matsu FUDOUMAE

(This is a daily special pasta. Please check the display in the store or call us.)

[Hokkaido, Kutchan / Niseko Shuzo] Rice: Suisei This is the brewery's standard sake, created with Niseko-grown sake rice "Suisei" and Niseko's water. Enjoy a mild, fresh banana aroma, clean umami, and a smooth, lingering finish.

[Aomori, Hachinohe / Hachinohe Shuzo] Rice: Fubuki A rare dry sake from Mutsu Hassen. It has a mild aroma, a gentle and full-bodied flavor, and a solid umami. It pairs particularly well with seafood appetizers. Recommended as a food-pairing sake.

[Akita, Yuzawa / Ryozeki Shuzo] Rice: Rikuto A seasonal and rare sake. To preserve its flavor, the sake is carefully hand-bottled shortly after pressing. It has a sweet aroma reminiscent of fruit, with a thick, syrupy sweetness and umami. It also has a clean finish and a smooth, Daiginjo-like fruitiness.

[Akita, Daisen / Akita Seishu] Rice: Miyama Nishiki, Aki no Sei A dry sake achieved through extreme fermentation using the traditional Yamahai method. It has a lively, tingling sensation on the tongue, characteristic of Nama Genshu. It has a robust umami and a strong, crisp finish, resulting in a powerful taste.

[Yamagata, Sakata / Tatenokawa Shuzo] Rice: Dewa Sansan This sake is from a brewery that exclusively uses Junmai Daiginjo. It has a refreshing, fruity aroma and acidity, with a smooth, gentle, and mild aftertaste. It is very easy to drink and offers excellent cost performance!

[Yamagata, Yonezawa / Kojima Sohonten] Rice: Domestic Rice "Retsu" signifies the clarity of a small stream in midwinter and a core flavor. It is characterized by a sharp, slightly dry mouthfeel. It is a food-pairing sake that goes down smoothly with meals, and can be enjoyed without fatigue with various dishes.

[Yamagata / Kojima Sohonten] Rice: Yamagata Prefecture Rice A Junmai Ginjo Genshu that combines ginjo aroma, rich flavor, and a clean finish. Despite being undiluted, it is easy to drink and has received high praise at domestic and international competitions. Recommended as a premium "everyday sake" that can be purchased at an affordable price.

[Miyagi, Osaki / Kanbai Shuzo] Rice: Miyama Nishiki Features a gorgeously spreading ginjo aroma and the delicacy of highly polished rice. When you take a sip, the clean acidity tightens the overall umami, giving it a sense of elegance. The aftertaste offers a refreshing crispness. It was also selected as the in-flight sake for ANA's international first and business class.

[Fukushima, Ishikawa / Toyokuni Shuzo] Rice: Miyama Nishiki A brand established in 2011. It has a mild aroma and a soft, light mouthfeel, followed by a solid surge of sweet umami. It's not overly dry and finishes with a pleasant acidity. This is the work of a young brewer, evolving each year.

[Fukushima, Koriyama / Niida Honke] Rice: Yumenoka / Toyonishiki Made with 100% sake rice grown without any pesticides or chemical fertilizers. Brewed using the traditional Yondan-jikomi (fourth stage fermentation) method with underground water from the Abukuma mountain range, and carefully aged. It is a satisfying sake with not only the original rice umami and thick richness, but also plenty of aged umami and sweetness.

[Gunma, Kawaba / Nagai Shuzo] Rice: Yamada Nishiki This is the sake that led to the creation of the world's first sake champagne, Mizubasho Pure. It has a light body, made using the secondary fermentation in the bottle method, similar to champagne. The lively, effervescent taste with a fizzy carbonation spreads refreshingly through the mouth with a slight cloudiness, and it has a clean, elegant finish. *This is only available by the bottle.

[Gunma / Nagai Shuzo] Rice: Domestic Rice This dry Junmai sake with a sake meter value of +8 is moderately aged, allowing you to enjoy its solid rice umami and sweetness with a crisp finish, perfect for autumn flavors. The autumn-themed label is also appealing.

[Ibaraki, Yuki / Yuki Shuzo] Rice: Akaiwa Omachi A product from a small brewery run by a husband and wife (the wife is the Toji). Their Omachi sake is highly regarded. The aroma is a subtle ginjo. Upon tasting, a gorgeous and rich umami fills the mouth. The balance with the crisp acidity is exquisite.

[Ibaraki, Yuki City / Brewery Buyu] Rice: Yamada Nishiki from Hyogo Prefecture Made using Hyogo Prefecture's Yamada Nishiki and the kimoto method, then carefully aged to express the true umami of sake. Traditional kimoto brewing pairs well with slow aging within the brewery. We hope you will enjoy the softness and gentle roundness that is not found in fresh sake.

[Tokyo, Higashimurayama / Toyoshima Shuzo] Rice: Hattan Nishiki The standard specification representing "Yamamori." It is unfiltered and unadjusted. The rich, mellow umami, unique to the middle press, is directly conveyed. It has a gently fragrant, pleasant ginjo aroma, a refreshing sweetness, and a firm, clean finish. It is very well-balanced and pairs well not only with Japanese cuisine but also with rich Italian dishes.

[Niigata, Sado / Tenryohai Shuzo] Rice: Sado Domestic Rice Sake brewed by the youngest Toji in Japan. A fresh, seasonal limited edition product characterized by a clean, light mouthfeel and moderate acidity. The aroma is a faint ginjo. Upon tasting, a slight sweetness is followed by umami, and the aftertaste has a good crispness.

[Niigata, Minamiuonuma / Takachiyo Shuzo] Rice: Not disclosed Each "Takachiyo" series has a theme fruit. It has a refreshing aroma, moderate sweetness, and a crisp, fruity acidity. The specifications are kept secret to encourage experiencing the taste beyond numbers. The heishin seimai (flat polishing) method, which takes twice as long as usual, produces a sake quality beyond normal polishing.

[Nagano, Obuse / Obuse Shuzo] Rice: Miyama Nishiki Kimoto brewing method. It has a moderately reserved yet fresh aroma and a clear mouthfeel. The acidity is well-defined, making it light, dry, and reminiscent of white wine. Although not carbonated, it has a slightly effervescent texture on the tongue, giving it an edgy sake.

[Nagano, Saku / Sakunohana Shuzo] Rice: Hitogokochi from Nagano Prefecture A well-balanced sake with a gorgeous apple-like ginjo aroma that fills the mouth, a fruity and smooth mouthfeel, and a crisp finish provided by solid acidity.

[Toyama, Toyama / Fumikiku Shuzo] Rice: Gohyakumangoku This is the standard, heat-treated Junmai sake of the Haneaya brand. With a sake meter value of +7.5, it is a relatively dry and crisp sake that pairs well with seafood dishes.

[Ishikawa, Noto / Kazuma Shuzo] Rice: Specially Cultivated Yumemizuho Made with Yumemizuho from Noto, grown by farmers using reduced pesticides and special cultivation methods. It has a light, crisp acidity that pairs well with fish, and a deep, full-bodied umami that stands up to the rich flavors and proteins of meat.

[Mie, Kuwana / Goto Shuzo] Rice: Kaminohou A small, family-run brewery. Uses "Kaminohou," a sake rice from Mie Prefecture. The aroma is subdued, with a solid sweetness and umami spreading in the mouth, leaving a slight astringency in the aftertaste. It is a smooth-drinking sake.

[Shiga, Koka / Shikishiki Shuzo] Rice: Shiga Prefecture Rice A creation from a unique brewery that brews unconventional sake. The white label has a soft mouthfeel, with a slight acidity followed by a surge of sweetness and umami that then concisely finishes. It is 50% polished, comparable to Junmai Daiginjo, and is meticulously pressed using the fune (traditional box press) method.

[Shiga, Koka / Shikishiki Shuzo] Rice: Shiga Prefecture Rice The black label has a scent reminiscent of dairy products like yogurt and vanilla ice cream. It has a lactic acid-based richness and a clean sweetness. The acidity is well-balanced, resulting in a slightly dry finish. This is also 50% polished, comparable to Junmai Daiginjo.