Menu : Kuroudo Kuriya Nenohi

At ``Kurado Kuri Nenohi'', we use tin sake vessels to ensure that you can enjoy our sake deliciously. Tin has the property of keeping the temperature of the sake inside constant and removing any unpleasant flavors. Keeps sake at a delicious temperature while it is at your table.

Drinking water while drinking alcohol is good for your body and makes your drinks and snacks even more delicious. At our store, we offer ``Echizen Natural Water,'' which has a hardness of 16 and is smooth and soft to drink, originating from the mountains of Echizen.

Yamada Nishiki, a rice suitable for sake brewing, is polished to 35%. Sake is pressed three times in one winter, brewed with the pure water of Mitake. The limited Kinmonko Nohi unprocessed sake is an alcoholic beverage that can only be drunk at the brewery. Owari Mikawa Kosuzuya Please enjoy the rich and deep flavor of the highest quality, carefully refined by the brewers of Morita. [Rice polishing ratio: 35% / Production area: Aichi Prefecture]

This sake is brewed in Kosuzuya-go, Owari Province, with a 350-year tradition of sake brewing. It has a dry, clean texture and a deep flavor that is satisfying to drink. [Production area: Aichi Prefecture]

We use Yamada Nishiki, an excellent rice suitable for sake brewing, which has been polished to less than 60% for both kojimai and kakemai. This Ginjo sake is carefully brewed using manual labor. You can enjoy the gorgeous aroma, light taste, and mellow aftertaste. [Production area: Aichi Prefecture]

This Ginjo sake expresses the Japanese spirit of love for nature with its simple yet elegant name and label. It has a faint floral aroma, a soft texture and a refreshing finish. [Production area: Aichi Prefecture]

Specially selected honjozo sake that utilizes traditional brewing techniques. This sake is brewed in Kosuzuya-go, Owari Province, using a 350-year tradition of sake brewing. It is characterized by a rich and refreshing taste. [Production area: Aichi Prefecture]

This Junmai Daiginjo sake is made using Yamada Nishiki and Gohyakumangoku rice varieties suitable for sake brewing. It is characterized by its rich aroma, deep flavor of unprocessed sake, and firm body. The label uses the handwritten letters of its creator, the 15th generation head of the company, Hisaemon Morita (the late SONY honorary chairman Akio Morita). [Production area: Aichi Prefecture]

The excellent sake-brewing rice ``Yamada Nishiki'' is carefully prepared with ``natural water from Mt. Kiso Ontake,'' which is suitable for ginjo brewing. Sake that is slowly brewed at low temperatures has an elegant, gorgeous aroma and a rich flavor that is rich in the flavor of rice. [Production area: Aichi Prefecture]

The flavor of being prepared in a wooden barrel. Oke preparation has been sealed as technology has evolved over many years. Looking ahead to the next generation, we return to the origins of fashion. This is a light Junmai Ginjo sake made from sake rice that has been polished to 58%, with a woody flavor that stands out. [Production area: Aichi Prefecture]

We brewed sake with the traditional taste of Aichi prefecture, ``mellow and delicious'', using carefully selected ingredients. It goes well with Hatcho miso, tamari, etc., and is a flavor that is loved by locals. [Production area: Aichi Prefecture]

This Junmai Ginjo sake is made using Yume Ginga, a rice grown in Aichi Prefecture that is suitable for sake brewing. Finished without filtration to retain the flavor derived from rice. It is characterized by its gentle aroma and deep taste typical of pure rice. It goes well with relatively strongly seasoned dishes. This is a limited quantity product. [Production area: Aichi Prefecture]

A traditional technique from Owari no Kuni. Nenohi's signature Junmai sake was cultivated along with Local Cuisine. This is a highly concentrated, mellow, dry type of Junmai sake that retains the original deliciousness of Junmai sake, brewed using traditional techniques, and has a rich flavor and a crisp finish. [Production area: Aichi Prefecture]

Yamada Nishiki, an excellent rice suitable for sake brewing, is polished to less than 40% for both kojimai and kakemai, and is brewed slowly at low temperatures, using the best technology in every step. It is ginjo sake. You can enjoy the gorgeous aroma that only Daiginjo can provide, and the light and refreshing taste. (80ml cup / 180ml cup / 500ml bottle) [Production area: Aichi Prefecture]

Morita's junmai sake, which grew up with the richly Local Cuisine of the Chita Peninsula, has a rich and satisfying taste. We use natural water from Mt. Kiso Ontake for the preparation water. The flavor, which brings out the full flavor of rice, goes well with dishes with strong flavors, and can be used as an accompaniment to enhance the flavor of the dish. It takes on a different look depending on the temperature: cold, room temperature, or hot. [Production area: Aichi Prefecture]

We use plenty of Okuda Farm's branded strawberry ``Bijinhime'' with its pulp in the smooth-tasting pure rice sake brewed with underground Hasegawa water.

A refreshing drink.

Prepared with Yamada Nishiki.

Gently squeezed hassaku juice mixed with soda.

We added honey to the refreshing taste of yuzu.

Rich pomegranate juice mixed with soda.

This is a local beer that combines the flavors of malt and red miso, giving it a deep, rich flavor and a satisfying taste.

``Asahi Premium Draft Beer Jukusen'' has a taste that is created by carefully selecting each ingredient and spending a lot of time to mature it. Please take your time to enjoy this adult-flavored beer with its deep flavor and high-quality aroma.

[Other] Lemon/Umeboshi each / Ice / Hot water / Mineral water 500ml

Pomegranate juice has been attracting attention as a food of beauty since ancient times.

We squeezed it gently to avoid the bitterness and scum from the skin and bag.

Only the stems of the tea leaves are roasted shallowly and evenly. Enjoy the unique aroma and refreshing taste.

The stimulation of ginger becomes addictive.

Enjoy the refreshing taste of Hassaku.

A healthy drink rich in citric acid and amino acids, made by squeezing the mash called ``Kashije'' that remains after distilling Okinawa's specialty awamori.