新割烹 丹色

Sapporo Red Star/Kirin Lager/Asahi Super Dry

★ Recommended by the chef 【Sake Meter Value】 +6.0 and above: Very dry +3.5 to +5.9, Dry +1.5 to +3.4, Slightly dry -1.4 to +1.4, Normal -1.5 to -3.4, Slightly sweet -3.5 to -5.9, Sweet -6.0 and above, Very sweet 【Acidity】 The higher the acidity of sake, the closer it is to a rich flavor, and the lower it is, the more delicate the flavor becomes. If the sake meter value is the same, a sake with higher acidity will taste drier, while a lower acidity will taste sweeter.

<Tochigi Prefecture, Oyama / Kobayashi Sake Brewery> [Sake Meter Value] +6 [Acidity] --- [ALC] 16-17% [Rice Used] Hyogo Prefecture Yamada Nishiki 55% Gohyakumangoku 55% [Type] Very Dry. You can feel the strong dryness, but later a gentle and rich umami and sweetness spread, and when swallowed, you can enjoy an excellent sharpness. Popular among women.

<Ishikawa Prefecture / Kurata Sake Brewery> [Sake Meter Value] +3 [Acidity] 2.0 [ALC] 16% [Rice Used] 60% Gohyakumangoku Rice Polished [Type] Slightly Dry The unique acidity from the Yamahai brewing method adds depth to the flavor, and the harmony of rich aroma and umami from aging is pleasant. Best served warm.

<Shizuoka Prefecture/Doi Sake Brewery> [Sake Meter Value] +5 to 6 [Acidity] --- [ALC] 17% [Rice Used] Yamada Nishiki 55% polished [Type] Dry. The alcohol-derived richness is distinctly felt, providing a satisfying drinking experience, while the aftertaste is dry and does not interfere with food.

<Saga Prefecture/Ko-ei Giku Sake Brewery> [Sake Meter Value]--- [Acidity]--- [ALC] 14% [Rice Used] 60% Sake Suitable Rice [Type] Slightly Sweet A light citrus aroma with a well-balanced acidity that brings everything together beautifully.

<Kochi Prefecture/Arisawa Sake Brewery> [Sake Meter Value]--- [Acidity]--- [ALC]16.5% [Rice Used] 55% Sake Rice [Type] Dry. A sharp texture with a refreshing aroma of blue fruits that does not evoke sweetness.

<Shimane Prefecture Matsue/Ouroku Sake Brewery> [Sake Meter Value] +9 [Acidity] --- [ALC] 15.5% [Rice Used] Gohyakumangoku/Yamada Nishiki 60% polished [Type] Very Dry A fresh bottled sake that has been carefully aged in a -5 degree refrigerator at the brewery. It has a rich flavor and a robust, refined acidity that brings it all together. Once you drink it, you won't be able to escape from this bottle.

<Kochi Prefecture/Suigei Sake Brewery> [Sake Meter Value] +7~9 [Acidity] 1.3 [ALC] 16% [Rice Used] Matsuyama Mitsui 50% polished [Type] Very Dry. A dry sake with a sharp finish that still allows you to appreciate the umami of the rice. Its moderate aging and compact quality make it suitable for pairing with any dish.

<Mie Prefecture/Shimizu Seizaburō Shoten> [Sake Meter Value]--- [Acidity]--- [ALC] 15% [Rice Used] 60% Polished Sake Rice [Type]--- Limited to restaurants. Characterized by a gorgeous fruity aroma. This sake can be paired with refreshing meals.

<Niigata Prefecture / Kamo Nishiki Sake Brewery> [Sake Meter Value] +1 [Acidity] --- [ALC] 14% [Rice Used] Koji Rice Yamada Nishiki, Kake Rice Gohyakumangoku 50% Polished [Type] Regular. Funabagumi refers to the method of bottling sake directly after pressing, characterized by a very fresh aroma and flavor due to the presence of gas.

<Shimonoseki, Yamaguchi Prefecture / Choshu Sake Brewery> [Sake Meter Value]--- [Acidity]--- [ALC] 15% [Rice Used] Yamada Nishiki 60% polished [Type]--- A light and transparent sweetness with a refreshing taste that does not become tiresome. Very easy to drink with a clean finish, making it popular among beginners of sake.

<Shizuoka Prefecture/Hatsukame Brewery> [Sake Meter Value]+10 [Acidity]--- [ALC]15% [Rice Used]Yamada Nishiki 55% polished [Type]Very Dry A dry sake that evokes a subtle ginjo aroma within a classical style. It is linear and dry with suppressed acidity, offering a wide range of flavors that pair well with various dishes.

<Miyagi Prefecture/Shinazawa Brewery> [Sake Meter Value] +5 [Acidity] --- [ALC] 15% [Rice Used] Omachi 40% polished [Type] Dry A food-friendly junmai daiginjo with delicate and rich fruit aromas and a mild, clean acidity that creates sharpness.

<Mie Prefecture Nabari/Kiya Masashu Brewery> [Sake Meter Value]--- [Acidity]--- [ALC] 15.5% [Rice Used] 45% Yamada Nishiki from Mie Prefecture [Type] Slightly Dry. A new sake from Kiya Masashu Brewery, famous for 'Jikon'. It has a gentle, high-quality umami, with a well-balanced acidity that makes it a perfect match for food.

<Kagoshima> A fruity and elegant flavor with a ginjo aroma derived from 25-degree yellow koji.

<Miyazaki/Kirishima Sake Brewery> 25 degrees, using sweet potato koji, the natural sweetness and fragrant aroma of the sweet potato stand out, creating a new taste of authentic sweet potato shochu.

<Oita> 25 degrees, easy to drink type. Red Enma 2010-2014 won the highest gold award at the Monde Selection.

<Kagoshima/Wakashio Shuzo> 25 degrees, using white koji for the koji, this authentic barley shochu is distilled in a traditional wooden pot still and further aged in ceramic jars.

<Amami Oshima> Aged slowly while listening to classical music in a 25-degree storage tank. Rich aroma and light mouthfeel.

Sweet and soft smoky aroma of fresh greenery. Fruity and rich, with a clean aftertaste. Single ... 1,100 Double ... 2,200

<Kobe City Nada Ward/Sawa no Tsuru> 10 degrees, an unprecedented, mellow and rich flavor. A premium umeshu created by the deep taste of long-aged sake.

<Suntory> 20 degrees, carefully pickled domestic yuzu, characterized by a delicate texture that highlights refreshing aroma, acidity, and bitterness.

<Tochigi/Kobayashi Brewery> 5-6 degrees, super smooth! Enjoy the whole ripe peach. The impression is 'It's just peach!' Recommended to drink straight on the rocks.

<Tochigi/Kobayashi Sake Brewery> 5-6 degrees, a rich liqueur made with 100% 'Wenzhou mikan' that has an irresistible popping texture. Best served on the rocks or with soda.

Les Tannes in Occitanie Chardonnay [France/Languedoc] [Taste] slightly dry [Variety] Chardonnay [Winery] Jean-Claude Mas. 100% Chardonnay from the south of France, Languedoc region. It has a fresh and moderately rich flavor, packed with the charm of fresh fruits.

Domodo Montepulciano d'Abruzzo [Taste] Medium body [Variety] 100% Montepulciano [Winery] Cantina ed Oleificio Sociale A full-bodied, ripe wine characterized by juicy and smooth fruit flavors, basking in the sun of Abruzzo.

Cave de Lugny Burgundy Chardonnay <France/Burgundy> [Taste] Dry [Variety] 100% Chardonnay [Winery] Cave de Lugny Clear and refreshing Burgundy white with delicate aromas of citrus, honey, hazelnuts, and acacia flowers.

Montes Alpha Chardonnay <Chile/Acconcagua> [Taste] Medium body [Variety] 100% Chardonnay [Winery] Montes S.A. It has a rich aroma of banana, pineapple, tropical fruits, peach, and butter.

Chablis Premier Cru Montmain <France/Chablis> [Taste] Dry [Variety] 100% Chardonnay [Winery] Domaine Besson A very well-balanced quality taste with aromatic flavors and rich acidity and minerals.

A relaxation drink made from herbal elderflower and honey. It has a fruity and refreshing floral aroma similar to muscat and a gentle sweetness, making it popular among women.

The sweet and sour taste of lemon and honey, accented by sharp ginger. Great as a hot drink for the throat.

Red: Cabernet Sauvignon White: Sauvignon Blanc <France/Lyon> Always seeking the best ingredients, Alan Miliya. Currently, 45% of four-star and five-star hotels in France use 'Alan Miliya' juice. Please choose your preference: red made from the wine grape variety 'Cabernet Sauvignon' or white made from 'Sauvignon Blanc' from Gaillac, France. (Served in a wine glass)

A dry champagne from France/Champagne with aromas reminiscent of fruits, brioche, peach, and vanilla, showcasing excellent harmony. [Varieties] Pinot Noir/Chardonnay/Pinot Meunier [Alcohol Content] 12% [Volume] 750ml

May Menu 4/28 (Tue) - 5/23 (Sat) [Appetizer] Matcha Sesame Tofu [Sashimi] Today's Sashimi Assorted Vegetables Simmered with Young Ginger and Shirasu Dashi Rolled Omelette with Spring Cabbage and Sweet Orange New Potatoes with Dill White Tofu White Heron Salmon Grilled with Sansho [Fried Dish] Zucchini and Mizuna Tempura Green Peas Satsuma Age [Main Dish] Myoga and Bonito Rice Seaweed and Tofu Red Miso Soup Pickles [Dessert] Hazelnut Pudding *Contents may change depending on supply conditions *Due to the two-part system, there is a time limit for stay

This is a completely reserved omakase course.

May Menu 4/28 (Tue) - 5/23 (Sat) [Appetizer] Horse Mackerel Wrapped in Seaweed, Simmered Abalone, Water Eggplant Wrapped in Prosciutto [Soup] Red Sea Bream and Bamboo Shoot Soup [Sashimi] Today's Sashimi [Steamed Dish] Beef Tendon and Potato Bun with Green Pea Sauce [Palate Cleanser] Lemon and Shiso Sorbet [Fried Dish] Fried Spanish Mackerel and Asparagus [Grilled Dish] White Heron Salmon Grilled in Yuuan Style [Rice Dish] Clam and Myoga Rice, Seaweed and Tofu Red Miso Soup, Pickles [Dessert] Strawberry Cheesecake *The contents may change depending on the availability of ingredients.

May Menu 4/28 (Tue) - 5/23 (Sat) [Appetizer] Horse Mackerel Wrapped in Seaweed, Simmered Abalone, Water Eggplant Wrapped in Prosciutto [Soup] Red Sea Bream and Bamboo Shoot Soup [Sashimi] Today's Sashimi [Steamed Dish] Beef Tendon and Potato Bun with Green Pea Sauce [Palate Cleanser] Lemon and Shiso Sorbet [Fried Dish] Fried Spanish Mackerel and Asparagus [Grilled Dish] White Heron Salmon Grilled in Yuuan Style [Rice Dish] Clam and Myoga Rice, Seaweed and Tofu Red Miso Soup, Pickles [Dessert] Strawberry Cheesecake *The contents may change depending on the availability of ingredients.

This is a completely reserved omakase course.