Botan Hon Atsugi Millord

Honjozo with the aroma of Yoshino cedar from Hyogo Prefecture and a crisp finish

Junmai, a crisp and dry nigori sake from Shimane Prefecture. The cloudy part contains dietary fiber, and it can also be enjoyed warm.

Junmai, a local sake from Ebina, Kanagawa Prefecture. It is a dry type of sake with the richness and flavor of rice.

Junmai from Fukushima Prefecture, it has a moist umami flavor, and the rich depth of aging is excellent when warmed. The clean finish is also appealing.

Special Honjozo from Niigata Prefecture, with a refined and gentle aroma, this is a dry and crisp sake.

Junmai, a strong flavor that allows you to enjoy the rice without any off-flavors, made from low-polished rice from Akita Prefecture.

Please drink it generously from room temperature to warm sake.

25 degrees, sweet potato

25 degrees, sweet potato

20 degrees sweet potato

25 degrees, sweet potato

25 degrees Barley

25 degrees, chestnut

30 degrees brown sugar

This is a highball made by mixing Nigori Taketsuru with carbonated water.

Freshly squeezed sudachi

A traditional standard umeshu