On tap

Our plugs always in rotation

ON TAP: BRUSCA - PILSNER

Bitter and balanced. Pilsner as understood by Birrone!

0.4l glass4,00 €

Gluten

Birrone's pilsner is a beer with great personality and elegance, surmounted by a fine, persistent, creamy foam. The Birrone's trademark. The herbaceous aroma invades the palate to gradually give way to a fine and persistent bitterness. Brusca is full of "bruscandolo", therefore very hopped, but "brusca" is also the identifier of its character: the strong personality.

ON TAP: SAERI - SAISON FRESH HOP

A Saison in perfect style that winks at farmhouses. Brewed with fresh hops and spiced with orange, coriander and Sichuan pepper.

GLASS 0.254,00 €

Gluten

Beverage produced with hops grown in the village of Porcen in the Saeri locality. The fresh hops used give slightly balsamic and tropical hints. The spices, sweet orange, Sichuan pepper, pink pepper and coriander complete the flavor profile without masking the aromas produced by the "Belgian Saison" yeast. The result of the fermentation is a clear dryness. Perfect accompaniment to our starters and fried foods.

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.

KOMBUCHA CASCARA COCOA

Kombucha is a non-alcoholic beverage made from cocoa bean husks, black tea, and mixed cultures called Scoby.

0.33l bottle4,00 €

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.

Fermented Coppe -50%

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!

MARASCHE IN FERMENT

Fermented in purity of two varieties of Trentino cherries: Stevemberg and Sat Morel: our "fruit juice for adults". Alc. 6.4% ABV

promozione Bott 0.33 L5,00 €3,50 €

Spontaneous fermentation begins thanks to the yeasts present on the surface of the fruit, is combined with skilful control of the fermentation and finished with the yeast inoculum. The result is a great "juice for adults". Refermented drink in the bottle. Alc. 6.4% ABV Unfiltered. Not pasteurized. Made with only real fruit added in quantities of 300g/L at the beginning of fermentation.

CORNILE IN FERMENT

Fermented in purity of wild carnelian: our "fruit juice for adults". Alc. 6.4% ABV

promozione Bott 0.33 L5,00 €3,50 €

U_A FR_G__A IN FERMENT

Fermented in purity of V. Labrusca with spontaneous fermentation: our "fruit juice for adults". Alc. 6.8% vol.

promozione Bott 0.33 L5,00 €3,50 €

Due to Law 238 of 12/12/2016 we had to censor images and descriptions of the fruit used to produce this fermented drink. Even if the legal aspects are censored, the drink is instead totally sincere and its scent and unmistakable taste will make you a child again, together with your grandfather among the rows. Refermented drink in the bottle. Alc. 6.8% vol. Unfiltered. Not pasteurized. Made with only real fruit.

PIQUETTE PEELS - GARGA

Alcoholic fermented from Garganega grape skins. A ki of the ancient peasant tradition of "Vin Pizol". Alc. 8% vol.

Bott 0.75 L10,00 €

Vin Pizol, Watercolor, Sguazzone, Graspia, el vin picolo dei pitochi... call it what you want! Each Italian region has its own name for the wine that our grandparents made by diluting the pomace with water. Our modern method does not forget the tradition, in which poverty was produced and to have something to drink throughout the year, but at the same time it does not foresee the use of exhausted pomace but very fresh grape skins, not vinified, just come out of the crusher and still full of liquid, sugars and full of aromas. Here is our Piquette!

RICE Sake

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

An extremely fragrant traditional Sake, made with yeast #9 and Carnaroli rice. Ideal for pairing at the end of a meal. Alc. 14.5% vol.

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. Alc. 15% vol.

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!

Natural wines

BOLLA DANCER - FILIPPO DE MARTIN

La Bolla Ballerina is an unfiltered sparkling white wine, refermented in the bottle with its own must. Obtained from 40% Bronner grapes, and 60% from Pavana.

0.75 bottle23,00 €

Sulfites

If you have the opportunity to taste it, my advice is to first suspend the yeasts, turning the bottle upside down a few times, and then carefully uncork and taste. Let yourself be carried away by the dance of sensations on the palate and you will enjoy a good wine.

TILIO - BIANCHETTA IGT - DE BACCO

Straw yellow wine with golden reflections, with very intense and fine aromas of fruit and aromatic herbs. 100% Bianchetta IGP delle Dolomiti. Alc 13% vol.

0.75L bottle25,00 €

The grapes are selected in old vineyards from the 1920s on the gravelly slopes of Mugnai and Fonzaso. Vineyards particularly exposed to the sun and historically suited to the cultivation of Bianchetta. Only the most mature and precious grapes are destemmed, crushed and cold macerated for 36 hours, then they are pressed and only the free-run must is slowly fermented in French oak barrels for 15-20 days in rooms at low temperatures. Subsequently, after the first racking, it is always refined in barriques for a period of 12-20 months depending on the vintage.

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

Bottle 0.75L18,00 €

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.

SOLARIS - OF BACCHUS

White wine obtained from resistant grapes of the SOLARIS variety. 14% vol.

0.75L bottle25,00 €

the grapes are selected manually in the vineyard and taken to the cellar in crates of a maximum of 18-20kg so as not to crush the grapes. After being destemmed and pressed, the must and skins are subjected to cold skin maceration for 12-18 hours to extract the greatest possible number of aromatic precursors and polyphenols. This is followed by soft pressing and gradual heating up to the fermentation temperature which lasts for about 15-20 days in stainless steel tanks at a controlled temperature. For the following four months, 2 or 3 batonnage a septa are regularly performed

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: BRUSCA - PILSNER

ON TAP: SAERI - SAISON FRESH HOP

ON TAP: MOVAT SAKE

KOMBUCHA CASCARA COCOA

Fermented Coppe -50%

MARASCHE IN FERMENT

CORNILE IN FERMENT

U_A FR_G__A IN FERMENT

PIQUETTE PEELS - GARGA

RICE Sake

MOVAT

TRADITIONAL SAKE DELLAROLE

TRADITIONAL SAKE HARMONIAE

TRUE TRADITIONAL SAKE

ORIGINAL CHINESE SAKE

CLOUD - NIGORI SAKE

Natural wines

CILET - LANDS OF THE GAIA

CRODE ROSSE - LANDS OF THE GAIA

BOLLA DANCER - FILIPPO DE MARTIN

CILÀ - SPARKLING WHITE - DE BACCO

TILIO - BIANCHETTA IGT - DE BACCO

VANDUJA - RED WINE - DE BACCO

SOLARIS - OF BACCHUS

NON-ALCOHOLIC

IONIZED ALKALINE WATER

JAPANESE GREEN TEA WITHOUT SUGAR

RAMUNE KIMURA - ORIGINAL

Orange juice

Special liquors and sake

MARASCA SHU

CARNELIAN SHU

KODAKARA YUZUSHU

KODAKARA UMESHU

KODAKARA PEAR

TARU SAKE

tea and coffee

Coffee

HOT SENCHA GREEN TEA

HOT HOUJICHA TEA

HOT GENMAICHA TEA

Fermentations

Fermentations Japanese Osteria & Pantry

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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