SAKE
PREMIUM SAKE BY THE GLASS
Tozai Blossom of Peace, almond aroma, slightly sweet plum 8
Shirataki “80%,” served room temp, caramel, spicy vanilla 7
Amabuki Rosé Sake, ancient black rice, strawberry, hibiscus 13
Cowboy Yamahai, cocoa, smoke, umami 9
JUNMAI
Forgotten Spirit, kiwi, pear 16
Otokoyama, dry, earthy 18
Shibata "Black" Yuzu, tart, organic yuzu 200l flask 20
Shirataki “80%,” served room temp, caramel, spicy vanilla 7
NAMA
Way of the Warrior, asian pear, watermelon rind 180ml 14
Funaguchi Gold, rich, viscous, honey 200mL 18
JUNMAI GINJO
Bride of the Fox, pistachio, white chocolate 30
Shibata "Black," clean, dry 200ml flask 20
Cowboy Yamahai cocoa, smoke, umami 720mL 75
JUNMAI DAIGINJO
Tears of Dawn, tropical fruits, truffle 40
Divine Droplets, white pepper, pineapple 720mL 15
NIGORI
Sho Chiku Bai, sweet rice, marshmallow 375mL 14
Dreamy Clouds, nutty, toffee 30
Jozen, chewy, cotton candy 44
JAPANESE WHISKY
IAWAI WHISKY 9
Sweet with fruit flavors like pear, quince and hints of red fruits and vanilla. 75% corn, 25% malt.
IWAI TRADITION 14
Ripe cherry, honey toffee with a ginger spice. 75% malt, 25% corn.
SUNDAY'S 15
crafted in small batches and aged 3-9 years. round, full mouthfeel with soft, sweet undertones.
KIKORI 12
notes of melon, almond, apple and wood spice
KAIYO 16
Delicate nose with vanilla, ripe dried fruits and hints of cherry, with a long lingering finish.
KAIYO THE PEATED 28
Smokey aroma with hints of fresh cherry blossom, ripe fruit and honey. A sweet, long, drying finish.
OHISHI SHERRY CASK 13
blend of casks anywhere from 3 to 25 years old. Dried tropical fruit, toasted hazelnut, golden raisins.
OHISHI PORT CASK 18
distilled from rice and finished in port casks. Sweet and deep floral notes with a hint of clove.
KAIYO THE SHERI 32
Aged in a combination of Mizunara Oak, oloroso sherry and pedro ximenez sherry casks.
SUNTORY TOKI 10
Aromas of basil, green apple and honey.
TAKETSURU PURE MALT 16
Aromas as are heady and full of oily grains. The palate is soft, supple and full of fruit.
OHISHI TOKUBETSU RESERVE 58
Notes of marzipan, almonds, butterscotch and toffee
TAKAMINA 18
both koji and yeast are active in this multiple parallel fermentation. 100% barely ferment is double distilled and aged 8 years in virgin oak and ex-bourbon casks to give a natural golden color and deep, lush flavor.
FUKANO VAULT RESERVE 1 22
Light, malty and sweet dram. Nutty and herbaceous on the finish.
BALLER 15
California take on the Japanese spin on Scotch. Crisp, dry, touch of malt sweetness.
HAKUSHU 12YR 32
Light, grassy, stony to start. Sweet lime, green frutis, hint of smoke and chamomile on the palate.
WHISTLE PIG THE BOSS HOG 90
“The Samurai Scientist” is the first American whiskey finished in a Japanese Umeshu. Well-Aged straight rye whiskey and was created using koji fermentation. Notes of baking spices, ginger, and savory umami.