Choice of any two rolls.

Three slices of tuna and three slices of salmon.

Tuna, white fish, salmon, and one California roll.

Tuna, white fish, shrimp, and salmon plus three slices of tuna and three slices of salmon.

Choice of protein broiled with Teriyaki sauce. Served with salad, appetizer, rice, and miso soup in a bento box.

Japanese style chicken nuggets served with appetizer, salad, and rice in a traditional lunchbox with miso soup.

Shrimp and vegetable tempura served with an appetizer, salad, and rice in a traditional lunchbox with miso soup.

Breaded and fried Japanese style, served with katsu sauce, miso soup, appetizer, and rice.

Choice of two rolls. Served with miso soup.

Choice of any two rolls.

7 pieces of sushi (tuna, salmon, white fish, shrimp, Spanish mackerel, crabstick, egg (tamago) and 1 cucumber roll.

8 pieces of sushi (tuna, salmon, white fish, shrimp, Spanish mackerel, crabstick, egg (tamago), and 1 tuna roll.

10 pieces of sushi (2 tuna, 1 salmon, 1 yellowtail, 1 white fish, 1 super white escolar, 1 shrimp, 1 squid, 1 ikura (salmon caviar), 1 tobiko (flying fish caviar)) and 1 tuna roll.

Deluxe sushi and sashimi combination: 1 tuna, 1 salmon, 1 white fish, 1 shrimp, 1 squid, 1 Spanish mackerel, 1 crabstick, 1 tamago (egg), 1 tobiko (flying fish caviar), 1 masago (smelt fish egg), 3 white fish sashimi, 3 tuna sashimi, and 1 tuna roll.

California, tuna, and cucumber rolls (18 pieces)

Spicy Tuna, Spicy Salmon, and Spicy Crabstick Rolls

Three slices each of tuna, white fish, salmon, and yellowtail served with a bowl of rice.

A variety of sliced filets of fish and vegetables on a bed of sushi rice.

A large roll with cucumber, avocado, squash, crabstick, caviar, and egg. Served with miso soup.

Sliced of salmon on a bed of rice. Served with miso soup.

Slices of tuna marinated in chef's special spicy sauce.

Slices of tuna on a bed of rice. Served with miso soup.

One asparagus roll and seven vegetable pieces on top of sushi rice.

Slices of salmon marinated in chef's special spicy sauce.

Three slices of tuna and three slices of salmon.

Tuna, white fish, shrimp, and salmon plus three slices of tuna and three slices of salmon.

Tuna, white fish, salmon, and one California roll.

Shrimp and vegetables delicately fried and served with tempura sauce, miso soup, and rice.

Cold buckwheat noodles with a side of shrimp & vegetable tempura and miso soup.

Thick wheat noodles stir-fried with vegetables and served with miso soup.

Eel served over rice with a side of pickles and miso soup.

Thick wheat noodles in broth with a side of shrimp & vegetable tempura.

Buckwheat noodles in broth with a side of shrimp & vegetable tempura.

Seasoned rice steamed with chicken or scallop, served with miso soup, salad, age tofu, and pickles.

Thick wheat noodles with shrimp tempura, chicken, and vegetables cooked and served in an iron pot.

Buckwheat noodles with shrimp tempura, chicken, and vegetables cooked and served in an iron pot.

Japanese-style pork cutlet and egg served over a large bowl of rice with a side of pickles and miso soup.

Chicken and egg served over rice with a side of pickles and miso soup.

6 pan-fried dumplings filled with pork, beef, and vegetables. Served with spicy dipping sauce.

Chicken filet wrapped around string beans and fried tempura style with teriyaki sauce.

Grilled squid.

Four breaded and deep-fried oysters served with katsu sauce.

Thinly sliced beef wrapped around scallions cut into six pieces in teriyaki sauce.

Two skewers. Grilled seasoned chicken and scallion with teriyaki sauce.

Deep-fried and served with ponzu sauce.

Four fried chicken wings, Japanese-style.

Clams cooked in sake, soy sauce, and garlic. Topped with scallions.

Sliced duck and scallions in mustard sauce.

Choice of steamed or fried and pork or shrimp.

Cold tofu served with scallion, grated ginger, bonito flakes, and scallions.

Broiled tofu with teriyaki sauce topped with bonito flakes and scallion.

Tofu and vegetables cooked in fish broth in an iron pot served with bonito flakes, scallion, and ginger.

Fried tofu served with special sauce, grated ginger, bonito flakes, and scallions.

6 pan-fried vegetable dumplings served with spicy dipping sauce.

Fried Japanese eggplants in tempura sauce and topped with bonito flakes.

"Japanese beer nuts" - choice young soy beans sprinkled with sea salt.

Batter dipped and delicately fried tempura.

Thinly sliced seared shell steak in ponzu sauce.

Barbecued eel served with burock root and egg, cooked and served in an iron pot.

Three slices each of tuna and salmon

Spicy chunks of tuna mixed with chef's gluten-free spicy soy sauce and scallion.

Spicy chunks of salmon mixed with chef's gluten-free spicy soy sauce and scallion.

Assorted Japanese pickles.

Squid and sea urchin in special sauce with quail egg.

Topped with onion, fish egg, and mayonnaise.

Steamed liver served with chili paste and ponzu sauce.

Marinated namako in ponzu sauce topped with scallions and chili paste.

Jellyfish kurage and wakame seaweed in vinegar sauce.

Cooked tiny octopus with sesame oil, vinegar, and sesame.

Thinly-sliced seared tuna with chef's scallion garlic ponzu sauce.

Grilled yellowtail collar.

Sliced octopus and wakame seaweed in vinegar sauce.

Tuna or salmon caviar in grated mountain potato topped with quail egg.

Crunchy, spicy sriracha mayo, avocado, tobiko.

Spicy squid with tobiko and ikura in spicy sauce with quail egg.

A variety of seafood and wakame seaweed in vinegar sauce.

Thinly sliced and seared with scallion and garlic in ponzu sauce.

Thinly sliced with scallion and garlic in ponzu sauce.

Thinly-sliced yellowtail with ponzu and chopped jalapenos.

Thinly sliced in ponzu.

Thinly sliced in ponzu sauce.

Crabstick, Cucumber, tobiko, and mayo.

Romaine & iceberg lettuce, cabbage, tomato, and cucumber with homemade ginger dressing.

Fresh garden salad topped with sliced avocado.

Asparagus with homemade ginger dressing.

Assorted seaweed with soybean noodles and topped with crabstick.

Cold tofu topped with homemade ginger dressing and scallions.

Cooked black seaweed with carrots and bamboo.

Spinach topped with bonito flakes and topped with a soy-based special sauce.

Steamed chicken, shrimp, crabstick, tofu, and seaweed over lettuce. Served with ginger dressing.

Soybean soup with tofu, seaweed, and scallions

Miso soup with tiny Japanese mushrooms.

Miso soup with clams.

Fish broth with thin somen (wheat) noodles, shiitake mushrooms, and snow peas.

Clear soup with salmon and chicken.

Chicken-based broth with three dumplings, seaweed, and scallions.

Three slices each of tuna and salmon

Spicy chunks of tuna mixed with chef's gluten-free spicy soy sauce and scallion.

Spicy chunks of salmon mixed with chef's gluten-free spicy soy sauce and scallion.

Assorted Japanese pickles.

Jellyfish kurage and wakame seaweed in vinegar sauce.

Cooked tiny octopus with sesame oil, vinegar, and sesame.

Grilled yellowtail collar.

Steamed liver served with chili paste and ponzu sauce.

A variety of seafood and wakame seaweed in vinegar sauce.

Sliced octopus and wakame seaweed in vinegar sauce.

Squid and sea urchin in special sauce with quail egg.

Topped with onion, fish egg, and mayonnaise.

Tuna or salmon caviar in grated mountain potato topped with quail egg.

Crunchy, spicy sriracha mayo, avocado, tobiko.

Spicy squid with tobiko and ikura in spicy sauce with quail egg.

Thinly-sliced seared tuna with chef's scallion garlic ponzu sauce.

Thinly sliced and seared with scallion and garlic in ponzu sauce.

Thinly sliced with scallion and garlic in ponzu sauce.

Thinly-sliced yellowtail with ponzu and chopped jalapenos.

Thinly sliced in ponzu.

Thinly sliced in ponzu sauce.

6 pan-fried dumplings filled with pork, beef, and vegetables. Served with spicy dipping sauce.

Chicken filet wrapped around string beans and fried tempura style with teriyaki sauce.

Grilled squid.

Four breaded and deep-fried oysters served with katsu sauce.

Thinly sliced beef wrapped around scallions cut into six pieces in teriyaki sauce.

Two skewers. Grilled seasoned chicken and scallion with teriyaki sauce.

Deep-fried and served with ponzu sauce.

Four fried chicken wings, Japanese-style.

Clams cooked in sake, soy sauce, and garlic. Topped with scallions.

Sliced duck and scallions in mustard sauce.

Choice of steamed or fried and pork or shrimp.

Cold tofu served with scallion, grated ginger, bonito flakes, and scallions.

Broiled tofu with teriyaki sauce topped with bonito flakes and scallion.

Tofu and vegetables cooked in fish broth in an iron pot served with bonito flakes, scallion, and ginger.

Fried tofu served with special sauce, grated ginger, bonito flakes, and scallions.

6 pan-fried vegetable dumplings served with spicy dipping sauce.

Fried Japanese eggplants in tempura sauce and topped with bonito flakes.

"Japanese beer nuts" - choice young soy beans sprinkled with sea salt.

Batter dipped and delicately fried tempura.

Thinly sliced seared shell steak in ponzu sauce.

7 pieces.

Barbecued eel served with burock root and egg, cooked and served in an iron pot.

California, tuna, and salmon rolls (18 pieces)

Spicy salmon, spicy tuna, and spicy crabstick rolls. (18 pieces)

Eight pieces of suhi and one tuna roll.

Ten pieces of sushi plus one tuna roll and one salmon roll.

Ten pieces of sushi plus one tuna roll.

Ten sushi, six sashimi, and one tuna roll.

Slices of a variety of fish, vegetables, and egg over sushi rice.

12 filets of fish with a side of white rice and miso soup.

18 sliced filets of fish with a side of white rice and miso soup.

Barbecued fresh-water eel over rice with eel sauce and a side of pickles.

A large roll with cucumber, avocado, squash, crabstick, caviar, and egg. Served with miso soup.

Slices of tuna on a bed of rice. Served with miso soup.

Slices of tuna marinated in chef's special spicy sauce.

Sliced of salmon on a bed of rice. Served with miso soup.

Slices of salmon marinated in chef's special spicy sauce.

One asparagus roll and seven vegetable pieces on top of sushi rice.

Thick wheat noodles with shrimp tempura, chicken, and vegetables cooked and served in an iron pot.

Buckwheat noodles with shrimp tempura, chicken, and vegetables cooked and served in an iron pot.

Cold buckwheat noodles with a side of shrimp & vegetable tempura and miso soup.

Thick wheat noodles stir-fried with vegetables and served with miso soup.

Assorted vegetable tempura and (4) shrimp tempura. Served with rice and miso soup.

Broccoli, carrots, sweet potato, string beans, green peppers, and zucchini. Served with rice and miso soup.

Batter dipped and delicately fried tempura.

(8) pieces of shrimp tempura. Served with rice and miso soup.

Shrimp, white fish, and assorted vegetable tempura. Served with rice and miso soup.

Japanese-style shell steak with teriyaki sauce. Served with rice and miso soup.

Grilled chicken with teriyaki sauce. Served with rice and miso soup.

Grilled salmon with teriyaki sauce. Served with rice and miso soup.

Filet of salmon steamed in a fish broth sauce with soy sauce and sweet sake. Served with rice and miso sauce.

Broiled and topped with scallions served with a special sauce (ginger, soy sauce, and vinegar). Served with rice and miso soup.

Salmon, shrimp, scallop, and mushrooms sauteed on skewers. Served with rice and miso soup.

Thinly sliced beef wrapped around scallions cut into six pieces in teriyaki sauce. Served with rice and miso soup.

Chicken and egg served over rice with a side of pickles and miso soup.

Japanese-style pork cutlet and egg served over a large bowl of rice with a side of pickles and miso soup.

Thinly-sliced prime shell beef and vegetables simmered in soy sauce, sweet sake, beef and vegetable stock. Served with rice and miso soup.

Chicken and vegetables in sukiyaki sauce cooked and served in an iron pot. Served with rice and miso soup.

Japanese-style chicken nuggets with teriyaki sauce.

Seasoned rice steamed with chicken or scallop, served with miso soup, salad, age tofu, and pickles.

Sliced Pork Sauteed with ginger sauce.

Yellowtail roll with scallions. 6 pieces.

Inside out. 6 pieces.

Cooked squash roll. 6 pieces.

Japanese yellow pickles. 6 pieces.

Cucumber, avocado, and crabstick. 6 pieces.

Unagi. 6 pieces.

Sweet potato tempura roll. 6 pieces.

Smoked salmon, avocado, and cucumber. 6 pieces.

Chopped Japanese scallops and masago with spicy mayo. 6 pieces.

Tuna, asparagus, and mayo. 6 pieces.

Salmon tempura, asparagus, and mayo. 6 pieces.

Snow crab with asparagus and mayo. 8 pieces.

Smoked salmon and cream cheese. 6 pieces.

Chopped crabstick, avocado, cucumber, and mayo topped with masago.

Spicy tuna and cucumber wrapped inside out with seaweed salad and spicy caviar. 8 pieces.

Crabstick and white fish with spicy caviar and mayo wrapped, fried, and topped with pickles and spicy mayo. 5 pieces.

Spicy tuna and tempura flakes in mayo wrapped inside out with avocado and shrimp, topped with miso sauce. 8 pieces.

Spicy tuna and cucumber wrapped inside out with white tuna and scallion, topped with spicy tobiko and wasabi tobiko. 8 pieces.

Spicy tuna roll wrapped in slices of tuna, fried, and wrapped with avocado. 8 pieces

Cucumber, crabstick, shrimp, and tuna chopped and combined with spicy mayo and tobiko wrapped inside out. 6 pieces.

Eel, cucumber, and tempura flakes.

Yellowtail wrapped inside out with tuna, salmon, yellowtail, white fish, and avocado. 8 pieces,

Eel and Cucumber wrapped inside out with avocado. 8 pieces.

Sweet potato tempura wrapped inside out with lobster salad and topped with bonito flakes. 8 pieces.

Crisp fried soft-shell crab with mayo. 6 pieces.

Shrimp, lettuce, tomato, cucumber, and mayo. 4 pieces.

Cucumber, avocado, squash (kampyo), burdock root (yamagobo), asparagus, and radish sprout (kaiware) wrapped in kelp and seaweed.

Super White Escolar.

Versatile and medium-bodied with mild flavors and a clean, dry finish. SMV: +2 180 mL

Accompanies salads, noodles, sushi, and sashimi well. SMV: +2 (210 mL)

Rich and dry. Best enjoyed chilled and paired with meat or seafood. (SMV: +4) (300 mL)

Very crispy and extra dry. Pairs well with sashimi, uni, and oysters.

Light, clean flavor that pairs well with light dishes, appetizers, seaweed salads, shellfish, and steamed dishes. (+2)

Light with medium-dry finish. SMV: +3 (300 mL)

Tanrei means "light" and "mellow". Perfect sake for sushi and sashimi. SMV: +5 (300 mL)

Traditional full-bodied, rich, and smooth. SMV: +4

Clean and fruity. Finishes with crisp acidity. (SMV:+7.5)

Produced using subterranean Akita Fuji water and Miyama Nishiki rice. A mild-bodied dry sake. SMV: +1.5 (300 mL)

Rich & dry. Pairs well with foods like tempura, tofu, rice, and noodle dishes. (300 mL)

Light and easy drinking sake. Pairs well with seafood. (300 ML)

Dry, light-bodied sake that's 100% USDA certified organic. Pairs well with meat and seafood (300 mL)

Full-bodied and great sipping sake. (750 mL)

25% less alcohol and calories than classic sakes. Bright, fresh finish that pairs well with seafood. (720 mL)

Smooth and round with hints of unripe pear, melon, white grape, and red apple. Pairs well with yakitori, shellfish, and sushi. (720 mL)

Versatile sake that is light and dry. Pairs perfectly with any dish. (720 mL)

Super dry and light. Smooth and mellow, rice-forward, with a clean finish. Pairs well with shellfish and sushi. SMV:+3 (300 mL)

The epitome of the “local” farm-to-table movement, this sake is made only with rice, water, and labor from its own prefecture. Ama No To translates to “Heaven’s Door,” referring to the prefecture which is at the northernmost tip of Japan. The label image is an icon of good fortune from Amaterasu, the Shinto Sun Goddess who is believed to have brought light to the world and cultivated Japan’s first rice fields. A true grower sake, made by rice farmers. Floral, and nutty with soft salinity. Light and Dry. ( 300 mL)

A gently aromatic, billowing junmai, nicely balanced and easy to drink. Light-bodied with a wisp of sweetness, lovely either cool or warmed. Very good with sunomono—crab, octopus or seaweed salads dressed with vinegar and dashi. Recommended with oden, nabe (hotpot) and unagi.

Smooth and refreshing from start to finish. Light bodied and slightly dry with light aromas of honey and sugarcane, layered with roasted almond and cashews on the nose. Subtle hints of pear, grapefruit, aniseed and dark chocolate, with a short and easy finish. (200 mL)

Rich, dry, and clean with earthy flavors. Pairs well with hearty meals, unagi, smoked salmon, tempura, and yakitori. SMV: +2

Juicy and smooth with a dry finish. Pairs well with sushi and tempura. (250 mL)

Light and dry taste profile. Pairs well with sushi, sashimi, seafood, and meat. (SMV:+7)

Light and dry. Pairs well with salty dishes, sashimi, edamame, tempura, sauteed vegetables, and clams.

Crisp, smooth, fruity, and floral flavor profile. Pairs well with grilled pork, fish, and chicken dishes. (SMV: +2)

Clean and deep flavor. Sharp aftertaste with extra dryness. Pairs well with seafood, sushi, anf umami-rich foods. SMV: +8 (300 mL)

Elegant refreshing taste and gentle aroma. Pairs well with lighter fare as well as heavier, creamy dishes. SMV: +3 (300 mL)

Silky, round, and smooth flavor with floral and fruity notes. Pairs well with sushi. SMV: -1 (300 mL)

Medium-bodied, mellow, rice-forward with a delicate aroma. Medium dry and rich.

Light and dry. Pairs well with shellfish, sushi, sashimi, and salads.

Brewed by one of Japan's only female brewery owners. Light and dry, best served cold. Pairs well with seafood and shellfish. SMV: +3

Light and dry, serve chilled in a wine glass for the best experience. Pairs well with sushi and sashimi. SMV:+2 (720 mL)

Very crisp and extra dry. Pairs well with sashimi, uni, and oysters. Great for gin drinkers. SMV:+12 (720 mL)

Pairs well with shellfish, sashimi, and abalone as well as seasoned vegetables and salads. Distinctly sweet at first sip, clean and smoothly balanced, finishes with finesse. SMV: - 3 (720 mL)

Light & dry. Made with the heirloom rice Kumamoto Shinriki which was revitalized after being out of use for 50-100 years. Chiyonosono is among the very few breweries who have revived rice strains after being out of use. Shinriki literally means “Sacred Power” in Japanese and represents the bold, briny ocean flavors present in the sake. (300 mL)

Exceptionally smooth with a long, clean finish. Pairs well with lightly seasoned appetizers, salads, and mild fish dishes. SMV: +2

Fruity and dry with a delicate and brightly aromatic character. Slightly sweet on impact with low acidity. Pairs well with seafood, oysters, shellfish, and sashimi. Best served chilled.

A delicate brew carefully crafted with fruity floral aromas on the nose and a soft, clean finish. Pairs well with sushi, sashimi, and seafood. SMV: +3

A skillfully balanced sake with a smooth and mellow taste. Light and sweet. SMV: +3 (300 mL)

A very light sake with a beautiful soft grape beginning, and a tender chewiness that blends well in a refreshingly low acidity. Pairs well with fresh oysters. SMV:-2 (500 mL)

Finish is medium-length; finishes dry. Pairs well with sashimi, shrimp, and white fish.

Made with 100% organic rice. Pairs well with scallops, pork, and light meats. Finishes elegantly with rich minerality and rice texture. SMV: +2

Pairs well with seafood of all kinds or meat dishes. Classic Niigata sake with subdued aroma, nuanced acidity and perfect balance. Presents rich interplay of flavors and a satisfying finish.

Crisp and fruity medium-bodied sake. Pairs well with smoked salmon, grilled shrimp, and chicken. SMV: +3 (720 mL)

Mellow taste with flavors of lychee and melon. The brewer employs the rare “shizuku” method of filtration where the sake is not put through a press, but instead allowed to drip slowly through cotton bags. (720 mL)

Light & dry with a delicate floral aroma. Serve cold. Pairs well with sushi and sashimi. (720 mL)

This beautiful Junmai Daiginjo is aged for a minimum of 3 years in Hakkai Brewery’s snow-storage room, called the Yukimuro. The flavor is initially subdued, before it unfolds the rich and solid sake that it is. While nestled comfortably in tanks chilled by literal tons of pure white snow, it develops into a round and smooth sake with a subtle and fine aroma and a mellow, dry finish. (720 mL)

Toko Ultraluxe is the ultimate indulgence: made with the highest quality Yamada Nishiki rice milled down to a painstaking 35%, and what is bottled is only the drops of liquid that are released via gravity at the end of fermentation, with zero force or pressure applied. A gorgeus bouquet arises from this experimental brewery's proprietary yeast, and the extraordinary care is evident in each pearlescent sip. (720 mL)

This sake is named after Hanako, or “Flower Maiden,” the most famous Japanese koi fish that lived for 226 years in the snowy, icy waters at the foot of Japan’s Mount Ontake. Snow Maiden’s creamy texture befits its name and has a surprising yet pleasurable dryness for a nigori. The exceptional, vibrant aromas are a prelude to the ricey, fruity flavor combination that graces the palate with each sip. Pairs well with spicy foods.

Characteristically sweet with creamy medium-body. Pairs well with rich-flavored meat dishes and spicy food. Serve chilled. SMV: -23 (300 mL)

Floral, creamy, and light-bodied sake with smooth finish. Pairs well with spicy foods and desserts such as chocolate. SMV: -11

Rich and creamy with bright and bold tropical notes like banana, pineapple, and coconut. Vanilla and pineapple on the nose. SMV: -10 (300 mL)

Joto Nigori is a junmai, which lends a dry, earthy balance to the milky, coconutty fruit notes that are typical of the nigori style. Creamy and almost chewy on the palate with earthy tones. SMV: -3

Smooth and creamy with confectionery aromas, a sweet and milky entry with rich rice flavors, hints of cream, pineapple, coconut and vanilla. This is a bold and hearty sake that is sure to reward the exploring palate. Genshu have no added water. Creamy and fruity with a velvet, lingering finish. SMV: -22 (300 mL)

Rich and sweet that pairs well with intensely flavored meals or desserts. This sake’s fruity nose and creamy “umami” flavor make it an excellent complement to either spicy foods or desserts. Pairs well with spicy tuna roll.

Fruity aromas and full, smooth palate. Pairs well with spicy and salty foods. Great on its own or as a softly sweet after-dinner drink. SMV: -20 (750 mL)

Rich, creamy, and mildly sweet unpasteurized sake. Medium-dry and pairs well with spicy foods. It is bottled, undiluted, and without pasteurization for a true "fresh-from-the vat" taste experience. SMV: +1 (500 mL)

With a refreshing acidity and gorgeous aroma, Hakkaisan Sparkling Nigori is certainly enjoyable as an aperitif, but this popular sake can be enjoyed many ways. Try pairing with rich or spicy dishes as well as fruits and dessert. SMV:-23 (360 mL)

Lively and Bright with hints of tropical fruits, medium-bodied with a refreshingly light finish. Pairs well with light appetizers and spicy foods.

Hints of delicate cucumber, peach and marshmallows make this an irresistible treat to beat any Summer heat.

With a refreshing acidity and gorgeous aroma, Hakkaisan Sparkling Nigori is certainly enjoyable as an aperitif, but this popular sake can be enjoyed many ways. Try pairing with rich or spicy dishes as well as fruits and dessert. SMV:-23 (360 mL)

Enjoyable chilled or warm. Light and dry with nutty and earthy notes, balanced by an underlying fruitiness. PAirs well with grilled meats, stews, and fish. (200 mL)

Low aroma, light and fruity, with undertones of black currant, finishing crisp and clean. “Ban ryu” means 10,000 ways. It is an expression used in the sake world to answer the question, In how many ways is one sake different from another? The answer: in 10,000 ways — the yeast, the koji, timing of brewing, etc. More informally, it means versatility. The brewery tries to catch both meanings in its name; they passionately believe it can be enjoyed in 10,000 ways, whether it’s chilled, warmed, with light food, heavy food, sweet food or spicy food. (300 mL)

Slightly sweet flavors that balance well with its light dryness. Easy to drink, not easy to tire of, clean, dry, and enjoyable at almost any temperature - this is Hakkaisan’s Signature Brew. When warmed the koji-rice aroma rises to all occasions. (300 mL)

Dense and thick with savory and sweet rice flavors. Pairs well with salty, savory, and greasy foods. (180 mL)

Korean apple fortified wine with natural strawberry flavors, alcohol volume 12% with a very berry scent and tender taste, no ethyl alcohol used, only apple wine!

A pleasing fruity plum aroma characterizes this semi-sweet wine with slightly tart, bright and tangy notes. A perfect aperitif or dessert wine.

Captivating, lychee aromatics and a sweet, full-bodied palate of lychee, yellow peach, and lemon-lime.

Full-bodied and delicately fruity. Pairs well with fatty fish such as toro; fresh uni is a good pairing choice to match texture but contrast flavor. SMV: +2 (300 mL)

Full-bodied and delicately fruity. Pairs well with fatty fish such as toro; fresh uni is a good pairing choice to match texture but contrast flavor. SMV: +2

Dry, clean, and crisp with subtle fruit flavors. Pairs well with most items from the sushi bar, tempura, and tonkatsu. Shines with salmon and other fatty fish. SMV: +7 (720 mL)

Earthy tones that go hand in hand with the acidity and dryness to create a full-bodied and balanced sake. SMV: +4 (720 mL)