Nombes Sake Menu

Dive in and explore our sakes by style, class, size

and region, our Japanese and Bay Area beers,

Northern California wines, Shochu selections, or

our wide range of teas and soft drinks.

Enjoy your Izakaya experience at Nombe!

Sake by the glass . . . . . . . . . . . . . . . . page 5-6

Sake Flights . . . . . . . . . . . . . . . . page 7

Warm Sake . . . . . . . . . . . . . . . page 8

Sake by Style . . . . . . . . . . . . . . . page 11-15

by bottle - 300ml . . . . . . . . . . page 19

- 500ml . . . . . . . . . . page 20

- 720ml . . . . . . . . . . page 21-24

- flavored sake . . . . page 25

- 1.8L . . . . . . . . . . . . page 26

Beer . . . . . . . . . . . . . . . . . . . . . . . . . . . . page 29

Shochu and Cocktails . . . . . . . . . page 30-31

Wine and Other Drinks . . . . . . . . page 32

Tea and Soft Drinks . . . . . . . . . . . . page 35-36

Sake Classifications:

Junmai -pure- Sake have no added alcohol and have a more robust, full-bodied flavor profile. Typically drier, stronger, and more “masculine.” Enjoy with meats, agemono and yaki-onigiri.

Ginjo -premium-Refers to sake that have rice which has been polished to less than 55% its original size. This grinding/polishing results in sake with a lighter, more subtle flavor and texture that can highlight the sake’s distinct ingredients and texture, as well as the technique of the Toji (brewmaster). Often excellent with grilled vegetables, raw and pre-pared seafood, and tempura.

Dai Ginjo -super premium- Refers to sake made from rice polished to 40% its original size, result-ing in very light and often fruity flavor profiles, depending on the yeast used and the Toji’s technique. These are often the sake brewers make for sake competitions and, formerly, for patrons and distinguished people and customers in their villages. Best enjoyed with sashimi, light sweets, fish stew (nimono, suimono, nabe, etc.) and salads.

Tama no Hikari Yamahai Junmai Ginjo 13Kyotobold but elegant, great for pairing

Tengumai Jikomi Yamahai Junmai 12Narabold, dark, lingering, acidic, deep

Kikusui Junmai Ginjo 10“Chrisanthemum Water“ Niigataextremely light and pure, like water

Otokoyama Junmai 9“Man Mountain“ Hokkaido defi ned sake taste, rich, rice aroma

Suigei Tokubetsu Junmai 9“Dranken Whale” Kouchi, Miyagi like Kubota, but fi nishes stronger

Wakatake Onigoroshi Junmai Ginjo 11Shizuokarich, complex, bold

Kubota Senju Junmai 10Niigatacrisp, light, like a dry wine cooler

Mushohai Junmai Ginjo 10Nararound, full of umami and character

Hakkaisan Honjozo Junmai 9Niigata an alcohol forward honjozo, with a dryness favored by sauvignion blanc drinkers

Urakasumi Junmai 9Shiogama, Miyagistrong fi nish and taste, big bodied

sake by the glass

Take no Tsuyu Junmai 9Yamagatasmooth, silky, great fi nish, refreshing

Hakuro Suishu Junmai Ginjo 14Yamagatawinter water smooth, light, yet refi ned

Ichinokura Junmai 10Miyagiround, full taste with solid fi nish

Shichi Hon Yari Junmai 9“Seven Spearmen“ Shiganice big taste, acidic but smooth

Kasumi Tsuru Kimoto Junmai 11Hyogodry as a martini, light as a feather

Yuki no Bosha Junmai Ginjo 12Akitarefi ned, demure, bright fl oral bouquet

Kamotsuru Tokusei Kinpaku (gold fl akes) 12HiroshimaA hearty touch of gold accompanies this bright Junmai from Hiroshima. Great for birthdays and anniversaries!

Chikurin Fukamari Tokubetsu Junmai 14Okayamadeep rice fl avor, robust fi nish

Kubota Manju Dai Ginjo 19Niigataa luxurious, layered, silky Dai Ginjo in the honjozostyle. an elixir of rare quality

sake by the glass

#1

12

#2

12

#3

12

#4

14

AkitA Flight

15

CrAzy ginjo

17

sake flights Three small cups of sake to sample and share!

A “demonslayer”, a spiked Nigata brew, and a Hokkaido standard since 1681.

Wakatake Onigoroshi Junmai Ginjo Hakkaisan Honjozo Junmai Otokoyama Junmai

Nigata’s rockstar, a Chrysanthemum flower seeking fish, and a drunken whale crying for oysters.

Kubota Senju Junmai Kikusui Junmai Ginjo Suigei Tokubetsu Junmai

A fisherman’s friend, the pride of Yamagata-ken and Nombe, and a Nara Yamahai craving fatty meats.

Urakasumi Junmai Take no Tsuyu Junmai Tengumai Jikomi Yamahai Junmai

7 Hearty Spearman from Shiga, a bone-dry Kimoto from Hyogo-ken, and an Anise-tinged Genshu.

Shichi Hon Yari Junmai Kasumi Tsuru Kimoto Junmai Yuki no Bosha Junmai Ginjo

A premium Kimoto, an elegant genshu, and an estate Junmai – all from Akita-ken.

Manabito Kimoto Junmai Ginjo Yuki no Bosha Junmai Ginjo Akitabare “Koshiki Junzukuri“ Junmai

10,000 spiked apricot blossoms, a higher class Nigori, and a smooth, dry Yamahai – all Ginjo, all day.

Manyou no Koubai Tokubetsu Ginjo Dassai Junmai Ginjo Nigori Tama no Hikari Yamahai Junmai Ginjo

warm sake

by carafe

Bishounen Junmai room temp. 10“Pretty Boy“ Kumamotobig, dry, acidic, masculine

Dewatsuru Kimoto Junmai 12Akitaa dry, refreshing warm sake for pairing with meats and stews

Masumi “Okuden Kantsukuri“ Junmai 14 Nagano silky, rich, layered and smooth

Akitabare “Koshiki Junzukuri“ Junmai 15 Akita dry and mild, made with local rice grown by brewer

Fugu Hire Sake ( blowfi sh fi n ) 15 rich broth-like mix of blowfi sh fi n and sake

sake by styleEvery brewer, or Toji, has his own methods or traditions that have been passed down through the family, from former kura (breweries), or even from the local Toji guild. Some methods, such as kimoto or yama-hai, have been in used for many centuries. Each represents a style of artistry in the making of sake, and we present them by style to facilitate your selection.

yamahai Classic sake-making, no added lactic acid,

no “pole-ramming“ to mash the rice.Dry, often gamy flavors, bold and high in alcohol.

Great with fatty meats and fried food.

Tengumai Jikomi Junmai 12/glassNarabold, dark, lingering, acidic, deep

Tamano Hikari Junmai Ginjo 13/glassKyoto bold but elegant, great for pairing

Kasumi Tsuru Ginjo 80/720mlHyogo a velvety Yamahai with a sweet pique at the end – try with cheese or tofu

Masumi Ginjo 57/720mlNaganorich, archaic and rebustly satisfying

Tedorigawa Dai Ginjo 68/720mlIshikawasupple, racy, with enticing imprint of honey and herbs

Housui Tokubetsu Junmai 60/720ml“Old Mountain“ Tokushima a smooth Yamahai with a slight hint of licorice – great with beef

nama

Fresh, unpasteurized sake,with a brightness and dry, clean fi nish.

Awesome with fi sh, fresh vegetables and fruits.

Kamotsuru Junmai 13/300ml Hiroshimalike drinking a beer or non-carb soda

Dewazakura Namagenshu 46/500mlYamagatabrisk and clean, with an engaging lift at fi rst sip

Akitabare Suirakuten 128/720mlAkitayoung and charismatic, with a patina of refi nement

Wataribune Shiboritate 60/720ml“Ferry Boat“ Ishioka, Ibarakiamazing umami, silky texture

Minato Tsuchizaki 80/720ml“Harbor“ Akitaa true fi sherman’s sake – dry, robust and rich – screaming for sashimi

Tedorigawa Arabishiri 62/720mlIshikawavibrant, scintillating, effervescent

Narutotai Namagenshu 80/720mlTokushimaa rich, bright tasting namagen from a kosyu-sake specialist

honjozo Sakes that are not pure (Junmai) for they have a small amount of brewer’s alcohol (or house shochu) added to the moromi (mash)

for flavor or to spike the mash. The resulting taste is often alcohol forward, dry and hearty.

Great alone or paired with yakimono.

Rin (organic) Honjozo 34/500mlFukushimasoft aroma, clean and balanced flavor of sweetness and acidity

Mouriko Dai Ginjo 85/500mlYamaguchia rich, bold honjozo-style dai ginjo

Oni no Shitaburui Honjozo 34/500mlTottoricreamy, well balanced, mireraly, velvety taste, super dry

Mizbasho Ginjo 50/720mlGunmafruit aroma of spice pear and cantalope

Kasumi Tsuru Junmai 10/glassHyogodry as a martini, liht as a feather

Hakkaisan Honjozo Junmai 9/glassNiigata an alcohol forward honjozo, with a dryness favored by sauvignion blanc drinkers

kimoto Dry, crisp, and tart fl avor,

profi les resulting from lactic acid proliferation, due to “pole-ramming“

Kasumi Tsuru Junmai 10/glassHyogodry as a martini, liht as a feather

Manabito Junmai Ginjo 88/720mlAkitadry yet well-balanced, with a round, soothing taste

Daishichi Shizenshu-organic Junmai 70/720ml Fukushima rich, full-body, with smooth fi nish, using 100% organic rice

Dewatsuru Kimoto Junmai 12/carafeAkitaa dry, refreshing warm sake for pairing with meats and stews

shizuku The ultimate in refinement, made via gravity-based osmosis filtering

rather than fune-pressing, resulting in a silky, velvety texture and a complex flavor and bouquet. For the best of occasions, and best

enjoyed with the house fish of the night.

Ginga Shizuku (ice dome-stored) Dai Ginjo Hokkaido 120/720mlsilky, buttery, smooth

Shichi Hon Yari Shizuku Dai Ginjo 160/720ml“Seven Spearmen“ Shigaexquisite nose, body and bouquet

koshuAged sake, suitable for dessert and cigars

Take no Tsuyu “Yuzuki“ 130/720ml Yamagata 15/shotnamed for Masao-san’s daughter, an outstanding 10 year aged sake

Suehiro Junmai 14/shotFukushimaa Nombe exclusive; aged since 2000

Daruma Masamune 13/shotGifua blended aged sake, from an exclusive maker of Koshu sake.

Hideyoshi Junmai Dai Koshu 465/720ml“Flying Pegasus“ Akitathe ultimate dai koshu, aged and made in very limited batch-es by a kura with over 300 years of distinction

Yuki no Bosha Junmai Ginjo 32/300ml Akitaa silky smooth Nigori worthy of korokke, mochi-cake or truffles.

Dassai Junmai Ginjo 19/300ml Yamaguchia premium unfiltered sake for pairing

Sayuri Junmai 15/300ml Kobeclassic nigori-sake, great with dessert

nigori Coarsley filtered sake with sake-kasu (lees) blended

into the mash, often sweet, but mild. Can pair well with dessert, tempura and fried items.

sparkling Sakes that are lower alcohol brews with natural or added effervescence

and a small amount of sake-kasu to provide a nigori-esque sweetness.

Chikurin Hana Hou Hou Shu 30/300ml

Poochi Poochi 30/300ml

300ml bottles

Kan Chiku Junmai Dai Ginjo 28Naganoearthy, herbal, aromatic

Tama no Hikari Junmai Dai Ginjo 18Kyotorich, strong, acidic

Ohyama Tokubetsu Junmai 15Yamagatasmooth with apple and pear hints

Kamotsuru Nama Kakoi Junmai 13 Hiroshimaa refreshing, crisp nama, perfect for yakimono

Nishida Kikuizumi Junmai Ginjo 28Aomoririch, layered, distinctive ginjo from the makers of Denshu

Yuki no Bosha Junmai Ginjo Nigori 32Akita a silky smooth Nigori worthy of korokke, mochi-cake or truffl es.

Dassai Junmai Ginjo Nigori 19Yamaguchia premium, sparkling nigori for pairing with meats

Sayuri Junmai Nigori 15 Kobeclassic nigori-sake, great with dessert

Yuki Honoka Hatsushibori Junmai 14Yamagatarich, layered, melting

500ml bottles

Hoyo “Kura no Hana“ Junmai Dai Ginjo 56Miyagithe jewel of the brewery, a slightly sweet, refined and silky Junmai Daiginjo to accompany our most complex and complete dishes, like the Black Cod and Grilled Ribeye.

Koshi no Kambai “Tokusen“ Junmai Ginjo 60Niigatapure junmai with subtle yet distinct fruit notes

Rin (organic) Honjozo 34Fukushimasoft aroma, clean and balanced flavor of sweetness and acidity

Moriko Dai Ginjo 85Yamaguchia rich, bold honjozo-style dai ginjo

Onino Shitaburui Honjozo 34Tottoricreamy, well balanced, mireraly, velvety taste, super dry

Dewazakura Namagenshu 46Yamagatabrisk and clean, with an engaging lift at first sip

720ml bottles

Manyou no Koubai Tokubetsu Ginjo 54Wakayamafl oral, strong, bold

Dassai Junmai Ginjo 50Yamaguchi distinct and crisp, like sauvignon blanc

Dewasakura Dewasansan Junmai Ginjo 60Yamagatamellow, with a green apple tartness and a refreshing fi nish

Dewazakura Izumi Judan Junmai Ginjo 57Yamagataa crisp, martini-dry sake to enjoy with grilled vegetables.

Nishida “Denshu“ Junmai 60Aomori“the best damn junmai ever, hands down!”

Masumi Yamahai Ginjo 57Naganorich, archaic and robustly satisfying. Gil’s favorite Yamahai sake

Take no Tsuyu “Yuzuki“ Dai Koshu 130 Yamagatanamed for Masao-san’s daughter, an outstanding 10 year aged sake

Taisetsu (ice dome-stored) Junmai Ginjo 47Hokkaidocold, crisp and stunningly refreshing

Ginga Shizuku (ice dome-stored) Dai Ginjo 120Hokkaidosilky, buttery, smooth

Ama no To Junmai Ginjo 72“Heaven’s Gate“ Akitaa buttery, supple fl avor in the Akita style; enjoy with Nimono & Suimono

Sato no Homare Junmai Ginjo 90“Pride“ of Ibaraki-Ken the best example of the clean taste of ginjo-sake

Manabito Kimoto Junmai Ginjo 88Akitadry yet well-balanced, with a round, soothing taste

Yuki no Bosha Akitakomachi Junmai Dai Ginjo Akita 110supple, dry, complex, delicate Wataribune Shiboritate NamaGen 60“Ferry Boat“ Ishioka, Ibarakiamazing umami, silky texture

Shichi Hon Yari Shizuku Dai Ginjo 160“Seven Spearmen“ Shigaexquisite nose, body and bouquet

Masumi Nanago Junmai Dai Ginjo 115Naganolovingly nurtured, redolently fl avorful

Akitabare Suirakuten Namagenshu 128Akitayoung and charismatic, yet refi ned in the style of the Toji of Akita

Tedorigawa Yamahai Dai Ginjo 68Ishikawasupple, racy, with enticing imprint of honey and herbs

Tedorigawa Arabishiri 62Ishikawavibrant, scintillating, effervescent

Narutotai Namagenshu 80Tokushimaa rich, bright tasting namagen from a Koshu-sake specialist

720ml bottles

Daishichi Kimoto Shizenshu (organic) Junmai 70Fukushimarich, full-body, with smooth fi nish, using 100% organic rice

Mizubasho Ginjo 50Gunmafruit aroma of spice pear and cantalope

Goriki Junmai Ginjo 83Tottoridry, balanced sweetness with a slightly tannic fl avor

Yatsushika Tokubetsu Junmai 48Ohitarefreshing earthy bouquet creates layers of umami

Kamoshibito Kuheiji Junmai Ginjo 90Nagoyamakes one nostalgic for Japan in winter- classic, light and elegant

Hakuro Suishu Junmai Dai Ginjo 64YamagataGil’s favorite sake and favorite sake brewer.

Taiheikai Shiboritate Namagen Nigori 60Ishioka, Ibarakipacifi c ocean 1st draw draft nigori, limited to spring availability

Housui Yamahai Tokubetsu Junmai 60“Old Mountain“ Tokushimaa smooth Yamahai with a slight hint of licorice – great with beef and spicy pork

Yuho Junmai 75Ishikawafrom a highly acclaimed & pioneering female Toji – elegant, subtle refreshing

720ml bottles

Kasumi Tsuru Yamahai Ginjo 80Hyogo a velvety Yamahai with a sweet pique at the end – try with cheese or tofu

Minato Tsuchizaki 80“Harbor“ Akitaa true fisherman’s sake – dry, robust and rich – screaming for sashimi

Hideyoshi Junmai Dai Koshu 465“Flying Pegasus“ Akitathe ultimate dai koshu, aged and made in very limited batches by a kura with over 300 years of distinction

720ml bottles

Tama no Hikari Yamahai Junmai Ginjo 48Kyotobold but elegant, great for pairing

flavored sake

pitcher / glass

750ml bottle / glass

Fuji Apple Sake 20 / 6

Lychee Sake 20 / 6

Tengumai Jikomi yamahai Junmai 120

Kikusui Junmai Ginjo 110

Otokoyama Junmai 98

Suigei Tokubetsu Junmai 98

Wakatake Onigoroshi Junmai Ginjo 110

Kubota Senju Junmai 98

Mushohai Junmai Ginjo 110

Hakkaisan Honjozo Junmai 98

Urakasumi Junmai 98

Take no Tsuyu Junmai 98

Hakuro Suishu Junmai Ginjo 130

Ichinokura Junmai 100

Shichi Hon Yari Junmai 98

Kasumi Tsuru Kimoto Junmai 110

Yuki no Bosha Junmai Ginjo 120

Kamotsuru Tokusei Kinpaku 120

Chikurin Fukamari Tokubetsu Junmai 140

Kubota Manjyu Dai Ginjo 180

1.8L bottles

draft beer

pitcher / glass

Sapporo 15 / 5

Asahi 18 / 6

Anchor Steem Liberty Ale 15 / 5

Firestone Double Barrel IPA 18 / 6

Lagunitas IPA 18 / 6

Speakeasy Prohibition Ale 18 / 6

bottled beer

Echigo ( rice beer ) 7

Echigo Stout 7

Yebisu Premium Malt 7

COEDO Beniaka 12

21st Amendment Watermelon Wheat 5

Hatchiro Ginger Brew 12

mugi -rye-750ml bottle / glass

Yokaichi 28 / 7

Ginza Suzume Kohaku 60 / 15

Kakushigura 42 / 10.5

Ichiko Seirin 15 / - by 300ml bottle only

imo -potato-

Shironami Kuro Koji 37 / 9

Kuro Isa Nishiki 50 / 12.5

Kuromaru 45 / 11.25

Kaido 49 / 10.5

kome -rice-

Shiro 40 / 10

Wataribune 85 / 22

Kyono Hikari 45 /11.25

Shimauta ( Awamori ) 52 / 13

other shochu

Benitome -sesame- 42 / 10.5

Lento -molasses- 56 / 14

shochu

chu-hai

Choose your favorite shochu and add $2 per glass for your choice of mixer:

Grapefruit

Lemon House Umeboshi

Oolong Tea

shochu cocktails 8 each

Ume soda, house umeshu

Kaki persimmon, rice shochu

Yuzu yuzu bitters, yuzu sugar, yuzu shochu

Fennel fennel shochu, preserved lemon, fennel pollen

Ginger ginger shochu, fresh ginger, lime

Nipponito mint, lime, rice shochu

Chicuasa Okinawan chicuasa juice, Awamori shochu

Osmanthus champagne, yuzu peel, osmanthus

Blood Orange Cosmo fresh blood orange, cranberry, pomegranate juice

northern california wines

bottle / glass

Handley (Anderson Valley) Pinot Gris 32 / 9

Handley (Anderson Valley) Chardonnay 34 / 10

Tiera (Dry Creek Valley) Sauvignon Blanc 25 /7.5

Tiera (Dry Creek Valley) Zinfandel 31 / 9

Handley (Anderson Valley) Pinot Noir 34 / 12

Harrington (San Francisco) Pinot Noir 40 / 15

Radio Coteau “La Neblina“ Pinot Noir 2005 95 (Sonoma) by bottle only

Beckman (Santa Ynez Valley) Grenache 44 by bottle only

other drinksbottle / glass

Champagne 22 / 7

hot tea

serves 3 cups

Organic Sencha (from Shizuoka) 7

Organic Genmai-cha 7

Organic Hoji-cha 7

Yuzu Sencha 7

Sencha with Gold Flakes 7

Gyokuro 5 Kuki-cha 3.5

Genmai-cha 3.5

Ginger Genmai-cha 5

Flower Ryokucha 6

Soba-cha 6

Blooming Jasmin Tea (red or yellow) 8

soft drinks

Coca Cola de Mexico 3

Diet Coke 2

Sprite 2

Organic Green Ice Tea 2 Lavender and Cherry Blossom Ice Tea 3

San Pellegrino 6/bottle

Takeno Tsuyu Mineral Water 8/bottle from Mt. Gassan

Nombes Sake Menu

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