BEVERAGE BOOK | 飲料

HAPP Y HOUR 1

COCKTA I LS 2-4

BEER 5

SHOCHU BY THE GLASS 5

SAKE BY THE GLASS 6

W INE BY THE GLASS 7-8

JAPANESE WH ISKY COLLEC T I ON 9-15

SAKE - T HE I NS & OU TS 16-17

SAKE BY THE BOT T LE 18-22

HOT SAKE BY THE BOT T LE 23

SHOCHU BY THE BOT T LE 24

W INE BY THE BOT T LE 25-32

APÉR I T I F 33

AMER ICAN WH ISKEY 33-34

SCOTCH WH ISKY 34

I MPORTED WH ISK ( E ) Y 35

T EQU I LA & MEZCAL 35

BRANDY 36

R (H ) UM & CACHAÇA 36

G IN 37

VODKA 37

AMARO & VERMOUTH 38

ABS IN THE & VAR I AN T 38

D IGES T I F 38

CORD IALS 39

NON -ALCOHOL I C BEVERAGES 39

“ THE RA INBOW S TANDS

IN A MOMENT

AS I F YOU ARE HERE . ”

-TAKAHAMA KYOSH I

F EBRUARY 2018

HAPP Y HOUR | ハッピーアワーoffered monday through friday in the bar & lounge from 3:00pm to 6:00pm BEVERAGE | I NR YO 飲料

JAPANESE CHUHA I 6.88daily creation from one of our bartenders

DRAUGHT SAKE 5.88bushido junmai genshu

200 ML SAKE CAN 8.88kikusui funaguchi honjozo nama genshu

22 OZ SAPPORO CAN 6.88glass inluded + a can of sake 12.88

W INE 5.88daily selection of red or white

FOOD | TABEMONO 食べ物

PORK S TEAM BUN 3.88braised pork chashu

OYS TER ( PER SHELL ) 1.88ponzu, scall ion + half dozen 10.88

HAND ROLL 5.88choice of spicy tuna, salmon, scallop hamachi or negihama

TOKYO FR I ED CH ICKEN ‘ KARAAGE ’ 6.88spicy mayo

BLOOMSDALE SP INACH 5.88'goma-ae' style, toasted sesame

ROBATAYAK I ( P ER SKEWER ) 3.88cut of the day gril led over binchōtan

PABU ‘COUNTRY ’ R IBS 10.88berkshire pork, red chili glaze, kewpie, sesame NAGOYA -S T Y LE CH ICKEN W INGS 8.88sweet soy, toasted sesame, lemon

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COCKTA I LS | カクテル

LUCKY CAT 13plantation original dark rum, benedictine, l i l ikoi, orgeat, l ime, peychauds shaken & served over crushed ice tiki style

GOOD FOR TUNE 14nikka coffey gin, calamondin-kumquat, grand poppy liqueur, yuzu bittersstir red & served in a nic & nora with a special "fortune"

CHA I ME UP 14 chai tea-skyy vodka, manzanilla sherry, yuzu, cinnamon honey shaken & served over crushed ice in a copper mug

G INSBERG EXPRESS 15 iwai blended whisky, nola coffee, laphroaig 10yr, cold brew, brown sugar, cream shaken & served in a coupe

OAXACAN W IN TER 14 union mezcal, dry curacao, black curant, l ime, mandarin sake, sodashaken & served tall

BALLER 16st. george baller whiskey, byrrh, chamomile, plum bittersstir red & served in a nic & nora

JAPANESE D IGN I TARY 15h by hine cognac, walnut orgeat, jer ry thomas bittersstir red & served with a large cube

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COCKTA I LS | カクテル

SAY HE Y K I D 15spiced four roses bourbon, blood orange, cinnamon, yuzu, honey

shaken & served over a large cube

GREAT WAVE 13automatic sea gin, kiwi, kaffir l ime, egg white, black lava salt

shaken & served tall

ORCHARD BREEZE 14singani 63 brandy, apple, campari, lemon, cider, absinthe

shaken & served up in a coupe

B I T T ER OLD MAN 16earl grey suntory toki, amaro ciociaro, spearmint, chocolate bitters

stir red & served on the rocks

OFF THE V I NE 13el tesoro reposado, concord grape, oloroso sherry, yuzu, agave

shaken & served in a port glass

SUMO 15suntory toki whisky, tangerine, thai basil , l ime, sesame

shaken & served in a sumo mug

YAKUZA 7 .0 16iwai blended whisky, orange ginger tea, gran classico

stir red & served in a bordeaux glass on a rock

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PABU CLASS IC COCKTA I LS | カクテル

C I TRUS 13beefeater gin, grapefruit, thyme, lavender-wasabi saltfizzy lifting & served tall over collins ice (l imited availability)

THE ZERO HOUR 15st. george terroir gin, douglas fir, l ime, sageshaken, double strained & served in a large coupe

AMER ICAN MAMMOTH JACK 13woodford reserve bourbon, peach shrub, honeylemon, ginger beer shaken & served on the rocks

THE H I GHBALL 16suntory toki whisky, lemon, sparkling waterour homage to a japanese past-time, served tall

CLASS IC LOL I TA 15mars iwai japanese whisky, okinawa sugar, bittersserved short on an ice sphere

SUPER X 13ketel one vodka, kina l ’aero d’or, falernum, yuzu, lemonshaken & served up in a coupe

0 ° COCKTA I LS

P INK L IMEADE 5lime, honey, peach shrub, tonic

‘JUMBO ’ OZAK I 6our japanese arnold palmer, made with fresh shiso

MOJACKO 6peach shrub, orange, chai, yuzu, ginger beer, huckleberryshaken, double strained & served in a f lute

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CRAF T BEER SELEC T I ONS | 手工芸ビール

TAPASAH I SUPER DRY | LAGER 9.88osaka, japan 5.0% abv

SUNTORY THE PREM IUM | P I LSNER 13.88kyoto, japan 5.5% abv

H I TACH INO NES T WH I T E A LE | W I TB I ER 14.88ibaraki, japan 5.5% abv

BOT T LE & CAN ANCHOR S TEAM | CAL I FORN I A COMMON 8.88san francisco, california 4.9% abv

YOHO AOON I | I ND I A PALE ALE 14.88nagano, japan 7.0% abv

ERD INGER | NON -ALCOHOL I C 5.88erding, germany 0.4% abv

LARGE FORMAT SAPPORO PREM IUM 22 OZ . | LAGER 12.88tokyo, japan 4.9% abv

ECH IGO KOSH IH I KAR I 17 OZ . | LAGER 17.88niigata, japan 5.0% abv

C IDER C IDRER I E DU VULCA IN DEM I SEC C IDER 11 | 45 switzerland

SHOCHU BY THE GLASS | CARAFE 焼酎 グラスI I CH I KO 9mugi – barley

MANZEN 15 | 30imo – sweet potato

K I CCHO HOZAN 15imo – sweet potato

SH I RO K I NJO 11 kome – rice

ST. GEORGE 12 kome – rice

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SAKE ( N I HON -SHU ) BY THE GLASS | CARAFE日本酒　グラス | 半合

JUNMA I | 純米SUEH IRO YAMAHA I , FUKUSH IMA 13 | 26hazelnut, white pepper, vanilla

GUNMA I ZUM I CHOTUKU , GUNMA 17 | 34papaya, mushroom, sweet potato

HONJOZO | 本醸造GASSAN R YU , YAMAGATA 10 | 20cherry, green apple, lush

KATAFUNE TOKUBE TSU , N I I GATA 15 | 30stewed apple, caramel, umami

JUNMA I G I NJO | 純米吟醸JOZEN M I ZUNOGOTOSH I P I NK , N I I GATA 15 | 30stone fruit, snow melt, minerality

JOK IGEN , YAMAGATA 14 | 28asian pear, creamy, bitter melon, papaya

G INJO | 吟醸BUSH IDO GENSHU , KYO TO 8 | 16 (ON TAP)white grape, rice pudding, savory

JUNMA I DA IG I NJO | 純米大吟醸TSUJ I Z ENBE I TOB INGAKO I , TOCH IG I 24 | 48plum, lime, green banana

BORN GOLD , FUKU I 23 | 46peach, cream, plum skin, layered

DA IG I NJO | 大吟醸TOKUGAWA I E YASU , A I CH I 19 | 38red apple, fresh hay, savory

KUROUZAEMON PABU LABEL , YAMAGATA 24| 48granny smith apple, fennel pollen, bright

W INE BY THE GLASS | グラスワイン

SPARKL ING I RON HORSE CUVÉE M ICHAEL M INA 17green valley of russian river valley, california 2013

FORES T-MAR I É BRU T ROSÉ CHAMPAGNE 24 reims, france nv

RU INAR T BRU T CHAMPAGNE BLANC DE BLANCS 35reims, france nv

KRUG BRU T GRANDE CUVEÉ CHAMPAGNE 47 reims, france nv

WH I T EKUNSTLER R I ESL I NG TROCKEN 16 rheingau, germany 2014

GALER I E EQU I T EM SAUV IGNON BLANC 17knights valley, california 2016 CRUESS F I ANO 15russian river valley, california 2016

K I VELS TADT MOTHER OF I NVEN T I ON RHÔNE BLEND 16sonoma county, california 2016

DUMOL CHARDONNAY 25sonoma coast, california 2014

ROSÉMA ISON L ' ENVOYÉ LES SA IN T PALE GAMAY ROSÉ 14beaujolais, fr 2016

REDSCHLOSS GOBELSBURG ZWE IGELT 14 niederosterreich, austria 2013

K I VELS TADT S IBL I NG R I VALRY ES TATE P I NO T NO I R 18sonoma county, california 2014

CELLAR FR I SACH SANG DE CORB GRENACHE BLEND 23northern rhone, france 2013

BON IPER T I COLL I NE NOVARES I NEBB IOLO 16piemonte, italy 2015

OBS ID I AN R IDGE CABERNE T SAUV IGNON 19lake county, california 2015

ARBOR BENCH MALBEC 17dry creek, california 2010

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SPEC I A L SELEC T I ONS BY THE GLASS

JJ PRUM KAB INE T T R I ESL I NG 'WEHLENER SONNENUHR 'mosel, germany 2014 28

One of the most famous names in German wines, JJ Prum represents the best in Mosel riesling, producing wines which are elegant in style, intense in f lavor, and perfectly balanced. This, in combination with famed site Wehlener Sonnenuhr, with it 's steep slopes and Devonian slate soil , come together to produce some of the longest l ived, finest quality wines in all of Germany.

Try pairing with okonomiyaki, foie gras, unagi, tsukune

V INCEN T G I RARD IN CHASSAGNE MONTRACHE T ' L ES CHAUMÉES " burgundy, france 2014 53

From a family of winemakers going back to the 17th century, Vincent Girardin believes that the least possible intervention during vinifica-tion results in the best display of Burgundian terroirs. He picks early to retain great acidity, employs organic practices in the vineyard, uses very little new oak, and matures each wine 16 to 18 months, resulting in pure expressions of fruit that exhibit power while retaining elegance.

Try pairing with hawaiian kanpachi, caviar, happy spoon, karaage

BENJAM IN LEROUX VOLNAY ' L ES M I TANS ' burgundy, france 2015 82

Benjamin Leroux made a name for himself at Domaine Comte Armand in Pommard before branching out with his own label, employing organic and biodynamic farming techniques, and making wines of exceptional quality. Touted as a prodigy of sorts, Benjamin is a master at delivering wines with purity of fruit and only the subtlest inf luence of oak, with seamless texture. His 'Les Mitans' Volnay delivers pretty f loral and red currant notes, with subtle minerality and a lasting finish.

Try pairing with maitake tempura, pork and chicken robatayaki

BOND ES TATES CABERNE T SAUV IGNON ' S T EDEN 'napa valley, ca 2012 125

Second label to famed Napa cult winery Harlan, Bond similarly strives to define the 'Grand Crus' of Napa Valley through five small, specific hillside estates which they feel best represent Napa's finest terroirs. The red, rocky soil of the St Eden vineyard, lends itself to well struc-tured cabernet with notes of cassis, chocolate, and roasted herbs.

Try pairing with new york or tomahawk steak, pork fried rice, japanese wagyu and skir t steak robata

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JAPANESE WH ISKY | 日本のウィスキー TWO OF THE MOST INFLUENT IAL F IGURES IN THE HISTORY OF JAPANESE WHISKY ARE SHINJIRO TORI I & MASATAKA TAKETSURU. TORI I WAS A PHARMACEUT ICAL WHOLESALER AND THE FOUNDER OF KOTOBUKIYA (LATER TO BECOME SUNTORY) . HE STARTED IMPORTING WESTERN L IQUOR 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 SAT ISF IED WITH THIS SUCCESS AND SO HE EMBARKED ON A NEW VENTURE WHICH WAS TO BECOME HIS L IFE’S WORK: MAKING JAPANESE WHISKY FOR JAPANESE PEOPLE. DESPITE THE STRONG OPPOSIT ION FROM THE COMPANY’S EXECUT IVES, TORI I DECIDED TO BUILD THE F IRST JAPANESE WHISKY DIST ILLERY IN YAMAZAKI, A SUBURB OF KYOTO, AN AREA FAMOUS FOR ITS EXCELLENT WATER.

TORI I H IRED MASATAKA TAKETSURU AS A DIST ILLERY EXECUT IVE. TAKETSURU HAD STUDIED THE ART OF DIST ILL ING IN SCOTLAND, AND BROUGHT THIS KNOWLEDGE BACK TO JAPAN IN THE EARLY 1920S. WHILST WORKING FOR KOTOBUKIYA, HE PLAYED A KEY PART IN HELPING TORI I ESTABLISH THE YAMAZAKI D IST ILLERY. IN 1934 HE LEFT KOTOBUKIYA TO FORM HIS OWN COMPANY, ‘DAIN IPPONKAJU’, WHICH WOULD LATER CHANGE ITS NAME TO NIKKA. IN THIS NEW VENTURE HE ESTABLISHED THE YOICHI D IST ILLERY IN HOKKAIDO.

T HE F L I GH T ｜ ウィスキー飲み比べ 30

WH I T E OAK AKASH I | BLENDED clove, cocoa, caramelN IKKA TAKE TSURU | PURE MALT cinnamon, buttery toffee, almondN IKKA COFFE Y MALT | S I NGLE MALT clove, cinnamon, lemon(1 ounce each)

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THE COLLEC T I ON ｜ 珍コレクション

CH ICH IBU I CH I RO ’S MALT & GRA IN | BLENDED 32APR ICO T, PEACH , PEPPER

ichiro akuto sourced malts & grains from throughout japan, and casks from around the world to perfect this whisky, thus giving it a title of ‘worldwide blended’. the nose is clean fruity, with the vanilla & stone fruit finish.

CH ICH IBU I CH I RO ’S MALT S I NGLE CASK | S I NGLE MALT 94F I G , DATE , MARMALADE

his whisky is all about transparency, purity, quality and provenance, all the way down to the mizunara wood washbacks and the ex-Hanyu barrel the whiskey went in to. this release was distil led in 2010 and aged 6years before bottling.

CH ICH IBU PORT P I PE | S I NGLE MALT 72HONEY, GRAPEFRU I T, ORANGE B I T T ERS

the port pipe is a european oak cask with a capacity of 650 liters, and one of the biggest used in the whisky industry and is served for the maturation of port wine. this imparts a unique pink hue as well as spiced notes to the whisky.

THE YAMAZAK I 12 YEAR | S I NGLE MALT 24COCONUT, CRANBERRY, BU T T ER

first came into the usa market in 1984 & truly became popular after being the first seriously marketed japanese single malt whisky. this is the pioneering whisky developed by suntory & can be attributed to much of the globalization of all japanese whisky.

THE YAMAZAK I 18 YEAR | S I NGLE MALT 49DARK CHOCOLATE , S TRAWBERRY JAM , BLACKBERRY

in 1923, shinjiro torii , the founder of suntory, arguably built japan’s first malt whisky distil lery. in the beautiful landscape that is ancient kyoto, yamazaki is offered access to a great water supply.

THE YAMAZAK I 25 YEAR | S I NGLE MALT 314DR I ED FRU I T, ORANGE PEEL , LONG F I N I SH

aged exclusively in sherry casks, giving the whisky its unusually dark color and rich f lavor. after winning world’s best single malt whisky in 2012, this whisky has become desirable worldwide, and a rare treat for any enthusiast.

THE YAMAZAK I M I ZUNARA OAK 2012 | S I NGLE MALT 269LEMON , TAR T RASPBERRY, L I NGER ING SP I CE

named for the beautiful japanese white oak found in japan & used to produce this young, yet elegant, japanese whisky. mizunara proves that not all whisky needs aging in order to be great , this mizunara was bottled in 2012 and released to the usa in 2015.

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JAPANESE WH ISKY | 日本のウィスキ

T HE YAMAZAK I M I ZUNARA OAK 18 YEAR 296 S I NGLE MALT

ORANGE MARMALADE , COCONUT, C I NNAMON

fully matured in casks from rare mizunara oak. this whisky created by chief blender shinji fukuyo, was made to be a dramatic, unforgettable expression

H IB I K I HARMONY | BLENDED 18 HONEYSUCKLE , WH I T E CHOCOLATE , CAND I ED ORANGE PEEL

this new release blends more than 10 malt & grain whiskies from yamazaki, hakushu & chita. the uniqueness to this blend is the use of different casks including mizunara, sherry & american white oak.

H I B I K I 21 YEAR | BLENDED 99HONEYCOMB , DR I ED APR ICO T, R I PE BANANA

after being named the world’s best whisky at the 2014 world whiskies awards, this beautifully balanced bottle can be challenging to find with high demand & limited allocations.

THE HAKUSHU 12 YEAR | S I NGLE MALT 24PEAR , GREEN T EA, K IW I

distil led by the same founders of yamazaki, suntory, 12 year is a great must-try for those curious whisky drinkers. hakushu was built in 1973 & continues to help grow the awareness of quality.

THE HAKUSHU 18 YEAR | S I NGLE MALT 59QU INCE , JASM INE , P LEASANTLY SMOKED

an amazing step up in quality when compared to the standard 12 year, 18 year is well-defined & reminiscent of some of the best irish potstil l selections.

SUNTORY TOK I 16

PEAR , WALNU T, GREEN T EA

coined as ‘the premium everyday whisky’ this l ight-bodied whisky is a blend of single grain & single malt whiskies from many of suntory’s distil leries. aged for at least three years in american & spanish oak, this whisky expresses notes of vanilla, subtle sweetness, and a hint of chocolate.

N IKKA COFFE Y GRA IN | S I NGLE GRA IN 18HAZELNU T, SWEE T CORN , CARAMEL

named after its inventor, aeneas coffey was a stil l that moved from scotland to japan in 1963. corn is the primary ingredient along with wheat & unmalted barley while on a continuous stil l , and without having any alternate batches.

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JAPANESE WH ISKY | 日本のウィスキ

N I KKA COFFE Y MALT | S I NGLE MALT 19CLOVE , C I NNAMON , L EMON

named after the stil l ’s inventor aeneas coffey, coffey stil ls are typically used for grain whisky production, making this 100% malt whisky unique. this whisky has a surprisingly rich texture and body, with a f lir ty sweetness.

N IKKA TAKE TSURU | PURE MALT 24ESPRESSO BEANS , M I LK CHOCOLATE , TOBACCO

a non-age statement expression named after the company's founder, masataka taketsuru. it features plenty of whisky from the miyagikyo distil lery, as well as percentage of malt matured in sherry casks to give a rich, spiced nose.

N IKKA TAKE TSURU 17 YEAR | PURE MALT 39BLOOD ORANGE , VAN I L LA, H I N T OF CHOCOLATE

one of the most coveted japanese whisky's in the american market as it is praised as possibly one of the best from nikka's portfolio. this is a 50/50 blend between both of the nikka's single malt distil leries

N IKKA TAKE TSURU 21 YEAR | PURE MALT 56SP ICES , BLACK PEPPER , GROUND G INGER

selected as the world’s best blended malt in 2010, the whisky is blended single malt as opposed to blended whisky, there is no grain added. this offers more age & richness than its 17 year old brother.

N IKKA YO I CH I | S I NGLE MALT 29SUBDUED PEAT, W IN TER SP I CE , NU TS

f located in japan’s most northern & coldest prefecture, hokkaido, this location was chosen for the elevation & proximity to the forest. unlike miyagikyo, yoichi uses direct coal-fired pot stil ls, a rarity even outside of scotland.

N IKKA M I YAG I KYO| S I NGLE MALT 31CAND I ED ORANGE PEEL , DR I ED APPLE , NU TMEG

the miyagikyo distil lery was built in 1969 as a counterpart to yoichi, these pot stil ls are heated with steam rather than direct fire coal. this single malt is also produced by nikka from the sendai prefecture is much different than its pure malt brother.

WH I T E OAK AKASH I | BLENDED 17CLOVE , COCOA, CARAMEL

this small production distil lery, akashi, is named after its hometown in the hyogo prefecture. white oak ages in bourbon casks before finishing in sherry casks, making this a unique selection.

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JAPANESE WH ISKY | 日本のウィスキ

WH I T E OAK AKASH I | S I NGLE MALT 24MARSHMALLOW, RAW CORN , VAN I L LA BEAN

perhaps the least known japanese whisky producer yet, it is sti l l one of the country’s oldest with a l icense to make whisky since 1919. their production only lasts for one month each year, making availability l imited.

WH I T E OAK AKASH I SHERRY CASK | S I NGLE MALT 59SP IC Y, FRU I T CAKE , BALANCED

this rare whisky was aged in sherry casks for 5 years, adding a rich, luxurious f lavor to a fabulous whisky. round, with rich dried fruit notes. with a very limited production of 1,000 bottles, this is a rarity to enjoy.

MARS IWA I 14

PEAR , QU INCE , G I NGER

this shinshu distil lery closed in 1992 due to sluggish demands. in 2011 the production was resumed and the first recovered whisky hit the market in 2007. the pot stil ls used were designed by kiichiro iwai & were a close resemblance to those stil ls used by masataka taketsuru at the yoichi distil lery, a wonderful distil lery by nikka.

MARS IWA I T RAD I T I ON 24WHEAT, HONEY TOFFEE , CHERRY

tradition is a blended whisky whose case is an unblended whisky distil led in the pot stil l to achieve perfect balance. shinshu distil lery is located on the central alps of japan which contributes to the beautifully rich water source.

MARS LUCKY CAT | BLENDED 28VAN I L LA, EAR THY SP I CES , L EATHER

created in tribute to the love of cats by hombo shuzo company’s former owner. this recipe contains a blend of japanese single malts and grain whiskies and aged in madeira and port wine casks.

MARS R INDO NATURE OF SH INSHU | S I NGLE MALT 56MARZ I PAN , CAND I ED NU TS , WH I T E PEACH

taste the image of wildlife and fauna of the japanese alps surronunding shinshu distil lery. distil led in 2012, aged in japanese red wine casks used for 20 years of maturation. nose of dried pear, tobacco and citrus peel.

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JAPANESE WH ISKY | 日本のウィスキ

MARS NATURE OF SH INSHU SH INANOTANPOPO 45 S I NGLE MALT

YOUNG CHERRY, F LOWERS , SOF T SP I CES

a blend of 20 year old sherry-aged single malts and whislies distil led in 2014 and matured in bourbon casks, this release brings the past and present together wonderfully.

MARS KOMAGATAKE REV I VAL 2011 | S I NGLE MALT 64AN ISE , WH I T E PEPPER , R I CH CARAMEL

distil led at the highest operational distil lery in japan, this whisky is the first whisky releasted after the mars hiatus. a three year old whisky aged exclusively in bourbon casks. l ightly peated with a nose of vanilla and spice.

MARS KOMAGATAKE SHERRY & AMER ICAN OAK 56S INGLE MALT

ROASTED COFFEE , CASHEW, BEESWAX

distil led in 2011 and bottled in 2014, this whisky remains powerful and expressive. rich, strongly marked by intense peat. bottled in only 5200 copies, it proudly represents the crafted hard work of the small shinshu distil lery.

MARS KOMAGATAKE 1988 234

26 YEAR AGED S I NGLE CASK #557

RHUBARB , CASHEWS , BANANA

distil led in march of 1988 in 100% new american oak & bottled in march of 2014. there were only 347 bottles produced of this natural cask strength whisky.

MARS KOMAGATAKE 1988 219

25 YEAR AGED S I NGLE CASK #569

BUT TERSCOTCH , M I LD JUN I PER , W I LD BERR I ES

this incredibly refined whisky distil led in march of 1988 in 100% new american oak & bottled in september of 2013. there were only 394 bottles produced of this natural cask strength whisky.

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JAPANESE WH ISKY | 日本のウィスキ

KARU I ZAWA JAZZ CLUB 1993 27412 YEAR AGED S I NGLE CASK #2501

GOLDEN HONEY, TOAS TED VAN I L LA, ORANGE ZES T

distil led on april 19, 1993 in a 100% sherry oak cask & bottled on october 14, 2006. this bottle was released for tokyo jazz club & is bottle number 416 of 492.

KARU I ZAWA THE SCHOOL OF MALT L ESSON I I I 2012 33921 YEAR S I NGLE CASK #9091

BAKED PEARS , Z ES T Y ORANGE , PEPPER

distil led in 1991 & bottled in 2012, this whisky was hand picked by well-known whisky critic/author dave broom. the school of malt is a single malt japanese whisky produced in a 100% sherry cask. bottles. the label is printed on wagami, traditional japanese paper.

KARU I ZAWA I N TERNAT I ONAL BAR SHOW 2000 22913 YEAR S I NGLE CASK #7603

PEPPER , SUBTLE P I NE NEEDLES , AROMAT I C

this rare bottling was made exclusively for the international bar show in tokyo, japan. distil led in 2000 & bottled in 2013, the bar show is hosted each year featuring the top whisky distil leries from around the world. this 2000 vintage is special as this marks the second to last year for karuizawa.

KARU I ZAWA 1983 46228 YEAR S I NGLE CASK #7524

LAYERS OF C I T RUS , F LORAL , CARAMEL

distil led in 1983 & bottled in 2011 by the number one drinks company from a single sherry butt. number one drinks company was founded in 2006 to import & distribute japan’s finest whiskies throughout the world. they are famed for releasing japan’s oldest whisky, 1960 karuizawa, at the international bar show in tokyo.

SAKE ( N I HON -SHU ) | 日本酒

SAKE I S A TRAD I T I ONAL JAPANESE DR INK THAT I S MADE FROM FERMENTED R I CE . I T HAS BEEN CONSUMED AND USED FOR REL I G I OUS CEREMON I ES FOR OVER 2000 YEARS NOW. JAPAN I S A COUNTRY KNOWN FOR I T S CUS TOMS AND TRAD I T I ONS , AND SAKE , A TRAD I T I ONAL DR INK ALSO I NVOLVES TRAD I T I ONS AND CUS TOMS .

FOR MANY CEN TUR I ES NOW SAKE HAS BEEN SHARED BY FAM I LY MEMBERS AND FR I ENDS AND I S A DR INK THAT I S RA I SED TO TOAS T THE MOST IMPORTAN T BONDS I N L I F E . I T I S BEL I EVED THAT YOU SHOULD NOT POUR YOUR OWN CUP OF SAKE , BU T I T MUS T BE POURED BY A FR I END AND L I KEW ISE . SAKE I S A DR INK THAT I S TO BE SHARED AND ENJOYED W I TH THE PEOPLE THAT YOU LOVE AND REVERE .

F I V E CRUC I A L E LEMENTS ARE I NVOLVED I N BREW ING SAKE – WATER , R I CE , T ECHN ICAL SK I L L , Y EAS T AND LAND /WEATHER . MORE THAN ANY TH I NG E LSE , SAKE I S A RESULT OF A BREW ING PROCESS THAT USES R I CE AND LO TS OF WATER . WATER COMPR ISES AS MUCH AS 80% OF THE F I NAL PRODUCT, SO F I NE WATER AND F I NE R I CE ARE NATURAL PREREQU IS I T ES I F ONE HOPES TO BREW GREAT SAKE . BU T BE YOND THAT, THE T ECHN ICAL SK I L L NEEDED TO PULL TH I S A L L OFF L I ES W I TH THE TOJ I ( HEAD BREWERS ) , THE T YPE OF Y EAS T THE Y USE , AND THE L IM I TAT I ONS EN TA I L ED BY LOCAL LAND AND

WEATHER COND I T I ONS .

16

JUNMA I | 純米

TH I S CAN BE TRANSLATED AS PURE R I CE SAKE . NO TH ING I S USED I N I T S PRODUCT ION EXCEP T R I CE , WATER , AND KOJ I , JUNMA I I S MADE W I TH R I CE THAT HAS BEEN POL I SHED (M I L LED ) SO THAT AT L EAS T 30% OF THE OU TER PORT ION OF EACH R I CE GRA IN HAS BEEN GROUND AWAY. THE TAS TE OF JUNMA I I S USUALLY A B I T HEAV I ER AND FULLER THAN O THER T YPES , AND THE AC ID I T Y I S OF TEN A TOUCH H IGHER AS WELL .

HONJOZO | 本醸造HONJOZO I S SAKE TO WH ICH A VERY SMALL AMOUNT OF D I S T I L LED ALCOHOL ( CALLED BREWERS ALCOHOL ) HAS BEEN ADDED TO THE FERMENT I NG SAKE AT THE F I NAL S TAGES OF PRODUCT ION . HONJOZO I S MADE W I TH R I CE THAT HAS BEEN M I L LED SO THAT AT L EAS T 30% OF THE OU TER PORT ION OF EACH R I CE GRA IN HAS BEEN GROUND AWAY. TH I S PROCESS MAKES THE SAKE L I GH TER , SOMET IMES A B I T DR I ER , AND I N THE OP IN ION OF MANY, EAS I ER TO DR INK . I T A LSO MAKES THE FRAGRANCE OF THE SAKE MORE PROM INEN T.

JUNMA I G I NJO | 純米吟醸　JUNMA I G I NJO I S MADE W I TH NO ADDED ALCOHOL . I T I S MORE DEL I CATE AND L I GH T AND COMPLEX THAN THE ABOVE TWO JUNMA I AND HONJOZO . ON TOP OF THAT, SPEC I A L Y EAS T, LOWER FERMENTAT I ON T EMPERATURES , AND LABOR - I N T ENS I VE T ECHN IQUES MAKE FOR FRAGRANT, I N TR I CATE BREWS .

G I NJO | 吟醸G INJO I S MADE W I TH R I CE THAT HAS BEEN M I L LED AWAY 40%. I T I S MADE I N A VERY LABOR I N T ENS I VE WAY, F ERMENTED AT COLDER T EMPERATURES FOR A LONGER PER IOD OF T IME . THE F LAVOR I S MORE COMPLEX AND DEL I CATE , AND BOTH THE F LAVOR AND THE FRAGRANCE ARE OF TEN FRU I T Y AND F LOWERY.

JUNMA I DA IG I NJO | 純米大吟醸JUNMA I DA IG I NJO I S MADE W I TH NO ADDED ALCOHOL . THE R I CE HAS BEEN M I L LED SO THAT NO MORE THAN 50% OF THE OR IG I NAL S I Z E OF THE GRA INS REMA INS , AND EVEN MORE CARE HAS BEEN TAKEN TO CREATE SAKE REPRESENTAT I V E OF THE P I NNACLE OF THE CRAF T.

DA I G I NJO | 大吟醸DA IG I NJO I S MADE W I TH R I CE POL I SHED EVEN MORE , SO THAT NO MORE THAN 50% OF THE OR IG I NAL S I Z E OF THE GRA IN REMA INS .

17

SAKE ( N I HON -SHU ) BY THE BOT T LE日本酒 - 四合瓶

JUNMA I | 純米A I ZU CHUSHOU , FUKUSH IMA 72quince, almond, white chocolate

ASAH I YAMA , N I I GATA 41clean, dried orange peel, honeysuckle

I P P I N , I BARAK I 47roasted root vegetables, toast, long finish

JOZEN M I ZUNOGOTOSH I , N I I GATA 69apricot, subtle f lorals, minerals

KANN IHONKA I GENSHU , SH IMANE I 67soft ripe cheese, mushroom, umami K I R I N ZAN , N I I GATA 87 SERVED W I TH M I ZU “SANSU I ”cherry blossom, tangerine, pure

KOSH INO SESSHU N IGOR I , N I I GATA 78yogurt, mint, textured

MASUM I OKUDEN KANTSUKUR I , NAGANO 58dried fruit, mixed berries, subtle sweetness

MATSUNO KOTOBUKI, TOCHIGI 74blood orange, cooked banana, bubble gum

NARAMAN MUROKA, FUKUSH IMA 53rich, earthy, roasted nuts

OZE NO OHKARAKUCH I , GUNMA 58earthy, hazelnut, bone dry

SU I J I N , IWATE 74nutty, steamed rice, dry

SH ICH IDA NANAWAR IGOBU , SAGA 76 honey, white f lowers, tangy

TAKA TOKUBE TSU , YAMAGUCH I 81melon rind, kaffir l ime, creamy

TAKE NO TSUYU , YAMAGATA 115 SERVED W I TH M I ZU FROM MT. GASSANdried cherry, tropical fruit, velvety

TAMAGAWA TOKUBE TSU , KYO TO 62 full-f lavored, raisin, grass, roasted nuts

18

SAKE ( N I HON -SHU ) BY THE BOT T LE日本酒 - 四合瓶

JUNMA I | 純米T ENSE I TOKUBE TSU YAMAHA I , KANAGAWA 124banana, mushroom, butterscotch

YUK I NO BOSHA YAMAHA I , AK I TA 84asian pear, orange peel, spiced apple

YUHO K IMOTO , I SH I KAWA 68roasted pecan, cedar, bright acidity

YUHO , I SH I KAWA 62grapefruit peel, plum, dates

ZU I YO , KUMAMOTO 43umami, lychee, mushroom

HONJOZO | 本醸造E I KO FUJ I HONKARA, YAMAGATA 48white f lowers, marshmallow sweetness, juniper

GUNMA I ZUM I , GUNMA 52cremini mushroom, li lac, umami

I CH I NOKURA TOKUBE TSU , M I YAG I 60cedar, red apple, dry finish

KIKUSUI FUNAGUCHI NAMA GENSHU, NI IGATA | 200 ML 15bubble gum, pastry cream, bold

NYUKON TOKUBE TSU , N I I GATA 59tea, white peach, muscat grape

SAWAHIME TOKUBETSU, TOCHIGI 52grains, cashew nut, l ight candy

JUNMA I G I NJO | 純米吟醸CH I YOMUSUB I GOR I K I , TO T TOR I 93sweet potato, clove, robust

DEWAZAKURA OMACH I , YAMAGATA 77hazelnut, dried fruit, citrus zest

I SOJ IMAN , SH I ZUOKA 119apricot, pear, balanced

FUKUJU , H YOGO 71under-ripe plum, earthy, hot finish

GASSAN R YU NAMA , YAMAGATA 77green apple, fresh mint, cotton candy

19

SAKE ( N I HON -SHU ) BY THE BOT T LE日本酒 - 四合瓶

JUNMA I G I NJO | 純米吟醸JOZEN M I ZUNO GOTOSH I NAMA, N I I GATA 91citrus, apple blossom, shiso

KAKURE I UMESHU , N I I GATA 111plum, sweet, good acidity

NANBU B I J I N , IWATE 93lime peel, honeydew, light wood spice

NECH I O TOKOYAMA , N I I GATA 71almond, spice, cream

OZE NO YUK IDOKE OMACH I , GUNMA 68creamy, roasted nuts, dried fruit

SE I KYO OMACH I , H I ROSH IMA 73grapefruit, hazelnut, earthy

SH I ZENGO SEVEN NAMAZUME , FUKUSH IMA 83canteloupe, mineral, pecan

SH I ZENGO YAMAHA I NAMAZUME , FUKUSH IMA 84toffee, nutty, cherry

TSUK I NO KATSURA YANAG I , KYO TO 85savory, bitter melon, peppery finish

YUK I NO BOSHA, AK I TA 81peach, strawberry, blackberry, white pepper

WATAR I BUNE 55 , I BARAK I 74green fruit, fennel seed, ample acidity

G INJO | 吟醸DEWAZAKURA OKA, YAMAGATA 74crisp, cherry blossom, melon, f lowers

HAKKA ISAN , N I I GATA 68rose petal, dried pear, almond

MANAB I TO , AK I TA 72citrus, grassy, clean finish

SAWAH IME , TOCH IG I 94maraschino cherry, white grape, bamboo

20

SAKE ( N I HON -SHU ) BY THE BOT T LE日本酒 - 四合瓶

JUNMA I DA IG I NJO | 純米大吟醸BORN NAMA GENSHU , FUKU I 115yogurt, lemon peel, masculine

BORN YUME WA MASAYUME , FUKU I | 1000 ML 516kiwi, pineapple, balanced

DASSA I 50 , YAMAGUCH I 75tropical fruit, lemonade, powdered sugar

DASSA I BE YOND , YAMAGUCH I 1500vanilla bean, cantaloupe, silky minerality

HAKURAKUSE I L EGEND S TAR , M I YAG I 179pineapple, muscat grapes, soft

JOK IGEN K IMOTO , YAMAGATA 145cedar, hay, cooked cherries

JOZEN M I ZUNOGOTOSH I , N I I GATA 147pomegranate, vanilla, mineral

KAKURE I , N I I GATA 310vanilla, green apple, cantaloupe

K I TAYA KANSANSU I , FUKUOKA 110white blossom, tangerine, mineral

K IR I N ZAN , N I I GATA 169 SERVED W I TH M I ZU “SANSU I ”mountain water, orange zest, cotton candy

KUBOTA SENSH IN , N I I GATA 326bright citrus, honey, marzapan

KYOKUSEN , IWATE 326violets, raspberry, complex

MYOUKA RANGYOKU K IMOTO , FUKUSH IMA 988golden peach, cantaloupe, sage

21

SAKE ( N I HON -SHU ) BY THE BOT T LE日本酒 - 四合瓶

JUNMA I DA IG I NJO | 純米大吟醸SH ICH I HON YAR I SH I ZUKU , SH IGA 199muskmelon, earthy, clean finish

SU IRAKU TEN SH I ZUKU , AK I TA 237peach, melon, l i ly

TATSUR I K I YONEDA , H YOGO 525pear, stone fruit, balanced

TATSUR I K I AK I T SU , H YOGO 865muskmelon, honeysuckle, clean finish

T ENRYO KOSHU , G I FU 92lily, gooseberry, rich mineral

TSUKASA BOTAN , KOCH I 187grapefruit, l i ly, white pepper

WATAR IBUNE , I BARAK I 294honeydew, pineapple, golden pear

WAKATAKE ON I KOROSH I , SH I ZUOKA 98orchid, pear, oceanic, ample acidity

DA IG I NJO | 大吟醸GASSAN R YU K I SARAG I , YAMAGATA 89delicate, cantaloupe, apple

KAKURE I , N I I GATA 108pear, apples, l i lac

KATAFUNE 2004 , N I I GATA 3999baked apple, umami, perfectly balanced

MANGEKYO , I SH I KAWA 425gold leaf, plum blossom, cotton candy

MASUM I YUMEDONO , NAGANO 204orchid, custard, honeydew

T EMAH IMA, YAMAGATA 148white f lowers, pear, honey

22

HOT SAKE BY THE BOT T LE 熱燗 - 四合瓶SAKE HAS BEEN ENJOYED WARM S INCE LONG AGO , AND MANY PRODUCERS KEEP THAT TRAD I T I ON AL I VE . THE TAS TE OF SAKE CHANGES W I TH T EMPERATURE . WE CHOSE THE T EMPERA -T URE WH ICH BES T MATCHES THE FOOD OR THE SEASON . THE I DEAL T EMPERATURE FOR SAKE ALSO DEPENDS ON THE T YPE OF SAKE . WE WARM I T I N A SMALL DECANTER , I N A POOL OF HO T WATER .

H I TO – HADA KAN | ひとはだ燗 35 -40 °C (95 -104 ° F )

ASAH I YAMA JUNMA I , N I I GATA 41clean, dried orange peel, honeysuckle

ZU I YO JUNMA I , KUMAMOTO 43umami, lychee, mint

NURU – KAN | ぬる燗 40 -45 °C (104 -113 ° F )

GUNMA I ZUM I HONJOZO , GUNMA 52 cremini, l i lac, umami

I CH I NOKURA TOKUBE TSU , M I YAG I 60cedar, red apple, dry finish

SAWAH IME TOKUBE TSU , TOCH IG I 52grains, cashew nut, l ight candy

ATSU – KAN | 熱燗 50 -55 °C (122 -131 ° F )

MASUM I OKUDEN KANTSUKUR I JUNMA I , NAGANO 58dried fruit, mixed berries, subtle sweetness

E I KO FUJ I HONKARA , YAMAGATA 48white f lowers, marshmallow sweetness, juniper

23

SHOCHU - BY THE BOT T LE 焼酎 ボトルSHOCHU I S A POPULAR JAPANESE SP I R I T THAT CAN BE MADE FROM BARLE Y, SWEE T PO TATOES , R I CE , BUCKWHEAT, AND BROWN SUGAR . I T OR IG I N I AT ED I N SOU THERN JAPAN , BU T HAS BEEN ENJOYED ALL OVER THE COUNTRY, AND THE WORLD , FOR MORE THAN 400 YEARS . SHOCHU , L I KE O THER SP I R I T S , CAN BE ENJOYED I N NUMEROUS WAYS , THE MOST TRAD I T I ON -A L OF WH ICH M I XES SHOCHU W I TH HO T OR COLD WATER . I T CAN ALSO BE ENJOYED S TRA IGH T OR ON THE ROCKS .

K I CCHO HOUZAN , KAGOSH IMA 84imo – sweet potato

KANNOKO , KAGOSH IMA 42mugi – barley

MUG IWARA BOSH I , KAGOSH IMA 34mugi – barley

I I CH I KO , O I TA 52mugi – barley

SATOU , KAGOSH IMA 123imo – sweet potato

SH IRO K I NJO , KUMAMOTO 56kome – rice

TOR I KA I , KUMAMOTO 126kome – rice

24

CHAMPAGNE & SPARKL ING W INE BY THE BOT TLE

V IGNA DORATA FRANC IACORTA BRU T 61lombardy, italy nv

I RON HORSE CUVÉE M ICHAEL M INA 76green valley of russian river valley, california 2013

BRUNO PA I L LARD BRU T CHAMPAGNE BLANC DE BLANCS 168 reims, france 2004

DEUTZ BRU T CLASS IC 124 reims, france nv

KRUG BRU T CHAMPAGNE BLANC DE BLANCS ‘CLOS DE MESN I L’ 1680 mesnil-sur-oger, france 2003

DOM PÉR IGNON BRU T CHAMPAGNE 398 epernay, france 2006

P I ERRE PE TERS BLANC DE BLANCS CUVEE DE RESERVE 131 le mesnil-sur-oger, france nv

DELAMOT TE BRU T CHAMPAGNE 99 mesnil-sur-oger, france nv

KRUG BRU T CHAMPAGNE 805 avize, france 2002

POL ROGER BRU T CHAMPAGNE 214 epernay, france 2006

KRUG BRU T GRANDE CUVEÉ CHAMPAGNE | 375ML 120 reims, france nv

FORES T-MAR I É BRU T ROSÉ CHAMPAGNE 144 reims, france nv

SERGE MATH I EU BRU T ROSÉ CHAMPAGNE 89 reims, france nv

B I L LECART- SALMON BRU T ROSÉ CHAMPAGNE | 375ML 89 mareuil-sur-ay, france nv

PALTR I N I ER I LAMBRUSCO D I SORBARA LECL I SSE 69 emilia romagna, italy

25

WH I TE W INE BY THE BOT TLE

GERMANY & AUS TR I A SELBACH -OS TER KAB INE T T R I ESL I NG | 375ML 29 mosel, germany 2015

MAX IM IN GRÜNHAUS R I ESL I NG SUPER IOR ‘ABSTSBERG ’ 107 ruwer, germany 2014

CLEMENS BUSCH R I ESL I NG TROCKEN 81 mosel, germany 2015

JJ PRUM KAB INE T T R I ESL I NG 'WEHLENER SONNENUHR ' 87mosel, germany 2014

JOSEF ROSCH R I ESL I NG SPÄ T LESE' T R I T T ENHE IMER APOTHEKE ' 117mosel, germany 2006

OVUM OFF THE GR ID R I ESL I NG 88rogue valley, oregon 2015

N IKOLA IHOF GRUNER VELT L I NER FEDERSP I E L IM WE INGEB IRGE 74wachau, austria 2015

I TA LYP I EROPAN SOAVE CLASS ICO 47veneto 2015

MAT TEO CORREGG IA ARNE I S 62 piemonte 2015

I L COLOMBA IO D I SAN TACH IARA VERNACC IA D I SAN G IM IGNANO L’ A LBERE TA 72toscana 2013

QU IN TODEC IMO F IANO EXULTE T 132campania 2015

CANT I NA GALLURA VERMENT I NO GENES I 81 sardegna 2013

SPA IN RODR IGO MENDEZ ALBAR IÑO SALVORA 105 rias baixas 2014

PORTUGAL NOR T I CO ALVAR INHO 48

vinhos verdes 2016

GREECE HAT Z I DAK I S ASSYR T I KO 54

santorini 2015

26

WH I TE W INE BY THE BOT TLE

FRANCE - BURGUNDY TH I ERRY E T PASCAL MATROT MEURSAULT 109

2014

DOMA INE E T I ENNE SAUZE T PUL I GNY MONTRACHE T 165 2015

CHATEAU DE LA MALTROYE LA DEN T DE C I EN CHASSAGNE MONTRACHE T 1ER CRU 312 1997

DOMA INE P I NSON CHABL I S ‘MONT DE M I L I EU ’ 1ER CRU 84 2015

JEAN -MARC BO I L LO T MONTAGNY 1ER CRU 77 2015

FRANCE - LO I RE VALLE Y /BORDEAUX CHATEAU CARBONN I EUX BLANC 93

pessac leognan 2014

PAT I EN T CO TAT T SANCERRE 67 loire valley 2016

DOMA INE TRO TEREAU QU INCY 58 loire valley 2014

DOMA INE V I NCEN T CAREME SPR ING VOUVRAY 51 loire valley 2014

LOU I S MÉ TA I REAU MUSCADE T GRAND MOUTON 56loire valley 2015

FRANCE - BACKROADSMARCEL DE I SS ALSACE BLANC 56alsace 2015

DOMA INE DES ARDO IS I ÈRES JACQUÈRE 76savoie 2015

DOMA INE LUP IN ALTESSE FRANGY 46 rousette de savoie 2014

27

WH I TE W INE BY THE BOT TLE

NEW ZEALAND DOG PO IN T V I NE YARD SAUV IGNON BLANC SEC T I ON 94 74marlborough 2014

OREGON W I L LAKENZ I E P I NO T GR I S 51 willamette valley 2016

CR IS TOM V IOGN I ER 67 eola amity 2015

GRAN MORA INE CHARDONNAY 77 yamhill carlton 2014

CAL I FORN I A - CHARDONNAYT Y LER CHARDONNAY ' L A R I NCONADA ' 131santa rita hills 2014

SANDH I CHARDONNAY 'M T CARMEL ' 96santa rita hills 2014

DUMOL CHARDONNAY 112sonoma coast 2014

PORTER CREEK CHARDONNAY 89russian river valley 2015

FAR N I EN TE CHARDONNAY 122 napa valley 2015

CAL I FORN I A - SAUV IGNON BLANC & BLENDSKENZO ES TATE SAUV IGNON BLANC ASATSUYU 181 napa valley 2016

GALER I E EQU I T EM SAUV IGNON BLANC 77knights valley, sonoma 2016

L I EU D I T SAUV IGNON BLANC 'MCG INLE Y V I NE YARD ' 63 santa barbara county 2014

CALLUNA V I NE YARDS ES TATE BLANC SAUV IGNON BLANC / SEM I L LON BLEND 81chalk hill 2016

28

29

ROSÉ W INE BY THE BOT TLE

FRANCE MA ISON L ' ENVOYÉ l e s s a i n t pa l e GAMAY ROSÉ 56beaujolais 2016

I TA LY T ENU TA SAN T ' AN TON IO SCA I A 49veneto 2016

RED W INE BY THE BOT TLE

I TA LY MAN INCOR SCH I AVA 51 alto adige 2016

CASALOSTE CH I AN T I C LASS ICO 59 toscana 2013

PODER I ODDERO BARBARESCO ' GALL I NA ' 124 piemonte 2013

FRANCESCO R I NALD I & F I G L I BAROLO 172 piemonte 2010

FRANCE - BURGUNDY THEULO T JU I L LO T MERCUREY 1ER CRU | 375ML 42 2009

L I GN I ER -M I CHELO T BOURGOGNE ROUGE 762015

BENJAM IN LEROUX VOLNAY ' L ES M I TANS ' 1ER CRU 2542015

AMEL I E BER THAU T F I X I N ' L ES CLOS ' 1082014

DOMA INE JEAN TARDY E T F I LS ' L ES CHAUMES ' VOSNE -ROMANEE 1ER CRU 460 2005

RED W INE BY THE BOT TLE

FRANCE - RHÔNE & SOU THERN FRANCE P I ERRE GA I L LARD S T JOSEPH 71 northern rhône 2014

DOMA INE SAN TA DUC VACQUERAS ' L ES AUBES ' 54 southern rhône 2015

CHATEAU LA NER THE CHATEAUNEUF DU PAPE 139 southern rhône 2014

CHATEAU S T. ANNE BANDOL 81bandol 2014

FRANCE - BORDEAUXV IGNOT SA IN T- ÉM I L I ON GRAND CRU 1212009

CHATEAU MALESCOT S T. EXUPERY 2972003

SPA INLOPEZ DE HERED IA V I ÑA TONDON IA RESERVA 93 rioja 2004

OLD WORLD - BACKROADS DOMA INE DE SA IN T- JUS T SAUMUR 59 loire valley, france 2016

SCHLOSS GOBELSBURG ZWE IGELT 63 niederosterreich, austria 2013

OREGON - P I NO T NO I RANGELA P I NO T NO I R 103 yamhill-carlton 2013

KEN WR IGH T P I NO T NO I R ‘ SHEA V I NE YARD ’ 121 willamette valley 2015

ZENA CROWN P I NO T NO I R CON I F ER 151 eola-amity hills 2013

30

RED W INE BY THE BOT TLE

CAL I FORN I A - P I NO T NO I R DEOVLE T P I NO T NO I R 84 santa barbara county 2014

PRESQU ' I L E P I NO T NO I R 77santa maria valley 2014

HANZELL P I NO T NO I R 190 sonoma valley 2006

FREEMAN V I NE YARD P I NO T NO I R 91 sonoma coast 2014

RAD IO CO TEAU P I NO T NO I R LA NEBL INA 112 sonoma coast 2013

H IRSCH P I NO T NO I R SAN ANDREAS FAULT 134sonoma coast 2014

DAV IS BYNUM ' JANE ' S V I NE YARD ' P I NO T NO I R 49russian river valley 2015

EMER I T US P I NO T NO I R 96 russian river valley 2014

CHAMP DE RÊVES P I NO T NO I R 68 anderson valley 2013

COPA IN K I SER EN BAS P I NO T NO I R 129 anderson valley 2011

CAL I FORN I A - RED W INES OF CONSEQUENCE HYDE DE V I L LA I NE CAL I FORN IO S YRAH 146 napa valley 2012

PAX S YRAH SONOMA H I L LS IDES 99 sonoma county 2016

SAMSARA S YRAH ‘ T URNER V I NE YARD ’ 97 santa rita hills 2013

ROOTDOWN W INE CELLARS MOURVEDRE 56 amador county 2016

BUCKL IN Z I N FANDEL ' O LD H I L L RANCH ' 72 sonoma county 2013

AUSTRAL I A & NEW ZEALANDBURN COT TAGE "BURN COT TAGE V I NE YARD ' P I NO T NO I R 119 central otago, new zealand 2014

31

RED W INE BY THE BOT TLE

CAL I FORN I A - CABERNE T & CABERNE T BLENDSN ICKEL & N I CKEL CABERNE T SAUV IGNON ‘COPPER S TREAK’ 193 stags leap district, napa valley 2013

PH I L I P TOGN I CABERNE T SAUV IGNON 239 napa valley 2012

OBS ID I AN R IDGE CABERNE T SAUV IGNON 87lake county 2015

BREA W INE COMPANY CABERNE T SAUV IGNON 63paso robles 2014

BOND BORDEAUX BLENDS 312 napa valley 2012 QUELLA | 375MLST EDEN | 375MLVEC INA | 375ML

CAPTÛRE BORDEAUX BLEND I NNOVANT 109 alexander valley 2013

KENZO BORDEAUX BLEND R I NDO 303 napa valley 2013

OPUS ONE BORDEAUX BLEND 488 napa valley 2013

QU IN TESSA BORDEAUX BLEND 292 rutherford, napa valley 2013

32

APÉR T I F

APEROL 12CAMPAR I 11L I L LE T ROSÉ 11P IMM ’S #1 11SUZE SAVEUR D ’AU TREFO IS 12T EMPUS FUG I T K I NA L’ AERO D ’OR 13

AMER ICAN WH ISKEY

BOURBONANGEL’S ENVY 16BAKER ’S 18BAS I L HAYDEN ’S 8 Y EAR 16BLANTON ’S 16BOOKER ’S 18BUFFALO TRACE 13BULLE I T 13EAGLE RARE 10 YEAR 14EVAN W I L L I AMS BLACK LABEL 14FOUR ROSES YELLOW LABEL 11FOUR ROSES S I NGLE BARREL 14GEORGE T. S TAGG JR . 16HUDSON BABY 22I W HARPER 13JEFFERSON ’S RESERVE 15 YEAR 16KNOB CREEK 15MAKER ’S MARK 13R IDGEMONT 1792 14RUSSELL’S RESERVE 10 YEAR 15W I LD TURKEY 101 13WOODFORD RESERVE 15

RYEBULLE I T 13H IGH WES T OMG PURE R YE 18 H IGH WES T RENDEZVOUS 22HUDSON MANHAT TAN 20KNOB CREEK 13M ICH TER ’S US -1 16 R I T T ENHOUSE 12SAZERAC 6 Y EAR 13T EMPLE TON 6 Y EAR 15WH IS T LE P I G 10 YEAR 24W I LD TURKEY 101 13

33

AMER ICAN WH ISKEY

O THER GEN T LEMAN JACK 13 JACK DAN I E L’S 13

JACK DAN I E L’S S I NGLE BARREL 16M ICH TER ’S US -1 SOUR MASH 16ST. GEORGE BALLER 17

SCOTCH WH ISKY

SPEYS IDETHE BALVEN I E DOUBLEWOOD 12 YEAR 18CRAGGANMORE 12 YEAR 18GLENF IDD ICH 15 YEAR 17THE GLENL I VE T 12 YEAR 16THE GLENL I VE T FRENCH OAK 15 YEAR 17THE GLENROTHES 1978 195THE MACALLAN 12 YEAR 19THE MACALLAN 18 YEAR 39

H IGHLANDDALWH INN I E 15 YEAR 20GLENMORANG I E QU IN TA RUBAN 12 YEAR 17OBAN 14 YEAR 22

LOWLANDAUCHENTOSHAN THREE WOOD 18AUCHENTOSHAN 18 YEAR 22GLENK INCH I E 12 YEAR 18

I S LAYARDBEG 10 YEAR 17CAOL I LA 20LAGAVUL I N 16 YEAR 24LAPHROA IG OR IG I NAL CASK S TRENGTH 10 YEAR 19

BLENDEDBANK NOTE 5 Y EAR 10CH I VAS REGAL 12 YEAR 14CUT T Y SARK PROH IB I T I ON 14JOHNN I E WALKER BLACK LABEL 15JOHNN I E WALKER BLUE LABEL 45

34

IMPORTED WH ISK (E ) Y

I R I SHBUSHM I L LS 12JAMESON 14REDBREAST 12YR 16

CANAD IANPENDELTON 12

TEQU I LA & MEZCAL

BLANCO | S I LVER | P LATACASAM IGOS 16CASA DRAGONES BLANCO 17CASA DRAGONES JOVEN 59DON JUL IO 13 ESPOLÓN 10HERRADURA 12T EQU I LA OCHO 15

REPOSADOCASAM IGOS 17ESPOLÓN 12EL T ESORO 12HERRADuRA 13T EQU I LA OCHO 16

AÑEJOHERRADURA 14CASAM IGOS 20DON JUL IO 1942 39

T EQU I LA OCHO 17

EX TRA AÑEJOCUERVO RESERVA DE LA FAM I L I A 29

MEZCALDEL MAGUEY CH ICH I CAPA 18DEL MAGUEY TOBALA 25DEL MAGUEY V I DA 15MEZCAL UN ION 15

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BRANDY

COGNACHENNESSEY XO 40H BY H I NE 17 LANDY VS 15P I ERRE FERRAND 1840 12REMY MART I N VSOP 17

ARMAGNACCERBO IS VSOP 22

GRAPPAJACOPO POL I MOSCATO 25NON INO CHARDONNAY 18

OTHERADR I EN CAMUT CALVADOS 12 YEAR 25 BARSOL P I SCO 13 CARDENAL MENDOZA SOLERA GRAN RESERVA 18CHR IS T I AN DROU IN CALVADOS 14 E T T ER ZUGER K I RSCH 13LA I RD ’S APPLEJACK BONDED 15S INGAN I 63 13

R (H ) UM & CACHAÇA

APPLE TON ES TATE 12CAL I CHE 10GOSL ING ’S BLACK SEAL 12HAVANA CLUB BLANCO 14KOHANA WH I T E AGR ICOLE 15PLANTAT I ON P I NEAPPLE 11PLANTAT I ON O . F. T.D . 12PLANTAT I ON OR IG I NAL DARK 12RON ZACAPA CEN TENAR IO 23 YEAR 16SA I LOR JERRY SP I CED 13ZAYA 12 YEAR 15

CACHAÇANOVO FOGO S I LVER 13

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G IN

AU TOMAT I C SEA G I N 13BARR H I L L 13BEEFEATER 11BOLS G I N GENEVER 13 DEATH ’S DOOR 10G IN NO . 209 13HENDR ICK ’S 13JUN I PERO 12MART I N M I L LER ’S NAVY S TRENGTH 13MONKEY 47 18PLYMOUTH 12PR INC I PE DE LOS APOSTOLES MATE 13RANSOM OLD TOM 15ST. GEORGE T ERRO IR 13TANQUERAY 12

VODKA

STRA IGH TABSOLU T E LYX 13BELVEDERE 13GREY GOOSE 13HANGAR ONE 14KE TEL ONE 12SKY Y 10T I TO ’S 12

I N FUSEDHANGAR ONE KAFF I R L IME 14HANGAR ONE MANDAR IN BLOSSOM 14

37

AMARO

AVERNA 12B IGALLE T V I R I ANA CH INA -CH INA 12FERNE T BRANCA 12FERNE T LEOPOLD 14FERNE T VALLE T 12MONTENEGRO 12NON INO QU IN TESSENT I A 15VARNELL I S IB I L L I A 14

D IGES T I F

BÉNÉD IC T I NE D .O .M . 12CHARTREUSE GREEN 16CHARTREUSE VEP GREEN 29CHARTREUSE Y E L LOW 16CHARTREUSE VEP Y E L LOW 29T EMPUS FUG I T GRAN CLASS ICO B I T T ER 13

VERMOUTH

CARPANO AN T I CA FORMULA 12CARPANO PUNT E MES 11COCCH I VERMOUTH D I TOR INO 10DOL IN BLANC 10DOL IN DRY 10NO I L LY PRAT EX TRA DRY 11T EMPUS FUG I T A LESS IO 13

ABS IN THE & VAR I AN TS

SAMBUCA MOL INAR I 12ST. GEORGE ABS IN THE 13

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CORD IALS

BA I LE Y ’S 12BR IO T T E T CRÈME DE CASS IS 12BR IO T T E T CRÈME DE FRAMBO ISE 13BR IO T T E T CRÈME DE PÊCHE 13BYRRH 13CHAMBORD 13COMB I ER L I QUEUR D ’ORANGE 12COMB I ER PAMPLEMOUSSE ROSE 11CLEAR CREEK DOUGLAS F I R L I QUEUR 18DOMA INE DE CANTON G I NGER 13FERRAND ORANGE CURAÇAO 12GALL I ANO L’ AU TEN T I CO 13GALL I ANO R I S TRE T TO 13GRAND MARN I ER 13GREENBAR POPP Y L I QUEUR 13JOHN D . TAY LOR VELVE T FALERNUM 12K I UCH I NO SH I ZUKU 12LEOPOLD ’S NEW YORK SOUR APPLE 14LUXARDO AMARE T TO 12LUXARDO MARASCH INO 12ROTHMAN & W IN TER CRÈME DE V I O LE T T E 12PLYMOUTH SLOE G I N 13ST. GEORGE SP I CED PEAR 13ST. GERMA IN E LDERFLOWER 13T EMPUS FUG I T CRÈME DE CACAO A LA VAN I L LE 13T EMPUS FUG I T CRÈME DE MENTHE GLAC I A LE 13

NON -ALCOHOL I C BEVERAGES

F I J I WATER 8ST. GERON SPARKL I NG WATER 8MEX ICAN COCA -COLA 5MEX ICAN SPR I T E 5BOYLAN ROOTBEER 5FEVER TREE G I NGER BEER 5FEVER TREE G I NGER ALE 5FEVER TREE TON IC 5D I E T COKE 5I C ED T EA 4

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