Our Products

Good food starts with good ingridients.
We only bring you the best.

WHAT IS THE SAKE?

Sake made by a process unique to Japan.
The main ingredients are rice, rice malt, and water.
Sake is said to have originated in the Jomon to Yayoi periods and has a very long history.
It is a type of “brewed sake” made by fermenting raw materials.

WHAT IS THE SHO-CHU?

Shochu is an alcoholic beverage that originated in Japan and is a type of distilled spirit.
Shochu is further classified according to its ingredients: potato shochu, barley shochu, rice shochu, brown sugar shochu, and awamori.

WHAT IS THE DOMAINE KUHEIJI?

Known for its high reputation both domestically and internationally, “Kamoshibito Kuheiji” is highly regarded, even being featured in Michelin-starred restaurants in Paris. The wine brand “DOMAINE KUHEIJI” is an extension of Kuheiji’s endeavors in the Burgundy region of France.
Kuheiji places great emphasis on terroir, focusing on the quality of the climate, soil, and water that best suit the raw materials they cultivate, such as grapes and sake rice.
While originally specializing in sake brewing, Kuheiji aims to incorporate wine brewing techniques to create a ‘chemical reaction between sake and wine.
The goal is to produce innovative bottles that combine the brewing technologies of both sake and wine.

WHAT IS THE AWAMORI?

The rice used to make Awamori is mainly indica rice produced in Thailand.
Thai rice has the advantage that black koji fungi can easily grow mycelium and the temperature can be easily controlled during alcoholic fermentation.

WHAT IS THE OKINAWA ISLAND RUM?

The Okinawa RUM we carry has a mild, delicate flavor.
In the mouth, the refined sweetness and flavor of brown sugar spreads over the tongue.
This is made possible by the DUNDER BREWING process invented by Mizuho Brewery.
This product goes well with highballs and cocktails, as well as with sweets etc..

WHAT IS THE RARE VARIETY TEA?

They use the same origin, the same tea garden, and the same variety, referred to as “Single Origin.” They only use rare “spring-picked” tea leaves, in contrast to inexpensive tea leaves. Unlike the typical refinement level of 70-80%, they’ve elevated it to below 50% to use only tea leaves free from any harsh taste.

WHAT IS THE SPARKLING TEA?

Jacob Kocemba, a renowned sommelier from the Nordic region, created a limited edition craft sparkling tea by hand, which combines carefully selected teas from around the world with botanical ingredients such as grape juice.
With accolades such as Denmark’s Best Sommelier and the top prize in the Nordic Sommelier Championship, he felt the need for a new beverage while serving as head sommelier at a Michelin-starred restaurant in Copenhagen, Denmark’s capital.
Drawing inspiration from the Danish tradition of “tea time,” which emphasizes the cultivation of rich moments, he developed innovative drinks based on tea.

COLLABORATION PRODUCTS

This time, we collaborated with “KATSUYAMA BREWERY” in Miyagi Prefecture.
The product name is “KATSUYAMA SAMURAI”.
If you want to see the details, please click the picture here.