Special

We asked a local manufacturer to select from cedar wood and package a number of morels of the same size just for us. We take pride in their strong scent, ease of use and good yield.

High-quality ceps (porcini mushrooms), which have a good aroma and taste, have been sliced and dried. The strong taste is the key to its reputation.

Dried trumpet with a good stock.

Powdered dried ceps (porcini mushrooms) with a good aroma. You can easily utilize the fine aroma of ceps. Ideal for soups and sauces.

Ceps (porcini mushrooms) with a good aroma and texture have been flash-frozen at -115 ° C with nitrogen. Popular whole type.

The highest-grade ceps (porcini mushrooms) have been diced and flash-frozen for ease of use. These ceps have become a very popular item and are ready for you to enjoy.

Traditional Pâté de Campagne, made from a long-established charcuterie that has been in France for 100 years, strives for the best taste by sticking to traditional recipes, methods and ingredients from known producers.

Our contract with a reliable hunter has ensured a stable supply all throughout the time these deer are in season. We try to maintain excellent meat quality by processing it as soon as possible after it has been hunted.

Mallards from Niigata Prefecture have a reputation for their fattiness and being delicious that comes from eating locally grown rice. They are caught with nets, so they can be delivered without being damaged.

Wild boar caught in western Japan (mainly in the Sanin region) are processed under thorough hygiene control at a HACCP certified processing plant in Tottori Prefecture. The taste is gamey and exquisite.

Unlike Yezo deer, Japanese deer can be purchased all year (depending on the stock). They have a lighter taste compared to Yezo deer and are popular all season from spring to autumn.

Popular green olives with an almond-like flavor. The flavor and texture really stand out because they haven’t been heated. Since the salt content is strong, it’s recommended to remove some of the salt when eating it straight.

This harmonious and balanced champagne combines the diversity of three grape varieties: fruity Meunier, powerful Pinot noir and delicate Chardonnay. It has a sparkling golden color, ripe juicy fruit (yellow peach) aroma, rich and refreshing taste that lasts a long time.

This “green” cuvée is a champagne made from natural ingredients cultivated without herbicides or any chemical treatment. The fermentation is done in a more natural way, without adding sulphur, which makes the aroma more complex and the wine easier to digest.

This cuvée de Prestige has an unparalleled nobleness and delicacy. This champagne Millésime, which has been aged for 8 to 10 years without being opened, has a dry first impression, but eventually gives way to the concentrated flavor of ripe fruitiness, and its rich and harmonious flavor is exquisite.

*Non-alcoholic beverageSparkling grape juice born from the highest brandy cognac. Raisi-Bulle Bio was created by GUY PINARD, a cognac farmer who began bio cognac early on. It’s as thick as cognac, almost like drinking grapes, and has a fine carbonated punch like that found in champagne. When you are drinking this, only your emotions experience that sense of intoxication. From children to adults, including those who can’t drink alcohol, the highest taste that can be enjoyed of such grape juice is Raisi-Bulle Bio on your tongue.