SAKE & SHOCHU FLIGHTS Educational samplers for those who want to taste a variety of sake! Good for both sake beginners and experts
Sake 101 Flight Junmai, Masumi Okuden Kantsukuri, Nagano crisp and dry with apple and pear aromas
Junmai Ginjo, Chikurin Karoyaka, Okayama light and gentle with floral and herb aromatics
Daiginjo, Wakatake "Onikoroshi", Shizuoka super smooth and clean with lavender aromas
Modern Style, Untraditional Sakes Murai Family, Nigori Genshu, Aomori rich and velvety, with pineapple and vanilla
Kamoizumi Kome Kome, Hiroshima the ‘riesling' of sakes - soft, sweet, and citrusy
Sparkling Rose Sake, Hana Hou Hou Shu made like champagne, this sake is creamy and sweet
The Art of Brewing - Artisanal, hand crafted styles of sake Kasumi Tsuru, Kimoto Style Extra Dry Honjozo, Hyogo this style of ‘wild-fermented' sake produces smoky, robust flavors
Eiko Fuji, Junmai Ginjo Namazake, Yamagata this rare sake is a year-round unpasteurized brew
Watari Bune, Muroka Junmai Ginjo, Ibaraki A true red wine drinker's sake
A Lesson in Shochu - Japanese Distilled Liquor KOME - Watari Bune Kome Shochu was the first type of shochu to be made in Japan.Kome shochus are light and spicy
SHIRO GOMA - Beniotome This spirit is produced with no additives, which delivers uninterrupted, intense sesame fragrance and body.
IMO - Kuromaru Imo shochus traditionally have a plump fragrance, body and sweetness, Hot water served with this shochu works well
Sweet Sake Flight Ichinokura Himezen, Miyagi soft, sweet, and creamy, with notes of lemon and custard
Hanahato, 8 years aged Kijoshu, Hiroshima this unique sake has an aged tawny quality with chocolate notes
Harushika Tokimeki, Nara tropical fruit flavors, balanced with great acidity
DESSERT WINES Banyuls, Dom Du Mas Rimage 2003, late vine grenache Rudolph Mueller, Riesling Eiswein Lustau, Pedro Ximenez Sherry Lustau, Triple Cream Sherry Sandeman, fine ruby port Churchill, 10 year tawny Paul Jaboulet Aine, Muscat de Beaumes de Venise 2004 Chateau les Tuileries Sauternes 2003
CHAMPAGNES Paul Laurent Cuvee De Fondateur Perrier Jouet Grand Brut, 375ml
SPARKLING WINES Banfi Rosa Regale, Brachetto 187ml split Mionetto Prosecco L'Herou De Raventos I Blanc Cava
WHITE WINES Ferrari Carano Fume Blanc, Sonoma County, California Erath Pinot Gris, Willamette Valley, Oregon Richter Riesling Estate, Mosel Saar Ruwer, Germany Simi Chardonnay, Russian River Valley, California
RED WINES Ridge, ‘Three Valleys' Zinfandel, Sonoma County, California Coppola, ‘Diamond Series' Merlot, California
BEERS Hitachino Nest Beer, Ibaraki white ale, ginger, or red rice ale
SHOCHU - JAPANESE SPIRITS Not to be confused with sake, which is brewed, shochu is a distilled spirit that is quickly gaining in consumption and popularity. Shochu's single distillation process preserves the integrity and flavor of its ingredients. Shochu can be made from barley, sweet potato, rice, black sugar, and many more.
KOME (rice) Kome shochu was the first type of shochu to be made in Japan. Great kome shochus have distinct rice grain aromas and rice acidity, and a lightly refined sweetness. Watari bune kome shochu, Ibaraki Nakanaka Nai kome shochu, Hyogo Gantsukuoh kome shochu, Miyazaki
SHIRO GOMA (white sesame) Beniotome is the first brewery to produce sesame shochu. This spirit is produced with no additives, which delivers uninterrupted, intense sesame fragrance and body. Beniotome, white sesame shochu, Fukuoka
IMO (sweet potato) Imo shochus traditionally have a plump fragrance, body, and soft sweetness. Hot water served with this shochu works well to emphasize the aroma. A great match for dishes rich in soy flavors. Okunomatsu imo shochu, Fukushima Kuromaru imo shochu, Yamazaki
KORUI (mixed grain) Shochu that is distilled from molasses or mixed grains. Very smooth, the sudachi citrus shochu is infused with citrus juice and is fermented at low temperatures to preserve the natural flavors. Sudachi citrus, Tokushima
WHISKEY Suntory, Yamazaki 12 year aged Single Malt
