Donto

Our proud syrup blend made with plenty of domestically produced ginger. Soft drinks are also very popular!

Domestic lemons are chopped with the peel and soaked in shochu along with the fruit. Enjoy the rough texture of the pulp!

The juicy gentle sweetness of pink grapefruit pairs perfectly with the sour!

700 yen and up

A favorite among repeat customers! This drink is made with plenty of domestic ginger, soaked in sugar, honey, and lemon. It has a gentle taste that makes you want to keep drinking.

(Non-alcoholic beer)

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Each

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(300ml)

Shuhou Sake Brewery from Yamagata Prefecture offers the perfect balance of flavor and spiciness. This is a limited sake from Nerima, Sake no Akiyama. <Sake Description> This versatile sake is the best value whether served cold or warm. It is an original bottle from the sake shop Sake no Akiyama in Nerima. <Ingredients> Dewakirarai <Recommended Drinking Methods> Chilled sake, room temperature, warm sake, Tokkuri... 1,000 yen; Glass... 360 yen

Niigata Prefecture Miyao Sake Brewery. The real thing never gets boring. Ranked first for 22 consecutive years in the local sake popularity ranking in the Junmai Ginjo category! A gentle aroma with the deliciousness of rice alive in this Junmai Ginjo. It has a clean and delicate flavor. Recommended drinking methods: warm, chilled, room temperature, on the rocks, Tokkuri... 1,400 yen; glass... 500 yen.

A dry junmai ginjo brewed with Sakon Nishiki rice from Shimane Prefecture, using soft water from Izumo and traditional wooden presses. It features a subtle aroma of koji and a refreshing taste that elegantly connects people and food. <Ingredients> Sakon Nishiki rice from Shimane Prefecture <Recommended serving methods> Warm, chilled, Tokkuri... 1,200 yen; Glass... 430 yen

This exquisite item allows you to enjoy the rich aroma and deep flavor of the legendary 'Old Shochu' that samurai used to share. Brewery: Taikubo Sake Brewery Co., Ltd. Production area: Kagoshima Prefecture. Ingredients: Sweet potatoes (Kagoshima Prefecture 'Genji Imo') and rice malt (Kagoshima Prefecture 'Shiratama Rice'). Koji: Black koji. Alcohol content: 25 degrees.

This shochu is crafted with the philosophy of 'We don't need just easy-to-drink!' By using our own cultivated 'Murasaki Masari' as the main ingredient, we have added a unique twist to the traditional sweet flavor, resulting in a product with a moderate drinking experience. Brewery: Marunishi Shuzo Co., Ltd. Production area: Kagoshima Prefecture Ingredients: Sweet potato (self-cultivated 'Murasaki Masari') and rice koji (domestic rice) Koji: Black koji Alcohol content: 25 degrees

This is a carefully crafted shochu blended from shochu made with white koji and shochu made with black koji, aged for a long time. The rich and aromatic flavor of the black koji combines with the gentle and slightly sweet taste of the white koji, creating a unique flavor. Brewery: Shigeie Sake Brewing Co., Ltd. Production area: Nagasaki Prefecture Ingredients: Rice koji 1/3 (Ikikuni Koshihikari) and two-row barley 2/3 (Ikikuni Nishinohoshi) Koji: White koji, black koji Blend degree: 25 degrees