Uotoku

A traditional Japanese alcoholic beverage made by fermenting rice and rice koji. Characterized by the umami of rice and a crisp finish. Enjoy chilled or warm.

A traditional Japanese alcoholic beverage made by fermenting rice and rice koji. Fresh with a good balance of sweetness and acidity. Recommended to drink chilled.

Sake from Fukushima Prefecture. Characterized by a fruity aroma called ginjo-ka. Crisp and easy to drink.

Sake from Yamagata Prefecture. A Junmai Daiginjo with a gorgeous aroma and juicy sweetness. Can also be enjoyed as a dessert sake.

A popular brand from Fukushima Prefecture. Exquisite balance of fruity aroma like fruit and the umami of rice. Excellent as a mealtime sake.

A premium sake from Aomori Prefecture. Possesses a solid rice umami and richness, yet has a clean finish. Pairs well with sashimi.

A hard-to-find premium sake from Fukushima Prefecture. Excellent balance of clear umami and acidity. Recommended to drink chilled.

A premium sake from Shizuoka Prefecture. Elegant fruity aroma and a clear taste without any off-flavors. Enhances fish dishes.

Sake from Miyagi Prefecture. Extremely dry and crisp, it pairs exceptionally well with seafood. Characterized by a clean finish.

Sake from Kyoto Prefecture. Slightly carbonated, with a fresh and light mouthfeel. A sake that complements meals.

Sake from Kochi Prefecture. Dry with acidity and a crisp finish, it pairs well with fatty dishes. Popular as a mealtime sake.

Assortment of 3 kinds of sashimi made with fresh seafood procured today. Contents vary daily. Perfect with sake.

A dish of grilled fish collar (kama), the part around the pectoral fin below the gills. Rich in fat, juicy, and intensely flavorful.

Saba (mackerel) cured with salt and vinegar. The vinegar tightens the flesh, resulting in a refreshing taste.

A fisherman's dish made by pounding fish like horse mackerel with miso, green onions, and ginger until sticky. Rich flavor that pairs well with sake.

Salt-boiled immature soybeans. Simple, but with a bean sweetness, a standard for a quick starter.

Assortment of pickled vegetables of several kinds. The saltiness and tartness cleanse the palate.

A delicacy of shark cartilage mixed with plum paste. Features a crunchy texture and the tartness of plum. Pairs well with sake.

An appetizer combining salted fish innards (shuto) with cream cheese. The fermented foods complement each other well, creating a rich umami.

A Korean-style salted dish made by pickling cod milt in chili peppers and other seasonings. Features a crunchy texture and spicy flavor.