sake

Sobaya’s boss(Oyaji) secret sake　

(180ml)　¥618 (¥680 tax inc)

●	Raw material rice	：	Produces in hokkaido rice SUISEI, 60% rice polishing
●	ABV	：	16%
●	Rice polishing rate	：	65%
●	total acid	：	1.3

　Super dry sake using “Suisei,” a special variety of Hokkaido rice ideal for sake brewing.
　The taste is crisp and floral with a refreshing mouthfeel. It’s a very smooth and drinkable sake with a note of sweetness from the rice.

Sobaya’s chef(Itacho) secret sake　

(180ml) ¥818 (¥900 tax inc)

●	Raw material rice	：	Kame no o
●	Yeast	：	Yamagata NF-KA
●	ABV	：	15.3％
●	Rice polishing rate	：	50%
●	SMV	：	＋5
●	total acid	：	1.5

　Brewed with “Kame no O,” a rice cultivar specially suited to sake brewing which is so difficult to raise that only small quantities of it are available for use by contracted brewers.
　Has a mild aroma, refreshing acidity, and a dry, crisp finish.

Sobaya’s landlady(Okami) secret sake　　

(180ml) ¥1,545 (¥1,700 tax inc)

grass(100cc) ¥1,000 (¥1,100 tax inc)

●	Raw material rice	：	yamada nishiki 100%
●	Yeast	：	Malted rice
●	ABV	：	16％
●	Rice polishing rate	：	35%

　Founded in 1647, this master sake brewery has proven sake is among the world-class alcoholic beverages and now takes to you the entirely extraordinary experience. Delicate yet complex, this sake is perfect for your special occasions.
　Our Okami added by-the-glass selection so that our customers can enjoy this sake in any situations. Treat yourself to the overwhelming density and energy that vibrate your cells in the world of “Sobaya-zake (drinking at soba place)”. Junmai Daiginjo

Junmai-Daiginjo-sake “Hiokizakura” [Gouriki]　

(180ml) ¥1,364 (¥1,500 tax inc)

日置桜Hiokizakura　強力Gouriki　Tottori-Ken　Yamane-shuzoujou Ltd.

●	Raw material rice	：	Gouriki（Produced in Tottori）
●	Yeast	：	Kyoukai No.7
●	Rice polishing rate	：	45%
●	SMV	：	＋7.5
●	total acid	：	1.9
●	amino acid content	：	1.3

　Although the legendary “Gouriki” rice variety grown in Tottori Prefecture is already easy to brew good sake with, it has long stalks and large grains, so it often collapses on itself. For this reason, people say “cultivating Gouriki is like riding a wild horse.” The farmers who kept their distance from this variety were finally convinced to restart cultivation efforts, and the first Junmai Ginjo sake successfully produced in 1989 was “Hiokizakura Junmai Daiginjo Gouriki.”

Junmai-Daiginjo-sake　”Hakkaizan“

（180ml）¥955 (¥1,050 tax inc)

八海山Hakkaisan　Niigata-ken　Hakkaijouzou Co.

●	Raw material rice	：	Yamada-nishiki（koji-mai, Kake-mai） Miyama-nishiki etc…（Kake-mai）
●	Yeast	：	Akita-Konno No.2
●	ABV	：	15.5%
●	Rice polishing rate	：	45%
●	SMV	：	＋4.0
●	total acid	：	1.3
●	amino acid content	：	1.2

　Junmai Daiginjo brewed with completely hand-made koji and “Raiden-sama Spring Water,” which is melted snow from Mt. Hakkaisan. Balanced even when drunk at room temperature, with increased umami and smoothness when hot.

Junmai-ginjo-sake-Nakagumi “Tenon”　

(180ml) ¥773 (¥850 tax inc)

天穏Tenon　Shimane-ken　Itakura-shuzo Co.

●	Raw material rice	：	Sakanishiki(Produced in Oku-izumo)
●	Yeast	：	Shimane K1
●	ABV	：	15-16%
●	Rice polishing rate	：	60%
●	SMV	：	＋5.0
●	total acid	：	1.5

　A beautiful sake with the kind of elegance you expect from Saga Nishiki with the softness that only comes from wood vat, unfiltered brewing.
　The rich taste spreads through your mouth instantly, and if crispness is what you’re after, this is the ideal sake for you.

Kimoto-Junmai-Genshu “Niseko“　

(180ml) ¥773 (¥850 tax inc)

二世古Niseko　Kutchan-cho Hokkaido Nisekoshuzo Co.

produced by Sakemoto-shoten Co.

●	Raw material rice	：	Shuzo-kotekimai”Ginpu”
●	ABV	：	17.5%
●	Rice polishing rate	：	60%
●	SMV	：	＋4

　Made with “Ginfu,” a specialized rice variety for sake brewing that is organically cultivated in Date, Hokkaido.
　This strong, refined sake combines rich flavor with smooth acidity and full umami.

Kimoto-Junmai-sake “Niseko” [Kitachikara]　

(180ml) ¥727 (¥800 tax inc)

北力Kitachikara　Kutchan-cho Hokkaido Niseko-shuzo Co.

produced by Sakemoto-shoten co.

●	Raw material rice	：	Shuzo-kotekimai “Ginpu”
●	ABV	：	16%
●	Rice polishing rate	：	60%

　A meal pairing sake that has a light taste with smooth acidity and umami and can be enjoyed hot or cold.

Very dray-Junmai-sake “Hanagaki“

(180ml) ¥709 (¥780 tax inc)

花垣Hanagaki　 Fukui-ken Nanbu-shuzoujo Co.

●	ABV	：	15%
●	Rice polishing rate	：	60%
●	SMV	：	＋12

　Although it’s light with a crisp flavor, there’s plenty of savory flavor left over from the rice, and the flavor has breadth to it.

Kimoto-Junmai-sake “Taketsuru“　

(180ml) ¥1,091 (¥1,200 tax inc)

竹鶴Taketsuru　Hiroshima-ken　Taketsuru-shuzo Co.,LTD.

●	Raw material rice	：	Hattan-nishiki(produced in Hiroshima)
●	Yeast	：	Additive-free
●	ABV	：	15% or more but less than 16%

　Created with support from the city of Yoichi in Hokkaido, as well as the Nikka Yoichi Distillery.
　Taketsuru Shuzo, a sake brewer in Hiroshima Prefecture, the birthplace of Masataka Taketsuru, the founder of Nikka Whisky, created this “Kimoto Taketsuru” sake.
　If you think about sherry and whisky as you drink it, this sake has a wonderful, fresh-tasting acidity!
　The acid supports the umami and gives it a certain elegance.

Junmai-sake “Takaisami“

(180ml) ¥818 (¥900 tax inc)

鷹勇Takaisami　Tottori-ken　Ootanishuzou Co.,LTD.

●	Raw material rice	：	Yamada-nishiki 60% Tama-sakae 40%
●	Yeast	：	Kyoukai No.9
●	Rice polishing rate	：	50%
●	SMV	：	＋10.8
●	total acid	：	1.6

　Refreshing dry sake with a crisp flavor. During the new brewing season, the quality of this sake is as smooth as water. It’s a fine example of a sake aged to perfection prior to shipment.

Junmai-sake：Sake aged for 3 years：”Hikomago“

　(180ml) ¥864 (¥950 tax inc)

ひこ孫Hikomago　Saitama-ken　Shinkame-shuzou Co.,LTD.

●	Raw material rice	：	Yamada-nishiki（Produced in Tokushima）
●	ripening period	：	3 years
●	ABV	：	15.7%
●	Rice polishing rate	：	55%
●	SMV	：	＋10.8

　Although it lacks flashiness, there’s a certain maturity to the aroma that you only get from aged sake, and the savory flavor is complex and addictive.
　The broad and expansive flavor contrasts with a gentle finish, creating a unique and memorable impression.

Yamahai-Junmai-sake “Mii-no-Kotobuki” [Houjou-Biden]　

(180ml) ¥727 (¥800 tax inc)

豊穣美田Houjou-biden　Fukuoka-ken Miinokotobuki Co.,LTD.

●	Raw material rice	：	山田錦（福岡糸島産）
●	ripening period	：	1 years
●	ABV	：	15%
●	Rice polishing rate	：	70%
●	SMV	：	±0

　Strong flavors are muted, the flavor of the rice comes through, and the aromatic and smooth flavor with little sweetness is distinctive.

Binzume Junmai-sake “Kikumasamune” [Tarusake]

Bottle (300ml) ¥818 (¥900 tax inc)

樽酒Tarusake　Hyougo-ken　Kikumasa-shuzou Co.

●	ABV	：	15%
●	SMV	：	+5

　Although it has a gentle mouthfeel, the flavor is rich with high umami and restrained astringency. The fresh aroma of Yoshino cedar combines with a mild flavor and distinctive crisp finish.

Genkan honzikomi Junmai namatyozou-sake “Kita-no-Nishiki“

Bottle (300ml) ¥864 (¥950 tax inc)

北の錦Kita-no-Nishiki　Kuriyama-cho Hokkaido　Kobayashi-shuzou Co.

●	Raw material rice	：	Suisei(Produced in Hokkaido)100%
●	ABV	：	14%
●	Rice polishing rate	：	70%
●	SMV	：	+5

　This sake has a clean taste with no off flavors and it’s both gentle and smooth.

Junmai Namasake “Kita-no-Homare“

Bottle (300ml) ¥755 (¥840 tax inc)

北の誉Kita-no-Homare　Asahikawa-shi Hokkaido　Goudoushusei Co.

●	Raw material rice	：	domestic rice 100％
●	ABV	：	13%~14%
●	Rice polishing rate	：	60%
●	SMV	：	+3
●	total acid	：	1.4

　Since it’s never heated during production, we recommend this variety for people who enjoy sweeter sake.

Honjozo-sake “Kita-no-Katsu” [Houou]　

(180ml) ¥527 (¥580 tax inc)

北の勝Kita-no-Katsu Nemuro-shi Hokkaido Usuikatsusaburou-shouten Co.

　Kita no Katsu is a prestigious sake first brewed over 100 years ago in the city of Nemuro in the easternmost part of Hokkaido. This Honjozo sake is currently the most popular brand at our restaurant.

Honjouzou tokusen “Kunimare”　　

(180ml) ¥573 (¥630tax inc )

国稀Kunimare Mashike-cho Hokkaido Kunimare-shuzou Co.,Ltd.

●	Raw material rice	：	Domestic rice 100％
●	ABV	：	13%
●	Rice polishing rate	：	65%
●	SMV	：	+3
●	total acid	：	1.2~1.4

　Kunimare Shuzo, a brewer in Mashike, one of Japan’s most northern cities.
　Mashike’s high-quality water and carefully-selected Japanese Gohyakumangoku sake rice polished to 65% volume creates a dry and crisp sake with deep flavor.