Our Drinks
Soft Drinks
Ramune Soda
Cans/Bottles
Kirin Ichiban-Japan
Asahi Dry-Japan
Sapporo-Japan
Hitachino Nest White Ale-Japan
Tsingtao-China
Terra-Korea
Singha-Thailand
Stella-Belgium
Urban Chestnut Zwichel-Missouri
Urban Chestnut Zwickel Light-Missouri
Budweiser-Missouri
Budlight-Missouri
Soju
Jinro 24
Jinro Original
Jinro Fresh
Jinro Strawberry
Jinro Peach
Jinro Plum
Jinro Green Grape
Jinro Grapefruit
Gang Chu Lychee
Junmai
The word Junmai literally means "Pure Rice" so it refers to pure rice (non-additive) sake. Additionally, the Junmai classification means that the rice used has been polished to at least 70 percent. While it’s hard to over-generalize, Junmai sake tends to have a rich full body with an intense, slightly acidic flavor. This type of sake can be particularly nice when served warm or at room temperature.
Sho Chiku Bai
Gekkeikan
Ozeki
Ginjo
The Junmai Ginjo category of sake are mandated to have a rice polishing standard of 40% removal and 60% remaining. This segment of sake are made using only the simplest ingredients of rice, water, mold, and yeast. Remember the word Junmai means “rice and water only”, so Junmai Ginjo translates to rice and water milled to 60%. Junmai Ginjo is a great collection of brews that can be fruity and fresh to ricey and dry
Sho Chiku Bai Ginjo
Kikusui Ginjo
Daiginjo
Daiginjo, which literally means "big ginjo," is often the most prized bottling of the sake brewery, representing the height of the brewmaster's ability. A minimum of 50% of the outer rice layers must be polished away to classify a sake as daiginjo.