YOSHUKU-NO-TEPPEN OTOKODOJO, Shibuya

Glass 968 yen / 1 go 2,068 yen

Glass 1,078 yen / 1 go 2,178 yen

Glass 693 yen / 1 go 1,320 yen

Glass 880 yen / 1 go 1,760 yen

Glass 1,100 yen / 1 go 2,178 yen

Glass 880 yen / 1 go 1,760 yen

Glass 1,078 yen / 1 go 2,090 yen

Glass 1,100 yen / 1 go 2,178 yen

Glass 880 yen / 1 go 1,760 yen

Glass 660 yen / 1 go 1,078 yen

Glass 693 yen / 1 go 1,320 yen

Glass 693 yen / 1 go 1,320 yen

Glass 770 yen / 1 go 1,540 yen

Glass 693 yen / 1 go 1,353 yen

Glass 660 yen / 1 go 1,210 yen

Glass 748 yen / 1 go 1,430 yen

Glass 693 yen / 1 go 1,353 yen

Glass 693 yen / 1 go 1,320 yen

Glass 880 yen / 1 go 1,650 yen

Glass 803 yen / 1 go 1,540 yen

Glass: 660 yen / 1 sake: 1,078 yen

Glass 858 yen / 1 go 1,540 yen

Glass 660 yen / 1 go 1,210 yen

Glass 748 yen / 1 go 1,320 yen

Glass 693 yen / 1 go 1,078 yen

Glass 693 yen / 1 go 1,353 yen

This time, the alcohol content has been slightly lowered compared to the usual Tsuru, which emphasizes the acidity more. The acidity level is 4.4, the highest figure for this season's Hirasei production, and it is indeed sour. Of course, it is focused on acidity, but the alcohol itself is also reduced, and the sweetness is refreshing, making it surprisingly easy to drink without causing fatigue. This time, the amount of white koji has been intentionally reduced, so the balance of malic acid and citric acid is different from the usual products.

While fully bringing out the umami of rice, each of the 'sweetness, spiciness, sourness, bitterness, and astringency' comes together to express a harmonious and seamless finish, resulting in a soft-tasting food pairing sake.

This product uses a type of ancient rice known as red rice. It is brewed using specially cultivated ancient rice (purple-black rice) from Ine Town and white rice from Kyoto. The red color comes from anthocyanins, a natural pigment. It features a refreshing acidity reminiscent of fruit vinegar that you can feel on the tip of your tongue, along with a complex sweetness and umami that gradually unfolds from the ancient rice (red rice).

A sweet and beautiful aroma reminiscent of fruits like yellow peaches and lychee. It features a rich, sweet texture that is characteristic, with concentrated and luxurious sweetness reminiscent of Pione grapes, layered with the rich umami of yellow peaches. The vibrant aftertaste lingers in the mouth even after drinking.

A staple product of Tenmei. It aims to be a sake that pairs well with meals, featuring a gentle and refreshing aroma, a soft sweetness reminiscent of white grapes, acidity, and a freshness that evokes citrus.

"Nikomaru" is a unique variety of edible rice from Nagasaki Prefecture. It is easier to express individuality in terms of umami compared to bland sake rice, which I believe makes it an excellent match for the complex sake brewing that Hiran aims for, emphasizing sweetness, acidity, umami, and bitterness. The origin of the name "Nikomaru" is said to come from its deliciousness that brings forth smiles and the round, plump grains of rice. We hope that the sake we create, Nikomaru, will also be a delicious drink that brings smiles, just like the origin of the rice.

It has a refreshing aroma and a crisp mouthfeel, allowing you to enjoy its umami and a clean finish. It is perfect as an everyday sake. It can be enjoyed chilled, at room temperature, or slightly warmed. Despite being a honjozo, it has a clean and elegant quality.

The Japanese name for cosmos is 'Akizakura'. This sake is named after the autumn flower, made from summer-aged hiyamaoroshi. Each bottle is carefully filled with unpasteurized sake, then stored in bottles and allowed to rest slowly over the summer. While cherishing the soft umami unique to soft water brewing, it is finished dry and refreshing, expressing the characteristic hiyamaoroshi of Fukuchou. Enjoy it slowly on long autumn nights, paired with seasonal ingredients.

Uses black koji, which is used in shochu. It has a sweet ginjo aroma, a rich and smooth mouthfeel, and a refreshing acidity reminiscent of fresh fruit with a deep richness. The crisp acidity pairs well with dishes like sanma squeezed with kabosu or fried chicken with lemon.

A pure rice ginjo sake polished to 60% using Okayama's Omachi rice. It can be enjoyed on its own and pairs well with meals, featuring a refined floral ginjo aroma, a light mouthfeel, and a well-balanced clean sake with a rich umami.

The 'Hakutsuru Nishiki' that has joined the 'Junmai Ittō' lineup this year is a sake rice developed over nearly 10 years by Hakutsuru Sake Brewing in Hyogo Prefecture. It is of the same high quality as its sibling variety, the king of sake rice, 'Yamada Nishiki.' In addition to its characteristic refreshing aroma and elegant, soft flavor, it offers a fruity and crisp aftertaste, which is a hallmark of Toyo Bijin.

Our sangria is easy to drink and very popular.