drink

Junmai Ginjo-shu, carefully polished and brewed from Gohyakumangoku rice, is bottled with plenty of smooth ooze. This nigori sake is unique to the season. It is very cost-effective, and is so popular that we receive many inquiries when it is time for it to arrive.
Its fresh, smooth texture and mellow sweetness are irresistible, and you can't stop drinking it. It is a perfect match for strong flavored dishes.

You cannot talk about the future of "Hakuhaku" without drinking this! The quality of the sake is soft but the aftertaste is tight.
The refreshing ginjo aroma, which does not bore the drinker, is a good match with food and has a nice light and sharp taste.
Grilled fish

Lily" is a sake created from "Wazouryu Ryoshu" and brewed together with my mother, who is a sake brewing engineer, with great care.
Please enjoy the fine taste of not only Japanese food, but also a little bit of Western food as a side dish.
Fried white meat and igurigakko (pickled ginger)

Concentration of flavor. Transparent taste. The finish is smooth and elongated.
Anyway, the balance is exquisite. The feeling of not being too assertive is the essence of "Abukuma.
A bottle that you will want to try at various temperatures.
Compatible dishes 】Hirame・Salmon

Mamoru" means to "protect" Sawaya Matsumoto's traditions. Breaking": Breaking the "Mamoru" and practicing what we have learned from other sources.
Renunciation": To cherish "defense" and "breakthrough" and then to break away from them to create a new frontier.
The Ginjo-style sake brewing and bottle heating process have resulted in a new sake that is different from Matsumoto's previous Junmai sake.
Tempura of albacore and fried white meat.

This sake is representative of the "mellow umaguchi" taste that has been the flavor trend in sake in recent years. The young 15th generation head of the brewery, Kentsu Takagi, oversees the brewing of this sake, which has the flavor and sweetness of rice, an elegant aroma, and a pleasant aftertaste.
Using a variety of rice, the company pursues the world of rice and sake flavor. It is the first of the phantom sakes that are difficult to obtain at regular prices, including "Jyushidai Junmai Nakadori Unfiltered". It is a sake to be paired carefully with sashimi, tempura, and Japanese cuisine.
Seared fish and kama-yaki (grilled fish cakes)

Hiroki Shuzo Honten, located along the Echigo Kaido Road in the town of Aizu Sakashita, has long been known by the brand name "Izumikawa.
The trinity of sweetness, umami, and aroma make this an all-around sake that is delicious any time of the year. The standard bottle is "Tokubetsu Junmai Hiyuki. It has a fruity yet robust flavor with a long aftertaste.
Cucumber, white fish yukke, grated salmon roe

As the name suggests, the sake is made using only rice from the rice paddies, and the brewery insists on producing pure rice sake. It is a pure rice sake, and as the name implies, only rice from the rice paddies is used to make it. The brewery has revived the local Aomori rice, Kojonishiki, which was once considered a phantom rice, and also uses Hanasoui, a sake brewing rice produced in the prefecture. It has a mild aroma, a strong sense of rice flavor, and the acidity typical of Yamahai sake, which one will never get tired of.
Ume plum crystals, camembert ajillo, bruschetta, and fillet of fish.

Sweet, firm

Dry and refreshing

Dry and firm

Dry and firm

Dry and refreshing

Sweet, firm

Junmai Midorikawa is one of Midorikawa's regular series. It is a very easy-drinking sake that is an extension of Honjyo Midorikawa. Please enjoy the delicious rice flavor and deep taste of Junmai, as well as the elegant aroma that spreads in your mouth with each sip. It is best served at room temperature or cold. The best way to drink it is at room temperature or chilled, but if you prefer to warm it up, we recommend heating it slightly lukewarm so that the aroma and umami come out more clearly. The best dishes to pair with Junmai are: Albacore ponzu and white fish yukke.

The taste of Aizu Homare is the kind of sake that leaves a lingering aftertaste after drinking.
The sake has a sharp taste, but also has what the brewery calls an "oshi," or "pushing" taste, which rises to the surface afterwards.
Salmon toba, ahiire, tarako yaki (grilled cod roe)

Dry and refreshing
White fish

You can also enjoy the changes in taste immediately after opening the bottle and on the second and third days. Please find your favorite timing.
This red label is positioned as the driest in the Kamo Kanehide lineup.

It is not only spicy, but you can feel the flavor of "Kamokin" at the moment you drink it (and of course the gasiness), and it has more sharpness after drinking than others. We think it goes well with appetizers and sashimi.
The best combination of dishes: Sea bream, seafood au gratin, and nameko mushrooms.

Fuji, which is said to be 100 years old.
The water's characteristics give it a smooth mouthfeel and a light yet delicious flavor.
Yellowtail and Tuna

Dry and refreshing

Dry and firm

Dry and refreshing

Kameizumi's Junmai Ginjyo Nama, variously made with different rice and yeast.
This sake is made with Hachikan-Nishiki and CEL-24 yeast.
It is characterized by sourness and sweetness.
The best food with which to enjoy the dish.

When people think of sake that goes well with fish, "dry" may be what comes to mind.
The role of sake is to remove foul odors from the mouth and to refresh the palate.
However, this role can be done with gari or tea.
When tasting fish, what only sake can do is bring about a synergistic effect of new amino acids on the mouth-watering flavor. We sought to create a sake that is not sharp and spicy, but rather one with umami and sharpness.
Deep-fried tofu and shishamo (dried shishamo mushrooms)

Carefully selected raw rice is used to brew a highly polished sake with a light flavor, a mild mouthfeel, and a crisp taste with a gorgeous aroma.
Sashimi with sea bream and herring roe

Junmai Ginjyo ultra-harsh sake made with Miyamanishiki.
This super dry sake is an exception to the rule for Raifuku, which specializes in aromatic sake made with flower yeast.

Although it is called dry, it does not have the dryness of alcohol-added sake. It is a sake with a rich flavor and a modest aroma, just like a ginjo-shu. This authentic super-harsh sake with minimal aroma is an excellent partner for food, and the sharp spiciness that complements the food makes it an impressive man's top-class sake.
Cooking with the best combination: Grilled Harasu and hokke.

Yuho has a rich flavor, yet is crisp and light on the palate, and heating it up brings out its fuller flavor.
A dish that goes well with ahijo and grilled halas.

Dainichi's Junmai-Namahashiroshi, which is highly regarded as the definitive version of the traditional sake yeast yeast yeast yeast making method. The best master craftsmen of the day are at work.
The richness, umami, and acidity are perfectly melded with a good aftertaste.
When heated up, it has a delicious taste that will soak into your soul.
The best combination of dishes: flatfish and sea bream.

Dry and firm

Dry and refreshing

Dry and firm

Sanzenmori is a "super karakuchi sake" with a clean and crisp taste that is not habit-forming, and should be enjoyed with a meal.

In the early 1950s, when dark sweet sake was the mainstream, Sanzenmori, a special ultra-sweet sake with a rice polishing ratio of 50% and a sake strength of +10, was created by maintaining the production methods inherited from the company's founding and continuing efforts to create a taste that matched the times.
The best combination of dishes: horse mackerel and grated salmon roe.

Dry and firm

We will make suggestions according to your tastes and food pairings, such as "dry, sweet, and well-balanced. We are confident in our sake, so please enjoy the sake comparison that we are able to offer.

Draft beer 1.5L
You can experience pouring beer.
I recommend it for one of your banquets.

Peach, mandarin orange, kiwi, pineapple, ginger ale, cola

Medium (shochu) refill 300 yen Outer (bottle) refill 420 yen

Shochu (on the rocks, straight with water, various teas and sodas)

Shochu (on the rocks, straight with water, various teas and sodas)

Shochu (on the rocks, straight with water, various teas and sodas)

Shochu (on the rocks, straight with water, various teas and sodas)

Shochu (on the rocks, straight with water, various teas and sodas)

Half 375ml 2,420 yen

Santa by Santa Carolina Red & White (Chile)
Castelvuove Red & White (France)
Virtuoso Red & White (Italy)

Green tea high/black oolong high
kombucha hai
Gyokuro highball
bearded tea highball

Yepon Jägermeister.
tequila

Free of charge!