黑堂栗子日名古屋站前店

At 'Kurabito Chuu Neno Hi', we use tin sake utensils to ensure you enjoy Japanese sake deliciously. Tin has the property of maintaining a constant temperature for the sake inside and removing any off-flavors. It keeps the sake at a delicious temperature while it is at your table.

Drinking water while enjoying alcohol is gentle on the body and enhances the taste of both the alcohol and the side dishes. Our restaurant offers 'Echizen Natural Water', sourced from the mountains of Echizen, with a hardness of 16 and a smooth, mild drinking experience.

Brewed with sake rice suitable for brewing, Yamada Nishiki, polished to 35%. Made with pure water from Mount Mitake, this sake is pressed three times in one winter. The limited edition Kinmon Konohi Genshu can only be enjoyed at Kurabito Kitchen. Please savor the deep flavor and rich taste crafted with care by the Kurabito from Morita Brewery in Kozugaya, Owari Mikawa. [Polishing Ratio: 35% / Production Area: Aichi Prefecture]

Brewed with a 350-year-long tradition inherited from the Owari region, Kozugaya village. It has a dry and refreshing mouthfeel with a rich taste that is satisfying to drink. Production area: Aichi Prefecture.

Using the excellent sake brewing rice 'Yamada Nishiki', polished to 60% or less for both koji rice and main rice. This ginjo sake is carefully brewed by hand, allowing you to enjoy its floral aroma, refreshing finish, and mellow aftertaste. [Production Area: Aichi Prefecture]

This is a ginjō sake that expresses the heart of Japanese people who love nature with a simple yet elegant name and label. It features a faint floral aroma, a soft mouthfeel, and a refreshing finish. Production area: Aichi Prefecture.

A special honjozo sake that showcases traditional brewing techniques. Brewed with a 350-year-old tradition inherited from the Ozaki region in the Owari province. It features a rich yet refreshing finish. Production area: Aichi Prefecture.

This is a junmai daiginjo genshu made using excellent sake brewing rice 'Yamada Nishiki' and 'Gohyakumangoku'. It features a rich aroma and the deep flavor and solid richness of the genshu. The label features the handwritten characters of the 15th generation head of the Morita family, Morita Kyuzaemon (the late Akio Morita, honorary chairman of SONY). [Production area: Aichi Prefecture]

Using the excellent sake rice 'Yamada Nishiki', it was carefully brewed with 'Kiso Ontake Mountain's natural water' suitable for ginjo brewing. The sake, brewed slowly at low temperatures, has an elegant and floral aroma, with a rich flavor that fully contains the umami of the rice. [Production Area: Aichi Prefecture]

Flavor of barrel aging. A technique sealed with the evolution of craftsmanship over time. Looking to the next generation, we return to the roots of sake brewing. This is a refined junmai ginjo brewed with rice polished to 58%, where the unique character of the barrel gently wafts through.

This sake, known for its traditional Aichi flavor of 'rich and delicious', is brewed with carefully selected ingredients. It pairs well with Haccho miso, tamari, and is a beloved taste among the locals. [Production Area: Aichi Prefecture]

This is a Junmai Ginjo sake made using Aichi Prefecture's sake brewing rice 'Yume Ginga'. It is unfiltered to retain the umami derived from the rice. It features a gentle aroma and a deep flavor characteristic of Junmai. It pairs well with relatively rich dishes. Limited quantity product. [Production area: Aichi Prefecture]

A technique passed down from the Owari region. This junmai sake represents the essence of the local cuisine nurtured alongside it. It has a rich flavor that fully captures the original deliciousness of junmai sake, brewed with traditional techniques, featuring a well-rounded taste and a crisp finish, high concentration, and rich dry type of junmai sake. Production area: Aichi Prefecture.

This is a top-quality daiginjo sake brewed using the excellent sake rice 'Yamada Nishiki', polished to 40% or less for both koji rice and sake rice. It is carefully brewed over a long period at low temperatures, employing the highest techniques in every step of the process. You can enjoy the elegant aroma allowed only for daiginjo and the refreshing and light mouthfeel. (80ml per cup / 180ml per serving / 500ml bottle) [Production area: Aichi Prefecture]

Morita's junmai sake, which has grown alongside the rich-flavored local cuisine of the Chita Peninsula, offers a full-bodied and satisfying taste. The brewing water used is natural water from Mount Kiso Ontake. The flavor, which fully brings out the umami of the rice, pairs well with rich dishes and enhances the meal as a sake to enjoy with food. It presents different characteristics depending on the temperature, whether served chilled, at room temperature, or warmed. [Production Area: Aichi Prefecture]

This pure rice sake, brewed with Hasegawa spring water, is generously infused with the flesh of the brand strawberry 'Bijin Hime' from Okuda Farm.

Crisp and refreshing taste.

Brewed with Yamada Nishiki.

This is a soda mixed with gently squeezed Hassaku citrus juice.

Added honey to the refreshing yuzu.

Rich pomegranate juice mixed with soda.

This is a local beer with a deep richness and satisfying taste, blending the flavors of malt and red miso.

Each ingredient is carefully selected with a discerning eye, and the flavor, aged luxuriously over time, evokes a sense of sophistication. Enjoy the deep taste and high-quality aroma of 'Asahi Premium Draft Beer Jukusen' as you savor this adult-flavored beer.

Other options: Lemon, Umeboshi each / Ice / Hot water / Mineral water 500ml

This is pomegranate juice, which has been regarded as a food of beauty since ancient times.

Gently squeezed to avoid bitterness and astringency from the skin and pith.

The stems of the tea leaves are lightly and evenly roasted. Enjoy the unique roasted aroma and refreshing taste.

The spiciness of ginger becomes addictive.

Please enjoy the refreshing taste of hassaku.

This is a health drink made from 'Kashijee', the moromi left after distilling Okinawa's specialty, Awamori, rich in citric acid and amino acids.