Sake Tsumu Soba TAGURU

You can order a refill of appetizers for a fee.

Tsunagi is Japan's first upcycled craft beer made by utilizing soba bran (a byproduct normally discarded) generated during the milling process of buckwheat flour.

Une bière fraîche avec un parfum d'agrumes éclatant Le style de bière est Golden Ale. Avec un corps de couleur or transparent, un arôme d'agrumes flotte légèrement et une saveur sèche et vive est caractéristique. L'amertume est également douce, ce qui permet de la déguster facilement. C'est une série d'étiquettes artistiques.

A limited time only sour made with Setouchi lemons and sake lees shochu (shochu with sake lees).

Crush dried plums and put them in the bowl.

Blood is clear and hangovers are prevented. Photo is for illustrative purposes only.

Wilkinson's dry adult flavor

Yokohama Traditional Tea {tabel} Sour of the Sun Natural Cola Sweet and spicy taste is addictive.

白ワインのソーダ割り　 写真はイメージです　　

白ワインのジンジャーエール割り 写真はイメージです

Gin and tonic made with craft gin from Shonan

Luxurious lemon sour made with Shonan craft gin and Setouchi lemons

A rich highball made with Kirin's premium whiskey, Fuji.

Yokohama's first absinthe, 'Honky Tonk.' The botanicals include 16 types such as anise, fennel, wormwood, the endangered plant hamagou, iso chrysanthemum, and the rare citrus fruit buddha's hand. It features a strong aroma of anise and fennel, along with the high herbal fragrance from over 10 blended herbs. A highball made with lemon juice and soda.

Yokohama's first absinthe 'Honky Tonk' mixed with tonic water

It is a highball made with buckwheat shochu. It became famous through a commercial featuring actress Yoh Yoshida. We make it with the finest Kinsago.

This is a sour made with Kawasaki Beverage's Shonan Gold Cider and Izumibashi Sake Brewery's sake lees shochu without any waste.

This is a vice sour made with non-alcoholic plum syrup using plums from the Soga Plum Orchard in Odawara and the sake lees shochu from Izumibashi Brewery in Ebina.

Provenance de la péninsule de Boso Marque de rhum naturel Dans le sud de Boso, où les fleurs s'épanouissent même en hiver, la culture de la canne à sucre est rare dans l'est du Japon. La production de rhum, réalisée de manière intégrée depuis la culture de la canne à sucre, génère un rhum riche en terroir et en saveurs, semblable à celui d'un vignoble adjacent.

Three types of sake from Kanagawa sake breweries are served with the proprietress' recommendations.

This special honjozo has a well-balanced and refreshing flavor and aroma, and can be enjoyed at a wide range of temperatures, regardless of the cuisine.

This sake has a sake meter value of +15, making it quite dry with a sharp quality. It features a solid umami flavor and refreshing acidity, with a subtle hint of aged flavor that emerges later.

It is a "mizu-hashiroshi brewed junmai-shu", a method handed down from the Muromachi period (1333-1573). The brewery's head brewer, Mr. Iuchi, planned and designed this "mizu-hashiroshime junmai-shu" using the natural method with no lactic acid and no yeast (brewer's yeast). Furthermore, we aimed for a beautiful sake quality by using the low-temperature soya water method, which emphasizes the enzymes of white koji yeast. The texture is "mellow" on the tongue. A fine and calm top-fragrance. Soft and gentle mouthfeel. It has a well-balanced finish with a refreshing sweetness that does not linger on the tongue, as well as a strong sense of acidity, umami, and bitterness.

Une saveur umami légère et une acidité fraîche et juteuse. Version hiyaoroshi du saké junmai spécial. Un goût équilibré et marqué, avec un arôme rafraîchissant et une acidité agréable, et une finale nette grâce à un indice Nihonshu +12.

Sake rice 'Wakamizu' from the Ashigara Plain. The brewing water is sourced from the underground water (medium hard water) of the Tanzawa mountain range. It has a gentle and elegant ginjo aroma, and the taste is smooth. Mature umami spreads in the mouth.

春先に搾ったお酒を瓶詰・火入れを行い、低温で6ヵ月熟成させました。 穏やかな香りとまろやかな味わいで、純米らしい米の旨味や甘味が感じられる逸品です。

Utilise conjointement le koji jaune, employé depuis longtemps dans la fabrication du saké, et le koji blanc, utilisé pour le shochu et autres spiritueux. Un alcool où coexistent une acidité fraîche aux notes fruitées et la richesse aromatique du riz.

神奈川県松田町の酒蔵　 鑑評会にて燗酒優等賞穏やかな香りで、お米の旨味が感じる純米酒です。

A special honjozo brewed with 60% polished Yosan Miyama Nishiki. It is one of the few honjozo type sakes from Sagamihara Bay, crafted with the same meticulous hand-made process as daiginjo. With excellent cost performance, it is perfect for enjoying the umami of rice and the clarity characteristic of Sagamihara Bay.

全国燗酒コンテスト2020 熱燗部門金賞受賞 食を引き立てる、冴えわたる辛口 料理の味わいを引き立てる、冴えわたるキレが魅力。すっきりとした飲み口が、食事と絶妙に調和します。食材の旨みを際立たせ、冷でも燗でも美味しく召し上がれます。最後まで心地よい余韻を楽しめます。

It is a sake with a mild taste that fully brings out the flavor of rice.

This is a mellow, dry, excellent Junmai-shu from Yoshikawa Brewery. It is more carefully and slowly made with underground subterranean water from Mt. Rainfall, one of the hardest waters in Japan. Deoxygenated with good old tradition, innovative technology, and the latest nitrogen displacement equipment, the sake is now deep-flavored and richly aromatic with a fresh taste!

いづみ橋酒造が造る　酒粕を使用した焼酎　最新の真空単式蒸留で癖のない上品な焼酎に仕上がっています。

Kanasagogo soba is highly regarded among soba craftsmen and soba lovers throughout Japan. Because its production is very small and difficult to obtain, a buckwheat shochu made exclusively from Kanasago's "Hitachi-Aki Soba" has been considered a dream. Goryoku Shuzo has been producing a buckwheat shochu named after "Kinzunago-go" for some time, and now, with the cooperation of related parties, we have completed "Kiwami no Kinzunago-go" using 100% of the best quality brown buckwheat.

茨城で最も期待される日本酒蔵、来福酒造の芋焼酎。原料の芋は地元産「玉豊」。もちろん花酵母で発酵させ、旨みを引き出す「常圧蒸留」で造られています。香りは穏やか、口当たりは膨らみのある柔らかな舌触り

This authentic buckwheat shochu is made from 100% Matsue-grown buckwheat, distilled under reduced pressure, and aged for more than 18 years. Please enjoy the clear taste, elegant aroma, and mildness of the long-aged syochu liqueur.

Yamaneko is made using Joy White (sweet potato) as the main ingredient, crafted with great care in wooden barrels and aged for more than two years. It has a sweetness reminiscent of chestnuts, along with fruity flavors. It has a moderate richness from aging, but the aftertaste is dry and crisp. There are no noticeable flaws; it is a smooth and clear sweet potato shochu.

ボトルキープは3か月です

This is a genuine soba shochu made from 100% Matsue-produced buckwheat, distilled under reduced pressure, and aged for over 18 years. Please enjoy the clear taste, elegant aroma, and the smoothness that comes from long-term aging.

A sustainable shochu. Izumibashi Brewery operates comprehensively from the cultivation of brewing rice to brewing itself under the belief that "sake brewing starts with rice cultivation." However, there is the problem of surplus sake lees that remain after pressing the moromi (fermentation mash). These sake lees are a valuable byproduct still packed with the sake's umami and alcohol. We have always thought that if this precious byproduct is not enjoyed to the very end, it would be disrespectful to the great sun and water—and to nature—that nurtured the rice and the sake. This product is a "kasu-tori shochu" (sake-leeches-distilled shochu) made by single-pot distillation using sake lees produced after pressing junmai sake (including junmai daiginjo and junmai ginjo) as the raw material.

The ingredient of Mountain Cat is Joy White (sweet potato), which is made with wooden barrels and aged for more than two years, requiring a lot of time and effort. It has a sweetness similar to chestnuts, with hints of fruity flavors. It has a moderate richness from aging, but the aftertaste is dry and crisp. There are no apparent flaws; it is a smooth and clear sweet potato shochu.

This is for customers who ordered a bottle of shochu. Soft drink orders are 700 yen.

湘南の酒蔵　熊沢酒造が手掛けるクラフトジン　ジェニパーベリーと酒粕で造るジンはシンプルで美味しいです。

It is said that the flavor also changes accordingly. Aka Tengu is a rare whiskey full of originality that is matured in selected casks by pouring the brewery's own beer or kijo sake into the casks to transfer the aroma and extract, then removing it and adding new pot (the whisky's original liquid). We hope you will enjoy the taste of this fully matured whiskey.

Yokohama's first absinthe "Honky Tonk". Sixteen botanicals are used, including anise, fennel, and wormwood, as well as endangered species such as hamagou, isochrysanthemum, and the rare citrus fruit butsumikan. In addition to the strong anise and fennel sensation, it is characterized by a high herbal aroma from a blend of more than 10 varieties. Recommended drinking methods are on the rocks, with water, or with soda, and enjoy it along with the beautiful essential oil cloudiness derived from the plants. All base spirits are distilled and produced from original spirits made in our own brewery.

Since its release in 1969, Special Reserve has been enjoyed by a wide range of customers as a refined, high-quality whiskey. Hakushu malt is used as the key malt that determines the flavor.

A dry white wine with a gentle impression, featuring mild acidity and fruitiness. It has a light taste with a mineral feel and umami, making it easy to pair with various dishes. Some wines may also have a subtle sweetness reminiscent of apples or Asian pears, leading to a dry aftertaste.

Aroma of raspberry, red currant, and herbs. The attack is light; a fresh, dry rosé.

Aroma of raspberry, red currant, and herbs. The attack is light; a fresh, dry rosé.

A dry white wine with a gentle impression, featuring mild acidity and fruitiness. It has a light taste with a mineral feel and umami, making it easy to pair with various dishes. Some wines may also have a subtle sweetness reminiscent of apples or Asian pears, leading to a dry aftertaste.

ウィルキンソンの辛口

太陽のナチュラルコーラシロップを使ったスパイシーなコーラ

Tea made by boiling roasted buckwheat seeds. Iced or hot tea is available.

Made by Kawasaki Beverage, this cider is made from 3% juice of "Shonan Gold," which is called the fantastic fruit of the Kanagawa brand.

Non-alcoholic A plum syrup made from plums produced in Soga Plum Orchard, Odawara, mixed with strong carbonated water. It is a ume squash.

Tea made by boiling roasted buckwheat seeds. Iced or hot tea is available.

Obanzai and vegetable tempura made with seasonal vegetables served in a small buckwheat noodle cup and a small plate. Please choose 3 vegetable dishes of your choice. Scroll down the screen to see the dishes you can choose.

Obanzai and vegetable tempura made with seasonal vegetables served in a small buckwheat noodle cup and a small plate. Please choose 5 vegetable dishes of your choice. Scroll down the screen to see the dishes you can choose.

You can order one type from the selectable sake appetizers as a single item.

Omelet with buckwheat sauce, baked to order, fluffed to perfection

Mochi made from buckwheat flour, a favorite of Toyotomi Hideyoshi. It is served with various condiments and buckwheat sauce.

Deep-fried rice cake made from buckwheat flour

Abbreviation of Tempura Soba without Soba Noodles Deep-fried Shrimp.

Spread the pickled tofu morsels on fried buckwheat chips and eat!

Odawara kamaboko and freshly grated white wasabi from Hokkaido

I cooked oysters and Kujo green onions in soba dipping sauce and made a thick sauce with grated daikon radish.

Crispy deep-fried peeled shrimp, one at a time.　The smallest number is 4 prawns.

We made kakiage (mixed tempura fritters) of flavorful peanuts and Beniharuka sweet potatoes.

神奈川育ちの小さいアユを天ぷらにしました。

Densuke conger eel from the Seto Inland Sea is tempura-fried!

Tempura de sanma de Hokkaido enroulé dans des aubergines d'automne.

Moistened by low-temperature cooking.

100% duck meat, TAGURU's original tsukune (grilled with sauce)

Deep-fried duck thigh topped with marinated celery and onions

Abbreviation of Soba Noodles in Kamojiru Soba Noodles Hot broth with lots of duck meat and green onions