夜景×个室居酒屋 チアーズ 新宿驿前店

A beer developed to respond to the changes in Japanese dietary habits at the time of its development. Compared to beers sold in Japan at the same time, it has reduced bitterness and less sweetness. Country of origin: Japan / Style: Dry beer / Alcohol content: 5.0% / Ingredients: Malt, rice, corn, starch / Producer: Suntory / Serving method: Draft beer

This sake is made using two types of yeast: one that produces a lot of succinic acid, which is a component related to the richness of sake, and another that creates a good sharpness in the aftertaste. This allows for both richness and sharpness to be achieved simultaneously. Origin: Niigata Prefecture / Manufacturer: Takara Shuzo / Type: Honjozo sake / Sake Meter Value: +1 / Alcohol content: 15% / Flavor: Characterized by a rich taste that emphasizes the use of rice / Recommended serving methods: On the rocks, at room temperature, warm

This sake is made from Toyonishiki rice produced in Miyagi Prefecture, polished up to 65%. It has a dry taste with a hint of bitterness remaining. It is characterized by a refreshing and smooth throat sensation. Origin: Miyagi Prefecture / Manufacturer: Ichinosuke Co., Ltd. / Type: Honjozo sake / Sake Meter Value: +6 / Alcohol Content: 15% / Rice: Sake rice suitable for brewing / Polishing Ratio: 65% / Flavor: The aroma is subtle, but when you take a sip, a fleeting fragrance spreads in your mouth, leaving a refreshing aftertaste. Recommended serving methods: Chilled, at room temperature, lukewarm, hot

The brewing water of the famous sake Yamakai uses melted snow water. It is said that the name comes from the fact that people affected by disasters such as landslides and lightning stopped being affected by lightning after they enshrined the deity of lightning here. Origin: Niigata Prefecture / Manufacturer: Yamakai Brewing Co., Ltd. / Type: Honjozo sake / Sake meter value: +4 / Alcohol content: 15.5% / Rice used: Gohyakumangoku (koji) and Koshihikari Sosui (kake) / Polishing ratio: 55% / Taste: A subtle aroma with a sharp dry taste / Recommended way to drink: Chilled, at room temperature, or warm

Evening sake is a sake that you drink during your usual evening drinking, so it is a sake that cannot be taken lightly. It has a smooth taste that makes you want to drink more as you finish it. Origin: Niigata Prefecture / Manufacturer: Morohashi Sake Brewery / Style: Dragon / Sake Meter Value: +6 / Alcohol Content: 15% / Rice: Gohyakumangoku, Todoroki Early Harvest / Polishing Ratio: 65% / Taste: Just the right amount of spiciness and sharpness, with a hint of sweetness in the aftertaste / Recommended way to drink: Chilled, at room temperature, or warm

Even in the era when some breweries stopped making ginjo sake, they continued to hone their skills, believing that the essence of sake brewing lies in ginjo. The result of this dedication is the premium Yoshinokawa ginjo sake. Origin: Niigata Prefecture / Producer: Yoshinokawa Co., Ltd. / Type: Ginjo sake / Sake Meter Value: +7 / Alcohol Content: 15% / Rice Variety: Gohyakumangoku (locally grown) / Polishing Ratio: 58% / Flavor: A gentle and faint ginjo aroma reminiscent of oranges and magnolia flowers. Recommended serving: Chilled, at room temperature, or warm.

This is the standard product of Shimeharitsuru, a famous sake of Murakami brewed with a refined and unique sake brewing technique that transcends the flow of time. Origin: Niigata Prefecture / Manufacturer: Miyaosake Brewing Co., Ltd. / Type: Junmai Ginjo sake / Sake Meter Value: +3 / Alcohol Content: 15% / Rice Variety: Gohyakumangoku from Iwafune District, Murakami City / Polishing Ratio: 50% / Taste: The top note is modest with a smooth mouthfeel and elegant lingering aroma, and a soft and full-bodied taste. Recommended serving method: Chilled, at room temperature, or warm.

This sake with a unique name is a local sake that has become quite popular among sake fans nationwide, shipped from a small town called Shutocho in Iwakuni City, Yamaguchi Prefecture. Origin: Yamaguchi Prefecture / Manufacturer: Asahi Shuzo / Type: Junmai Daiginjo sake / Sake Meter Value: +3 / Alcohol Content: 15% / Rice Variety: Yamada Nishiki / Polishing Ratio: 50% / Taste: Sharp taste with no lingering sweetness in the aftertaste. Recommended serving: Chilled, at room temperature, or warm.

The term 'Ki Ippon' means that it is a junmai sake brewed at a single brewery without blending with sake from other breweries. Origin: Miyagi Prefecture / Manufacturer: Saura Shuzo / Type: Tokubetsu Junmai Sake: +1 / Alcohol content: 15% / Rice: Sasanishiki (100%) / Polishing ratio: 60% / Flavor: A sake with a gentle taste that faintly exudes a fruity aroma. It has a delicate and intricate flavor that softens and unravels gently. Recommended serving methods: Chilled, at room temperature, or warm.

When poured into a cup, a fruity aroma emerges, followed by a sweet banana-like fruit scent. Additionally, a refreshing scent of fresh fruit can be detected, resulting in a sake that does not bore the drinker. Origin: Fukui Prefecture / Manufacturer: Kokuryu Shuzo / Type: Daiginjo sake / Sake Meter Value: +4 / Alcohol Content: 15% / Rice: Yamada Nishiki, Gohyakumangoku / Polishing Ratio: 50% / Flavor: Rich and fruity aroma, clear throat sensation, refreshing drinking experience Recommended serving method: Chilled

With its sweet and sexy taste, this dangerous sake captivates the drinker, but the driest type among them is this 'Dry Junmai Sword'. Origin: Tochigi Prefecture / Manufacturer: Kobayashi Shuzo / Type: Junmai Ginjo Sake / Sake Meter Value: +12 / Alcohol Content: 16% / Rice Used: Koji Rice = Yamada Nishiki, Kake Rice = Gohyakumangoku / Polishing Ratio: 45% / Flavor: The sensation of aroma, sweetness, and acidity attacking like a raging wave feels rhythmic and pleasant like a musical. / Recommended Serving Style: Chilled

The most notable point of Isomani Sake Brewery is not only its high quality, but also its thorough quality control and high level of consciousness. Origin: Shizuoka Prefecture / Manufacturer: Isomani Sake Brewery Co., Ltd. / Type: Honjozo sake / Sake Meter Value: +5 / Alcohol content: 16% / Rice variety: Kiyonishiki (100%) / Rice polishing ratio: 66% / Taste: A harmonious taste with a faint ginjo aroma, refreshing and clear taste / Recommended way to drink: Chilled, at room temperature, warm

Dry sake is a classic, with various breweries challenging themselves to create sake labeled as 'dry'. This particular sake stands out among the many dry sakes for its taste that satisfies sake fans accustomed to unfiltered raw sake. Origin: Yamagata Prefecture / Producer: Kame no I Sake Brewery / Type: Junmai Ginjo sake / Sake Meter Value: +10 / Alcohol Content: 16% / Rice: Omachi (100%) / Polishing Ratio: 50% / Flavor: Impressions of a soft, feminine sake in terms of aroma, but with a sharp spiciness when tasted / Recommended way to drink: Chilled

It has a sweetness and umami that is more rice-like than fruity. Within a framework of soft flavors, elements of swelling sweetness and umami quietly blend in. Origin: Fukushima Prefecture / Manufacturer: Goshi Kaisha Hiroki Shuzo Honten / Type: Junmai Ginjo Sake / Sake Meter Value: +3 / Alcohol Content: 17% / Rice Used: Rice, Rice Koji (Yamada Nishiki, Gohyakumangoku) / Polishing Ratio: 50% / Flavor: The top note is very lightly fragrant, and when tasted, it has a subtly faint sweetness within a refreshing taste / Recommended Serving: Chilled

The name implies that it is made only from rice born from rice fields, without using any brewing alcohol or brewing sugars. Origin: Aomori Prefecture / Manufacturer: Nishida Shuzo / Type: Junmai Ginjo sake / Sake Meter Value: +3 / Raw material rice: Rice, Yamada Nishiki polished to 45%. Kake-mai, Yamada Nishiki polished to 50%. Polishing ratio: 50% / Taste: The top note is elegant, with a glossy aroma that can be felt like green apple or ramune. Recommended way to drink: Chilled