KINTSUTA Roppongi

This shochu is made from pigs that are fed a diet of nutrient-rich feed and are kept stress-free, using the lees of imo shochu (sweet potato shochu) as feed. The alcohol content in the lees helps them sleep better, reducing stress. The result is meat that is very tender, with a crisp texture, and a rich, deep flavor.

The fat of Kuroge Wagyu beef is extremely flavorful, and its fine-grained, mellow, and tender meat quality is arguably the highest among Japanese wagyu. Kyushu accounts for about half of the total number of cattle raised nationwide, making it a major production area for high-quality Kuroge Wagyu.

The fat of Kuroge Wagyu beef is extremely flavorful, and its fine-grained, mellow, and tender meat quality is arguably the highest among Japanese wagyu.

The fat of Kuroge Wagyu beef is extremely flavorful, and its fine-grained, mellow, and tender meat quality is arguably the highest among Japanese wagyu.

We use "Benifuki," a domestic variety for tea, grown in mountainous areas at an altitude of 500m with significant temperature differences between day and night, without pesticides (in the transition period to organic farming). It has the robust flavor and sweetness characteristic of Assam tea leaves, combined with the aroma of Darjeeling. You can enjoy a subtle sweetness even when drunk straight.

Kintsuta offers two types of homemade plum miso, aged for three years. The red bottle contains red chili peppers, and the black bottle uses green chili peppers, sansho pepper, and black sesame seeds. Adding these to two types of dipping sauces creates a deeper flavor and stimulates the appetite.