Sake

Shirakiku Black Label ￥1,800

This is used black Koji (malted rice) as main, and

this sake is premium pure rice unfiltered
unprocessed sake. The sweetness and richness as if
eating a fresh fruit tart are very impressive, and
this is subtly sour, juicy and full of flavor.
Recommended for those who like muscat scents.

Modern Senkin Muku ￥2,000

Unfiltered sake made with local rice and water

from Tochigi prefecture. The life of sake is
左：白木久ヴィブラント、右：モダン仙禽 無垢 "water". That is why we are particular about using
rice grown in the same water as the water used for
preparation.

Tamagawa Time Machine1712 ￥1,500

Sake made with the method of the Edo period. This

has been aged for about 3 years and is a sake
version dessert wine that is perfect for an aperitif.
Although it is super sweet, it has 3 times more
acidity and 5 to 7 times more amino acids than the
Ginjo type. Delicious with ice cream. It also goes
well with blue cheese. 玉川 TIme Machine 1712
 Sake

Sanuki Cloudy Nigori ￥1,800

Sweet and sour unrefined sake. Perfect for those

who are new to sake. By using about three times the
usual amount of malt, it has a sweet and sour and
mellow taste, and you can enjoy it even more
refreshing on the rocks.

Kisuisen Shinshu ￥2,200

Low alcohol of 13 percent home brew, umami and

sweetness, and a gassy finish that makes it easy to
drink.
This is a next-generation sake brewed by a young
brewer in his 20s. 左：讃岐くらうでぃ、右：荷札酒 黄水仙 しぼりたて新酒

Matsumoto Shuhari Junmai 1,600円

Respecting the pride of the craftsmen who have

carved out the history of sake brewing at Matsumoto
Sake Brewery, they still make sake in the wooden sake
brewery built in the Taisho period（about 100 years
ago). For sake rice, they use high-quality rice, and
most of the processes are done by hand so as not to
damage the rice. While inheriting the 200-year history
of sake brewing in Kyoto, it is a brand with a strong
passion to explore new tastes and techniques for their
expression.

Daigorei ￥2,200

左：五百万石、右：大号令 9号酵母 A small sake brewery founded in 1893 (Meiji 26) in

Kumano-cho near Hiroshima City. Junmai Ginjo
brewed using good old traditional techniques. The
number of production is very small, and it is mostly
consumed locally, so it is a substitute that rarely goes
out of the prefecture.