SAKES

Shirakabe gura Daiginjou sin filtrar/白壁蔵　大吟醸　無濾過原酒
This sake is 100% Gohyakumangoku variety, polished up to 50%. It is dry and very aromatic, highlighting the aroma of apple. The sake usually is filtered, but not to remove sediments like on wine but to remove unwanted flavors and aromas. With this sake, this doesn’t happen. This sake is not filtered, therefore it shows that it has gone perfect in flavor and aroma. It is consumed cold during meal. 17 °
Shot4,85€
Ochoushi (Traditional jug)9,50€
Bottle 640ml30,00€

Shochikubai Kyoto Fushimizu/松竹梅 京都伏水仕立て
Made with own and exclusive ferment from the winery. Flavor and texture of pure traditional sake. Very versatile, it accompanies all dishes on our menu. It is our recommendation. 13.5 ° It is served hot or cold during the meal.
Shot3,95€
Ochoushi (Traditional jug)7,00€

Shochikubai Goukai/松竹梅 上撰　豪快
This sake was created to extract the flavor of the dishes to the fullest. It is dry but very tasty in the mouth. It is our recommendation to take hot sake. It is taken during the meal. 15 °
Shot3,95€
Ochoushi (Traditional jug)7,00€

SHOCHUS

Muguishochu/麦焼酎
Very popular Japanese hard liquor that can be taken alone (cold or warm) or in a combined cocktail such as gin or whiskey. It comes from the barley after a distillation process. 25 °
Shot5,00€
Glass8,00€
Bottle31,00€

Imoshochu/芋焼酎
Hard liquor made from sweet potato. It is taken alone, with ice or mixed with cold or hot water. It is not taken in cocktail or combined. 25 °
Shot6,50€
Glass11,00€
Bottle39,00€

PREMISES, TERMS AND CONDITIONS

OPENING HOURS

(See at bottom of the page)

ADMISSION

Janatomo reserves the right of admission, opening and closing according to special capacity circumstances or workforce availability.

OPENING HOURS

Monday Closed.

Lunch: 13:30 hrs. to 16:30 hrs. (Saturday 16:45 hrs.)

Dinner: 20:30 hrs. to 00:30 hrs. (Friday and Saturday 00:45 hrs.)

KITCHEN HOURS

Monday Closed.

Lunch: From 13:30 to 16:00 hours

Dinner: From 20:30 to 23:45 hours

ADMISSION

Janatomo reserves the right of admission, opening and closing according to special capacity circumstances or workforce availability.

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