Hokkai Tei

This sake is brewed by the oldest brewery in Nagano, 'Sakisen Kurano,' under the guidance of toji Mariko Chino. It uses Miyama Nishiki rice from Nagano Prefecture. It has a pure flavor with a crisp finish, achieving a delicate balance of softness and richness.

This sake is brewed by the oldest brewery in Nagano Prefecture, 'Sakisen Kurano,' under the guidance of master brewer Mariko Chino. It has an alcohol content of 21%, which is among the highest levels for brewed beverages! It features a rich weight and sweetness, and is an extremely dry local sake. Recommended for those who enjoy whiskey or shochu. Also great on the rocks.

A rare red sake brewed by Kuniko Mukai, the toji of Mukai Shuzō in Kyoto. It is a new type of sake that is sweet and sour with a pleasant mouthfeel. Surprisingly, it is recommended to enjoy it as a hot sake to appreciate its unique flavor!

Sake brewed by Rumiko Mori, the toji (master brewer) of 'Mori Ki Sake Brewery.' The label is characterized by the artwork of Akira Oze, the author of 'Natsuko's Sake.' The sake brewed with yeast No. 9 has a rich flavor while maintaining a refreshing mouthfeel, making it highly compatible with any dish!

Recommended for those who want to sample a little bit of sake from Sake Senkura 'Kawanakajima', Mukai Shuzo 'Inamanmai', and Mori Ki Shuzo 'Rumiko no Sake'!

A refreshing and crisp taste that you won't get tired of. This is the perfect bottle for everyday drinking, loved by the locals.

A sake that has the rich flavor of rice typical of junmai sake, with a light acidity and a refreshing crispness.

This sake was crafted by the brewers of Ishinomaki, a port town, with the theme 'If it's with fish, it has to be Hidakami!' aiming to create the sake that pairs best with seafood. Perfect for the fish dishes at Hokkatei!

This sake, named 'Tama' which means 'palm', embodies the desire to preserve and pass down handmade traditions. Made from Sasanishiki rice produced in Miyagi Prefecture, it has a mellow flavor with a polished rice ratio of 70%, balanced by a refreshing acidity.

The definitive version of the Yamahai method! Rich body and umami, with acidity perfectly blended, and a clean aftertaste. Especially pairs well with rich dishes.

While it has a rich flavor typical of unfiltered sake, it offers a refreshing finish. Made with 100% Yamada Nishiki rice, it is a vibrant and lively sake.

A super dry junmai sake with a sake meter value of +12, fermented to the limit using the traditional yamahai method. It offers not just sharpness, but a concentrated and high-quality umami.

Using Yamadanishiki rice, it has a rich and refined flavor that feels full-bodied. A sake that allows you to enjoy the ginjo aroma.

If you're drinking sweet potato shochu at Hokkaitei, this is the one! A rare shochu that only five liquor stores in Japan handle. Made using spring water from the foothills of Kirishima and Takachiho, along with carefully selected Satsuma sweet potatoes, this sweet potato shochu is aged for a long time in oak barrels. 'Galarud' means 'you will be scolded' in Kagoshima dialect. If you drink too much, you'll hear 'Galarud!' We also have bottles available.

A refreshing citrus-like quality derived from sweet potatoes, combined with the sweetness of the potato and the fragrant aroma of koji. It has a crisp mouthfeel and pairs well with sweet dishes.

A limited edition product produced in small quantities. Brewed using traditional kame (pot) fermentation and wooden barrel distillation, it has a flavor with a hint of cedar aroma. Characterized by its deep richness and smooth mouthfeel. Bottles are also available.

A luxurious sweet potato shochu that peels each sweet potato and collects only the refined parts, resembling ginjo sake. It is recommended to drink it warmed and served in a black chiyoka. *Since it is pre-diluted with water, it is not available on the rocks.

A special barley shochu that has been aged for a long time in barrels, crafted at a shochu distillery in the beautiful, clear waters of Kirishima and Takachiho. 'Tamagad' means 'surprising' in Kagoshima dialect. It's so delicious that you'll exclaim 'Tamagad!' We also have bottles available.

Barley shochu that has been stored and aged in ceramic jars. It features a refreshing fruitiness and sweet aromas reminiscent of raisins and caramel. Bottles are also available.

A barley shochu with a rich flavor, brought to life by Japan's only 'double distillation at normal pressure.' This is the standard Tenpai that pairs well with Japanese cuisine.

A barley shochu with a fragrant and uniquely rich flavor, made by roasting the raw barley through a process called 'senkoshikomi.' Some may even feel it resembles 'barley chocolate'?!

A refreshing umeshu with the added fragrance and freshness of red shiso, featuring a crisp sweetness. It pairs well with both rich and light dishes, making it a versatile choice! The vibrant ruby color comes from vegetable pigments.

This umeshu, made with sweet potato shochu, features crushed Nanko plums added, resulting in a sweet aroma and a thick, rich flavor that is characteristic of its cloudiness.

Bottle wine is also available from 3000 yen. Please ask the staff.