Sousaku Kaiseki Nakamura

Course Contents: Appetizer - Urui and Tofu Skin, Fresh Sea Urchin, Sweet Shrimp, Delicious Sauce, Wasabi; Seasonal Dish - Grilled Fugu Milt, Collagen Boiled with Turnip, Lightly Cooked; Sashimi - Thinly Sliced Fugu, Seasonal Sashimi Platter, Garnish; Simmered Dish - Tender Wagyu Beef Stew with Hatcho Miso, Mashed New Potatoes, Steamed New Onions, Nanohana; Grilled Dish - Grilled Sweetfish with Crispy Scales, Deliciously Cooked Flower Wasabi and Octopus, Mixed Boiled Fukubina; Ko-gomi and Udo with Plum Sauce; Steamed Abalone; Rice - Sakura Masu Clay Pot Rice, Bamboo Shoots, Mitsuba, Pickles; Soup - Red Miso; Dessert - Lemon Sorbet, Strawberry and Citrus Jelly. The contents may change depending on the availability of ingredients.

It features a rich flavor and a sharp aftertaste. This is a dry sake that conveys the rich taste of Izumo-style junmai brewing.

100% Yamada Nishiki from the Hyogo Prefecture Special A district. This dry junmai sake can be enjoyed cold or warm, allowing you to experience the unique umami of Yamada Nishiki.

As the name Seiryu suggests, this is a pure rice daiginjo sake that has been finished to be a clear and light drink with transparency. It is a typical fruity pure rice daiginjo that offers a rich aroma.

This is a seasonal limited sake from the popular Fukushima brand, Syaraku. It offers a soft umami unique to Uthinogori and a refreshing fruitiness, making it a favorite for many who look forward to it every year. This is a popular seasonal sake from Syaraku with limited availability, and sales will end once the stock is depleted.

Refreshing and juicy mouthfeel. There is a subtle bitterness within the light fruitiness, and the aftertaste is crisp and clean. Chilling it enhances the refreshing sensation and sharp drinking experience. It pairs well with summer ingredients and Japanese cuisine that features dashi, without overpowering the flavors of the dishes. Sales will end once the stock is depleted.

Ohraku Joge, produced by Ohraku Sake Brewery in Shimane Prefecture, is a sake made using Yamada Nishiki rice from the Kamiyazu area of Higashiizumo Town. It has a strong presence typical of Ohraku, with a solid umami and robust acidity, while the aftertaste is clean and refined. Rather than being floral, it is a Junmai Ginjo sake that allows you to enjoy the balance of rice's umami, acidity, and aging characteristics, making it suitable for pairing with food to enhance its flavors.

A representative brand from Nakamura Sake Brewery in Kagoshima Prefecture. This sweet potato shochu is made with Kogane Sengan and white koji, crafted with a commitment to handmade production. It has a gentle sweetness and a toasty aroma, and can be enjoyed on the rocks or with hot water.

Imo shochu made by Yoshinaga Shuzo in Koshikijima, Kagoshima Prefecture. It is made from the golden senkan sweet potato, and is finished with clay pot brewing and storage. It features a mellow and rich flavor, and is also recommended for hot water dilution.

A barley shochu made by Kuroki Honten in Miyazaki Prefecture. It has a refined and fragrant aroma with a hint of sweet grains. It has a light mouthfeel, making it easy to enjoy with food.

A long-aged barley shochu made by Kuroki Honten in Miyazaki Prefecture. It features flavors of oak and roasted barley, with a smooth and deep taste. It is recommended to enjoy it slowly on the rocks or with water.