Drinks to enjoy while cormorant fishing
We will also prepare drinks for you to enjoy on board.
◆Local Sake of Gifu - A selection of unique local sakes from Gifu, categorized by theme.
◆Wine – Perfect for drinking on a boat! A selection of French wines.
◆Discovering the charm of Portugal – Portuguese wine
Please enjoy the perfect pairing of our products with sake and wine from Gifu Prefecture .
We'll ask about your wine preferences, and our sommelier will select one for you. Please feel free to ask.
We will cool the sake and wine to the ideal serving temperature, open the bottles, and prepare them for boarding the ship.
We will lend you a glass to match your beverage.
Enjoy your wonderful time on board.
Themed selection of local sake from Gifu Prefecture
We've categorized Gifu sake, recommended by a sommelier, by theme.
— Ayu fish and sake, thoughts of the Nagara River in Gifu —
[Kinkazan Junmai Ginjo Unfiltered Unpasteurized Sake]
The sweetfish has a scent reminiscent of watermelon, cucumber, and fresh grass.
That's the natural fragrance that only ayu (sweetfish) that feed on river algae can offer.
This refreshing scent makes us feel like summer is here.
From "Kinkazan Junmai Ginjo Unfiltered Unpasteurized Sake," a gentle aroma of green melon, reminiscent of sweetfish, wafts out.
Why does this kind of scent develop?
The reason might lie in the region where the sake originated.
The water used in the brewing process comes from pure groundwater from the Nagara River system.
The storehouse is located at the foot of Mount Kinka.
The wind blowing down from Mount Kinka, the environment surrounded by mountains, the love of the brewers—
This unique flavor can only be born from this place, this scenery, and this atmosphere.
The concept of "terroir" (climate and soil) is discussed in the world of wine.
In fact, that "terroir" is very much alive in Japanese sake as well.
Sake that embodies the local culture and traditions.
Please try this wine, nurtured by its terroir.
Rice: Made with "Hidahomare" sake rice from Gifu Prefecture. Water: Pure water from the Nagara River system. Technique: Using yeast from Gifu, this sake is entirely handmade, from start to finish by the brewery owner alone. It is a craftsmanship sake that locks in the deliciousness of the rice without pasteurization, filtration, or added water.
The elegant aroma and lingering finish harmonize beautifully with the gentle flavors of the French bento boxes prepared by the chef at Au et Cel.
— A toast with the pleasant bubbles of sake —
[Miwa Brewery: Shirakawa-go Sparkling Junmai Sake]
栓をひねると「プシュー!!」と音をたてガスが噴出する新感覚の純米にごり酒です。
発酵段階で自然に発生するガスを閉じ込め、瓶内で二次発酵させました。この発酵により、適度な炭酸と適度な甘味が生れます。
純米酒なので、もちろん添加物は入っておりません。
白川郷 純米にごり酒シリーズならではの、もろみ独特の旨さ、自然の甘味を存分に味わうことができます。
アルコールが１１％と低め、柔らかな炭酸と自然な甘さが合わさり飲みやすい日本酒です。
５００MLと少な目なのでご注意下さい。
[Tenryo: Sparkling Japanese Sake Sumasuma]
"The dialect of Gifu"
In the Hida dialect, it means "kadokko" or "a secluded corner."
"Suma". A play on that "Suma",
A sweet alcoholic beverage that makes the carbonation fizz in every corner of your mouth.
It was named "Sumasuma" to include its meaning.
"Rice and Yeast from Gifu"
The base sake is a junmai-style sake brewed using 100% Hidahomare, a sake rice variety grown in the Hida region.
This sake, which has a balance of sweetness and refreshing acidity, uses Gifu Seiryu yeast (G yeast), a sake brewing yeast originating in Gifu Prefecture.
This is highly recommended for women and those who don't usually drink alcohol!
720ml
—Sake nurtured by the terroir
The concept of "terroir" (climate and soil) is discussed in the world of wine.
In fact, that "terroir" is very much alive in Japanese sake as well.
Sake that embodies the local culture and traditions.
Please try this wine, nurtured by its terroir.
―
[Tenryo: Junmai Ginjo Tenroire, made with Yamada Nishiki rice from Hagiwara-cho, Gero City]
Rice from this region
The water of this land,
This is the origin of the sake from this region.
The concept is "Tenryo-ryu Terroir," using 100% locally sourced ingredients.
Yamada Nishiki, the king of sake rice, was the first to be successfully cultivated in the Hida region.
Brewed with pure water flowing from the foot of Mount Hida
This is the ultimate terroir sake.
This Junmai Ginjo sake has a good balance of umami and acidity, making it a drink you won't tire of.
Horai Junmai Daiginjo Hida Terroir 40
The rice used as the raw material is "Hida Minori" from Hida Furukawa.
Although it was an extinct species that disappeared in 2005, it was revived in 2017.
"Terroir" refers to the miraculous flavor created by the interplay of land and people.
Rice planting and harvesting of "Hida Minori," a legendary sake rice revived in the Hida region.
The entire process, from brewing and bottling to pasteurizing, is done by hand, one bottle at a time, with meticulous care.
Watanabe Sake Brewery, the only brewery in the world that handles this,
For the first time ever, Hidaminori rice was polished to a 40% milling ratio and carefully brewed.
A rich and elegant aroma, like that of a pear, gently rises from the air.
With just one sip, you'll experience a smooth texture followed by a rich sweetness and umami flavor.
A subtle bitterness from the grains lingers, leaving a deep, rich aftertaste.
A flavor that is both vibrant and refined, possessing a sense of calm and composure.
As it goes down your throat, a clear, pure feeling envelops your heart.
—The history of Gifu: The Battle of Sekigahara
The Battle of Sekigahara is a well-known event in history.
The key point is "Gifu".
The decisive battle of sake rice!
―
Junmai Daiginjo Battle of Sekigahara: Hi-ire Honjin East vs West
A decisive battle of sake rice varieties.
The Eastern Army uses the richly flavored Dewa Sansan rice from Yamagata Prefecture.
Both of the Western Army's sakes are Junmai Daiginjo sakes brewed with the fragrant Hidahomare rice from Gifu.
Even with the same brewing method, the taste can be completely different depending on the type of sake rice used.
Opinions are sharply divided on this.
The outcome of the match is up to you.
① [Junmai Daiginjo Battle of Sekigahara [Western Army] Pasteurized Main Camp]
Sake rice: Hidahomare (produced in Gifu Prefecture)
This sake has a gentle, unobtrusive ginjo aroma and allows you to beautifully savor the sweetness of the rice.
You can enjoy the well-balanced, classic finish of this sake. Not only can you enjoy the aroma with the first sip, but you can also...
The refined character unique to pasteurized sake enhances the flavor of delicious food.
VS
② [Junmai Daiginjo Battle of Sekigahara [Eastern Army] Pasteurized Main Camp]
Sake rice: Dewa Sansan (produced in Yamagata Prefecture)
The savory flavor of the rice expands without ever being overpowering, and the finish is clean and crisp, deepening in flavor with each sip. The aroma is a subtle banana scent, and despite being a ginjo sake, it tastes good even at room temperature.
The Nagara River cormorant fishing, a tradition even Ieyasu Tokugawa loved, is a place where you can enjoy a tasting of different sakes.
This is a set of two 720ml bottles.
— The Craftsman's Skill —
Hourai Junmai Daiginjo Gokuiden
杜氏・北場広治の酒造りの極意を伝える純米大吟醸。
最高位の金賞を受賞する「蓬莱 純米大吟醸 極意傳」。
この酒は、北アルプス雪渓の清らかな伏流水と
酒米の王者と言われる山田錦を100％使用し、贅沢にも40％まで磨き、飛騨の極寒の中、
卓越した南部杜氏・板垣 博司氏の手作り技術により、精魂込めて醸し上げられました。
上品な果実を思わす香りがあり、口に含むと、その香りは口に広がり
深く厚みのある味わいを持ちながらも、それでいてスッと切れる味わいに仕上がっております。
まさに杜氏の極意が伝わる気品あふれる大吟醸です。
Reizen Junmai Daiginjo Nakagumi Tama
The rice used as raw material is grown under contract with farmers in Tojo, Kato City, Hyogo Prefecture.
We use 100% special Yamada Nishiki rice grown with reduced pesticide use.
This rice is milled to 28%. Reaching the core of the sake rice grain and milling it to such a small, yet beautiful, size requires advanced techniques.
The preparation process involves hand-washing the entire amount of water and using koji trays for koji making. Because it is not automated, it is a very time-consuming and meticulous method.
From the junmai daiginjo sake prepared in this way, only the "nakagumi" (the middle portion of the pressing process, which has the best balance of flavors) is selected and used.
From the winter preparation period until the following autumn, it is aged for approximately one year in a low-temperature environment.
The word "tama" has long meant "jewel" in the East.
It embodies the "aesthetics of subtraction," characterized by its elegant aroma and pure taste.
The brewery owner says, "This sake offers a deep flavor and a touch of sensuality amidst a sense of loneliness and melancholy."
Within its calm, distinctly Japanese aesthetic, there is a subtle yet complex umami flavor.
This sake can be said to express the Japanese spirit of being sensitive and perceptive.
―Aged sake Daruma Masamune
A passionate sake brewery; aged sake imbued with time.
Since the 1960s, Daruma Masamune has focused on "aged sake," and through trial and error, it has become one of Gifu's proudest sake breweries, now known as "the go-to brewery for aged sake."
The passion to revive aged sake, the patience to create it over many years, and the love to bring smiles to people's faces with aged sake.
All of these sentiments are embodied in [Daruma Masamune].
In wine, aging adds depth to various aromas and flavors, providing enjoyment and a lingering aftertaste.
Aged sake also offers this enjoyment; pairing it with food creates a new kind of culinary harmony.
Enjoy the aroma and flavor that develops as the wine matures for 3, 5, or 10 years.
The one and only Daruma Masamune, born from the terroir of Gifu.
[Preparation Water] Groundwater from the Mugigawa River, a tributary of the Nagara River.
[Rice] Mainly Nihonbare (Gifu Prefecture/Toyama Prefecture). For the koji rice, we use "Gohyakumangoku" from Gifu Prefecture.
[Growing up in Gifu] The Miwa district of Gifu City is rich in nature and has many historical sites.
As it slowly matures in that location, a beautiful color gradually emerges from the amino acids and sugars derived from the rice, and the flavor of the sake becomes smoother.
―
Daruma Masamune aged three years
For those who are trying aged sake for the first time, this three-year-old is the one I would recommend you try first.
Its mellow, nutty aroma and creamy taste will enhance your dishes.
Since it's summer, we'll prepare it chilled, but please enjoy the change in flavor by letting it come to room temperature.
Daruma Masamune 5 year old sake
Five years brings a calmer demeanor than three years of youth, and a slightly milder feel than ten years of gravitas.
The rich flavors of aged wine complement the robust taste of French cuisine.
It makes pairing food with it a delightful experience.
Daruma Masamune 10 year old sake
The beauty of travel lies in the time it provides to reset. The beauty of aged sake is savoring the passage of time.
What were you doing 10 years ago? I was young! Of course,
But I went through a lot of struggles and made progress during that time, and that's why I am who I am today.
Travel time allows us to reflect and prepare for a new beginning. In Gifu, enjoy the lingering aftertaste created by ten-year-old sake.
Shigeri
The distinctive aroma of the oak barrels and the taste of the aged spirit are exquisitely delicious, like vanilla and honey.
But it's not overly sweet.
Shigeri is a place where French cuisine is a perfect match.
The oak aroma complements the buttery scent, deepening the finish.
Perfect for enjoying the lingering flavors while pairing it with fish dishes, main courses, and cheeses.
This is a type of alcohol that transcends genres, revealing a different side to Japanese sake.
―French wine
Enjoying French cuisine and wine on board a ship... How wonderful!
Enjoying the lingering memories of the trip.
Create unforgettable and happy moments with your loved ones.
From the sommelier.
Since we'll be enjoying ourselves on board, we'll have sparkling wine (champagne) to quench our thirst.
White wines that are rich in acidity are suitable for this time of year.
I chose a fruity red wine that allows you to enjoy the lingering feeling of the cormorant fishing while being caressed by the breeze.
In addition to this list, we can also offer suggestions based on your specific needs, so please feel free to contact us.
―
スパークリングワイン：アギュラ・ブリュット
南仏；CRÉMANT DE LIMOUX
品種：シャルドネ65%、シュナンブラン25%、モーザック10%
リュット・レゾネ（減農薬農法）、全て手摘みで収穫
きめ細かい持続性のある泡が特徴で、アカシアなどの白い花、白桃、トースト香を感じる。
生き生きとした酸、丸みを帯びたフルーティな果実味。しっかりとした骨格のワイン。
シャンパーニュ： “コンヴェルサシオン” ブリュット グラン クリュ
シャンパーニュ；
品種：シャルドネ100%、
“コンヴェルサシオン”はフランス語で会話。
サロン、クリュッグなどグランメゾンが愛す洗練されたシャルドネの産地【ル・メニル・シュール・オジェ村】のシャルドネ100％のブランドブランは、産地の特徴である爽快な酸や豊富ミネラルと
変化したエキゾチックなフルーツの味わいが複雑に混じりあう、どんなお料理にもあい、
会話がはずみます。
白ワイン：アルザス シグネチャーリースリング
Walfberger ウルフベルジュ 品種：リースリング100%
酸味がきれいなリースリング。
レモンや白桃、アプリコットや青りんごのフレッシュ感がすっきりとさせ心地よい風を感じま す。
美しい酸と、心地よいミネラル感、アルザスワインが作り出すエレガントな余韻をお楽しみください。
白ワイン：シャブリ
ブルゴーニュ：シャブリ 生産者：ドメーヌ デュ コロンビエ
複数の区画をブレンドすることにより複雑さを出し、レモンやグレープフルーツの酸味が特徴で、
土壌からミネラルが魚介にマッチング。上質なシャブリです。
ロゼワイン：バンドール・ロゼ
プロヴァンス 品種：ムールヴェードル、サンソー、グルナッシュ･ノワール
プロヴァンスの夕日を思い浮かばせるような透明感のあるサーモンピンクの美しい色合い。
そんな風景が浮かぶ、ヴァカンスロゼ。パンチのある強さだけでなく、
常に見事な深みとフィネスが備わり高く評価されています。
赤ワイン：カリニャン サン スルフィット
Southern France, Minerva, Grape variety: Carignan
This wine tastes great even when chilled, so I recommend it as a red wine to enjoy outdoors.
A vibrant, fresh acidity, and a concentrated fruitiness that remains even when chilled. When chilled, the texture on the tongue...
The tannins that have an effect are fine-grained, so they act as an accent.
The flavor is spicy yet elegant.
赤ワイン：クローズ・エルミタージュ・キュヴェ・ルイ・ベル
Rhône: Syrah grape variety
Syrah lovers should definitely try this! A rich and elegant full-bodied wine.
"It has aromas of crushed stone, sharpened pencil, plum, raspberry compote, and Christmas spices. It's velvety smooth."
As night deepens and the enjoyable time transitions into a lingering afterglow, this red wine is perfect for both occasions.
The Rhône region is perfect for twilight.
Red wine: Santenay Premier Cru Cru “Les Gravières”
Origin: Santenay Grape variety: Pinot Noir
This wine beautifully expresses the best qualities of a renowned wine-producing region. It boasts a deep ruby color, aromas of red fruits and spices, supple tannins, and a wonderful balance of delicacy and rich fruitiness, offering a lingering finish characteristic of Burgundy. Highly recommended.
—Portuguese wine
Portuguese wine is very friendly.
Enjoy it with Portuguese cuisine.
―
Sparkling wine:
Reguengo de Melgazo Alvarinho Reserva Brut
産地：ヴィーニョ・ヴェルデ 品種：アルヴァリーニョを100％
シャンパーニュ製法。フルーティなアロマ、シトラスや白桃を思わします。
ビスケットのような香りも感じられます。味わいは複雑でパワフル。しっかりしたボディといきいきとした酸味、若干の熟成感も感じられます。
White wine: Calm Reserva Bianco
Origin: Douro region
Grape varieties: Codega do Larinho, Ravigato, Viozinho (old vine grapes)
A fragrance that combines freshness and complexity. Rich aromas of citrus fruits and grapefruit are complemented by terroir-derived floral notes and a strong minerality.
The bâtonnage and aging process in the barrels also contribute to the complexity of the aroma.
The finish is very long, and you can enjoy the fresh minerality.
Red wine: Calme Organic Tinto
Origin: Douro region
Grape varieties: 40% Touriga Nacional, 30% Tinta Roriz, 30% Touriga Franca (organically certified vineyards in the upper Douro region)
This wine offers a rich flavor reminiscent of blackberries growing in a forest, with concentrated fruitiness and a long finish. It's a full-bodied wine with a rich taste and plenty of concentrated fruit flavor.