春 SpringSix pours with the omakase
Four cellars, one for each season. Tonight we are pouring from the spring one.
Shiboritate 搾りたてSix pours$140 a head
Reserve a seat
Tonight's six pours
01
Shiboritate
Just pressed, unpasteurised
With the sakizuke
02
Junmai, warmed to 40°
Round, rice-forward
With the owan
03
Daiginjo, Niigata
Cold, pear and white flowers
With the otsukuri
04
Kimoto junmai
Lactic, savoury
Through the nigiri
05
Yamahai, Ishikawa
Wild, a little salt
With the tamago and soba
06
Sparkling nigori
Cloudy, faintly sweet
With the mizugashi
Poured at the counter, measured to the course. Tea and a house shrub for anyone not drinking.
Four cellars
Take any of the four to read what it holds. Today's is open already.
Kō 1 to 18 · August to November
Shiboritate春
Just pressed and unpasteurised. Bright, with a little prickle.
Six pours open on a shiboritate from Niigata with the sakizuke, warm a junmai for the owan, and close on a sparkling nigori with the mizugashi.
Kō 19 to 36 · November to February
Natsuzake夏
Light and chilled, lower in alcohol, for warm nights.
Poured cold from glass, alongside the kingfish and the white peach.
Kō 37 to 54 · February to May
Hiyaoroshi秋
Brewed in winter, rested through summer, released once. Round and calm.
Poured at room temperature, alongside pine mushrooms and blue mackerel.
Kō 55 to 72 · May to August
Kanzake冬
Warmed in a tokkuri to bring the rice forward.
Warmed to 45 degrees, alongside sea urchin and toothfish in saikyō miso.
Reservations
Bookings open at 10am on the 1st of each month, for the month after. October is full; the waitlist is open.
9days to go