Whale's Stomach, Nishi-Shinbashi Honten

The staff visited a beautiful brewery in Aizuwakamatsu to observe the brewing process. It features a calm aroma, and when tasted, it has a fruity aftertaste that is characteristic of a genuine product. The fragrance and rice flavor are rich, with a good finish and a well-balanced taste. It was more difficult to obtain locally.

Hiroki Sake Brewery, located along the Echigo Highway in Aizubakuhonmachi, has long been beloved for its brand 'Izumigawa.' The current president, Kenji Hiroki, took over the family business and launched the new brand 'Hiroki' in 1999, which quickly took the sake world by storm. It is a versatile sake that is delicious anytime, with a perfect balance of sweetness, umami, and aroma.

As the name suggests, it is a sake made only from rice grown in rice fields, with a commitment to pure rice sake brewing. It revives the local Aomori ancient rice known as Kojo Nishiki, and also uses the locally produced sake rice Hanamoi, maintaining the position of Aomori's local sake. It has a rich flavor while being refreshing, with a taste that does not become tiresome.

Recommended for beginners of Japanese sake! Enjoy the rich aroma and the gentle sweetness of the rice.

This is a sake designed to maximize the charm of the No. 6 yeast, originating from its birthplace. It embodies a high level of fusion between 'classic' and 'modern'.

A sake that pairs well with sashimi, tempura, and Japanese cuisine. It represents the recent trend in Japanese sake flavors known as 'rich and delicious.' The young 15th generation head, Akito Takagi, oversees the brewing process, creating a sake that captures the umami and sweetness of rice, with an elegant aroma and a pleasant aftertaste.

The brewing water is extremely soft, resulting in a dry taste that is also smooth and rich, distinguishing it from other purely dry sake. 'Kagetora Famous Water Brew Special Junmai Nama Sake' has a refreshing and crisp flavor that does not tire the palate.

Challenging organic farming to secure high-quality sake rice. In winter, sake brewing is done, and in summer, rice cultivation is carried out consistently.

The label features a powerful face of a Kabuki actor, making a strong and unique impression as a pure rice sake. However, the taste is refreshing with a clean spiciness and a sense of umami without any peculiarities. Although the sake meter is set high at +12, it is not too spicy, and while it is not flamboyant, it is a drink that allows you to slowly appreciate its deliciousness afterwards.

Introduced in 2004, 'Jikon' has gained overwhelming support starting from sake specialty stores in Tokyo and Osaka, and is now a popular brand found in sake shops nationwide. The sixth-generation toji (master brewer) Yuikatsu Onishi has been recognized as a star toji since his twenties, meticulously designing and verifying every step of the sake brewing process. The clear and fruity palate, along with a beautiful sweetness and refreshing acidity, harmoniously blend together, making it impossible to tire of drinking.

Kaze no Mori is characterized by its natural carbonation, rich umami, and sharp modern taste. It is made entirely from pure rice and is unfiltered and undiluted sake. Traditional sake undergoes filtration and pasteurization after pressing to prevent deterioration, but to retain a lively flavor, it minimizes oxidation and uses tanks with high cooling capabilities. As a result, natural carbon dioxide remains. It's also interesting that the impression of the sake changes when it has carbonation compared to when it does not.

Recently it has become famous, but it is a so-called 'connoisseur's' sake. It is filled with robust and rich flavors, radiating a strong personality, making it a wonderful Japanese sake.

A limited edition product that is difficult to obtain, crafted by Takagi Sake Brewery, the 14th generation sake maker. It has an astonishingly gentle and mild aroma, is fresh and juicy, and the balance of umami sweetness and acidity creates a wonderful fullness in the mouth. A few years ago, the owner of our shop fell in love with its taste while enjoying it in Akita.

In 2011, Nabeshima Daiginjo reached the pinnacle at the IWC, a world-renowned wine competition in the Sake category, and quickly became a celebrated sake. The sake brewed by the toji (master brewer) Naoki Iimori has a fresh, effervescent quality, a light mouthfeel, and a balanced flavor with elegant sweetness and umami from the rice. Its fruity taste pairs well with foods like prosciutto and fresh cheese, making it suitable as a food-friendly sake.

This sake represents the southern region of Tosa and is named after the late Edo period Tosa feudal lord, Yamanouchi Toyonobu (Yodo), who called himself 'Whale Sea Drunk Lord.' Made with high-quality water from the Niyodo River and premium sake-brewing rice, it is produced using traditional methods and is carefully managed in temperature before being sent to market. True to Kochi's sake, which is typically enjoyed with food, it has a moderate acidity that enhances the flavors of dishes, resulting in a refined and dry taste. It features a fresh citrus aroma and a solid richness, with a crisp finish. This fine sake pairs well with rich dishes, cleansing the palate effortlessly.

A sake brewery popular for its charming label featuring a nightingale. Located in the northern part of Fukuoka Prefecture, near Kitano Tenmangu Shrine, which enshrines the god of learning. It is said that a nightingale flew from the shrine to quench its thirst and purify itself in the courtyard's spring water. With the spirit of its founding embedded in the name of the sake, the brewery began operations in the 3rd year of the Tenpo era (1832), aiming to produce sake that would not bring shame to the deity. 'Garden Nightingale Junmai Ginjo' has a gentle aroma and a well-balanced flavor of plump rice, umami, and acidity, allowing for a refreshing experience.

Once you start drinking, you can't stop. The fragrant flavor makes you want to keep sipping.

Hot sake diluted with our proud natural dashi made daily from bonito flakes, mackerel flakes, sardine flakes, iriko, kelp, vegetables, and seafood. You'll get hooked.

A shochu that possesses the grand kindness and strength of a whale living in the vast ocean. It is a standard sweet potato shochu made with Kogane Sengan, white koji, and atmospheric distillation, characterized by its rich sweet potato aroma and soft mouthfeel. It uses Tarumi hot spring water 'Kotobuki Turu'. It is refreshing and easy to drink.

Made with Kogane Sengan and Benio Otome, this sweet potato shochu is produced through atmospheric distillation. It features the unique fragrant aroma of black koji and a crisp, refined taste. It can be enjoyed on the rocks or with hot water, both delicious.

This shochu, made at a distillery deep in the mountains, uses the Kyushu 108 (Joy White) variety of sweet potato as its main ingredient, is brewed in wooden barrels, and has a unique flavor developed through more than two years of storage and aging. Brewery: Osuzuyama Distillery Co., Ltd. (Miyazaki Prefecture) Ingredients: Sweet potato (Joy White), rice koji Alcohol content: 25 degrees

It expresses a unique strength and solid body derived from black koji fermentation, with a fragrant aroma of Kogane Sengan and an impactful sweetness. This premium shochu offers a strong aroma and flavor, along with a delicate and smooth texture achieved through careful aging, providing a rich drinking experience.

A strong personality island liquor produced in Aogashima, Izu Islands (Tokyo)! It has a high alcohol content, but it is also recommended to drink straight.

This product is made from Nishinohoshi, a two-row barley suitable for shochu produced in Fukuoka Prefecture, and white koji. It uses Tairu Onsen water 'Juzuru' for dilution. By using reduced pressure distillation, it brings out the refreshing and toasty aroma of barley. It has a smooth and crisp taste, showcasing its true value as a delicious drink to enjoy with food.

This is a genuine barley shochu that strives to maximize the natural aroma and flavor of barley through traditional techniques passed down through generations, offering a distinctive roasted barley aroma and rich taste that sets it apart from existing barley shochus.

Achieves a refreshing and fruity aroma. While cherishing the traditional awamori brewing methods passed down in Okinawa, surrounded by the blue sea and sky, it is finished with a light and mellow taste through low-temperature fermentation and reduced pressure distillation.

Using highly aromatic red shiso specially cultivated in Bihoro Town, Hokkaido.

We squeezed thoroughly washed fresh lemons with the skin on! Depending on the season, we luxuriously use no-wax lemons directly sourced from producers in Setouchi!

Refreshing and addictive deliciousness! There may be shortages depending on the season.

Jabara is a citrus fruit that is highly valued in the local Kansai region for its ability to ward off evil spirits. It is rich in vitamins and carotene, and recently, it has gained attention for its high content of the flavonoid 'Naringin', which is particularly noted during pollen season.

Del Monte's beverage turned into a sour. Blended with the best selection of fully ripe tomatoes from around the world. Salt is made from mineral rock salt sourced from Sicily, Italy, enhancing the deliciousness of the tomatoes.

Nanko plums with thin skin, small seeds, and soft flesh. The appropriate salt concentration for the sour is selected.

It is a lactic acid bacteria-based sour drink.

Made a sour with homemade snack gari.

You can drink it refreshingly by removing excess oil.

As a result of various tastings, we selected the corn tea with the strongest corn aroma. - Caffeine-free - Enhances detoxification - Prevents illness and maintains health - Provides nutritional supplementation, making it a health drink with many benefits. It also has many flavor fans.

This is a refreshing and easy-to-drink beer. You can't find it easily elsewhere, so definitely try it as your first glass♪

Small is 420 yen.

It's a large bottle.

A beer cocktail that is very easy to drink.

A moderate sweetness and acidity with a mellow deliciousness. Made with 100% of the renowned 'Shirokaga' plums grown at the foot of Mount Haruna in Gunma Prefecture. It features a perfect balance of sweetness and acidity, and can be enjoyed in various ways, including on the rocks or mixed with soda.

This is a dessert-like sake packed with juicy flesh of mikan as it is. Enjoy the refreshing aroma and acidity of mikan, along with the texture of the pulp. The amount of mikan used is 720ml, which is equivalent to an impressive 13 pieces. The outer and inner skins are carefully removed, and it is blended to preserve the juice. It is recommended to serve it on the rocks or chilled straight.

Japan's first! Local yogurt liqueur. Rich and creamy texture. Made with over 60% fresh yogurt delivered from a workshop at the foot of Mount Chokai, which towers over the border of Yamagata and Akita. Enjoy the rich flavor and ultimate creamy sensation.

Gin from Toranomon Distillery, served on the rocks or with soda!