Evening meals

Fatty tuna, medium fatty tuna, lean

The chef has carefully selected tuna, and it has the delicious flavor of smooth, collagen-rich fat like otoro or chutoro, but it is not too heavy and has a refreshing taste.

Various cuts available: Sirloin, rump, and tomosankaku. *Cuts available vary depending on availability. (Please ask a staff member for grilling instructions and cuts.)

It has a gentle ginjo aroma reminiscent of Western sake, followed by a gentle sweetness, a fresh, pleasant bitterness, and a refined taste with just the right amount of sharpness. It pairs well with a variety of vegetable dishes, such as tempura.

The lucky bag is filled with the first Junmai Ginjo of the year, unvarnished, and contains a crisp, dry, unpasteurized sake. The auspicious name, fitting for the New Year's holiday when new sake is brewed, will add a touch of elegance to any celebratory occasion.

It has a mild aroma and a juicy taste that spreads throughout your mouth, with a fresh, refreshing acidity and a slightly bitter taste reminiscent of grapefruit, while also revealing a gentle sweetness and rich umami flavor.

This sake has a clean, refreshing taste, but also a subtle acidity and a well-defined flavor structure. The flavors of the food and the sake blend together as they swell in your mouth, allowing the sake and food to complement each other and allowing you to enjoy a variety of pairings throughout the seasons.

The sake rice is polished to 65% and fermented slowly at low temperatures using soft underground water from the famous Oi River, which has its source in Mt. Amannotake in the Southern Alps.

Recommended: Warm sake. You can almost taste the sweetness of the rice. It has a gentle, cheerful, and refreshing flavor. It also has a herbal bitterness that adds depth to the flavor of this sake. It has a familiar taste and a subtle bitterness.

This pure rice sake is released in limited quantities from the brewery. It has a rich umami flavor and a gentle mouthfeel. We recommend drinking it hot.

Breweries, sake shops, and volunteers working to preserve and restore rice terraces join forces to produce this sake. Enjoy the rich, fragrant flavor.

This sake was created with the desire to change the negative image of sake as being difficult to drink, and it has a melon-like ginjo aroma, a pleasant gassy feel (slight fizz), a refreshing feeling and a clean umami flavor, and a crisp, clean aftertaste.

This sake is released only once a year by Shinshu Meijo. It seems to be a blend of the first pressing and the final pressing, but it's a beautifully crafted sake. It has a fruity aroma with a gentle sweetness and a clean finish. The sake itself is light, but it has a solid umami flavor and pairs well with most dishes.

This dry sake has a crisp finish, yet boasts a rich, full-bodied flavor. Brewed with Nagano Prefecture's "Yamae Nishiki" rice (polished to 55%), this extra-dry junmai ginjo expresses a taste that is the complete opposite of Kizan, which prides itself on the harmonious balance of sweetness and acidity.

A refreshing and fruity aroma. It has a full-bodied, rich, and flavorful taste. Its clean finish makes it easy to drink. This is an unfiltered, unpasteurized junmai sake. A subtle fruity aroma and a smooth texture. The natural sweetness of the rice and a fresh yet deep richness spread in the mouth, while a refreshing acidity reminiscent of new greenery and a subtle bitterness from hard water accentuate the flavor profile. When paired with "rich" snacks and dishes such as pickles, stews, cheese, and pasta, the bitterness acts as an accent, filling the mouth with happiness.

This junmai sake allows you to fully enjoy the original flavor of rice. It uses "Sankei Nishiki," a sake rice variety from Nagano Prefecture. Because it is bottled without charcoal filtration, it is a sake with a unique and distinctive aroma and flavor. It has a smooth texture, a sharp finish, and a clean, light aftertaste.

A limited-edition winter version of unfiltered unpasteurized sake. Its rich flavor and Muscat-like acidity create a youthful and impressive impression.

Its greatest feature is its strong citrus aroma. It has a refreshing taste, followed by fruity notes of mandarin and fresh orange. The aftertaste is also refreshing.

Unlike regular sweet potato shochu, we don't use the first brewing step using rice koji, but instead use a method where rice koji and sweet potato are brewed at the same time (donburi brewing). I feel that this enhances the refreshing mint-like flavor. I hope you enjoy this aspect as well.