鳥元 三鷹コラル店

This is Hokkaido Sorachi local beer that you can enjoy with a crisp hop flavor.

Low calorie, low carbohydrate, zero purine

Low calorie, low carbohydrate, zero purine

Expected to maintain stomach health, enhance appetite, recover from fatigue, and improve cold sensitivity, made with beet sugar and agave syrup. [Herbal Ingredients] Star anise, clove, cinnamon, ginger, dried tangerine peel, Sichuan pepper, goji berries, black pepper.

Uses agave syrup that is expected to improve cold sensitivity, promote blood circulation, and aid digestion. [Herbal ingredients] Clove, cinnamon, ginger, Sichuan pepper.

Recommended <Original Blend> Enjoy the aroma of peat from Islay Island and a mild taste.

Special whiskey Japanese 42 degrees

Blended with original spirits aged for over 12 years, then returned to the barrel for an additional 6 months of aging. A high-quality and smooth taste. Scotch blended 40 degrees.

A highball with a hint of orange, honey, and vanilla that pairs perfectly with soda. Bourbon 45 degrees.

A refined taste with smoothness and richness, subtly infused with the spicy flavor of Mizunara oak. Scotch blended 40 degrees.

Rich, smooth, and well-balanced whiskey, that is Jack Daniel's Tennessee 40 degrees

A mild mouthfeel and smooth flavor, with a core richness within its softness. Canadian 40 degrees

A single malt made from handcrafted malt with a punch from the artisans of Islay. Aged in seaside warehouses, it has also taken on the aroma of the sea breeze. Scotch 43 degrees

The character of the key malt produced at the five distilleries owned by John Dewar & Sons is harmoniously balanced, allowing you to experience a smooth taste.

Made with golden ginger, beet sugar, and agave syrup, using plenty of golden ginger from Kochi Prefecture. The richness of the whiskey and the spiciness of the ginger are a perfect match.

An original cola made with more than 10 types of spices and herbs using beet sugar, along with rose hips and hibiscus.

A grain (corn) whiskey with a light and subtly sweet flavor, like the wind. Perfectly pairs with soda. [Fragrant Highball] Aichi Chita Distillery 43 degrees

A single malt whiskey with fruity notes reminiscent of apples and pears, and a sweet, floral aroma. Miyagi Miyagikyo Distillery 45 degrees

A Japanese whiskey recognized by the world. Aged in Mizunara barrels from Hokkaido, it has an oriental aroma reminiscent of incense【Aroma of temples and shrines】Saitama Chichibu Distillery 46 degrees

A fine pure malt whiskey carefully vatted from long-aged malt over 25 years, Miyagi Miyagikyo Distillery, 43 degrees

Refreshing aroma and mellow acidity produced by the nature of Hiroshima

Full of lactic acid bacteria

Homemade ginger ale is delicious

Recommended 'Voices of Dedicated Umeboshi Producers' We are committed to producing umeboshi responsibly, from cultivation in our own farm to processing and sales, in order to deliver safe and secure umeboshi. We strive to provide delicious umeboshi without compromising the quality of the plums. Please enjoy the safe Nanko plums that you can eat with confidence.

Recommended! Made with beet sugar and agave syrup, using ginger that has been carefully soaked from Kochi Prefecture's Shimanto region, known as 'Golden Ginger'. It is pure domestic ginger that is safe to eat, even the skin. Enjoy this safe ginger.

Features the juicy sweetness and subtle bitterness of grapefruit. The refreshing taste pairs excellently with dishes.

Using over 10 types of botanicals, we highlighted the citrus nuances to achieve a refreshing sweetness balanced with a bitter taste. The aroma is layered and expansive with herbs! It features a smooth drinking experience and a light, clean aftertaste. It is delicious on its own and pairs well with various mixers.

Using over 10 types of botanicals, we have achieved a balance of refreshing sweetness and bitterness by highlighting citrus nuances. The aroma is layered and expansive with herbs! It features a smooth drinking experience and a light, clean aftertaste. It is delicious on its own and pairs well with various mixers.

Using more than 10 types of homemade ginger ale botanicals, we highlighted the citrus nuances to achieve a refreshing sweetness balanced with a bitter taste. The aroma is layered and expansive with herbs! It features a smooth drinking experience and a light, clean aftertaste. It is delicious on its own and pairs well with various mixers.

Using Okinawa Helios Rum, it has a dry sensation and fruitiness like the shining sun of Okinawa.

Using Okinawa Helios Rum, it has a dry sensation and fruitiness like the shining sun of Okinawa.

Homemade ginger ale mixed with Okinawa Helios rum, featuring a dry sensation and fruitiness reminiscent of the shining sun in Okinawa.

Fukuoka 12-degree plum aroma spreads richly throughout the mouth.

Nara 14 degrees, made with paste-like ume added. A umeshu that features texture and smoothness.

Recommended drinking method with black koji: on the rocks, with water, or with hot water. Miyazaki | Kirishima Distillery | 25 degrees | With a sweet and sharp taste, it can be enjoyed in various ways.

Recommended drinking methods with black koji: on the rocks, with water, or with hot water. Kagoshima | Nishishuzo | 25 degrees | Kogane Senkan. This is the traditional regular shochu Satsuma Hozan, a black koji version that has been loved locally for a long time.

Recommended drinking method with white koji ▷ On the rocks or hot water dilution from Kagoshima | Sata Soji Shoten | 25 degrees | A representative of sweet potato shochu that is famously stated to not be for anyone other than the people of Kagoshima.

Recommended drinking method with black koji: on the rocks or with water from Kagoshima | Hamada Sake Brewery | 25 degrees | A fragrant aroma reminiscent of lychee created by the golden senkan sweet potato production method.

Recommended drinking method with yellow koji: on the rocks or soda, especially recommended with soda. Kagoshima | Bansai Shuzo | 25 degrees | Strong acidity of the golden senkan, the flavor changes with on the rocks and hot water.

Recommended drinking method with yellow koji ▷ On the rocks or with water, Kagoshima | Nishishuzo | 25 degrees | Refreshing citrus aroma of the golden senkan and a smooth mouthfeel.

Recommended drinking method for barley koji ▷ On the rocks or with water Fukuoka | Rakumaru Sake Brewery | 25 degrees, 100% domestic barley, crafted with atmospheric distillation for a rich, sweet potato-like depth and fragrant aroma.

Recommended way to drink barley koji ▷ On the rocks or with water, Miyazaki | Kuroki Honten | 25 degrees, a refined and fragrant barley shochu with a well-balanced sweetness of light grains.

Recommended drinking method with yellow koji ▷ On the rocks or with water from Kumamoto | Joint Tavern | Born from a small brewery in Hitoyoshi City, Kumamoto Prefecture, with aromas and flavors praised by the world.

Recommended drinking method with white koji: on the rocks, with water, or soda. Amami | Nishihira Shuzo | 30 degrees, characterized by a sweet aroma and deep richness from oak barrel aging.

Recommended way to drink with black koji: Soda mixed Okinawa | Higa Shuzo | 30 degrees Awamori with a rich aroma

Sake degree +4.0 | Acidity 1.0 | Niigata | Soft texture and delicate flavor from Gohyakumangoku rice. A subtle aroma of koji is also a characteristic when warmed.

Sake Meter Value +4.0 | Acidity 1.0 | Niigata | Soft texture and delicate flavor from Gohyakumangoku rice. A subtle aroma of koji is also a characteristic when warmed.

Sake degree +10 | Acidity 1.6 | Tokyo | The softness of Akebono Junmai and a crisp dry taste. Despite being dry, it enhances the deliciousness of the meal.

Sake degree +10 | Acidity 1.6 | Tokyo | The softness of Akebono Junmai and a crisp dry taste. Despite being dry, it enhances the deliciousness of the meal.

Sake degree +3.0 | Acidity 1.5 | Miyagi | This sake made from Yamada Nishiki has a refreshing type with a crisp acidity and low sugar content.

Sake degree +3.0 | Acidity 1.5 | Miyagi | This is a refreshing type of sake made with Yamada Nishiki that has a crisp acidity and low sugar content.

Sake Meter Value 2.4 | Acidity 1.4 | Chiba | The refreshing taste with a hint of Fusakogane acidity pairs well not only with Japanese cuisine but also with meat dishes.

Sake Meter Value 2.4 | Acidity 1.4 | Chiba | The refreshing taste with a hint of Fusakogane acidity pairs well not only with Japanese cuisine but also with meat dishes.

Sake Meter Value 2.5 | Acidity 1.3 | Chiba | Sweet aroma like honey from Gohyakumangoku rice, with a clean acidity and a refreshing soft taste.

Sake Meter Value 2.5 | Acidity 1.3 | Chiba | A sweet aroma reminiscent of honey from the Gohyakumangoku rice, with a clean acidity and a refreshing soft taste.

Sake Meter Value +5 | Acidity 1.4 | Nagano | Produced in Nagano Prefecture, this light and crisp drink pairs well with vegetables and bitter fish.

Sake degree +5 | Acidity 1.4 | Nagano | Produced in Nagano Prefecture, the refreshing and crisp taste pairs well with vegetables and bitter fish.

Please ask the staff about the sake meter value and acidity | Yamagata | This fragrant pure rice ginjo sake is carefully brewed over approximately 30 days using Yamada Nishiki or Gohyakumangoku rice mash at low temperatures.

Please ask the staff about the sake meter and acidity | Yamagata | This fragrant pure rice ginjo sake is carefully brewed over approximately 30 days using Yamada Nishiki or Gohyakumangoku rice, fermented at low temperatures until fully matured.

Please ask the staff about the sake meter and acidity | This limited sake is made with 'Yukihotaka', a rice variety grown in the great nature of Kawaba Village, either Yukihotaka or Yamada Nishiki, considering the balance of aroma and flavor.

Please ask the staff about the sake meter and acidity | This limited sake uses 'Yukihotaka', a rice variety grown in the great nature of Kawaba Village, either Yukihotaka or Yamada Nishiki, with a carefully considered flavor balance.

Sake degree 0 | Acidity 1.7 | Fukui | A soft and deep spread in the mouth with Omachi rice. The umami of the rice and its crispness make it an excellent pairing with food.

Sake Meter Value 0 | Acidity 1.7 | Fukui | Omachi rice spreads softly and deeply in the mouth. The umami of the rice and its crispness make it an excellent pairing with food.

The fins of fugu (mainly the tail fin) are grilled over high heat until caramelized, placed in a cup, and hot sake is poured over them. The flavor and aroma of the fish fins (umami components like inosinic acid) infuse into the sake, resulting in a very fragrant and rich taste.

Proud of its freshness!! This 'dry' rosé from Gascony, France, is filled with moderate acidity and ripe fruit flavors amidst aromas of rose and berries, perfectly matching all dishes from Torimoto. Country of origin | France Taste | Dry

A robust wine made from fully ripe California grapes, featuring aromas of blackberry and a smooth mouthfeel, making it an easy-drinking medium-bodied wine. Country of origin | USA Taste | Medium body

Using 100% straight juice from Sada Misaki's Fully Ripe House, packed with the seasonal flavors of Ehime. No additives, no fragrances, and no preservatives, allowing the natural citrus flavor to shine. The rich sweetness reminiscent of mango and the refreshing aftertaste are irresistible.

100% Shizuoka Prefecture Oolong Tea Leaves Used

We used plenty of safe and secure ginger 'Golden Ginger' with minimal pesticide use.

An original cola made with over 10 types of spices and herbs, along with rose hips and hibiscus.