낯파고치소 고탄다

A sangria full of seasonal fruits, just like nectar! Contains grated fruit, a white wine-based sangria.

By mixing sleeping oolong high oolong tea with shochu and letting it rest, the molecular structure changes, resulting in a rounder taste. It is made with rich green tea that includes matcha, and does not use syrup or concentrate, only 100% tomato juice and carbonated water for the tomato sour (not sweet). A refreshing and authentic lemon sour that is not sweet. Saitama Sayama tea plum wine sour, with carbonated bubbles from the plum wine of one of Japan's three major famous teas, 'Sayama tea'. Grapefruit sour with pulp, using carefully hand-made grapefruit juice.

Black Nikka highball made from clear non-peat whiskey 'Kokun', famous for the electric brandy at Kamiya Bar, founded by Denbei Kamiya, a company that produces whiskey 'Red'. The highball made from the thin peat 'Akafuda' created by Shinjiro Torii and renamed for resale by his second son Keizo Saji is 'Sanpiece'. The highball from the famous Miyazaki main store, known for Kanemiya, has been made in Mie since the post-war chaos. The 'Mars Extra' highball was brewed based on the notes of Masataka Taketsuru, with efforts from the distilling industry heavyweight Kiichiro Iwai. The 'Charmant Brandy' highball boasts a 100-year history from the domestic brandy produced by Eigashima Shuzo in Akashi City, Hyogo Prefecture. The 'Takakura' highball is a rare amber-colored brown sugar shochu brewed in oak barrels from Amami Oshima. The 'Soba Whiskey' highball is whiskey infused with buckwheat, enhancing the aroma with strong carbonation! The so-called 'Chu-hai' tastes pure and adult. The ginger-infused dry ginger highball has a strong kick from grated fresh ginger. The homemade honey lemon highball uses a carefully crafted lemonade base made from pure honey and lemon. The 'Sansho and Rosemary' refreshing gin soda features gin infused with sansho berries and rosemary, enhancing the aroma and spices. The brown sugar shochu and cucumber highball has a refreshing aroma that becomes addictive. The sweet potato shochu and rock salt highball is a highball that doesn't need any snacks.

Mandarin juice... Preserved by compoting seasonal mandarins, deliciously served year-round. Cassis mandarin, lychee mandarin, peach mandarin, mandarin sour, grapefruit... Sometimes mixed with ruby and mashu varieties. Campari grapefruit, mango grapefruit, passion grapefruit, grapefruit sour.

Using a carefully crafted lemonade base made with pure honey and lemon, honey lemon highball, honey lemon sour, American honey lemonade (lemonade + red wine)

Please enjoy the spicy ginger ale infused with grated ginger. Moscow Mule (vodka-based), Gin Buck (gin-based), Tequila Ginger (tequila-based), Ginger Highball (whiskey-based), Ginger Lemon Sour (shochu-based), Kitty (red wine-based)

●Base alcohol: Cassis, Passion Fruit, Peach, Mango, Campari, Lychee ●Mixers: Ginger Ale, Mandarin Juice, Oolong Tea, Strong Carbonated Water, Grapefruit, White Wine, Sparkling Wine

Using more than 10 types of botanicals, this aromatic gin soda features 'Wilkinson' simple gin soda with a slice of lemon that sharpens the flavor and pairs well with food. For those who want a more sour taste, add two slices of lemon. 'Sansho and Rosemary' is a refreshing gin soda infused with sansho berries and rosemary, offering a fragrant and spicy flavor. Some say you can't eat with gin and tonic, but it varies from person to person. A slice of lemon goes well with a slightly sweet gin and tonic. Adding two slices of lemon enhances the bitterness of the lemon peel as an accent. 'Black Pepper' salt and pepper gin and tonic has salt spread on the rim of the glass, and coarsely ground black pepper sprinkled on top of the cocktail.

Mutsu Ouyama CLASSIC Aomori Sake loved by the fishermen of Hachinohe. It has a rich flavor. *Availability may vary.

Obi-Sugi, a sweet potato shochu (Obi Sugi) Nichinan City, Miyazaki Prefecture, mostly consumed locally Sarukawa, a barley shochu (Sarukou) Iki Island, Nagasaki Prefecture, famous for being the birthplace of barley shochu (various theories) Awamori Shimauta Itoman City, Okinawa Prefecture, the brewer's bank is Okinawa Bank Shuri Branch Brown sugar shochu Takakura Amami-oshima Island, Kagoshima Prefecture, amber colored and sweet, made in oak barrels AromaBotanical barley shochu CHILL GREENExtracted from the spice "Maken", a traditional spice of the Taiya tribe in Taiwan

Dry daily changing wine (white wine) medium dry daily changing wine (red wine) dry sparkling (sparkling wine)

Kir (White Wine + Cassis) Kitty (Red Wine + Ginger Ale) Kir Royale (Sparkling Wine + Cassis)

Sayama Tea Plum Wine made with Sayama tea, one of Japan's three great teas. Spicy Masala Plum Wine, a harmony of plum wine and garam masala. Grandma's Plum Wine, a simple plum wine as if made by grandma.

Sparkling water (Would you like lemon squeezed in?) Ginger ale with ginger homemade honey lemonade mandarin juice grapefruit juice tomato juice oolong tea non-alcoholic beer small bottle Naranja Pomarance (a non-alcoholic cocktail like cassis orange) Cinderella (a non-alcoholic cocktail with fruit and pomegranate syrup)

We always have three types of dry white bottle wines available, mainly from France, Italy, and Spain, that pair well with dry dishes.

A service bottle with a dry taste sourced based on mood, focusing on refreshing and fruity options that change daily.

We always have three types of red bottled wine, focusing on medium body.

Plenty of seasonal fruit sangria/598

Daily changing dry sparkling wine bottle / 3480 Daily changing dry sparkling wine glass / 598 Daily changing beer / 798

Daily special beer / 798 Shandy Gaff / 798 Red Eye made with ginger ale / 798 Beer + tomato juice Dog Nose (beer + gin) / 798 Not only easy to get drunk, but also a masterpiece that enhances the aroma of gin

Sleeping Oolong High / 498 Mixing Oolong tea and shochu and letting it sit changes the molecular structure, resulting in a rounder taste. Green Tea High / 498 Made with rich green tea containing matcha. Tomato Sour (not sweet) / 598 100% tomato juice and carbonated water without syrup or concentrate. Lemon Sour / 498 A refreshing and not sweet classic lemon sour. Saitama Sayama Tea Plum Wine Sour / 598 Carbonated plum wine made from one of Japan's three major teas, 'Sayama Tea'. Grapefruit Sour with Pulp / 598 Made with carefully hand-crafted grapefruit juice.

Black Nikka Highball / Clear non-peat whiskey 'Kokun' from Nikka Whiskey / Famous for Electric Brandy, the founder of Kamiya Bar, Denbei Kamiya's company produces whiskey 'Red' Highball / The thin peat 'Red Label' created by Shinjiro Torii and renamed for resale by his second son Keizo Saji 'Sanpiece' Highball / Whiskey from Miyazaki's famous Kanemi, made in Mie since the post-war chaos 'Mars Extra' Highball / The distilling industry heavyweight 'Kiichiro Iwai' who helped Masataka Taketsuru study abroad later brewed 'Charmant Brandy' Highball based on Taketsuru's notes / Domestic brandy 'Takakura' produced by Eigashima Shuzo in Akashi City, Hyogo Prefecture, boasting a 100-year history Highball / Rare amber-colored brown sugar shochu brewed in oak barrels from Amami Oshima 'Buckwheat Whiskey' Highball / Whiskey infused with buckwheat, the carbonation enhances the aroma, strong carbonation! Shochu Highball / So-called [Chu-hai] taste pure and adult with ginger, dry ginger highball / Grated ginger packs a punch, homemade honey lemon highball / Using a carefully crafted lemonade base with pure honey and lemon 'Sansho and Rosemary' refreshing gin soda / Gin infused with sansho berries and rosemary, the aroma and spice stand out deliciously, brown sugar shochu and cucumber highball / The refreshing aroma becomes addictive, sweet potato shochu and rock salt highball / A highball that doesn't need snacks.

◆Mandarin Juice... Preserved seasonal mandarins made into compote, served deliciously year-round. Cassis mandarin, lychee mandarin, peach mandarin, mandarin sour. ◆Grapefruit... Sometimes mixed with ruby or mashu varieties. Campari grapefruit, mango grapefruit, passion grapefruit, grapefruit sour.

Using a carefully crafted lemonade base made with pure honey and lemon, honey lemon highball, honey lemon sour, American honey lemonade (lemonade + red wine)

Enjoy the spicy ginger ale infused with grated ginger. Moscow Mule (vodka-based), Gin Buck (gin-based), Tequila Ginger (tequila-based), Ginger Highball (whiskey-based), Ginger Lemon Sour (shochu-based), Kitty (red wine-based)

Base alcohol: Cassis, Passion Fruit, Peach, Mango, Campari, Lychee. Mixers: Ginger Ale, Mandarin Juice, Oolong Tea, Strong Carbonated Water, Grapefruit, White Wine, Sparkling Wine.

Wilkinson Simple Gin Soda / A fragrant gin soda made with over 10,000 types of botanicals, served with a slice of lemon / Lemon tightens the flavor and pairs well with food. Gin soda with two slices of lemon / For those who want it more sour, add two slices of lemon. 'Sansho and Rosemary' refreshing scented gin soda / Gin infused with sansho berries and rosemary has a strong aroma and spice, delicious. Gin and Tonic / Some say you can't eat with gin and tonic, but everyone has their own preference. Gin and tonic with a slice of lemon / A slightly sweet gin and tonic pairs well with lemon. Gin and tonic with two slices of lemon / The bitterness of lemon peel adds an accent. 'Black Pepper' Salt and Pepper Gin and Tonic / Salt is spread on the rim of the glass, and coarsely ground black pepper is sprinkled on top of the cocktail.

Mutsu Ouyama Classic / 698 Aomori Hachinohe's fishermen love this sake, which has a rich flavor.

Imo Shochu Obisugi / 598 Miyazaki Prefecture Nichinan City, most of which is consumed locally. Barley Shochu Sarukou / 598 Nagasaki Prefecture Iki Island, a famous sake from the birthplace of barley shochu (various theories exist). Awamori Shimauta / 598 Okinawa Prefecture Itoman City, the brewery's banking partner is Okinawa Bank Shuri Branch. Brown Sugar Shochu Takakura / 598 Kagoshima Prefecture Amami District Amami Oshima, aged in oak barrels, amber in color with a sweet aroma. Botanical Barley Shochu / 598 CHILL GREEN, extracts the spice 'Makao' passed down by the Taya tribe of Taiwan.

Sauvignon Blanc (White Wine) / 598 Tempranillo (Red Wine) / 598 Dry Sparkling / 598

Kir (White Wine + Cassis) / 598 Kitty (Red Wine + Ginger Ale) / 598 Kir Royale (Sparkling Wine + Cassis) / 698

Sayama Tea Plum Wine / 598 One of Japan's three major teas, made with tea from Sayama, Saitama, spicy masala plum wine / 598 The harmony of plum wine and garam masala, grandma's plum wine / 598 A simple plum wine that feels like it was made by grandma.

Sparkling water (Would you like lemon squeezed in?) / 498 Ginger ale with ginger / 598 Homemade honey lemonade / 598 Mandarin juice / 598 Grapefruit juice / 598 Tomato juice / 498 Oolong tea / 498 Non-alcoholic beer small bottle / 598 Naranja Pomarance / 598 Non-alcoholic cocktail Cinderella like cassis orange / 598 Non-alcoholic cocktail with fruits and pomegranate syrup

We always have three types of red bottle wine, mainly medium-bodied. Prices range from 1980 yen to 3480 yen.

We always have three types of dry white bottled wine available, priced from 2980 yen to 3480 yen.

A dry service bottle sourced based on mood / Daily selection centered around refreshing and fruity options, definitely a great deal