Nagi Tennoz Isle

You can choose from all the sake menu.

Small bottle

Glass 650 yen, Bottle 3,500 yen

Glass 650 yen, Bottle 3,500 yen

We are particular about the distillation method, skillfully using both atmospheric distillation and vacuum distillation to achieve a unique balance. Brewed with 'yellow koji' used in sake, and fermented at a low temperature, which is not typically done in shochu, further enhances its fruity characteristics.

This is a masterpiece with a refreshing sweetness and a pleasant aroma, enhanced by the smoothness of a blended stored sake.

The richness brewed by black koji has a smooth sweetness and a refreshing finish. It has no peculiar aroma and is a very easy-to-drink popular shochu. Glass 550 yen / Bottle 3,000 yen

A light and yet rich and rounded aroma. This is a barley shochu with a full-bodied taste and fragrance.

Kame no I Shuzo from Yamagata Prefecture. A subtly fruity and elegant ginjo aroma, a light and smooth taste with a clean finish, a refreshing quality that does not tire you out, and an overall crisp and pleasant sake.

A refreshing ginjo aroma subtly wafts, and when tasted, a soft umami spreads. It has a crisp finish, making it a well-balanced dry sake for food pairing.

It has a refreshing and dry taste. It is crisp and subtle, making it a drink that can be enjoyed endlessly.

Niigata Prefecture Murakami City Miyao Sake Brewery. The mouthfeel and elegant aroma, along with a soft and expansive flavor, spread a subtle sweetness, and the clean finish with a crisp aftertaste is a refined deliciousness.

The aroma is gentle, and the taste is light and refreshing. It has a moderate umami and richness, making it a sake that you won't get tired of drinking.

This brand has consistently produced 'dry' sake, loved by dry sake enthusiasts, even during the post-war era when sweet sake was dominant. It has a gentle aroma. Although it is dry, the smooth texture has a clarity like spring water.

Refreshing fruit aroma derived from low-temperature fermentation. Smooth texture like fresh spring water. Crisp and clean taste.

A vibrant aroma of green apple and a hint of pineapple, with a smooth mouthfeel. It has a clean finish and a pleasant fruity aroma in the aftertaste.

The only 'dry type' junmai sake from 'Phoenix Beautiful Rice' produced by Kobayashi Brewery in Oyama City, Tochigi Prefecture. It has been aged at low temperatures for about one year, fully bringing out the umami of the rice. The sake meter value has been raised to +10 or higher, providing a clean finish that pairs excellently with food. 500 yen for five shaku / 900 yen for one go.

A bottle that reveals the reason for Kokuryu Sake Brewery's popularity. The Kokuryu world starts with this bottle! This is a Daiginjo type sake made from 50% polished Gohyakumangoku rice, slowly brewed at low temperatures. Enjoy the rich aroma from the yeast stored in the brewery and the clear smoothness.

Founded in the first year of the Edo period, Genroku (1688). It has a refined, fruity sweetness (umami) and a wonderful finish that feels well-balanced. It is currently a brewery that is gaining attention as the second Hiroki.

By raising the polishing ratio of the koji rice to 50%, a refined aroma and flavor emerge. It pairs exceptionally well with elegant Japanese cuisine.

Hirataka Sake Brewery in Miyagi Prefecture. An extra dry sake that still has depth and umami. A fine product from Ishinomaki City, with a scent of sea breeze. 'Hidakami goes well with fish.'

Shinjo Brewing Company in Osaki City, Miyagi Prefecture. It has a balance of acidity and sweetness reminiscent of high-end white wine like Chablis. The finish is long and pleasant. Additionally, the astringency and bitterness tighten the aftertaste with a spicy note.

Dai Shichi's Junmai Nama Moto, highly regarded as the definitive version of the namamoto brewing method. The finest craftsmen of the current era have honed their skills to create a rich depth and umami, with acidity perfectly integrated, resulting in a clean finish. A carefully crafted product aged for one year.

The aroma is gentle and the rich umami spreads throughout the mouth. It is a versatile type suitable for meals. Even with low alcohol, you can fully appreciate the umami of Yamada Nishiki, characteristic of Gikyo. It also warms up excellently.

A 'special junmai sake' brewed with polished rice, aiming for the ultimate food pairing sake. It features a rich umami and fresh acidity that harmonizes the mouthfeel, making it a standout sake from Tosa for enjoying with food.

A junmai sake with a balanced spiciness and deliciousness, perfect as a food pairing sake. Its rich umami and acidity enhance the dishes even further. This junmai sake can also be enjoyed warm.