日本酒吧 ななころびやおき

This sake was served at official Nobel Prize events. It is a crisp and dry sake that is perfect for drinking with meals, especially pairs well with fish.

This is a product that achieves both cost performance and taste by polishing the special rice to a ratio of 30%. It is an excellent sake that is not inferior even when compared to Junmai Daiginjo.

This is an easy-to-drink sake with a fresh apple-like aroma and a sweet scent unique to rice, complemented by a smoothness that has no off-flavors and a transparent finish.

This is a cloudy sake made from Junmai Daiginjo polished to 45, created through secondary fermentation in the bottle. It features fine bubbles and a pleasant stimulation. Enjoy the floral aroma and the crisp taste.

Features a fragrant aroma reminiscent of fruits, with a distinctive aftertaste like that of pears. It has a refined sweetness akin to honey, while also offering a crisp dryness that suggests a clean, sharp finish, making it a versatile sake to enjoy in various ways.

A luxurious sake polished to the extreme of 23% using Yamada Nishiki rice. You can enjoy even more than the elegance of the 39% polish. Please savor the long-lasting aftertaste.

A new sensation sake with a refreshing acidity and soft sweetness harmonized together. It is delicious whether chilled or served warm.

This is a seasonal limited sake to enjoy on the rocks during the summer. Since it is genshu, it does not dilute easily even when mixed with ice, allowing you to enjoy the gradually changing flavors.

A unique sake specifically for mackerel. It becomes much more delicious with the wonderful synergy when paired with mackerel.

A calm aroma with a refreshing aftertaste. It can be enjoyed in various settings.

By being made with the Yamahai method, it acquires a floral and rich aroma. It features a fine taste, soft acidity, and a lingering aftertaste.

This is a pure rice sake made with 100% Yamada Ho, the parent rice of Yamada Nishiki. It is refreshing yet has a depth of sweetness, and the aftertaste is simply crisp.

It is a refreshing dry sake, but it is also characterized by a rich umami flavor. It pairs well on the rocks and is a summer limited junmai sake.

Tengumai's Yamahai brewing method is characterized by rich umami and a robust acidity, and by tasting it as a nama genshu, you can enjoy it in a stronger and fresher state.

This sake is made using the sake rice 'Yuki Megami' developed specifically for Daiginjo. It has a fruity aroma reminiscent of bananas and a clear taste.

A crisp and refreshing taste with a hint of sweetness. It has a low alcohol content, but the richness unique to junmai sake.

This is a genuine sparkling sake with a dry taste and a sake meter value of +8, featuring a subtle acidity reminiscent of a lactic acid beverage and a dry umami flavor. The alcohol content is 15%, which is relatively strong for a sparkling sake.

A special sake made not with water but with sake during the brewing process, known as Kijōshu. 'Shiori' is a blend of several types of Kijōshu that have been aged for over 8 years, creating a fragrant aged aroma, rich sweetness, and complex flavor.

A product with an exquisite balance of umami and acidity. When you taste it, you can somehow feel the flavor of strawberries.

You can fully enjoy the flavor of ripe bananas. Even those who are not used to drinking sake can enjoy it deliciously, and connoisseurs can experience a new aspect of sake.

Junmai Ginjo sake made using wine yeast. It was also featured in the wine manga 'God's Drop.' It has a gentle sweetness, refreshing acidity, and a flavor reminiscent of white wine.

This is a carefully crafted sake made entirely from rice cultivated by the toji (master brewer) himself. It has a dairy-like acidity, the umami of rice, and a slight astringency in the aftertaste.

This sake has a unique aroma reminiscent of freshly made rice cakes and fresh cream. It has a lasting umami flavor with a firm acidity in the aftertaste, resulting in a mature and rich finish.

A rich and smooth junmai ginjo with a clear mouthfeel. It has the flavor of Namamoto Toku and a satisfying taste.

Blended only with the 'seme' that has the highest pressure from the pressing of the mash. It matches gentle aromas, umami, and astringency. The label, which allows you to imagine the taste just by looking at it, is also a must-see.

This sake can be enjoyed smoothly like water, with a refreshing taste. It is a type of sake that can accommodate a wide range of flavors from rich to light.

This is a 10-year-old vintage sake stored in a tokkuri, with a rich golden color. It has a sweet and attractive aroma reminiscent of chocolate cake.

This is a sake that offers a refreshing sweet and sourness reminiscent of drinking rich yogurt, balanced with the depth of sake. It becomes even more delicious when paired with milk (+100 yen).

The natural sweet and sour taste of strawberries is harmonized with sake. The grainy texture of the seeds also adds a nice accent. It becomes even more delicious when paired with milk (+100 yen).

This is a sake that has been aged for a long time in sherry casks. The fragrant smoky aroma harmonizes with the rich umami of the rice.

This is a liquor carefully brewed with Kishu Nanko plums using specially aged sherry cask liquor. Enjoy the elegant plum flavor blended with a smoky aroma and a soft aftertaste.

This plum wine features a refreshing and dry taste with a distinctive sharpness derived from ginger.

A spirit born from rice. It is a rice vodka with a blend of sweetness and roundness.

This is a rice shochu aged in old sherry casks. It has a gorgeous and rich aroma derived from Daiginjo and sherry.

This is a sake aged in sherry casks and brandy casks, made from pure rice shochu. You can enjoy the umami derived from rice and its unique aroma.

Please choose 3 types from those marked with a star on the menu.