Yashinbō

Kubota 'Manju' is a premium Junmai Daiginjo sake. It has a refined, elegant aroma and a smooth, clean finish. This is one of the most famous and high-quality sakes from Niigata.

Kubota 'Suiju' is a Daiginjo Namazake (unpasteurized sake). It offers a fresh, fruity aroma and a crisp, refreshing taste usually only available seasonally.

Kubota 'Hekiju' is brewed using the traditional Yamahai method. It has a deep, rich flavor with a solid structural backbone, differing from the usual light Kubota style.

Kubota 'Kouju' is a Junmai Ginjo sake. It balances comforting sweetness with a dry finish, making it versatile for pairing with various foods.

Kubota 'Senju' is a Ginjo sake known as the standard for dining sake. It has a modest aroma and a clean, dry finish that doesn't interfere with the taste of food.

Echigo Tsurukame Honjozo is a traditional sake from Niigata City. It has a crisp, dry profile typical of the region, perfect for casual drinking.

A Namagenshu (unpasteurized, undiluted) version of Kubota. It packs a stronger punch with higher alcohol content and a bold, fresh flavor.

Shimeharitsuru 'Ginsen' is a Ginjo sake from Murakami City. It is renowned for its smooth texture, delicate aroma, and refreshing aftertaste.

Shimeharitsuru 'Jun' is a Junmai Ginjo. It brings out the savory depth of the rice while maintaining a clean, clear finish.

Shimeharitsuru 'Tsuki' (Moon) is a Honjozo sake. It is a popular local favorite with a mild flavor that goes well with daily meals.

Kakurei Junmai Nigori is a cloudy sake from Uonuma. It preserves the rice sediment, offering a creamy texture and savory umami flavor.

Nunahime is a Junmai Ginjo from Itoigawa City. It typically features a soft mouthfeel and a balance of gentle sweetness and acidity.

Gorohachi is a thick, unfiltered Nigori sake. It is very sweet, rich, and full-bodied, almost like a rice dessert drink.

Hokusetsu is a Junmai sake from Sado Island. It is known for its dry, crisp, and extremely clean finish, often described as 'dry as diamonds'.

The Junmai Ginjo version of Kubota Senju. It retains the crispness of the standard Senju but adds the subtle savory depth of pure rice brewing.

Kikusui Funaguchi is a famous unpasteurized, undiluted sake (Namagenshu). It is rich, sweet, and high in alcohol, often served in a can or glass.

Shredded daikon radish stir-fried with egg and seasonings. A simple, savory home-style dish with a pleasant crunch.

A classic Okinawan stir-fry featuring bitter melon (goya), tofu, egg, and pork. The bitterness of the melon pairs perfectly with alcohol.

Shime Saba is mackerel fillets cured in vinegar. It has a tangy, savory flavor and a firm texture. A classic izakaya appetizer.

Basashi is raw horse meat sashimi. Served cold with soy sauce, ginger, and garlic. It is tender, lean, and has a clean, slightly sweet flavor.

Raw horse liver sashimi. A rare delicacy with a rich, creamy texture and distinct iron-rich flavor, usually served with sesame oil and salt.

Whale meat sashimi. A traditional delicacy with a deep red color, resembling red meat more than fish, with a unique gamey flavor.

Stir-fried shredded daikon radish with egg. A savory side dish.

Bitter melon stir-fry with tofu and egg. A popular Okinawan dish.

Fresh draft beer, served cold. Crisp and refreshing.

Large bottle of beer. Perfect for sharing.

Orange Juice.

Coca-Cola.