shinshu koji miso soup with tofu & wakame

steamed with sea salt

glazed with garlic & tamari

japanese seaweed & cucumber salad

mixed seasonal green salad with wasabi tamari dressing

spicy tuna tartare with avocado, ponzu & taro chips

ozumo signature hamachi sashimi with avocado & warm chili ginger ponzu

seared thin sliced salmon sashimi with uni & truffle ponzu

wagyu tartare with umami soy, quail egg & taro chips

braised pork belly with soft boiled egg, green onions & sweet soy reduction

crispy silken tofu with warm savory shiitake dashi broth

tempura nori & squid with lemon aoili

japanese style fried chicken with spicy yuzu aioli

crispy tiger shrimp tempura with sweet chili aioli & lime

fried japanese peppers with ponzu & bonito flakes

crispy heirloom potatoes with togarashi, mitsuba & yuzu mayo

blistered green beans with nori pesto, crispy leeks & wadaman togarashi

roasted king trumpet mushrooms with brown butter, miso & chives

tiger shrimp & pork dumplings

two steamed baos with roasted pork, tonkatsu sauce & cucumber

fried brussels sprouts with apple tamari dressing

ozumo signature sweet miso & sake kasu marinated black cod

roasted salmon with ozumo teriyaki sauce

Ordering this will notify us that you do not need any napkins or utensils. We would like to conserve waste.

Grilled salmon collar with daikon, pea shoots, micro greens, and citrus tentsuyu.

8oz american wagyu filet steak with ozumo signature yakiniku sauce

8oz american wagyu ny strip steak served with trio of dipping sauces

braised short ribs with glazed vegetables, fingerling potatoes & yuzu kosho

grilled free range chicken with ozumo teriyaki sauce, broccolini & butternut squash

moromi miso glaze kurobata pork ribs with snowy cabbage

YELLOWTAIL

YELLOWTAIL BELLY

SALMON

SALMON BELLY

AMBERJACK

FLOUNDER

BIGEYE TUNA

BLUEFIN TUNA BELLY

ALBACORE

BLACK SNAPPER

SCALLOP

MACKEREL

FRESHWATER EEL

JAPANESE EGG OMLETTE

JAPANESE BEEF

Ordering this will notify us that you do not need any napkins or utensils. We would like to conserve waste.

RED SNAPPER

FRESHWATER PRAWN

POACHED SHRIMP

Amberjack.

Red snapper.

Flounder.

Striped jack.

Sea urchin.

3 kinds of seasonal sashimi | 2 ea

5 kinds of seasonal sashimi | 2 ea

7 kinds of seasonal sashimi | 2 ea

4 kinds of seasonal nigiri

6 kinds of seasonal nigiri

8 kinds of seasonal nigiri

Ordering this will notify us that you do not need any napkins or utensils. We would like to conserve waste.

ozumo signature unagi, snow crab roll topped with tuna sashimi, avocado, unagi sauce & spicy aioli

unagi tempura avocado roll topped with snow crab, ao nori tenkasu flakes, poached prawn & unagi sauce

shrimp tempura roll topped with spicy tuna, serrano, ao nori tenkasu flakes & unagi sauce

hamachi cucumber roll topped with avocado & yuzu ponzu

vegan hearts of palm, cucumber, avocado roll with shiso & umeboshi

cucumber

avocado

pickled daikon

spicy tuna & cucumber

shrimp tempura roll topped with unagi sauce

salmon & avocado

snow crab & avocado

Canned UCC Original Coffee, with cream and sugar, 270ml

all natural, unsweetened, 9.70 oz

Ramune is widely known for the distinctive design of its glass bottle The bottles are made of glass and sealed with a glass marble. The marble is held in place by the pressure of the carbonation in the drink. To open the bottle, a device to push the marble inward is provided. The marble is pushed inside the neck of the bottle where it rattles around while drinking. Therefore, the drinks are sometimes called "marble soda" outside of Japan.

Light bodied, plump with plum, berry, grape, peach and floral. Rice: Yamadanishiki Dewazakura Sake Brewery was founded in 1892 by Seijiro Nakano, whose head family owned Kuma Masamune Sake Brewery. Dewazakura had perfected its cold storage technique, aging freshly pressed sake at 28 degrees Fahrenheit to keep it as aromatic and flavorful as possible until bottling. Dewazakura had created its own rice strain called Dewasansan. It is also one of two fully organic breweries in all of Japan. Must be 21 to purchase.

Beautiful aromas of pineapple and honeydew, gracefully rounded with silky layers and a long graceful finish. Unusual for a daiginjo, Suirakuten is aged in the bottle for two years, developing a rarefied, multi-hued flavor. Gentle yet strong, unassuming but proud, a masterpiece of the brewer's art. Must be 21 to purchase.

Commissioned from a small brewery in the Gunma prefecture. Our signature label is the perfect compliment to sushi and sashimi; crisp and clean with delicate layers. Must be 21 to purchase.

Notes of pickled mushroom and soy caramel give way to elegant notes of chamomile, bergamot, and walnut. Rice: Notohikari, • President Miho Fujita, a single career woman from Tokyo with no prior knowledge of sake, and Toji Yokomichi-san, who left his corporate job to pursue sake, do not follow traditional brewing methods—they brew the sake they enjoy drinking. Must be 21 to purchase.

Yumedono presents an array of flavor nuances that includes peach, melon and strawberry. Rarely does one sake combine so many taste sensations in a single cup…or finish so gloriously. Prefecture: Nagano. Must be 21 to purchase.

Tedorigawa sakes stand apart for their elegance and finesse. The brewery uses Kanazawa Yeast, which has a mild aroma profile with low acidity, often in conjunction with the yamahai brewing method, to produce sakes that have richness and complexity, yet are perfectly smooth and balanced. Tedorigawa's sakes are big on flavor, but never heavy or dense. Must be 21 to purchase.

This rare nama daiginjo presents a rainbow array of floral and fruity flavors overlaying a refined core structure. Like the haiku poetry that inspired it, “Tsuyusanzen” is transparent, evocative and decisive. Must be 21 to purchase.

Soft, gentle texture with flavor notes of cocoa, banana and red berries. There is a touch of sweetness balanced by the “koku” or richness for which Kokuryu is justly famed. Prefecture: Fukui. Must be 21 to purchase.

The famous “Demon Slayer” never fails to satisfy. Full bouquet of watermelon and citrus. Its rounded, soft palate is balanced with a fruity sweetness and dry finish. Prefecture: Shizuoka. Must be 21 to purchase.

The epitome of purity, this sake is more subtle and nuanced than most highly aromatic Junmai Daiginjos. It is based on the ideals of Zen Buddhism and "wabi-sabi," the belief that beauty within the arts should be as understated and pure as a simple strand of pearls. One of two sakes brewed in exactly the same way with the same ingredients, except this one is a Junmai Daignjo and Tears of Dawn has added distilled alcohol to open up aromatics. Prefecture: Kyoto. Must be 21 to purchase.

Delicately flavored, astonishingly subtle, impeccably balanced, this legendary label is the despair of sake critics in Japan, who confess that its flavor is impossible to describe. Prefecture: Niigata. Must be 21 to purchase.

Filtered through mountains comprised of obsidian, complex fruit aromas in the bouquet create the introduction to a symphony of complexity. Clear and fresh whims of ripe Bartlett pear, lychee, and white peach emerge on the palate. The pleasantly soft texture harmonizes great with a subtle dry finish. Prefecture: Nagano. Must be 21 to purchase.

Among the soft-water breweries of Japan Kokuryu is perhaps the most famous. Its water is drawn from the subterranean flow of of Kuzuryugawa (Nine-Headed Dragon River), famed since ancient times for its delicious taste. Kokuryu's founder, Nizaemon Ishidaya, built the original brewery in 1804 in the vicinity of Eihei-ji, the main temple of the Soto Zen sect. Nizaemon's descendants have been making sake there ever since. Must be 21 to purchase.

Dewazakura Sake Brewery was founded in 1892 by Seijiro Nakano, whose head family owned Kuma Masamune Sake Brewery. Dewazakura had perfected its cold storage technique, aging freshly pressed sake at 28 degrees Fahrenheit to keep it as aromatic and flavorful as possible until bottling. Dewazakura had created its own rice strain called Dewasansan. It is also one of two fully organic breweries in all of Japan. Prefecture: Yamagata. Must be 21 to purchase.

Dewazakura Sake Brewery was founded in 1892 by Seijiro Nakano, whose head family owned Kuma Masamune Sake Brewery. Dewazakura had perfected its cold storage technique, aging freshly pressed sake at 28 degrees Fahrenheit to keep it as aromatic and flavorful as possible until bottling. Dewazakura had created its own rice strain called Dewasansan. It is also one of two fully organic breweries in all of Japan. Prefecture: Yamagata. Full bodied, an array of berry, melon, plum, sweet rice and honey. Rice: Yamadanishiki. Must be 21 to purchase.

Kamo-Izumi Shuzo Sake Brewery is a brewery located in Saijo, Hiroshima Prefecture. It was established in 1912 and this brewery is known for being the first in the entire country to produce "junmaishu", which is pure rice sake using only rice and koji mold. Saijo is known alongside Nada in Hyogo Prefecture and Fushimi in Kyoto for being one of the 3 major brewing areas for Japan’s premium quality sake. Saijo in particular is known for the underground water of the mountain Ryuozan (Dragon Big Mountain) which is said to be the optimum type of water for making sake. This water is pumped into each brewery underground and is used in the preparation of the sake. Prefecture: Hiroshima. Must be 21 to purchase.

This sake is made by the Marumoto Brewery, which is nicknamed “The Farmers’ Brewery” because the farmers who grow the rice also brew the sake. An estate-bottled sake, Chikurin is made from 100% Yamada Nishiki, the most famous variety of sake rice. Mild, ricey sweet aroma; pancakey “mochi” sweetness on the palate; finishing with delicate cherry notes. Must be 21 to purchase.

Hints of white flower, strawberry, fresh mint and green herbs in the aroma. Tastes of strawberry, melon and a kiss of ginger, lead to a rich and lingering finish. Must be 21 to purchase.

21.4 oz. Bottle of Asahi Super Dry. Must be 21 to purchase.

22 oz. Bottle of Kirin Ichiban. Must be 21 to purchase.

12 oz. Bottle of Kirin Light. Must be 21 to purchase.

12 oz. Bottle of Kawaba Red (Amber Ale). Must be 21 to purchase.

12 oz. Bottle of Kawaba Snow Weizen (Wheat Beer). Must be 21 to purchase.

Benvolio Prosecco is an excellent expression of both the variety and the Friuli terroir. This wine is a sharp golden straw color with bubbles that are finely textured and persistent. The nose shows fresh citrus with slight hints of honey and fresh flowers. Vibrant on the palate, the crisp acidity acts as a counterpoint to the flavors of ripe citrus, fresh peaches, lemon, green apples and grapefruit. The finish is light, refreshing, and crisp. Must be 21 to purchase.

An intense Champagne which with its ripe fruit, depth and full flavour represents the ultimate Champagne blend. Patiently matured in our cellars for up to six years, gaining in majestic intensity and harmony, Grande Réserve Brut is the perfect exemplar of superb mature Champagne. Deep and sensual, it unleashes refined and delicate primary aromas of yellow stone-fruits, essentially plum, apple compote, fig and dried apricot, enveloped in delicious unctuous character on the palate. This intense, delicate Champagne is a versatile partner to any dish; a magical, simple escape from the everyday. Must be 21 to purchase.

Veuve Clicquot's Yellow Label Brut reflects the superb vineyards they own and the consistent nature of their House style. The predominance of Pinot Noir provides the structure that is so typically Clicquot, while a touch of Pinot Meunier rounds out the blend. Chardonnay adds the elegance and finesse essential in a perfectly balanced wine. Must be 21 to purchase.

Krug Grande Cuvée is re-created every year, beyond the notion of vintage and is always a blend of over 120 individual wines from more than 10 different years. Must be 21 to purchase.

2008 was dominated by grey, overcast skies – an exception in a decade characterized by bold, generous sunshine. Just when the harvest was getting underway, the weather conditions were finally perfect: blue skies and prolonged north-northeasterly winds. The grapes were riper than anyone dared hope, and had truly outstanding balance. The vines were in perfect health. To the bracing acidity, concision and aromatic purity expected of the 2008 vintage, Dom Pérignon adds depth, density and complexity. The light is warmer and less harsh. The opening bouquet is complex and luminous, a mingling of white flowers, citrus and stone fruit. The overall effect is enhanced by the freshness of aniseed and crushed mint. The final aromas offered by the wine are starting to show spicy, woody and roasted notes. Must be 21 to purchase.

Made from 100% Pinot Grigio, this is an excellent expression not only of the variety, but of the Grave del Friuli terroir. Vibrant on the palate, the crisp acidity acts as a counterpoint to the peach, almond, and light floral notes in the wine. Outstanding as an aperitif, or when paired with summer salads, snapper, sole, sushi, grilled chicken, and risotto-based dishes, this is an excellent example of Friulian Pinot Grigio at its best. Must be 21 to purchase.

It’s light, fruity and well-balanced with a fresh, clean finish. Fünf Riesling is an straight forward wine for wine lovers and casual fans alike. This Riesling complements a wide range of sushi and stands well on its own, refreshing for any occasion. Must be 21 to purchase.

Subtle honeysuckle aromas gently perfume the nose. Vibrant notes of citrus, lemon-lime, and grapefruit play on the tongue as a hint of dry Muscat (15%) lends refinement and softness to the finish. Must be 21 to purchase.

Gooseberry and tangerine notes give this a lively edge, while mineral details add interest. Pure and focused, with solid range on the finish. Must be 21 to purchase.

Aromas of Meyer lemon, grilled pineapple, and guava are followed by flavors of nectarine, papaya, and lemon-tangerine, with touches of spice and minerality. The balanced acidity lingers on the finish. Must be 21 to purchase.

100% Cortese. First released in 1966, this is the original or benchmark Gavi, which brought fame to the then small wine producing region and showed the world the potential in quality of white wines from Italy. Sourced from the estate’s oldest Cortese vines, averaging over 60 years of age, these are also among the oldest in the appellation. Soils are of volcanic origin, composed of calcareous-clay with veins of chalky limestone similar to that found in Champagne and Chablis, giving a characteristic flinty character. Tasting Notes: Pale straw in color with delicate greenish highlights. Intense lemon citrus fruit with floral and flinty notes on the nose, comparable to the best wines from Chablis. Medium bodied, with apple and more citrus fruit on the palate as well as notes of almonds and hazelnuts. The finish is crisp, refreshing and long. This is a perfect wine for pairing with sushi and sashimi!!!!!! Must be 21 to purchase.

Layered aromas of fresh peach, orange peel, walnut, wet earth, cardamom and fennel bulb. On the palate there is a mineral-driven energy that adds poise and clarity to the lush, forward flavors, with notes of wet stone and tart green apple drawing the wine. Must be 21 to purchase.

The 2016 Chardonnay Sonoma Coast offers up subtle lemongrass, grapefruit and nectarine notes with touches of chalk dust and fresh ginger. Medium-bodied with well-played freshness accenting the creamy texture and quiet intensity of stone fruit flavors, it delivers a long, minerally finish. Must be 21 to purchase.

The 2014 Alexander Valley Cabernet Sauvignon delivers rich, concentrated black fruit flavors with depth and character. A bouquet of black cherry, blackberry, sandalwood and plum aromas are layered with subtle notes of toasted French oak. Light flavors of cocoa and cola complement the opulent fruit flavors. A rich mouthfeel, texture and weight from medium-toasted French oak enhance our Cabernet which finishes with layers of complexity. Must be 21 to purchase.

This is a well-rounded, fruit-forward red produced from Cabernet Sauvignon blended with the classic Bordeaux varieties. Decoy offers ripe, complex flavors with fresh fruit including blackberry, black cherry and cassis complemented by a spicy note of white pepper. Must be 21 to purchase.

The 2017 Tous Ensemble Pinot Noir is the second offering from the Sonoma Coast appellation. Taking what they learned the previous year and isolating their favorite blocks in the vineyard, they were able to take the wine to the next level of quality. The goal for this blend was a wine that is true to the Copain style of being an elegant expression of Pinot Noir, yet a bit more friendly to drink upon release. On the nose are screaming aromatics: hints of pomegranate and anise, and, as the wine opens up, strawberry and black tea emerge. This wine is plush on the entry, but given tension by its fine grain tannin and nervy acid. Must be 21 to purchase.

The grapes come from the vineyards situated on the regional appellation area on the Côte de Beaune. The soil is comprised of clay and limestone. Harvest-picking by hand. The grapes are sorted twice (when picking the grapes and on the sorting table) then partially de-stemmed. (when needed, depending the quality of the berries a third sort is done with our optical machine), and put in stainless still thermo-regulated tanks. The alcoholic fermentation begins with natural yeasts from the grape berries around 3 weeks. Pumping-over (the lees) very soft in order to be very careful about the substance and order to get the purest and most representative wine they can have in the region. Must be 21 to purchase.

Dark ruby red in color with satisfying aromas of boysenberry, dark cherry and mulberry along with delicate hints of baking spices, dill, cola, nutmeg and vanilla. On the palate, bold flavors of cranberry, ripe plum, cherry and super-ripe strawberry are uplifted by gentle notes of cocoa powder and sweet fig for a generous and silky mouthfeel. This tremendously complex and broad-shouldered wine finishes with grace. Must be 21 to purchase.

As assembly of each of the blocks and clones from their estate holdings within the Sta. Rita Hills and predominantly fermented as whole clusters. They have always viewed the stem as an inherent part of the cluster, much like a skeleton within a body. The approach is akin to cooking meat on the bone such chicken breast on the ribs. The outcome is that the stem’s participation acts like a corset to render the wine more stern and to lift up the fruit aromatic by fermenting largely as whole berries. The tannin architecture in the wine is also largely a stem derivative which substantiates the back of the palate and is more savory in nature much like tea or soy, but has aromas of pomegranate, white tea, and raspberry. Flavors of dried fig, white truffle and ripe cherry. Must be 21 to purchase.

Pale ruby-purple colored, the 2017 Pinot Noir Sonoma Coast gives up intense scents of kirsch, violets, rose hip tea and chocolate-covered cherries with touches of garrigue and dried Provence herbs. Must be 21 to purchase.

Deep ruby in color with wonderfully rich, ripe berries and summer cherry pie on the nose, complemented by hints of earth, cedar, rosemary, and dried sage. A supple, well-structured palate that's full, almost juicy, with a slightly mineral edge. Dark cassis fruit layers with bright blackberry, building complexity with layers of mocha and peppercorn. The wine is dry but finishes with a lovely, delicate sweetness derived from its fruit character and 20 months in fine oak barrels. Must be 21 to purchase.

Caymus has a signature style that is dark in color, with rich fruit and ripe, velvety tannins – as approachable in youth as in maturity. Cabernet grapes are farmed in eight of Napa’s 16 sub-appellations, with diversification enabling Caymus to make the best possible wine in a given year. An alluring plum red, with scents of dark cherries, chocolate shavings and violets. A hint of Napa Valley dust comes through on the nose, which has an equal balance of fruit, oak and earthiness. Enters the palate with a soft suppleness, peaking with flavors or cassis, dark berries, lavender and nutmeg. Texturous and fills the mouth. The exceptionally long finish displays a harmony of grippiness, vanilla oak and lush fruit. Must be 21 to purchase.

There will be a cancellation fee for orders that are not canceled within 12 hours of the scheduled delivery time. Orders canceled within 12 hours of scheduled delivery time will be charged 50%.

Pork, chicken, scallion, cabbage, garlic, ginger, and ponzu.

2 chicken thigh skewers, scallion, and teriyaki.

Yellowtail sashimi, avocado, and warm jalapeno ginger ponzu. Raw.

Seared black-pepper crusted yellowfin tuna, black truffle oil, ponzu, grated ginger, and garlic chips. Raw.

Sea salt or garlic soy.

Country-style soup with tofu and wakame seaweed.

Smoked octopus, fresh seaweed salad.

Seared salmon, black truffle oil, sea urchin, ponzu, tobiko, micro greens.

Ponzu, garlic, and shaved bonito.

Little gem lettuce, furikake, and Parmesan saikyo miso dressing.

Crispy Brussels sprouts, green chickpeas, shiso-mustard vinaigrette, and garlic chips.

Grilled teriyaki glazed scottish salmon 4 oz. grilled served over cabbage with a teriyaki sauce. Each bento comes with a California roll, steamed edamame with sea salt and a daily salad.

4 oz. grilled ribeye steak served over cabbage with a teriyaki sauce. Each bento comes with a California roll, steamed edamame with sea salt, and a daily salad.

Japanese style fried chicken served over cabbage with a spicy aioli. Each bento comes with a California roll, steamed edamame with sea salt, and a daily salad.

Grilled miso-marinated black cod served with pea tendrils, shishito peppers, and a soy glaze. Each bento comes with a California roll, steamed edamame with sea salt, and a daily salad.

Grilled soy-marinated salmon 6 oz., bok choy, teriyaki, and sesame seed.

Panko-crusted pork tenderloin, Japanese vegetable curry, pickled radish, house-made kimchi, and rice.

4 oz. grilled imperial rib-eye steak wasabi mashed potatoes, maitake mushrooms Arima sansho demi-glace.

Grilled miso-marinated black cod, pea tendril, soy glaze.

Grilled salmon collar with daikon, pea shoots, micro greens, and citrus tentsuyu.

Tempura unagi, avocado, snow crab, shrimp, ao nori, tempura flakes, unagi sauce.

Salmon, jalapeno, mango, cucumber, lemon slices, spicy aioli.

California roll, topped with assorted fish, micro greens, ponzu.

Softshell crab, snow crab, shiso, kaiware, cucumber, avocado, yuzu tobiko, unagi sauce.

Tempura fried, California roll, and sweet Thai chili sauce.

California roll, seared salmon, and torched Parmesan aioli. Raw.

California, spicy tuna, cucumber, salmon and avocado, shrimp tempura, and spicy scallop. Upgrade to negi hamachi or negi toro for an additional charge. Raw.

Deep-fried spicy tuna roll, assorted fish, spicy crab, jalapeno.

Hamachi, cucumber, soy paper wrap, spicy tuna, green onions, wasabi creme sauce.

Fried white shrimp, yuzu-honey aioli, microgreens, and shichimi.

Japanese style soy-ginger marinated fried chicken, lemon, and spicy aioli.

Crispy tofu, shishito, sweet potato, shiitake, momiji oroshi, grated ginger, tentsuyu.

Pork chashu, bamboo shoot, wood ear mushroom, kizami ginger, black garlic oil, and soy tamago.

Seaweed, mountain vegetables, fried bean curd, fish cake, and black tiger shrimp tempura.

Chashu pork, soba noodles, shitake mushrooms, cabbage, onions, carrots, nori, sesame, green onions, pickled red ginger, and a house-made yaki-soba sauce.

Donburi rice bowl topped with 4 oz. sliced ribeye, bean sprouts, Brussels sprouts, pickled red ginger, togarashi, kaiware.

Donburi rice bowl topped with 6 oz. boneless chicken thigh, shredded cabbage, sesame seeds, green onions with a house teriyaki sauce.

Japanese minced pork katsu served over kimchee rice with maitake mushrooms, green onions, sesame seeds, and our Ozumo katsu sauce.

Donburi rice bowl topped with firm tofu, cabbage, shishito peppers, carrots, onions, kaiware, sesame, and a butter-ponzu sauce.

Bluefin tuna belly.

Bigeye tuna.

Yellowtail.

Salmon.

Amberjack.

Red snapper.

Black snapper.

Mackerel.

Octopus.

Squid.

Scallop.

Fresh water prawn.

Shrimp.

Sea urchin.

Salmon roe.

Freshwater eel.

Monkfish liver.

2 pieces. Japanese beef.

Albacore tuna.

Light bodied, plump with plum, berry, grape, peach, and floral. Rice: Yamadanishiki Dewazakura Sake Brewery was founded in 1892 by Seijiro Nakano, whose head family-owned Kuma Masamune Sake Brewery. Dewazakura had perfected its cold storage technique, aging freshly pressed sake at 28 degrees Fahrenheit to keep it as aromatic and flavorful as possible until bottling. Dewazakura had created its own rice strain called Dewasansan. It is also one of 2 fully organic breweries in all of Japan. Must be 21 to purchase.

Beautiful aromas of pineapple and honeydew, gracefully rounded with silky layers and a long graceful finish. Unusual for a daiginjo, Suirakuten is aged in the bottle for two years, developing a rarefied, multi-hued flavor. Gentle yet strong, unassuming but proud, a masterpiece of the brewer's art. Must be 21 to purchase.

Commissioned from a small brewery in the Gunma prefecture. Our signature label is the perfect complement to sushi and sashimi; crisp and clean with delicate layers. Must be 21 to purchase.

Notes of pickled mushroom and soy caramel give way to elegant notes of chamomile, bergamot, and walnut. Rice: Notohikari, president Miho Fujita, a single career woman from Tokyo with no prior knowledge of sake, and Toji Yokomichi-san, who left his corporate job to pursue sake, do not follow traditional brewing methods - they brew the sake they enjoy drinking. Must be 21 to purchase.

Yumedono presents an array of flavor nuances that includes peach, melon, and strawberry. Rarely does 1 sake combine so many taste sensations in a single cup…or finish so gloriously. Prefecture: Nagano. Must be 21 to purchase.

Tedorigawa sakes stand apart for their elegance and finesse. The brewery uses Kanazawa Yeast, which has a mild aroma profile with low acidity, often in conjunction with the yamahai brewing method, to produce sakes that have richness and complexity, yet are perfectly smooth and balanced. Tedorigawa's sakes are big on flavor, but never heavy or dense. Must be 21 to purchase.

This rare nama daiginjo presents a rainbow array of floral and fruity flavors overlaying a refined core structure. Like the haiku poetry that inspired it, ''Tsuyusanzen'' is transparent, evocative, and decisive. Must be 21 to purchase.

Soft, gentle texture with flavor notes of cocoa, banana, and red berries. There is a touch of sweetness balanced by the ''koku'' or richness for which Kokuryu is justly famed. Prefecture: Fukui. Must be 21 to purchase.

The famous ''Demon Slayer'' never fails to satisfy. Full bouquet of watermelon and citrus. Its rounded, soft palate is balanced with a fruity sweetness and dry finish. Prefecture: shizuoka. Must be 21 to purchase.

The epitome of purity, this sake is more subtle and nuanced than most highly aromatic Junmai Daiginjos. It is based on the ideals of Zen Buddhism and "wabi-sabi," the belief that beauty within the arts should be as understated and pure as a simple strand of pearls. 1 of 2 sakes brewed in exactly the same way with the same ingredients, except this one is a Junmai Daignjo, and Tears of Dawn has added distilled alcohol to open up aromatics. Prefecture: Kyoto. Must be 21 to purchase.

Delicately flavored, astonishingly subtle, impeccably balanced, this legendary label is the despair of sake critics in Japan, who confess that its flavor is impossible to describe. Prefecture: Niigata. Must be 21 to purchase.

Filtered through mountains comprised of obsidian, complex fruit aromas in the bouquet create the introduction to a symphony of complexity. Clear and fresh whims of ripe Bartlett pear, lychee, and white peach emerge on the palate. The pleasantly soft texture harmonizes great with a subtle dry finish. Prefecture: Nagano. Must be 21 to purchase.

Among the soft-water breweries of Japan Kokuryu is perhaps the most famous. Its water is drawn from the subterranean flow of Kuzuryugawa (Nine-Headed Dragon River), famed since ancient times for its delicious taste. Kokuryu's founder, Nizaemon Ishidaya, built the original brewery in 1804 in the vicinity of Eihei-Ji, the main temple of the Soto Zen sect. Nizaemon's descendants have been making sake there ever since. Must be 21 to purchase.

Dewazakura Sake Brewery was founded in 1892 by Seijiro Nakano, whose head family-owned Kuma Masamune Sake Brewery. Dewazakura had perfected its cold storage technique, aging freshly pressed sake at 28 degrees Fahrenheit to keep it as aromatic and flavorful as possible until bottling. Dewazakura had created its own rice strain called Dewasansan. It is also one of two fully organic breweries in all of Japan. Prefecture: Yamagata. Must be 21 to purchase.

Dewazakura Sake Brewery was founded in 1892 by Seijiro Nakano, whose head family-owned Kuma Masamune Sake Brewery. Dewazakura had perfected its cold storage technique, aging freshly pressed sake at 28 degrees Fahrenheit to keep it as aromatic and flavorful as possible until bottling. Dewazakura had created its own rice strain called Dewasansan. It is also 1 of 2 fully organic breweries in all of Japan. Prefecture: Yamagata. Full-bodied, an array of berry, melon, plum, sweet rice, and honey. Rice: Yamadanishiki. Must be 21 to purchase.

Kamo-Izumi Shuzo Sake Brewery is a brewery located in Saijo, Hiroshima Prefecture. It was established in 1912 and this brewery is known for being the first in the entire country to produce "junmaishu", which is pure rice sake using only rice and koji mold. Saijo is known alongside Nada in Hyogo Prefecture and Fushimi in Kyoto for being one of the 3 major brewing areas for Japan’s premium quality sake. Saijo in particular is known for the underground water of the mountain Ryuozan (Dragon Big Mountain) which is said to be the optimum type of water for making sake. This water is pumped into each brewery underground and is used in the preparation of the sake. Prefecture: Hiroshima. Must be 21 to purchase.

Haku vodka, lychee, and passion fruit puree. 6 oz. Must be 21 to purchase.

Matcha infused maker's 46, dom benedictine, house bitters. 10oz. Must be 21 to purchase.

1-liter bottle of ozumo vodka. Must be 21 to purchase.

1-liter bottle of ozumo white rum. Must be 21 to purchase.

1-liter bottle of ozumo gin. Must be 21 to purchase.

1-liter bottle of ozumo lime vodka. Must be 21 to purchase.

21.4 oz. bottle of Asahi Super Dry.Must be 21 to purchase.

22 oz. bottle of Kirin Ichiban. Must be 21 to purchase.

12 oz. bottle of Kirin Light. Must be 21 to purchase.

12 oz. bottle of Kawaba Red (Amber Ale). Must be 21 to purchase.

12 oz. bottle of Kawaba Snow Weizen (wheat Beer). Must be 21 to purchase.

Veuve Clicquot's Yellow Label Brut reflects the superb vineyards they own and the consistent nature of their House style. The predominance of Pinot Noir provides the structure that is so typically Clicquot, while a touch of Pinot Meunier rounds out the blend. Chardonnay adds the elegance and finesses essential in a perfectly balanced wine. Must be 21 to purchase.

Krug Grande Cuvee is re-created every year, beyond the notion of vintage, and is always a blend of over 120 individual wines from more than 10 different years. Must be 21 to purchase.

705 ml. 2008 was dominated by grey, overcast skies – an exception in a decade characterized by a bold, generous sunshine. Just when the harvest was getting underway, the weather conditions were finally perfect: blue skies and prolonged north-northeasterly winds. The grapes were riper than anyone dared hope, and had a truly outstanding balance. The vines were in perfect health. To the bracing acidity, concision, and aromatic purity expected of the 2008 vintage, Dom Perignon adds depth, density, and complexity. The light is warmer and less harsh. The opening bouquet is complex and luminous, a mingling of white flowers, citrus, and stone fruit. The overall effect is enhanced by the freshness of aniseed and crushed mint. The final aromas offered by the wine are starting to show spicy, woody, and roasted notes. Must be 21 to purchase.

It's light, fruity, and well-balanced with a fresh, clean finish. Fünf Riesling is a straightforward wine for wine lovers and casual fans alike. This Riesling complements a wide range of sushi and stands well on its own, refreshing for any occasion. Must be 21 to purchase.

Subtle honeysuckle aromas gently perfume the nose. Vibrant notes of citrus, lemon-lime, and grapefruit play on the tongue as a hint of dry Muscat (15%) lends refinement and softness to the finish. Must be 21 to purchase.

750 ml. Gooseberry and tangerine notes give this a lively edge, while mineral details add interest. Pure and focused, with a solid range on the finish. Must be 21 to purchase.

750 ml. Aromas of Meyer lemon, grilled pineapple, and guava are followed by flavors of nectarine, papaya, and lemon-tangerine, with touches of spice and minerality. The balanced acidity lingers on the finish. Must be 21 to purchase.

750 ml. The 2016 Chardonnay Sonoma Coast offers up subtle lemongrass, grapefruit, and nectarine notes with touches of chalk dust and fresh ginger. Medium-bodied with well-played freshness accenting the creamy texture and quiet intensity of stone fruit flavors, it delivers a long, minerally finish. Must be 21 to purchase.

750 ml. This is a well-rounded, fruit-forward red produced from Cabernet Sauvignon blended with the classic Bordeaux varieties. Decoy offers ripe, complex flavors with fresh fruit including blackberry, black cherry, and cassis complemented by a spicy note of white pepper. Must be 21 to purchase.

The grapes come from the vineyards situated on the regional appellation area on the Cote de Beaune. The soil is comprised of clay and limestone. Harvest-picking by hand. The grapes are sorted twice (when picking the grapes and on the sorting table) then partially de-stemmed. (when needed, depending on the quality of the berries third sort is done with our optical machine), and put in stainless still thermo-regulated tanks. The alcoholic fermentation begins with natural yeasts from the grape berries for around3 weeks. Pumping-over (the lees) is very soft in order to be very careful about the substance and order to get the purest and most representative wine they can have in the region. Must be 21 to purchase.

750 ml. Dark ruby red in color with satisfying aromas of boysenberry, dark cherry, and mulberry along with delicate hints of baking spices, dill, cola, nutmeg, and vanilla. On the palate, bold flavors of cranberry, ripe plum, cherry, and super-ripe strawberry are uplifted by gentle notes of cocoa powder and sweet fig for a generous and silky mouthfeel. This tremendously complex and broad-shouldered wine finishes with grace. Must be 21 to purchase.

750 ml. As an assembly of each of the blocks and clones from their estate holdings within the Sta. Rita Hills and predominantly fermented as whole clusters. They have always viewed the stem as an inherent part of the cluster, much like a skeleton within a body. The approach is akin to cooking meat on the bone such as chicken breast on the ribs. The outcome is that the stem’s participation acts as a corset to render the wine sterner and to lift up the fruit aromatic by fermenting largely as whole berries. The tannin architecture in the wine is also largely a stem derivative which substantiates the back of the palate and is more savory in nature much like tea or soy, but has aromas of pomegranate, white tea, and raspberry. Flavors of dried fig, white truffle, and ripe cherry. Must be 21 to purchase.

750 ml. Pale ruby-purple colored, the 2017 Pinot Noir Sonoma Coast gives up intense scents of kirsch, violets, rose hip tea, and chocolate-covered cherries with touches of garrigue and dried Provence herbs. Must be 21 to purchase.

750 ml. Deep ruby in color with wonderfully rich, ripe berries and summer cherry pie on the nose, complemented by hints of earth, cedar, rosemary, and dried sage. A supple, well-structured palate that's full, almost juicy, with a slightly mineral edge. Dark cassis fruit layers with bright blackberry, building complexity with layers of mocha and peppercorn. The wine is dry but finishes with a lovely, delicate sweetness derived from its fruit character and 20 months in fine oak barrels. Must be 21 to purchase.

1-liter. Caymus has a signature style that is dark in color, with rich fruit and ripe, velvety tannins – as approachable in youth as in maturity. Cabernet grapes are farmed in eight of Napa’s 16 sub-appellations, with diversification enabling Caymus to make the best possible wine in a given year. An alluring plum red, with scents of dark cherries, chocolate shavings, and violets. A hint of Napa Valley dust comes through on the nose, which has an equal balance of fruit, oak, and earthiness. Enters the palate with a soft suppleness, peaking with flavors of cassis, dark berries, lavender, and nutmeg. Textures and fills the mouth. The exceptionally long finish displays a harmony of grippiness, vanilla oak, and lush fruit. Must be 21 to purchase.