Barley tea, caffeine and sugar free, served cold
Transistor Ginger Beer
With Coke, sparkling water or fresh milk, add 1.50
Japanese Green Tea
Beer / Cider / Wine
Draft Japanese Lager
Draft Craft Beer
Painstakingly selected microbrews from the PNW
Draft Craft Cider
An eclectic rotation
White, Rose and Red Wines
We put a lot of thought into our sake selection! Please ask about available varieties.
Mild, rich and very drinkable. Brewed in California by Gekkaikan.
Kubota Senjyu Tokubetsu Honjozo — "1,000 Dreams"
With rice polished to a Ginjo grade, this sake has fresh fruity aromatics and pristine balace. The palate is bright, crisp and pure. Very drinkable. Matt's favorite. Brewed in Niigata.
Michinoku Onokiroshi Honjozo — "Demon Slayer"
Balanced, dry and crisp with a slight nuttiness. Brewed in Shizuoka.
Narutotai Ginjo Nama Genshu — "Red Snapper"
With a nose of strawberry, watermelon, sweet rice and cinnamon this unpasteurized and undiluted sake is fat, happy, bright and chewy. Brewed in Tokushima.
Tsukasabotan Hana Junmai — "Pink Peony"
Displaying many white wine qualities that speak to a nice acidity play with flavors of green apple, yogurt, young pear, and green grapes, this brew is very quaffable. Dry and clean. Kayoko's favorite. Brewed in Kochi.
SINGLE SERVING CAN SAKE
Kikususi Funaguchi Namazake Genshu — “Chrysanthemum Mist"
This cask strength sake was the first unpasteurized sake created in Japan over 40 years ago. It's a high-impact sensory experience: bold, full body and lots of fruit flavors. Served in a 7 oz can. Brewed in Niigata.
Tamanohikari Junmai Ginjo — “Brilliant Jade"
Tamanohikari Brewery dates back to 1673 and is known for making sake with distinct umami character and slightly higher acidity. Fruity and floral, it makes for a very tasty and food-friendly sake. Brewed in Kyoto.
Tamanohikari Yamahai Junmai
Umami rich with pronounced acidity and bold flavor. Brewed in Kyoto since 1673.
Takashimizu Kimono Tokubetsu Junmai
Made with Akita Sake Komachi rice, this sake has a soft texture and a rich and robust flavor that is both fruity and savory. This rare rice variety grows only in Akita. Brewed in Akita prefecture.
Kikusui Junmai Ginjo — “Chrysanthemum Mist"
Aromas of fresh cantelope and banana with refreshing mandarin orange flavors. Medium body and dry finish. Brewed in Niigata.
Taisetsu Junmai Ginjo
Expressive and clean, with clean floral aromas and a hint of licorice and pepper. This sake is slow-aged in igloos in Hokkaido with rice polished to the Daiginjo grade (45%). Brewed in Ginpu.
Dassai 50 Junmai Daiginjo — “Otter Festival"
One of the most popular sakes in Japan with a full body, refreshing, complex and luxurious. Brewed in Yamaguchi.
Kikusui Nigori — "Perfect Snow"
Flowery, full bodied, crisp and impactful with a dynamic sweetness and balanced finish. Brewed in Niigata.