Shinshu Soba and Tempura Yamato

A hidden gem of Daishinshu, bottled in an unfiltered raw sake state using 'Kinmon Cotton' produced in Nagano Prefecture, cultivated under a contract for Junmai Ginjo. Limited quantity sake.

A super dry junmai sake with a gentle, creamy aroma. When tasted, it spreads a soft umami and moderate acidity, with an excellent crisp finish.

Junmai Ginjo, a single pasteurized sake crafted by a notable female toji. It features a gentle aroma and a soft sweetness.

This is a tasting set of three types of sake: 'Daishinshu', 'Kame no Umi', and 'Tsukiyoshi'.

Dry special honjozo, a confident work by the Chougatake toji. Refreshing aroma and a sharp dryness. A dry sake with a soft mouthfeel and well-balanced flavor that you won't get tired of drinking. 400 yen for 1 go, 780 yen for 2 go.

(Water, hot water, or soba broth) A genuine soba shochu made from 100% buckwheat. Its rich aroma and flavor, which highlight the taste of buckwheat, are extremely popular. One glass costs 550 yen.