Onokyu

Alc: 16% Rice polishing ratio: 40% Made with Yamada Nishiki from Hyogo Prefecture, a dry and transparent Junmai Daiginjo.

Alc: 16% Rice polishing: 50% It has the richness of the Namamoto brewing method, but is a refreshing and dry sake.

Alc: 15% Rice polishing: 65% A sake with the richness of the Namamoto method, yet a dry and crisp finish.

Alc: 15% Rice polishing ratio: 60% Gentle aroma and soft mouthfeel

Alc: 15% Rice polishing: 70% Made using 'Aikoku' grown organically in Minami-Izu, featuring a unique umami and crisp finish.

Alc: 15% Rice Polishing Ratio: 65% A sake that is dry and crisp while firmly expressing the flavor of the rice.

Hakuen Masamune is a local sake from Numazu, produced by Takashima Shuzo Co., Ltd., located in Haru, Numazu City, Shizuoka Prefecture. The name of the sake is derived from the famous monk of Suruga, Zen Master Hakuen. Zen Master Hakuen, known as the great figure praised with the words, 'In Suruga, there are two surpassing things: Mount Fuji and Hakuen of Hara,' was Hakuen Eikaku (1685–1768). He is recognized as the founder of the revival of Rinzai Zen and is known for his efforts to popularize Zen among the people. Named after this Zen master, some labels also depict his likeness. The concept of sake brewing is 'to make local sake that can only be produced in this area the best communication tool.'

A genuine shochu made using rice from Shizuoka Prefecture, with a faint aroma of ginjo and the umami of rice felt in the glass... 500 yen bottle... 2,500 yen

A genuine shochu single malt aged for about 3 years in used sherry casks, served straight on the rocks or as a highball... 600 yen per glass... 3,000 yen per bottle

A shochu glass with a gorgeous aroma and soft flavor created by the technique of making ginjo koji and home-cultivated yeast... 700 yen bottle... 4,000 yen

A smooth shochu glass created by the patented 'Polished Distillation'... 500 yen bottle... 2,500 yen

The richness brewed by black koji creates a shochu glass with a smooth sweetness and a crisp finish, born from a long-standing tradition of craftsmanship... 500 yen bottle... 2,300 yen

A genuine shochu glass made by pressing only the finest aromatic parts, stored in an oak barrel, and aged for 5 years in an underground cellar... 500 yen bottle... 2,400 yen

Draft beer... 600 yen Glass... 400 yen Bottle... 550 yen

Using shochu en

Highball... 700 yen, On the rocks... 650 yen