Assemblage Club is a Japanese sake made possible through the cooperation of three sake breweries in Kyoto. It is now sold in over 3 restaurants, mainly in the Kansai region, including famous traditional Japanese restaurants and luxury hotels. In this article, we interviewed Muromachi Kaji, a Michelin Bib Gourmand-rated restaurant, about why they decided to sell Assemblage Club and the subsequent reaction they have received.

I spoke to this person

Takashi Kaji, Muromachi Kaji

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Born in Kyoto in 1975. At the age of 27, he entered the food and beverage industry, training at Gion Cuisine Toriimoto and Gion Nishikawa. In August 2011, he opened Muromachi Kaji.

Enjoy seasonal ingredients and a wide selection of sake

Muromachi Kaji is located one stop north on the Kyoto Municipal Subway from JR Kyoto Station, about a five-minute walk from Gojo Station, away from the hustle and bustle of the downtown area along Karasuma-dori.

When you step inside the restaurant, you will be greeted by the spacious plain wood counter and the warmth of the wood. The menu is centered around a la carte dishes that change monthly. With a wide selection of seasonal ingredients, you can discover new flavors every time you visit. The most recommended dish is the "Otoshi Hassun," a small dish of carefully selected seasonal dishes. It is a dish that the restaurant is proud of and will make you want to drink more.

There is also a wide selection of sake to go with the food, with brands sourced from all over the country to satisfy even the most discerning sake connoisseurs. The selection changes every few months, so you can enjoy new discoveries every time you visit.

The aroma can only be felt through the blend.

-What did you think when you first heard about blended sake?

Kaji: "I thought it was a very unusual initiative, but if you think about it, the rice we serve in our shop is also a blend. Whisky is also blended, so I think it's an interesting initiative that broadens the possibilities of sake."

-Do you stock a lot of sake?

Kaji: "We mainly serve sake. Most of our customers order light, dry sake. But people who like and know a lot about sake seem to be interested in Assemblage Club: Taro', and we're seeing more and more orders. Some customers even come to the store after getting information about it in advance."

-What kind of impressions have people who have tried "Assemblage Club: Taro'" said?

Kaji: "As per the concept of Assemblage Club: Taro', it is said to have a firm texture. What's interesting is that many people say that it has a sweet part, but also a dry aftertaste that fades away quickly."

- The fact that you can experience various aspects of the meat is something that only an assemblage can do. Do you serve them in combination with meat?

Kaji: "Basically, the customer is in charge and can freely choose the food they want to pair their meal with. When asked for a food recommendation, I suggest pairing it with 'meat' or 'strongly seasoned dishes.'"

We want to provide drinks that go well with the food.

▲ "Omakase Hassun" (right)
The monthly a la carte menu offers a wide variety of snacks served on large plates, small dishes, and small plates. It is a proud dish that features a lineup of dishes recommended by Kaji, including hot and cold dishes and sushi. "Adult Potato Salad" (left) is a dish that is mixed with delicacies that change from time to time and has many passionate fans. It is nice to be able to enjoy it casually as it is a la carte.

-What changes and reactions have there been before and after the service was launched?

Kaji: "It's only been three months since we started selling it, but many people are interested in the word 'blend'."

- At "My Sake World," where you can experience blending sake, you can create your own original blended sake for your store. What do you think about creating your own original blended sake?

Kaji: "I've never blended sake before, so I don't know how it will turn out, but I'd be happy to discuss it with you again."

-What are your prospects for using sake assemblage?

Kaji-san: "While Assemblage Club: Taro' is still the main focus, we would like to offer sake that goes well with fish and vegetables, as the main dishes at our restaurant are Japanese. It would be interesting to produce our own lighter and more robust sake."

"Assemblage Club: Taro'" is not only a great companion to meat dishes and other flavorful meals, but also a bottle that will give you a sense of the new possibilities of sake.

Kaji's discerning eye and creative presentation allow customers to encounter new flavors. He hopes that customers will continue to enjoy the profound charm of sake through the marriage of exquisite items that condense the flavors of the seasons using his skilled techniques. As the method of assemblage, which is still rare in the sake industry, becomes more widespread through stores like Muromachi Kaji, the ways of enjoying sake will likely expand even further.

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Writer: Yuki Arai
Born in Shiga Prefecture, living in Kyoto City / Sake Master, SAKE DIPLOMA, SAKE and Wine Certification Instructor, Wine Expert
Due to his love of alcohol, after graduating from university he got a job at a liquor store in Kyoto. After that he worked in sales for a food manufacturer before becoming a freelance writer. His specialties are traditional cuisine and alcohol. He will continue to work hard to spread the appeal of Japanese sake through his articles.