A light yet substantial body that retains the concentrated taste of the fruit. Enjoy the balance of sweet fruit nuances, spices, and acidity.

This is an aromatic dry white wine. It is made from Kerner grapes grown in Yoichi, Hokkaido, pressed without de-stemming, and fermented with wild yeast. The Norapon series expresses the 'Hokkaido-ness' that Noragura envisions. It features tropical fruits, citrus flowers, honey aromas, and a hint of creaminess, but the 2023 vintage is characterized by a refreshing juiciness reminiscent of Japanese citrus. This is the first nationwide release of wine made at the new winery. We have always focused on creating a lingering 'spring water sensation,' and I believe the precision has significantly improved since the relocation.

This wine is made from Chardonnay grapes sourced from the same vineyard that supplied the sparkling wine released exclusively in the Hakodate area in April. It is likely to be the first and last year using grapes from Yamagata Prefecture. The unique bitter elements of grapefruit and lemon peel from the maceration balance the fruitiness and gentle acidity of the wine. The reductive and thick personality derived from the grape skins suggests potential for bottle aging, but of course, I believe it can also be enjoyed if consumed early.

Nōgakuzō Beidou Müller-Thurgau table wine that pairs well with a wide range of dishes. Available only in restaurants in the southern region. Grape Ranger series. Production will be on hold for a while starting this time.