Osamu

A premium beer made with 100% malt. It has a rich body and solid bitterness, with a creamy head. Served chilled, it's perfect for the first toast.

A draft beer served in a small glass. Perfect for when you want just a little, or as a toast.

A non-alcoholic beer-like beverage. It replicates the bitterness and mouthfeel of beer, allowing even those who don't drink alcohol to enjoy the atmosphere.

A craft beer from Wakayama Prefecture. It has a rich flavor characterized by citrus aromas from hops and the solid bitterness unique to IPAs.

This is a white beer-style beer brewed in Yamanashi Prefecture. It has a fruity, refreshing aroma, pleasant acidity, and a dry finish.

This is a Golden Ale from Yamanashi Prefecture. It has an elegant hop aroma, is light and easy to drink, and leaves a pleasant, lingering finish.

A Saison-style beer made with yuzu. It has a strong, fresh yuzu aroma and a fruity, juicy flavor.

This is a local sake from Fukui Prefecture. It has a clean finish and a light, refined taste that complements the flavors of food. Enjoy it chilled or at room temperature.

This is a Junmai sake from Kanagawa Prefecture. It has the umami and richness of the rice itself, with a mellow flavor developed through aging. It is also delicious when served warm.

This is a Tokubetsu Junmai sake from Nagano Prefecture. Made with the local sake rice "Kinmon Nishiki," it features a clear, clean taste and an elegant aroma.

This is a Junmai sake from Kyoto Prefecture. It has a slight effervescence, with a fresh acidity and the umami of the rice creating a sparkling, modern taste.

This is a Junmai Ginjo sake from Niigata Prefecture. It has a gentle aroma and a mellow rice umami, with a clean and crisp finish.

This is a Ginjo sake from Miyagi Prefecture. It is a lightly cloudy type, with a slight milky appearance. Enjoy its fresh, crisp mouthfeel and subtle sweetness.

This is a Nigori (cloudy) sake from Fukushima Prefecture. Made with red yeast, it has a pink color. It's sweet and sour, a unique sake that can be enjoyed like a dessert.

This is a Tokubetsu Junmai sake from Miyagi Prefecture. Brewed by a brewery with ties to the Date family, it has a crisp, dry taste and is excellent as a food-pairing sake.

This is a Kimoto-jikomi Junmai sake from Ishikawa Prefecture. It has a golden hue, strong acidity and umami, and a rich, powerful flavor.

This is a Junmai Daiginjo sake from Yamagata Prefecture. It has a gorgeous, fruity aroma and an elegant sweetness, making it very easy to drink.

This is a Junmai Daiginjo sake from Aichi Prefecture. It has a wine-like acidity and an elegant aroma, with a modern and sophisticated taste that is globally popular.

This is a popular brand from Akita Prefecture. It fuses traditional methods with a modern sensibility, characterized by a unique acidity, complex umami, and a refined finish.

This is an Imo (sweet potato) shochu from Kagoshima Prefecture. It uses yellow koji and has a gorgeous, citrus-like aroma with a clean taste, recommended on the rocks.

This is an Imo (sweet potato) shochu from Kagoshima Prefecture. Made with red sweet potatoes and black koji, it offers a fruitier and richer sweetness and body than regular Imo shochu.

This is an Imo (sweet potato) shochu from Kagoshima Prefecture. By blending a small amount of rice shochu with the Imo shochu, it retains the sweet potato flavor while achieving a light and easy-to-drink profile.

This is a barley shochu from Miyazaki Prefecture. It features a fragrant aroma of barley and a light, elegant taste. It has a mild character and pairs well with any cuisine.

This is a barley shochu from Iki, Nagasaki Prefecture. Made using traditional methods, it has a deep flavor with a distinct natural sweetness and aroma of barley.

This is a barley shochu from Kagoshima Prefecture. It features a rich, full-bodied flavor with a fragrant aroma of barley. You can enjoy its robust character.

This is a rice shochu from Kumamoto Prefecture. Its most distinctive feature is a gorgeous, fruity aroma, similar to Ginjo sake, making it easy to enjoy even for those who are not fond of shochu.

This is a brown sugar shochu from the Amami Islands in Kagoshima Prefecture. It has a sweet aroma and richness derived from brown sugar, but contains no sugar and has a crisp aftertaste.

This is a white wine from Yamanashi Prefecture. Made with the indigenous Japanese grape variety "Koshu," it is a dry wine characterized by citrus aromas and fresh acidity.

This is a white wine from Yamanashi Prefecture. Made with Koshu grapes and aged with the lees (sediment), it offers a subtle umami within its clear taste.

This is a red wine from Yamanashi Prefecture. Made with grapes grown in a cool climate, it has a balanced fruitiness and acidity, with an elegant taste.

This is a red wine from Yamanashi Prefecture. Made with varieties like Muscat Bailey A, it has a rich fruit aroma and moderate tannins, with a taste that pairs well with Japanese cuisine.

An umeshu made with high-quality "Shirokaga Ume" (plums). Made using traditional methods, it has a good balance of sweetness and acidity, making it a standard, universally loved taste.

A cloudy umeshu generously blended with plum pulp. It has a thick texture and a rich, dessert-like sweetness and aroma.

An umeshu (plum wine) made with sake as a base. It uses the brand plum "Juro Ume" and harmonizes the soft sweetness derived from sake with the refreshing acidity of the plum.

A highball made with the Japanese whisky "Taketsuru." The rich, smooth taste and smoky aroma of the malt whisky are enhanced by the carbonation.

A sour made with red perilla (shiso). It has a vibrant red color and a unique herbal aroma, with a sweet and sour, refreshing taste.

A liqueur made with yuzu juice. It has a refreshing citrus aroma and acidity, making it a crisp and easy-to-drink sake.

A liqueur with peach pulp. It has a thick texture and the rich sweetness and aroma of ripe peaches.

A liqueur with pulp of mandarin oranges. It has a juicy sweetness and acidity, like eating a whole mandarin orange.

A classic cocktail made by mixing shochu with soda and lemon juice. The lemon's acidity is refreshing and pairs well with fried foods.

A drink made by mixing shochu with oolong tea. The fragrant and astringent notes of oolong tea make it refreshing and pair well with meals.

A drink made by mixing shochu with green tea. The bitterness and aroma of green tea mellow the shochu's character, making it crisp and enjoyable.

This is a ginger ale made with ginger from Kochi Prefecture. It has a strong, natural spiciness of ginger, offering an adult taste experience.

A cider made with Hiroshima Prefecture lemons. It is sugar-free and allows you to enjoy the natural acidity and aroma of lemons in a crisp carbonated drink.

A soda made with red perilla (shiso) extract. It has a refreshing, herbal aroma and a sweet and sour taste, perfect for refreshment.

This is a 100% apple juice from Aomori Prefecture. It is squeezed using a unique method, offering a rich sweetness as if eating the apples themselves.

This is juice made from the "Aoshima" brand mandarin oranges from Mikajiri, Shizuoka Prefecture. It has an exquisite balance of rich sweetness and moderate acidity.

A type of Chinese tea. Its fragrant aroma and refreshing aftertaste help to cut through the richness of oily foods.

A representative Japanese tea. It has a refreshing aroma and pleasant bitterness, pairing well with Japanese cuisine.