Beverage Menu Summer

Beverage Menu Summer
Juzō Ueda, Shikaku Kōzō 1941
Juzō Ueda, Shikaku Kōzō 1941
shun
shun
much like the haiku poem, traditional japanese cuisine
strives to present seasonality
just as poets use words, or kigo, within a verse
to depict the time of year to the reader,
japanese chefs use the ingredients of the season
much like the haiku poem, traditional japanese cuisine
strives to present seasonality
just as poets use words, or kigo, within a verse
to depict the time of year to the reader,
japanese chefs use the ingredients of the season
this celebration of seasonal food at its peak
is named shun in japanese
this word is used to describe the exact moment that
a vegetable is at its best, a fruit at its most succulently sweet,
fish at its most flavourful
chefs take great pride in the celebration of shun and it is central
to our culinary world here at tokonoma
this celebration of seasonal food at its peak
is named shun in japanese
this word is used to describe the exact moment that
a vegetable is at its best, a fruit at its most succulently sweet,
fish at its most flavourful
chefs take great pride in the celebration of shun and it is central
to our culinary world here at tokonoma
in the spirit of shun, tokonoma is committed
to using as much local and seasonal produce as possible
in essence, using the best of what australaisa has to offer,
tokonoma strives to create modern australian cuisine
presented with an authentic japanese aesthetic
in the spirit of shun, tokonoma is committed
to using as much local and seasonal produce as possible
in essence, using the best of what australaisa has to offer,
tokonoma strives to create modern australian cuisine
presented with an authentic japanese aesthetic
seasonal shochu tonics seasonal shochu tonics beri shochu strawberry & blueberry
mikan shochu imperial mandarin & apricot
budo shochu grape & earl grey
beri shochu strawberry & blueberry
mikan shochu imperial mandarin & apricot
budo shochu grape & earl grey
house-infused rice shochu 12
house-infused rice shochu 12
seasonal house cocktails
seasonal house cocktails
[bellini] 19
[bellini] 19
[mai tai] 20
[mai tai] 20
non-alcoholic cocktails
available on request 10
available on request 10
a combination of nigori umeshu, ume fruit pulp,
japanese whiskey and sparkling wine
[martini] 21
muddled lychees shaken with cherry blossom liqueur,
belvedere vodka and house infused strawberry shochu
[negroni] 22
aviation gin, stirred lovingly with campari
and barrel-aged ume shu from wakayama
[tonic] 20
hendricks gin hi-balled with fresh cucumber,
shiso-rhubarb shrubb, tiki bitters and soda water
[spritz] 19
belvedere vodka spritzed with homemade spumoni mix,
yuzu sake, fresh lemon juice and sparkling wine
~ spumoni mix of campari, grapefruit and orange
pineapple infused woodford reserve blended with, ume shu,
apricots, fresh lime juice and a secret blend of house spices
a combination of nigori umeshu, ume fruit pulp,
japanese whiskey and sparkling wine
[martini] 21
muddled lychees shaken with cherry blossom liqueur,
belvedere vodka and house infused strawberry shochu
[negroni] 22
aviation gin, stirred lovingly with campari
and barrel-aged ume shu from wakayama
[tonic] 20
hendricks gin hi-balled with fresh cucumber,
shiso-rhubarb shrubb, tiki bitters and soda water
[spritz] 19
belvedere vodka spritzed with homemade spumoni mix,
yuzu sake, fresh lemon juice and sparkling wine
~ spumoni mix of campari, grapefruit and orange
pineapple infused woodford reserve blended with, ume shu,
apricots, fresh lime juice and a secret blend of house spices
non-alcoholic cocktails
beer
beer
asahi soukai light 330ml 8
asahi super dry draft 300ml 11
coedo shiro draft 300ml 13
asahi soukai light 330ml 8
asahi super dry draft 300ml 11
coedo shiro draft 300ml 13
yebisu all malt tokyo, japan 500ml 18
premium all malt beer from sapporo, rich in taste and experience
yebisu all malt tokyo, japan 500ml 18
premium all malt beer from sapporo, rich in taste and experience
wine by glass
wine by glass
bubbles
2012 chandon vintage altius yarra valley, victoria
2006 moët et chandon grand vintage épernay, fra
125ml
16
27
bubbles
2012 chandon vintage altius yarra valley, victoria
2006 moët et chandon grand vintage épernay, fra
125ml
16
27
white
2016 petaluma hanlin hill riesling clare valley, south australia
2015 ross hill pinnacle sauvignon blanc orange, new south wales
2016 casa freschi pinot grigio adelaide hills, south australia
2015 jamsheed beechworth roussanne beechworth, victoria
2015 oakridge willowlake chardonnay yarra valley, victoria
150ml
16
15
14
17
16
white
2016 petaluma hanlin hill riesling clare valley, south australia
2015 ross hill pinnacle sauvignon blanc orange, new south wales
2016 casa freschi pinot grigio adelaide hills, south australia
2015 jamsheed beechworth roussanne beechworth, victoria
2015 oakridge willowlake chardonnay yarra valley, victoria
150ml
16
15
14
17
16
red
2015 mount macleod pinot noir gippsland, victoria
2016 unico zelo truffle hound nebbiolo gippsland, victoria
2016 bress cabernet franc bendigo, victoria
2013 spinifex esprit barossa valley, south australia
2014 graillot syrah no.2 heathcote, victoria
14
13
14
16
16
red
2015 mount macleod pinot noir gippsland, victoria
2016 unico zelo truffle hound nebbiolo gippsland, victoria
2016 bress cabernet franc bendigo, victoria
2013 spinifex esprit barossa valley, south australia
2014 graillot syrah no.2 heathcote, victoria
14
13
14
16
16
water
water
voss artesian spring water 10
voss artesian spring water 10
sake
sake
often referred to as the ‘drink of the gods’,
sake is the quintessential japanese drink,
to the extent that the japanese themselves call it
‘nihonshu’, meaning japanese alcohol
sake is made from rice, water, koji and yeast,
incorporating the soul of each individual toji,
it is a japanese creation
believed to date back to the third century
often referred to as the ‘drink of the gods’,
sake is the quintessential japanese drink,
to the extent that the japanese themselves call it
‘nihonshu’, meaning japanese alcohol
sake is made from rice, water, koji and yeast,
incorporating the soul of each individual toji,
it is a japanese creation
believed to date back to the third century
sake by glass
sake by glass
hot
mitani fujio
yamahai junmai
cold
gokujo
ginjo
yon-dan
junmai muroka nama genshu
kizan sanban
nama genshu
amanoto 35
junmai daiginjo muroka
okushika
yamahai muroka nama genshu
sweet & aged
tsuru-ume ume nigori
tsuru-ume yuzu
furu-tsuru-ume umeshu 10yo
genmaishu junmai genmai-zake
nakano bc chōkyu kijoshu 16 years
150ml 300ml
24
48
hyogo
60ml 100ml 300ml
niigata
10
17
50
nara
12
20
60
nagano
14
24
70
akita
18
30
90
osaka
20
34
100
wakayama
wakayama
wakayama
kumamoto
wakayama
11
19
11
19
18
30
16
27
12 (30ml)
55
55
90
80
hot
mitani fujio
yamahai junmai
cold
gokujo
ginjo
yon-dan
junmai muroka nama genshu
kizan sanban
nama genshu
amanoto 35
junmai daiginjo muroka
okushika
yamahai muroka nama genshu
sweet & aged
tsuru-ume ume nigori
tsuru-ume yuzu
furu-tsuru-ume umeshu 10yo
genmaishu junmai genmai-zake
nakano bc chōkyu kijoshu 16 years
150ml 300ml
24
48
hyogo
60ml 100ml 300ml
niigata
10
17
50
nara
12
20
60
nagano
14
24
70
akita
18
30
90
osaka
20
34
100
wakayama
wakayama
wakayama
kumamoto
wakayama
11
19
11
19
18
30
16
27
12 (30ml)
55
55
90
80
honjozo | ginjo | daiginjo
honjozo | ginjo | daiginjo
sake that has had a small amount of distilled alcohol added
(less than 10% of the weight of polished rice) to achieve different
flavour and aroma profiles
- generally lighter than junmai-shu
sake that has had a small amount of distilled alcohol added
(less than 10% of the weight of polished rice) to achieve different
flavour and aroma profiles
- generally lighter than junmai-shu
yoshinogawa gokujo ginjo niigata
a fragrance of stone fruits with peaches and yellow nectarines lead to
a light and dry palate with mild green apple and hints of licorice
720ml 120 | dry & fresh
yoshinogawa gokujo ginjo niigata
a fragrance of stone fruits with peaches and yellow nectarines lead to
a light and dry palate with mild green apple and hints of licorice
720ml 120 | dry & fresh
tosatsuru azure ginjo kochi
a new generation of ginjo made from deep sea spring water,
resulting in a light ginjo fragrance; smooth and clean on the palate
with a light refreshingly dry finish
720ml 132 | dry & fresh
tosatsuru azure ginjo kochi
a new generation of ginjo made from deep sea spring water,
resulting in a light ginjo fragrance; smooth and clean on the palate
with a light refreshingly dry finish
720ml 132 | dry & fresh
junmai
junmai
junmai-shu and tokubetsu junmai-shu are made only from rice,
koji and water, therefore highlighting the flavour of the rice and koji
~ these sake are typically high in both acidity and umami
junmai-shu and tokubetsu junmai-shu are made only from rice,
koji and water, therefore highlighting the flavour of the rice and koji
~ these sake are typically high in both acidity and umami
shochikubai shirakabegura kimoto hyogo
traditional production methods give complexity and concentrated
flavour on the palate, whilst maintaining smooth elegance
with well-balanced acidity
640ml 72 | traditional & earthy
shochikubai shirakabegura kimoto hyogo
traditional production methods give complexity and concentrated
flavour on the palate, whilst maintaining smooth elegance
with well-balanced acidity
640ml 72 | traditional & earthy
shirataki noujun uonoma niigata
from an area of niigata famed for its natural beauty and excellent
rice crops, this sake has a light rice fragrance and mild palate
~ a great accompaniment to a variety of dishes
720ml 84 | dry & character-laden
shirataki noujun uonoma niigata
from an area of niigata famed for its natural beauty and excellent
rice crops, this sake has a light rice fragrance and mild palate
~ a great accompaniment to a variety of dishes
720ml 84 | dry & character-laden
junmai cont...
junmai cont...
kuji shuzo nanbu bijin tokubetsu muroka iwate
bottled especially for toko group; fruity fragrance of peaches
and cream flows to honey and rice on the palate, before
finishing dry allowing all the elements to combine seamlessly
720ml 96 | fruity & fresh
kuji shuzo nanbu bijin tokubetsu muroka iwate
bottled especially for toko group; fruity fragrance of peaches
and cream flows to honey and rice on the palate, before
finishing dry allowing all the elements to combine seamlessly
720ml 96 | fruity & fresh
kirei shuzo karakuchi 80 nama genshu hiroshima
made with the same techniques they use for their top tier daiginjo
and utilising their own special strain of yeast, this sake has a rich
palate of dry minerality with an intense spice-laden mid-palate of
licorice and pear; a melllow nose with hints of toasted coconut,
rice, brown sugar and more pear
720ml 132 | dry & spicy
kirei shuzo karakuchi 80 nama genshu hiroshima
made with the same techniques they use for their top tier daiginjo
and utilising their own special strain of yeast, this sake has a rich
palate of dry minerality with an intense spice-laden mid-palate of
licorice and pear; a melllow nose with hints of toasted coconut,
rice, brown sugar and more pear
720ml 132 | dry & spicy
miyoshino jozo hanatomoe yon-dan muroka nama genshu nara
located by the yoshino river in the anciant capital of nara, this
brewery produces fresh, vibrant and fruity sake; known for neing
full-bodied - as a result of four-stage fermentation - with rich
koji-rice driven aromatics of tropical fruits, most noticeably mango,
this sake is a perfect balance between sweetness and acidity
720ml 144 | vibrant & fruity
miyoshino jozo hanatomoe yon-dan muroka nama genshu nara
located by the yoshino river in the anciant capital of nara, this
brewery produces fresh, vibrant and fruity sake; known for neing
full-bodied - as a result of four-stage fermentation - with rich
koji-rice driven aromatics of tropical fruits, most noticeably mango,
this sake is a perfect balance between sweetness and acidity
720ml 144 | vibrant & fruity
chiyo shuzo moromi nigori muroka nama genshu nara
this moromi nigori is directly bottled from the tank, only given a very
coarse filter, and thus contains fermentation sediment; very fragrant
notes of fresh ferment, the palate is dry and textural with the
slightset hint of spritz - a wonderful aperitif
720ml 144 | textured & cloudy
chiyo shuzo moromi nigori muroka nama genshu nara
this moromi nigori is directly bottled from the tank, only given a very
coarse filter, and thus contains fermentation sediment; very fragrant
notes of fresh ferment, the palate is dry and textural with the
slightset hint of spritz - a wonderful aperitif
720ml 144 | textured & cloudy
junmai ginjo
junmai ginjo
made with rice grains where more than 40% of the outer layer
has been removed, this style of sake has a fruity fragrance
with a light, non-acidic flavour ~ generally speaking, the acidity and
umami are toned down and there is clear differentiation
between the varying characteristics of the sake
made with rice grains where more than 40% of the outer layer
has been removed, this style of sake has a fruity fragrance
with a light, non-acidic flavour ~ generally speaking, the acidity and
umami are toned down and there is clear differentiation
between the varying characteristics of the sake
shirataki jozen mizunogotoshi niigata
light and fruity sake with refreshing aromas of apple, grape and peach
leading to a savoury palate and soft texture with a mild aftertaste
~ an ideal introduction to the world of sake
720ml 108 | light & fruity
shirataki jozen mizunogotoshi niigata
light and fruity sake with refreshing aromas of apple, grape and peach
leading to a savoury palate and soft texture with a mild aftertaste
~ an ideal introduction to the world of sake
720ml 108 | light & fruity
hakkaisan niigata
this smooth and mild-tasting sake is as clean and crisp as a cold, clear
day in winter; the taste evokes the gentle flavour of rice, with a mellow
texture, light and elegant mouthfeel leading to a dry and crisp finish
720ml 128 | light & fragrant
hakkaisan niigata
this smooth and mild-tasting sake is as clean and crisp as a cold, clear
day in winter; the taste evokes the gentle flavour of rice, with a mellow
texture, light and elegant mouthfeel leading to a dry and crisp finish
720ml 128 | light & fragrant
kokuryu shuzo black dragon fukui
kokuryu succeeds in brewing sake that reflects the region and it’s cuisine;
elegant sake full of umami, sour and smooth with great depth
~ a special sake that offers something different with every taste
720ml 132 | rich & smooth
kokuryu shuzo black dragon fukui
kokuryu succeeds in brewing sake that reflects the region and it’s cuisine;
elegant sake full of umami, sour and smooth with great depth
~ a special sake that offers something different with every taste
720ml 132 | rich & smooth
moriko shuzo tae no hana yamahai nama genshu hiroshima
low and slow is the key for this sake, undergoing a 35 day fermentation
that creates freshness with body; fresh apple notes with a powerful
palate of spice, soft sweet fruit and a strong mineral character
720ml 156 | robust & savoury
moriko shuzo tae no hana yamahai nama genshu hiroshima
low and slow is the key for this sake, undergoing a 35 day fermentation
that creates freshness with body; fresh apple notes with a powerful
palate of spice, soft sweet fruit and a strong mineral character
720ml 156 | robust & savoury
chikuma nishiki kizan sanban nama genshu nagano
brewed using miyama nishiki rice, this sake tends to be a
touch sweeter and richer with a delicate freshness; with a lower alcohol
content than most genshu, the residual sugar and refreshing acidity
combine to create a rounded palate of apple and aniseed
720ml 168 | fragrant & fresh
chikuma nishiki kizan sanban nama genshu nagano
brewed using miyama nishiki rice, this sake tends to be a
touch sweeter and richer with a delicate freshness; with a lower alcohol
content than most genshu, the residual sugar and refreshing acidity
combine to create a rounded palate of apple and aniseed
720ml 168 | fragrant & fresh
junmai ginjo cont...
junmai ginjo cont...
akishika shuzo okushika yamahai muroka nama genshu osaka
bottled in 2010, this sake is now in perfect drinking condition;
aromas of enoki and blossoms, with an intense palate of complex
spice and vibrant acidity leading to a long, dry finish
720ml 240 | rich & structured
akishika shuzo okushika yamahai muroka nama genshu osaka
bottled in 2010, this sake is now in perfect drinking condition;
aromas of enoki and blossoms, with an intense palate of complex
spice and vibrant acidity leading to a long, dry finish
720ml 240 | rich & structured
junmai daiginjo
junmai daiginjo
made with rice grains where more than 50% of the outer layer has
been removed, this style of sake is more refined and complex than
even ginjo-shu ~ regarded as the highest grade of sake, daiginjo-shu
deliver a good blend of refined taste with both acidity and umami
made with rice grains where more than 50% of the outer layer has
been removed, this style of sake is more refined and complex than
even ginjo-shu ~ regarded as the highest grade of sake, daiginjo-shu
deliver a good blend of refined taste with both acidity and umami
miyasaki shuzo masumi sanka nagano
elegant herbaceous bouquet of alpine flowers and pine needles lead
to a dew-like sweetness that results in a fresh, naturally flavoured sake
~ light bodied on the palate and finishes as clean as it’s aroma
720ml 156 | light & fresh
miyasaki shuzo masumi sanka nagano
elegant herbaceous bouquet of alpine flowers and pine needles lead
to a dew-like sweetness that results in a fresh, naturally flavoured sake
~ light bodied on the palate and finishes as clean as it’s aroma
720ml 156 | light & fresh
asamai shuzo amanoto 35 muroka akita
amanoto’s flagship displays hints of freshly steamed rice, strawberry
and sakura (cherry blossom) with subtle sweetness and good acidity;
lively finish with a nice refined bitterness to complement food
720ml 216 | elegant & fragrant
asamai shuzo amanoto 35 muroka akita
amanoto’s flagship displays hints of freshly steamed rice, strawberry
and sakura (cherry blossom) with subtle sweetness and good acidity;
lively finish with a nice refined bitterness to complement food
720ml 216 | elegant & fragrant
asahi shuzo kubota manjyu niigata
typical of the niigata style this sake is light and aromatic with a nose
of tuberose and honeysuckle, incredibly subtle yet fresh palate with
flavours of fuji apple and tart pears, leads to a suberbly clean finish
720ml 220 | light & complex
asahi shuzo kubota manjyu niigata
typical of the niigata style this sake is light and aromatic with a nose
of tuberose and honeysuckle, incredibly subtle yet fresh palate with
flavours of fuji apple and tart pears, leads to a suberbly clean finish
720ml 220 | light & complex
sudo honke yamawatari muroka nama ibaragi
sudo honke is the oldest brewery in japan, dating back to 1141;
a hint of golden yelow in the glass, this distinctive sake has a delicate
and understated fruit driven aroma with great depth and fruit driven
complexity on the palate
720ml 432 | deep & layered
sudo honke yamawatari muroka nama ibaragi
sudo honke is the oldest brewery in japan, dating back to 1141;
a hint of golden yelow in the glass, this distinctive sake has a delicate
and understated fruit driven aroma with great depth and fruit driven
complexity on the palate
720ml 432 | deep & layered
koshu | aged
koshu | aged
aged for a minimum of 3 years, koshu ranges from yellow to amber in
colour and displays a caramel aroma (with hints of honey, dried fruits
and molasses) ~ considered to be similar to sherry and madeira
aged for a minimum of 3 years, koshu ranges from yellow to amber in
colour and displays a caramel aroma (with hints of honey, dried fruits
and molasses) ~ considered to be similar to sherry and madeira
nakano bc chōkyu kijoshu 16 years wakayama
made using a method where a full-bodied sake from the previous year
is added to the still fermenting batch, noble brew sake often has
a range of flavours similar to sherry; this is a rich toffee colour with
a highly aromatic nose of bitter chocolate, caramel and dried porcini
mushroom; reminiscent of oloroso sherry on the palate with
a burnt toffee flavour leading to a savoury walnut and sesame finish
300ml 120 | aged & opulent
nakano bc chōkyu kijoshu 16 years wakayama
made using a method where a full-bodied sake from the previous year
is added to the still fermenting batch, noble brew sake often has
a range of flavours similar to sherry; this is a rich toffee colour with
a highly aromatic nose of bitter chocolate, caramel and dried porcini
mushroom; reminiscent of oloroso sherry on the palate with
a burnt toffee flavour leading to a savoury walnut and sesame finish
300ml 120 | aged & opulent
inoue gomei biden 1999 yamahai junmai fukuoka
aged for 16 years at room temperature, this is an elegant, lighter style
of aged sake with warm caramel tones and medium body;
soft in texture with an array of savoury and earthy elements,
more mellow caramel notes and just enough of a hint of fruit
720ml 168 | aged & elegant
inoue gomei biden 1999 yamahai junmai fukuoka
aged for 16 years at room temperature, this is an elegant, lighter style
of aged sake with warm caramel tones and medium body;
soft in texture with an array of savoury and earthy elements,
more mellow caramel notes and just enough of a hint of fruit
720ml 168 | aged & elegant
naka shuzo nihonbare junmai muroka nama genshu tokushima
part of the rare asahi wakamatsu range, this sake was brewed in 2008
using both yamada nishiki and nihonbare rice grains; aged for 6 years
before release with additional time in the bottle thereafter, this
stunningly complex sake show incredible, full aged-nama characters
of mushroom, cocoa, earth and acidity
720ml 192 | rich & structured
naka shuzo nihonbare junmai muroka nama genshu tokushima
part of the rare asahi wakamatsu range, this sake was brewed in 2008
using both yamada nishiki and nihonbare rice grains; aged for 6 years
before release with additional time in the bottle thereafter, this
stunningly complex sake show incredible, full aged-nama characters
of mushroom, cocoa, earth and acidity
720ml 192 | rich & structured
tsuki no katsura kohaku hikari junmai daiginjo 10 years kyoto
this famous brewery is known for holding koshu for up to 50 years;
slowly matured for ten years in special earthenware pots, this junmai
daiginjo sake extremely rich taste of marmite, coffee and cocoa beans
720ml 252 | aged & elegant
tsuki no katsura kohaku hikari junmai daiginjo 10 years kyoto
this famous brewery is known for holding koshu for up to 50 years;
slowly matured for ten years in special earthenware pots, this junmai
daiginjo sake extremely rich taste of marmite, coffee and cocoa beans
720ml 252 | aged & elegant
ama & ume | sweet & flavoured
ama & ume | sweet & flavoured
sweeter styles of sake more suitable for after dinner include;
ume shu (plum sake), yuzu shu (yuzu sake) and genmai shu
(brown rice sake)
sweeter styles of sake more suitable for after dinner include;
ume shu (plum sake), yuzu shu (yuzu sake) and genmai shu
(brown rice sake)
kuji shuzo nanbu bijin all koji junmai iwate
aromas of maple syrup and baking spices lead to
brown butter and grilled rice, with hints of citrus and herbs
that keep the sake fresh on the palate ~ made from 100% koji rice,
all koji is something completely different
500ml 98 | sweet & savoury
kuji shuzo nanbu bijin all koji junmai iwate
aromas of maple syrup and baking spices lead to
brown butter and grilled rice, with hints of citrus and herbs
that keep the sake fresh on the palate ~ made from 100% koji rice,
all koji is something completely different
500ml 98 | sweet & savoury
kameman shuzo genmaishu junmai genmai-zake kumamoto
made from organic brown rice, where the husks have been crushed
to expose the inner part of the grain to allow for fermentation;
brown sugar and roasted coffee bean nose, balanced sweetness on
the palate of rich christmas cake, fruit and spices ~ very unique
500ml 132 | sweet & savoury
kameman shuzo genmaishu junmai genmai-zake kumamoto
made from organic brown rice, where the husks have been crushed
to expose the inner part of the grain to allow for fermentation;
brown sugar and roasted coffee bean nose, balanced sweetness on
the palate of rich christmas cake, fruit and spices ~ very unique
500ml 132 | sweet & savoury
heiwa shuzo tsuru-ume nigori umeshu wakayama
the pulp from the macerated ume fruit is adde to the umeshu liqueur
to give the liquid added texture from the fruit itself; wonderful aroma
of ume fruit with a sweet yet tart character on the palate
720ml 132 | sweet & fruity
heiwa shuzo tsuru-ume nigori umeshu wakayama
the pulp from the macerated ume fruit is adde to the umeshu liqueur
to give the liquid added texture from the fruit itself; wonderful aroma
of ume fruit with a sweet yet tart character on the palate
720ml 132 | sweet & fruity
heiwa shuzo tsuru-ume yuzu junmai wakayama
produced from one-year old junmai sake and yuzu juice
at a 1:1 ratio; full aroma of fresh yuzu, with a zesty,
citrusy tart character and a fresh sweet finish
720ml 132 | sweet & fresh
heiwa shuzo tsuru-ume yuzu junmai wakayama
produced from one-year old junmai sake and yuzu juice
at a 1:1 ratio; full aroma of fresh yuzu, with a zesty,
citrusy tart character and a fresh sweet finish
720ml 132 | sweet & fresh
heiwa shuzo furu-tsuru-ume umeshu 10yo wakayama
ume fruit is steeped in sake for 4 months, then aged in a tank for 2
years; it is then placed in used oak barrels for further ageing of at
least 8 years - this is one of the oldest wood-aged umeshu available;
rich and complex with an intense aroma
720ml 216 | rich & complex
heiwa shuzo furu-tsuru-ume umeshu 10yo wakayama
ume fruit is steeped in sake for 4 months, then aged in a tank for 2
years; it is then placed in used oak barrels for further ageing of at
least 8 years - this is one of the oldest wood-aged umeshu available;
rich and complex with an intense aroma
720ml 216 | rich & complex
glossary of sake terms
glossary of sake terms
junmai sake made using rice, water and koji
honjozo sake made using rice, water, koji and distilled alcohol
ginjo sake made from rice polished to less than 60% of its original size
daiginjo sake made from rice polished to less than 50% of its original size
junmai ginjo a combination of junmai and ginjo
junmai daiginjo a combination of junmai and daiginjo
junmai sake made using rice, water and koji
honjozo sake made using rice, water, koji and distilled alcohol
ginjo sake made from rice polished to less than 60% of its original size
daiginjo sake made from rice polished to less than 50% of its original size
junmai ginjo a combination of junmai and ginjo
junmai daiginjo a combination of junmai and daiginjo
amakuchi sake that tastes sweeter than neutral
amazake sweet, low-alcohol beverage made from fermented rice
arabashiri sake that is obtained from the first pressing of the fermentation
mixture, sometimes sold separately under this name
atsukan hot (warmed) sake, served above 50 degrees celcius
chokara extra-dry style of sake
genmaishu sake made from unpolished (brown) rice
genshu undiluted sake, therefore approximately 19-20% alcohol
kanpai the japanese equivalent of ‘cheers’
kaori the smell, or fragrance of sake
karakuchi dry style of sake
kasu called ‘lees’ in english, this is the name given to the unwanted residue
left behind after the fermented sake mixture has been pressed
kijoshu sweet and heavy sake made by replacing some of the water with
sake during production, somewhat similar to making port
kimoto traditional method where starter mash is ground to a paste and lactic
acid is allowed to develop spontaneously in the moto yeast fermentation stage
kinshoshu ‘gold prize sake’, referring to sake taht has been awarded a gold
prize in the annual national new sake appraisal competition
koji rice cultivated with kojikin; used in every stage of sake production
kojikin a mould used in sake production to break down starches in steamed
rice into fermentable sugars
koshu aged, or ‘old’ sake
kuchiatari the flavour and impression just as sake hits the tongue and palate
moto also known as shubo, the yeast starter - a mixture of rice, koji, yeast
and water in which an extremely high concentration of yeast cells are cultivated
masu a small wooden box, traditionally used for measuring rice and also
drinking sake
muroka unfiltered - no carbon filtration
namazake non-pasteurised
amakuchi sake that tastes sweeter than neutral
amazake sweet, low-alcohol beverage made from fermented rice
arabashiri sake that is obtained from the first pressing of the fermentation
mixture, sometimes sold separately under this name
atsukan hot (warmed) sake, served above 50 degrees celcius
chokara extra-dry style of sake
genmaishu sake made from unpolished (brown) rice
genshu undiluted sake, therefore approximately 19-20% alcohol
kanpai the japanese equivalent of ‘cheers’
kaori the smell, or fragrance of sake
karakuchi dry style of sake
kasu called ‘lees’ in english, this is the name given to the unwanted residue
left behind after the fermented sake mixture has been pressed
kijoshu sweet and heavy sake made by replacing some of the water with
sake during production, somewhat similar to making port
kimoto traditional method where starter mash is ground to a paste and lactic
acid is allowed to develop spontaneously in the moto yeast fermentation stage
kinshoshu ‘gold prize sake’, referring to sake taht has been awarded a gold
prize in the annual national new sake appraisal competition
koji rice cultivated with kojikin; used in every stage of sake production
kojikin a mould used in sake production to break down starches in steamed
rice into fermentable sugars
koshu aged, or ‘old’ sake
kuchiatari the flavour and impression just as sake hits the tongue and palate
moto also known as shubo, the yeast starter - a mixture of rice, koji, yeast
and water in which an extremely high concentration of yeast cells are cultivated
masu a small wooden box, traditionally used for measuring rice and also
drinking sake
muroka unfiltered - no carbon filtration
namazake non-pasteurised
glossary of sake terms
glossary of sake terms
nihonshudo known as ‘sake metre value’, this is a number used to indicate
how sweet or dry a sake is - most sake on the scale has a value of
between -3 and +10, with a higher value indicating a drier sake
nigorizake cloudy - mash is passed through a loose mesh allowing rice
sediment to be present in the final product
orizake similar to nigorizake, orizake contains particles left over from the
fermentation process, with the distinguishing feature being that the sediment is
usually finer than that found in nigorizake
semibuai the degree to which the rice has been polished; this number,
expressed as a percentage, refers to the amount of grain that remains after rice
has been polished - for example 35% means that the rice has been polished
so that it is only 35% of it’s original size
seishu the legal name for sake, literally tranlsating to refined sake
shochu another popular alcoholic beverage in japan, shochu is a clear
spirit distilled from one of a variety of ingredients such as; buckwheat, wheat
rice, sugar, sweet potato, even seaweed
shiboritate freshly pressed, therefore shipped without the traditional sixmonth maturation process - produces a ‘greener’ sake
shinpaku the hard, white centre comprised of starch found at the heart
of good sake-brewing rice
shinshu meaning ‘new sake’, the term generally refers to sake that has
been produced in the previous brewing year
shizuku literally meaning ‘droplets’, the moromi is not pressed in the usual
manner, but placed in bags, that are hung and allowed to drip
sokujo quick fermentation, modern method where lactic acid is added to
the starter mash - most sake is made this way nowadays
sugidama a ball of needles of the japanese cypress tree, traditionally used
as a symbol of a sake brewery or outlet
tanrei karakuchi light and dry (or crisp) style of sake
taruzake sake that has been stored, or aged in a cedar keg
teiseihaku-shu sake made with a deliberately high rice polishing ratio, usually
around 80%, to produce a characteristically strong rice flavour
tokubetsu translates as ‘special’ and can refer to production or character
umeshu ‘plum sake’ made by steeping plums in sake or shochu
yamahai term given to sake where lactic acid is allowed to develop
spontaneously in the moto yeast fermentation stage
yuzushu ‘yuzu sake’ made by adding yuzu juice to sake
nihonshudo known as ‘sake metre value’, this is a number used to indicate
how sweet or dry a sake is - most sake on the scale has a value of
between -3 and +10, with a higher value indicating a drier sake
nigorizake cloudy - mash is passed through a loose mesh allowing rice
sediment to be present in the final product
orizake similar to nigorizake, orizake contains particles left over from the
fermentation process, with the distinguishing feature being that the sediment is
usually finer than that found in nigorizake
semibuai the degree to which the rice has been polished; this number,
expressed as a percentage, refers to the amount of grain that remains after rice
has been polished - for example 35% means that the rice has been polished
so that it is only 35% of it’s original size
seishu the legal name for sake, literally tranlsating to refined sake
shochu another popular alcoholic beverage in japan, shochu is a clear
spirit distilled from one of a variety of ingredients such as; buckwheat, wheat
rice, sugar, sweet potato, even seaweed
shiboritate freshly pressed, therefore shipped without the traditional sixmonth maturation process - produces a ‘greener’ sake
shinpaku the hard, white centre comprised of starch found at the heart
of good sake-brewing rice
shinshu meaning ‘new sake’, the term generally refers to sake that has
been produced in the previous brewing year
shizuku literally meaning ‘droplets’, the moromi is not pressed in the usual
manner, but placed in bags, that are hung and allowed to drip
sokujo quick fermentation, modern method where lactic acid is added to
the starter mash - most sake is made this way nowadays
sugidama a ball of needles of the japanese cypress tree, traditionally used
as a symbol of a sake brewery or outlet
tanrei karakuchi light and dry (or crisp) style of sake
taruzake sake that has been stored, or aged in a cedar keg
teiseihaku-shu sake made with a deliberately high rice polishing ratio, usually
around 80%, to produce a characteristically strong rice flavour
tokubetsu translates as ‘special’ and can refer to production or character
umeshu ‘plum sake’ made by steeping plums in sake or shochu
yamahai term given to sake where lactic acid is allowed to develop
spontaneously in the moto yeast fermentation stage
yuzushu ‘yuzu sake’ made by adding yuzu juice to sake
sparkling | champagne
sparkling | champagne
750ml
750ml
2006 moët et chandon grand vintage
épernay, champagne, france
2006 moët et chandon grand vintage
épernay, champagne, france
2012 chandon vintage altius88
upper yarra, victoria, australia
158
2012 chandon vintage altius88
upper yarra, victoria, australia
158
nv bollinger special cuvée178
ay, champagne, france
nv bollinger special cuvée178
ay, champagne, france
nv ruinart blanc de blancs
reims, champagne, france
nv ruinart blanc de blancs
reims, champagne, france
218
218
nv billecart-salmon brut rosé238
mareuil-sur-ay, champagne, france
nv billecart-salmon brut rosé238
mareuil-sur-ay, champagne, france
2004 bollinger la grande année298
ay, champagne, france
2004 bollinger la grande année298
ay, champagne, france
nv krug grande cuvée460
reims, champagne, france
nv krug grande cuvée460
reims, champagne, france
subject to availability; vintages may change without notice
subject to availability; vintages may change without notice
white wine
white wine
riesling
riesling
2016 cooter & cooter riesling
watervale, south australia, australia
58
2016 cooter & cooter riesling
watervale, south australia, australia
58
2015 von buhl trocken riesling
pfalz, germany
68
2015 von buhl trocken riesling
pfalz, germany
68
2016 petaluma hanlin hill riesling
clare valley, south australia, australia
78
2016 petaluma hanlin hill riesling
clare valley, south australia, australia
78
2012 pressing matters R0
coal river valley, tasmania, australia
85
2012 pressing matters R0
coal river valley, tasmania, australia
85
2015 frankland estate isolation ridge riesling
frankland river region, western australia, australia
98
2015 frankland estate isolation ridge riesling
frankland river region, western australia, australia
98
2015 grosset polish hill riesling
clare valley, south australia, australia
135
2015 grosset polish hill riesling
clare valley, south australia, australia
135
subject to availability; vintages may change without notice
subject to availability; vintages may change without notice
white wine
white wine
aromatics and other varietals
aromatics and other varietals
2015 spinifex lola semillon blend
barossa valley, south australia, australia
60
2015 spinifex lola semillon blend
barossa valley, south australia, australia
60
2014 abellio albariño65
rías baixas, galicia, spain
2014 abellio albariño65
rías baixas, galicia, spain
2014 château petit roubie picpoul de pinet (bio)
coteaux du languedoc, france
72
2012 pierre de la grange muscadet
loire valley, france
72
2015 jamsheed beechworth roussanne
beechworth, victoria, australia
85
2015 jamsheed beechworth roussanne
beechworth, victoria, australia
85
2014 txomin etxaniz txakoli90
getaria, basque country, spain
2014 txomin etxaniz txakoli90
getaria, basque country, spain
sauvignon blanc
sauvignon blanc
2015 ros ritchie sauvignon blanc
mansfield, victoria, australia
58
2015 ros ritchie sauvignon blanc
mansfield, victoria, australia
58
2015 ross hill pinnacle sauvignon blanc
orange, new south wales, australia
75
2015 ross hill pinnacle sauvignon blanc
orange, new south wales, australia
75
2015 bannockburn sauvignon blanc
geelong, victoria, australia
85
2015 bannockburn sauvignon blanc
geelong, victoria, australia
85
2014 sancerre domaine vacheron (bio)
sancerre, loire valley, france
108
2014 sancerre domaine vacheron (bio)
sancerre, loire valley, france
108
2013 cloudy bay te koko sauvignon blanc
marlborough, new zealand
138
2013 cloudy bay te koko sauvignon blanc
marlborough, new zealand
138
subject to availability; vintages may change without notice
subject to availability; vintages may change without notice
white wine
white wine
pinot gris, grigio and blanc
pinot gris, grigio and blanc
2015 white stripes pinot grigio
adelaide hills, south australia, australia
60
2015 white stripes pinot grigio
adelaide hills, south australia, australia
60
2015 domaine chandon pinot gris
yarra valley, victoria, australia
68
2015 domaine chandon pinot gris
yarra valley, victoria, australia
68
2016 casa freschi ragazzi pinot grigio
adelaide hills, south australia, australia
70
2016 casa freschi ragazzi pinot grigio
adelaide hills, south australia, australia
70
2016 onannon pinot gris80
mornington peninsula, victoria, australia
2016 onannon pinot gris80
mornington peninsula, victoria, australia
2015 girlan pinot bianco plattenriegl
alto adige, italy
2015 girlan pinot bianco plattenriegl
alto adige, italy
98
chardonnay
2015 42 degrees chardonnay65
coal river, tasmania, australia
98
chardonnay
2015 42 degrees chardonnay65
coal river, tasmania, australia
2015 oakridge willowlake chardonnay
yarra valley, victoria, australia
78
2015 oakridge willowlake chardonnay
yarra valley, victoria, australia
78
2014 petit chablis stéphanie et vincent michelet
lignorelles, burgundy, france
95
2014 petit chablis stéphanie et vincent michelet
lignorelles, burgundy, france
95
2013 stonier reserve chardonnay115
mornington peninsula, victoria, australia
2013 stonier reserve chardonnay115
mornington peninsula, victoria, australia
2014 pierro chardonnay168
margaret river, western australia, australia
2014 pierro chardonnay168
margaret river, western australia, australia
subject to availability; vintages may change without notice
subject to availability; vintages may change without notice
red wine
red wine
rosé and chilled reds
rosé and chilled reds
2015 domaine pinchinat rosé88
provence, france
2015 domaine pinchinat rosé88
provence, france
pinot noir
pinot noir
2016 levantine hill rosé78
coldstream, victoria, australia
2015 mount macleod pinot noir
gippsland, victoria, australia
68
2016 levantine hill rosé78
coldstream, victoria, australia
2015 mount macleod pinot noir
gippsland, victoria, australia
68
2014 toolanghi pinot noir75
yarra valley, victoria, australia
2014 toolanghi pinot noir75
yarra valley, victoria, australia
2015 ashton hills piccadilly valley no.3 pinot noir
adelaide hills, south australia, australia
88
2015 ashton hills piccadilly valley no.3 pinot noir
adelaide hills, south australia, australia
88
2014 clarence house estate reserve pinot noir
coal river, tasmania, australia
98
2014 clarence house estate reserve pinot noir
coal river, tasmania, australia
98
2014 cloudy bay pinot noir
marlborough, new zealand
120
2014 cloudy bay pinot noir
marlborough, new zealand
120
2015 oakridge 864 pinot noir
coldstream, victoria, australia
150
2015 oakridge 864 pinot noir
coldstream, victoria, australia
150
subject to availability; vintages may change without notice
subject to availability; vintages may change without notice
red wine
red wine
regional varietals
regional varietals
2016 unico zelo truffle hound nebbiolo
adelaide hills, south australia, australia
65
2016 unico zelo truffle hound nebbiolo
adelaide hills, south australia, australia
65
2016 year wines mataro78
barossa valley, south australia, australia
2016 year wines mataro78
barossa valley, south australia, australia
2013 isole e olena chianti classico
tuscany, italy
2013 isole e olena chianti classico
tuscany, italy
88
88
2009 bass phillip gamay90
gippsland, victoria, australia
2009 bass phillip gamay90
gippsland, victoria, australia
merlot, cabernet and blends
merlot, cabernet and blends
2016 bress cabernet franc68
bendigo, victoria, australia
2016 bress cabernet franc68
bendigo, victoria, australia
2013 cape mentelle trinders cabernet merlot
margaret river, western australia, australia
75
2013 cape mentelle trinders cabernet merlot
margaret river, western australia, australia
75
2012 picardy merlot cabernet sauvignon
permberton, western australia, australia
90
2012 picardy merlot cabernet sauvignon
permberton, western australia, australia
90
2010 domaine a petit a cabernet blend
coal river, tasmania, australia
110
2010 domaine a petit a cabernet blend
coal river, tasmania, australia
110
2012 petaluma cabernet sauvignon
coonawarra, south australia, australia
148
2012 petaluma cabernet sauvignon
coonawarra, south australia, australia
148
2012 sallys paddock cabernet blend
pyrenees, victoria, australia
168
2012 sallys paddock cabernet blend
pyrenees, victoria, australia
168
subject to availability; vintages may change without notice
subject to availability; vintages may change without notice
red wine
red wine
grenache and blends
grenache and blends
2013 paul conti rocella grenache shiraz
swan district, western australia, australia
48
2014 yelland & papps gmc vin de soif
barossa valley, south australia, australia
58
2013 paul conti rocella grenache shiraz
swan district, western australia, australia
48
2014 yelland & papps gmc vin de soif
barossa valley, south australia, australia
58
2013 spinifex esprit78
barossa valley, south australia, australia
2013 spinifex esprit78
barossa valley, south australia, australia
2010 delas crozes hermitage les grands chemins
northern rhône, france
2010 delas crozes hermitage les grands chemins
northern rhône, france
shiraz & blends
135
2014 weemala shiraz by logan
central ranges, new south wales, australia
60
2015 luke lambert crudo shiraz
yarra valley, victoria, australia
70
shiraz & blends
135
2014 weemala shiraz by logan
central ranges, new south wales, australia
60
2015 luke lambert crudo shiraz
yarra valley, victoria, australia
70
2014 graillot syrah no.280
heathcote, victoria, australia
2014 graillot syrah no.280
heathcote, victoria, australia
2014 sc pannell adelaide hills syrah
adelaide hills, south australia, australia
2014 sc pannell adelaide hills syrah
adelaide hills, south australia, australia
98
98
2013 syrah domaine clarendon120
mclaren vale, south australia, australia
2013 syrah domaine clarendon120
mclaren vale, south australia, australia
2013 levantine hill syrah158
coldstream, victoria, australia
2013 levantine hill syrah158
coldstream, victoria, australia
2012 torbreck the factor240
barossa valley, south australia, australia
2012 torbreck the factor240
barossa valley, south australia, australia
subject to availability; vintages may change without notice
subject to availability; vintages may change without notice
dessert wine | sake
sweets
dessert wine | sake
60ml
2014 frogmorecreek iced riesling 375ml10
coal river, tasmania, australia
60
2013 cullen late harvest semillon (bio) 375ml
margaret river, western australia, australia
2009 royal tokaji blue label 250ml
tokai, hungary
fortified
pedro ximénez cardenal cisneros sherry
jerez, spain
sake
11
heiwa shuzo yuzu
wakayama, japan
60ml
2014 frogmorecreek iced riesling 375ml10
coal river, tasmania, australia
60
85
2013 cullen late harvest semillon (bio) 375ml
margaret river, western australia, australia
85
95
2009 royal tokaji blue label 250ml
tokai, hungary
95
13
heiwa shuzo ume nigori
wakayama, japan
sweets
fortified
pedro ximénez cardenal cisneros sherry
jerez, spain
sake
13
heiwa shuzo ume nigori
wakayama, japan
11
11
heiwa shuzo yuzu
wakayama, japan
11
heiwa shuzo furu-tsuru-ume umeshu 10yo
wakayama, japan
18
heiwa shuzo furu-tsuru-ume umeshu 10yo
wakayama, japan
18
genmaishu junmai genmai-zake
kumamoto, japan
16
genmaishu junmai genmai-zake
kumamoto, japan
16
nakano bc chōkyu kijoshu 16 years
wakayama, japan
12 (30ml)
nakano bc chōkyu kijoshu 16 years
wakayama, japan
12 (30ml)
subject to availability; vintages may change without notice
subject to availability; vintages may change without notice
japanese whisky
japanese whisky
japanese whisky
japanese whisky
japanese whisky production began commercially in 1923
when shinjiro torii, inspired by the scottish traditions, opened his
first whisky distillery in yamazaki, a suburb just outside of kyoto.
japanese whisky production began commercially in 1923
when shinjiro torii, inspired by the scottish traditions, opened his
first whisky distillery in yamazaki, a suburb just outside of kyoto.
years later in 1934 a former executive of suntory, masataka
taketsuru, who had travelled to scotland to study the art of
distillation, opened the yoichi distillery in hokkaido.
years later in 1934 a former executive of suntory, masataka
taketsuru, who had travelled to scotland to study the art of
distillation, opened the yoichi distillery in hokkaido.
japanese whisky is modelled on scottish methods, using
malted barley rather than corn or rye. when compared to other
whiskies across the globe, japan produces the closest relations
to the whiskies we have come to refer fondly to as scotch.
japanese whisky is modelled on scottish methods, using
malted barley rather than corn or rye. when compared to other
whiskies across the globe, japan produces the closest relations
to the whiskies we have come to refer fondly to as scotch.
japan is currently the 3rd largest producer of whisky behind
scotland and america, with the past few years seeing a huge
surge in popularity due to a number of accolades.
japan is currently the 3rd largest producer of whisky behind
scotland and america, with the past few years seeing a huge
surge in popularity due to a number of accolades.
japan produces a mixture of blended, single malt and blended
malt whiskies from a limited number of distilleries, with the most
notable being;
japan produces a mixture of blended, single malt and blended
malt whiskies from a limited number of distilleries, with the most
notable being;
chichibu (2008 - ), saitama
fuji gotemba, kirin (1972 - ), shizuoka
hakushu, suntory (1973 - ), yamanashi
hanyu (1980 - 2000), saitama
karuizawa (1955 - 2000), nagano
mars, hombo (1985 - 1992, 2011 - ), nagano
miyagikyo, nikka (1969 - ), miyagi
white oak, eigashima (1919 - ), hyogo
yamazaki, suntory (1923 - ), osaka
yoichi, nikka (1934 - ), hokkaido
chichibu (2008 - ), saitama
fuji gotemba, kirin (1972 - ), shizuoka
hakushu, suntory (1973 - ), yamanashi
hanyu (1980 - 2000), saitama
karuizawa (1955 - 2000), nagano
mars, hombo (1985 - 1992, 2011 - ), nagano
miyagikyo, nikka (1969 - ), miyagi
white oak, eigashima (1919 - ), hyogo
yamazaki, suntory (1923 - ), osaka
yoichi, nikka (1934 - ), hokkaido
japanese whisky
chichibu on the way 58.5% abv
ichiro’s malt mizunara wood reserve 46% abv
ichiro’s premium malt and grain 50% abv
mars iwai tradition
mars maltage cosmo
mars rindo komagateke 52% abv
mars the lucky cat port & madeira cask
mars zenkoji 2011 komagateke 57% abv
nikka coffey grain 45% abv
nikka coffey malt 45% abv
nikka from the barrel 51.4% abv
nikka miyagikyo 12yo 45% abv
nikka miyagikyo NAS 45% abv
nikka pure malt black
nikka pure malt red
nikka pure malt white
nikka rye base
nikka tsuru 17yo
nikka yoichi NAS 45% abv
ocean heaven karuizawa cask
suntory hakushu distillers reserve
suntory hakushu 12yo
suntory hakushu 18yo
suntory hakushu bourbon barrel 48.2% abv
suntory hokuto 12yo
suntory kakubin premium
suntory hibiki harmony
suntory hibiki 12yo
suntory hibiki 17yo
suntory yamazaki distillers reserve
suntory yamazaki bourbon barrel 48% abv
suntory yamazaki puncheon barrel 48% abv
suntory yamazaki 12yo
suntory yamazaki 18yo
30ml
32
28
26
14
16
24
38
28
25
25
14
24
18
21
21
21
44
22
18
36
12
18
88
28
38
11
14
24
42
12
30
28
28
98
japanese whisky
chichibu on the way 58.5% abv
ichiro’s malt mizunara wood reserve 46% abv
ichiro’s premium malt and grain 50% abv
mars iwai tradition
mars maltage cosmo
mars rindo komagateke 52% abv
mars the lucky cat port & madeira cask
mars zenkoji 2011 komagateke 57% abv
nikka coffey grain 45% abv
nikka coffey malt 45% abv
nikka from the barrel 51.4% abv
nikka miyagikyo 12yo 45% abv
nikka miyagikyo NAS 45% abv
nikka pure malt black
nikka pure malt red
nikka pure malt white
nikka rye base
nikka tsuru 17yo
nikka yoichi NAS 45% abv
ocean heaven karuizawa cask
suntory hakushu distillers reserve
suntory hakushu 12yo
suntory hakushu 18yo
suntory hakushu bourbon barrel 48.2% abv
suntory hokuto 12yo
suntory kakubin premium
suntory hibiki harmony
suntory hibiki 12yo
suntory hibiki 17yo
suntory yamazaki distillers reserve
suntory yamazaki bourbon barrel 48% abv
suntory yamazaki puncheon barrel 48% abv
suntory yamazaki 12yo
suntory yamazaki 18yo
30ml
32
28
26
14
16
24
38
28
25
25
14
24
18
21
21
21
44
22
18
36
12
18
88
28
38
11
14
24
42
12
30
28
28
98
spirits
spirits
single malt whisky
ardbeg supernova 2015 committee release 54.3% abv
ardbeg uigeadail 54.2% abv
laphroaig quarter cask 48% abv
glenfiddich 15yo solera reserve
glenmorangie astar 57.1% abv
blended whiskey
jameson 18yo
johnnie walker black label
chivas regal 18yo
red breast 12yo
north american whiskey
jack daniels single barrel
michter’s no.1 small batch 45.7% abv
woodford reserve
30ml
28
21
19
18
16
20
12
16
18
18
14
12
single malt whisky
ardbeg supernova 2015 committee release 54.3% abv
ardbeg uigeadail 54.2% abv
laphroaig quarter cask 48% abv
glenfiddich 15yo solera reserve
glenmorangie astar 57.1% abv
blended whiskey
jameson 18yo
johnnie walker black label
chivas regal 18yo
red breast 12yo
north american whiskey
jack daniels single barrel
michter’s no.1 small batch 45.7% abv
woodford reserve
30ml
28
21
19
18
16
20
12
16
18
18
14
12
spirits
spirits
shochu
45ml
11
16
12
12
12
14
vodka
30ml
11
12
14
martini
23
25
29
12
11
14
13
15
25
23
29
27
31
hakutake shiro rice, kumamoto
kokuto hinoryu black sugar, kagoshima
honkaku imo ikkomon sweet potato, kagoshima
towari soba buckwheat, miyazaki
bocchi peanut, chiba
umeman mugi plum&barley, oita
aylesbury duck
belvedere
grey goose
gin
aviation
fords
four pillars barrel aged
hendricks
tanqueray no. ten 47.3% abv
rum
cana brava 3yo
havana club 7yo
diplomatico exclusiva reserva
ron zacapa xo
santa teresa 1796
11
13
16
32
18
shochu
45ml
11
16
12
12
12
14
vodka
30ml
11
12
14
martini
23
25
29
12
11
14
13
15
25
23
29
27
31
hakutake shiro rice, kumamoto
kokuto hinoryu black sugar, kagoshima
honkaku imo ikkomon sweet potato, kagoshima
towari soba buckwheat, miyazaki
bocchi peanut, chiba
umeman mugi plum&barley, oita
aylesbury duck
belvedere
grey goose
gin
aviation
fords
four pillars barrel aged
hendricks
tanqueray no. ten 47.3% abv
rum
cana brava 3yo
havana club 7yo
diplomatico exclusiva reserva
ron zacapa xo
santa teresa 1796
11
13
16
32
18
spirits
tequila & mezcal
calle 23 blanco
fortaleza reposado
fortaleza anejo
del maguey crema de mezcal
del maguey wild tepextate 45% abv
herradura directo de alambique 55% abv
brandy
château tariquet 1994 folle blanche 45.5% abv
hennessy paradis
martell cordon bleu
encanto pisco moscatel
victor gontier 2005 domfrontais
aperitif & digestif
dolin dry vermouth
carpano antica formula
absente 55% abv
aperol
campari
amaro averna
cointreau
frangelico
amaretto di saronno
spirits
30ml
11
18
22
12
16
22
24
88
32
12
14
10
12
14
10
10
10
10
10
10
tequila & mezcal
calle 23 blanco
fortaleza reposado
fortaleza anejo
del maguey crema de mezcal
del maguey wild tepextate 45% abv
herradura directo de alambique 55% abv
brandy
château tariquet 1994 folle blanche 45.5% abv
hennessy paradis
martell cordon bleu
encanto pisco moscatel
victor gontier 2005 domfrontais
aperitif & digestif
dolin dry vermouth
carpano antica formula
absente 55% abv
aperol
campari
amaro averna
cointreau
frangelico
amaretto di saronno
30ml
11
18
22
12
16
22
24
88
32
12
14
10
12
14
10
10
10
10
10
10
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