f l igh t s

sake
CLASSICS
a taste of a few varieties DAKU (Junmai Nigori) | dAISHICHI KIMOTO (Junmai) | OKA (Ginjo)

18

NIGORI
unltered sake RIHAKU | SUMMEr SnOW | KUrOSAWA

18

MIYA SAK A Br E WErY

Miyasaka Shuzo, since 1662, is located in Nagano-ken MIYASAKA YAMAHAI 50 (Nama Ginjo) | MASUMI ArABASHIrI (Nama Junmai) | MASUMI nAnAgO (Junmai Daiginjo)

29

JUnMAI dAIgInJO
the best of the best SAKAMAI KIKUSUI | KOSHI HIKArI | dASSAI 23

38

shochu
CLASSICS
a taste of a few varieties YAMAnO MOrI (Barley) | SATSUMA HOZAn (Sweet Potato) | ZUISEn (Thai Rice)

17

O n E O F A K I nd
made from unusual ingredients gYOKUrO (Green Tea) | AKA nO nE (Carrot) | BEnI OTOME (Sesame)

19

f resh COCKTA ILS

13 each (unless otherwise noted)

non-alcoholic
9 each

s P a R kli N G W at E R M E lo N
hand squeezed watermelon & Bisson Glera Prosecco

Ho M E M a D E Gi N G E R al E Gi N G E R
homemade ginger ale with rice shochu Shiro, lime juice and soda with lime juice

sEPPUN
shiso leaf, grapefruit juice & yuzu juice withTakara Jun 35 shochu

Ha N D S Q U E E Z E D Pi N E a P P l E
with ginger

H a ND sQUEEZED PiNE a PPl E

with vodka and ginger

F R E s H P R E ss E D W A T ERME L O N

Pi N k G R a P E F R U it
with Beefeater gin and honey

Pi N k G R a P E F R U it
with honey

CUcUMBER
with vodka, lime juice and a salt and pepper rim

sEPPUN Po M E G R a N at E
Hibiki 12 whisky, pomegranate juice, Creme de Cassis, Campari $18 shiso leaf, grapefruit juice & yuzu juice with club soda

local H o N E Y
Yamazaki 12 whisky, local honey with wasabi, Beefeater gin, royal bee pollen $18

SA K E

junmai daiginjo
KOSHI HIKARI (Niigata) clean, pure and crisp, versatile KAgATOBI AI (Ishikawa) aromatic with a clean nish KIKUSUI (Niigata)

glass

decanter

bottle

junmai ginjo
glass

junmai
decanter bottle glass

decanter bottle

namaunpasteurized
glass decanter bottle

15

39

90
720ml

KAO RI ( Yamaguchi) bright and refreshing SHICHI KEN ( Yamanashi) dry, medium-bodied

9 11 12 13 11 12

25 29 33 36 29 32

122
1800ml

NAnBU BIJIn (Iwate)

10

28 28 28 29 33 42 28 29

62
720ml

DEWAnOYUKI ( Yamagata) nArUTO TAI ( Tokushima) ginjo - crisp with dry nish MIYASAKA YAMAHAI 50

10 13

28 33 33 33

62
720m

tokubetsu - perfectly balanced, elegant nish dAISHICHI KIMOTO (Fukushima) 10 junmai kimoto - rich, fresh and clean SUMIYOSHI ( Yamagata) tokubetsu - dry and full bodied OZE (Gumma) light-bodied and complex SHICHIDA (Saga)

junmai genshu - rich with apple aroma

15

40

92
720ml

68
720ml

138
1800ml

76
720ml

KAIUN (Shizuoka) bright, dry, well balanced WATArI BUnE (Ibaraki) JOKIGEN ( Yamagata)

78
720ml

10 11 13 16 10 11

64
720ml

(Nagano) 13

75
720ml

16

42

95
720ml

ginjo - cool, refreshing and juicy MASUMI AR ABASHIRI (Nagano) 13 junmai ginjo- refreshing and fruity EIKO FUJI ( Yamagata) junmai ginjo - oral aroma

made from heirloom rice, delicate and aromatic IKI nA OnnA (Ishikawa) clean, balanced and elegant MASUMI nAnAgO (Nagano) 20 complex and well balanced dASSAI 23 ( Yamaguchi) beautifully balanced, perfect SHICHIHOnYArI TOBIn SHIZUKU (Shiga) dry on the palate with great depth KOKUrYU rYU (Fukui) famous for being more reserved than most KOKUrYU SHIZUKU (Fukui) *more info can be found on the following page KOKUrYU HACHIJYUHACHIgO (Fukui) *more info can be found on the following page ASABIr AKI KYOKUSEn (Iwate) *more info can be found on the following page BOrn drEAMS COME TrUE (Niigata) *more info can be found on the following page

84
720ml

68
720ml

75
720ml

16

42

95
720ml

heirloom rice varietal - honeydew aromas

68
720ml

75
720ml

105
720ml

54

128
720ml

elegant, complex, refreshing TATEYAMA ( Toyama)

elegant, mild acidity, medium bodied SEnCHU HASSAKU (Kochi) SEI KYO (Hiroshima)

72
720ml

95
720ml

balanced, great with sashimi

tokubetsu - light, clean and elegant

sparkling
MIO (Kyoto) refreshing ,fruity and sweet aroma
MOOn rABBIT (Nara)

30

90

210
720ml

ginjo
OK A ( Yamagata) light, clean and easy SAKUr A BIYOrI (Niigata) easy to drink, refreshing TOSA TSURU AZURE (Kochi) silky, gentle with clean nish HAKK AI SAn (Nigata) dry and easy drinking

64
720ml

20
300ml

smooth with a refreshing nish

182
500ml

12 14

33 38

76
720ml

SUIJIn (Iwate) dry and light-bodied AKIR A (Ishikawa)

68
720ml

22
330ml

sweet with silky bubbles

JAPON (Kyoto)

195
720ml

86
720ml

98
720ml

26
330ml

Certied Organic - clean with melon notes

junmai- light and refreshing MIZUBASHO pUrE (Gumma) carbonation through fermentation, beautiful

266
720ml

62
720ml

nigori unfiltered
KUrOSAWA (Nagano) sweet and creamy dAKU (Niigata)

160
720ml

288
720ml

96
720ml

25

52
720ml

12 12 13 33 35

54
500ml

360
720ml

honjoz0
gASAn rYU ( Yamagata) refreshing and aromatic

junmai - lightly milky, dry and subtle rIHAKU (Shimane)

W A r M SAKE
SUMIYOSHI- Junmai

76
720ml

12

33

74
720ml

junmai - cloudy, smooth and mild SUMMEr SnOW (Hiroshima) ginj0 - rich, creamy and robust
YUKI WATArI (Iwate)

560
1000ml

88
900ml

14
DAISHICHI KIMOTO - Junmai

dAISHICHI MYOKA R AngYOKU (Fukushima) 800 *more info can be found on the following page KIKUHIME KUKUrI HIME (Fukushima) *more info can be found on the following page
720ml

taru (cedar aged)

YOSHInOSUgI (Nara)

14
KOSHI HIKArI - Junmai Daiginjo

28
300ml

25

54
720ml

mellow and smooth

KIKUSUI (Niigata)

20

1200
720ml

aged in 80 year old Yoshino cedar for 3 months

26
300ml

sweet & rich while still crisp and dynamic

PREMIUM da ig injo SA K E
Kikuhime Kukuri hime

1200
(720ml)

Daishichi Myoka Rangyoku

800
(720ml)

dreams come true

560
(1000ml)

Born

Asabiraki Kyokusen

360
(720ml)

Hachijyuhachigo

288
(720ml)

Kokuryu

Kokuryu Shizuku

266
(720ml)

ISHIKAWA rice: Yamada Nishiki (class A) rice polishment : 50% acidity: NA nihonshu-do: NA alcohol: 17 - 18% brewery since 1573 Aged over 10 years, becoming orange-gold in color, it has a beautiful aged aroma, with the perfect balance of richness and sweetness. The avor develops as the sake comes to room temperature. This is a very limited release from one of the most famous breweries in Japan. Drinking this sake is denitely a rare and very special treat.

FUKUSHIMA rice: Yamada Nishiki rice polishment : NA acidity: NA nihonshu-do: NA alcohol: 16% brewery since 1752 Only 1131 bottles in the world, this 2007 sake made by the kimoto method is aged and bottled in a hand-blown Murano glass bottle. This is considered one of the best sakes available. The rice is hand sorted in order to omit any imperfect grains. It is then polished with the cho-tanpeiseimai method, where they polish the rice to make it at. This produces an elegant, gorgeous and complex avor. It is the ultimate accompaniment for the nest food.

FUKUI rice: Yamada Nishiki rice polishment : 35% acidity: 1.5 nihonshu-do: +4.0 alcohol: 16-17% brewery since 1860 Aged at 17.6 Fahrenheit for 5 years, brewed with 100% of the best Yamada Nishiki rice in the world. They also use natural spring water from 604 feet underground. An intense, focused aroma with a super smooth, clean and refreshing nish. Each bottle is hand-made.

IWATE rice: Yamada Nishiki rice polishment : 40% acidity: 1.3 nihonshu-do: +1.0 alcohol: 16.5% brewery since 1871 This sake is made by the free run process, (fukurostsuri), where the sake is ltered only by gravity. Its an old method that produces a very special and rare product. This sake has notes of cantaloupe with a lingering umami. It is great as an aperitif, but also matches well with sh and light dishes.

FUKUI rice: Yamada Nishiki rice polishment : 35% acidity: 1.5 nihonshu-do: +2.0 alcohol: 15-15.9% brewery since 1800 This sake is named after the tank that it is stored in, lucky #88. Many brewers strive to rid their daiginjo labels of umami undertones of earth, leather and spice. Kokuryu celebrates them. The deep, sustaining avor of this rare sake ows from the rst sip to the nal nish, never weakening or faltering. A perfect expression of rich avor and exquisite balance.

FUKUI rice: Yamada Nishiki rice polishment : 35% acidity: 0.9 nihonshu-do: +4.0 alcohol: 15-15.9% brewery since 1800 Elegantly poised and perfectly balanced, Shizuku presents, rather than any single accent, and overall harmony of avors. Collected drop by drop via gravity ow, it somehow manages to combine delicacy and strength. The overall impression is of clarity, resonance and impeccable nesse.

Acidity: When the acidity is low the sake will feel lighter on the palate. When the acidity is high,the sake will feel rich and full on the palate. Nihon-shudo is a term that relates to the density of sake, and is used to indicate dryness & sweetness. Higher numbers ref lect drier sake, and lower numbers ref lect sweeter sake. When the Nihon-shudo is high and the acidity is low the natural sweetness of the sake is more apparent.

SHOCHU
Tokyos drink of choice, Shochu, is a versatile spirit. It is made from a variety of ingredients and is typically 25% alcohol giving it a mildness that allows it to easily be paired with Japanese cuisine. Our chef swears that it doesnt give you a hangover, but you be the judge...

BaRlEY
FUKIAgE (Kagoshima) ( ) Clear, light & refreshing IICHIKO (Oita) ( ) Soft, with a long, rich finish

glass

10 oz decanter

bottle

s W E E t P otato
SATOH (Kagoshima) ( ) Smoky, super smooth KAIKOZU (Kagoshima)

glass

10 oz decanter

bottle

S U G a R ca N E
JOUgO (Amami) ) Lush

glass

10 oz decanter

bottle

26

58

16

43

105

26

58

26

58

29

67

LEnTO (Amami) ) Nutty finish

29

67

( ) Gentle & round with a dry, crisp finish IKKOMOn (Kagoshima)

HoUsE-iNFUsED s H oc H U
served on the rocks coee, brown sugar or ginger

10

32

74

WIndOWS MIgAKI (Kagoshima) 9

29

67

AMAMI (Amami)

( ) Vanilla and spice, aged over 3 years in oak barrels YAMAnO MOrI (Iki)

( ) 100% sweet potato, bold and flavorful HEI HACHIrO (Miyazaki)

10

32

74

) Well-balanced, clean and full of flavor

10

32

74

10

32

74

ASAHI (Amami)

11

38

87

11

( ) Woody and with a complex finish GOKOO (Fukuoka)

() Aromatic JINKOO (Fukuoka)

) Molasses start softness at finish

10

32

74

10

32

74

cHU-Hi
mild shochu mixed with juice or tea delicious, a great introduction OOLOng TEA-HI . . . . . . . . . . . . . . . . . . 10 GrEEn TEA-HI . . . . . . . . . . . . . . . . . . . . 12 CHU HI . . . . . . . . . . . . . . . . . . . . . . . . 11 with grapefruit, navel orange, lemon or lime

( ) Gentle, mellow, aged 3 years in oak barrels KInTArO (Fukuoka)

( )
Rich and aromatic with a satisfying clean finish SHIMA SENRYO ( Tanegashima) 10

S E sa M E
BEnI OTOME (Fukuoka)

26

58

11

38

86

32

74

( ) Full flavored with a lingering finish IICHIKO FR ASCO (Oita)

( )
Rich and full flavored BENIIKKO (Kagoshima) 10

) Complex and full of sesame aroma

23

165

32

74

tEa
gYOKUrO (Fukuoka)

( ) Super premium shochu with a clean aroma and deep flavor, best on the rocks

( )
Silky touch and well balanced acidity TOMInO HOZAn (Kagoshima) 11 ( ) Fragrant and well balanced

10

32

74

38

87

) Distilled from green tea leaf, clean finish

R ic E
SHIrO (Kumamoto) () Dry and refreshing, easy

glass

10 oz decanter

bottle

S oB A
TOWArI (Miyazaki) () Floral and light

ca R R ot
38 87
AKA nO nE (Fukuoka)

26

58

10

32

74

KITCHO HOZAn (Kagoshima) 11 ( ) Dry and full bodied, complex finish SATSUMA HOZAn (Kagoshima) 10

11

38

86

) Nice and smooth, with round carrot flavors

GAnKUTSU OH (Kumamoto) 10 () Soft with a complex finish

32

74

AWa M o R i
ZUISEn (Okinawa)

32

74

29

67

( ) Aromatic roasted potato flavor

) Lively and rich, a true testament to the region

W INE
sparkling
glass bottle PrOSECCO Bisson Glera 2011 ( Veneto, Italy) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 . . . . . 54 BrUT ROS, COnCA dEL RIU AnOIA Ravents I Blanc de Nit 2010 (Catalua, Spain) . . . . . . . . . . . . . . . . 66 GUY L ArMAndIEr gr And CrU Blanc de Blancs NV (Champagne) . . . . . . . . . . . . . . . . . . . (Half Bottle) 64 r. dUMOnT & FILS Brut NV (Champagne) grown and bottled by the family for the past 200 years . . .

ros
COTES dE prOVEnCE Commanderie de Peyrassol 2012 (Provence, France) Cinsault, Grenache & Syrah . . 13 . . . . 58 CHInOn Olga Raault 2012 (Loire, France) Cabernet Franc . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55 KrEMSTAL Buchegger Terrassen 2012 (Austria) mostly Pinot Noir with a little Merlot & Zweigelt . . . . . . . . . . . 55 SANCERRE Lucien Crochet 2012 (Loire, France) Pinot Noir . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57 BAndOL Chteau Pradeaux 2012 (Provence, France) Cinsault and Mourvdre . . . . . . . . . . . . . . . . . . . . . .

20 . . . . . 95

ROgEr COULOn 1Er CrU Brut Grande Tradition NV (Champagne) . . . . . . . . . . . . . . . . . . . . . . . . . . 110 KrUg Grande Cuvee NV (Champagne) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 375

63

white
SAVOIE ABYMES Jean Perrier et Fils Cuvee Gastronomie 2012 (Savoie, France) Jacqure - crisp & light 12 . . . . 54 RIESLIng KABInET T Von Buhl Armand 2011 (Pfalz, Germany) Dry Riesling . . . . . . . . . . . . . . 14 . . . . . 60 SANCERRE Lucien Crochet 2010 (Loire, France) Sauvignon Blanc . . . . . . . . . . . . . . . . . . . . . 16 . . . . 72 ST AUBIn 1Er CrU Henri Phudron Sentier du Clou 2007 (Bourgogne, France) Chardonnay . . . . . . 18 . . . . . 81 VErMEnTInO Bisson Vigna Intrigoso 2011 (Golfo del Tigullio, Italy) . . . . . . . . . . . . . . . . . . . . . . . . . . . 54 MUSCAdET Pierre Luneau-Papin Clos des Allees, Vielle Vignes 2010 (Loire, France) Melon de Bourgogne . . . . . . 54 COEnOBIUM Monastero Suore Cistercensi 2010 (Lazio, Italy) Trebbiano, Malvasia, and Verdicchio . . . . . . . . 55 COUr CHEVErnY Franois Cazin Cuve Renaissance 2011 (Loire, France) Romorantin from 90 year old vines . . 55 pInOT BL AnC Meyer-Fonn Vieilles Vignes 2010 (Alsace, France) well balanced . . . . . . . . . . . . . . . . . . . . 58 CHABLIS Patrick Piuze Terroir de Chablis 2012 (Bourgogne, France) Chardonnay . . . . . . . . . . . . . . . . . . 66 SAVEnnIErES Domaine du Closel Clos du Papillon 2007 (Loire, France) Chenin Blanc . . . . . . . . . . . . . . . . . 69 rIESLIng SpTLESE Karthuserhof 2002 (Moselle, Germany) Semi-sweet, aged, beautifully balanced . . . . . . . .

red
CAnAVESE rOSSO Ferrando 2 011 (Piedmonte, Italy) Nebbiolo . . . . . . . . . . . . . . . . . . . . . . . . . 13 . . . . . 58 GIgOndAS Domaine Du Gour de Chaul Cuve Tradition 2006 (Rhone, France) . . . . . . . . . . . . 16 . . . . . 72 Grenache, Syrah & Mourvedre HAUT-MEdOC Chteau Cantemerle Les Alles de Cantemerle 2009 (Bordeaux, France) . . . . . . . . . 17 . . . . . 77 Cabernet Sauvignon - Grand Cru Classe, second growth CHASSAgnE-MOnTr ACHET 1Er CrU Jean-Marc Morey Chaumes 2007 (Bourgogne, France) . . . 20 . . . . . 90 Pinot Noir - made with traditional vinication methods, using only wild yeast FLEUrIE Domaine de la Chapelle de Bois Vielle Vigne de la Cadole 2010 (Beaujolais, France) Gamay . . . . . . . . . 55 BL AUFr AnKISH Channing Daughters Sylvanus Vinyard 2010 (Bridgehampton, New York) . . . . . . . . . . . . . . 55 ETnA I Vigneri 2010 (Sicily, Italy) Nerello, Mascalese and Nerello Cappuccio - extreme altitude & vines over 100 years 84 SAInT-rOMAIn Henri & Gilles Buisson Sous Roche 2009 (Cote dOr, Bourgogne) . . . . . . . . . . . . . . . . . . 86 Pinot Noir - from vines of an average age of 50 years, organic and bio-dynamic UMBrIA rOSSO Paolo Bea San Valentino 2007 ( Umbria, Italy) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 88 30% Sangiovese, 5% Montepulciano dAbruzzo & 65% Storico Vitigno Autoctono di Montefalco rIOJA R. Lopez de Heredia Vina Tondonia Reserva 2001 (Haro, Spain) Tempranillo . . . . . . . . . . . . . . . . . . . 92 SAInT JULIEn Chateau Lalande-Borie 2007 (Bordeaux, France) Cabernet Sauvignon, Merlot & Cabernet Franc . . . 94 SYr AH Clos Saron Heart of Stone 2008 (California, USA) Only 1788 bottles produced . . . . . . . . . . . . . . . . . 97 BArOLO - GArBLT SUE Brovia 2003 (Piedmonte, Italy) Nebbiolo . . . . . . . . . . . . . . . . . . . . . . . . . . . . 104 pErnAnd VErgELESSES 1Er CrU Domaine Chandon de Brialles 2005 (Bourgogne, France) Pinot Noir . . . . . . . 105 CHATEAUnEUF dU pApE Domaine de Monpertuis Cuve Classique 2009 (Rhone, France) . . . . . . . . . . . . . . 105 VOLnAY Francois Gaunoux Premier CruClos des Chenes 2007 (Bourgogne, France) . . . . . . . . . . . . . . . . . . . 115 BrUnELLO dI MOnTALCInO La Torre 2005 ( Tuscany, Italy) Sangiovese . . . . . . . . . . . . . . . . . . . . . . . . 125 HAUT-MEdOC Gr And CrU Chateau Camenesac 2001 (Bordeaux, France) Cabernet Sauvignon & Merlot . . . . . 136 COrnAS Robert Michel La Geynale 2005 (Northern Rhone, France) Syrah . . . . . . . . . . . . . . . . . . . . . . . . 165

75

ALTESSE, SEYSSEL Domaine de Vens-le-Haut 2011 (Savoie, France) Crisp with a fullness to the palette . . . . . . . . 94 BOrdEAUX BL AnC Chateau Lynch-Bages 2010 (Bordeaux, France) Sauvignon, Muscadelle, Semillon . . . . . . . . 135 CHASSAgnE-MOnTr ACHET 1Er CrU Jean-Marc Morey Chaumes 2006 (Bourgogne, France) Chardonnay . . 140 CHABLIS gr And CrU Jean & Sebastien Dauvissat Les Preuses 2006 (Bourgogne, France) Chardonnay . . . . . . 150 KOSHU Bernard Magrez - Yuuji Aruga 2010 (Katsunuma, Japan) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 165 A French-Japanese collaboration, this amazing wine has citrus aromas with a hint of white peach, perfect with sushi COrTOn-CHArLEMAgnE gr And CrU Domaine Rollin 2006 (Bourgogne, France) Chardonnay . . . . . . . . . 220

BEER , ETC.
draught beer bottled beer
ECHIgO rICE L AgEr (pint) (Niigata) . . . . . . . 13 light, high quality rice shines through ECHIgO STOUT (Niigata) . . . . . . . . . . . . . 14 well balanced dark ECHIgO rEd ALE (Niigata) . . . . . . . . . . . . 14 amber ale with caramel aromas IWATE KUr A SAnSHO ALE (Iwate) . . . . . . . . 15 avored with sansho pepper, herbal citrus notes OZEnO YUKIdOKE (Gunma) . . . . . . . . . . . 15 India Pale Ale - a beautiful bitterness COEdO SHIrO (Saitama) . . . . . . . . . . . . . 14 light body Hefeweizen with citrus notes KIrIn LIgHT . . . . . . . . . . . . . . . . . . . . . 7 light lager, has a pleasant hoppiness HITACHInO nEST WHITE ALE (Ibaraki) . . . . . 14 Belgian style White Ale HITACHInO nEST gIngEr BrEW (Ibaraki) . . . 14 brewed with fresh ginger nIppOnIA (Belgian style pale ale) (Ibaraki) . . . 14 brewed with barley, hops & yeast indigenous to Japan HOppY (Non-alcoholic) (Ibaraki) . . . . . . . . . . 7 brewed with malt and hops SAppOrO (pint) . . . . . . . . . . . . . . . . . . . 8 light pale, classic Japanese rice lager

coffee & tea

STUMpTOWn COFFEE . . . . . . . . . . . . . . . 5 french press MATCHA . . . . . . . . . . . . . . . . . . . . . . . 8 nely ground green tea used in Japanese tea ceremonies gEnMAI MATCHA . . . . . . . . . . . . . . . . . . 6 robust blend of green tea, matcha and roasted rice K ArIgAnE KUKICHA . . . . . . . . . . . . . . . . 7 leaves & stems of Gyokuro, the nest of Japanese teas L AVEndEr SEnCHA . . . . . . . . . . . . . . . . . 7 green tea with lavender owers WOOd dr AgOn . . . . . . . . . . . . . . . . . . a unique oolong tea, clean & refreshing

CHAMOMILE . . . . . . . . . . . . . . . . . . . . . 6 decaffeinated - warm & relaxing EArL grEY . . . . . . . . . . . . . . . . . . . . . . 7 black tea with bergamot

iced tea
MATCHA . . . . . . . . . . . . . . . . . . . . . . .

OOLOng TEA . . . . . . . . . . . . . . . . . . . . 6

japanese spirits
KIUCHI nO SHIZUKU . . . . . . . . . . . . . . . . 15 distilled from Hitachino White Ale, avored with orange peel, coriander and hops YAMAZAKI 12 YEAr . . . . . . . . . . . . . . . . . 14 single malt whisky YAMAZAKI 18 YEAr . . . . . . . . . . . . . . . . 40 single malt whisky HAKUSHU . . . . . . . . . . . . . . . . . . . . . . 16 single malt whisky aged 12 years nIKK A TAKETSUrU . . . . . . . . . . . . . . . . . 16 pure malt whisky aged 12 years nIKK A YOICHI . . . . . . . . . . . . . . . . . . . 30 single malt whisky aged 15 years HIBIKI . . . . . . . . . . . . . . . . . . . . . . . . . 18 blended whisky aged 12 years

dessert sake & wine

YAMA YUZU (Kochi, Japan) . . . . . . . . . . . . . 10 famous Rehoku yuzu citrus infused sake ICHIGO NIGORI (Fukushima, Japan) . . . . . . . . 10 fresh strawberry infused nigori sake KATSUYAMA Koshu (Miyagi, Japan) . . . . . . . 26 sake aged two years, rich and concentrated YAMAgATA UME SHU . . . . . . . . . . . . . . plum shochu with a sweet, long nish Ar AgOSHI KUMIS UME SHU . . . . . . . . . . awamori and sake with plum juice and pulp

10 12

SAUTERNES Chateau Romieu-Lacoste (Bordeaux) 16