Shoto Hello

Local sake from Akita Prefecture. Characterized by the deep umami from Yamahai brewing and the rice flavor unique to Junmai sake. Enjoy chilled or warm.

Junmai Daiginjo sake from Akita Prefecture. Made with the sake rice "Hoshiakari," it offers a floral aroma and a delicate, clean flavor.

A special Junmai sake from Akita Prefecture. A profound bottle that allows you to fully appreciate the umami of the rice.

Local sake from Yamagata Prefecture. A gentle aroma unique to Junmai Ginjo, with a solid sake quality that holds up even when warmed.

Local sake from Niigata Prefecture. A representative of the light and dry style, characterized by its smooth finish and drinkability.

Local sake from Akita Prefecture. Brewed using the traditional Yamahai method, it has a robust flavor with a good balance of acidity and umami.

Aged sake from Fukui Prefecture. A deep flavor combining the complex acidity from the kimoto brewing method with the mellowness from aging.

Nigori sake from Nara Prefecture. A Junmai sake brewed using the kimoto method, offering a rich umami and acidity of rice.

Local sake from Hyogo Prefecture. A Junmai sake brewed using the Yamahai method, characterized by its firm acidity and robust umami.

Local sake from Hyogo Prefecture. A deep aroma and mellow flavor created by blending multiple aged sakes.

Extra dry Junmai sake from Tottori Prefecture. Its crisp aftertaste and dry flavor make it an excellent pairing with meals.

Local sake from Shimane Prefecture. A Junmai sake brewed using the kimoto method with the sake rice "Kyoryoku," suitable for warming. It has a rich umami.

Aged Junmai Ginjo sake from Fukuoka Prefecture. Made with organic Yamada Nishiki rice, it offers a mellow umami ripened over time.

Premium beer characterized by its richness and aroma. Small bottle size.

Japan's oldest brand of beer. Loved as "Aka-boshi" (Red Star), it has a rich flavor unique to heat-treated beers.

A refreshing sour made with freshly squeezed lemon. Its acidity and carbonation provide a crisp finish.

A classic highball made by mixing Suntory's "Kakubin" whisky with soda. Its dry aftertaste pairs well with meals.

A unique cola mix with the flavor of burdock root. The earthy aroma and sweetness of cola create a distinctive harmony.

A Japanese distilled spirit. Characterized by a rich aroma and flavor derived from its ingredients. Enjoy it on the rocks, with water, or with hot water.

Umeshu (plum wine) steeped with sake (Yamahai Junmai) as a base. A mellow flavor where the umami of sake and the tartness of plum harmonize.