ALCOHOLIC DRINKS

SAKE (Nihonshu): A Japanese traditional alcoholic drink made from rice, water, yeast and koji. Often referred to SAKE - 300ml bottle as "Nihonshu" in Japanese to differentiate it from "sake" which in Japanese can also refer to any alcoholic drink. Kizakura Nigori Sake 14 Sake has an average 14-16% alcohol by volume (ABV) and can be enjoyed chilled, at room tempureture or warmed. Kinokuniya Bunzaemon Junmai Namachozo 15 Kasumitsuru Yamahai Tokubetsu Junmai 25 Here are key sake terms you may want to know! Kizakura Hanakizakura Junmai Ginjo 16 Junmai: Literally means "pure rice". Made from only rice, water, yeast and koji (mould). Ranman Tokusen Ginjo 20 Kimoto: The traditional yeast starter method. No lactic acid or yeast added but forms naturally in the brew. The process Asabiraki Namburyu Daiginjyo 23 involves a time and labour intensive hand-mushing technique called "yama-oroshi". SAKE - 720ml bottle Yamahai: Derived from the Kimoto method. No lactic acid or yeast added but forms naturally in the brew. No yama-oroshi Suijin Junmai Okarakuchi 42 technique involved. Suishin Kome no Kiwami Junmai 46 The flavour of traditonal method sake tends to be richer, deeper and more pronounced. Yuki no Bosha Junmai Ginjo 66 Ginjo: Premium sake, at least 40% or more of the grain has been polished away (60-51% of rice remaining). UMESHU Daiginjo: Super premium sake, at least 50% or more of the grain has been polished away (less than 50% of rice remaining). Ginjo and Daiginjo are typically highly aromatic, smooth and clean. Choya Umeshu Classic <650ml w/plum> 48 Choya Umeshu Honey <650ml w/plum> 56 Nama: Unpasteurized sake. Most sake has been pasteurized twice. Yuzu Umeshu <720ml> 42 Namachozo: Sake that has been pasteurized only once before bottling. Gold Umeshu <720ml> 40 Kokuto Umeshu (Brown sugar umeshu) <720ml> 50 Nigori: Unfiltered cloudy sake. Sweet, smooth and creamy in texture. Ippin Mito Umeshu (Sake-based) <720ml> 48

BEER Sapporo Premium <330ml> 5 UMESHU: Japanese traditional liqueur made from Ao Ume (green plum), sugar and clear spirit like shochu or sake - sweet, mild Asahi Black <330ml> 5 and a little bit sour taste. Japan's most popular fruit liqueur. Kinshachi Red Miso Lager <330ml> 11 Koshihikari Rice Lager <500ml> 11 Umeshu can be enjoyed at different temperatures- chilled or with ice, O’Brien Pale Ale <330ml> Gluten-Free Beer 6 room temperature or even hot in the winter. <330ml> Gluten-Free Beer SHIMBASHI O’Brien Brown Ale 6 Fitzroy