【喫煙可・朝まで営業中】完全個室　炭火串焼と海鮮浜焼　伊勢吉　八重洲店

Dassai is a world-renowned top-class sake.Junmai Daiginjo is made by polishing Yamadanishiki, which is said to be the finest brewer's rice, to 50%.A masterpiece that maintains an exquisite balance between a clean, fresh taste and a soft, delicate aroma.1

Easy to drink while retaining the flavor of Fukui Prefecture's "Gohyakumangoku" rice.A Junmai sake that can be enjoyed hot or cold with any dish.1

It is an extremely clear liquor that goes through the throat smoothly.You can feel the umami from the rice without any extra flavor.1

Ginjo brewing and pure rice brewing create a dry finish with a sharp and rich flavor, and it is further matured in the brewery to create a relaxing and calming taste.1

A dry special junmai sake with a gentle aroma of the original rice and a sharp and rich mouthfeel.You can enjoy a wide range of sake from cold to hot.We use Yukishimizu from Daisetsuzan in Hokkaido for brewing water, and make the most of Asahikawa's cold climate.1

It is a sake that represents Nechi Otokoyama.A Junmai Ginjo with a soft and fragrant rice flavor.Made with Gohyakumangoku from Nejiya, this sake has a mild aroma and flavor that you won't get tired of drinking.

Through the glass, you can feel the magnificence of time with the gentle flavor that is unique to aged sake.A sake with a gorgeous aroma and a rich aftertaste.Exactly the best of the prestigious.A drop of romance that will be passed down tonight.glass

Potato shochu that expresses the strength and firm body unique to black koji.It features a strong aroma and taste and a delicate and smooth texture due to careful aging.glass

It has a sweet and gentle aroma and sweetness like roasted sweet potato, and is characterized by a light taste that does not leave an aftertaste.The moment you put it in your mouth, it feels light, but there is a response to drinking.glass

The sweet potato flavor makes it soft and easy to drink.clear drinking glass

The raw material for authentic shochu "Kirishima" is Kogane Sengan, a sweet potato cultivated in a vast potato field in southern Kyushu.The water used for preparation and warimizu is Kirishima Rekkasui, which springs from a huge water pot located 150 meters underground in the Miyakonojo Basin in southern Kyushu.It contains an appropriate amount of minerals and carbon dioxide gas, and almost no iron, which is the archenemy of shochu making.glass

I can assure you that the soft umami and outstanding crispness are not inferior to other popular brands.You can drink it on the rocks, but it's best mixed with hot water! Please enjoy the taste of sweet potato shochu.glass

The aroma of potato shochu comes from terpenes derived from potatoes and fatty acids from rice malt.Ikkokumono uses potato malt instead of rice malt to bring out the aroma of potato terpenes.The secret to the original sweet and fragrant aroma of potatoes is hidden in this manufacturing method.glass

Barley shochu made from 100% barley, using only hand-made koji and selected barley, and finished with a light flavor by vacuum distillation.glass

This authentic shochu is a blend based on barley shochu, which has been matured using a unique aging method.glass

Carefully selected barley shochu is carefully aged in oak barrels for 4 years to create a masterpiece of authentic barley shochu that has been stored for a long time.Long-term storage in oak barrels gives it a mellow, long-lasting taste, and a fragrant aroma of barley that spreads throughout your mouth and goes down smoothly.glass

Due to the old-fashioned method, the amount produced is limited, but the shochu that you can taste the full-fledged taste is made.We use pesticide-free barley, and the water from Takeda, one of the top 100 in Japan.Handcrafted shochu made with old-fashioned lids.The aroma of barley makes the drink feel chewy.glass

Made with 100% domestic two-rowed barley.All made with barley koji, the original aroma and drinkability of barley.With our unique technology based on years of research, we have created a flavor that is “fragrant and easy to drink”.glass

Barley shochu, which uses carefully selected barley and natural water from Hiji Town, Oita Prefecture, has inherited traditions and techniques. This is the standard Oita barley shochu.glass

It is a shochu that goes beyond the concept of rice shochu, with an outstanding richness and aroma due to long-term aging, and a smooth texture.Koji is made by hand in a traditional stone chamber.glass

We use fragrant red shiso that is specially cultivated for Tantakatan in Shiranuka, Hokkaido.Please enjoy the gorgeous fragrance unique to carefully selected shiso and the refreshing flavor that spreads in your mouth.glass

Amami brown sugar shochu is characterized by the faint sweet aroma of brown sugar, the light taste that you won't get tired of drinking, and the mellow taste of unblended whiskey that has been aged for over 3 years.glass