Masaharu Takahashi, manager of Kaisen-dokoro Watanabeya, a restaurant in Karasuma Oike, Kyoto, where you can enjoy fish dishes and sake, took on the challenge of making his own original blended sake for the first time on My Sake World. We asked him about his impressions of creating Massan Braage, a blend of three types of sake, and the reactions of customers to his new sake Assemblage Club Taro´.

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Masaharu Takahashi, Manager of Kaisen-dokoro Watanabeya

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Born in 1997 in Inuyama City, Aichi Prefecture. After entering a university in Kyoto, he worked part-time at a sister store of "Kaisen-dokoro Watanabe-ya" from his first to fourth year. After graduating, he became a full-time employee and was appointed store manager. He likes the compact city of Kyoto, which is easy to live in.

1. I think sake is an excellent drink to accompany meals.

Masaharu Takahashi, manager of Kaisen-dokoro Watanabe-ya, said, "I was attracted to the restaurant business because I can see people's happiness firsthand." He had been job hunting and had received a job offer, but he decided to work at Kaisen-dokoro Watanabe-ya, where he had worked part-time for four years at university.
With seafood dishes as the signature menu item, it's only natural that the restaurant stocks a large selection of famous sake. Takahashi didn't know anything at first, but after visiting a sake brewery in Fushimi with his senior colleagues and working there, he naturally became interested in sake. He gradually began to understand the subtle differences in flavor, and is now able to imagine which sake goes well with which dish. "I think sake is an excellent drink to enjoy with a variety of dishes," says Takahashi.

2. An izakaya where you can enjoy a variety of fish dishes and sake

"Kaisen Dokoro Watanabeya" is an izakaya in Karasuma Oike that has been popular with office workers and locals for over 10 years. Using fresh seafood delivered from Toba, Iki Island, and Tsumoto (Miyazaki), you can enjoy a variety of fish dishes such as sashimi, grilled fish, simmered fish, and nigiri sushi. There are also other dishes made with the highest quality duck, rice pot dishes, and a wide variety of snacks. The grand evening menu is available during daytime hours, and seafood bowls are also available for lunch only.
There are over 10 types of sake available to enjoy with your meal, from local sake, to famous brands, to groundbreaking sakes created by blending different breweries, making it a popular choice.

3. Perfect for drinking with meals! Alcohol made using blending techniques

Among the store's carefully selected sake, there are some that have been made using blending techniques. "Assemblage Club Taro" is a blended sake developed in collaboration with three sake breweries in Kyoto. The traditional wine technique of assemblage (blending) is applied to sake, resulting in a complex and delicate flavor.
Why were they able to adopt this innovative sake so quickly? "Our store is always open to new challenges, so I think it was because we were interested in a production method that looks to the future. We would like to continue offering cutting-edge sake in the future," says Takahashi.
Because the price is higher than usual, customers often ask, "Why is it so expensive?" However, when they explain, many people say, "It's rare, so I'll try it." The refreshing taste and aroma make it perfect as a drink with a meal, so it's easy to recommend to customers.
"As a result, the average customer spending has increased and the value of the store has increased," he said with a smile.
*As of May 2025, "Assemblage Club Taro" is not available in stores.

4. Making blended sake was fun and also helped promote our store!

"Honestly, at first I wondered if it was okay to mix different brands of sake, but my curiosity got the better of me," Takahashi said with a wry smile. Together with his senior colleague Fukunaga, he created his own original sake at "My Sake World," an experience where you can experience blending sake.
"It was a lot of fun. I chose from 12 different types and mixed them together, and I was surprised at how much of a difference just a small amount could make. Adjusting the subtle flavors was difficult but also interesting."
Thus, in April 2025, the original sake "Massan Brage" debuted at the restaurant. A blend of "Kamikura" (Kyoto), "TAMA" (Kyoto), and "Shin Tsuchida" (Gunma), it is a sake that goes well with seafood dishes. It is light, smooth, and easy to drink, just the way Takahashi likes it. It has only been a week since it began being served, but it has already been off to a good start, with two bottles sold.

"Massan Braage" is 1 yen per cup, 2300 yen by the glass

Not only were the store's regular customers over 40 years old ordering, but there were also orders from younger people, so it seems that a wide range of generations were interested. Takahashi is convinced that "offering sake that can only be tasted here will also help promote the store." He is currently considering whether to purchase the same sake as now or a different blend next time, but he has decided to continue offering it.
By the way, the name "Massan Braage" is a combination of the blending technique "assemblage" and Takahashi's nickname "Massan," and was apparently named by the head chef.

5. Keep challenging yourself with interesting things!

The restaurant aims to be somewhere between a traditional Japanese restaurant and a regular izakaya, a place where customers can casually drop in and enjoy fish dishes of the same calibre as those served at a Japanese restaurant. They also place great importance on the restaurant's lively atmosphere and warm customer service. "Like myself, many of our staff start working here as part-timers after they've been in university, and then continue working here. I think it's because they find the work rewarding. Together with these colleagues, I want to continue taking on interesting challenges and offering a variety of different types of sake. I also want the restaurant and its people to grow even more," says Takahashi enthusiastically.
If you come here, you can find delicious fish dishes and fine sake, including sake that can only be drunk here. Another attraction of this place is that you can eat and drink heartily from noon onwards, not just at night.

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Writer: Mari Iizuka
I live in Fushimi-ku, Kyoto City. I live in a privileged environment with many atmospheric sake breweries in the neighborhood. I like sake, but unfortunately I'm not confident in my palate. I prefer rich, sweet sake. My hobby is visiting art museums in Japan and abroad.