[Niigata Prefecture] Recommended izakaya (Japanese pubs)! 20 picks by area, including Niigata City

Photograph:グルメウォーカー時々旅行

Nerima Toricho Niigata is the first branch opened anywhere in Japan by Nerima Toricho, the hard-to-book famous restaurant in Tokyo. It is a 5-minute walk from Niigata Station.

This restaurant is by reservation only and serves course meals only. The counter seats are especially popular, where you can watch the chefs carefully grill jidori (free-range chicken) over charcoal right in front of you.

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This restaurant is particular about buying whole jidori (free-range chicken) birds such as Omi Jidori (Shiga's branded chicken) and breaking them down fresh in the morning. The big draw is the outstanding freshness and flavor, along with the chance to enjoy rare cuts.

The main kushiyaki (grilled skewers) is cooked over Tosa Binchotan (high-grade charcoal from Tosa), which has strong heat, giving it a special smoky aroma and juicy finish.

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The "foie gras Hot Pot course" is a Hot Pot that combines foie gras and chicken. You wrap it with plenty of vegetables and enjoy it dipped in a sweet sauce.

As you keep eating, the rich flavor of the foie gras melts into the soup, and the taste becomes deeper and richer. (Each) course can also come with All you can drink alcoholic beverages.

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Tarafuku Unari is an izakaya specializing in shellfish dishes, located in the Furumachi area, Niigata City's downtown district. The refrigerated display case at the counter is lined with seasonal shellfish gathered from around Japan.

In addition to counter seating, the restaurant also offers plenty of Private room seating with horigotatsu (sunken floor seating), creating a relaxed Japanese modern space.

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Fresh ingredients arrive daily from Japan’s leading shellfish production regions. They always stock more than 20 kinds, including kaki (oysters), hamaguri (hard clams), and asari (Manila clams).

They are particular about bringing out the best in shellfish through a wide range of cooking methods, including sashimi (raw slices), grilling, and steaming.

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You can compare raw oysters from different production regions. They source oysters that are in season from each region depending on the time of year, and each one seems to differ in size and richness.

They also offer a lineup of more than 20 kinds of local sake that pair perfectly. They bring out the shellfish’s sweetness and Fresh Scent of the Ocean, and the staff can even suggest recommended pairings.

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Sumiyaki Jingisukan Ishida Niigata Ten is a jingisukan specialist focusing on fresh lamb, which is rare in Niigata. This Hokkaido-born dish grills lamb and vegetables on a special dome-shaped Teppan-yaki plate.

The compact interior has only counter seating. With calm lighting and a simple interior, it has a hideaway feel.

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The restaurant brings in chilled lamb and never freezes it, which is why it stands out for its freshness. You can enjoy a range of cuts, including loin, Outside skirt, and rack.

The staff grills it for you, so it is served at the best doneness. Even first-time jingisukan (grilled mutton dish) diners can relax and enjoy it.

Photograph:shigeのヒトリゴト

The "Otsumami Course" is perfect for enjoying with drinks. The photo shows the Appetizers served first, which are just right for snacking on while the meat cooks.

The set includes popular menu items from the restaurant, such as the bone-in "Premium lamb chops" and the thinly sliced "mutton rolls."

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Shunkai Kato Ikka, about a 5-minute walk from Niigata Station, is an izakaya where you can enjoy creative Japanese cuisine that brings out the best in seafood, rice, and Japanese sake.

The restaurant has a casual, relaxing atmosphere. It offers spacious counter seating and Private rooms with Sunken kotatsu seating, creating a calm Japanese-style space.

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You can also enjoy a sushi menu prepared by staff with experience training at sushi restaurants. The lineup includes seasonal fish ranging from standard choices like tuna and shrimp to premium nodoguro (blackthroat seaperch).

The vinegared rice has an authentic tang, yet you can enjoy it casually at izakaya prices, which is a nice plus.

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In addition to sashimi and sushi, the restaurant offers a wide range of menu items, including seafood dishes, dishes made with local vegetables, and meat dishes.

The “tokudai nodoguro shioyaki (extra-large salt-grilled blackthroat seaperch)” is a bold whole grilled fish. The salt is said to be just right, with fragrant skin and tender, flaky flesh that tastes amazing.

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Isohachi is an izakaya just a 3-minute walk from the Bandai Exit of Niigata Station, serving creative washoku (Japanese cuisine) that makes the most of fresh ingredients from Niigata. They also offer more than 30 kinds of local sake to pair with the food.

The interior has the casual, easygoing feel of a classic izakaya and is said to be lively with local customers.

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They bring in fresh seafood every day. Since they stock seasonal fish of the day, the selection changes daily.

Sometimes the assortment includes luxury seafood such as Nanban ebi (sweet shrimp), a Niigata specialty. People also like that you can enjoy it with three different seasonings: soy sauce, basil sauce, and salted sesame oil.

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The "Saikyo Meibutsu! Iwafune Buta (Iwafune pork) no Yasuda Kawarayaki" is a bold dish in which pork is grilled on a heated tile called Yasuda Kawara (Yasuda roof tile), a type of tile traditionally used on homes in Niigata Prefecture.

The far infrared effect of the tile makes the meat turn out very tender. The sweet and savory soy sauce based sauce is said to have an addictive taste.

Photograph:養命酒で乾杯‼︎

Yasubee Honten is a casual izakaya (Japanese pub) located about a 3-minute walk from Niigata Station, in the Benten-dori Shotengai (Benten-dori Shopping Street). As a pioneer of Niigata's izakaya culture, it has been loved for more than 50 years.

It has a warm, old-school atmosphere and a lively feel.

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The menu features market-fresh seafood and a range of dishes centered on Niigata (Niigata)'s local cuisine. Rather than flash or luxury, they focus on simple, home-style flavors.

The "Echigo Noppe" in the front of the photo is a local dish made by simmering root vegetables such as taro, carrot, and burdock in a thickened broth.

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Taré katsu Rice bowl is Niigata's soul food, made with thin cutlets dipped in a sweet and savory soy sauce tare (sauce) and served over white rice.

A popular item is the "Otsumami Taré Katsu," which lets you enjoy just the cutlet part as a snack to go with drinks. The coating soaks up plenty of sauce, and many repeat customers praise its steady good taste.

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Niigata Niku to Kaisen・50 Shu no Jizake Tsurumaru is an izakaya with more than 50 kinds of jizake (local sake), including ones that represent Niigata. The food to go with it is creative Japanese cuisine that makes the most of fresh seafood caught in Niigata and its great rice.

For groups of 4 or more, Private rooms with zashiki (tatami seating) are also available. Locals also like it as a place they can enjoy regularly.

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A popular item here is the assortment of sashimi delivered directly from nearby local waters. It comes with hon-wasabi (real wasabi) from Itoigawa, Niigata Prefecture, and you can grate it yourself.

Freshly grated wasabi is said to have a very rich aroma and a mild heat. It pairs especially well with light white fish sashimi.

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"Niigata Kushizashi ～with Sasagawa Nagare no Shio (salt from Sasagawa Nagare)～" is a grilled skewer over 20 cm long that lets you enjoy Niigata Prefecture's proud brand meats all at once.

You can enjoy one bite each of distinctive beef, pork, and chicken such as Agano Himegyu, Junpaku no Bianka, and Midori (chicken).

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Niigata Jibamon Koshitantan Niigata Ekimae Ten is a popular izakaya where you can enjoy creative Japanese cuisine, located about a 1-minute walk from Niigata Station.

The interior has a calm design with a traditional Japanese feel, making it a quiet place to enjoy a meal.

The menu features fresh fish caught that morning from the Sea of Japan, Niigata brand meats, and seasonal vegetables delivered directly from contracted farmers.

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"Murakami-gyu (Murakami beef)" is a Niigata brand of beef known for its beautiful marbling and especially good sweet fat. You can enjoy it in a variety of cooking styles.

Teppan-yaki is served in a style where you can cook it right at the table to your preferred doneness. It is said to be a way of eating it that lets you directly enjoy the tasty lean meat and fat.

"Yutakara Salmon" is a high quality salmon raised with hot spring water and specially blended feed. It has no distinctive flavor, a light taste, and excellent richness, and it is said to be especially good as sashimi.

There are more than 20 kinds of local sake, and you can also enjoy pairings while comparing Japanese sake that goes well with the food.

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Shizugawa Suisan Ichiyabu is an izakaya centered on fresh seafood, located in Furumachi-dori, the entertainment district a little away from Niigata Station. The lively interior features an open kitchen that feels almost like a sushi restaurant.

In the back, there are table seats and raised floor Private rooms, creating a layout where you can relax and enjoy drinks at your own pace.

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You can enjoy dishes centered on ingredients shipped directly from Minamisanriku-cho, Miyagi Prefecture, such as awabi (abalone), tako (octopus), and saba (mackerel).

There are many original octopus dishes, including omelets and carpaccio. The "Minamisanriku-cho mekabu (seaweed sprouts) and tako sunomono (vinegared dish)" in the photo is said to stand out for its refreshing flavor with a nice tang of vinegar.

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Along with classic izakaya dishes, one of the charms of this restaurant is that you can also enjoy authentic sushi made by skilled chefs.

Even if you are not sure what drink to pair with your meal, staff with Japanese sake sommelier certification are always on hand and will help you choose one that goes well with the food from their wide selection of local Japanese sake.

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Momoori, located a 3-minute walk from Niigata Station, is an izakaya serving Niigata's local dishes and Japan's seasonal flavors in a casual style.

It has a mood-filled counter that feels like a bar and zashiki (tatami seating) with partitions, giving it a hideaway atmosphere.

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The "otoshi (small appetizer served with a drink order)" is brought out when you order alcohol. This restaurant has a rare system where you can choose one dish from several options.

It mainly features daily Homemade snacks, and they often line up Niigata's local dishes. They also offer more luxurious items in limited quantities, such as oysters and sashimi.

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The à la carte menu has a wide range of options, from local seafood and meat dishes to homestyle snacks.

The “Niigata Kara-age” is spicy fried chicken seasoned with curry flavor. It is one of the soul foods loved by the people of Niigata Prefecture.

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Hitokushi Tempura to Ginshari Choropa no Sakaba is an izakaya serving creative Japanese cuisine, with bite sized tempura as one of its popular menu items. The interior has a lively and casual atmosphere.

If you want a bit more privacy, there are also Private room seats available for parties of two or more.

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"Hito Kushi Tempura" is tempura made by coating seafood and vegetables in a thin batter and frying them to a crisp finish. Each piece is skewered and designed to be eaten in one bite.

The ingredients include local Niigata specialties such as shrimp and hotate (scallops). They are said to be fried just right, bringing out a light and delicate texture.

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Another specialty is kuro oden (dark oden). This traditional Japanese dish slowly simmers ingredients such as daikon radish and eggs in a broth made with bonito flakes and kombu kelp.

A key feature at this restaurant is the dark color of the broth. It is packed with umami and soaks deep into the ingredients, making it a flavor that goes great with drinks.

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Kakurega Shubo Yattoko, about a 13-minute walk from Niigata Station, is a Japanese-style izakaya open until late at night. You can enjoy dishes made to pair well with local fish from Sado-ga-shima (Sado Island) in Niigata Prefecture, seasonal vegetables, and Niigata local sake.

Even late at night, this restaurant is well known among locals for serving high-quality food and drinks at a relaxed pace.

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Among the Niigata local dishes on offer, the popular specialty is the "Signature! Domestic young chicken Kara-age." This bold dish deep-fries half a chicken, and people say the crispy coating and the firm, springy meat are excellent.

There are three flavors—salt and pepper, curry, and garlic—and each one is seasoned on the stronger side, making it go great with drinks.

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Many rave that despite the wide menu selection, every dish is carefully made and surprisingly elaborate.

The umeshu (plum liqueur) lineup is one of the largest in the country. This sweet liqueur is made by steeping plums, and they offer everything from Japanese sake and shochu based varieties to rare aged ones.

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Onshinobi Izakaya Kinoshita is a Japanese-style izakaya where you can enjoy high-quality meat dishes and obanzai (traditional Japanese side dishes), along with snacks that make the most of brand-name wagyu beef and local Niigata sake.

The restaurant has two floors. The first floor has seating for small groups, while the second floor is a spacious Banquet space.

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You can enjoy Niigata’s branded beef, Kanbara-gyu (Kanbara beef), in many different ways, including lightly seared and meat-wrapped skewers.

The "Niigata-ken-san Kanbara-gyu no Katamari Niku Grill" is said to have an excellent savory char, letting you enjoy the strong umami of the lean meat. The owner trained in Italian cooking and uses that skill to grill it until tender, apparently.

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There are also many à la carte dishes, including small appetizers served in kobachi (small bowls) and seafood delicacies. Even with à la carte orders, you can add All you can drink alcohol.

Another plus is that for an extra charge, you can upgrade your All you can drink plan to include Niigata local sake. It also includes seasonal limited edition sake, making it an irresistible lineup for sake lovers.

Photograph:レイニー・ホワイト

This izakaya offers a wide selection of local Niigata sake and creative Japanese cuisine centered on regional dishes. It has a Japanese modern space for adults, and all seats are in Private rooms.

With Sunken kotatsu seating, guests can relax in comfort, and many seats come with doors as well. It is also known for how comfortable it feels.

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"Wagyu no Toubanyaki" made with Wagyu from Niigata Prefecture. It is cooked at the table on a ceramic plate called a touban (ceramic grilling plate). Since the meat is served thinly sliced, they recommend giving it a quick sear, but another nice point is that you can enjoy it cooked just the way you like.

The vegetables served alongside it are said to be very fresh as well.

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Even with the à la carte menu, you can add All you can drink for Niigata local sake, so you can enjoy as much sake as you like.

After you finish your drinks, they say the best way to wrap up the meal is with hegi soba (Niigata-style soba served in wooden trays), a soba dish that represents Niigata. It is known for its smooth texture and outstanding buckwheat flavor.

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Located about a 2-minute walk from Niigata Station, Shungyo Shunsai Kiwami DINING Wakadanna Niigata Higashi Odori Ten is a Japanese izakaya that makes the most of Niigata’s rich seafood and local ingredients. It serves delicate dishes with a strong focus on beautiful presentation.

The interior has a calm Japanese modern feel, with plenty of Private rooms with Sunken kotatsu seating. It is said to be a comfortable place for everyone from small groups to larger parties.

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The menu pairs fresh seafood shipped directly from fishing ports with seasonal vegetables and ingredients at their peak. It covers all the staples of washoku (Japanese cuisine), including sashimi, grilled dishes, fried dishes, and simmered dishes.

The Today's Carefully Selected Otsukuri Assortment features ikejime (fish prepared by a Japanese dispatching method) fish and fish caught that morning, with selections changing daily. Each one is said to stand out for its fresh texture.

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Meat dishes made with Murakami gyu (Murakami beef), A5 rank beef from Niigata Prefecture, are also popular. This is the "Gokujo Nama Uni to Murakami Gyu no Zeitaku Maki".

It comes topped with plenty of uni (sea urchin) over the beef, and the juicy meat and the rich, melting uni make a perfect match. It is said to be a dish that pairs exceptionally well with Japanese sake.

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This is an izakaya officially authorized by Niigata’s leading sake brewery Hakkaisan Jozo, and it is popular for serving dishes that pair perfectly with the famous sake Hakkaisan.

Just a 1-minute walk from Niigata Station, it sits quietly on the basement level of a building and has many Private rooms with Sunken kotatsu seating. It offers a relaxing Japanese-style space.

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They actively incorporate local seafood and seasonal vegetables into the menu, serving dishes that pair well with Hakkaisan.

Hegi soba is buckwheat noodles with a unique texture made using funori (seaweed). Its smooth, slippery texture is very pleasant, and this Niigata local dish is light and easy to enjoy.

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The biggest draw of this place is its wide lineup of Hakkaisan series. You can enjoy noted labels you do not usually find at ordinary izakaya (Japanese pubs), including fragrant junmai daiginjo and limited edition sake.

A nice plus is that you can order from 90ml, so it is easy to compare different drinks in small amounts.

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Sakanaya Dojo Niigata Ekimae 1-go Ten, about a 1-minute walk from Niigata Station, is the first Niigata restaurant of Sakanaya Dojo, a seafood izakaya chain with locations across Japan. This is a casual place where you can enjoy fresh fish delivered directly from the market.

The interior is bright and lively, and it is a large restaurant with more than 200 seats. It has everything from small Private rooms to a Banquet floor, making it suitable for many different occasions.

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The menu centers on Japanese food, with seasonal seafood among the highlights. They source very fresh seafood landed at local fishing ports.

The sashimi, which lets you enjoy seasonal flavors at any given time, is especially popular. This assortment stands out for its color, texture, and fresh taste.

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The a la carte dishes that go great with drinks are packed with Niigata gourmet specialties. “Tochio-age (deep-fried tofu)” is made by slicing tofu thin and frying it until crisp in oil, and it is known for being 3 to 5 times thicker than regular aburaage, with a fragrant outside and a soft inside.

The standard way to enjoy it is with yakumi (condiments) like green onion and katsuobushi (bonito flakes), along with soy sauce or ginger.

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Uonuma Kamagura Sohonten, about a 3-minute walk from Muikamachi Station in Minamiuonuma City, is an izakaya where you can enjoy the rich food culture and local dishes of Minamiuonuma, an area known for rice production.

They also offer a wide selection of rare sake sourced from local breweries, including seasonal and region limited labels. The warm Japanese style interior with a kominka (traditional old house) feel is said to be very comfortable.

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Assorted varieties available of kushiyaki (grilled skewers) made with Hinai Jidori (premium Japanese native chicken), one of Japan’s three great jidori chicken breeds, are popular. Grilling them over charcoal gives them a nice smoky aroma and brings out their juicy texture.

Hinai Jidori has a strong natural sweetness, and they recommend enjoying it simply with salt or yuzu kosho (citrus chili paste).

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Even at dinnertime, the popular set meals let you enjoy a great meal with rice. They use top-grade Koshihikari rice from Minamiuonuma, cooked fluffy in a copper pot.

The "Mochibuta Waton Mochibuta Rice bowl with Onsen Tamago (hot spring egg)" is a Rice bowl topped with thinly sliced Domestic brand pork over rice.

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Izakaya Katawara is a place where you can casually enjoy local ingredients from the Joetsu region and Niigata local sake. It is located in an area where you can enjoy the rich nature of Myokozan (Mount Myoko) and historical sights.

Just a 1-minute walk from Joetsu-Myoko Station, this hideaway-like spot sits right near the station and is said to have a homey atmosphere where locals gather.

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The menu offers a wide range of dishes, from izakaya staples like kushiage (deep-fried skewers), sashimi, and Hot Pot dishes to local creative specialties. The Homemade feel of the "kushikatsu (deep-fried skewers)" really stands out, and each skewer is crisp and easy to eat, making it perfect with drinks.

This dish originated in Osaka and features ingredients such as vegetables, meat, and shrimp skewered and lightly deep-fried.

Photograph:Mas Oyama

A Joetsu local specialty, same no furai (fried shark). It has a soft, airy texture like white fish, with a mild good flavor.

To go with it, you can enjoy a locally focused drink menu including Niigata local sake and the Niigata limited beer Fumi Sokai Nishite.

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Kamizo Nagaoka Ten is an izakaya where you can enjoy Japanese food centered on Niigata's local dishes, including fish dishes and Hot Pot, and it is located a 6-minute walk from Nagaoka Station in a lively area filled with entertainment districts and commercial facilities.

The interior is a classic Japanese-style space that makes the most of natural wood textures, and it also has Private rooms available for parties of 2 or more.

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The sashimi assortment is said to feature pieces that are all glossy and as fresh as can be. With fatty buri (yellowtail), white fish with a firm bite, and blue-backed fish like mackerel, the selection is full of variety.

The premium fish nodoguro (blackthroat seaperch) is lightly seared on the skin side to bring out the rich taste of its fat.

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They have a lineup of local Japanese sake that Niigata residents drink in their daily lives, such as Echigo Maizuru and Yoshinogawa.

Among them, the koshu (aged sake) is especially rare. This is Japanese sake aged for a long time at the proper temperature used by sake breweries, and it offers a deep flavor with a nice balance of acidity and bitterness.