Natural Wine and Ate F

The Marsuret Prosecco, reminiscent of white peach, green apple, and citrus with a hint of Eastern spices, faithfully expresses the original characteristics of the Glera grape while significantly surpassing the traditional Prosecco in terms of flavor structure and quality.

With a shining deep straw color, the rich flavor and depth of fully ripe apples are complemented by a subtle saltiness, while the astringency reminiscent of apple skin balances the overall experience.

An organic wine certified by an organic organization. Made from grapes grown under the shining sun of southern France.

The best everyday wine that you would want to drink daily. It uses leftover grapes from single-varietal wines, but is primarily blended from young vines. Fermented only with natural yeast.

Meticulously crafted with great attention to detail, the wine possesses a wonderful 'aroma.' It has a familiar taste that is somehow approachable. There are citrusy acids and a hint of tannins. A slight nuance reminiscent of smoky spirits can also be detected.

Without using SO2 until bottling, it has a natural flavor and a rich concentration. It has smooth and sweet tannins from a young age, and it can be enjoyed in its original state for a few years after bottling.

This wine, made from young vines, is fresh with a light acidity, yet has a deep flavor and sufficient body.

A long alcoholic fermentation lasting 20-25 days without temperature control, followed by aging in large barrels and then slowly resting in the bottle. Aromas of small berries, cherries, and cloves. A lively acidity and minerality create a tight impression, with a pure and clear taste that naturally seeps into the body.

In a blessed location where sea breezes constantly blow, grapes are hand-picked without the use of any pesticides other than Bordeaux mixture, cultivated organically. An intriguing style where vibrant fruitiness and a sense of aging coexist.

From its yellow appearance with a slight viscosity, a refreshing aroma spreads, revealing rich vanilla and tropical fruity scents from within. A clear taste with gentle minerals blended into apple juice extract. A wine without added preservatives.

The aroma of tropical fruits derived from the Moscato and Selprino varieties is abundant. The acidity is gentle with a creamy fruitiness. The acidity is not overpowering, providing an excellent drinking experience.

After harvest, a maceration of about one day (skin soaking) is performed to promote fermentation by wild yeast. The flavor is rich and evokes a sense of nostalgia. These two elements can be said to be a presence that colors the daily table, with an unpretentious umami and a deep, lingering taste.

A style that is the complete opposite of the image of rich Sicilian wine. Naturally fermented in stainless steel tanks. Maceration lasts for 2 days. It is then aged in the same stainless steel tank on its lees for 6 months. It has a considerable sense of volume, with complexity from the lees, gentle acidity, and wonderful exotic aromas.

After malolactic fermentation, it continues to age with the dead yeast cells, occasionally stirred with a stick. The wine gains umami. It is not filtered at all. No preservatives are added from fermentation to bottling. The taste is dry with a salty finish.

This wine is really casual, easy to drink without any complexity or fuss. It's a bistro-style wine that you want to gulp down.

A session IPA crafted in Kawagoe City, Saitama, with a vibrant aroma of hops reminiscent of citrus.

Pineapple Provincial (Sour)

Céladon (Saison)

Lilikoi Kepo (Fruit Wheat)

Using passata (tomato puree) crafted by La Coccina, made only with biodynamically grown tomatoes and salt, this strained tomato puree 'Fresh Beer COEDO' is used!

No pesticides used on lemons or sugar, no preservatives or additives! A mineral feel of lemon. Directly experiencing the acidity and bitterness with a hint of gentle sweetness.

An original tea that utilizes as many natural ingredients as possible without relying on artificial flavors.

A superb blend of grain whisky that brings the richness and sweetness of malt whiskies, including the renowned Macallan and Highland Park, which have been number one in Scotland for over 30 years.

This umeshu is made by Umezu Shuzou, carefully steeping fully ripe wildflower plums in specially brewed sake for wildflowers. It has an astonishingly smooth and rich flavor that lingers delightfully as it goes down. Wildflower plums: When fully ripe, they can grow to over 5-6 cm, containing thick flesh and a rich, sweet and sour fruitiness.

Originating from Italy, this craft gin uses all-natural plants as ingredients, evoking the beautiful Mediterranean scenery with a refreshing lemon aroma.

A pure rice sake that perfectly expresses the phrase 'integrated acidity', also pairs excellently with meat dishes.

A flavor that harmonizes deep umami and high acidity in the mouth, allowing for a long finish to be enjoyed.

A wild flavor with both umami and sharpness, robust yet with a clean taste.

A sake born for warming, gently enveloped in rich umami when heated.

A pure rice sake made from the legendary rice 'Kame no O'. It has a rich umami flavor from the rice and a moderate acidity, resulting in a deep and mellow dry taste.

The flavor, due to aging, rolls in the mouth with refined umami and sweetness, while a delicate and youthful acidity provides a crisp finish.