BEVERAGE BOOK | 飲料

COCKTA I LS 1-2

BEER 3

SAKE & SHOCHU BY THE GLASS 4

W INE BY THE GLASS 5-6

JAPANESE WH ISKY COLLEC T I ON 7-12

SAKE BY THE BOT T LE 13-19

W INE BY THE BOT T LE 20-26

APÉR I T I F 27

AMER ICAN WH ISKEY 27

S INGLE MALT SCOTCH WH ISKY 28

I MPORTED WH ISK ( E ) Y 28

T EQU I LA & MEZCAL 29

BRANDY 30

R (H ) UM & CACHAÇA 30

G IN 31

VODKA 32

AMARO & D IGES T I F 32

ABS IN THE & VAR I AN T 32

CORD IALS 33

NON -ALCOHOL I C BEVERAGES 33

HAPP Y HOUR 34

APÉR I T I F | 柑橘系カクテル

L I GH T & BR IGH T. ENJOY THESE EASY DR INK ING L IBAT I ONS ,

A L L OF WH ICH W I L L PREPARE YOUR PALATE FOR THE MEAL

AHEAD .

PONYO 13ketel one vodka, pamplemousse, lemonshaken, served up in a coupe & garnished with a grapefruit twist

TOKYO 75 13beefeater gin, sparkling wine, cherry blossom, yuzushaken, served in a f lute & garnished with a maraschino cherry

H IKOUK I 15woodford reserve, lemon, aperol, amaro noninoshaken, served over pillow ice with a lemon twist

MANDAR IN I S THE NEW BLACK 11elyx vodka, dry curaçao, egg white, montenegro shaken twice, served in a port glass

PABU CLASS ICS | パブのオリジナル

A SHORT L I S T OF OUR GREATES T H I T S FROM PABU THAT

F EATURES A RANGE FROM JAPANESE WH ISKY TO L I GH TER

S T Y LE L I BAT I ONS .

SUPER X 14 tito’s vodka, kina l ’aero d’or, velvet falernum, yuzu, lemon shaken, served up in a coupe & garnished with a lemon twist

CLASS IC LOL I TA 15mars iwai whisky, okinawa sugar, water, bitters a japanese whisky old fashioned served over a large cube

“ L I P MY S TOCK INGS ! ” 13barsol pisco, lychee, yuzu, l ime, saltshaken, served in a can over crushed ice & garnished with lychee

YAKUZA 7 .0 19hibiki harmony , earl grey, pearour continued series of pairing japanese whisky & tea

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AROMAT I C | 香り高いカクテル

EASY TO DR INK , WATCH OU T BECAUSE THESE GO DOWN VERY

QU I CKLY. THESE COCKTA I LS HAVE AN E LEMENT OF EXO T I C

FRU I T, SP I CE OR HERBACEOUS NOTES I N A COMPL IMEN TARY

WAY.

Y I N & YANG 13aylesbury duck vodka, coconut, passion fruit, egg whiteshaken twice, double strained over a coupe

DR INK OF THE PAC I F I C 13hine cognac, amaro nonino, earl greystir red, served with a lemon twist

PORCO ROSSO 12el tesoro blanco tequila, cranberry shrub, framboise, ginger beershaken, served over ice in a collin’s glass

BOT TOM OF THE CUP 15nikka coffey gin, earl grey, dry curaçao, egg whiteshaken twice, double strained over a coupe

WH ISKY | 日本のウィスキーカクテル

WH ISKY COCKTA I LS I NSP I RED BY SOME OF THE GREATES T

CLASS IC COCKTA I LS OF ALL T IME . THESE ARE

SP I R I T- FOR WARD WH I LE S T I L L RE TA I N I NG BALANCE .

THE H I GHBALL 18suntory toki, mint, sparkling waterour homage to a japanese past-time, served tall

EVEN ING T EA 15rittenhouse rye, genmaicha, ginger liqueur, angosturabuilt in the glass, a spriti forward yet subtle l ibation

LAS T TRA IN HOME 16boston harbor putham rye, montenegro, sherrybuilt in the glass, garnished with a lemon twist

1944 14suntory toki , honey, ginger, single malt scotch shaken, poured over a large cube with a single malt scotch spray

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CRAF T BEER SELEC T I ONS | クラフトビール

TAPASAH I SUPER DRY | LAGER 10osaka, japan 5.0% abv

H I TACH INO NES T N I PPON IA | GOLDEN ALE 15ibaraki, japan 8.0% abv

ALLAGASH | WH I T E A LE 9portland, maine 5.1% abv

CAMBR IDGE BREW ING F LOWER CH I LD | I PA 8cambridge, massachusetts 6.5% abv

BOT T LE & CAN G INGA KOGEN | HEFEWE I ZEN 18iwate, japan 5.0% abv

H I TACH INO NES T | YUZU LAGER 12ibaraki, japan 5.5% abv

SAPPORO PREM IUM 22 OZ . | LAGER 13canada 4.9% abv

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SAKE ( N I HON -SHU ) BY THE GLASS I CARAFE 日本酒　グラス | カラフェ

JUNMA I | 純米A I ZU CHUSHOU FUKUSH IMA 13 | 27 l ight, quince, white chocolate

GUNMA I ZUM I CHOTUKU GUNMA 16 | 33 structured, papaya, mushroom

HONJOZO | 本醸造SAWAH IME TOKUBE TSU TOCH IG I 12 | 25smooth, persimmon, lively acidity

JUNMA I G I NJO | 純米吟醸K IR I N ZAN N I I GATA 17 | 35clean, structured, steamed rice

JOZEN M I ZUNOGOTOSH I N I I GATA 15 | 31soft mineral, apricot, hint of earth

G INJO | 吟醸MATSUNO KO TOBUK I TOCH IG I 14 | 29clean, cucumber, eucalyptus

JUNMA I DA IG I NJO | 純米大吟醸TSUJ I Z ENBE I TOB INGAKO I TOCH IG I 24 | 49complex, juicy plum, racy acidity

N IGOR I | にごりDAKU JUNMA I N I I GATA 17 | 35dry, l ight wipping cream, milky

PLUM | 梅KAKURE I JUNMA I G I NJO N I I GATA 15 | 43 complex, l ight plum, lively acidity

HOT SAKE BY THE CARAFE | お燗HAKKA ISAN TOKUBE TSU HONJOZO N I I GATA 30

50 -55 °C (122 -131 ° F )

SHOCHU BY THE GLASS | 焼酎 グラスSH IRO KAGOSH IMA 11 kome – rice

ARK JAKUUNBAKU FUKUOKA 13 mugi – barley

KUROKAME KAGOSH IMA 10 imo – sweet potato

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W INE BY THE GLASS | グラスワイン

SPARKL ING I RON HORSE CUVÉE M ICHAEL M INA 15 | 68 green valley of russian river valley, california 2013

BORGOLUCE PROSECCO SUPER IORE BRU T 11 | 49 veneto, italy nv

MAS DE DAUMAS GASSAC FR I ZAN T ROSÉ 14 | 62languedoc, france 2016

CHAMPAGNE KRUG GRANDE CUVÉE 55 | 105 HALF

reims, france mv

RU INAR T BRU T ROSÉ 38 | 71 HALF

reims, france nv

WH I T ER I ESL I NG , JOSEPH LE I T Z DRAGONSTONE 12 | 54 rheingau, germany 2015

GRÜNER VELT L I NER , LAGLER BURGBERG 12 | 54 wachau, austria 2016

P INO T GR IG IO , A LO I S LAGEDER ‘ PORER ’ 14 | 63alto adige, italy 2016

SAUV IGNON BLANC , ROMA IN R I VERDY, SANCERRE 16 | 72 loire valley, france 2017 CHEN IN BLANC , L ES T ERRES BLANCHES ‘ L ES HOSP ICES ’

loire valley, france 2015 17 | 76

CHARDONNAY, CHAPPELLE T 17 | 76napa valley, california 2015

ROSÉMAS DE LA DAME 14 | 63les baux de provence, france 2017

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W INE BY THE GLASS | グラスワイン

ORANGECOS ‘ RAM I ’ 14 | 63 scil ia, italy 2015

REDP INO T NO I R , SA I N TSBURY ‘ V I V E T T E ’ 13 | 58north coast, california 2016

GRENACHE BLEND , AMPELE I A ‘ KEPOS ’ 16 | 72tuscany, italy 2015

CABERNE T FRANC , DOMA INE DE PALLUS CH INON 12 | 54loire valley, france 2016

SYRAH /GRENACHE , FAM I L LE PERR IN V I NSOBRES 14 | 63rhône valley, france 2014

CABERNE T SAUV IGNON BLEND , RAMEY CLARE T 19 | 85napa valley, california 2015

MALBEC , JEAN - LUC BALDÈS ‘ C LOS TR I GUED INA’ 17 | 77cahors, france 2011

SWEE TMOSCATO D ’AS T I , V I E T T I CASC INE T TA 11 | 28 HALF

piedmonte, italy 2016

SEM I L LON , CHÂ TEAU BEL A I R 12 | 31 HALF

sainte-croix-du-mont, france 2014

MADE IRA, RARE W INE CO . SAVANNAH 14portugal nv

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JAPANESE WH ISKY | 日本のウィスキー TWO OF THE MOST INFLUENT IAL F IGURES IN THE HISTORY OF JAPANESE WHISKY ARE SHINJIRO TORI I & MASATAKA TAKETSURU. TORI I WAS A PHARMACEUT ICAL WHOLESALER AND THE FOUNDER OF KOTOBUKIYA (LATER TO BECOME SUNTORY) . HE STARTED IMPORTING WESTERN L IQUOR AND HE LATER CREATED A BRAND CALLED ‘AKADAMA PORT WINE’, BASED ON A PORTUGUESE WINE WHICH MADE HIM A SUCCESSFUL MERCHANT. HOWEVER, HE WAS NOT SAT ISF IED WITH THIS SUCCESS AND SO HE EMBARKED ON A NEW VENTURE WHICH WAS TO BECOME HIS L IFE’S WORK: MAKING JAPANESE WHISKY FOR JAPANESE PEOPLE. DESPITE THE STRONG OPPOSIT ION FROM THE COMPANY’S EXECUT IVES, TORI I DECIDED TO BUILD THE F IRST JAPANESE WHISKY DIST ILLERY IN YAMAZAKI, A SUBURB OF KYOTO, AN AREA FAMOUS FOR ITS EXCELLENT WATER.

TORI I H IRED MASATAKA TAKETSURU AS A DIST ILLERY EXECUT IVE. TAKETSURU HAD STUDIED THE ART OF DIST ILL ING IN SCOTLAND, AND BROUGHT THIS KNOWLEDGE BACK TO JAPAN IN THE EARLY 1920S. WHILST WORKING FOR KOTOBUKIYA, HE PLAYED A KEY PART IN HELPING TORI I ESTABLISH THE YAMAZAKI D IST ILLERY. IN 1934 HE LEFT KOTOBUKIYA TO FORM HIS OWN COMPANY, ‘DAIN IPPONKAJU’, WHICH WOULD LATER CHANGE ITS NAME TO NIKKA. IN THIS NEW VENTURE HE ESTABLISHED THE YOICHI D IST ILLERY IN HOKKAIDO.

T HE F L I GH T ｜ ウィスキー飲み比べ 30enjoy an ounce a whisky from three of japan’s most celebrated houses. each whisky offers not only a stylistic contrast between the houses, but also a comparison of different ways in which whisky in japan is made.

WH I T E OAK AKASH I | BLENDED

CLOVE , COCOA, CARAMEL

N I KKA TAKE TSURU | PURE MALT

C I NNAMON , BU T T ERY TOFFEE , A LMOND

MARS IWA I

PEAR , QU INCE , G I NGER

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JAPANESE WH ISKY | 日本のウィスキー

T HE COLLEC T I ON ｜ 名コレクション

CH ICH IBU ON THE WAY | S I NGLE MALT 59BR IGH T LY OAKED , YOUNG PEAR , F ENNEL SEED

bottled in 2013, this whisky named after ichiro’s journey to make his first 5 year old. currently aged in one mizunara oak cask & then two american oak, ex-bourbon, casks. a very powerful chichibu, truly showing the beauty from the use of mizunara oak.

CH ICH IBU THE PEATED 3 Y EAR | S I NGLE MALT 69VAN I L LA, WH I T E PEACH , SCEN TED AROMAT I C SP I CES

ichiro akuto took a whisky which was already good & elevated it to the next level with higher alcohol and heavy peating. sti l l capturing all the f lavor & power, but approaching slowly to woo the palate.

CH ICH IBU THE F LOOR MALTED | S I NGLE MALT 58LEMON , A LMOND , APR ICO T

founded by ichiro akuto in 2004, chichibu is a very hands-on with very small production, and their l imited releases are much sought after. from malting their own barley in england to building their own casks, their attention to detail and love of whisky have helped them pick-up a well-deserved cult following.

I CH I RO ’S MALT & GRA IN | BLENDED 78VAN I L LA, WH I T E PEACH , SCEN TED AROMAT I C SP I CES

a blend from ichiro akuto, this is the more recent “premium” version of the popular malt and grain bottling bottled at an increased strength of 50% abv.a rather complicated blend, the mix includes whisky from his own stocks of hanyu and karuizawa, as well as chichibu.

I CH I RO ’S MALT DOUBLE D I S T I L LER I ES | BLENDED 56CHOCOLATE , F I G , APPLE

the “double distil leries” label refers specifically to old hanyu stock matured in ex-sherry casks, and chichibu matured in new japanese mizunara oak casks. the exact proportion is a closely guarded secret.

I CH I RO ’S MALT M I ZUNARA WOOD RESERVE | BLENDED 56SANDALWOOD , HONEY, C I T RUS

the eponymous brand name refers to ichiro akuto – grandson of the founder of hanyu distil lery. ichiro later founded the chichibu distil lery nearby, and managed to save a number of hanyu casks. his “ichiro’s malt” series typically involve vattings of both old hanyu stock and new chichibu production.

I CH I RO ’S MALT W INE WOOD RESERVE | BLENDED 64BERR I ES , WALNU T, WH I T E PEPPER

a pure malt whisky from the ichiro’s malt series, containing whisky from the closed hanyu distil lery and matured, vatted and bottled at the chichibu distil lery. this edition was given a finishing period in french wine casks.

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JAPANESE WH ISKY | 日本のウィスキー

H IB I K I HARMONY | BLENDED 18 HONEYSUCKLE , WH I T E CHOCOLATE , CAND I ED ORANGE PEEL

this new release blends more than 10 malt & grain whiskies from yamazaki, hakushu & chita. the uniqueness to this blend is the use of different casks including mizunara, sherry & american white oak.

H I B I K I 21 YEAR | BLENDED 89HONEYCOMB , DR I ED APR ICO T, R I PE BANANA

after being named the world’s best whisky at the 2014 world whiskies awards, this beautifully balanced bottle can be challenging to find with high demand & limited allocations.

H IB I K I 30 YEAR | BLENDED 512 per oz MARZ I PAN , QU INCE , CHAMOM I LE

an absolutely stunning release from hibiki. This was awarded the trophy at the international spirits challenge in 2004, 2006 and 2008. it was also awarded the coveted title “world’s best blended whisky” at the world whiskies award in 2007 and 2008.

THE HAKUSHU 12 YEAR | S I NGLE MALT 24PEAR , GREEN T EA, K IW I

distil led by the same founders of yamazaki, suntory, 12 year is a great must-try for those curious whisky drinkers. hakushu was built in 1973 & continues to help grow the awareness of quality

THE HAKUSHU 25 YEAR | S I NGLE MALT 276 per oz

WOOD SMOKE , TOFFEE , NU TMEG

incredibly rich nose, packed with sweet spice, rich fruit, toast, peat, smoke and barley. rich and full on the palate with intense f lavors and smoothness. everything on the nose repeats in the mouth with extra complexity from butterscotch, touch of caramel and vanilla.

SUNTORY TOK I 16

GRAPEFRU I T, GREEN GRAPE , PEPPERM IN T

coined as ‘the premium everyday whisky’, this l ight-bodied whisky is a blend of single grain & single malt whiksies from all three of suntory’s distil leries. aged for at least three years in american & spanish oak.

WH I T E OAK AKASH I | BLENDED 19CLOVE , COCOA, CARAMEL

this small production distil lery, akashi, is named after its hometown in the hyogo prefecture. white oak ages in bourbon casks before finishing in sherry casks making this a unique selection.

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JAPANESE WH ISKY | 日本のウィスキー

WH I T E OAK AKASH I | S I NGLE MALT 33MARSHMALLOW, RAW CORN , VAN I L LA BEAN

perhaps the least known japanese whisky producer yet it is sti l l one of the country’s oldest with a l icense to make whisky since 1919. their production only lasts for one month each year making availability l imited.

AKASH I SHERRY CASK | S I NGLE MALT 65GRAPEFRU I T, CONCORD GRAPE , PEPPERM IN T

an extremely rare whisky amongst collectors, this whisky is bottled only 1 to 2 times a year. aged for 5 years in oloroso sherry casks and sitting at a 100 proof, this whisky is meant for slowly sipping with just a touch of room temperature water to bring out the fine f lavors.

N IKKA COFFE Y GRA IN | S I NGLE GRA IN 18HAZELNU T, SWEE T CORN , CARAMEL

coffey grain gets its name after its inventor, aeneas coffey & was a stil l that moved from scotland to japan in 1963. corn is the primary ingredient along with wheat & unmalted barley while on a continuous stil l without having any alternate batches.

N IKKA COFFE Y MALT | S I NGLE MALT 21CLOVE , C I NNAMON , L EMON

named after the stil l ’s inventor aeneas coffey, coffey stil ls are typically used for grain whisky production, making this 100% malt whisky unique. surprisingly rich texture, body, with a f lir ty sweetness.

N IKKA TAKE TSURU | PURE MALT 18C INNAMON S T I CKS , BU T T ERY TOFFEE , A LMOND

the term pure malt refers to the fact that only malted whiskies are used in this blend. taketsuru is named after nikka’s founder, masataka taketsuru, in 1936 & blends single malts from primarily the miyagakyo distil lery.

N IKKA TAKE TSURU 17 YEAR | PURE MALT 59BLOOD ORANGE , VAN I L LA, H I N T OF CHOCOLATE

one of the most coveted japanese whisky’s in the american market as it is praised as possibly one of the best from nikka’s port folio. thisis a 50/50 blend between both of nikka’s single malt distil leries.

N IKKA TAKE TSURU 21 YEAR | PURE MALT 69SOF T CHR IS TMAS SP I CES , GROUND PEPPER , FRESH G I NGER

selected as the world’s best blended malt in 2010, the whisky is blended single malt as opposed to blended whisky, there is no grain added. this offers more age & richness than its 17 year old brother.

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JAPANESE WH ISKY | 日本のウィスキー

N IKKA M I YAG I KO | S I NGLE MALT 28ORANGE PEEL , DR I ED APPLE , NU TMEG

the miyagikyo distil lery was built in 1969 as a counterpart to yoichi, these pot stil ls are heated with steam rather than direct fire coal. this single malt is also produced by nikka from the sendai prefecture is much different than its pure malt brother.

N IKKA YO I CH I | S I NGLE MALT 28SOF T PEAT, W IN TER SP I CE , SALT Y CARAMEL

located in japan’s most northern & coldest prefecture, hokkaido, this locationwas chosen for the elevation & proximity to the forest. unlike miyagikyo, yoichi uses direct coal -fired pot stil ls, a rarity even outside of scotland.

MARS IWA I 14

PEAR , QU INCE , G I NGER

this shinshu distil lery used to only produce whisky during the winter months but eventually closed in 1992 due to sluggish demands. in 2011 the production was resumed and the first recovered whisky hit the market in 2007. the pot stil ls used were designed by kiichiro iwai & were a close resemblance to those stil ls used by masataka taketsuru at the yoichi distil lery, a wonderful distil lery by nikka.

MARS IWA I T RAD I T I ON 24WHEAT, HONEY TOFFEE , CHERRY

the pot stil l is a symbol of the whisky making process at mars. tradition is a blended whisky whose case is an unblended whisky distil led in the pot stil l to achieve perfect balance. the shinshu distil lery is located on the central alps of japan which contributes to the beautifully rich water source.

MARS KOMAGATAKE R I NDO | S I NGLE MALT 75

AS I AN PEAR , BANANA, TOFFEE

a new single malt whisky that was bottled at a high alcohol contect of 52% abv to maintain the integrity of its aromatic profile. this will introduce you to a rich and beautiful universe of taste and it represents the mountain f lowers of the nagano region where the distil lery is located.

MARS SHERRY & AMERICAN OAK CASK | S I NGLE MALT 75

DATE , F I G , APR ICO T

distil led in 2011 and aged for 3 years. it is bottles at 57% abv which is a strong alcohol content allowing a better preservation of aromas despite its young age. the desire to bring out the best f lavors despite the youth of the whisky, was already successfully adopted by the now famous chichibu distil lery.

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JAPANESE WH ISKY | 日本のウィスキー

KARU I ZAWA CASK 8383 1978 35 YEAR | S I NGLE MALT 613 per oz

MARMALADE , BU T T ERSCOTCH , RA I S I N

a vintage cask release from the mighty karuizawa. this is more unusual for them as they are famed for producing sherry monster drams, but this one is a bourbon cask release.

KARU I ZAWA CASK 6207 1981 30 YEAR | S I NGLE MALT 538 per oz

TOBACCO , EUCALYP TUS , BLACK CHERRY

from the legendary karuizawa distil lery comes this 1981 single sherry cask release. bottled at cask strength, this whisky has been matured in a first fi l l sherry cask and has been reported to be an “exceptional cask”.

KARU I ZAWA THE BACK OF FUJ I FROM THE M INOBU R I VER BATCH 6 1999 -2000 | S I NGLE MALT 507 per oz

TOF FEE , NU TMEG . SANDALWOOD

thir ty-six views of mount fuji is a series of landscape prints by the japanese artist hokusai. each depicts mount fuji from different locations in various weather conditions. the label of this karuizawa features one of these striking prints. A unique bottling drawn from casks of 1999 and 2000 vintages and bottled at cask strength.

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SAKE ( N I HON -SHU ) | 日本酒

SAKE I S A TRAD I T I ONAL JAPANESE DR INK THAT I S MADE FROM FERMENTED R I CE . I T HAS BEEN CONSUMED AND USED FOR REL I G I OUS CEREMON I ES FOR OVER 2000 YEARS NOW. JAPAN I S A COUNTRY KNOWN FOR I T S CUS TOMS , TRAD I T I ONS , AND SAKE .

FOR MANY CEN TUR I ES NOW SAKE HAS BEEN SHARED BY FAM I LY MEMBERS AND FR I ENDS AND I S A DR INK THAT I S RA I SED TO TOAS T THE MOST IMPORTAN T BONDS I N L I F E . I T I S BEL I EVED THAT YOU SHOULD NOT POUR YOUR OWN CUP OF SAKE , BU T I T MUS T BE POURED BY A FR I END AND L I KEW ISE . SAKE I S A DR INK THAT I S TO BE SHARED AND ENJOYED W I TH THE PEOPLE THAT YOU LOVE AND REVERE .

F I V E CRUC I A L E LEMENTS ARE I NVOLVED I N BREW ING SAKE : WATER , R I CE , T ECHN ICAL SK I L L , Y EAS T AND T ERR IOR . I N I T S S IMPLES T FORM , SAKE I S A RESULT OF A BREW ING PROCESS THAT USES R I CE AND LO TS OF WATER .

THE F I RS T S TEP I N PRODUC ING SAKE I S TREAT I NG THE R I CE : POL I SH ING , WASH ING ,AND S TEAM ING . S TEAMED R I CE I S USED TO MAKE KOJ I . T HEN THE KOJ I I S M I XED W I TH WATER AND YEAS T AND FUR THER W I TH S TEAMED R I CE TO MAKE A “S TAR TER” . THE “S TAR TER” I S , I N SHORT, A DENSE CULTURE OF SAKE Y EAS TS . I N THE NEX T S TEP, THE S TEAMED R I CE , KOJ I , S TAR TER AND WATER ARE M I XED TO PREPARE THE MA IN MASH . THE MA IN MASH I S SLOWLY FERMENTED AT A LOW T EMPERATURE . A F TER FERMENTAT I ON AND PR IOR TO F I LTRAT I ON , D I S T I L LED ALCOHOL MAY BE ADDED TO MAKE SPEC I F I C T YPES OF SAKE . THE WHOLE SE T OF PRODUCT ION PROCESS I S REPEATED UN T I L THE SAKE PRODUCER OBTA INS DES I RED VOLUME FOR THE W IN TER SEASON .

AF TER FERMENTAT I ON HAS BEEN COMPLE TED , THE RAW SAKE I S F I LT ERED , PAS TEUR I ZED AND S TORED FOR MATUR ING . I T I S S TORED FOR 6 MONTHS TO A Y EAR FOR MATURAT I ON . AND THEN I T I S BLENDED TO LEVEL OFF QUAL I T Y. THE F I NAL S TAGES ARE THE SECOND F I LTRAT I ON , THE SECOND PAS TEUR I ZAT I ON , AND , F I NALLY, BO T T L I NG .

THE EX TENS I VE T ECHN ICAL SK I L L NEEDED TO PULL TH I S A L L OFF L I ES W I TH THE TOJ I ( HEAD SAKE BREWER ) , THE T YPE OF Y EAS T THE Y USE , AND THE L IM I TAT I ONS EN TA I L ED BY LOCAL LAND AND WEATHER COND I T I ONS . SAKE PRODUCT ION I S A TRUE AR T FORM AND ONE THAT EMBOD I ES THE TRAD I T I ONS OF JAPANESE CULTURE .

WE ARE HONORED TO OFFER OUR HUMBLE SELEC T I ONS THAT

REPRESENT THE VAR IOUS S T Y LES THROUGHOUT JAPAN .

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N IHON -SHU BY THE BOT T LE 720ML CONT ’D 日本酒 - 四合瓶 JUNMA I DA IG I NJO / DA IG I NJO 「純米大吟醸 / 大吟醸」THE OU TER LAYER OF THE SAKE R I CE I S POL I SHED DOWN TO 50% OR LESS OF I T S OR IG I NAL WE IGH T AND I S THEN FERMENTED AT LOW T EMPERATURES TO CREATE JUNMA I DA IG I NJO /DA IG I NJO . JUNMA I DA IG I NJO /DA IG I NJO SAKE HAVE EPHEMERALLY FRU I T Y AROMAS , Y E T HAS ENOUGH BODY TO LEAVE A PLEASANT & R I CH AF TER TAS TE . JUNMA I DA IG I NJO | 純米大吟醸

A I ZU CHUSHOU FUKUSH IMA 199melon, plum, minerality

BORN YUME WA MASAYUME FUKU I | 1000ML 545kiwi, pineapple, balanced

DASSA I 39 YAMAGUCH I 134 strawberry, blueberry, chewy

GASSANRYU GOKUGE TSU YAMAGATA 144 pure, rose petals, ripe berries

JOZEN M I ZUNOGOTOSH I N I I GATA 168smooth, pomegranate, mineral

KAKURE I N I I GATA 325well-balanced, fuji apple, mineral

K I KUSU I SAKAMA I N I I GATA 111orange zest, lychee, honey suckle

K IM INO I YAMAHA I N I I GATA 171smooth, earthy, umami

K IR I N ZAN N I I GATA 189structured, orange blossom, mineral

NANBU B I J I N SH INPAKU IWATE 99lime peel, honeydew, light wood spice

SAWAH IME SH IMOTSUKE TOCH IG I 184grapefruit, l i l ly, white pepper

SH ICH IHON YAR I SH I ZUKU SH IGA 169mouth-fil l ing, earthy, white fruits

TATSUR I K I J I NGU HYOGO 304robust, toasted wheat, cocoa

T EN TO CH I N I I GATA 93robust, toasted wheat, cocoa

N IHON -SHU BY THE BOT T LE 720ML CONT ’D 日本酒 - 四合瓶 JUNMA I DA IG I NJO | 純米大吟醸

TSUKASA BOTAN KOCH I 187 structured, mineral, pomogranate

WAKATAKE ON I KOROSH I SH I ZUOKA 105orchid, pear, ample acidity

DA IG I NJO | 大吟醸KAKURE I N I I GATA 128mineral, l i lac, clean

KONTEK I KYO TO 86mango, marigold, f lavorful

KA I KA TOB INDOR I SH I ZUKU TOCH IG I 277magnolia, sea water, melon

TATSUR I K I KOME NO SASAYAK I H YOGO 171complex layers, vanilla, ripe melon

JUNMA I G I NJO / G INJO 「純米吟醸 / 吟醸」THE OU TER LAYER OF THE SAKE R I CE I S POL I SHED DOWN TO 60% OR LESS OF I T S OR IG I NAL WE IGH T AND I S THEN LABOR IOUSLY FERMENTED TO CREATE G I NJO . KNOWN FOR THE I R SPEC I A L AROMA AP T LY NAMED “G INJO -KO” , G I NJO SAKE HAVE A REF I NED , R I CH TAS TE W I TH FRU I T AND F LORAL ACCENTS .

JUNMA I G I NJO | 純米吟醸HAKKA ISAN ‘ SNOW AGE ’ GENSHU N I I GATA 111layered, butterscotch, umami

KAKURE I N I I GATA 88green apple, banana, white f lower

NECH I O TOKOYAMA N I I GATA 97clean, asian pear, fresh olive

SH I ZENGO SEVEN NAMAZUME FUKUSH IMA 91toffee, nutty, cherry

SH I ZENGO YAMAHA I NAMAZUME FUKUSH IMA 91savory, bitter melon, peppery finish

TSUK I NO KATSURA YANAG I KYO TO 108savory, bitter melon, round

Y UK I NO BOSHA AK I TA 92cotton candy, strawberry, pomogranate

15

N IHON -SHU BY THE BOT T LE 720ML CONT ’D 日本酒 - 四合瓶 G I NJO | 吟醸

MANAB I TO AK I TA 94citrus, grassy, clean finish

SAWAH IME TOCH IG I 94maraschino cherry, white grape, bamboo

K I KUSU I JUKUSE I N I I GATA | 200ML 15cocoa, toffee, bold

JUNMA I 「純米」FOR JUNMA I , OR “PURE R I CE” SAKE , THE OU TER OF THE SAKE R I CE I S POL I SHED AROUND 70% OF I T S OR IG I NAL WE IGH T. A SPEC I F I C M I L L I NG RATE I S NO LONGER REQU IRED BY LAWBUT W I L L BE L I S T ED ON THE LABEL . A L L JUNMA I I S MADE W I TH ONLY THREE I NGRED I EN TS - SAKE R I CE , KOJ I , AND WATER W I TH NO BREWER ’S ALCOHOL ADDED . TH I S RESULTS I N A FULLER AND R I CHER BODY THAN THE G I NJO T YPES , AND PA I RS WELL W I TH A VAR I E T Y OF FOODS .

CH I YONOSONO SHUHA I KUMAMOTO 64orange peel, mascarpone, umami

FUKUCHO H I ROSH IMA 75fennel, white pepper, all spice

JOZEN M I ZUNOGOTOSH I N I I GATA 69round, white chocolate, orange peel

K IR I N ZAN N I I GATA 79apple, balsa wood, kiwi

OZE OOKARAKUCH I GUNMA 81earthy, hazelnut, bone dry

MATSUNO KO TOBUK I TOCH IG I 14 TOCH IG I 75blood orange, cooked banana, bubble gum

SAWAH IME YAMAHA I TOCH IG I 78rolled oats, mushroom, earthy

SH ICH IHON YAR I SH IGA 66crisp, grapefruit, melon

TAKE NO TSUYU YAMAGATA 76dried cherry, tropical fruit, velvety

T SUKASABOTAN KOCH I 73green apple, plum, clean finish

16

N IHON -SHU BY THE BOT T LE 720ML CONT ’D 日本酒 - 四合瓶 JUNMA I | 純米 YUHO I SH I KAWA 64

umami, musky, blood orange

YUHO YAMAOROSH I I SH I KAWA 71roasted pecan, cedar, bright acidity

YUK I NO BOSHA YAMAHA I AK I TA 74 full-bodied, roasted chestnuts, dark cherry

HONJOZO

「本醸造」THE OU TER LAYER OF THE SAKE R I CE I S POL I SHED DOWN TO 30% OR LESS OF I T S OR IG I NAL WE IGH T TO MAKE HONJOZO . A SMALL AMOUNT OF BREWER ’S ALCOHOL I S ADDED AT THE END OF THE FERMENTAT I ON PROCESS TO OP T IM I Z E THE F LAVOR AND AROMA OF THE SAKE . THEREFORE , HONJOZO HAS A SMOOTHER TAS TE AND A CLEANER F I N I SH .

GASSANRYU KOKA YAMAGATA 71clean, cherry, white f lower

GUNMA I ZUM I GUNMA 61cremini mushroom, li lac, umami

HAKKA ISAN N I I GATA 79sweet spice, mango, nougat

I CH I NOKURA MUKANSA M I YAG I 57structured, dry coco, brown rice

KATAFUNE N I I GATA 66full-bodied, mushroom, papaya

MATSUNO KOTOBUKI OTOKO NO YUJO TOCHIGI 69

cantaloupe, fresh clay, burnt caramel

17

N I HON -SHU BY THE BOT T LE 720ML CONT ’D NAMA - ZAKE

「生酒」NAMA, MEAN ING RAW OR FRESH , I S A T YPE OF SAKE THAT I S UNPASTEUR I ZED OR PAR T I A L LY PAS TEUR I ZED .NAMA S T Y LE SAKES HAVE A REFRESH ING MOUTH FEEL AND YOUNG , BR IGH T AROMAS .

AMABUK I JUNMA I G I NJO H IMAWAR I SAGA | 200ML 16wild f lower, anice, smooth

AMABUK I JUNMA I G I NJO S TRAWBERRY SAGA 83wild strawberry, savory, fresh roses

BORN MUROKA JUNMA I DA IG I NJO GENSHU FUKU I 138savory, umami, yogurt

JOZEN M I ZUNOGOTOSH I JUNMA I G I NJO N I I GATA 97citrus, apple blossom, shiso

SE I KYO OMACH I TOKUJO JUNMA I H I ROSH IMA 88savory, toasted pistachio, red apple

SH ICH IHONYAR I ‘ SH IBOR I TATE ’ JUNMA I SH IGA 79green apple, green grass, steamed rice

N I GOR I 「濁り酒」N IGOR I I S C LOUDY SAKE , THAT HAS NOT BEEN PRESSED FULLY FROM THE FERMENT I NG R I CE SOL IDS . I T I S ROUGHLY F I LT ERED A COARSE -T EX TURED CLO TH , OR SAKE LESS OF FERMENTED R I CE M I X TURE I S ADDED BACK TO I N TO CLEAR SAKE .

DAKU JUNMA I N I I GATA | 500ML 49layered, dry, wipping cream,

DASSA I JUNMA I DA IG INJO YAMAGUCH I | 300ML 48 l ight cream, strawberry, cotton candy

OHYAMA TOKUBE TSU JUNMA I YAMAGATA | 500ML 51light, rain water, bing cherry

18

HOT SAKE BY THE BOT T LE 720ML 熱燗 - 四合瓶SAKE HAS BEEN ENJOYED WARM S INCE LONG AGO , AND MANY PRODUCERS KEEP THAT TRAD I T I ON AL I VE . THE TAS TE OF SAKE CHANGES W I TH T EMPERATURE . WE CHOSE THE T EMPERATURE WH ICH BES T MATCHES THE FOOD OR THE SEASON . THE I DE -A L T EMPERATURE FOR SAKE ALSO DEPENDS ON THE T YPE OF SAKE . WE WARM I T I N A SMALL DECANTER , I N A POOL OF HO T WATER .

H I TO – HADA KAN | ひとはだ燗 35 -40 °C (95 -104 ° F )

KATAFUNE HONJOZO N I I GATA 66full-bodied, mushroom, papaya

CH I YONOSONO SHUHA I JUNMA I KUMAMOTO 64orange peel, mascarpone, umami

NURU – KAN | ぬる燗 40 -45 °C (104 -113 ° F )

GUNMA I ZUM I YAMAHA I HONJOZO GUNMA 61 crimini, l i lac, umami

UONUMA NOUJUN JUNMA I N I I GATA 71 savory, brown rice, persimon

JO– KAN | 上燗 45 -50 °C (113 -122 ° F )

HAKKA ISAN TOKUBE TSU HONJOZO N I I GATA 79sweet spice, mango, nougat

I CH I NOKURA MUKANSA HONJOZO N I I GATA 57mineral, cereal, grains

19

CHAMPAGNE & SPARKL ING W INE BY THE BOT TLE

CARPENÉ MALVOLT I PROSECCO 46veneto, italy nv

ARNAUD LAMBERT CRÉMANT DE LO I RE 58loire valley, france nv

DOMA INE MOU I L LARD CRÉMANT DU JURA 65côtes du jura, france nv

CHAPEL DOWN BRU T SPARKL I NG 91tenterden, england nv

DELAMOT TE BRU T 88 le mesnil-sur-oger, france nv

ROBERT MONCU I T BRU T CHAMPAGNEBLANC DE BLANCS 116 le mesnil-sur-oger, france nv

SALON CHAMPAGNE BLANC DE BLANCS 1025 le mesnil-sur-oger, france 2002

AGRAPART E T F I LS EX TRA BRU T CHAMPAGNEBLANC DE BLANCS T ERRO IRS 145 à avize, france nv

EGLY -OUR I E T BRU T CHAMPAGNE 146 ambonnay, france nv

PERR I ER - JOUË T GRAND BRU T 108eperney, france nv

JACQUESSON BRU T CHAMPAGNE CUVÉE 738 139eperney, france 2004

G .H .MUMM CHAMPAGNE GRAND CORDON 102 reims, france nv

LOU I S ROEDERER BRU T CHAMPAGNE CR I S TAL 481reims, france 2009

BRUNO PA I L LARD BLANC DE BLANCS EX TRA BRU T CHAMPAGNE 198 reims, france 2006

KRUG BRU T CHAMPAGNE GRANDE CUVÉE 449 reims, france nv

DOMA INE CARNEROS BRU T ROSÉ SPARKL I NG W INE 95 carneros, california nv

20

WH I TE W INE BY THE BOT TLE

GERMANY & AUS TR I A J . J .CHR IS TOFFEL R I ESL I NG KAB INE T T 68 mosel, germany 2015

CARL LOEWEN R I ESL I NG SPÄ T LESE 74 mosel, germany 2013

GEORG BREUER R I ESL I NG RAUENTHAL TROCKEN 65 rheingau, germany 2015

KRUGER RUMPF SCHEUREBE SPÄ T LESE 64 nahe, germany 2015

HORST SAUER S Y LVANER TROCKEN ‘ ESCHENDORFER ’ 63 franken, germany 2014

EMMER ICH KNOLL GRÜNER VELT L I NER FEDERSP I E L 73 wachau, austria 2016

PRAGER GRÜNER VELT L I NER SMARAGD‘WACHSTUM BODENSTE I N ’ 171 wachau, austria 2013

FRANCE - BURGUNDYDOMA INE DES HÂ TES CHABL I S 68 chablis 2014

DAN I E L - E T I ENNE DEFA I X CHABL I S 1ER CRU ‘ CO TE DE LECHE T ’ 124chablis 2002

V INCEN T DAUV I SSAT CHABL I S 141 chablis 2016

V INCEN T DAUV I SSAT CHABL I S LES CLOS GRAND CRU 385 chablis 2016

HENR I PRUDHON CHASSAGNE -MONTRACHE T 1ER CRU 121 ‘ L ES CHENEVOT TES ’

côte de beaune 2012

E T I ENNE SAUZE T PUL I GNY -MONTRACHE T 1ER CRU ‘ CHAMP CANE T ’ 298 côte de beaune 2015

MARCEL COUTUR IER SA IN T- VÈRAN 75maconnais 2014

BRET BROS . POU I L LY - V I N ZELLES ‘ LA SOUFRAND I ÈRE ’ | 1 .5L 187maconnais 2014

21

WH I TE W INE BY THE BOT TLE CONT ’D FRANCE - A LSACE & LO I RE VALLE Y

TR IMBACH R I ESL I NG GRAND CRU ‘GE I SBERG ’ 285 alsace 2011

TR IMBACH R I ESL I NG ‘ RESERVE ’ 72 alsace 2013

T R IMBACH P I NO T GR I S 58

alsace 2014

LUC I EN CROCHE T SANCERRE 76 loire valley 2015

MARC DESCHAMPS POU I L LY - FUME ‘ L ES CHAMPS DE CR I ’64 loire valley 2014

DOMA INE DU CLOS NAUD IN VOUVRAY SEC 72 loire valley 1999

DOMA INE R I CHOU ANJOU ‘CHAUV IGNÈ ’ 48 loire valley 2016

ARNAUD LAMBERT ‘ C LOS DU M ID I ’ SAUMUR 58loire valley, france 2016

CLOS DU CHATEAU L’O ISEL IN I ERE MUSCADE T SEVRE E T MA INE 68 loire valley 2009

FRANCE - JURA & GRAVESCHÂTEAU DE CHANTEGR I VE SAUV IGNON BLANC BLEND 55 graves 2011

CHAMP D I V I N CHARDONNAY 59arbois 2015

DOMA INE DU PEL I CAN SAVAGN IN OU I L LE 102 arbois 2014

I TA LY & SPA INMASTROBERARD INO RAD IC I F I ANO D I AVELL I NO 62campania, italy 2015

DO FERRE I RO ALBAR IÑO 58 rias baixas, spain 2015

AMEZ TO I T XAKOL INA 48 txakoli de getaria, spain 2017

22

23

WH I TE W INE BY THE BOT TLE CONT ’D

NEW ZEALAND CRAGGY RANGE SAUV IGNON BLANC ‘ T E MUNA ROAD ’ 54 martinborough, new zealand 2016

SOUTH AFR I CA CAPENS IS CHARDONNAY 168 western cape 2013

CONSTAN T I A GLEN SAUV IGNON BLANC 56 constantia 2015

CAL I FORN I A KN IGH TS BR IDGE SAUV IGNON BLANC ‘ PONT DE CHEVAL I ER ’ 104 knights valley 2013

PROVENANCE SAUV IGNON BLANC 72 napa valley 2015

COPA IN CHARDONNAY ‘ TOUS ENSEMBLE ’ 64mendocino county 2015

FREEMAN CHARDONNAY ‘ R YOFU ’ 115 russian river valley 2015

SANDH I CHARDONNAY 71 santa barbara county 2015

SCHOL I UM PROJEC T NAUCRAT I S VERDELHO 65 central valley 2014

W IND GAP TROUSSEAU GR I S 55 russian river valley 2017

OREGONANDREW R I CH SAUV IGNON BLANC ‘CROF T ’ 54 willamette valley 2016

I L LAHE V I OGN I ER 56 willamette valley 2016

RAPTOR R IDGE P I NO T GR I S 47 willamette valley 2015

HOLLORAN R I ESL I NG 45 dundee hills 2014

ROSÉ W INE BY THE BOT TLE

BY. O T T CÔ TES DE PROVENCE 53 provence, france 2016

ROBL IN SANCERRE 62 loire valley, france 2016

SOKOL BLOSSER ES TATE CUVÈE 53 dundee hills, oregon 2017

RED W INE BY THE BOT TLE

FRANCE - BURGUNDYSYLVA I E PATA I L LE MARSANNAY ‘ C LOS DU ROY ’ 99 côte de nuits 2013

DOMA INE DOM IN IQUE GALLO I S GEVREY - CHAMBERT I N 158 côte de nuits 2013

DOMA INE LÈCHENEAU T CHAMBOLLE -MUS IGNY 142 côte de nuits 2012

DOMA INE BER TAGNA VOUGEOT PREM I ER CRU C LOS DE LA PERR I ÈRE 255côte de nuits 2012

CLOS DU MOUL IN AUX MOL INES AUXEY -DURESSESE V I E I L LES V I GNES ROUGE ‘MONOPOLE ’ 103côte de beaune 2011

MA ISON CHANZY SAN TENAY 1ER CRU ‘GRAV I ÈRES ’ 84 côte de beaune 2015

GUY BRE TON MORGON CRU BEAUJOLA I S 75 beaujolais 2015

24

25

I TA LY & SPA IN TRAVAGL IN I NEBB IOLO COSTE DELLA SES I A 59 piemonte, italy 2016

SCAV INO BAROLO ‘BR IC DEL F I ASC ’ 164 piemonte, italy 2012

CASTELLO D I AMA CH I AN T I C LASS ICO ‘SAN LORENZO ’ 106tuscany, italy 2014

SCOPELLO FRAPPATO ‘BELLUS ’ 51 sicil ia, italy 2016

DESCEND I EN TES DE J . PALAC IOS MENC IA PE TALOS 52 bierzo, spain 2014

GERMANY DAR T I NG DÜRKHE IMER FEUERBERG P I NO T MEUN I ER 47 pfalz 2014

ENDERLE & MOLL P I NO T NO I R 64 baden 2015

RED W INE BY THE BOT TLE CONT ’D

FRANCE - BORDEAUX , RHONE , JURA, CAHORSD ’ARMA I LHAC 151 pauillac 2011

CHATEAU SA IN TAYME 69 saint-emilion 2014

JEAN-LUC MOUILLARD TROUSSEAU 66 côtes du jura 2014

DOMAINE MAGNIN MONDEUSE LA ROUGE 84 arbin 2011

J.L. CHAVE CROZES-HERMITAGE SILÈNE 69 rhône 2015

RENE ROSTAING CÔTE-ROT IE AMPODIUM 187 rhône 2014

DOMAINE DU PEGAU CHÂ TEAUNEUF-DU-PAPE CUVÈE RESERVÈE 325 rhône 2003

QUPÈ S YRAH 55 central coast 2015

HALTER RANCH CABERNE T SAUV IGNON 74 paso robles 2015

CONSORT I UM CABERNE T SAUV IGNON 84 napa valley 2014

HARLAN ES TATE BORDEAUX BLEND 1800 napa valley 2013

KN IGH TS BR IDGE CABERNE T SAUV IGNON 227 knights valley 2014

OREGONSTOLLER P I NO T NO I R 55 dundee hills 2015

SH IBA W ICHERN P I NO T NO I R ‘ HAVL I N ’ 81 willamette valley 2014

BERGSTROM P I NO T NO I R ‘ CUMBERLAND RESERVE ’ 91 willamette valley 2015

KEN WR IGH T P I NO T NO I R ‘ CANARY H I L L’ 134 yamhill-carlton 2016

AUSTRAL I A SHAW AND SM I TH P I NO T NO I R 92 adelaide hills 2016

RED W INE BY THE BOT TLE CONT ’D

26

CAL I FORN I A DOMA INE DE LA CÔTE P I NO T NO I R 111 santa rita hills 2012

THE FORAGER P I NO T NO I R 68 sonoma coast 2015

PEAY P I NO T NO I R SCALLOP SHELF 139 sonoma coast 2015

FREEMAN P I NO T NO I R AK I KO ’S CUVÈE 148 sonoma coast 2014

L I EU D I T CABERNE T FRANC 69 santa ynez valley 2015

CENY TH BORDEAUX BLEND 126 sonoma county 2014

GRG ICH H I L LS MERLOT 91 napa valley 2014

ROBERT CRA IG Z I N FANDEL ‘BLACK SEARS ’ 121 howell mountain 2014

APÉR T I FAPEROL 11CAMPAR I 11COCCH I AMER ICANO ROSA 11P IMM ’S #1 11SUZE SAVEUR D ’AU TREFO IS 12T EMPUS FUG I T K I NA L’ AERO D ’OR 11

AMER ICAN WH ISKEY

BOURBONANGEL’S ENVY 16BAKER ’S 17BAS I L HAYDEN ’S 8 Y EAR 15BERKSH IRE 13BOOKER ’S 19BUFFALO TRACE 11BULLE I T 12BULLE I T 10 YEAR 15EAGLE RARE 10 YEAR 13EL I JAH CRA IG 12 YEAR 13FOUR ROSES YELLOW LABEL 9H IRSCH SMALL BATCH 14JEFFERSON ’S OCEAN AGED AT SEA 24J IM BEAM 24MAKER ’S MARK 14M ICH TERS US -1 1O YEAR 18M ICH TERS SOUR MASH 3O YEAR | 1 /2 OUNCE 200NOAH ’S M I L L 16ROWAN ’S CREEK 13W I L LE T PO T S T I L L 15

RYEBULLE I T 13E .H . TAY LOR 19HUDSON MANHAT TAN 22KNOB CREEK 14M ICH TERS US -1 S I NGLE BARREL 15OLD PO TRERO 18TH CEN TURY 17R I T T ENHOUSE 11T EMPLE TON 6 Y EAR 15WH IS T LE P I G OLD WORLD 12 YEAR 28WH IS T LE P I G FARMSTOCK 33WH IS T LE P I G VERMONT OAK F I N I SH 15 YEAR 70

OTHERH IGHWEST BOURYE 22H IGHWEST OMG S I LVER R YE 15JACK DAN I E L’S 12

27

S INGLE MALT SCOTCH

SPEYS IDEGLENF IDD ICH 15 YEAR 17THE DALMORE 12 YEAR 19 THE DALMORE 18 YEAR 54

H IGHLANDGLENMORANG I E QU IN TA RUBAN 12 YEAR 17OBAN 14 YEAR 22SAMAROL I TOM IN TOUL 1967 99

LOWLANDAUCHENTOSHAN THREE WOOD 18

I S LANDSH IGHLAND 18 YEAR 34

I S LAYARDBEG 10 YEAR 17BOWMORE 15 YEAR 20LAPHROA IG 10 YEAR 19

BLENDED SCOTCHJOHNN I E WALKER BLACK LABEL 15JOHNN I E WALKER BLUE LABEL 45MONKEY SHOULDER 12

IMPORTED WH ISK (E ) Y

I R I SHGREEN SPOT 12JAMESON 14REDBREAST 12 YEAR 16

CANAD IANPENDELTON 12 YEAR 11

28

TEQU I LA & MEZCAL

BLANCO | S I LVER | P LATAESPOLÓN 9HERRADURA 12T EQU I LA OCHO 14

REPOSADOHERRADURA 13PART I DA 15

AÑEJODON JUL IO 1942 40HERRADURA 16T EQU I LA OCHO 20

EX TRA AÑEJOCH INACO LO T #80 50S I EMBRA AZUL P I ÑERA 40

MEZCALDEL MAGUEY CH ICH I CAPA 18DEL MAGUEY V I DA 13VAGO ESPAD IN 14

29

BRANDY

COGNACH INE H VSOP 16CHÂTEAU MONT I FAUD XO 26T ESSERON LO T 53 XO 84

ARMAGNACDE MONTAL 1958 124

GRAPPANON INO CHARDONNAY 14

CALVADOSCHR IS T I AN DROU IN CŒUR DE L I ON SÉLEC T I ON 13LECOMPTE 18 YEAR 28

OTHERBARSOL QUEBRANTA P I SCO 11LA I RD ’S BONDED APPLEJACK BRANDY 11

R (H ) UM & CACHAÇA86 CO . CAÑA BRAVA 10ANGOSTURA GRAN AÑEJO 7 Y EAR 11APPLE TON ES TATE 12 YEAR 13BANKS 5 12CAL I CHE 9DON Q AÑEJO 10GOSL ING ’S BLACK SEAL 10NE ISSON AGR ICOLE BLANC 10PR I VATEER NAVY YARD 14RON ZACAPA CEN TENAR IO 23 YEAR 16SA I LOR JERRY SP I CED 11ZAYA 12 YEAR 15

CACHAÇAAVUÁ PRATA 10

30

G INANCHOR GENEV I EVE 11ANCHOR OLD TOM 11BARR H I L L 12BEEFEATER 10BERKSH IRE GREYLOCK 11BOMBAY SAPPH IRE 11DEATH ’S DOOR 9

HENDR ICK ’S 13MONKEY 47 19PLYMOUTH 12PR INC I PE DE LOS APOSTOLES MATE 11

VODKA

STRA IGH TS TOL I E L I T 1586 CO . AY LESBURY 10GREY GOOSE 13KE TEL ONE 11SKY Y 9T I TO ’S 10

I N FUSEDST, GEORGE CH I L E 14HANGAR ONE BUDDHA’S HAND C I T RON 12 HANGAR ONE KAFF I R L IME 12KE TEL ONE C I T ROEN 12

31

AMAROAVERNA 10B IGALLE T V I R I ANA CH INA -CH INA 12CYNAR 11FERNE T BRANCA 12LUXARDO ABANO 10MONTENEGRO 11NON INO QU IN TESSENT I A 15T EMPUS FUG I T F ERNE T DEL FRATE ANGEL I CO 16VARNELL I S IB I L L I A 11

D IGES T I FBÉNÉD IC T I NE D .O .M . 11CHARTREUSE GREEN 14CHARTREUSE VEP GREEN 19CHARTREUSE Y E L LOW 14

VERMOUTHCARPANO AN T I CA FORMULA 10CARPANO PUNT E MES 10C INZANO 1757 10DOL IN DRY 10T EMPUS FUG I T A LESS IO B I ANCO 10T EMPUS FUG I T A LESS IO D I TOR INO 10

ABS IN THE & VAR I AN TSSAMBUCA MOL INAR I 11ST. GEORGE ABS IN THE 14

32

CORD IALS

BARROW’S I N T ENSE G I NGER 11BR IO T T E T CRÈME DE CASS IS 11BR IO T T E T CRÈME DE FRAMBO ISE 11BR IO T T E T CRÈME DE PÊCHE 11CO IN TREAU 11COMB I ER PAMPLEMOUSSE ROSE 11CLEAR CREEK DOUGLAS F I R L I QUEUR 16CLEAR CREEK PEAR L I QUEUR 11FERRAND ORANGE CURAÇAO 11GALL I ANO R I S TRE T TO 11G I F FARD BANANE DU BRÉS I L 11GRAND MARN I ER 11JOHN D . TAY LOR VELVE T FALERNUM 11K I UCH I NO SH I ZUKU 11LUXARDO AMARE T TO 11LUXARDO MARASCH INO 11LUXARDO SANGUE MOLACCO 11ROTHMAN & W IN TER CRÈME DE V I O LE T T E 11SMALL HANDS ORGEAT 11STREGA 11ST. GERMA IN E LDERFLOWER 11T EMPUS FUG I T CRÈME DE CACAO A LA VAN I L LE 11T EMPUS FUG I T CRÈME DE MENTHE GLAC I A LE 11

NON -ALCOHOL I C BEVERAGES

F I J I WATER 8ST. GERON SPARKL I NG WATER 8COCA -COLA 5SPR I T E 5I BC ROOTBEER 5FEVER TREE G I NGER BEER 5D I E T COKE 5I C ED GREEN T EA 4

0 ° COCKTA I LS

GREAT WH I T E T E LEPHONE 6coconut-matcha cream, lime, soda water

SAKURA SPR I T ZER 6lychee, cherry blossom syrup, yuzu

33

34

HAPP Y HOUR | ハッピーアワーoffered monday through friday in the bar & lounge from 4:00pm to 6:00pm and from 9:00 - 10:00

BEVERAGE | I NR YO 飲料 available all day, everyday

JAPANESE CHUHA I 7daily creation from one of our bartenders

200 ML SAKE CAN 9kikusui yodan jikomi honjozo

W INE 6daily selection of red or white

PERON I NAS TRO AZZURO 4can inluded

FOOD | TABEMONO 食べ物

EDAMAME 4soybeans, sea salt

KA ISO SEAWEED SALAD 5san baizu, sesame dressing, lemon

OYS TER ( PER SHELL ) 2ponzu, scall ion

HAND ROLL 6choice of spicy tuna, salmon, scallop hamachi or negihama

TOKYO FR I ED CH ICKEN ‘ KARAAGE ’ 6soy-ginger marinade, spicy mayo

ROBATAYAK I ( P ER SKEWER ) 3cut of the day gril led over binchōtan