KUROSAWA TOKUBETSU JAPANESE JUNMA SE

HAKKAISAN TOKUBETSU JUN

HAKKAISAN

Blended Whisky. Starts off with Bergamot orange peel, tobacco leaves and a bit of leather. On the palate, brown sugar-coated prunes are front and center, balanced with hints of green apple, black currant & vanilla custard.

The Lucky Cat "May"

URAKASUMI A

Japanese blended whisky. Light & playful with a touch of peat that doesn't overpower the notes of orchard fruit.

AKASHI

Dreamy Clouds RIHAKU Tokubetsu Junmai Nigori Rice Gohyakumangoku SMV: +3.0 Acidity: 1.6 Bright, lean & chewy | sweet rice flavors | fruity characteristics | Junmai Ginjo grade- 59% milling rate Prefecture | Shimane

HAKU NIGORI SAKE

Junmai Ginjo Nama (Unpasteurized) Rice Yamada Nishiki SMV: +3.0 Acidity: 1.4 Fruity nose of lime & melon | bold hints of fennel I white pepper & allspice | brewed by one of Japan's only female brewery owners & tojis I bottled immediately without charcoal filtering | *unpasteurized sakes always chilled* Prefecture | Hiroshima

FUKUCHO Moon on the Water

Salmon sashimi served over a bowl of sushi rice

SHAKE DON

Junmai Rice | Yamada Nishiki Acidity: 1.8 SMV: +2 Rich & Dry | smooth combination of apple and honey I mild acidity I this Junmai won the gold medal in last year's Joy of Sake event | best served with white fish & roe Prefecture | Saga

SHICHIDA

Flour noodles in a light fish broth with pan-seared duck breast, served with small house salad

DUCK UDON

Flour noodles in a light fish broth served with shrimp and vegetable tempura, served with small house salad

TEMPURA UDON*

4 pc California roll, shrimp and vegetable tempura, miso salmon; Served with miso soup and rice

LUNCH BENTO BOX

CHICKEN KATSUDON

CHICKEN KATSU LUNCH

GINGER TOFU STEAK

Pan-seared calamari steak in a garlic-sake butter sauce, plum potato and a side salad; served with miso soup

CALAMARI STEAK

Pan-seared chicken in a homemade teriyaki sauce, served with a plum potato salad and a mixed greens salad; served with miso soup and rice

TERIYAKI CHICKEN

Grilled salmon filet, house-made miso glaze; served with a side salad, miso soup and rice

GRILLED MISO GLAZED SALMON

Tuna sashimi served over a bowl of sushi rice

TEKKA DON

Chef's selection sashimi served over a bowl of sushi rice

CHIRASHI DON

2 pc. each of tuna, yellowtail, salmon, white fish and octopus

SASHIMI SET*

Tuna, yellowtail, salmon, amberjack, white fish, shrimp and Genkai Roll

SUSHI NIGIRI MORIAWASE*

Eggplant (1pc) and mushroom (1pc) nigiri, cucumber roll (3pc), avocado roll (3pc) and vegetable roll (5pc)

VEGGIE SUSHI SET

Decide how you will serve the Kurosawa Tokubetsu Junmai. This sake is versatile — serve chilled (recommended for delicate floral and rice notes), at room temperature, or gently warmed (to enhance umami). For chilled: refrigerate the bottle for at least 1–2 hours or place the bottle in an ice bucket for 15–20 minutes. For warmed: pour into a tokkuri and set the tokkuri in a hot water bath (40–50°C / 104–122°F) for 2–4 minutes; check temperature by touch and adjust time to reach 40–45°C for a gentle warm serving.

Chill or warm to preference

If you prefer a lightly diluted, colder-style refreshment, add up to 10–15% cold water by volume. For a single 180 ml serving, add 18–27 ml cold water to taste. Stir gently in the tokkuri or decanter and chill briefly. (Optional — skip if you prefer undiluted sake.)

If using ice for immediate chilling, place 2–3 ice cubes in a small pitcher or pour the chilled bottle briefly over ice then decant immediately to avoid over-dilution. Remove ice before serving.

If you prefer a subtle citrus aroma, twist a thin strip of lemon peel over the cup to release oils and rub the rim lightly, then drop or set aside as garnish.

Using a small strainer if desired, pour 180 ml Kurosawa Tokubetsu Junmai from the bottle into the tokkuri or decanter first (this helps aerate and allows any sediment to stay in the bottle). Then pour from the tokkuri into ochoko or small cups, dividing evenly (about 90 ml per cup for two cups).

Serve immediately. Sip slowly to appreciate the balance of rice character, umami, and subtle aroma. If warmed, reheat gently only once; overheating will flatten the aroma.

Ensure tokkuri and ochoko are clean and pre-warmed with hot water if serving warm — fill them with hot water for 30–60 seconds, then discard the water before pouring sake. For chilled service, cool the tokkuri and cups in the refrigerator or rinse with cold water and dry briefly.

If using a strainer, hold it over the tokkuri while pouring from the bottle to catch any particles. Use gentle, steady pours to avoid splashing and to maintain temperature.

Present the bottle to guests so they can see the label, then pour for each other in turn (a traditional gesture of hospitality). Refill cups as needed, keeping the sake at the intended temperature.

Kurosawa Tokubetsu Junmai sake

Cold water (optional, for dilution)

Ice cubes (optional, for chilling)

Lemon peel (optional garnish)

Tokkuri (sake carafe) or small decanter

Ochoko (sake cups) or small ceramic cups

Small strainer (optional)

Place the unopened bottle of Hakaisan Tokubetsu Junmai in the refrigerator for at least 3–4 hours prior to serving so it is well chilled (around 5–10°C / 41–50°F). If you need to chill quickly, proceed to the ice bath step.

Chill the bottle

Fill the small bowl or container with the ice and add enough cold water so the ice forms a slushy bath. This will chill the carafe and sake gently and evenly.

Prepare an ice bath

If the bottle is chilled in the fridge, open it just before serving. If using the ice bath to chill quickly: remove the cork or cap, pour the Hakaisan Tokubetsu Junmai into the tokkuri (about one bottle into one tokkuri or decant enough for immediate consumption). Place the tokkuri into the ice bath for 3–5 minutes, turning once, until the vessel and sake are well chilled but not icy.

Decant and cool

Taste the sake straight from the tokkuri. If you prefer a slightly softer mouthfeel, add up to 50 ml cold water to the tokkuri and gently swirl to incorporate. Do not over-dilute; Hakaisan Tokubetsu Junmai is balanced and typically enjoyed neat or with a small amount of water.

Optional dilution

Pour the chilled sake into ochoko or small wine glasses. Fill each cup approximately two-thirds full to allow the aroma to open. Garnish each glass rim with a lemon slice if you like a faint citrus hint (optional).

Serve

Recork the bottle and store it upright in the refrigerator. Consume within 3–5 days for best flavor; decant leftover into a smaller container to minimize oxygen contact if possible.

Storage for leftovers

Select clean, odor-free tokkuri and ochoko or small wine glasses. Rinse them with cold water and drain to remove any residual odors. Handle glassware by the base or stem to avoid warming the sake with your hands.

Use tongs or a spoon to handle ice when preparing the ice bath and chilling the tokkuri to maintain cleanliness.

Steam or boil the shelled edamame for 3–4 minutes until bright green and tender, then drain and toss with a light sprinkle of coarse sea salt. Serve warm or at room temperature alongside the sake.

Prepare edamame

Thinly slice cucumber and toss with 1 tablespoon rice vinegar, 1 teaspoon sugar, and a pinch of salt. Let sit 5 minutes, then drain and serve chilled.

Quick-pickle cucumbers (5-minute)

Arrange lightly salted rice crackers (senbei) on a small dish. These provide a crunchy, savory counterpoint to the clean flavors of the Tokubetsu Junmai.

Plate rice crackers

Hakaisan Tokubetsu Junmai (chilled)

Ice (for a cold bath)

Lemon slice (garnish, optional)

Sake carafe (tokkuri) or small pitcher

Sake cups (ochoko) or small wine glasses

Small bowl or container for ice bath

Measuring cup or jigger

Tongs or small spoon

Edamame (shelled, steamed)

Pickled cucumber slices (quick-pickled)

Lightly salted rice crackers (senbei)

If you do not have honey syrup ready, combine equal parts honey and hot water (by volume), stir until fully combined and cool to room temperature before using.

Prepare honey syrup

Add 3 oz Junmai Ginjo sake, 0.5 oz gin, 0.5 oz fresh yuzu juice, 0.25 oz honey syrup, 0.25 oz dry vermouth (if using), and 1 dash of orange bitters into a cocktail shaker.

Fill the shaker with ice (enough to properly chill and dilute; about 4–6 large cubes).

Shake vigorously for 10–15 seconds until the outside of the shaker feels cold. Because the base is sake (lighter than spirits), vigorous shaking both chills and slightly aerates the mix, integrating flavors.

Double-strain (fine mesh strainer plus the shaker strainer) into a chilled Nick & Nora glass or coupe. Alternatively, strain into a chilled rocks glass over one large ice cube if you prefer it on the rocks.

Express the oils of a yuzu (or lemon) twist over the surface by holding the twist over the drink and giving it a quick snap, then rub the peel on the glass rim and drop it into the drink.

Optional: float a small edible flower or a micro shiso leaf on the surface for an elegant touch.

Karakuchi Hakkaisan Junmai Ginjo sake (or other dry Junmai Ginjo)

Gin (London dry)

Yuzu juice (fresh preferred)

Honey syrup (1:1 honey and hot water, cooled)

Dry vermouth (optional, for extra aromatics)

Orange bitters

Ice (for shaking and serving)

Yuzu twist (or lemon twist)

Edible flower or micro shiso (optional)

Make 1/2 cup to have on hand: combine 1/2 cup (120 ml) water and 1/2 cup (100 g) brown sugar in a small saucepan and warm gently until sugar dissolves. Remove from heat, add 1 tablespoon dried tobacco leaves (food-grade or culinary smoking leaf — do NOT use cigarette tobacco) and steep 10–15 minutes. Strain through a fine mesh and cool. Use 1/4 oz for the cocktail. Refrigerate leftover syrup up to 1 week.

Tobacco-infused simple syrup

Combine 1/3 cup (80 g) pitted prunes and 1/4 cup (60 ml) water with 2 tablespoons (25 g) brown sugar in a small saucepan. Simmer gently, mashing prunes until softened and liquid thickens, 6–8 minutes. Remove from heat and press through a fine sieve to yield a smooth, thick syrup. Cool. Use 1/2 oz for each cocktail; refrigerate remainder up to 2 weeks.

Brown sugar-prune reduction

Chill a rocks glass or coupe by filling with ice and setting aside.

In a mixing glass add 2 oz blended whisky, 1/4 oz tobacco-infused simple syrup, 1/2 oz brown sugar-prune reduction, 1/4 oz green apple cordial (or 1/4 oz fresh pressed green apple juice for lighter apple note), and 1/4 oz blackcurrant liqueur. Add 2 dashes aromatic bitters and 2 drops vanilla tincture. Fill mixing glass with ice.

Stir gently for 25–30 seconds until well chilled and slightly diluted (aim for about 20–25% dilution by eye).

Discard ice from chilled serving glass, place one large ice cube in the glass, and strain the cocktail over the cube.

Express the bergamot peel over the drink: hold peel skin-side down about 3–4 inches above the surface and give a firm twist so oils spray across the cocktail. Optionally run the peel around the rim and drop it into the drink as garnish.

If using an aromatic leather/tobacco element, briefly (1–2 seconds) pass the edge of a lit cedar or leather-smoke source beneath the glass to capture a faint smoky leather aroma, or lay a single lightly toasted tobacco leaf on the glass edge (for display only). Do not burn food-unsafe materials near the drink; use culinary smoking chips if available.

Serve immediately and advise guests to inhale the bergamot/tobacco aromatics briefly before sipping to perceive the bergamot, tobacco and leather notes up front, with brown sugar-coated prune, green apple, blackcurrant and vanilla custard on the palate.

blended whisky (bottle described)

bergamot orange peel (for express and garnish)

tobacco-infused simple syrup (see directions)

vanilla tincture or vanilla extract

brown sugar-prune reduction (see directions)

green apple cordial or fresh apple juice (preferably concentrated)

blackcurrant liqueur (e.g., crème de cassis)

angostura or aromatic bitters

large ice cube(s)

leather-smoke (optional) or small roasted tobacco leaf for aroma

If you don't have honey syrup prepared, combine equal parts honey and warm water (example: 1/4 oz honey + 1/4 oz warm water) and stir until fully blended. Cool briefly before using.

Chill a rocks or coupe glass by filling it with ice water while you build the cocktail, or place it in the freezer for several minutes.

In a mixing glass or shaker filled halfway with ice, pour 4 oz Urakasumi sake, 1 oz cold filtered water and 1/2 oz fresh lemon juice, then add 1/4 oz honey syrup.

Stir gently with a bar spoon for about 15–20 seconds if using a mixing glass (to chill and lightly dilute). If you prefer a slightly frothy, shaken texture use a short, gentle shake (5–7 seconds) and then fine-strain into the chilled glass.

Discard the ice water from the chilled glass and add one large ice cube (or enough small cubes to fill approximately 2/3 of the glass).

Strain the mixed sake cocktail over the ice slowly to preserve clarity and aroma.

Express the oils of a yuzu or lemon twist over the surface of the drink by holding the twist skin-side down about 2–3 inches above the cocktail and giving it a quick squeeze. Drop the twist into the glass.

If using, gently slap a shiso leaf between your palms to release aroma and float it on top as an accent.

Serve immediately. Sip slowly to appreciate the delicate floral and rice notes of the Urakasumi balanced with citrus and a touch of honey.

Urakasumi (junmai or honjozo) sake

Cold water (filtered)

Lemon juice (fresh)

Honey syrup (1:1 honey to warm water)

Yuzu or lemon twist

Fresh shiso leaf (optional)

Ice (large cube or small cubes)

Combine 1 tablespoon honey, 1 tablespoon water, and the thinly sliced ginger in a small saucepan. Warm gently over low heat, stirring until honey dissolves (do not boil). Let steep off heat for 10 minutes to infuse, then strain out ginger and cool. Yield roughly 1 ounce; use 1/2 ounce in cocktail and reserve remaining for another use. Store refrigerated up to 1 week.

Make honey-ginger syrup

Prepare garnish: cut a thin apple slice and set aside. Cut a long lemon peel for a twist and keep both chilled.

Chill: Place a rocks glass or old-fashioned glass in the freezer or fill with ice to chill while you build the cocktail.

Build & stir: In a mixing glass filled with plenty of ice, combine 2 oz Akashi Japanese blended whisky, 0.75 oz fresh apple juice, 0.5 oz fresh lemon juice, 0.5 oz honey-ginger syrup, 0.25 oz dry vermouth (if using), and 1 dash Angostura bitters. Stir gently for 20–30 seconds until well chilled and slightly diluted.

Prep glass: Remove ice from chilled rocks glass and add one large clear ice cube or fresh regular ice.

Strain: Double-strain the stirred cocktail into the prepared rocks glass over the ice cube using a Hawthorne and a fine mesh strainer to keep the drink silky.

Peat accent (optional): If you want to emphasize the Akashi's light peat without overpowering, give the surface one gentle spritz of a peated whisky aroma spray or carefully float 1–2 drops of peat-smoked water on top. Alternatively, briefly wave a small piece of lightly smoked wood near the glass and cover to trap the smoke for 5–7 seconds, then remove cover.

Garnish & finish: Express the lemon twist over the drink to release oils, rub the rim with the peel, then drop it in. Lay the thin apple slice on the ice edge or skewer it and rest it across the glass. Serve immediately.

Tasting notes: Sip slowly to appreciate Akashi’s orchard-fruit notes first, with honeyed ginger and apple supporting the fruit, and a gentle peat whisper rounding the finish.

Akashi Japanese blended whisky

Fresh apple juice (preferably cloudy or light-filtered)

Fresh lemon juice

Honey-ginger syrup (see garnish & syrup section for prep)

Peated aroma spray or peat-smoked water (optional, for light peat accent)

Dry vermouth (optional — for softer finish)

Angostura bitters

Honey

Water

Fresh ginger (thinly sliced)

Apple slice (thin, for garnish)

Lemon peel (long twist)

Refrigerate the bottle of RihaKu Nigori sake for at least 2 hours before serving. Nigori is best served cold (around 5–10°C / 41–50°F) to highlight its bright, fruity and slightly sweet rice flavors.

Chill

Place the small sake carafe and tasting cups in the refrigerator or freezer for 10–20 minutes, or set them in a bowl of ice for 5 minutes. Cold vessels help maintain the delicate temperature of the nigori during service.

Chill carafe or glasses

Remove the chilled bottle from the fridge. Gently invert the sealed bottle 2–3 times (do not vigorously shake) to slightly homogenize the naturally settled rice lees (nigori) with the liquid. Nigori has unfiltered rice solids that settle at the bottom; gentle mixing ensures an even cloudy texture without over-aeration.

Open the bottle slowly to release pressure gradually. If there is slight effervescence, pour carefully to avoid foaming.

Option A — Straight chilled: Pour directly from the bottle into chilled tasting cups, filling each cup about two-thirds to allow aroma to gather. Leave a small amount of sediment in the bottle if you prefer a lighter mouthfeel.

Option B — Gently mixed full-bodied: Pour the entire contents into a chilled carafe so the cloudiness is consistent. Before pouring, give the bottle one last gentle inversion. If you prefer a lighter alcohol expression or a cleaner finish, add 10–30 ml of cold water per serving and stir gently — this will open the sake and lower perceived alcohol without muting fruitiness.

Option C — On the rocks (casual, slightly diluted): Add 1–2 ice cubes to each tasting glass, then pour the nigori over the ice. Expect rapid dilution and a creamier, colder mouthfeel; serve immediately.

Asian pear slices: Rinse and thinly slice the pear (skin on or off per preference). Arrange 4–6 slices on a small plate for each guest. The crisp, lightly sweet fruit accentuates the sake’s fruity notes.

Shiso leaves: Rinse and pat dry. Serve 1–2 leaves per guest; they can be used to wrap a pear slice or an edamame bite to add a herbal/menthol note that complements the rice esters.

Edamame: If using frozen, briefly blanch in boiling water for 2–3 minutes, drain, and toss with a pinch of sea salt. Place in a small bowl and sprinkle toasted sesame seeds on top. Edamame’s savory, toasty profile contrasts the nigori’s creaminess.

Pickles: Arrange thin slices of pickled daikon or cucumber on a small plate. The acidity and salty tang act as palate cleansers between sips.

Ginger: If using, slice the fresh ginger paper-thin to serve as a bright, spicy accent for those who want a palate reset.

Serve each guest a tasting cup with their chosen serving style. Encourage tasting in this order: (1) take a small sniff to notice bright, fruity and rice aromas, (2) sip and let the sake coat the tongue — note the chewy rice texture and gentle sweetness balanced by the Junmai structure, (3) cleanse palate with a bite of pear or a pickled slice, (4) return to the sake and observe any evolving fruit or nutty notes.

If diners prefer a leaner mouthfeel, suggest adding a splash (10–30 ml) of cold water to their glass and tasting again — acidity will seem brighter and sweetness will recede slightly.

For pairing, recommend alternating sips with edamame, shiso-wrapped pear, and pickles to highlight different facets: edamame emphasizes savory/toasty elements, pear brings forward fruity esters, pickles refresh the palate for the next sip.

If there is leftover nigori, reseal the bottle tightly (or transfer to a smaller airtight bottle), refrigerate, and consume within 3–5 days. Expect gradual flavor flattening and potential further separation; gently invert before each pour.

Rinse serving vessels promptly after use to prevent rice solids from drying and sticking.

RihaKu Tokubetsu Junmai Nigori sake (cloudy, unfiltered)

Ice cubes

Cold water (optional, to adjust strength)

Small sake carafe or chilled glass

Small tasting cups (ochoko) or short glasses

Fresh Asian pear, thinly sliced (or crisp apple)

Shiso leaves (perilla), whole

Lightly salted edamame, shelled

Pickled daikon (takuan) or pickled cucumber, thin slices

Toasted sesame seeds

Optional: small piece of fresh ginger, thinly sliced

Small bowl for ice (if chilling carafe)

Small spoon for scooping nigori sediment

Paper napkins or small plates

Place a stemmed white wine or tulip sake glass in the freezer for 5–10 minutes or fill with ice water while you prepare the cocktail so the unpasteurized sake stays chilled.

Chill glass

Using a channel or swivel peeler, cut a lime peel twist about 1" long. Gently express oils over the chilled glass by holding the peel over the glass and giving it a quick fold toward the liquid side. Set the twist aside on a small plate.

Kurosawa Tokubetsu Japanese Junma Se

Hakkaisan Tokubetsu Jun

Hakkaisan

The Lucky Cat "may"

Urakasumi A

Akashi

Haku Nigori Sake

Fukucho Moon On The Water

Shake Don

Shichida

Duck Udon

Tempura Udon*

Lunch Bento Box

Chicken Katsudon

Chicken Katsu Lunch

Ginger Tofu Steak

Calamari Steak

Teriyaki Chicken

Grilled Miso Glazed Salmon

Tekka Don

Chirashi Don

Sashimi Set*

Sushi Nigiri Moriawase*

Veggie Sushi Set