PABU SF Beverage Book

BEVERAGE BOOK | 飲料
PHIL O S O P HY ............................................................... 2
HAP P Y HO UR ............................................................... 3
L IG HT | S U M M ER L IB AT IO NS ..................................... 4
AR O M AT I C | WH IS K Y L I BAT IONS ................................ 5
J AP AN ES E WH IS K Y CO L L E CTIO N .......................... 6-1 0
B EE R S EL E CT IO NS ................................................... 11
WIN E BY T H E GL AS S ................................................ 12
S AK E ‘ H IS T O R Y ’ ...................................................... 13
S AK E ‘ L E S S O N ’ ........................................................ 14
NI HO N -S HU (S AK E) BY T H E GL AS S .......................... 15
S HO CH U BY T H E GL AS S ........................................... 15
NI HO N -S HU (S AK E) BY T H E BO TTL E .................... 16- 21
S HO CH U BY T H E B O T T L E .......................................... 22
S PAR K L I N G W IN E BY T H E BOTTL E ........................... 23
WH IT E W IN E BY T HE BO T T L E ............................... 23- 25
R O S É WI NE BY T H E BO T T L E ..................................... 26
‘ U MA MI’ W IN E BY T HE BO T T L E ................................ 26
R E D W IN E BY T H E BO T T L E .................................. 26- 28
WIN E BY T H E HAL F B O T T L E ..................................... 29
AM ER IC AN WH IS K EY ................................................. 30
S IN GL E MAL T S CO T C H WH IS KY ................................ 31
IM P O R T E D W H IS K ( E)Y ............................................... 32
R (H) UM & CA C HA ÇA ................................................. 32
BR A N DY .................................................................... 32
TEQ UIL A & M E Z CAL .................................................. 33
GI N & V O DK A ............................................................ 34
APÉR IT IF & D I G ES T I F ................................................ 35
AM AR O & V ER MO UT H ............................................... 35
ABS INT H E & V AR IA NT S ............................................ 35
COR D IAL S ................................................................. 36
PHILOSOPHY | 哲学
pabu has developed a beverage program that supports the
philosophy of the menu: modern japanese interpretations &
techniques. our cocktail list modernizes several classics with an
emphasis on creativity & presentation. the name izakaya originated
from sake shops that allowed customers to sit on the premises to
drink. in modern day izakayas, similar to pabu: sake, beer, shochu,
cocktails, wine & whisky are favorites amongst guests.
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juices are hand-squeezed daily
all spirit infusions are created by our bartenders
all syrups & garnishes are prepared in -house
we use premium, small-batch selections which greatly improve
the quality of all cocktails, particularly japanese whisky
selections
we pour all of our sodas & mixers from glass bottles (we use
fever tree club soda, ginger ale, tonic water & ginger beer)
the beer program focuses primarily on japanese craft beers
the whisk(e)y selections are hand selected to reflect that of a
modern izakaya in japan
this is a thoughtful representation of modern day japanese
inspired cocktails as we envision them in san francisco. this
concept is meant to inspire the development & future of dinin g
within this city’s culture. have fun exploring our menu & make
sure to look through the list before finalizing your selection.
please feel free to speak to your server or bartender for
clarification on our products or cocktails.
kanpai!
乾杯!
2
HAPPY HOUR | ハッピーアワー
of f er ed mo nd ay th r ou gh fri da y i n th e ba r & lo u ng e fr o m 3:0 0pm t o 6 :00 pm
all n ight i n th e ba r, l o u ng e & d i ni ng r o om s u nday fr o m 5:0 0pm t o 1 0:0 0pm
飲料 INRYO | BEVERAGE
J APAN ES E C HU HA I
d aily cre at i on fr om o ne o f ou r bāte nd a s
DR A U G HT S AK E
bu s hid o j un ma i g e n s hu
6 .8 8
5. 88
2 0 0 ML S AK E CA N
kiku su i fu na guc hi h o n jo z o na ma ge ns hu
8 .8 8
2 2 O Z S A P P O R O CA N
gla s s i nc lud e d
6. 88
+ a sa ke c a n
12 .8 8
WIN E
d aily sele c t io n o f r e d or w hi te
6. 88
食べ物 TABEMONO | FOOD
POR K S T EA M BU N
bra ised p or k c ha s hu
3 .88
OYS TER (pe r pi ece)
p o n zu, sc a ll io n
1 .8 8
+ hal f d o ze n
10 .8 8
BAR S NA CK
s oy - gla ze d c r ac ke r s , wa sa bi pe as , c r is p n o od le s
HAN D R O L L
ch oice o f s p ic y tu na, sa l mo n , sc al l o p
ha mac hi or ne gi ha ma
5 .88
T O K Y O F R I E D CH I CK EN ‘ K AR AA G E’
s picy may o
6 .88
BL OO MS DAL E S P I NA CH
‘g o ma -ae ’ s ty le , t oa s te d s e sa me
R OBAT A S K EW ER S
cut of t he d ay
3 .8 8
3
3. 88
2.8 8
COCKTAILS | カクテル
LIGHT | 柑橘系カクテル
light, bright & acidic. enjoy these easy drinking libations, all of
which will remind you of sunshine & warm weather
CITR US
n o. 20 9 g i n, gr a pe fr ui t, t hy m e , lave nd er - wa sa bi sa lt
12
fizzy li ft in g & se rv ed ta ll o v er c o ll i ns ic e ( li mit ed av a i l abil ity)
S E BAS T IA N’ S S I D EK I CK
ol or o s o sh e r r y , m id o r i , y uzu , e gg w h ite ,
ora n ge c or d i al , a ng o s tur a , me r ma id
12
dry sha ke n & s erv ed up i n a c o up e
S H EL T ER FR O M T H E S T O R M
cha m om ile - i nfu se d te qui l a
pic kled gi n ge r a ga ve , y u z u, m e z c al
sha ke n & s erv ed sh ort ov er c ub ed ic e
13
CH AR IT Y
bel ved ere , k in a d ’ or , fa le r nu m, y u zu, le mo n
sha ke n & s erv ed up i n a c o up e
13
p a b u w i l l d o n a t e $ 1 o f e v e r y c h a r i t y o r d e r e d t o ( r e d ) i n an e f fo r t t o 8 6 H I V
SUMMER | 夏
summer: the days get longer, drinks get colder, music gets louder,
life gets better. these cocktails are created to embrace the
beautiful ingredients that summer has to offer
HOT N ’ J U I CY
d o n ju li o te qu ila , me zc al , wa te r me l o n, t o gara s hi
sha ke n , d o ub le st rai n ed & s erv ed ta l l ov e r t w o c ube s
13
KIKI & TO T O R O
a p o st o les g in , pr ic kly p e ar , pa m ple mo us se , le m o n , m i nt
sha ke n & s erv ed o n th e roc ks
MI C HI KO’ S BR EW
st . ge or ge c hile v od ka , li me , asa h i , s h is h it o
sha ke n & s erv ed in a c a n ov er c r ush ed ic e
13
14
S IN G TO M E
si n ga ni 63 , y u zu s h oc hu , gr a pe fr u it , ca rp an o b ia nc o, h o neyd e w
sha ke n & s erv ed up wi th a me lo n ga rn is h
4
13
COCKTAILS | カクテル
AROMATIC | 爽快カクテル
easy to drink, watch out because these go down very quickly. these
cocktails have an element which resembles a spice or herbaceous
aromatic in a complimentary way
MAK OTO
su nt ory t ok i w hi sky , w hi t e te a , le m o n, amar o n o ni n o
sha ke n , d o ub le st rai n ed & s erv ed in a t ea c up ov er ic e
TH E Z ER O HO UR
st . ge orge te rr o ir gi n , d ou gla s f ir , l ime , sage
sha ke n , d o ub le st rai n ed & s erv ed in a lar ge c o up e
14
15
TH E C OCK T AIL WIT H NO NA M E
iw h ar per b our b on , c hi c o r y , d ol in d ry, o ra nge b it t ers
sti rr ed & s erv ed up i n a sm all c o up e
14
AM ER IC AN MA M MO T H J ACK
bul lei t b our b o n, pe ac h s hr u b , ho ne y
lem o n, g in ge r be e r
13
sha ke n & s erv ed o n th e roc ks
WHISKY | 日本のウィスキーカクテル
japanese whisky cocktails inspired by some of the greatest classic
cocktails of all time. these are spirit-forward libations with
incredible balance but certainly not for the novice drinker
I’L L S HO YU
mar s i wai ja pa ne se w hi sk y , or a ng e am ar o,
h ou se - mad e c ol a sy r u p, s oy , o r a nge b it ter s
se rv e d sh o rt o n a n ic e sph e re
TH E H I G HB AL L
su nt ory t ok i w hi sky , le m o n , s par kl in g wa ter
o ur ho mag e t o a ja pa ne s e pa st - ti me , se rv ed ta ll
16
17
YAKU ZA 6. 0
hi b iki h ar am o ny , ge nma i c ha te a , pê c he d e vi gne
sti rr ed & s erv ed i n a b or dea ux g la ss o n a r oc k
CL AS S IC L O L IT A
mar s i wai ja pa ne se w hi sk y , oki n aw a s uga r, b it ter s
se rv e d sh o rt o n a n ic e sp h e re
5
16
15
JAPANESE WHISK Y | 日本のウィスキー
two of the most influential figures in the history of japanese whisky are
shinjiro torii & masataka taketsuru. torii was a pharmaceutical wholesaler
and the founder of kotobukiya (later to become suntory). he started
importing western liquor and he later created a brand called ‘akadama
port wine’, based on a portuguese wine which made him a successful
merchant. however, he was not satisfied with this success and so he
embarked on a new venture which was to become his life's work: making
japanese whisky for japanese people. despite the strong opposition from
the company's executives, torii decided to build the first japanese whisky
distillery in yamazaki, a suburb of kyoto, an area so famous for its
excellent water.
torii hired masataka taketsuru as a distillery executive. taketsuru had
studied the art of distilling in scotland, and brought this knowledge back
to japan in the early 1920s. whilst working for kotobukiya, he played a
key part in helping torii establish the yamazaki distillery. In 1934 he left
kotobukiya to form his own company, ‘dainipponkaju’, which would later
change its name to nikka. in this new venture he established the yoichi
distillery in hokkaido.
THE FLIGHT ｜ウィスキー飲み比べ
WH IT E OAK AK AS H I | b le nded c l ov e , c oc oa, c ara m el
NIKK A TAK ETS UR U | p u re m a lt c in n am o n, b utt ery to ff e e, a lm o nd
TH E H AKU S H U 1 2 y r | si ng le m a lt p ear , g re e n t e a, ki wi
1 o u nc e eac h
30
THE COLLECTION ｜珍コレクション
CH I CH I BU T H E FIRST 3 yr | si n g le m a lt
sa nda lw o od , su gar y pl u ms , v an il la
41
aft er st udy i ng at th e fa me d kar u iz a wa d ist il l ery , m ast e r dis ti ll er
ic hir o ak ut o , c r eat ed th i s y o u ng a ge d j apa n es e whi sk y. mak i ng th is
partic u la r wh i sky u n i q ue i s si ng le ma lt is c re ate d f r om e ight c a s ks ,
sev e n b o ur bo n c as k s & o ne miz u nar a wh it e oa k c a sk
CH I CH I BU O N T H E WA Y | si ng le m a lt
brigh tly oa k ed , y o u ng p ea r, fe n n el s ee d
59
bott l ed i n 20 13 , th i s wh i s ky na me d af te r ic h ir o ’s j o ur n ey to ma ke
his fi rs t 5 y ea r ol d c ur re nt ly aged i n o n e m iz un ara o ak c as k &
the n 2 am er ic a n oa k e x - b ou rb on c as k s. a v ery po w er f ul c hic hib u
tr uly sh o wi ng th e bea u ty f r o m th e us e of miz u na ra oa k
CH I CH I BU T H E P EAT ED 3 yr | si n gle m a lt
v an il la, wh ite pe ac h , sc en ted ar oma tic spic es
69
ic hir o ak ut o to o k a wh is ky t h at wa s a lr ead y g o od & el ev ated it t o
the n ex tl ev el wit h h igh e r a lc oh ol a nd h eav y p eat i ng. s ti l l c apt u ri ng
all the f lav or & po w er , b ut appr oac h in g s l ow ly to w o o th e pa lat e
6
JAPANESE WHISK Y | 日本のウィスキー
TH E YA MA Z AK I 1 2 yr | si ng le m a lt
c oc on u t, c ra nb er ry , b utt er
24
fi rst c am e i nt o th e u sa mar k et i n 19 84 & t r ul y b ec am e pop u lar af te r
bei ng the f ir st se ri o u sly ma r ke ted ja pa ne s e s i ng le ma lt w his ky . th is
is th e p i o ne er i ng wh i s ky d ev el op ed b y s u nt o ry & c a n b e attri b ute d t o
muc h o f th e g l oba liz at i o n of all ja pa ne s e wh is ky
T H E YA MA Z AK I 1 8 yr | si ng le m a lt
dar k c h oc o lat e , st ra wb er ry j am, blac kb er ry
49
in 19 23 , s h i n ji ro t ori i, th e f o u nd er o f s u nt o ry , ar g uab ly bu ilt ja pa n’ s
fi rst ma lt wh i s ky d ist il le ry . th e bea ut if u l la nd sc ap e i n anc i e nt
ky ot o, yamaz ak i i s o ff er ed a c c es s t o a gr eat wat er s up ply
TH E YA MA Z AK I S H ERRY CASK 2 0 1 6 | si ng le m a lt
rai si n , c l ov e, c oc oa
1 65
this is the h igh ly a n tic i pate d sec o nd r el ea se f ro m ya maza ki . th e f ir st r el ea se
wo n w o rld wh is ky o f th e y ea r i n 201 3 . thi s whi sk y w as c reat ed f or a l ov er o f
c omp l ex , re fi n ed an d s u btl e tast es . w ith o n ly 5, 000 b ottl es r el ea sed gl ob al ly,
this is a n ex tr em e ly r ar e wh i sk y w ith h igh d ema n d
TH E YA MA Z AK I MIZU NA RA | si ng le ma lt
le mo n , ta rt ra spb er ry , l i nge r in g s pic e
269
na med f or th e be a uti f ul ja pa n es e wh it e oa k fo u nd i n japa n & u se d
to p r od uc e th i s y o u ng , y et el e gan t, jap an e se wh is ky . m iz u na ra
pr ov e s tha t no t a ll wh i s ky n eed s a gi ng i n or de r t o b e g re at,
this miz u na ra wa s b ott le d i n 201 2 & r e lea s ed t o th e u s a i n 2 015
HI B IKI HA RMONY | b le nded
ho ne ys uc kl e , wh it e c h oc o lat e, c and ie d ora n ge pe el
17
this n e w r el ea s e bl e nd s m o re th a n 10 ma lt & g ra i n wh is ki es f r om ya maza ki ,
hak u sh u & c h ita . th e u n i q u e ne ss t o th i s b l en d i s th e u s e of di ff er e nt
c ask s i nc l ud i ng m iz u na ra, s h er ry & a me ric a n wh ite o ak
HI B IKI 1 7 yr | b le nde d
blac k c he rr y , t o ff e e, v a ni lla
39
as japa n es e wh i s ky c o nti n u es to gr o w it s fam e, the av ai li bilty
c o nti n u es t o di mi n ish . 17 y ear c a n b e c hal l e ngi ng t o k e e p beh i nd
the ba r a s th is i s a b le n d of wh i sk y f r om a l l thr e e f am ed s u nt ory
dist il l er ie s
HI B IKI 2 1 yr | b le nde d
ho ne yc o mb , dr ie d ap ric ot , r i pe ba n an a
99
aft er b ei n g nam ed th e w or ld ’ s b est wh is ky at th e 2 014 w or ld
whi sk i es a wa rd s, th i s b ea uti f ul ly ba la nc ed b ott le c a n b e c hall e ng in g
to fi nd wi th h i gh d ema nd & li mit ed a ll oc a ti o ns
7
JAPANESE WHISK Y | 日本のウィスキー
TH E H AKU S H U 1 2 y r | si ng le m a lt
pea r, gr ee n te a, ki wi
24
dist il l ed by th e sa me f o u nd er s of y amaz ak i, s u nt or y, 12 year i s a
gre at m u st - t ry fo r th o se c uri o us wh is ky dri n k er s. ha k us hu wa s b ui lt
in 19 73 & c o nt i nu e s t o h el p gr o w th e a war e ne s s of q u al ity
TH E H AKU S H U 1 8 y r | si ng le m a lt
q ui nc e, ja sm i ne , p l eas a ntly s mo k ed
59
an a maz i ng ste p up i n q u al i ty wh e n c ompa r ed t o th e sta nda rd
12 y ear , 18 y ea r i s we ll - de fi n ed & r e mi ni sc e n t of s om e o f th e b est
iri sh p ot st il l se lec t i o ns
MI YA GI KYO 1 2 yr | si n g le m al t
c and ied o ra ng e p e el , d ri ed a ppl e, n ut me g
25
the m iyag i ky o di st il le ry wa s bu ilt i n 1 96 9 a s a c o u nt erp art t o y o ic hi ,
thes e p ot st il l s ar e h eat ed wi th st eam rat he r tha n dir ec t f ir e c o al .
this si n gl e m alt i s al s o p r od uc e d by n ik ka f ro m th e se nd ai pr e fec t u re
is m uc h di ff e re nt th a n i ts p u re mal t b ro the r
YOI CH I 1 5 y r | si ng le m alt
s ubd u ed p eat , w i nt er spic e , s alty c a ram e l
29
loc ated i n japa n ’ s m o st n ort h er n & c o lde st pr ef ec t u re , h o kk aid o ,
this l oc at io n wa s c h os e n f or th e el ev at io n & pr ox imi ty t o th e fo r est .
u nl i ke miy agi ky o , y oic h i us e s di r ec t c oal - fi re d p ot sti l ls , a ra rity
ev e n o ut si de o f sc ot la nd
NIKK A C OF F EY GRA IN | si ng le g r ai n
hazel n u t, sw e et c or n , c a ram e l
18
c of f ey g rai n get s its n am e a ft er it s i nv e nt or , a e nea s c o ff ey & wa s
a st il l that m ov e d f r om sc otl and to j apa n i n 19 63 . c or n is the
pri mary i ng red i en t a lo n g w it h wh e at & u nm alt ed b ar ley whi le o n
a c o nt i n uo u s sti ll w ith o ut h a v in g a ny a lt er na te batc he s
NIKK A TAK ETS UR U | p u re m a lt
c in na m o n s tic ks , b utt e ry t o ff ee , a lm o nd
18
the t er m p u re ma lt r e fe rs t o th e fac t th a t o nly ma lte d wh is ki es ar e
u sed i n th is bl e nd . ta k ets u r u is na m ed a fte r ni k ka ’s f o u nd er ,
masa ta ka ta k ets u r u, i n 193 6 & bl e nd s si ng le ma lts f r o m pr ima ri ly
the m iyag aky o di sti ll e ry
NIKK A 1 7 y r TAK ETS UR U | p u re ma lt
bl oo d ora n ge , v a ni l la, h i nt o f c h oc o lat e
31
o ne o f th e mo st c ov et ed japa n es e wh i sk y ’ s i n the am er ic a n mar k et a s
it i s p rai s ed a s p o ss ibly o n e of th e be st fr o m ni k ka ’s p o r tf ol io . t hi s
is a 50/ 50 bl e nd b et we e n b o th o f ni k ka ’s si n gl e m alt di s til le ri e s
8
JAPANESE WHISK Y | 日本のウィスキー
NIKK A 2 1 y r TAK ETS UR U | p u re ma lt
spic es , b lac k p epp er , g r o un d gi ng er
38
se lec ted as th e w or ld ’s be st b le nd ed mal t i n 20 10 , th e wh is ky is
ble n ded s in gl e malt as o pp os ed t o b l en ded wh is ky , th er e i s n o gr ai n
added . t hi s of fe rs m or e a ge & ric h n es s tha n it s 1 7 y ear ol d br ot he r
WH IT E OAK AK AS H I | b le nded
c lov e, c oc oa , c a ram e l
17
this sm al l p r od uc ti o n d is til l e ry , ak ash i, is nam ed a ft er it s h om et ow n
in the hy og o p re fec t u r e. wh i te oa k ag e s i n b o u rb o n c a sk s b ef o re
fi ni shi n g i n sh er ry c a sk s ma ki ng th i s a u n i qu e s el ec ti o n
WH IT E OAK AK AS H I | si ng le ma lt
mar shma l lo w , ra w c or n , v a n il la b ea n
24
perh aps th e l ea st k no w n jap an es e wh i s ky p ro d uc e r y et i t is st il l o ne
of the c o u nt ry ’s o ld est w ith a lic e ns e t o ma ke wh is ky s i n c e 1 919 .
thei r p r od uc ti o n o nl y la st s fo r on e m on th e ac h y ear ma ki ng
av ail abi lity l imi ted
MAR S IW AI
pea r, q u i nc e , gi n ge r
14
this sh in sh u d is ti ll ery us ed t o o nly pr od uc e whi sk y d ur i n g the wi n te r
mo nth s b u t ev e nt ua lly c l o sed i n 19 92 d ue to s l ugg ish de ma nds . i n
201 1 th e pr o duc ti o n was r es um ed an d th e f ir st rec ov er ed whi sk y hit
the m ar k et i n 20 07 . t h e p o t st il ls u s ed we re de si g ned by ki ic hi r o i wai
& we re a c l o s e r es e mbla nc e t o th o se st il ls us ed by ma sata ka ta k et s ur u
at the y oic h i di sti ll e ry , a w o nd er f ul di sti ll e ry by n i kka
MAR S IW AI TRA DITIO N
whea t, h o n ey t o ff e e, c h er ry
24
the p ot st il l i s a sy mb ol o f t h e wh i sky ma ki n g pr oc es s a t mar s.
tradi ti o n i s a bl e nd ed wh i s k y wh os e c a s e i s a n u nb l en ded whi s ky
dist il l ed i n th e p ot s ti ll to a c h iev e p er fec t ba la nc e . th e s hin sh u
dist il l ery is l oc at ed o n th e c e nt ral al ps o f japa n whic h c o nt rib ut e s
to th e b ea ut if u lly r ic h w ate r so u rc e
MAR S KO MA GAT AK E 1 9 8 8
2 6 y ea r ag e d si ng le c as k # 5 5 7
rh ubar b, c a sh ew s , ba na na
234
dist il l ed i n ma rc h of 19 88 i n 100 % n ew am er ic a n oa k & b ott l ed i n
marc h o f 2 014 . th e re w er e o nly 34 7 b ott l es pr od uc ed of this nat ur al
c ask st r e ngth wh i s ky
MAR S KO MA GAT AK E 1 9 8 8
2 5 y ea r ag e d si ng le c as k # 5 6 9
butt e rsc otc h , m ild j u n ipe r , w ild be rr ie s
21 9
this i nc r edi bly r ef i ned wh is k y di sti ll ed i n ma rc h of 19 88 i n 10 0 %
n ew am er ic a n oa k & b ott led i n s ept em be r of 20 13 . th er e w e re o n ly
394 bo ttl e s pr od uc ed o f th is nat u ra l c as k st re ng th w hi sk y
9
JAPANESE WHISK Y | 日本のウィスキー
KAR U I ZAW A JA ZZ CL U B 1 9 9 3
1 2 y ea r ag e d si ng le c as k # 2 5 01
go lde n ho n ey , t oa ste d v a ni l la , ora ng e z e st
27 4
dist il l ed o n ap ri l 1 9, 19 93 in a 1 00 % she rr y oa k c as k & b ott l ed o n
oc t ob er 14 , 2 006 . t h i s b ott le wa s r e lea s ed f or t o ky o jaz z c l ub & i s
bott l e n umb er 41 6 of 49 2
KAR U I ZAW A TH E S C HOO L OF MALT L ESS ON III 2 0 1 2
2 1 y ea r si ng le ca s k # 9 0 9 1
bak ed p ea rs , z est y ora n ge , p epp er
3 39
dist il l ed i n 19 91 & b ot tl ed in 20 12 , thi s whi s ky was ha nd p ic ked
by w el l- k no w n wh i s ky c r itic / auth o r dav e b r oo m. th e sc ho ol o f m alt
is a s i ngl e mal t j apa n es e wh i sk y pr od uc ed i n a 100 % sh e rry c a s k
KAR U I ZAW A INT ERNAT IO NAL BAR S HOW 2 0 0 0
1 3 y ea r si ng le ca s k # 7 6 0 3
pepp er , s ubt le pi n e ne ed le s, ar omat ic
22 9
this ra re bo ttl i ng wa s ma de ex c l u siv ely f or th e i nt er na ti o na l ba r
sh ow i n t o ky o, jap an . di sti l led i n 2 00 0 & b ott le d i n 2 013 , th e
bar sh ow is h o st ed eac h y ea r fe at ur i ng th e t op whi s ky d is til le ri e s
fr om ar o u nd t h e w or ld . th is 200 0 v i nt age i s spec ial as t his mar k s
the sec o nd t o la st y ea r f o r k ar uiz a wa
KAR U I ZAW A VINTA GE 1 9 8 3
2 8 y ea r si ng le ca s k # 7 5 2 4
lay er s of c itr u s , f l ora l , c ar a me l
462
dist il l ed i n 19 83 & b ot tl ed in 20 11 b y th e n umb er o n e dri n ks
c omp an y f r om a s i ngl e sh er ry but t. n u mb er o n e d ri n ks c o mpa ny
was f o u nd ed i n 20 06 to im p or t & di st rib ut e japa n ’ s f i n est wh is ki e s
thr o ugh o ut th e wo rl d. th e a re fam ed f or r el ea si ng ja pa n’ s old e st
whi sk y, 19 60 ka ru iz a wa , a t th e i nt er nat i o nal bar sh o w i n t ok yo
KAR U I ZAW A BR ILL IANT SH ERRY 2 0 0 0
1 2 y ea r si ng le ca s k # 1 9 9
c aram el , c itr u s n ot es , c l ov e
31 2
this is the s ec o nd r e le as e of t h e ko i se ri es . mat u red i n sh er ry b utt f o r
12 y ear s , th i s fa sc i nat i ng w h is ky is li mit ed to o n ly a f e w h u ndr ed
bott l es . th e lab el is pr i nte d o n waga mi , tr adit i o nal ja pa n es e pa pe r
10
CRAFT BEER SELECTIONS ｜手工芸ビール
ON TAP
AS AH I S UP ER DRY
lag er – o sa ka , japa n
9 .88
S UNTO R Y TH E PREMIUM
pil s ne r – ky ot o , j apa n
13 .88
HIT AC H INO N ES T W HIT E ALE
witb ie r – iba ra ki , j apa n
14. 88
BOTTL E D & CAN N E D
YOHO AOON I
in dia pal e a le – naga n o , jap an
1 4. 88
CL A US T H AL ER GO L D EN A M B ER
n o n- alc oh o lic – fr a nk f ur t, ge rma ny
5 .8 8
L AR G E FO R MAT
S APP O R O
lag er | 22 oz c a n – t ok y o , j apa n
12 .88
E CH I GO KOS H IH IKAR I
ric e la ge r | 17 oz b ot tl e – ni igat a, jap a n
11
17 .88
WINE BY THE GLASS ｜グラスワイン
S PAR KL I N G
GL | BT L
IR ON HO R S E C UVÉE MICH A EL MINA
gre e n v a ll ey o f r u s sia n riv er , c ali f or n ia 2 01 1 .................... 18 | 81
J UL I E N FO U ET CR ÉM AN T D E L O IR E R OS É
lo ir e v a ll ey , f ra nc e nv .................................................... 13 | 59
R UI NAR T BL A NC DE BL A NC S
re im s, fr a nc e nv .......................................................... 34 | 153
KR U G GRAN DE C UV ÉE
re im s, fr a nc e nv ......................................................... 43 | 105 *
WH IT E
S AUV I GNO N BL AN C , S A R AC INA
me nd oc i n o c o u nty , c a li fo r ni a 20 1 5 .................................. 17 | 7 7
GR UN ER V ET L IN ER , HI E DL ER LÖSS
la ng en l oi s , a us tr ia 2 01 4 ................................................ 14 | 63
CH AR DO N NAY, V IN C ENT G IR AR D IN CUV ÉE S AIN T VIN C ENT
bu rg u ndy , f ra nc e 2 01 3
… …… … …… …… . 1 6 | 7 2
R I ES L I NG , DÖ N NHO F F
nah e, ge rm an y 2 01 5 ...................................................... 17 | 77
ROSÉ
AL PHO N ES E MEL L O T L A MO USS IÉR E
sa nc e rr e , f ra nc e 2 01 4 .................................................... 14 | 63
RED
GA MA Y, C O L E T T E R E G NI E V AL L I ER E C R U B EA U J OL AIS
bea u jo la is , fra nc e 201 4 ................................................. 12 | 54
PINOT NO IR , S I DUR I
wi lla me tte v al le y , o re go n 20 1 4 ........................................ 17 | 77
TE MP R A NIL L O , O NT A ÑÓ N CR IA NZ A
ri oj a, spa i n 201 2 ......................................................... 13 | 59
CA B ER N ET S AUV I GNO N , S T O N ES TR E ET
alex a nde r v a ll ey , c al if o r nia 201 3 .................................... 19 | 86
MAL B EC , AR BO R B EN C H
dry c r e ek , c a li f or n ia 200 9 ............................................. 17 | 77
S WE ET
TAWNY P O R T , R AM O S P INT O 2 0 Y E AR
op or to , p o rt uga l ................................................................... 15
PL U M S AK E, IP P O N GI GINKO BA I
f uk u i, jap a n nv .................................................................... 13
S AUT ER N ES , C HÂT EA U S U DU IR A UT
bo rde a ux , fr anc e 20 05 .......................................................... 14
* 37 5 mL b ot tle
12
NIHON-SHU (SAKE) | 日本酒
sa ke i s a t ra di t i o n al j ap a ne se d ri n k t ha t i s m ade fr o m
fer me nted ri ce. i t h as bee n c on s ume d an d u sed fo r re li gi o u s
cere m oni e s f o r ove r 2 0 0 0 y ea rs n ow. j ap a n i s a c o unt r y
k no wn f or i t s c ust o m s an d t r a di ti o ns, a nd s a ke, a t ra di ti o n a l
dri n k a ls o i n vo l ves t r adi t i on s an d c ust o ms .
fo r ma n y ce nt u ri e s n o w s a ke h a s been s ha re d b y f a mi l y
me mbe r s a nd fri end s a nd i s a dri n k th at i s r ai se d t o t oa st t he
mo st i m po rt an t b on ds i n li fe. i t i s b eli e ve d t hat y ou sh o u ld
not p o ur y ou r ow n c u p of s ak e, b ut i t m ust be po u red by a
fri e nd an d li kewi se. s a ke i s a dri n k th at i s t o be s h are d a nd
enj o yed wi t h t he peo p le t hat y ou l o ve an d r eve re.
fi ve cr uci al e lem ent s are i n vo l ved i n bre wi n g s a ke – w ate r,
ri ce, tec hni ca l s ki l l, ye ast a nd l an d/w eat he r. m o re th a n
an ythi ng e l se, sa k e i s a r es u lt o f a bre wi ng pr oce s s th at
use s ri ce an d lot s of wat e r. w ate r c o m pri se s a s m uch a s
8 0% o f t h e fi na l pr o duct , s o fi ne wat er a n d fi n e ri c e a re
nat u ra l pr ere q ui si t e s i f o ne ho pe s t o b re w gre at s a ke. b ut
bey o nd t hat , t he t ech ni ca l s ki ll nee ded t o pu l l thi s a ll o ff
li es wi th t he t o ji (he a d b rewe rs ), the ty pe of ye as t the y use,
an d the li mi t at i o n s ent ai l ed by l oc a l la nd a n d we athe r
co ndi ti on s.
13
JUNMAI | 純米
t hi s c a n b e t r a ns l at ed as p ur e ri ce s a ke. n o thi ng i s use d i n
i ts p r od uct i on e x cep t ri ce, w at e r, an d k oji , j u n mai i s ma de
wi th ri ce t h at ha s bee n p o li s hed ( mi l led) s o that at le a st
3 0% o f t h e o ut e r po r t i on o f e ach ri ce gr ai n h as be en
gro u nd aw a y. t he t a st e o f j un m ai i s u s ua l ly a bi t he a vi er a nd
fu l ler t h an ot her t y p es, an d t he aci di ty i s oft en a t o uch
hi ghe r a s wel l .
HONJOZO | 本醸造
ho nj o z o i s s a ke t o w hi ch a ve r y s m al l a m ou n t of di sti l led
a lc oh ol (c al le d b re w ers a lc oh o l) h a s been ad ded t o t he
fer me nti ng s a ke at t h e fi n a l st ag es of p r od ucti on. h on jo z o
i s m ad e wi t h ri ce t h at ha s been mi l led s o th at at le ast 3 0 %
of t he o ut er p ort i o n of ea ch ri ce g r ai n h a s bee n gr o un d
aw a y. t hi s p r oce ss m a ke s t he s a ke li ght er, so meti me s a bi t
dri er , a nd i n t h e o pi ni on o f ma ny , e asi e r t o dri n k. i t a l so
m ak es t he fr ag ra nce o f t he s a ke mo re pr o mi nent.
JUNMAI GINJO | 純米吟醸
ju n mai g i n jo i s m ade w i t h n o add ed a lc oh ol . i t i s m o re
deli c ate a nd li g ht and co m ple x th an t he a bo ve tw o j un m ai a nd
ho nj o z o. on t o p of t h at , spe ci a l ye ast , l o w er fe r ment ati o n
tem per at ur es, a nd l ab or -i n t en si v e tec hni q ue s m a ke f or
fr agr a nt , i nt ri c at e b r ews.
GINJO | 吟醸
t hi s i s s a k e m ade wi t h ri ce t h at h as bee n mi l led t he o uter
4 0% h as bee n g ro u nd aw a y . g i n j o i s m ade i n a ver y la b or
i nten si v e w ay , fe r ment ed at c ol der t em pe r at ure s fo r a
l onge r peri od o f t i me . t he f l a vo r i s m o re c om p le x an d
deli c ate , a nd b ot h t he fl a v or a nd th e f r ag r an ce are o ften
fr ui ty a nd fl o wer y.
JUNMAI DAIGINJO | 純米大吟醸
ju n mai dai g i n jo i s m ad e wi t h no a dde d a lc o h o l. t he ri ce h as
bee n mi l led s o t h at n o mo re t ha n 5 0% o f t he o ri gi na l si z e
of t he g r ai n s re m ai n s, an d e ven m o re c are h as bee n t a ke n t o
cre ate sa ke re pr ese nt at i v e o f t he pi n na cle of t he c r aft.
DAIGINJO | 大吟醸
dai gi nj o i s m a de wi t h r i ce p o li s hed e ve n mo r e, s o th a t n o
mo re t h an 5 0 % o f t he ori g i n al si ze of the g rai n r em ai ns .
14
NIHON-SHU (SAKE) BY THE GLASS | CARAFE
日本酒
グラス | 半合
G L | C RF
ON TAP | ドラフト酒
BUS H I DO 武士道 JUNMA I G ENS H U K Y O T O
whit e g rap e, ric e p u ddi ng , sa v ory ........................................ 8 | 1 6
J UN MA I | 純米
S U EH IR O 末廣 YAMA HA I F U K U S H I M A
hazel n u t, wh it e p epp e r, v an i lla ........................................ 13 | 26
GU N MA IZ U M I 群馬泉 CHOTOKUS EN G U N M A
papaya , m u sh r o om , sw e et p o tato ....................................... 17 | 34
HONJ O ZO | 本醸造
GAS S AN R Y U 雅山流 Y A M A G A T A
c her ry , gr e en app le , l ush ................................................. 10 | 20
AI ZU C HUS HO U 会津中将 TOKU BETSU F U K U S H I M A
alm o nd , sw ee t s pic e , mi n era l ............................................ 14 | 28
J UN MA I GI NJ O | 純米吟醸
J OZ EN M I ZU NO GO T O S HI 上善如水 PINK N I I G A T A
st o ne fr u it , s n o w m e lt, mi n er ality ..................................... 15 | 30
J OKI G EN 上喜元 Y A M A G A T A
asia n pe ar , c r eam y , bitt er m el o n , papa ya ........................... 14 | 28
GI NJ O | 吟醸
MATS UN O K O T O B UK I 松の寿 T O C H I G I
c uc umb er , e uc al y pt u s, mi n er al ......................................... 14 | 28
J UN MA I DA I GI NJ O | 純米大吟醸
TS UJ I Z EN B E I 辻善兵衛 TOBIN GAKO I T O C H I G I
pl um , l im e, gr e e n ba na na ............................................... 24 | 48
BOR N 梵 GOL D F U K U I
peac h , c r eam , p l um s ki n , l ay er ed ..................................... 23 | 46
NI GOR I | にごり
DAK U 濁 N I I G A T A
ma ng o, papay a , mi ld c h ee se ............................................ 17 | 34
SHOCHU BY THE GLASS | 焼酎グラス
II C HIK O いいちこ
mu gi – bar le y .......................................................................... 9
KIC C HO HO ZAN 吉兆宝山
im o – sw e et p otat o ................................................................. 15
S HIR O しろ KINJO
k om e – ric e ......................................................................... 11
15
NIHON-SHU (SAKE) - BY THE BOTTLE
日本酒 - 四合瓶
J UN MA I | 純米
AI ZU C HUS HO U 会津中将 F U K U S H I M A
q ui nc e, al m on d, wh i te c h oc o l ate ................................................ 72
AS AH I Y A MA 朝日山 N I I G A T A
c lea n , d ri ed or a nge pe e l, h o n ey suc k le ........................................ 41
GOKY O 五橋 Y A M A G U C H I
mu sh ro o m, c re amy , sav ory fi ni sh .............................................. 77
IPPI N 一品 I B A R A K I
ro ast ed r o ot v e ge tabl e s, to ast , l o ng fi n ish ................................... 47
J OZ EN MIZU NO GOTOS H I 上善如水 N I I G A T A
apric ot , s ubtl e fl o ra ls , m i ne r als ................................................ 69
KANN I HO NK AI 環日本海 GENS H U S H I M A N E
so ft ri pe n c h ee s e, m ush r o om , u mam i .......................................... 67
KIR I N ZA N 麒麟山 N I I G A T A
SERVED WITH MIZU “SANSUI”
c her ry b l os s om , ta ng er i ne , p ur e ................................................ 87
MAS U MI O K U D E N K A NT S U K U R I 真澄奥伝 N A G A N O
dri ed fr u it, mix ed b e rr ie s, s ubt le s w eet n e ss ................................ 58
MATS UN O K O T O B UK I 松の寿 T O C H I G I
bl oo d ora n ge , c oo k ed b a na na , b ubb le g um .................................. 74
NAR A MA N MUR O K A 奈良萬 F U K U S H I M A
ric h, ea rth y , ro ast ed n ut s ........................................................ 53
OZ E O O K AR AK UC H I 尾瀬大辛口 G U N M A
ear thy , h az e l n ut , b o ne dry ....................................................... 58
OHYA M A T O K UB ET S U NI G O R I 大山 Y A M A G A T A | 5 0 0 ML
rai n wat er , b i ng c h er ry , c eda r .................................................. 42
S UIJ IN 水神 I W A T E
n utty , st eam ed ric e, dry ........................................................... 74
S HI C HI D A NA NA WAR IG O B U 七田七割五分 S A G A
ho ne y, wh i te fl o w er s, ta ngy ...................................................... 76
S HI C HI HO NYAR I N AM A 七本槍 S H I G A
gre e n g ra ss , c i tr u s, bo ld .......................................................... 82
S IZ E N GO U C UV ÉE 18 自然郷 F U K U S H I M A | 50 0 ML
she rry , b u r nt c a ram e l, gr ee n alm o nd .......................................... 96
TAKE NO T S UY U 竹の露 YA M A G A T A
SERVED WITH MIZU FRO M MT. GASSAN
dri ed c h er ry , tr op ic al f r uit , v elv ety .......................................... 115
TAM A GAW A T O K UB ET S U 玉川特別 K Y O T O
f ul l- f lav or ed , r ai si n , gr as s, r oa ste d n uts .................................... 62
16
NIHON-SHU (SAKE) - BY THE BOTTLE
日本酒 - 四合瓶
J U NM AI | 純米
TAM A GAW A YA MA HA I G EN S H U 玉川山廃原酒 K Y O T O
dri ed p l um , spic y , fo r est f lo o r .................................................. 68
TENS E I T O K U BE T S U YA M A HA I 天青 K A N A G A W A
ban an a, m ush r o om , b utt er sc otc h , ........................................... 124
TS UJ I Z EN B E I 辻善兵衛 T OC H I G I
li lac s , c a ram el , mi nt ............................................................... 89
YUK I NO BO S HA YA MA H A I 雪の茅舎 A K I T A
asia n pe ar , ora n ge pe el , spic ed ap pl e ......................................... 84
YUH O K I M O T O 遊穂 I S H I K A W A
ro ast ed pec a n , c e dar , b rig h t ac idity ........................................... 68
YUH O 遊穂 I S H I K A W A
grap ef r uit pe e l, p l um , d ate s ..................................................... 62
ZU IYO 瑞鷹 K U M A M O T O
um ami , ly c h e e , m u sh r o om ........................................................ 43
HONJ O ZO | 本醸造
EI KO F UJ I H O NK AR A 栄光富士 Y A M A G A T A
whit e fl o we rs , mar sh m al l ow sw ee t ne ss , j u nip e r ............................ 48
GU N MA IZ U M I 群馬泉 G U N M A
c rem i ni m ush r o om , l il ac , u m ami ............................................... 52
KATA FU NE T O K U B ET S U かたふね N I G A T A
ste w ed ap pl e, c ara me l , uma mi, ................................................ 53
KIK US U I F UN A GU C HI NA MA G EN S H U 菊水 N I I G A T A | 2 0 0 ML
bub bl e g um , p ast ry c rea m, b ol d ................................................ 15
NYUK O N T O K U B ET S U 入魂 N I I G A T A
tea , p eac h , wh ite gra pe ............................................................ 59
S AWA HI M E T O K U B ET S U 澤姫 T O C H I G I
grai n s, c ash e w n ut, l igh t c a n dy ................................................. 52
J UN MA I GI NJ O | 純米吟醸
CH IYO M US U B I GO R IK I 千代結強力 T O T T O R I
sw ee t p otat o , c l ov e, r ob u st ....................................................... 93
D EW AZ AK UR A O MA C HI 出羽桜雄町 Y A M A G A T A
hazel n u t, d ri ed fr u it , c it r us z est .............................................. 77
IS OJ IM AN 磯自慢 S H I Z U O K A
apric ot , p ea r, b ala nc ed ......................................................... 119
FUK UJ U 福寿 H Y O G O
u nd er- rip e p l um , ear th y , h ot fi n ish ........................................... 71
17
NIHON-SHU (SAKE) - BY THE BOTTLE
日本酒 - 四合瓶
J UN MA I GI NJ O | 純米吟醸
GAS S AN R Y U NA MA 雅山流 Y A M A G A T A
gre e n a ppl e, f re sh mi nt , c ott o n c a ndy ......................................... 77
J OZ EN M I ZU NO GO T O S H I NA M A 上善如水 N I I G A T A
c itr u s, appl e b l os s om , sh i s o .................................................... 82
KAKUR E I U M ES H U 鶴齢梅酒 N I I G A T A
pl um , s w ee t, g o od ac id ity ....................................................... 111
MI YAS A K A Y AM AH AI NA M A 5 0 みやさか N A G A N O
peac h es & c re am , b ur ge m ot, ea rth y m id - pa lat e ........................... 77
NAN BU B IJ IN 南部美人 I W A T E
lim e p e el , h o ne y de w , l igh t w o od spic e ......................................... 93
NE C HI O T O K O YA M A 根知男山 N I I G A T A
alm o nd , spic e, c re am .............................................................. 71
OZ E NO YUK I DO K E O M A CH I 尾瀬 G U N M A
c rea my , r oa st ed n ut s, d ri ed f ru it ............................................... 68
S E IKYO O M AC H I 誠鏡 H I R O S H I M A
wat er me l o n r i nd, ma ng o , c h e st n ut ............................................. 73
S HI Z EN GO S E V E N NA MA Z U M E 自然郷 F U KU S H I M A
c ant el o up e , m i ne ral , h az e l n ut ................................................. 83
S HI Z EN GO YA M AHA I N A M A ZU M E 自然郷 F U K U S H I M A
to ff ee , n utty , c h er ry ................................................................ 84
TS UK I NO K AT S UR A Y AN AG I 月の桂 K Y O T O
sav ory , b itt er me l o n, pep pe ry fi n ish ........................................... 85
YUK I NO BO S HA 雪の茅舎 A K I T A
peac h , s tra wb er ry , blac kb e rr y , w h it e p epp er ............................... 81
WATAR I BU NE 5 5 渡舟 I B A R A K I
gre e n fr u it, f e n ne l se ed , am p le ac id ity ........................................ 74
GI NJ O | 吟醸
D EW AZ AK UR A O K A 出羽桜桜花 Y A M A G A T A
c ris p, c h e rry bl o ss om , me l o n, fl o we r s ......................................... 74
HAKK AIS AN 八海山 N I I G A T A
ro s e p eta l, d ri ed pea r, al m o n d .................................................. 68
KU BO T A G ENS H U 久保田 N I I G A T A
asia n pe ar , r ic e p uddi n g, b i s c ott i .............................................. 57
MA NA BIT O 真人 A K I T A
c itr u s, gra s sy , c l ea n f i ni sh ....................................................... 72
S AWA HI M E 澤姫 T O C H I G I
mara sc h i n o c h er ry , wh it e g ra pe, bam bo o .................................... 94
18
NIHON-SHU (SAKE) - BY THE BOTTLE
日本酒 - 四合瓶
J U NM AI D AI G INJ O | 純米大吟醸
AI ZU C HUS HO U 会津中将 F U K U S H I M A
me lo n , p l um , m i ne ra lity ....................................................... 225
BOR N NA MA G E NS H U 梵生原酒 F U K U I
yog u rt, l em o n p e el , ma sc u li n e ................................................... 96
BOR N YU M E W A MAS AY U ME 梵夢は正夢 F U K U I | 1 0 0 0 ML
ki wi , p in eap pl e, ba la nc ed ...................................................... 516
DAS S AI 50 獺祭 Y A M A G U C H I
tr opic a l fr ui t, l em o nad e, po w der s ug ar ....................................... 75
DAS S AI B EYO N D 獺祭磨きその先へ Y A M A G U C H I
v an il la b ea n , c a nta l ou pe , si l ky m i ne ra lity .............................. 150 0
HAK UR AK US EI “S UP ER 8 ” 伯楽星 M I Y A G I
lyc he e, s w eet ric e , uma mi ..................................................... 210 0
J OKI G EN K I MO T O 上喜元 Y A M A G A T A
c edar , h a y , c o o ked c h e rr i s ...................................................... 145
J OZ EN M I ZU NO GO T O S H I 上善如水 N I I G A T A
pom eg ra nat e , v a ni ll a, mi n er al ................................................ 147
KAKUR E I 鶴齢 N I I G A T A
v an il la, gr e e n app le , c a nt al o up e ............................................. 310
KITAY A K A NS AN S U I 喜多屋寒山水 F U K U O K A
whit e b l oo s om , ta n ge ri n e, mi n era l ........................................... 110
KIR I N ZA N 麒麟山 N I I G A T A
SERVED WITH MIZU “SANSUI”
m o u nta i n w ate r , ora ng e z est , c ott o n c a nd y ................................ 169
KU BO T A S EN S H IN 久保田洗心 N I I G A T A
brigh t c it r us , h o n ey , ma raz a pan ............................................. 326
KYOK US E N 旭扇 I W A T E
v io le ts , r asp be rry , c om pl ex .................................................... 326
MYO UK A R AN GYO K U K I MO T O 大七妙花蘭曲 F U K U S H I M A
go lde n pe ac h . c a nt al o up e, sa ge .............................................. 988
“ N”
YAMAGATA
myst er y f lav or .................................................................... 399 9
OKUNO M AT S U S P AR K L I NG 奥の松 F U K U S H I M A
me lo n , h o n ey , s uga r c a n e ....................................................... 270
S AWA HI M E S H IM O T S U K E 澤姫 T O C H I G I
c anta l o up e, ra spb er ry , v a ni ll a c u sta rd ..................................... 189
S HI C HI HO N YAR I S HI Z U K U 七本槍 S H I G A
mu s k m e lo n , ear th y , c l ea n f i ni sh ............................................ 199
19
NIHON-SHU (SAKE) - BY THE BOTTLE
日本酒 - 四合瓶
J U N MAI DAI G INJ O | 純米大吟醸
S UIR AK U T E N S HI Z UK U 酔楽天 A K I T A
peac h , m el o n , l il ly ................................................................ 237
TATS UR IK I YO N E D A 米田 H Y O G O
pea r, st o ne f ru it , ba la nc e d ..................................................... 525
TATS UR IK I AK IT S U 秋津 H Y O G O
mu s k m e lo n , h o ne y s uc kl e , c l ea n f i ni sh ..................................... 865
TENR YO K O S H U 天領 G I F U
li ly , go o s ebe rr y , ric h mi n era l .................................................. 92
TS UK AS A BO T A N 司牡丹 K O C H I
grap ef r uit , li lly , wh it e p epp e r ............................................... 187
WATAR I BU NE 渡船 I B A R A K I
h o ne yde w , pi n eapp l e, go ld e n pea r ............................................ 294
WAKAT AK E O N IK O R O S H I 若竹鬼殺し S H I Z U O K A
orc h id, pe ar , oc e an ic , amp l e ac idity ........................................... 98
D AI G INJ O | 大吟醸
GAS S AN R Y U K IS AR A GI 雅山流 Y A M A G A T A
del ec at e, c a nta lo u pe , ap pl e ...................................................... 89
KAKUR E I 鶴鈴 N I I G A T A
pea r, a ppl e s, li lac ................................................................ 108
KOS H I NO O M AC H I 越野雄町 N I I G A T A
ro ast ed h az e l n ut, c r eam , ro u nd .............................................. 252
MA NG EK YO 万華鏡 I S H I K A W A
go ld lea f , pl u m b l os s om , c ott o n c a ndy ...................................... 425
MAS U MI YU M E DO NO 真澄夢殿 N A G A N O
orc h id, c ust ard , h o ne y de w ...................................................... 204
TE MA HI M A 手間暇 Y A M A G A T A
whit e fl o we rs , p ea r, h o n ey ..................................................... 148
20
HOT SAKE - BY THE BOTTLE
熱燗 - 四合瓶
sake has been enjoyed warm since long ago, and many producers keep that
tradition alive. the taste of sake changes with temperature. we chose the
temperature which best matches the food or the season. the ideal
temperature for sake also depends on the type of sake. we warm it in a
small decanter, in a pool of hot water.
HIT O – H A DA K AN | ひとはだ燗
3 5 - 40 °c ( 95 - 1 0 4 °f)
AS AH I Y A MA J UN MA I 朝日山純米 N I I G A T A
c lea n , d ri ed or a nge pe e l, h o n ey suc k le ........................................ 41
ZU IYO J UN M AI 瑞鷹 K U M A M O T O
um ami , ly c h e e , m i nt ............................................................... 43
NUR U – K A N | ぬる燗
4 0 - 45 °c ( 10 4 - 1 1 3 °f)
GU N MA IZ U M I H O NJ O ZO 群馬泉本醸造 G U N M A
c rim i ni , l il ac , u mam i .............................................................. 52
IC H INO K UR A T O K U B ET S U 一の蔵特別本醸造 M I Y A G I
c edar , re d app le , d ry fi n ish ...................................................... 60
S AWA HI M E T O K U B ET S U 澤姫特別本醸造 T O C H I G I
grai n s, c ash e w n ut, l igh t c a n dy ................................................. 52
ATS U – K AN | 熱燗
5 0 - 55 °c ( 12 2 - 1 3 1 °f)
MAS U MI O K U D E N K A NT S U K U R I J UN M AI 真澄 N A G A N O
dri ed fr u it, mix ed b e rr ie s, s ubt le s w eet n e ss ................................ 58
EI KO F UJ I H O NK AR A 栄光富士 Y A M A G A T A
whit e fl o we rs , mar sh m al l ow sw ee t ne ss , j u nip e r ............................ 48
21
SHOCHU - BY THE BOTTLE
焼酎ボトル
shochu is a popular japanese spirit that can be made from barley, sweet
potatoes, rice, buckwheat, and brown sugar. it originiated in southern
japan, but has been enjoyed all over the country, and the world, for
more than 400 years. shochu, like other spirits, can be enjoyed in
numerous ways, the most traditional of which mixes shochu with hot or
cold water. it can also be enjoyed straight or on the rocks.
AKA K IR I S H I MA 赤霧島 K A G O S H I M A | 7 2 0 ML
im o – sw e et p otat o ................................................................. 42
KIC C HO HO U Z AN 吉兆宝山 K A G O S H I M A
im o – sw e et p otat o ................................................................. 84
KANNO K O 神の河 K A G O S H I M A
mu gi – bar le y ........................................................................ 42
M UG IW AR A BO S HI 麦わら帽子 K A G O S H I M A
mu gi – bar le y ........................................................................ 34
II C HIK O いいちこ O I T A
mu gi – bar le y ........................................................................ 52
II C HIK O YU ZU いいちこ O I T A | 3 75 ML
mu gi – bar le y , y uz u ............................................................... 25
S ATO U 佐藤 K A G O S H I M A
im o – sw e et p otat o ............................................................... 123
S HIR O K I NJ O しろ謹醸 K U M A M O T O
k om e – ric e ........................................................................... 56
TOR I K AI K U M A M O T O
k om e – ric e ......................................................................... 126
22
CHAMPAGNE & SPARKLING WINE BY THE BOTTLE
PR OS E C CO S UP ER IO R E, A D A MI DEI CAS EL
v ald obb iad e ne , it aly nv .......................................................... 52
CR É MANT D E L O IR E , J U L I EN FO UE T
lo ir e v a ll ey , f ra nc e nv ............................................................ 54
S EKT , R O B ER T W E IL R IES L IN G BR UT
rhe i nga u, g erm a ny 2 01 2 ...................................................... 106
C HA M P A GN E, D E L A MO T T E BR UT
me s ni l- s u r - oge r , f ra nc e nv ...................................................... 94
CH A MP A GN E, P I E R R E MO NC U IT - DEL OS BL ANC D E BL AN C
me s ni l- s u r - oge r , f ra nc e nv ...................................................... 89
CH A MP A GN E, K R U G BR UT
me s ni l- s u r - oge r , f ra nc e 2 00 2 ................................................ 805
CH A MP A GN E, K R U G CL O S D U M ES N IL
me s ni l- s u r - oge r , f ra nc e 2 00 3 .............................................. 168 0
CH A MP A GN E, T A I T T I N G ER BR UT LA FRA NC AIS E
re im s, fr a nc e nv .................................................................. 102
CH A MP A GN E, B R U N O P A IL L A R D BL ANC D E BL ANC
re im s, fr a nc e 20 04 .............................................................. 168
CH A MP A GN E, L O U IS R O E D E R ER ‘ CR IS TAL ’ BR U T
re im s, fr a nc e 20 06 .............................................................. 584
CH A MP A GN E, V I N C E NT C H AR L OT LE FR UIT DE MA P SSIO N
v all e e d e la ma r ne , fra nc e n v ................................................ 121
CH A MP A GN E, D O M P ÉR I G NO N BR UT
epe r n ey , fr a nc e 20 0 6 ........................................................... 398
R OS É C HA MP A G NE , H E N R I ET - BA Z IN GR AN D CR U
re im s, fr a nc e nv .................................................................... 89
R OS É C HA MP A G NE , V E U V E C L I CQ UOT
re im s, fr a nc e nv .................................................................. 118
WHITE WINE BY THE BO TTLE
OL D WOR L D
R I ES L I NG , S . A. P R ÜM LU MIN AN C E
mo s el , g er ma ny 201 3 ............................................................. 51
R I ES L I NG , S . A. P R Ü M OLD V IN E 'W E HL E N ER S ONN EN U HR ’
mo s el , g er ma ny 200 6 ........................................................... 102
R I ES L I NG , M A X I MI N GR U N HA US SUPERIOR ' A BS TS B ER G’
mo s el , g er ma ny 201 4 ........................................................... 107
R I ES L IN G, J O H . J O S . P R Ü M K ABIN ETT
mo s el , g er ma ny 201 2 ............................................................. 73
23
WHITE WINE BY THE BO TTLE
OL D WOR L D
R I ES L I NG , S C HL O S S J O H A N N IS BE R G GEL BLA C K
rhe i nga u, g erm a ny 2 01 4 ........................................................ 62
R I ES L I NG , D Ö N NH O F F SP ÄT L E S E
nah e, ge rm an y 2 01 3 ............................................................ 112
R I ES L I NG , D Ö N NH O F F
nah e, ge rm an y 2 01 5 .............................................................. 51
R I ES L I NG , B R Ü N DL MAYE R KAMPTAL ER T ERR AS SEN
kam ptal , a u st ria 20 13 .......................................................... 54
R I ES L I NG , N I K O L AI HO F ‘ S T E INR I ES L ER ’
wac ha u, a us tri a 1 99 8 ......................................................... 192
R I ES L I NG , V AL L E IS AR C O ARISTOS
alt o ad ig e, ita ly 201 3 ........................................................... 56
S AUV I GNO N BL AN C , F X BAR C POINTE D’A GR U M ES
lo ir e v a ll ey , f ra nc e 2 01 5 ........................................................ 48
S AN CER R E, P AT I ENT CO T T AT
lo ir e v a ll ey , f ra nc e 2 01 4 ........................................................ 54
POUI L L Y - F U MÉ, P AT R I CK CO UL BO IS
lo ir e v a ll ey , f ra nc e 2 01 4 ........................................................ 49
GR ÜN ER V EL T L IN ER , N I G L
kr em sta l, a us tri a 2 01 4 ......................................................... 45
GR ÜN ER V EL T L IN ER , I N G R I D GR O IS S
we i nv i ert e l, a u st ria 20 15 ....................................................... 55
AL BA R IÑ O , D O F ER R EIR O
ria s ba ix a s, spa i n 2 01 4 ........................................................ 59
AL BA R IÑ O , E L A D IO P INI E R O FRORE DE C AR ME
ria s ba ix a s, spa i n 2 01 0 ........................................................ 75
HON D AR R I B I Z UR I , D O N I E N E G OR R ON DO NA TX AKOL IN A
bizk ai k o tx a k ol i na , sp ai n 201 4 ............................................. 48
CH E NI N BL AN C , C H Â T EA U D E BR É Z É
c ot ea ux d e l a l o ir e , f ra nc e 201 4 .............................................. 46
CH E NI N BL AN C , D O M A IN E D U FR ES CH E
an j o u- c o tea ux de la l oi re , fr anc e 2 01 1 ..................................... 45
CH E NI N BL AN C , D O M A IN E D E S A INT -J US T LES PERR IER ES
lo ir e v a ll ey , f ra nc e 2 01 4 ........................................................ 62
CH ABL IS , N A T HAL I E & G I L L E S F ÉV R E
bu rg u ndy , f ra nc e 2 01 4 .......................................................... 68
24
WHITE WINE BY THE BO TTLE
OL D WOR L D
CH ABL IS , D O M A I N E P INS O N MONT DE M IL IE U 1 ER CR U
bu rg u ndy , f ra nc e 2 01 4 .......................................................... 84
CH AR DO N NAY, T H I E R R Y ET P AS CAL M A T R O T MEU R S A UL T
b ur g u ndy , f ra nc e 2 01 4 ......................................................... 109
CH AR DO N NAY, E T I E N N E S A U Z ET
PUL I G NY -M O NT R AC H ET ‘ L A G AR EN N E’ 1 ER CR U
bu rg u ndy , f ra nc e 2 01 3 ........................................................ 207
C HAR DO NNA Y, B A D E R - MI M E UR CHAS S A G N E -M ONTR AC H ET
bu rg u ndy , f ra nc e 2 01 2 ........................................................ 108
C HAR DO NNA Y, R O UX P ÉR E & F IL S S AINT - A UB IN
PR EMI ER CR U L E S C O R T O NS
bu rg u ndy , f ra nc e 2 01 4 ........................................................ 142
ER B AL U C E , C A S T A L DI CO L L IN E NOV AR ES I LUCIA
sic i li a, ita ly 201 3 ................................................................ 45
CAR R IC ANT E, T A S CAN T E BUO NORA , MT. ETNA
sic i li a, ita ly 201 3 ................................................................ 48
R IB O L L A GI AL L A, A N G O R IS
fr iu li , ita ly 2 01 3 ................................................................. 47
FI ANO , Q U I NT O D E C I MO EX U L ET
c ampa nia , ita ly 2 01 4 .......................................................... 112
NE W WO R L D
R I ES L I NG , L O -F I CO Q UE L ICO T
sa nta y n ez , c al if o r nia 20 14 ................................................... 48
R I ES L I NG , G R O S S ET ALEA
c lai re v al ley , a u st ral ia 20 1 3 .................................................. 71
S AUV I GNO N BL AN C, T WO M EY
nap a v al l ey , c al if or n ia 20 1 5 .................................................. 54
S AUV I GNO N BL AN C BL E ND, I L L U MI NAT IO N
ru the rf o rd , c al if o r nia 20 14 .................................................... 75
S AUV I GNO N BL AN C, K E N ZO E S TAT E ASATSUYU
nap a v al l ey , c al if or n ia 20 1 4 ................................................ 181
CH E NI N BL AN C , A S T R O L A B E WR EKI N
mar lb or o ugh , n ew z ea la nd 201 3 ............................................. 45
GR EN AC H E BL AN C, H A L T ER R AN C H
pas o ro bl es , c a li f or ni a 2 01 5 ................................................... 51
CH AR DO N NAY, L I O CO
so n o ma c o u nty , c al if o r nia 2 01 4 .............................................. 49
CH AR DO N NAY, D U M O L
ru s sia n riv e r v al l ey , c al if or n ia 2 01 2 ...................................... 139
25
WHITE WINE BY THE BO TTLE
N EW WO R L D
CH AR DO N NAY, P O R T ER C R E EK
ru s sia n riv e r v al l ey , c al if or n ia 2 01 4 ........................................ 89
CH AR DO N NAY, F A R N I EN T E
nap a v al l ey , c al if or n ia 20 1 4 ................................................ 122
UMAMI WINE BY THE BOTTLE
PINOT NO IR / P I NO T G R IS , C O PA IN P2
and er s o n v a ll ey , c a lif o r nia 2 015 .............................................. 69
PINOT GR IS , S C H L U MBE R G ER LES PRIN C ES A BBES
als ac e , f ra nc e 2 01 2 ............................................................... 42
AL TES S E , D O M A I N E L UP IN FR AN GY
ro u s set te de sav oi e , f ra nc e 2 01 4 .............................................. 46
MA CA B EU, L E S O UL A TRIGON E n°15
fe n o ui ll èd e s, fr anc e nv ........................................................... 52
CH AR DO N NAY, J E A N CL A U D E CREDO Z
j ura , fra nc e 201 3 ................................................................. 62
R O S E, C O U NT Y L I N E
and er s o n v a ll ey , c a lif o r nia 201 5 ............................................. 46
R O S E, M A S D E CA D EN ET
c ôt es de pr ov e nc e , f ra nc e 2 0 15 ................................................ 54
R O S E, E L O UA N
wi lla me tte v al le y , o re go n 20 15 ................................................ 51
RED WINE BY THE BOTT LE
OL D WOR L D
PINOT NO IR , R O UX P ÉR E & FIL S
bu rg u ndy , f ra nc e 2 01 4 .......................................................... 52
PINOT NO IR , D A V I D D UB A N D BOUR GO G NE H AU TES COT ES D E
NU ITS LO UIS AU GUST E
bu rg u ndy , f ra nc e 2 01 3 .......................................................... 83
PINOT NO IR , M A R K H AIS MA NUITS -S AI NT - G EOR G ES
LA C HAR MOTT E
bu rg u ndy , f ra nc e 2 01 3 ........................................................ 147
PINOT NO IR , M O N G E AR D - M U G N ER ET ‘GR AN DS - E CH E Z EA UX ’
GR A N D C R U
bu rg u ndy , f ra nc e 2 01 3 ........................................................ 390
26
RED WINE BY THE BOTT LE
OL D WO R L D
S PÄ T B UR G UN D ER , W E I NG U T C L A US S CH N EI D ER
bade n , g er ma ny 201 3 ............................................................ 48
S T. L AUR E NT , J O HA NNE S HO F R EI NI S C H
ther me n r egi o n , a us tr ia 2 01 3................................................... 52
CA B ER N ET FR A NC, D O M A IN E D E S A INT -J US T S AU M UR
CH A MP I G NY L ES T ERR ES ROU GE
lo ir e v a ll ey , f ra nc e 2 01 4 ........................................................ 59
C AR I G NAN , L E S O UL A
fe n o ui ll èd e s , fr anc e 20 1 0 ....................................................... 65
BOR D EA UX BL EN D, V I GNO T S AINT - ÉM IL ION GR A N D C R U
bo rde a ux , fr anc e 20 0 9 ........................................................ 121
S YR AH, P I ER R E G AIL L AR D CO R NAS
rhô n e , f ra nc e 2 012 ............................................................. 115
GR EN AC H E BL E N D , J E AN DAV I D SEGUR ET
c ot es- d u- rh ô ne , fra nc e 201 4 .................................................... 45
CH IA NT I CL A S S I CO , S A N V I NC E NT I
tu sc a ny , ita ly 20 11 ............................................................... 54
BR U N EL L O DI M O NT AL C I NO , S A N G IOR G IO UGO LFORT E
tu sc a ny , ita ly 20 1 1 ............................................................. 114
BAR O L O , F R AN C ES CO R IN AL DI & FI GL I CANN UBI
pied m o nt , ita ly 20 1 0 .......................................................... 172
BAR B ER A , C A S C IN A CA’ R O S S A MULASS A
pied m o nt , ita ly 20 1 2 ............................................................ 73
V AL P O L I C EL L A , M A S S IM A GO PROFASIO
v e net o , i taly 2 011 ................................................................ 43
FR AP P AT O , P O G G IO D I B O R T OL ON E
sic i ly , it aly 20 1 5 .................................................................. 45
TE MP R A NIL L O , O N T AÑ Ó N R ES ER V A
ri oj a, spa i n 200 5 ................................................................. 50
NE W WOR L D
PINOT NO IR , C H A M P D E R ÊV ES
so n o ma, c al if o r nia 20 1 2 ........................................................ 64
PINOT NO IR , J O S EP H P H E L P S
so n o ma c oa st, c al if o rn ia 20 1 3 ................................................ 76
PINOT NO IR , F R E E M AN AKIKO’ S C UV ÉE
so n o ma c oa st, c al if o rn ia 20 13 .............................................. 126
PINOT NO IR , H A R T FO R D CO UR T MAR IN
mar in c o u nt y , c a li f or n ia 20 1 2 .............................................. 131
27
RED WINE BY THE BOTT LE
NE W WO R L D
PINOT NO IR , L I T T O R AI LES LAR MES
and er s o n v a ll ey , c a lif o r nia 201 5 ........................................... 132
PINOT NO IR , D E O V L ET
sa nta rit a h i ll s , c al if o r nia 201 3 ............................................. 79
PINOT NO IR , D O M A I NE D E L A CÔ TE
sa nta rit a h i ll s , c al if o r nia 201 2 ............................................. 89
PINOT NO IR , A N G E L A
yamhi ll - c a rt o n , or eg o n 2 01 3 ................................................... 88
PINOT NO IR , K E N WR I GH T CANAR Y HIL L
eo la - a mit y h i ll s , or eg o n 2 0 14 ............................................... 114
PINOT NO IR , Z E N A CR O W N CO NIF ER
eo la - a mit y h i ll s , or eg o n 2 0 13 ............................................... 151
PINOT NO IR , S E V IL L E ES T AT E THE BARBER
yarr a v al l ey , a ust ra lia 20 1 3 .................................................. 49
S YR AH, S A MS AR A ‘ T UR NER ’
sa nta rit a h i ll s , c al if o r nia 201 1 ............................................. 85
S YR AH / CA BE R N ET S A UV I G NO N, L E W IS ALEC'S BL EN D
nap a v al l ey , c al if or n ia 20 1 3 ................................................ 121
ZI NF AN D EL / P ET IT V ER D O T , C A R N E HU M AN A
nap a v al l ey , c al if or n ia 20 1 2 .................................................. 58
M ER L O T , S E A V EY
nap a v al l ey , c al if or n ia 20 0 7 ................................................ 137
CA B ER N ET S AUV I GNO N, B R O A DS I D E
pas o ro bl es , c a li f or ni a 2 01 4 ................................................... 50
CA B ER N ET S AUV I GNO N, K R UT Z FA M IL Y MAGNO LIA
nap a v al l ey , c al if or n ia 20 1 2 .................................................. 65
CA B ER N ET S AUV I GNO N, N I CK EL & NI CK EL C.C. RAN CH
ru the rf o rd , c al if o r nia 20 1 3 .................................................. 188
CA B ER N ET S AUV I GNO N, P H IL I P TO GN I
nap a v al l ey , c al if or n ia 201 2 .................................................. 239
BOR D EA UX BL E N D, M A D HAT TE R ‘ DAN CI N G H AR ES ’
nap a v al l ey , c al if or n ia 20 1 1 .................................................. 75
BOR D EA UX BL E N D, K E N ZO RINDO
nap a v al l ey , c al if or n ia 20 1 3 ................................................ 303
BOR D EA UX BL E N D, Q U IN T E S S A
ru the rf o rd , c al if o r nia 20 13 .................................................. 365
MAL B EC , M T . BR AV E
nap a v al l ey , c al if or n ia 20 1 2 ................................................ 152
28
WINE BY THE HALF BOT TLE
CH A MPA GN E
R OS É C HA MP A G NE , B I L L E CAR T -S AL MON BR UT
mar e ui l- s u r - ay , f ra nc e nv ....................................................... 89
WH IT E W IN E
R I ES L I NG , S E L B A CH -O S T ER K ABIN ETT
mo s el , g er ma ny 201 4 ............................................................. 29
R E D W IN E
PINOT NO IR , T H E UL O T J U IL L O T MER C UR EY 1 E R CR U
c ôt e c h al o n na is e , f ra nc e 2 0 09 ................................................. 42
29
AMERICAN WHISKEY
bo u rb o n
an g el ’ s e n vy
16
ba si l h a yde n’ s
16
ba k er s
18
bl a nt on’ s
16
bo o ke r’ s
18
bu ff a l o t r ac e
13
bu l lei t
13
eag le ra re 1 0 yr
14
co l one l e. h. t ay l or s mall b atch
ev an wi l li a ms sin gle b ar re l
14
fo ur r os es sin gle b ar rel
14
geo rg e t . st ag g jr
16
hud s on b aby
22
i w h ar per
13
jef fer s on’ s res er ve 1 5 y r
16
k no b c ree k
15
m ak er’ s ma r k
13
mi cht er s u s - 1 s our mash
16
ri dg e m ont 1 7 9 2
14
ru ss el’ s res er ve 1 0 yr
15
wi ld t u r key 1 0 1
13
wi l let p ot st i l l
17
wo od f ord re ser ve
15
rye
bu l lei t
13
hi g h w est re nde zvou s
18
hud s on m a nh at t an
20
mi cht er s u s - 1 si ng le barr el
ri t t en ho u se
12
sa ze r ac 6 y r
13
tem pl et o n
15
whi st le pi g
24
othe r
gent le ma n ja c k
13
ja c k d ani e l’ s
13
ja c k d ani e l’ s sing le b ar re l
30
16
16
16
SINGLE MALT SCOTCH
spe y si de
the b a l veni e d ou b lew ood 1 2 yr
cr ag g an m ore 1 2 yr
18
gle nfi d di ch 1 5 yr
17
the g len li vet 1 2 yr
16
the g len li vet fre nc h oak 1 5 y r
the g len r ot he s 1 9 7 8
195
the m ac a l l an 1 2 yr
19
the m ac a l l an 1 8 yr
39
hi gh la nd
da lw hi n ni e 1 5 y r
20
gle nm o ra ng i e quint a r ub an 1 2 y r
ob a n 1 4 y r
22
18
17
17
i sl a y
ar dbe g 1 0 y r
17
l ag av u li n 1 6 yr
24
l ap hr o ai g origi nal cas k stre ngt h 1 0 y r
l ow la nd
au che nt os ha n t hree w ood
au che nt os ha n 1 8 yr
22
gle n ki nc hi e 1 2 y r
18
ca mp be lt ow n
sp ri ng b an k 1 8 yr
35
31
18
22
IMPORTED WHISK(E)Y
bl en ded sc ot ch
ba n k not e 5 y r
10
chi v a s re g a l 1 2 yr
14
jo hn ni e w a l ke r b lac k labe l
jo hn ni e w a l ke r b lue lab el
15
45
i ri sh
bu sh mi l ls
12
ja me s on
14
ca na d i a n
pen de lt on
12
R(H)UM & CACHAÇA
ca li ch e
10
go sli ng ’ s b l ac k se a l
12
ro n za ca p a ce nt e n ari o 2 3 yr
sai l or je rr y
13
z ay a 1 2 y r
15
ca ch aç a
no v o f og o silve r
16
13
BRANDY
ar m ag na c
cer boi s x o
22
cog n ac
hen nes s y xo
40
l and y vs
15
pi er re fer ra nd 1 8 4 0
rem y m art i n v s op
17
12
gra p p a
ja ca p o po li m osc at o
25
no ni n o c h ar do nn a y
18
othe r
ca mp o de e nc ant o pi s c o
13
ca rde na l me nd o za s olera gr an re se rva
et t er zu g er ki rs ch
13
l ai rd 's a pp le j ac k bond ed
15
ad ri en ca m ut c a lv a do s 1 2y r
25
32
18
TEQUILA & MEZCAL
bl a nc o | si l ve r | p l at a
ca sa mi g o s
16
ca sa dr ag o nes j ov en
ca sa dr ag o nes
59
esp o l ón
10
her ra du r a
12
teq ui l a oc ho
15
17
rep o sa d o
ca sa mi g o s
17
esp o l ón
12
her ra du r a
13
teq ui l a oc ho
15
añ ej o
her ra du r a
14
ca sa mi g o s
20
teq ui l a oc ho
16
ext ra a ñe jo
cue rv o res er va de la fami lia
do n j u li o 1942
39
me zc al
del m ag uey chi c hi c ap a
del m ag uey t o b a la
25
del m ag uey vi da
15
33
18
29
GIN
bee fea t er
11
ba rr hi ll
13
deat h’ s d oo r
10
gi n n o. 2 0 9
13
hen dri c k’ s
13
m art i n mi l le r’ s n avy s tren gth
13
mo n ke y 4 7
18
pl y m out h
12
pri nci pe de l o s a p ost a le s mate
13
ra ns o m old t om
15
st . g e or g e te rr oir
13
tan q ue ra y
12
VODKA
str ai g h t
grey g o o se
be lve der e
ti t o’ s
12
ha ng ar o ne
ket e l o ne
s ky y
10
13
13
14
12
i nf use d
st , g e or g e c hi le
14
ha ng ar o ne k af fi r li me
14
ha ng ar o ne ma nd a ri n b l os so m
34
14
APÉRTIF
ap er o l
12
ca mp a ri
11
li l let r os e
11
pi m m’ s n o. 1
11
DIGESTIF
bén édi ct i ne
cha rt r eu se
cha rt r eu se
cha rt r eu se
cha rt r eu se
d. o. m .
12
g ree n
16
ve p g reen
29
ye llow
16
ve p y ellow
29
AMARO
av er na
12
bi g al let chi na chi na
fer net le op o ld
14
fer net br a nc a
12
fer net v al let
12
no ni n o quinte s senti a
va r nel li sibi l li a
14
12
15
VERMOUTH
ca rp a no antic a f ormu la
12
ca rp a no p unt e mes
11
cocc hi ver mout h di t orin o
10
do li n dr y
10
ABSINTHE & VARIANTS
sa m bu ca m o li n a ri
12
st . g e or g e ab si nt he
13
35
CORDIALS
bai le y’ s
12
bri ot t et crè me de c as sis
12
bri ot t et crè me de f r amb oi se
13
bri ot t et crè me de p êc he
13
cha m b ord
13
cle ar cre e k d ou glas f ir
18
cle ar cre e k pe ar
10
co mbi e r li que u r d’ or ange
12
do m ai ne de c a nt o n g i n g er
13
fer ra nd o r ang e cu r ac a o
12
ga l li a n o l’ aute ntic o
13
ga l li a n o ri strett o
13
gra nd m ar ni e r
13
jo hn d. t ay l or ve lvet fale rn u m
12
ki uchi n o s hi z u k u
12
le op o ld ’ s new y or k sour app le
14
lu x a rd o amarett o
12
lu x a rd o mar asc hin o
12
rot h m a n & wi nt er crè me d e vi olett e
12
spi ri t w or k s sloe gin
12
st . g e rm ai n e lde rf low er
13
su ze s aveu r d' autr ef oi s
12
tem pu s fug i t crè me de cac ao a la vani lle
13
tem pu s fug i t crè me de me nthe g laci ale
13
tem pu s fug i t gr an c lassic o bitte r
13
tem pu s fug i t ki n a l’avi on d’ or
13
36

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