yakitori torisen

Named after the fact that only a small amount of sake can be extracted from about 75kg of rice, this is a luxurious and elegant junmai daiginjo. It is an extremely rare sake from the fourteenth generation brand.

This sake is a special brew made for out-of-prefecture consumption, bearing the name of the founder, Jihei. Enjoy the gentle yet sharp sake with its elegant aroma and lingering finish in a wine glass. It pairs well with various dishes, and its moderate acidity complements the gentle and clean oil of local chicken, creating a superb marriage of flavors.

Sanzenmori has been earnestly pursuing the goodness of handcrafted sake during the post-war era when sweet sake was predominant, and has been striving to make dry sake. Its exquisite balance of umami and acidity pairs exceptionally well with grilled chicken skewers, bringing out the richness.

This sake uses Yamadanishiki from the special A area of Yamadanishiki in Higashijo, Hyogo Prefecture, and is brewed with the spirit of 'Ichiriki Nyukon,' pouring all passion into expressing the Isomani as a sake for food. Please leave it to the Japanese sake pairing with the umami of rich local chicken.

This sake is diligently brewed with the traditional handcrafted method to bring out the full flavor of the rice. It has received high praise not only domestically but also from overseas.

This sake is brewed by directly drawing the fine soft water springing from the Shirakami Mountains into the brewery, gently promoting the fermentation of the sake, resulting in a subtly sweet aroma and juiciness that is charming.

Thigh meat of Matsukaze Jidori chicken raised for 180 days. A skewer that brings out the richness and aroma unique to Jidori chicken.

Made with Matsukaze free-range chicken and Miyazaki Jitou chicken. This dish is a unique experience that allows you to fully enjoy every part of the chicken.

A cut of chicken that comes from the diaphragm. It offers not only a unique texture but also a deep flavor of the chicken.

A part of the shoulder of a local chicken. Enjoy the taste of the muscles of a flapping local chicken.

A broth filled with the entire local chicken. Please enjoy every last bite as the finishing touch to the course meal.

Skewered thigh meat of Matsukaze Jidori chicken, raised for 180 days. A skewer that brings out the richness and aroma unique to Jidori chicken.

Made with Matsukaze free-range chicken and Miyazaki Jitou chicken. This dish is a unique delicacy that allows you to enjoy every part of the bird without waste, available only at our store.

A part of the diaphragm of a local chicken. Not only the texture, but also a skewer where you can taste the depth of the local chicken.

A part of the shoulder of a local chicken. Enjoy the taste of the muscles of a flapping chicken.

A broth filled with a whole local chicken. Enjoy it until the last bite as the finale of the course meal.

Named after the fact that only a small amount of sake can be extracted from about 75kg of rice, approximately seven tares, this is a luxurious and elegant Junmai Daiginjo. It is an extremely rare sake under the fourteenth generation brand.

This sake is a special brew made for customers outside the prefecture, bearing the name of the founder, Jibei. Enjoy the gentle yet sharp taste of this sake in a wine glass, savoring its elegant aroma and lingering finish. With a balanced acidity that pairs well with food, it is perfect for complementing the gentle and clean oil of local chicken dishes.

Sanzenmori has been earnestly bringing out the goodness of handcrafted sake in the era of post-war sweet sake dominance, and has been striving to make dry sake. The balance of umami and acidity is exquisite, and it pairs exceptionally well with grilled chicken skewers that bring out the richness.

This sake uses Yamadanishiki from the Yamadanishiki special A district in Higashijo, Hyogo Prefecture. Brewed with the spirit of 'Ichiriki Nyukon,' pouring all passion into it to express Isomani as a sake for enjoying with food. Please leave the Japanese sake pairing with the rich flavor of local chicken to us.

This sake is made with complete handcrafting, using traditional methods to bring out the umami flavor of the rice. It has received high praise not only in Japan but also from overseas.

This sake is brewed by directly drawing the fine soft water springing from the Shirakami Mountains into the brewery, gently promoting the fermentation of the sake, resulting in a subtly sweet aroma and juiciness that is attractive.