Shudo Nozakiya

Freshly poured draft beer from the tap. Characterized by its fine foam and cold, refreshing finish, it's perfect for the first toast.

Bottled beer. Can be poured into glasses to share and is suitable for slow drinking.

Whiskey made with Suntory Kakubin. Enjoyed as a highball (with soda) or on the rocks.

Japanese distilled spirits. Imo shochu has a unique aroma and sweetness, while Kome shochu has a roasted aroma and a clean taste.

A fruit liqueur made by steeping plums in alcohol and sugar. It has a sweet and sour, easy-to-drink flavor.

Liqueurs made with Japanese fruits, etc. Fruity and sweet, they can be enjoyed as a dessert.

A drink made by mixing shochu with oolong tea. It is refreshing and pairs well with meals.

A sour made with shochu, soda, and a plum. Crushing the plum while drinking releases its acidity and saltiness.

A classic sour made with shochu, soda, and lemon. Characterized by its refreshing acidity.

A beer-like beverage without alcohol. Allows those who cannot drink alcohol to enjoy the atmosphere of beer.

Non-alcoholic drinks such as oolong tea and juice.

The pinnacle of sake from Kokuryu Shuzo in Fukui Prefecture. Extremely difficult to obtain, this is a premium drink characterized by its refined aroma and deep flavor.

Daiginjo sake from Kokuryu Shuzo. Made by polishing high-quality rice and carefully aging it at low temperatures, it has a clear taste free of impurities.

Sake brewed by Okazaki Shuzo in Nagano Prefecture. Characterized by its gorgeous aroma and clear sweetness, it has become very popular in recent years.

Sake from Ryōzeki Brewery in Akita Prefecture. Known for receiving technical guidance from Takagi Shuzo of "Juyondai," it offers elegant sweetness and umami.

The flagship brand from Asahi Shuzo in Yamaguchi Prefecture. Rice is polished to the extreme (23% polishing ratio), resulting in a gorgeous, honey-like sweetness with no杂味 (unpleasant flavors).

Sake from Nanyo Brewery in Saitama Prefecture. Characterized by its rich aroma reminiscent of tropical fruits like pineapple and its juicy sweetness.

Sake from Kamei Shuzo in Yamagata Prefecture. Characterized by its gorgeous, fruity ginjo aroma and elegant sweetness.

Daiginjo from Hokushin Shuzo in Niigata Prefecture. Characterized by its rich aroma from long, low-temperature fermentation and its delicate, mellow flavor.

Sake from Iwate Prefecture. When warmed, the acidity becomes mellow, and it has a powerful taste that cuts through the richness of food.

Junmai sake from Shinkame Shuzo in Saitama Prefecture. It has a rich umami and body developed through aging, and is a representative brand that truly shines when served warm.

An extra-dry Junmai sake from Tsukasa Botan Shuzo in Kochi Prefecture. It is very dry and has a clean finish, becoming even sharper when warmed.

Sake from Saishiya Shuzoten in Akita Prefecture. Characterized by its fine and elegant taste, its gentle sweetness is enhanced when served lukewarm.

Sake from Hinochi Shuzo in Niigata Prefecture. It values the original umami of the rice, and when warmed, a gentle aroma like freshly cooked rice spreads.

Sake from Akita Prefecture. While usually enjoyed chilled as a fruity sake, warming it emphasizes its sweetness, creating a unique flavor.

Sake from Nishida Shuzoten in Aomori Prefecture, a sister brand to "Denshu." It has a good balance with a clean yet solid rice umami.

Sake from Raifuku Shuzo in Ibaraki Prefecture. Uses natural flower yeast, characterized by its gorgeous aroma and crisp taste.

Sake from Kangiku Meijo in Chiba Prefecture. Gaining attention in recent years, it is characterized by its juicy, modern sweetness and fresh carbonation.

Sake from Toyoshima Shuzo in Higashimurayama City, Tokyo. A representative brand of Tokyo's local sake, with a rich umami and a solid structure.

Doburoku from Wakamatsuya in Minato-ku, Tokyo. Brewed in the heart of the city, this cloudy sake offers a texture of rice grains and a sweet and sour taste.

Sake from Nanyo Brewery in Saitama Prefecture. Characterized by its intense fruity aroma like pineapple and its rich sweetness, it is a popular and hard-to-obtain sake.

Brewed by Nanyo Brewery in Saitama Prefecture, this is a local brand. In contrast to Hanayura, it has a calm flavor and is a type of sake that can be enjoyed with meals without becoming tiresome.

Sake from Shinkame Shuzo in Saitama Prefecture. It focuses on Junmai sake, and is characterized by the umami of the rice brought out by aging. It is especially exquisite when served warm.

Sake from Kubota Shuzo in Kanagawa Prefecture. A dry sake characterized by its freshness, moderate umami, and clean finish.

Sake from Hanaizumi Brewery in Fukushima Prefecture. By using glutinous rice in the four-stage brewing process, it achieves a gentle, elegant sweetness and richness.

Sake from Miyai Shuzo in Fukushima Prefecture. A popular brand characterized by its fresh, fruit-like aroma and a balanced sweetness and acidity.

Sake from Kokken Shuzo in Fukushima Prefecture. A soft and gentle flavor, like a supporting actor that complements any dish.

Sake from Matsuzaki Shuzo in Fukushima Prefecture. Characterized by its clear umami and clean finish, it is a well-balanced sake of high quality.

Sake from Niida Honke in Fukushima Prefecture. Focusing on natural rice (unpesticided, unfertilized) and natural water, it features the robust umami and acidity characteristic of natural sakes.

Sake from Daiichi Shuzo in Fukushima Prefecture. Adhering to the traditional "Kimoto" brewing method, it offers a creamy, complex umami and richness, with a long finish.

Sake from Shirai Shuzo in Fukushima Prefecture. While brewed using the kimoto method, it is easy to drink, with a harmonious blend of clean acidity and rice umami.

Sake from Hiroki Shuzo Honten in Fukushima Prefecture. Combining a prominent umami with a clean finish, this is a famous sake that has led the modern sake boom.

Sake from Niigata Shuzo in Akita Prefecture. It fuses traditional methods with innovative flavors, and is a very popular brand with an exquisite balance of white wine-like acidity and sweetness.

Sake from Fukurokuju Shuzo in Akita Prefecture. Characterized by its clarity born from high-quality water, juicy fruitiness, and a clean finish.

Sake from Akita Seishu in Akita Prefecture. Extremely dry with a high alcohol content, offering a powerful drinking experience and a sharp finish.

Sake from Saishiya Shuzoten in Akita Prefecture. Using its own cultured yeast, its delicate and balanced flavor is called a "work of art in sake."

A brand brewed by Saishiya Shuzoten in Akita Prefecture for the local market. It has a smooth mouthfeel that is not tiring and pairs well with everyday meals.

Sake from Akita Shuzo in Akita Prefecture. Brewed with the latest equipment, it has a modern taste harmonizing clean acidity and rice umami.

Sake from Yamamoto Shuzoten in Akita Prefecture. A popular brand with a refreshing acidity like citrus and a juicy sweetness, making it very easy to drink.

Sake from Kuribayashi Shuzoten in Akita Prefecture. Its gentle aroma, mild umami, and moderate acidity enhance meals.

Sake from Aza Shuzo in Akita Prefecture. It has a solid umami yet a crisp, dry finish, making it a satisfying drink.

Sake from Ryōzeki Brewery in Akita Prefecture. A sister brand to "Hanamura," it is characterized by its rich aroma, full-bodied sweetness, and clean finish.

Sake from Asamai Shuzo in Akita Prefecture. With less rice polishing (low polishing ratio), it brings out the robust umami and richness of the rice for a full-bodied flavor.