奏樹庵

Every morning, we source seasonal fish from Nagoya's market. It offers value beyond its price! A plate of assorted sashimi

By steaming in a bamboo steamer, you can fully enjoy the original umami and sweetness of the vegetables. We deliver seasonally nutritious vegetables that are rich in nutrients for the body. Steamed seasonal vegetables. Sweetness of the vegetables will be feeling a lot in the steaming in bamboo steamer. Please nutrition is a rich seasonal vegetables with ponzu sauce for the body.

The combination of bean sprouts and pork is an excellent dish! Steaming it in a steamer makes it even healthier and more delicious for you to enjoy.

Made with high-quality lean red meat from Kumamoto. Ba-sashi: sashimi of horse meat

Local vegetables mainly from Aichi and Kyoto's direct delivery Kyoto-style seitan are served with homemade anchovy sauce. It is accompanied with heated vegetables with sauce.

Fried bean curd filled with Haccho miso and green onions, baked to a fragrant crisp. It has a spicy kick that pairs well with alcohol. The level of spiciness can be adjusted from mildly spicy to spicier than normal.

Yatcho Miso Inari Yaki, where Yatcho Miso and green onions are put into Kyoto-style deep-fried tofu, then cheese is sandwiched and baked until fluffy. A superb dish.

A dish that goes well with sake. The bony parts of today's fish are simmered slowly in a sweet and savory broth. A type of Japanese food made by boiling the bony parts of fish.

Enjoy the elegant taste of tuna with just the right amount of fat. The fatty portion is classified as 'Chutoro' based on the fat content.

Enjoy the taste of yellowfin tuna, which has been tightened by rough waves. Raw 'tuna meat'

Fresh yuba with a chewy and creamy new texture. Each piece is carefully crafted by artisans. It is exquisite. In Japan, they call yuba lifted from boiling soy milk fresh yuba.

Choose from yuzu dressing, sesame dressing, Caesar dressing, or Italian dressing. Tofu (bean curd) salad

A dish made by tartaring crab meat and tuna with basil and other herbs, rolling it in second-boiled yuba, and serving it as a salad-like dish.

Enjoy high-quality Mikawagyu thigh meat from Aichi Prefecture grilled on a ceramic plate with vegetables. Goes well with alcohol.

A sweet and spicy Taiwanese-style fried chicken that pairs well with rice and drinks. Fried chicken in Taiwan food.

A creative dish that resembles sushi rice with tofu, highlighting the original flavor of tofu. Please enjoy it as an appetizer...

Fresh yuba and seasonal fish, combined with Aichi-grown tomatoes. Flavored with olive oil and basil.

Wrapped in tempura flour to fry the deliciousness of the white mackerel.

Please enjoy tofu and grated yam cooked slowly on a ceramic plate. Tofu steak is a mix of tofu and grated yam.

The soybeans used are Enrei soybeans from Toyama. The nigari is carefully selected Okinawan nigari showcasing the craftsmanship. Please enjoy the taste of this long-established shop that has been in business for twenty years, elegantly seasoned with matcha salt. Japanese food called 'tofu served cold'

A long-established store that has preserved the traditional taste from the late Edo period in Kyoto. It is said that monks who have been forbidden to eat meat since ancient times enjoyed the unique chewy texture and flavor. 'Fudengaku' in Kyoto (fresh gluten cakes)

Heberle Company's Spanish Iberico meat is sweet and delicious even with the fat. Iberico (on the Yakishime earthenwares)

Grilled Patagonian toothfish marinated in Saikyo miso sauce. It pairs perfectly with sake. We grill it carefully after receiving your order.

Selecting the tender meat of Mikawa beef, a black Wagyu breed from Aichi Prefecture. Hoba miso (local cuisine at Hida Takayama region, Gifu Prefecture)

Enjoy the high-quality lamb shoulder loin with the unique taste of lamb and minimal odor...The meat of lamb.

A Western-style dish made by quickly heating seafood or vegetables mixed with basil and garlic in olive oil.

A perfect combination. A Japanese-style carpaccio using seafood. Salad with avocado and shrimp

We have captured the umami of today's ingredients in tempura. Please feel free to ask the staff for details. Tempura with prawn (fried kamaboko) and pumpkin.

Made with domestically sourced soybeans and kudzu starch. Enjoy three different types of homemade sesame tofu that change with the seasons.

A sweet and spicy Taiwanese-style fried chicken that goes well with a refreshing drink. Fried chicken in Taiwan food

Agedashi tofu, a classic dish, is exceptional when eaten fried. Agedashi dofu is a dish of tofu lightly dusted with starch or flour, then deep fried, and served in dashi-based sauce seasoned with soy sauce.

Made with domestically grown soybeans, this dish has a gentle and sweet flavor. Tofu and vegetables in a sesame sauce

Foie gras from France, Perigord region, served with karasumi. Enjoy the harmony with daikon simmered in dashi broth. A food called foie gras steak (my-style steak)

A tasting comparison of locally produced Aichi and Gifu prefecture's representative wagyu beef, cooked on a direct fire ceramic plate. Please enjoy the goodness and characteristics of each type of meat. These dishes are usually called, for example, 'wafu steak' (Japanese-style steak).

Various seasonal fish available on the day, such as grilled with rock salt, boiled, or cooked with salt koji. Please feel free to ask the staff. Also, please allow some time after ordering. Grilled fish or fish boiled in broth (saury, mackerel, sardine, etc.) *Prices may vary depending on market prices.

When warmed, an elegant broth is made from duck... Goes well with Kyoto-fried tofu. Duck (in deep-fried bean curd) is used for a kamonabe.

Mozzarella cheese is carefully wrapped in second-boiled yuba. Enjoy it with wine.

A gentle taste made with tofu and potatoes. Please enjoy with the tomato sauce on the side. Potato & Tofu korokke

We offer today's recommended cooking methods for beef, pork, local chicken, and more.

Enjoy slowly cooked daikon in bonito broth and well-seasoned pork belly.

A delicious salad featuring the exquisite fresh yuba showcasing the craftsmanship, and an abundance of seasonal vegetables mainly from Aichi Prefecture. In Japan, they call yuba lifted from boiling soy milk fresh yuba. Yuba is mixed with a salad.

Fresh Kyoto-style gluten cakes fried to perfection. Enjoy the chewy texture and delicious flavor of fresh gluten cakes. Agedashi "Fudengaku" (fresh gluten cakes)

A healthy dish that retains the original umami of Shumai. Steamed carefully after receiving the order. Japanese tofu Shumai (the same Chinese dumplings)

Tofu that is coated with Aichi's Haccho miso and baked using domestically produced cotton tofu. Named 'dengakudofu'

Made in a Japanese style with domestic soy milk and cream. Tofu au gratin in pumpkin cream

Spicy mapo tofu goes well with thick noodles.

Fried sesame tofu has a chewy texture and sweetness. Goma-dofu (crushed sesame seeds boiled in water and chilled like tofu)

A recommended dish at our restaurant where rice is wrapped in yuba and served with a sauce made of bonito dashi and ginger-flavored arrowroot starch.

The green noodles are characterized by a strong elasticity. The texture is also very good!

A traditional taste from Aichi. Enjoy the original Moriguchi pickles as a side dish for sake. Moriguchi radish pickled in Japanese sake lees, called 'Moriguchi zuke'.

Animal and plant-based creams intertwine more than you can imagine, creating a rich flavor... Please try our popular menu with an 80% order rate. Soy milk cream pasta. It is surprisingly rich and gentle taste. Please try once.

Pairs well with beer or wine.

Using fresh tuna creates a luxurious flavor. Chazuke (boiled rice with tea poured on dried tuna)

For large serving, add ¥50 plain rice

When it comes to Nagoya, red miso is a must. Please enjoy the flavorful red miso soup. Miso soup

The type of eggplant may vary depending on the season. Please understand.

Isaki, in season, is delicious whether grilled with salt or simmered.

Grilling with salt enhances the flavor of the fish.

A type of fish classified in the Girella family of the Perciformes order. Salt-grilled is very delicious.

Caught in gillnets in areas such as Wakasa Bay, Suruga Bay, and the East China Sea, but the quantity is limited.

Rockfish with a rich flavor is in season in spring, but delicious all year round.

Deliciously seasoned with a rich flavor.

When the duck is cooked, the flavors of Kyoto-style fried food and dashi soak in, making it even more delicious!

Kyoto-style gluten seasoned with white wine and black pepper.

Lightly seared to enhance the natural flavor of bluefin tuna, served rare.

Enjoy chawanmushi as one of the dishes at the banquet.

Please enjoy today's chef's whimsical dessert assortment. Many kinds of sweets.

A healthy sweet made with domestic soy milk, sugar, and almonds. It has a gentle flavor.

Although it is a standard choice, it is very refreshing and good as a final touch. Yuzu sherbet

Vanilla has been loved by children and adults of all ages throughout the ages. This is vanilla-flavored ice cream.

Enjoy fresh gluten cakes from Kyoto served with red beans and cream. Cream Zenzai (Zenzai with fresh gluten cakes and ice cream)

Every morning, we source seasonal fish from Nagoya's market. It offers value beyond its price! A plate of assorted sashimi

By steaming in a bamboo steamer, you can fully enjoy the original umami and sweetness of the vegetables. We deliver seasonally nutritious vegetables that are rich in nutrients for your body. Enjoy the richness of seasonal vegetables with ponzu sauce.

The combination of bean sprouts and pork is an excellent dish! Steaming it in a steamer makes it even healthier and more delicious for you to enjoy.

Made with high-quality lean meat from Kumamoto. Ba-sashi: sashimi of horse meat

Enjoy locally sourced vegetables, mainly from Aichi, and Kyoto-style seitan delivered directly from Kyoto, served with homemade anchovy sauce. It is accompanied by heated vegetables with sauce.

Fried bean curd filled with Haccho miso and green onions, baked to a fragrant crispiness. It has a spicy kick that pairs well with alcohol. The spiciness can be adjusted to your preference - from mildly spicy to more than usual.

Yatcho Miso Inari Yaki, where Yatcho Miso and green onions are put into Kyoto-style deep-fried tofu, then cheese is sandwiched and baked until fluffy. A superb dish.

A dish that goes well with sake. The bony parts of today's fish are simmered slowly in a sweet and savory broth. A type of Japanese food made by boiling the bony parts of fish.

Enjoy the elegant taste of tuna with just the right amount of fat. 'Tuna meat' The fatty portion is classified into 'Chutoro' in accordance with a degree of fat.

Enjoy the taste of yellowfin tuna, which has been tightened by rough waves. Raw 'tuna meat'

Fresh yuba with a chewy and creamy texture. Each piece is carefully crafted by artisans. It is exquisite. 'Yuba sashimi' is made from yuba lifted from boiling soy milk in Japan.

Choose from yuzu dressing, sesame dressing, Caesar dressing, or Italian dressing. Tofu (bean curd) salad

A dish made by tartaring crab meat and tuna with herbs such as basil, rolling it with second-boiled yuba, and serving it as a salad-like dish.

Enjoy grilling high-quality Mikawagyu thigh meat from Aichi Prefecture on a ceramic plate with vegetables. Goes well with alcohol.

A sweet and spicy Taiwanese-style fried chicken that pairs well with rice and drinks. Fried chicken in Taiwan food.

A creative dish that resembles sushi rice with tofu, highlighting the original flavor of tofu. Please enjoy it as an appetizer...

Fresh yuba and seasonal fish, combined with Aichi-grown tomatoes. Flavored with olive oil and basil.

Wrapped in tempura flour to fry the deliciousness of the white mackerel.

Please enjoy tofu and grated yam cooked slowly on a ceramic plate. Tofu and grated yam a mix food called tofu steak.

The soybeans used are Enrei soybeans from Toyama. The nigari is carefully selected Okinawan nigari that showcases the craftsmanship. Please enjoy the taste of the long-established shop that has been in business for twenty years with elegance using matcha salt. Japanese food called 'tofu served cold'

A long-established store that has preserved the traditional taste from the late Edo period in Kyoto. It is said that monks who have been forbidden to eat meat since ancient times enjoyed the unique chewy texture and flavor. 'Fudengaku' in Kyoto (fresh gluten cakes)

Iberico pork from Hebera, Spain, is sweet and delicious even with the fat. (Iberico on the Yakishime earthenwares)

Grilled Patagonian toothfish marinated in Saikyo miso sauce. It pairs perfectly with sake. We grill it carefully after receiving your order.

Selecting the tender Aichi Prefecture Three River Beef thigh meat. Hoba miso (local cuisine at Hida Takayama region, Gifu Prefecture)

Enjoy the high-quality lamb shoulder loin with the unique taste of lamb meat and minimal odor...The meat of lamb.

A Western-style dish made by quickly heating seafood or vegetables mixed with basil and garlic in olive oil.

A perfect combination. A Japanese-style carpaccio using seafood. Salad with avocado and shrimp

We have captured the umami of today's ingredients in tempura. Please feel free to ask the staff for details. Tempura with prawn (fried kamaboko) and pumpkin.

Made with domestically sourced soybeans and kudzu starch. Enjoy three different types of homemade sesame tofu that change with the seasons.

Sweet and spicy fried chicken that goes well with alcohol, Taiwanese-style fried chicken.

Agedashi tofu, a classic dish, is exceptional when eaten fried. Agedashi dofu is a dish of tofu lightly dusted with starch or flour, then deep fried, and served in dashi-based sauce seasoned with soy sauce.

Made with domestically grown soybeans, this dish has a gentle and sweet flavor. Tofu and vegetables in a sesame sauce

Foie gras from France, Perigord region, served with karasumi. Enjoy the harmony with daikon simmered in dashi broth. A food called foie gras steak (my-style steak)

A comparison of locally produced Aichi and Gifu prefecture Wagyu beef cooked on a direct fire ceramic plate. Please enjoy the goodness and characteristics of each type of meat. These dishes are usually called, for example, 'wafu steak' (Japanese-style steak).

Grilled with rock salt, boiled, salt koji grilled. Various seasonal fish are available on the day of arrival. Please feel free to ask the staff. Also, it will take some time after receiving your order. Grilled fish or fish boiled in broth (saury, mackerel, sardine, etc.) *Prices may vary depending on the market.

When warmed, a refined broth is made from duck... Goes well with Kyoto-fried tofu. Duck (in deep-fried bean curd) is used for a kamonabe.

Mozzarella cheese is carefully wrapped in second-boiled yuba. Enjoy it with wine.

A gentle taste made with tofu and potatoes. Please enjoy with the tomato sauce on the side. Potato & Tofu korokke

We offer today's recommended cooking methods for beef, pork, local chicken, and more.

Enjoy simmered daikon cooked slowly in bonito broth and well-seasoned tender pork belly.

A delicious salad featuring the exquisite fresh yuba showcasing the craftsmanship, and an abundance of seasonal vegetables mainly from Aichi Prefecture. In Japan, they call yuba lifted from boiling soy milk fresh yuba. Yuba is mixed with salad ingredients.

Fresh Kyoto-style gluten cakes deep-fried to perfection. Enjoy the chewy texture and delicious flavor of fresh gluten cakes. Agedashi "Fudengaku" (fresh gluten cakes)

A healthy dish that retains the original umami of Shumai. Steamed carefully after receiving the order. Japanese tofu Shumai (the same Chinese dumplings)

Tofu that is coated with Aichi's Haccho miso and baked. Named 'dengaku tofu'.

Made in a Japanese style with domestic soy milk and cream. Tofu au gratin in pumpkin cream

Spicy mapo tofu goes well with bar-style noodles.

Fried sesame tofu has a chewy texture and sweetness. Goma-dofu (crushed sesame seeds boiled in water and chilled like tofu)

A recommended dish at our restaurant where rice is wrapped in yuba and served with a sauce made of bonito dashi and ginger-flavored kinoko. Other popular cooking method in which food is prepared with liquid arrowroot starch.

The green noodles are characterized by a strong elasticity. The texture is also very good!

Traditional flavors of Aichi. Enjoy the original Moriguchi pickles as a side dish for sake. Moriguchi radish pickled in Japanese sake lees, called "Moriguchi zuke"

Animal and plant-based cream intertwine more than you can imagine, creating a rich flavor... Please try our popular menu with an 80% order rate. Soy milk cream pasta. It is surprisingly rich and gentle taste. Please try once.

Pairs well with beer or wine.

Using fresh tuna creates a luxurious flavor. Chazuke (boiled rice with tea poured on dried tuna)

For large size, add 50 yen plain rice

When it comes to Nagoya, red miso is a must. Please enjoy the flavorful red miso soup. Miso soup

The round eggplant may vary depending on the season. Please understand.

Isaki, in season, is delicious whether grilled with salt or simmered.

Grilling with salt enhances the flavor of the fish even more.

A type of fish classified in the Girella genus of the Sparidae family. Salt-grilled is very delicious.

Caught in gillnets in areas such as Wakasa Bay, Suruga Bay, and the East China Sea, but the quantity is limited.

Rockfish with a rich flavor is in season in spring, but delicious all year round.

Deliciously seasoned with a rich flavor.

When the duck is cooked, the flavors of Kyoto-style fried food and dashi broth seep in, making it even more delicious!

Kyoto-style gluten seasoned with white wine and black pepper.

Lightly seared to enhance the natural flavor of bluefin tuna, served rare.

Enjoy chawanmushi as one of the dishes at the banquet.

Please enjoy today's chef's whimsical dessert assortment. Many kinds of sweets.

A healthy sweet made with domestic soy milk, sugar, and almonds. It has a gentle flavor.

Although it is a standard choice, it is very refreshing and good as a final touch. Yuzu sherbet

Vanilla has been loved by children and adults of all ages throughout the ages. This is vanilla-flavored ice cream.

Enjoy fresh gluten cakes from Kyoto served with red beans and cream. Cream Zenzai (Zenzai with fresh gluten cakes and ice cream)

Vivid amber color created by carefully selected crystal malt. The deep flavor is the mark of authenticity.

The refreshing bitterness that disappears smoothly in your throat the moment you drink it. That's the authentic Ebisu experience.

Dry and crisp taste. Refreshing finish with a clean aftertaste! Truly dry.

A refreshing bitterness that disappears smoothly down the throat and a refined clear taste.

Mineral-rich carbonated water that adds volume to dishes by carbonating natural water from the Alps.

While it is best enjoyed as a traditional whisky on the rocks, Yamazaki 20 Year Old is also used generously to create a luxurious highball for your drinking pleasure.

A non-alcoholic beer created to satisfy even the true beer lovers.

Chinese tea blended from a variety of fragrant tea leaves

A flavor that doesn't interfere with any dish

One of the finest natural spring waters in the Tokai region, rich in elegant and refreshing minerals

Popular among women for its fragrant yuzu aroma and fruity sweetness that spreads in the mouth!

A fresh taste that feels like drinking the harmony of the acidity and sweetness of apples as they are. It's delightful to be able to enjoy this in a sake.

The sweet and sour gentle taste from the strawberry-colored liqueur is a new sensation.

The aroma and sweetness of peaches are truly authentic! A delicious sake that can be drunk like juice.

A popular sake where you can taste plenty of juicy oranges. It is so easy to drink that you might end up drinking too much...

A popular rising star Junmai sake from Aichi prefecture. It has a rich flavor with a good sharpness and a gentle, soft touch. It pairs perfectly with both fish and meat dishes.

A famous sake from Aichi! It has a rich and sharp taste that is soft and gentle. It offers a fruity flavor beyond imagination.

A beautiful sake brewed with the finest Yamada Nishiki rice, aged for a long period to bring out its smoothness and deliciousness. This sake tastes great even when warmed. When it comes to righteousness, this is the sake to choose.

Beautiful aroma and clear umami taste are wonderful. A popular Junmai sake among sake enthusiasts for its deep dry taste that is true to the essence of sake.

A pure rice sake with a rich and sharp flavor, made with 100% locally sourced contract rice from Aichi prefecture.

This is a special product that uses Hidahomare, a sake rice produced in Hida, Gifu. It features a floral aroma and a sharp finish. As it ages over the summer, the flavor becomes more rounded.

This sake has a beautiful and elegant aroma, with a sharp taste that seems to bring good luck. It is a masterpiece that receives wide support from beginners to sake connoisseurs.

Despite a sake meter value of +7.5, it is not just dry, but also full of umami. It has a clean taste and sharpness typical of Takaiyami. It can be enjoyed both chilled and warm.

This is a daiginjo sake brewed to the ultimate level of fermentation, with a strong dry taste. It has a refreshing acidity with a low sugar content.

Aged to enhance the richness and roundness, allowing for a wide range of enjoyment from chilled to warm. Enjoy the deep flavor with no charcoal filtration. As the name suggests, it has the taste of an emperor that you will understand once you drink it.

A taste recognized by a three-star restaurant in Paris. Young brewers put all their efforts into brewing with the aim of creating a fragrance reminiscent of tropical fruits, a transparent acidity, and an elegant flavor.

A sake with a well-balanced aroma and taste, exceptionally delicious and gaining attention. As the name suggests, it is a clean and moderately fruity sake.

Made from grapes with a slightly high acidity, this white wine brings out a fresh and fruity aroma reminiscent of green apples, resulting in a refreshing and crisp taste. Full bottle.

A rare 100% Pinot Noir from Yoichi, Hokkaido! This wonderful vintage is characterized by rich sunlight and low rainfall, said to be the best in the past 10 years. It offers a taste that sets it apart from Burgundy Pinot Noir and New World Pinot Noir! With aromas of violets and strawberries, subtle nuances of butter and vanilla derived from oak, pleasant acidity, soft tannins, and a velvety smooth finish. Full bottle.

Origin - South Africa. This wine is made from 100% Cabernet Sauvignon grapes from the Western Cape region. It is rich, with soft tannins, a pleasant body, and balanced flavors. It has a smooth taste that is never boring. Full bottle.

Origin - Spain Deep ruby color, rich and intense fruit bouquet. The balance is wonderful, with a long and harmonious finish. Full bottle

Origin - Chile Colchagua Valley. A complex aroma that combines black fruit scents such as blackcurrant and blackberry with hints of bell pepper, cloves, and bitter chocolate. It has a high level of concentration but a smooth mouthfeel. When paired with dishes like sukiyaki or motsu-nabe, you can enjoy the robust fruitiness and spicy finish. Full bottle.

Origin - Chile, Bio Bio Valley. It features a unique flavor that seamlessly connects the aroma to the taste. Clear and easy to drink with no rough edges. It has a firm acidity and a dry taste compared to the aroma impression. Full bottle.

Origin: America, California. Beringer, one of America's top wineries, offers this popular brand. It has a citrus aroma, with a rich taste of apples and pears spreading in the mouth, combined with the unique creaminess of barrel aging, creating a wine with exquisite balance. Glass

This Merlot has a scent reminiscent of vanilla, black cherry, plum, and a soft mouthfeel filled with fruity flavors due to the malolactic fermentation process. Glass

Origin - Bordeaux, France. It has a radiant golden color. The aroma is delicate with faint hints of acacia and fern. It has a moderate richness, with refreshing citrus nuances among the scent of ripe fruits. The well-balanced acidity and richness make this wine approachable. Full bottle.

Originating from the Bordeaux region of France, this organic wine is made from grapes of the Pinot Grigio and Chardonnay varieties. It has a vibrant aroma reminiscent of acacia flowers, and offers a unique taste profile that can be enjoyed with roasted white meats or grilled fish.

Origin - America California Beautiful blush color like a cheeky red. Fresh strawberry aroma, full of fruit flavor, natural and slightly sweet. With a bubbly pink pearl, it enhances the sweetness and is perfect for post-dinner desserts. This sparkling wine adds a stylish and smart touch to any table scene, making it vibrant and elegant. Full bottle.

Origin - France Champagne region. It is characterized by a lively aroma and a crisp finish. A fruity bouquet reminiscent of nashi pear and Japanese quince is pleasant, with delicate and beautiful effervescence. The taste is fresh and elegant, with a long finish accompanied by a fragrant aroma. It is a very delicious champagne. Full bottle.

Origin - Yamanashi Prefecture, Katsunuma-cho. A wine that embodies Japan's cultural heritage for the world. Made from the unique Japanese grape 'Koshu' using the sur lie method, creating a dry wine that pairs well with food. It complements traditionally challenging flavors like miso, soy sauce, and wasabi, making it an excellent match for Japanese cuisine. Glass

A Drop of Taisho Era is characterized by the rich flavor and mellowness of sweet potatoes. When mixed with hot water or warmed, the sweetness increases, and you can feel the nostalgic flavor. Please try it with hot water or warmed. It has a refreshing and sharp taste, contrasting with the smooth and mellow taste of 'imo-kouji imo,' so I think it would be interesting to compare the two flavors.♪

Made with yellow koji. The aroma at the moment it is poured into a glass is light, and the richness when sipped is deep. Carefully polished selected 'Golden Senkan' and meticulously brewed under low temperature management, opening up a new world of sweet potato shochu. It has been praised for its refreshing citrus aroma and sharp taste.

We use 100% of the sweet potatoes called 'Kogane Sengan' nurtured by the nature of Minamisatsuma, Kagoshima Prefecture. Kogane Sengan is a sweet potato with high starch content and a well-balanced flavor. It is perfect for shochu production, offering excellent aroma and taste. To fully enjoy the aroma and rich flavor of this sweet potato, we use 'white koji' for fermentation. The shochu is slowly aged in unglazed earthenware jars for about 2 years in its original state, allowing the unique far-infrared effect of the jars to enhance the elegant and mellow taste, providing a refined and sophisticated flavor.

This barley shochu is made using handmade koji and carefully selected barley, utilizing the lightness of barley's characteristic mouthfeel through reduced-pressure distillation to create a refreshing flavor. Moreover, it is a barley shochu that pursues a light drinking experience while maintaining a solid barley richness, capable of withstanding long-term storage as the base shochu for the aged sake 'Hyakunen no Kodoku' and 'Tomen Nakanaka'.

A full-bodied barley with a rich aroma of high-quality barley that permeates dynamically!

A mild aroma and a refreshing aftertaste make this barley shochu smooth and easy to drink.

The essence of Ginka Torikai lies in its elegant aroma and gentle flavor. This is achieved through the craftsmanship honed over many years and the use of self-cultivated yeast. Enjoy the rich ginjo aroma. This masterpiece of rice shochu is characterized by a captivating ginjo aroma from the brewery and a gentle aroma and soft flavor reminiscent of delicious apples. I was deeply moved when I first tasted this ginjo sake.

This is the perfect way to enjoy it. It is finished with a sweet aroma and deep flavor by long-term storage of raw sake in oak barrels. It ignited the shochu boom. The unique flavor combines the fruity aroma and mellow sweetness of raw sake with the savory aroma of barley. The aroma in particular exudes refinement rather than outstanding individuality. The name is taken from the title of the famous novel by Colombian writer Gabriel Garcia Marquez, and the package features words from jazz musician Eric Dolphy. Slowly tilt the glass with on the rocks or with water... that's the perfect way to enjoy it.

This shochu, made at a distillery deep in the forests of Tamayama, uses the Kyushu 108 variety of potatoes as its raw material. It employs its own unique yeast cultivated in-house, and is meticulously handcrafted. Aged for over two years, it has a distinctive flavor profile that sets it apart as a sweet potato shochu.

Made from barley cultivated by a local farmers' group using an organic soil conditioner recycled from our own shochu. Aged for 2 years, it has a rich and mellow finish that pairs well with any dish.

Please enjoy the refreshing aroma and mellow taste created by the blessings of nature, forest spirits, and traditional craftsmanship to your heart's content.

This shochu is bottled without filtration, adjustment, or added water, maintaining the original sake as it is. It is a pure imo shochu that allows you to taste the sweet potato from 2008 purely. *Bottle keeping is possible. -Valid for up to 3 months- Bottle sales