酒 清
Sake
日本酒
Kubota Ginjyu Genshu
Dassai 39
RPR : 55 Alcohol : 16 Serving in : 10-15째C
RPR : 39 Alcohol : 15.5 Serving in : 5-10째C
Acidity : 1.4
Acidity : 1.3
Rice Veriety : Raw rice five million stone, milled rice of 60%
Rice Veriety : Yamadanishiki
Description : Daiginjyo is the one and only seasonal sake of Kubota after a year of low remperature refrigeration at Asahi Shuzo. Its aroma control is great, a hints of Yubari mellow sweetness at the beginning gradually increase to the condensed flavor of ripe pineapple. Acrid shamisen beautifully balanced, light body, smooth, sweet & sour, fresh, mild delicating a soft aroma and well received by women. It is a essence of "Kubota"; unique and delicious.
Description : With its rice milling of 39%, it is a second best quality defined by its rice milling after 23%.it has smooth and mellow taste with refreshing finish. Food Recommend : Kitsuzo Bacon and Hot Spring Egg salad, avocado salad, cheese plate.
Food Recommend : Vegetables, meat, fish, tofu and other ingredients cut into small pieces and cook stuffy. 720ml / RM290 300ml / RM130
720ml / RM150
Kubota Ginjyoshu Manjyu
Dassai 50
RPR : 35 Alcohol : 15.5 Serving in : 5-10째C
RPR : 50 Alcohol : 16 Serving in : 8-15째C
Acidity : 1.2
Rice Veriety : Raw rice five million stone, milled rice of 60%
Rice Veriety : Yamadanishiki
Description : Asahi Shuzo put in all the hard work to brew the finest sake; Kubota Series. It is the highest level of puried Daiginjyo rice. With the quality of Niigata rice, rich taste and fresh aroma of "five million stone", like the sense of fresh-cut grass, soothing & refreshing; resulting a oaky taste after a while. A near-perfect Japanese sake.
Description : Even though this is the lowest grade in the DASSAI lineup, the DASSAI 50 still meets our quality standards. The rice is milled down to 50%. Food Recommend : Mushroom risotto, tempura, fried chicken, caviar, smoked salmon plate.
Food Recommend : Vegetables, meat, fish, tofu and other ingredients cut into small pieces and cook stuffy. 720ml / RM390
Acidity : 1.5
720ml / RM250
720ml / RM500
180ml / RM55
Hakkaisan Daiginjyo
Dassai 23
RPR : 40 Alcohol : 17.4 Serving in : 5-10째C
RPR : 23 Alcohol : 16.5 Serving in : 5-10째C
Acidity : 1.2
Acidity : 1.1
Rice Veriety : Yamadanishiki, Miyamanishiki
Rice Veriety : Yamadanishiki
Description : Clean and elegant, what describe best of snow-covered Hakkaisan mountain. Choice of quality sake rice is polished to remaining 40% and brewed under the coldest midwinter season. It is formed not only with superb skill of brewery workers but also their heart and passion. The combination of cold and slow fermentation process has become the core of producing truly high-quality Daiginjyo sake.
Description : With its rice milling of 23% which is the highest milling of all commercial sake has been received very well around the world. Gorgeous aroma of melons and peaches, and elegant long finish.
Food Recommend : Kitsuzo Grilled Big Prawn with Cod Roe & Mayonese.
Food Recommend : Kitsuzo special abalone congee, salad bar, salt fish, white meat fish and other delicious dishes. 720ml / RM630
Kamotsuru Daiginjyo Gold (KAMOTSURU)
Shirataki Jozen Mizunogotoshi Jyunmai Daiginjyou
RPR : 50 Alcohol : 16 Serving in : 10-15째C
RPR : 45 Alcohol : 16 Serving in : 5-10째C
Acidity : 1.4
Acidity : 1.5
Rice Veriety : Rice koji, Rice
Rice Veriety : Rice, Rice Koji
Description : It nutures on prefecture of Northern plateau in Hiroshima where brewing is slowly examined; carefully polished under the cold weather. Elegant aroma and mouthful of mellow taste where gold leaf gilded on cherry petal.
Description : Fruity & Flavorful sake. Smooth and fine texture with condensed fruity and savory flavors.
Food Recommend : Kitsuzo Yakitori chicken, seafood.
Food Recommend : Kitsuzo Prawn and Crab Meat Salad, Red perch sashimi, Japanese-style braised beef and taro. 720ml / RM290
Tengumai Junmai Daiginjo
Itteki Nyuukon Ginjyo Junmai
RPR : 50 Alcohol : 16 Serving in : 10-25째C
RPR : 60 Alcohol : 15 Serving in : 10-25째C
Acidity : 1.4
Rice Veriety : Yamadanishiki
Rice Veriety : Rice koji
Description : A new Daiginjyo sake from Tengumai, released in 2012. Polished into 50% of high-grade Sake Yamada Nishiki rice made of special designated 'A' restaurant growth in Kanazawa. Ishikawa has a perfect sake pairing with sushi and sashimi.
Description : After sake rice just harvested, it is then carefully polished. Under the cold weather, natural well water is drawn and used in brewing sake rice. It is the purest aromatic rice sake. Food Recommend : Kitsuzo special abalone congee, salad bar, salt fish, white meat fish and other delicious dishes.
Food Recommend : Kitsuzo Yakitori, fried tofu.
720ml / RM280
720ml / RM160
Kubota Senjyu RPR : 55 Alcohol : 15.5 Serving in : 8-15째C
Shirataki Jozen Mizunogotoshi Jyunmai
Acidity : 1.5
RPR : 50 Alcohol : 18 Serving in : 5-10째C
Rice Veriety : Raw rice five million stone, milled rice of 60% Description : Carefully selected rice origins-Niigata makes good fit, "five million stone" to 55% of the milled rice specifications, re-sampling later with special brewing method. In the spring of 2008, to bring sake quality to the next level, rice is measured to fit Japan Daiginjyo standard IRS regulations (50% ). Elegant aroma, smooth taste with a dense of spicy personality.
Acidity : 1.6
Rice Veriety : Rice, Rice Koji Description : Very dry sake. Refreshing fruity aroma harmonized with rice grain and white chocolate. Mature, balanced, rich and deep flavor with viscous texture. Food Recommend : Kitsuzo Prawn and Crab Meat Salad, Red perch sashimi, Japanese-style braised beef and taro.
Food Recommend : Vegetables, meat, fish, tofu and other ingredients cut into small pieces and cook stuffy. 720ml / RM140
Acidity : 1.6
720ml / RM140 300ml / RM65
Hakkaisan Daiginjyo
Fudoh Junmai Daiginjo
RPR : 60 Alcohol : 15.5 Serving in : 10-25째C
RPR : 50 Alcohol : 18 Serving in : 10-28째C
Acidity : 1.4
Acidity : 1.4
Rice Veriety : Gohyakumangoku, Koshiibuki
Rice Veriety : Sakekomachi
Description : Its very special smooth taste and flavor and very clean and dry body.
Description : 'Fudoh' is a special pure rice sake made in Daiginjyo. With Sakekomachi rice, Akita plantation technique is the obvious reason why this sake is mellow, delicate and well polished till 50%. It won Gold Awards 2015 of London International Wine Competition (IWC).
Food Recommend : Kitsuzo Chef Signature Roll.
Food Recommend : Kitsuzo Grilled Wagyu Steak Slice, Kitsuzo Grilled Atka Mackerel.
720ml / RM180
720ml / RM150
720ml / RM290
Suishin Inaho Junmai Ginjyousyo
Koshinokanchubai Kin Label Jyunmai Ginjyo
RPR : 60 Alcohol : 15 Serving in : 10-45째C
RPR : 55 Alcohol : 14 Serving in : 8-15째C
Acidity : 1.6
Acidity : 1.6
Rice Veriety : Rice, Rice Koji
Rice Veriety : Gohyakumangoku
Description : Spicy to sweet, conflicting taste that is characteristic of the liquor of [Suishin]. Mouthfeel, yet refreshingly dry, lingering, leaving the liquor peculiar faint sweetness of soft water were testified.
Description : Medium dry with master beer brewers traditional American skill and passion, and finish with an elegant aroma and taste of pure rice sake. Japanese and compatibility to take advantage of its material to make a good drink.
Food Recommend : Kitsuzo Deep Fried Fish and Vegetable, sashimi.
Food Recommend : Grilled salmon. 720ml / RM140
Nanbu Bijin Honjouzou RPR : 60 Alcohol : 16 Serving in : 5-10째C
Kizakura Hanakizakura Junmai Ginjyo
Acidity : 1.4
RPR : 60 Alcohol : 12 Serving in : 10-15째C
Rice Veriety : Toyo Nishiki Description : Nanbu Bijin Honjozo-Sake is medium body sake. Taste is like a nuts and walnut. Crispy and very easy to drink with retained rice aroma.
Acidity : 1.1
Rice Veriety : Water, Rice, Molted Rice Description : Sweet and light body. Aroma such as apple. It is a great match with sushi and carpaccio fish for sake beginner. This delicious Junmai Ginjo sake is low alcohol and made using flower yeast for an aroma lightly reminiscent of a bouquet of beautiful flowers.
Food Recommend : Prawn and Crab Meat Salad.
Food Recommend : Grilled Wagyu Steak Slice, Japanese Seafood Pancake. 720ml / RM140
300ml / RM55
Tengumai Junmai Umajun
Shirokawago Sasa Nigori Junmai Ginjyo
RPR : 60 Alcohol : 15.7 Serving in : 20-40째C
RPR : 70 Alcohol : 15.3 Serving in : 8-15째C
Acidity : 1.7
Acidity : 1.2
Rice Veriety : Gohyakumangoku
Rice Veriety : Rice, Rice Koji
Description : Rice rich in flavor. It is grown in Ishikawa, Gohyakumangoku rice made perfect balanced between dried flavor and grippy polished to 60%. Satisfying in the range low temperature.
Description : Chilled back and forth. On the rocks and carbonate split it is also recommended. Different flavor and blended with pure rice Nigorizake Shirakawa will enjoy. Fish, shellfish of sashimi and grilled fish (especially grilled river fish such as Ayu), is the perfect chemistry to Japanese cuisine, such as grilled meat.
Food Recommend : Kitsuzo Yakitori, fried tofu.
Food Recommend : Fish and shellfish of sashimi and grilled fish (especially grilled river fish such as Ayu) & grilled meat. 720ml / RM170
720ml / RM150
Kamotsuru Ginjyo Karakuchi
Kamotsuru Reion Kuranama Kakoi
RPR : 60 Alcohol : 14 Serving in : 10-28°C
RPR : 69 Alcohol : 14 Serving in : 10-28°C
Acidity : 2
Rice Veriety : Yamada-nishiki
Rice Veriety : Rice Koji
Description : Hiroshima and Geihoku naturally rich plateau, carefully polished the commitment of brewing rice. Carefully wash with cold under ground water under cold weathercold weather. A dry sake with beautifully made aroma.
Description : To examine the brewer's rice has just been harvested, and polished carefully, slowly brewed under cold weather, it was nurtured in the cold elephant sake of freshly squeezed. Let’s appreciate fresh aroma & refreshing taste. Natural, light body and semi-dry flavor. Food Recommend : Kitsuzo Rice Topped with Soup & Diced Frozen Salmon with Special Soy Sauce.
Food Recommend : Kitsuzo Gyudon.
300ml / RM70
300ml / RM55
Kamotsuru Junmai Ginjyoshu
Tatenokawa Honryu Karakuchi RPR : 50 Alcohol : 15 Serving in : 15-45°C
RPR : 55 Alcohol : 16 Serving in : 10-28°C
Acidity : 1.4
Acidity : 1.5
Rice Veriety : Rice, Rice Koji Description : Hiroshima and North plateau rich in natural elements, with the commitment brewing rice, carefully polished, slow charging in cold weather, preceived the taste of underground water, drawn maximize the essence of rice. It is pure rice sake with fruit aroma.
Rice Veriety : Dewasansan Description : Brooding under a mirage of blandness and simplicity, it gently exudes ripples of caressing fragrant aromas on the nose, flowing into a complex yet calming sensation of mellowed richness on the palate. A sake that captures and balances flavours, enhancing sensory dining pleasure.
Food Recommend : Kitsuzo Japanese Deep Fried Chicken Cartilage with Wasabi Pepper Salt and deep fries food.
Food Recommend : Kitsuzo yakitori. 300ml / RM150
Acidity : 1.6
300ml / RM75
Ozeki Hanaawaka
Owari Otokoyama Daiginjyo (MORITA)
RPR : 70 Alcohol : 7 Serving in : 5-10째C
RPR : 58 Alcohol : 15 Serving in : 15-45째C
Acidity : 2.9
Acidity : 1.8
Rice Veriety : Rice, Rice Koji
Rice Veriety : Rice, Rice-Malt, brewing alcohol, Saccharide, acidity
Description : Sweet and acidity that are refreaching as bubbles burst in your mouth. A delightful and surprising sparking sake with bright fruit flavor with a fun moth feeling.
Description : It is the ace of clubs Morita sake, has long been known as one of Japan's national essence, it's not just the wine tastes mellow, but also in the brewing process using sterile production, making it an even higher level of quality. Not only because sake light-colored or translucent, clear transparent blanket, fragrant, pure taste, soft and tasty, but also because of its alcohol content is only 15%-17% or more, with a variety of amino acids, vitamins, can well protect the heart and blood vessels.
Food Recommend : Desserts, Kitsuzo salads.
Food Recommend : Kitsuzo Edamame, toufu. 1.8l / RM145
250ml / RM45
Saito Junmai Daiginjo RPR : 70 Alcohol : 14.5 Serving in : 10-28째C
Tatenokawa Seiryu Junmai Daiginjyo
Acidity : 1.4
RPR : 60 Alcohol : 14 Serving in : 15-45째C
Rice Veriety : Koshihikari Description : Saito pure rice is rich in purity of sake made in Kyoto. It has fruit flavors such as green apple. With acidic finished, it can be matched with the intense flavor dishes.
Acidity : 2
Rice Veriety : Dewasansan Description : This sake gives a powerful first impression of ripe fruit leading into a light, uncluttered flow of flavours. A good harmonious combination of strong fragrance and light flavour. A crisp touch to the tongue is followed by the youthful acidity that positively bounds around the mouth.
Food Recommend : Chicken Tenderloin with Shrimp Roe, Grilled Scallops.
Food Recommend : Kitsuzo Deep Fried Fish and Vegetable, sashimi. 720ml / RM120
300ml / RM100
Jozen Mizuono Gototshi Sparkling
Kizakura Karakuchi RPR : 70 Alcohol : 16 Serving in : 28-45°C
Acidity : 1.3
RPR : 60 Alcohol : 12 Serving in : 5-10°C
Rice Veriety : Fushimi-ku, Kyoto, Japan
Acidity : 4
Description : Dry ,Refreshing and mellow.
Rice Veriety : Rice, Rice Koji, Carbon dioxide content
Food Recommend : Kitsuzo Grilled Mackerel, Kitsuzo Oden, Grilled Chicken,Tofu.
Description : Refreshing and bubble wrap popping lucious taste and Mellow taste, aroma and flavor containing and sweet. Food Recommend : Prawn and Crab Meat Salad, Bacon Rolled Onsen Egg, steak, beef stew.
720ml / RM65
360ml / RM70
Kizakura Premium Junmai Yamadanishiki RPR : 65 Alcohol : 15 Serving in : 5-10°C
Acidity : 1.4
Rice Veriety : Yamadanishiki Description : Medium Dry. Rich & Mild. Masterpiece of Toji's Craftmanship. Aroma such as peach/pear. Food Recommend : Fish & poultry.
720ml / RM115
Kisyu No Yuzu Umeshu
Kishu Choya Umeshu
Alcohol : 12 Serving in : 5-10°C
Serving in : 5-10°C Alcohol : 15 Rice Veriety : Ume
Rice Veriety : Plum, sugar, brewing alcohol, citron
Description : Rich mellow flavor of the best quality plums and natural sweetness.
Description : Domestic production No. Plus the juice of citrus harvested in Shikoku one, the balance of acidity and sweetness of yuzu of plum wine. Plum wine is rich exquisite fragrance.
Food Recommend : Grilled King Oyster Mushroom, Onsen Egg.
Food Recommend : Grilled King Oyster Mushroom, Onsen Egg.
250ml / RM110
720ml / RM150
Kyogyokumiai Yuzu Komachi Ikishochu RED Alcohol : 7 Serving in : 5-10°C Rice Veriety : Yuzu Description : Flavor with citron fresh from the tree, and even where in the body feel fresh and refreshing taste. Food Recommend : Grilled King Oyster Mushroom, Onsen Egg.
500ml / RM160
酒 燒
Shochu 燒酒
Aka Kirishima
Kuro Kirishima
Alcohol : 25 Serving in : on the rock ,ice water or hot water
Alcohol : 25 Serving in : on the rock ,ice water or hot water
Ingredient : Sweet potato (Murasakimasari)
Ingredient : Sweet Potato, Black Koji
Description : High fragrance dignity and sweetness, such as catching after the potato shochu is a completely new type of feature. Characteristic sweetness and aroma of Murasakimasari origin of raw materials is deep. Lock where you can enjoy the fragrance, taste as it is, straight is recommended.
Description : Aromatic, smooth and viscous, savory flavour with hint of sweetness, clean nd dry finished.
900ml / RM190
720ml / RM160
720ml / RM160
Tantakatan (shiso)
Ilchiko Silhruette
Alcohol : 20 Serving in : on the rock ,ice water or hot water
Alcohol : 25 Serving in : on the rock ,ice water or hot water
Ingredient : Shiso
Ingredient : Barley, Rice Koji
Description : Easy to drink. With very refreshing, clean and crisp flavour.
Description : Outstanding aroma combined with excellent body with crystal taste.
720ml / RM160
酒 紅
Red Wine 赤ワイン
Santa Ana Classic Malbec
Wolf Blass Gold Label Cabernet Sauvignon
Alc/Vol : 12.5% Serving in : 15-18°C
Alc/Vol : 14.5% Serving in : 15-18°C
Vineyard Region : Argentina
Vineyard Region : Barossa Valley
Tasting Note : Lively ruby colour with the violet hues that typify this grape plum and cherry characters predominant on both nose and palate. Medium body, with supple tannins and a pleasantly soft finish.
750ml / RM110
Tasting Note : Taut, focused and expressive, this layers dark berry, toasted wheat berry and mint avors with mildly gritty tannins, persisting on the deftly balanced nish. Best from 2016 through 2020.
750ml / RM275
750ml / RM155
Secret Stone Marlborough Pinot Noir
Penfolds Koonunga Hill Seventy Six Shiraz Cabernet
Alc/Vol : 13.3% Serving in : 15-18°C
Alc/Vol : 12% Serving in : 15-18°C
Vineyard Region : Marlborough, New Zealand
Vineyard Region : Eden Valley
Tasting Note : Full flavoured and smoky on the palate with a rich, sweet savoury fruit finish.
Tasting Note : Delightful balance between sweetness and acidity! Soft, mouth-watering talcy acid amid tastes of Turkish delight and lime juice contribute to make this wine an eminently approachable offering with wonderful length of flavour. 750ml / RM165
Santa Carolina Reserve Cabernet Sauvignon Alc/Vol : 13.5% Serving in : 15-18°C Vineyard Region : Colchagua Valley, Chile Tasting Note : Deep purple colour; aromas of vanilla, mint, black currant and cherry fruit; dry, full-bodied, well balanced with ripe tannins and spicy, cedary, cassis flavours; medium-long finish.
750ml / RM140
酒 白
White Wine 白ワイン
Rosemount Encore Moscato
Santa Carolina Gran Vino Blanco
Alc/Vol : 7.5% Serving in : 10-12°C
Alc/Vol : 12% Serving in : 10-12°C
Vineyard Region : South Eastern Australia
Vineyard Region : Colchagua Valley, Chile
Tasting Note : Made in the Moscato style, Rosemount O is fresh and grapey with a pleasing effervescence. Relatively low in alcohol, it is a refreshing summertime thirst quencher. Best served over ice.
Tasting Note : With a pale golden yellow appearance, this wine shows intense aromas dominated by tropical fruit, flowers and soft citric notes. In the mouth it’s a fruity wine with sweet notes and a balanced acidity
750ml / RM105
750ml / RM125
750ml / RM155
Secret Stone Marlborough Sauvignon Blanc
Penfolds Koonunga Hill Autumn Riesling
Alc/Vol : 12.5% Serving in : 10-12°C
Alc/Vol : 12.5% Serving in : 10-12°C
Vineyard Region : New Zealand
Vineyard Region : Eden Valley
Tasting Note : Typically tasty Marlborough Sauvignon Blanc with gooseberry and citrus flavours with hints of grassiness and tropical fruits. Clean and fresh with a crisp acid finish.
Tasting Note : Immediately – intensely perfumed! Additional scrutiny reveals elegant aromas of pink rose petal, Turkish delight and lemony bath salts alongside a faint suggestion of spice arising from the addition of 6% Traminer.
750ml / RM165
Wolf Blass Gold Label Chardonnay Alc/Vol : 12.5% Serving in : 10-12°C Vineyard Region : South Australia, Australia Tasting Note : Bright medium gold colour; aromas of ripe yellow apple, tropical fruits, toasty oak, roasted nuts and vanilla; dry, with medium-full body and lively acidity; flavours of citrus, tropical fruits, roasted hazelnuts and toasty oak linger on a lengthy finish; drink now, or cellar for 2-3 years. 750ml / RM275
酒 忌 士 威
Whisky
ウィスキー
Suntory Hakushu 12 Years
The Dalmore 12
Alcohol : 43 Serving in : on the rock ,ice water or hot water
Alcohol : 43 Serving in : on the rock ,ice water or hot water
Type : Japanese Single Malt Whisky
Type : Highland Single Malt Scotch Whisky
Description : A perennial favourite and a must-try for anyone interested in discovering Japanese whisky. Hakushu is owned by Suntory, founders of the first Japanese distillery, Yamazaki. The original Hakushu distillery was built in 1973, with another distillery building called Hakushu Higashi (west) added in 1981.
Description : Dalmore 12 is aged for the first nine years in American white oak ex-bourbon casks, before half is transferred to ex-oloroso sherry casks for the final three years. The result is a whisky with a combination of sweetness and rich, sherried flavours. Country : Scotland
Country : Japan 700ml / RM635
700ml / RM525
The Dalmore 15
The Macallan 12
Alcohol : 43 Serving in : on the rock ,ice water or hot water
Alcohol : 40 Serving in : on the rock ,ice water or hot water
Type : Highland Single Malt Scotch Whisky
Type : Highland Single Malt Scotch Whisky
Description : The Dalmore 15 year old was first launched in 2007. Matured in matusalem, apostoles and amoroso sherry casks, it proffers all those winter spice, orange zest and chocolate notes characteristic of Dalmore.
Description : TDeliciously smooth, rich dried fruits and sherry balanced with wood smoke and spice. Country : Scotland
Country : Scotland 700ml / RM700
700ml / RM536
Santory Whisky Alcohol : 40 Serving in : on the rock ,ice water or hot water Type : Blended Japanese Whisky Description : The Alcohol is quite present so please give the Kakubin enough time in the glass to open up. The Kakubin is immediately recognisable as a Japanese whisky as the Aroma is quite distinctive. I'm nosing on the edge of the glass as the alcohol remains strong. Country : Japan 700ml / RM325
酒 清
Sake
日本酒
久保田 吟釀原酒
獺祭 磨き三割九分
原料米 : 掛米. 麴米「五百萬石」
原料米 : 山田錦
精米度 : 39 酒度 : 15.5 酸度 : 1.3 冰/熱 : 5-10°C
精米度 : 55 酒度 : 16 酸度 : 1.4 冰/熱 : 10-15°C
清酒介绍 : 在朝日酒造的冷藏室內經過一年低溫發酵 的大吟釀生酒，是久保田品牌中唯一一款季節限定的 酒。香氣控制的非常好，開始時是像夕張哈密瓜般的 香甜,然後逐漸提升到如成熟鳳梨那樣豐郁飽滿。口感 柔和，酸、甜、辛三味美妙地平衡，滑過喉頭的感覺順暢 舒服。清爽溫和，纖細柔軟的香氣十分受到女性歡迎， 是一款能感受到「久保田」獨特美味的佳釀。 720ml / RM150
美食推荐 : 蔬菜、肉、魚、豆腐等食材切小塊悶煮。
清酒介绍 : 哈密瓜和香瓜类香气更浓郁， 入口感觉圆润丰满，水果味丰富，而且有 少许的辛辣感作为平衡。美中不足的是， 仍然有一些酒精的呛味约隐约现。 美食推荐 : 吉津蔵馬鈴薯培根沙拉， 鱷梨沙拉，奶酪板。 720ml / RM290 300ml / RM130
久保田 萬壽
獺祭 純米大吟釀
原料米 : 掛米. 麴米「五百萬石」
原料米 : 山田錦
美食推荐 : 蔬菜、肉、魚、豆腐等食材切小塊悶煮。
美食推荐 : 蘑菇燴飯，天婦羅，炸雞腿， 魚子醬，熏鮭魚肉醬。
精米度 : 35 酒度 : 15.5 酸度 : 1.2 冰/熱 : 5-10°C
精米度 : 55 酒度 : 16 酸度 : 1.4 冰/熱 : 8-15°C
清酒介绍 : 朝日酒造注入所有心血所釀造出的頂級 酒品。為久保田系列最高等級的純米大吟釀。優質 新潟釀酒米「五百萬石」的豐潤口感，清新的香氣好似 米香帶點些微青草香，令人身心舒暢。口感清爽俐落， 是越後銘酒淡麗辛口的代表作，一款近乎完美的好酒。
720ml / RM390
清酒介绍 : 每粒米取50%去酿造，谈雅的 米香温藏着花果气味，惊喜多变的感触， 是【獺祭50】创造的奇迹。适合搭配煎炒类， 烧烤料理，天妇罗。
720ml / RM250
八海山 大吟釀
獺祭 磨き二割三分
原料米 : 山 田 锦
原料米 : 山 田錦
美食推荐 : 吉 津 蔵 明 太 子美乃滋烤大虾 。
美食推荐 : 吉津蔵秘制鲍鱼粥，沙拉棒、鹽烤魚、 白肉魚類等鮮美料理 。
精米度 : 40 酒度 : 17.4 酸度 : 1.2 冰/熱 : 10-25°C
精米度 : 23 酒度 : 16.5 酸度 : 1.1 冰/熱 : 5-10°C
清酒介绍 : 我们的大吟酿有一番风味，这是非常 干净优雅，就像白雪覆盖的山Hakkaisan。选择 优质清酒大米抛光到40%的剩余，并在最寒冷 的仲冬季节只酿制而成。这是为了用爱和我们 的啤酒厂工人的技艺超群的制作。冷和缓慢的 发酵过程中产生一种真正高品质的大吟酿。 720ml / RM500
清酒介绍 : 香气撲鼻，给人优雅陶醉的感觉。 米原有的华丽甜味和昡微的酸味，结成了芳香 纯净的口感!每粒米只取23%最精华部分酿造， 故人成为【二割三分】酒质清新高雅米香四溢， 为珍贵限量之极品!全日本实力派酒饭店及 名酒居酒屋之专业品酒人士。 720ml / RM630
上善如水 純米大吟釀
賀茂鶴 大吟釀大純金箔入帶
精米度 : 45 酒度 : 16 酸度 : 1.5 冰/熱 : 5-10°C
精米度 : 50 酒度 : 16 酸度 : 1.4 冰/熱 : 10-15°C
原料米 : 大 米，米曲
清酒介绍 : 醇厚的口味、辛和華麗的香氣。 是在上善如水中最高的品質，只用米中 最純粹精華之部分釀製。華貴香氣內蘊於 深層，口感值得再三吟詠。承繼上善如水 之名，集全般洗煉極致於一身。
原料米 : 大 半 / 米 曲
清酒介绍 : 它孕育广岛县的富裕的自然的高原。 北方，检查大米酿造只适合，精心打磨，在寒冷 的 天 气 慢 慢 地，精 心 善 用天然地基井水 。並输 入 香 气 和 醇 厚 的 口 感花瓣塔伊樱桃镀金 。 美食推荐 : 吉 津 蔵 串 烧鸡，海鲜类 。 180ml / RM55
720ml / RM290
美食推荐 : 吉津蔵蟹柳与蝦仁沙拉，紅鱸刺身， 日式紅燒牛肉和芋頭 。
天狗舞 純米大吟釀
賀茂鶴 一滴入魂
精米度 : 50 酒度 : 16 酸度 : 1.4 冰/熱 : 10-25°C
精米度 : 60 酒度 : 15 酸度 : 1.6 冰/熱 : 10-25°C
原料米 : 山田錦
原料米 : 米曲
美食推荐 : 吉津蔵串燒、炸豆腐。
美食推荐 : 吉津蔵香烤豬大腸頭串燒和有点酸味， 适合重口味料理。
清酒介绍 : 米飯剛剛收穫就精心打磨，在寒冷的 天氣慢慢地，精心善用天然地基井水，釋放出清酒 大米的釋放出味道，是清香純米清酒。
清酒介绍 : 從Tengumai新款大吟釀清酒，在2012 年發布。打磨成50%的山田錦高檔清酒大米製成， 在指定的特殊「A」餐廳金澤增長，石川縣有這樣的 項目，良好的配對與壽司和生魚片。
720ml / RM280
720ml / RM160
久保田 千壽
上善如水 純米
原料米 : 掛米. 麴米「五百萬石」
原料米 : 大米，米曲
精米度 : 50 酒度 : 18 酸度 : 1.6 冰/熱 : 5-10°C
精米度 : 55 酒度 : 15.5 酸度 : 1.5 冰/熱 : 8-15°C 清酒介绍 : 嚴選產米聖地－新潟縣的酒造好適米 「五百萬石」，精米至55%的吟釀規格，再採吟釀製 法釀成的特別本釀造。年春2008為使酒質更上一 層樓，更將麴米的精米度提升到日本國稅局規定的 大吟釀標準50%。香味高雅、口感順暢，具有馥郁 辛辣的個性。 720ml / RM140
美食推荐 : 蔬菜、肉、魚、豆腐等食材切小塊悶煮。
清酒介绍 : 非常乾燥的緣故。清新的果香調和 了稻穀和白巧克力。成熟，均衡，豐富，深刻的 風味，質地粘稠。
美食推荐 : 吉津蔵蟹柳与蝦仁沙拉，紅鱸刺身， 日式紅燒牛肉和芋頭。 720ml / RM140 300ml / RM65
八海山 大吟釀
不動 純米大吟釀
原料米 : 水稻，Koshiibuki
原料米 : Sakekomachi
精米度 : 50 酒度 : 18 酸度 : 1.4 冰/熱 : 10-28°C
精米度 : 60 酒度 : 15.5 酸度 : 1.4 冰/熱 : 10-25°C 清酒介绍 : 它有很特別光滑的口感和風味， 非常清晰和乾燥。
清酒介绍 :「不动」的特別純米大吟釀清酒。與 Sakekomachi大米，秋田縣種植取得明顯圓潤 細膩的緣故，打磨成50% 。金獎獲獎2015年 倫敦國際葡萄酒比赛(IWC)的緣故。
美食推荐 : 吉津蔵日式脆口黄瓜卷。
美食推荐 : 吉津蔵香烤雪花牛，吉津蔵 炭烤一夜干。 720ml / RM290
720ml / RM180
越の寒中梅 金ラベル純米吟釀
醉心稻穗 純米吟釀酒 精米度 : 60 酒度 : 15 酸度 : 1.6 冰/熱 : 10-45°C
精米度 : 55 酒度 : 14 酸度 : 1.6 冰/熱 : 8-15°C
原料米 : 大米,米曲
原料米 : 水稻，巧儿 YONE (新泻县Sanmai 100%使用）
清酒介绍 : 香辣甜，口感衝突的是「醉心」的酒的 特點。口感清爽又幹，揮之不去，留下的軟水白酒 特有的淡淡甜味被肯定。
清酒介绍 : 随着大师啤酒，啤酒制造商美国传统 的技巧和激情，并与芳香和优雅的口感纯米清 酒完成 。日本料理和兼容性称取材料的优点是具 有很好喝。
美食推荐 : 吉津蔵酥炸鱼肉野菜饼，生鱼片。
720ml / RM150
美食推荐 : 烤鲑鱼。 720ml / RM140
南部美人 本釀造
花黃桜 純米吟釀
原料米 : Toyo Nishiki
原料米 : 大米，米曲
精米度 : 60 酒度 : 16 酸度 : 1.4 冰/熱 : 5-10°C
精米度 : 60 酒度 : 12 酸度 : 1.1 冰/熱 : 10-15°C
清酒介绍 : 闪耀精心挑选的原料大米，直到米率 60％，就像仔细低温发酵和Ginjo建设，被公認是 极大的清诚饮品。香气优雅，干净回味的特点。
清酒介绍 : 味甘淡。香气如苹果。对于初学者的 缘故。寿司和生牛肉片鱼匹配。这美味的纯米清酒 吟醸低酒精和使用的花酵母香气轻轻让人联想 到美丽的一束鲜花制成。
美食推荐 : 蟹柳与蝦仁沙拉。
720ml / RM140
美食推荐 : 香烤雪花牛，日本海鲜和风煎饼。
300ml / RM55
白川鄉笹濁り 純米吟釀
天狗舞 純米旨醇
精米度 : 70 酒度 : 15.3 酸度 : 1.2 冰/熱 : 8-15°C
精米度 : 60 酒度 : 15.7 酸度 : 1.7 冰/熱 : 20-40°C 原料米 : 水稻，巧儿 YONE
原料米 : 國內生產的大米，麥芽和水
美食推荐 : 吉津蔵串燒、炸豆腐。
美食推荐 : 鱼和鱼生的贝类,烤鱼和烤肉。
清酒介绍 : 建議品嚐冰飲，並兌入純米Nigorizake 白河將享受。魚和魚生的貝類和烤魚（尤其是烤的 河魚，如香魚），日本料理是一個完美的塔配， 比如烤肉。
清酒介绍 : 旨醇意思是「大米富含鮮味」它是從在 石川縣生長Gohyakumangoku大米製成和 水稻帶出並乾燥和鮮味的良好平衡大米拋光成 60%鮮味。合適享用溫度為低溫室暖。
720ml / RM170
720ml / RM150
賀茂鶴 蔵生 (生貯蔵酒)
賀茂鶴 吟釀辛口 精米度 : 60 酒度 : 14 酸度 : 2 冰/熱 : 10-28°C
精米度 : 69 酒度 : 14 酸度 : 1.6 冰/熱 : 10-28°C
原料米 : 山田锦
清酒介绍 : 廣島和Geihoku高原自然豐富的 自然資源，檢查合適釀造的大米，精心打磨的 承諾，在寒冷的天氣，冷緩慢和謹慎天然地基水 認真洗 ，此酒辛口，美麗芬芳。
原料米 : 米 曲
清酒介绍 : 將剛剛收穫的米細心檢查，精心打磨， 在天氣冷侯精心釀造，在我們寒冷的地窖滋養 鮮榨Sakein。品嚐新鮮的香味，讓人耳目一新
美食推荐 : 吉津蔵牛肉丼，井类料理。
300ml / RM70
美食推荐 : 吉津蔵鮭鱼茶泡飯 。 300ml / RM55
楯野川 本流辛口
賀茂鶴 純米吟釀酒
原料米 : Dewasansan
原料米 : 大米/米曲
美食推荐 : 吉 津 蔵 鸡肉串燒 。
美食推荐 : 吉津蔵日式酥炸雞軟骨配芥末椒盐， 适合煎炸料理。
精米度 : 55 酒度 : 16 酸度 : 1.5 冰/熱 : 10-28°C
精米度 : 50 酒度 : 15 酸度 : 1.4 冰/熱 : 15-45°C
清酒介绍 : 廣島和備北培育高原豐富的自然的 招數，只檢查釀造大米合適的承諾，精心打磨， 在寒冷的天氣緩慢充電，仔細Nature地下井水， 抽屜最大化大米的味道，那是純米清酒果香。
清酒介绍 : 平淡和簡單的海市蜃樓下沉思， 它輕輕地散發著鼻子愛撫著芬芳的香氣，流進 上腭婉轉豐富的複雜而平靜的感覺漣漪。清酒 捕捉和平衡的口味，提高感官的用餐樂趣。
300ml / RM150
300ml / RM75
大關清酒 花泡香
尾張男山
原料米 : 米曲
原料米 : 米取，精米
精米度 : 58 酒度 : 15 酸度 : 1.8 冰/熱 : 15-45°C
精米度 : 70 酒度 : 7 酸度 : 2.9 冰/熱 : 5-10°C
清酒介绍 : 甜度和被刷新的酸度氣泡在口中 破裂。一個愉快的和令人驚訝的火花緣故 明亮的水果味一個有趣的穆斯的感覺。
清酒介绍 : 这是俱乐部森田缘故王牌，长期以来 一直被称为日本的国粹之一，它不只是葡萄酒 口味醇厚，而且酿造过程中使用无菌生产，使其成为 质量的更高的水平。这不仅是因为缘故浅色或半透明， 清澈透明的毯子，香，口感纯正，柔软可口，而且还 因为它的酒精含量只有15%-17%以上，具有多种 氨基酸，维生素，能很好地保护心脏和血管。
美食推荐 : 甜品，吉津蔵沙拉。
250ml / RM45
1.8l / RM145
彩都 純米大吟釀
楯野川清流 純米大吟釀
原料米 : Kohihikari
原料米 : Dewasansan
美食推荐 : 明太子雞柳串烧，帆立貝磯邊燒。
美食推荐 : 日式拉面。
精米度 : 70 酒度 : 14.5 酸度 : 1.4 冰/熱 : 10-28°C
精米度 : 55 酒度 : 15 酸度 : 1.4 冰/熱 : 15-45°C
清酒介绍 : 彩都纯米是富含纯米清酒，在京都 製成，具有水果香味，如青蘋果。它有一個 有點酸性完成的長幹尾巴。它可以與強烈的 味道的菜餚相匹配。
720ml / RM120
美食推荐 : 吉津蔵水煮毛豆，豆腐料理。
清酒介绍 : 這個緣故使成熟的果實導致成光的 功能強大的第一印象，口味整潔流動。強大的 良好的和諧結合清香和淡淡的味道。一個清脆 觸摸舌後跟青春酸度口周圍的界限積極。
300ml / RM100
黃桜 辛口
上善如水 發泡性
原料米 : Fushimi-ku, Kyoto, Japan
原料米 : 大米，米曲，二氧化碳含量:
精米度 : 70 酒度 : 16 酸度 : 1.3 冰/熱 : 冷饮 28-45°C
精米度 : 60 酒度 : 12 酸度 : 4 冰/熱 : 5-10°C
清酒介绍 : 干燥，清爽圆润。
清酒介绍 : 採用不同於一般清酒的麴種，釀造出 新的味道，在具有千年傳統的日本酒業中是一勇敢 的新嘗試。口味醇厚，香味含有華麗的香氣而甜。
美食推荐 : 吉津蔵炭烤鹽燒鯖魚，吉津蔵 关东煮，烤鸡，豆腐。
720ml / RM65
360ml / RM70
黃桜 山田錦
精米度 : 50 酒度 : 15 酸度 : 1.4 冰/熱 : 5-10°C 原料米 : 山田锦
清酒介绍 : 中幹，豐潤溫和，東寺的手工藝品 的傑作。香氣，如桃子/梨。 美食推荐 : 魚和家禽。
720ml / RM115
美食推荐 : 蟹柳与蝦仁沙拉，培根温泉蛋串燒， 牛排，燉牛肉。
紀州のゆず梅酒
紀州チョーヤ梅酒
材料 : 梅花，糖，釀私酒，柚子
材料 : 梅
酒度 : 12 冰/熱 : 饮 用 方 式 加 冰 块 风 味 更 佳
酒度 : 15 冰/熱 : 饮 用 方 式 加 冰 块 风 味 更 佳
梅酒介绍 : 國內生產加號四國1收穫柑橘汁， 梅子酒青梅酒柚子的酸味和甜味的平衡是 豐富細膩的清香。
梅酒介绍 : 最優質的李子和天然甜味的濃郁醇香 的味道。青春酸度口周圍的界限積極。 美食推荐 : 温泉蛋，酱烤杏鮑菇串燒。
美食推荐 : 温泉蛋，酱烤杏鮑菇串燒。
720ml / RM110
720ml / RM150
柚子小町
酒度 : 7 冰/熱 : 饮 用 方 式 加 冰 块 风 味 更 佳 材料 : 柚子
梅酒介绍 : 風味香櫞從樹上新鮮，甚至在身體 哪裡感覺清新爽口的味道。 美食推荐 : 温泉蛋，酱烤杏鮑菇串燒。
500ml / RM160
酒 燒
Shochu 燒酒
赤霧島
黑霧島
原料 : 甘藷 (Murasakimasari)
原料 : 甘藷，黑浩二
酒度 : 25 冰/熱 : 加冰块，加冷水或加热水
酒度 : 7 冰/熱 : 加冰块，加冷水或加热水
清酒介绍 : 高香氣的尊嚴和甜味，如馬鈴薯 燒酒後眼球的是一種全新的功能。原料產地 (Murasakimasari) 特徵的甜味和香氣深沉。 鎖在那裡你可以享受香，味，因為它是建議直。
900ml / RM190
清酒介绍 : 芳香，光滑，粘稠，鹹味香精甜度 的提示，清潔和乾燥成品。
720ml / RM160
鍛高譚
いいちこシルエット
原料 : 大麥，米曲
原料 : 大麥，米曲
酒度 : 20 冰/熱 : 加冰块，加冷水或加热水
酒度 : 25 冰/熱 : 加冰块，加冷水或加热水
清酒介绍 : 易飲。隨著非常清爽，乾淨明快 的味道。
720ml / RM160
清酒介绍 : 傑出的香味配合出色的車身與 水晶結合的味道。
720ml / RM160
酒 忌 士 威
Whisky
ウィスキー
白州ウィスキー
ザダルモー 12
類型 : 日本單一麥芽威士忌
類型 : 高地單一麥芽蘇格蘭威士忌
酒度 : 43 冰/熱 : 加冰块，加冷水或加热水
酒度 : 43 冰/熱 : 加冰块，加冷水或加热水
清酒介绍 : 常年的最愛和一個不可錯過的 有興趣的人發現日本的威士忌。白秋是由 三得利，日本第一酒廠，山崎的創始人所擁有。 原白秋酒廠始建於1973年，與其他所謂的 酒廠建築白州東（西）於1981年加入。
清酒介绍 : Dalmore 12老化前9年的美國 白橡木前波旁酒桶，在上半場結束前被轉移 到前俄羅洛索雪莉酒桶的最後三年。其結果 是甜蜜和豐富，口味雪莉的組合威士忌。 國家 : 蘇格蘭
國家 : 日本 700ml / RM635
700ml / RM525
ザダルモー 15
マッカラン
類型 : 該Dalmore 15歲的最初於2007年推出 成熟的matusalem apostoles，和阿莫魯索 雪利酒桶，它的醒那些冬季香料，橙皮巧克力 指出Dalmore的特徵。
類型 : 高地單一麥芽蘇格蘭威士忌
酒度 : 43 冰/熱 : 加冰块，加冷水或加热水
酒度 : 40 冰/熱 : 加冰块，加冷水或加热水 清酒介绍 : 美味流暢，豐富的乾果和雪利 酒與木材煙霧和香料的平衡。 國家 : 蘇格蘭
國家 : 蘇格蘭
700ml / RM700
700ml / RM536
サントリーウィスキー 酒度 : 40 冰/熱 : 加冰块，加冷水或加热水 類型 : 混合日本威士忌
清酒介绍 : 酒精是相當現在，請給在玻璃 Kakubin足夠的時間來開拓。該Kakubin是 立刻認出作為日本威士忌的香氣很有特色。 我在玻璃邊緣收口的酒精仍然強勁。 國家 : 日本 700ml / RM325