Patisserie Moncher, famous for "Dojima Roll", sells the seasonal "Daisai Bonbon Chocolat Taste and Fragrance Feast-Ruby and Chocolat". The price of 3 pieces is 1,450 yen (excluding tax).

Asahi Shuzo's Junmai Daiginjo is made from 100% Yamada Nishiki, the highest peak of rice suitable for sake brewing. Born in Shutomachi, Iwakuni City, Yamaguchi Prefecture, it is now highly regarded and popular overseas.

The "polishing 20% and 3 minutes" used in the "Daisai Bonbon Chocolat" is a rice polishing rate of 23%. The rice polishing rate of Ginjo sake is generally 5 to 60%, but it seems that the rice is polished to the limit in order to remove the unpleasant taste.

The chocolate box is accented with a bright red ribbon in a calm golden color. It has a unique structure that opens to the right when the lid is removed. It's like a store display.



"Daisai Bonbon Chocolat" is a combination of the famous sake "Daisai" and pavé chocolate. The first thing you can feel from the smooth melting chocolate is the mellow scent of Asahi Shuzo. It gently slips through your nose, and the cacao flavor gently envelops the whole. The aftertaste is refreshing despite the depth. A grain that is not too sweet but is satisfying. Alcohol content 1.4%.


"Dassai Bonbon Chocolat Ruby" is a combination of "Dassai" and ganache made from ruby chocolate. Chocolat with a beautiful gradation of pink and purple is gorgeous in appearance and taste. The sourness of ruby chocolate is combined with the fruity flavor of Asahi Shuzo. A refreshing taste similar to berry chocolate. Alcohol content 1.1%.


"Dassai Bonbon Chocolat, a feast of taste and fragrance-ruby and chocolate-" was created by fusing the individuality of each of the sashimi and chocolate. How about a Valentine's gift for those who like alcohol?