Sakanaya Iitoko, Kitasenju

Loved for 70 years, this has a rich depth and a dry crispness, truly the best balance. Our special highball is served ice-cold and bubbly. Its deliciousness will surprise everyone. Please order loudly, 'Kaku Highball.' The reason why the premium Kaku Highball is so tasty: served with a mountain of ice for an incredibly cold experience. The golden ratio of 1 part Kaku to 4 parts soda is perfect. Enjoying it with fun friends enhances the refreshing feeling. Our highball is Kaku.

Kaku Highball with fresh yuzu ☆ refreshing yuzu is squeezed for a refreshing taste ◎ Kaku Highball with ginger flavor for a lively finish ☆ Our Kaku Highball Black is made with Pepsi ☆

Makers Craft refined Premium Highball with a refreshing aroma and a soft taste

With a refreshing taste like the wind, it enhances the flavor of the dishes.

This is a special draft beer that you can't drink anywhere else, with a 'floral and rich' flavor and freshness. It has a genuine brilliance in its deliciousness and is a beer specially developed to pair with the restaurant's food. It is a draft beer that achieves a refreshing taste and smoothness that is suitable for drinking.

Despite being in an era that emphasizes cost efficiency and high productivity, The Premium Malt takes the opposite approach by investing time and effort. As a result, it produces delicious beer. For this, the power of people is indispensable. Each individual's high aspirations and commitment to craftsmanship are essential.

This is a beer brewed with a focus on natural water. It is 'floral and rich' and fresh. It has a genuine brilliance in its deliciousness. This beer has been specially developed to pair with the restaurant's meals. It achieves a taste and refreshing smoothness that is suitable for drinking.

The world's first! Non-alcoholic with zero calories and, on top of that, zero sugar! Without worrying about 'alcohol', 'calories', or 'sugar', you can enjoy it anytime and anywhere without hesitation. A 'new way of drinking' is spreading beyond the framework of traditional beer-flavored beverages.

This is a barley shochu that has been carefully aged in a Korean jar, offering a rich and mellow aroma and flavor.

Ultrasonic aging allows for quick absorption into the body and quick release from the body, making it a shochu that is less likely to cause a hangover, with a refreshing finish after the smoothness.

The aroma is gentle and fragrant, with a slightly sweet scent reminiscent of vanilla. When tasted, it features a mild and rich umami flavor.

The meaning of 'maro' is mellow☆ A subtle sweetness of sweet potato and a refreshing drinking experience of authentic shochu.

Using 'steamed sweet potato' as the ingredient, then made into 'baked sweet potato'. Carefully roasted over charcoal in a special oven. This achieves a mellow richness and a fragrant flavor.

Shirogane Shuzou's commitment to 'polished sweet potato preparation' where all skins are removed, and any damaged parts or stems are eliminated. No bitterness or off-flavors, very refreshing.

The stubborn one (Ikkomon) who is particular about sweet potatoes has created 'Imo Zenryo' made only from sweet potatoes and 'Ikkomon' made only from sweet potatoes and sweet potato koji, but it has no sweet potato smell and offers a refreshing aftertaste.

This is a refreshing shochu made using shiso, a specialty of Shiranuka Town in Hokkaido, and the pure waters from the Daisetsuzan mountain range. The term 'Tan-Taka' in Tan-Taka Tan means a flatfish in the Ainu language. According to Hokkaido folklore, Tan-Taka swam upstream to save his suffering companions, obtaining purple leaves to protect the peace of the sea. The shiso leaves that alleviate suffering and fatigue are used in the shiso shochu 'Tan-Taka Tan.'

Brown sugar shochu Rento uses famous water from Amami as dilution water. Additionally, a special device is installed in the storage tank to age it for three months while listening to classical music, a unique method called 'musical aging.' By adding acoustic vibrations to promote aging, this method provides a gentle vibration that reduces the size of molecules, further enhancing the aroma and smoothness. This authentic brown sugar shochu is low in calories and popular among women.

The pinnacle of plum wine made with Kishu Nanko plums. A floral aroma with a smooth and deep flavor.

Strong lemon, not sweet!

With your preferred mixer... soda, orange, oolong

With your preferred mix... soda, orange, oolong

A traditional Korean alcoholic beverage with a gentle sweetness and a refreshing, easy-to-drink flavor. It achieves a crisp and refreshing mouthfeel similar to fresh makgeolli that Japanese people also enjoy, making it approachable for those trying makgeolli for the first time.

Please ask the staff for your desired combination. Ume Makgeolli, Apple Makgeolli, Cassis Makgeolli

Ginger Ale, Calpis Water, Orange Juice

Kyoto (+4)

In Toyama Prefecture (+5), the outer layer of brown rice, which causes off-flavors in sake, is removed to create white rice suitable for sake brewing. Ginban's sake production is based on 100% in-house milling, and it is controlled by a computer, ensuring high precision in polishing each grain from the outside, resulting in a clean and refreshing taste that you won't tire of.

The characteristic of Yamagata (+5) Daoyama sake can be described in one word as refreshing and dry. However, it is not just a simple refreshing and dry sake. It has a solid umami flavor, making it a refreshing and delicious dry sake.

The flavor with a transparency like snow from Yamagata Prefecture (+0.5) pairs excellently with dishes. You can enjoy a wonderful collaboration.

Iwate Prefecture (+10)

A special junmai sake made with a focus on compatibility with Yamagata cuisine. 'Tomizu' means that it is brewed with ten stones of rice and ten stones of water. Compared to typical sake, it has a reduced water content of 10-20%, resulting in a rich brewing process.

The junmai sake made from soft water from Yamaguchi Prefecture (+3.5) has a deep aroma, soft sweetness, and pleasant acidity that harmonize beautifully.

This is a special junmai sake made with rice from Miyagi Prefecture, polished to 55%. The natural soft umami of the rice blends harmoniously, creating a refined and deep flavor. It has a sophisticated dry taste.

Miyagi (+2)

Niigata (+5)

Kochi Prefecture (+8)

Hiroshima Prefecture (+2.5)

Niigata Prefecture (+5)

Kochi Prefecture (+7)

Yamagata Prefecture (+5)

Yamagata Prefecture (+12)

Yamaguchi Prefecture (+3)