Izakaya Waraemon Kurashiki Station Front

Okayama Prefecture Kurashiki City Tamashima Kikuchi Sake Brewery <slightly sweet> A rich flavor unique to Omachi, with a refreshing finish. Sake degree 0, rice polishing ratio 55% Raw rice: Omachi. This is a Junmai Ginjo sake with a rich aroma and the full-bodied flavor of Omachi.

Morita Sake Brewery, Honmachi, Kurashiki City, Okayama Prefecture. A dry sake that does not interfere with the taste of food, featuring a clean and crisp flavor. Sake meter value +8, rice polishing ratio 70%. This brewery, established in 1910, is located in the Kurashiki Bikan Historical Quarter. It uses a traditional completely open fermentation method and a traditional pressing machine called 'fune' for sake production, which has become quite rare nowadays.

Okayama Prefecture, Takahashi City, Naruhamachi, Shirogiku Sake Brewery <Dry> Calm aroma, smooth dry taste. Sake meter +5, Rice polishing ratio 55%

Okayama Prefecture Kurashiki City Hayashi Kumaya Sake Brewery Limited Company <Dry> A refreshing dry sake unique to Asahi rice. Sake meter value +3 Rice polishing ratio 60%

Aroma-rich with a light taste and a refreshing aftertaste.

<Dry> Sake degree +2 Rice polishing ratio 55% Rich and firm dry flavor.

<Super Dry> Sake Meter Value +10 Rice Polishing Ratio 60%

<Spicy> Sake degree +5 Rice polishing ratio 60% A fragrant aroma, deep flavor, and a refreshing aftertaste. The young seventh-generation toji, Yuki Ota, brews a new era of sake. After graduating from the Brewing Department of Tokyo University of Agriculture and Technology, he trained at a local brewery. He became the toji in the first year of Reiwa. With the concept of 'connecting food and people,' he brews a new era of sake using traditional handmade methods and youthful ideas.

<Directly Drawn Fresh Sake> Fresh with a bubbly sensation, crisp and dry.

<Slightly Sweet> Sake Meter Value -4 Rice Polishing Ratio 50%

Slightly dry

(One glass) each

Cold or Warm