紀州山海料理 愚庵 丸の內店

Glass: 1100 Bottle (750ml): 8250 A rich and fragrant flavor created by long-term aging and the passage of time.

Glass: 1210 Bottle (750ml): 8800 The gentle flavor that does not tire from drinking, characteristic of aged sake, gives a grandeur of time through the glass. It has a splendid aroma and leaves a rich aftertaste.

Glass: 770 Bottle (750ml): 5500 Developed in collaboration with the long-established brewery Komasa Jyozo in Kagoshima Prefecture. It features the rustic and comforting sweetness of sweet potatoes (100% Kogane Sengan) and a clean, refreshing aftertaste.

Glass: 880 Bottle (750ml): 6600 The aroma at the moment of pouring into the glass is light, and the flavor when sipped is deep, with a refreshing citrus aroma and a refined, crisp mouthfeel of high-quality sweet potato shochu.

Glass: 990 Bottle (750ml): 6600. Made with Kuri Ougon Imo, aged in a jar for over three years. It is characterized by its elegant and mellow sweetness.

Glass: 880 Bottle (750ml): 6600 A sweet flavor with lightness forms a mellow taste. After swallowing, a gentle and fragrant aftertaste drifts comfortably.

Glass: 880 Bottle (750ml): 4400 A mellow and refreshing flavor, this drink's satisfying taste that you won't get tired of is a popular barley shochu.

Glass: 770 Bottle (750ml): 4400 100% Hokkaido Barley, black koji, uniquely crafted authentic barley shochu through atmospheric distillation

Glass: 1100 Bottle (750ml): 9900 A rare shochu that made Kuroki Honten famous, this ultra-limited edition is made from carefully selected raw liquor that has been aged for five years in our own oak barrels, surpassing the taste of whiskey.

Glass: 990 Bottle (750ml): 7700 Famous for Tominokawa, Nishishuzo's barley shochu has a light aroma and a rich, rounded flavor. There should be a discovery that sets it apart from the barley shochu you know.

Glass: 880 Bottle (750ml): 4950. This is made using carefully selected rice koji and ginjo sake lees based on the smooth Kumano Navy spring water.

165012 years: 2200

165012 years: 2200

1980

Fresh fruits like green apple and pear, along with minerals and nuances of white flowers, harmonize with aged aromas of brioche and cereal. It is fresh yet elegant, with a smooth and rich mouthfeel. How about a toast?

Japanese glass: 1320 bottle: 6600 100% domestic grapes (Koshu variety from Yamanashi Prefecture) used, a dry wine with refreshing acidity.

French bottle: 19800 A wine with the aroma of ripe Chardonnay, offering a pleasant richness and roundness of fruit that brings a smile to your face.

French bottle: 33000 Chardonnay variety used, with citrus aromas and hints of walnut and honey. Complex and smooth flavor.

French bottle: 19800 Chardonnay variety used, elegant white flower, honey, ripe plum aroma, fresh and smooth

Japan Glass: 1430 Bottle: 8250 Nagano Merlot variety, Cabernet Sauvignon variety, aromas reminiscent of wild strawberries. A soft taste typical of Merlot.

Australian bottle: 9900 Shiraz variety with vibrant aromas of cherry and dark fruits, with notes of sweet chocolate and mocha.

French bottle: 27500 Pinot Noir variety used. Rich and fruity aroma with good body and a solid structure.

Italian bottle: 14300 Nebbiolo variety used. Features aromas of rose, licorice, and cocoa with soft, elegant tannins and a long finish.

(Hot Sake / Cold Sake) One Cup

Bottled directly from the 'genshu' stored in a one-go tank. You can fully appreciate the unique umami and richness of junmai sake, while the aftertaste is refreshing.

300ml refined daiginjo sake with a deep aroma and richness that never gets boring

The top model of the No.6 series, using polished rice for a more refined finish.

The charm lies in the rich and crisp balance of this mid-model, with a concentrated feel in the first half and a contrasting crispness in the second half.

The appealing umami characteristic of fresh sake emphasized by the kimoto method

Rice: Sakekomachi polishing ratio: Koji rice 55%, Kake rice 60%. Enjoy the pure taste reminiscent of the melting snow in cold regions, unique to 'Sakekomachi'.

Ingredients: Rice: Improved Shinkou, Rice polishing ratio: Koji rice 55%, Kakemai 60%. 'Improved Shinkou' is genetically related to 'Miyama Nishiki'. Smooth and elegant flavor.

Ingredients: Miki Nishiki rice, polishing ratio: 45% koji rice, 50% kakemai. Among the lineup of Colors, this is the most robust with depth and lingering finish.

Ingredient rice: Gohyakumangoku, milling ratio: 55%. Pleasant acidity, crisp dry taste.

Raw material rice: Hitomebore, milling rate: 60%. Extremely dry. Made with the motto of 'pairing well with fish' from the fishing town of Ishinomaki.

A glass of fruity flavor with a satisfying taste, this nama genshu sake is not available anywhere else, served from a fresh barrel. It will be provided in a one-go glass. We also have local sake from various regions available. Additionally, we have four-go bottles available! For more details, please ask the staff.

A refreshing sweet aroma. A smooth and soft mouthfeel. A gentle sweetness with a refreshing acidity.

A soft aroma that brings out the umami of rice, with a broad flavor profile, this is a delicious type of sake for pairing with food.

A dry junmai ginjo sake with a calm ginjo aroma and a taste of rice umami amidst the spiciness. This carefully crafted bottle is brewed by a sake brewery in Wakayama Prefecture, known as the birthplace of sushi, which pursues the perfect pairing of sake and red vinegar with sushi.

A refreshing sweet aroma. A smooth and soft mouthfeel. A gentle sweetness with a crisp acidity.

A refreshing flavor unique to super spicy dishes. Enjoy the lingering taste created by the umami of rice.