JUNMAI DAIGINJO/DAIGINJO

JUNMAI DAIGINJO/DAIGINJO
「純米大吟醸/大吟醸」
The outer layer of the sake rice is polished down to 50% or less of its original weight and is then
fermented at low temperatures to create Daiginjo, the highest grade of sake. Daiginjo sake have
ephemerally fruity aromas, yet has enough body to leave a pleasant & rich aftertaste.
厳選された最高級の酒米を50%以下の重量まで磨いた白米、そして米麹と水を原料に厳寒期に長時間かけ
低温発酵させ醸造した清酒。華やかな香りと透明感のあるサラリとした旨味がある味わいが特徴。
HOKKAIDO/TOHOKU AREA 北海道・東北地方
glass
carafe
masu
half bottle
full bottle
OTOKOYAMA
男山
41
72
77
134
257
URAKASUMI
浦霞
28
49
53
92
177
HAKURAKUSEI
伯楽星
18
31
33
58
112
DEWAZAKURA
出羽桜
20
34
37
63
122
TATENOKAWA 33
楯の川三十三
16
29
31
53
103
NANBU BIJIN
南部美人
23
41
44
76
147
KYOKUSEN
旭扇
45
79
85
147
283
KEN
剣
21
37
40
69
133
TENKO
天巧
23
41
44
76
147
BISUIKAN
美酔冠
31
54
58
101
195
AKITAKOMACHI
あきたこまち
23
41
44
76
147
(Hokkaido/北海道)
(Miyagi/宮城)
(Miyagi/宮城)
(Yamagata/山形)
(Yamagata/山形)
(Iwate/岩手)
(Iwate/岩手)
(Fukushima/福島)
(Akita/秋田)
(Akita/秋田)
(Akita/秋田)
SHINETSU/HOKURIKU AREA 信越・北陸地方
glass
carafe
masu
half bottle
full bottle
MASUMI SANKA
真澄山花
24
41
44
77
148
MASUMI YUMEDONO
真澄夢殿
28
49
53
92
177
BORN GOLD
梵ゴールド
16
29
31
53
103
BORN WING OF JAPAN
梵日本の翼
36
63
68
117
226
BORN YUMEWAMASAYUME
梵夢は正夢
50
86
92
160
DENSHIN RIN
伝心凛
15
26
28
49
94
KOKURYU RYU
黒龍龍
26
45
48
84
161
IKINA ONNA
いきな女
13
23
25
43
83
(Nagano/長野)
(Nagano/長野)
(Fukui/福井)
(Fukui/福井)
(Fukui/福井)
(Fukui/福井)
(Fukui/福井)
(Ishikawa/石川)
Minimum card charge : $20.00 / Per card Thank You
429
(1000ml)
glass
carafe
TENGUMAI 50
天狗舞50
13
23
25
43
83
SENSHIN
洗心
29
50
54
93
179
KUBOTA MANJU
久保田萬寿
26
45
48
84
161
TOKUGETSU
得月
28
48
51
89
172
KIRINZAN
きりんざん
21
37
39
68
132
KOSHINOKANBAI
越乃寒梅超特選
34
58
63
-
(Niigata/新潟)
(Niigata/新潟)
(Niigata/新潟)
(Niigata/新潟)
(Niigata/新潟)
185
full bottle
57
(Ishikawa/石川)
107
half bottle
万華鏡
(Ishikawa/石川)
99
masu
MANGEKYOU
356
146
(500ml)
KANTO AREA 関東地方
glass
carafe
masu
half bottle
full bottle
WATARIBUNE
渡舟
32
56
60
105
202
OZENO YUKIDOKE
尾瀬の雪どけ
17
29
31
54
104
MIZUBASHO
水芭蕉
12
20
22
-
51
carafe
masu
(Ibaraki/茨城)
(Gunma/群馬)
(Gunma/群馬)
TOKAI AREA 東海地方
glass
half bottle
full bottle
KOZAEMON
小佐衛門
21
37
40
69
133
MIYOZAKURA
御代桜
16
29
31
53
103
WAKATAKE ONIKOROSHI
若竹鬼ころし
15
26
28
49
94
ISOJIMAN
磯自慢
25
44
47
82
157
(Gifu/岐阜)
(Gifu/岐阜)
(Shizuoka/静岡)
(Shizuoka/静岡)
KANSAI/KINKI AREA 関西・近畿地方
glass
carafe
masu
half bottle
full bottle
TAMA NO HIKARI
玉の光
14
24
26
45
88
MATSUNO MIDORI
松乃翠
13
23
25
43
83
YAEGAKI MU
八重垣無
13
23
25
43
83
ROJOHANAARI
路上有花
32
56
60
105
202
(Kyoto/京都)
(Kyoto/京都)
(Hyogo/兵庫)
(Hyogo/兵庫)
CHUGOKU/SHIKOKU AREA 中国・四国地方
glass
carafe
masu
half bottle
full bottle
DASSAI 39
獺祭三割九分
15
26
28
49
94
DASSAI 23
獺祭二割三分
28
49
52
90
174
MABOROSHI
幻
52
91
98
169
326
YUKISUZUME
雪雀
13
23
25
43
83
(Yamaguchi/山口)
(Yamaguchi/山口)
(Hiroshima/広島)
(Ehime/愛媛)
Minimum card charge : $20.00 / Per card Thank You
JUNMAI GINJO/GINJO
「純米吟醸/吟醸」
The outer layer of the sake rice is polished down to 60% or less of its original weight and is then
laboriously fermented to create Ginjo. Known for their special aroma aptly named “Ginjo-Ko”, Ginjo
sake have a refined, rich taste with fruit and flower accents.
玄米を6０％以下の重量まで磨いた酒米、麹、水を原料に厳寒期に長時間かけ低温発酵させ、醸造された清酒。
洗練された旨味が特徴で、吟醸香と呼ばれるフルーティーな香りを持つものも多い。
HOKKAIDO/TOHOKU AREA 北海道・東北地方
glass
carafe
masu
half bottle
full bottle
DEWAZAKURA OKA
出羽桜桜花
10
17
19
32
62
KUDOKI JOZU
くどき上手
10
17
19
32
62
GASSAN NO YUKI
月山の雪
10
17
19
32
62
JOKIGEN
上喜元
10
17
19
32
62
BENIMANSAKU
紅まんさく
12
21
22
39
74
YUKI NO BOSHA
雪の茅舎
11
20
21
36
70
URAKASUMI ZEN
浦霞禅
20
35
37
65
125
half bottle
full bottle
(Yamagata/山形)
(Yamagata/山形)
(Yamagata/山形)
(Yamagata/山形)
(Akita/秋田)
(Akita/秋田)
(Miyagi/宮城)
SHINETSU/HOKURIKU AREA 信越・北陸地方
glass
carafe
masu
JUKUSEIJOZEN
熟成上善如水
13
23
25
43
83
SHIMEHARITSURU
〆張鶴
12
21
22
39
74
HAKKAISAN
八海山
13
23
25
43
83
MANOTSURU
真野鶴
13
23
25
-
KUBOTA KOJU
久保田紅寿
10
17
19
32
62
MAIHIME
舞姫
13
23
25
43
83
KAGATOBI
加賀鳶
10
17
19
32
62
KOKURYU
黒龍
11
20
21
36
70
KOKURYU TOKUSEN
黒龍特選
12
21
22
39
74
TATEYAMA
立山
10
17
19
32
62
(Niigata/新潟)
(Niigata/新潟)
(Niigata/新潟)
(Niigata/新潟)
(Niigata/新潟)
(Nagano/長野)
(Ishikawa/石川)
(Fukui/福井)
(Fukui/福井)
(Toyama/富山)
Minimum card charge : $20.00 / Per card Thank You
57
(500ml)
KANTO AREA 関東地方
glass
甲子　幽雅
9
16
18
30
57
YUME TO MABOROSHI
夢と幻の物語
8
14
15
27
51
OZE NO YUKIDOKE
尾瀬の雪どけ
9
16
18
30
57
SEITOKU
聖徳
9
16
18
30
57
SEITOKU
聖徳原酒
10
17
19
32
62
AZUMARIKISHI
東力士
9
16
18
30
57
glass
carafe
masu
(Gunma/群馬)
(Gunma/群馬)
(Gunma/群馬)
(Tochigi/栃木)
39
full bottle
KINOE YUGA
(Chiba/千葉)
22
half bottle
渡舟五十五
(Chiba/千葉)
21
masu
WATARIBUNE 55
(Ibaraki/茨城)
12
carafe
74
TOKAI AREA 東海地方
half bottle
full bottle
ISOJIMAN
磯自慢
14
24
26
45
88
KAIUN
開運
11
20
21
36
70
GIKYO
義侠
13
23
25
43
83
YOWANOTSUKI
夜半の月
11
20
21
-
TENRYO HIDAHOMARE
天領　ひだほまれ
13
23
25
43
83
MIYA NO YUKI
宮の雪
9
16
18
30
57
(Shizuoka/静岡)
(Shizuoka/静岡)
(Aichi/愛知)
(Aichi/愛知)
(Gifu/岐阜)
(Mie/三重)
47
(500ml)
KANSAI/KINKI AREA 関西・近畿地方
glass
KIRAKUCHO
喜楽長
TSUKI NO KATSURA YANAGI
carafe
masu
half bottle
full bottle
9
16
18
30
57
月の桂柳
16
29
31
53
103
TATSURIKI
龍力
13
23
25
43
83
FUKUJU
福寿
11
20
21
36
70
glass
carafe
masu
(Shiga/滋賀)
(Kyoto/京都)
(Hyogo/兵庫)
(Hyogo/兵庫)
CHUGOKU AREA 中国地方
half bottle
full bottle
FUKUCHOU SUIGETSU
富久長水月
12
21
22
39
74
FUKUCHOU BIHO
富久長美穂
12
21
22
39
74
KAMOIZUMI SHUSEN
賀茂泉朱泉
9
16
18
30
SEIKYO OMACHI
誠鏡雄町
10
17
19
32
62
SAKEHITOSUJI
酒一筋
9
16
18
30
57
TAKAISAMI NAKADARE
鷹勇なかだれ
12
21
22
39
74
KISEKI NO OSAKE
奇跡のお酒
10
17
19
32
62
(Hiroshima/広島)
(Hiroshima/広島)
(Hiroshima/広島)
(Hiroshima/広島)
(Okayama/岡山)
(Tottori/鳥取)
(Okayama/岡山)
Minimum card charge : $20.00 / Per card Thank You
71
(900ml)
SHIKOKU AREA 四国地方
glass
UMENISHIKI
梅錦
(Ehime/愛媛)
carafe
9
masu
16
18
glass
carafe
masu
half bottle
full bottle
30
-
KYUSHU AREA 九州地方
half bottle
full bottle
SHICHIDA
七田
12
21
22
39
74
AZUMAICHI
東一
12
21
22
39
74
(Saga/佐賀)
(Saga/佐賀)
SAKE 101
WHAT IS SAKAMAI?
Sakamai rice grains are larger and fatter than white rice. There are over 50 varieties of
sakamai currently in use, but most sake is made from 9 basic and common types including
Yamada Nishiki, Omachi, and Miyama Nishiki. The type of rice and its milling rate
percentage greatly impacts the flavor of sake and determines the style of sake. Water is
another ingredient that is integral to the sake’s final flavor.
HOW LONG IS THE SAKE MAKING PROCESS?
From the first stage to bottling, the process takes about 6 or 7 months. Fermentation
lasts about 1 month. Ginjo type of premium sake can take more time due to the longer
fermentation period at a lower temperature.
HOW MANY SAKE BREWERIES ARE IN EXISTENCE?
There are approximately 1,350 “kura”, or sake breweries, in Japan but this number is
decreasing every year. Most kura have an average of ten products in their lineup.
HOW IS SAKE BREWED DIFFERENTLY FROM WINE & BEER?
Sake goes through parallel fermentation, rather than wine and beer’s linear fermentation.
The starch to sugar, sugar to alcohol fermentation processes occur simultaneously.
Minimum card charge : $20.00 / Per card Thank You
JUNMAI 「純米」
For Junmai, or “pure rice” sake, the outer layer of the sake rice is polished down to 70% or less of
its original weight. A specific milling rate is no longer required by law but will be listed on the
label. All Junmai is made with only three ingredients – sake rice, koji, and water – with no brewer’s
alcohol added. This results in a fuller and richer body than the Ginjo types, and pairs well
with a variety of foods.
玄米を70%以下の重量まで磨いた酒米、米麹、水を原料に醸造した清酒。穀物類の艶のある穏やかな香りとこく
のある旨味が特徴です。個性的なものが多く冷酒、常温から御燗まで幅広く料理に合わせて楽しめます。
HOKKAIDO/TOHOKU AREA 北海道・東北地方
glass
carafe
masu
half bottle
full bottle
KITA NO NISHIKI
北の錦
10
17
19
32
62
AMANOTO
天の戸芳醇純米
10
17
19
32
62
AKITABARE
秋田晴
9
16
18
30
57
TAKE NO TSUYU
竹の露
9
16
18
30
57
NARAMAN
奈良萬
9
16
18
30
57
URAKASUMI
浦霞
9
16
18
30
-
ICHINOKURA
一ノ蔵
9
16
18
30
-
SUIJIN
水神
9
16
18
30
57
(Hokkaido/北海道)
(Akita/秋田)
(Akita/秋田)
(Yamagata/山形)
(Fukushima/福島)
(Miyagi/宮城)
(Miyagi/宮城)
(Iwate/岩手)
SHINETSU/HOKURIKU AREA 信越・北陸地方
glass
carafe
masu
half bottle
full bottle
KIKUSUI
菊水
8
14
15
27
51
MASUMI OKUDEN
真澄奥伝
9
16
18
30
57
MIYASAKA 55
みやさか 55
8
14
15
27
51
SOUGEN
宗玄
11
20
21
36
70
TENGUMAI UMAJUN
天狗舞旨醇
8
14
15
27
51
SASAICHI
笹一
9
16
18
30
57
HANAGAKI
花垣
8
14
15
27
51
glass
carafe
masu
16
29
31
53
103
(Niigata/新潟)
(Nagano/長野)
(Nagano/長野)
(Ishikawa/石川)
(Ishikawa/石川)
(Yamanashi/山梨)
(Fukui/福井)
KANTO AREA 関東地方
half bottle
full bottle
SAWANOI IROHA
澤乃井いろは
OZE NO YUKIDOKE
尾瀬の雪どけ
8
14
15
27
51
TENTAKA KUNINO MIYATSUKO
天鷹國造
9
16
18
30
57
AZUMA RIKISHI
東力士
8
14
15
27
51
KINOE MIGAKI HACHIWARI
甲子　磨き八割
8
14
15
27
51
(Tokyo/東京)
(Gunma/群馬)
(Tochigi/栃木)
(Tochigi/栃木)
(Chiba/千葉)
Minimum card charge : $20.00 / Per card Thank You
KANSAI/KINKI AREA 関西・近畿地方
glass
KENBISHI
剣菱
MIKAGEGO
carafe
masu
half bottle
full bottle
11
20
21
36
70
御影郷
9
16
18
30
57
KUROUSHI
黒牛
9
16
18
30
57
HARUSHIKA
春鹿超辛口
10
17
19
32
62
SHICHIHONYARI
七本鎗
10
17
19
32
62
glass
carafe
masu
(Hyogo/兵庫)
(Hyogo/兵庫)
(Wakayama/和歌山)
(Nara/奈良)
(Shiga/滋賀)
CHUGOKU AREA 中国地方
half bottle
full bottle
GOKYO
五橋
9
16
18
30
57
SUISHIN
酔心
9
16
18
30
57
glass
carafe
masu
20
21
(Yamaguchi/山口)
(Hiroshima/広島)
SHIKOKU AREA 四国地方
SENCHU HASSAKU
船中八策
13
RYOMA KARANO DENGON
龍馬からの伝言
11
(Kochi/高知)
(Kochi/高知)
23
25
half bottle
43
36
full bottle
83
70
KYUSHU AREA 九州地方
glass
NISHINOSEKI
西の関
BANDAI
carafe
masu half bottle full bottle
10
17
19
32
62
萬代
9
16
18
30
57
SHICHIDA
七田
10
17
19
32
62
JIZAKE TENZAN
地酒天山
14
24
26
45
88
(Oita/大分)
(Fukuoka/福岡)
(Saga/佐賀)
(Saga/佐賀)
Minimum card charge : $20.00 / Per card Thank You
TOKUBETSU JUNMAI
「特別純米」
Tokubetsu or “Special” Junmai balances the rich, bold taste common of Junmai with the distinctive
aroma of Ginjo. Similar to Junmai, no brewer’s alcohol was added to the mix of water, koji, and sake rice;
however the rice is milled down to 60% or less of its original weight, more than that of Junmai.
特別純米酒は、蔵が吟醸酒レベルのお酒（精米歩合が60%程)として造り出来上がった物を合えて純米にこだわり
特別な純米として命名されたお酒。薫りと米の旨みのバランスの取れた上質な純米酒。
HOKKAIDO/TOHOKU AREA 北海道・東北地方
glass
OTOKOYAMA UTAMARO
男山歌磨呂
NANBU BIJIN
南部美人
DENSHU
田酒
ARAMASA ROKUGOU
OKUNOMATSU
carafe
masu
half bottle
full bottle
13
23
25
43
83
9
16
18
30
57
12
21
22
39
74
新政六號
9
16
18
30
-
奥の松
9
16
18
30
57
(Hokkaido/北海道)
(Iwate/岩手)
(Aomori/青森)
(Akita/秋田)
(Fukushima/福島)
SHINETSU/HOKURIKU AREA 信越・北陸地方
KOSHINO KANBAI MUKU
越乃寒梅無垢
HAKKAISAN
八海山
(Niigata/新潟)
(Niigata/新潟)
glass
carafe
masu
half bottle
full bottle
15
26
28
49
94
9
16
18
30
57
KANSAI/KINKI AREA 関西・近畿地方
TAMAGAWA
玉川
(Kyoto/京都)
glass
carafe
8
14
masu half bottle full bottle
15
27
51
CHUGOKU AREA 中国地方
CHIYOMUSUBI
千代むすび
(Tottori/鳥取)
glass
carafe
masu
8
14
15
glass
carafe
masu
half bottle
27
full bottle
51
SHIKOKU AREA 四国地方
half bottle
full bottle
KUSUKAMI
楠神
8
14
15
27
51
SUIGEI
酔鯨
9
16
18
30
57
(Kagawa/香川)
(Kochi/高知)
Minimum card charge : $20.00 / Per card Thank You
HONJOZO
「本醸造」
The outer layer of the sake rice is polished down to 30% or less of its original weight to make Honjozo. A small amount of brewer’s alcohol is added at the end of the fermentation process to optimize the flavor and aroma of the sake. Therefore, Honjozo has a smoother taste and can also
be enjoyed both warm and cold.
本醸造は酒米を30%以下の重量まで磨いた白米、米麹、水、少量の純粋な醸造アルコールを原料に醸造された
清酒。冷淡ですっきりした飲み口の物が多く、旨味そして薫りが生きています。御燗、冷酒ともに楽しめます。
glass
carafe
masu
half bottle
full bottle
KIKUSUI NO KARAKUCHI
菊水の辛口
8
14
15
27
51
HAKKAISAN
八海山
9
16
18
30
57
URAKASUMI GENSHU
浦霞　宮城限定
10
17
19
32
62
(Niigata/新潟)
(Niigata/新潟)
(Miyagi/宮城)
SHIZUKU-ZAKE
「雫酒」
Shizuku Sake, Trickle Sake, Literally “droplets”. After the greatest care has been taken in the
brewing of this sake, it is filtered by gravity rather than pressed to eliminate anything that could
interfere with its extra ordinary perfume and flavor. The moroni is into sake bags, which are then
hung up, and liquid that drips out under its own weight is collected.
蔵元と杜氏が作る究極の芸術作品、大吟醸『雫酒』。発酵の終わったもろみを酒袋に入れて吊るし、そこから
落ちる雫のみを瓶詰めする『袋取り雫酒』、槽(ふね)という箱に入れ圧力をかけずに流れ出た雫を瓶詰めした
『槽掛け雫酒』贅沢な極上の味をお楽しみください。
glass
SHICHIHONYARI
七本鎗しずく
KOKURYU
carafe
masu
half bottle
full bottle
36
63
68
-
黒龍雫
33
58
62
108
208
OKUNOMATSU IHEI
奥の松伊兵衛
38
65
70
121
234
TSUKASA BOTAN
司牡丹
26
45
48
84
161
(Shiga/滋賀)
(Fukui/福井)
(Fukushima/福島)
(Kochi/高知)
Minimum card charge : $20.00 / Per card Thank You
157
(500ml)
YAMAHAI/KIMOTO
「山廃•生酛」
Yamahai and Kimoto are two traditional methods of sake brewing in which natural airborne lactobacillus aids the growth of yeast. This leads to the sake having a dry yet wild flavor with a slight hint
of yogurt. Enjoy it cold, room temperature or warm.
山廃生　仕込みは自然の乳酸菌が作り出す乳酸を使い、雑菌のない状態を作り出し約一ヶ月の手間かけ作られた
お酒。ごく僅かの蔵が昔ながらのこの手法で限られた量を生産しています。コクがありドライながら、ほんのり
としたヨーグルトの様な香りが特徴。冷温、常温でも良し、御燗にするとさらに旨味が広がります。
YAMAHAI JUNMAI DAIGINJO 山廃純米大吟醸
glass
carafe
masu
half bottle
full bottle
KUBOTA HEKIJU
久保田碧寿
17
30
32
55
107
MASUMI NANAGO
真澄七號
19
34
36
63
121
(Niigata/新潟)
(Nagano/長野)
YAMAHAI JUNMAI GINJO 山廃純米吟醸
glass
NARUTOTAI GINJO
鳴門鯛吟醸原酒
(Tokushima/徳島)
carafe
15
masu
26
28
carafe
masu
half bottle
49
full bottle
94
YAMAHAI JUNMAI 山廃純米
glass
half bottle
full bottle
SUEHIRO
末廣
9
16
18
30
57
SHICHIDA
七田
10
17
19
32
62
KIKUHIME
菊姫
10
17
19
32
-
JOKIGEN
常きげん
11
20
21
36
70
TEDORIGAWA
手取川
9
16
18
30
57
(Fukushima/福島)
(Saga/佐賀)
(Ishikawa/石川)
(Ishikawa/石川)
(Ishikawa/石川)
KIMOTO JUNMAI DAIGINJO 生酛純米大吟醸
glass
carafe
masu
half bottle
full bottle
HATSUMAGO
初孫
16
29
31
53
103
DAISHICHI MINOWAMON
大七箕輪門
23
41
44
76
147
DAISHICHI HOUREKI
大七宝暦雫
52
91
98
169
326
carafe
masu
half bottle
full bottle
(Yamagata/山形)
(Fukushima/福島)
(Fukushima/福島)
KIMOTO DAIGINJO 生酛大吟醸
KUROSAWA
glass
くろさわ
(Nagano/長野)
19
34
36
63
121
KIMOTO TOKUBETSU JUNMAI 生酛特別純米
SOHOMARE
(Tochigi/栃木)
DAISHICHI CLASSIC
glass
惣誉
9
carafe
masu
half bottle
full bottle
carafe
masu
half bottle
full bottle
carafe
masu
half bottle
full bottle
14
15
16
18
30
57
KIMOTO JUNMAI 生酛純米
glass
大七クラシック
(Fukushima/福島)
11
20
21
36
70
KIMOTO HONJOZO 生酛本醸造
glass
DAISHICHI KIMOTO
(Fukushima/福島)
大七生
8
Minimum card charge : $20.00 / Per card Thank You
27
-
NAMA-SAKE
「生酒」
Nama, meaning raw or fresh, is a type of sake that is unpasteurized or partially pasteurized.
A refreshing mouth feel and a young, fruity aroma are characteristics of Nama sake.
日本酒は通常、出荷前に二度の加熱処理を施しますが、これを行わないものを生酒と呼びます。フレッシュな
果物を連想させる薫りとスッキリした切れ味が特徴です。
glass
carafe
masu
half bottle
full bottle
HAKUROSUISHU
はくろすいしゅ
14
24
26
45
88
EIKOFUJI
栄光富士
15
26
28
49
94
URA GASANRYU FUGA
裏 • 雅山流楓華
9
16
18
30
57
ICHINOKURA
一ノ蔵
12
21
22
39
74
KIZAN
帰山
14
24
26
45
88
BORN MUROKA
梵無濾過
16
29
31
53
103
HATSUMIDORI
初緑
13
23
25
43
83
WATARIBUNE
渡舟
32
56
60
105
202
NARUTOTAI
鳴門鯛
11
20
21
36
70
AKISHIKA
秋鹿
19
34
36
63
121
RED MAPLE
レッドメープル
9
16
18
30
57
HARADA
原田
14
24
26
45
88
KANSANSUI
寒山水
14
24
26
45
88
(Yamagata/山形)
(Yamagata/山形)
(Yamagata/山形)
(Miyagi/宮城)
(Nagano/長野)
(Fukui/福井)
(Gifu/岐阜)
(Ibaraki/茨城)
(Tokushima/徳島)
(Osaka/大阪)
(Hiroshima/広島)
(Yamaguchi/山口)
(Fukuoka/福岡)
TARU-SAKE
「樽酒」
Traditionally, sake was transported in wooden barrels call “taru”. Once glass bottling was introduced
as a more sanitary method than taru, Taru-zake became its own special type of sake, mostly consumed during kagamibiraki ritual at large celebratory functions. The Japanese sugi cedar gives the
sake a woody & spicy taste.
日本酒を杉樽に貯蔵した物、杉樽が醸し出す独特の木の薫りが付加されたお酒。
half bottle
glass
carafe
masu
9
16
18
-
full bottle
ICHINOKURA TARU
一ノ蔵樽
YOSHINOSUGI
吉野杉の樽酒
8
14
15
27
51
KOMATU TATEWAKI
小松帯刀
8
14
15
27
51
(Miyagi/宮城)
(Nara/奈良)
(Hyogo/兵庫)
Minimum card charge : $20.00 / Per card Thank You
40
(500ml)
YAMAHAI/KIMOTO
「山廃•生酛」
Yamahai and Kimoto are two traditional methods of sake brewing in which natural airborne lactobacillus aids the growth of yeast. This leads to the sake having a dry yet wild flavor with a slight hint
of yogurt. Enjoy it cold, room temperature or warm.
山廃生　仕込みは自然の乳酸菌が作り出す乳酸を使い、雑菌のない状態を作り出し約一ヶ月の手間かけ作られた
お酒。ごく僅かの蔵が昔ながらのこの手法で限られた量を生産しています。コクがありドライながら、ほんのり
としたヨーグルトの様な香りが特徴。冷温、常温でも良し、御燗にするとさらに旨味が広がります。
YAMAHAI JUNMAI DAIGINJO 山廃純米大吟醸
glass
carafe
masu
half bottle
full bottle
KUBOTA HEKIJU
久保田碧寿
17
30
32
55
107
MASUMI NANAGO
真澄七號
19
34
36
63
121
(Niigata/新潟)
(Nagano/長野)
YAMAHAI JUNMAI GINJO 山廃純米吟醸
glass
NARUTOTAI GINJO
鳴門鯛吟醸原酒
(Tokushima/徳島)
carafe
15
masu
26
28
carafe
masu
half bottle
49
full bottle
94
YAMAHAI JUNMAI 山廃純米
glass
half bottle
full bottle
SUEHIRO
末廣
9
16
18
30
57
SHICHIDA
七田
10
17
19
32
62
KIKUHIME
菊姫
10
17
19
32
-
JOKIGEN
常きげん
11
20
21
36
70
TEDORIGAWA
手取川
9
16
18
30
57
(Fukushima/福島)
(Saga/佐賀)
(Ishikawa/石川)
(Ishikawa/石川)
(Ishikawa/石川)
KIMOTO JUNMAI DAIGINJO 生酛純米大吟醸
glass
carafe
masu
half bottle
full bottle
HATSUMAGO
初孫
16
29
31
53
103
DAISHICHI MINOWAMON
大七箕輪門
23
41
44
76
147
DAISHICHI HOUREKI
大七宝暦雫
52
91
98
169
326
carafe
masu
half bottle
full bottle
(Yamagata/山形)
(Fukushima/福島)
(Fukushima/福島)
KIMOTO DAIGINJO 生酛大吟醸
KUROSAWA
glass
くろさわ
(Nagano/長野)
19
34
36
63
121
KIMOTO TOKUBETSU JUNMAI 生酛特別純米
SOHOMARE
(Tochigi/栃木)
DAISHICHI CLASSIC
glass
惣誉
9
carafe
masu
half bottle
full bottle
carafe
masu
half bottle
full bottle
carafe
masu
half bottle
full bottle
14
15
16
18
30
57
KIMOTO JUNMAI 生酛純米
glass
大七クラシック
(Fukushima/福島)
11
20
21
36
70
KIMOTO HONJOZO 生酛本醸造
glass
DAISHICHI KIMOTO
(Fukushima/福島)
大七生
8
Minimum card charge : $20.00 / Per card Thank You
27
-
NAMA-SAKE
「生酒」
Nama, meaning raw or fresh, is a type of sake that is unpasteurized or partially pasteurized.
A refreshing mouth feel and a young, fruity aroma are characteristics of Nama sake.
日本酒は通常、出荷前に二度の加熱処理を施しますが、これを行わないものを生酒と呼びます。フレッシュな
果物を連想させる薫りとスッキリした切れ味が特徴です。
glass
carafe
masu
half bottle
full bottle
HAKUROSUISHU
はくろすいしゅ
14
24
26
45
88
EIKOFUJI
栄光富士
15
26
28
49
94
URA GASANRYU FUGA
裏 • 雅山流楓華
9
16
18
30
57
ICHINOKURA
一ノ蔵
12
21
22
39
74
KIZAN
帰山
14
24
26
45
88
BORN MUROKA
梵無濾過
16
29
31
53
103
HATSUMIDORI
初緑
13
23
25
43
83
WATARIBUNE
渡舟
32
56
60
105
202
NARUTOTAI
鳴門鯛
11
20
21
36
70
AKISHIKA
秋鹿
19
34
36
63
121
RED MAPLE
レッドメープル
9
16
18
30
57
HARADA
原田
14
24
26
45
88
KANSANSUI
寒山水
14
24
26
45
88
(Yamagata/山形)
(Yamagata/山形)
(Yamagata/山形)
(Miyagi/宮城)
(Nagano/長野)
(Fukui/福井)
(Gifu/岐阜)
(Ibaraki/茨城)
(Tokushima/徳島)
(Osaka/大阪)
(Hiroshima/広島)
(Yamaguchi/山口)
(Fukuoka/福岡)
TARU-SAKE
「樽酒」
Traditionally, sake was transported in wooden barrels call “taru”. Once glass bottling was introduced
as a more sanitary method than taru, Taru-zake became its own special type of sake, mostly consumed during kagamibiraki ritual at large celebratory functions. The Japanese sugi cedar gives the
sake a woody & spicy taste.
日本酒を杉樽に貯蔵した物、杉樽が醸し出す独特の木の薫りが付加されたお酒。
half bottle
glass
carafe
masu
9
16
18
-
full bottle
ICHINOKURA TARU
一ノ蔵樽
YOSHINOSUGI
吉野杉の樽酒
8
14
15
27
51
KOMATU TATEWAKI
小松帯刀
8
14
15
27
51
(Miyagi/宮城)
(Nara/奈良)
(Hyogo/兵庫)
Minimum card charge : $20.00 / Per card Thank You
40
(500ml)
NIGORI
「濁り酒」
Nigori-Zake is cloudy Sake, that has not been pressed fully from the fermenting rice solids.It is
roughly filtered a coarse-textured cloth, or sake less of fermented rice mixture is added back to
into clear Sake.
にごり酒は目の粗い布やざる等でもろみを清酒と酒粕に濾し、おりを残したお酒。口に含んだ時、とろっとした
ものから軽いタイプの物まであります。味、香りのバランスをよくするには、蔵人の技が不可欠です。
glass
carafe
masu
half bottle
full bottle
YUKI NO BOSHA
雪の茅舎
-
-
-
-
TOMOSHICHI
友七
-
-
-
-
KAMOIZUMI
賀茂泉
11
20
21
-
SHICHIHONYARI
七本鎗
12
21
22
39
74
DASSAI 50
獺祭 50
10
17
19
35
62
SHIRAKAWAGO
白川郷
9
16
18
30
57
KANSANSUI KASUMIZAKE
寒山水かすみ酒
10
18
20
35
67
(Akita/秋田)
(Ibaraki/茨城)
(Hiroshima/広島)
(Shiga/滋賀)
(Yamaguchi/山口)
(Gifu/岐阜)
(Fukuoka/福岡)
35
(300ml)
28
(375ml)
49
(500ml)
KOSHU • KIJOSHU
「古酒 • 貴醸酒」
Koshu are sake that have been aged for over 1 year before bottling. Kijoshu is a type of sake that
only a handle of breweries produce. Some of the water typically used to brew sake is replaced with
sake, giving Kijoshu a port wine like quality and a sweet, intense flavor.
『古酒』は一般的には1年以上経ち、十分に熟成した清酒を『熟成酒』と呼び、『古酒(長期熟成酒)』と呼ばれて
います。『貴醸酒』は、平安時代の古文書にある酒造技術を現代に再現した独特な製法です。
お酒を仕込む際、仕込み水の代わりに清酒を使用する事が最大の特徴です。甘めの味わいが特徴です。
KOSHU 古酒
glass
carafe
masu
half bottle
full bottle
TENRYO 1 Y.O.
天領一年
11
20
21
36
70
DARUMAMASAMUNE
達磨正宗
63
110
-
-
273
TENGUMAI BLACK
天狗舞ブラック
32
56
60
105
202
glass
carafe
masu
half bottle
full bottle
21
36
(Gifu/岐阜)
(Gifu/岐阜)
(Ishikawa/石川)
KIJOSHU 貴醸酒
HANAHATO 8 Y.O.
(Hiroshima/広島)
華鳩　八年
Minimum card charge : $20.00 / Per card Thank You
-
-
88
(500ml)
UMESHU • FRUIT SAKE
「梅酒・果実酒」
Widely enjoyed in Japan, Umeshu is a fruit based liqueur made from ume, Japanese plum.
Umeshu highlights the natural sweet and sour taste of the ume, and is made with shochu, commonly
referred to as Japanese vodka, or sake. A twist on Umeshu, the Fruit Sake features sake based fruit
liqueur made from yuzu citrus and orange.
梅の自然な風味を生かした美味しい梅酒がここNYでも増えてきました。厳選された日本酒、焼酎等をベースにし
た梅酒をご賞味ください。果実酒はゆずやみかんの香りを生かした口当たりの良さが特徴です。
SAKE Based 日本酒ベース
glass
carafe
full bottle
KAKUREI
鶴齢　純米吟醸梅酒
13
23
ASABIRAKI UMEKANON
あさ開梅花音
12
21
NANBU BIJIN
南部美人糖類無添加
12
21
74
DAISHICHI
大七純米生梅酒
16
29
103
UME NO YADO
梅の宿あらごし梅酒
10
17
62
(Niigata/新潟)
(Iwate/岩手)
(Iwate/岩手)
(Fukushima/福島)
(Nara/奈良)
SHOCHU Based 焼酎ベース
glass
carafe
83
51
(500ml)
full bottle
AODANI NO UME 7 Y.O.
青谷の梅七年熟成極上梅酒
10
17
62
MITO NO KAIRAKUEN 5 Y.O.
水戸の偕楽園五年熟成梅酒
13
23
83
HANNYA
吟香梅般若刀
12
-
(Kyoto/京都)
(Ibaraki/茨城)
(Fukui/福井)
FRUIT SAKE 果実酒
YUZUOMOI
柚子想い
MOMOFUWA
ももふわ
KAHORI MIKANZAKE
かほりみかん酒
(Kyoto/京都)
(Okayama/岡山)
(Yamaguchi/山口)
SPARKLING SAKE
glass
carafe
10
17
10
17
8
-
20
(180ml)
full bottle
43
(500ml)
43
(500ml)
25
(360ml)
「スパークリング酒」
Sparkling Sake has a mouth feel reminiscent of champagne. There are two types : One is after
pressed and bottled starts a secondly fermentation takes place that produces carbonation in the
bottle. The other type is adding a carbon dioxide during the brewing process.
スパーリング酒（発砲日本酒）は米を原料としたシャンパンと言えます。醸造の途中で瓶詰めし残っている糖分を
瓶内で再発酵させることで炭酸ガスを生成させるタイプと、醸造された日本酒に後付けで炭酸を吹き込むタイプが
あります。低アルコール(8%ー10%)で、飲みやすく優しい甘みのあるお酒です。
full bottle
DASSAI 50 SPARKLING NIGORI
獺祭50スパークリングにごり
NARAMAN ORIGARAMI
奈良萬おりがらみ
MIZUBASHO PURE
水芭蕉 PURE
SHIRAKABEGURA MIO
白壁蔵スパークリング澪
TSUKI NO KATSURA NIGORI
月の桂純米大吟醸微発泡にごり
40
(360ml)
(Yamaguchi/山口)
(Fukushima/福島）
(Gunma/群馬）
(Hyogo/兵庫）
56
70
(360ml)
20
(300ml)
(Kyoto/京都)
Minimum card charge : $20.00 / Per card Thank You
57
(300ml)

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