Dive in and explore our sakes by style, class, size and region, our ...
Dive in and explore our sakes by style, class, size and region, our ...
Dive in and explore our sakes by style, class, size and region, our ...
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<strong>Dive</strong> <strong>in</strong> <strong>and</strong> <strong>explore</strong> <strong>our</strong> <strong>sakes</strong> <strong>by</strong> <strong>style</strong>, <strong>class</strong>, <strong>size</strong><br />
<strong>and</strong> <strong>region</strong>, <strong>our</strong> Japanese <strong>and</strong> Bay Area beers,<br />
Northern California w<strong>in</strong>es, Shochu selections, or<br />
<strong>our</strong> wide range of teas <strong>and</strong> soft dr<strong>in</strong>ks.<br />
Enjoy y<strong>our</strong> Izakaya experience at Nombe!
Sake<br />
<strong>by</strong> the glass . . . . . . . . . . . . . . . . page 5-6<br />
Sake Flights . . . . . . . . . . . . . . . . page 7<br />
Warm Sake . . . . . . . . . . . . . . . page 8<br />
Sake <strong>by</strong> Style . . . . . . . . . . . . . . . page 11-15<br />
<strong>by</strong> bottle - 300ml . . . . . . . . . . page 19<br />
- 500ml . . . . . . . . . . page 20<br />
- 720ml . . . . . . . . . . page 21-24<br />
- flavored sake . . . . page 25<br />
- 1.8L . . . . . . . . . . . . page 26<br />
Beer . . . . . . . . . . . . . . . . . . . . . . . . . . . . page 29<br />
Shochu <strong>and</strong> Cocktails . . . . . . . . . page 30-31<br />
W<strong>in</strong>e <strong>and</strong> Other Dr<strong>in</strong>ks . . . . . . . . page 32<br />
Tea <strong>and</strong> Soft Dr<strong>in</strong>ks . . . . . . . . . . . . page 35-36
Sake Classifications:<br />
Junmai -pure-<br />
Sake have no added alcohol <strong>and</strong> have a more robust, full-bodied flavor<br />
profile. Typically drier, stronger, <strong>and</strong> more “mascul<strong>in</strong>e.”<br />
Enjoy with meats, agemono <strong>and</strong> yaki-onigiri.<br />
G<strong>in</strong>jo -premium-<br />
Refers to sake that have rice which has been polished to less than 55%<br />
its orig<strong>in</strong>al <strong>size</strong>. This gr<strong>in</strong>d<strong>in</strong>g/polish<strong>in</strong>g results <strong>in</strong> sake with a lighter,<br />
more subtle flavor <strong>and</strong> texture that can highlight the sake’s<br />
dist<strong>in</strong>ct <strong>in</strong>gredients <strong>and</strong> texture, as well as the technique of the Toji<br />
(brewmaster). Often excellent with grilled vegetables, raw <strong>and</strong> prepared<br />
seafood, <strong>and</strong> tempura.<br />
Dai G<strong>in</strong>jo -super premium-<br />
Refers to sake made from rice polished to 40% its orig<strong>in</strong>al <strong>size</strong>, result<strong>in</strong>g<br />
<strong>in</strong> very light <strong>and</strong> often fruity flavor profiles, depend<strong>in</strong>g on the yeast<br />
used <strong>and</strong> the Toji’s technique. These are often the sake brewers make<br />
for sake competitions <strong>and</strong>, formerly, for patrons <strong>and</strong> dist<strong>in</strong>guished<br />
people <strong>and</strong> customers <strong>in</strong> their villages. Best enjoyed with sashimi, light<br />
sweets, fish stew (nimono, suimono, nabe, etc.) <strong>and</strong> salads.
sake <strong>by</strong> the glass<br />
Tama no Hikari Yamahai Junmai G<strong>in</strong>jo 13<br />
Kyoto<br />
bold but elegant, great for pair<strong>in</strong>g<br />
Tengumai Jikomi Yamahai Junmai 12<br />
Nara<br />
bold, dark, l<strong>in</strong>ger<strong>in</strong>g, acidic, deep<br />
Kikusui Junmai G<strong>in</strong>jo 10<br />
“Chrisanthemum Water“ Niigata<br />
extremely light <strong>and</strong> pure, like water<br />
Otokoyama Junmai 9<br />
“Man Mounta<strong>in</strong>“ Hokkaido<br />
defi ned sake taste, rich, rice aroma<br />
Suigei Tokubetsu Junmai 9<br />
“Dranken Whale” Kouchi, Miyagi<br />
like Kubota, but fi nishes stronger<br />
Wakatake Onigoroshi Junmai G<strong>in</strong>jo 11<br />
Shizuoka<br />
rich, complex, bold<br />
Kubota Senju Junmai 10<br />
Niigata<br />
crisp, light, like a dry w<strong>in</strong>e cooler<br />
Mushohai Junmai G<strong>in</strong>jo 10<br />
Nara<br />
round, full of umami <strong>and</strong> character<br />
Hakkaisan Honjozo Junmai 9<br />
Niigata<br />
an alcohol forward honjozo,<br />
with a dryness favored <strong>by</strong> sauvignion blanc dr<strong>in</strong>kers<br />
Urakasumi Junmai 9<br />
Shiogama, Miyagi<br />
strong fi nish <strong>and</strong> taste, big bodied<br />
page 5
page 6<br />
sake <strong>by</strong> the glass<br />
Take no Tsuyu Junmai 9<br />
Yamagata<br />
smooth, silky, great fi nish, refresh<strong>in</strong>g<br />
Hakuro Suishu Junmai G<strong>in</strong>jo 14<br />
Yamagata<br />
w<strong>in</strong>ter water smooth, light, yet refi ned<br />
Ich<strong>in</strong>okura Junmai 10<br />
Miyagi<br />
round, full taste with solid fi nish<br />
Shichi Hon Yari Junmai 9<br />
“Seven Spearmen“ Shiga<br />
nice big taste, acidic but smooth<br />
Kasumi Tsuru Kimoto Junmai 11<br />
Hyogo<br />
dry as a mart<strong>in</strong>i, light as a feather<br />
Yuki no Bosha Junmai G<strong>in</strong>jo 12<br />
Akita<br />
refi ned, demure, bright fl oral bouquet<br />
Kamotsuru Tokusei K<strong>in</strong>paku (gold fl akes) 12<br />
Hiroshima<br />
A hearty touch of gold accompanies this bright Junmai from<br />
Hiroshima. Great for birthdays <strong>and</strong> anniversaries!<br />
Chikur<strong>in</strong> Fukamari Tokubetsu Junmai 14<br />
Okayama<br />
deep rice fl avor, robust fi nish<br />
Kubota Manju Dai G<strong>in</strong>jo 19<br />
Niigata<br />
a luxurious, layered, silky Dai G<strong>in</strong>jo <strong>in</strong> the honjozo<strong>style</strong>. an elixir<br />
of rare quality
sake flights<br />
#1<br />
#2<br />
#3<br />
#4<br />
AkitA<br />
Flight<br />
CrAzy<br />
g<strong>in</strong>jo<br />
Three small cups of sake to sample <strong>and</strong> share!<br />
A “demonslayer”, a spiked Nigata brew, <strong>and</strong> a Hokkaido st<strong>and</strong>ard<br />
s<strong>in</strong>ce 1681.<br />
Wakatake Onigoroshi Junmai G<strong>in</strong>jo<br />
Hakkaisan Honjozo Junmai<br />
Otokoyama Junmai<br />
Nigata’s rockstar, a Chrysanthemum flower seek<strong>in</strong>g fish, <strong>and</strong> a<br />
drunken whale cry<strong>in</strong>g for oysters.<br />
Kubota Senju Junmai<br />
Kikusui Junmai G<strong>in</strong>jo<br />
Suigei Tokubetsu Junmai<br />
A fisherman’s friend, the pride of Yamagata-ken <strong>and</strong> Nombe, <strong>and</strong><br />
a Nara Yamahai crav<strong>in</strong>g fatty meats.<br />
Urakasumi Junmai<br />
Take no Tsuyu Junmai<br />
Tengumai Jikomi Yamahai Junmai<br />
7 Hearty Spearman from Shiga, a bone-dry Kimoto<br />
from Hyogo-ken, <strong>and</strong> an Anise-t<strong>in</strong>ged Genshu.<br />
Shichi Hon Yari Junmai<br />
Kasumi Tsuru Kimoto Junmai<br />
Yuki no Bosha Junmai G<strong>in</strong>jo<br />
A premium Kimoto, an elegant genshu, <strong>and</strong> an estate Junmai<br />
– all from Akita-ken.<br />
Manabito Kimoto Junmai G<strong>in</strong>jo<br />
Yuki no Bosha Junmai G<strong>in</strong>jo<br />
Akitabare “Koshiki Junzukuri“ Junmai<br />
10,000 spiked apricot blossoms, a higher <strong>class</strong> Nigori,<br />
<strong>and</strong> a smooth, dry Yamahai – all G<strong>in</strong>jo, all day.<br />
Manyou no Koubai Tokubetsu G<strong>in</strong>jo<br />
Dassai Junmai G<strong>in</strong>jo Nigori<br />
Tama no Hikari Yamahai Junmai G<strong>in</strong>jo<br />
12<br />
12<br />
12<br />
14<br />
15<br />
17<br />
page 7
page 8<br />
warm sake<br />
<strong>by</strong> carafe<br />
Bishounen Junmai room temp. 10<br />
“Pretty Boy“ Kumamoto<br />
big, dry, acidic, mascul<strong>in</strong>e<br />
Dewatsuru Kimoto Junmai 12<br />
Akita<br />
a dry, refresh<strong>in</strong>g warm sake for pair<strong>in</strong>g with meats <strong>and</strong> stews<br />
Masumi “Okuden Kantsukuri“ Junmai 14<br />
Nagano<br />
silky, rich, layered <strong>and</strong> smooth<br />
Akitabare “Koshiki Junzukuri“ Junmai 15<br />
Akita<br />
dry <strong>and</strong> mild, made with local rice grown <strong>by</strong> brewer<br />
Fugu Hire Sake ( blowfi sh fi n ) 15<br />
rich broth-like mix of blowfi sh fi n <strong>and</strong> sake
sake <strong>by</strong> <strong>style</strong><br />
Every brewer, or Toji, has his own methods or traditions that have been<br />
passed down through the family, from former kura (breweries), or even<br />
from the local Toji guild. Some methods, such as kimoto or yamahai,<br />
have been <strong>in</strong> used for many centuries. Each represents a <strong>style</strong> of<br />
artistry <strong>in</strong> the mak<strong>in</strong>g of sake, <strong>and</strong> we present them <strong>by</strong> <strong>style</strong> to facilitate<br />
y<strong>our</strong> selection.
yamahai<br />
Classic sake-mak<strong>in</strong>g, no added lactic acid,<br />
no “pole-ramm<strong>in</strong>g“ to mash the rice.<br />
Dry, often gamy flavors, bold <strong>and</strong> high <strong>in</strong> alcohol.<br />
Great with fatty meats <strong>and</strong> fried food.<br />
Tengumai Jikomi Junmai 12/glass<br />
Nara<br />
bold, dark, l<strong>in</strong>ger<strong>in</strong>g, acidic, deep<br />
Tamano Hikari Junmai G<strong>in</strong>jo 13/glass<br />
Kyoto<br />
bold but elegant, great for pair<strong>in</strong>g<br />
Kasumi Tsuru G<strong>in</strong>jo 80/720ml<br />
Hyogo<br />
a velvety Yamahai with a sweet pique at the end – try with cheese<br />
or tofu<br />
Masumi G<strong>in</strong>jo 57/720ml<br />
Nagano<br />
rich, archaic <strong>and</strong> rebustly satisfy<strong>in</strong>g<br />
Tedorigawa Dai G<strong>in</strong>jo 68/720ml<br />
Ishikawa<br />
supple, racy, with entic<strong>in</strong>g impr<strong>in</strong>t of honey <strong>and</strong> herbs<br />
Housui Tokubetsu Junmai 60/720ml<br />
“Old Mounta<strong>in</strong>“ Tokushima<br />
a smooth Yamahai with a slight h<strong>in</strong>t of licorice – great with beef<br />
page 11
page 12<br />
nama<br />
Fresh, unpasteurized sake,<br />
with a brightness <strong>and</strong> dry, clean fi nish.<br />
Awesome with fi sh, fresh vegetables <strong>and</strong> fruits.<br />
Kamotsuru Junmai 13/300ml<br />
Hiroshima<br />
like dr<strong>in</strong>k<strong>in</strong>g a beer or non-carb soda<br />
Dewazakura Namagenshu 46/500ml<br />
Yamagata<br />
brisk <strong>and</strong> clean, with an engag<strong>in</strong>g lift at fi rst sip<br />
Akitabare Suirakuten 128/720ml<br />
Akita<br />
young <strong>and</strong> charismatic, with a pat<strong>in</strong>a of refi nement<br />
Wataribune Shiboritate 60/720ml<br />
“Ferry Boat“ Ishioka, Ibaraki<br />
amaz<strong>in</strong>g umami, silky texture<br />
M<strong>in</strong>ato Tsuchizaki 80/720ml<br />
“Harbor“ Akita<br />
a true fi sherman’s sake – dry, robust <strong>and</strong> rich – scream<strong>in</strong>g for<br />
sashimi<br />
Tedorigawa Arabishiri 62/720ml<br />
Ishikawa<br />
vibrant, sc<strong>in</strong>tillat<strong>in</strong>g, effervescent<br />
Narutotai Namagenshu 80/720ml<br />
Tokushima<br />
a rich, bright tast<strong>in</strong>g namagen from a kosyu-sake specialist
honjozo<br />
Sakes that are not pure (Junmai) for they have a small amount of<br />
brewer’s alcohol (or house shochu) added to the moromi (mash)<br />
for flavor or to spike the mash.<br />
The result<strong>in</strong>g taste is often alcohol forward, dry <strong>and</strong> hearty.<br />
Great alone or paired with yakimono.<br />
R<strong>in</strong> (organic) Honjozo 34/500ml<br />
Fukushima<br />
soft aroma, clean <strong>and</strong> balanced flavor of sweetness <strong>and</strong> acidity<br />
M<strong>our</strong>iko Dai G<strong>in</strong>jo 85/500ml<br />
Yamaguchi<br />
a rich, bold honjozo-<strong>style</strong> dai g<strong>in</strong>jo<br />
Oni no Shitaburui Honjozo 34/500ml<br />
Tottori<br />
creamy, well balanced, mireraly, velvety taste, super dry<br />
Mizbasho G<strong>in</strong>jo 50/720ml<br />
Gunma<br />
fruit aroma of spice pear <strong>and</strong> cantalope<br />
Kasumi Tsuru Junmai 10/glass<br />
Hyogo<br />
dry as a mart<strong>in</strong>i, liht as a feather<br />
Hakkaisan Honjozo Junmai 9/glass<br />
Niigata<br />
an alcohol forward honjozo,<br />
with a dryness favored <strong>by</strong> sauvignion blanc dr<strong>in</strong>kers<br />
page 13
page 14<br />
kimoto<br />
Dry, crisp, <strong>and</strong> tart fl avor,<br />
profi les result<strong>in</strong>g from lactic acid proliferation,<br />
due to “pole-ramm<strong>in</strong>g“<br />
Kasumi Tsuru Junmai 10/glass<br />
Hyogo<br />
dry as a mart<strong>in</strong>i, liht as a feather<br />
Manabito Junmai G<strong>in</strong>jo 88/720ml<br />
Akita<br />
dry yet well-balanced, with a round, sooth<strong>in</strong>g taste<br />
Daishichi Shizenshu-organic Junmai 70/720ml<br />
Fukushima<br />
rich, full-body, with smooth fi nish, us<strong>in</strong>g 100% organic rice<br />
Dewatsuru Kimoto Junmai 12/carafe<br />
Akita<br />
a dry, refresh<strong>in</strong>g warm sake for pair<strong>in</strong>g with meats <strong>and</strong> stews
koshu<br />
Aged sake, suitable for dessert <strong>and</strong> cigars<br />
Take no Tsuyu “Yuzuki“ 130/720ml<br />
Yamagata 15/shot<br />
named for Masao-san’s daughter, an outst<strong>and</strong><strong>in</strong>g 10 year aged sake<br />
Suehiro Junmai 14/shot<br />
Fukushima<br />
a Nombe exclusive; aged s<strong>in</strong>ce 2000<br />
Daruma Masamune 13/shot<br />
Gifu<br />
a blended aged sake, from an exclusive maker of Koshu sake.<br />
Hideyoshi Junmai Dai Koshu 465/720ml<br />
“Fly<strong>in</strong>g Pegasus“ Akita<br />
the ultimate dai koshu, aged <strong>and</strong> made <strong>in</strong> very limited batches<br />
<strong>by</strong> a kura with over 300 years of dist<strong>in</strong>ction<br />
shizuku<br />
The ultimate <strong>in</strong> ref<strong>in</strong>ement, made via gravity-based osmosis filter<strong>in</strong>g<br />
rather than fune-press<strong>in</strong>g, result<strong>in</strong>g <strong>in</strong> a silky, velvety texture <strong>and</strong> a<br />
complex flavor <strong>and</strong> bouquet. For the best of occasions, <strong>and</strong> best<br />
enjoyed with the house fish of the night.<br />
G<strong>in</strong>ga Shizuku (ice dome-stored) Dai G<strong>in</strong>jo<br />
Hokkaido 120/720ml<br />
silky, buttery, smooth<br />
Shichi Hon Yari Shizuku Dai G<strong>in</strong>jo 160/720ml<br />
“Seven Spearmen“ Shiga<br />
exquisite nose, body <strong>and</strong> bouquet<br />
page 15
page 16<br />
nigori<br />
Coarsley filtered sake with sake-kasu (lees) blended<br />
<strong>in</strong>to the mash, often sweet, but mild.<br />
Can pair well with dessert, tempura <strong>and</strong> fried items.<br />
Yuki no Bosha Junmai G<strong>in</strong>jo 32/300ml<br />
Akita<br />
a silky smooth Nigori worthy of korokke, mochi-cake or truffles.<br />
Dassai Junmai G<strong>in</strong>jo 19/300ml<br />
Yamaguchi<br />
a premium unfiltered sake for pair<strong>in</strong>g<br />
Sayuri Junmai 15/300ml<br />
Kobe<br />
<strong>class</strong>ic nigori-sake, great with dessert<br />
sparkl<strong>in</strong>g<br />
Sakes that are lower alcohol brews with natural or added effervescence<br />
<strong>and</strong> a small amount of sake-kasu to provide a nigori-esque sweetness.<br />
Chikur<strong>in</strong> Hana Hou Hou Shu 30/300ml<br />
Poochi Poochi 30/300ml
300ml bottles<br />
Kan Chiku Junmai Dai G<strong>in</strong>jo 28<br />
Nagano<br />
earthy, herbal, aromatic<br />
Tama no Hikari Junmai Dai G<strong>in</strong>jo 18<br />
Kyoto<br />
rich, strong, acidic<br />
Ohyama Tokubetsu Junmai 15<br />
Yamagata<br />
smooth with apple <strong>and</strong> pear h<strong>in</strong>ts<br />
Kamotsuru Nama Kakoi Junmai 13<br />
Hiroshima<br />
a refresh<strong>in</strong>g, crisp nama, perfect for yakimono<br />
Nishida Kikuizumi Junmai G<strong>in</strong>jo 28<br />
Aomori<br />
rich, layered, dist<strong>in</strong>ctive g<strong>in</strong>jo from the makers of Denshu<br />
Yuki no Bosha Junmai G<strong>in</strong>jo Nigori 32<br />
Akita<br />
a silky smooth Nigori worthy of korokke, mochi-cake or truffl es.<br />
Dassai Junmai G<strong>in</strong>jo Nigori 19<br />
Yamaguchi<br />
a premium, sparkl<strong>in</strong>g nigori for pair<strong>in</strong>g with meats<br />
Sayuri Junmai Nigori 15<br />
Kobe<br />
<strong>class</strong>ic nigori-sake, great with dessert<br />
Yuki Honoka Hatsushibori Junmai 14<br />
Yamagata<br />
rich, layered, melt<strong>in</strong>g<br />
page 19
page 20<br />
500ml bottles<br />
Hoyo “Kura no Hana“ Junmai Dai G<strong>in</strong>jo 56<br />
Miyagi<br />
the jewel of the brewery, a slightly sweet, ref<strong>in</strong>ed <strong>and</strong> silky Junmai<br />
Daig<strong>in</strong>jo to accompany <strong>our</strong> most complex <strong>and</strong> complete dishes,<br />
like the Black Cod <strong>and</strong> Grilled Ribeye.<br />
Koshi no Kambai “Tokusen“ Junmai G<strong>in</strong>jo 60<br />
Niigata<br />
pure junmai with subtle yet dist<strong>in</strong>ct fruit notes<br />
R<strong>in</strong> (organic) Honjozo 34<br />
Fukushima<br />
soft aroma, clean <strong>and</strong> balanced flavor of sweetness <strong>and</strong> acidity<br />
Moriko Dai G<strong>in</strong>jo 85<br />
Yamaguchi<br />
a rich, bold honjozo-<strong>style</strong> dai g<strong>in</strong>jo<br />
On<strong>in</strong>o Shitaburui Honjozo 34<br />
Tottori<br />
creamy, well balanced, mireraly, velvety taste, super dry<br />
Dewazakura Namagenshu 46<br />
Yamagata<br />
brisk <strong>and</strong> clean, with an engag<strong>in</strong>g lift at first sip
720ml bottles<br />
Manyou no Koubai Tokubetsu G<strong>in</strong>jo 54<br />
Wakayama<br />
fl oral, strong, bold<br />
Dassai Junmai G<strong>in</strong>jo 50<br />
Yamaguchi<br />
dist<strong>in</strong>ct <strong>and</strong> crisp, like sauvignon blanc<br />
Dewasakura Dewasansan Junmai G<strong>in</strong>jo 60<br />
Yamagata<br />
mellow, with a green apple tartness <strong>and</strong> a refresh<strong>in</strong>g fi nish<br />
Dewazakura Izumi Judan Junmai G<strong>in</strong>jo 57<br />
Yamagata<br />
a crisp, mart<strong>in</strong>i-dry sake to enjoy with grilled vegetables.<br />
Nishida “Denshu“ Junmai 60<br />
Aomori<br />
“the best damn junmai ever, h<strong>and</strong>s down!”<br />
Masumi Yamahai G<strong>in</strong>jo 57<br />
Nagano<br />
rich, archaic <strong>and</strong> robustly satisfy<strong>in</strong>g. Gil’s favorite Yamahai sake<br />
Take no Tsuyu “Yuzuki“ Dai Koshu 130<br />
Yamagata<br />
named for Masao-san’s daughter, an outst<strong>and</strong><strong>in</strong>g 10 year aged sake<br />
Taisetsu (ice dome-stored) Junmai G<strong>in</strong>jo 47<br />
Hokkaido<br />
cold, crisp <strong>and</strong> stunn<strong>in</strong>gly refresh<strong>in</strong>g<br />
G<strong>in</strong>ga Shizuku (ice dome-stored) Dai G<strong>in</strong>jo 120<br />
Hokkaido<br />
silky, buttery, smooth<br />
Ama no To Junmai G<strong>in</strong>jo 72<br />
“Heaven’s Gate“ Akita<br />
a buttery, supple fl avor <strong>in</strong> the Akita <strong>style</strong>; enjoy with Nimono &<br />
Suimono<br />
page 21
page 22<br />
720ml bottles<br />
Sato no Homare Junmai G<strong>in</strong>jo 90<br />
“Pride“ of Ibaraki-Ken<br />
the best example of the clean taste of g<strong>in</strong>jo-sake<br />
Manabito Kimoto Junmai G<strong>in</strong>jo 88<br />
Akita<br />
dry yet well-balanced, with a round, sooth<strong>in</strong>g taste<br />
Yuki no Bosha Akitakomachi Junmai Dai G<strong>in</strong>jo<br />
Akita 110<br />
supple, dry, complex, delicate<br />
Wataribune Shiboritate NamaGen 60<br />
“Ferry Boat“ Ishioka, Ibaraki<br />
amaz<strong>in</strong>g umami, silky texture<br />
Shichi Hon Yari Shizuku Dai G<strong>in</strong>jo 160<br />
“Seven Spearmen“ Shiga<br />
exquisite nose, body <strong>and</strong> bouquet<br />
Masumi Nanago Junmai Dai G<strong>in</strong>jo 115<br />
Nagano<br />
lov<strong>in</strong>gly nurtured, redolently fl avorful<br />
Akitabare Suirakuten Namagenshu 128<br />
Akita<br />
young <strong>and</strong> charismatic, yet refi ned <strong>in</strong> the <strong>style</strong> of the Toji of Akita<br />
Tedorigawa Yamahai Dai G<strong>in</strong>jo 68<br />
Ishikawa<br />
supple, racy, with entic<strong>in</strong>g impr<strong>in</strong>t of honey <strong>and</strong> herbs<br />
Tedorigawa Arabishiri 62<br />
Ishikawa<br />
vibrant, sc<strong>in</strong>tillat<strong>in</strong>g, effervescent<br />
Narutotai Namagenshu 80<br />
Tokushima<br />
a rich, bright tast<strong>in</strong>g namagen from a Koshu-sake specialist
720ml bottles<br />
Daishichi Kimoto Shizenshu (organic) Junmai 70<br />
Fukushima<br />
rich, full-body, with smooth fi nish, us<strong>in</strong>g 100% organic rice<br />
Mizubasho G<strong>in</strong>jo 50<br />
Gunma<br />
fruit aroma of spice pear <strong>and</strong> cantalope<br />
Goriki Junmai G<strong>in</strong>jo 83<br />
Tottori<br />
dry, balanced sweetness with a slightly tannic fl avor<br />
Yatsushika Tokubetsu Junmai 48<br />
Ohita<br />
refresh<strong>in</strong>g earthy bouquet creates layers of umami<br />
Kamoshibito Kuheiji Junmai G<strong>in</strong>jo 90<br />
Nagoya<br />
makes one nostalgic for Japan <strong>in</strong> w<strong>in</strong>ter- <strong>class</strong>ic, light <strong>and</strong> elegant<br />
Hakuro Suishu Junmai Dai G<strong>in</strong>jo 64<br />
Yamagata<br />
Gil’s favorite sake <strong>and</strong> favorite sake brewer.<br />
Taiheikai Shiboritate Namagen Nigori 60<br />
Ishioka, Ibaraki<br />
pacifi c ocean 1st draw draft nigori, limited to spr<strong>in</strong>g availability<br />
Housui Yamahai Tokubetsu Junmai 60<br />
“Old Mounta<strong>in</strong>“ Tokushima<br />
a smooth Yamahai with a slight h<strong>in</strong>t of licorice – great with beef<br />
<strong>and</strong> spicy pork<br />
Yuho Junmai 75<br />
Ishikawa<br />
from a highly acclaimed & pioneer<strong>in</strong>g female Toji – elegant, subtle<br />
refresh<strong>in</strong>g<br />
page 23
page 24<br />
720ml bottles<br />
Tama no Hikari Yamahai Junmai G<strong>in</strong>jo 48<br />
Kyoto<br />
bold but elegant, great for pair<strong>in</strong>g<br />
Kasumi Tsuru Yamahai G<strong>in</strong>jo 80<br />
Hyogo<br />
a velvety Yamahai with a sweet pique at the end – try with cheese<br />
or tofu<br />
M<strong>in</strong>ato Tsuchizaki 80<br />
“Harbor“ Akita<br />
a true fisherman’s sake – dry, robust <strong>and</strong> rich – scream<strong>in</strong>g for<br />
sashimi<br />
Hideyoshi Junmai Dai Koshu 465<br />
“Fly<strong>in</strong>g Pegasus“ Akita<br />
the ultimate dai koshu, aged <strong>and</strong> made <strong>in</strong> very limited batches <strong>by</strong> a kura<br />
with over 300 years of dist<strong>in</strong>ction
flavored sake<br />
750ml bottle / glass<br />
Fuji Apple Sake 20 / 6<br />
Lychee Sake 20 / 6<br />
page 25
page 26<br />
1.8L bottles<br />
Tengumai Jikomi yamahai Junmai 120<br />
Kikusui Junmai G<strong>in</strong>jo 110<br />
Otokoyama Junmai 98<br />
Suigei Tokubetsu Junmai 98<br />
Wakatake Onigoroshi Junmai G<strong>in</strong>jo 110<br />
Kubota Senju Junmai 98<br />
Mushohai Junmai G<strong>in</strong>jo 110<br />
Hakkaisan Honjozo Junmai 98<br />
Urakasumi Junmai 98<br />
Take no Tsuyu Junmai 98<br />
Hakuro Suishu Junmai G<strong>in</strong>jo 130<br />
Ich<strong>in</strong>okura Junmai 100<br />
Shichi Hon Yari Junmai 98<br />
Kasumi Tsuru Kimoto Junmai 110<br />
Yuki no Bosha Junmai G<strong>in</strong>jo 120<br />
Kamotsuru Tokusei K<strong>in</strong>paku 120<br />
Chikur<strong>in</strong> Fukamari Tokubetsu Junmai 140<br />
Kubota Manjyu Dai G<strong>in</strong>jo 180
draft beer<br />
bottled beer<br />
pitcher / glass<br />
Sapporo 15 / 5<br />
Asahi 18 / 6<br />
Anchor Steem Liberty Ale 15 / 5<br />
Firestone Double Barrel IPA 18 / 6<br />
Lagunitas IPA 18 / 6<br />
Speakeasy Prohibition Ale 18 / 6<br />
Echigo ( rice beer ) 7<br />
Echigo Stout 7<br />
Yebisu Premium Malt 7<br />
COEDO Beniaka 12<br />
21st Amendment Watermelon Wheat 5<br />
Hatchiro G<strong>in</strong>ger Brew 12<br />
page 29
page 30<br />
shochu<br />
mugi -rye-<br />
imo -potato-<br />
kome -rice-<br />
other shochu<br />
750ml bottle / glass<br />
Yokaichi 28 / 7<br />
G<strong>in</strong>za Suzume Kohaku 60 / 15<br />
Kakushigura 42 / 10.5<br />
Ichiko Seir<strong>in</strong> 15 / -<br />
<strong>by</strong> 300ml bottle only<br />
Shironami Kuro Koji 37 / 9<br />
Kuro Isa Nishiki 50 / 12.5<br />
Kuromaru 45 / 11.25<br />
Kaido 49 / 10.5<br />
Shiro 40 / 10<br />
Wataribune 85 / 22<br />
Kyono Hikari 45 /11.25<br />
Shimauta ( Awamori ) 52 / 13<br />
Benitome -sesame- 42 / 10.5<br />
Lento -molasses- 56 / 14
shochu cocktails 8 each<br />
chu-hai<br />
Ume soda, house umeshu<br />
Kaki persimmon, rice shochu<br />
Yuzu yuzu bitters, yuzu sugar, yuzu shochu<br />
Fennel fennel shochu, preserved lemon, fennel pollen<br />
G<strong>in</strong>ger g<strong>in</strong>ger shochu, fresh g<strong>in</strong>ger, lime<br />
Nipponito m<strong>in</strong>t, lime, rice shochu<br />
Chicuasa Ok<strong>in</strong>awan chicuasa juice, Awamori shochu<br />
Osmanthus champagne, yuzu peel, osmanthus<br />
Blood Orange Cosmo fresh blood orange, cranberry,<br />
pomegranate juice<br />
Choose y<strong>our</strong> favorite shochu <strong>and</strong> add $2 per glass for<br />
y<strong>our</strong> choice of mixer:<br />
Grapefruit<br />
Lemon<br />
House Umeboshi<br />
Oolong Tea<br />
page 31
page 32<br />
northern california w<strong>in</strong>es<br />
other dr<strong>in</strong>ks<br />
bottle / glass<br />
H<strong>and</strong>ley (Anderson Valley) P<strong>in</strong>ot Gris 32 / 9<br />
H<strong>and</strong>ley (Anderson Valley) Chardonnay 34 / 10<br />
Tiera (Dry Creek Valley) Sauvignon Blanc 25 /7.5<br />
Tiera (Dry Creek Valley) Z<strong>in</strong>f<strong>and</strong>el 31 / 9<br />
H<strong>and</strong>ley (Anderson Valley) P<strong>in</strong>ot Noir 34 / 12<br />
Harr<strong>in</strong>gton (San Francisco) P<strong>in</strong>ot Noir 40 / 15<br />
Radio Coteau “La Nebl<strong>in</strong>a“ P<strong>in</strong>ot Noir 2005 95<br />
(Sonoma) <strong>by</strong> bottle only<br />
Beckman (Santa Ynez Valley) Grenache 44<br />
<strong>by</strong> bottle only<br />
bottle / glass<br />
Champagne 22 / 7
hot tea<br />
serves 3 cups<br />
Organic Sencha (from Shizuoka) 7<br />
Organic Genmai-cha 7<br />
Organic Hoji-cha 7<br />
Yuzu Sencha 7<br />
Sencha with Gold Flakes 7<br />
Gyokuro 5<br />
Kuki-cha 3.5<br />
Genmai-cha 3.5<br />
G<strong>in</strong>ger Genmai-cha 5<br />
Flower Ryokucha 6<br />
Soba-cha 6<br />
Bloom<strong>in</strong>g Jasm<strong>in</strong> Tea (red or yellow) 8<br />
page 35
page 36<br />
soft dr<strong>in</strong>ks<br />
Coca Cola de Mexico 3<br />
Diet Coke 2<br />
Sprite 2<br />
Organic Green Ice Tea 2<br />
Lavender <strong>and</strong> Cherry Blossom Ice Tea 3<br />
San Pellegr<strong>in</strong>o 6/bottle<br />
Takeno Tsuyu M<strong>in</strong>eral Water 8/bottle<br />
from Mt. Gassan
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