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A standard Japanese draft beer. It has a good balance of maltiness and a refreshing aftertaste, pairing well with any dish.

One of Japan's oldest beer brands. Characterized by a full-bodied flavor unique to heat-treated beer.

Malt shochu from Miyazaki Prefecture. Characterized by its elegant, fragrant aroma and light, smooth taste.

Malt shochu from Oita Prefecture. A unique bottle characterized by a fragrant, sweet aroma reminiscent of chocolate malt.

Sweet potato shochu from Yakushima Island. Its mellow taste and refreshing aftertaste pair well with meals.

Sweet potato shochu from Kagoshima Prefecture. Made using traditional methods, you can enjoy the rich flavor of the sweet potato itself.

One of the hard-to-find premium sweet potato shochus. Its rich aroma and deep flavor, achieved through pot fermentation, are exceptional.

A top-grade sweet potato shochu from Kagoshima Prefecture. It lacks the strong sweet potato aroma and has a very elegant, soft sweetness.

Sake from Fukushima Prefecture. A mellow sake with a noticeable rice umami and sweetness.

Sake from Fukushima Prefecture. Characterized by its soft mouthfeel and clear taste.

A special junmai sake from Fukushima Prefecture. It has an exquisite balance of mild aroma, rice umami, and crisp finish.

Sake from Fukushima Prefecture. "Nakadare" refers to the highest quality part of the sake pressing process, resulting in a rich taste without impurities.

A famous brand from Fukushima Prefecture. It has a good balance of substantial umami and acidity, making it a sake that you can drink without getting tired of.

Dry sake from Yamagata Prefecture. It has a clean crispness that enhances your meal.

Sake from Yamagata Prefecture. Made with "Kame no O," said to be the ancestor of sake rice, it offers a unique depth and body.

Sake from Gunma Prefecture. It has a solid taste with the acidity and body characteristic of Yamahai (traditional brewing method).

Sake from Aichi Prefecture. "Usu-nigori" means it is lightly cloudy with some sediment, allowing you to enjoy the fresh and rich flavor of the rice.

Sake from Mie Prefecture. Characterized by its fresh, fruity aroma and gentle sweetness.

Sake from Shiga Prefecture. A robust sake where you can enjoy the strong, rich umami and acidity unique to unpasteurized, unfiltered sake.

Sake from Nara Prefecture. A well-balanced sake for meals, bringing out the full umami of the rice.

Sake from Nara Prefecture. Using Yamada Nishiki, it has a refined aroma and a clear, clean taste.

A famous brand from Saga Prefecture. Enjoy the rich umami characteristic of Omachi rice and its fruity aroma.

Sparkling sake from Yamanashi Prefecture. Features fine bubbles from secondary fermentation in the bottle and a lightly cloudy, fruity taste.

Sake from Fukushima Prefecture. A junmai sake made with carefully selected Aizu rice and water, offering a simple and gentle flavor.

Local sake from Aizu. Enjoy the purity reminiscent of a snowy region and the floral aroma of junmai ginjo.

Sake from Fukushima Prefecture. Characterized by the freshness of nama-shu (unpasteurized sake) and the harmony of acidity and umami achieved through careful brewing.

A renowned sake from Aomori Prefecture. A powerful yet crisp junmai sake where the rice's umami is clearly felt.

Local sake from Aomori Prefecture. Made with the unique sake rice "Houhai Mai," it has a rich aroma and a full-bodied flavor.

Sake from Miyagi Prefecture. Brewed with the aim of being the "ultimate sake for meals," it has a clean taste that does not interfere with the flavor of food.

Sake from Miyagi Prefecture. A dry, crisp sake that pairs exceptionally well with seafood.

Sake from Yamagata Prefecture. While it has the rice sweetness and thickness characteristic of cloudy sake, its aftertaste is clean.

A famous brand from Fukui Prefecture. Enjoy its fruity ginjo aroma and clear, elegant taste.

Sake from Shizuoka Prefecture. Popular as a celebratory drink, it balances rich rice umami with a pleasant ginjo aroma.

Sake from Shizuoka Prefecture. This is a "masculine" sake characterized by its rich umami, typical of unpasteurized, undiluted sake, and a sharp, dry finish.

Sake from Mie Prefecture. As the name "Karaguchi Itteki" (Sharp Dryness) suggests, it is characterized by its sharp crispness and dry taste.

Sake from Hiroshima Prefecture. You can feel the solid umami of the rice within its clean, dry taste.

Sake from Hiroshima Prefecture. Characterized by the acidity, body, and deep flavor derived from traditional Kimoto brewing.

A highball made with Japanese Mars Whisky. Diluted with soda, it offers a refreshing drinkability.

A Japanese whisky. Its soft and balanced taste can be enjoyed as a highball or on the rocks.

A single malt whisky produced at a forest distillery. Characterized by a refreshing aroma like young leaves and a light taste.

A representative Japanese single malt whisky. Its floral aroma and smooth, sweet taste are popular worldwide.

Selected red wines served by the glass. Please enjoy with meat dishes, etc.

Selected white wines served by the glass. Please enjoy with fish dishes or appetizers.

Sparkling wine served by the glass. Perfect as a celebratory drink.

Sparkling wine from the Burgundy region of France. Made using the same method as Champagne, it has delicate bubbles and an elegant taste.

A world-famous French champagne. A well-balanced dry champagne that combines strength and delicacy.

A French champagne known for its elegant taste. Enjoy its fruitiness and brioche-like aroma.

A classic cocktail made with shochu, lemon, and soda. Its refreshing acidity makes it a light and enjoyable drink.

A sour made with lemons that have been salted and aged. The saltiness enhances the lemon's umami, creating a deep flavor.

A fruit liqueur made from fully ripened plums. Characterized by its rich aroma and deep sweetness.

A fruit liqueur packed with mandarin orange juice. Enjoy its juicy sweetness and acidity.

Shochu mixed with black bean tea. The fragrant black bean flavor spreads, pairing well with meals.