Kayabacho Oyster Iredoki

Heineken

A black beer made by adding fresh oyster shells and meat harvested from Hirota Bay in Sanriku to the boiling kettle, following the Iwate/Far Eastern style stout.

A blend of grain whiskies with distinct characteristics (softly sweet raw spirits, and raw spirits rich in minerals and grain notes) and malt whisky with moderate peat aroma and soft sweetness reminiscent of vanilla and chocolate. This whiskey utilizes its youthful qualities, delivering a light taste while still conveying a sense of strength.

This is a Scotch-type blended whiskey distilled and aged at the Akashi distillery, made from malt imported from the home of Scotch in the UK by Eiha Shuzou Co., Ltd., known for its sake 'Shintaka' in Akashi City, Hyogo Prefecture. It has a fragrant malt aroma, is light and slightly dry, making it an easy-to-drink local whiskey from Akashi.

A domestically produced whiskey made by the famous sake brewery Miyazaki Honten, known for Kinmiya shochu. It was developed during the chaotic post-war period, imbued with the blessings of the sun and a wish for peace. It uses pure underground water from the Suzuka mountain range. By increasing the malt usage rate and incorporating grain spirits, it has been crafted into a high-quality whiskey.

This is our pride and joy barley shochu, completed through our unique manufacturing method and the efforts of our technical staff, in response to our customers' request for a 'smooth and easy-to-drink shochu!' It is a genuine barley shochu made solely from barley in the primary and secondary fermentation processes. Blended from the base of our aged barley shochu, it has a smooth mouthfeel and a hint of barrel aroma, making it a true shochu.

Shirakawa-go, brewed in honor of the Doburoku Festival, is one of the few pure rice cloudy sakes in Japan, using twice the amount of sake rice of a first-class sake. Utilizing the method of doburoku, it is very thick and cloudy as it is made with the mash (moromi) itself.

A popular shochu from China Brewery in Hiroshima. It uses ultra-soft water from the famous spring 'Kanzan' in Yoshikawa, Hatsukaichi City, Hiroshima Prefecture, known for its wasabi production, and blends in a long-aged, over 20 years matured sake lees shochu as a secret ingredient to add smoothness and depth.

Daruma Shochu x Setouchi Lemon

Daruma Shochu × Ehime Mikan

Daruma Shochu × Kishu Ume

Barley shochu with mud turtle × Shizuoka tea

Uses the highest quality sake rice suitable for brewing from Iwate Prefecture. Developed through years of research by Iwate Prefecture, it features the sake rice 'Yui no Ka' which is comparable to Yamadanishiki. It is characterized by a fruity aroma and taste, with a refreshing and clear finish.

This sake allows you to feel the umami of the rice, has a soft finish, and leaves a lingering dryness after drinking. It is a type of sake aimed at achieving 'delicious dryness' and is recommended as a food pairing sake.

The theme is 'Sake that pairs well with Sanriku oysters.' The flavor is mild in aroma, with a good balance of umami and acidity, enhancing the umami of the oysters.

Maintaining the dense flavor characteristic of undiluted sake, it achieves a light and easy-to-drink mouthfeel. In the glass, the beautiful acidity and textured sweetness stand out.

A refreshing and soft aroma reminiscent of grapes, with a beautifully balanced harmony of concentrated rice flavor and acidity, making it the ultimate food-friendly sake that is delicious to drink and eat.

Hiroshima oyster pairing sake. It has a subtle sweetness and a refreshing sensation that glides lightly in the mouth, with a crisp citrus acidity that tightens the finish, leaving a pleasant bitterness in the aftertaste.

bottle 3200 yen

bottle 3,480 yen

bottle 3,600 yen

bottle 4,480 yen