On tap

Our plugs always in rotation

ON TAP: MOVAT SAKE

Sparkling sake, refermented in the bottle with Prosecco Bayanus yeast. Extremely fresh and refreshing. Alc. 11% vol.

Draft goblet5,00 €

Sparkling sake, refermented in the bottle. Born from the fusion of the Japanese tradition of the use of Koji, the Italian one of the classic method sparkling wine and the brewing one for the use of yeasts. The alcohol content of about 11° makes it drinkable and pleasant to taste in any context of the day. We like it served cold, between 5 and 8°C and possibly by the glass to appreciate its color and intense aroma. As an accompaniment to good food, Mövat gives its best with pizza, raw fish and dishes with acidic and bitter notes.

ON TAP: SHISO KOMBUCHA

Kombucha = NON-ALCOHOLIC drink made from Sencha green tea fermented with mixed SCOOBY cultures infused with red shiso leaves "a mix between basil and mint"

Chalice3,50 €

Kombucha is a fermented drink based on tea or other infusions, and like all fermented products it is a probiotic food, therefore capable of enriching our microbiota, the community of microbes which, living in symbiosis with our organism, allows us to maintain it healthy and balanced. Depending on how it is made, it may contain theine or caffeine, sugars and may be slightly alcoholic, generally less than 1 degree.

RICE Sake of our own production

Our 100% Italian sake

MOVAT

Sparkling sake, refermented in the bottle with Prosecco Bayanus yeast. Extremely fresh and refreshing. Alc. 11% vol.

TRADITIONAL SAKE HARMONIAE

Traditional dry sake with UMAMI, made with #9 yeast and Dellarole rice. Ideal with meat RAMEN. 14.5% ABV, aged 2 years.

Harmoniæ is soft, complex and enveloping. On the palate, its Japanese soul is immediately recognized, characterized by the traditional production and by the notes of yeast #9, while the notes of Carnaroli rice emerge later. Its round taste favors the combination with delicate dishes, scented with aromatic herbs, blue cheeses and desserts made with tropical fruit. Harmoniæ likes to be served cold between 6° and 10°C.

TRUE TRADITIONAL SAKE

Classic traditional sake made with #7 yeast and Carnaroli rice. 15% ABV. Round, fresh, with a banana aroma.

A sake that we could define as classic, complex and enveloping. The Japanese tradition is initially perceived on the palate, then the characteristic notes of Carnaroli rice and the note of banana imprinted by the yeast emerge. The alcohol content of 15° favors the combination with structured fish and meat dishes, long cooking times, strong condiments and blue cheeses. The structure of this sake allows for a very wide serving temperature from 6° to 45°C. A tip for pairing with food: try to taste Vero at the same temperature as the dish it will be served with!

Fermented del Coppe

Our fermented products have a short shelf life, we are finishing up our production stocks to make room for the new fruit. Drink them all!

WATERCOLOR PIQUETTE - PINOT NOIR

Alcoholic fermented from Pinot Noir grape skins. A reinterpretation of the ancient peasant tradition of "Vin Pizol".

promozione Bott 0.75 L10,00 €8,00 €

A Piquette (French term that indicates a fermented drink obtained from fresh grape skins, just drawn off) which is a reinterpretation of the "Vin Pizol" that our grandparents made to optimize the production yield. Obtained from Pinot Noir grape skins from the Alex Della Vecchia farm in Treviso, Watercolor enters the world of "natural" products by right. Thanks to the yeasts present on the surface of the skins, spontaneous fermentation begins. The result is a summer "wine" from another era, refreshing and very easy to drink.

LOCAL wines

VANDUJA - RED WINE - DE BACCO

Vanduja contains ancient and forgotten scents and sensations. Very soft and deep taste. Feltre red wine 100% Pavana grapes. Alc. 13% vol

VINIFICATION: The grapes are selected manually in the vineyard and taken to the cellar in crates of a maximum of 18-20kg to avoid crushing the grapes. After being destemmed and pressed, the must and skins follow the traditional red vinification in stainless steel tanks with prolonged maceration of 25 days and fermentation at a controlled temperature with continuous pumping over and punching down. At the end of fermentation, soft pressing and malolactic fermentation follow. It matures in steel for another 2 months and then passes into barrique for two months before being bottled.

NON-ALCOHOLIC

There is something for all tastes!

IONIZED ALKALINE WATER

No more bottles of still or sparkling water but only ionized alkaline water. Alkaline water is very famous in Japan, you can find it in the best restaurants.

0.75L2,00 €

Here at Fermentazioni we decided to install a special ionizing device that allows us to obtain ionized alkaline water. This water, also known as Kangen water in Japan, is very famous for its beneficial and diuretic properties. In addition to the alkaline pH, thanks to the electrolytic production method, this water has a negative ORP degree, this process adds an electron to hydrogen, creating a new molecule called a diatomic molecule of hydrogen. When added to drinking water, it produces water rich in antioxidants

Special liquors and sake

Liqueurs, bitters and fruit sake

MARASCA SHU

Marascashu is a handcrafted liqueur obtained from the maceration of mountain Marasca cherries (var.Stevenberg and var. Sat Morel). INFO 👇

An Italian reinterpretation of the classic Japanese fruit liqueur. This artisanal liqueur is produced through the maceration of marasca cherries - the fruit of the sour mountain cherry - of the Stevenberg and Sat Morel varieties. The freshness and intense aroma of marasca cherries combine perfectly with the sweet balance of sugar and alcohol, giving life to a lively and versatile liqueur. Ideal to be enjoyed pure as an aperitif or to prepare original and surprising cocktails.

CARNELIAN SHU

Corniolashu is a handcrafted liqueur prepared with cornelian cherries, a red, sour and acidic fruit typical of our mountains. INFO 👇

A refined Italian interpretation of the traditional Japanese fruit liqueur. This artisanal liqueur is prepared with cornelian cherries, a red, sour and acidic fruit typical of the Belluno mountains. The natural sweetness and acidity of the cornelian cherries blend harmoniously with sugar, alcohol and sake, creating a liqueur with a unique and enveloping flavor. Ideal to be enjoyed pure as a digestive or to enrich cocktails and mixed drinks.

KODAKARA YUZUSHU

Light Yuzu (Japanese citrus) liqueur. Aroma of bergamot, lemon, grapefruit, cedar. Fresh and fruity, great for modern cocktails or alone. INFO ↓

Yuzu is a type of citrus fruit native to Japan, especially in the southern islands. Its distinctive feature is the very strong flavor of the peel, which we find intact in this Light Yuzu Liqueur. For the production of each bottle, between 15 and 20 fresh yuzu are used, initially macerated, with a final addition of fresh juice, which reduces the alcohol content to 8%.

KODAKARA PEAR

Light pear liqueur with an intense and elegant aroma. Dense like nectar, it is produced with the famous Japanese "France" pear from Yamagata.

Light pear liqueur, produced with the famous Yamagata pears, number one in Japan for the intensity of its flavor and aroma. Velvety on the palate, with a fresh but elegant aroma, it transmits the original flavor of the freshly picked fruit. Serving temperature: 8°C Producer: tatenokawa

TARU SAKE

The SAMURAI after-meal liqueur based on Sake aged in acacia and cherry barrels, with a small addition of wildflower honey and alcohol. INFO↓

The Japanese term taru refers to the traditional cedar barrels used in the past to store sake. Wanting to recreate an ancient sake, similar to what the samurai probably drank, we aged our Harmoniae sake for over 6 months in acacia and cherry barrels, where it developed complex oxidative notes. We recommend drinking this sake on cold winter days, perhaps next to a lit fireplace, accompanied by some good dark chocolate.

tea and coffee

HOT HOUJICHA TEA

Houjicha is made from Kukicha sprigs and Bancha leaves. It has a very low theine content.

Mug3,00 €

Hojicha green tea was born from the intuition of a Japanese merchant, from the early 1900s, to toast green tea leaves. The roasting process made it possible to give a more accentuated taste of the tea and the typical hazelnut flavor accompanied by delicate smoky notes on the finish. It is a first selection product with tea leaves with a typical hazelnut color and a slightly smoky aroma. Hojicha green tea is suitable for accompanying meals or as a companion drink during the day and before bed as it has a very low level of theine.

DRINKS

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On tap

ON TAP: MOVAT SAKE

ON TAP: SHISO KOMBUCHA

ON TAP: HELLES - VALDERON

ON TAP: STRANGE GOSE

JUNMAI 9INJO

RICE Sake of our own production

MOVAT

TRADITIONAL SAKE HARMONIAE

TRUE TRADITIONAL SAKE

JUNO- JUNMAI SAKE

NAMA NIGORI SAKE

Fermented del Coppe

WATERCOLOR PIQUETTE - PINOT NOIR

SOUR IGA

LOCAL wines

CILET - LANDS OF THE GAIA

VANDUJA - RED WINE - DE BACCO

VALPOLICELLA REVIEW - "THE LIAR"

NON-ALCOHOLIC

IONIZED ALKALINE WATER

JAPANESE GREEN TEA WITHOUT SUGAR

RAMUNE SAKURA COLA

RAMUNE YUZU - YUZU SOFTWARE

RAMUNE KIMURA - ORIGINAL

KOMBUCHA GINGER & ACEROLA

KOMBUCHA ORIGINAL FREELY

Special liquors and sake

MARASCA SHU

CARNELIAN SHU

KODAKARA YUZUSHU

KODAKARA UMESHU

KODAKARA PEAR

SHISO SAKE

TARU SAKE

tea and coffee

Coffee

HOT SENCHA GREEN TEA

HOT HOUJICHA TEA

HOT GENMAICHA TEA

Fermentations

Japanese Osteria Fermentations and Sake Production

LIST OF 14 FOOD ALLERGENS

01 Gluten

02 Crustaceans and derivatives

03 Eggs

04 Fish and derivatives

05 Peanuts and derivatives

06 Soy and derivatives

07 Milk and derivatives

08 Nuts and derivatives

09 Celery and derivatives

10 Mustard and derivatives

11 Sesame seeds and derivatives

12 Sulfur dioxide and sulphites

13 Lupins and derivatives

14 Molluscs and derivatives

Allergens and EU Regulation 1169/2011

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