DOPPO-KAN

Please enjoy tasting the differences in flavor of this specially selected set of 3 types. *Please check the blackboard for today's 3 types or ask the staff.

■Kyokusei Daiginjo Yamadanishiki■Kyokusei Daiginjo Omachi Rice. Please enjoy the difference between Yamadanishiki and Omachi rice.

■ Junmai Daiginjo Takamatsu Yomachi ■ Junmai Ginjo Takamatsu Yomachi ■ Tokubetsu Junmai Takamatsu Yomachi. This is a tasting set of the legendary rice 'Takamatsu Yomachi'.

Alcohol content: 5% This is a pale beer with a strong hop aroma and bitterness, containing live yeast. It is the most popular beer.

The bitterness is slightly weak, and the flavor is rich. After drinking, the sweet and fragrant malt aroma lingers faintly in the mouth.

This is a type of dark beer with a rich flavor of sweet and roasted malt in the mouth.

This is a yeast beer made with more than 50% wheat malt, mixed with barley malt and produced through top fermentation.

This is a beer with a fruity aroma and fine bubbles made using champagne yeast.

This is a premium beer that has a refreshing drinkability and a well-balanced citrus aroma derived from aromatic hops.

Made with plenty of natural peach juice from Okayama, the sweet aroma of peach spreads throughout your mouth.

Made with natural juice from Okayama Muscat grapes, it offers a refreshing and crisp flavor.

The lively acidity derived from cherry juice tightens the overall flavor, characterized by a refreshing fruity aroma.

Features a refreshing flavor made with plenty of domestically produced yuzu.

We use only the finest first tea leaves from Kyoto Prefecture, carefully ground with a stone mill to pursue the 'true deliciousness' of matcha.

Rice used: Omachi rice, polishing ratio: 20%. Alcohol content: 16-17 degrees. This is a fine sake with a rich and abundant aroma reminiscent of flowers and fruits, featuring the unique fullness of flavor from Okayama's specialty 'Omachi rice'. Awarded GOLD at the SAKE COMPETITION 2017.

Rice used: Confidential Milling rate: Confidential Alcohol content: 18-19 degrees. Bottled without filtration from long-term stored original sake. A deep flavor with a sweet aroma and a vibrant golden color unique to aged sake.

Rice used: Takashima Omachi, Rice polishing ratio: 38%, Alcohol content: 16-17 degrees. It features a gorgeous and elegant ginjo aroma with a rich and mellow flavor.

Rice used: Yamada Nishiki, Rice polishing ratio: 35%, Alcohol content: 17-18 degrees. This is a Daiginjo sake that aims for a good balance of ginjo aroma and flavor, pursuing freshness and smoothness.

Rice used: Omachi rice, Rice polishing ratio: 45%, Alcohol content: 15-16 degrees. This is a slightly dry sake with a fruity aroma and a soft umami flavor.

Rice used: Takashima Omachi Rice polishing ratio: 55% Alcohol content: 16 degrees. This is a refined and flavorful dry sake made with 100% of the original Omachi rice 'Takashima Omachi'.

Rice used: Akebono (Okayama University produced) Rice polishing ratio: 60% Alcohol content: 15-16 degrees. This sake is made using 'Akebono' cultivated at the Okayama University Field Science Center, and it has a rich flavor of pure rice ginjo sake.

Rice Used: Akebono Polishing Ratio: 60% Alcohol Content: 18-19 degrees Please enjoy the fresh taste and elegant aroma of this ginjo genshu brewed in the harsh winter.

Rice Used: Akebono Milling Rate: 60% Alcohol Content: 18-19 degrees. Carefully aged ginjo genshu brewed in the harsh winter. Rich aroma and mellow taste. Recommended on the rocks.

Rice used: Takashima Omachi Rice milling rate: 60% Alcohol content: 15-16 degrees. Made with the original Omachi rice 'Takashima Omachi', it features a rich aroma and elegant rice flavor.

Rice used: Akebono Rice Milling Rate: 65% Alcohol content: 15-16 degrees. This is a crisp, finely textured dry junmai sake.

Rice used: Omachi rice, Polishing ratio: 50%, Alcohol content: 13-14%. A luxurious and rare product with a floral aroma and elegant sweetness, this is a Junmai Daiginjo made with Omachi rice, presented as a nigori sake.

Rice used: Akebono Milling Rate: 65% Alcohol content: 12% This is a vivid peach-colored sweet nigori sake made using two types of yeast: red sake yeast and Okayama white peach yeast.

Rice used: Akebono Rice polishing ratio: 70% Alcohol content: 17-18% Please enjoy the harmonious balance of the fragrant aroma and the deliciousness of the rice.

Rice used: Akebono Rice Polishing Ratio: 70% Alcohol content: 15-16 degrees. This is a super dry sake with a sake meter value of +10 or higher.

Rice Used: Akebono Rice Milling Rate: 70% Alcohol Content: 15-16% This is a honjozo sake made with Akebono rice from Okayama, featuring a slightly dry and refreshing taste that is not tiring to drink.

Alcohol content: 25 degrees. This is a genuine shochu that has been stored and aged in oak barrels for a long time, resulting in a mellow flavor.

Alcohol content: 25 degrees. This is a genuine rice shochu that uses plenty of black koji and is fermented with shochu yeast to express the deep flavor of rice.

This shochu is made with plenty of white koji, fermented with shochu yeast to enhance the flavor of the rice, resulting in a light and refreshing taste.

Alcohol content: 44 degrees. This is a genuine shochu named after the Oni God Unra, which appears in the Momotaro legend and the Unra legend. Please enjoy the aroma of sherry and the depth and richness of flavor unique to the original liquor.

Alcohol content: 25 degrees. This is a genuine rice shochu with the original flavor of rice and a refreshing aftertaste.

Alcohol content: 25 degrees. This is a genuine barley shochu made from two-row barley produced in Okayama Prefecture. Please enjoy the rich aroma and robust flavor of barley.

Alcohol content: 25 degrees. This shochu is made by blending sweet potatoes with rice and rice malt, followed by fermentation, distillation, and aging. Enjoy the mild flavor.

Alcohol content: 43 degrees. This is a single malt whiskey made from two-row barley produced in Okayama Prefecture, fermented, distilled, and aged for a long time. Enjoy the elegant aroma reminiscent of sherry and brandy, along with the rich malt flavor and vibrant finish, capturing the moment in time.

Alcohol content: 50 degrees. Based on our own authentic shochu, blended with a dozen types of botanicals and distilled. Enjoy the refreshing aroma and the deep, new flavor.

Alcohol content: 8%. Luxuriously made with Okayama white peach juice, it has a perfect balance of sweetness and acidity.

Alcohol content: 8% Muscat liqueur, the queen of grapes.

Alcohol content: 7%. Made using whole Pione grapes, including the skin, rich in polyphenols.

Alcohol content: 8%. This is a yuzu sake born from the tradition and technique of the brewery.

Alcohol content: 10%. Made by soaking large plums from Okayama in long-term stored shochu.

Alcohol content: 10% Fruity aroma with a taste accented by Pione.

Oolong tea, orange juice, grapefruit juice, apple juice, cola, ginger ale (spicy), coffee, black tea, secret sweet sake from the brewery

Cassis Orange, Chardonnay, Umeshu Sour