Yogozansu

Thinly sliced lamb is dipped into hot broth and then eaten with grated yam (tororo). The lamb is tender, and the tororo creates a smooth texture and a refreshing taste. At the end of the meal, you can enjoy the full flavor of the broth with noodles or zosui.

Thinly sliced beef tongue, enjoyed as an ingredient for shabu shabu. It has a unique texture and umami, and becomes tender when quickly cooked.

Assortment of seasonal vegetables. Adding them to the pot allows the sweetness of the vegetables to dissolve into the soup, making it even more delicious.

A unique highball featuring Okinawan specialty bitter melon (goya). The slight bitterness of the goya matches the carbonation for a refreshing, adult taste.

A highball made with Shikuwasa, a citrus fruit native to Okinawa. It has a unique sourness and aroma, different from lemon or lime, and a very refreshing taste.

A local sake from Okayama Prefecture. This Junmai sake balances rice umami and acidity well, offering a fresh taste unique to chokugumi.

A local sake from Shimane Prefecture. Brewed as a Junmai sake for summer, it has a clean and light taste that is easy to drink even in hot weather.

A local sake from Hiroshima Prefecture. As its name 'Suzukaze' (cool breeze) suggests, it's a Junmai Ginjo sake with a refreshing aroma and a smooth mouthfeel, also recommended as a food-pairing sake.

A local sake from Ehime Prefecture. This summer-only ginjo sake features a refreshing acidity like citrus and a crisp aftertaste.

A local sake from Fukuoka Prefecture. This Junmai Ginjo sake has a fruity flavor with acidity and sweetness reminiscent of white wine, and is popular even among sake beginners.

A local sake from Yamagata Prefecture. It features a refreshing aroma and a crisp, dry finish, making it suitable as a food-pairing sake that enhances the flavors of dishes.

A local sake from Shiga Prefecture. This is a nama genshu (unpasteurized, undiluted sake) with a rich rice umami and a fresh, robust flavor.

A local sake from Hiroshima Prefecture. Despite being a genshu (undiluted sake) without added water, it possesses the floral aroma and delicate taste of a ginjo sake.

A local sake from Fukushima Prefecture. This Junmai sake has a simple, drinkable taste with the gentle sweetness and umami of rice.

A local sake from Kanagawa Prefecture. True to its Natsu Ginjo style, it offers a light, refreshing mouthfeel and a crisp, clean finish.

A local sake from Hiroshima Prefecture. It's a Junmai sake with a crisp, dry finish and a solid rice umami, enjoyable from chilled to warm.

A local sake from Nagano Prefecture. This summer-only nama sake has a fresh and substantial taste, harmonizing juicy umami and acidity.