Kaisen Restaurant Kanpachiya Keino Wakayama

Lemon, Lime, Calpis, Yuzu, Peach, Pomegranate, Black Tea, Plain

・Highball・Coke Highball・Ginger Highball・Lemon Highball・Yuzu Highball・Plum Wine Highball

・Moscow Mule・Screwdriver・Cassis Orange・Cassis Soda・Cassis Oolong・Peach Soda・Peach Ginger・Peach Oolong・Fuzzy Navel・Green Tea Fizz・Evergreen Forest・Kalimocho・Kitty・Romantic Harmony・Spritzer・Kir

・First Love Soda ・Shirley Temple ・Saratoga Cooler ・Yuzu Ginger ・Peach Tea Soda ・Mango Orange

Origin: Wakayama Prefecture Manufacturer: Heiwa Shuzo Type: Junmai Daiginjo Rice: Yamada Nishiki Polishing Ratio: 50% It has the aroma and fruitiness typical of the Daiginjo class, along with the beautiful and gentle characteristics of Kido. There is a calm and gentle mango-like fragrance. The taste has depth, and a soft umami spreads gently in the mouth. The harmonious balance of flavors creates a rich and delicious taste, complemented by a gentle acidity that is felt later.

Origin: Wakayama Prefecture Manufacturer: Meishu Sake Brewery Type: Junmai Sake Rice: Yamada Nishiki Polishing Ratio: 70% A dry sake with a superb balance that allows you to feel the umami of the rice. This carefully crafted dry junmai sake is suitable for pairing with food. It is not tiresome to drink and is also suitable for warming.

Origin: Wakayama Prefecture Manufacturer: Takagaki Sake Brewery Type: Junmai Ginjo Sake Rice: Yamada Nishiki Polishing Ratio: 50% This sake is characterized by its refreshing and smooth mouthfeel that enters the palate effortlessly. It offers a different flavor profile compared to Daiginjo, with the aroma of junmai and ginjo rising as you sip, allowing you to enjoy the rich taste of junmai and the crisp flavor of ginjo in a delightful transformation.

Origin: Fukui Prefecture Manufacturer: Kokuryu Sake Brewery Type: Junmai Ginjo Rice: Gohyakumangoku from Fukui Prefecture Polishing Ratio: 55% Among the many popular sakes produced by Kokuryu Sake Brewery, this 'Jun Gin' is particularly well-loved. It is not a flashy or overpowering sake, but rather a bottle that expresses the careful and delicate craftsmanship backed by experience and knowledge. It features a fresh ginjo aroma reminiscent of apples and muscats, and upon tasting, it offers a light umami and a moderate acidity that pleasantly stimulates the taste buds. Its refined flavor pairs well with any dish, enhancing the dining experience. Before you know it, your palate will be craving another glass. This is such a sake.

Origin: Fukui Prefecture Manufacturer: Kokuryu Sake Brewery Type: Daiginjo Sake Rice: Hyogo Prefecture's Tojo Yamada Nishiki Polishing Ratio: 35% Only the finest Daiginjo sake is placed in a sake bag, and the sake that drips down drop by drop is bottled as Kokuryu 'Shizuku'. This Daiginjo, made during the coldest season, is specially collected without pressing, allowing the sake to naturally drip down, hence the name 'Shizuku'. It has a sweet, fruity, and refreshing aroma like that of fruit, and an exquisite, smooth taste that glides down the throat with exceptional clarity and purity.

原産地： 福井県製造元： 黒龍酒造造り： 純米大吟醸酒原料米： 兵庫県産　東条山田錦精米歩合： 35％黒龍酒造には世に出回ること自体が珍しいお酒が数多くあります。この「火いら寿(ず)」は生酒の最高峰。名前の由来は明治初期、生酒の名に使用していた版木が見つかり、「火いら寿」(火入れを行っていない)と名付けられました。リンゴや、白い花、アロマのような芳醇な吟香。味わいはスッキリと淡麗でありながら、その中に垣間見える穏やかな甘みが心地よく、淡い余韻を持ってすっと消えていきます。精米歩合35％兵庫県産東条山田錦という最高の原料を贅沢に使用。これが黒龍酒造が造る生酒です。

Origin: Fukui Prefecture Manufacturer: Kokuryu Sake Brewery Type: Daiginjo Sake Rice: Hyogo Prefecture's Tojo Yamada Nishiki Polishing Ratio: 35% The name 'No. 88' comes from the practice of transferring sake intended for the National New Sake Competition into a different container, specifically the '88' container. Its aroma is refreshingly fruity and dry, and it is the most delicate and elegant flavor among Kokuryu's offerings. With a production volume lower than 'Shizuku', it is quite rare to find. 'No. 88' is an essential part of discussing Kokuryu. Please be sure to try it at our store.

Origin: Nagano Prefecture Manufacturer: Miyasaka Brewing Co. Type: Junmai Ginjo Sake Rice: Miyama Nishiki, Yamada Nishiki Polishing Ratio: 55% This is the flagship dry nama ippon of the Junmai series from 'Masumi'. True to its dry label, it has a sharp taste that pairs excellently with white fish and other dishes. It is not an exaggeration to describe its refined flavor as 'elegantly dry', truly a fine sake from the renowned Shinshu region, Masumi.

Origin: Yamaguchi Prefecture Manufacturer: Asahi Shuzo Type: Junmai Daiginjo Rice used: Yamada Nishiki Polishing ratio: 39% According to President Sakurai of Asahi Shuzo, who brews Dassai, it is said that Dassai is confident enough to be referred to as '39'. This 39 can first be enjoyed through its aroma. It has a rich ginjo fragrance reminiscent of banana and melon, with a sweet, smooth, and rich flavor supported by the aroma. The aftertaste is very light, with a slight sweetness remaining, but as mentioned above, it is a fruity sweetness, providing a refreshing sensation and a pleasant finish for the drinker.

Origin: Akita Prefecture Manufacturer: Shinsei Sake Brewery Type: Junmai Sake Rice: Sake rice produced in Akita Prefecture Polishing Ratio: 45% The 'No.6' top model X-type is a flagship model that means 'eXcellent' (luxury version). Using polished rice, it has a more refined finish, allowing you to vividly experience the elegant yet powerful presence of the No.6 yeast. This work is crafted with the hope of evoking the taste of the original fermentation mouthfeel from the time of the No.6 yeast's birth, transcending 90 years.

Origin: Akita Prefecture Manufacturer: Shinsei Sake Brewery Type: Junmai Sake Rice: Sake rice produced in Akita Prefecture Polishing ratio: 55% The S-type (S Type) is a representative work of 'No.6'. It is a mid-range model that combines richness and sharpness. As a 'Superior' version, it is crafted to balance individuality and completeness. The contrast between the concentrated feel in the first half and the sharpness in the second half is its charm.

Origin: Akita Prefecture Manufacturer: Shinsei Sake Brewery Type: Junmai Sake Rice: Sake rice produced in Akita Prefecture Polishing Ratio: 55% The R-type (Regular type) that supports the bottom of the 'No.6' series is truly an entry model that can be enjoyed casually as a 'Regular' version. This product emphasizes the umami characteristic of fresh sake, which is highlighted by the Kimoto brewing method, allowing you to fully enjoy its rich flavor.

Origin: Akita Prefecture Manufacturer: Shinsei Sake Brewery Type: Junmai Sake Rice: Kaizen Shinkou Rice Polishing Ratio: 55% Commonly known as 'Cosmos'. 'Kaizen Shinkou' is a sake rice that was first developed in Akita in 1959. It is genetically related to 'Miyama Nishiki' as it is a descendant of 'Shinkou No. 190'. However, the taste is said to be completely opposite; while 'Miyama Nishiki' gives a hard impression, 'Kaizen Shinkou' offers a smooth and expansive flavor.

Origin: Akita Prefecture Manufacturer: Shinsei Sake Brewery Type: Junmai Sake Rice used: Akita Sake Komachi Polishing ratio: 55% Commonly known as 'Ecru'. This is a bottom-line sake made using the Akita-born sake rice 'Sake Komachi'. Similar to Lapis, it employs a polishing method called 'flat polishing'. You can enjoy the pure taste reminiscent of the snowmelt water from cold regions, which is characteristic of 'Sake Komachi'. As an entry-level model, we hope many people will enjoy this sake.

・紀土　純米大吟醸　山田　五十・龍神丸　純米吟醸　生原酒・黒牛　辛口純米

・Kokuryu Jun Ginjo ・Masumi Junmai Ginjo Dry Nama Ippon. Dassai Junmai Daiginjo Polished to 39%

・No.6 R-type・No.6 S-type・No.6 X-type

Bottle 2750 yen

Bottle 2860 yen

Bottle 7700 yen

Bottle 2750 yen

Bottle 3850 yen

Bottle 3300 yen

Bottle 6050 yen

・Orange Juice ・Mango Juice ・Apple Juice ・Calpis ・Calpis Soda ・Coca-Cola ・Ginger Ale ・Tea Soda ・Oolong Tea