【喫煙可・朝まで営業中】炭火焼き鳥 個室居酒屋 豊年満作 八重洲店

The highest peak of sake recognized all over the world, "Dasai".Junmai Daiginjo is made by polishing Yamada Nishiki, which is said to be the best sake rice, to 50%.A gem that maintains a perfect balance between a clean and fresh taste and a soft and delicate aroma.

You won't get tired of drinking, and you will be able to drink without knowing it, with a very soft taste and a refreshing feeling of sickness.

It has an extremely clear liquor quality and passes through the throat smoothly.You can feel that the taste from rice is strong without any extra taste.

A dry special pure rice sake with a mild aroma that is inherent to rice and a sharp and rich taste.You can enjoy a wide range from cold to hot.We use the fresh water from Daisetsuzan, Hokkaido, to make the best use of the cold climate of Asahikawa.

It is a representative sake of Mt. Nechio.Junmai Ginjo is a junmai ginjo that has a soft and fragrant taste of rice.Using 500 million stones from the local Nechi valley, it has a mild aroma and taste, so you won't get tired of drinking it.

You can see the magnificence of time through the glass with the gentle flavor that is unique to aged sake.A sake that has a gorgeous scent and leaves a rich finish.It's a prestigious style.A drop of romance that will be inherited tonight.

Sweet potato shochu that expresses the unique strength and solid body of black jiuqu.It features a strong aroma and taste, and a delicate and smooth texture due to careful aging.

It has a sweet and gentle scent and sweetness like roasted sweet potato, and is characterized by a light taste that does not remain behind.The moment you put it in your mouth, it feels light, but it is responsive to drinking.

The sweet potato flavor and mouthfeel are soft and very easy to drink.Clean mouth

The raw material for the authentic shochu "Kirishima" is sweet potatoes and golden Sennuki cultivated in the vast potato fields of southern Kyushu.And what we use for the water to be prepared and split is "Kirishima Risui", which springs from a huge water tank located 150m underground in the Miyakonojo Basin in South Kyushu.It contains moderate amounts of minerals and carbon dioxide, contains almost no iron, which is the enemy of shochu making, and has optimal growth conditions for yeast fermentation.

It can be said that the soft taste and outstanding sharpness are comparable to other popular brands.Rock is fine, but after all this is excellent with hot water! Please enjoy the deliciousness of sweet potato shochu.

The scent of sweet potato shochu is the scent of terpenes, which are aroma components derived from potatoes, and the fatty acids of rice jiuqu.The maker uses potato jiuqu instead of rice jiuqu to bring out the terpene scent of potatoes.The secret of the sweet and fragrant aroma of potatoes is hidden in this manufacturing method.

A 100% barley shochu that uses only handmade jiuqu and selected barley and is finished with a light flavor by vacuum distillation.

A full-fledged shochu that is blended based on the undiluted sake of barley shochu that has been aged by a unique aging method, and has a mellow taste and a slight barrel scent.

This is a gem of authentic barley shochu that has been carefully selected and carefully aged in oak barrels for 4 years for long-term storage.The mellow and stretchy taste unique to long-term oak barrel storage, the fragrant aroma of barley spreading in the mouth and the smooth throat.

Due to the old-fashioned manufacturing method, the amount of shochu that can be made is limited, but that is why shochu that can be enjoyed in earnest is made.The raw material wheat is pesticide-free, and the water split is made from the famous water of Takeda, one of the 100 best local waters in Japan.Handmade shochu using the old-fashioned room lid.The aroma of wheat makes you feel the drink.

100% domestic Nijo barley is used.The original aroma and ease of drinking of wheat, all prepared with barley jiuqu.With our unique technology based on many years of research, we have created a taste that is "fragrant and easy to drink."

Using carefully selected barley and natural water rich in nature in Hiji Town, Oita Prefecture, the barley shochu inherits tradition and skill, and the gorgeous and graceful aroma peculiar to vacuum distillation and the fluffy sweetness and afterglow of barley are tired of drinking. It is not a classic Oita barley shochu.