Mi Fu

Medium bottle

Small Bottle

(Full bottle)

Kanagawa

Miyazaki

Kagoshima

Focused on expressing the gentle umami of Yamada Nishiki with a polishing ratio of 64%, enhanced the balance of aroma and flavor through aging. <Saga>

You can feel a refreshing citrus aroma, with a transparent and juicy umami flavor. The clean acidity in the aftertaste is pleasant, giving a fresh and sharp impression, making it a taste that you won't get tired of. <Kyoto>

With a soft and smooth aroma reminiscent of white peach, it has a refined sweetness and fresh acidity on the palate, offering a clean taste that is light yet flavorful. A subtle bitterness in the aftertaste sharpens the overall flavor. <Akita>

This is made using Omachi rice from Akiba, crafted with the Kimoto method. The acidity from the brewery due to the Kimoto method pairs excellently with the unique softness of Omachi. This is a clean and flavorful Junmai Ginjo, bottled only from the Nakadori portion. <Yamagata>

Full bottle 5,200 yen (Yamanashi)

Made with Taiwanese Wenshan Baozhong tea

A 10% service charge will be added during dinner time. The content may vary slightly depending on the availability of ingredients.

Located in Mikawa Town, Higashitagawa District, Yamagata Prefecture, which is renowned for its rice, the fertile land, abundant water, and moderate temperature differences in the central Shonai Plain of Yamagata Prefecture have long allowed for the cultivation of delicious rice. 'Milky Queen' has a low amylose content, a glossy appearance, a chewy texture, and strong stickiness, making it delicious even when cold.

In Takayama City, Gifu Prefecture, 'For That One Grain.' is a specially cultivated rice that has reduced chemical fertilizers and pesticides by more than 50% compared to conventional methods. It is a premium Koshihikari selected for having a total taste score of over 170 points, with a taste value of over 85 points and a flavor value of over 85 points.

<Mitsu Town, Masuda City, Shimane Prefecture> Mr. Sawara is a farmer in Mitsu Town, Tomo, who primarily grows organic rice, carrots, and garlic. The rice is raised using the Aigamo farming method, where ducklings are released into the rice paddies to produce safe, pesticide-free rice. It has a firm texture, and the more you chew, the more flavor it releases.

In Higashimatsuyama City, Miyagi Prefecture, the great crop failure of 1993, known as the Heisei rice riots, occurred. From the devastated fields of Sasanishiki rice, three golden ears of rice shone brightly, marking the beginning of the heavenly rice 'Kaguya Hime.' Each grain of rice has a firm texture, a refined aroma, and a gentle sweetness. It is a late-maturing variety that reaches harvest in early November and is said to be the last rice harvested in Japan.

From Gifu City, Gifu Prefecture, this rice is grown by Mr. Okumura, a rice farmer who is committed to preserving the original strain of Hatsu Shimo for future generations. He focuses on the 'Old Hatsu Shimo' before the variety improvement, continuing to produce delicious rice that is safe and reliable. Hatsu Shimo is characterized by its large grains, competing for the top spots in the country, and it has a wonderful appearance and a chewy texture, with a light flavor.