Komefuku

Located in Mikawa Town, Higashitagawa District, Yamagata Prefecture, which is renowned for its rice, the fertile land, abundant water, and moderate temperature differences in the central Shonai Plain of Yamagata Prefecture have long allowed for the cultivation of delicious rice. 'Milky Queen' has a low amylose content, a glossy appearance, a chewy texture, and strong stickiness, making it delicious even when cold.

In Takayama City, Gifu Prefecture, 'For That One Grain' is a specially cultivated rice that has reduced chemical fertilizers and pesticides by more than 50% compared to conventional methods. It is a premium Koshihikari selected for having a total score of over 170 points, with a taste value of over 85 points and a flavor value of over 85 points.

<Mitsu Town, Masuda City, Shimane Prefecture> Mr. Sahara is a farmer in Mitsu Town, Tomo, who primarily grows organic rice, carrots, and garlic. The rice is cultivated using the duck farming method, where ducklings are released into the rice paddies, producing safe, pesticide-free rice. It has a firm texture, and the more you chew, the more flavor it releases.

<Tochigi Prefecture, Otawara City> 'Yudai 21' is a rice variety developed and registered by Utsunomiya University. It is named with the 'U' from Utsunomiya University, and the characteristics of the farm's grandeur and the superior size of the rice ears, along with the hope that it will become a leading player in the 21st century. It is characterized by its grain size and beauty, stickiness and elasticity, and the depth of sweetness that expands with each bite.

From Kikuchi City, Kumamoto Prefecture, Mr. Mitotori grows Asahi No. 1 rice using 'natural farming' methods, which utilize the vitality of vegetables in an environment that mimics nature without the use of pesticides or fertilizers. This rice is large and hard, yet has an excellent taste with a moderate stickiness and chewiness. Enjoy the gentle flavors reminiscent of traditional times.

Medium bottle

Small Bottle

(Full bottle)

Kanagawa

Miyazaki

(Kagoshima)

Focused on expressing the gentle umami of Yamada Nishiki with a polishing ratio of 64%, enhanced the balance of aroma and flavor through aging. <Saga>

You can feel a refreshing citrus aroma, with a transparent and juicy umami flavor. The clean acidity on the aftertaste is pleasant, giving a fresh and sharp impression, making it a taste that you won't get tired of. <Kyoto>

With a soft and smooth aroma reminiscent of white peach, it has a refined sweetness and fresh acidity on the palate, offering a clean taste that is light yet flavorful. A subtle bitterness in the aftertaste tightens the overall flavor. <Akita>

This is made using Omachi rice from Akiba, crafted with the Namamoto method. The acidity from the brewery due to the Namamoto method pairs excellently with the unique softness of Omachi. This is a clean and flavorful Junmai Ginjo, bottled only from the Nakadori portion.

Full bottle 5,200 yen (Yamanashi)

Made with Taiwanese Wenshan Paochong tea

During dinner time, a 10% service charge will be added. The content may vary slightly depending on the availability of ingredients.