Sake Menu 酒メニュー

Sake aged in empty whiskey oak barrels. Rich aroma of vanilla and roasted oak harmonizes with the umami of the sake. Robust 19% ABV — exceptional straight, on the rocks, or as a highball.

Sake aged in empty bourbon oak barrels. Rich umami seamlessly blends with vanilla, roasted coffee, and charred oak hints. Robust 19% ABV with a well-rounded, unprecedented flavor.

Sake aged in empty French oak brandy barrels. Plump umami blended with fruity grape sweetness and elegant barrel aroma. 19% ABV with a mellow, elegant finish. Recommended as a digestif.

Crafted via the ancient Kimoto method with Senkin's 'Domaine' philosophy. Brilliant, juicy profile with elegant sweetness and bright, fruit-like acidity. 14% ABV — refreshing and clean finish.

Part of Senkin's 'Edo-gaeri' series, crafted via the ancient additive-free Kimoto method. Sweet-and-tart profile with heirloom Omachi rice and gentle ripe banana, melon aromas.

Senkin 'Classic' embodies tranquility, elegance, and depth. Traditional Kimoto method. Subdued graceful aroma, gentle refined sweetness, soft enveloping acidity. Pairs with a wide variety of cuisines.

Niigata's 'Tanrei Karakuchi' (crisp and dry) profile. Pristine Mt. Hakkai snowmelt, subtle ginjo aroma of pear and white flowers, impeccably clean finish. Ideal with high-end sushi and sashimi.

'Tokubetsu' Junmai with SMV -1.0. Gentle umami and smooth rounded texture, signature clean finish with subtle sweetness. Pairs with sushi, grilled dishes, rich sauces, and Western cuisine.

Junmai Daiginjo aged 3 years in a Yukimuro (Snow Room) at 3°C. Exceptionally smooth, creamy texture with elegant umami, melon, and pear notes. 17% ABV — luxurious body for rich savory dishes.

Cultivating brewery growing pesticide-free Yamada Nishiki rice. 'Black Tombo' aged 2+ years via Kimoto method. Concentrated, rich, juicy. SMV +4.0. Pairs with sukiyaki and hearty Italian dishes.

Izumibashi's signature seasonal Hiyaoroshi. Pasteurized once, rested through summer, awakened in autumn with rounded texture and savory umami. Excellent warmed (Nurukan) with autumn delicacies.

Brewed with Akita Sake Komachi rice. Vibrant fresh aroma of melon and crisp green apple. Clean mouthfeel with rich umami and a sharp clean finish. Pairs with Japanese and Western cuisine.

'Kirabi' (gorgeous, radiant) Junmai Daiginjo. Akita Sake Komachi polished to 45%. Vibrant Ginjo aroma, elegant sweetness, fruity notes, clean sharp acidity. Crisp, beautifully vanishing finish.

Premium expression released only twice a year. Misato Nishiki polished to 45%. Elegant gentle Ginjo aroma, refined juicy sweetness, structured umami, crystal-clear sharp finish.

'Amadare Ishiwo Ugatsu' crafted via Yamahai method with less water. Concentrated, rich, juicy. SMV -4.0 with luscious sweetness balanced by bright acidity (1.8). Excellent chilled or gently warmed.

From coastal Oarai, designed to pair with fresh local seafood. Modest fruity aroma (banana, melon from No. 901 yeast), solid umami, +3.0 SMV with a remarkably clean finish.

Bold and earthy with layered, rich complexity from old-school Yamahai wild-yeast fermentation.

'Ibuki' (one step for myself) by 9th-generation brewer. Mild green apple and banana aroma, smooth umami balanced by citrus-like acidity with gentle bitterness. Crisp chilled, expansive warmed.

'King of Yamada Nishiki' from Hyogo's Special A District. Kimoto method delivers robust earthy umami and lactic acidity (1.7). True magic when warmed — pairs with sukiyaki, yakitori, braised meats.