1. No category

PR EMIUM SA K E
Kikuhime
Dassai
“beyond”
Myoka Rang yoku
菊姫
菊理姫
獺祭　磨き
その先へ
大七
妙花蘭曲
Kukuri Hime
Daishichi
1200
1200
800
(720 ml)
720 ml
720 ml
Ishikawa prefecture
Yamaguchi prefecture
Fukushima prefecture
brewery est. 1570
brewery est. 1770
brewery est. 1752
This is a limited release ginjo
that is aged for over 10 years and
acquires a golden color. It has a
soft palate but is characterized
by wild and gamy aromas.
Very little information is released
about this top-class junmai
daiginjo; everything is top secret,
including its ultra-low milling
rate.
Only 1131 bottles in the world,
this 2007 junmai daiginjo made
by the kimoto method is aged
and bottled in a hand-blown
Murano glass bottle.
Tatsuriki
Akitsu
Born
“dreams come true”
Asabiraki
Kokuryu
Kyokusen
Hachijyuhachigo
龍力
秋津
梵
夢は正夢
あさ開
旭扇
黒龍
八十八号
680
560
360
288
(720 ml)
(1000 ml)
(720 ml)
(720 ml)
Hyogo prefecture
Fukui prefecture
Iwate prefecture
Fukui prefecture
brewery est. 1923
brewery est. 1860
brewery est. 1871
brewery est. 1800
The brewers of this
pristine sake commit
much of their focus on
the rice. Top-tier Yamada
Nishiki is carefully milled
down to 35% over 100
hours.
Aged 5 years, this rich yet
refreshing sake is made
from natural spring water
flowing from 604 feet
underground.
This faintly fruity sake
employs a lesser used
method that relies solely
on gravity for filtration.
Great as an apertif or
with light dishes.
The deep, sustaining
flavor of this rare sake
flows from the first sip
to the final finish, never
weakening or faltering.
A perfect expression of
rich flavor and exquisite
balance.
f l igh t s
sake
junmai daiginjo
the best of the best
masumi nanago | kubota manju | dassai 23
50
NAMA SAK E F L IG H T
unpasteurized “ draft” sake
ryujin (Junmai Daiginjo) | harushika (Junmai Ginjo) | Miyasaka yamahai50 (Junmai Ginjo)
24
classics
a taste of a few varieties
DAKU (Nigori Junmai)
|
daishichi (Junmai Kimoto)
|
oka (Ginjo)
18
shochu
UNI Q U E S H OC H U
a taste of a few varieties
WINDOWS MIGAKI (Barley)
| BENIotome (Sesame)
17
| zuisen (Thai Rice)
f resh COCKTA ILS
14 each
(unless otherwise noted)
sparkli n g w atermelo n
fresh-squeezed watermelon juice and Glera Bisson prosecco
Gi n g er
homemade ginger ale with Shiro rice shochu, lime juice and soda
seppu n
shiso leaf, grapefruit juice and yuzu with Takara Jun 35 barley shochu
P i n k Grape f ruit
Beefeater gin and honey
C ucumber
Luksusowa vodka, lime juice, black pepper and a salt rim
HOJICH A
house-infused hojicha roasted green tea ‘teaquila’, lemon, Angostura bitters, orange zest
local ho n e y
White oak Akashi blend whisky,local honey with wasabi, Beefeater gin and bee pollen
$18
BEER , etc.
draught beer
coffee & tea
Sapporo . . . . . . . . . . . . . . . . . . . (pint) 8
classic Japanese lager
french press coffee . . . . . . . . . . . . . .
95 RPM, roasted in Brooklyn
5
genmai matcha . . . . . . . . . . . . . . . . . . 5
robust blend of green tea, matcha and roasted rice
bottled beer
kirin light . . . . . . . . . . . . . . . . . . . . . 7
L avender sencha . . . . . . . . . . . . . . . . . 5
green tea with lavender flowers
echigo rice l ager (Niigata) . . . . . . . (pint) 12
light, high quality rice shines through
k arigane kukicha . . . . . . . . . . . . . . . . 7
leaves & stems of Gyokuro, the finest of Japanese teas
Echigo red ale (Niigata) . . . . . . . . . . . . 10
amber ale with caramel aromas
matcha . . . . . . . . . . . . . . . . . . . . . . . 8
finely ground green tea used in Japanese tea ceremonies
Echigo Stout (Niigata) . . . . . . . . . . . . . 10
lightly roasted malt, well balanced
wood dr agon . . . . . . . . . . . . . . . . . .
unique oolong tea, clean & refreshing
6
14
chamomile . . . . . . . . . . . . . . . . . . . . . 5
flower buds
kagua rouge (Belgium/Japan) . . . . . . . . . 14
full bodied red ale with sansho pepper
peppermint . . . . . . . . . . . . . . . . . . . . . 5
dried whole mint leaves
earl grey . . . . . . . . . . . . . . . . . . . . . . 5
black tea with bergamot
kagua bl anc (Belgium/Japan) . . . . . . . . .
Belgian wheat ale with yuzu citrus
hitachino nest white ale (Ibaraki) . . . . . 12
Belgian style White Ale
hitachino nipponia (Ibaraki) . . . . . . . . . 12
Imperial pilsner - indigenous Japanese ingredients
hitachino ginger (Ibaraki) . . . . . . . . . . 12
made with fresh ginger
hitachino nest dai dai i.p.a. (Ibaraki) . . .
India Pale Ale with Japanese mandarin orange
12
Ozeno yukidoke I.P.A.(Gunma) . . . . . . . . 15
India Pale Ale - a brilliant hoppiness
iced tea
OOLONG TEA . . . . . . . . . . . . . . . . . . . . 5
unsweetened Chinese tea
MATCHA . . . . . . . . . . . . . . . . . . . . . . . 5
finely ground green tea used in Japanese tea ceremonies
dessert sake & wine
YAMA YUZU (Kochi) . . . . . . . . . . . . . . . . . 10
famous Rehoku yuzu citrus infused sake
MOMO(Okayama) . . . . . . . . . . . . . . . . . . . 11
sake made with peach yeast and peach nector
10
koshujikomi ume shu (Hyogo) . . . . . . . . . 12
plum infused aged kimoto sake 1999
KATSUYAMA “Koshu” (Miyagi) . . . . . . . . . . . 26
sake aged two years, rich and concentrated
NANBUBIJIN ALL KOJI (Iwate) . . . . . . . . . . . . 16
amber color embodies its rich umami
yamagata ume shu ( Yamaguchi) . . . . . . . . 10
plum shochu with a sweet, long finish
SAUTERNES Chateau Roũmieu-Lacoste (Bordeaux) . 16
ICHIGO NIGORI (Fukushima) . . . . . . . . . . . .
fresh strawberry infused nigori sake
10 YR TAWNY PORT Croft (Oporto) . . . . . . . . . . 12
SPIR ITS
vodka
tequila
liquers
LuksosoWA . . . . . . . . . 12
sauza silver . . . . . . . . 12
campari . . . . . . . . . . . 12
absolut . . . . . . . . . . . 12
suerte bl anco . . . . . . 13
aperol . . . . . . . . . . . . 12
Grey Goose . . . . . . . . 12
patron silver . . . . . . . 15
Nardini Amaro . . . . . . 12
belvedere . . . . . . . . . . 12
mil agro silver . . . . . .
15
FERNET BRANCA . . . . . . 12
KETEL ONE . . . . . . . . . . 12
cazadores Reposado . . 12
pimms . . . . . . . . . . . . 12
double cross . . . . . . . 12
don julio anejo . . . . . . 19
SAMBUCA . . . . . . . . . . 12
sky y ginger . . . . . . . . 12
dEL MAGUEY vida MEZCAL 12
benedictine . . . . . . . . 12
Cuervo ris. de l a familia . . 48
pernod . . . . . . . . . . . 12
gin
green chartreuse . . . . 15
Beefeater . . . . . . . . . . 12
rum
tanquer ay 10 . . . . . . . 12
captain morgan . . . . . 12
Tanquer ay mal acca . . . 12
myers’s . . . . . . . . . . . 12
bombay sapphire . . . . . 12
bl ackwell . . . . . . . . . 12
hendrick’s . . . . . . . . . 12
mount gay . . . . . . . . . 12
bluecoat . . . . . . . . . . 12
BARBANCOURT . . . . . . . 12
St. George Absinthe . . . 17
sagatiba cachaca . . . . 12
whisky
woodford reserve . . .
12
knob creek . . . . . . . . . 12
maker’s mark . . . . . . .
12
four roses small batch 12
basil hayden . . . . . . . . 13
Gr and marnier . . . . . . 13
disaronno Amaret to . . 12
luxardo mar aschino . . 12
luxardo bit ter . . . . . . 12
st. germain . . . . . . . . . 12
belle de brillet pear . . 12
14
pierre ferr and 1er cru . 15
martell cordon bleu . 38
remy martin xo . . . . . . 48
bulleit rye . . . . . . . . . 12
southern comfort . . . 12
mathilde pear . . . . . . . 12
brandy
courvoisier vs . . . . . .
chambord . . . . . . . . . 12
COMBIER . . . . . . . . . . . 12
fr agoli str awberry . . 12
COMBIER APRICOT . . . . . 12
creme de cassis . . . . . . 12
Creme de Violet te . . . . 12
k ahlua . . . . . . . . . . . 12
sazer ac rye . . . . . . . .
12
michter’s rye . . . . . . .
13
japanese
jack daniel’s no. 7 . . . .
12
Kiuchi no Shizuku distilled from Hitachino White Ale . . . . . . . .
seagr am’s 7 . . . . . . . . . 12
bushmills . . . . . . . . .
12
Nardini gr appa . . . . . . 13
WHITE OAK AKASHI BLEND fruity and lavish
15
. . . . . . . . . 14
hibiki blended whisky 12 year fragrant malt
. . . . . . . . . 18
jameson . . . . . . . . . . . 12
hakushu single malt 12 year smoky
. . . . . . . . . 16
J & B . . . . . . . . . . . . . . 12
hakushu single malt 18 year malty, fruity, smoky, honey . . . . 60
Johnny walker bl ack . . 14
nikk a coffey gr ain whisky 95% corn, Coffey still . . . . . . . . . 16
johnny walker blue . . 42
nikk a miyagikyo single malt 12 year hints of sherry . . . . . . 21
Oban 14 . . . . . . . . . . . . 21
nikk a taketsuru PURE MALT 12 year gentle peat . . . . . . . . . 16
Macallan 12 . . . . . . . .
14
nikk a taketsuru PURE MALT 17 year nice finish . . . . . . . .
Glenlivet 12 . . . . . . . .
14
nikk a taketsuru PURE MALT 21 year well-rounded . . . . . . . . 35
Glenlivet 18 . . . . . . . . 30
ichiro’s MALT chichibu “the first” single malt rare . . . . 48
28
non-alcoholic
9 each
H omemade Gi n g er ale
with lime juice
seppu n
shiso leaf, grapefruit juice & yuzu juice with club soda
H a n d S q uee z ed P i n eapple
with ginger
P i n k g rape f ruit
with honey
suika
fresh-squeezed watermelon juice
OTOME
pickled ume plum, ume syrup, Luxardo cherries with club soda
sprit z er
fresh pressed Gewurztraminer juice from Navarro Vineyards, Anderson Valley, CA
with club soda and lemon
12
also available by glass or bottle
12 gl / 48 btl (750ml)
SA K E
junmai daiginjo
glass
10 oz
decanter
13
ginban (Toyama)
35
light & dry, hints of young strawberries kikusui (Niigata)
16
42
made from heirloom rice, delicate and aromatic
kagatobi ai (Ishikawa)
18
49
aromatic with a clean finish
64
full bodied and delicious
21
56
fresh and fragrant
21
56
720 ml
105
135
128
128
720 ml
27 75
soft, round and elegant
dassai 23 ( Yamaguchi)
95
720 ml
complex and well balanced
kubota manju (Niigata)
1800 ml
720 ml
“gokugetsu” (Yamagata)
masumi nanago (Nagano)
210
720 ml
jokigen kimoto ( Yamagata)22
gasanryu
bottle
180
720ml
30 90 beautifully balanced, perfect
SHICHIHONYARI SHIZUKU (Shiga) fruity yet smooth and refined, luxurious
210
720ml
210
500 ml
ISOJIMAN 50 (Shizuoka)
230
rich and melony, with briny notes
720ml
kOTSUZUMI ROJO HANA ARI (Hyogo) 260 delicate fruit notes, layered and complex
720 ml
asabir aki kyokusen (Iwate)
*more info can be found on the back page
Born “dreams come True” (Fukui)
*more info can be found on the back page
360
720 ml
560
1000 ml
daiginjo
10 oz
decanter
glass
iki na onna (Ishikawa)
16
42
23
65
clean, balanced and elegant
bottle
95
720 ml
suir akuten (Akita)
silky, dry, nice acidity
160
720 ml
KIRIN HIZOSHU (Niigata) aged 5 years, rich and elegant
188
750 ml
KOKURYU RYU (Fukui) 240
smooth, aromatic, rumored Emperor’s favorite
720 ml
480
tedorigawa mangekyo (Ishikawa)
texture like fine silk
720 ml
junmai ginjo
watari bune (Ibaraki)
13
36
heirloom rice varietal - honeydew aromas
TATEYAMA ( Toyama)
balanced, great with sashimi
hanagaki (Fukui)
13
36
14 38 13
36
86
720 ml
well balanced, long finish, hints of honey
Tatsuriki (Hyogo)
84
720 ml
tropical fruits with a dry finish
Mantensei ( Tottori)
84
720ml
15
84
720 ml
39
aromatic with a dry finish
90
720 ml
ginjo
izumi judan ( Yamagata)
13
35
12
34
dry, crisp, touch of juniper
Ok a ( Yamagata)
720 ml
light, clean and easy
TATSURIKI “Akitsu” (Hyogo) 680 Sakur a Biyori (Niigata) *more info can be found on the back page
720 ml
easy to drink, refreshing
82
78
720 ml
14
38
86
720ml
daishichi “myoka R angyoku” (Fukushima)800 TOSA TSURU “AZURE” (Kochi) 11 *more info can be found on the back page
720 ml
silky, gentle with clean finish
Kikuhime Kukuri Hime (Ishikawa)
1200
Hakk aisan (Niigata)
*more info can be found on the back page
720 ml
dry and easy drinking
29
68
720 ml
16
42
98
720ml
red
glass
bottle
SAINT-ROMAIN Henri & Gilles Buisson “Sous Roche” 2011 (Burgundy, France) Pinot Noir . . . . . . . . 20 . . . . . 85
gevREy chambertin Domaine Harmand-Geoffroy “Vielles Vignes” 2011 (Burgundy, France) Pinot Noir . . . . . . 157
corton gr and cru Edmond Cornu “Les Bressandes” 2010 (Burgundy, France) Pinot Noir . . . . . . . . . . . . . 235
MORGON Jean Foillard “Cote du Py” 2013 (Beaujolais, France) Gamay . . . . . . . . . . . . . . . . . . . . . . . . . . . . 90
Palet te Chateau Simone 2006 (Provence, France) Grenache, Mourvèdre and a mélange of rare varietals . . . . . 98
275
CHATEAUNEUF-DU-PAPE Chateau de Beaucastel 2000 (Southern Rhone, France) . . . . . . . . . . . . . . . . . .
quadrio Nino Negri 2010 (Valtellina, Italy) Nebbiolo . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13 . . . . . 58
BAROLO Marziano Abbona “Pressenda” 2004 (Piedmont, Italy) Nebbiolo . . . . . . . . . . . . . . . . . . . . . . . . . 145
carema Luigi Ferrando “Etichetta Bianca” 2010 (Piedmont, Italy) Nebbiolo, Barbera and Neretta . . . . . . . . . . . 115
Brunello di Montalcino La Torre 2008 ( Tuscany, Italy) Sangiovese . . . . . . . . . . . . . . . . . . . . . . . . 115
PINOT NOIR Alloro 2011 ( Wilamette Valley, Oregon) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 81
ZINFANDEL Ridge “Three Valleys” 2012 (Sonoma, California) . . . . . . . . . . . . . . . . . . . . . . . . . . 17 . . . . . . 77
syr ah Clos Saron “Stone Soup” 2008 (Sierra Foothills, California) . . . . . . . . . . . . . . . . . . . . . . . . . . . . 115
cabernet sauvignon Heitz Cellars 2009 (Napa Valley, California) . . . . . . . . . . . . . . . . . . . . . . . . . . . 115
CABERNET SAUVIGNON Kenzo Estate “Ai” 2011 (Napa Valley, California) . . . . . . . . . . . . . . . . . . . . . . . . 575
BORDEAUx BLEND Dominus Estate 2011 (Napa Valley, California) . . . . . . . . . . . . . . . . . . . . . . . . . . . . 350
sparkling glass
bottle
gler a Prosecco Bisson “Trevigiani” 2013 NV ( Veneto, Italy) . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 . . . . . 54
pol roger Brut Reserve NV (Champagne) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25 . . . . 120
alfred gr atien Brut Classique NV (Champagne) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 375 ml
75
l armandier-bernier 1 ER cru Terre de Vertus Blanc de Blancs Non-Dose 2008 (Champagne) . . . . . . . . . . 149
krug Grande Cuvee MV (Champagne) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 375
H. billiot gr and cru Rosé Brut (Champagne) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 127
Dom pÉrignon rosé Iris Van Herpen Edition 2003(Champagne) . . . . . . . . . . . . . . . . . . . . . . . . . . . . 750
W INE
white glass
bottle
Koshu Bernard Magrez - Yuuji Aruga 2010 (Katsunuma, Japan) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 165
A French-Japanese collaboration, this amazing wine has citrus aromas with a hint of stone fruit
vouvr ay Le Clos de la Meslerie 2011 (Loire, France) Chenin Blanc, light and juicy . . . . . . . . . . . . . . . . . 64
Bordeaux Bl anc Chateau Haut Dambert “Entre-deux-Mers” 2013 (Bordeaux, France) . . . . . . . .
12 . . . . 54
SANCERRE Lucien Crochet 2012 (Loire, France) Sauvignon Blanc . . . . . . . . . . . . . . . . . . . . . . 16 . . . . . . 72
altesse, Seyssel Domaine de Vens-le-Haut 2011 (Savoy, France) Crisp with a fullness to the palette . . . . . . . . 94
condrieu Yves Cuilleron 2013 (Northern Rhone, France) Viognier - rich, with notes of peach . . . . . . . . . . . . 120
pinot bl anc Meyer-Fonné “Vieilles Vignes” 2013 (Alsace, France) . . . . . . . . . . . . . . .
. . . . . 13 . . . . . 58
Riesling Sonnenberg Domaine Maurice Schoech & Fils 2012 (Alsace, France) dry . . . . . . . . . . . . . . . . . 60
chablis 1er cru Jean & Sebatien Dauvissat 2009 “Vaillons” (Burgundy, France) Chardonnay . . . . . . . . . . . . . 82
chablis gr and cru Patrick Piuze 2013 “Bougros” (Burgundy, France) Chardonnay . . . . . . . . . . . . . . . . . . 165
puligny-Montr achet 1er cru Jacques Carillon “Perriéres” 2012 (Burgundy, France) Chardonnay . . . . . . . 255
Erbaluce di Caluso Luigi Ferrando “La Torrazza” 2011 (Piedmont, Italy) . . . . . . . . . . . . . . . . . . . . . . . 54
“Coenobium” Monastero Suore Cistercensi 2010 (Lazio, Italy) Trebbiano, Malvasia, and Verdicchio . . . . . . . . 55
Pinot grigio Elena Walch “Castel Ringberg” 2013 (Alto Adige, Italy) . . . . . . . . . . . . . . . . . . . . . . . . . . 61
gruner veltliner Prager “Hinter der Burg” 2013 ( Wachau, Austria) . . . . . . . . . . . . . . . . . . . . . . . . . . 87
Riesling Immich-Batterieberg “Steffensberg” (Mosel, Germany) Trocken . . . . . . . . . . . . . . . . . . . . . . . . . . 72
gewurztr aminer Navarro 2012 (Anderson Valley, California) dry . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54
chardonnay BLEND Channing Daughters “Clones” 2013 (Bridgehampton, New York) . . . . . . . . . 18 . . . . . . 77
chardonnay Eric Kent “Russian River Valley” 2012 (Sonoma, California) . . . . . . . . . . . . . . . . . . . . . . . . 91
rosé glass
bottle
ROSÉ Wölffer Estate 2014 (Long Island Hamptons, New York) . . . . . . . . . . . . . . . . . . . . . . . . . . 13 . . . . . . 58
syr ah Yves Cuilleron “Sybel” 2014 (Northern Rhone, France) . . . . . . . . . . . . . . . . . . . . . . . . . 12 . . . . . 54
sancerre Lucien Crochet 2014 (Loire, France) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67
junmai
glass
10 oz
decanter
masumi okuden (Nagano) 10 28 smooth long finish with a natural sweetness
bottle
64
720 ml
KITAYA (Fukuoka)
10
28
medium-body, clean palate with dry finish
64
720 ml
daishichi kimoto(Fukushima) 11
junmai kimoto - rich, fresh and clean
29
1800 ml
sUMIYOSHI ( Yamagata)
tokubetsu - dry and full bodied
10
28
suijin (Iwate)
dry and light-bodied
11
29
68
720 ml
29
12
33
68
720 ml
74
720 ml
IZUMO FUJI (Shimane)
12
33
every step done by hand. soft, citrus aroma
Gunma izumi (Gunma)
13 36
mushroom with fruit accents, long, dry finish
Oku no matsu (Fukushima) 12
easy with elegant complexity
senchu hassaku (Kochi) 16
tokubetsu - light, clean and elegant 16
75
720 ml
84
720 ml
33
75
720 ml
42
95
720 ml
sougen (Ishikawa)
16
42
dry and sharp finish, hint of green bamboo
kikuhime (Ishikawa)
dry and full bodied
64
720 ml
Tak aisami ( Tottori)
11
tokubetsu - refreshing yet aromatic
KAGATOBI ( Tottori)
yamahai - super dry and deep
145
95
720 ml
42
95
720 ml
nama unpasteurized
denshin hARU (Fukui) 12
33
junmai ginjo - aroma of pineapple, nice acidity
naruto tai ( Tokushima) 13
720 ml
35
ginjo - crisp with dry finish
35
junmai ginjo - fruity with an aromatic finish
15
15
39
junmai daiginjo - perfectly balanced, elegant finish
Eiko fuji ( Yamagata) junmai ginjo - floral aroma
18
82
720 ml
39
junmai ginjo - light, refreshing, well balanced
ryujin (Gunma) 82
720 ml
miyasak a yamahai 50 (Nagano)13
harushik a (Nara) 75 88
honjozo
10 oz
decanter
glass
ICHINOKURA MUKANSA (Miyagi) 11
dry & crisp, high acidity, straight forward
1800ml
futsushu
AKANE (Hyogo)
yoshinosugi (Nara)
9
25
Kurosawa (Nagano)
8
25 105
52
sweet and creamy
rihaku (Shimane)
720 ml
12 33 76
junmai - cloudy, smooth and mild
720 ml
Summer Snow (Hiroshima) 13 35 88
ginj0 - rich, creamy and robust
900 ml
yuki watari (Iwate) mellow and smooth
daku (Niigata) 28
300 ml
13 junmai - lightly milky, dry and subtle
56
500 ml
Tatenokawa dakuryu(Yamagata) 16 42 junmai daiginjo - sweet & rich yet crisp
95
720 ml
sparkling
mio (Nara)
20
refreshing, fruity and sweet aroma
300 ml
JAPON (Kyoto)
junmai- light and refreshing
Hakk aisan nigori sparkling (Niigata)
refreshing, fruity and sweet aroma
mizubasho pure (Gunma)
made in the style of champagne, dry and crisp w a r m SAK E
88
720 ml
720 ml
nigori unfiltered
MANTENSEI - Junmai Ginjo - 18
300 ml
54
aged in 80 year old Yoshino cedar for 3 months
daishichi kimoto - Junmai - 14
49
20
natural rose color & sweetness from Akane rice
720 ml
720 ml
bottle
29 145
KIKUHIME - Junmai - 20
summer snow - Nigori - 18
26
330 ml
42
360 ml
78
360 ml
SHOCHU
Tokyo’s drink of choice, Shochu, is a versatile spirit. It
is made from a variety of ingredients and is typically
25% alcohol giving it a mildness that allows it to easily
be paired with Japanese cuisine. Our chef swears that
it doesn’t give you a hangover, but you be the judge...
10 oz
decanter
bottle
8
26 58
8
26 58
windows migaki (Kagoshima) 9 29
67
barle y
glass
fukiage (Kagoshima)
吹上 (鹿児島)
Clear, light & refreshing
iichiko (Oita)
いいちこ (大分)
Soft, with a long, rich finish
house - i n f used
shochu
磨 (鹿児島)
Vanilla and spice, aged over 3 years in oak barrels
served on the rocks
coffee, brown sugar or ginger
white truffle
yamano mori (Nagasaki)
10
32 74
29
67
38 86
32 74
山の守 (壱岐)
Woody and with a complex finish
11
24
HITOTSUBU NO MUGI (Kagoshima)9 一粒の麦 (鹿児島)
Rich wheat flavor with sweet pine notes
chu - hi
mild shochu mixed with juice or tea
delicious, a great introduction
kin ta ro ( Fukuoka)
Oolong tea-hi . . . . . . . . . . . . . . . . . . 10
11 金太 郎 ( 福岡)
Full flavored with a lingering finish
Green tea-hi . . . . . . . . . . . . . . . . . . . . 12
chu hi . . . . . . . . . . . . . . . . . . . . . . . . 11
BUCKW H E AT
with grapefruit, navel orange, lemon or lime
towari (Miyazaki)
10 oz
decanter
bottle
rice
glass
shiro (Kumamoto)
8
26 58
Gankutsu oh (Kumamoto) 10 32 74
しろ (熊本)
Dry and refreshing, easy
巌窟王 (熊本)
Soft with a complex finish
十割 (宮崎)
Floral and light
10
s w eet potato
satoh (Kagoshima)
glass
10 oz
decanter
bottle
16
43
105
9
29
佐藤 (鹿児島)
Smoky, super smooth
kaikozu (Kagoshima)
67
かいこうず (鹿児島)
Gentle & round with a dry, crisp finish
ikkomon (Kagoshima)
10
9
33 75
29
67
黒霧島 (宮崎)
jougo (Amami)
8
26 58
9
29
67
10
32 74
8
26 58
1 0
BENIiKKO (Kagoshima)
32 74
紅一刻 (鹿児島)
Lento (Amami)
Amami (Amami)
8
26 58
32 74
奄美（奄美大島)
Well-balanced, clean and full of flavor
38 87
富乃宝山 (鹿児島)
Fragrant and well balanced
Beni otome (Fukuoka)
38 87
吉兆宝山 (鹿児島)
Dry and full bodied, complex finish
satsuma hozan (Kagoshima) 10 tea
32 74
12
40
96
12
40
210
薩摩宝山 (鹿児島)
Aromatic roasted potato flavor
平八郎 (宮崎)
Aromatic
gyokuro (Fukuoka)
萬膳 (鹿児島)
Well balanced, long finish
tenshi no yuwaku (Kagoshima) 23 1750ml
70
天使の誘惑 (鹿児島)
Aged in sherry casks for 10 years, very limited
165
10
玉露 （福岡)
Distilled from green tea leaf, clean finish
A w amori L O NG G R A I N R I C E
Zuisen (Okinawa)
紅乙女（福岡)
Complex and full of sesame aroma
kitcho hozan (Kagoshima) 11 hei hachiro (Miyazaki) キンミヤ (三重)
Clean and crisp
S esame
Silky touch and well balanced acidity
tomino hozan (Kagoshima) 11 bottle
じょうご（奄美大島)
Lush
kinmiya (Mie)
Sweet aroma & fresh after taste
manzen (Kagoshima)
10 oz
decanter
れんと（奄美大島)
Nutty finish
一刻者 (鹿児島)
100% sweet potato, bold and flavorful
KUROKIRISHIMA (Miyazaki) glass
S u g ar ca n e
9
29
瑞泉 （沖縄)
Lively and rich, a true testament to the region
67