炭爐ばた こみ哉 松山

Citrus from Ehime was used according to the season.

A sweet sour made with homemade mikan jam using plenty of honey from Ehime farmers and chunky crushed mikan.

This is a healthy sour made with two types of kiwis, green kiwi and gold kiwi, from Ehime Prefecture, and contains collagen jelly.

A blend sour of crushed ume and shiso.

Refreshing aroma of dry gin

A bitter adult flavor squeezed with the skin using a slow juicer

Non-alcoholic

A fragrant aroma of roasted barley, with a sweet and mellow taste

A product made with 48% alcohol content. Features a punchy highball combined with strong carbonation!

2015 IWC Junmai Sake Division Grand Gold Medal. Characterized by a clean ascending aroma and a gentle taste without the sharpness of alcohol. Please enjoy it in a champagne glass.

Senchu Hassaku is derived from the strategies conceived by Ryoma Sakamoto on a ship. It is extremely dry. The flavor expands smoothly, and the aftertaste boasts an impressive sharpness, with a remarkable balance that enhances the taste of food, especially Japanese cuisine, and particularly the deliciousness of fresh seafood.

Famous for its ginjo sake, but overwhelmingly a daily sake in the local area. The rich and dry type is recommended as it enhances the elegant flavors when served warm.

This is a junmai sake made only with rice and rice koji. It is a clean and refreshing sake that pairs well with Ehime's sea bream sashimi.

Made with special grade Yamada Nishiki polished to 35% to 38%, featuring an extremely high rice polishing ratio. It is characterized by a bold dry taste with no added sugars. This strong brand is also connected to the family crest of the Uwajima clan and boasts an excellent compatibility with the rich seafood of South Iyo (such as sea bream rice and jaco tempura).

Extremely juicy and very popular. This refreshing sweet sake is luxuriously brewed with an alcohol content of 14%. It has an aroma reminiscent of apples and pineapples, with a perfect balance of acidity and sweetness, offering a refreshing and fruity taste similar to white wine.

Three times the usual amount of koji, with a flavor reminiscent of Calpis and a creamy texture with plenty of cloudiness. It has a light alcohol content of 6%, but it can be enjoyed on the rocks or mixed with soda without losing its balance. It is also delicious when warmed.

Ichinokura researched and developed how to gain support from women in this era. Pursuing a refreshing acidity and soft sweetness not found in sake, the new traditional sake 'Himezen' was born. Soda mixes and on the rocks styles are also recommended.

A lightness that does not feel heavy, with a richness derived from the rice. It is delicious even as a chilled sake, and by warming it slightly, you can enjoy the rice's flavor, richness, and crispness even more. This sake is versatile and performs well across a wide range of temperatures, regardless of the season.

It features a rich umami of rice and a pleasant acidity derived from lactic acid bacteria. It has a strong body that is rich yet does not compromise on flavor, boasting a very high potential as a food pairing sake.

A fragrant and elegant aroma with a beautifully balanced sweetness that reveals itself when tasted. A long aftertaste that lingers after swallowing. This is true Junmai Daiginjo. You can feel the ginjo aroma reminiscent of melon, and the taste is like that of fresh fruit, with a refreshing sweetness and the umami characteristic of Yamada Nishiki spreading throughout the mouth.

Alcohol content 6 degrees. A lightly sparkling drink that can be gulped like beer. It is recommended to drink it with meat.

Alcohol content 7 degrees. A sweet and sour refreshing taste, perfect as an aperitif. A product that can be called Japanese champagne.

Alcohol content 5 degrees. The fruity flavor reminiscent of muscat grapes provides a refreshing sensation. It has a sweet and refreshing taste, making it easy to drink.

Alcohol content 5 degrees. A product that allows you to feel the softness of rice. With a moderate acidity and a low alcohol sensation, it is finished in a way that is easy to drink even for beginners.

Currently a very popular trend in the shochu world. This sweet potato shochu, which has won a gold medal, has a strong aroma of lychee.

Aroma of tropical fruits and fragrances. Refreshing acidity and moderate richness. Also has a mineral feel and is well balanced.

A medium body wine with aromas of blackberry and plum, harmonized with smooth tannins.

A sweet aroma reminiscent of apple compote and a rich flavor. This wine is made in the Fuefuki area of Yamanashi Prefecture.

Orange, Oolong, Soda

Orange Oolong Soda

Orange, Oolong, Soda

A refreshing aroma with a refined sweetness, accompanied by a hint of bitterness for an adult flavor.

Fruity flavor of Niagara and Muscat varieties. A grape juice with a deep richness.

The rich-tasting red grape juice is as dense as non-alcoholic wine.

100% made from Nagano Prefecture apples. A straight juice that is not concentrated or reconstituted. It has the smoothness and richness of freshly squeezed apples.

Super Dry Medium Bottle / Super Dry Draft / Black Nikka Highball / Sweet Potato Shochu Kurokirishima / Barley Shochu Nikkaido / Plum Wine / Yuzu Liqueur / Oolong High / Green Tea High / Lemon Sour / Mandarin Sour / Shiso Sour / Plain Sour / Sake Gokai (Cold/Hot) / Pon Juice / Mango Juice / Oolong Tea / Green Tea

Rough peach sake / Rough pear sake / Rough persimmon sake / Red wine / White wine / Kir / Cassis orange / Cassis oolong / Calpis sour / Kiwi sour / Red grape juice / White grape juice / Apple juice / Ginger ale / Calpis juice

Imo Shochu Daiyame / Sake Kome no Irodori / Sake Masumi Okuden Kanzukuri / Sake Himezen Sweet / Sake Nikitatsu Usuzumi Sakura / Sake Sanuki Kuraudi / Shandy Gaff / Cassis Beer / Non-Alcoholic Beer Dry Zero