Sake List
| JUNMAI-SAKE | Sake brewed from highly polished rice and fermented at a low temperature for a relatively long period． Its distinctive features are its aroma and delicate flavor． Best served chilled to retain the flavor． |
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| GINJO-SAKE | Sake brewed from highly polished rice and fermented at a low temperature for a relatively long period． Its distinctive features are its aroma and delicate flavor． Best served chilled to retain the flavor． |
| NAMA-SAKE | Unpasteurized sake． Sake is usually pasteurized twice before being marketed （before and after bottling）． |
| GENSHU | malts |
| KIMOTO | Traditional brewing method |
壱の酒 Selection 1
| 純米生原酒「誠鏡・しぼりたて」竹原 | Junmai NAMA genshu sake "SEIKYO / freshly squeezed" takehara Jars with freshly squeezed. A refreshing flavor and sweetness derived from rice. |
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| 純米吟醸「雨後の月・中汲み」仁方 | Junmai GINJO sake "UGO NO TSUKI / nakakumi" Nigata。 Clean, pure and round flavor. well-balances. |
| 純米吟醸無濾過生原酒｢しぼり花ハト・八反錦｣ 華鳩・音戸 | Junmai GINJO unfiltered NAMA (unpasteurized sake) genshu (malts) sake "SHIBORI HANAHATO / Hattan-Nishiki" HANAHATO, Ondo Fresh sake with Remaining gas. Clean and pure flavor. |
弐の酒 Selection2
| 特別純米生酒「蓬莱鶴」白島 | Special junmai sake "HORAI-TSURU" hakushima Fresh and dry flavor. Silky smooth sake. |
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| 大吟譲 ｢酒なくば｣ 旭鳳・可部 | Grand GINJO sake "SAKENAKUBA" Kabe, KYOKUHO Rich aroma and delicate flavor. SEKITEI Limited Edition sake. |
参の酒 Selection3
| 純米吟醸「沙羅双樹」白鴻・安浦 | Junmai GINJO sake "SARASOJU" Yasuura Rich and full-bodied sake. Dry flavor. |
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| きもと純米「龍勢・雄町」竹原 | KIMOTO junmai "RYUSEI OMACHI" takehara Traditional brewing method. a unique rich flavor．good length. As kan （warm sake）. |
時の酒 Special Selection
| 純米生原酒きもと仕込み「瑞冠」甲奴 | Junmai NAMA genshu (malts) KIMOTO-JIKOMI "ZUIKAN" konu A round flavor and a smooth quality. With oysters. |
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